The Foodservice Distribution Podcast: Recent Episodes

David Layton

A podcast about restaurant distribution and foodservice economics. David works in the foodservice distribution industry, servicing restaurant groups in the U.S. Pacific Northwest.

"I have spent half of my career in restaurants learning from customers, and the other half supporting restaurants as a foodservice distributor. Having always looked for a podcast that could teach me more about distribution, supply chain, foodservice sales, products, and restaurants, but never finding it... I decided to make it myself."

em: FoodservicePod@protonmail.com social: @FoodservicePod

Michael Beasley is the General Manager of West Coast Operations for one of the largest vertically integrated produce companies in the world. In this episode, Michael gives us an overview of the tomato market going into November 2020 and forecasting through the end of the year.

To learn more about the resources we discussed feel free to reach out on twitter @dmlayt or @foodservicepod

Inquiries --> foodservicepod@protonmail.com

Resources

https://www.ams.usda.gov/market-news -

https://www.agmrc.org/commodities-products/vegetables/tomatoes

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Ali Hamam is the owner/ operator of Tahini’s restaurant group, an emerging chain of middle eastern cuisine restaurants based in London, Ontario, Canada. As you’re about to hear, Ali is one of the most forward thinking restaurant owners I've had the privilege of sitting down with to discuss the greatest challenges business owners face today and some options restaurant operators have to protect their savings while we enter uncharted economic territory. We discuss resiliency during the global pandemic, adapting to a changing industry, Bitcoin as a savings device, and why Tahini's moved their cash reserves into Bitcoin, making Tahini’s the first restaurant chain on the planet to adopt a Bitcoin standard. This was an incredibly informative episode, and I’d say the most important one we've recorded to date when you consider the economic and financial challenges that we’re all up against in the foodservice and hospitality industries. This episode pairs best with an Interurban IPA from Fremont Brewing. Feel free to reach out on twitter @foodservicepod or shoot me an email at foodservicepod@protonmail.com Remember to get outside! Cheers, David @dmlayt

Links from the show: Square's Bitcoin Investment Whitepaper MicroStrategy website and Bitcoin research Ali's Book Recommendations: The Bitcoin Standard by Saifedean Ammous https://saifedean.com/book/ The Internet Of Money by Andreas Antonopoulis https://aantonop.com/books/ The Price of Tomorrow by Jeff Booth https://thepriceoftomorrow.com/

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(recorded 9/22/2020) Have you ever felt like something was wrong but you can't quite put you finger on it? Like something has fundamentally changed but it still looks the same on the surface? I'm of course talking about SHRINKFLATION. What is shrinkflation? You'll find out today as I take a surface level wade into the waters of economic terms like inflation, deflation and shrinkflation as it relates to consumer goods, your business, and your world as a whole. I finish today's episode out with a passage from Robert Breedlove's "Masters and Slaves Of Money" describing the Winemaker's Dilemma. This is an important thought experiment all of us in the restaurant business should consider when faced with concerns about price inflation and menu analysis.

Today's episode of The Foodservice Distribution Podcast pairs best with an ice-cold Lagunita's IPA. Connect --> twitter.com/foodservicepod Email --> foodservicepod@protonmail.com

SHOW NOTES: BBC article: https://www.bbc.com/news/uk-42864685

Robert Breedlove's Masters and Slaves of Money: https://medium.com/@breedlove22/masters-and-slaves-of-money-255ecc93404f

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week I'm trying something slightly different, let me know what you think here: foodservicepod@protonmail.com My last posted interview was with Ross Oswald of Hall & Oswald (the Seattle food broker, not the band) to discuss a very wide variety of topics from dairy, cheese, supply chain, and commodities - to the pandemic, economics, inflation and sound money. All over the place - and an all around fantastic episode. If you have not yet listened I'd highly recommend you check it out. Ross is a wealth of knowledge and will definitely be a return guest on the show. This week - I pulled two of my favorite takeaways from the show into a quick listen: how cheese finds it's price, and margin vs. markup. This episode pairs best with a grapefruit paloma. What is that? Grapefruit juice, tequila, lime juice, and club soda. How do I know what that is? I'm getting married in two weeks and we have been searching (and testing) the his & hers drink options. A critically important part of the wedding planning process ;) Have an awesome weekend and thanks for your support! P.s. I know Labor Day is two weekends from now- not next weekend lol whoops! 😂

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(Recorded Friday, August 7th, 2020) Ross Oswald is a Partner and founding member of Hall & Oswald Company based in Kent, WA. He joined me today to talk about the current status of commodity markets, supply chain economics, dairy markets, the price of cheese, and much, much more. If you hang on long enough we even dive into inflation, monetary policy, gold vs. the US Dollar, and The Federal Reserve. It was a privilege to take 90 minutes of Ross' time to tackle some of the biggest questions operators have about products, markets, and the impact of the bigger picture on everyday commerce. Episode 26 of the Foodservice Distribution podcast is best paired with a tall glass of whole milk, straight from the farm. If you haven't already done so, please subscribe to the pod on whichever app you use to listen to podcasts, and leave us a review if you find this content useful or entertaining - it really does go a long way! This interview along with other content from the foodservice distribution podcast can be found on YouTube https://www.youtube.com/channel/UCtRcpY--Ajx6r3CuXYbfXQg Resources discussed by David and Ross: http://cheesereporter.com/prices.htm https://www.ams.usda.gov/ Happy Friday everyone, and remember to get outside! -David

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Recorded July 17th, 2020 at 5:30pm - Hey everybody out there in Restaurant Land. Let's take a moment to appreciate the fact that the sun in shining, birds are chirpin' and we're only here for a finite amount of time. We all have this in common. That's a fact... and we're nothing more than brothers and sisters on the giant spinning globe. Okay? So be nice to each other. Alright, nicely done. Now let's jump into this weekly recap on the state of this wild planet. Still mid-pandemic and cases of covid-19 seem to be escalating in pockets the U.S., and abroad. Retailers like Albertsons, Walgreens, and Publix have banned together to tell us their stance on the mask debate (spoiler: they're indifferent to your opinion of their stance). We take a peek around the corner of the service industry by reviewing a couple of long term trends, and lastly I bend the knee on my fail-proof, certified Three-Pronged approach to restaurant service ... by adding a Fourth Prong! WOWZA - what a week. This episode is sponsored by our friends at Anchor.fm the best place on this crazy planet to record, edit and distribute your podcast. As always - reach out @foodservicepod and send show inquiries to foodservicepod@protonmail.com

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(Recorded July 9th, 2020) Episode 24 - It appears we're still in the Twilight Zone folks! Companies all over the U.S. are wondering why furloughed employees refuse to come back to work, and why they can't find any gloves! Uber Eats acquires Postmates in an all-stock $2.65B deal, but Uber is still the second largest third party food delivery service by market share coming in ~7% below Doordash. US equities markets still breaking through all-time-highs on a weekly basis, and everyone and their (beautiful and brave) mother are quietly and respectfully trying not to get cancelled. Today's episode pairs best with a Hopped Cider from Square Mile Cider Co. in Portland, OR Follow: @FoodservicePod Block: @dmlayt Inquire: FoodservicePod@protonmail.com Cheers! -Foodservice Pod

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(Recorded July 1st, 2020) Wow we're already halfway through the year. Good! Like most of you I'm ready for this year, the pandemic, the "will they won't they open the dining rooms", and the general uncertainty in consumer behavior to be over! Today I'm taking a step back to discuss the pros and cons of working with multiple distributors. There's no right or wrong here, this is more of an exploration of mindsets and a review of the benefits and drawbacks of choosing a single distributor to handle your business, or multiple distributors. I hope this is the most helpful podcast you've heard all month - feel free to reach out with questions and comments at FoodservicePod@protonmail.com or on twitter/SM @FoodservicePod This episode is Audio only. I'm switching up the format because the audio seems to be much more popular than the video version, and the video is twice the amount of work to put together. Interviews and deep dives requiring visuals will continue to be in both video and audio format. Thanks for listening and feel free to DM @dmlayt Cheers, David

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(Recorded June 18th, 2020) - Markets are reaching all time highs again, diesel fuel consumption is way down, and restaurants all over the country are opening... and closing simultaneously. Today we take a closer look at the ever-growing separation of the stock market and the real economy, and whether or not we are on the verge of a "second wave" of the coronavirus as cases are being reported at businesses all over the country (and world). Buckle up and take notes.

Today's pod pairs best with a stiff whiskey ginger.

Reach out at twitter.com/foodservicepod or foodservicepod@protonmail.com

Cheers,

David

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Recorded June 15th 2020. Alllright this is a quick rundown on where I get some of the content for these videos, along with a massive list of resources from podcasts, to newsletters, content creators, and online webinars.

Be sure to share this video with anyone in the foodservice distribution or restaurant industry who would get value from this info, and head over to Twitter to connect with me about your restaurant, sales, distribution, supply chain, restaurant profitability, marketing ideas, or anything else related to getting food on your customer's plate! www.twitter.com/FoodservicePod

This podcast episode pairs best with 100% Arabica coffee, black.

Want to be interviewed on The Foodservice Distribution Podcast? Send inquiries to: foodservicepod@protonmail.com

Cheers,

David

___________________

Resources and Links mentioned in the pod:

Newsletters:

QSR Magazine: https://www3.qsrmagazine.com/subscribe
Nation's Restaurant News: https://www.nrn.com/newsletters/signup
Restaurant Business Online: https://www.restaurantbusinessonline.com/newsletters
Puget Sound Biz Journal (WA/PNW only): https://www.bizjournals.com/seattle/

Podcasts: (all links go to Spotify page)

QSR Fast Forward: https://open.spotify.com/show/32d602f7LDA6P2FtUPQfqZ?si=W0oK30PCSk6QAMJiTzw2dw
Restaurant Unstoppable: https://open.spotify.com/show/2iMmfhwhqONXaMtEiyhhqt?si=IJUTBv9OSJKfBTzDpDbGcA
Restaurant Misfits: https://open.spotify.com/show/3rWxcxaqzE38ujK9wZHrF7?si=tdZ3o4oXT46ReaMqUI7YaQ
The Restaurant Coach: https://open.spotify.com/show/24y5kY3NHcuF7RcIgDGI6a?si=slZ6zXl7QAK41N_jAE9LTw
Secret Sauce: https://open.spotify.com/show/2bPBLeM0GlFlV0ejVluyPE?si=2unlZ0nMSTSZo-fl_xhTAQ
SPM Smart Pizza Marketing: https://open.spotify.com/show/2ogoAP5bsOzmLiXq4VqOUN? si=cwEav1ZMS5ey9rTgoW8_sw
CAFE Talks: https://open.spotify.com/show/40n8dv3y7f0rA59TsvWGf7?si=-HoZL8cpS8OCgEivMHB8kQ
Extra Serving: https://open.spotify.com/show/0FS9BsX7PxPQUoVkY9WYDt?si=z87m5RVtSt2lcWyCS2XAAg

Events: The Food Institute / DMA Webinar (June 25th, 2020)

https://www.bigmarker.com/the-food-institute/DMA-s-Virtual-Event-Series

Twitter: https://twitter.com/FoodservicePod

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Recorded June 4th, 2020 - Today we're covering a topic that all business owners think about on a daily basis, but might not adjust or revisit very often. While the world (and your competitors) are distracted by when to open, what to open, and what's being streamed out of Washington D.C. tonight... We're going to take a deep dive into optimizing your restaurant profitability.

You ready to open? Already open? Hungry to blow summer 2019's sales out of the water? Now is the best time there has ever been to grab your business by the balance sheet and squeeze some local, organic, gluten-free profit margin into a shot glass and throw it back with no chaser.

Today's episode is best paired with a 10 Barrel Brewery Joe IPA

Thanks for listening to the Foodservice Distribution Podcast. Follow us on Twitter/ IG @FoodservicePod

Feel free to reach out with questions or inquiries ---> David at FoodservicePod@protonmail.com

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Every segment of the global economy has been impacted to some degree, good or bad, by the coronavirus pandemic. Why is that? Because everything is so incredibly interconnected these days. There is a concept I would like to explore here about the coronavirus speeding up certain industries and trends that were already coming down the pike. Trends that should have appeared in 10 to 20 years are starting to take shape in our real economy. From indefinite work-from-home policies, to take-out/delivery-only restaurants, the year 2035 might come sooner than expected... about 10 years sooner. Try to keep an open mind as we explore some industry-changing trends on today's episode of The Foodservice Distribution Podcast.

In today's episode, I referenced QSR Magazine's Fast Forward Podcast from May 21, 2020. Sam Oches interviewsPortillo’s CEO - Michael Osanloo about how Portillo's is navigating the coronavirus pandemic. It was a great listen and I highly encourage anyone who found this episode useful to check out Sam's podcast here: https://open.spotify.com/episode/1CakYZkfUDLn9LDDYdQFPy

Thank you for listening! Remember to subscribe and visit us on YouTube at "David Layton FDP" and Twitter @FoodservicePod

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

(Recorded Sunday, May 24th, 2020) - On March 15th, 2020 the US Federal government imposed a mandatory closure of all restaurant dining rooms across the United States. Within 42 days, $150 Billion would be wiped from the market capitalization of US publicly traded restaurants. Independent restaurant owners and operators have been forced to get real Darwinian and either adapt, migrate, or perish during the single largest global economic event in the last 100 years. What Nassim Taleb would call a "Black Swan". Unemployment is headed towards Great Depression levels and we are standing at an inflection point never experience by the Restaurant Industry. If you found this podcast that means you are searching for answers - well, I'll do you one better and give you some QUESTIONS to answer yourself that will provide a new mental framework to make tough decisions, create a stronger game plan, and even increase market share. Grab a pencil, and maybe a stiff drink; and follow along with the 8 QUESTIONS To Ask BEFORE You Open your restaurant. This episode was inspired by Jim Sullivan's fantastic article "10 Ways Foodservice Will Change Post Coronavirus" found here: https://sullivision.com/10-ways-foodservice-will-change-post-coronavirus/ Thanks for watching or listening! -David P.S. Follow me on Twitter @FoodservicePod If you’re LISTENING to the Podcast, head over to YouTube.com and search "David Layton FDP" for the videos! Find The Foodservice Distribution Podcast on Spotify, Apple, Anchor, Breaker, or wherever you get your podcasts! If you would like to be on the show, or know someone who would like to be, email David at FoodservicePod@protonmail.com

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Recorded May 19th, 2020 at 5:30PM PST I received an email today that confirmed a growing suspicion over the complete disconnect between the US stock market and real economy. One way to measure the real economy is GDP - or Gross Domestic Product. Another way to measure the REAL economy is by looking at Unemployment levels. Well, the food production industry has both consumer products being produced, and many, many employees.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

(Recorded 5/15/2020; 4:00PM) What you need to know about the upcoming increase in tomato prices in North America. We're talking about the THREE main factors contributing to a higher price of tomatoes heading into the Summer months.

(Recorded May 10th, 2020) Special Mother's Day edition of the Foodservice Distribution Podcast where I tackle the topic on everyone's mind: Food Supply Chain.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

There are a million ways to prospect customers in the restaurant and foodservice distribution industry. Today i'm covering some actionable tips and steps that I have learned over the years and presenting them on a nice, silver platter for you - the foodservice distribution sales professional. Although Restaurants are the subject of the case study, this episode has actionable tips for all sales and marketing professionals in any industry to help prospect customers, build rapport, and become an asset to your future customers!

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Dining rooms to begin opening back up in Early May. Too Early? Too optimistic? Well, that depends on which state you are in. Quick recap of current events and a registration link (https://lnkd.in/gVnjcj7) to a free, live restaurant leadership webinar presented by Nation's Restaurant News, Food Management, and Restaurant Hospitality.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week, the fourth protein production plant in the U.S. has shut down due to challenges related to the coronavirus. Today I discuss this, and what customers will be requiring from your restaurant when the dining rooms open again.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We're operating in a climate that continues to look less like 2020 and more like 1929 each day. The rules AND the rule book have been tossed out the window as large corporations close their doors and their stock price continues to rip. People are quarantined at home and crossing the street to avoid their neighbors while walking the dog. What is normal? What hasn't change? People are on their phones, and people need to eat! People always need to eat, three times per day, 365 days per year, pandemic or not. Today, I discuss some strategies and creative ways to utilize social media to reach your customers where they are spending most of their time. On their phones, computers and televisions.

restaurantsocialmedia #restaurants #socialmedia

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Alright Happy Friday my essential working people. It's April, 3rd, 2020. The US is in quarantine. Restaurants are fighting the good fight - and all you ESSENTIAL WORKERS are making the world turn while the vast majority of the population is streaming Money Heist Season 4. Side note: I can't wait to pour some bourbon and do the same. But first: We're talking about the Paycheck Protection Program, a ~$350B segment of the $2.2T CARES Act passed by congress last Friday. Small Businesses all over the country lined up to file their loan paperwork with banks today, but were met with red tape and restrictions. I discuss this and more on today's episode of the Foodservice Distribution Podcast. Notes: Cares Act Tax Information: https://taxfoundation.org/federal-coronavirus-relief-bill-cares-act/#3 Small Business Administration (SBA) Paycheck Protection Program Info: https://www.sba.gov/funding-programs/loans/paycheck-protection-program-ppp#section-header-2 Issues filing: https://twitter.com/RepDonBeyer/status/1246125962762354688?s=20 As always, feel free to reach out on Social Media @foodservicepod Twitter: twitter.com/FoodservicePod Personal: twitter.com/dmlayt email: foodservicepod@protonmail.com Thank everyone - stay safe and have a fantastic weekend!

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

My goal here is to provide an all encompassing, actionable, and replicable, de facto guide for restaurants to not only navigate this crisis, but to capture market share and come out leaner and stronger on the other side. The show notes on this one are lengthy, but absolutely worth reading through and clicking through. As always, please reach out on social media @foodservicepod and let me know what you think. Share this episode with restaurant owners, managers, and industry workers might enjoy this content. Thanks! -David

References and Links:

QSR Magazine: Fast Forward Podcast https://www.qsrmagazine.com/fast-casual/fast-forward-podcast-qsr-magazine www.qsrrmagazine.com/coronavirus

Food Industry Coronavirus Collaboration on Google Docs; a living document created by Maria Campbell, Founder of Cooks Who Care https://docs.google.com/document/d/1Ylmm7zTFJkqGfcZHDMOYvOxSgspSjDxF9UEJJMHHU9o/edit#

Restaurant Unstoppable Podcast: Eric Cacciatori Corona Chronicles (22 episodes - 2-3 mini episodes per day) https://restaurantunstoppable.com/

Industry United Facebook Group https://www.facebook.com/groups/Industryunited/

Resources for Restaurants changing models or moving to curb side/ carry out: Resy How To Help Your Favorite Restaurants Right Now https://blog.resy.com/2020/03/how-to-help-your-favorite-restaurants-right-now/ Tock https://www.exploretock.com/

Examples:

Fusion (Ohio) https://www.fusian.com/ Full service sit down sushi restaurant in Ohio that has partnered with local foodservice distributors to utilize excess inventory to become an online grocer.

Hot Rods 50s Diner (Marysville, TN) https://www.facebook.com/Hot-Rods-50s-Diner-121229824770/

Canlis Fine-dining (Seattle, Wa): Website: https://canlis.com/ setting up three new concepts for their community.

Decided to close? Resource on steps to take to shut down a restaurant: https://www.restaurantbusinessonline.com/operations/need-close-heres-what-do

<itunes:title>How Restaurants Are Navigating The Impact Of Coronavirus</itunes:title>

<itunes:episode>9</itunes:episode>

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The is part of an ongoing series on the current COVID-19 coronavirus pandemic as it escalates quickly and completely disrupts the restaurant world. Yesterday, policy makers in several major cities and states in the US forced dine-in only restaurants to close their doors, or changed their business model to take-out and delivery. This is obviously taking a major toll on restaurant owners and operators, some of which are reporting 50%+ drop in sales this past weekend. Those numbers are expected to be much lower this week. Us distributors are feeling the pressure of the coronavirus as well, working diligently to consolidate routes, vendors, products, and delivery days; and provide creative solutions for our customer groups who are rapidly losing their customers. What an incredibly challenging time to be in the service industry.

I recorded this quickly between meetings today, 3/17 (oh yes, happy St. Patty's :)) in hopes of posting it mid-day. It's now 10pm and I'm able to shut down email and get this edited and published.

<title>08How Restaurants and Distributors Are Handling COVID-19 </title>
<itunes:title>How Restaurants and Distributors Are Handling COVID-19</itunes:title>

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

I want to be very clear, the Coronavirus (COVID-19) is a serious, and deadly global pandemic. I am not recommending that any restaurant, business, or individual stay open, or continue to service customers if they are uncomfortable interacting other people who have potentially been exposed to the virus. If you are planning to remain open to service your community through this crisis, this episode explores several way to leverage your presence and impact on your customer's lives and well-being. Our communities need positive, creative leaders now more than ever. From take-out, to delivery, over-communication on social media and other creative solutions, the seeds for increased market share, and planted during times of widespread crisis. Follow us everywhere communities meet online @FoodservicePod Mentions from show: www.Canlis.com All thoughts and opinions belong to David, and should not be interpreted as those of his employer, customers, or sponsors.

Follow up episode from FPD02 - WHY Are My Tomatoes STILL So Expensive?" Relief has finally come, people.

Follow us on @foodservicePod on Twitter and Instagram.

Part TWO of the Covid-19 mini series. #foodservice #distribution #restaurants

I recorded this episode after speaking with local redistributors and industry experts about the current status of Paper and Disposable products in our supply chain, and challenges we might be facing in the next few weeks. I cover the impacts of the COVID-19 virus on consumer behavior, what it means for restaurant sales, the status of manufacturing plants in China, and what our options are to make sure our customers get the products they need.

If you're a restaurant owner or operator you are going to want to listen to this episode. Introducing a new segment "Distributor Tips", I give you 7 things to think about, and ask your distributor to improve the relationship, save money, find better products, and ultimately run a more successful business.

This episode is part of the Distributor Tips segment of The Foodservice Distribution Podcast. Recorded March 2nd, 2020.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

A customer asked "why are my tomatoes STILL so expensive?" I connected with the General Manager of a large tomato company this morning, and here's what I learned. Enjoy.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app