The Vollrath Feed

Timestamps0:27 – Nate joins the show today0:49 – Today is a special episode2:12 – It’s training season4:44 – We have virtual trainings available5:28 – It’s quiz time!30:09 – A quick look back30:57 – We’ll be making more content31:23 – Thank you to everyone33:16 – Outro

Timestamps0:38 – Stick around for Nate’s Notes1:21 – School nutrition has come a long way4:33 – The importance of consultants6:09 – Chef Samantha Cowens-Gasbarro joins the show6:53 – Chef Samantha’s foodservice journey10:02 – The origins of nutritional trends11:33 – Balancing quality and costs17:09 – Scratch cooking in schools19:38 – Food as an educational tool26:50 – Getting buy-in30:42 – Cook once, serve twice32:37 – Resources for success34:14 – When school nutrition started to shift42:01 – Missing the kitchen43:57 – Becoming a foodie early45:53 – Making the case for consultants52:09 – Chef Samantha’s inspirational quote54:27 – Nates Notes58:01 – Outro

Timestamps0:21 – Today is a special episode2:03 – Listening is important3:51 – Custom products7:02– The future of restaurants10:45 – Chef Erling Wu-Bower joins the show11:09 – Chef Erling’s foodservice journey16:38 – Challenges that come with opening19:45 – The importance of adaptability23:40 – Cooking with your senses26:16 – Common restaurant pitfalls31:52 – Evaluating tipping49:15 – Labels and tent poles56:06 – Dining out as a chef57:42 – Staying on top of trends1:01:51 – Chef Erling’s mantras1:03:46 – A bit of reflection1:09:12 – Outro

Timestamps0:06 – Intro1:38 – Making sense of the chaos5:22 – Our experience working with designers10:50 – Laura Lentz joins the show11:24 – Laura’s career journey17:22 – Form vs. function20:19 – Seeking out input22:15 – Laura’s signature23:22 – Versatility27:05 – Inspiration and creative process33:04 – Adjusting on-site foodservice35:48 – Pandemic trends with staying power50:30 – Advice for smaller operations57:37 – Trusting your gut1:01:52 – Laura’s inspirational quote1:03:57 – Nate’s Notes1:06:32 – Outro

Timestamps1:12 – Stay tuned for Nate’s recap4:07 – Background on Chris Baggott5:31 – Chris Baggott joins the show6:04 – Chris’ foodservice journey10:02 – The origin of ClusterTruck14:24 – Expectations of quality18:01 – Finding the right drivers22:47 – Addressing freshness27:29 – Organizing the kitchen30:44 – Human-plus technology33:45 – Creating the best kitchen34:55 – Robots36:49 – Delivery drivers and ghost kitchens41:22 – Third-party delivery43:16 – Naming the business46:02 – Making the math and menu work56:18 – Chris’ inspirational quote59:06 – Nate’s Notes1:03:41 – Outro

Timestamps0:27 – Don’t miss the recap2:47 – The importance of culinary development4:50 – Matt Schuler joins the show5:46 – Matt’s culinary progression15:27 – Solving problems16:50 – When experience pays off19:56 – Having a foodservice-focused brain23:43 – Senior living facilities26:54 – Using technology30:39 – Proposing equipment solutions33:00 – The next big thing(s)36:11 – Environmental factors and induction42:40 – Creating a quality work situation44:58 – The evolution of foodservice design47:00 – Scratching the itch51:50 – Matt’s inspirational quote53:10 – Nate’s Recap55:21 – Outro

Timestamps0:53 – Stay tuned for Nate’s Notes2:36 – Being the expert6:11 – Chef Joseph Leonardi joins the show7:57 – Having a support system10:34 – Mentoring other chefs12:48 – Dealing with failure15:12 – The test18:31 – Responsibilities20:22 – Networking with colleagues23:25 – Success stories24:40 – Chef Joseph’s culinary journey30:11 – The educational side32:53 – Shifting demographics36:24 – Advice for elevating success in the kitchen38:46 – Beekeeping and honey50:24 – Competitive cooking54:35 – Next steps57:51 – Going out to eat59:36 – Chef Joseph’s mantra1:02:45 – Nate’s Notes1:04:33 – Outro

Timestamps0:51 – Chef Rich brings a lot to the table3:17 – Non-profits need a champion4:22 – More than a meal6:46 – An opportunity for service8:17 – Kelly Anderson joins the show10:49 – Handling donations12:59 – The transition to “Fresh”18:02 – Sharing the playbook20:41 – Addressing hidden needs26:24 – Breaking down the numbers and COVID planning28:17 – The peacefulness of dish washing29:39 – Volunteers and delivering meals31:47 – The succession plan32:50 – Advice for managing donors35:06 – Cost-effective performance37:20 – Portion control40:34 – Menu changeover41:53 – The best ways to get involved46:55 – Nate’s Notes48:24 – Outro

Timestamps0:51 – A different type of guest today2:49 – The ups and downs of winning major awards6:38 – Chef Rich’s connection to the James Beard House7:38 – Kris Moon joins the show8:04 – Background on the James Beard Foundation13:23 – Becoming the barometer17:15 – The evolving definition of excellence21:01 – The James Beard Award nomination process24:09 – Programs and initiatives32:51 – Kris’ winding path37:59 – Is the James Beard House haunted?41:08 – Managing winning a James Beard Award47:38 – The evolution of Kris’ palate51:27 – Kris’ inspirational quote53:11 – Nate’s Notes54:58 – Outro

Timestamps0:39 – The origins of this episode2:00 – Chef Gale Gand joins the show4:23 – The sales pitch5:19 – Taste test time16:09 – Gale’s experience making fruit cake18:06 – What’s new in Gale’s world24:31 – Gale’s advice for the holidays27:52 – What we learned31:30 – That’s a wrap on 2021!

Timestamps:0:51 – We love chefs2:09 – Missing the hustle and bustle5:03 – Defining fast casual foodservice7:44 – Shifting expectations9:52 – Chef Nate Weir joins the show10:32 – Seasonal menu changes12:14 – What drives menu design15:17 – Balancing quality and cost17:44 – Setting up cooks for success23:07 – The fast casual label25:25 – Selecting the proper equipment31:51 – Mentoring opportunities34:44 – Chef Nate’s culinary journey41:44 – Gathering employee feedback43:40 – Chef Nate’s inspirational quote46:52 – Nate’s Notes48:26 – Outro

Timestamps0:46 – This is a lot of fun2:28 – Trends are tricky9:17 – Chef Chris Follari joins the show9:50 – Chef Chris’ culinary journey15:38 – A passion for foodservice24:41 – Staying connected to the industry25:50 – Evaluating trends and the importance of authenticity28:25 – Selecting the right equipment30:19 – Being aware of skillsets31:25 – Acceptance across geographical areas32:59 – Shifts in packaging expectations41:50 – Knowing how long to stick with a trend44:52 – Potential labor savings47:21 – Meeting standards54:02 – Chef Chris’ inspirational quote55:50 – Nate’s Notes57:44 – Outro

Timestamps0:37 – The podcast is the highlight of our day1:18 – Sustainability has become a focal point8:01 – Lisia Spellman joins the show8:55 – Lisia’s story10:55 – Bringing sustainability initiatives to campus13:09 – The reusable container program27:44 – Sorting through the numbers30:22 – How you can implement a similar program33:30 – How the U.S. stacks up35:27 – Taking the first steps38:31 – Learning a new language42:23 – Lisia’s inspirational quote44:35 – Nate’s Notes46:39 – Outro

Timestamps1:17 – The history of the right-hand man2:27 – Chef Brittani Ratcliff is back!3:54 – Candy corn6:53 – Go-to Halloween candy10:26 – Chef Rich’s trick or treat story12:29 – Root vegetables and Halloween15:04 – Tips for roasting pumpkin seeds16:20 – Eatin’ pumpkins vs. carvin’ pumpkins17:11 – Rotisserie ovens18:53 – Chef Brittani joins the show19:43 – Halloween year-round21:38 – Getting married on Halloween22:37 – Catering your own wedding26:12 – Appalachian folklore27:07 – Chef Brittani’s new job28:54 – Growing microgreens37:24 – Sourcing challenges39:48 – The return of students42:53 – Managing catering45:16 – Handling a shorthanded staff50:02 – Special Halloween menu55:04 – Charcoal ice cream57:00 – Moonshine1:04:03 – Chef Brittani’s inspirational quote1:05:45 – Nate’s Notes1:07:51 – Outro

Timestamps1:21 – We love having chefs on the show4:50 – There is a lot to evaluate in a new position6:03 – Chef Rich’s go-to equipment7:57 – The benefits of humble beginnings11:01 – Chef Richard Hetzler joins the show11:51 – Working for a foodservice support provider18:03 – Chef Richard’s go-to pieces of equipment19:27 – Vacuum sealers21:17 – Equipment to address staffing challenges24:19 – Biggest challenges of students returning to campus27:04 – Attracting new talent29:23 – Creating buy-in and establishing trust30:56 – Chef Richard’s time in the kitchen32:57 – Working through the design process36:26 – Considering nutrition38:02 – Sourcing ingredients39:43 – Utilizing blue catfish45:39 – Chef Richard’s foodservice journey50:39 – Points of pride53:43 – Chef Richard’s inspirational quote55:21 – Nate’s Notes58:32 – Outro

Timestamps0:44 – We want to hear from you!1:11 – Alex Adler is our guest today1:54 – Working with family5:57 – Finer points of frozen custard11:48 – Soft Serve machine troubles14:32 – Growing a restaurant16:20 – Alex Adler joins the show17:03 – The origin of Puesto19:57 – The importance of tortillas22:27 – Scaling menus24:28 – Alex’s roles27:46 – Balancing life and work29:07 – Deciding to expand32:12 – Alex’s favorite establishment33:30 – Future growth35:23 – A true family feel36:30 – Sourcing ingredients40:16 – Advice for those starting out42:20 – Alex’s inspirational quote43:51 – Nate’s Notes45:54 – Outro

Timestamps0:46 – We want to hear from you!2:17 – Trade shows2:56 – What NAFEM does4:51 – A typical day in the booth7:45 – Memories from the NAFEM Show8:39 – Deirdre Flynn joins the show12:15 – The source of Deidre’s drive14:12 – Levels of NAFEM membership15:58 – What NAFEM provides to the industry20:20 – Keeping a finger on the pulse23:39 – Deirdre’s experience in the industry25:37 – Feeding America and giving back32:09 – The NAFEM Board37:26 – How NAFEM benefits operators41:52 – Industry research46:15 – Tips for attending the NAFEM Show52:44 – Future NAFEM Show sites54:22 – Upcoming virtual NAFEM experiences57:52 – Deirdre’s inspirational quote1:00:54 – Nate’s Notes1:03:35 – Outro

Timestamps1:47 – About our guest, Kyle Cherek – Food Historian4:35 – Kyle Cherek Joins the Show5:58 – Wisconsin Foodie8:37 – Because of Food17:28 – Wisconsin Roots22:02 – Finding Your Voice37:10 – Favorite Interviews46:12 – Food is Fashion56:30 – Kyle’s Inspirational Quote59:33 – Nate’s Recap

Timestamps1:30 – Don’t miss any nuggets2:37 – Your restaurant has a digital presence4:43 – Tad Low joins the show5:12 – Tad’s foodservice journey13:07 – Tad’s jams14:58 – Marketing starts with the experience18:24 – Four walls, four blocks, four miles19:55 – Social Media marketing26:36 – Being about more than food31:24 – Where to start with messaging33:12 – Thinking about your brand38:56 – The resilience of the foodservice industry40:24 – The influence of restaurants43:34 – Marketing budget48:15 – Most unique promotion Tad has seen50:48 – Tad’s inspirational quote52:31 – How to get in touch with Tad54:10 – Nate’s Notes57:00 – Outro

Timestamps1:03 – We enjoy recording this show2:15 – Don’t be afraid to reach out to us3:22 – The themes in chefs’ origin stories7:01 – The pros and cons of Wisconsin9:40 – Chef Justin Carlisle joins the show10:23 – Chef Justin’s culinary journey16:25 – Foodservice lifestyle19:33 – Growing up on a farm22:28 – The finer points of supper clubs28:27 – Moving Wisconsin cuisine forward38:55 – Where Chef Justin’s focus on organic and local came from42:09 – Surprising local ingredients46:07 – Equipment in Chef Justin’s kitchen47:32 – Cooking techniques to accentuate flavor profiles49:24 – Finding food providers you trust53:52 – The noticeable difference of quality55:19 – Advice for those getting started1:01:55 – Chef Justin’s inspirational quote1:05:28 – Connect with Chef Justin1:06:53 – Nate’s notes1:09:49 – Outro