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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 decide ...
 
Welcome to the All Hands In: Rockstars in Foodservice Podcast! This is where we are inspiring, educating and celebrating how amazing food, guest service and creative marketing happens everyday because of all the smart, hard working hands it takes in making a rowdydow of ‘all things food’ possible to feed people everyday, everywhere!
 
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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…
 
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…
 
(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 …
 
This week I'm trying something slightly different, let me know what you think here: foodservicepod@protonmail.comMy 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…
 
(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 polic…
 
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 b…
 
(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 …
 
(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…
 
(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…
 
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…
 
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 you…
 
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 tha…
 
(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 …
 
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 …
 
(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, …
 
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…
 
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 nor…
 
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'r…
 
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…
 
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 ta…
 
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 y…
 
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 …
 
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 Tip…
 
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
 
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