Food Service Radio Podcast: Recent Episodes
Food Service Radio
Foodservice Radio features industry news, business features, cutting edge innovation and culinary tips. The Foodservice Radio podcast is a compilation of the most popular on-air features each week.
The weekly Newscast from Foodservice Radio, highlighting some of the top stories in the industry.
In this podcast, we hear from Ryan Palmer of Monroe Moxness Berg Law Firm about some new innovative ways to fund a restaurant.
In this podcast, Jim Knight tells us about why a strong culture is great for your business.
In this podcast, we sit down with the food and beverage reporter for Crain's Chicago Business, Peter Frost. Peter tells us about how diner's wants and needs are changing along with how to cater to this new type of customer.
In this Foodservice Radio podcast, we talk to Liz Garner, the Vice President of the Merchant Advisory Group about the importance of mobile commerce in the restaurant.
In this Foodservice Radio podcast we hear from former Top Chef contestant, Betty Fraser, owner of Grub restaurant in LA. Betty Talks to us about her experience with UberEats and how it as affected her business.
In this interview, we hear from Prahar Shah from the young company DoorDash. Prahar tells us how the company is revolutionizing the food delivery game. This interview is brought to you in part by our sponsor, Pure Restaurant Solutions.
In this podcast we are joined by Michael Viola, founder and owner of Pure Restaurant Solutions. Michael tells us about the benefits of external accounting and how it can make your operation grow.
In this podcast, Chef Johnny Carino from King and Prince Seafood gives us some insight on seafood in your restaurant.
In this interview we talk with Jaime Guerrero from Chicago. Jamie is opening up The Urban Farm and Eatery in 2016, where he will be taking urban farming to the next level.
In this podcast, we hear from Kevin Erickson from Loyola University in Chicago and learn about Urban Farming.
In this interview, Christian Hardigree gives some insight on new ways to improve sustainability in your operation.
In this interview, Douglas Katz and Sheila Bowman tell us about how taking care of our enviornment can help your operation be more sustainable and more successful.
Technology advances are making it easier for thieves to get their hands on your personal information. Listen as Stephen Orfei tells us about the dangers, and what his team is doing to help the situation.
In this Foodservice Radio Podcast, we sit down with Karen Hanner from Feeding America. She tells us about how Feeding America is recycling usable food and feeding people in need across our nation.
In this interview, Janet Helm and Carolyn O'Neil talk about healthy eating in the restaurant. They tell us how to keep customers informed as well as keep your menu healthy and delicious.
TJ Schier explains the importance of hiring quality employees and how it can affect your opertation.
In this podcast, Joshua Swanson explains how to market to millennials and how they will help you, all through social media.
In this podcast we hear how Kathy Stinson and Lexie Justice from Cheatin' Wheat cater to gluten free diets.
In this podcast, Julie Casey tells us how you should be cattering to kids and the changes that need to be made for a better family dinning expirience.
Listen as we talk with Liz von Hasslen from 3D Systems. In this podcast, Liz tells us the ins and outs of 3D food printing as well as how you can apply them to your business.
In this Foodservice Radio podcast, Chef John Csukor gives us some tips on how to keep your food truly authentic in flavor, ingredients and preparation.
In this podcast, we learn about the importance of food photography from one of the best in the business, Jeff Kauck. Jeff explains the different affects professional food photography can have on your business and why it’s necessary.
In this Foodservice Radio podcast, Dan Hanroid tells us how he keeps his customers informed of what they are eating and encourages healthy eating choices.
An interview about millennials affect on the food service industry with Michael Mancini from Nielsen Social.
In this Podcast from Foodservice Radio, we learn how beneficial local sourcing is for your, your restaurant and your customers.
In this podcast, the CEO of Rockit Ranch Productions, Billy Dec, gives insight to what customers want out of you in the evolvint restaurant scene.
In this interview, Jonathan Heath and Megan Nivens dive into new kinds of technology to keep you ontop of your game.
Pen Pals is a foodservice operator panel that gives foodservice decision-makers access to test products and new concepts by conducting surveys to help tailor those products to the marketplace.
Operator's who participate are awarded with cash and premium items. Listen now to hear how you can get involved.
The holidays are fast approaching and in this interview with catering expert Jon Wool - president and owner of JHW Hospitality - we look at what you need to do to have a successful, profitable holiday, without creating operational headaches.
In this Foodservice Radio Podcast, we pick up a recent story from Independent Restaurateur Magazine. "Making The Grade - Health Inspections are a Quiz You Cannot Afford to Bomb," covers the four key areas around pest control and health department inspections; deliveries, dry goods storage, the kitchen and documentation. We also include two recent culinary feature from Foodservice Radio contributor and Chef Next Door, Brian Averna.
For the full story in Independent Restaurateur Magazine, visit, http://theindependentrestaurateur.com/health-inspections-are-a-quiz-you-cant-afford-to-bomb/
The podcast is brought to you by Clear Springs Ruby Red Trout. For product information visit, http://www.clearsprings.com/products/new/detail/?p=82&c=19.
Many restaurants claim to be green in one way or another. But what really defines a green restaurant? In this Foodservice Radio podcast, we talk with Michael Oshman, CEO and Founder of the Green Restaurant Association about how food service operations can be “certified green.”
For more food service stories, visit our website at www.foodserviceradio.net
For more information on the Green Restaurant Association visit www.dinegreen.com
In today’s Foodservice Radio podcast, we talk with Nicholas Lander, restaurant critic of the Financial Times and author of the new book, “The Art of the Restaurateur.” In his book, Mr. Lander profiles 20 of the most successful restaurateurs in the world to provide us a glimpse into the people shaping the restaurant world today. Listen now as he shares stories and insights from the book.
Your restaurant is success and you have opened a couple of additional units. Now you think you want to franchise your concept and become America’s next great brand. What should you do? Listen now as John Gordon, franchise attorney with Monroe, Moxness, Berg, takes us through the pros and cons of franchising from the franchisors perspective and the steps you need to take to get started.
What does it take to become one of the greenest restaurants in America? In this Foodservice Radio podcast host Tom Andrews talks with Bob Uffer, General Manager of Evelyn Hill, Inc., the winner of the National Restaurant Association Operation Innovation Award about their incredible success in sustainability.
Evelyn Hill operates of restaurants at the Statue of Liberty and Ellis Island. Last year they managed to recycle 94% of all its waste, cut water consumption by 44% and eliminate 162 million calories from their menu. Learn how they did it and steps you can take to become more your operation more sustainable.
Restaurant food and labor costs are almost certain to rise in 2013. What can you do to continue to run a profitable operation in light of another round of cost increases? Listen now is John Gordon of the Pacific Management Consulting Group discusses both the anticipated causes of the rising costs and what you as an operator can do to offset them.
In today's podcast, Sandy Korem - The Catering Coach - "introduces how you can establish a new revenue stream with take home catering.
In today’s foodservice radio podcast, we recap a story from Independent Restaurateur Magazine about two restaurants that are currently thriving in difficult economic and competitive environments. A look into these two operations helps us understand why some restaurants succeed while those around them fail.
Today’s guest on the Foodservice Radio podcast is John Fischer, Associate Professor of Hospitality Service Management at the Culinary Institute of America and author of the book “At Your Service – A Hands-On Guide to the Professional Dining Room.”
Listen as John talks about the changing expectations of service, the tools a server needs to provide exemplary service, and why it is often difficult to get the front-of-house and back-of-house to work together.
This podcast is brought to you by Mrs. Friday's Krabbycakes, the original Krabbycake with the taste consumers love. For more information on the product and their current promotion, visit http://kpseafood.com/krabbycakes.php
September is National Food Safety Month and the theme this year is "Be Safe, Don't Cross-Contaminate." Listen now as host Tom Andrews talks with Willaim Weichelt, Director of ServSafe at the National Restaurant Association about National Food Safety Month and the materials available from the NRA.
It is said that customers eat with their eyes first and the food pictures you show on your menu can influence what is ordered. In this Foodservice Radio podcast, we speak with Tom Davenport of RD Images and learn what makes a good food photo and how you can use photography to upgrade your menu.
No one ever plans to get sued, yet it happens every day. Restaurants are at higher risk than many businesses due to the number of employees and the exposure to the general public.
In this Foodservice Radio podcast, we talk with Chris Turner of the Law Offices of Scott L. Soelberg about how to avoid lawsuits and how to structure your assets to protect them in case you are ever sued.
For a copy of Chris Turner's no obligation Asset Protection Blueprint, visit our website at www.foodserviceradio.net.
Immigration and I-9 compliance is an important part of the hiring process and if not followed properly can lead to financial and even criminal penalties. In this Foodservice Radio Podcast, we talk with Daniel Ramirez of Monty & Ramirez for look at I-9 compliance investigations and what you need to do now to protect you and your business.
Online ordering is going from a competitive advantage to an expected service for many restaurants. In this Cutting Edge interview, Jordan Von Cluck of Lou Malnati’s restaurants tells us how they set-up their integrated online ordering system and offers tips for other operators looking at this option.
Food service is above all, a "service" business. So, how do you identlify, recruit, and retain quality, service-oriented employees? That is the topic host Tom Andrews explores with guest Patrick Yearout of Ivar's Restaurants in the Foodservice Radio podcast.
According to a recent Gallup survey, one in three employees are not engaged. Instead of coming in to work for what they can give, they just come in to work for what they can get. This disengagement impacts the profit & loss in tangible ways.
In an exclusive Foodservice Radio, we talk with Diane Herbel, Director of Field Training and Development for Perkins and Marie Callender's. She shares with us the three key elements of keeping employees coming to work with a bounce in their step and a smile in their heart.
This podcast is brought to you by Vandal Proof Soap Dispensers. 100% Vandal Proof. Guaranteed! Visit www.vandalproof.org to learn how you can keep your facility safe and clean. Visit www.bopsupply.com to purchase a dispenser today!
Carolyn Richmond of Fox Rochschild, LLP speaks about the employment law areas where operators are most vulnerable and makes a number of suggestions to decrease these risks such as:
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Knowing the definition of exempt employees and who qualifies
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Keeping the originals of your time clock and tip pool records (for up to 6 years)
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Providing the tip credit policy in writing if you are taking tip credit
Upcoming changes in both estate and capital gains taxes make 2012 tax planning critical. In a Business of Foodservice interview, Brad Saltz, Director of Restaurant Services at SS&G in Cincinnati, walks us through upcoming tax law changes and tells us of the “once-in-a-generation” opportunity that exists for the rest of 2012.
Understanding the process of how customers make their dining decisions can help you focus your marketing and communication efforts in ways that will grow your business.
In this Foodservice Radio podcast we talk with Carin Oliver, Chief Innovation Officer with Angelsmith. Carin takes us through a recent study that analyzes the way dining decision-making process and discusses how you can use this information to attract more customers to your operation.
For more food service news visit www.foodserviceradio.net
For excerpts of the study, visit the Angelsmith website at www.angelsmith.net.
Child nutrition is one of the top food service trends, which means school food service is under significant pressure to serve healthier, mindful meals, while maintaining student participation.
In this Foodservice Radio podcast, we talk with Brian Finn of Sodexo about their award-winning Future Chefs program that got students involved in the menu development process. The program not only created better menu options, but also increased participation and take rates of the healthier items.
Most restaurants use social media as a tool engage customers. However, operators are learning that it can also be an effective tool for communicating and managing employees.
Janet Hoffman of Hoffman & Associations takes us through how saavy operators are using social media for recruitment, scheduling, and training in this Foodservice Radio pocast.
In this Foodservice Radio podcast, Ross "Big Burrito" Resnick, founder of Roaming Hunger, the food truck tracking website, shares his insights on the street food movement and operating a food truck . Host Tom Andrews and Ross discuss:
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The biggest question you need to answer before buying a food truck
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The importance of the kitchen design in a truck
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The link to social media and how many operators miss important opportunities
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Why catering is the critical element of success
For more food service stories, visit www.foodserviceradio.net
Visit Ross' website at www.roaminghunger.com
The purpose of Social Media is to put butts into your seats, but that takes strategy and execution of a social media plan. In this episode, we talk with Melany Mullens of Polished Pig Media about how to develop and execute an effective - and ultimately profitable - social media program for your operation.
For more stories visit www.foodserviceradio.net
Visit the Polished Pig Media website at www.polishedpigmedia.com
Anywhere from 50-90% of new products and concepts fail, so your chances of failure are generally greater than your chances for success. But, you can greatly increase the odds in your favor by following some basic fundamentals. In this Foodservice Radio podcast, we talk with Martha Guidry, “The Concept Queen” and explore the key considerations around concept development and positioning – so that your next idea doesn’t become a statistic.
For the written story, visit www.foodserviceradio.net
Visit Martha’s website at www.theriteconcept.com
Farm-to-table and locally grown are among the most talked about trends in food service. For Uncommon Ground, a Chicago restaurant, farm to table means bringing produce down the steps from the Rooftop Garden.
In this Foodservice Radio podcast, we talk with Dave Snyder about how rooftop gardening has made this eatery a hit and helped them fulfill their mission of promoting sustainability.
In this Foodservice Radio Podcast, Jon Wool of Finesse Cuisine, shows us the short path from contact to contract, when making catering sales. Listen as Jon shows how you how to profitably grow your catering business.
For more information on this story, visit http://www.foodserviceradio.net/CateringIncreases.html
For more information on Finesse Cuisine visit www.finessecuisine.com
Getting financing for restaurant growth has always been challenging. In this Foodservice Radio podcast, host Tom Andrews talks with John Hamburger of the Franchise Times Corporation about the three traditional methods of restaurant financing, some alternative ways operators are funding growth, and how to get your house in order before securing a loan.
Generation Y employees have a different concept of work from previous generations, which can be frustrating and challenging to traditional managers. But, they also bring some unique talents to the industry. In this Foodservice Radio Podcast with Oren Hertz, instructor at Johnson & Wales University, we examine the best ways to motivate and train Gen Y employees and keep your operation running smoothly.
If you accept credit cards, then you are vulnerable to credit card skimming. In this Foodservice Radio Podcast, we talk with Libby Libhart of Loss Busters about how you can protect your guests and yourself from credit card number theft.
A Health Department inspection can strike fear in even the most buttoned up operators. In this Business of Foodservice interview, we talk with Bruce Kress, a 30 year veteran health inspector with the City of Milwaukee, WI. Bruce is also a partner in Dining Grades, a program that allows restaurants to review what patrons are saying about the cleanliness and conditions in their restaurant.
It is estimated that 21 million Americans have physical problems with gluten. In this Foodservice Radio podcast, we speak with Beckee Moreland of the National Foundation for Celiac Awareness about the front-of-house and back-of-house training needed to create and serve gluten-free items.
Social media is a great tool, but who has the time to do it? In this Foodservice Radio podcast, Stacey Acevero, Social Media Manager at Vocus, walks us through how to create an active social media presence in just 15 minutes a day. We also look at the benefits and requirements of different social platforms including Pintrest, Facebook and Twitter.
Food service operations are 5-10 times more energy intensive per square foot than other commercial businesses. Commercial kitchens are basically small factories with big energy needs.
In this Foodservice Radio feature, Richard Young, Senior Engineer and Director of Education at the Food Service Technology Center in California, shows ways you can literally save thousands of dollars a year on your energy bills.
There are three quick, easy ways to help tell if a bill is counterfeit - color shifting ink, the watermark, and the security strip.
In this Foodservice Radio interview with Libby Libhart of Loss Busters, we learn how much counterfeit currency is in circulation, steps you need to take to protect your business, which electronic method work best, and what to do if you get a suspicious bill.
This year 65 million foreign tourists will visit in the United State and that number could be as high as 100 million in the next five years. Are you getting a share of this growing dining market?
In this Foodservice Radio podcast, host Tom Andrews talks with Chris Perkins, VP of Marketing for Brand USA about how to tap into the international tourist market and what you need to do to be tourist-ready.
Bullying in the workplace is a growing problem. In this Foodservice Radio podcast host Tom Andrews speaks with Wendy Harkness, Vice President of Human Resources with Advantage Waypoint in Tampa.
Listen now and learn how to recognize bullying, the effects a bully can have on a business, and how to proactively get ahead of the coming legislation.
With the economy showing signs of life, operators are beginning to look at investing back into their businesses and equipment is a key area.
In this Foodservice Radio podcast, we talk with Robert Wolfe of Kavanaugh Restaurant Supply about the benefits and drawbacks of cash, leasing, or financing your next equipment purchase.
When it comes to sustainable seafood, there is a naughty and a nice list. In this Foodservice Radio podcast, host Tom Andrews talks with Brooke Havlik of the Shedd Aquarium about which seafoods to serve, which to avoid, and why you shouldn't have this 235 year old fish on your menu.
"Corporate food service operators are facing a slow motion crisis. Technology is enabling companies to reduce headcount in their offices, factories, and other workplaces," says Tom McDermott, President of the Clarion Group.
In this Special Report interview, Tom lays out the challenges facing corporate food service operators, how they are fighting back, and what he sees on the horizon.
Jon Wool of Finesse Cuisine in Chicago has built his catering business around service - which has landed him a number of high-profile catering jobs with both politicians and celebrities.
In this Business of Foodservice feature, Jon share his secrets on recruiting, interviewing and retaining exceptional employees.
Food costs are one of the biggest variables in food service and can mean the difference between success and failure. In this Foodservice Radio interview with Richard Marken of Rocket Science Hospitality, we take a look at tips that will help you reduce your food cost.
Dans Le Noir recently opened in New York with a very unique concept - dining in complete darkness. In this interview with restaurant general manager Marco Valente, we learn about the culinary, social, and educational aspects of dining in the dark.
Marco gives us insight into how this concept works, the guest reactions, and how successful patrons are in identifying their meals.
In this Foodservice Radio podcast, we look at guests with special nutritional needs. Are they a liability or an opporunity? Well, they can be both; an opportunity if you are prepared and a liability if you aren't. Listen now as host Tom Andrews talks with Tracy Stuckrath of Thrive Meetings and Events and learn what you need to know about this increasingly important aspect of our business.
Successful operators are looking at more than just food costs when it comes to pricing the menu. In this episode, we talk with Leslie Kerr, president and founder of Intellaprice about the additional factors you need to consider to "right price" your menu and why price increases are not always a bad thing.
What does it mean to be a restaurant brand, why is it critical to success, and how can you create a brand around your restaurant, regardless of the size of your operation? In this Foodservice Radio podcast, host Tom Andrews talks with Warren Ellish, Senior Lecturer at Cornell University and CEO of Ellish Marketing Group about how you can turn your restaurant into a world class brand.
A number of restaurants have successfully worked with their landlords to lower their rent in these difficult economic times. In this Foodservice Radio, we talk with Lou Boemia, Vice President of Lease Resolutions about why a landlord might reduce your rent and how to best approach them.
Learn what research to do in advance, why it is important to understand the business needs of the landlord, and how to create a win-win situation.
In this episode, we go inside the mind of a foodie. Sharon Olson, Executive Director of the Culinary Visions Panle shares results of a recent study on foodies with Foodservice Radio host Tom Andrews. Learn what defines someone as a foodie, how they differ from mainstream consumers and what you need to do to get them to visit your operation.