Podcasts about food service

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

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

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

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

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

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

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

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

Ad Ascoli Piceno, nel cuore delle Marche, c'è un locale che non ha paura di osare. Si chiama Intrugli, ha aperto il 23 aprile e già nel nome porta un pizzico di ironia e una promessa di creatività. Bar manager e titolare è Daniele De Angelis, classe 1994, marchigiano doc, bartender con esperienza internazionale e un obiettivo chiaro: raccontare il suo territorio con i drink. Ho conosciuto Daniele durante la finale della PiùCinque Competition 2025, a Senigallia. Era lì, concentrato, a miscelare davanti a una giuria variegata. 

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

C'è un'eleganza che non si annuncia ma si percepisce, che non ha bisogno di grandi gesti perché vive nei dettagli, nella scelta dei materiali, nei toni di voce, nell'armonia tra ciò che si vede e ciò che si sente. Pazziella Garden & Suites nasce così, da un'idea di ospitalità gentile, sartoriale, capace di accogliere senza invadere.

C'è qualcosa di profondamente romantico nella storia di Alberto Massucco, un uomo che ha saputo trasformare la propria passione per l'eccellenza in un progetto senza precedenti, un atto d'amore verso la bellezza, la cultura del gusto e il valore delle relazioni autentiche.

Bar, bistrot e cocktail bar, Sestili ad Ascoli unisce miscelazione classica e piccola cucina di qualità. Colazioni bio al mattino, pasta fatta in casa, drink classici. Il tutto in un locale con oltre 120 anni di vita.La storia di SestiliUn tempo era una drogheria dal profumo di spezie e legno. Poi, tra gli anni '30 e '40, la trasformazione: da bottega a bar.Dodici anni fa, un altro cambiamento: arriva Fabio Caponi, formazione AIBES e un curriculum che spazia dal Baglioni di Londra al Cristallo di Cortina, fino ai locali chic della Costa Smeralda.E con lui, la mixology classica è arrivata ad Ascoli.

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

C'era una volta il “senza glutine” che faceva rima con rinuncia al sapore, alla varietà, al piacere della tavola, con consumatori che si trovavano spesso davanti a scelte limitate e poco appetitose. Oggi la storia è cambiata, il mondo del gluten free ha intrapreso un percorso rivoluzionario trasformandosi in un universo ricco di gusto, innovazione e possibilità, diventando, più che risposta a un'esigenza medica, sinonimo di attenzione alla salute, cura degli ingredienti e desiderio di inclusione.Lo dimostra il fatto che il settore sta attraversando una fase di espansione senza precedenti. A livello globale, secondo uno studio dell'Istituto britannico Visiongain, il comparto gluten free valeva oltre 4,5 miliardi di dollari nel 2016 e si prevede che entro il 2026 questa cifra sarà triplicata, confermando la portata mondiale del fenomeno.

Negli ultimi 15 anni il gin italiano ha guadagnato spazio. Non solo nei cocktail bar, ma anche nelle carte dei ristoranti, sugli scaffali dei piccoli negozi gourmet, persino al supermercato. Merito di una produzione che punta su materie prime locali, lavorazioni in piccoli lotti e una filosofia artigianale che rifiuta l'omologazione. Risultato? Pare ci siano un centinaio di distillerie per circa mille etichette di gin Made in Italy: ormai non c'è regione che non abbia la sua produzione.

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È calato il sipario sulla quarta edizione del Campionato della Mozzarella di Bufala che quest'anno per la finale della competizione ha radunato i sedici migliori caseifici nella splendida cornice di Palazzo Petrucci, affacciato sulla baia di Posillipo.  Una sfida intensa, svolta in un'unica giornata, che ha visto trionfare il caseificio San Salvatore di Paestum eletto a pieni voti dai venti giudici incaricati delle degustazioni alla cieca. Dietro il successo dell'evento c'è la consolidata collaborazione dei giornalisti enogastronomici Luciano Pignataro e Vincenzo Pagano che attraverso i loro blog, Luciano Pignataro Wine Blog e Scatti di Gusto, hanno selezionato i 16 migliori produttori partendo da una rosa iniziale di 50.

Conosco da oltre dieci anni il titolare del Milord di Milano, Cristian Lodi. Da allora la città ha cambiato pelle almeno tre volte. Lui no. Nel senso: è maturato, divenuto padre ed ha acquisito notorietà, ma senza mai lasciarsi sedurre dalle mode passeggere. Come il suo bar, Milord, uno dei miei preferiti in città perché, oltre a bere bene è un luogo di incontro, sviluppato su tre livelli, con un grande dehors e una sala al piano inferiore che si può affittare per feste private e aziendali, ma anche per lezioni, seminari, masterclass.

Non è un segreto che il comparto vitivinicolo italiano stia attraversando una fase di forte instabilità, con dinamiche di mercato sempre più complesse e segnali di rallentamento sia sul fronte interno che su quello internazionale. Il settore si trova oggi a fare i conti con una domanda in calo, influenzata da fattori economici e da una crescente attenzione dei consumatori verso stili di vita più salutisti, mentre a livello globale il commercio soffre le conseguenze di crisi geopolitiche, barriere doganali e tensioni commerciali.La cartina di tornasole è rappresentata dai dati sull'accumulo di vino invenduto nelle cantine. Secondo il report aggiornato di “Cantina Italia” a cura dell'Icqrf al 30 giugno 2025 risulterebbero stoccati ben 43,6 milioni di ettolitri con la nuova vendemmia alle porte

11.00 รมว.พาณิชย์ นำทีมพาณิชย์เยือนสหรัฐฯ หารือผู้บริหารบริษัทจำหน่ายสินค้า Food Service อันดับหนึ่งของสหรัฐฯ ผลักดันนำเข้าสินค้าไทยเพิ่ม

Se il Paloma è probabilmente il cocktail più popolare in Messico, certamente il Margarita è il cocktail messicano più famoso nel mondo. Tanto che, attualmente, nel ricettario ufficiale dell'Internatiomal Bartenders Association (IBA) compare in ben tre versioni diverse. In vista del Tequila Day, che si celebra il 24 luglio, scopriamo allora le principali variazioni sul drink che ha contribuito in maniera determinante alla diffusione a livello globale del distillato di agave, suo ingrediente principale insieme con il triple sec

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

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

C'è un'onda silenziosa che sta trasformando il mondo del beverage, è il mercato delle bevande “Low-No Alcohol” (LNA), un segmento che senza alzare troppo la voce e nonostante le resistenze sta conquistando l'interesse di consumatori, produttori e operatori globali. Secondo i dati forniti da Areté il mercato europeo delle bevande a basso contenuto alcolico e senza alcol avrebbe toccato nel 2023 un valore prossimo ai 9 miliardi di euro, in netto aumento rispetto ai 7,5 miliardi del 2021.

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

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

Giornate che iniziano con una sveglia troppo presto e finiscono davanti a uno schermo troppo tardi, notifiche che si susseguono senza sosta, tempo libero ridotto all'osso, notti spesso disturbate da pensieri e ansia. È questo lo scenario sempre più diffuso a livello globale da cui emergerebbe con forza una nuova idea di vacanza: il turismo del sonno. Non si tratta solo di rilassarsi ma di scegliere attivamente luoghi e strutture che garantiscano silenzio e riposo profondo, vero e proprio antidoto allo stress quotidiano, un'esigenza che sta riscrivendo le regole del viaggiare. I numeri parlano chiaro, secondo le stime di Market.us, il settore sarebbe destinato a passare da un valore di 72,6 miliardi di dollari nel 2024 a 237,9 miliardi entro il 2034, con un tasso di crescita annuale composto del 12,6%. Lo sleep tourism si configurerebbe così come una nicchia ad altissimo potenziale all'interno del più ampio universo del turismo del benessere, rispondendo a esigenze molto concrete con soluzioni specifiche.

In this episode of “At Your Convenience,” CSP Editor Rachel Gignac talks with Brian Ferguson, chief marketing officer at EG America, Westborough, Massachusetts. Ferguson talks about EG's loyalty program, SmartRewards, the chain's investment in retail media and artificial intelligence and its foodservice offerings.

Beef: Beef prices are finally starting to cool after the July 4th holiday – but how fast will they fall, and which cuts will drop first? With low production still keeping things tight, we're not in freefall territory yet… but if you're buying ribeyes, strips, or grinds, you'll want to hear what's coming next.Poultry: Chicken remains the go-to protein, with wings in tight supply and prices climbing again. Breasts and tenders are steady for now – but with hot summer temps affecting animal intake and a new avian flu case on the radar, will this balanced market stay steady... or tip?Grains: Prices are down across corn, soy, and wheat, but with crops thriving in the fields and new tariffs shaking up export dynamics, how long will this calm last?Pork: Bacon lovers, brace yourselves—bellies are climbing and could hit $200 soon. But beyond bacon? The rest of the pork market is cooling off… for now.Dairy: A calm week on the dairy front—but is it the quiet before a dip? With butter holding steady and cheese prices barely budging, the market might just be gearing up for a slide.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

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

In this episode of “At Your Convenience,” CSP Editor Chuck Ulie talks with Liza Salaria, merchandising and foodservice practice lead at Chicago-based W. Capra, from CSP's C-Store Foodservice Forum in Schaumburg, Illinois, in June.Salaria discusses correcting foodservice margin leakage, touching on gross margins, open rings, known loss, unknown loss, supplies and more.

Transformar dados em decisões estratégicas foi um dos temas mais falados na NRA, a feira de Foodservice que o Foodness foi cobrir em Chicago.E não precisa ser difícil começar a coletar esses dados, a IA é uma boa aliada.Com ela dá. pra fazer : roteiro de entrevistas, processos operacionais, análise de vendas, desenho de descrição de cargo, gerenciar compras e estoque, análise de performance, planejamento de produção, produção de posts, legendas e muito mais.Nesse episódio o Matheus Mason, sócio do restaurante Benedito e fundador do Chef AI, deu uma aula de como começar a trilhar esse caminho.Definir claramente a tarefa desejada e o tipo de resposta esperada, fornecer os parâmetros essenciais – sejam eles valores, descrições de cargos ou políticas internas e estabelecer os indicadores de análise para monitorar o desempenho e ajustar a rota conforme necessário.Ter dados limpos vai fazer toda a diferença na estratégia para tomar decisões.

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

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

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

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

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

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

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

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

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

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

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

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

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

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