Food Service Radio Podcast

In this Foodservice Radio Podcast, we pick up a recent story from Independent Restaurateur Magazine.  "Making The Grade - Health Inspections are a Quiz You Cannot Afford to Bomb," covers the four key areas around pest control and health department inspections; deliveries, dry goods storage, the kitchen and documentation.  We also include two recent culinary feature from Foodservice Radio contributor and Chef Next Door, Brian Averna.

For the full story in Independent Restaurateur Magazine, visit, http://theindependentrestaurateur.com/health-inspections-are-a-quiz-you-cant-afford-to-bomb/

The podcast is brought to you by Clear Springs Ruby Red Trout.  For product information visit, http://www.clearsprings.com/products/new/detail/?p=82&c=19.

Direct download: Foodservice_Radio_Podcast_-_Making_Grade.mp3
Category:Food Safety -- posted at: 8:00am EDT

Many restaurants claim to be green in one way or another.  But what really defines a green restaurant?  In this Foodservice Radio podcast, we talk with Michael Oshman, CEO and Founder of the Green Restaurant Association about how food service operations can be “certified green.”

For more food service stories, visit our website at www.foodserviceradio.net

For more information on the Green Restaurant Association visit www.dinegreen.com

Direct download: Foodservice_Radio_Podcast_-_Green_Restaurant_Association.mp3
Category:Sustainability -- posted at: 8:00am EDT

In today’s Foodservice Radio podcast, we talk with Nicholas Lander, restaurant critic of the Financial Times and author of the new book, “The Art of the Restaurateur.”  In his book, Mr. Lander profiles 20 of the most successful restaurateurs in the world to provide us a glimpse into the people shaping the restaurant world today.   Listen now as he shares stories and insights from the book.

Direct download: Foodservice_Radio_Podcast_-_Art_of_the_Restaurateur.mp3
Category:Restaurant Profile -- posted at: 8:00am EDT

Your restaurant is success and you have opened a couple of additional units.  Now you think you want to franchise your concept and become America’s next great brand.  What should you do?  Listen now as John Gordon, franchise attorney with Monroe, Moxness, Berg, takes us through the pros and cons of franchising from the franchisors perspective and the steps you need to take to get started.

 

Direct download: Foodserivce_Radio_Podcast_-_Franchising_Your_Restaurant.mp3
Category:Franchising -- posted at: 8:00am EDT

What does it take to become one of the greenest restaurants in America?  In this Foodservice Radio podcast host Tom Andrews talks with Bob Uffer, General Manager of Evelyn Hill, Inc., the winner of the National Restaurant Association Operation Innovation Award about their incredible success in sustainability.

Evelyn Hill operates of restaurants at the Statue of Liberty and Ellis Island.  Last year they managed to recycle 94% of all its waste, cut water consumption by 44% and eliminate 162 million calories from their menu.  Learn how they did it and steps you can take to become more your operation more sustainable.

Direct download: Foodservice_Radio_Podcast_-_NRA_Innovation_Award_Winner.mp3
Category:Sustainability -- posted at: 8:00am EDT

Restaurant food and labor costs are almost certain to rise in 2013.  What can you do to continue to run a profitable operation in light of another round of cost increases? Listen now is John Gordon of the Pacific Management Consulting Group discusses both the anticipated causes of the rising costs and what you as an operator can do to offset them.

Direct download: Foodservice_Radio_Podcast_-_Managing_Rising_Costs.mp3
Category:general -- posted at: 8:00am EDT

In today's podcast, Sandy Korem - The Catering Coach - "introduces how you can establish a new revenue stream with take home catering.

Direct download: Foodservice_Radio_Podcast_-_Take_Home_Catering.mp3
Category:Catering -- posted at: 8:00am EDT

In today’s foodservice radio podcast, we recap a story from Independent Restaurateur Magazine about two restaurants that are currently thriving in difficult economic and competitive environments.  A look into these two operations helps us understand why some restaurants succeed while those around them fail.


Today’s guest on the Foodservice Radio podcast is John Fischer, Associate Professor of Hospitality Service Management at the Culinary Institute of America and author of the book “At Your Service – A Hands-On Guide to the Professional Dining Room.” 

Listen as John talks about the changing expectations of service, the tools a server needs to provide exemplary service, and why it is often difficult to get the front-of-house and back-of-house to work together.

This podcast is brought to you by Mrs. Friday's Krabbycakes, the original Krabbycake with the taste consumers love.  For more information on the product and their current promotion, visit http://kpseafood.com/krabbycakes.php

Direct download: Foodservice_Radio_Podcast_-_Providing_Great_Service.mp3
Category:Service -- posted at: 8:00am EDT

September is National Food Safety Month and the theme this year is "Be Safe, Don't Cross-Contaminate." Listen now as host Tom Andrews talks with Willaim Weichelt, Director of ServSafe at the National Restaurant Association about National Food Safety Month and the materials available from the NRA.

Direct download: Foodservice_Radio_Podcast_-_National_Food_Safety_Month.mp3
Category:Food Safety -- posted at: 8:00am EDT