Podcasts about food service

Il 12 e 13 novembre a Napoli la prima edizione dell'International Coffee Forum, piattaforma di dialogo e confronto tra protagonisti della filiera del caffè.

Due giorni intensi, sale piene, masterclass esaurite e un racconto del vino che ha saputo tenere insieme metodo e identità. La prima edizione di B.E.V.I. – Borgo Eccellenze Vinicole Italiane archivia il debutto con un risultato chiaro: il format funziona e il borgo è la sede giusta per riportare il vino dentro un contesto culturale, vicino ai luoghi e alle persone che lo fanno. 

Il Paper Plane è appena maggiorenne (è nato 18 anni fa), eppure è già un “modern classic” conosciuto in tutto il mondo. D'altra parte, è un cocktail “d'autore” in cui bourbon, Aperol e Amaro Nonino si fondono in un piacevole equilibrio. Insomma, vale la pena di provarlo e, nell'attesa, di conoscerne la storia e la ricetta.La storiaA creare il Paper Plane, nel 2007, fu Sam Ross, uno dei più noti e influenti bartender contemporanei, che lo studiò per il menù inaugurale di un locale in cui non ha mai lavorato, il Violet Hour di Chicago. Ross mise a punto il drink su richiesta dell'amico Toby Maloney, collaboratore del Violet Hour, alla ricerca di cocktail originali che arricchissero la lista del locale.

Viaggio slow in convogli di lusso, col calice in mano e la campagna che scorre come un film fuori dal finestrino: è il nuovo modo di scoprire i territori del vino che sta prendendo sempre più piede in Europa attraverso il binomio treni di lusso e wine experience, dimensione ideale per chi ama il nettare di Bacco, cerca bellezza o vuole semplicemente rallentare.

Fine dining cantonese, cocktail bar, galleria d'arte. Il Duddell's è tutto questo insieme, ma soprattutto è uno dei luoghi più emblematici di Hong Kong: incastonato in un edificio d'epoca al numero 1 di Duddell Street, a pochi passi dalle ultime lampade a gas rimaste accese in città. Lì, tra una mostra di arte contemporanea e un dim sum d'autore, c'è anche un bar. A guidarlo è un italiano: Mario Calderone.

Siamo all'Ozone Bar, al 118° piano del Ritz‑Carlton di Hong Kong, nel rooftop bar più alto della città e tra i più alti del pianeta. Qui si celebra il closing party dei 50 Best Bars 2025 — e tra una stretta di mano e l'altra, si beve la birra Noam. L'avevo assaggiata a Milano al Dry, in occasione di una guest patrocinata dal brand. E quando mi presentano Andrea Villa, Commercial Director di Noam GMBH, decido di saperne di più

This week, Nick sits down with Alison Patt, President and CEO of Thomas Cuisine, to explore how food can be a powerful catalyst for both personal and professional transformation.Alison shares her inspiring journey through the food service industry, a career rooted in real food, genuine hospitality, and a passion for improving lives through nutrition. From her early experiences in luxury hotels to leading one of the nation's most respected dining service companies, she reveals how her leadership blends strategic vision with heartfelt service.Listen as Nick and Alison discuss the intersection of health, leadership, and purpose in the food industry.RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

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Mancava ancora un gin delle Canarie in Italia. Ora c'è: si chiama Macaronesian Gin, nasce nell'arcipelago atlantico e viene distillato con acqua filtrata attraverso roccia vulcanica. Dopo la prima presentazione a Roma pochi giorni fa, il gin è stato lanciato ieri a Milano con un evento all'Organics Bar, dove lo abbiamo assaggiato sia liscio che miscelato.Tre i drink protagonisti: Gin Tonic, un twist sul Mojito e uno sul Gin Sour.

In this episode, Jennifer Ong Tone, Manager of Health & Education at CPMA sits down with three alumni of CPMA's Passion for Produce (PFP) Program – Biagio Fonicolo, Senior Buyer at Canadawide Fruits, Janis Deschênes, Sales Manager (Retail, Wholesale, & Food Service) at Highline Mushrooms, and Jenna Peters, Brand Promotions Manager at Mucci Farms to discuss their experiences in the PFP program, the biggest lessons they've learned, and their top tips for anyone applying for the 2026 PFP program. 

Chicken prices have hit their lowest level in two years, making it the week's biggest story. Beef's slowdown continues, pork holds steady, and dairy drifts lower — but poultry steals the spotlight as the market's best deal.BEEF: Prices are still drifting lower, though the declines are slowing. Middle meats are already ticking back up, hinting that the bottom may be near — but just how long before demand heats things up again?POULTRY: Chicken prices keep sliding, with boneless skinless breasts hitting their lowest point in two years. As demand cools and avian flu flares, the question is: how much longer can this market remain this soft?GRAINS: Harvests are booming and inventories are stacked, leaving corn, soy, and wheat all stuck in neutral. With talk of a biofuel push on the horizon, could soy finally be what shakes this market awake?PORK: Pork is steady, bellies holding at $134 while production rises with cooler weather. Processors may soon start stockpiling for spring, but for now, is this the calm before the climb?DAIRY: Last week's brief rally fizzled, with cheese and butter slipping again. Butter remains a seasonal bargain, but the question is — can this quiet market stay this smooth through the holidays?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Negli ultimi anni il salmone è diventato un bersaglio facile. Reportage ad effetto, allarmi indistinti, titoli che confondono fatti e sospetti hanno sedimentato nell'immaginario collettivo un'idea nebulosa: produzioni opache, controlli incerti, tecniche di allevamento tutte da mettere sotto processo. Il risultato? Un grande calderone dove finiscono insieme pratiche virtuose e comportamenti scorretti, con il pubblico spaesato e la reputazione di un intero comparto trascinata nella corrente

In Sicilia il caffè è rito ma a Zafferana Etnea qualcuno l'ha rimesso al centro in modo diverso. È Etna Roaster, la realtà che per prima ai piedi del vulcano ha unito qualità di filiera e qualità d'erogazione, un laboratorio dove il caffè non finisce in tostatrice ma si compie al bancone. 

Il DarkSide, all'interno del prestigioso Rosewood Hotel di Hong Kong, è uno dei cocktail bar che più ci è piaciuti in città. E proprio qui abbiamo assaggiato un twist del Martinez con lo sherry al posto del gin e con un mix di vermouth bianco e rosso. Una variante interessante per l'equilibrio tra floreale e secco.  Si chiama Coronation N°1 e nel reel di seguito puoi vedere passo per passo come si prepara.

A Trecastagni, ai piedi del Monte Gorna, uno dei crateri spenti del versante orientale dell'Etna, lo spettacolo delle vigne che si arrampicano sui terrazzamenti in pietra lavica, tra boschi, terra bruna e il grande guardiano di fuoco che domina l'orizzonte è un'istantanea che il viaggiatore difficilmente può dimenticare

Se il bar numero uno al mondo nella classifica 2025 dei World's 50 Best Bars, il Bar Leone, è italiano e si trova a Hong Kong, il punto di riferimento per i prodotti alcolici italiani nell'ex colonia britannica in Cina, da quasi dieci anni, si chiama Salotto Lounge: negozio, importatore e distributore di vini di qualità, liquori, distillati e anche qualche birra. Artefice dell'iniziativa è Francesco Vecchio, milanese ma da vent'anni a Hong Kong. Un pioniere che ha saputo guardare nella direzione giusta, vista la crescita della cultura italiana dell'aperitivo da queste parti, trasformatasi in un vero e proprio boom proprio grazie al dominio fra i 50 Best Bars (mondiali e asiatici) del Bar Leone, preso d'assedio da lunghe file di clienti che attendono ogni giorno di poter entrare.

Nel settore della ristorazione e dell'ospitalità, scegliere le migliori software house rappresenta un elemento decisivo per lo sviluppo e la competitività. Zucchetti, leader nel panorama informatico, partecipa alla fiera Host Milano con un ventaglio di soluzioni digitali integrate pensate per ogni dimensione della gestione delle attività ristorative e dell'accoglienza. L'appuntamento è a Host Milano, presso Fiera Milano (Rho), dal 17 al 21 ottobre 2025, Padiglione 11P, Stand C59 - D60.

È stata battezzata “Turismo Made in Italy” e ufficializzata al TTG lo scorso 9 ottobre l'intesa tra Airbnb e Coldiretti che sceglie l'enoturismo come leva di sviluppo per far crescere i territori del vino e le loro comunità attraverso una rete di ospitalità capillare, autentica e sostenibile, un patto operativo dove gli host diventano narratori del luogo, guidano tra filari e cantine, aprono botteghe e laboratori, intrecciano degustazioni, passeggiate e incontri con i produttori

New Zealander's are throwing away over 120,000 tonnes of food every year, and a new food rescue app is hoping to change that. ‘Gone Good' lets customers buy mystery bags of unsold food from cafes and bakeries to help reduce food waste. Deliver Easy CEO Tim Robinson told Heather duPlessis-Allan that, 'the mystery idea is a bit of fun, but also make sure that we're truly targeting the food waste side.' He said that the bags will have a vague description, so customers know roughly what they're getting. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Fra i tanti successi italiani (in patria o all'estero) all'interno dell'ultima edizione dei World's 50 Best Bars, celebrata l'8 ottobre a Hong Kong, il fenomeno più impressionante – oltre ovviamente alla prima posizione conquistata dal Bar Leone – è stata l'inarrestabile scalata del Moebius di Milano, entrato nella lista lo scorso anno in 38ma posizione e capace di saltare in un colpo solo ben 31 gradini, posizionandosi 7mo nel 2025. E tutto lascia pensare che il locale lanciato da Lorenzo Querci e soci nel 2019 abbia tutto il potenziale per puntare ancora più in alto.

Il Norwegian Seafood Council (NSC) ha scelto lo chef Daniel Canzian come Ambasciatore dello Stoccafisso di Norvegia per il 2025, affidandogli il compito di rappresentare e valorizzare un prodotto che da secoli crea un ponte gastronomico tra Norvegia e Italia. Canzian raccoglie il testimone dopo una serie di importanti nomi della ristorazione italiana e avrà il compito di diffondere la cultura di questo ingrediente straordinario.

Napoli accoglie per la prima volta i vini simbolo della Valpolicella. Martedì 14 ottobre 2025, a Palazzo Petrucci va in scena “Napoli in Rosso Amarone”: un walk around tasting dalle 17:00 alle 23:00 con dieci cantine della denominazione e, alle 20:00, la masterclass “Dal Valpolicella all'Amarone: una scalata mozzafiato".

Kartik Chandar, Founder of Avant-Garde Ventures, Inc., is an accomplished IT leader with over 25 years of experience architecting, developing, and delivering enterprise-level, business-focused solutions across multiple industries. With more than 15 years in IT management, he has led high-performing teams that align closely with organizational vision and strategy while fostering a culture of collaboration with the business. Throughout his career, Kartik has managed the delivery of solutions that enhance the efficiency and effectiveness of critical business processes. He has successfully delivered transformative technology initiatives for clients in the Finance, Manufacturing, Food Service, Health Care, Media & Entertainment, and Real Estate industries. -- Critical Mass Business Talk Show is Orange County, CA's longest-running business talk show, focused on offering value and insight to middle-market business leaders in the OC and beyond. Hosted by Ric Franzi, business partner at REF Orange County.

Chris Hatch shares key lessons from decades in brokerage and development, from first deals to managing national QSR growth.The Crexi Podcast connects CRE professionals with industry insights built for smart decision-making. In each episode, we explore the latest trends, innovations and opportunities shaping commercial real estate, because we believe knowledge should move at the speed of ambition and every conversation should empower professionals to act with greater clarity and confidence.  In this episode of The Crexi Podcast, Shanti Ryle, Director of Content Marketing, sits down with Chris Hatch, CEO & Manager of Forza and a third-generation real estate professional. The discussion covers Chris's expansive career in commercial real estate, starting from his family's involvement in the business to his own ventures in brokerage and development. Chris shares insights into his hard work philosophy, challenges in balancing family and work life, and the intricacies of the real estate market. The conversation delves into the growth of Forza, the importance of hands-on experience, and the latest trends in the quick service restaurant market. Additionally, Chris talks about the inspiration behind The Dirt Dog Podcast and how it provides valuable lessons from high-growth restaurateurs. Meet Chris Hatch: The Dirt DogChris Hatch's Early Life and Career BeginningsBalancing College and BrokerageFirst Major Deal: The Arby's BuyoutTransition to Ownership and DevelopmentManaging Work-Life BalanceBuilding a Strong TeamForza's Business VenturesThe Journey to DevelopmentThe Importance of Drive-ThroughsIntroducing the Dirt Dog PodcastApologies and IntroductionsPodcast Success and BrandingInspiring Conversations with RestaurateursOffice Culture and CompetitionsReflections on Commercial Real EstateLive Streaming a Dutch Bros ConstructionChallenges in Development and Learning from MistakesMarket Trends and Quick Service RestaurantsInnovations in Food Service and AutomationDrive-Through Coffee Shops and Prefabricated BuildingsImpact of COVID-19 on ConstructionNetworking and Market ResearchExciting Future Projects and Operator RoleRapid Fire Questions and AdviceFinal Thoughts and Sign Off About Chris Hatch:Chris Hatch is the founder of Forza, Legend Partners, and more, and is proud to be a third-generation real estate professional. He started his real estate career learning under the tutelage of his father and grandfather. After several years of establishing his base knowledge in real estate, Chris joined Professional Brokers in 2002. At Professional Brokers Chris was an active commercial sales and leasing agent and helped with acquisition and disposition as well as assisting a handful of retailers with expansions throughout the Intermountain Area. In 2006, Chris created a partnership with Jake Olson creating a boutique retail brokerage shop, IRG Retail. Chris holds active real estate broker licenses in Utah, Montana, Nevada, and Idaho. He is an avid outdoorsman as well as a rabid LV Raiders fan. Over the years he has worked with developers, architects, engineers, city officials, banks, property owners, and many retailers. Chris believes clear and timely communication is essential in maintaining an effective working relationship with clients. For show notes, past guests, and more CRE content, please check out Crexi's blog.Looking to stay ahead in commercial real estate? Visit Crexi to explore properties, analyze markets, and connect with opportunities nationwide. Follow Crexi:https://www.crexi.com/​ https://www.crexi.com/instagram​ https://www.crexi.com/facebook​ https://www.crexi.com/twitter​ https://www.crexi.com/linkedin​ https://www.youtube.com/crexi

Calabrese, trent'anni, Gennaro Pucci è bar manager del Qura Bar, restaurant cocktail bar all'interno del Regent, il più prestigioso hotel di Hong Kong. Giunto due anni fa nella città cinese a statuto speciale, dopo un decennio di esperienze a Londra, in questa intervista per Horecanews – a margine di un evento collaterale alla finale dei World's 50 Best Bars con Giancarlo Mancino e Salvatore Calabrese – racconta quali sono le difficoltà e le opportunità offerte da Hong Kong per un italiano che voglia farsi strada nel mondo dell'ospitalità. E non ha dubbi: “Oggi è meglio qui che a Londra”

Nel mondo del vino, dalla Francia alla Spagna, dalla California alla Germania, il dibattito oggi sembra cristallizzato su un'idea tanto intuitiva quanto rischiosa, quella di ridurre le superfici per ridurre i volumi. Per un'equazione facile - troppi ettolitri, meno acquirenti, cantine colme - una conclusione scontata, quella di estirpare, magari con una stampella pubblica. Ma la semplicità è spesso nemica delle soluzioni durature, specie se la crisi è figlia dell'incrocio di consumi fiacchi, costi in ascesa, tensioni commerciali e un clima aspro. 

I bartender italiani dominano la Diageo World Class 2025, ma lavorano tutti all'estero: numero uno Felice Capasso da Oslo. Con i dazi di Trump crollano le esportazioni di alcolici americani, situazione drammatica per il whiskey. La storia: quando Winston Churchill si fece prescrivere alcolici dal medico per aggirare il Proibizionismo Usa. La selezione delle notizie dai media internazionali sul mondo di cocktail e distillati.

Si è chiusa un'altra edizione del Festival del Baccalà alla Vicentina di Sandrigo, e il Norwegian Seafood Council (NSC), partner storico della manifestazione, celebra i risultati straordinari di un evento che continua a unire due mondi gastronomici distanti ma affini. NSC sottolinea come appuntamenti annuali di questo tipo rafforzino un legame indissolubile tra la Norvegia, patria dello stoccafisso, e l'Italia, il suo mercato d'elezione. Anche quest'anno, la kermesse si è confermata una vivace vetrina culturale che racconta una relazione fatta di storia, passione e alta cucina

AOL hangs up the dial-up internet service (and sound) that defined an era - https://www.usatoday.com/story/tech/news/2025/09/30/aol-dial-up-internet-service-ending/86419561007/New research: humans peak between 55 and 60, not 20s - https://www.linkedin.com/posts/gilles-gignac-0b4a0611a_humans-peak-in-midlife-a-combined-cognitive-activity-7377134932768247808-LXSoAmerica's Most Dog-Friendly City Has Had Enough - https://www.msn.com/en-us/news/us/america-s-most-dog-friendly-city-has-had-enough/ar-AA1NEJPfFrom October 3–5, The Animal Foundation is joining shelters across the country for Mars Global Adoption Weekend. Every animal in our care will have their adoption fee waived, thanks to the generous support of Mars, Adopt A Pet Shelter Plus, and PEDIGREE Foundation - https://animalfoundation.com/event/mars-global-adoption-weekend/Cargill Unveils New “State of Steak” Report, Revealing What Diners Really Want from Steak in Foodservice - https://www.businesswire.com/news/home/20250929859289/en/Cargill-Unveils-New-State-of-Steak-Report-Revealing-What-Diners-Really-Want-from-Steak-in-FoodserviceIn Motion Design Recalls Evermore Surprise Eggs Due to Risk of Serious Injury; Violates Federal Lead Content Ban - https://www.cpsc.gov/Recalls/2026/In-Motion-Design-Recalls-Evermore-Surprise-Eggs-Due-to-Risk-of-Serious-Injury-Violates-Federal-Lead-Content-BanMarilyn Manson once punched Andy Dick in the throat, according to actor Seth Green, who recapped the incident during a recent podcast appearance - https://loudwire.com/seth-green-marilyn-manson-story/FailsRobbery suspect caught when he walked behind TV crew doing a news segment about him - https://thetab.com/2025/09/30/robbery-suspect-caught-when-he-walked-behind-tv-crew-doing-a-news-segment-about-himA Springfield teenager is facing a felony charge after police say he caused significant damage to multiple vehicles in a Missouri State University freshman parking lot in late August -Teen's claim he was nabbed, shot by 'Hispanic' men sparked outrage. It was a hoax - https://www.yahoo.com/news/articles/teens-claim-nabbed-shot-hispanic-020851569.htmlC8 Corvette Driver Arrested for 107-MPH Sprint, Police Say, Claimed He Was Late for a Haircut - https://www.roadandtrack.com/news/a68113641/c8-corvette-driver-arrested-107-mph-haircut-super-speeder/Police Say Driver Without License Went 124 mph at 3 a.m. Because He Needed To Use the Bathroom - https://www.msn.com/en-us/news/crime/police-say-driver-without-license-went-124-mph-at-3-am-because-he-needed-to-use-the-bathroom/ar-AA1NGFsyMississippi man shows up drunk to bail out pal arrested for DUI, gets his own DUI month later then dies in jail cell - https://www.msn.com/en-us/crime/general/mississippi-man-shows-up-drunk-to-bail-out-pal-arrested-for-dui-gets-his-own-dui-month-later-then-dies-in-jail-cell/ar-AA1NtNG4A husband and wife were both arrested for driving under the influence (DUI) in separate incidents on the same night, within just two hours of each other, Portsmouth police reported - https://undercoverist.org/kaila-mcgreal-matthew-wheeler-arrested-for-dui-same-night/Follow The Rizzuto Show @rizzshow on all your favorite social media, including YouTube, Facebook, Twitter, Instagram, TikTok, and more. Connect with The Rizzuto Show online at 1057thepoint.com/rizzSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we dive into the adaptability of the food distribution industry to temperature tracking. Our guest, Per Mange, CEO and founder of Surfact, breaks down the intricacies of the food distribution network and what's next for additional temperature-controlled industries. For more information, subscribe to ⁠Running on Ice the newsletter⁠ or podcast. ⁠Follow the Running on Ice Podcast⁠ ⁠Other FreightWaves Shows⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the markets send mixed signals – beef prices slide but middle meats refuse to budge, chicken keeps dropping while avian flu stirs again, and pork bellies dip as loins hold value. Grains stay calm and dairy finally bounces after weeks of decline. Is this the start of real relief, or just the setup for another rally?BEEF: Prices are slipping across most cuts, with chucks, sirloin flap, rounds, and grinds leading the way lower. Even ribeyes and tenderloins paused their climb, though holiday demand will likely push them higher again soon. The big question – will packers tighten harvests to stop the fall, or do we get a few more weeks of relief?POULTRY: Chicken prices keep sliding, with boneless skinless breasts hitting 18-month lows and no clear bottom yet. Production still looks strong, though government reporting is on pause during the shutdown. The real watch – does this drop keep running, or are we about to hit the floor?GRAINS: Harvest is rolling along, and markets aren't budging much. Corn slipped to $4.06 from $4.15 last week, with soy and wheat stuck in the same tight range. With big crops expected, the question is – what's it going to take to shake these markets out of neutral?PORK: Bellies keep sliding, down to $151 from last week's $169 – and that means bacon pricing should ease too. Butts and ribs are inching higher, while loins continue to shine as the best value in pork. The question now – is this just a seasonal dip, or the start of a bigger shift in pork markets? DAIRY: After six straight weeks of declines, the CME finally turned higher. Barrel is up 6, block up 10, and even butter ended its slide with a 6-point gain. The big question – is this the start of a real rally, or just a short bounce before more pressure ahead?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

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The reach and impact of our food systems – that is, the complex, interconnected, and globalized web of institutions, resources, and processes that bring food from the farm, to the table, and into the waste stream – is universal: every single one of us has either worked in ourselves, or known people who work growing, raising, producing, processing, packing, transporting, preparing, or serving the food we all eat.In the food we consume, we become connected to the conditions, the labor, and the people of the food system that produces it. Fully 1 in 10 American workers, over 17 million people, work in paid frontline food system jobs. And millions more work at home to plan, shop, prepare, and in many households, grow the food their children and families eat.There are massive implications for schools as well, as they participate in the food system directly to bring literally billions of meals to children each year, and as labor in the food system impacts the families, children, and communities our schools serve.My guests today are Laura-Anne Minkoff-Zern and Teresa M. Mares, associate professors and co-authors of Will Work for Food: Labor Across the Food Chain, available from University of California Press in September. Their book captures the grim realities faced by food workers alongside the opportunities for solidarity at every point in the system while amplifying the successes and challenges faced by movements to make food work, good work.“As long as people are suffering to get food to our plates,” they write, “we need to center food workers in any vision for a just food system.”Will Work for Food book from UC Press

The screw worm is closing in on Texas, threatening the nation's largest cattle herd and the beef market with it. Avian flu resurfaces, pork stays steady, and butter keeps sliding – but is beef facing its biggest challenge yet?BEEF: The new screw worm was found less than 70 miles from Texas, potentially impacting the beef industry. Prices are falling for many cuts, but ribeyes and tenderloins stay expensive. The real question – do we have a few more weeks of relief, or are we on the brink of something much bigger?POULTRY: Avian flu has returned, hitting 2.5 million egg layers in Wisconsin, with more turkey cases piling on. Chicken prices are falling, with wings, breasts, and tenders dropping in price. The question now is – will this market reset hold, or will avian flu spoil the party?GRAINS: Argentina tried a quick cash grab by suspending export duties on corn and soy, raking in billions in just two days before reinstating them. Here in the U.S., the markets barely blinked – corn ticked up to $4.15, with soy and wheat holding steady. Will global moves finally shake up these calm grain markets, or are we stuck in steady mode for a while longer?PORK: Bellies nudged up to $169, but don't be fooled – I still see more downside ahead for this market. Loins are steady, ribs are inching higher, and butts are showing some strength. The big question – are we about to see pork finally heat up, or will it stay the quiet value play against beef's chaos?DAIRY: The CME finally showed a flicker of life this week – barrel had its first uptick in a month, block slipped a bit lower, and butter keeps sliding. Is this the true bottom we've been waiting for, or will butter keep melting into the holiday baking season?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this episode of Titans of Foodservice, host Nick Portillo sits down with Emily Reeves, Vice President of Capital Solutions at Bridge, to unpack the financial strategies every foodservice founder needs to know.Emily shares how she has helped founders secure more than $300 million in growth capital in 2025, breaking down complex loan structures into practical, actionable insights. Together, Nick and Emily explore smart ways to leverage debt without giving up equity, overlooked financing opportunities, and proven negotiation tactics that empower founders to scale on their own terms.RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Recorded Live at the GFS Food ShowIn this special episode, we took Nashville Restaurant Radio on the road to the GFS Food Show, capturing the voices, stories, and energy of food professionals from across the region. From chefs and owners to tech innovators and vendor partners, the conversations all carried a common thread: this business is tough, but the passion runs deep.Featured Guests:Nick Florek – Head of Back of House (backofhouse.io), sharing how their platform connects restaurants with the best technology partners.Jennifer Hanson – Owner of The Restaurant on 79, talking about growth and building resilience in today's climate.Camden Dotson – Line Cook at The Bear & Butcher (Lexington), giving perspective from the back of the line on what keeps young cooks motivated.Brian Baxter, Gabe Howard & Nick Rodgers – The leadership team at Prime & Pint (Columbia, TN), reflecting on small-town hospitality, creative cooking, and the realities of opening and running a new concept together.Bill Laviolette – Owner of Shotgun Willie's BBQ (Nashville), speaking on community, grit, and staying true to your brand.Darryl Dinning – Owner of Pastiche Catering (Nashville), discussing the unique challenges and rewards of catering.Woods Murphy – GM of Le Peep Belle Meade, on what it takes to run a neighborhood staple.James Pope – Owner of Mo Better BBQ & Fish, sharing his entrepreneurial journey.Sterling & Derrick Dowdy – Father-and-son duo behind Archer's in Hardin, on legacy, family, and food.Brett Michel – GM of Gordon Food Service, reflecting on the role of vendors and why shows like this matter.Together, these conversations paint a raw and inspiring picture of the restaurant world in 2025: costs are rising, the grind is real, but the excitement of being in the room with peers, products, and possibilities is what keeps everyone moving forward.

After weeks of rising costs, the markets are finally taking a breather. Beef is still tight, chicken is easing, pork bellies are drifting lower, and dairy might be finding its bottom. It's not a full cooldown, but it feels like the first exhale in a long while.BEEF: Harvest ticked up to 561K head, but most cuts are easing lower – a welcome shift after months of pressure. Middle meats like ribeyes and tenderloins remain stubbornly high, and with the holidays ahead, record pricing could be in play. The real question: how long before consumer pushback forces this market to blink?POULTRY: Production is still running hot – over 7 billion chickens processed this year – but now supply is outpacing demand, pushing prices down across wings, breasts, and tenders. The seasonal dip isn't unusual, but the size of these price drops is worth watching. Meanwhile, avian flu is stirring again with seven new turkey cases, hinting the calm streak may be over.GRAINS: Harvest is just beginning, with corn already 7% in – but prices are holding steady. Corn slipped slightly to $4.11, while soy and wheat stayed flat, with biofuel quotas on the horizon that could shift demand for soy. For now, it's steady fields and steady markets – but will harvest season bring surprises?PORK: Pork remains the best bang for your protein buck as beef prices stay sky-high. Bellies slipped again to $168, with more downside likely in the weeks ahead. Loins are still the standout value, while butts and ribs are just inching up – making this the season to menu pork.DAIRY: Week five of declines has the CME looking softer, but this slide might be about done. Barrel dropped 4, block held steady, and butter tumbled another 15 – the steepest of the bunch. Are we finally at the bottom, or is there one more dip left?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

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

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.

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

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.

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.

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 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

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 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!