Podcasts about food service

Beef remains tight — production ticks up slightly, but grilling season and shifting demand are pushing grinds higher. Some middle meats are cooling, others still heating up.Poultry prices still split — tenders climb, breasts stay high, wings dip again. Production's up and bird flu cases stayed low this week.Grains drift down — corn and wheat slide, soy holds firm. Ethanol chatter could shake things up.Pork cools off — bellies dip, loins still a solid value, and butts barely budge. Summer could bring the heat back.Dairy bounce back — after two weeks down, prices climb again. Not a rally yet, but some upside remains.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Episode Topic: A (different) Innovation Journey Join John chroeder, Executive Vice President of Retail, Foodservice and Water Groups at Marmon Holdings, for a discussion about how companies with a wide variety of brands and businesses functioning under one umbrella like Berkshire Hathaway, Inc. can innovate better by bringing entirely new things into the world that serve to critically improve life—radical transformation that requires courage, wisdom, and inspiration.Featured Speakers:John Schroeder, Marmon HoldingsRead this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: https://go.nd.edu/24c25f.This podcast is a part of the ThinkND Series titled Ten Years Hence: Innovation. Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

The beef market is catching its breath, but ground beef continues to climb as shoppers trade down from pricier cuts. Could this pause be the calm before another round of increases?Chicken takes a breather this week, but there's chatter about a possible summer sandwich surge. Plus, a surprisingly quiet week on the avian flu front during peak migration season.Grain markets are stuck in a holding pattern, but talk of drought and rising oil prices could stir things up. Planting's on track – for now.Dairy prices continue to slide, with barrels, blocks, and butter all moving lower. A major change is coming in June with the USDA removing the 500# barrel from pricing formulas – something to keep an eye on.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Topics Discussed:

Fra i numerosissimi marchi e varietà di gin lanciati negli ultimi anni, mancava quello fatto con le botaniche dei campi da golf: ora c'è e arriva dalla Scozia. A Città del Messico ha aperto un nuovo locale di ispirazione sarda, ma di respiro internazionale. Intanto, in Africa gli scimpanzé ci rivelano le origini dell'aperitivo. Dai media internazionali, le news della settimana dal mondo della mixology e dei distillat

Antonio Swad, founder of Wingstop and Buzz Brands, joins hosts Carolyn Schnare and Harry Milloff, CEO of The Moseley Group, to share the unconventional story behind two boundary-pushing brands. From his early days at Wingstop revolutionizing wings at the center of the plate to exploding into the convenience landscape with a bold new CPG disruptor, Swad reveals how thinking differently—and not always listening to customers—can sometimes be the secret sauce to building a powerhouse franchise. With special guest: Antonio Swad, Founder of Wingstop and Buzz Brands Hosted by: Carolyn Schnare and Harry Milloff

Tra le nuove eccellenze che hanno acceso i riflettori all'ultima edizione di Splash, Spiriti Divini ha portato in scena un racconto autentico, intrecciando gusto e artigianalità pugliese.Fondata nel 2018 da Paolo Albanese e dalla sorella, l'azienda è un laboratorio del sapore dove rosoli, liquori e vini aromatizzati nascono seguendo un approccio rigorosamente artigianale.

Non accennano a ridimensionarsi le tensioni in casa Champagne, con il simbolo indiscusso delle bollicine francesi, orgoglio enoico nazionale, che si trova a dover fronteggiare una crisi senza precedenti. I dati di chiusura relativi al 2024 avevano già anticipato nel gennaio scorso il consolidarsi di un trend particolarmente negativo, con l'analisi condotta da FranceAgrimer su dati Circana e Kantar Worldpanel ad evidenziare la contrazione significativa delle vendite, crollate del 26% in volume rispetto al 2023 (ben oltre la media triennale del -10%) fermandosi a 26,7 milioni di bottiglie e del -6% a valore con un giro d'affari di 345 milioni di euro.

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

La corsa verso la produzione di carne coltivata è ormai una delle frontiere più dinamiche dell'innovazione alimentare globale. Nato come tentativo di rispondere alla crescente domanda di proteine animali riducendo al contempo l'impatto ambientale e il ricorso alla macellazione, il settore della carne coltivata sta compiendo passi da gigante grazie a importanti progressi scientifici. Ma la sua diffusione, specialmente in Europa e in Italia, incontra ancora numerosi ostacoli.Quando si parla di carne coltivata si fa riferimento a un prodotto alimentare ottenuto attraverso la coltivazione di cellule animali in laboratorio. A differenza di ciò che il termine "sintetica" potrebbe suggerire, non si tratta di carne artificiale: le cellule provengono da animali vivi, vengono moltiplicate in bioreattori e poi organizzate in strutture muscolari simili alla carne tradizionale. Arricchita con fibre e nutrienti, questa carne, che manca di ossa e di pelle, è pensata principalmente per realizzare alimenti come hamburger, crocchette e salsicce. 

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.

Beef production remains limited as packers focus on profit over volume, keeping middle meats inflated heading into summer. Chucks and rounds are softening, while ground beef is climbing as consumers trade down. Buy early – prices aren't cooling off anytime soon.In poultry, boneless skinless breasts and tenders continue to climb, while wings drop again, making them the value buy. Production is steady at 1% above last year, which will likely continue. No new avian flu reports this week – though USDA updates have stalled, likely due to reduced services, not reduced risk.Grain markets are steady overall. Corn and wheat saw small declines, while soy is trending up with potential for more gains as palm oil tariffs push oil markets higher. Early planting is off to a strong start.Pork production is slowing slightly. Bellies climbed to $143 and could keep rising into late spring, so stocking up isn't a bad idea if you've got the freezer space. Butts and ribs are showing mild strength, while loins remain steady.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

This week on The Fresh CrEd, we're joined by Joe Watson, Vice President of Retail, Foodservice, and Wholesale Membership at IFPA, to dive into what makes the IFPA Retail Conference such a must-attend event for the produce industry. Joe shares what sets the Retail Conference apart — from its intimate size and tailored programming to the connections forged on the golf course and at evening receptions. We explore how events like this strengthen our industry's sense of community and why shaking hands and sharing stories face-to-face still matters more than ever. Tune in to hear Joe's insights, a few behind-the-scenes highlights, and a glimpse of what's ahead as we head to Dallas for this year's conference!  

Nick is breaking down a core truth of selling in the food service industry: profitability is king. Buyers aren't just looking for passion or a great product story—they're focused on what drives their bottom line.Listen as Nick unpacks why enthusiasm alone won't close the deal and explores the real factors that influence purchasing decisions: profit potential, product performance, and availability. Through real-world insights and practical takeaways, he shows how aligning your pitch with these priorities can make all the difference.If you're ready to sharpen your sales strategy and speak the language buyers actually care about, this episode is a must-listen! TIMESTAMPS00:00 - Intro01:26 - Understanding Buyer Motivations in Food Service05:27 - Key Factors in Selling Food Products09:36 - Selling Profit and Product Functionality12:53 - Understanding Product ViabilityRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Negli ultimi anni, il panorama turistico italiano ha vissuto un profondo mutamento. Sempre più viaggiatori scelgono di allontanarsi dalle grandi città per immergersi nella dimensione dei borghi, veri e propri scrigni di storia, cultura e tradizioni.Questi piccoli e antichi centri si stanno affermando come protagonisti di una nuova modalità di viaggio attenta all'ambiente e alle comunità locali. Luoghi, spesso dimenticati, si stanno trasformando in destinazioni ideali per nomadi digitali, amanti del turismo lento, viaggiatori spirituali e per chi cerca esperienze autentiche fuori dai circuiti turistici tradizionali, una tendenza che rappresenta anche un'opportunità per redistribuire i flussi turistici, riducendo il sovraffollamento delle città d'arte e promuovendo un'economia diffusa nei territori meno battuti.Un'indagine condotta da Nomisma per l'Associazione “I Borghi più Belli d'Italia” ha evidenziato dati significativi di questa nicchia dell'ospitalità in crescita.

In this Chamber Chat CEO Bruce Williams explores options for food and beverage service creating healthy and convenient meal delivery for you, your children's school lunches and even accompanying drinks and desserts. You will meet Chamber members Way of Life Foods (WOLF) Meal Prep, This Week's Lunch, and The Bubble Bus Co.

Cocktail simbolo del Brasile in tutto il mondo, la Caipirinha non può che essere a base di cachaça, il distillato nazionale del Paese prodotto dalla canna da zucchero come il rum, ma con tecniche e processi differenti. La sua popolarità è tale che, nel 2003, il governo di Brasilia l'ha dichiarata ufficialmente bevanda tipica del Brasile. Divenuta famosa in tutto il mondo negli anni '90, ha in realtà alle spalle una storia ben più antica, iniziata fra marinai e pozioni medicinali.

In un lembo della Sicilia occidentale, affacciato sul golfo di Castellammare, là dove le province di Trapani e Palermo si sfiorano, c'è un territorio che non si concede a uno sguardo distratto ma si rivela lentamente al viaggiatore, con le sue colline ondeggianti accarezzate dalla luce del sole, i vigneti ordinati che scolpiscono la terra in geometrie verdi e ipnotiche su suoli che mutano colore come una tavolozza viva, bruni d'argilla, rossi di sabbia, bianchi di pietra calcarea. È il paesaggio di Alcamo, mosaico di storie antiche, dove castelli, bagli e tonnare raccontano secoli di umanità e lavoro, e dove la natura regna sovrana tra le riserve del Monte Bonifato e la bellezza selvaggia della riserva dello Zingaro.In questo angolo generoso di Trinacria la vite ha trovato dimora di elezione, in particolare il Catarratto, varietà a bacca bianca tra le più antiche dell'isola, che ha affondato le sue radici con forza tra vallate, rilievi e brezze marine. 

We look back to April of last year, and our conversation with Rob Sample of Mother's Bistro. ORIGINAL POST: Rob Sample joins us on the podcast.  He's the Chief Schmoozing Officer at Mother's Bistro, where his wife Lisa has been well known as the chef and restaurateur since 2002.  Lisa just won the area's "Most Remarkable Woman" award on KOIN and we thought there was no one better to talk about why that's an apt designation for Lisa than Rob.  Rob has lots of Portland stories to tell, and also stores of raising two young kids with Lisa after tragedy struck a few years ago.  So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

We're back with some Spring Market Trends!Beef production remains tight at 564K head, keeping prices strong, especially for ribeyes, tenderloins, and strip loins. With Cinco de Mayo approaching, thin meats are in high demand, and waiting to buy will likely cost you more.Strong beef prices are driving up demand and prices for chicken breasts and tenders, while wings continue to drop and are now the best value. Despite peak migration season, avian flu impact was minimal this week, with 9 cases and 326K birds affected.Pork bellies are holding steady at $135, but warmer weather and reduced production could push prices higher soon. Loins remain a great value, while ribs and butts are starting their seasonal climb.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Firenze, metà aprile. Il sole è alto, pieno, di quelli che anticipano l'estate e scaldano l'aria prima del tempo. In via della Spada, il passo dei turisti rallenta davanti alle vetrine del Giacosa, il bar dove – lo sanno in pochi ma lo bevono in tanti – nel 1919 è nato il Negroni. Tornato a nuova vita nel luglio 2023 grazie al Gruppo Valenza, Giacosa si appresta a festeggiare il secondo compleanno. Ma prima cambia la drink list.

A program called the "Local Food for Schools' started during the pandemic but is coming up short on funds today. Stephanie Hoff finds that Wisconsin schools were supposed to get $9 million this year, but the U.S. Department of Agriculture canceled the program. REAP Food Group calls the termination a “major blow” to Wisconsin. REAP Farm to School Director Allison Pfaff Harris says the demand is there to justify continuing the federal program or implementing a new state-run initiative to help schools acquire local food without breaking the bank. The Ashwaubenon School District is an example of who will feel the cut. Nutrition Coordinator Kaitlin Tauriainen says she won’t stop trying to bring local food into the menu, but it’s going to be harder. Kaitlin is also the president of the School Nutrition Association of Wisconsin. She says nutritionists are under a lot of pressure to plan menus while also following many regulations and pinching pennies. The Local Food for Schools dollars helped ease the burden.Windy weather returns to Wisconsin today. Stu Muck says temps will stay in the mid-50's, but the wind will change how it feels.Normally in spring, farmers are feeling optimistic about the growing season. Ag lenders are saying that trend has changed this year. Charitee Seebecker spoke with Nicholas Felder at the WI Ag Lenders Spring Conference in WI Dells. Felder is an ag banker from Lancaster who says the entire sector is pessimistic. Felder says lenders are reevaluating their portfolios and taking a closer look at the value of land, cattle and equipment. Sustainability is turning into premiums for some Wisconsin dairy farms. With Earth Day on the calendar April 22nd, Jeff Betley, Pulaski dairy farmer and board member of Dairy Farmers of Wisconsin, tells Pam Jahnke about some of the practices they're using that help the environment, and tell a story to today's consumers. Paid for by Dairy Farmers of Wisconsin.See omnystudio.com/listener for privacy information.

We're live with Johnny Dunaway, Catholic convert, talks about his conversion story on Conversion Corner and ​Stephanie Sterling, executive director and Crystal McGinnis, Food Program Manager​ at Catholic Charities Diocese of Baton Rouge, talks about their food service providing aid in the area.

That's a great Timpano right there. Also - can we please have movies again? BIG NIGHT explores so much about the human condition, artists, assimilation, and failure - yet makes us hungry for food and for life by the end.SUPPORT THE SHOW: PATREONSHOP THE SHOW: TEE PUBLICFOLLOW THE SHOW: INSTAGRAM // TIKTOK // YOUTUBEEMAIL THE SHOW: abreathoffreshmovie@gmail.com    

SEASON: 5 EPISODE: 8Episode Overview:On this episode of Becoming Preferred, we're tackling a challenge every growing business faces: scaling without chaos. My guest, Nick Foy, is here to show us how. Nick is an expert in aligning technology to build seamless processes, helping businesses escape the disruption that comes from disconnected solutions. Nick's passion lies in empowering businesses to scale efficiently, creating streamlined workflows that eliminate bottlenecks and foster sustainable growth. He'll be sharing his insights on how to leverage technology strategically, ensuring your systems work for you, not against you. If you're ready to unlock your company's potential and build a foundation for seamless scaling, join me for my conversation with Nick Foy.Guest Bio: Nick Foy is the Founder, CEO, and Chief Evangelist of Silverdale Technology, which provides access to world-class processes, systems, and change management methods regardless of their size or budget. Going against the grain of the ERP industry, Nick and his team are 'democratizing ERP' with their unique perspectives, such as their standard business process library, fixed price implementation and money-back guarantees.Nick is well placed to do so, with over 30-years of experience in business and technology consulting and leadership positions, particularly in logistics and supply chain, at Amazon, Capgemini Consulting, ModusLink Corporation, 3663 First for Foodservice, and The Glenmorangie Distillery Company.Born in Scotland and currently living in rural Washington, USA, Nick is a frequent traveler, having made it all around the US, Europe, and Asia for work. He also spares time for his interests, such as being an aspiring guitar player, whisky sampling as a hobby, and being an early adopter and owner of a large tech graveyard of discarded first editions.Resource Links:Website: SilverdaleSilverdale: Expert Odoo Partner for Seamless ERP SolutionsProduct Link: SilverdaleComprehensive Odoo Audit Services | Silverdale Insight Gold Timestamps:04:51 Building processes is not a priority06:58 Just keep asking why until you actually get to the root cause08:38 You should spend way more time understanding the problem10:25 Processes have a half-life12:59 BPMN.io Business Process Model and Notation13:32 If you can't see it, you can't optimize it17:13 We are an official Odoo partner. Odoo is an all in one business software18:49 Don't try and do it yourself21:24 What are you missing out on?22:35 What's the role of company culture in a successful process or tech implementation? 24:52 W hat's the one piece of advice you'd give to a business owner who feels completely overwhelmed...26:03 Frustration doesn't help at all27:49 What it allows you to do is to do more, and to do better (AI)29:29 I t's never too early, but it's always too late31:37 If you are willing to adapt and adopt some of those processes, actually the engagement can be quite lightweight 32:28 Silverdale.usConnect Socially:LinkedIn: https://www.linkedin.com/in/nickfoy/Instagram:

Food Services websiteContact information:Parkland School District Contact Information:Casey Troutman, Director, Food Services2219 N Cedar Crest BlvdAllentown, PA 18104Phone: 610-351-5670Fax: 610-351-5679Building Contacts: https://www.schoolnutritionandfitness.com/index.php?sid=1553699351819&page=staff

This week on the Titans of Food Service podcast, Nick Portillo talks about why being adaptable in the foodservice industry is so important. He shares lessons from his 10 years as a food broker, including key strategies to stand out in a competitive market.Nick shares how you can use tech and digital marketing—especially LinkedIn—to boost your brand and connect with the right people. Plus, he breaks down how data can help you understand what operators really want so you can target the best opportunities.Listen as Nick highlights how strong relationships with big operators can take your business to the next level!TIMESTAMPS00:00 - Intro01:58 - The Changing Landscape of Food Service Sales07:39 - Leveraging LinkedIn for Business Success12:00 - Understanding the Importance of Data in Sales15:35 - Building Relationships with OperatorsRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Topics Discussed:- Navigating the Foodservice Channel- Understanding Beverage Strategies in Foodservice- Trends in the Beverage Industry- Engaging with Quick Service Restaurants- Building Relationships in a Virtual World

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.

Beef: Tight inventories and rising demand continue to push the market higher, with last week's production dropping to 560K head. Ribeyes are climbing, while rounds and chucks are still trending down. This is a buy-now market—waiting will likely cost you more in the coming weeks.Poultry: Boneless skinless breasts and tenders are up again, while wing prices may have hit their floor. Production remains strong, running 2% ahead of last year. Avian flu reports were minimal, and shell egg prices continue to decline just in time for Easter.Pork: Pork bellies dipped slightly to $135, possibly nearing the bottom of this market. With warmer weather, production typically slows, which could push prices higher. Loins remain a great value, butts are steady, and ribs are still looking good.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

This week on the Titans of Food Service podcast, Nick Portillo dives into the many ways to make money in the food service industry—not just in theory, but through real, hands-on experience. Nick shares why true success comes from actively engaging with the key players in the field, building relationships, and staying adaptable—especially in the ever-changing post-COVID landscape.Nick also shares why he will be shifting the podcast from a guest-driven format to a more personal storytelling approach, drawing from his own experiences as a food service broker. TIMESTAMPS00:00 - Intro02:12 - Transitioning to Solo Content Creation03:06 - Challenges of Scaling in the Food Service Industry04:42 - The Unique Challenges of Scaling in the Service Industry07:44 - Reinventing the Business Post-COVID10:09 - Redefining What's ImportantRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Happy Spring!Beef: Warmer weather has jump-started the beef market, with strip loins and ribeyes seeing a price surge. Production is inching up, but inventories remain tight, and thin meats like flanks, sirloin flaps, and skirts will rise through Cinco de Mayo. Outside of grinds moving lower, waiting to buy could mean paying more later.Poultry: Chicken wings are dropping in price, while breasts continue to climb, and tenders remain steady. Production is up 3% from last year, but the hatch rate has dipped below the ideal 80%. Despite 11 new avian flu cases affecting 1.8 million birds – mostly egg layers – egg prices are still decreasing.Grains: Grain markets are steady, with corn up slightly and soy and wheat holding firm. Concerns are rising over U.S. export fees, which could impact shipments to China and disrupt commodity exports.Pork: Pork bellies dropped again to $137 from last week's $145, with more potential downside ahead. Loins remain a great value, while butts are holding steady after recent price increases.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Topics Discussed:- The Importance of Team Engagement and Innovation- Rethinking Trade Shows and Events- Building Trustworthy Relationships- Effective Outreach Strategies for Sales- Understanding Industry Trends and Needs

In this episode of the Produce Moms podcast, Lori Taylor welcomes Jill Overdorf, a culinary expert and founder of The Produce Ambassador. They discuss the complexities of the food service industry, including its various categories, the impact of sustainability, and the evolving consumer preferences shaped by the COVID-19 pandemic. Jill shares insights on emerging culinary trends, the importance of regional cuisine, and the challenges faced by the industry, particularly regarding labor and cultural appropriateness. In this engaging conversation, Lori Taylor and Jill Overdorf explore the evolving landscape of the food service industry, discussing the impact of automation, innovative dining concepts, labor challenges, sustainability efforts, and emerging trends in flavors and beverages. They emphasize the importance of supporting local restaurants and the community while highlighting the significance of seasonality and health in food offerings. The discussion culminates in predictions for future food trends and the role of hospitality in enhancing the dining experience.

Weekly beef harvests rose to 578K head from 566K last week. As the weather improves and grilling season picks up, harvests could approach 600K head. Middle meats, chucks, rounds, and grinds have likely bottomed out and are expected to climb, making now a good time to buy.Shell egg prices have dropped – not because of better availability but due to reduced demand from high prices. Avian flu reports were low this week, with only 4,800 birds affected. In chicken, boneless skinless breasts and tenders are rising, wings are declining, and YTD chicken production remains 3% higher than last year.Pork bellies dropped to $145 from last week's $153, though further declines are uncertain. Butts are gaining strength, ribs remain a good value, and loins continue to be an affordable protein option – making it a great time to feature pork.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Beef remains in the same pattern as previous months. Rounds, chucks, and grinds continue declining while middle meats trade sideways. There is some sign of life within thin meats, flank steak, and sirloin flaps.Poultry production and demand continue strong. Breasts and tenders are up for next week. It was the best week we've had in months on the Avian Flu front. There were 9 new reports affecting 188k birds. Eggs have hit a peak with no increase in pricing for next week.The grain market will remain unsettled while we wage a trade war.Pork bellies are down this week and all pork segments continue to be a great protein value.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this special episode of The Good Food CFO podcast, we're sharing highlights from our live Q&A session with BABOYOT members.  These quarterly events are an awesome opportunity to connect with Founders and answer their most pressing financial questions.  Some of the topics we tackled: Food Service vs. Wholesale Pricing: Discover why conventional wisdom about which channel is most profitable doesn't always hold true. One founder shares how running her numbers completely changed her channel strategy. The COGS “Gray Area”: Is your kitchen rental really part of your Cost of Goods Sold? Sarah provides clarity on this common question and explains her COGS philosophy for better visibility into your true business health. Hidden Costs of Co-packers & 3PLs? The best partners will be upfront and clear about all of the costs of doing business. Sarah shares specific questions to ask potential partners to avoid surprise fees signing with co-packers and 3PLs.  Whether you're just starting out or looking to optimize your existing food business, this episode offers real-world solutions from Sarah and the collective wisdom of our BABOYOT community. This episode is brought to you by Settle.  Settle helps you make smarter decisions, and keep your business on track to grow sustainably. Head over to settle.com/goodfood to learn how brands like Carnivore Snax use Settle to manage their cash flow and growth.   Join The Good Food CFO Community:  Follow us on Instagram: @thegoodfoodcfo  Connect on LinkedIn: @sarahdelevan  Watch on YouTube: @thegoodfoodcfo  Become a Member: BABOYOT

This week, I was pleased to spend time with Scott Kissel, Executive Director of Sky Corral Ranch - located near the top of the full-year drivable portion of Old Flowers Road in Bellvue, Colorado.  LoCo Think Tank has held its annual Next Level Summit at Sky Corral the past two years, and we're pleased to return this August for another amazing dose of mountain hospitality!  Scott has lived quite an interesting journey, growing up in a retail grocery family in South Fork, Colorado as a hard-working multi-sport athlete, finding faith and then drawing his family to it - and then attending Colorado Christian University in Denver.  After college he soon found himself as a leader in Sales and Operations at Gibb's Bagels and then Yancey's Food Service - and then finding his way back to ministry as a Senior Executive with Timberline Church.  Scott shares many amazing business and faith stories in this episode, and also gives us a behind the scenes on the renovation, operation, and future plans at Sky Corral Ranch - so tune in and enjoy my conversation with Scott Kissel.  The LoCo Experience Podcast is sponsored by: Logistics Co-op | https://logisticscoop.com/

Beef processors continue to keep production numbers down. Strip loins are moving higher while the other middle meats move lower. We've most likely seen the bottom on ribeyes and tenderloins. This pattern should hold steady in the next few weeks, waiting for warmer weather to help boost demand. Chicken production continues running about 3% over last year. Wings are down for next week while breasts and tenders move higher. On the Avian Flu beat, 14 new reports since last week affecting 3.4 million birds. With Spring migration coming soon, the virus could be carried back up North along the East Coast which could make things worse.In grains, the proposed tariffs could increase Canola oil from Canada's prices. Shifting from Canola to soy will push soy up as well. We'll keep an eye on what happens or doesn't happen.Pork bellies turned around from last week's big drop, closing at $179. No need to buy unless you just need product. Other than bacon, pork is a good move.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

This week on the Titans of Food Service podcast, Nick Portillo speaks with Daniel Neeley, Chief Operating Officer and Senior Vice President of Brown Food Service. Nestled in the heart of Kentucky, Brown Food Service is a venerable establishment with a rich lineage dating back to 1942, originally serving mining communities in Appalachia. Daniel shares the intricacies of managing a multi-generational family business, emphasizing the paramount importance of trust, transparency, and steadfast family values as the bedrock of their operations. Nick and Daniel discuss the challenges and innovations that have shaped the company's trajectory, particularly in the wake of evolving technological landscapes post-COVID-19. Daniel shares stories of resilience and adaptation in the food service sector, highlighting the significance of nurturing relationships while embracing modern advancements.TIMESTAMPS00:00 - Intro01:26 - Exploring Kentucky's Food Service Heritage08:51 - The Journey Back to Family Business13:59 - The Impact of COVID on Technology in the Food Distribution Industry25:13 - Exploring the Food Service IndustryRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Chef Laurent discusses his culinary world. He tells us of his early days in France to becoming a renowned chef and restaurateur in the United Stated. His blend in fine dining techniques with accessible, high-quality food experiences has led to successful concepts and his latest venture into Philadelphia. Laurent shares his thoughts on the evolution of the restaurant industry, the role of social media in modern hospitality, and the delicate balance between culinary artistry and business operations.Key Takeaways:Breaking News: Chef Laurent announces the return of LT Burger to Sag Harbor, reopening in the same location with the same great food this summer.Laurent discusses his new ventures in Philadelphia, including a 175-seat grill and a pizzeria focusing on pizza, small bites, and wine.Chef Laurent's Smash Smoke Burger, originally created for the Miami Food & Wine Festival, is now featured at Red Robin after they picked up on the concept.Advice for aspiring chefs – “Don't try to be a celebrity. Try to be a chef.” Laurent touches on culinary passion over fame, stressing the importance of focusing on long-term career goals and developing a clear culinary identity.Chef Laurent reflects on shifting dining trends, including the rise of casual dining, evolving dress codes, and the impact of social media on guest experiences.Hot Takes: Laurent plays “Hot or Not,” sharing his views on fine dining tasting menus, QR code menus, open kitchens, and plant-based proteins. He also discusses the impact of open kitchens on restaurant operations, guest experience, and kitchen discipline.The social media dilemma – The group debates the pros and cons of social media in hospitality, the increasing restaurant visibility and guests delaying meals for food photography. Chef Laurent discusses the challenge of balancing atmosphere and engagement in modern restaurants.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. 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 Ali Beydoun, foodservice director at Chillbox, owned by New Haven, Michigan-based Bazco Oil.Beydoun talks about the launch of the first quick-service restaurant, BirdBox, launched in November by Chillbox in one of its Warren, Michigan, locations.“It was definitely one of those, ‘Let's make it happen,' Beydoun said on the podcast. “We were all hands on deck and were able to do it in about a month and a half. It's been launched for a couple of months now, and we're very happy with the trajectory so far.”BirdBox sells bone-in fried chicken pieces along with four chicken sandwiches, chicken tenders, four sides, a house salad, two appetizers (fried corn ribs and tater tachos) and a burger. There also are strawberry, vanilla and chocolate milkshakes and six sauces.“At Your Convenience” brings industry experts and analysts together with CSP editors to discuss the latest in c-store news and trends. From mergers and acquisitions to foodservice and technology, the podcast delivers the story straight to listeners in short-format episodes, perfect for the morning commute or a quick break at the office.

Beef harvest continues to decline which should slow price declines. The only area continuing to increase is strip loins. Other cuts should stay where they are until the weather breaks or demand picks up.Avian Flu reports show 3.3 million birds were removed last week, with 3.1 million of those being egg-laying chickens. Egg pricing will continue to be high. Fresh chicken pricing is moving higher this week, but availability is good.After the climb up, pork bellies have dropped to $136. Bacon is back on the buy side. All other segments are showing great value for the dead of winter.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

This week on the Titans of Food Service podcast, Nick Portillo speaks with T. Shane Johnson, a Marine Corps veteran and the driving force behind Big Guns Coffee. T. Shane shares how he transformed a simple desire into a high-powered coffee brand inspired by his daughter's entrepreneurial spirit. Big Guns Coffee epitomizes innovation and resilience with a remarkable array of 38 coffee blends and the establishment of the first hydroponic coffee farm in North Carolina. T. Shane's narrative is one of overcoming adversity, from surviving life-threatening challenges to fostering a business that embodies motivation and community. Listen as Nick and T. Shane traverse the landscape of North Carolina's vibrant food service scene and uncover the profound impact of coffee on building connections and supporting local economies.TIMESTAMPS00:00 Intro10:36 The Journey into Coffee Entrepreneurship24:54 The Future of Hydroponic Coffee Farming34:01 Innovative Farming and Community ImpactRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Happy Valentine's Day!

This week on the Titans of Food Service podcast, Nick Portillo speaks with Pat Phelan, CEO of Leap Companies, a distinguished entity that specializes in providing comprehensive hospitality services, including furniture and logistics for various dining establishments. Pat's entrepreneurial journey, which commenced with the acquisition of Leap in 2006, is marked by significant challenges, including the loss of a major client that nearly halved his revenue. Rather than succumb to adversity, Pat exemplified resilience by pivoting his business model and cultivating new opportunities, ultimately leading to sustained growth and innovation within the sector. Throughout the discussion, Pat shares invaluable insights into the intricacies of navigating the foodservice landscape, emphasizing the importance of perseverance, strategic thinking, and the ability to adapt in the face of unforeseen challenges.TIMESTAMPS(00:00) Intro(00:42) Introduction to Pat Phelan and Leap Companies(07:55) Transitioning from Corporate to Entrepreneurship(13:40) The Entrepreneurial Leap: Taking Risks and Making Decisions(21:04) Ecommerce Insights and Lessons Learned(28:33) Transitioning Expertise: How Background Shapes Business SuccessRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Keaton Ross on the Oklahoma Department of Corrections' efforts to pay a private company to overtake its food service operations. Heather Warlick looked at some legislation filed this year that affects evictions in Oklahoma. Paul Monies talks about Gov. Kevin Stitt's latest effort in his administration's quest for government efficiency, Oklahoma's version of the Division of Governmental Efficiency.Ted Streuli hosts.

This week on the Titans of Food Service podcast, Nick Portillo speaks with Jeff Kyer, VP of Sales and Retail at Portillo Sales & Marketing. Nick and Jeff traverse the intricate landscape of food service and retail sales, elucidating the distinct methodologies and strategies employed within each sector. Jeff, with his extensive background in retail food brokerage and his recent ascension to Vice President of Sales at Portillo Sales and Marketing, provides invaluable insights into the operational differences and market dynamics that define these two realms. As they explore the robust food service market in California, which boasts over 90,000 restaurants and generates more than $135 billion in annual sales, Nick and Jeff highlight the importance of strategic relationships and fact-based selling in an ever-evolving industry.TIMESTAMPS(00:00) Intro(03:37) Transitioning from Food Service to Retail Sales(11:06) Understanding Schematic Design in Retail(15:30) The Dynamics of Retail Sampling(22:21) Pricing Strategies in Food Service(28:15) Exploring the Dynamics of Food Service and RetailRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

This week on the Titans of Food Service podcast, Nick Portillo speaks with David Benowitz, President of Craft and Crew Hospitality. David discusses the challenges and rewards of working alongside his father, highlighting the need for open communication and the evolution of their relationship as they navigate the complexities of a family business. David elaborates on the entrepreneurial operating system (EOS) that has been pivotal in shaping their company's structure and success, illustrating how it fosters clarity and consistency in operations. David also expresses his commitment to building a legacy that not only supports their staff and families but also prepares the next generation for potential leadership in the business.TIMESTAMPS(00:00) Intro(02:06) Exploring Minnesota's Food Service Scene(06:16) The Journey into Hospitality(19:23) The Importance of Networking and Leadership in Business(21:42) Navigating Family Dynamics in Business(32:56) Decisions That Shape Our Business Journey(36:35) Navigating Family and Business DynamicsRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

At NRF 2025, Lauren Kennedy (Upshop) and Derek Hannum (ReposiTrak) discuss how food traceability under FSMA 204 is reshaping the retail landscape.