As head of catering and partner business at ezCater, Mike O’Hanlon spends a good amount of time facilitating relationships between restaurants looking to expand their catering reach and businesses hoping to provide quality meals for important gatherings. Mike joins the show this week to discuss how ezCater is simplifying business lunches while enhancing the catering experience for restaurants and customers alike.

There are many aspects to consider when undertaking a foodservice design project. Timelines, budget, and equipment specifications are all at play. That’s where Robin Rada comes in. As a design/build foodservice dealer at The Boelter Companies, Robin helps her clients navigate their projects to achieve the desired results. Robin joins Chef Rich and Justin to share her thoughts on building relationships while giving advice for managing deadlines, specifying equipment, and other creative problem...

It’s Episode 50 of The Vollrath Feed podcast! We celebrate this milestone with a very special show. Chef Rich and Justin are joined by Digital Content Specialist Nate Woelfel and CEO and President of Vollrath Paul Bartelt as they break down their favorite moments from over a year’s worth of episodes.

This week, we take a dive into the teaching side of the culinary arts with Chef Jennifer Denlinger who runs the Culinary Management and Hospitality Management programs at Valencia College’s Poinciana campus in Florida. We delve into a variety of topics including: how she prepares her students for a career in foodservice, teaching culinary skills during a pandemic, training advice for operators, and much more.

TJ Schier has learned a lot in his over three-decade run in the foodservice industry. His experience as both a restaurant franchisee and a foodservice consultant gives him a unique perspective on the ins and outs of the operational side of the food world. In this episode, TJ weighs-in on a host of topics such as: catering, take-out, third-party delivery, and creating a culture with your employees. So sit back and enjoy nearly an hour of free advice that can help you on your foodservice journey.

No matter where it is happening, at the end of the day, foodservice is about hospitality. Chef Justin Domsch, executive chef of the Denver Broncos joins the show this week to discuss his approach to serving professional athletes, the ins and outs of his position, sourcing, must-have equipment, and where he gets his inspiration.

It has been said that history helps define our past and shape our future. As the founder of the organization Black Culinary History, Chef Therese Nelson has spent much of her career exploring, recording, and educating others on the culinary roots of black culture. Therese joins Chef Rich and Justin this week to discuss her mission of preserving the legacy being constructed by black chefs for this next generation.

Jim Petersen, president of C.i.i Food Service Design, is an industry lifer. He has seen and learned a lot over his four-plus decades in the foodservice world. He shares his wisdom with Chef Rich and Justin in an episode that covers everything from specifying equipment, lessons learned, and a deep dive into the world of foodservice in correctional facilities.

There is no denying COVID-19 has altered the way foodservice operations do business. College and university dining services are far from immune. Chef Joey Martin, senior executive chef at UCLA, joins the show this week to discuss how he and his team have navigated the pandemic, keeping focus on the food, menu development, adapting to the latest trends, and more.

Data and technology can go a long way in creating a quality customer experience at a foodservice operation. Peter Czimback, Vice President of Global Digital Incubation and Founder of Emerge at Aramark, joins the show to discuss the relationship between tech and the foodservice industry. He gives his assessment about where the industry currently stands and where it may be heading. He also shares his insights on a variety of topics including: autonomous stores, targeted advertising, robotics,...

The world of food delivery is booming. So how does a delivery service stand out from the crowd? Aaron Hoffman, co-founder, and CEO of DeliverThat joins the show this week to give his point of view. Aaron discusses what it takes to be a true brand ambassador, gives tips for making sure your food is ready for delivery and, weighs-in on what it takes to give truly outstanding customer service.

As an executive chef for Parkhurst Dining Services, Kevin Blinn is responsible for feeding both the Pittsburgh Steelers and the University of Pittsburgh’s football teams. He joins Chef Rich and Justin to talk about the relationship between food and football, menu planning, recipe development and his favorite equipment.

Proper food is the basis for a healthy life. This is especially true on college campuses. Carole Bartolotto, Nutrition Education Coordinator at UCLA, joins the show this week to discuss the ins and outs of nutrition. She sheds light on marketing healthy, environmentally-friendly foods, developing menus, and the importance of flavor. Carole also provides a deep dive into nutritional information that can benefit anyone seeking wellness.

It’s a holiday celebration as world-renowned baker Chef Gale Gand joins Chef Rich and Justin on the show this week. The trio discusses keeping the holiday spirit alive at work, fruit cake, and more. Later, Chef Gale provides us with an exclusive holiday recipe you are sure to love.

Armand Iaia has seen a lot in his over three-decade run at Cini-Little International. He joins Chef Rich and Justin this week to discuss popular foodservice design concepts from around the world as well as offering his tips on how operators can avoid some common layout pitfalls.

Chef Adam Moore has a wealth of knowledge when it comes to chain restaurants. He assists popular chains across the country as the founder and foodservice strategist at Flashpoint Innovation in Chicago. He joins Chef Rich and Justin to discuss the inner-workings of chains, menu trends, adjusting menus for delivery or take-out, and efficiency lessons that can benefit foodservice operations of any size.

Chef Annette Conrad of Edible Impressions in Mequon, Wisconsin has been described as a “cookie snob.” She joins Chef Rich and Justin on the show this week to discuss the transition from obsessed baker to business owner. Hear her thoughts on the perfect sugar cookie, starting her own business, keeping clients happy, and more.

Chef Angus An is no stranger to opening new establishments. He’s currently the owner/operator of six concepts in Vancouver, British Columbia. Knowing when to make the leap into restaurant ownership can be scary. But Chef Angus is here with tips on what aspects to consider before making a go of it on your own.

Many operators may not spend much time thinking about their bar service, but it’s an experience that seldom goes unnoticed. Sean Kenyon joins the show to discuss how he manages his award-winning bar at Williams & Graham in Denver, Colorado. He dives into the importance of quality and simplicity while giving a glimpse at the hire practices that make his establishment successful.

To call Chef Jessica Dawson a globetrotter is an understatement. She joins the show this week to tell Chef Rich and Justin about hitchhiking in Iceland, trying to spend Christmas break in Antarctica, her experiences in South America, and, oh yeah, her diverse experiences in the foodservice industry.

Designing a foodservice space is so much more than addressing the aesthetics, it’s also about designing for functionality. Raquel Weiss Fusco, Managing Director of Project Operations at elite | studio e in East Farmingdale, New York, visits the show to give tips for designing for COVID, keeping up with the latest trends, and more.

What do you do when you've accomplished all of your goals in the corporate food industry? You develop a game-changing protein bar company, of course. Carol Christensen has repurposed her corporate experience and expertise in innovation to create a positive impact on vulnerable populations.

You probably know that Chef Graham Elliot is a world-class chef and well-loved tv personality. But do you know what aspect of foodservice he values the most, or what his white whale of G.I Joe collectibles is? Join Rich and Justin as they pick Graham's brain about food, tv, and rock and roll.

Chef Scott Uehlein is about as close to being a real-life Willy Wonka as anyone could hope to be. He utilizes his extremely deep and diverse skill set to create the magic behind Sonic's menu and shares what it takes to design food in scale.

It's no secret that word of mouth travels at warp speed thanks to online reviews. Sam Elbandak, owner of The New Spot on Polk in San Francisco, has developed a formula for success when responding to customers' experiences at his restaurant.