Foodservice for Thought: Recent Episodes

Karey Clements & Justin Olivares

Foodservice for Thought is a podcast that shares the thoughts and insights from professionals in all areas of the foodservice industry to transparently unite and strengthen the business of serving food to the public, no matter where they are.Foodservice for Thought connects foodies, almost foodies and people who eat food with the industry that makes it, sells it, buys it, and serves it. Karey Clements and Justin Olivares will be talking to foodservice professionals like chefs, restaurant owners, nutritionists, dieticians, caterers, pastry chefs, kitchen designers, restaurant interior designers, farmers, food manufacturers, restaurant equipment manufacturers and pretty much anyone who might have anything to do with the food you eat when you aren't at home.So if you love food, if you are curious about all aspects of the foodservice & hospitality industry and want to be sure there are always great places to enjoy food this is your kind of podcast. And the regular favor all podcasts ask...please subscribe, rate and review. Pretty please with all your favorite foods on top.

Part Two of our convo with Rebecca Kilbreath of the Zoomba Group on how restaurants show up in the design space. From interior design to lighting and noise levels, Rebecca drops all sorts of knowledge.

Zoomba Group:
https://zoombagroup.com/

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Things we mentioned during the podcast.

Chicken N Pickle https://chickennpickle.com/

Flexible Lighting / Zoned lighting

Storytelling

Jaguar Bolera https://www.jaguarbolera.com/

Whiskey Cake https://www.whiskeycake.com/

Prosecco Ristorante - https://proseccochicago.com/

Next – Alinea Restaurant Group https://www.nextrestaurant.com/

Biophilic Design - https://en.wikipedia.org/wiki/Biophilic_design#:~:text=Biophilic%20design%20is%20a%20concept,and%20space%20and%20place%20conditions.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Oh boy, today is a good one! Today, Karey and Justin talk with Rebecca Kilbreath of the Zoomba Group on how restaurants show up in the design space. From interior design to lighting and noise levels, Rebecca drops all sorts of knowledge.

Zoomba Group:
https://zoombagroup.com/

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

This week and next, it's a two part episode where Karey and Justin chat with Joe Carbonara of Zoomba Group and Dan Hartlein of Antunes. The topic? AI and Automation in foodservice.

Zoomba Group:
https://zoombagroup.com/

Antunes
https://antunes.com/

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

This week and next, it's a two part episode where Karey and Justin chat with Joe Carbonara of Zoomba Group and Dan Hartlein of Antunes. The topic? AI and Automatic in foodservice.

Zoomba Group:
https://zoombagroup.com/

Antunes
https://antunes.com/

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Hello, hello! Season six kicks off with Karey and Justin talking the following:

Tipping:
Yay or nay - when is ok, when is too much?

Solo Dining:
Do you enjoy going out to eat by yourself?

Experiential Dining:
What are your thoughts on a dinner with a...show?

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this episode, Karey and Justin breakdown the upcoming 2023 FHW Kitchen Equipment Expo.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part two of this two part conversation, Karey and Justin chat with Jane Bullock, Chief Purpose Officer of Antunes. She discusses her role as CPO, volunteering, creating a culture of giving back and more.

Antunes.com

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part one of this two part conversation, Karey and Justin chat with Jane Bullock, Chief Purpose Officer of Antunes. She discusses her role as CPO, volunteering, creating a culture of giving back and more.

Antunes.com

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In today's episode, Karey and Justin are joined by Julia Emerson of TRC and Nora Luna of CenterPoint to discuss how foodservice operators can be mindful of, use and be rewarded for efficiently selecting and using kitchen equipment.

Nora Luna began her career at CenterPoint Energy in 2003 in Customer Service. In 2005 was promoted to Associate Service Consultant in Electric Distribution eventually being promoted to Staff Service Consultant. As a Service Consultant her roles included Electric Distribution and Street Lighting Design at various locations during her 17 years in Electric Operations. In 2022 she moved to CenterPoint Energy’s Energy Efficiency Department, managing multiple Energy Efficiency Programs, including Commercial High Efficiency Foodservice Equipment (CHEF), Commercial Standard, Residential Standard, and Hard-to-Reach Offer programs. One of her many passions is educating others on conserving the environment by using exiting energy resources more efficiently. She holds a bachelor’s in Business Management from LeTourneau University.

Julia Emerson works in TRC Companies' Advanced Energy division, specializing in administering energy efficiency programs. Julia currently manages the implementation of the CenterPoint Energy Commercial High Efficiency Foodservice (CHEF) program, and works with other TRC Company foodservice initiatives aimed at promoting energy-efficient practices and increasing market transformation. As a dedicated and passionate advocate for sustainable energy solutions, Julia is committed to educating others about the benefits of energy efficiency and promoting best practices within the industry. She works closely with clients and stakeholders to identify opportunities for savings, raise awareness about efficient kitchen practices, and recruit new program participants. She holds a Master of Business Administration from the University of Tulsa in Oklahoma and an MSc in Environmental Management from the National University of Singapore. Her diverse educational background has given her a unique perspective on the energy industry, and she is always eager to share her insights and experience with others.

Nora Luna
nora.luna@centerpointenergy.com

Julia Emerson
jemerson@trccompanies.com

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In today's episode, Karey and Justin are joined by coworker and Chef, Chris Waltman to discuss the science behind the food and how a basic understanding can go a long with the home cook. Ears up, tummies hungry!

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this episode, Karey and Justin break down their favorite things about patio season and enjoying food and beverages of the adult variety outside...before it gets too hot.

ink to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

THE Foodservice for Thought Podcast is back and we've got a humdinger of a two part return episode. Jason Wange of the Foodservice Power Plant and a million other things, joins us to talk about some real stuff...his journey, his struggle and how is helping bring people in our industry together. You'll laugh, you'll cry, you'll want some meatballs.

https://fspowerplant.com/

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

THE Foodservice for Thought Podcast is back and we've got a humdinger of a two part return episode. Jason Wange of the Foodservice Power Plant and a million other things, joins us to talk about some real stuff...his journey, his struggle and how is helping bring people in our industry together. You'll laugh, you'll cry, you'll want some meatballs.

Foodservice Powerplant Network: https://fspowerplant.com/
Jason Wange: https://www.linkedin.com/in/jason-wange/
Link to IG - podcast - https://www.instagram.com/foodserviceforthought/
Justin IG - https://www.instagram.com/justinodfw/
FH&W IG - https://www.instagram.com/fhwinc/
Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Karey and Justin are back with another episode of Educate and Pontificate - this week they are giving tips and advice when it comes to purchasing a walk-in cooler or freezer. And then...drum roll, please...they are talkin' about walk-in'...the top five cities to walk in.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Bally Refrigerated Boxes

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

This week, Karey and Justin, otherwise known as K and J (not really, but I'm feeling saucy), talk about some shelving do's and don'ts when looking to purchase foodservice shelving. Then, they dive head first into the top five work conversations that need to be shelved for good...and Karey would like a word.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Fermod Shelving website

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this week's episode, Karey and Justin talk with Feast and Merriment owner and chef Ashley Odom about running a catering and events company, finding new food flavors to keep things interesting and some of her past experiences, such as taking a dog sled to go grocery shopping.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Feast and Merriment website

Feast and Merriment on IG

Produced by FH&W

In this week's episode, Karey and Justin Educate and Pontificate on Ventless cooking - how and why foodservice establishments can incorporate ventless cooking for cost savings and efficiency. And, we argue on the top five foods we need LESS of. Get it...'less'...get it?...get it?

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

www.crescor.com
www.acpsolutions.com
www.cadco-ltd.com

Produced by FH&W

In this week's episode, Karey and Justin are joined by Chelsea Rae Stuck, owner of the marketing group Craeve & Co.. We discuss all forms of marketing and how you can ball on a budget with some low cost and low tech options to get your message out. Plus, more watermelon talk than you would think. Earbuds...activate.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

FH&W IG - https://www.instagram.com/fhwinc/

Craeve & Co. is a plug-and-play marketing agency, streamlining sales processes, rebranding your look, and automating your marketing strategy. President & Founder Chelsea Stuck and the Craeve & Co. team offer various services ranging from marketing strategy and digital campaigns to social media management, content development, and website design. As an industry insider, Chelsea built Craeve & Co. on the back of a Master of Science in Integrated Marketing Communications and a highly decorated sales management career in the hospitality industry working alongside high profile national chains, national distributors and managing rep firms for tabletop and buffet manufacturers. For more information, visit www.craeve.com

Craeve on Insta: @craeveandco

Produced by FH&W

In a season six episode, Karey and Justin educate on refrigeration basics and pontificate on the top five foods that best right out of the fridge - highly controversial list. :)

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Continental Refrigeration: continentialrefrigerator.com

Produced by FH&W

In today's episode...oh boy, grab your napkins! Karey and Justin have a GREAT conversation with Phil Giglio of OroBianco about gelato, starting a business in the Hill Country, scaling a business and putting his hands in nearly boiling water for...cheese.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

OroBianco - www.orobiancomilk.com

Produced by FH&W

In this episode, Karey and Justin kick off summer with their top five beers...but, it's not what you think!

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Untamed Wine Estates - https://www.untamedwines.com

Produced by FH&W

Wine! Food! On location! On this episode on the FSFT podcast, Karey and Justin are on location talking with the owners and operators of Untamed Wine Estates in the Texas Hill Country. Whites, Reds, what to drink with what? We got you covered!

Dane and Mckenzie are the owners of Untamed Wine Estates in Johnson City, Texas in the Texas Hill Country. Dane is the General Manager and Mckenzie is the Wine Chemist and Tasting Room Manager.

Untamed Wine Estates is a lovely environment to pair imaginative foods with the intriguing Untamed wines.

"Untamed is a process of becoming; a spirit to set your own path; a liberation bore from the fruits of knowledge."

Using the experience they gained in the corporate wine industry, this couple create wines that are expressions of the individual crops of grapes and their personal expression of wine passion.

We wish for them the stars and we think they might reach them sooner rather than later. We were fascinated and wished we had had more time with them.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Untamed Wine Estates - https://www.untamedwines.com

Produced by FH&W

Hello, Hello. Karey and Justin are back to reset the record straight about why this podcast exists and to talk about meatballs....and to preview them FINALLY taking the pod on the road this spring and summer!

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

In part two of their interview, Karey and Justin chat with Rene Rodriguez about how changing menu items was not something that was very simple and how the school creativity dealt with food allergies. Grab some ear buds and dive in!

It is our pleasure to introduce you to Rene Rodriguez, outgoing Director of Food Service at UT-Austin.

Rene Rodriguez has been with University of Texas Austin for over 22 years. Since 2014 he has been the Director of Foodservice, Division of Houston and Food Service, leading his staff with understanding and heart. He sees his time as a leader as a gift given to him by his employees. He believes the gift comes when employees decide to follow because of the principles of leadership. He understands that people make decisions based on emotions and they justify them with logic.

Rene’s oversight of the Food Service program includes managing a $25 million overall budget, Environmental and Sustainability programs, all aspects of HR, liaison with the campus community and of course the oversight of purchasing, operational policies and procedures, exploring innovative food services options, always striving to enhance quality and improve cost efficiencies.

When it is time for expansion or renovations Rene also coordinates all that those construction projects entail.

Before University of Texas, Rene was on the commercial side of food service industry. His time at Furr’s Cafeteria and Western Playland Amusement Park helped prepare him to be versatile, adaptive, compassionate and resilient.

We enjoyed every minute of our time with Rene and wished we had more of it. He is a genuine guy and we found ourselves wanting him to be our leader.

It is our honor to offer this interview and the gift of teaching Rene shares so generously.

University of Texas – Austin:

7,400 students live on campus

52,000 students enrolled

18,000 staff

University of Texas - Dining

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

In part one of this two part interview, Karey and Justin chat with Rene Rodriguez about what it was like to run foodservice at one of the most prestigious universities in the country. He discusses his leadership style, how he made decisions and some of his biggest mistakes taught him how to put students and education first. Grab some ear buds and dive in!

It is our pleasure to introduce you to Rene Rodriguez, outgoing Director of Food Service at UT-Austin.

Rene Rodriguez has been with University of Texas Austin for over 22 years. Since 2014 he has been the Director of Foodservice, Division of Houston and Food Service, leading his staff with understanding and heart. He sees his time as a leader as a gift given to him by his employees. He believes the gift comes when employees decide to follow because of the principles of leadership. He understands that people make decisions based on emotions and they justify them with logic.

Rene’s oversight of the Food Service program includes managing a $25 million overall budget, Environmental and Sustainability programs, all aspects of HR, liaison with the campus community and of course the oversight of purchasing, operational policies and procedures, exploring innovative food services options, always striving to enhance quality and improve cost efficiencies.

When it is time for expansion or renovations Rene also coordinates all that those construction projects entail.

Before University of Texas, Rene was on the commercial side of food service industry. His time at Furr’s Cafeteria and Western Playland Amusement Park helped prepare him to be versatile, adaptive, compassionate and resilient.

We enjoyed every minute of our time with Rene and wished we had more of it. He is a genuine guy and we found ourselves wanting him to be our leader.

It is our honor to offer this interview and the gift of teaching Rene shares so generously.

University of Texas – Austin:

7,400 students live on campus

52,000 students enrolled

18,000 staff

University of Texas - Dining

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Hello from the audio beyond! In this week's episode, Karey and Justin put their food exploration boots on and head out for some Caribbean and Indian food. Also, they discuss holiday traditions and why making your own tradition is a great idea!

https://www.coolrunningsjamaicangrill.com

https://www.honestmckinney.com

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Lee Hunzinger: @pizzalee33 on Insta

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Karey and Justin talk all things pizza with Lee Hunzinger: styles, toppings and more. Make sure to listen on a full stomach or you'll be running to the fridge.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Lee Hunzinger: @pizzalee33 on Insta

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

In this week's episode, Karey and Justin talk with Chef Joseph Randall II of Orion Culinary about his K-12 culinary consulting business, serving in Gulf War and more!

https://orionculinary.com

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Welcome back! In the first episode of the Daily Special from the FSFT podcast, Karey and Justin discuss their experiences with Thai food and Cuban food. They talk about the restaurants they visited, how their experience was and of course, what the food was like..hint, it was delicious!

https://www.havanacafedallas.com

https://www.thaistellartx.com

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Welcome in and welcome back! Season 4 - Karey and Justin are beyond pumped to kick off the season with none other than John Hever. John, Karey and Justin talk all things Wine 101, how the Texas Hill Country has changed over the years, what the culinary scene is like there and what to expect in the near future. This is a MUST LISTEN episode.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Short and sweet - a quick recap, preview of the summer and a thank you.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Music by purple-planet.com

In this episode, Karey and Justin are delighted to sit down with Michael Francis, Assistant Director of Child Nutrition and the current President of TASN. We talk pandemic challenges, keeping TASN and the district running over the last 12 months AND, which actor would play him in a movie.

BIO - Michael Francis is the Spring Branch ISD Child Nutrition Services Assistant Director. He has been in school nutrition for 12 years, but he his foodservice career actually started at Luby's Cafeteria while in college.

Michael loves to cook and is a video gamer for life. He's a graduate of the University of Houston Conrad Hilton College of Hotel and Restaurant Management.

Michael Francis:
Linkedin: https://www.linkedin.com/in/michael-francis-b802ab54/
Twitter: https://twitter.com/MFrancisCNS
Spring Branch ISD Child Nutrition
Texas Association of School Nutrition

Foodservice for Thought:
Link to IG - podcast - https://www.instagram.com/foodserviceforthought/
Justin IG - https://www.instagram.com/justinodfw/
Karey IG - https://www.instagram.com/kareysclements/
FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

In this episode, Karey and Justin break down quite possibly the weakest month of the year as it relates to National Food Days. But, we have some fun with and there are still some gems in there.

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

In today's episode, Karey and Justin are excited to talk with Josh Allen of Companion Baking. He is the owner and founder of a successful and growing company offering quality, custom bread programs for restaurants, stores and businesses since 1993. Companion Baking also owns and operates a Cafe. If you are in the St. Louis area...check it out.

We discuss the pivot his company made during the pandemic and of course, we Fire the Board.

Born and raised in St. Louis, MO, Allen was immersed in the food and baking industry from an early age. His great-grandfather founded Allen Foods, a well-known broadline food distributor with a large customer base across the Midwest. Allen spend much of his childhood delivering groceries to various foodservice operations, cleaning the freezers and sweeping the trucks for his family's business.

In 1991, Allen earned his degree in American Studies from Stanford University in Palo Alto, CA. Following graduation, Allen remained in the Bay Area working for various artisan bakers and grocery stores including Whole Foods Market and the Oakville Grocery Co., where he gained valuable baking experience and learned what it took to operate a business.

With a dream of opening a baking facility of his own, Allen returned home to St. Louis in 1993 and leased a small corner of a manufacturing facility operated by his family to create Companion Baking. He started with just six breads in Companion’s production line but gradually expanded the business, partnering with local and regional restaurants and grocery chains to build the customized bread programs Companion has become known for.

Today, Companion’s award-winning bread is served in more than 400 restaurants, grocery stores, and businesses around the Midwest and across the country. Allen credits his success to listening and nimbly adapting to his customers’ wants and needs. In addition to their baking operations, Companion has two cafes in the St. Louis area and has expanded to offer a small line of pastries.

Josh looks forward to continuing develop curated bread programs for regional and national multi-unit operators by helping them tell their story through bread. Outside Companion, Josh enjoys cycling, running and spending time with his five kids.

Companion Baking:
www.companionbaking.com
Instagram https://www.instagram.com/companionbaker/
Facebook https://www.facebook.com/Companionstl

Foodservice for Thought:
Link to IG - podcast - https://www.instagram.com/foodserviceforthought/
Justin IG - https://www.instagram.com/justinodfw/
Karey IG - https://www.instagram.com/kareysclements/
FH&W IG - https://www.instagram.com/fhwinc/

Produced by FH&W

In this episode, Karey and Justin talk about the National Food Days for the month of March - also, cohost Justin's birthday month. Cheers!

Link to IG - podcast - https://www.instagram.com/foodserviceforthought/

Justin IG - https://www.instagram.com/justinodfw/

Karey IG - https://www.instagram.com/kareysclements/

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Rich Malachy is the CEO at Malachy Parts & Service, FEDD Nation Founder, Keynote Speaker. He is outspoken, high energy and full of vin and vigor for the changing, improving and growing the foodservice service agent side of the foodservice industry.

In part two of our conversation with Rich Malachy, Karey and Justin talk with Rich about sometimes uncomfortable S word...Service. What responsibility do Reps have? What role should Dealers play? How much onus is on the End User? Plus, we toss Rich on the grill for our Fire the Board segment.

FH&W IG - https://www.instagram.com/fhwinc/

Foodservice for Thought
Justin Olivares
Karey Clements

Produced by FH&W

Rich Malachy:
@richmalachy on Insta
@ Rich Malachy on LinkedIn

In this episode, Karey and Justin break down the National Food Days of the Month for February. This month is full of comfort food. You'd think there would be more candy considering Valentine's Day and all.

Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

February 1 National Dark Chocolate Day

February 2 National Tater Tot Day

February 3 National Carrot Cake Day

February 4 National Homemade Soup Day

February 5 World Nutella Day
February 7 National Fettuccine Alfredo Day

February 8 National Potato Lover’s Day

February 9 National Pizza Day–

February 10 National “Have a Brownie” Day

February 11 National Peppermint Patty Day

February 12 National PB&J Day

February 13 National Italian Food Day

February 15 National Chewing Gum Day

February 16 National Almond Day

February 17 National Cafe’ Au Lait Day

February 18 National “Drink Wine” Day

February 19 National Chocolate Mint Day

February 20 National Cherry Pie Day

February 21 National Sticky Bun Day

February 22 National Margarita Day

February 23 National Banana Bread Day

February 24 National Tortilla Chip Day

February 25 National Clam Chowder Day

February 26 National Pistachio Day

February 27 National Strawberry Day

February 28 National Souffle Day

February 29 National Frog Legs Day

In this fantastic episode, Karey and Justin talk with Rich Malachy of Malachy Parts & Service on all things Digital Disrupting.

People on the Equipment & Supply side of the foodservice industry often say we are "behind the times". In some ways we agree and that's why Rich's view point and what he is doing in our industry is so interesting. He is bridging the gap between the social / digital world younger generations rely on and the generation that has not yet become comfortable with a meshing of our "person to person is the only way" thinking with digital marketing.

Rich Malachy is the CEO of Malachy Parts & Service, a certified CFESA company in NJ, that provides factory authorized commerical cooking, refrigeration, dishwashing & food prep equipment service, maintenance & installations. He is an industry thought leader and content creator who has started the food equipment industry’s first digital marketing conference and group, The Food Equipment Digital Disruptors, also known as The FEDD Group. Whether you are a technician, service company owner, Manufacturer, director of marketing or even a rep or dealer, Rich’s brand of strategy and content will help you develop a new and fresh way to approach your business’ Marketing.

Social Media:
@fhwinc on Insta
@foodserviceforthought on Insta
www.instagram.com /richmalachy

www.youtube.com/malachytv

www.facebook.com/groups/feddconf < FEDD NATION Food Equipment Digital Disruptors

https://www.linkedin.com/in/rich-malachy-%F0%9F%92%A5%F0%9F%92%A5-a158a679/

https://www.facebook.com/RichMalachy81

www.thefeddgroup.com

Karey and Justin kick off 2021 by discussing all of the National Days Of for the month of January...and there are some good ones! Cheers to great new year!

January 1
National Bloody Mary Day

National Black Eyed Pea Day

January 2
National Buffet Day

January 3
National Chocolate Covered Cherry Day

January 4
National Spaghetti Day

January 5
National Whipped Cream Day

January 6
National Shortbread Day
National Bean Day

January 10
National Bittersweet Chocolate Day

January 11
National Hot Toddy Day

January 12
National Glazed Doughnut Day

January 14
National Hot Pastrami Sandwich Day

January 16
National Fig Newton Day
International Hot and Spicy Food Day

January 18
National Gourmet Coffee Day

January 19
National Popcorn Day

January 20
National Cheese Lover’s Day

January 22
National Southern Food Day

January 24
National Peanut Butter Day

January 26
National Peanut Brittle Day

January 27
National Chocolate Cake Day

January 28
National Blueberry Pancake Day

January 29
National Corn Chip Day

January 30
National Croissant Day

January 31
National Hot Chocolate Day**

In this episode, Karey and Justin talk with the owner of Food Forward Thinking, Jessica Williams, about the services her company offers, her experieces working in menu development around the world and what kind of a food she would be.

About Jessica:
Jessica Williams founded Food Forward Thinking as a consultancy to advance foodservice across convenience, groceries, and restaurants.

Her mission is to elevate food quality and consistency, and believes that pairing innovative thinking with practical applications often make the best solutions.

Jessica enjoys talking tirelessly about product development, food safety, and menu labeling, and anything related to food.

She genuinely cares about food and the people who serve it, and unapologetically offers a listening ear and invitation to discuss foodservice challenges with her on the porch overlooking the hills of her family’s organic dairy farm in Kentucky.

https://foodforwardthinking.com/

Each guest episode we focus on the charity of their choice on ad campaigns to help increase awareness and support of their favorite charity.

Green River Ministries main objectives are to help homeless adults and their families by providing safe shelter, support services and of course food. The Shelter also provides a permanent mailing address for homeless people regardless of the fact they may not be staying at the shelter.

Helping with employment counseling, budgeting and resume building the ministry is about long term circumstance improvement for their clients. Here is a complete link to the services they provide. https://www.greenriverministries.org/service/

@foodforwardjess on Instagram
@foodserviceforthought on Insta

In this episode, Karey and Justin send you in the holidays with fun talk about all of the food days for the month of December. Time to loosen the belt!

@justinodfw on Insta
@foodserviceforthought on Insta
@fhwinc on Insta

December 1
National Pie Day

December 2
National Fritters Day

December 3
National Peppermint Latte Day

December 4
National Cookie Day

December 5
National Sacher Torte Day
National Comfort Food Day

December 6
National Gazpacho Day
National Microwave Oven Day
National “Cook for Christmas” Day

December 7
National Cotton Candy Day

December 8
National Brownie Day

December 9
National Pastry Day

December 10
Terra Madre Day
National Lager Day

December 11
National Noodle-Ring Day
National “Have a Bagel” Day

December 12
National Ambrosia Day
National Popcorn String Day

December 13
National Cocoa Day

December 14
National Bouillabaisse Day
National Biscuits and Gravy Day

December 15
National Lemon Cupcake Day

December 16
National Chocolate Covered Anything Day

December 17
National Maple Syrup Day

December 18
National Roast Suckling Pig Day

December 19
National Oatmeal Muffin Day

December 20
National Sangria Day

December 21
National French Fried Shrimp Day
National Hamburger Day

December 22
National Date Nut Bread Day

December 23
National Bake Day

December 24
National Egg Nog Day

December 25
National Pumpkin Pie Day
National “Kiss the Cook” Day

December 26
National Candy Cane Day

December 27
National Fruitcake Day

December 28
National Chocolate Candy Day

December 29
National “Get on the Scales” Day

December 30
National Bicarbonate of Soda Day

December 31
National Champagne Day

Karey and Justin breakdown all of the National Food Day Of's for the month of November. Time to loosen the belt.

November 1: National Bison Day
November 1: National Pâté Day
November 2: National Deviled Egg Day
November 3: National Sandwich Day
November 4: National Candy Day
November 5: National Chinese Take-out Day
November 6: National Nachos Day
Yeah - November 7: National Bittersweet Chocolate with Almonds Day
November 8: National Cappuccino Day
November 9: National Greek Yogurt Day
Meh - November 10: National Vanilla Cupcake Day
November 11: National Sundae Day
November 12: National Pizza with the Works Except Anchovies Day
November 13: National Indian Pudding Day
November 14: National Pickle ‘Appreciation’ Day
November 15: National Clean Out Your Refrigerator Day
November 16: National Fast Food Day
November 17: National Baklava Day
November 18: National Vichyssoise Day
November 19: National Macchiato Day
November 20: National Peanut Butter Fudge Day
November 21: National Gingerbread Cookie Day
November 22: National Cashew Day
November 23: National espresso day
November 24: National sardines day
November 25 National eat with a friend day
November 26 national cake day
November 27 bavarian cream pie day
November 28 french toast day
November 29 rice cake day
November 30 national mousse day

Episode notes:

Guest interview: Saulo Cooper
Karey and Justin chat with Saulo regarding the culinary program at Jails to Jobs and how he overcame a difficult personal path to not only thrive but uplift others to do the same.

"I am from Houston, Texas. My childhood was full of trauma (physical, emotional and sexual abuse). I was homeless at the age of 15. I joined a gang and went to jail at the age of 16 for auto theft. I sold and used drugs most of my young adult life.

My first trip to prison was when I was 20. Possession with the intent to sell. I was shot. I went to prison again, when I was 27. This time for aggravated assault and aggravated robbery. In 2009 I was released from prison.

While I was in prison I was saved, and was able to turn around my life. It was a long difficult journey and still today no matter how much ground I have gained, I am often judged because of my past.

I lied about my kitchen experience to get a line cook position. And from there I moved to lead line cook, to sous chef, to executive chef. I became a volunteer Chaplain for Travis County, a Pastor for a church called Just as I Am. Now I am the Culinary Director at Jail to Jobs in Austin, Texas.

Today, I have 3 wonderful children and an amazing wife. I've even won some awards for cooking and I believe in celebrating moments with I cook.

My passion is to give young adults who experienced similar trauma as I have the tools they need to make better choices, and I do it one plate at a time.

Basically I had a tough life which I compounded by not making the right choices. Actually, I did not know how to make the right choices. And God was able to help me turn that around. " - Saulo Cooper

@foodserviceforthought on Instagram
@fhwinc on Instagram
@jailstojobscatering on Instagram

http://jailtojobs.com

In part one of this AMAZING two part interview with Saulo Cooper of Jails to Jobs, Saulo talks very personally about his life up to this point and shares some of the real struggles that he and his loved ones have faced and how they lead to his success at Jails to Jobs.

"I am from Houston, Texas. My childhood was full of trauma (physical, emotional and sexual abuse). I was homeless at the age of 15. I joined a gang and went to jail at the age of 16 for auto theft. I sold and used drugs most of my young adult life.

My first trip to prison was when I was 20. Possession with the intent to sell. I was shot. I went to prison again, when I was 27. This time for aggravated assault and aggravated robbery. In 2009 I was released from prison.

While I was in prison I was saved, and was able to turn around my life. It was a long difficult journey and still today no matter how much ground I have gained, I am often judged because of my past.

I lied about my kitchen experience to get a line cook position. And from there I moved to lead line cook, to sous chef, to executive chef. I became a volunteer Chaplain for Travis County, a Pastor for a church called Just as I Am. Now I am the Culinary Director at Jail to Jobs in Austin, Texas.

Today, I have 3 wonderful children and an amazing wife. I've even won some awards for cooking and I believe in celebrating moments with I cook.

My passion is to give young adults who experienced similar trauma as I have the tools they need to make better choices, and I do it one plate at a time.

Basically I had a tough life which I compounded by not making the right choices. Actually, I did not know how to make the right choices. And God was able to help me turn that around. " - Saulo Cooper

Learn more about Jail to Jobs.

Karey and Justin breakdown all of the National Food Days in October.

October 1: World Vegetarian Day

October 4: National Cinnamon Roll Day

October 4: National Taco Day October 4: National Vodka Day

October 6: National Noodle Day

October 7: National Frappe Day

October 9: National Submarine-Hoagy-Hero-Grinder Day†

October 11: National Sausage Pizza Day

October 12: National Gumbo Day Day

October 14: National Chocolate-Covered Insects Day

October 15: National Roast Pheasant Day

October 17: National Pasta Day

October 18: Global Champagne Day

October 18: National Chocolate Cupcake Day

October 19: National Seafood Bisque Day

October 21: National Pumpkin Cheesecake Day

October 24: Bologna Day October 24: National Good and Plenty Day

October 25: National Greasy Foods Day

October 26: National Pretzel Day

October 28: National Chocolate Day

October 29: National Oatmeal Day

October 30: National Candy Corn Day October 30: Buy A Doughnut Day

October 31: National Candy Apple Day

@fhwinc on Insta
@foodserviceforthought on Insta

In this episode, Karey and Justin are joined by Glenn Bullock, the CEO of Antunes. During the conversation, they discuss the current and future use of automation in foodservice and how that impact not only large chain operations, but independent restaurants as well. They also explore the future of foodservice through the lens of the pandemic and we kick things off with Fire the Board!

Antunes is a leading manufacturer of foodservice equipment specializing in countertop cooking and water treatment equipment for the global commercial foodservice industry. In fact global chains such as McDonald's, Wendy's, Burger King, Chick-Fil-A, Taco Bell, KFC and Sonic partner with Antunes. These foodservice giants rely on the high quality, innovative products manufactured by Antunes.

Glenn Bullock is the CEO of Antunes, founded by August J. Antunes in 1955. The business remains family owned and operated with Glenn and his wife, Jane, as the second-generation owners. Glenn has been the CEO for more than 20 years, with Antunes growing sustainably throughout his tenure to more than 350 team members worldwide. Since 2011, Antunes has been recognized as a Chicagoland Top Workplace on five occasions. The company has and continues to garner dozens of awards from the industry and customers based on partnership, quality, energy efficiency, and reliability.

Under Glenn's leadership, Antunes has expanded to three manufacturing facilities: Carol Stream, Illinois; Suzhou, China; and Chennai, India - selling into more than 150 countries.

As owners of Antunes, Glenn and Jane Bullock have created a strong culture leading to robust, customer-focused, solution-based strategy that places customer success at the heart of the company's mission.

From a philanthropic point of view, Glenn and Jane continue to support Splash in their worldwide efforts, along with a diverse array of team member-led causes as part of an expanding mission of corporate social responsibility that touches communities locally and around the globe.

@foodserviceforthought
@fhwinc
@justinodfw
@kareysclements

www.splash.org
www.your-rep.com
www.antunes.com

In the second part of this interview, Karey and Justin continue to talk with William Gardner of USAA about quantifying productivity during the pandemic, keeping employees on campus to eat and we Fire the Board!

In this two parter, Karey and Justin are joined by William Gardner of USAA to discuss what foodservice in the Business & Industry segment is like, serving 40,000 employees on a consistent basis and collaborating with a team before and during COVID.

William served 30 years in the United States Air Force, is an active member in his church and loves his volunteer work with Big Brothers and Big Sisters of South Texas.

William's education is impressive. He has a Bachelor's in Workforce Education and Development, Masters Degrees in; Human Resource Management, Human Resource Development as well as Leadership and Management and Business Administration.

In this episode, Karey and Justin continue the Season 3 kickoff by discussing all food related 'month of days' for the month of September.

In the Season 3 kickoff, Karey and Justin have a quick and fun chat about all of the National Foods Of during the month of August. Where does National Ice Cream Sandwich Day rank? We can tell with you confidence that it ranks below National Sneak Some Zucchini on Your Neighbors Porch Day!

In this episode, Karey and Justin are joined by another co-host (Hoyt Totty of Forbes Hever and Wallace Inc.) as well as their guest, Kirkman Cadle, the general manager of Fuzzy's Taco Shop in League City, TX. They all discuss how being creative and having an ear to the ground can go a long way in retaining and maintaining local business. Plus, Kirk AND Hoyt get the Fire the Board treatment!

Join Karey and Justin in this episode as they chat with Stephanie Bean of Ace Mart to discuss the Tag and Bag program - an outstanding team of associates with various intellectual disabilities who contribute big time to the success of Ace Mart on a daily basis.

In this episode, Karey and Justin talk with Ashley Rosenfeld, Principal of A la Carte Food Service Consulting Group, on the broad range of services her company offers, what consulting restaurants has looked like over the last few months and what it will look like in the future. Plus, we Fire the Board, with some unusual answers from our guest!

In this episode, Karey and Justin kick of Summer 2020 by talking about the best foods to throw on the grill, past cookout memories and Justin "Fires the Board" on Karey! Happy Memorial Day!

In this episode, Karey and Justin talk with Jeff Tait, Vice President of Sales for Tablecraft Products. Leading during a pandemic, how to engage customers now and how to support your team are the main talking points. Also, we Fire the Board, albeit a short version due to technology...(that's our excuse and we're sticking to it!)

In part of their conversation with Bill Flannery, Karey and Justin talk with Bill about engaging customers using social media, how to LISTEN to what customers need and of course, we FIRE THE BOARD!

In part one of this two part episode, Karey and Justin talk with Bill Flannery, owner of Texas Grill Brush and Regional Business Developer at Bauscher Hepp, Inc., about his path through the foodservice industry and how businesses are needing to adjust the way they reach customers amid the pandemic and new normal.

In this conversation, Karey and Justin talk with Grant Price of Continental Refrigeration about the recent refrigerant mandates, the challenges of all parties working together with service and maintenance on equipment in the field and how George Straight totally smashed the place.

In part two of their conversation with Erik, Karey and Justin continue to discuss brand affinity, social media, building relationships between customers and businesses and of course, we Fire the Board!

In this episode, Karey and Justin talk with Amy Anderson, Child Nutrition Director of Angleton ISD on how they and other school districts are managing the huge undertaking of serving the children in the district while navigating the new normal of the Coronavirus Pandemic.

In part one of this two part interview with CEO of TMC Digital Media, Erik MacPherson talks with Karey and Justin on brand affinity, the meaning of true hospitality in foodservice and how social media can be both good and bad, depending on who is driving the content bus. Beep, Beep!

In this episode, Karey and Justin loosen the belt and parade their way around Texas on a virtual food crawl. Shelter in place is not going to stop these two from dreaming about the perfect day of eating post quarantine.

In part two of our conversation with Kevin, Karey and Justin discuss the Five Families of the Foodservice Industry, talk about some of the training that MAFSI offers and how we can better connect all segments of the industry and of course, discover Kevin's love for beer and his brewery, Crooked Thumb and of course, we Fire the Board!

In part one of this two part episode, Karey and Justin talk with Kevin Eaton, President of MAFSI and President and Owner of Eaton Marketing about the evolution and future of the industry, public health crisis aside.

We also talk about MAFSI: what it is (Manufacturers' Agents Association for the Foodservice Industry), what it does and where they are headed in the future.

In part two of the two part conversation with Alicia Giesey, Karey and Justin talk with Alicia about the pay discrepancy in the foodservice industry, what makes a good and bad tipper (looking at you 10%'ers!) and discuss the struggles of foodservice employees transitioning to employment outside of the industry. Plus, our Fire the Board segment!

In this two part episode, Karey and Justin talk with Alicia Giesey, former front and back of the house veteran, to peek behind the curtain of what it's like to live the restaurant life as a cook, server and more.

Alicia discusses the crazy work schedule (she worked 22 days in row!!!), the relationship between the front and back of the house (think West Side Story plus family) and some of the difficulties of working as a woman in a male dominated industry.

Plus, to end part one, Alicia takes our order at a high end steakhouse and walks us through a meal from the server's perspective. Check it out!!!

In PART 2 of their conversation, Karey, Justin, Felton and Eric discuss sense of community that coffee can create, talk about different types of coffee drinks and Felton and Eric answer the Fire the Board questions!

In PART 1 of this two part episode, Karey and Justin are joined by Felton Jones, Roast Master of PJ's Coffee and Eric Taylor, Director of Strategic Development at Ballard Brands to talk all things coffee. Felton and Eric offer some great education and insight on the different types of beans, the variety of brewing methods (French press, cold brew, etc.) and share some great coffee stories. Don't miss it!

Karey and Justin chat about all things holidays as we are smack dab in the middle of the holiday season. Ho, Ho, Ho!

Join Karey and Justin as they discuss the upcoming Forbes Hever and Wallace Kitchen Equipment and New Technology Expo on Thursday, December 5th. We dive into the specifics of the event, discuss the breakout sessions, food and drinks as well as what our factory partners will have on display. Get ready to P-A-R-T.....get educated and network. : )

Does Hot Pepper Vodka sound good for your Bloody Mary? How was a Bourbon Old Fashion in a bottle? Fig Chili Balsamic? Yes to all!!! Karey and Justin are joined by Mike Bursey, owner of Vom Faas - a speciality store selling high end oils, vinegars, small batch bourbon/scotch/whiskey, rare wines and even dried and prepared food. Mike gives us a virtual tour of the store as we make our way around and sample everything...Sample. Every. Thing. Cheers!

Reeces or Hershey? Mr. Potato Head costume or Popcorn costume? Pumpkin Spice...What the actual hell? Karey and Justin dig into the important topics surrounding our most spooky holiday. Listen...if you dare.

TacoTuesday never tasted so good! Chef Mo joins Karey and Justin in studio to talk all things tacos, his rise from peeling horseradish and not knowing what the kitchen term '86' means, to chef and owner of Crush Taco in Frisco. Great career, great conversation, great dude! Plus our Fire the Board segment!

Karey and Justin welcome each other and the listeners back to the FSFT pod and review dining experiences they both recently had. They also preview the upcoming season full of new interviews and fun topics and have new restaurants selected to review by the Random Restaurant Review Generator.

Karey and Justin talk with Chelsea Capelo of Luby's Culinary Services about the evolution and new take on patient dining in healthcare. Can you believe they have farmer's markets in hospitals?!

Karey and Justin talk with Christina Barker of Imperial Range about how to navigate the sea of equipment manufactures and how partnering with dealers, consultants and manufacturing reps can go a long way in ensuing the right equipment finds its way to right customer. Plus, hands down the funniest Fire the Board!.

Join Karey and Justin as they talk with Kim Ziarko, Assistant Child Nutrition Director of New Caney ISD as we talk specifics of menu planning for a K-12 school system and have some fun our Fire the Board segment.

Join Karey and Justin as they talk with Suzanne Quiring, registered dietitian in Canada and the U.S., as they discuss the importance of patient choice as it relates to dining and how more healthcare facilities are putting the patient first. They also have some fun with their Fire the Board questions segment.

In this episode, Karey and Justin talk with Chris Collins of Mission Restaurant Supply about E-commerce growth in the foodservice industry and the evolution of customer purchasing.

Chris' unique background in the industry made him an interesting guest. His quiet thoughtful manner always gives an interesting perspective. We also ask him some fun questions in our "Fire the Board" segment.

Join Karey and Justin as they discuss the 2019 Houston Livestock Show and Rodeo. Food, fundraising and some good stories form past events. Sit back, relax and push play!

Karey and Justin preview the upcoming North American Association of Food Equipment Manufactures Show, or NAFEM, held in Orlando, FL on Thursday, February 7th - 9th. This show is so HUGE, it's only held every other year.

Karey and Justin talk attending past shows, what to pack for this show, what to expect from attendees and exhibitors and a whole lot more. So sit back, relax and click PLAY!

In this episode, Karey and Justin talk with John Lara, Operations Coordinator for Culinary, at Frisco ISD, one of the fastest growing school districts in the country.

John shares his experience growing up surrounded by food and family, discusses his years as a Naval officer and oh yeah, talks about his time as chef in the White House to George W. Bush.

Join us for some good laughs, fun stories and John's thoughts on how school nutrition can be delicious food, rooted in classic culinary techniques.

In this episode Karey and Justin spend some great time with Mark Robbins, franchise owner of Salata, one of our favorite places to eat. He shares his experience making the transition from corporate sales to owning multiple Salata locations.

Mark shares his thoughts on the ever evolving dining habits of consumers and how his company is in a perfect spot for offering guests a customized expereince.

We also share some fun stories on food, friends and the industry - so, grab some ear buds and take a listen!

Follow us on Social Media

Justin's LinkedIn Karey's LinkedIn

Visit our website:

Forbes Hever and Wallace Salata (one of Mark's locations)

For this discussion, Karey and Justin preview fh&w's upcoming Expo, held this year on Thursday, December 6th. They discuss the history and evolution of Expo and what to expect this year in a can't miss, invitation only event at the Coppell office and test kitchen.

Have a listen and head over to your-rep.com to register for Expo! See you there!

In this episode, Karey and Justin sit down with Judy Lee, Child Nutrition Director of Dickinson ISD, near the Galveston area in Texas, and discuss just how far school nutrition has come from plastic trays with mashed potatoes to full blown coffee bars and made to order pasta.

Judy shares her thoughts on the importance of the nutrition part, in Child Nutrition at school and what she and her staff are doing to ensure that today's youth has the opportunity to eat right from a young age.

We listen to Judy describe how her neighborhood rallied together to battle Hurricane Harvey in 2017 and how sometimes tragedy can bring out the best in people.

Follow us on Social Media

Justin's LinkedIn Karey's LinkedIn

Visit our website:

Forbes Hever and Wallace Dickinson ISD Child Nutrition

In episode two of the Foodservice for Thought Podcast, Karey and Justin sit down with Terry Woodward, owner of Kommercial Kitchens in Beaumont, TX, to discuss the evolution of foodservice equipment purchasing from hand written purchase orders to fingerprint id access in his store.

We also discuss the scope of the industry and where dealers, manufactures reps and consultants fit in to an ever-increasing space.

And, on a more serious note, but with a fun story thrown in, we discuss the 2017 devastation and relief efforts in the greater Houston area due to Hurricane Harvey.

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In the initial episode of the FSFT Podcast, Karey and Justin share their vision and goal for the podcast of connecting the various segments of the industry.

They also discuss emerging trends in the industry and how these trends are reshaping foodservice as we know it.

Finally, Karey and Justin provide details to upcoming episodes and the type of guests they are excited to interview.

So, grab some earbuds and take a listen - you and your stomach will like what you hear!

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Forbes Hever and Wallace