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4 episodes with food service industry
5 episodes with food service industry
4 episodes with food service industry
2 episodes with food service industry
2 episodes with food service industry
2 episodes with food service industry
2 episodes with food service industry
2 episodes with food service industry
What if robots could become the ultimate partners in the service industry, seamlessly blending with human efforts to create the best customer experience possible? That's precisely what Marianela, the trailblazing CEO and founder of To Do Robotics, is working to achieve. Join us as Marianela recounts her compelling journey from a pivotal encounter with a server robot in South Korea to her efforts in reshaping the food service industry. Through persistence and vision, she navigates the challenges of market development and the unexpected turns brought on by the COVID-19 pandemic. Marianela shares her heartening stories, including the uplifting moments at CES in Las Vegas and the hurdles she faced, such as a board decision that initially halted her passionate robotics project. Her story is one of resilience and dedication, offering a treasure trove of insights for aspiring entrepreneurs and tech enthusiasts alike. We also dive into the fascinating world of robots in commercial cleaning, where Marianela sheds light on how her innovations are transforming the hospitality sector. Robots like Bella Bot are not here to replace jobs but to enhance human capabilities, assisting waitstaff in focusing more on delightful customer interactions. In hotels and casinos, cleaning robots tackle labor shortages and elevate cleanliness standards by consistently maintaining public spaces and offering detailed task reports. It's a revelation in efficiency, setting new quality benchmarks in service-oriented businesses. Listen in as we explore these cutting-edge advancements and their potential to revolutionize the service and hospitality industries, painting an inspiring picture of a future where humans and robots thrive together. Timestamps 00:00:00 - Introduction and Welcome to Business Legacy Podcast 00:00:12 - Marianela's Background and Entry into the Robotics Industry 00:02:15 - The Spark of Inspiration: Encounter with a Server Robot in South Korea 00:03:45 - The Impact of the COVID-19 Pandemic on Marianela's Journey 00:05:00 - Discovering Commercial Robots at CES in Las Vegas 00:06:30 - Overcoming Communication Challenges with Manufacturers 00:07:45 - Marianela's Initial Robotics Project and Board Setback 00:09:30 - The Unwavering Vision to Revolutionize Food Service with Robotics 00:12:07 - Exploring the Role of Robots in the Service and Hospitality Industry 00:13:45 - How Robots Complement Human Workers in Restaurants 00:15:30 - The Impact of Cleaning Robots in Hotels and Casinos 00:17:00 - Alleviating Labor Shortages and Enhancing Cleanliness Standards 00:18:15 - Addressing Concerns: Robots as Personal Assistants to Staff 00:19:45 - Training and Integration of Robots into the Workforce 00:21:00 - Expanding Robotics Applications Beyond Food Service 00:22:30 - Partnering with Temi and AGH Telemedicine for Healthcare Solutions 00:24:00 - Addressing Fears of Job Replacement and Educating Staff 00:25:30 - The Lifecycle and Maintenance of Commercial Robots 00:27:00 - Consistency and Quality Assurance in Robotic Cleaning 00:28:30 - Final Thoughts and Insights on the Future of Robotics in Hospitality 00:30:00 - Closing Remarks and Where to Find More Information About To Do Robotics Episode Resources: Find out what Marianela is up to here:https://todorobotics.com/ Legacy Podcast: For more information about the Legacy Podcast and its co-hosts, visit businesslegacypodcast.com. Leave a Review: If you enjoyed the episode, leave a review and rating on your preferred podcast platform. For more information: Visit businesslegacypodcast.com to access the shownotes and additional resources on the episode.
Increasingly, the medical community has issued warnings about the safety of drinking alcohol — even one drink per day — due to links between that and cancer. On the flip side of consuming something potentially harmful is the concept of food as medicine, one being acted on by a cooperative effort between a behavioral health facility and a Charlotte chef.
Rising costs, labour shortages, sustainability, and yes, tariffs, these are just a few of the challenges facing the food service industry in Canada. What is being done about it? Al sits down with Max Roy, VP of Federal and Quebec at Restaurants Canada to talk about it.Also, we all know how important trust is in business, but how do you measure trust? Bruce MacLellan, Chair at Proof Strategies has been measuring trust in Canada for the past decade and each year they release the Cantrust Index to share their findings. Al speaks with Bruce about their findings.Links of Interest:Restaurants CanadaRC Show 2025Proof StrategiesCanTrust IndexMoneris' ESG Report Subscribe now!If you have a payment-related or business question you'd like to submit to one of our experts, you can email us at podcast@moneris.com.Just Good Business is a Moneris podcast production hosted by Al Grego.
Send me a messageIn this week's episode, I sat down with Andrew Hargest, founder of Supply Club, to unpack the complexities of sustainable packaging in the food service sector.We discussed what sustainability really means in the context of packaging - beyond the buzzwords - and why cost is no longer the blocker it once was. Andrew explained how compostability only works if composting infrastructure exists, and how misconceptions around materials often steer businesses in the wrong direction.He also shared how Supply Club is leveraging AI to streamline product listings and backend operations, reducing friction and costs. Their GreenBux programme adds another layer: combining a customer loyalty scheme with verified carbon offsetting - turning everyday purchases into tangible climate action.We also touched on supply chain resilience in the face of tariffs, and why agile sourcing strategies are becoming essential. Andrew's approach to integrating tech, while maintaining supply chain flexibility, offers useful insights for both large and small organisations looking to build more sustainable procurement practices.If you're navigating packaging decisions or just keen to understand how sustainability is evolving across supply chains, this one's worth a listen.Listen now on Apple, Spotify, or wherever you get your podcasts.For links and past episodes: www.sustainablesupplychainpodcast.com#supplychain #sustainability #packaging #carbonoffsets #compostablepackaging #foodservice #greentech #circulareconomy #logistics #AIinSupplyChain #SustainableSupplyChainPodElevate your brand with the ‘Sustainable Supply Chain' podcast, the voice of supply chain sustainability.Last year, this podcast's episodes were downloaded over 113,000 times by senior supply chain executives around the world.Become a sponsor. Lead the conversation.Contact me for sponsorship opportunities and turn downloads into dialogues.Act today. Influence the future.Support the showPodcast supportersI'd like to sincerely thank this podcast's generous supporters: Lorcan Sheehan Olivier Brusle Alicia Farag Kieran Ognev And remember you too can Support the Podcast - it is really easy and hugely important as it will enable me to continue to create more excellent episodes like this one.Podcast Sponsorship Opportunities:If you/your organisation is interested in sponsoring this podcast - I have several options available. Let's talk!FinallyIf you have any comments/suggestions or questions for the podcast - feel free to just send me a direct message on LinkedIn, or send me a text message using this link.If you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover it. Thanks for listening.
On the next Charlotte Talks, alcohol consumption. Increasingly, the medical community has issued warnings about the safety of drinking alcohol – even one drink per day – due to links between that and cancer. On the flip side of consuming something potentially harmful is the concept of food as medicine, one being acted on by a cooperative effort between a behavioral health facility and a Charlotte chef.
This week on the Titans of Food Service podcast, Nick Portillo speaks with Richard Byers, President of Cash-Wa Distributing. Richard's unique journey from working in an Italian restaurant in Philly to leading a major food distributor highlights his resilience and dedication to continuous learning. He talks about the ups and downs of his career, the challenges of closing facilities, the impact of major industry acquisitions, and the importance of cultivating strong relationships with both customers and suppliers. Nick and Richard explore the impact of great leadership and communication, and the significance of maintaining good relationships in the food service business. Quotes"Network, network, network. Don't go out and just try to meet people. Strategically go out and build relationships. And bet on yourself would be my best advice. Because nobody knows you better than yourself." -Richard Byers"Sometimes you have to look backward to look forward." -Richard ByersTIMESTAMPS(00:02) Richard Byers' Journey in North Dakota's Food Service Industry(03:38) Weather Extremes and Celebrity Connections in North Dakota(04:50) From Dishwasher to Distribution: A Journey in the Food Industry(07:50) A Journey from Restaurant Management to Distribution and Insurance(13:11) Navigating Corporate Acquisitions and Facility Closures(19:55) The Importance of Relationships and Communication in Business Transitions(25:45) Cultivating Sales Teams and Building Strong Customer Relationships(32:25) The Evolving Role of Food Brokers in Business Strategy(37:3)3 The Journey of Continuous Learning and NetworkingRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com
This week on the Titans of Food Service podcast, Nick Portillo speaks with John Miller, President and COO of Legacy Food Group. John Miller dives into the dynamics of the food service industry, discussing how he transitioned from banking into food distribution and the valuable lessons learned along the way. Nick and John discuss the significance of leveraging strong relationships, understanding geographical and customer segment fits in acquisitions and the importance of clean, detailed information during deal-making. John also offers practical advice for those looking to grow in their careers.Quotes"When an opportunity presents itself, take it. Even if it's something that you say, okay, I don't see how this ties in. Take it." -John Miller“We like good, strong owners that want to continue in the business, but we want to take some of their chips off the table and be able to leverage opportunity and the eventual monetization of their investments.” -John MillerTIMESTAMPS(00:15) John Miller's Journey Through the Food Service Industry(03:14) Exploring Virginia's Culinary Scene and John Miller's Food Service Journey(06:45) From Banking to Food Service: A Career Transformation(13:10) Strategic Planning and Acquisition in the Distribution Industry(25:31) Navigating Career Challenges and Embracing Opportunities in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com
Join Michael as he welcomes back Jon, the CEO of Levy's UK and Ireland division, in a discussion that spans the impacts of the pandemic on the hospitality industry to the innovative strategies Levy employs to bounce back and thrive. Uncover how Levy, part of the world's largest contract caterer, Compass, has adapted to post-COVID challenges, redefined career opportunities, tackled sustainability, and forged strategic partnerships to enhance customer experiences. Learn about their ambitious net-zero goals, the significance of employee benefits like nutritious meals, and the importance of sustainable farming practices as they navigate the modern food service landscape.Connect with Jon:https://www.linkedin.com/in/jonathan-davies-0a05233/https://levy.co.uk/Podcasts:https://www.hospitalitymavericks.com/112-jon-davies-md-of-levy-uk-and-ireland-on-the-circular-food-economy/https://www.hospitalitymavericks.com/255-dr-vincent-walsh-global-circular-regenerative-living-systems-expert/A big thank you to our epsiode sponsor Sideways. Head to their website hospitality.sideways.ai or email them directly at john@sideways.aiConnect with the podcastJoin the Hospitality Mavericks newsletterTune in via your favourite podcast platform - here More episodes for you to check out here This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy
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In this ‘Greatest Hits' episode of Getting to Aha!, host Darshan Mehta is joined by Andrew Custage, Senior Director and Head of Insights at Medallia Market Research. Join them as they discuss striking a balance between qualitative and quantitative data, customizing survey questions, and differentiating between active customers and inactive customers.
Scott's journey into marketing began at PepsiCo, where he led many successful initiatives, and now brings twenty-one plus years of a strong, innovative, and consumer-focused approach to marketing and he plays a leading role in establishing key partnerships and developing effective marketing strategies, connecting the company's brands with the food service industry. With a degree in English from Tufts University, Scott's early career included experiences as a dishwasher, an experience that gave him valuable insights into the foodservice industry. Scott's time in Thailand, as part of his extensive international career, involved marketing and brand management, significantly broadened his perspective on global markets and consumer preferences.Key Takeaways:• Scott discusses PepsiCo's dedication to innovation and creativity, despite the increasing role of automation in their business. The company's success lies in its ability to understand and respond to consumer needs, creating culturally relevant products that resonate with customers and drive brand loyalty.• Scott talks about projects like Pepsi Pineapple, a collaboration with Little Caesars, and Mountain Dew Baja Blast, which is celebrating its 20th anniversary this August.• PepsiCo's strategic marketing initiatives ensure that they remain on the forefront of trends like zero sugar, flavor exploration, and value-oriented promotions. Scott touches on PepsiCo's partnership with Jersey Mike's and Fanatics.• Scott praises the company's strong R&D capabilities that enable the creation of unique, flavorful, and innovative products that meet evolving consumer taste.• Consumer Reach: In the US about 2 billion people annually consume a Pepsi product with food. This number underscores the vast market penetration and the influence of Pepsi in the dining experience.• PepsiCo is launching a program called "Local Eats" aimed at celebrating local restaurants and the unique reasons people visit them. This initiative focuses on the significance of these restaurants in people's lives and communities.• Through crafted beverages and unique food collaborations, PepsiCo continues to provide joyful and indulgent experiences that resonate with their audience.• Hot Takes: Scott shakes up the conversation with insights into trends like Gen Z consumers and sustainable packaging. He introduces the concept of the three V's (Visibility, Variety, Value) as essential for optimizing the user experience in digital menus, and discusses PepsiCo's initiatives, such as the Menu Pro tool.Enjoy the lively interaction between guest and hosts through segments like “Talking Back,” where the hosts and Scott blend personal reflections and shared experiences, discussing childhood dreams and the paths they've taken and other featured games like “The Spice is Right,” “Branded Quick Fire,” and “Trivia Tuesday.”
To kick off Food Allergy Awareness Month and Celiac Disease Awareness Month 2024, I had a captivating conversation with Amy Graves, a prominent advocate and expert in consumer food safety and inclusivity. Amy, founder of AMG Innovative Consultants and author of the upcoming book "The Hidden Consumer," shared her journey navigating life with severe food allergies and limited mobility. From battling an unrecognized corn allergy to facing daily accessibility challenges in public spaces and hotels, Amy's personal struggles have shaped not only her dietary choices and living arrangements but also her career trajectory. We delved into strategies for businesses to effectively connect with and serve this vital consumer base. Amy highlighted the financial benefits of transparency in ingredient labeling and improved accessibility measures, emphasizing the costly repercussions of neglecting these growing demographics. Our discussion uncovered industry misconceptions about food allergies, the divide between front-of-house and back-of-house staff, and the undisclosed realities of common food products. Amy's experiences, from navigating TSA checkpoints to sourcing safe baking ingredients, underscored the critical gaps in current industry practices. Amy's journey serves as a powerful example of how personal challenges can catalyze profound changes in the food industry, opening doors to a $19 billion market of allergy-conscious consumers. Together, we stressed the urgency of raising awareness and understanding across all sectors, ensuring a more inclusive and accommodating environment for individuals with food allergies and celiac disease .
In this week's episode of the Titans of Food Service podcast, Nick Portillo speaks with Reed McCord, the innovative founder and CEO of First Bite. Reed shares his experiences and the challenges he faced while building First Bite. He explains how First Bite helps businesses in the food service industry by offering a vast database of restaurant information, contact details, and sales tools. Nick and Reed discuss predictive revenue opportunities, team management, and data-driven sales strategies. Reed also discusses the potential of bringing operators into the platform and facilitating direct transactions. Quotes"The future for us is bringing operators into the story and helping manufacturers reach out to the operators that want to be reached out to.” -Reed McCord"Food service is bigger than people think. It's where people try new things, and it's bigger than retail from a consumer spend perspective." -Reed McCordTIMESTAMPS(00:36) Reed's Journey and Innovations in the Food Service Industry(04:11) Exploring Huntington Beach's Food Scene and Culinary Preferences(10:25) Disconnecting from Technology and Attending Industry Expos(17:22) Streamlining Restaurant Sales with Data-Driven Workflow Tools(27:35) Expanding Data Capabilities for College and University Markets(32:31) Subscription-Based Solutions for the Food Service IndustryRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com
In this Episode we talk about our gross restaurant stories. This is a good one for any one who has worked in the Food Service Industry. Then we read texts/emails, from the listeners, about their gross/weird/crazy restaurant stories. Email us and be part of the Show theoffputtingpod@gmail.com Message us on Facebook See omnystudio.com/listener for privacy information.
In this week's episode of the Titans of Food Service podcast, Nick Portillo speaks with Jen Roth, Vice President of Away from Home and Small Format for Hain Celestial and Emily Mark, National Sales Manager for Away from Home Food Service and Vending at Hain Celestial. Nick, Jen, and Emily discuss Hain Celestial's intentional efforts to revolutionize the food service sector by integrating a health-focused and consumer-driven approach. Jen and Emily discuss the importance of internal culture, and strategic brand development, and share the challenges of launching a division within a well-established company while bringing better-for-you options to wider audiences. Quotes“You can underestimate the importance of choice. Whatever form, whether it's the grocery store or the queue line at your hospital, when you're going to visit someone and you're grabbing a bite, to have that choice available is really key. You don't know how your consumers are eating at home.” -Jen Roth“The quality of the food, the ingredients in the food, those are things that matter. One of my primary goals was to work for a company that had better items that gave solutions to people that not only offer better things that they can eat but also can heal their bodies." -Emily MarkTIMESTAMPS(01:49) Driving Hain Celestial Forward in Food Service Industry(04:31) Revamping Hain Celestial's Sales and Food Service Strategy(08:22) Blending Startup Spirit With Legacy Brand Expertise(20:09) Healthier Food Trends in Healthcare and Educational Institutions(23:30) Sleepy Time Bear's Surprising Social Media Stardom(27:28) Defining Brand Values and Making Decisions Aligned With Them(30:11) Expanding Diversity Through Inclusive Hiring PracticesRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com
This week's guest on The Burnt Chef Journal is Jeremy Dixon! Jeremy has dedicated the past 15 years of his career to the speciality foodservice industry, and is currently at the helm of Ochil Foods, a business that was originally established by his parents 35 years ago. Together with David Laing, Jeremy strives to continue and expand upon their legacy to serve Scotland's chef. In addition to his professional achievements, Jeremy lives with bi-polar affective disorder, an experience that has profoundly shaped his perspective on life and mental health. His journey has included over a year spent in NHS Mental Hospitals, where he encountered some of the most remarkable and talented individuals. These interactions have fuelled his passion for mental health advocacy and inspired him to help others achieve their full potential. In his spare time, Jeremy has been laying the groundwork for Empath Centres—centres of excellence dedicated to teaching life skills to those entangled in the mental health system. This system often leads individuals to rely on sickness benefits, which can exacerbate their challenges. The Empath Centres aim to break this cycle by offering apprenticeships across various fields such as business, the arts, the armed forces, and education. Their goal is to guide individuals towards meaningful career paths and fulfilling lives. Through Empath Centres, Jeremy is committed to creating opportunities that empower people to thrive, leveraging their unique talents and abilities. He believes that with the right support and guidance, everyone can lead a productive and rewarding life. Take a listen to this episode as Jeremy shares his personal experiences and how he aims to support others. www.ochilfoods.co.uk
This weeks episode of The Fell Into Food Podcast explores the world of restaurants & food distribution with Gordon Food Service's Dan Smith. Dan discusses his journey from restaurant worker to now Multi-Unit Business Development Manager at GFS, highlighting the importance of starting from the ground up. The episode dives into GFS's unique features like skip day ordering and dedicated account teams, all designed for smooth customer transitions and maximum flexibility. We also explore the future of food service with GFS, including their focus on technology, modern store experiences, and sustainability.GFS WebsiteDan Smith LinkedIn Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com
Competence
In this episode of Don't Eat Poop!, our hosts Matt and Francine interview an industry veteran, Roger Hancock, CEO of Recall InfoLink. He shares his insights and experiences from the past 30 years in the food safety industry, more specifically, in the recall business. They discuss the importance of a fast and efficient recall, the perception of recalls by the general public, and the challenges involved in handling recalls. Roger also talks about the complexity and size of the biggest recall he has ever worked on – the day before Christmas Eve, 2002.The conversation explores the concept of a recall-ready industry and community.In this episode:
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.
Jim Totin joins the show to talk about the perilous state of the restaurant industry.
Are interested in learning about the latest trends in the restaurant payment industry? In this episode of PayPod, host Jacob Hollabaugh sits down with Sal Nazir of PAR Technology to discuss point of sale and payments in the restaurant industry. PAR is a leading global provider of software, systems, and service solutions to the restaurant and retail industries. Watch this episode for a fun and interesting dive into this latest development in payments and fintech. www.soarpay.com.2023/07/partech
In 2022, less than 3 percent of North Carolina workers belonged to a union. Only South Carolina had a smaller percentage. Still, in Asheville, food and beverage workers are organizing and seeing momentum. My guests today are Jen Hampton of Asheville Food and Beverage United; and Ariana Lingerfeldt, a chef at Green Sage Cafe South Asheville, who this past March led a successful effort to unionize that staff. We talk about their separate paths toward organizing, overcoming anti-union propaganda and confronting employment systems they say are designed to divide workers. We also dig into the industry-specific issues they're fighting for beyond higher salaries.Get five news headlines from around Asheville in your morning inbox. No ads, no spam—simple as that. Subscribe for free to the First Look newsletter from The Overlook. Support The Overlook by joining our Patreon campaign!Advertise your event on The Overlook.Instagram: AVLoverlook | Facebook: AVLoverlook | Twitter: AVLoverlookListen and Subscribe: All episodes of The OverlookThe Overlook theme song, "Maker's Song," comes courtesy of the Asheville band The Resonant Rogues.Podcast Asheville © 2023
The Berlin startup Aitme developed a cooking robot for use in restaurants. Could this potentially resolve the worker shortage issue? What do guests, cooks and restaurant owners think about this innovation?
The price of food continues to go up and up, but surprisingly that hasn't (yet?) played out as pressure on the wider restaurant industry.
The price of food continues to go up and up, but surprisingly that hasn't (yet?) played out as pressure on the wider restaurant industry.
Jim Thorpe is a seasoned professional in the Food Service Industry, with over 25 years of experience. As the head of ARAMARK Brand Standards and Innovation, he oversees all aspects of food service design, including equipment specifications, labor models, and operations. Jim's diverse background includes designing and constructing local restaurants, food halls, stadiums, college and healthcare facilities, as well as national and local chain restaurants. He is passionate about innovation in food service design and is dedicated to developing new solutions to optimize kitchen operations and labor. Jim has played a key role in the development of core ARAMARK brands, such as Autonomous Store and Ghost Kitchens, as well as enhancing the overall customer and employee experience. Additionally, he serves on the board of the National Restaurant Association's Innovative Kitchen Equipment Awards, where he reviews and provides feedback on new and innovative cooking equipment to modernize and advance the food service industry. Dick Eisenbarth, FCSI, has dedicated 45 years of his career to Cini-Little, holding several senior positions throughout his tenure. While he has stepped back from day-to-day leadership, Dick continues to mentor staff and stay active in the foodservice industry through various programs. As a Professional Member of Foodservice Consultants Society International (FCSI), he serves on several industry and educational advisory boards and is a past Trustee for The Americas Division. Dick shares his industry knowledge by speaking at academic and industry conferences and serves as a Judge for the National Restaurant Association's Kitchen Innovations Awards Program. He is heavily involved with his alma mater, Purdue University, serving as a President's Council Member and Strategic Alliance Committee Member for the Hospitality and Tourism Management Department. Dick has received several awards for his contributions to the industry, including the Bob Pacifico "Doing Well by Doing Good" Award from FCSI, the Hall of Fame Award from Foodservice Equipment & Supplies, and the Industry Service Award from Foodservice Equipment Report. Dick resides in Jacksonville, Florida, with his wife, Polly, and they have two adult children, a granddaughter, and a dachshund beagle mix. Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate. Click HERE to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts Click here to schedule your FREE 15 min Consultation Looking for restaurant tech? Check out exclusive offers from our partners: Marquii Toast 7Shifts ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
(Disclaimer) Listener discretion advised.Intended for mature audiences only. (Update) Hey! Leave us a voicemail/message and we will put you on the show! Give Fysti's 45 Podcast a shout out! Let us know what you think! engage with us in the Q&A / Poll questions (link below) https://podcasters.spotify.com/pod/show/episodiac-selections5/message Ep.11 Beginning Of The End (food service industry) Share Our Show On Your Social Media Platforms With Our Promo Cards! (Copy and paste link below) https://promocards.byspotify.com/share/852f590656ef49f187f02fa463dbabd4f70b1c8a (Listener Support) Support this podcast with a small monthly donation to help sustain future episodes. (Link Below) https://podcasters.spotify.com/pod/show/episodiac-selections5/support Welcome everyone to Fystis 45 Podcast! hosted by - Me, the one and only Dj Fysti! ! Whether you're in your thirties, forties, fifties, or just a curious youth, you've come to the right place to hear from someone with a unique spin on life. Tune in every week with our hilarious co host "Michelle" and the Fytsti 45 crew for an uncompromising dialogue on sexuality, relationships , Get ready to laugh and be informed as we tackle adulthood, taboo topics and everything in between. phone call interviews , special guests to have your boundaries pushed and your perspectives questioned, as we seek to uproot and restore the topics of life. who knows what else? More than likely we will ignore all of that and flip it on its head! Fy diggy style! Come join Fysti and friends and see just what types of shenanigans they come up with! the all new Fysti's 45 podcast. Subscribe and become a supporter TO HELP US KEEP MAKING GREAT CONTENT! Thank you for the support! FOLLOW AND LISTEN ON! (this list will get updated , more platforms to listen) Spotify https://open.spotify.com/show/3Lr5ZlSZbZLN2BjASbCoRH *********Apple Music https://podcasts.apple.com/us/podcast/fystis-45-podcast/id1593764940 **********Google Podcasts https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy83MTczMDIyOC9wb2RjYXN0L3Jzcw **********Amazon Music Podcasts https://music.amazon.com/podcasts/2c4b927d-6c9b-430f-9a04-1ceac364150d/fystis-45-podcast ********* This weeks background music production provided by Vinyl Richy! Fysti's 45 Podcast Executively and Creatively Produced By Episodiac Selections West Des Moines Iowa All music and samples used on the podcast are for promotional use only! this material is not for sale (Promo Only) --- Send in a voice message: https://podcasters.spotify.com/pod/show/episodiac-selections5/message Support this podcast: https://podcasters.spotify.com/pod/show/episodiac-selections5/support
✨ Reza Moreno, Brand Manager at Planoly☁️ Leveraging a background in journalism to transition into marketing☁️ Moving from New York to Austin to start a marketing career☁️ Lessons learned building a media platform☁️ Social media marketing industry trendsJoin the Sky Society Women in Marketing private LinkedIn group.Follow us on Instagram @skysociety.co and TikTok @skysociety.co
In today's episode, we spoke with Philip Radford, SVP- New Product Development and Innovation at Welbilt Inc, about technological innovation shaping the future of the food service industry and how Welbilt is working toward creation in manufacturing and distributing most commercial food service kitchen equipment. Phil stated that they are 12 companies that create food and beverage equipment in various sectors. He discusses the challenges in the supply chain during a pandemic in manufacturing and raw material delivery. He provided a quick overview of the new controller platform, which was launched in early 2020 to assist with supply chain difficulties. He highlighted insights and details about food waste and the need for product recycling in commercial food service kitchens. He spoke about collaborating with a third-party company and how the entire process works when a customer requests a particular piece of equipment. He also provided specific examples of vending machines, refrigeration processes, coffee machines, and how the Welbilt team is working on them.
It's time to play WHO'S THE DICK? - The delivery tip debate
The Break Room (THURSDAY 12/15/22) 9am Hour Includes: 1) It seems irresponsible to make a 16, 17, 18 year old make THIS kind of big decision at such a young age. 2) It's time to play WHO'S THE DICK? - The delivery tip debate
In the latest episode, we speak with Jay Ashton, National Brand Activation Manager at Sysco Canada Inc, about technological advancements in the food space and how the industry has advanced. Jay provided brief insights into his experience, which includes 33 years in the restaurant sector and the creation of business resources for Sysco Canada. He discussed the SVK show, which debuted on May 14, 2020, and how he has grown, as well as the interview insights of the speakers he has spoken with. We also talk about leadership in the industry and current affairs. He also discussed the adoption of artificial intelligence in the restaurant sector. He emphasized the importance of marketing techniques and brand creation in the industry. He also discussed how innovation is essential in the food industry and how it makes a difference in today's world.
GUEST BIO Christopher Renfro (instagram, additional links) is the founder of the Two Eighty Project, an organization "dedicated to building a sustainable food and wine community that nourishes every member of the local economy and ecosystem." It began with his love and curiosity for learning about wine and implementing his knowledge into a community farm visible from the Highway 280 Freeway heading out of San Francisco. SHOW NOTES | MENTIONS SEG 1 - Castles and Finding True Freedom in the outdoors Schweinfurt Military Base "White Washed" SEG 2 - Financial Illiteracy, The Underlying Reality of Food Service, Ambitions for 280 the Food Service Industry and Humanity Black Wallstreet Tulsa Oaklahoma Critical Race Theory Think Tank SEG 3 - Rethinking the Food Industry Models, Baselines of Comfort Food Security in San Francisco Feed the People Collective Shared Cultures Miso Co-op Businesses Rethinking the Comfort Baseline Homelessness, Youth, Elders Episode Contains a clip from Contains a snippet from Good Morning America | Patagonia founder donates company to fight climate change, Sept. 15, 2022
GUEST BIO In 2008 Matt Levin, his wife Melanie, and his good friend Michael Greuel opened The Refuge Restaurant, home of some of the best pastrami sandwiches and burgers. At the time, The Refuge was a small restaurant focused on french wines, Belgian beers, and house-made, hand-sliced pastrami sandwiches. Since 2008 their popularity has exploded. Customers have waited up to four hours to sit and dine with them. Fifteen years later, they streamlined the process and opened up two more locations along the way, one in Menlo Park, and the other in San Mateo. They both have over 25 years of experience in the food service industry. They both share their experiences running three restaurants during the pandemic and what they've learned from it. NOTES | MENTIONS Seg 1 - Catching up with Old Friends, Survival Mode in the Food Service Industry Gastrosexual 15 years in business Progress of the Restaurant and Food Service Economy The Refuge Menu Fine Dining vs Fast Food Problems of maintaining consistency The Bear Standards of Skilled Food Labor Food Truck Business Effects on Restaurants Effects of Silicon Valley Work From Home on Surrounding Businesses Raising Children in the Restaurant business Seg 2 - Spiritual Growth after Pastrami Matt's daily routine - first 3 steps of Recovery Tellefin Universal Trauma Life in Recovery and Spirituality Effects of Economy on the Food Business Rising Food Costs Marco Pierre White Decision making processes How to manage labor Initial Vision of Success Barcelona Teleferic The Science of Popcorn Seg 3 - Aging and Folly Going to restaurants as a guest The Egg Doors of Perception William Blake guided psychedelic retreats The Funeral Industry Funerals and weddings Judaism Burial The Funeral Industry Today Terrence McKenna How to Control Deja Vu Rule 62 How to make more fun Coco Melon Seg 4 - Kids Will Save the World Dumpling Pickups Gao Viet Kitchen Observations on human behavior from restaurant service experience the industry of evil Charcuterie The Fatted Calf Restaurant workers vs Yelp Seg 5 - What success means now Modern Restaurant Ticket Machines Matt's AA Recovery Wisdom
In this episode, we talk with Douglas Frazier, Executive Director of Dining Services at a university in Washington DC, about how the food service industry is evolving in the education sector and how they are offering the finest services to students. Douglas talked about his experience in foodservice and how he got into the university industry. He discusses his collaborative process with over 95 external partners, which enables students to use their declining dollars to go around, pick and choose where they want to go, so they can hang out with their friends and various locations across Washington DC restaurant tours on campus and in the surrounding campus area.He gave a quick overview of the residential dining plan, which comprises three dining halls spread around campus to ensure students have access to food late at night and early in the morning. He spoke briefly on the technological trend of developing the cashier list shop, which aids in tracking the products students demand from the store. He also mentioned how they had different food for students with food allergies. He discussed the issues in the food supply chain and how they have been resolved with food service management companies.
- Fred, Wallach and Joe Murray talk about food and whether to return it or not. Callers weigh in. - THE STACK CONNECT WITH TOUCHER & RICH Twitter: @Toucherandrich | @fredtoucher | @KenGriffeyRules Instagram: @Toucherandrichofficial | @fredtoucher Twitch: twitch.tv/thesportshub 98.5 The Sports Hub: Website | Twitter | Facebook | Instagram
- Fred, Wallach and Joe Murray talk about food and whether to return it or not. Callers weigh in. - THE STACK CONNECT WITH TOUCHER & RICH Twitter: @Toucherandrich | @fredtoucher | @KenGriffeyRules Instagram: @Toucherandrichofficial | @fredtoucher Twitch: twitch.tv/thesportshub 98.5 The Sports Hub: Website | Twitter | Facebook | Instagram
In this episode, we talk with Danny Collis, President of Collis Group Inc, about how they are making sustainable product developments and manufacturing in the food service industry. During his early years of learning, Danny learned everything there was to know about the business of providing equipment for restaurants and other food services. He founded his current company (Collis Group Inc) in 1996, and it has been growing ever since as a supplier of industrial grade (resto grade) food services equipment. We also talked about the manufacturer's representative organization, which sells everything from thermometers, toasters, ventilation hoods, and refrigerators. Collis' motto is Exceptional Services, with a focus on speed, efficiency, and service. Danny shared the big shift in today's time that restaurant prices are rising dramatically as labor and material costs rise. This calls into question the feasibility of established restaurant economic models and may serve as fuel for major business model modifications. Collis Group Inc. also assists restaurants in reducing costs by recycling cooking oil and much more. He also discusses the trends and issues in the food service business.
Colleen and Paul from the Democratic Socialists of America's Restaurant Organizing Project join us to discuss the opportunities and challenges they face organizing in the food service industry. We talk about the role the pandemic has played in shaping tactical and strategic choices, the need to create space for workers to chop it up about their … Continue reading The Restaurant Organizing Project: building power in the food service industry →
In this episode, Jeremy and Steven talk with Seth Bouchelle, a New York City missionary, about his journey from a food service job in Amarillo to planting churches in New York City. Learn how this journey helped him change his understanding and practice of evangelism. In addition to planting churches, Seth serves as the Director of Equipping for Exponent Group, coaching traditional churches in evangelism and cross-cultural ministry. He is the co-author of Mosaic: A Ministry Handbook for a Globalizing World and author of Lost Faith: A Practical Theology for Post-Christendom Ministry. Contact Seth through Exponent Group.
Tracy Johnstone is one of those leaders who if you are lucky enough to encounter on your career journey, will aspire you to become so much more than you ever thought possible. As a female who rose to the top of the ranks of corporate McDonald's in the 1990's, Tracy shares how she built her confidence and found her voice in a male dominated boardroom. She recalls, “There's lots of seats at the table… I just learned early on, which ones I wanted. Just being on the team wasn't enough for me, at some point. I knew the seat I wanted, and I started working on my skill set to get that seat.” Mic-drop moment right there. This episode is jam packed with them! A master of margins, Tracy explains how she taught her employees to understand profitability through ketchup packets and how a handful of ketchup became an A-HA moment for her staff as she transparently shared the P+L of her restaurants with all employees.Tracy also shares a vivid account of how she led the recovery efforts of Hurricane Michael in the Florida Panhandle back in 2018, and then, led her company and employees through COVID. While she had no idea at the time, these two situations were leading up to the biggest challenge of her life - a breast cancer diagnosis that came at the end of 2020, which led to her decision to sell the business. Tune in to be inspired and uplifted! One favorite takeaway we had to sneak in: “The more you do, the more people will let you do.”CONTACT TRACY JOHNSTONEtracyvjohnstone@outlook.comLinkedin CONTACT ALEX & ANNIEAlexandAnniePodcast.comLinkedIn | Instagram | FacebookPodcast Sponsored by Condo-World and Lexicon Travel
Today Eric and Larry had on Rich Malachy of the Fedd Group and Malachy Parts and Service. Rich's passion for building a better industry for those you service restaurant equipment came through loud and clear on this episiode. Rich and the guys talk about creating "Gold Collar" technicians, fighting off the big boys as private equity money creates behemoth companies to compete with, and how creating an association of vendors, suppliers, and service companies can make for a better industry for all involved. This was an amazing episode and should not be missed by anyone, regardless of what industry they work in.TITLE SPONSOR: MORNING TECH MEETINGThis episode it brought to you by www.morningtechmeeting.com. Don't lose money in the field because your service techs are not great at sales, customer service, and communicating with clients. Morning Tech Meeting has video lessons that can be sent directly to your tech's phones for training.See other great podcasts we enjoy on our Blue Collar Nation Podcast Facebook page.SPONSOR: C&R Magazine C&R magazine is the leading periodical in the Cleaning and Restoration industry. Owner and editor, Michelle Blevins, has brought printed copies back from the dead to increase reader experience. Go to www.candrmagazine.com to get your free copy sent directly to your home or business.
Join us as we talk with Scott Kleckner about how big of an impact the Food Service Industry has on food insecurity and food waste on Episode 5 of Plentiful: An Abound Food Care Podcast. To learn more about Abound Food Care and its many solutions to food insecurity and food waste, visit our website, aboundfoodcare.org
This “Real Talk” episode touches on experience in the service industry. Staff Writers Allyssa Daigle and Jax Rainey describe their involvement in working at local restaurants.
Today, The Cafe Hustle is talking accountancy with Gareth Evans of Evans & Co Hospitality Accountants. After a career in the hospitality industry as a chef, Gareth decided to change to accountancy to help the amazing small business operators who work so hard to create the experience for their customers. In this episode we cover; The fundamental elements that any hospitality business should have in place; The key numbers that you should be tracking to monitor your business performance, and; What businesses have to look out for, from an accountancy point of view, over the next 6 months; and so much more.Get in touch with Gareth if you have any questions at;info@evansandco.ukTel: 07961789505Sponsor and afflilate linksTrainual Trainual is your one-stop-shop for centralising all your business processes, checklists, policies and company information, saving you money on onboarding, training and scaling your business. Visit Trainual and use promo code CAFEHUSTLE for a free trial and 10% off your first 12 months.Peckwater BrandsIf you want to find out how you can create up to an additional £4,000 profit per month from your existing kitchen, visit Peckwater Brands and book a discovery call for a massive 50% off your deposit. The Cafe Hustle may receive some commission if you use our link, but that helps support the work that we do at the podcast. If you find this episode interesting and valuable, please share it with someone who may benefit from this link. It helps us reach more people in the industry.I would love to have your feedback, too, good or bad, so drop me an email to andy@thecafehustle.com with the guest name and let me know your thoughts. The Cafe Hustle is getting behind Hospitality Rising, a campaign to attract people back to the hospitality industry. Head over to www.hospitalityrising.organd get behind this fantastic opportunity for our industry as a whole.Get involved with The Cafe Hustle Community. We are growing the community to add even more value and discuss the episodes after they go live. Head over to our website and sign up to continue the conversation.The Cafe HustleInstagram: @thecafehustlepodcastFacebook: /thecafehustleTwitter: @cafe_hustleWebsite: www.thecafehustle.com Learn more about your ad choices. Visit megaphone.fm/adchoices
HRA Hall of Fame Presented by Y Hata. The host for this show is Sheryl Matsuoka. The guests are Cherie Yuen and Kristina Lee. On Monday, February 28, 2022, the Hawaii Restaurant Association in sponsorship with Y. Hata & Co., Ltd. will present the 14th Annual Hall of Fame Gala. This special event will take place at the Sheraton Waikiki from 5:30 to 9:30 pm and will feature 13 “Chefs of Aloha''. The Food Service Industry celebrates and honors “Pandemic Champions and Industry Advocates”. This year's 10 Hall of Fame inductees are Denise Hayashi- Yamaguchi, Victor Lim, Greg Maples, Mark and Amanda Noguchi, Ryan Tanaka, Gwen Yamamoto- Lau, Sherry Menor- McNamara, Sheryl Matsuoka, and Representative Sylvia Luke. The food service industry is excited to honor these inductees and look forward to celebrating the many achievements they have contributed to the restaurant and food service industry. Join the foodservice industry for an unforgettable evening at the Sheraton Waikiki with our food service industry colleagues. For more information, hawaiirestaurant.org or info@hawaiirestaurant.org The ThinkTech YouTube Playlist for this show is https://www.youtube.com/playlist?list=PLQpkwcNJny6nvXix1KvDbKgZndJr3pa10 Please visit our ThinkTech website at https://thinktechhawaii.com and see our Think Tech Advisories at https://thinktechadvisories.blogspot.com.
Thursday, February 17, 2022 Back with the latest Foodservice and Hospitality market update is veteran purchaser, Tracy Anderson from Saval Foodservice. Support the show (https://savalfoods.com/employment/)
Take a seat bacon purchasers- it's a "buy what you need time". We've been looking for this market to move lower the last couple weeks and finally seeing it. Last week's harvest of 639K head was slightly down from the prior week's 643K but with pretty mild demand the available product to demand is getting a bit out of balance. Chucks, rounds, and thin meats are all moving lower, ribeyes and tenderloins finally showing weakness, loins are holding about steady. Ground beef is the only segment still moving higher but I think that may top out over the next week or so. I think we are in a buy time over the next couple weeks, I don't think this soft market will last but a few weeks as everyone has an eye on spring and improving demand. Pork production continues to lag with production down 3% from the prior week and 8.5% behind last year. Bellies closed yesterday at $179 up from last weeks $161. I originally thought we would be at the peak by now but now I'm thinking this inflated belly market may have some legs. For the time being, I'm on the sideline with buying bacon in this market, just buy what you need. Butts and loins both moving higher as well. Spring usually see increase in pork but that may be muted this year since… well, we are already there. What an interesting chicken market. Breast and tenders continue to be tight and moving higher. Wings are high, no great bargains to be found, but they are available, very different from last year. So plenty of wings for Super Bowl and March Madness coming in a few weeks. Chicken producers seem to be intent to meet current demands. As with so much these days though, labor and transportation present the biggest challenges. Whole chickens are where the value is if you have the labor talent and ability to sell the whole bird. Start with corn, current market is $6.53 up from last weeks $6.29. Same story, bad news from South America, good export demand, limited carryover from last year. Expect corn to stay expensive, meaning feeding animals stays expensive. Soy started cranking up last week and it hasn't stopped this week. we are at the highest market since October last year. I'd stay ahead on soy products as I don't think there will be any real breaks coming soon. Wheat was holding fairly steady for a couple weeks but this week sees both Hard Red winter wheat and Soft Spring Wheat are moving higher again. If you are a big flour users I'd stay will ahead on my needs. Finally a look at dairy and butter is done moving lower after three weeks of decline and is up $.08 through Thursday's close. Block is up $.03 and Barrel up $.05. We are in a pretty high dairy market now above pricing for all of 2021. Traditionally we see dairy move higher into spring so increases may be a bit muted with already inflated market. Enjoy your wings watching the Super Bowl. Sources: http://www.cheesereporter.com/prices.htmhttps://www.ams.usda.gov/market-news/swine-reportsSupport the show (https://savalfoods.com/employment/)
Hang out with me and one of my favorite friends, Hannah Croft, while we talk about movies, pleasure, our favorite meals as of late, and fleshing out a group setting for food/service industry workers to come and receive community + care. The post The Best Thing You've Eaten Recently + Community Care For Food/Service Industry Workers. appeared first on WebTalkRadio.net.
Hang out with me and one of my favorite friends, Hannah Croft, while we talk about movies, pleasure, our favorite meals as of late, and fleshing out a group setting for food/service industry workers to come and receive community + care. The post The Best Thing You've Eaten Recently + Community Care For Food/Service Industry Workers. appeared first on WebTalkRadio.net.
That groundhog can kiss… oh.. Never mind. Let's look at markets. Beef: Production numbers continue to get better with 643K head harvested last week, up from 636K head the week before. I think with this increased production and Valentine's Day being on a Monday this year, lack of demand is going push this market lower. As I said last week, I don't think we will see lower prices before Valentine's day but beef demand is lowest in February for the whole year. Middle meats are still holding strong and loins are moving up, but I think this complex will be moving lower in the next couple weeks. Until them, buy only what you need. Ground beef is still in overdrive followed by rounds and chucks. We should be about ready to break, but not just yet. Pork: Pork bellies continue higher closing at $161 yesterday, higher than last week's $154. We are in a much improved position with bellies in cold storage from the end of 2021. The new reality of the higher costs at retail have made a dent in sales. I think we will see a buying opportunity later this month, but right now we are still heading higher. Overall pork production is running behind last year, we may not see much relief in pork pricing though the first half of the year. Expect strong pricing to continue. Chicken: Boneless skinless breasts continue higher still. This time of year has not seen pricing like this since 2009. While demand for breast meat continues wings are moving up too. February is always a high time for wings, this year will be no exception. On an encouraging note, the hatch rate broke 80% for the first time since April of last year. Finally. This is good news. Labor and transportation continue to challenge chicken production but available raw material is increasing. With QSR driving the breast demand, don't expect anything to come off anytime soon. Grains: Lots going on in corn and especially soy. Let's talk corn first, yesterday closed at $6.29 down from last week's $6.34. Lowered expectations on the south American crops are keeping demand on US corn strong around the world. Lower than expected exports held things a bit in check so I think unless something drastic happens we are in the $6 corn world for the foreseeable future. Soy ran up this week to its highest price in six months. Biofuel demand, that bad news out of South America and higher palm oil prices all had influence on soy prices. We are in better position than we were last year, but I think we could see another run up on soy. Looking at flour and it is two different stories. Hard red wheat continues to move higher while soft spring wheat seems to have topped out for right now. I'd still stay ahead on flour needs. Dairy: Finally let's look at dairy, butter gave back $.30 last week and another $.13 this week so butter is back in “normal” range. Really don't see much more down side to butter market. Block and barrel however are both up $.11 through Thursday's close. The domestic dairy herd is down 123K head since last May suggesting we may have strong dairy prices well into the year. OK, I'm done. Thanks for listening and Lets do it again next week. Market Trends with Tracy is a production of Saval Foodservice. Hosted by Tracy Anderson, Veteran Purchaser & Merchandiser. Savalfoods.com/market-trendsSupport the show (https://savalfoods.com/employment/)
Camilla Carrega Bertolini,Wine Entrepreneur, Foodtrotter, Wine Teller, Experience e Travel Designer, Food&Beverage lecturer. Laureata all'Università degli Studi di Firenze con una laurea in Viticoltura e Enologia e un Master specialistico in Enologia, è stata Coordinatore Accademico degli Studi Enogastronomici di Apicius– International School of Hospitality di Firenze e della Gambero Rosso Academy nel suo quartier generale di Roma. Ha promosso nel mondo lo stile di vita italiano attraverso il cibo e vino, collaborando con enti internazionali come fondazione James Beard NY e diverse università americane. Camilla è Mentor per StartupbootcampFoodTech, l'acceleratore principale di startup che innovano l'industria alimentare, dove lavora come guida per tutto ciò che riguarda la gestione e lo sviluppo integrato del comparto agroalimentare, i modelli di business e l'istruzione internazionale. Oggi CEO dell'Azienda agricola Volognano, Consulente specializzata in F&B per Comunicazione Strategica e Media Relations, dove sviluppa e applica modelli tailor made di accelerazione di impresa e piani per la gestione di momenti crisi oltre ad essere lecturer per diverse Università italiane e internazionali in F&B Management, Comunicazione, Strategia e Direttore dei Masters in F&B Management, Tourism Management presso Rome Business School. Siti App e link utili romebusinessschool gamberorosso camillacarrega Food and Beverage Management Formazione nel settore enogastronomico per supportare le imprese operanti nella filiera del Food e del Wine, in un contesto internazionale e in continua evoluzione digitale. A tutto campo, per piccole e medie imprese e multinazionali del settore agroalimentare, aziende vitivinicole, agenzie di comunicazione ed eventi e Food Service Industry. Il Master in Food and Beverage Management consiste nel formare professionisti in grado di generare vantaggi competitivi, capitalizzando le nuove tecnologie e utilizzando le tecniche di marketing più avanzate per promuovere aziende e prodotti nel settore alimentare e delle bevande.
Formazione nel settore enogastronomico per supportare le imprese operanti nella filiera del Food e del Wine, in un contesto internazionale e in continua evoluzione digitale. A tutto campo, per piccole e medie imprese e multinazionali del settore agroalimentare, aziende vitivinicole, agenzie di comunicazione ed eventi e Food Service Industry. Il Master in Food and Beverage Management consiste nel formare professionisti in grado di generare vantaggi competitivi, capitalizzando le nuove tecnologie e utilizzando le tecniche di marketing più avanzate per promuovere aziende e prodotti nel settore alimentare e delle bevande. Ascolta l'intervista completa a Camilla Carrega Bertolini
If you've been to the grocery store in the past few days, the effects of Omicron/covid related staffing shortages are as clear as the empty produce shelves. On the foodservice front however, those shortages are not as severe, but certainly are there. Listen to the latest episode now! Support the show (https://savalfoods.com/employment/)
It's the first report of the new year, and beef is starting to look "normal". Overall the beef complex is acting as expected, while pork bellies continue to climb. Per usual, pork loins are the value choice in that segment. Listen to the full episode and feel free to leave us a comment on Instagram or Twitter @savalfoods .Learn more about us at savalfoods.com/market-trendsSaval Foodservice is proudly celebrating 90 years in business. Support the show (https://savalfoods.com/employment/)
Bob LaBonne Jr. is president and CEO of LaBonne's Market in Connecticut. He reflects on a COVID year, and what the pandemic has exposed about America's food supply chain. "It was nice to see the world recognize the food industry as essential workers. And our people stepped up, and they're still doing it months later," LaBonne says.
Ravi Kahlon, Minister of Jobs, Economic Recovery and Innovation for an announcement related to supporting restaurants in B.C. during the COVID-19 pandemic
On this episode of THE CLASSIC METAL SHOW, Neeley and Chris talk about how effeminate men have taken over the food industry and the airline industries. They then talk about a documentary about predatory lending being outlawed, and how that seems to go against capitalism. Get all our episodes at www.theclassicmetalshow.com. NOTE: Everything said here, and on every episode of all of our shows are 100% the opinions of the hosts. Nothing is stated as fact. Do your own research to see if their opinions are true or not. --- Send in a voice message: https://anchor.fm/cmspn/message
On this episode of THE CLASSIC METAL SHOW, Neeley and Chris talk about how effeminate men have taken over the food industry and the airline industries. They then talk about a documentary about predatory lending being outlawed, and how that seems to go against capitalism.Get all our episodes at www.theclassicmetalshow.com.NOTE: Everything said here, and on every episode of all of our shows are 100% the opinions of the hosts. Nothing is stated as fact. Do your own research to see if their opinions are true or not.
On this episode of THE CLASSIC METAL SHOW, Neeley and Chris talk about how effeminate men have taken over the food industry and the airline industries. They then talk about a documentary about predatory lending being outlawed, and how that seems to go against capitalism. Get all our episodes at www.theclassicmetalshow.com. NOTE: Everything said here, and on every episode of all of our shows are 100% the opinions of the hosts. Nothing is stated as fact. Do your own research to see if their opinions are true or not.
There's an international community preparing to enter the food service industry workforce and offer up exotic flavours and dishes here in St. John's. Learn about the program Cooking to Connect.
See omnystudio.com/listener for privacy information.
A Look at the Worker Shortage in the Food Service Industry We hear from several restaurant owners managing these issues. We hear from Gregory León, owner and chef at Amilinda in Milwaukee, Marcos Carbajal, co-owner of Carnitas Uruapan, which has two locations in Chicago, and Susannah Koteen, Proprietor of Lido in Harlem.The Takeaway also looks at how Covid exposed the systemic inequalities in the restaurant industry with Saru Jayaraman, President of One Fair Wage and Director of the Food Labor Research Center at University of California, Berkeley and author of "Bite Back: People Taking on Corporate Food and Winning." University of Pittsburgh Faculty Ally with Steelworkers to Unionize After Years-Long Campaign We spoke with Paul E. Johnson, assistant professor of communication at University of Pittsburgh and member of the union organizing committee to find out more about how this unionization came to be. Trick or Treat: Creepy Movies to Get You Ready for Halloween Kristen Meinzer is a culture critic and author of "How To Be Fine" and Rafer Guzman is a film critic for Newsday. Together Kristen and Rafer are the co-hosts of the podcast, Movie Therapy, and they joined The Takeaway to give their picks for the best Halloween movies you might not have seen. See the segment page for Kristen's picks! For transcripts, see individual segment pages.
A Look at the Worker Shortage in the Food Service Industry We hear from several restaurant owners managing these issues. We hear from Gregory León, owner and chef at Amilinda in Milwaukee, Marcos Carbajal, co-owner of Carnitas Uruapan, which has two locations in Chicago, and Susannah Koteen, Proprietor of Lido in Harlem.The Takeaway also looks at how Covid exposed the systemic inequalities in the restaurant industry with Saru Jayaraman, President of One Fair Wage and Director of the Food Labor Research Center at University of California, Berkeley and author of "Bite Back: People Taking on Corporate Food and Winning." University of Pittsburgh Faculty Ally with Steelworkers to Unionize After Years-Long Campaign We spoke with Paul E. Johnson, assistant professor of communication at University of Pittsburgh and member of the union organizing committee to find out more about how this unionization came to be. Trick or Treat: Creepy Movies to Get You Ready for Halloween Kristen Meinzer is a culture critic and author of "How To Be Fine" and Rafer Guzman is a film critic for Newsday. Together Kristen and Rafer are the co-hosts of the podcast, Movie Therapy, and they joined The Takeaway to give their picks for the best Halloween movies you might not have seen. See the segment page for Kristen's picks! For transcripts, see individual segment pages.
That's how the Expo 2020's UK Pavilion is described by Simon Penney, Her Majesty's Trade Commissioner in the Middle East, who promises an exciting entertainment line up at the mega event. He also discusses the much awaited decision to enable restriction-free travel between the two countries, and the emirates' 10-billion-pound investment in the UK. The team also discuss live events as they return to Dubai with a bang! We've got cricket with crowds, a big hotel gathering, and the giant energy conference Gastech, which has moved from Singapore to Dubai. We speak to the President of DMG Events, Christopher Hudson. And what is dinner-tainment? We talk about the good numbers coming out of the food service industry after the disaster of the last few years with Alexis Marcoux-Varvatsoulis of JLL MENA. See omnystudio.com/listener for privacy information.
this shit isn't cute anymore --- Support this podcast: https://anchor.fm/j2ypodcast/support
Perhaps the best indicator of the current hiring crisis is the extent to which large organizations, especially those from the fast food industry have gone to try to acquire talent. That includes everything from posting pay at the drive through to offering extensive benefits; this is a symptom of a larger issue at play and one we are going to talk about briefly today with our guest. I am pleased to have with us today Andrew Hunter, Co-Founder & Economist at Adzuna (https://www.adzuna.com/), a comprehensive job search engine. You can always follow us on Twitter at @HRWorksPodcast (https://bit.ly/3l0dzP3), and we are also now available on Spotify (http://spoti.fi/3t8of13) and Audible (http://adbl.co/30uhdaq).
Stone Yu is the CEO of Lucullus Bakery, a family-owned business currently operating 3 locations in the Greater Toronto Area. At 25 years old, he represents an exciting new generation of leadership in the food service industry. The young entrepreneur has dedicated much of his life to the Lucullus brand. A child of Chinese immigrant parents, Stone grew up in Richmond Hill and spent most of his after-school hours studying the ins and out of the family bakery. He learned budgeting and inventory management from his parents, and recipe development and baking methods from the amazingly talented Hong Kong chefs his family employed. In 2016 at just 21 years old, Stone entered into Food Network Canada's Doughnut challenge and won, proving his years of experience in the kitchen were paying off. At 22 he enrolled in a culinary program at Le Cordon Bleu Ottawa Culinary Arts Institute where he spent 6 months honing his craft before returning to work for Lucullus. Stone's vision, creative spirit, and tenacious pursuit of excellence in all areas of the business have propelled the brand forward in a big way. Lucullus opened its first location in 1990, closely followed by the 2rd location in 1991 in Richmond Hill. Lucullus has recently been expanding, opening its 3rd location in downtown Markham in 2017 and has plans for two locations in 2021. The idea of franchising the business has always been on the table (not far from the pineapple buns). After years of planning, in October of 2020 the company bought 2.3 acres in Scarborough to build its head office and production facility. Lucullus will now offer franchise opportunities. Stone attributes the bakery's 30-year success to its high standards for quality ingredients, artistic detail, and traditional baking techniques. Lucullus offers simple, classic Asian food and drink items that feel nostalgic and gourmet at the same time, appealing to both older and younger generations in the communities they serve. The bakery team takes pride in every product they offer and are always looking for ways to improve their menu selection. New recipes are regularly rotated into the mix alongside classic favourites. Stone is enthusiastic about the growth of the business but is keen to keep the quality of the product and essence of the brand intact. His goal in the next 5 years is to open 30 new locations, with each individual franchisee running their store like their own family business. Entrepreneurs are the backbone of Canada's economy. To support Canada's businesses, subscribe to our YouTube channel and follow us on Facebook, Instagram, LinkedIn and Twitter. Want to stay up-to-date on the latest #entrepreneur podcasts and news? Subscribe to our bi-weekly newsletter
In this episode, I discuss how stress levels rise and the effects of working in the food service industry has on mental health. If you have any questions, comments, suggestions; or if you would like to share your story, please contact me! Follow me on Instagram @meeting_mental_health Email: tcuff310@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Restaurateurs across the region are grappling with staff shortages. Former chef Patrick Tague, who spent about 30 years in the industry, hopes that the demand for workers will lead to a kinder, gentler culture for food service workers, and more jobs with employee benefits like health insurance.
Friends Helping Friends Helping Friends: The Jess and Kait Podcast
This is PART TWO of last week's discussion about the food service industry. We continue our conversation about empathy for servers and also discuss the pros and cons of the USA becoming a “no tipping” country (our Instagram followers were split on this one!). We end the episode with some hilarious stories of things that happened to us while we were at work (and the famous people we've served). Tune in to see how Kait got the nickname “Kaitlyn the Castle Crasher” and why an entire wedding started chanting “MOP GIRL! MOP GIRL!” at Jess. Small business shout-out: Claudie's Chicken (Middletown, NJ) @claudieschicken --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Friends Helping Friends Helping Friends: The Jess and Kait Podcast
In this two part episode (we had a lot of things to say!), Kait and Jess discuss the results of our Instagram poll regarding the food service industry (e.g., should it be a work requirement for high school students?) as well as some of the skills and life lessons we both learned while working as waitresses and banquet servers. With a combined 20 years of experience in the industry, Kait and Jess were excited to relive some on-the-job experiences. Stay tuned for part 2 of this topic launching next week! Small business shout-out: Restoration Kitchen & Cocktails (Lindenhurst, NY)... “restoring faith in humanity one fresh cocktail at a time” ... @restorationlindy --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
In this episode of The Lead from DH Radio, Sanjay Kumar, CEO of Elior India, tells us about the issues pertaining to the food service industry and the hopes from the Union Budget. Ahmed Shariff: Hi this is Ahmed Shariff and welcome to the Lead by DH Radio. The Pandemic hit every industry including those operating food businesses. The upcoming Budget may come as a glimmer of hope them but let's understand what are there needs and what do they want. To talks about this, we are joined by Sanjay Kumar, CEO of Elior India, a food service company. Hi Sanjay and welcome to DH Radio. Sanjay: Hi. It's really nice talking to you. It's a pleasure being on your channel. Ahmed: That's fantastic. Sanjay my first question to you is how did the pandemic disrupt your business? Sanjay: We did see a deacceleration in the business even prior to Covid-19 because of the fact that there was a decline in economic growth. But the onset of Covid-19 was literally like the last nail in the coffin for all foodservice players... To know more about the conversation, listen to the podcast.
Eric Bialik got his first restaurant job when he was 15. Over his career, he's been everything from a dishwasher to an owner. His academic career went off the rails shortly after he graduated from a prestigious high school, but he kept coming back to the restaurant industry he loves so much. He shares what he's learned about starting and running a business, working with employees from other generations, dealing with his own stress and guilt, and lots of other stuff. Plus he strategically slept through parts of the SAT on two separate occasions.
This week Ronnie, Zach and Chance chat about how bad food service workers have it and small town caste systems.
Today, I participated in a Baker's exchange. Adreanne aka "A" brought me some Philly-Style pretzels (from her amazingly talented Mother) in exchange for a Chocolate & Walnut Babka. First off, I must say the pretzels were delicious. Secondly, while she was here, we chatted about her transition from the Beauty Industry into the Food Service Industry, things that she has learned along the way, how she feels about the changes in Austin all the way to elements of Motherhood and also Disney World. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/stitchthefabric/message Support this podcast: https://anchor.fm/stitchthefabric/support
Welcome to a special release of The BBQ Central Show. Yesterday (3/20/2020) I was able to talk with Nick Solares, noted food writer and one of the foremost authorities on eating in New York City. There are no shortage of places to feed your hunger in the Big Apple, but, given the current state of our world, I was interested to get Nick's take on how the restaurant industry might look once COVID-19 finally resolves itself. His outlook?? Perhaps it's a bit a bit grim, but it also speaks to how restaurants are operating day to day. When something like COVID-19 come along and shuts everything down (for weeks), it can only lead to the demise of many of our favorite eateries. Nick also offers up some suggestions on how we might prevent such a large loss from occurring. I think you will find this interview very interesting an honest! Be sure to follow Nick on social media: Instagram: @nicksolares YouTube: MEAT LIFE
Welcome to a special release of The BBQ Central Show. Yesterday (3/20/2020) I was able to talk with Nick Solares, noted food writer and one of the foremost authorities on eating in New York City. There are no shortage of places to feed…
Patrick Morlando with Enjoy Your Party on Franchise Business RadioPatrick Morlando, Director of Franchise OperationsEnjoy Your PartyPatrick Morlando and Enjoy Your Party are Revolutionizing the Food Service Staffing Industry Enjoy Your Partys director of franchise operations explains where the brand is headed as demand for staffing services continues to climb. No one knows the food service industry like Patrick Morlando. His entire career has been focused on rising through the ranks in the increasingly in demand segment, from his first job scooping ice cream at just 16 years old to his most recent job as the Sales Operations Manager for a leading coffee company. And now, that extensive experience is whats helping to fuel the success of the emerging franchise concept Enjoy Your Party. As Enjoy Your Party's director of franchise operations, Morlando brings a strong appreciation for providing quality service to the table. He decided to become a part of the brands leadership team to support its ongoing expansion efforts. Realizing that customers have a choice on where they purchase their products and often make their decisions based on the service that they receive. Enjoy Your Party was the perfect opportunity for Morlando to dive right in. To say that Enjoy Your Party has been thriving since Morlando signed on board would be an understatementwith over 450 employees and a reach that extends across five states, the brand is already experiencing growth. And with the implementation of its franchising opportunity, Enjoy Your Party is expected to continue building on its strong momentum in the months and years ahead. To learn more about the Enjoy Your Party brand, 1851 Franchise sat down with Morlando to see whats next. What does a typical day look like for you? What roles and responsibilities do you oversee when it comes to Enjoy Your Party and its business ownership opportunity? Each day in the Enjoy Your Party office is incredibly interesting. Since we have many different subdivisions of staffing, from private events to contracted corporate events, my typical day starts with a morning briefing with our scheduling team to discuss current and future events. However, on a daily basis I am speaking to potentially new customers, boosting our current customer business, internal administration and working hard to get the word out there that food service staffing is the most critical part of any event. No matter how good the food is or how beautiful a venue is, The staff will ultimately make or break an event. In your opinion, what makes Enjoy Your party so unique within its segment? Its simple: recruitment & selection, training, employee uniforms and setting high expectations for our team of 463 employees. There are many staffing agencies out theretheyre not hard to find online. However, when you look at what else they do besides food service staffing, they dont compare to Enjoy Your Party. Some companies only hire models, while others staff events through an app where people can register to work events online without have any qualifications or being pre-screened. Our employees, on the other hand, are only placed on assignment after theyve had a complete and comprehensive background check thats e-verified. Every Enjoy Your Party employee also has to attend our interactive training program, pass a competency test and complete all necessary paperwork to be entered into our payroll system. When a catering partner trusts us to place fully trained and qualified staff on an event that carries the weight of their brand name, theyre sharing the responsibility of their brand and vision with us. Matching an event personality with staff personality ensures that success. Enjoy Your Party is unique because we pay attention to those details, ultimately creating a cohesive presence at any event. We dont place individuals on events for our bottom linewe place them for our partners bottom line. What makes a great leader and executive team? I always follow three simple rules. First, trust your team. Second, empower your team. Third, always have an open discussion before implementation. If these three rules are ignored in any organization, it is impossible for both your team and organization to grow internally and externally. What does the ideal Enjoy Your Party franchisee look like? Id ideally like to partner with people who have a background in the food service industry, including food service directors, maître ds and event planners. The reason for that is the fact that they already have knowledge on how an event should be executed, from proper staffing levels to correct serving styles and table set ups. We can then train them on the ins and outs of the Enjoy Your Party brand and how we go to market. But having those basic fundamentals is critical to the success of our franchisees. While we understand that those qualifications are specific, we didnt spend over 20 years building and growing our brand to open franchises just for the sake of it. Were looking to partner with individuals who can grow a business.Topics to Discuss:1- Educating the Food Service Industry on the importance of trained and qualified food Service Staffing2- Speaking to Event Planners and Value added businesses with the Catering business to add staffing as an additional revenue stream to their existing business3- Reaching directly to Food Service Professionals that are looking to make a career move from Employee to Business Ownership4- And of Course selling Enjoy Your Party FranchisesWeb Site / Social Media Links:www.enjoyyourparty.comWww.enjoyyourpartyfranchise.comfacebook: Enjoy Your PartyInstagram: enjoy_your_partyCompany Name:Corporate Financial OptionsInterview with John QuattrocchiI wanted to take a moment to introduce you to a friend of mine and a CPA who has helped many of my clients. His name is John Quattrocchi, CPA and he works with restaurants, franchisors and franchisees. The crown jewel of his services is complete, end to end outsourced bookkeeping accounting, tax and CFO level financial management. An affordable and effective solution for busy and expansion minded business owners, John Q is always willing to adjust his services to meet the needs of his clients. I suggest you give him a call. Time spent speaking with him will help your business.Topics/Questions:How I help businesses start and grow.What motivates me and what is my passionWhat are the roadblocks to success and how do I help overcome themWeb Site and/or Social Media Links www.CorporateFinancialOptions.comThe Franchise Business Radio show is a platform to bring together franchise professionals and resources to connect, educate, and collaborate to serve the franchise community and the franchise consumer. Spotlighting Leaders in the Franchise IndustryExperts in funding, legal, marketing and consulting.Franchise Business Radio hosted by:Pam Currie, FounderFranchise IntellectMade possible in part by:Franchise Intellect, visit: http://www.FranchiseIntellect.comSocial Joey, visit: http://www.SocialJoey.comTo check out more episodes visit: http://www.FranchiseBusinessRadio.comTo view guest photos from this show, visit: http://www.ProBusinessPictures.comTo nominate or submit a guest request visit: http://www.OnAirGuest.com
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