Food Service Radio Podcast

This year 65 million foreign tourists will visit in the United State and that number could be as high as 100 million in the next five years.  Are you getting a share of this growing dining market? 

In this Foodservice Radio podcast, host Tom Andrews talks with Chris Perkins, VP of Marketing for Brand USA about how to tap into the international tourist market and what you need to do to be tourist-ready.

Direct download: Foodservice_Radio_Podcast_-_Tourism_Partnerships.mp3
Category:Marketing -- posted at: 7:00am EDT

Bullying in the workplace is a growing problem.  In this Foodservice Radio podcast host Tom Andrews speaks with Wendy Harkness, Vice President of Human Resources with Advantage Waypoint in Tampa.

Listen now and learn how to recognize bullying, the effects a bully can have on a business, and how to proactively get ahead of the coming legislation.

Direct download: Foodservice_Radio_Podcast_-_Workplace_Bullying.mp3
Category:Management -- posted at: 7:00am EDT

With the economy showing signs of life, operators are beginning to look at investing back into their businesses and equipment is a key area.

In this Foodservice Radio podcast, we talk with Robert Wolfe of Kavanaugh Restaurant Supply about the benefits and drawbacks of cash, leasing, or financing your next equipment purchase.

Direct download: Foodservice_Radio_Podcast_-_Equipment_Purchases.mp3
Category:general -- posted at: 1:49pm EDT

When it comes to sustainable seafood, there is a naughty and a nice list.  In this Foodservice Radio podcast, host Tom Andrews talks with Brooke Havlik of the Shedd Aquarium about which seafoods to serve, which to avoid, and why you shouldn't have this 235 year old fish on your menu.

Direct download: Foodservice_Radio_Podcast_-_Sustainable_Seafood.mp3
Category:Sustainability -- posted at: 10:08am EDT

"Corporate food service operators are facing a slow motion crisis. Technology is enabling companies to reduce headcount in their offices, factories, and other workplaces," says Tom McDermott, President of the Clarion Group.

In this Special Report interview, Tom lays out the challenges facing corporate food service operators, how they are fighting back, and what he sees on the horizon.

Direct download: Foodservice_Radio_Podcast_-_Corporate_Food_Service_Challenges.mp3
Category:Non-Commercial -- posted at: 1:16pm EDT

Jon Wool of Finesse Cuisine in Chicago has built his catering business around service - which has landed him a number of high-profile catering jobs with both politicians and celebrities.

In this Business of Foodservice feature, Jon share his secrets on recruiting, interviewing and retaining exceptional employees.

Direct download: Foodservice_Radio_Podcast_-_Hiring_Exceptional_Employees.mp3
Category:Management -- posted at: 10:48pm EDT

Food costs are one of the biggest variables in food service and can mean the difference between success and failure.  In this Foodservice Radio interview with Richard Marken of Rocket Science Hospitality, we take a look at tips that will help you reduce your food cost.

Direct download: Foodservice_Radio_Podcast_-_Food_Cost_Tips.mp3
Category:Food Cost -- posted at: 10:27am EDT

Dans Le Noir recently opened in New York with a very unique concept - dining in complete darkness. In this interview with restaurant general manager Marco Valente, we learn about the culinary, social, and educational aspects of dining in the dark.

Marco gives us insight into how this concept works, the guest reactions, and how successful patrons are in identifying their meals.

Direct download: Foodservice_Radio_Podcast_-_Dining_in_the_Dark.mp3
Category:Restaurant Profile -- posted at: 6:57am EDT

In this Foodservice Radio podcast, we look at guests with special nutritional needs.  Are they a liability or an opporunity?  Well, they can be both; an opportunity if you are prepared and a liability if you aren't.  Listen now as host Tom Andrews talks with Tracy Stuckrath of Thrive Meetings and Events and learn what you need to know about this increasingly important aspect of our business.

Direct download: Foodservice_Radio_Podcast_-_Special_Nutritional_Needs.mp3
Category:Dietary -- posted at: 12:05pm EDT

Successful operators are looking at more than just food costs when it comes to pricing the menu.  In this episode, we talk with Leslie Kerr, president and founder of Intellaprice about the additional factors you need to consider to "right price" your menu and why price increases are not always a bad thing.

Direct download: Pricing_Strategies_Podcast.mp3
Category:general -- posted at: 10:54am EDT