Podcasts about food service

This Episode is Sponsored By: Tibersoft  Foodservice manufacturers might develop option paralysis with all the data available in the current day, but what kind of focus can really help drive marketing returns? Suzanne Cwik of Tibersoft and Eric Anderson of Conagra help break down data best practices to develop a foodservice marketing engine for food away from home manufacturers.  About Suzanne Cwik: Suzanne Cwik is the Vice President of Commercial & Client Services at Tibersoft. With over two decades of foodservice experience, Suzanne understands the friction between data complexity and sales execution. She is passionate about helping organizations move from reactive reporting to proactive strategy, empowering teams to transform fragmented supply chain data into clear, actionable growth plans. About Tibersoft: Tibersoft delivers trusted go-to-market intelligence for food and packaging manufacturers navigating the complexity of Food Away From Home. Our platform empowers Sales, Finance, Marketing, and IT to act faster, recover trade spend, and grow smarter. By bringing transaction-verified accuracy and clarity to operator-level performance, we align manufacturers with their partners, turning data complexity into shared confidence. To learn more, visit: tibersoft.com. More about Eric Anderson: Eric Anderson is a Senior Director of Category Marketing at Conagra Foodservice, leading both the shelf-stable product portfolio and the marketing activation team. With 30+ years of foodservice experience—from marketing pizza in K-12 to leading category strategy today—Eric believes data is most powerful when it answers specific questions and supports clear, compelling storytelling rather than chasing perfection. Known for his practical, operator-grounded mindset, he enjoys helping teams translate insights into action while fostering a culture of learning and continuous improvement.  More about Conagra Foodservice: Conagra Foodservice is an innovative, leading supplier to the Foodservice industry, offering a broad range of trusted brands. Conagra brings a rich heritage of making great food to satisfy consumers' ever-changing food preferences. Operators have come to depend on brands such as Hebrew National®, Healthy Choice®, Angela Mia®, PAM®, Gilardi®, Slim Jim®, and Reddi-wip® to stay on-trend and provide the best products and service to their patrons.  Learn more at: https://www.conagrafoodservice.com/. 

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with respected Toronto restaurateur Yannick Bigourdan, owner of Lucie, the Carbon Bar and Carbon Snack Bar, the Berczy Tavern, Notte Ristorante, the Social Catering & Co., and a recently launched consultancy called JKTT Restaurant Consulting.  The interview touches on Bigourdan's professional journey, the evolving restaurant industry, and the varied challenges and opportunities of operating in today's competitive marketplace. 

This episode features John Rebagliati, a 26-year food service brokerage veteran at IPS, in conversation with Jay. John started his career in restaurant operations before making the leap to the brokerage side in the spring of 2000, the same week he learned he was expecting his first child. He shares the culture shock of going from managing restaurants (where he assumed distributors stocked everything) to learning that roughly only 10–20% of SKUs are actually stocked at broad-line distributors.The conversation covers how John built his career from cold-calling out of the Yellow Pages with a bag phone in his Mazda, to becoming a seasoned broker navigating complex manufacturer-distributor-operator dynamics. Key themes include the irreplaceable value of having worked in restaurant operations, how broker-operator trust is built over years, the misconceptions operators have about distribution, and how technology and AI are reshaping the industry. John also shares personal insights on mentorship, morning routines, reducing screen time, and the importance of stepping away to recharge. The episode wraps with mutual appreciation between two long-time industry friends who've known each other since 2004.

This episode features John Rebagliati, a 26-year food service brokerage veteran at IPS, in conversation with Jay. John started his career in restaurant operations before making the leap to the brokerage side in the spring of 2000, the same week he learned he was expecting his first child. He shares the culture shock of going from managing restaurants (where he assumed distributors stocked everything) to learning that roughly only 10–20% of SKUs are actually stocked at broad-line distributors.The conversation covers how John built his career from cold-calling out of the Yellow Pages with a bag phone in his Mazda, to becoming a seasoned broker navigating complex manufacturer-distributor-operator dynamics. Key themes include the irreplaceable value of having worked in restaurant operations, how broker-operator trust is built over years, the misconceptions operators have about distribution, and how technology and AI are reshaping the industry. John also shares personal insights on mentorship, morning routines, reducing screen time, and the importance of stepping away to recharge. The episode wraps with mutual appreciation between two long-time industry friends who've known each other since 2004.

Riccardo Aldinucci è il fondatore di Cocktail in Lattina, un progetto innovativo nato nel 2020 che ha trasformato il modo di vivere e commercializzare i drink ready to drink. Parliamo di un format che unisce mixology e packaging creativo, offrendo cocktail premium confezionati in lattina e completamente personalizzabili, sia con etichetta adesiva sia con stampa serigrafata full print.

C'è una differenza sottile ma decisiva tra presidiare una fiera e usarla come piattaforma strategica. È su questo crinale che si è inserita la partecipazione di Valdo Spumanti a Wine Paris 2026, dove il gruppo veneto ha scelto per la prima volta una presenza autonoma per raccontare una visione più ampia e integrata.

Valentine's Day is here, and while roses get the spotlight, the real story is in the markets. Ribeyes and tenderloins are holding steady, strips keep climbing, pork bellies are inching higher, and poultry hasn't lost its upward momentum. Add in a little lift from soy and a steady dairy tone, and this week feels like a seasonal shift — not a surge, but a quiet build as we move from winter toward spring.BEEF: Harvest edged higher to 536K head. Middle meats are steady, strips keep climbing, and thin meats are gaining momentum earlier than usual. Grinds paused — but don't get too comfortable.POULTRY: Strong production and strong demand keep prices trending higher. Breasts and tenders lead, wings finally steady. Avian flu cases slowed, but the story isn't over.GRAINS: Soy is making a move thanks to biofuel demand. Corn is flat, wheat trying to find direction. Feels like the start of something — we'll see.PORK: Bellies climbed again to $135 and are building into spring. Loins still a value, butts and ribs inching up. Bacon buyers, take note.DAIRY: A mixed CME week — small moves in both directions. Nothing dramatic… yet.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Un Martini cocktail a colazione? Beh, non esageriamo. Però il Breakfast Martini - a base di gin, triple sec e marmellata d'arancia - è stato davvero ispirato da una colazione. Un'ispirazione che ha colto tra l'altro un personaggio di primissimo piano del bartending internazionale, il grande “The Maestro” Salvatore Calabrese. Ma un ruolo importante, nella nascita di questo drink, l'ha avuto sua moglie Sue (Susan). Scopriamo allora la storia di un cocktail d'autore che, a dispetto del nome, con il Martini ha poco o nulla a che fare

Everyone that happens to own a small business will tell you a different story when it comes to the concepts, creation, and execution involved in turning their dream into reality. Each will also admit that small business success is hard to achieve, with constant variables and market influences -- and then occasionally it snows! The opportunity to keep the dream alive keeps small business owners motivated to clock in each day, no matter the circumstances, and when they achieve a milestone, it's time to celebrate!On this week's Mind Your Business, we take a look back at 10-years of The Cardinal, as popular for their cheeseburgers and Bisbee rolls as they are for creating community for their customers and staff. Co-owner Seth Sullivan tells us the origin story the restaurant we know today, how much of the initial vision is still prevalent 10-years later, and how they have managed to manage the ebbs and flows of business management over a tricky decade. This conversation is part inspirational, part motivational, and an examination of the traits that make small businesses stick in the High Country.Also on this week's show, we share a few long term Helene Recovery updates, including news about new leadership for the Watauga Long Term Recovery Group.Mind Your Business is written and produced weekly by the Boone Area Chamber of Commerce. This podcast is made possible thanks to the sponsorship support of Appalachian Commercial Real Estate.Catch the show each Thursday afternoon at 5PM on WATA (1450AM & 96.5FM) in Boone.Support the show

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Steakhouse Icons, Five-Star Seas, and the Science of "Sonic Seasoning"Join the Editors of Food & Beverage Magazine as we explore industry-shaping stories, from Bern's Steak House celebrating 70 years of excellence to the fascinating science of "Sonic Seasoning" in Tennessee. We also dive into groundbreaking acquisitions like Wonder's purchase of Blue Ribbon Fried Chicken and the historic new five-star benchmark for dining at sea.This Week's Highlights:• Bern's Steak House: A 70-year legacy of tradition, community, and world-class wine.• Celebrity Cruises: Le Voyage earns the first-ever Forbes Five-Star rating at sea.• Sonic Seasoning: How specific musical frequencies are being used to enhance flavor perception.• Strategic Growth: Inside the acquisition of the iconic Blue Ribbon Fried Chicken brand.• Heart Health: Prioritizing wellness with Boar's Head Brand® for American Heart Month.Visit fbmagazine.com for the full articles and subscribe to the Food & Beverage Magazine newsletter.#FoodAndBeverage #CulinaryInnovation #RestaurantNews #HospitalityTrends #FBMagazine

Dalle bancarelle dei mercati rionali siciliani ai container diretti in Australia: è il percorso imprenditoriale di Giuseppe Cinquerrui, founder e owner di Paesano, startup innovativa nata nel 2021 con una missione precisa: trasformare l'eccellenza agroalimentare siciliana in un brand strutturato, competitivo e pronto per i mercati internazionali.

L'impiego della tecnologia in sala ha superato da tempo la fase della sperimentazione diventando prassi consolidata. Dopo una massiva introduzione nel periodo Covid e post-Covid e la successiva stabilizzazione anche come risposta strutturale alla carenza di personale, gli effetti che ne sono derivati hanno fatto emergere una problematica diversa: non quanta tecnologia serva ma che tipo di esperienza sia in grado di produrre. 

Negli ultimi anni, il turismo di lusso ha iniziato a mostrare segnali di trasformazione che vanno oltre la tradizionale dicotomia tra esclusività ed esperienza. Non sembrerebbe più sufficiente ampliare l'offerta, raffinare il servizio o aggiungere livelli di personalizzazione per sostenere il valore percepito. A emergere, piuttosto, sarebbe una domanda più sottile, meno dichiarata, ma sempre più esigente: continuità, affidabilità, coerenza lungo l'intero perimetro dell'esperienza

Lo ascoltiamo ogni mattina su Radio 105, nel morning show “Tutto esaurito”, e da poche settimane lo vediamo anche in TV: Mitch (Giovanni Mencarelli) è il volto di “Recensioni del Terzo Tipo”, il format di Food Network che mette alla prova ristoranti e recensioni, in onda il venerdì alle 22 (prima stagione partita il 23 gennaio 2026, fino al 20 febbraio). 

As featured in Food & Beverage Magazine (www.fbmagazine.com), the culinary and hospitality landscape of 2026 is defined by high-profile partnerships, regional revitalizations, and shifting consumer preferences in the beverage sector.Major industry events continue to drive engagement, such as the South Beach Wine & Food Festival (SOBEWFF) 2026, which remains a primary draw for food enthusiasts. In the corporate sphere, McCain Foods has secured a prominent role as the official french fry partner for Team Canada, while the Georgia Restaurant Association has established its leadership for the year by unveiling its 2026 Board of Directors. Innovation is also taking center stage at the NGA Show in Las Vegas, where the industry celebrated IGA's 100th anniversary alongside new retail inspirations.Significant infrastructure and tourism developments are reshaping key destinations. Myrtle Beach is undergoing a "coastal glow-up" featuring new attractions and contributions from Guy Fieri, while San Juan, Puerto Rico, is seeing a massive $850 million investment with the arrival of a new Hard Rock property. On the high seas, Atlas Ocean Voyages is elevating luxury travel by unveiling a curated celebrity chef lineup for its 2026 itineraries.The beverage industry is witnessing a "potency arms race" in the THC drink market, where 2.5mg has emerged as the preferred "sweet spot" for consumers seeking controlled experiences. Traditional beverage sectors are also evolving; Coca-Cola has expanded its portfolio with new Cherry Float and Diet Coke Cherry variants, and the wine trade is adapting to the new i2a framework introduced at ProWein Düsseldorf. Furthermore, the inaugural Kentucky Bourbon Country Auction in Louisville and the cultural intersection of craft beer and rock music demonstrate the ongoing diversification of craft spirits and brews.Whether it is the fusion of NBA All-Star Weekend and Valentine's romance in Beverly Hills or Mardi Gras-inspired recipes from New Orleans chefs, the industry remains vibrant and multifaceted, as documented by Food & Beverage Magazine (www.fbmagazine.com).

From tightening beef supplies and climbing poultry prices to the first real lift in pork bellies and a dairy market finding its footing, this week feels like a shift. Nothing is running away yet, but momentum is building, and the next few weeks could look very different.BEEF: Tight production is keeping beef supported, with strips still climbing and Valentine's Day putting a floor under ribeyes and tenderloins. With a shrinking herd, there may be more upward pressure ahead.POULTRY: Avian Flu losses jumped again, already lifting egg prices, while chicken continues its steady climb – and there's still room to run.GRAINS: Heavy supplies kept corn flat and wheat slightly lower, with soy oil's push higher stalling – but this story isn't over yet.PORK: Bellies finally moved higher and should keep climbing into spring, pulling bacon along with them. This run may just be getting started.DAIRY: Butter led another week of gains as the dairy market firmed up, and the momentum could continue.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Sette nuove varietà di vite resistenti, tutte derivate dalla Glera, sono state recentemente presentate al settore vitivinicolo italiano, un passaggio che ha riportato il tema dei vitigni Piwi al centro del dibattito non solo tecnico ma anche normativo e strategico, soprattutto in relazione al futuro del Prosecco.

Brand Ambassador del Gruppo Caffo, Fabrizio Tacchi vanta oltre vent'anni di esperienza nel mondo del bar e della comunicazione del beverage. Negli ultimi anni il suo lavoro si è progressivamente concentrato sulla formazione, intesa non come semplice trasferimento di competenze tecniche, ma come costruzione di metodo, visione e consapevolezza professionale.È in questa cornice che prende forma Dal bar al brand, un volume strutturato come un manuale monografico, rigoroso e accessibile, che riflette l'idea di una professione sempre più chiamata a pensarsi in termini sistemici.

Fuku CEO Claudia Lezcano has held jobs from chief marketing officer of the Miami Dolphins, Marlins, executive roles at Burger King, Church's Chicken, and more. But she knew she walked into something special when the opportunity to lead Fuku—the East Village brand that began as an off-menu item by chefs at David Chang's Momofuku Noodle Bar—arrived. Now, Fuku and its famed “Original Sando” are gearing up for growth and looking to bring an elevated product and service model to new and loyal customers alike.The episode is brought to you by our partners at Campbell's Foodservice—where giving operators more is at the heart of everything they do.

In this episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois deliver a wide-ranging discussion that connects Canadian food policy, trade risk, pricing power, and the accelerating role of AI in restaurants. The episode is anchored by a forward-looking interview with Deborah Matteliano Simeoni, Global Head of Restaurants at Amazon Web Services (AWS), recorded live at the NRF Big Show in New York.The first half of the episode focuses on the state of Canadian agriculture and food affordability. Sylvain shares firsthand insights from meetings with farmers across the Prairies, highlighting cautious optimism around renewed beef access to China alongside deep concern about U.S. trade policy and the durability of CUSMA. The hosts debate the federal government's grocery rebate program, questioning its long-term fiscal impact and contrasting it with a structural alternative: removing GST on food and foodservice to address affordability more directly.A key political and policy thread centers on Mark Wiseman, Canada's incoming Ambassador to the United States. Michael and Sylvain discuss Wiseman's previously published criticism of supply management, exploring whether his appointment signals potential pressure on the system during future Canada–U.S. trade negotiations—and whether Ottawa may ultimately position reforms as externally forced rather than domestically driven. The conversation situates supply management within broader competitiveness, trade credibility, and agri-food resilience debates.The hosts also examine PepsiCo's high-profile U.S. snack price reductions, questioning whether the move reflects margin recalibration, competitive signaling, or Super Bowl-era marketing—and why those cuts do not apply to Canada. Additional topics include the quiet disappearance of frozen orange juice concentrate, the continued normalization of food delivery, and why physical restaurants still matter as legitimizing anchors for digital-first and delivery-led food brands.The second half features an in-depth conversation with Deborah Matteliano Simeoni, who reframes AI not as an end goal, but as a tool for solving real restaurant challenges. Drawing on her experience launching Uber Eats and now advising global QSR brands at AWS, she explains how AI is improving drive-through accuracy, enhancing employee satisfaction, and enabling sophisticated personalization within loyalty ecosystems. Deborah emphasizes experimentation, data-driven learning, and customer-centric design as essential to scaling technology responsibly.Lastly we celebrate the Lobster Lady, still fishing at 101, leaving the earth at 103: https://www.nytimes.com/2026/02/03/business/virginia-oliver-dead.html?unlocked_article_code=1.J1A.q_7X.15lWPrsTltE7&smid=url-share About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Portare una cucina fuori dal proprio habitat non è mai un gesto neutro, è una verifica prima ancora che un invito, significa togliere protezioni, rinunciare a un sistema di riferimenti consolidato e osservare cosa resta quando cambiano spazio, strumenti, ritmo e atmosfera.È in questa prospettiva che si colloca il pranzo firmato da Antonio Lerro, chef di In Riva a Numana, ospite nell'ultimo appuntamento promosso da Casa Lerario, nel cuore del Sannio beneventano

Rutter's has been named the 2025 ‘Best Foodvenience Store in the World' and it didn't get there by playing it safe. In this episode, Chris Hartman and Philip Santini share how a family business founded in 1747 is redefining foodservice, entertainment, and dayparts through its groundbreaking 1747 Bar & Lounge concept. From legislation-driven opportunity to fearless innovation, this conversation offers a blueprint for what's next in global convenience retail. With special guests: Chris Hartman, VP of Fuels Marketing and Development, Rutter's and Philip Santini, Senior Director of Foodservice and Bar Strategy, Rutter's Hosted by: Harry Milloff, CEO, The Mosely Group and Anthony Wysome, Chair, Insight Research Artificial Intelligence Round Table. Related Links: See Rutter's competition entry profile, photos, and video: https://www.globalconvenience.com/best/entries-25-2/rutters-milton-usa/

Prenderà il via il 15 febbraio la prima campagna istituzionale dedicata al vino promossa dal Ministero dell'Agricoltura, della Sovranità Alimentare e delle Foreste. Lo slogan scelto è “Il vino è il nostro tempo, coltiviamo ciò che ci unisce”. La campagna avrà una durata di due mesi, fino alla metà di aprile, in concomitanza con Vinitaly.L'iniziativa è stata presentata a Roma nel corso del Tavolo di filiera vitivinicolo, alla presenza delle principali organizzazioni rappresentative del settore agricolo, cooperativo e industriale, e si inserisce in una strategia di comunicazione volta a sostenere il comparto sul mercato interno.

New dining landmarks blend cultural heritage with innovation by reimagining historical spaces and fusing diverse culinary traditions with modern business and competitive formats.A primary example of this blend is found in San Antonio at Esencia, a restaurant led by Chef Leo Davila. This venue is characterized as a "cultural fusion masterpiece" that operates within the historic St. Anthony Hotel. By placing a modern fusion concept within a landmark hotel, the establishment honors the heritage of its location while pushing the boundaries of contemporary cuisine.Other landmarks, such as The Atlas in Boston's Allston neighborhood, blend cultural heritage with innovation by creating spaces tailored to specific community identities, specifically targeting "intellectuals and foodies". This approach integrates the intellectual culture of the area with a modern gastronomic landmark, turning a dining space into a cultural hub.The sources also highlight how innovation is applied to the very nature of culinary engagement through "Food Sport". The World Food Championships represent an innovative evolution of culinary heritage, transforming traditional cooking into a high-stakes competitive event that brings global attention to host cities like Indianapolis.Furthermore, the industry's drive toward innovation is often led by influential figures who blend their cultural backgrounds with new industry standards. For instance, Roy Choi, a pioneer in culinary fusion, continues to influence the landmark dining scene by headlining major industry events like the Bar & Restaurant Expo, where the focus is on the anniversary of industry evolution and the future of food and beverage experiences.While the sources mention Roy Choi's role as a headliner at the Bar & Restaurant Expo, I am drawing on my own knowledge—which you may want to independently verify—to note that Choi is widely recognized for innovating the modern food truck movement by blending Korean and Mexican cultural heritage, a concept that has paved the way for many of the "fusion masterpieces" mentioned in the sources.

Send us a message!In this episode we will be covering Facebook Live Questions 1/19-1/25/26  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Check out the Practice Questions Program here. Get the free RD Exam Prep Masterclass here. test out the recorded classes with the Free Trial.  Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

Send us a textIn this episode of the WTR Small-Cap Spotlight, host Tim Gerdeman and technology analyst James Kisner are joined by Nikolas Bullwinkel, Founder and CEO of Circus SE (Frankfurt: CA1). Bullwinkel previously co-founded quick commerce company Flink, scaling it to a multi-billion Euro valuation before launching Circus to bring full autonomy to the trillion-dollar food service industry. The CA-1 robot replaces entire canteen operations in hospitals, airports, and corporate environments—producing 100 meals per hour with integrated AI, sensors, and the proprietary Circus OS software platform. Bullwinkel highlights the company's razor-blade business model, with each robot adding approximately €100k in annual recurring revenue. Defense applications are accelerating as armed forces seek to modernize logistics infrastructure, with Circus's container-based CA-M deploying in minutes versus hours for traditional field kitchens. With 800,000 meals tested, 40 patents, production partner Celestica ramping capacity, and an order book exceeding 500 units, Bullwinkel characterizes 2026 revenue guidance of €44-55M as conservative and outlines a long-term vision for building a global nutrition intelligence platform.

È Nicolò Curzi, chef di Radico – Nuova Cucina Rurale a Corinaldo (Ancona), il vincitore dell'edizione 2025 di Veggie Style – L'altra faccia del panino, il contest ideato da 50 Top Italy in collaborazione con D'Amico, dedicato alla rilettura contemporanea del panino in chiave vegetale

Since Bunnie Xo is on a wild LA run… here's a throwback Ask, Tell, Confess that might ruin fast food for you forever. (Originally aired 4/25/25)On this episode of Ask, Tell, Confess, Bunnie Xo, Meme and Hailee spill some of the most unhinged fast-food horror stories you'll ever hear. From managers crossing major lines, cooks getting high on the job, and truly foul food tampering, to firsthand confessions about sketchy restaurant practices—nothing is off limits. They swap personal work-war stories (yes, including Waffle House and recycled salsa), call out what really goes down behind the scenes at chain restaurants, and remind everyone why being kind to service workers matters… especially after you hear this.Watch Full Episodes & More: YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Markets are slowly building momentum as Valentine's Day demand begins to take shape. Beef inches higher, chicken keeps climbing, pork waits for its next move, dairy tests a rally, and grains remain quiet. The coming weeks will show whether this momentum sticks — or stalls.BEEF: Production pulled back last week as middle meats begin their seasonal climb toward Valentine's Day. With strips already charging higher and end cuts showing mixed signals, this market feels ready for its next move.POULTRY: Chicken prices keep pushing higher with no real resistance in sight. But a major jump in avian flu losses adds a new wildcard that could shift the story quickly.GRAINS: Grain markets continue drifting sideways, weighed down by ample supply. Until demand shows up in force, this quiet pattern looks set to continue.PORK: Bellies hesitated just as a rally seemed ready to start, leaving pork in value territory a bit longer. The question now is how long this pause really lasts.DAIRY: Dairy keeps rallying, but recent trading raises doubts about how strong this move really is. The next couple of weeks should reveal whether this run has legs.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Il 26 e 27 gennaio scorsi Grandi Langhe 2026 ha aperto ufficialmente il calendario delle grandi anteprime del vino italiano restituendo, come primo appuntamento dell'anno, una traiettoria chiara: in un mercato maturo e in contrazione la leva non è più solo l'eccellenza delle singole denominazioni ma la riconoscibilità di sistema

In this episode of The Produce Moms Podcast, host Lori Taylor is joined by Jill Overdorf, Founder and CEO of The Produce Ambassadors, and Maeve Webster, President of Menu Matters. They discuss the evolving trends in the food service industry, focusing on the importance of human connection, sustainability, and innovation in produce.

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In this episode of The Late Night Restaurant Podcast, Jay and Dom sit down with Greg Farineau, Co-Founder of Headhunters Canada, to challenge the most common excuse in the industry: “We can't find good people.”Greg brings a refreshing, human-first perspective on recruiting, leadership, and retention. He explains why most hiring feels transactional, why throwing resumes at a problem never works, and why people do not leave jobs, they leave environments.The conversation goes deep into what today's workforce actually wants.Being heard.Being respected.Being supported by real leadership.This episode covers:Why hiring feels broken across restaurants and hospitalityThe difference between transactional recruiting and relationship-based hiringHow culture, not wages alone, drives retentionWhy AI will never replace human connection in hiringWhat restaurant leaders miss when developing future managersBurnout, leadership blind spots, and the warning signs operators ignoreWhy foodservice remains one of the best training grounds for life and businessGreg also shares his personal burnout story and explains why pushing the brain past its limits is different than pushing the body, a message every operator and leader needs to hear.If you are a restaurant owner, operator, manager, or hospitality leader who wants stronger teams, better retention, and real leadership impact, this episode will change how you think about hiring.Listen in.Because the talent is already out there.Leadership decides whether they stay.

In this episode of The Late Night Restaurant Podcast, Jay and Dom sit down with Greg Farineau, Co-Founder of Headhunters Canada, to challenge the most common excuse in the industry: “We can't find good people.”Greg brings a refreshing, human-first perspective on recruiting, leadership, and retention. He explains why most hiring feels transactional, why throwing resumes at a problem never works, and why people do not leave jobs, they leave environments.The conversation goes deep into what today's workforce actually wants.Being heard.Being respected.Being supported by real leadership.This episode covers:Why hiring feels broken across restaurants and hospitalityThe difference between transactional recruiting and relationship-based hiringHow culture, not wages alone, drives retentionWhy AI will never replace human connection in hiringWhat restaurant leaders miss when developing future managersBurnout, leadership blind spots, and the warning signs operators ignoreWhy foodservice remains one of the best training grounds for life and businessGreg also shares his personal burnout story and explains why pushing the brain past its limits is different than pushing the body, a message every operator and leader needs to hear.If you are a restaurant owner, operator, manager, or hospitality leader who wants stronger teams, better retention, and real leadership impact, this episode will change how you think about hiring.Listen in.Because the talent is already out there.Leadership decides whether they stay.

Winter's grip on the markets is starting to loosen. Beef has turned higher sooner than expected, chicken keeps climbing, pork begins its spring setup, dairy shows signs of life, and grains remain frozen in place. This early shift may be subtle — but it could shape the market mood for the weeks ahead.BEEF: The post-holiday slide is officially over, and beef is turning back up sooner than expected. Middle meats are leading the shift, with the rest of the complex quietly following. Any values left may not stick around long.POULTRY: Chicken keeps climbing as strong demand meets steady production. With avian flu still present and prices already moving, this market looks set to stay on the offensive for a bit.GRAINS: Grains remain stuck in neutral, weighed down by plenty of supply and no clear catalyst. Until something changes, this market looks content to wait.PORK: The window for cheap bellies has closed, and bacon prices are setting up for a steady spring climb. Pork still offers value — but the direction is starting to shift.DAIRY: Butter finally found its footing, and dairy may be ready to turn the corner. Whether this is the start of a rebound or just a pause is the next story to watch.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this episode, we're breaking down our full Carnival Legend experience—from embarkation and debarkation to ports, food, and onboard service. Plus, we share a quick but exciting announcement about our upcoming Discovery Princess cruise to New Zealand and why this return means so much to us. If you're considering Carnival Legend or just love cruise talk, this one's for you. Follow and chat with us live on AmazonLive! at https://www.amazon.com/live/cruisetipstv

Edward Don & Co. CIO Tim Walter sat down with host Lucas Mearian at Foundry's CIO100 Symposium to talk about his company's efforts to harness AI for e-commerce, demand forecasting, and RFP automation. The company's goals are to improve customer experience, accelerate sales cycles, and optimize supply chains. From truck tracking to virtual kitchen design, the distributor blends emerging technology with human expertise to drive efficiency and grow nationwide operations. https://www.linkedin.com/in/timwalter55/ And for more conversations with CIOs, check out CIO Leadership Live in Atlanta on March 5th at the Westin Buckhead Atlanta. This exclusive, in-person experience brings together CIOs and senior technology leaders for candid, peer-driven conversations on leadership, innovation, and what's next. We're also accepting nominations for the Next CIO Awards, recognizing emerging technology leaders who are shaping the future of IT. If that sounds like you — or someone on your team — now is the time to nominate. Learn more, register for Atlanta, and submit your Next CIO nomination at event.foundryco.com/cio-100-leadership-live-atlanta/.

January is doing what it does best – pulling markets in opposite directions. Beef splits between falling middle meats and rising end cuts, chicken prices wake up, pork stays a value, grains soften, and dairy pushes into rare territory. These early-year moves may look quiet, but they're setting up what comes next. BEEF: The New Year split continues — middle meats are sliding while end cuts quietly climb. With Valentine's Day approaching and demand holding steady, this market is setting up for its next turn sooner than it looks.POULTRY: Chicken prices are officially on the move, led by breasts with wings and tenders following close behind. Add a slipping hatch rate and ongoing avian flu cases, and this value market may not stay cheap for long.GRAINS: Grain prices took another step lower as supply keeps growing faster than demand. Great news for feeders, but these markets are still searching for a spark.PORK: Pork remains one of the strongest values on the board, even as prices begin to inch higher. With steady production ahead, this quiet strength could be telling.DAIRY: Dairy keeps pushing lower into territory we haven't seen since the pandemic. Whether this creates short-term opportunity or signals something deeper is the question worth watching.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Good day ladies and gentlemen, this is IRC news, and I am Joy Stephen, an authorized Canadian Immigration practitioner bringing out this Canada Work Permit application data specific to LMIA work permits or employer driven work permits or LMIA exempt work permits for multiple years based on your country of Citizenship. I am coming to you from the Polinsys studios in Cambridge, OntarioNew Brunswick issued work permits between 2015 and 2024 for Restaurant and food service managers under the former 4 digit NOC code 0631, currently referred to as NOC 60030.A senior Immigration counsel may use this data to strategize an SAPR program for clients. More details about SAPR can be found at https://ircnews.ca/sapr. Details including DATA table can be seen at https://polinsys.co/dIf you have an interest in gaining assistance with Work Permits based on your country of Citizenship, or should you require guidance post-selection, we extend a warm invitation to connect with us via https://myar.me/c. We strongly recommend attending our complimentary Zoom resource meetings conducted every Thursday. We kindly request you to carefully review the available resources. Subsequently, should any queries arise, our team of Canadian Authorized Representatives is readily available to address your concerns during the weekly AR's Q&A session held on Fridays. You can find the details for both these meetings at https://myar.me/zoom. Our dedicated team is committed to providing you with professional assistance in navigating the immigration process. Additionally, IRCNews offers valuable insights on selecting a qualified representative to advocate on your behalf with the Canadian Federal or Provincial governments, accessible at https://ircnews.ca/consultant.Support the show

It's undeniable that restaurants were challenged heavily in 2025, but what does that mean for 2026? Foodservice industry veteran John Inwright discusses the prospects for a new year, what's working for successful operators, and the headwinds and tailwinds that could define the year. More about John Inwright: John Inwright was recruited to lead the creation and development of Wendy's Quality Supply Chain Cooperative, Inc. (QSCC) in November 2009. John reported directly to Wendy's QSCC Board of Directors and worked closely with Wendy's brand leadership and its trading partners, ensuring that QSCC accomplished all member and brand objectives. He accomplished a stellar record of high performance with outstanding documented results. John has worked in the restaurant and foodservice industry for most of his career, beginning as a 12-year-old fry cook at a New Jersey boardwalk restaurant. His executive experience range -- including supply, distribution, logistics, procurement, and operations -- gives him powerful insight into every link of restaurant operations and supply chain. Prior to joining QSCC, John served for almost three years in the supplier and manufacturing community as EVP & General Manager for the Commercial Division of Nice-Pak/PDII, a global expert providing infection control products and prevention methods for the foodservice and healthcare industries. John previously served as EVP & Chief Procurement Officer of U.S. Foodservice, one of the country's largest broad-line foodservice distributors. During that time, he restructured the company's procurement team following a massive investigation of fraud centered in its procurement and finance functions. Before that, as SVP of Purchasing for Unified Foodservice Purchasing Co-op, LLC (the supply chain co-op for Yum! Brands and its franchisees), John served the procurement, distribution, and logistics interests of the franchise and corporate restaurants across A&W, KFC, Long John Silver's, Pizza Hut, and Taco Bell. John is an exceptionally well-respected thought leader throughout the foodservice industry. His significant strengths include innovation, integrity, relationship-building with franchisees, and supplier/distributor trading partners. Maybe most important, he is recognized by his peers as a breakthrough leader in developing high-performance associates and teams. John served for 10-year on the Board of the Dave Thomas Foundation for Adoption, most recently as Chairman of the Investment Advisory Committee. He previously served Chair for the Supply Chain Sub-Committee of the National Council of Chain Restaurants and is a past member of the Institute of Supply Management (ISM), the National Restaurant Association (NRA), the International Foodservice Manufacturers Association (IFMA), and the International Foodservice Distributors Association (IFDA). John previously served as a board member for the NRA's Foodservice Purchasing Executive Group. Via invitation, he was a member of two of the world's leading corporate think-tanks, the Conference Board and the Corporate Executive Board. Today, John serves as Chairman of the Board for GS1 US. He previously served as Vice Chair and as Chairman of the GS1 US Audit & Finance committee. He has been a member on various boards, including private companies, trade associations, and charitable foundations, since 1993

Hormel's Blake Flores shares insights on adding value for foodservice customers. With 70% of restaurant operators reporting hard-to-fill positions and 45% struggling to meet current demand, the foodservice industry is facing unprecedented operational challenges and looking for labor solutions to keep up. Hormel Foods offers insights on emerging trends in labor-efficient technologies, such as pre-cooked and pre-battered product innovations for foodservice, including the company's FLASH 180 Chicken Tenders, which fry from frozen in just three minutes.

The calendar flipped, and the markets followed. Beef is splitting seasonally, chicken is finally waking up, pork remains a value with signs of strength, grains won't budge, and dairy keeps testing new lows. This is the quiet part of the year where small shifts now can mean big moves later.BEEF: The New Year reset is in full swing — middle meats are sliding fast while roasts and grinds quietly push higher. This seasonal split is right on schedule. The question is which side of the market you want to be on before January wraps up.POULTRY: After weeks of waiting, chicken prices are finally turning higher, led by breasts and now wings as the playoff season kicks in. With avian flu still very much in play, this market may not give buyers much time to react.GRAINS: Grain prices remain stuck in neutral, offering continued relief for protein markets. Until something breaks the pattern, this quiet stretch looks firmly in place.PORK: Pork remains one of the best values on the board, but signs of strength are starting to show. Bellies are holding steady for now — the next move feels closer than it looks.DAIRY: Butter has hit a five-year low while cheese shows hints of stabilizing. It's a rare pricing moment that may not stick around long.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

This episode explores how legal frameworks are reshaping the future of foodservice. From climate disclosure to AI governance, Aramark's General Counsels Melissa Merkel and Aaron Skrypski walk us through the little-seen legal forces that increasingly influence sustainability, ethics, transparency, and innovation across the food system.Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

The holiday push is wrapping up, and the markets are starting to show their hand. Beef is splitting in two directions, poultry feels steady but uneasy, pork stays a value, grains won't budge, and dairy may finally be finding a floor. With January right around the corner, the next two weeks could set the tone for everything that follows.BEEF: Holiday pricing is making its final stand, and the beef market is starting to split in two directions. Middle meats are finally easing while other cuts quietly set up their next move. Two weeks from now, this market could look very different.POULTRY: Chicken finishes the year well supplied and steady, but this calm feels temporary. With avian flu still popping up and no real downside left, the next move is likely up – the only question is when.GRAINS: Soy export news finally surfaced, but the grain markets barely blinked. Corn, soy, and wheat remain stuck in neutral, waiting for something – anything – to break the stalemate.PORK: Bellies slide again, keeping bacon firmly in value territory heading into the new year. With strong production and solid inventories, pork remains one of the quiet winners on the board.DAIRY: Dairy prices are sending mixed signals, hinting the recent slide may be running out of steam. Whether this is the bottom or just another pause is the next story to watch.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

 "It is the most loyal customer segment that exists because people find it so hard to find places that they trust, that when they do and they have a good experience, they keep going back again and again. It's a huge revenue opportunity for restaurants to take advantage of transparency." —Dylan McDonnell   Nothing about dining out should feel like a gamble. In this episode, we talk with Dylan McDonnell, founder of Foodini, about how accurate ingredient data and personalized menus restore trust and enjoyment at restaurants for people with celiac disease, allergies, and special diets. Dylan shares the personal story that launched the company and how Foodini tags menu items across restaurants, hotels, and stadiums so menus can show what is safe, what needs a modifier, and what to avoid. He explains the tech and operational challenges behind keeping menu data current and why transparency is also a major revenue opportunity for restaurants. Press play to hear why menu transparency matters now and how restaurants can make dining safer and more inclusive. Key topics covered Foodini's origin story and Dylan's celiac experience How dietary intelligence and personalized menus work Menu data, ingredient tagging, and QR-based experiences Challenges of keeping ingredient and supplier data accurate Why transparency builds trust and loyalty and opens revenue for restaurants The role of regulation and industry adoption How consumers and restaurants can get started with Foodini   Meet Dylan:  Dylan McDonnell is the founder and CEO of Foodini, a dietary intelligence platform that helps restaurants and food service providers deliver accurate, personalized menu information for more than 150 allergens and dietary needs. Inspired by his own lifelong experience with celiac disease, Dylan left a career in corporate law to build a scalable solution that brings transparency, safety, and inclusivity to dining. Under his leadership, Foodini has supported hundreds of thousands of users across the U.S., Canada, and Australia, partnering with restaurants, hotels, and stadiums to modernize menu data and improve the guest experience. He is recognized as a leading voice in advancing food-allergen transparency and helping the industry adapt to emerging regulatory standards. Website LinkedIn Instagram Facebook TikTok   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:15 What is Foodini? Personalyzed Allergy-Safe Menu Explained 06:23 Market Research, Customer Interviews, and MVP 10:04 Loyalty, Revenue Opportunity, and Decision Influence 13:03 Data Problem in Food Service and Building a Tech Team 17:48 Self-Funded Offshore Build and Early Team Steps 22:34 Eating Freely Again 24:22 Explaining User Workflow  

Holiday demand reminded the markets who's in charge — beef hit rare production levels while premium cuts held firm. As poultry and grains wait it out, pork stays a value and dairy keeps sliding into bargain territory. With the calendar about to flip, the real question is what holds… and what finally gives in the new year.BEEF: Holiday demand pushed production to a rare 600K head, but premium cuts are still commanding top dollar. The big question now – have middle meats finally hit their seasonal ceiling, and what happens next when the calendar flips?POULTRY: Chicken pricing stays calm and steady as we head toward the new year. But with avian flu cases climbing again, could this quiet market be one headline away from changing fast?GRAINS: Corn, soy, and wheat continue to tread water, moving just enough to stay interesting. Until something breaks the pattern, this market looks content to wait it out.PORK: Bellies bounced back this week, but the pork market feels stuck in neutral. With plenty of value still reminding buyers why pork stays on the menu, does this calm stretch continue into January?DAIRY: Cheese keeps sliding while butter barely blinks, turning dairy into one of the best bargains on the board. The question now – how much lower can it really go before demand steps in?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Foodservice operators are embracing fresh, innovative marketing strategies that are essential for staying relevant and successful in today's consumer landscape.This week, Nick Portillo sits down with Kate Finley, Founder of Belle Communication, to uncover the wide-ranging opportunities for financial growth in the foodservice industry. Kate shares how strategic storytelling and authentic brand communication can set companies apart in an increasingly crowded market. She shares insights from her extensive experience helping food brands build genuine connections with their audiences and explains why transparency and trust matter more than ever.Listen as Nick and Kate explore the rapid evolution of marketing in the rise of digital platforms.RESOURCESPortillo SalesBelle CommunicationsCONTACT Nick: nick.portillo@portillosales.com