Podcasts about food service

Poultry leads the move lower as chicken prices ease, but across the board, the markets are full of mixed signals. Beef stays strong, dairy keeps sliding, and pork and grains add their own twists.BEEF: Demand is cooling a touch with grinds, briskets, and flanks easing back, but ribeyes and tenderloins are still charging higher. Supplies remain too tight for a true correction, so any relief looks more like a pause than a pullback. Heading into the holidays, the pain point for consumers hasn't hit yet – and we may not be close.POULTRY: Avian flu is back in the headlines – six new cases this week, hitting nearly 300K turkeys, stirred up by cooler weather and migration. On the chicken side, it's all good news: supply is finally ahead of demand, bringing prices down across the board. The question is, how long will the balance last?GRAINS: Markets are holding steady with corn at $4.17, soy flat, and wheat unchanged. All eyes are on the USDA report out Friday – if crop yield estimates are trimmed, we could finally see a push higher. Until then, it's calm in the grain bin.PORK: Bellies finally slipped, closing at $172 – down $10 from last week – and should keep easing over the next few weeks. But with cold storage stocks very low, don't expect a major falloff. Meanwhile, butts and ribs are ticking higher, loins are steady, and pork still delivers solid value on the plate.DAIRY: It's week four of declines at the CME – barrel down 8, block off 7, and butter slipping another 3. The slide keeps rolling, and while it's unclear how long it will last, for now we'll take the ride. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

C'era una volta una bambina che tra le mura di una cucina sempre viva di profumi e rumori imparava inconsapevolmente a coltivare il proprio futuro. Era l'ultima di sette figli, e per questo spesso incaricata di portare e riportare ingredienti, spostare pentole, “fare sempre qualcosa”. «Per un periodo ho odiato tutto questo – racconta Luisa Matarese – non ne potevo più di essere quella che doveva sempre correre avanti e indietro. Poi, con il tempo, quei ricordi sono riaffiorati, trasformandosi in passione».

Davanti alla fontana e al castello di Senigallia, da giugno c'è una nuova insegna che merita attenzione.Si chiama Lalimentari (sì, senza apostrofo), e già nel nome rivela la sua doppia anima: da un lato bottega gastronomica, con prodotti da acquistare e portare via; dall'altro, luogo di ritrovo per chi cerca un aperitivo, una cena informale o un dopocena

 Miriana Virgulti mi ha scritto dopo aver letto alcuni miei articoli su HorecaNews.it dedicati ai bar di Ascoli Piceno e di Como. Voleva raccontarmi la storia del suo nuovo Mama Gin, creato con il marito Andrea Graziano.Lei viene da Ascoli Piceno, ha lavorato nella moda ed è attentissima all'estetica. Lui invece è lucano, cuoco di mestiere, palato raffinato.Si sono conosciuti e innamorati a Milano, sono emigrati per un breve periodo a San Benedetto Rotondo e poi si sono trasferiti a Como, dove hanno deciso di mettere radici e creare qualcosa di loro. 

Il mercato dei fine wines sta vivendo un momento complesso che riflette un equilibrio fragile tra segnali di ripresa e persistenti difficoltà. I dati di luglio appena diffusi parlano chiaro, quasi tutti gli indici Liv-ex hanno registrato un calo ad eccezione dell'Italia 100 che si è mantenuto stabile. Il Bordeaux 500 ha segnato un arretramento dell'1,1%, più contenute le perdite di Borgogna e Champagne (–0,2%).

La pizza è sempre più linguaggio universale, capace di viaggiare e radicarsi ovunque. Lo conferma la nuova edizione di 50 Top Pizza World 2025, la classifica internazionale curata da Barbara Guerra, Luciano Pignataro e Albert Sapere che da quasi dieci anni racconta le eccellenze del settore. Quest'anno il primo posto è stato assegnato a due pizzerie simbolo di mondi diversi ma unite dalla stessa visione: I Masanielli di Francesco Martucci a Caserta e Una Pizza Napoletana di Anthony Mangieri a New York. L'annuncio è arrivato dal Teatro Mercadante di Napoli durante la cerimonia trasmessa in diretta e seguita da professionisti e appassionati collegati da tutto il mondo.

Ci vogliono almeno tre anni per fare il whisky, ma una distilleria di Hong Kong lancia (a caro prezzo) quello invecchiato solo due mesi grazie a una tecnica innovativa: marketing o rivoluzione? Il Kazakistan nuovo crocevia della mixology internazionale a seguito della guerra fra Russia e Ucraina. La Gen Z impazzisce per drink spicy, matcha e bevande funzionali. Ecco le notizie più importanti sul mondo di cocktail e distillati dai media internazionali

Pepper acquired Kimelo to integrate its vertical distribution toolset with Pepper's AI-powered platform, aiming to help independent foodservice distributors streamline operations, manage customer relationships, and optimize sales. The combined platform provides enhanced digital tools for ordering, management, and revenue growth. Pepper's CEO Bowie Cheung and Kimelo's CEO Kim Spalding stated the acquisition will support distributors in adapting to industry complexity, consolidation, and changing customer needs by leveraging AI and ecommerce technology.Learn more on this news by visiting us at: https://greyjournal.net/news/ Hosted on Acast. See acast.com/privacy for more information.

Il nome, Fresco Cocktail Shop, è già una dichiarazione d'intenti: qui si usano solo materie prime fresche. Siamo a Como, poco fuori le mura antiche, e da 16 anni il locale di Andrea Attanasio è un riferimento per i cocktail lovers.Il localeDue sale, nessun dehors. La prima è dominata dal nuovo bancone verde con ricami in foglia d'oro, realizzato dalla storica azienda Silik del Canturino. La seconda, più raccolta, ha sedute basse e un tavolino con in vetrina il rotavapor. In tutto, appena 30 posti. Il soffitto a cassettoni in legno e le pareti in pietra di Moltrasio, originali dei primi del '900, dialogano con vetro, lampade dorate e toni scuri, creando un'atmosfera calda e avvolgente.

Summer's still sizzling in the beef market, but other proteins and dairy are slipping. From ribeye highs to butter slides, it's a week of high steaks and low falls across the board.BEEF: Signs point to the market finally cooling as we move through September – but it may be short-lived. Ribeyes, tenderloins, chucks, rounds, and grinds are still climbing, though thin meats like skirts and briskets are starting to slip. With herds small and Mexico still closed, high prices aren't going anywhere soon… moderation may be coming, but not just yet.POULTRY: Production stays strong – up about 1% – but prices are sliding for the second week straight. Wings, breasts, and tenders are all moving lower, making chicken a solid feature right now. Still, with one new avian flu case reported and cooler weather coming, could we see trouble ahead?GRAINS: Corn nudged back over $4 for the first time in three weeks as export demand looks solid and crop estimates soften a bit from “best ever” to “some issues.” Soy keeps trying to rally but can't quite get there, while wheat remains the bargain buy of the bunch.PORK: Bellies are stuck in the $180–$185 range, closing at $182 – but the next move looks lower, so it's not the time to load up. Butts and ribs are bouncing back after recent declines, while loins continue to be the standout value cut.DAIRY: Week three of a sliding CME – barrel down 1, block down 3, and butter off another 11 after last week's steep drop. It's not a massive slide, but the steady decline is adding up – will the dip deepen, or start to level out?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Aperitivo in lattina, spritz già shakerato e cocktail aromatizzati da stappare con un clic. I Ready to Drink (RTD) sono diventati in pochi anni un vero fenomeno sociale a livello globale e interessano sempre più anche il mondo enoico.  I vini RTD sono prodotti confezionati in formati ridotti e pratici, dalle lattine alle piccole bottiglie, progettati con packaging innovativi per essere consumati con immediatezza, senza l'impiego di accessori come il cavatappi, all'aria aperta e in generale in circostanze dove è richiesta una maggiore praticità. 

Icona delle estati degli anni '80 e '90, il Sex on the Beach deve la sua popolarità al gusto fruttato, alla bevuta facile e dissetante ma anche al nome: quanto è intrigante un cocktail – a base di vodka e liquore alla pesca - che si chiama “sesso sulla spiaggia?”. Ma non è solo per il nome se è ancora apprezzato ai giorni nostri.

OSPITALITÀ E TURISMO - Nel cuore della Valle d'Itria, tra Locorotondo e Cisternino, c'è un borgo che si sviluppa su oltre cinque ettari di campagna pugliese, undici trulli che punteggiano il paesaggio alcuni dei quali trasformati in suite eleganti, dove la pietra viva convive con materiali naturali e comfort contemporaneo.

A Barcellona, nel Born, c'è un bar dove le bottiglie dietro al banco non hanno le etichette. Dove non c'è nessun marchio in vista, solo vetro e un menú che somiglia più a una mappa stellare che a una drink list. Parlo del Dr. Stravinsky, 48esimo miglior bar del mondo nel 2024. Ora, da fuori non puoi immaginare quanto questo bar sia speciale. La porta è discreta, quasi anonima, se non fosse per l'insegna dei 50 best bars e il buttafuori che regola gli ingressi.Quando varchi la soglia, però, ecco la sorpresa: sei catapultato in un mondo che sa di mistero, di spezie, di magia

Hospitality leader Tom Neely discusses how businesses are responding to labor challenges, shifting guest expectations, and sustainability goals in today's foodservice industry through thoughtful leadership and innovation.

In the U.S., nearly one in five children are living with obesity, and over a quarter of adolescents aged twelve to nineteen are prediabetic. Shockingly, only two percent of children meet the daily recommended intake of fruits and vegetables, and over thirteen million children live in food insecure households. This means that school meals are often the most reliable and nutritious food they get each day. In this episode, we hear from three innovative chefs working in school nutrition who are transforming the school cafeteria. They share what goes into creating delicious and nutritious school lunch programs that set children up for success, even under tight budgets and strict guidelines. This is a must listen if you're in school nutrition or are curious about school lunch programs.      In this episode you'll hear:1:20 – Why are school food programs so important?3:30 – Chef Rebecca Polson's story4:20 – Chef Jason Hull's story6:15 – Chef Taylor Thompson's story8:30 – What criteria are used to create school lunch recipes?12:10 – What is the National School Lunch Program in America?16:00 – Scratch cooking, speed scratch cooking and heat & serve21:35 – What are the chefs' biggest challenges?22:40 – Where do schools source their food?30:30 – School food policy31:45 – K-12 recipe development with Pacific Coast Producers34:10 – Surprise favorite recipes for the kids36:30 – Food tips for busy familiesThank you to our sponsor, Pacific Coast Producers.References:Culinary Institute of America's Healthy Kids CollaborativeNational School Lunch ProgramCredits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

Tra le pietre millenarie del Parco Archeologico di Pompei il 7 e l'8 settembre 2025 torna uno degli appuntamenti più suggestivi dell'autunno: la terza edizione di “Pompei, dell'Antichità della Vitae del Vino e del Cibo”, due giornate in cui storia, archeologia ed enogastronomia si fonderanno nel luogo che da secoli racconta il rapporto profondo tra l'uomo, la terra e la vite.Un evento che è sì celebrazione ma anche ricerca e testimonianza, con Pompei che da cornice evocativa diventa palcoscenico vivo, spazio di dialogo tra memoria e presente, e il vino che da semplice bevanda si fa simbolo di identità, cultura e convivialità, proprio come accadeva nelle domus romane.L'edizione 2025 introduce un'importante novità, l'apertura internazionale grazie alla presenza di buyer e operatori B2B esteri che rafforzano la vocazione professionale e commerciale della manifestazione, mentre la collaborazione con The Old Vine Conference porta a Pompei un tema di straordinaria attualità, la salvaguardia delle vecchie vigne, un patrimonio vitivinicolo e culturale che custodisce memoria genetica e resilienza contro le sfide del cambiamento climatico.

A 40 anni molti sentono che il tempo ha già deciso il loro destino: la carriera, il corpo, le prospettive sembrano stabilizzarsi, influenzati dalla percezione di limiti progressivamente emergenti. Non LeBron James. Sul parquet dell'NBA corre, salta e segna come se il tempo avesse scelto di fermarsi per lui. Miglior marcatore di tutti i tempi, ha da poco siglato l'ennesima sfida alla gravità e all'età, un'opzione da 52,6 milioni di dollari per restare con i Los Angeles Lakers fino al 2026. Non è solo un contratto, è la dimostrazione che la longevità può diventare una forma di arte, anche nello sport più logorante del mondo. Cosa lo tiene così vivo, così integro, così competitivo quando altri avrebbero già appeso le scarpe al chiodo? Nessun trucco, nessuna magia. Dietro c'è disciplina, cura maniacale dei dettagli, attenzione al sonno, alimentazione studiata al millimetro, protocolli di recupero all'avanguardia e persino un rituale quotidiano tanto semplice quanto sorprendente: un bicchiere di vino rosso. James non è solo un campione, è il volto di un approccio nuovo al benessere e alla performance, quello del biohacking. Un modo di vivere che non si accontenta di resistere al tempo, ma cerca di piegarlo, di riscriverlo

Un bicchiere di birra appena spillata è un piccolo rito che coinvolge tutti i sensi, il suono della spina che si apre, il profumo che sale e soprattutto quella corona cremosa che si forma in cima al bicchiere. La schiuma non è solo un dettaglio estetico ma un vero e proprio segno distintivo di qualità, è ciò che rende la birra più invitante, più viva e per molti appassionati più autentica. Non sorprende quindi che una pinta piatta e priva di schiuma venga percepita come meno curata, quasi incompleta. 

Summer's wrapping up, but the markets are still making waves. Pork bellies take a dive, beef keeps the heat on, and chicken cools just in time for football season. From butter drops to grain gluts, it's a late-summer belly flop across the board.BEEF: Prices keep climbing as production stays tight – 547K head harvested this week and even fewer expected with the holiday ahead. Chucks, grinds, ribeyes, and tenderloins are leading the charge, while strips are still the relative value. The market may cool off soon, but not yet – buy now, waiting will cost you money.POULTRY: Chicken prices finally cooled off for Labor Day – wings, breasts, and tenders are all down. Production is still running strong, about 1% ahead of last year, so we'll take the win and enjoy cheaper chicken for now. One small avian flu case popped up, but nothing major.GRAINS: Another rally fizzled – corn harvest is pegged at a massive 16.7 billion bushels, keeping prices in check. Corn nudged up slightly to $3.94, while soy and wheat stayed flat. With crops this strong, the market's still waiting for a spark to push things higher.PORK: Bellies slipped again, closing at $181 with more downside likely ahead. Butts and loins are steady, ribs are edging up, and overall production is running about 2% lower year-to-date. With nothing pushing demand higher, this market looks set to stay quiet for the next few weeks.DAIRY: CME gave back August's gains – barrel down 2, block down 3, and butter dropping a sharp 14. After weeks of climbing, this market is sliding fast… will the downturn stick?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

In this conversation, Scot Masters, an expert in dining services and senior living, shares his journey from restaurant kitchens to leading dining experiences in senior living communities. He discusses the unique challenges and opportunities in this sector, emphasizing the importance of creating meaningful dining experiences for residents. Scot highlights trends in the industry, the role of technology, and the significance of investing in food service leadership. He also reflects on the importance of relationships in enhancing the dining experience and the impact of spontaneity in creating memorable moments for residents.Guest: Scot Masters, Founder & Principal Consultant, Masters Consulting GroupScot Masters is the founder and principal consultant of Masters Consulting Solutions. With decades of experience across restaurants, hotels, and senior living communities, Scot brings a dynamic blend of operational expertise and human-first leadership. He's helped hundreds of communities transform their dining services into strategic, culture-building assets.Chapters00:00 Introduction to Scott Masters and His Journey03:04 The Impact of Dining in Senior Living09:07 Trends in Senior Living Dining Services11:31 Navigating Operations: In-House vs. Contracting17:30 The Role of Technology in Food Service23:41 Embracing Relationships in Senior Living26:24 Final Thoughts on Food Service in Senior LivingSEO Meta DescriptionHow can spontaneity and hospitality transform senior living dining? Consultant Scot Masters shares insights on emotional impact, AI trends, and elevating food service into a true experience.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

How can plant-based oils help solve some of the food industry's biggest challenges? From reducing greenhouse gas emissions to cutting costs, while maintaining great taste, plant-based oils are emerging as a powerful solution for manufacturers facing mounting pressure to deliver sustainable, affordable, and delicious products. But with concerns around deforestation and responsible sourcing, how do we harness their benefits without causing more harm? In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore how innovative plant-based oil technologies are transforming everything from butter and dairy alternatives to chocolate and hybrid meats. We dive deep into Life Cycle Assessment tools, that help customers reduce their carbon footprint, discover how removing the "mediator" (livestock) can dramatically cut emissions, and tackle the complex conversation around palm oil. Our guests share real-world examples of how these solutions are helping manufacturers balance competing demands: delivering better taste, better health, better sustainability, and better costs all at once. AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot. AAK AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable. At the heart of AAK's offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions and discussing solutions to real-world challenges around functionality, sustainability, and cost optimization.

Sorry for the delay, we were on vacation on Friday. Market Updates for last week below!BEEF: Prices keep climbing across the board – ribeyes, tenderloins, chucks, and rounds are all on fire. With packers still losing money, production dropping, and the Southern border closed to live animal imports, pressure is building. Relief may come after Labor Day – but will it be too little, too late?POULTRY: Chicken stays strong with production up and demand steady – wings are flat for now while breasts and tenders ease a bit. Football season could give wings a lift, but the real watch is Avian Flu: after six clean weeks, a new case breaks the streak. Will cooler weather bring more trouble?GRAINS: Harvest is underway and while yields look good, they're not record-shattering just yet. Corn is holding under $4 for a third straight week, soy is showing some strength on export demand, and wheat is slipping. The market looks steady – but will exports or tariffs be the wild card?PORK: Bellies look like they've peaked, slipping back to $182 from last week's $194 – and likely heading lower into fall. With butts and loins down and ribs steady, pork remains one of the best buys on the menu. But is this the break buyers have been waiting for, or just a seasonal pause?DAIRY: After a couple of big weeks higher, the market eased back – barrel down 1½, block steady, and butter slipping just ½. The push has cooled for now, but will those gains start to melt further in the weeks ahead?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this special summer bonus episode of The Food Professor Podcast, Michael LeBlanc sits down with Brian Choi, CEO of The Food Institute, for a candid conversation recorded live at the SIAL Canada show. Born in Calgary and now based in New York, Brian brings a unique global perspective on food, trade, and the evolution of consumer behavior.Brian shares the remarkable story of how he acquired the Food Institute in January 2020—mere weeks before the pandemic upended the world. At that time, the Food Institute was a dated print publication struggling to remain relevant. Within two weeks of acquiring the business, Brian devised a three-point turnaround plan and secured early investment, transforming the brand into a digital-first media, data, and advisory company serving clients across food manufacturing, retail, and foodservice. Today, the Food Institute offers proprietary real-time analytics—drawing from menu data, retail insights, and social listening—akin to a Bloomberg terminal for the food industry.From there, the conversation shifts to the pressing challenges shaping the global food landscape. Brian breaks down the impact of U.S. tariffs on food and beverage markets, noting how they have eroded trust in trade relationships and forced companies to reassess strategies. He explains that unlike the pandemic, where leaders expected a “return to normal,” today's tariff-driven environment represents a systemic shift. Companies must now prepare for lasting volatility, requiring a new generation of leaders skilled in scenario planning, geopolitical awareness, and rapid adaptation.Brian and Michael explore how these trade disruptions may push Canada to diversify away from its overwhelming reliance on U.S. markets, drawing comparisons to Australia's successful diversification strategy. They also discuss the challenges of expanding into complex regions like India and Europe, and the critical need for stronger public-private partnerships to strengthen global trade relationships.Looking to the future, Brian reflects on where he would invest $20 million in the Canadian food sector. His answer? Areas that blend health, wellness, and innovation, particularly cleaner ingredients, nutraceuticals, and underutilized natural resources such as berries rich in antioxidants. While he expresses caution about the long-term implications of GLP-1 drugs like Ozempic, he acknowledges their disruptive influence on consumer eating habits and the opportunities this shift may create for food companies. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

BEEF: The summer beef rally isn't slowing down – low production and high demand are keeping prices on the move. Middle meats, chucks, rounds, and grinds are all climbing, setting us up for a pricey Labor Day BBQ. Will the market cool after the holiday, or will tight cattle supplies keep the heat on?POULTRY: Production is running 1% ahead of last year, with demand staying strong as chicken remains the go-to alternative to high beef prices. Wings are steady for now, but will football season send them higher? Six weeks with no new Avian Flu cases – let's keep it going.GRAINS: Corn prices remain under $4 with a record U.S. harvest on the horizon – great for feeders, rough for farmers. But with soy inching up on palm oil tariffs and wheat holding steady, could this calm market be setting the stage for a surprise turn?PORK: Bellies cracked the $200 mark before slipping back – still riding high for now. But with just a few more weeks of seasonal strength left, will the fall bring the big break buyers have been waiting for?DAIRY: Cheese keeps climbing – barrel up 6, block up 4 – but butter's the rebel, dropping 11 points. With baking season buying about to kick off, is the clock ticking on those lower butter prices?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this episode of Titans of Foodservice, host Nick Portillo explores the remarkable journey of Brian Hofmeier, Vice President of J.T.M Food Group, whose leadership has transformed the company's food service division from just 10% to an impressive 95% of total sales. Hoffmeier shares key milestones from his 30-year career, including his instrumental role in launching the groundbreaking commodity processing program for the K12 sector, now a national standard in school food service. Listen as Nick and Brian take a deep dive into the strategies, innovations, and insights that have shaped both Hoffmeier's legacy and the broader food service industry.TIMESTAMPS00:00 - Intro04:12 - Brian Hoffmeier's Journey into Food Service10:56 - The Evolution of JTM's Food Service Business27:29 - Navigating Change in the Food Industry36:22 - The Cost of Innovation37:42 - The Cost of Ingredients in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Michigan-based Saroki's Crispy Chicken & Pizza pairs delicious chicken and pizza in a mega gas station setting. However, it wasn't always this way. The brand, which has 19 location, used to have good pizza, but not great pizza. Owner Todd Saroki went to California to study under master pizzaiolo Tony Gemignani. What he brought back was a pizza product customers love.Todd Saroki and his brother Curtis Saroki cut their teeth working in a kitchen in a uncle's gas station. They eventually took what they learned and opened Saroki's in a large gas station pavilion."We opened up with just our own recipes," Todd Saroki said. "We learned as we went, and we were doing well in the pizza space. We liked our pizza, but we didn't love it. When we were thinking about opening up our second location ... we said we have to have better pizza."Todd Saroki went to a pizza show, sat in one of Gemignani's seminars, and eventually went to Gemignani's International School of Pizza.Today they use high-quality ingredients and brick ovens to make their pizzas. Curtis Saroki said they tried using conveyor ovens in some of their restaurants but didn't like the way the pizza came out, so they eventually went back to brick ovens again."We're very involved in operations," Curtis Saroki said. "Both of us were operations guys before we started franchising and I'm still going to locations to make sure that everyone's keeping up with the quality."To learn more about the Sarokis' pizza journey, click the link at the top of the page to view the podcast in its entirety.

BEEF: Prices are surging in the dead of summer – and it's not slowing down. With record-high cattle costs and packers losing $300 a head, the market's acting more like spring than August… so what's driving this upside?POULTRY: Chicken stays steady – strong production, strong demand, and no big price moves on the horizon. With five weeks flu-free and beef heating up, is poultry about to hold its ground or ride the market wave?GRAINS: Grains keep sliding – with corn dipping under $4 a bushel for the first time in a long while. Soy and wheat are following suit, but could strong soy meal exports shake things up?PORK: Pork bellies bounce back to $189 – and the strength may hold through month's end. But with loins, butts, and ribs slipping, how long will the split market last?DAIRY: The CME heats up – barrel jumps 11, block climbs 12, and butter bucks the trend, sliding 4.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the critical aspects of profitability in the restaurant industry. I emphasize the importance of effective sales training that prioritizes emotional engagement over just product knowledge. I also share actionable strategies to help restaurant teams connect with guests and sell more effectively by using storytelling and developing a genuine belief in the food they serve.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Sales doesn't come from knowledge. It comes from conviction.Guests don't buy facts. They buy feelings.Selling isn't about pressure, it's about believing.The best servers are matchmakers.Curiosity builds connection. Emotion builds belief.Empower storytelling over scripting.If your team isn't trained to feel it, they'll never be able to sell it.Make what's working a daily conversation.Chapters00:00 Introduction to Hospitality Insights01:20 The Importance of Profitability Systems02:45 Transforming Team Sales Training05:42 Empowering Teams for Effective SellingIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

In Episode 22 of Let's Set Your Table, host John D. and co-host Nick D. are joined by fellow HGI team member and Director of Tabletop & Smallwares, Rachel Byerly, and Director of Sales - Northwest at American Metalcraft, Eric Hagge. In this episode, they discuss the evolution of heating solutions in catering, focusing on the transition from traditional chafing fuel to innovative flameless heating technologies like the Buffet Boost. They explore the implications of these changes for operators in the food service industry, particularly in terms of safety and convenience. The conversation also touches on the vibrant and evolving food scene in Chicago, highlighting trends such as fusion cuisine and the resurgence of retro dining experiences.   Takeaways Chafing fuel has been a staple in catering for over 150 years Flameless heating options are becoming increasingly popular The Buffet Boost offers a safer alternative to chafing fuel Operators are looking for more convenient heating solutions Chicago's food scene is diversifying with new cuisines Fusion restaurants are on the rise in Chicago American Metalcraft has evolved from hubcaps to food service The Buffet Boost can hold food at 190 degrees for three hours Innovations in food service are essential for staying relevant The future of catering will likely involve more battery-operated solutions   Chapters 00:00 The Evolution of Heating Solutions in Catering 06:58 Innovations in Flameless Heating Technology 16:46 Trends in the Chicago Food Scene   Links -  Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com -  Visit the Hode Group Chicago Showroom: hodegroupshowroom.com -  Listen to Let's Set Your Table on Apple Podcasts

In this special episode of The Produce Industry Podcast, host Patrick Kelly kicks things off before handing the mic over to Dan and Juanita, reporting live from the show floor at the 2025 IFPA Foodservice Conference!Powered by ZAG Technical Services, this episode highlights the critical role of cybersecurity in keeping the fresh supply chain protected, connected, and efficient.Tune in as Dan and Juanita dive into the energy, insights, and innovation driving this year's event—from fresh product trends to foodservice solutions, and the people shaping the future of produce on the plate. It's boots-on-the-ground coverage you won't want to miss!

This week on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media—Dan the Produce Man and Ross the Produce Boss are live in Monterey at the IFPA Foodservice Summit!Ross is just back from Europe with great photos and stories from produce markets abroad. Dan's got summer treats like Angelcots, Japanese honeydew, and more, plus the latest from this year's IFPA Food Show.It's all happening on Fresh from the Field Fridays—so tune in and turn on!

This week on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media—Dan the Produce Man and Ross the Produce Boss are live in Monterey at the IFPA Foodservice Summit!Ross is just back from Europe with great photos and stories from produce markets abroad. Dan's got summer treats like Angelcots, Japanese honeydew, and more, plus the latest from this year's IFPA Food Show.It's all happening on Fresh from the Field Fridays—so tune in and turn on!

BEEF: The market's still sliding, but not as fast as you'd think with production this tight. Ribeyes and tenderloins? We may have already hit the year's low – so is an expensive holiday season inevitable? Thin meats are dropping, grinds dipped too, but this market's playing a long game.POULTRY: Chicken production is holding strong – wings are steady, breasts are ticking up, and tenders dipped a bit. Demand isn't going anywhere, but will prices stay calm? Plus, we're a month Avian flu-free – can we keep the streak alive?GRAINS: Strong crops, weak exports, and tariff concerns are pushing corn, soy, and wheat lower. Prices are slipping – but is this a true bargain, or just the calm before another shakeup?PORK: The pork market's moving lower – and even bellies are along for the ride. Is this a one-week blip or the start of an early slide? We'll need another week to see where this goes.DAIRY: After weeks of slipping, butter's starting to climb again – but is it just a pause or a new trend? This week's calm might be the quiet before the next churn.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Join host Danica Tormohlen on Trade Show Talk as she dives deep into the trade show industry with Lisa Malikow, Senior Vice President, Restaurant Show for Informa Connect Foodservice.   Malikow shares her impressive career journey, behind-the-scenes highlights from The National Restaurant Association Restaurant, Hotel-Motel Show, and innovative ideas that have shaped the event.   Also, don't miss an exclusive update from Tommy Goodwin, executive vice president for the Exhibitions and Conferences Alliance (ECA), on recent legislative wins and industry developments. Tune in for valuable insights and the latest industry trends!  00:00 Introduction to Trade Show Talk Podcast  00:26 Guest Introduction: Lisa Malikow  01:08 Lisa's Career Journey  04:10 Early Career and First Trade Show Experience  05:20 Advancing in the Trade Show Industry  09:46 Highlights of the The National Restaurant Association Restaurant, Hotel-Motel Show 11:46 Fun and Engagement at the Show  15:51 Innovative Attendee Experiences  27:52 Future Plans and Content Focus  30:18 Introduction to the Mats O Council  30:54 Challenges and Community in Large Show Organizing  35:50 MATSO Meetings and Events  39:09 Rapid Fire Fun Questions  45:29 Advocacy Update with Tommy Goodwin  53:13 Conclusion and Farewell 

Jess witnessed a crazy situation recently...would you have done what she did?

BEEF: The summer slide continues. Ribeyes and strips are dragging the market down, and briskets and grinds are finally dipping – but don't let your guard down just yet. With production still sluggish, we've likely got a few more weeks of softness before fall starts cooking up something new.POULTRY: Demand is driving this market – wings, breasts, and tenders are all on the rise. With summer heat slowing growth and no sign of appetite cooling off, prices could keep climbing. Three Avian Flu-free weeks in a row? Let's hope the streak sticks.GRAINS: Crops look great and prices are steady – for now. With new tariffs on deck and shifting global demand, especially for soy, the calm could break. Keep your eyes peeled… August might shake things up.PORK: Bellies keep climbing – $200 is in sight – while everything else takes a breather. Butts and loins are easing down, making loins a standout value. If you're planning menus, now's the time to think pork.DAIRY: Things are calm in cheese country – just a slight move in block and barrel this week. Butter's taking the stairs down again, and it's not done dropping yet. Could be more room to melt.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Topics Discussed:

The Greatest Leadership Myth in the world today: INDIVIDUALSaccomplish great things.Nothing of SIGNIFICANCE has ever been achieved by an INDIVIDUALacting alone.Below the surface, what seem like SOLO ACTS, are always TEAMEFFORTS.MYTH: INDIVIDUALS accomplish great things.TRUTH: TEAMS accomplish great things.“It takes 10 hands to score a basket.”—John WoodenYou can't accomplish anything of SIGNIFICANCE without a TEAM.Luke 6:12-13 One of those days Jesus went out to a mountainside to pray, andspent the night praying to God.   When morning came, he called his disciples tohim and chose twelve of them, whom he also designated apostles:3 Leadership Lessons From Jesus On Teamwork1. Very few things are as IMPORTANT as the TEAM you SURROUNDYOURSELF with.Vision Caster, Theologian, Teacher/Communicator, Manager, Teambuilder,Creative, Writer, Recruiter, Conflict Arbitrator, Musician, Counselor, FinancialExpert, Construction, Real Estate, Audio/Visual, Graphic Design, (knoweverything about) Kids, Students, College, Adults, Special Needs, Seniors, FoodService, Funerals, Weddings, Social Media, Marketing, Crisis Management,Human Resources, Legal, Web Design, Development, SecurityGod's DREAM for you will be determined by the STRENGTH of the TEAMaround you.2. When choosing a team, prioritize TEAMWORK over TALENT every time.Luke 6:14-16 Simon (whom he named Peter), his brother Andrew, James, John,Philip, Bartholomew, Matthew, Thomas, James son of Alphaeus, Simon who wascalled the Zealot, Judas son of James, and Judas Iscariot, who became a traitor.Acts 4:13   When they saw the courage of Peter and John and realized that theywere unschooled, ordinary men…“Talent wins games, teamwork wins championships.”—Michael JordanActs 4:13 When they saw the courage of Peter and John and realized that they wereunschooled, ordinary men, they were astonished and they took note that these menhad been with Jesus.3. Jesus prioritized INVESTING IN and EMPOWERING His team.Matthew 10:1 Jesus called his twelve disciples together and gave them authorityto cast out evil spirits and to heal every kind of disease and illness.AUTHORITY—the power or right to make decisions.If you want things done RIGHT, you have to do it YOURSELF“It is amazing what you can accomplish if you don't care who gets thecredit.”—Harry TrumanYou can't accomplish anything of significance without a TEAM.Do you have the RIGHT TEAM around you?

BEEF: Beef is finally cooling off—but is it enough? Strip loins and ribeyes are leading the decline, but ground beef and roasts are holding firm. With production still lagging behind last year, could this be the start of a slow slide or just a summer stall?POULTRY: Chicken remains the go-to protein, but how long can it hold? Wings are flying high on demand, breasts and tenders are steady, and production is slightly up. No new Avian Flu reports this week, which is always good news.GRAINS: Soybeans are about to stir things up. Despite strong supply and a promising crop, new demand for biofuel could send prices climbing fast. Will corn and wheat follow suit? Stay tuned.PORK: Bellies keep marching higher, and there's no sign of slowing. While other cuts ease off recent highs, bacon's sizzling summer run looks far from over – will August bring the peak, or just more heat?DAIRY: Dairy takes a dip across the board this week – but is it the bottom, or just the beginning? With block, barrel, and butter all sliding, the market may have more room to melt.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Ahead of speaking on a panel at the conference, Ashley Elzinga joins the podcast to discuss key packaging trends, such as the growing focus on recyclability, compostability, and reuse. And touches on how legislation is shaping packaging decisions and how brands are leveraging packaging as a marketing opportunity.

The iCare Food Service program was founded with the noble purpose of providing support to the surrounding community through a variety of services, one of which is the distribution of food packages and the sale of food ingredients at affordable prices. - Program iCare Food Service ini didirikan dengan tujuan mulia untuk memberikan dukungan kepada komunitas sekitar melalui berbagai layanan, salah satunya adalah distribusi paket makanan dan penjualan bahanb makanan dengan harga terjangkau.

In this mouthwatering episode, we dive deep into the world of hospitality as we sit down with Erin Walters, CMO of Freddy's. Discover the latest hospitality trends and investment strategies that are reshaping the food service industry. Erin shares insider tips from her experiences with one of the food industry's iconic brands, exploring why frozen custard has become a power play in the market. Join us for a blend of hilarious anecdotes, real-world marketing strategies, and exclusive insights into the hospitality landscape — all made possible by our partnership with Olo, the technology behind unforgettable dining experiences. Stay tuned for a journey filled with laughter, loyalty strategies, and trends that keep you ahead in the hospitality game. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com