Podcasts about food service

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

Lo scorso giovedì 5 giugno, da Moebius Milano, non si è solo bevuto: si è viaggiato.India e Sri Lanka sono saliti dietro al bancone, con le mani piene di spezie, storie e visioni. Tre guest in contemporanea, per tre scoperte nel segno del bere miscelato, tra cui Pankaj Balachandran.Viene da Goa, dove ha fondato il Boilermaker. Parla di cocktail semplici, freschi, “smashable”. Ma racconta, in realtà, di un Paese intero che cambia, che impara a bere con gusto e consapevolezza.

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

Alzi la mano chi, negli ultimi mesi, ordinando una bottiglia di vino al ristorante, non abbia immaginato, almeno per un attimo, la volante della polizia appostata fuori dal locale, pronta con l'alcol test. In un'epoca in cui il timore delle sanzioni stradali si somma a un'inflazione galoppante e a una crescente attenzione per la salute, anche il modo di bere vino al ristorante sta cambiando. E così, la classica bottiglia da condividere viene sempre più spesso sostituita da un calice scelto con cura.La mescita al bicchiere, che per anni è stata vista quasi come una scelta di ripiego, sta diventando il nuovo punto di forza dell'offerta enologica nei ristoranti. Non si tratta solo di una soluzione “salva patente”, ma di un vero e proprio fenomeno culturale che unisce voglia di sperimentare, attenzione alla qualità e ricerca di un'esperienza più personalizzata.

Fra le novità più interessanti nel panorama della nightlife di Palermo, First Call è un cocktail bar totalmente ispirato al cinema. Aperto cinque mesi fa in pieno centro, in un ampio spazio di 150 mq ricavato in una ex stalla, molto luminoso e affiancato da un piccolo dehors esterno, il locale è diviso come se fosse un set, così da ricreare atmosfere diverse in cui ogni cliente possa ritrovarsi in base ai gusti e all'umore del momento. Per spiegarci: la Green Room è una sorta di backstage creativo, fra semplici suppellettili in legno e piante, pensato per chi vuole godersi un momento di relax con gli amici; la Communication Room richiama invece un'ambientazione industriale in cui dominano acciaio, legno e marmo, per uno spazio in cui incontrarsi, parlare e ascoltare musica; i divani e gli arredi vintage delle Director's Rooms, infine, restituiscono le atmosfere del salotto di un regista dell'era del bianco e nero. Ovunque, locandine e manifesti sulle pareti e cimeli a tema cinematografico, per offrire agli ospiti un'esperienza immersiva e coinvolgente, facendoli sentire all'interno di una scena cinematografica.

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A Sorrento, in pieno centro storico, Vrasa segna una nuova tappa nel proprio percorso gastronomico. Dopo l'apertura nel 2022 per iniziativa di Francesco e Fiorenza Gargiulo, il ristorante con la sua struttura raffinata, la cucina a vista, le ampie vetrate e il giardino esterno che include un orto produttivo, ha visto sempre al centro della narrazione, quale elemento fondante della sua identità, l'affumicatura, filo conduttore ricorrente in ogni piatto, sia di mare che di terra e senza escludere i dessert. 

Il cielo di Milano è grigio. Metaforicamente. Fino al 4 novembre, infatti, ben tredici zone di Milano saranno “sorvegliate speciali”. Stop all'asporto dopo le 22, chiusura anticipata dei dehors, divieto di consumo di alcolici in strada. La misura, introdotta per ridurre il rumore e garantire il decoro urbano, ha un impatto che va ben oltre i regolamenti comunali: colpisce la vita stessa della città. L'ennesimo atto di un potere che non ascolta, che impone.

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

Today's foodservice fleets not only have to respond to disruptions — they need to do it in real time.

In un'epoca in cui il vino rischia di diventare un bersaglio simbolico nella battaglia contro l'alcol una voce autorevole sceglie la via dei dati, della medicina e dell'evidenza.  A Pamplona, in Spagna, l'Università di Navarra ha avviato una ricerca di portata storica, 10.000 volontari, tra i 50 e i 75 anni, saranno seguiti per quattro anni con l'obiettivo di capire se un bicchiere di vino rosso al giorno, all'interno di uno stile alimentare sano, possa avere effetti positivi sulla salute.

Secondo le previsioni di IWSR, il mercato globale degli alcolici tornerà a crescere a ritmi sostenuti nei prossimi 5-10 anni grazie ai paesi emergenti. I giovani bevono meno alcol, ma negli Usa si lanciano sulle bibite con Thc, principale principio attivo della cannabis. Il wrestling cavalca il business dei cocktail in lattina. Ecco l'aggiornamento settimanale su mixology e distillati dai media internazionali.

Nell'ambito dell'Horeca il prosciutto crudo non è semplicemente un salume, ma un vero e proprio biglietto da visita, un ingrediente capace di elevare un tagliere, arricchire un antipasto o impreziosire un panino gourmet. Saper riconoscere e scegliere un prosciutto crudo di alta qualità è quindi un aspetto fondamentale affinché si possa offrire un'esperienza culinaria memorabile e fidelizzare al meglio la clientela. Ma come orientarsi tra le diverse offerte del mercato, dai fornitori all'aspetto qualitativo intrinseco del prodotto?

 A Napoli, a 14 anni dalla sua apertura La Notizia 94, seconda sede della celebre insegna di Enzo Coccia, inaugura un nuovo corso. A guidarlo sono i figli Marco e Andrea che prendono in mano la gestione del locale con l'obiettivo di ridefinirne il profilo, senza rinnegare le radici ma aprendosi a nuove sensibilità, rilancio costruito su un menù più essenziale, una selezione mirata di ingredienti e una proposta di abbinamenti enologici curati nel dettaglio.“Prima ancora della tecnica nostro padre ci ha trasmesso un'attitudine, la dedizione al lavoro, il valore dello studio continuo, la precisione nelle piccole cose. Questo, oggi, conta più di qualsiasi ricetta”, raccontano Marco e Andrea. Cresciuti in pizzeria fin da adolescenti, hanno imparato ad ascoltare e osservare, ma anche a trovare una propria voce.  

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

Negli ultimi anni, il turismo rurale ha conquistato un ruolo sempre più centrale nel panorama turistico italiano. Non si tratta di una semplice tendenza, ma di una trasformazione profonda nel modo di viaggiare: un ritorno alla lentezza, all'autenticità, alla relazione diretta con i luoghi e le persone.Alimentato dal desiderio crescente di esperienze immersive, sostenibili e rigenerative, questo segmento turistico offre un'alternativa concreta al turismo di massa, valorizzando aree interne e comunità locali spesso dimenticate dai circuiti tradizionali.

C'è aria di novità a casa di Gin Piùcinque. L'azienda al Roma Bar Show 2025 amplia la gamma con due nuove etichette limited edition – Seaside e Woodside – e cambia strategia a livello di distribuzione, lasciando il canale nazionale per puntare sui grossisti locali. Il tutto sempre nel segno di esperienze autentiche, relazioni territoriali e strategie “support your local”. "L'obiettivo resta l'esperienza, quella vera", ci spiega il direttore commerciale e marketing Giorgio Lupi. Lo intervistiamo sulla terrazza del Palazzo dei Congressi seduti sotto un bucolico gazebo mentre sorseggiamo un Piùcinque Gin Tonic Woodside

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

What happens when cutting-edge tech meets old-school hospitality? In this episode, we sit down with Amir Hudda, CEO of Qu, to unpack the evolution of restaurant management in a rapidly changing world. From emerging brands to enterprise breakthroughs, Amir shares candid insights on the tech reshaping food service, the trends that matter, and how to future-proof your operation. Whether you're a founder, operator, or just obsessed with the business of hospitality, this one's packed with gold.Get ready for stories, strategy, and a behind-the-scenes look at the future of food from one of the industry's most innovative minds. 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

 Nel mondo dei beni di lusso, il settore dei vini pregiati ha sempre rappresentato un rifugio per investitori sofisticati e appassionati, capace di coniugare valore culturale e rendimenti significativi. A partire dal 2023 uno storico equilibrio sembra esseri irrimediabilmente incrinato con il segmento che ha iniziato a mostrare segni di affaticamento, accentuatisi sensibilmente nei primi mesi del 2025.  

Die Top-Meldungen am 23. Mai 2025: Edeka einigt sich mit Kellanova, Müller führt SB-Kassen ein und: Metro kauft im Foodservice zu.

Uno “strano” mix di gin, brandy e ginger beer per un long drink quasi Tiki: ecco il Suffering Bastard, cocktail ideato In Egitto in piena Seconda guerra mondiale dal famoso barman Joe Scialom. Non è certo fra i cocktail più popolari contenuti nella lista ufficiale Iba (International Bartenders Association), ma merita di essere riscoperto per la sua storia, il suo gusto e le sue doti “magiche”.

Chivas Regal, allo stadio una speciale torta a base di whisky e ingredienti scozzesi per i tifosi dell'Arsenal. Alex Kratena e Monica Berg, fondatori a Londra del quarto migliore cocktail bar del mondo, aprono un locale postmoderno a Barcellona. L'intrattenimento digitale frena le vendite di alcolici più delle preoccupazioni per la salute, secondo il Ceo di Asahi. Le notizie della settimana dal mondo della mixology e dei distillati sui media internazionali.

Un'ossessione creativa, una passione archeologica e un'intuizione che unisce passato e futuro: nasce così Simbenia, il progetto ideato da Antonio Arcadu, artigiano industriale e modellista nuorese, capace di far parlare il vino con la voce di tremila anni fa. Una storia sarda che si è fatta europea, partendo dall'argilla e arrivando fino ai palcoscenici internazionali dell'enologia, al Teatro gallo-romano di Dalheim, in Lussemburgo, dove l'8 maggio scorso il progetto è stato presentato in occasione della conferenza “2000 anni di storia della viticoltura nella regione della Mosella”. 

Lisa Fisher is the Chief Executive Officer of Norman Love Confections, a renowned luxury chocolatier based in Fort Myers, Florida. Appointed in January 2024, she brings over 30 years of experience in the food industry to her role.Fisher's leadership at Norman Love Confections focuses on sustainable growth across various business segments, such as retail, corporate gifting, hospitality, e-commerce, and business-to-business channels. With a continued focus on brand, product quality and strategic company growth, Fisher works alongside the marketing, culinary and operations teams to lead product innovation, production and manufacturing. She also has a passion for people, setting a team-focused culture internally and high-quality customer experience externally as the foundation for the company's growth. Before joining Norman Love Confections, Fisher held several senior leadership positions, most recently as Chief Commercial Officer and SVP of Sales and Business Development at Hearthside Food Solutions, one of the nation's largest privately held bakeries serving global food brands. Prior to that, she was the SVP of Specialty Channels at Chobani, overseeing the Foodservice, Convenience and ecommerce business units. Earlier in her career, Fisher held various leadership roles at Kraft Food Ingredients Corp. and The Kraft Heinz Company.Fisher is an active industry advisor, business mentor, and a community leader. She has served on boards for various organizations including the International Foodservice Manufacturers Association (IFMA) and Big Brothers Big Sisters Greater Pittsburgh Chapter. She graduated from Slippery Rock University with a bachelor's degree in the communications/public relations field.

Nathan Rhodes is the Owner of Total Automotive, an independent auto repair shop based in Chattanooga, Tennessee. With a background in machining and welding, Nathan's passion for cars began as a teenager maintaining his own vehicle. After working his way up from an installer at Pep Boys to a skilled technician, he eventually opened his own shop in 2019. Today, he leads a tight-knit team focused on quality service, honesty, and building long-term customer relationships. In this episode… The auto repair industry has evolved dramatically with the complexities of late-model engines and rapid urban growth. Independent shop owners must navigate changing customer expectations, technical advancements, and increasing competition. How can small auto repair businesses stand out and thrive in fast-paced environments? According to Nathan Rhodes of Total Automotive in Chattanooga, Tennessee, it all comes down to integrity, skilled craftsmanship, and strong customer relationships. By focusing on quality over quantity and hiring technicians who share his values, Nathan has built a trusted local brand known for doing the right thing — without relying heavily on advertising. On this episode of Gain Traction, Mike Edge welcomes Nathan for a conversation about starting an auto shop from scratch, the role of vocational training, how to manage oil consumption issues, and why personal connection is at the heart of lasting success. Nathan also reflects on the challenges of hiring the right people and his vision for expanding into tire and alignment services. Here's a glimpse of what you'll learn:  [01:42] How Chattanooga's rapid growth impacts traffic and boosts local auto repair business [06:05] Why learning to fix his first car sparked a passion for auto mechanics [07:06] Nathan Rhodes' early days: from Taco Bell to Pep Boys and hands-on training [08:55] Total Automotive's layout, culture, and commitment to cleanliness [10:13] The importance of educating customers and building trust in auto repair [13:29] How shops are addressing the oil consumption issues plaguing modern vehicles  [16:56] Why hiring the right people matters more than just filling roles [23:53] The quote that inspires Nathan's entrepreneurial drive Resources mentioned in this episode: Nathan Rhodes on LinkedIn  Total Automotive Mike Edge on LinkedIn Tread Partners Quotable Moments:  “We're well-known for doing the right thing — even when it's not the easiest route.” “If you can get up at 7 a.m. to build someone else's dream, you can get up at 5 a.m. to build your own.” “Most people come in here and they want to talk to me — that personal connection is huge.” “Nobody checks their oil anymore, and that's causing major engine problems we see every day.” “I'd rather take my time and hire the right person than fill a spot just to get someone in the door.” Action Steps:  Prioritize hiring quality technicians: Take time to find people who align with your shop's values and craftsmanship standards. Educate customers consistently: Build trust by explaining vehicle issues clearly and honestly, especially with complex systems. Maintain a clean and organized shop: A professional workspace sets the tone for both employee pride and customer confidence. Prepare to invest in essential equipment: Don't delay upgrades like alignment systems that support core services like tires. Build a business on word-of-mouth: Focus on doing the right thing consistently — loyal customers will spread the word. Sponsor for this episode... This episode is brought to you by Tread Partners.  At Tread Partners, we provide digital marketing for multi-location tire dealers and auto repair shops.  By using our strategy, branding, and marketing services, we help shops sell more tires and put more cars in bays. We've helped companies like Action Gator Tire, Colony Tire and Service, and Ulmer's Auto Care Center bring extreme growth in paid leads, ROI, and searches.  So, what are you waiting for? Visit www.treadpartners.com or email info@treadpartners.com to learn more.

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

BEEF

Olivette Diner - Weekly Special brought to you by Kuna Foodservice by

Nick explores the “force multiplier” effect—an elite military strategy—and how it applies to sales in the food service industry, this week on the Titans of Foodservice podcast. By building scalable systems, training teams, and leveraging tools like LinkedIn, sales professionals can expand their reach and grow their brands more efficiently. Listen for practical, high-impact strategies to help you work smarter and rise above the competition.TIMESTAMPS00:00 - Intro02:54 - Applying the Force Multiplier Effect to Food Service Sales04:37 - Mindset Shift in Sales08:02 - The Power of Asking for Introductions10:49 - Scaling Your Business: The Force Multiplier ConceptRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

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

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There are many reasons why so many brands struggle—and ultimately fail—in the food service industry. Spoiler: it's not because their products aren't good. It's often because they underestimate two crucial factors—demand and logistics.This week, Nick is breaking down the common misconceptions, especially among those moving from retail to food service. One of the biggest mistakes? Assuming that retail success will automatically carry over. The food service world plays by different rules, where product performance often matters more than packaging or branding.Listen for practical strategies to help build real demand and streamline logistics to thrive in this competitive space.TIMESTAMPS00:00 - Intro01:54 - Understanding the Food Service Industry05:45 - Common Misconceptions in Food Service11:41 - The Importance of Marketing in Food Service15:00 - Strategies for Success in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

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

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. 

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

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

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:

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

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.