Podcasts about food service

This week, we discuss how to launch and manage a successful restaurant gift card program.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I talk with Andrew Gibson, Senior Manager at Energy Solutions about the California Instant Rebate Program, improving the bottom line and how high efficiency equipment pays for itself. Gibson trains the market on how rebates are beneficial, how they help the environment and how it can help the health and welfare of communities. I ask him about Energy Solutions and he says, “My team works on food service outreach, so we really try to be the bridge between utility rebate programs in the market and work with the market to understand how those programs work, understand some of the nuances that may come with obtaining the rebate and also give feedback to the utilities on how to improve the rebate programs, how to notice trends that are happening in the market that could affect rebate qualified equipment.” He adds that they are the bridge to that gap of communication between the two to make really robust programs that benefit not only the customers but also benefit their overall overarching goal of reducing carbon in the atmosphere and bringing energy efficiency into the commercial sector of foodservice.Gibson talks about the ease of getting the rebate and says the program is much more accessible with a lot less paperwork as in the past with some rebates. The customer receives the rebate amount off the purchase price at the time of the purchase. “Our team does extensive training with the sales staff at all of the distribution and dealer locations. So that they're able to understand those qualified models and recall them very quickly without having to look at a list and be able to upsell the customer to those models, especially because the rebate really evens out the price point,” says Gibson. To hear real life success stories and how energy-efficient equipment can help with foodservice expansion plus the benefits of the California Instant Rebate Program, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Nick Foy is the Founder, CEO, and Chief Evangelist of Silverdale Technology, which provides access to world-class processes, systems, and change management methods regardless of their size or budget. Going against the grain of the ERP industry, Nick and his team are 'democratizing ERP' with their unique perspectives, such as their standard business process library, fixed price implementation and money-back guarantees. Nick is well placed to do so, with over 30-years of experience in business and technology consulting and leadership positions, particularly in logistics and supply chain, at Amazon, Capgemini Consulting, ModusLink Corporation, 3663 First for Foodservice, and The Glenmorangie Distillery Company. Born in Scotland and currently living in rural Washington, USA, Nick is a frequent traveler, having made it all around the US, Europe, and Asia for work. Still, he also spares time for his interests, such as being an aspiring guitar player, whisky sampling as a hobby, and being an early adopter and owner of a large tech graveyard of discarded first editions.

We examine consumer trends findings from ABA's recent study, Life Through the Lens of Bakery. This conversation with the study's author dives into foodservice, sustainability initiatives, and generational trends. How does bakery fit into life and life's occasions? Tune in to find out. The Life Through the Lens of Bakery Study was conducted by 210 Analytics and made possible by Corbion. View the Key Findings  Members' Free Access to the Complete Study  With special guest: Anne-Marie Roerink, Principal and Founder, 210 Analytics

On this episode of Since Sliced Bread, Shawn Paterakis, key accounts manager for H&S Bakery Distribution, and Ryan Paterakis, director of national sales for H&S Bakery, speak to how the commercial bread aisle and foodservice channels are faring and what their customers need.

Learn how Lavu helps ISOs and agents deliver easy-to-use, customizable, iPad-enabled POS solutions to specialty food service merchants. Think bars, drive throughs and pizza shops. "We can scale up or scale down," Lavu CEO Saleem Khatri, explains in this week's featured interview. Then James shares results of an informal survey of pricing practices. Spoiler alert: dual pricing is gaining. And Patti reports on another government investigation of Visa and Mastercard.

This week, we discuss the latest economic outlook and what restaurant operators can take from it with Tyler Booth, Director of Investments at Relish Works.

Jerry Weiner is a foodservice veteran responsible for building out fresh food programs at convenience chains like Rutter's, MAPCO, and Crown. In this episode, we'll chat about the history of kitchen automation like TurboChef convection ovens, how delivery services like Wonder are leveraging such technology, and the evolving roles of convenience stores when it comes to serving quality meals at breakfast, lunch, and dinner dayparts.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Mani Kulasooriya, Co-Founder & CEO of Cut+Dry plus the guys introduce a new segment, Trivia Tuesday and share a fun trivia question about their guest at the end of the show. Cut+Dry is an all-in-one commerce enablement platform for foodservice distributors. It was created to provide distributors, their customers, and their suppliers with a single digital platform to make food commerce a more enjoyable, more profitable, and less wasteful experience. Kulasooriya has been working in tech for over twenty plus years. He started in consumer internet and fintech before fintech was even coined. Before founding Cut+Dry, in 2019, Mani co-founded CAKE, a restaurant technology startup, which was acquired by Sysco. All founders start a company based on some experience they had, positive or negative. Kulasooriya shares how he took specific experiences from Citigroup, Yahoo and CAKE before he developed Cut+Dry. Kulasooriya says that Cut+Dry has the largest structured data base in the industry. He adds that the big problem that they are solving can have significant benefits to the foodservice ecosystem and also to humanity in general. Kulasooriya notes that 30% of food getting thrown out has environmental and social consequences. They talk about the role that data plays for the operators, distributors and the manufacturers. Cut+Dry does the heavy lifting with the data then gives the operators, manufacturers and distributors the applications that make their businesses run better. To hear more about how the data can positively impact the total business, the use case for the restaurants and Kulasooriya's Trivia Tuesday answer, check out this episode of Hospitality Hangout.

In this week's episode, Karey and Justin talk with Feast and Merriment owner and chef Ashley Odom about running a catering and events company, finding new food flavors to keep things interesting and some of her past experiences, such as taking a dog sled to go grocery shopping. Ashley Odom, founder of Feast & Merriment in Johnson City, Texas, is a self-taught chef that began in the restaurant industry at age 15. She began working front of house as a hostess, then upgraded to serving and cocktail waitressing and eventually preferring bartending through college. She moved in to a more permanent role of event planning in Austin, TX after graduating from UT and working for high-end catering companies in the area for 8 years before moving to Crested Butte, CO to start her own company.  Her love for cooking stemmed from her grandmothers' influence.  They were both restaurant owners in rural Louisiana, and their kitchens were always alive and kickin'.Ashley owned her own business in Colorado for 9 years, specializing in off-the-grid catering on mountain tops, secluded yurts accessible only by skis or snow shoe, exclusive fishing camps and river valleys throughout the Rocky Mountains.   After deciding to raise her daughter back in the Lone Star State, she bought land in Texas and relocated in 2015 to build her commercial kitchen and event space under the Big Texas Sky.  Feast & Merriment now cater out of house for weddings, corporate and private events, and hold supper clubs and intimate gatherings at my event space over-looking rolling hills and grape vines.  “Best decision I've ever made.” Ashley had a baby, got divorced, and started her own business all in one year.  It was stressful and challenging in the sense of juggling a new family life and trying to grow a business, as well as transition from front of house to back of house and allow time for menu creation and testing.   She wanted financial freedom and a schedule that allowed her to bring her daughter with her. As well as manage her time accordingly between home and work.  “I was so fortunate to raise her up to age five in a one of the most beautiful natural playgrounds in the world.” “I also took on a role contracting as a head chef for a multimillion dollar luxury/adventure based company, Eleven, while also trying to grow my business name Feast and Merriment.  My clients ranged from Bentley and Aston Martin to CEO's of Fortune 500 companies.  It was an amazing experience and I was given creative freedom to customize my food to fit each specific clients need.  I always enjoyed introducing Colorado wild game to the table for my east coast high rollers to enhance their Colorado vacation experience.” “I've always been interested in the arts and being creative.  I am a jewelry designer and learned silver smithing in college and started my jewelry company, Modo Designs, in 1998.  I love working with my hands, so cooking was a natural fit and I was always very comfortable in the kitchen. “  Feast and Merriment was created based on providing a unique experience that entices all of the senses, intertwining the culinary aspect with a corresponding overall theme or feeling.  It's giving it's clients an experience that will hopefully be memorable of a specific time and place.  It's about sharing time and a meal with new and old friends, and the commonality that can be enjoyed around good food, drink and atmosphere.  These events can vary anywhere from an intimate wedding to one of our monthly supper clubs like our Oaxacan inspired Dia de Los Muertos dinner with sugar skull adorned wait staff, an elaborate ofrenForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Beef production was 673K head for last week up 13K head over the 660K head from the week prior.  Liquidating continues in some breeding stock which will be affecting production over the next couple years as the herd size is reduced. With expensive feed and drought moving animals to harvest instead of continuing to feed them is often the decision.  Even with heavy production this market is moving higher.  Chuck Rolls are oversold and demanding strong premiums.  The rest of the chuck complex is moving higher as well.  Rounds seem to be pretty well balanced and with ground beef are holding steady and at reasonable price levels.  Tenderloins and ribeyes are already getting into holiday pricing levels though I'm hearing we won't see too much more upside to these cuts but no bargains to be had either.  Strips are still the value in middle meats but they are moving a bit higher as well.  This is the time of year where buying sooner is better than waiting, you will pay more money later.  We should have this market on a steady increase right into early December.  Episode Sourceshttp://www.cheesereporter.com/pricesbutter.htmhttps://www.ams.usda.gov/market-news/daily-pork-reportshttps://usda.library.cornell.edu/concern/publications/gm80hv35d?locale=en#release-itemshttps://www.urnerbarry.com/https://www.uniprofoodservice.com/https://www.barchart.com/https://www.cdc.gov/flu/avianflu/data-map-commercial.htmlhttps://www.agfax.com/2022/10/24/mississippi-river-barge-traffic-continued-to-struggle-as-active-and-intensive-discussions-occur-on-black-sea-export-deal/Savalfoods.com | Find us on Social Media: ...

This week, we discuss the Independent Restaurant Coalition's expansion, and how the organization is continuing to help restaurants as we gradually move into a post-pandemic climate.

The Chicken market is what I'd almost call a collapse.  Production is continuing strong, demand is not. Egg placements continue to inch up each week.  The hatch rate is inching up too putting more chickens on the market.  Wings, breast, tenders are all down again for next week.  Take advantage of these low prices but this is not a healthy level for the producers.  Now the weekly bird flu numbers.  18 new reports since last week.  Total birds removed from the food chain 168K, mostly turkeys.   total so far for the year, 47.7 million head.  Turkey shortages will be with us well into 2023.  Episode Sources:https://www.ams.usda.gov/market-news/daily-pork-reportshttps://www.barchart.com/https://usda.library.cornell.edu/concern/publications/gm80hv35dhttps://www.cdc.gov/flu/avianflu/data-map-commercial.htmlhttps://www.urnerbarry.com/https://www.uniprofoodservice.com/http://www.cheesereporter.com/prices.htmSaval Foodservice is proudly celebrating 90 years in business in 2022.Shop our exclusive line of delicatessen products, Saval Deli- still made in Baltimore, Maryland, since 1932. Savalfoods.com | Find us on Social Media: ...

On October 4th, the FDA and CDC announced that the agencies have entered into a Memorandum of Understanding, renewing their collaboration to reduce the occurrence of foodborne illness in retail and foodservice establishments. The stated purpose of the partnership is to “help increase the consistency and capacity of retail food protection programs across the country, promote a general culture of food safety, and facilitate continued communication between the FDA and CDC in order to assist state, local, tribal, territorial, and industry partners. https://www.adlawaccess.com/2022/10/articles/fda-and-cdc-agree-to-partner-to-reduce-foodborne-illness-in-retail-and-foodservice-establishments/ Kristi L. Wolff kwolff@kelleydrye.com (202) 342-8805 https://www.kelleydrye.com/Our-People/Kristi-L-Wolff Download the Ad Law Access App www.kelleydrye.com/News-Events/New…ind-Advertising See our Linktree for more information linktr.ee/KelleyDryeAdLaw Hosted by Simone Roach Produced by Jeff Scurry

This week, we discuss tips for conducting a more effective interview when looking to fill a position in your restaurant.

MasterMind Minutes - One Guest - One Question - One Expert Answer in Minutes Not Hours. Today our guest is Michael Aucoin. Michael is CEO of Eat & Beyond Global Holdings, a publicly-traded investment issuer making equity investments in global food tech as well as plant-based and alternative protein companies. Mr. Aucoin has over 25 years of experience in food sales management and the consumer packaged goods industry including leadership roles with Advantage Solutions, Agropur, Hershey's, and Smuckers. Contact Michael at :https://eatandbeyond.com/Contact Gary at: info@frangrow.com Visit: www.frangrow.com --- Support this podcast: https://anchor.fm/gary5396/support

Caroline Vanderlip, CEO of Re:Dish, joins the conversation to discuss making cafeteria, institutional and restaurant food service sustainable. Re:Dish provides reusable food service items, collecting, returning them to a dish washing facility each day, and delivering a fresh supply to its customers, which include corporate and school cafeterias, hospitals and . Re:Dish containers offers several #5 plastic (polypropylene) clamshell and round meal containers that are rented on a per-use basis to institutional customers. These containers do not include the PFAS used to prevent leakage in many compostable food service products. Customers are provided with informational guides for diners and branded collection containers that Re:Dish empties each day.Re:Dish claims that a company cafeteria that reuses an average of 500 containers instead of molded pulp single-user containers every business day for a year can prevent 125,000 items from going to a landfill and that it will use 67% less water and produce 77% fewer Scope 3 emissions, those produced from sourcing, making, and shipping the single-use containers. The company has also declared its own zero-waste goal, which it wants to achieve by next year, 2023 — they currently divert 76% of the waste in its facilities from landfills. You can learn more about Re:Dish at https://www.redish.com/

Giovedì 13 Ottobre ha aperto le porte al pubblico il nuovo store “Doreca Un Mondo da Bere”, a Roma in Via Pinerolo n. 19, in zona Piazza di Roma, nel quartiere Appio Latino. Una superficie di vendita di circa 500 mq con un assortimento di oltre 7000 prodotti tra vini, birre, alcolici, bevande ed acque, oltre ad una ricercata selezione di oli dei migliori produttori del territorio italiano.Doreca Italia è un'azienda attiva da oltre 30 anni nel settore Horeca, specializzata nella distribuzione di bevande e alcolici. Si è affermata come primo distributore indipendente italiano di beverage al servizio di bar, ristoranti, pizzerie, pub e hotel, con 24.000 clienti attivi.

La sostenibilità sta diventando un criterio sempre più importante nelle decisioni d'acquisto dei consumatori anche e soprattutto per quanto riguarda il packaging dei prodotti. Un recente rapporto di ricerca di The Business Research Company stima che quest'anno il mercato globale degli imballaggi riciclabili raggiungerà i 28,3 miliardi di dollari di valore con un tasso di crescita del +7,2% rispetto al 2021 e toccherà, nel 2026, quota 34,2 miliardi di dollari.

Nella storia di •TOM - Touch Of Milano ci sono tutti gli ingredienti che fanno di Caterina Rossi Puri e Giordano Conca, creativi milanesi, un'idea di successo e di passione per la propria città. Una storia che inizia verso la fine del 2017, quando Giordano e Caterina, una sera d'estate, danno forma alla loro idea, un prodotto unico pensato per evocare la forza, il carattere e la complessità di Milano.“In quel periodo di vero rinascimento del gin che continua oggi, dopo molti anni passati ad occuparci di brand e pack design, sentivamo l'esigenza di creare un concept tutto nostro. Così quella sera, complici i racconti di un bartender appassionato, di gin provenienti da ogni parte del mondo, e storie di distillazione, l'idea di •TOM prese vita”, commenta Giordano Conca.Caterina e Giordano sono a tutti gli effetti una coppia creativa e successivamente, coppia anche nella vita. Caterina nasce a Cremona e subito si trasferisce a Milano con i genitori poi a Udine e ancora a Milano, dove lavora per alcune importanti agenzie. Poi trascorre un periodo a Sidney per rientrare poi a Milano dove, nel 2005, incontra Giordano, anche lui creativo milanese di lungo corso con una sua agenzia. Insieme lavorano per grandi brand, tra cui Panasonic, Pioneer, Bosch.

Esiste un territorio, non lontano da Caserta e dalla sua imponente Reggia, che è divenuto ormai meta di pellegrinaggio di gourmet provenienti non solo dall'Italia ma da ogni parte del mondo.Il suo faro è Caiazzo, piccolissimo paesino di cinquemila anime, dove i cercatori di eccellenze arrivano per degustare le specialità di Franco Pepe, il maestro pizzaiolo visionario, legato visceralmente alla sua terra, che ne ha saputo cambiare il volto e il destino, ricercandone ed esaltandone le ricchezze enogastronomiche, ispirato dagli insegnamenti del nonno Ciccio e di suo padre Stefano.Un successo costruito con audacia e perseveranza, la cui risonanza si è estesa in ogni parte del globo. Quello che non tutti sanno è che Pepe in Grani, che oggi, 14 ottobre, festeggia i suoi primi dieci anni, nasce da un incontro il cui protagonista è il vino.

In occasione della Giornata Mondiale dell'Alimentazione del 16 ottobre, Too Good To Go annuncia i cinque nuovi firmatari del Patto contro lo Spreco Alimentare, che portano il numero delle aziende aderenti a 28 in totale.Nel corso del 2022 Eridania, Gruppo Orsero, Kellogg Italia, PENNY e Riso Scotti sono entrati ufficialmente a far parte dell'alleanza virtuosa promossa dall'app anti-spreco, impegnandosi con obiettivi chiari contro questa problematica, che sta diventando sempre più centrale anche in termini di risorse impiegate come energia, acqua e utilizzo del suolo.

Mancano 24 ore all'avvio del SIAL, la più grande fiera internazionale dell'agroalimentare, che si svolgerà a Parigi fino al 19 ottobre. I nomi italiani presenti saranno davvero molti; dopo il primo articolo, continuiamo oggi a presentarvi le eccellenze nostrane presenti in fiera.

This week, we discuss how to navigate contracts with third party delivery platforms and where there may be room for negotiation.

In this episode Luke and Samantha go off the rails discussing how restaurants can create and use free QR codes. You're guaranteed to leave with at least one important takeaway. This episode is also the first of our new two-person format; casual conversation that compliments, shares, and simplifies topics and trends that are valuable to independent food service businesses. Whether you were driven to QR codes by the touchless adaptations of the pandemic or attracted by the convenience, customization, and extended business engagement offered to anyone with a smartphone in their pocket—you've decided it's time. You are ready to use QR codes in your restaurant. Just one question remains. What the heck is a QR code? In this fresh new take on Dennis Knows Food we're discussing what a QR code is and what it does–to help you better understand how your establishment can effectively start using them.For more a more detailed breakdown, check out FREE QR Codes for Restaurant Menus and Online Ordering. (https://www.dennisexpress.com/qrcodes-for-restaurants/)

Walter Vieira trabalhou por mais de dez anos desenvolvendo tecnologia para o mercado financeiro. Filho de cozinheira, identificou no mercado de Alimentos e Bebidas alguns gargalos: alto turn over, dificuldade de retenção de colaboradores e necessidade de aproximar quem procura oportunidade de trabalho com quem precisa contratar e a partir disso, criou a Closeer – plataforma de gestão de mão de obra para Foodservice. Nesse papo, a gente mergulhou em oportunidades, dificuldades, hábito dos negócios e dos colaboradores e na necessidade de um novo olhar na mão de obra no seguimento de alimentação.

I had a great time catching up with my foodservice buddy, Thaddeus Thorne, the new VP at My/Mochi. Foodservice has changed - it's tougher to get in! Listen in as Thaddeus explains the new reality of Foodservice distribution.  We touch on sustainable packing and why it's damn tough for recycling solutions to take off. But there is hope with the rising generation of college students. Connect with Thaddeus on LI:  My/Mochi: Companies, brands, and shout-outs: Harvest Culinary Group - https://www.linkedin.com/company/harvesttableculinary/ Chef Matthew Thompson - https://www.linkedin.com/in/chefmthompson/ Sambazon - https://www.linkedin.com/company/sambazon/ Impasta! Foods - https://www.linkedin.com/company/impasta-foods/ Peter Mead - https://www.linkedin.com/in/peter-mead-1a73028/ Donya Litowitz - https://www.linkedin.com/in/donyalitowitz/ Kelly Slator - https://twitter.com/kellyslater Outerknown - https://www.linkedin.com/company/outerknown/ About your Host Tony Moore and the Winning at Work podcast: Connect with me on LI: https://www.linkedin.com/in/differentbetterspecialbrands/ Are you looking for a fun and light-hearted podcast to stay current on the trends shaping the $1.6 trillion food and beverage industry? My totally awesome brands featured here take us deep into the world of sustainability, plant-based, food tech, CBD, and good for you. Want to learn how to grow a brand? Scale a brand? I've got you covered.  Join me on my mission to discover what makes these companies different, better, and special. Episode 145 is sponsored by: Timpl Search - National Food and Beverage headhunters for sales, marketing, innovation, and operations. https://www.timplsearch.com/ Contact: Tony Moore. 404-904-9235. Follow me on LinkedIn: https://www.linkedin.com/in/differentbetterspecialbrands/ Music from Uppbeat: https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE  

Beef prices continue to move lower, but probably not for too much longer. Other than tenderloins, it's a great time to feature beef. Looking at poultry, chicken wings are still a great value, while breasts and tenders continue to go lower. As with beef, it's a great time to feature chicken. Avian flu continues to spread, totaling 421,000 birds removed since last week. This brings the total number of birds removed from the food supply to 47.1 million. Most new cases are turkeys, making this holiday season pretty tight with supply. For grains, corn is down from last week, soy oil is down, and wheat is holding steady. Pork continues to be a good value, with pricing very similar to last week. Also a great menu feature. For dairy, barrel is up three, block is up two, and butter is up seven, a new record high.

This week, we discuss the latest economic conditions facing the restaurant industry with Relish Works Director of Investments, Tyler Booth.

Bring a little more flavor to commercial kitchen design with Atlantic Culinary Environments. More details at https://atlanticce.com (https://atlanticce.com)

Rodd Willis of Dot Foods and Danny O'Malley from Before the Butcher join me on The Plantbased Business Hour to discuss the state of plant-based foods from a food service and white label perspective. These areas of the plant-based business sector are often overlooked and they are major drivers showing growth. Subscribe right now to never miss this podcast! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour

Rodd Willis of Dot Foods and Danny O'Malley from Before the Butcher join me on The Plantbased Business Hour to discuss the state of plant-based foods from a food service and white label perspective. These areas of the plant-based business sector are often overlooked and they are major drivers showing growth. Subscribe right now to never miss this podcast! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour

It's Health Care Food Service Workers Week! Thanks you to all the incredible team members who make our food services run smoothly for patients and their families. Learn more about these colleagues, including some things that you may not know about Patient Food and Nutrition Services, on the latest episode of The Wrap! Check it out today. Hosted on Acast. See acast.com/privacy for more information.

Welcome to TigerCast: A podcast designed to tell the story of Warsaw Schools and inform our community about the great things happening to serve our students.Episode 8: Lunch Lady LightThis week Stacie Light, Director of Food Service for Warsaw Community Schools, joins Aimee and Kyle to discuss the school lunch program within Warsaw Community Schools. She discusses the topics of nutrition, how her team works to meet federal requirements, how to apply for financial assistance, and how you can help support students that have fallen behind on their lunch account.

Happy Episode 100! This year's avian flu continues to spread.  Since last week add 14 new reports affecting 249K birds,  most of them  turkeys and a total so far of 46.7 million birds removed from the food supply. Southern migration of wild birds from Canada going south continues to spread the virus.  We may well see cases continue to expand through the fall.   I've nothing encouraging to say about turkey other than if you have, value it, and if you can buy it, do.  Looking at chicken and it is the same message the last couple weeks.  Wings are steady, and still a good value, boneless breasts and tenders continue to move lower.  Production continues to creep higher every week and with weekly hatch rates now consistently over 80% more product continues into the market.  Expect chicken to continue to be a good value moving into fall. 

Julia Buthman is the Managing Director of Prudential Private Capital's Dallas Corporate Finance office.  She oversees the private placement and junior capital activity in a six-state region of the Southwestern US.  Prior to this role, Julia served as Senior Vice President in Prudential Private Capital responsible for the Minneapolis office-based territory.  Julia joined PPC in 2000.  Prior to joining PPC, Julia was with Bank of Montreal for approximately 15 years in a variety of roles.  Her most recent role at BMO was serving as a Managing Director in the Food Group, with a specialization in Food Retail/Wholesale and Foodservice. Julia currently serves as a Director on multiple portfolio companies, as well as Volunteers of America, Texas chapter.  Previously, Julia served on the board of the North Texas Food Bank, The First Tee of Dallas and is a former chairperson for Dallas-based Executive Women's Roundtable. Julia received a BS in Psychology from Oklahoma State University and an MBA from the University of Houston's Bauer College of Business.

This week, we discuss the do's and don'ts of raising restaurant menu prices.

Since March 2020, most of us have a deeper grasp of who is an “essential worker.” The Baltimore Museum of Industry is featuring a show about those who are indispensable to our young people: Baltimore City school food-service workers. Like Sheila Alston, who helped feed students for more than 30 years: “We are part of the learning process with the kids. Because a child cannot learn if they're hungry.” We learn more about the audio-visual exhibit from the B-M-I's director of interpretation Beth Maloney, and from photographer J.M. Giordano who created the black and white portraits: “These are people who do a fantastically important job, so I wanted to make them look like superheroes almost.” Links: Food for Thought, online at BMI, J.M. Giordano, Night Work at Goucher College Rosenberg Gallery.See omnystudio.com/listener for privacy information.

Get ready to learn all about foodservice and tray delivery systems. My guest this week is Kendra Stoen, a Registered Dietitian with years of experience working in foodservice. She's also a good friend and has a lot of great stories - several she shares on this episode.  If you're not be exposed to all the different foodservice systems in your internship, this episode will fill in the gaps.  Whether you're an RD2Be studying for the exam or a Registered Dietitian wanting a refresher of the different foodservice systems, this episode is for you. If you want to hear a fun conversation between two RD's with some great foodservice stories -and a little bit of history too - you'll get all that and more in this episode.  This is what you'll learn: Conventional, Commissary, Convenience and Ready-prepared foodservice systems Pros and cons of each type of foodservice system Tray delivery systems and how it's changed throughout the years Here's a glance at this episode: [10:11] A review of the commissary foodservice system  [19:25] What a Ready-prepared and cook-chill system is and the benefits of this type of foodservice system [24:50] The challenges of using a conduction plate in retherm carts and the progress made the improve food heating [28:48] Clarification between commissary and satellite [33:30] Why it's so important to collaborate with nursing partners [56:08] The "new" thing in technology and tray delivery

If you have been following along with The Good Food Revolution, you know that I recently asked this community of Good Food Founders where they feel knowledgeable and confident in building a business on their own terms, and what they want to learn more about. There was a resounding response that you want to know more about alternative and unconventional sales channels. You want to know what's beyond the retail store, and you were most interested in learning about Food Service. In this episode, I'm joined by Kim Bryden, the Founder and CEO of Cureate - an education, consulting and procurement firm devoted to building an empowered supply chain to meet changing consumer demand.    Kim is sharing: What the Food Service channel really looks like (it's not just supplying restaurants) Channel opportunities that you may not have thought of How the traditional Food Service supply chain works What Cureate is doing to disrupt the channel and open doors for small good food brands Connect with Kim: Website: https://www.cureate.co Instagram: @cureateco Got a question or an idea for the show?  Email us at: JoinTheConvo@TheGoodFoodCFO.com Follow along on Instagram: @sarah.delevan.consulting Join us in the Profitable Food Business Community 

On this episode, I'm joined by Gerry VanAcker, Chief Operating Officer at the Detroit Zoological Society, to hear some of the leadership wisdom Gerry has gleaned from decades in the hospitality industry. Gerry is about as experienced as one can get in hospitality, having been the first manager of a Marriott hotel in Detroit and bouncing between a host of leadership positions over his rich career. Throughout his various roles, Gerry has picked up insights into what makes a successful hospitality leader. Some notable pieces of advice he has to offer include: - Seek out diverse opportunities to grow your own skill set. - Successful initiatives require buy-in from the ground-level staff. - Good leaders treat both their staff and their guests with respect. - Hands-on management can get the whole team invested in your leadership. - Always maintain a level of humility about your work. With his attitude of humility and respect, Gerry has built a long and storied career helping a score of hospitality organizations serve their guests in outstanding ways. - Detroit Zoological Society - https://detroitzoo.org/about/your-detroit-zoo/ - Detroit Zoological Society - Facebook - https://www.facebook.com/detroitzoologicalsociety/ - Detroit Zoological Society - Instagram - https://www.instagram.com/detroitzoo/?hl=en - Detroit Zoological Society - Twitter - https://twitter.com/detroitzoo?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor - Chris Cano - https://www.linkedin.com/in/chrismcano/ - Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/ If you enjoyed today's show, please leave a 5-star review. For more information and links to all of the resources mentioned in today's episode, visit HospitalityLeaderspodcast.com. #hospitality #Foodservice

This week on Extra Serving, an award-winning podcast by Nation’s Restaurant News, NRN editors Holly Petre and Sam Oches discussed the acquisition of Tokyo Joe’s by Salad Collective. Salad Collective, which owns Mad Greens and Snappy Salads, acquired the 27-unit Japanese concept on Monday. The Tokyo Joe’s acquisition brings Salad Collective’s holdings to 65 company-owned restaurants in Arizona, Colorado and Texas. The two editors discussed what this acquisition means for the brands as well as the industry at large. Also, the two discussed the newest menu item at Taco Bell made with a brand-new product, Beyond Steak. Oches and Petre discussed what this means for the plant-based movement and Taco Bell’s standing as a vegetarian-forward restaurant. Plus, hear from Bryan Tublin, CEO of Kitava, Hanson Li, CEO of Lazy Susan, and Elliot Schiffer, CEO of Mici Handcrafted on what it’s like to be in the restaurant industry during one of our CREATE conversations that occurred during CREATE: The Future of Foodservice last week in Denver.

This year's avian flu outbreak just won't let up.  With the southern migration in full swing it seems cases are picking up again.  This week, 14 new reports of bird flu affecting 265K birds, mostly turkeys bringing the total birds lost since the beginning of the year to 45.1 million. Learn more on our website, Savalfoods.comFind us on Social Media:InstagramFacebookYouTubeTwitterLinkedInSaval Foodservice is proudly celebrating 90 years in business in 2022.Shop our exclusive line of delicatessen products, Saval Deli- still made in Baltimore, Maryland, since 1932. Episode Sourceshttps://www.science.org/content/article/we-re-nervous-deadly-bird-flu-may-be-north-america-stayhttps://www.uniprofoodservice.com/https://www.urnerbarry.com/https://www.barchart.com/https://www.ams.usda.gov/market-news/daily-pork-reportshttps://usda.library.cornell.edu/concern/publications/gm80hv35d?locale=en#release-itemshttp://www.cheesereporter.com/prices.htmhttps://www.cdc.gov/flu/avianflu/data-map-commercial.html

This week, we discuss the future of QR codes across the restaurant industry.

Welcome to First Bite, a Nation's Restaurant News podcast, your daily source of news from NRN. Today, we're talking about CREATE: The Future of Foodservice, which took place this week in Denver, where hundreds of restaurant operators and members of the foodservice community gathered. Editorial director Sam Oches takes you behind the scenes of the panels, fireside chats, awards and keynote that took place over two days. Find out his key takeaways, who he was most excited to hear from, and which brands impressed him the most. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Castos, Spotify, or Apple Podcasts.

On today's episode, I'm joined by Dan Oppenheimer, President at Robinson Editions, to hear some of the ways that art has helped to shape the hospitality industry. Dan has been an artist and a craftsman for nearly half a century, working in stained glass, photography and sculptures. He started by producing signage for the hospitality and food service industry. Now his business focuses on creating a welcoming, homey aesthetic for hospitality businesses. To Dan, art and hospitality influence each other in several important ways: - Artists can be instrumental in making an organization feel hospitable. - Regional art can capture the local spirit and support the local community. - Evolving needs in hospitality can help elevate art techniques. - Both the art and hospitality industries prioritize training and development of future leaders and pioneers. The passion Dan has for his art mirrors the passion that so many hospitality leaders have for their work. In partnership, these two combine to create a guest experience that feels like a home away from home. Robinson Editions - https://www.robinsoneditions.com/ Chris Cano - https://www.linkedin.com/in/chrismcano/ Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/ If you enjoyed today's show, please leave a 5-Star review. For more information and links to all of the resources mentioned in today's episode, visit HospitalityLeaderspodcast.com. #hospitality #Foodservice

In this episode of Food Chained, Matt Cotton (Founder of Rooted Food Sales) shares an immense amount of knowledge regarding the Food Service channel for food & beverage brands. If you're a broker...you probably don't want to listen to this one. :-P  Things we discuss:• Matt's story• Food Service as a GTM strategy• Why is Food Service so "clean" in a business sense?• Why do brokers have such a bad rep?• Fixed retainer + commission or just commission?• Much more!Show Notes: Connect with Matt Cotton on LinkedIn Check out Rooted Food Sales Check out Perfy on LinkedIn, Twitter, Instagram, and TikTok Connect with Vasa Martinez on LinkedIn and Twitter Check out Triple Whale Sponsor:   • Use code PERFY for 15% off Triple Whale. Triple Whale's powerful analytics platform clarifies your ad performance across channels, keeping you instantly in the know

In this episode, we're chatting with Annemarie Vaupel, Vice President of Marketing at Hormel Foodservice. We'll hear about the pivotal role that food has played in her personal life, but also how her career in F&B has informed her definition of hospitality. What can brands do to make a lasting impression on her? How do restaurants capture a finite amount of consumer dollars? She shares effective ways for restaurants to over-deliver without extra lift.

In this episode, we speak with Chad Buck, Keynote speaker at the 2022 Hawaiʻi Agriculture Conference and Owner and CEO of Hawaiʻi Foodservice Alliance or HFA. If you have perishable foods in your home, chances are it got there because of the work of HFA to obtain and distribute food throughout the Hawaiian islands. We talk about lessons learned from COVID, and also about Hawaiʻi food security, disaster planning, and ways local ag producers can work with HFA to get their products into stores throughout the islands.Brought to you by University of Hawaii College of Tropical Ag. and Human Resources, and the Seeds of Well-being (SOW) Project. This podcast is supported by the Farm and Ranch Stress Assistance Network (FRSAN) grant from the U.S. Department of Agriculture, National Institute of Food and Agriculture and Hawaii Department of Agriculture.#wellness #mentalhealth #farming #agriculture #stress #hawaii #stressmanagement #agproducers #sustainability #COVID #disasterplanning #foodsecurity #precoveryResources:Hawaii Foodservice AlliancePrecovery PodKetchup an M&Ms videoHawaii Ag Conference 2022All the Seeds of Wellbeing links

What we did on our weekend. Jeff goes to a Rock Concert and they run out of water, vodka, and apparently, sanity. So we try to call them to give them our review. Great night of music, not so much of getting food … or drink.Alternative Sports News and we talk little bit more about College Football and Week 0, otherwise known as The Who Cares Weekend.We recorded this right before all the PGA News dropped and the back half of this was going to be discussions around the lack of news there, but then the news dropped, so we are recording an emergency pod to drop before the weekend. But we have this rock show review and some other frivolity that we wanted to tickle your ears with.