Podcasts about food service

Stephen O'Brien, Founder and President of SOBx2, discusses food service program challenges, sustainability, declining enrollments, supply chain issues, and regulations impacting the future of school nutrition.

 In this week's episode of The Boxoffice Podcast, Daniel Loria, Rebecca Pahle, and Romeo Duchene cover the stellar opening weekend for A24's BACKROOMS and the surging demand for Focus Features' OBSESSION. In our forecasting segment, Romeo Duchene offers the latest tracking for Paramount's SCARY MOVIE (2026) and Amazon MGM's MASTERS OF THE UNIVERSE. In our feature segment, Rebecca Pahle is joined by Hormel's Tim Bortner and Beth Fehrenbacher (HormelFoodservice.com) for a look at the latest expanded menu options available at the concession stand.

Todo mundo esperava que a NRA 2026 fosse o ano das grandes rupturas tecnológicas. O que a gente encontrou foi algo mais sofisticado e mais humano.No episódio #299, a gente traz os principais aprendizados da maior feira de foodservice do mundo, A NRA Show em Chicago, com um olhar especial para o tema que dominou as palestras: inteligência artificial na prática, com resultado real, aplicada à operação de restaurantes.O problema não é falta de dado, é falta de clareza. Sistemas isolados, relatórios conflitantes e análises lentas travam a tomada de decisão. A IA entra não pra gerar mais dados, mas pra transformar dado em ação. Relatórios automáticos, identificação de irregularidades e resumos executivos já são realidade e economizam horas por semana de gestão.A decisão final é sempre do gestor. Todas as soluções de IA que passaram pela NRA apontam na mesma direção: a tecnologia organiza, aponta e acelera. Mas quem tem contexto, interpretação e visão do negócio é o humano. IA é conselheiro, não chefe.Enxergar esse movimento e traduzir pro nosso mercado é exatamente o trabalho que a gente do Foodness foi fazer em Chicago, e isso só é possivel graças aos nossos parceiros @‌searafoodsolutions, @ifoodparaparceiros e @‌stoneE esse episódio é um oferecimento da @‌searafoodsolutions, @goomer_br e rispostabr

Potato growers face some hard challengesIt's been a tough couple of years for U.S. and Idaho potato growers.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore the latest industry news, starting with experiential marketing and Aperol's Share the Moment summer campaign with Hilary Duff on the Lucky Me Tour. We also highlight exciting culinary leadership changes, including Bradley Lowicki taking the helm as Executive Chef at The Rebel Room and Casey McMinn's promotion to Executive Chef at The Ava Hotel Paso Robles.For those curating seasonal offerings or looking for the perfect present, we dive into our ultimate Food and Beverage Father's Day gift guide. We feature premium selections like Le Sous Bois Champagne by Billecart-Salmon, the 2022 Estate Cabernet Sauvignon from Chateau Montelena, Isiah Thomas's Kosher Champagne Collection, and True Story Foods charcuterie bundles.We also examine major industry partnerships driving the future of hospitality. We discuss the James Beard Foundation's new multi-year alliance with American Express and Resy to support independent restaurants across the United States. Additionally, we cover the Culinary Institute of America's collaboration with Prosper Company to advance health and sustainability in the foodservice sector.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Christina Kuypers, president and CEO of Chop Steakhouse & Bar. The two discuss Christina's trajectory over the past 20 years, leading to her new current role, touching on her strategies for driving brand growth, the company's operational transformation and how she champions a people-first leadership philosophy.

 This week on the Boxoffice podcast, co-hosts Daniel Loria, Rebecca Pahle, and Romeo Duchêne break down a stronger-than-expected Memorial Day weekend at the box office, including the opening performance of Disney's The Mandalorian and Grogu, the continued breakout success of Obsession, and the surprising early tracking for A24's internet horror phenomenon Backrooms. Then in the feature segment, Daniel speaks with Mary Jo Cecil, Brandon Schenkman, and Eric Hynes of the Jacob Burns Film Center about the organization's 25th anniversary, its role as a community-driven cultural hub in Westchester County, and how filmmaker conversations, education programs, and curated theatrical experiences continue to shape the future of independent cinema. 

Peter Bracchi of Vancouver argues that Share House's Hot Meals Program — serving 96,987 meals in 2024 — operates under a different public-health standard than any comparable food-service site near the Vancouver Waterfront would ever be allowed to. He says Public Health needs to answer for it. https://www.clarkcountytoday.com/opinion/letter-food-service-public-health-and-the-mens-share-house-question/ #Opinion #PublicHealth #ShareHouse #Homelessness #Vancouver #ClarkCounty #FoodService #WashingtonState ---

In this episode of Food for Thought Leadership, Chris Campbell, George Hajjar and Anna Kinder examine how consumers are adapting to mounting economic pressure, rising gas prices and shifting travel behaviors in 2026. From staycations and micro-vacations to scaled-back road trips and reduced air travel, the FI All-Stars explore how households are reevaluating spending while still searching for meaningful experiences and moments of indulgence.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into a massive week of culinary and hospitality news. We begin with a deep dive into Chef Antonia Lofaso's candid insights on the hospitality industry, discussing her thoughts on authenticity, intuition, and the future of dining. We then explore exciting product expansions and creative campaigns, including the growth of Barilla's organic Al Bronzo pasta line and Blue Moon's limited-edition celestial-inspired marketing strategy. Next, we cover major leadership moves and events, highlighting Shannon Tebay's appointment as Director of Mixology at The Venetian Resort Las Vegas and Chef Marcus Samuelsson's upcoming keynote at the 2026 Summer Fancy Food Show. Finally, we celebrate a new era for our own brand, detailing the launch of Food and Beverage Magazine's six new targeted industry publications. For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

During Potato Expo 2026, we were joined by the dynamic duo leading that charge at Potatoes USA: Culinary Director Chef RJ Harvey and Executive Sous Chef Aurora Hollenbeck. These two experts are redefining the potato's role in the culinary world through their unique perspectives as registered dietitians and scientists.Join us as we look inside the day-to-day operations of Potato USA's Spud Lab and how it provides practical solutions for major foodservice operators, as well as how Potatoes USA is working to promote potatoes as a profitable and exciting menu fixture in high-volume chain restaurants.

Topics Discussed:⚡ Intentional NRA networking ⚡ Booth strategy essentials ⚡ Being smart with lead follow-up ⚡ Foodservice relationship building ⚡ Industry trends evolving

Takeaways Entering retail can make or break your business. FOMO should not be the reason to enter retail. Retail can distract from core competencies. Creative alternatives to retail. Engaging with the community is crucial for success. Staffing is a major challenge in retail. A merchant's heart is essential for retail success. Understanding the costs of retail is vital. Food can bleed money in retail. The best cafes have a narrow focus. Retail is incredibly competitive today. Have a clear concept and plan. Don't leave any stone unturned in planning. Never do a handshake deal for business agreements. Streamlined operations lead to better profitability. Experience in retail is crucial for roasters.     Part of The Covoya Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this week's episode, the Food and Beverage Magazine Editors explore a massive week of news across culinary milestones, experiential travel, and shifting consumer trends.We start in the hospitality and restaurant sector, celebrating the 70th anniversary of Bern's Steak House, a Tampa institution known for its massive 7,000-bottle wine collection and impeccable culinary consistency. We also cover the highly anticipated reopening of Santa Monica's iconic Circle Bar dive club, and the refined coastal vision of new Chef de Cuisine Quentin Diez at the Forbes Five-Star acclaimed Aurelia at Castle Hill.In hotel and travel news, we discuss the multimillion-dollar 125th-anniversary renovation of Waikiki's historic Moana Surfrider, alongside the immersive new wellness and culinary experiences at The Ritz-Carlton, South Beach. For those seeking the ultimate adventure, we dive into the launch of The Manta Resort's new eco-friendly Underwater Room off the coast of Pemba Island, Tanzania.We then analyze major shifts in the consumer packaged goods and food technology space. Our hosts examine how the rise of GLP-1 medications is fundamentally altering consumer eating habits and driving demand for single-serve and portion-controlled packaging solutions. We also share insights from the Viva Fresh Expo on how the concept of consumomics is reshaping the future of the fresh produce industry.In branding and partnerships, we highlight Chef Boyardee's new line of convenient Skillet Meals for families, Lawry's heartwarming Mama Said Lawrys cookout campaign featuring Wiz Khalifa and his mother Peachie, and the power of lasting brand impressions through Steelberry's custom, high-quality ornaments. Finally, we round out the episode with key strategic moves, including Lavazza becoming the exclusive coffee provider across all cabins and lounges for American Airlines, and Oak View Group appointing Katie Harel as the Managing Director of its UK hospitality division.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

For every manufacturer trying to reduce saturated fat, cut sugar or lower their carbon footprint, there's a version of the same conversation: yes, but will it still taste right? That question is where most reformulation projects live or die.The pressure on food manufacturers has never been more multidirectional. HFSS compliance, sustainability targets, cost of living, supply chain volatility, fluctuating cocoa prices - and through all of it, the non-negotiable that overrides everything else: if it doesn't taste good, no one will buy it twice. The question is how to take things out without taking away what consumers love?In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore what "less is more" actually looks like in practice. And we learn about some extraordinary solutions. From a butter replacer with a carbon footprint one eighth that of butter, to products designed specifically to reduce unplanned downtime on confectionery lines.AAK will be at Food Matters Live in London on June 3rd and 4th June.AAKAAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable. At the heart of AAK's offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Meet AAK at Food Matters Live in Ascot and Dublin where they will be showcasing their innovative ingredient solutions in their technical tasting and insight session.

Tendências não surgem do nada. Elas começam em mercados mais maduros, ganham consistência, provam resultado e depois se espalham. O intervalo entre o que acontece lá fora e o que chega aqui é uma janela. E quem sabe usá-la sai na frente.No episódio #295, a gente fala sobre como viajar é investimento pra construir repertório, como a cobertura da NRA, a maior feira de foodservice do mundo, em Chicago, com a Jessica Montes, Head de Marketing da Seara Food Solutions, pra traduzir o que está acontecendo de mais relevante no mundo e o que, de fato, faz sentido pro nosso mercado.A gente fala sobre como ler tendências com método e não só com curiosidade, sobre o que observar numa feira pra além dos produtos e lançamentos, sobre como encurtar o caminho entre o que acontece lá fora e as decisões do seu negócio aqui.Porque no fim do dia, não é sobre o que é novo. É sobre o que funcionae como aplicar isso na sua operação.Esse episódio é um oferecimento da @‌searafoodsolutions, @goomer_br e @‌risposrabr

Sysco just made a $29.1 billion move to acquire Restaurant Depot—and it could reshape how independent restaurants buy food forever. In this breaking-news style episode, the Restauranttopia crew unpacks what this deal really means for pricing, competition, and the future of distribution. From cash-and-carry economics to delivery margins, this isn't just industry gossip—it's a shift every operator should be paying attention to. If you rely on Sysco, shop at Restaurant Depot, or work with a local distributor… this one matters. The real reason Sysco wants Restaurant Depot (hint: it's not just volume) How Restaurant Depot achieves ~13% profitability with a low-cost model Why this deal could push Sysco toward $100B+ in total sales The difference between delivery vs. cash-and-carry economics What happens if one company controls both truck delivery AND in-store pricing The hidden labor and time costs of self-shopping for inventory Food safety risks operators take when transporting product themselves How this impacts:

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into major industry shifts, including the launch of Pepperlot, a revolutionary new online marketplace designed exclusively for restaurant real estate by commercial real estate veteran Alex Rusu. We also discuss Bloom Talent Studio, a new female-founded advisory firm aimed at helping high-growth companies align their people systems with their business ambitions.Our hosts cover significant leadership appointments, such as Michelle Armock taking the helm as Chef de Cuisine at MKT Restaurant and Bar, Justin Draper becoming Culinary Director at Dellshire Resort, and Robert Ramer stepping up as Chief Operating Officer of Koloa Rum.We honor industry milestones and philanthropic efforts, discussing Richard Dick Marriott receiving the 2026 Legends Award for his lifetime dedication to the restaurant industry, and the incredible disaster relief work of the Guy Fieri Foundation, which has served over 200,000 meals during crises. The editors also highlight the importance of industry recognition, diving into the PR%F Awards, co-founded by Michael Politz, which celebrate the best consumer brands across the beverage sector.Finally, we explore exciting brand collaborations and product launches, from the unique OluKai and SPAM sandal collection that pays homage to Hawaii's beloved SPAM musubi, to the Kokoro Matcha Latte introduced by Jittery Joe's Coffee and Peter Dale. We also cover the James Beard Foundation's transformative new multi-year partnership with American Express and Resy to support independent restaurants.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into the newest innovations shaping the culinary and hospitality landscape. First, we discuss the groundbreaking partnership between Flytrex and Little Caesars, who are revolutionizing the industry by delivering family-sized pizza orders via the Sky2 drone in just minutes. Next, we look at the booming beverage sector as Pecan Deluxe expands its Dallas facility to double its popping boba manufacturing capacity, aiming for an output of up to 100 million pounds per year. We also explore the intersection of sports and premium dining, highlighting how the Oak View Group is managing the hospitality, concessions, and culinary experience for the 2026 MLB Mexico City Series at Alfredo Harp Helu Stadium. Finally, we cover exciting dining news, from Fogo de Chao elevating the traditional churrasco experience with their new Spicy Steak to the highly anticipated Fall 2026 opening of the 1930s Art Deco-inspired Lady Delilah supper club in New York City. For full articles on these stories, expert insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the food and beverage world.

Manitoba PC Party Leader Obby Khan on the Kinew Government's new food service contract; Your phone calls as well!; Plus, Mayor Gillingham gives senate testimony today.

Even as uncertainty continues in the overall marketplace, foodservice operators have reasons for optimism and opportunities for growth. David Portalatin, SVP and industry advisor, food and foodservice at Circana, joins the podcast and unpacks what's happening – and could happen – in the away-from-home arena.

The Wisconsin Beef Council sponsored the Best Beef Entrée award at the recent Wisconsin ProStart Invitational, inspiring the next generation of culinary leaders. Brady Weiland, a beef and dairy producer from Columbus, tells us about the experience as a judge, and tasting the creative ways that students prepared decadent beef dishes. He also gives us a firsthand look at why representing the dairy perspective on the state checkoff board is vital for the entire beef industry's success.See omnystudio.com/listener for privacy information.

In this episode of “At Your Convenience,” CSP Editor Chuck Ulie talks with Matt Van Gilder, vice president of omnichannel at Des Moines, Iowa-based consulting firm NexChapter, which helps retailers with loyalty, retail media and digital commerce strategy.Their discussion focuses on foodservice and e-commerce, including how the digital channel is the new front door of the convenience store and one of the primary ways customers find a business and its offerings.On this podcast, Van Gilder discusses the advantages the digital channel brings when it comes to communicating and how convenience stores are approaching 30% of transactions for foodservice through digital channels. He also talks about how retailers must do more than just build a digital platform—they must plan to grow it.

Today, I'm especially honored to welcome Ted Rich, Chief Growth Officer for Rich Products, a family-owned food company with annual sales of over $6B and a market-leader in a number of food categories, including cakes, icings, pizza, appetizers, and specialty toppings. In this position, Ted leads company­wide demand-creation strategies to accelerate growth and expansion in priority markets and segments across the globe. He is also a member of Rich's Executive Team and Board of Directors where he serves on the Finance and Audit Committee. In 2020, Ted established the Rich Family Council for the family-owned business where he serves as the council head. Since joining Rich's in 1995, Ted has held various associate and customer-facing roles, including Executive Vice President of Organizational Excellence, Senior Vice President of Customer Experience and Europe/Middle East region leader, Regional Sales Manager of Foodservice; Strategic Sourcing Leader of Procurement; and Vice President of Toppings and Icings in North America, to name just a few. Before joining Rich's, Ted worked for the Seattle Supersonics NBA team as a sales manager and also held positions with North West Parent Publishing in Seattle and Travers-Schutte & Company Advertising in Buffalo, NY. He currently serves as the Vice Chair of the Education Policy Committee on the Culinary Institute of America's Board of Directors and supports the Institute's mission to provide the world's best professional culinary education. Ted and his family are family office members of FOX, and we are thrilled to have them as valued members of our FOX community. We start with the amazing journey of the Rich family and the iconic company Ted's family has now owned and operated for 80 years. Ted shares the story and path of the family business and the broader family enterprise over the past 8 decades. Governance is an evergreen topic among family enterprises and family offices, and certainly a frequent topic for families and advisors within the FOX community. Ted talks about his family's governance evolution, highlighting when formal governance became a necessity and how the family went about establishing these structures, both for the business and for the broader family enterprise. One practical tool Ted recommends to fellow families and their multigenerational enterprises is planning forward. He describes the multi-year planning process and discipline his family has employed throughout their shared journey and outlines some of the specific steps, methods, and tools they have relied on to always have a long-term, forward-looking view of where the family enterprise is going. The Rich family leadership has embraced the principle of inclusivity. Ted talks about how they have operationalized this belief in inclusivity and describes the various processes and structures that have been instrumental to bringing more family members into the journey and ensuring strong engagement with the rising generations. Do not miss this exclusive and highly educational conversation with a distinguished family principal and leader of one of the most storied and successful family enterprises in America.

What if the biggest transformation in hospitality isn't happening in the dining room, but in the kitchen you never see? In this episode, I'm joined by James Pool, Chief Technology and Operations Officer at Middleby, a company quietly powering more than a hundred brands across commercial foodservice and food processing. With more than three decades spent accelerating how food is cooked, prepared, and delivered at scale, James offers a rare look inside the technology, automation, and connected platforms reshaping how some of the world's most recognizable restaurant and retail brands operate. We explore what the connected, IoT-enabled kitchen actually looks like in practice, and why James prefers to think of it as digital automation for the entire restaurant. From front-of-house energy optimization to automated food safety reporting and real-time equipment intelligence in the back, the conversation reveals how data is being used to reduce waste, improve uptime, simplify training, and ultimately increase profitability at the store level. This isn't about adding more screens or more complexity, it's about removing friction from every step of the operation. James also shares how Middleby is bringing together a vast portfolio of technologies, from rapid-cook ovens and ventless kitchens to robotics and AI-driven service insights, into a single harmonized experience. That integration is opening the door to new formats such as ghost kitchens and non-traditional locations, where food can be prepared almost anywhere without the constraints that once defined a commercial kitchen. Along the way, we discuss how brands like Yum! Brands, Dunkin', Domino's, and Kroger are balancing speed, consistency, cost control, and customer experience in an environment where every investment must prove its return. The episode also takes us inside Middleby's Innovation Kitchens around the world, where operators can experiment with layouts, workflows, and equipment in real conditions before committing capital in the field. It's a powerful reminder that the future of hospitality is being prototyped long before it reaches the high street. So as automation, AI, and real-time analytics move from the factory floor into the heart of the restaurant, is the smart kitchen becoming the most important competitive advantage in foodservice, and are brands ready to rethink how their entire operation is designed around it?

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, OntarioNewfoundland and Labrador issued work permits between 2015 and 2024 for Food service supervisors under the former 4 digit NOC code 6311, currently referred to as NOC 62020.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

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, OntarioNewfoundland and Labrador 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

This week we are LIVE with Mike Levinson, Founder of FS Octopus. Mike brings 25+ years in foodservice/alternative channels and retail, with deep expertise in CPG distribution — aka how products actually move, not just how they look on a pitch deck.He's worked with startups and big brands, so he understands both the hustle and the scale. His FS Octopus approach breaks foodservice/alt. channel sales down to what really drives results: distribution, marketing, buyer relationships, and sharp brand positioning.FS stands for Food Service and it's always an underlooked channel for CPG Brands - but not anymore! IF you want to learn about the Food Service side of CPG - TUNE IN!https://fsoctopus.com/

Production is steady. Prices dipped. But nearly 5 million birds are gone – and migration season is just getting started.BEEF: Harvest rose to 541K head, but we're still running well behind last year. Middle meats are inching higher, especially strips, while chucks soften and grinds slip again (for now). Production isn't growing. Plan accordingly.POULTRY: Production is up 2% year over year, but the early-year price run just stalled. Wings, breasts, and tenders dipped slightly. Meanwhile, avian flu hit hard again, and spring migration could make things interesting.GRAINS: Soy oil is moving higher for a second straight week, surprising given the supply. Corn slipped back, wheat flat. Right now, soy has the spotlight.PORK: Bellies climbed again to $138 and still look headed higher. The rest of the complex is steady and balanced. Nothing dramatic… yet.DAIRY: Dairy has direction. Block jumped, butter keeps recovering, barrel ticking up. Momentum is building.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Beef is tight. Bellies are climbing. Birds are under watch. The seasonal shift may bring more than warmer weather.BEEF: Production is down 10% YTD, with last week at just 516K head. The smallest herd in 75 years keeps supply tight as spring demand builds. Strips and ribeyes look ready to lead a March run – and thin meats may feel it first.POULTRY: Production is up 2%, but hatch rates under 79% raise questions. Wings dip while breasts hold steady. Thirteen new avian flu cases hit 550K birds – just as migration ramps up.GRAINS: Soy keeps climbing on export deals and biofuel demand. Corn and wheat stay stuck. Three weeks into the rally, and now we see if it has legs.PORK: Bellies jumped to $146, nearing $150 faster than expected. Bacon will follow, and elevated pricing could stick into summer. The rest of pork remains a value, but for how long?DAIRY: Barrel up 5. Block up 6. Butter up 7. Dairy is clearly moving higher, and it doesn't look finished yet.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

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/. 

Australia's foodservice sector is back in growth mode – but not in the way it used to be. The recovery is uneven, consumers are value‑driven, and the competitive terrain is reshaping as quick-service restaurant giants pull ahead. Michael Harvey and Jen Corkran join teams to discuss his recent report.   Disclaimer: Please refer to our global RaboResearch disclaimer at https://www.rabobank.com/knowledge/disclaimer/011417027/disclaimer for information about the scope and limitations of the material published on the podcast. 

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

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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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

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.

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.

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

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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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

 "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  

AOL hangs up the dial-up internet service (and sound) that defined an era - https://www.usatoday.com/story/tech/news/2025/09/30/aol-dial-up-internet-service-ending/86419561007/New research: humans peak between 55 and 60, not 20s - https://www.linkedin.com/posts/gilles-gignac-0b4a0611a_humans-peak-in-midlife-a-combined-cognitive-activity-7377134932768247808-LXSoAmerica's Most Dog-Friendly City Has Had Enough - https://www.msn.com/en-us/news/us/america-s-most-dog-friendly-city-has-had-enough/ar-AA1NEJPfFrom October 3–5, The Animal Foundation is joining shelters across the country for Mars Global Adoption Weekend. Every animal in our care will have their adoption fee waived, thanks to the generous support of Mars, Adopt A Pet Shelter Plus, and PEDIGREE Foundation - https://animalfoundation.com/event/mars-global-adoption-weekend/Cargill Unveils New “State of Steak” Report, Revealing What Diners Really Want from Steak in Foodservice - https://www.businesswire.com/news/home/20250929859289/en/Cargill-Unveils-New-State-of-Steak-Report-Revealing-What-Diners-Really-Want-from-Steak-in-FoodserviceIn Motion Design Recalls Evermore Surprise Eggs Due to Risk of Serious Injury; Violates Federal Lead Content Ban - https://www.cpsc.gov/Recalls/2026/In-Motion-Design-Recalls-Evermore-Surprise-Eggs-Due-to-Risk-of-Serious-Injury-Violates-Federal-Lead-Content-BanMarilyn Manson once punched Andy Dick in the throat, according to actor Seth Green, who recapped the incident during a recent podcast appearance - https://loudwire.com/seth-green-marilyn-manson-story/FailsRobbery suspect caught when he walked behind TV crew doing a news segment about him - https://thetab.com/2025/09/30/robbery-suspect-caught-when-he-walked-behind-tv-crew-doing-a-news-segment-about-himA Springfield teenager is facing a felony charge after police say he caused significant damage to multiple vehicles in a Missouri State University freshman parking lot in late August -Teen's claim he was nabbed, shot by 'Hispanic' men sparked outrage. It was a hoax - https://www.yahoo.com/news/articles/teens-claim-nabbed-shot-hispanic-020851569.htmlC8 Corvette Driver Arrested for 107-MPH Sprint, Police Say, Claimed He Was Late for a Haircut - https://www.roadandtrack.com/news/a68113641/c8-corvette-driver-arrested-107-mph-haircut-super-speeder/Police Say Driver Without License Went 124 mph at 3 a.m. Because He Needed To Use the Bathroom - https://www.msn.com/en-us/news/crime/police-say-driver-without-license-went-124-mph-at-3-am-because-he-needed-to-use-the-bathroom/ar-AA1NGFsyMississippi man shows up drunk to bail out pal arrested for DUI, gets his own DUI month later then dies in jail cell - https://www.msn.com/en-us/crime/general/mississippi-man-shows-up-drunk-to-bail-out-pal-arrested-for-dui-gets-his-own-dui-month-later-then-dies-in-jail-cell/ar-AA1NtNG4A husband and wife were both arrested for driving under the influence (DUI) in separate incidents on the same night, within just two hours of each other, Portsmouth police reported - https://undercoverist.org/kaila-mcgreal-matthew-wheeler-arrested-for-dui-same-night/Follow The Rizzuto Show @rizzshow on all your favorite social media, including YouTube, Facebook, Twitter, Instagram, TikTok, and more. Connect with The Rizzuto Show online at 1057thepoint.com/rizzSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.