The Pizzeria & Enzo Show: Recent Episodes
THom
Your hosts, talk with restaurateurs and interesting food and beverage industry professionals while enjoying a pizza. And maybe a beer.
This episode is especially engaging and filled with stories. Danny has a great style and was super enjoyable to talk with.
I lost my editing skills in the episode. The first 5:32 is our candid conversation and prophetical statements of the time it would take to publish. You will know when we start.
It will be 100% worth the wait.
Cheers from Charleston! TH
Do you know that the swirl on the end of a Dairy Queen ice cream cone has a name? Anne Obarski knows the real name. Enjoy learning about how grocery, restaurant and other retail shops are learning how to lead in merchandising. Please meet Anne Obarski. Cheers from Charleston!
Curious how a Dr. of Veterinary Medicine can parlay a 50 year career to help farmers feed future generations? Gary Ailes has the answer and it is called The Muncher!
Kevin caught the F&B bug early in life in the dish pit like so many others. His pizza path has let him back to those early roots with Donatos as their President. Let's Go! TH
By her own words Kristin has followed a serpentine path to founding her company, Anzensage. From grapes to gorillas and supply chain to hijacked tractors, we talk about her specialty: Cybersecurity and Security Resilience for the Food Industry.
Cheers!
THom
Wonder to what a creative outlet could lead? Thierry Oliva launched a blog and found out. Enjoy a different side of the food biz with a new Tribe! Cheers!
Catching the bug early for an avocation is rare. David Cantor had his nets out early and was able to ride a wave toward propagating and saving heirloom and heritage breed of plants.
How about a chance meeting with a grandfather, who introduces you to your father, who launches you on an adventurous life filled with water? Well, that storyline has already been taken by Travis Rosbach! Be sure to have your Hydro Flask filled for this episode.
What's shaking in #startuplife? Jason Vego is! Basketball tactics and skills obviously helped Jason learn to pivot when his first couple of start-ups cracked up. Now he is in the jet stream of start up life!
How in the world did growing up on a potato farm lead to a passion for bourbon, a love for pro-wrestling and marketing major brands with an experiential POV? For Chris Panebianco the answer is wrapped in a strong work ethic and attention to detail. And salt potatoes.
Foraging, the way that Dr. Mark "Merriwether" Vorderbruggen puts it, is a terrific exercise regime for both body, mind and soul. Before you begin tasting any flora or fauna, please carefully check your Trail Guide. Or even better, go on the hunt with Merriwether!
What hybrid does one get when crossing a lifelong lover of questions, field hockey and a New Zealand farming family with a Ph.D. in Plant Biotechnology? If you guessed Dr. Anna Campbell then you are correct! She can handle the jandle.
Landon Hill understood the assignment. Local Catch App. Bravo Zulu, Landon.
Welcome back Doug the Food Guy.
Cheers! TH
Seems like all beverage paths lead back to the water for Scott Miller. He said yes to Yesly. He said yes to writing a new book "The Summit Mindset" with George C. Moore. And proves yet again that being a good example is always a good idea. Thanks for bringing us chuggable water, Scott!
Want to strategize and follow a creative path in the spirits world? Be like Jack Peterson and start in the mail room! When you are finished with your work go find a colleague that needs help with a project. You might wind up on a Harley or fly with Aviation Gin. Cool Operator score: 10/10!
From opera singer to full time mom and from Auto-Immune food protocol to food photographer Wendi has followed a beautiful trail chasing and actually catching her childhood dreams. That has a beautiful note to it.
Ever wonder what it would be like to throw your whole heart into a passion? KC sure knows and is on her way through another exciting chapter of her life and times. PS. She owes us oatmeal raisin cookies. Just sayin...
It all started with a Man Crate! Murray Healy started in the dish-pit and worked his way to 4 stars. Follow his path through passion to functional art, find him at a fair and get your knives back into the kitchen.
Business in your DNA? Want to build a business around your Family strengths and values? Angel King and her husband are shining stars of this American Dream. Especially since Blue Jacket Dairy Dairy was founded at the highest point of Ohio which makes it easier for all to see!
The Food Business: Where else would a microbiologist end up?
Ron Shigeta didn't start out in the food business, but he got here as soon as he could
and is bringing amazing insight and a bit of tech with him. We are glad you got here, Ron!
Got a wild idea? Chris Jones does too! How about buying a factory in South Georgia to serve restaurants looking for specialty further cooked items? Chris and his partner have already got the jump! Let's Go!!!
Cars, chemicals, furniture, food biz, boats, movies...this cat does it all. Finally get to introduce Todd Morris to Doug and the conversation took off just as predicted. Especially when all are members of the Multi-Passionate Tribe.
Who would have thought hummus could be an answer to world hunger? Mo Osman believes that hummus has proved its worth by feeding centuries of people. Building Whoomus on the foundation of a multi-generational recipe for hummus like his ancestors ate and its potential to be an integral part of the food chain, regardless of refrigeration. Well done, Mo.
If there has ever been a person who lives the name of her company, it is Kasey Anton! A spark is a critical element of creation, and she brings an M-80 to the party. Be sure to check out her new book "Profit First for Restaurants" now on pre-order and shipping this summer.
How does jumping into a culinary career in France at 17 feel? Ask Deagon Williams! An Executive Chef at a very young age, in charge of a brigade of cooks in a kitchen here in the United States and ultimately after a proper career in the kitchen has again jumped into the Restaurant Consulting world. And she has a thing for underwater BB stacking and Nuclear Physics.
Nothing like a good long walkabout in Southeast Asia to clear one's mind and to re-center. Erica Rankin did just that and came back with a newly discovered yet untapped passion for business building. We are glad it is in the "Food" business. Please allow me to introduce you to Erica Rankin, Founder of BroDough.
Starting with Pop-Ups at the Farmers Market, opening a Scoop Shop and then racing to 9 Stores quick, fast and in a hurry, Jimmy & Megan Feeman founded No Baked Cookie Dough to satisfy their business dreams and serve their community of no baked cookie dough fans! PS. Order the Brownie Batter...
Michele is all about the Foodservice life. Now part of a fantastic group, Your Pie, which was founded in Athens, Ga
Michele brings charm and laughter to the conversation, which is obviously built from both hard work and loving what she does.
Cheers to Michele! TH
Albert has followed a most interesting path which led to making a difference in the Plant-Based dairy and egg space. Talk about good timing!
(3) Chef Grace's Place | Facebook Chef Grace joins us after almost a year of jaunting around the Berlin. She introduces us to one of her favorite dishes: Curry Wurst. "Its not just curry. It's the Wurst"!
Chandler was one of the first people that jumped on the strategy that builds a marketing and restaurant business in sync.
Robert has a lifelong DNA following fascination with food which has turned into a quest to learn more and eat better.
And snagged that as his flagship website.
www.learnmoreeatbetter.com
Please meet Robert!
Chef Dr. Mike is a trailblazer in the field of culinary medicine.
By combining his culinary talents with cutting-edge medical expertise and evidence-based insights he forges an approach to healthy living beyond mere nutrition or fad diets.
When he’s not in the operating room, teaching Culinary Medicine, or in the kitchen,
Chef Dr. Mike spends his free time wandering the beautiful Montana mountains with his lovely wife Jennifer and their pair of pound pups.
Chef Dennis began early in life, working his way up and out, creating a culinary program so he could teach, and then starting to blog. The rest is a well-planned out dish. Let's Go! TH
From working at 12 to bringing an international brand to America, Glenn Gardone is the leader of the RED Chocolate Team.
Sweet!
RED chocolate: No Sugar Added Chocolate with Fewer Calories (red-chocolate.com)
Joe is an absolute peach. His story from film to plastic wrap is quite a journey, which has obviously resulted in bringing him and has family much joy. TH
An early start and a late finish for the crew today. David Burns joins us from Bali, 13 hours in the future! (Yes, I forgot to ask him for the lottery numbers.) An industry hawspiper who earned his way from the fire kitchens in London to a 6-month visa in Australia that is going on 30 years. This episode is quite tactical and contextual to those that want to start a new brand with their "soon to be famous" products!
David Page brings quite a background in F&B to the conversation, with interludes into Check-Point Charlie, Microwaves and haggis!
Setting up your BBQ & Media Empire? Shawn Walchef has already done it and offers up a few burnt ends to those that aspire to do so too. As Founder of CaliBBQ, Shawn has brought original long smoked BBQ to the Southern California, in San Diego.
Amy Fox is all-in on her Food and Mood mindset. In addition to being a Professional Nutritionist, she is quite the Moxologist!
We are joined by Liz Roesel, founder of SEA Level Social built on a foundation of loving marketing and K12 Child Nutrition and those that prepare and serve yummy food to Students. When you next see Liz, be sure to ask her about baseball!
A much more casual episode with a few rabbit holes. Matt Flinchum whom you may know as the front man for Matt Dylan and The Honky Tonk Cowboys, talks about the music business, favorite song & drink and how much value there is to friends made on a journey. Thanks for listening. TH
Chef Travis T-Bone Talbot started in the dish-pit and is now serving restaurateurs as a consultant
bringing his broad range of experience and specialties into play.
Matthew has done it all! Travelled with Rock Stars and Chef to Rock Stars. Hawaii Food Tours
Matt Flinchum has been in supply chain for seafood industry for many years, most recently with fisheries in Alaska.
His experience leads us into a conversation about where all the fish and crabs are today.
Thank you for joining us!
Cheers!
TH
You may know Jason from the Forged in Fire show on The History Channel or maybe you have forged an item at an event with him...either way you know him to be a easy going firebrand in the Blacksmith Forging Ecosystem. Thanks for listening. Hope you enjoy getting to know Jason. Cheers from Charleston! THom Exec Producer
A quick chat with Doug before he and his sporty swimming trunks head to the cement pond.
Enrique Vector Global Logistics
This was supposed to be a 6-minute cook time episode, but Enrique kept bringing such great thoughts that we just couldn't leave out.
TH
Thom / Doug -
It was a pleasure talking with you today. It seems you guys are growing fast and successfully so congratulations!
Please let me know if there is anything I can do to help you and your company.
As mentioned, please take a look at :
a) Link to container being loaded by our amazing partners https://www.linkedin.com/posts/d-trans-llc-venice_much-gratitude-to-all-the-partners-that-made-activity-6945929939305070592-SizZ?utm_source=linkedin_share&utm_medium=member_desktop_web
b) Link to our Ukrainian coordination / support meetings – please invite anyone that might be interested even if they don’t necessarily manufacture or ship anything. Unfortunately, this conflict will go on for a longer time, people require a lot of support yet the news cycle seems to be passed the Ukraine war https://vectorgl.com/stand-with-ukraine/ (link to sing up for the meeting is : https://us06web.zoom.us/meeting/register/tZMvfu2uqTsuGNZtMwrBOhMgr3qhZr_Yrd1r
c) Link to some of our event : https://vectorgl.com/vector-global-giving/
d) Book suggestion (our culture is based on this book and it seems you are as interested in culture and people as we are at Vector) : https://www.amazon.com/Why-Work-Sucks-How-Fix/dp/1591842921
Best regards,
EA
Doug Greathouse
It was fun to catch up with Doug. Thankfully we agreed to record the conversation! We will have Doug back on soon to really dig in to the relationship of Marketing and Online Media Agencies in the digital supply chain to the physical supply chain.
WWW.SALESSITE.COM
ENTREPRENEUR JOURNEY PODCAST
https://podcasts.apple.com/us/podcast/entrepreneurjourney/id1559775221
Sign Maker: Etsy (name)
Amazing opportunity to hear one of the best.
Stephanie Stuckey, CEO, Chief Candy Officer, Chief Road Trip Officer and more, of the Stuckey's Corporation.
Another 6 Minute Side Dish from P&E. We will continue to bring cool people like this to the P&E World. Cheers from Charleston! THom
This segment with Doug the Food Guy takes a quick look at Supply Chain challenges and what restaurants and consumers are thinking.
In our series on Entrepreneurs in the Food Business, Doug the Food Guy introduces us to the Lee Brothers, Matt & Ted.
We talk Southern Foodways, pickled artichokes, the business of heirloom Boiled Peanuts and the upcoming Florence Food and Wine Festival hosted by the Lee Brothers.
Cheers from Charleston! THom
For the first of our Entrepreneur Sessions, Doug introduces us to Steve Whitmier, owner/rancher of Brasstown Beef in North Carolina. Enjoy! You can find Doug the Food Guy at the Florence Market (tell him we said Duh Huh, he will know what you mean) and on all social media. Find us on the Pizzeria & Enzo Show Channel on Youtube and just about all social media. Cheers from Charleston, THom
Next in a series catching up with Entrepreneurs in the food & beverage world. Jonathan Lipsi joins us today at the invitation by Doug the Food Guy. This episode is a tangled web of connections, business communication and coffee consumption.
Next time you are up near Asheville please stop by and have a cup of coffee! Fnd Pisgah Coffee on most social platforms.
And Doug the Food Guy joins the conversation and tells how a raving fan can change the outcome of a chance stop in.
Cheers from Charleston!
THom
Drinks and laughs, with a musical note. A pure P&E discussion. Recorded in an environment not meant for recording!
Doug the Food Guy reprises his role as a Host on the Pizzeria & Enzo Show.
Learn the back story behind the podcast and the origin stories of our name brands.
The Magic Word is "disambiguation" so be sure to scream when you hear it. So feel free to leave a voice mail message right here on the show of your recognition of the Magic Word! You may be featured on a special episode.
Thanks again for listening and Happy Holidays!
P&E
Shaun de Vries is the Founder and Director of Open Pantry Co.
And joined the Show from Melbourne Australia.
He is a well travelled Food & Beverage Professional that is almost as passionate about F&B as he is about Australian Rules Football.
Go Crows!
Interestingly, we talk about Beer and Food. Let's get some aussie flavors in the US other than Foster's!
Shaun is a thoughtful speaker and goes deep on several topics which will help and encourage anyone that is getting into, thinking of getting out of, or still deep in the Hospitality world.
Thanks again Shaun for the appearance.
*Cheers from Charleston!
THom*
Here is Shaun's contact info.
Phone: 0414 240 261
All the details in one place: https://linktr.ee/PrincipleOfHospitality
Open Pantry Co. Website: https://www.openpantryconsulting.com/
A great start to the Episode! We learned a few things about microphone placement and recording dynamics, and in our next podcasts we will record on multi-channel to be able to hear both Guest and Host. It was as fun as we thought it would be. Stand by for more!
George's Rib Shack will be at a competition near you soon.
If you live near Atlanta. Or Lake Altoona.
Maybe Lawrenceville or Kennesaw.
We will post links to George's Social so that you can be on site for the magic that is BBQ.
Today we ate BBQ from Swig & Swine, Mount Pleasant, South Carolina.
Cheers from Hilton Head!
THom
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We are humbled to have Doug The Food Guy back on the Show!
This time as the co-host Pizzeria.
Thanks again Doug for your support and introducing us to Steve Toniolo!
Christmas Cakes are on the menu! Plus cups of tea thoughts and what’s cooking in South Carolina with Doug the Food Guy!
We enjoy a new pastry from the Netherlands “stroopwafels” at a local coffee shop and talk about building a podcast.
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