Podcasts about food service

In the past two weeks, the Avian Flu removed close to 5 million birds from the food supply. Cases have been confirmed in 26 states so far. We're keeping an eye on the situation. Chicken production and pricing remain similar to past weeks. Middle meats are creeping higher in beef, and rounds, chucks, and grounds are coming down. Briskets have shot up as well. If you need beef, buy now. Pork bellies continue in bargain mode. Corn harvest is done with a record crop and pricing moving lower. Soy is holding steady and wheat has moved a little lower. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In a world where culinary trends shift as swiftly as customer preferences; the food service industry finds itself in a perpetual state of adaptation. To gain insights into the current landscape and future prospects, Lori Taylor chats with Maeve Webster, President of Menu Matters, a leading consultancy firm specializing in food industry trends and consumer behavior.

Get ready to get schooled on the culinary front as we catch up with AJ, the creative director of brand marketing at Metro! AJ is here to share some insights into the cool ways Metro is revolutionizing storage and productivity solutions for food service industry. This episode takes us behind the scenes at the World Food Championships in Dallas, Texas where we discuss Metro's range of products, including their majorly impressive Mighty Light EPP carriers and their groundbreaking hot box with a customizable venting system. If you're looking to up your chef game or simply curious about the innovative strides being made in the food service industry, AJ's got you covered.But that's not all! We couldn't let the opportunity pass without tackling an issue that affects us all - aging. Yes, folks, we're talking about getting older and how to do it with style. We share some hilarious anecdotes and engage in some thought-provoking discussions about how our style changes as we age. Don't worry, it's not all doom and gloom – we approach this topic with humor and a touch of nostalgia for our younger days. And remember, the World Food Championships ends on Sunday, the 12th. So, if you're in the Dallas area, don't miss out on witnessing the culinary delights and innovation first hand. Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

The Video Monsters have prepared a feast for your ears with tonight's Food Service Monthly Movie Madness!! The Monthly Movie Madness episodes are a recent addition to our lineup in which Nathan, Eric, and Dan pick 10 movies each for the monthly theme, resulting in a curated list of daily recommendations of themed movies. We also use these 30 movies to compose the audience survey for our Popcorn Punchout each month, so be sure to go to linktree.com/videomonsterpod to take the Popcorn Punchout survey and let us know which of tonight's movies you hope get the full Video Monsters analysis! So order up some coffee, fritters, truffles, and two slices of pizza and meet us at the table as we serve up our Food Service Monthly Movie Madness! If you enjoy this episode, come join the Video Monsters crew on Discord - be a part of the discussion and listen in live when we record our episodes!! Go to linktree.com/videomonsterpod for the link to Discord, our socials, the most recent Popcorn Punchout poll (when active), and occasionally some highlighted episodes!! Video Monsters is brought to you by the Chattanooga Film Festival and Central Cinema in Knoxville, TN. Follow them on Facebook, Twitter, and Instagram, or online at chattfilmfest.org and centralcinema865.com. Links for each of these can also be found on our pages, so be sure to follow us at videomonsterpod on Facebook, Twitter, and Instagram as well. music for Video Monsters by Evan Simmons

As middle-of-the-road grocery retail continues to get squeezed, reaching consumers before they make decisions becomes critical. In this Fresh Pulse episode, Jonna Parker, team lead, Circana's Fresh Foods Group, and Anne-Marie Roerink, president of 210 Analytics, share strategies retailers can use to highlight their points of differentiation, starting with elevating outside-the-store marketing. Retailers' focus on in-store execution ignores pre-tailing, when consumers make their decisions of where to shop and what to buy, as well as post-tailing, their at-home experience with what was purchased. Foodservice leverages limited-time offers successfully, and it's a great opportunity for retailers as well. Use heavy traffic departments, like produce and meat, to promote digital offers and encourage app adoption.

Nestlé Professional, attraverso il brand di caffè Nescafé, mette in campo azioni concrete per la sostenibilità, con la volontà di collaborare con tutta la filiera, a partire dalle comunità di coltivatori fino al consumatore per costruire una catena di valore. Nasce così il progetto “PiantiAmo il futuro: un albero per ogni macchina che rinasce” che si pone come obiettivo di creare rete e collaborazioni con le strutture alberghiere, i bar e i ristoranti per essere parte attiva di un processo di cambiamento di abitudini.

Si è svolto il 19 e 20 novembre il “Campionato Mondiale Miglior Panettone del Mondo FIPGC 2023” il mondiale dedicato al grande lievitato da ricorrenza per antonomasia, protagonista di ogni festività natalizia organizzato e realizzato dalla FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria. Per la categoria panettone classico ha vinto Michele Pirro contro numerosi paesi in gara tra cui Italia, Spagna, Giappone e Francia; vincitrice della categoria panettone innovativo Tiziana Apicella, mentre per la categoria pandoro Lisa Angelini.

Zafra Rum, finissimo super Premium nella versione 21 e 30 anni di invecchiamento è ora distribuito in Italia da Spirits&Colori che conferma ancora una volta di saper offrire prodotti di grande pregio. Questa volta l'azienda di Reggio Emilia inserisce nel prestigioso catalogo una pregevole espressione di Rum Panamense, nata dalla maestria del leggendario Mastro Ronero Francisco Fernandez. Questo distillato unico prende vita grazie alla trasformazione della canna da zucchero, raccolta esclusivamente a mano, in un prodotto straordinario, invecchiato con cura in botti di ex Bourbon Americano.

È stata pubblicata in Gazzetta Ufficiale la Legge n. 162/2023 di conversione del Decreto legge n. 124/2023, recante “disposizioni urgenti in materia di politiche di coesione, per il rilancio dell'economia nelle aree del Mezzogiorno del Paese, nonché in materia di immigrazione”. Il provvedimento introduce diverse misure finalizzate al superamento del divario economico e sociale delle regioni del Mezzogiorno, anche tramite procedure di semplificazione per l'esercizio delle attività economiche.

Il mercato del vino sta vivendo un periodo non particolarmente favorevole e, al tempo stesso, caratterizzato da importanti cambiamenti. A causa dell'inflazione e della congiuntura economica negativa si assiste, infatti, a una riduzione dei consumi di vino in tutto il mondo, Italia inclusa, e a una significativa revisione dei comportamenti di acquisto, tra rinunce e privazioni.

Con il Cyber Burger Pane & Trita è pronto a rompere ogni regola e a portare il futuro direttamente nel piatto.Con questa nuova proposta l'insegna spinge ulteriormente sull'acceleratore e, per la creazione del suo ultimo rivoluzionario hamburger, si affida direttamente all'algoritmo: lo chef si mette da parte e lascia il posto all'Intelligenza Artificiale. Nasce così la ricetta impossibile del Cyber Burger, che l'AI avrebbe previsto a base di carne coltivata, ma che fa il proprio ingresso nei menu di tutti i ristoranti Pane & Trita con un hamburger plant-based.

Su proposta dell'Assessore al Turismo e alle Attività Produttive Teresa Armato, la Giunta del comune di Napoli ha approvato due delibere per l'istituzione delle giornate cittadine dedicate alla cultura del Caffè e a quella del Baccalà. La prima sarà celebrata il 10 dicembre di ogni anno con l'obiettivo di promuovere e diffondere la cultura del caffè napoletano, delle sue usanze e delle sue storie, anche al fine di tutelare l'identità culturale della Città di Napoli e di valorizzare le sue tradizioni. La giornata che intende celebrare il baccalà napoletano cadrà invece il primo venerdì di dicembre di ogni anno e saranno previsti interventi ed attività idonei alla valorizzazione di questa tradizione.

Si svolgerà da oggi 23 al 25 novembre presso la Tribuna Autorità dello Stadio Olimpico di Roma, la decima edizione di Excellence, la kermesse enogastronomica che ogni anno riunisce il gotha della ristorazione capitolina e non solo. Tra gli appuntamenti in programma della tre giorni non mancheranno gli show cooking che coinvolgeranno i più illustri chef del panorama.

La Coppa del Mondo del Panettone è il grande evento interamente dedicato al lievitato per eccellenza. Nato per celebrare la storia e la lavorazione di un prodotto in grado di valicare i confini d'origine per imporsi sulla scena dolciaria mondiale, questo contest dal sapore sempre più internazionale giunge per la prima volta a Sigep il 45° Salone Internazionale della Gelateria, Pasticceria, Panificazione Artigianali e Caffè di Rimini.

Le cose buone sono frutto di tempo, passione, esperienza, cura del dettaglio e… scelte. Lo sa bene Mattia Premoli, pasticcere di Treviglio che dalla sua piccola Pasticceria La Primula si è fatto conoscere in tutta Italia grazie alla qualità della linea di prodotti da forno dolci e salati MADRE e alla partecipazione di successo a concorsi nazionali.

Pollicino, la catena di ristoranti dedicata alla famiglia, chiuderà il 2023 con un fatturato previsto di 8,5 milioni di euro, con una presenza media di circa 8.000 coperti settimanali e una crescita del 32% rispetto all'anno precedente. La società creata dagli imprenditori brianzoli Francesco Porcelli, Marco Giorgi e Luca Viterale pianifica la crescita del brand con un piano triennale di espansione, che prevede l'apertura di 9 nuovi punti vendita nel Nord Italia, tra Lombardia, Piemonte, Veneto ed Emilia Romagna.

Da sempre Sanpellegrino si impegna per garantire all'acqua un futuro di qualità e adotta un modello di business improntato alla creazione di valore condiviso. Il Bilancio di sostenibilità 2023 rappresenta un'occasione per fare il punto di tutte le iniziative e i progetti che l'azienda mette in campo per prendersi cura dell'acqua attraverso la tutela dei territori e della biodiversità, per contribuire allo sviluppo delle comunità in cui opera, e ridurre l'impatto ambientale delle proprie attività.

Prosegue il sodalizio tra rum Zacapa e Carlo Cracco all'insegna del gusto e dell'eleganza. Il pregiato distillato guatemalteco e il celebre chef si ritrovano a tavola per celebrare le festività con un'edizione limitata che racconta l'incontro tra una terra magica e l'alta gastronomia italiana. Un regalo perfetto da condividere e mettere sotto l'albero che racchiude in un elegante pack una bottiglia di Zacapa Centenario 23 e uno speciale panettone firmato Carlo Cracco.

Un tandem vincente quello dei giovani pizzaioli Carlo De Luca e Michela Carbone all'ultimo Campionato Pizza DOC 2023, nella categoria Pizza a Due. Il pizzaiolo della nota pizzeria di Palma Campania (NA) Oro Bianco ha trionfato in coppia il 15 novembre scorso con una pizza dalla doppia cottura, prima fritta e poi al forno elettrico. Un topping composto da provola d'Agerola, scarola riccia croccante, una marmellata piccante di papaccelle in agrodolce, una maionese di olive nere, un pesto di capperi e noci con basilico e prezzemolo freschi, una grattugiata di limone e di pecorino romano, il tutto condito da olio EVO e decorato con fiori eduli. Impasto diretto al 70% di idratazione, preparato con un blend di farine di tipo 0 e di tipo 1 del Mulino Colombo, lievitato per 24 ore a temperatura ambiente.

La pizza più rappresentativa di Alessandro Cardone nel suo ristorante pizzeria La Rosa dei Venti di Mede, in Provincia di Pavia, si chiama Da Sud a Nord. Si ispira un po' alla cucina di Cannavacciuolo, agli ingredienti utilizzati, e al ricordo dei genitori emigrati al Nord. Un viaggio completamente opposto a quello che il giovane pizzaiolo lombardo di origini napoletane ha fatto per arrivare alla IX edizione del Campionato Mondiale Pizza DOC 2023. E per ottenere un'importante vittoria il 15 novembre scorso, al NEXT di Capaccio Paestum (SA) nella categoria a squadre insieme a Simone Colloca, Ivan Forte, Rocco Borzumí, Giuseppe Piccolo: il Team Calabria DOC, coordinato dal maestro Vincenzo Fotia.

Il 2023 si conferma un anno importante per Partesa for Wine, il progetto vino di Partesa, azienda leader in Italia nei servizi di vendita, distribuzione, consulenza e formazione per il canale Horeca: oltre a festeggiare i 25 anni dalla sua nascita, sbarca in California, accogliendo per la prima volta nel suo portfolio una cantina americana.

Uno studio realizzato in collaborazione fra il Dipartimento di Viticoltura ed Enologia e il Dipartimento di Neurologia dell'Università della California a San Francisco, pubblicato su nature.com, ha dimostrato che il mal di testa causato dal vino rosso è dovuto alla presenza di quercetina e dei suoi glicosidi. Questi, dopo essere stati metabolizzati dal corpo, inibiscono l'enzima ALDH2, con il conseguente accumulo di acetaldeide tossica, causa del mal di testa.

Sono state premiate ieri 21 novembre a Perugia, presso il Centro Congressi della Camera di Commercio dell'Umbria, le vincitrici della terza edizione di “ExtraCuoca - Il talento delle donne per l'olio extra vergine”, il concorso nazionale dedicato alle cuoche professioniste, promosso dal Comitato di Coordinamento del Premio Ercole Olivario e dall'Associazione Nazionale Donne dell'Olio, in partnership con Lady Chef (Dipartimento femminile della FIC - Federazione Italiana Cuochi) e con la collaborazione tecnica dell'Università dei Sapori di Perugia, del programma televisivo Agrisapori e di Italia a Tavola.

Alla prossima edizione di Sigep - The World Dolce Expo, che si terrà alla fiera di Rimini dal 20 al 24 gennaio 2024, insieme ai settori di gelato, pasticceria, panificazione e cioccolato, la filiera del caffè sarà altamente rappresentata in un'atmosfera coinvolgente che ingloba tutte le fasi della lavorazione a partire dai Paesi produttori. Il caffè rappresenta un rituale sociale irrinunciabile: stando a una ricerca di Mediobanca, diffusa da SCA Italy, ogni giorno nel mondo vengono consumate 3,1 miliardi di tazze di caffè. L'Italia, leader nella trasformazione del caffè, si attesta al settimo posto come Paese consumatore; la quota export di caffè torrefatto dal Belpaese, inoltre, è aumentata del 12,9%.

Due ristoranti menzionati nella Guida Michelin in un unico albergo: succede da Executive Spa Hotel, a Fiorano Modenese (MO), hotel esperienziale a pochi km da Modena e Maranello. Un bis che ha il sapore del record: dopo ALTO, l'innovativo e sofisticato rooftop restaurant entrato nella selezione della Guida Michelin 2024, anche Exé Restaurant ha fatto il suo ingresso nella bibbia dei gourmand.

Tra le migliori manifestazioni internazionali, la seconda per importanza a livello europeo dedicata al mondo del bar, Athens Bar Show 2023 ha visto, per la prima volta, la partecipazione di Vecchio Amaro del Capo con il proprio stand che ha richiamato una folla di addetti ai lavori, attratti dalla possibilità di conoscere e degustare il vero italian ice-shot.

Oltre 60 espositori, 5 convegni a tema, 9 cooking show, con la presentazione di 9 piatti salati e 9 dolci per 9 province e 12 buyers Ita/Ice. Sono i numeri di “Taormina Food Expo”, in scena da domani giovedì 23 a domenica 26 novembre al “Porta Catania Parking” di Taormina, per divulgare la storia e la tradizione dei piatti tipici siciliani e promuovere la certificazione europea come Specialità Tradizionale Garantita (STG). L'inaugurazione dell'evento è fissata per giovedì 23 novembre, alle ore 15, al VII piano di “Porta Catania Parking”, alla presenza del Segretario Generale della Cna Nazionale, Otello Gregorini, dei Dirigenti Territoriali e Regionali della Confederazione, con in testa il Presidente Nello Battiato e il Segretario Piero Giglione e di diverse autorità regionali e locali. Ad organizzarlo la CNA Sicilia, in collaborazione con Cna Nazionale e l'Unione Regionale Cuochi Siciliani (afferente a sua volta alla FIC) e con il contributo dell'Assessorato Regionale all'Agricoltura, guidato da Luca Sammartino e il patrocinio degli Assessorati Regionali al Turismo, retto da Elvira Amata e alle Attività Produttive, guidato da Edy Tamajo, della Città Metropolitana di Messina, con a capo il sindaco Federico Basile, del Comune di Taormina, governato dal sindaco Cateno De Luca e della Camera di Commercio di Messina. Partners dell'iniziativa i Consorzi Caec e Cipae, Cna Servizi Sicilia, Società Elettrolux, i Consorzi di Tutela del Pistacchio di Raffadali Dop, dell'Arancia di Ribera Dop, del Cioccolato di Modica e del Salame di Sant'Angelo Pat e l'Associazione Agriforum.

Sono stati annunciati i vincitori della 12° edizione di Una Mole di Panettoni, kermesse dedicata al protagonista della tavola natalizia, che saranno poi pemiati a Torino il 25 e il 26 novembre all'Hotel principi di Piemonte. I vincitori della 12esima edizione di Una mole di panettoni sono stati scelti da una giuria di esperti composta da: Giovanni Dell'Agnese, Massimiliano Prete, Giuseppe Gandolfo, Matteo Baronetto, Leo Rieser, Andrea Rastelli, Anna Mastroianni e Franco Ugetti. La Giuria ha assegnato ai panettoni, arrivati in forma anonima, un punteggio da 1 a 10 in base a vari criteri, tra cui: peso di un 1 kg (tolleranza di 100 gr. in eccesso e 50 gr. in difetto compreso il pirottino), aspetto generale, forma, aroma, cromia, alveolatura, palatibilità, acidità, retrogusto e cottura.

Per il terzo anno consecutivo è Dabiz Muñoz il migliore chef al mondo per The Best Chef Awards.La sua vittoria è stata annunciata presso lo Yucatán International Congress Centre in Messico in una cerimonia durante la quale sono stati svelati anche i nomi delle altre personalità che completano la Top 100.Nella classifica l'Europa è il continente maggiormente rappresentato (54 chef), seguito da America (24) e Asia (17), con la Spagna che consolida la sua posizione come paese più influente, con 14 chef. Tra questi grandi nomi spicca inoltre quello di Franco Pepe, a cui va il prestigioso premio speciale The Best Chef Pizza Award.

L'inflazione nei servizi di ristorazione misurata nel mese di ottobre 2023 scende al 4,7%, dal 5,1% di settembre. Anche i prezzi della ristorazione commerciale rallentano: dal 5,4% al 4,9%. La dinamica dell'inflazione generale registra una importante decelerazione dovuta in gran parte alla variazione tendenziale dei prezzi dei beni energetici, che nell' ottobre 2022 registrarono forti aumenti dei prezzi. Si mantengono vivaci i prezzi dei servizi di alloggio che registrano una variazione tendenziale del +12,2%.

Due cuori e una lattina. ChinottIssimo, la bevanda al chinotto dalle antiche e salde origini guarda al futuro e ai giovani nell'abbraccio con l'Amaro Neri alla menta con Aperotto, un aperitivo tutto italiano che con l'aggiunta di ghiaccio è da condividere con un'altra persona o per raddoppiare il piacere di un gusto unico. Sarà presentato a Roma dal 23 al 25 novembre, in occasione di Excellence Innovation Food, la kermesse dedicata all'enogastronomia innovativa e di qualità, Aperotto è un vero concentrato di italianità a 7 gradi alcolici, contenuto in una lattina colorata che comunica al primo sguardo l'originalità del contenuto. Il colore forte e deciso, infatti, lascia subito intuire una bevanda spiritosa molto particolare, che nasce dalla fusione di due eccellenze.

Il ristorante Orto by Jorg Giubbani nonostante la chiusura stagionale, non va in vacanza: fervono infatti i preparativi della proposta natalizia, a cui chef e brigata stanno dedicando tutte le loro energie. Tre panettoni ed un pandolce: il ricchissimo Natale di Orto è all'insegna dell'alta qualità e della Liguria.

Specialità culinarie e viaggi sono da sempre intrinsecamente legati. A confermarlo, il crescente trend dei “Buongustai al risparmio”, evidenziato da Skyscanner, la piattaforma leader mondiale nella comparazione di viaggi, nel suo ultimo report "Travel Trends: Ridefinire il valore del viaggio attraverso l'esperienza".Infatti, a differenza di solo l'11% degli inglesi, ad esempio, un quarto dei viaggiatori italiani (24%) dichiara di aver programmato un viaggio in funzione di un ristorante specifico in cui desiderava mangiare, mentre quasi la metà (49%) ha affermato che lo farebbe volentieri.

Petrone Group azienda con sede a Fisciano (SA), con progetti di espansione e trasferimento a Ravello, in costiera amalfitana, detiene il brevetto di Innovative Enrichment Milk (IEM) un dispositivo di recentissime invenzione (2017) firmato da Vincenzo Petrone, che punta a rivoluzionare l'industria casearia raggiungendo contemporaneamente importanti obiettivi di sostenibilità.

Esiste un luogo in cui la storia di un lago si intreccia indissolubilmente con quella dell'uomo e della sua dedizione alla viticoltura, dove la natura con i suoi equilibri preziosi ha contribuito nel corso dei secoli alla costruzione di un paesaggio e di un'identità territoriale forte, scolpita dal lavoro e dalla cura di intere generazioni. Siamo nel versante meridionale dell'Alto Adige, nell'areale che si estende tra il lago di Caldaro, il più caldo e grande specchio d'acqua naturale della regione, e i pendii più bassi della Costiera della Mendola, territorio che sullo sfondo vede stagliarsi le spettacolari vette dolomitiche. Qui i differenti suoli intervallati da massi, lingue argillose e materiale fine, complessa miscela di porfido vulcanico, calcare esposto alle intemperie e roccia dolomitica, unitamente al clima alpino mediterraneo, ad una prolungata esposizione alla luce solare di giorno e alle escursioni termiche notturne sostenute dai venti che spirano dalle montagne, creano le condizioni pedoclimatiche ideali per la coltivazione della vite e la maturazione delle uve. In questo suggestivo anfiteatro naturale trovano collocazione le vigne di Erste+Neue, una delle realtà enoiche più rappresentative del territorio nata nel 1986 dalla fusione tra due pietre miliari della viticoltura altoatesina, Erste Kellereigenossenschaft Kaltern, la “Prima Cantina Sociale di Caldaro” fondata nel 1900 da 70 viticoltori che si unirono in cooperativa, e Neue Kellereigenossenschaft ovvero la “Nuova Cantina Sociale” fondata nel 1925 da altri produttori

The fifth annual Take Care Cape Cod summit wants to help tourism and food service businesses transition to sustainable serviceware. During the day-long regional event in Harwich, the organization and businesses shared pilot programs and approaches that delivery both business and environmental sense.

We have compiled 10 different Gordon Foodservice Final Thoughts, and Brandon added his own thoughts to them. Listen is as we here from Freddie O'Connell, Ford Fry, Jack and Lorraine from the Sexual Assault Center, Charlotte Miller and Kelly Martin, Will Guidara, Emma and Chris Baird from SS Gai, Jon and Murray from NOKO, Josh Buckley, Miller Phillips, and Season 21 Winner of Hell's Kitchen, Alex Belew. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

Beef production is down again from last week and last year. Middle meats are moving up a bit, while the others are due for some lower pricing. Bellies closed at $98 and will most likely stay in this area. Avian Flu has new numbers this week, and they aren't good. Not a trend we want to see. Pricing on chicken is mostly holding steady. Grain harvest is still looking good with exports picking up in corn. Dairy is once again flipping on us. Product is available, but pricing should reduce to spur export demand. Have a great Thanksgiving holiday!Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this episode, Karey and Justin breakdown the upcoming 2023 FHW Kitchen Equipment Expo. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes 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.Forbes 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.

Our guest on this episode, recorded live at the Coffee Association of Canada's annual conference in Toronto, is Rick Brown, President of Foodservice at Circana, Canada.We start with news of worsening food insecurity in Canada, as reported by Statistics Canada in their recent report. Next, we take a virtual tour inside Metro's new high-tech billion-dollar distribution centre in Quebec before Sylvain's in-person visit later this year. We also discuss Metro's recent financial results where, despite labour issues, they report an increase in food same-store sales. Loblaw then takes the spotlight, focusing on its growth in same-store grocery sales and a remarkable 13% surge in e-commerce sales. We then celebrate Loblaw's new small supplier program and its potential positive impact on the industry, and then discuss their position on the Code of Conduct.   We also explore possible changes to Ontario beer retailing.About RickRick leads Circana's Canadian Foodservice, Fashion and Prestige Beauty commercial businesses. With a Ph.D. in Social Psychology from the University of Toronto and rigorous training in attitude measurement, statistics and research design, Rick offers Circana's clients customized solutions to help drive business strategies, identify new opportunities, and help better understand consumer behavior. Prior to joining Circana (formerly The NPD Group), Rick worked at the business consulting firm Frost & Sullivan and at the University of Florida on their Attitudes and Persuasion research team. Rick has over 20 years of market research experience, is a published author and a dynamic public speaker who works closely with the major Canadian Foodservice, Fashion and Beauty operators, manufacturers, retailers.About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

Adquira meu livro Lugar de Potência: Lições de carreira e liderança de mais de 10 mil entrevistas, cafés e reuniões

This episode, released one day later than usual, was recorded live at the Coffee Association of Canada's annual conference in Toronto. Our special guest, Lisa Richardson, EVP & COO at Canterbury Coffee, joins us to shed light on their deep expertise in coffee sourcing, roasting, food service and more, which sets them apart in a crowded market. Lisa discusses how Canterbury Coffee adapts to a changing landscape, addresses customer shifts, and focuses on adding value and differentiation in a crowded marketplace, and what makes the "routinely exceptional."In the news, we touch on consumer perceptions of restaurants in the latest research from the Dalhousie Agri-Food Analytics Lab on the Canadian perception of restaurants, the latest on Bill C-234 and the carbon tax carve-out for Canadian farmers, recent investigative reports on China's vast ocean fishing fleets and the abuse of workers on them, and we talk about the great diversity of flavours and locations across the nation featured in Air Canada's en Route magazine feature on the top 10 new restaurants in Canada.  About LisaA passionate, resourceful and innovative Sales Leader with a strong business acumen and progressive sales management, marketing and operations management experience. An authentic, agile and collaborative coach and mentor with a proven track record of translating business goals into workable action plans and building/motivating high performing sales organizations that deliver profitable growth. With over 30 years in the Foodservice industry, offers extensive knowledge of the dynamic industry and both the Operator and Distributor network. Respected as a trusted and effective advocate, advisor & achiever of sustainable results.About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

The beef holiday items are all moving higher for next week. We've been saying it for months but the lower beef production will continue into next year.  If you are in the market for beef, buy now, next week will cost you more money.  Pork production continues strong and pricing is attractive. Chicken production is down again this week, but pricing continues to move lower. Corn and soy received huge reports from the USDA this week which could continue to drive prices down. Good news on the grain front. Dairy markets are all moving lower with more downside to come, hopefully. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Welcome to another episode of Farmer Foodie! Today, we're joined by Ali Elliot, the organic foodie behind Cashew Parm, a dairy-free, vegan sensation. Ali's Creations Ali introduces her remarkable product, Cashew Parm, which currently comes in two delectable flavors: Golden Chedda and Italian Herb. It's a game-changer for those seeking dairy-free, vegan options. Versatile and Available Farmer Foodie products can be found both online and at select retailers in New York, Massachusetts, and Connecticut. What sets Cashew Parm apart is its incredible versatility. Recipe creators have been using it to make dips, sauces, and spreads. Ali's Journey Ali shares her origin story, including her transformative experience WWOOOFing in Alaska after graduating in 2016. Her internship, managing a small plot of land, deepened her connection to food. The Power of Branding Although Cashew Parm is incredibly versatile, Ali realized that consumers make buying decisions in mere seconds. This insight led her to brand her creation under the "parm" category because everyone knows what to do with a shaker bottle of parmesan cheese. Retail Updates and Co-Branding Ali gives us an update on her retail presence and discusses her exciting co-branding initiatives. Micro-Influencers and Social Media Strategy Learn about Ali's approach to using micro-influencers and her effective social media strategy in promoting Cashew Parm. Season 3, Episode 63: Farmer Foodie: Website Linkedin Instagram Facebook Pinterest TikTok Youtube Connect with Ali Connect with Tony About me and my mission and the podcast: Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more. I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies.    Entrepreneurs and CEOs, are you: Searching for distributor or broker partners?  Actively prospecting commercial buyers to gain more points of distribution? Searching for the right person to add to the team? My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow.  Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)   Contact me: Tony@timpl.com Follow me on LinkedIn: Different, Better, Special Brands Join Our Community Music from Uppbeat and ZapSplat https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE TIKTOK | INSTAGRAM | YOUTUBE | LINKEDIN PAGE | LINKEDIN GROUP

Dave Sower has returned and is basically just the same things we always talk about. Great man to have on the podcast as usual. And for those who continue to listen thank you and hope you have a good one.

It's women's month on the CPGGGUYS. Every year in November we feature only female executives, startup founders and leaders from CPG brands and retail on the podcast. This is episode one for the cpg guys women's month 2023.We're happy to be formal sponsors of NextUp whose mission is to advance all women in business. We are giving away memberships to this prestigious network and organization so drop us a line at contact@cpgguys.com to learn more and take advantage of what NextUp has to offer.The CPGGUYS speak to our sixth guest to come from the iconic CPG manufacturer the Coca-Cola Company, where she has spent the entirety of her professional career since graduating from Rollins College. In her 2+ decade tenure with Coca-Cola, Dagmar Boggs has worked in a number of key leadership positions across North America including Global and National Customers in Retail and Foodservice, Franchise Leadership, and Operations. Earlier roles include North America Chief Customer Officer, President of Global 7-Eleven, Vice President of Global Burger King, Vice President, and Global Customer Strategic Capabilities. Most recently, she served as Chief Customer Officer for North America. At the beginning of this year, she was named President of Foodservice and On-Premise, and if she isn't already busy enough, she serves as a board member of Retail Industry Leaders Association (RILA), Food Marketing Institute (FMI), and Nextup, formerly the Network of Executive Women.Here's what we asked Dagmar : Take us through your career journey from Rollins College to retail customer partnerships to President of food service at the world's most beloved beverage Coca-Cola?What leadership attributes have served you well over the years and championed your career success?A successful leader builds a good team around them. What do you look for in a team and how do you help build teams?It's an omnichannel world - how did you adapt over the pandemic and stay abreast of these trends?Talk to us about your involvement over the years with Nextup and advancing all women in business and now as a board member what are you personally focused on?The role you have in foodservice leadership is anchored on refreshing beverage satisfaction for consumers. How do you help drive this to deliver for your consumers and retail partners?What advice do you have for other women wishing to pursue a corporate career in the CPG/Retail industry?CPG Guys Website: http://CPGguys.comFMCG Guys Website: http://FMCGguys.comCPG Scoop Website: http://CPGscoop.comNextUp Website: http://NextUpisnow.org/cpgguysRetailWit Website: http://retailwit.comRhea Raj's Website: http://rhearaj.comDISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. Reference to any specific product or entity does not constitute an endorsement or recommendation by CPGGUYS, LLC. The views expressed by guests are their own and their appearance on the program does not imply an endorsement of them or any entity they represent.  CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.

To learn more about today's featured scholarship, go to: https://nodebtcollege.substack.com/publish/post/137841465?back=%2Fpublish%2Fposts%2Fscheduled To apply for Your Favorite Scholarship, go to: https://7u2n.scholarship.app/  

Dr. Don and Professor Ben talk about the risks posed by the use of the red sanitizer bucket in food service. Dr. Don - not risky

In this episode, we sit down with Chris Spear, the founder, and chef behind Perfect Little Bites, and discuss a wide range of topics from personal branding, his got-to foods, comfort cooking with nostalgic flavors, contract food service, plant-based cooking and the power of content marketing. Origin Story: Chris always dreamed of working in the food industry, starting from a young age when he was just 16. He pursued his culinary passion by attending culinary school, but the staggering debt from his education was as high as his monthly rent. The restaurant industry offered meager wages, with some places paying as little as $8 or $9 per hour. Chris's life took a turn when he discovered the world of contract food service. Discovering Contract Foodservice: Chris found his niche in the food industry while working for a catering company that handled events with 200 or more guests. The catering company didn't want to turn down smaller gigs like birthday parties and anniversary dinners. Chris was given the opportunity to run these smaller events, with the hope that they would lead to more significant opportunities. This marked the beginning of Chris's realization that these small gigs presented a unique business opportunity. Perfect Little Bites as a Blog: In 2010, Perfect Little Bites started as a blog. Chris used this blog as a tool for content marketing to provide people with insights into his business and the behind-the-scenes aspects of his work. It served as a screening tool to identify individuals who resonated with his style of cooking. He markets his service as high-end, emphasizing elements like linen and silverware to create a luxurious dining experience. The Power of Instagram and Personalization: Chris understands the significance of making his food Instagram-worthy. He values the personalized dining experience and how it can be shared online to create buzz. Chris integrates his personal Facebook with his business to allow people to see the real him. He values relationships over transactions. The Centerpiece or the Help: Chris discusses the importance of understanding the vibe of the party and the preferences of the guests. Some guests seek the full experience and culinary education, while others are too engrossed in conversations to notice the nuances of the dishes. Nostalgia and Classic Flavors: Chris shares his love for Heinz ketchup, highlighting that nostalgia and historical references trigger comforting memories that make food taste better. Classic flavors often remind us of the past, creating a connection with food. Plant-Based Ingredients: The episode delves into whether Chris incorporates plant-based beef or chicken into his culinary creations. Future Plans: Chris gives a glimpse of his future plans, shedding light on what's next for Perfect Little Bites. Season 3, Episode 62: Perfect Little Bites: Website Linkedin Instagram Facebook Pinterest Twitter Vimeo Youtube Connect with Chris Connect with Tony About me and my mission and the podcast: Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more. I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies.    Entrepreneurs and CEOs, are you: Searching for distributor or broker partners?  Actively prospecting commercial buyers to gain more points of distribution? Searching for the right person to add to the team? My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow.  Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)   Contact me: Tony@timpl.com Follow me on LinkedIn: Different, Better, Special Brands Join Our Community Music from Uppbeat and ZapSplat https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE TIKTOK | INSTAGRAM | YOUTUBE | LINKEDIN PAGE | LINKEDIN GROUP  

Get ready to hear all the juicy data and trends that came out of Technomic's "State of Foodservice Technology" report. Our guest, Richard Shank is the Sr. Principal & VP of Innovation at Technomic and he shares all the leading insights from the report with us.We focus on three main pillars defining the future of restaurant tech: 1) the kitchen as the nucleus of the restaurant 2) the role of AI/ML - separating hype from reality 3) the evolution of customer loyalty programsMoments to listen for:Richard  emphasizes that all systems, from front-of-house to back-of-house, must align with the kitchen for a smooth customer experience. Artificial Intelligence (AI) is not just a buzzword; it's a tool that can revolutionize the restaurant industryRestaurants need to innovate in the loyalty space, focusing on personalization and strategic rewards to truly engage customers.Related Episodes:The Big POS ReframeHere's What Innovation Looks Like – Amir Hudda, CEO of QuAI Inside & Outside the Four Walls – Phil Crawford, CKERelated Assets: Why 2023 is the “Year of Efficiency” for RestaurantsTechnomic: Vital Insights for the Foodservice IndustryConnect with Richard on LinkedIn