Podcasts about food service

Part of the tertiary sector of the economy that deals with catering

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Best podcasts about food service

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Latest podcast episodes about food service

HORECA AUDIO NEWS - Le pillole quotidiane
10.226 - Indaco Riccione: da lavanderia a cocktail restaurant bar d'autore

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jul 1, 2025 3:42


A Riccione, dietro la facciata di un ex Grand Hotel, dove un tempo c'era una lavanderia dai pavimenti ruvidi, oggi si trova Indaco: un fine restaurant cocktail bar unico nel suo genere.All'inizio non è stato facile. I drink, belli da vedere e sorprendenti da bere, non seguivano il solito cliché e la gente non capiva. Ma i titolari hanno insistito, lavorando ogni giorno con passione e una buona dose di ostinazione.Poi, la svolta: una foto, un reel, un tag. I social hanno fatto il resto. Perché quando un cocktail arriva al tavolo e fa dire “wow”, finisce nel feed. E oggi il feed è il nuovo passaparola

HORECA AUDIO NEWS - Le pillole quotidiane
10.225 - Alla scoperta del Clover Club, il cocktail ''per soli uomini'' che piace alle signore

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jul 1, 2025 5:47


Riscoperto negli ultimi vent'anni dopo un lungo periodo di oblio, il Clover Club è un classico cocktail sour a base di gin e sciroppo di lampone: fresco e fruttato, è apprezzato tanto come aperitivo quanto nel dopocena, oltre a essere particolarmente instagrammabile in virtù della sua colorazione rosa scarlatto e dei lamponi che fanno bella mostra di sé a guarnire il bicchiere. Nato per un pubblico di soli uomini, ha subito conquistato anche le eleganti frequentatrici dei salotti mondani d'oltreoceano

HORECA AUDIO NEWS - Le pillole quotidiane
10.222 - Nasce L'hirondelle 1895, lievito speciale per biga, pizza e lunghe lievitazioni

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 30, 2025 4:23


Quest'anno L'hirondelle, marchio storico di Lesaffre per il lievito fresco, celebra il suo 130° compleanno sinonimo di qualità nella panificazione dal 1895.Per questo anniversario, Lesaffre ha deciso di fare un regalo a tutti i professionisti dell'arte bianca presentando L'hirondelle 1895, il lievito fresco pensato per impasti a lunga fermentazione, ideale per la preparazione di biga, pizza e pani di grandi pezzature. 

HORECA AUDIO NEWS - Le pillole quotidiane
10.223 - Essere bartender nel 2025: il racconto di Federica di Lella, giovane promessa della mixology

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 30, 2025 3:50


Sullo sfondo crepuscolare dello Scalo Tecnico di Senigallia, in occasione della finale della Gin PiùCinque Competition, ho avuto l'occasione di intrattenermi con Federica di Lella, tra le finaliste della gara e giovane promessa della miscelazione italiana.Durante la presentazione del suo twist sul Gin Tonic, il suo speech è stato uno show teatrale: studiato, coinvolgente, curato nei dettagli: un perfetto equilibrio tra contenuto tecnico e presenza scenica.

HORECA AUDIO NEWS - Le pillole quotidiane
10.224 - Zest, l'evoluzione continua: una cantina da 500 etichette per firmare l'identità gourmet del Grand Hotel La Favorita

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 30, 2025 7:37


Novità in casa Zest, ristorante del Grand Hotel La Favorita guidato dallo chef stellato Domenico Iavarone. L'inaugurazione della nuova cantina e della sala degustazione introducono un elemento cardine di un progetto partito un anno e mezzo fa con l'intento di ripensare radicalmente il concetto di “ristorazione d'albergo”, non un semplice ampliamento ma un passo strategico di un disegno strutturato, coerente e ambizioso frutto del lavoro attento e sistematico dei giovani manager Mario e Giuseppe Manniello. 

Market Trends with Tracy
Heat Across the Board

Market Trends with Tracy

Play Episode Listen Later Jun 27, 2025 3:58


Beef is still riding high – tight supply, strong demand, and prices climbing week after week. But is relief finally in sight? You might want to stock up before the July 4th smoke clears…

HORECA AUDIO NEWS - Le pillole quotidiane
10.220 - Global mixology: Cinzano da Campari a Caffo, la Gen Z si dà all'alcol, i brand di gin vincentii

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 27, 2025 5:40


In evidenza anche all'estero l'annunciata vendita della storica Cinzano da Campari a Caffo 1915. Sorpresa: i ragazzi della generazione Z, in realtà, bevono come tutti gli altri (se hanno i soldi). Chi vince e chi perde nel business globale del gin. Ecco le notizie della settimana dal mondo di cocktail e distillati, viste dai media internazionali

HORECA AUDIO NEWS - Le pillole quotidiane
10.221 - Djaria, Firenze cocktail, moonshine e barbecue autentico

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 27, 2025 3:07


Nel cuore di Firenze, da sei anni, c'è un locale che sfugge alle etichette e vive di passione autentica: si chiama Djaria ed è nato da una coppia affiatata – Nicolò Scanferlato e sua moglie Sarah Webb – uniti nella vita e nel lavoro. Dopo anni dietro al bancone, hanno deciso di aprire qualcosa che li rappresentasse davvero. E così è stato. Sara è l'anima del vino e della birra. Nicolò, invece, è attratto dal lato più ruvido e artigianale della mixology: spirits di nicchia, distillati indipendenti e, soprattutto, il fascino grezzo del moonshine whisky.

Titans of Foodservice
The Broker's Playbook: How to Grow Foodservice Brands in New Markets

Titans of Foodservice

Play Episode Listen Later Jun 25, 2025 17:58 Transcription Available


In this episode of Titans of Foodservice, host Nick Portillo dives into the proven strategies behind successfully expanding food brands into new markets. Nick unpacks the essential steps brokers take to drive growth, from identifying the right operator profile to building strong distribution networks and leveraging the power of local broker relationships.You'll learn why purposeful sampling, strategic account targeting, and long-term relationship building are critical to gaining traction—and staying there. Nick also explains why growth isn't just about good timing or luck—it's about having a sharp, actionable game plan.TIMESTAMPS00:00 - Intro01:13 - Understanding Market Expansion in Food Service05:39 - Defining Your Ideal Operator Match12:03 - The Importance of Sampling in Food Service Sales13:39 - Growing Your Business in New MarketsRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

HORECA AUDIO NEWS - Le pillole quotidiane
10.216 - Rinaldi 1957 presenta il gin Santa Ana Pomelo con vista low-drink

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 25, 2025 4:15


In una fase in cui il consumo di spirits in Italia ha frenato la sua crescita, il mercato risponde puntando su innovazione e trend del momento. Ha seguito questa direttiva Rinaldi 1957 avviando la distribuzione in Italia di una nuova referenza di gin filippino Santa Ana denominata Pomelo, il cui nome fa riferimento a una delle 16 botaniche agrumate e fresche che compongono la referenza, realizzata attraverso un processo di distillazione che avviene nella regione francese della Charente con tecniche ispirate alla profumeria al fine di valorizzare al meglio la flagranza di ognuna di esse

HORECA AUDIO NEWS - Le pillole quotidiane
10.217 - Un'esperienza che unisce La Tavola dei 300 torna a incantare Massa Lubrense

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 25, 2025 4:34


Umanità, calore e un'aria di festa che richiama il sapore dei tempi passati. È con questi ingredienti che la seconda edizione de La Tavola dei 300 ha restituito a Massa Lubrense una serata magica, carica di significato e bellezza, un'esperienza che ha trasformato il cibo in racconto, la convivialità in atto identitario e il territorio in palcoscenico di una narrazione collettiva dove a parlare non sono solo i piatti, ma le mani, le storie e i sogni di chi li prepara.

HORECA AUDIO NEWS - Le pillole quotidiane
10.218 - Giulia Caffiero dalla Sardegna al top del gusto mondiale

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 25, 2025 4:50


Nicole Cavazzuti ha intervistato la restaurant manager del Geranium di Copenaghen, esperta di juice pairing e alta cucina nordica.

HORECA AUDIO NEWS - Le pillole quotidiane
10.214 - Don Ranasinghe Smoke & Bitters è il mio ritorno a casa. E ogni drink deve raccontarlo

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 24, 2025 6:49


Locale riconosciuto tra i migliori dell'Asia, recentemente inserito nella lista estesa dei World's 50 Best Bars al posto 86 — prima volta assoluta per un cingalese — Smoke & Bitters è il frutto di una sintesi tra Oriente e Occidente, tra esperienza e memoria, tra la Londra notturna dei club e l'isola ancestrale delle spezie. E ha un'identità chiara: cucina a base di legna, spiriti locali come arak e feni e un uso innovativo del ghiaccio chiaro.

The Fresh CrEd
Driving Collaboration & Innovation: Sobeys, Misionero & IFPA at the IFPA Retail Conference

The Fresh CrEd

Play Episode Listen Later Jun 23, 2025 19:33


Join us inside the IFPA Retail Conference in Frisco, Texas, for three fast-paced conversations with the people shaping the future of fresh produce: Yan Branco, VP of Produce Merchandising at Sobeys Shares how cross-border collaboration—and removing competitive barriers—fuels innovation and keeps produce front and center as “food as medicine” and the “cleanest-burning fuel.” Joe Merenda, President / COO at Misionero Unpacks how regional supply chains are evolving, the power of intimate, decision-maker-driven events, and why right-sized agility lets them launch custom salad kits that drive consumption. Joe Watson, VP of Retail, Foodservice, and Wholesale at IFPA Reflects on the purpose behind this tight-knit gathering, how interactive breakout sessions amplified ideas between supply-side and retail leaders, and what's next for the conference in Phoenix. Special thanks to our sponsors—Misionero, Born Farms, IFCO, SunFed and the International Fresh Produce Association—for making this episode possible.  

Table Talk
564: From rocket stoves to regenerative farming: Real stories of sustainability

Table Talk

Play Episode Listen Later Jun 23, 2025 33:43


What does meaningful progress towards sustainability in the food industry actually look like? Is it setting ambitious targets and regular transparent reporting? Possibly. But the key thing is how those targets affect things on the ground, the tangible benefits we see as a result. In this episode of the Food Matters Live podcast, made in partnership with AAK, we look at targeted initiatives that are creating impact at scale, while also addressing some of the sector's most complex challenges. We learn about efforts to empower women in West Africa (and find out all about rocket stoves), how data is being used to drive regenerative agricultural practices in Swedish Rapeseed, and we tackle the tough questions around palm oil. 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 in their technical tasting and insight session.

HORECA AUDIO NEWS - Le pillole quotidiane
10.209 - Settore agroalimentare: il ruolo chiave di logistica e distribuzione

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 23, 2025 7:43


Nel settore agroalimentare, la logistica e la distribuzione svolgono un ruolo fondamentale, assicurando che i prodotti alimentari raggiungano i consumatori finali in condizioni ottimali di freschezza e sicurezza.Attualmente, l'Italia si distingue per un'efficiente gestione della supply chain agroalimentare, grazie a una rete logistica ben strutturata e a una distribuzione capillare che copre l'intero territorio nazionale.

HORECA AUDIO NEWS - Le pillole quotidiane
10.206 - Gallery Rooftop: cocktail su misura e quiete sospesa nel cuore di Barcellona

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 19, 2025 4:23


La terrazza panoramica del Gallery Hotel di Barcellona — 4 stelle superiore, raffinato e centrale — ha cambiato look e spirito: nuovi arredi, nuova atmosfera, stesso spirito d'accoglienza. Più sobria e rilassata, la nuova formula punta tutto sull'eleganza informale. Il bar, aperto da maggio a settembre, affianca la piscina riservata agli ospiti dell'hotel e si propone come rifugio discreto dal caos cittadino, dove cocktail su misura, musica di sottofondo e vista suggestiva si incontrano per rallentare i pensieri.

HORECA AUDIO NEWS - Le pillole quotidiane
10.205 - Il turismo rigenerativo e la nuova dimensione dell'ospitalità

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 19, 2025 5:19


La dimensione e il senso del viaggiare vivono una fase di profonda trasformazione, in un'epoca segnata da grandi cambiamenti climatici, tensioni sociali e sovraffollamento turistico emerge sempre più prepotentemente l'esigenza di abbracciare una nuova filosofia e un nuovo approccio. Se per anni il “turismo sostenibile” è stato il vero punto di riferimento, nel contesto attuale questa visione si rivela oramai insufficiente. I viaggiatori, più informati, hanno maturato la consapevolezza che ridurre l'impatto negativo come avveniva in passato non basta più e così si ambisce a lasciare i luoghi visitati migliori di come sono stati trovati. 

Titans of Foodservice
The Foodservice Dynamics In California

Titans of Foodservice

Play Episode Listen Later Jun 18, 2025 20:50 Transcription Available


With over 90,000 restaurants and a population of more than 40 million, the Golden State offers a dynamic and diverse market that's as competitive as it is promising.This week, Nick unpacks key strategies to boost your sales and marketing efforts and explores what it takes to stand out in such a saturated space. From navigating complex regulations to understanding regional trends and shifting consumer preferences, this conversation is packed with practical insights for anyone looking to succeed in California's fast-paced food service scene.Whether you're a seasoned professional or just starting, this episode will leave you with valuable tools to better understand—and win in—this powerful market.TIMESTAMPS00:00 - Intro03:35 - Understanding the California Food Service Market05:40 - Distribution in California's Food Market14:33 - GPOs and Their Impact on Sales19:41 - California Sales StrategiesRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

HORECA AUDIO NEWS - Le pillole quotidiane
10.203 - Ristorazione il 'no waste' conquista le cucine ma si arena in tavola

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 18, 2025 4:32


Negli ultimi anni, l'approccio no waste ha conquistato un posto centrale nel dibattito gastronomico, trasformandosi da semplice tendenza a filosofia concreta nelle cucine professionali. Ma, sorprendentemente, sono gli chef più che i consumatori i principali motori di questa rivoluzione silenziosa.  La spinta verso una ristorazione sostenibile, infatti, non nascerebbe tanto da una richiesta del pubblico quanto da una crescente consapevolezza etica e tecnica degli operatori del settore Horeca. Sempre più professionisti della ristorazione considerano il no waste non solo come un imperativo ambientale, ma anche come una sfida creativa, dove l'utilizzo di ogni parte dell'ingrediente costringe a pensare fuori dagli schemi e ad elevare la cucina.

HORECA AUDIO NEWS - Le pillole quotidiane
10.204 - Mionetto alza il calice al futuro: il nuovo aperitivo è analcolico

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 18, 2025 3:08


Dopo il successo del suo spumante 0.0%, Mionetto rilancia e presenta Aperitivo Alcohol Free, una base analcolica pensata per creare Spritz leggeri e conviviali. Il debutto è avvenuto al Roma Bar Show 2025, il principale evento italiano dedicato alla mixology, ospitato al Palazzo dei Congressi di Roma.Allo stand C08, il pubblico ha potuto assaggiare le due versioni del Mionetto Spritz: la tradizionale e quella analcolica, nata dall'incontro tra l'Aperitivo Alcohol Free e il Mionetto 0.0%. Una proposta pensata per chi cerca gusto, leggerezza e consapevolezza, a cura di Vincenzo Pagliara, uno dei bartender più brillanti della nuova generazione.

HORECA AUDIO NEWS - Le pillole quotidiane
10.202 - Salvatore Calabrese 'Ecco perché i robot non sostituiranno mai un vero bartender'

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 17, 2025 4:42


Da quasi sessant'anni Salvatore Calabrese è dietro al bancone. Ma definirlo semplicemente bartender sarebbe riduttivo. È un'autorità nel settore, ed è pluripremiato. L'ultimo riconoscimento è arrivato pochi giorni fa: il premio per il "Lifetime Achievement in Luxury Hospitality" assegnato da The Luxury Nightlife Awards.

HORECA AUDIO NEWS - Le pillole quotidiane
10.201 - Maison Taittinger presenta il ''Table Polychrome'': un inno sinestetico all'arte dell'assemblaggio, tra haute cuisine, Champagne..

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 17, 2025 4:37


Immaginate un luogo in cui la degustazione non è soltanto un atto ma un rito condiviso, un'esperienza sinestetica in cui la materia prima si trasforma in emozione, il colore diventa sapore e ogni gesto si carica di significato. 

HORECA AUDIO NEWS - Le pillole quotidiane
10.200 - Alla scoperta dell'Old Cuban e di Audrey Saunders, la bar lady che ha cambiato la mixology

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 17, 2025 8:00


Quando aveva poco più di trent'anni, nei primi anni '90, Audrey Saunders lavorava spesso nei bar, ma non al bancone, bensì per fare le pulizie, assunta insieme all'allora marito in un'impresa specializzata in moquette e pareti. E sapeva già che il suo matrimonio era destinato a chiudersi. Ma, dentro, qualcosa le diceva che quella non poteva essere tutta la sua storia.

HORECA AUDIO NEWS - Le pillole quotidiane
10.199 - Oltremare l'identità della Costiera nel racconto gastronomico contemporaneo di Alfonso Crisci

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 16, 2025 8:00


Immerso tra le bellezze naturali della Costiera Amalfitana, all'interno dell'Hotel Club Due Torri di Maiori, c'è un ristorante che si distingue nel rappresentare un'espressione matura e consapevole della cucina d'autore in Campania.  Oltremare gode non solo di una suggestiva posizione panoramica al quinto piano dell'hotel, frutto di un restyling strutturale ambizioso portato avanti con determinazione dalle imprenditrici Anna e Nadia Citarella, ma soprattutto della visione dello chef Alfonso Crisci, mente e mano della proposta gastronomica che anima questo spazio.

HORECA AUDIO NEWS - Le pillole quotidiane
10.198 - Aldea, il nuovo bar villaggio di Barcellona con il cuore in Messico

HORECA AUDIO NEWS - Le pillole quotidiane

Play Episode Listen Later Jun 16, 2025 5:12


Se pensavi di aver già visto tutto in fatto di cocktail bar a Barcellona, potresti ricrederti. Perché da qualche mese, nel Born, la parte più viva e antica della città, c'è un locale che non assomiglia a nessun altro. Si chiama Aldea, che in spagnolo significa villaggio. Ma più che un nome, è un'intenzione. Qui tutto è fatto in casa: i distillati, i liquori, i panini, persino i tavoli. E l'accoglienza ha il passo lento e sincero di chi non ha bisogno di effetti speciali per colpire. L'idea è di Francesco Falco, 31 anni, torinese (“ma ho lasciato l'Italia a 18”) e Silvia Dorninger, austriaca. Insieme da una decina d'anni, hanno girato mezzo mondo dietro il bancone: Londra, Ibiza, Messico, Caraibi, fino a Barcellona, dove Francesco ha lavorato anche al Paradiso, uno dei migliori bar al mondo.

Market Trends with Tracy
High on the Hog

Market Trends with Tracy

Play Episode Listen Later Jun 13, 2025 2:48


BEEFBeef remains pricey and hard to find – and even with harvest back up, prices are still climbing. Are we finally nearing a cooldown, or will thin meats keep leading this market higher into July?POULTRYChicken is still the go-to protein, but are we seeing the first signs of a shift? Breast prices dip slightly, tenders rise again, and wings climb – plus, a glimmer of good news on the avian flu front.GRAINSGrain markets are idling in neutral, with only slight bumps across corn, soy, and wheat. With strong supply and good weather, what would it take to finally shake these markets loose?PORKThe pork market is sizzling – bellies are on a summer run and bacon's about to get pricey. Will anything cool it down, or are we just getting started?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Kashrus Halacha
Food Service Hashgachah (Kosher Anthology 19)

Kashrus Halacha

Play Episode Listen Later Jun 13, 2025 59:56


Food Service Hashgachah: The Va'ad – Standards, Oversight; Roles – Mashgiach (Ingredients, Bishul Yisroel, Vegetables, Other), Community Rabbi; Small Community Hashgachos – Locations, Shabbos, Partial Certification, Finances, Policies.See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com⁠

Titans of Foodservice
From Crumbs to Kitchens: How Emerging Brands Can Break into Foodservice with Conza CEO, Alex Strauch

Titans of Foodservice

Play Episode Listen Later Jun 11, 2025 33:04 Transcription Available


In this week's episode, Nick sits down with Alex Strauch, CEO & Founder of Conza—a brand that's making waves with their high-quality sourdough breadcrumbs. Together, they dive into the challenges of food service sales and discuss key tactics for growth and market entry, especially for new brands. Alex shares firsthand experience on navigating supply chains, positioning products for food service buyers, and scaling operations while maintaining quality.Whether you're an emerging brand or looking to sharpen your sales approach, this conversation is packed with strategic insights that will help you accelerate growth and carve out your space in the food service landscape.TIMESTAMPS00:00 - Intro00:26 - Food Service Challenges11:26 - Transitioning to the Food Service Industry20:35 - Navigating Food Service Sales: Strategies and Insights21:09 - Sales Strategies in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Born In Silicon Valley
Solving Food Service's $1 Trillion Waste Problem with AI Kitchen Intelligence

Born In Silicon Valley

Play Episode Listen Later Jun 10, 2025 30:04


In this episode, I sit down with Page Schult, co-founder and CEO of Topanga, who's tackling one of the food industry's biggest problems: massive waste and inefficiency. What started as a sustainable packaging company has evolved into an AI-powered kitchen intelligence platform that's helping colleges, hotels, and healthcare systems save millions by automating food waste tracking. Page walks me through her fascinating pivot from launching movies at Fox Film Studios to building technology that uses smart scales and image recognition to solve food service's data nightmare. She opens up about the unique dynamics of co-founding a company with her husband, the challenges of scaling from 15 to 30 employees, and why she believes decisiveness is everything in startup success. What really struck me was how they're not replacing kitchen workers - they're freeing them from spending 20+ hours a week in spreadsheets so they can actually cook. With food service representing 8% of US GDP, the opportunity here is massive, and Paige's team is just getting started. Host: Jake Aaron Villarreal, leads the top AI Recruitment Firm in Silicon Valley www.matchrelevant.com, uncovering stories of funded startups and goes behinds to scenes to tell their founders journey.  If you are growing AI Startup or have a great storytelling, email us at: jake.villarreal@matchrelevant.com

Sorting Pen: The California Cattleman Podcast
S5 E12: Sorting though the California Beef Council's tour that immerses foodservice, retail, and nutrition professionals in the beef lifecycle

Sorting Pen: The California Cattleman Podcast

Play Episode Listen Later Jun 9, 2025 25:31


On this episode we hear about the California Beef Council's Pasture to Plate Beef Tour, which is an in-depth experience that immerses participants in the beef lifecycle production process and engages foodservice, retail, and nutrition professionals. CBC Director of Retail and Foodservice Marketing Christie Van Egmond and CBC Manager, of Producer Education and Engagement Makenzie Coveau explain the history of the tour and its success over the years. Grimmius Cattle Company's Chief Operating Officer Austin Flores also shares why their ranch has participated as a stop in this tour for many years and the details the value he sees in this program. Episode Resources:Connect with Christie about participating in future Pasture to Plate tours by clicking here.Request to join the California Beef Farmers and Ranchers Facebook page to stay up to date with the California Beef Council.Text us your comments, feedback and episode ideas!

IRI Growth Insights
#177 - The Convenience Channel: Trends, Challenges, and Opportunities

IRI Growth Insights

Play Episode Listen Later Jun 6, 2025 22:05


There are more than 150,000 convenience stores across the U.S., and while multiple chains make up the majority, these typically small-format stores can vary widely from urban to suburban to rural. To some consumers, it might be the store where they purchase auto fuel. For others, it serves as their local grocer or a place to grab morning coffee. Circana's Anthony Dostal, director of retail insights for the convenience channel, talks about the state of the convenience channel, including consumer behavior, competition, and strategies for growth. Highlights: While location and price remain the primary influencers of convenience store selection, the quality of products and services is becoming an increasingly significant factor. Inflation and economic headwinds are affecting discretionary purchases and driving consumers to look for better value. The competitive arena for c-stores is vast, and includes other convenience stores, grocery, dollar, club, and quick service restaurants. Foodservice is a top opportunity for regaining traffic and sales in c-stores, but other opportunities include expanding private label offerings and leveraging loyalty programs. Some retailers are leaning into digital engagement, including ordering and home delivery.

Pleasantly Persistent-Talking Food Sales!
Chatting Foodservice Strategy & Growth with Ray Goulbourne, Foodservice Director at Runamok

Pleasantly Persistent-Talking Food Sales!

Play Episode Listen Later Jun 4, 2025 30:41


Hardworking Happy Hour
Episode 163: Customer Experiences are the KEY TO SUCCESS!

Hardworking Happy Hour

Play Episode Listen Later Jun 2, 2025 59:56


In this engaging conversation, Sean and Catherine discuss their recent experiences with home improvement projects, the importance of customer service, and the value of communication in building strong client relationships. They share personal anecdotes about their hobbies, including yard work and gardening, and reflect on the significance of going the extra mile in service. The discussion also highlights the necessity of asking for reviews to enhance business visibility and reputation. In this conversation, Sean and Catherine discuss the importance of going above and beyond for clients in various service industries, emphasizing the significance of communication, setting expectations, and the impact of customer reviews. They share personal anecdotes from their experiences in landscaping and food service, highlighting how thoughtful gestures can enhance client satisfaction. The discussion also touches on the necessity of tracking services and the role of consumer expectations in shaping experiences. Ultimately, they conclude that effective communication and a commitment to over-delivering are essential for success in any service-oriented business.

All National Provisioner Podcasts
Episode 203: Using taste to add value for proteins for foodservice

All National Provisioner Podcasts

Play Episode Listen Later Jun 2, 2025 12:38


Kerry Group recently rolled out its 2025 Global Taste Charts Smarts, a data-driven resource aimed at food innovators looking to stay ahead of evolving consumer flavor preferences.Kerry's research into consumer preferences and flavor performance suggests smoky and spicy flavors along with applewood smoke and bacon-forward flavors are trending. Consumers are becoming more adventurous, especially younger consumers.In this interview, Kerry Group's Shannon Coco, senior strategic marketing director, meat, shares insights on trends in meat and poultry product development for foodservice, including:consumer demand is shifting toward familiar flavors with innovative twists, balancing comfort and noveltybarbecue remains the most popular flavor, with regional and global variations gaining tractioninnovative flavors drive consumer intrigue, foot traffic and add-on sales in foodservice, particularly for chicken products.untapped flavor opportunities include smoky garlic parm, pub flavor, cheesy Cajun and zesty pickle ranch.

The SupplyChainBrain Podcast
‘Real-Time' Delivery by Foodservice Fleets: Pain and Potential

The SupplyChainBrain Podcast

Play Episode Listen Later May 30, 2025 21:55


Today's foodservice fleets not only have to respond to disruptions — they need to do it in real time.

Titans of Foodservice
How David Garascia, General Manager of Bel Brands, Scaled His Company Beyond Retail

Titans of Foodservice

Play Episode Listen Later May 28, 2025 17:06 Transcription Available


This week, Nick Portillo welcomes David Garascia, General Manager of Food Service at Bell Brands, to explore how to grow a food service business within a retail-driven company. David shares strategies for building strong distribution networks, creating operator relationships, and delivering value beyond pricing. He also reveals how Bell Brands is evolving to meet shifting market demands, making this a must-listen for anyone in the food service space.Listen to gain insider knowledge on the forward-thinking strategies Bell Brands is employing to meet changing market demands and customer preferences. TIMESTAMPS00:00 - Intro04:39 - Transitioning from Retail to Food Service07:40 - Understanding Waste Management in Food Service13:46 - Marketing Strategies in the Food Service Industry15:05 - Innovations in Food Service: Strategies for SuccessRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

The Rice Stuff
#114 The 2025 National Restaurant Association Show

The Rice Stuff

Play Episode Listen Later May 27, 2025 21:56


Michael is just back from eating his way across the 2025 National Restaurant Show in Chicago where he visited with members and investigated foodservice trends. Past show attendee Katie Maher stops by the studio to grill Michael about the show, and they listen to an interview from the show floor with Blaine Stewart of Heritage Rice Company. With special guest: Blaine Stewart, Heritage Rice Company Hosted by: Michael Klein and Katie Maher

Hospitality Hangout
Tech-Driven Hospitality: Amir Hudda on the Evolution of Food Service

Hospitality Hangout

Play Episode Listen Later May 27, 2025 24:35


What happens when cutting-edge tech meets old-school hospitality? In this episode, we sit down with Amir Hudda, CEO of Qu, to unpack the evolution of restaurant management in a rapidly changing world. From emerging brands to enterprise breakthroughs, Amir shares candid insights on the tech reshaping food service, the trends that matter, and how to future-proof your operation. Whether you're a founder, operator, or just obsessed with the business of hospitality, this one's packed with gold.Get ready for stories, strategy, and a behind-the-scenes look at the future of food from one of the industry's most innovative minds. 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

Becker’s Healthcare Podcast
Transforming Hospital Nutrition: Banquet Health's Vision for the Future of Food Service

Becker’s Healthcare Podcast

Play Episode Listen Later May 19, 2025 10:40


This episode recorded live at the Becker's Hospital Review 15th Annual Meeting features Nivi Jayasekar & Charlton Field of Banquet Health. They discuss how food service is transforming from a cost center to a strategic driver of patient satisfaction and safety, and share insights on their oversubscribed seed round and Banquet's innovative approach to hospital nutrition tech.This episode is sponsored by Banquet Health.

Titans of Foodservice
The ‘Force Multiplier' Strategy in Foodservice Sales

Titans of Foodservice

Play Episode Listen Later May 14, 2025 11:27 Transcription Available


Nick explores the “force multiplier” effect—an elite military strategy—and how it applies to sales in the food service industry, this week on the Titans of Foodservice podcast. By building scalable systems, training teams, and leveraging tools like LinkedIn, sales professionals can expand their reach and grow their brands more efficiently. Listen for practical, high-impact strategies to help you work smarter and rise above the competition.TIMESTAMPS00:00 - Intro02:54 - Applying the Force Multiplier Effect to Food Service Sales04:37 - Mindset Shift in Sales08:02 - The Power of Asking for Introductions10:49 - Scaling Your Business: The Force Multiplier ConceptRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Inside the ICE House
Episode 468: AG1 CEO Kat Cole on Health, Wellness, & the Foundational Nutrition Movement

Inside the ICE House

Play Episode Listen Later Apr 28, 2025 36:20


The health and wellness industry has transformed over the years to functional, science-backed drinks, powders, and supplements designed to fuel the body and mind. AG1 is leading the industry, redefining modern nutrition. From ICE Experience 2025 in Las Vegas, Nevada, AG1 CEO Kat Cole goes Inside the ICE House to discuss her three-decade career journey in the food industry and how she is setting AG1 up for sustained success in the years to come. 

Dumb Blonde
Ask, Tell, Confess: Feral Food Service Secrets

Dumb Blonde

Play Episode Listen Later Apr 25, 2025 21:29


Bro. Bunnie and Meme are back with even more food service confessions, and it's somehow nastier, hornier, and more disturbing than before. We learn about OJ being stirred with anything but an actual straw, staff orgies, saliva salsa, mystery meat and revenge pube burritos. Remember, stay nice, and hopefully you won't get any "special" sauce in your takeout.Watch Full Episodes & More:www.dumbblondeunrated.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.