The Vollrath Feed

Timestamps
0:27 – Nate joins the show today
0:49 – Today is a special episode
2:12 – It’s training season
4:44 – We have virtual trainings available
5:28 – It’s quiz time!
30:09 – A quick look back
30:57 – We’ll be making more content
31:23 – Thank you to everyone
33:16 – Outro

Timestamps
0:38 – Stick around for Nate’s Notes
1:21 – School nutrition has come a long way
4:33 – The importance of consultants
6:09 – Chef Samantha Cowens-Gasbarro joins the show
6:53 – Chef Samantha’s foodservice journey
10:02 – The origins of nutritional trends
11:33 – Balancing quality and costs
17:09 – Scratch cooking in schools
19:38 – Food as an educational tool
26:50 – Getting buy-in
30:42 – Cook once, serve twice
32:37 – Resources for success
34:14 – When school nutrition started to shift
42:01 – Missing the kitchen
43:57 – Becoming a foodie early
45:53 – Making the case for consultants
52:09 – Chef Samantha’s inspirational quote
54:27 – Nates Notes
58:01 – Outro

Timestamps
0:21 – Today is a special episode
2:03 – Listening is important
3:51 – Custom products
7:02– The future of restaurants
10:45 – Chef Erling Wu-Bower joins the show
11:09 – Chef Erling’s foodservice journey
16:38 – Challenges that come with opening
19:45 – The importance of adaptability
23:40 – Cooking with your senses
26:16 – Common restaurant pitfalls
31:52 – Evaluating tipping
49:15 – Labels and tent poles
56:06 – Dining out as a chef
57:42 – Staying on top of trends
1:01:51 – Chef Erling’s mantras
1:03:46 – A bit of reflection
1:09:12 – Outro

Timestamps
0:06 – Intro
1:38 – Making sense of the chaos
5:22 – Our experience working with designers
10:50 – Laura Lentz joins the show
11:24 – Laura’s career journey
17:22 – Form vs. function
20:19 – Seeking out input
22:15 – Laura’s signature
23:22 – Versatility
27:05 – Inspiration and creative process
33:04 – Adjusting on-site foodservice
35:48 – Pandemic trends with staying power
50:30 – Advice for smaller operations
57:37 – Trusting your gut
1:01:52 – Laura’s inspirational quote
1:03:57 – Nate’s Notes
1:06:32 – Outro

Timestamps
1:12 – Stay tuned for Nate’s recap
4:07 – Background on Chris Baggott
5:31 – Chris Baggott joins the show
6:04 – Chris’ foodservice journey
10:02 – The origin of ClusterTruck
14:24 – Expectations of quality
18:01 – Finding the right drivers
22:47 – Addressing freshness
27:29 – Organizing the kitchen
30:44 – Human-plus technology
33:45 – Creating the best kitchen
34:55 – Robots
36:49 – Delivery drivers and ghost kitchens
41:22 – Third-party delivery
43:16 – Naming the business
46:02 – Making the math and menu work
56:18 – Chris’ inspirational quote
59:06 – Nate’s Notes
1:03:41 – Outro

Timestamps
0:27 – Don’t miss the recap
2:47 – The importance of culinary development
4:50 – Matt Schuler joins the show
5:46 – Matt’s culinary progression
15:27 – Solving problems
16:50 – When experience pays off
19:56 – Having a foodservice-focused brain
23:43 – Senior living facilities
26:54 – Using technology
30:39 – Proposing equipment solutions
33:00 – The next big thing(s)
36:11 – Environmental factors and induction
42:40 – Creating a quality work situation
44:58 – The evolution of foodservice design
47:00 – Scratching the itch
51:50 – Matt’s inspirational quote
53:10 – Nate’s Recap
55:21 – Outro

Timestamps

0:53 – Stay tuned for Nate’s Notes
2:36 – Being the expert
6:11 – Chef Joseph Leonardi joins the show
7:57 – Having a support system
10:34 – Mentoring other chefs
12:48 – Dealing with failure
15:12 – The test
18:31 – Responsibilities
20:22 – Networking with colleagues
23:25 – Success stories
24:40 – Chef Joseph’s culinary journey
30:11 – The educational side
32:53 – Shifting demographics
36:24 – Advice for elevating success in the kitchen
38:46 – Beekeeping and honey
50:24 – Competitive cooking
54:35 – Next steps
57:51 – Going out to eat
59:36 – Chef Joseph’s mantra
1:02:45 – Nate’s Notes
1:04:33 – Outro

Timestamps

0:51 – Chef Rich brings a lot to the table
3:17 – Non-profits need a champion
4:22 – More than a meal
6:46 – An opportunity for service
8:17 – Kelly Anderson joins the show
10:49 – Handling donations
12:59 – The transition to “Fresh”
18:02 – Sharing the playbook
20:41 – Addressing hidden needs
26:24 – Breaking down the numbers and COVID planning
28:17 – The peacefulness of dish washing
29:39 – Volunteers and delivering meals
31:47 – The succession plan
32:50 – Advice for managing donors
35:06 – Cost-effective performance
37:20 – Portion control
40:34 – Menu changeover
41:53 – The best ways to get involved
46:55 – Nate’s Notes
48:24 – Outro

Timestamps
0:51 – A different type of guest today
2:49 – The ups and downs of winning major awards
6:38 – Chef Rich’s connection to the James Beard House
7:38 – Kris Moon joins the show
8:04 – Background on the James Beard Foundation
13:23 – Becoming the barometer
17:15 – The evolving definition of excellence
21:01 – The James Beard Award nomination process
24:09 – Programs and initiatives
32:51 – Kris’ winding path
37:59 – Is the James Beard House haunted?
41:08 – Managing winning a James Beard Award
47:38 – The evolution of Kris’ palate
51:27 – Kris’ inspirational quote
53:11 – Nate’s Notes
54:58 – Outro

Timestamps
0:39 – The origins of this episode
2:00 – Chef Gale Gand joins the show
4:23 – The sales pitch
5:19 – Taste test time
16:09 – Gale’s experience making fruit cake
18:06 – What’s new in Gale’s world
24:31 – Gale’s advice for the holidays
27:52 – What we learned
31:30 – That’s a wrap on 2021!

Timestamps:
0:51 – We love chefs
2:09 – Missing the hustle and bustle
5:03 – Defining fast casual foodservice
7:44 – Shifting expectations
9:52 – Chef Nate Weir joins the show
10:32 – Seasonal menu changes
12:14 – What drives menu design
15:17 – Balancing quality and cost
17:44 – Setting up cooks for success
23:07 – The fast casual label
25:25 – Selecting the proper equipment
31:51 – Mentoring opportunities
34:44 – Chef Nate’s culinary journey
41:44 – Gathering employee feedback
43:40 – Chef Nate’s inspirational quote
46:52 – Nate’s Notes
48:26 – Outro

Timestamps

0:46 – This is a lot of fun
2:28 – Trends are tricky
9:17 – Chef Chris Follari joins the show
9:50 – Chef Chris’ culinary journey
15:38 – A passion for foodservice
24:41 – Staying connected to the industry
25:50 – Evaluating trends and the importance of authenticity
28:25 – Selecting the right equipment
30:19 – Being aware of skillsets
31:25 – Acceptance across geographical areas
32:59 – Shifts in packaging expectations
41:50 – Knowing how long to stick with a trend
44:52 – Potential labor savings
47:21 – Meeting standards
54:02 – Chef Chris’ inspirational quote
55:50 – Nate’s Notes
57:44 – Outro

Timestamps

0:37 – The podcast is the highlight of our day
1:18 – Sustainability has become a focal point
8:01 – Lisia Spellman joins the show
8:55 – Lisia’s story
10:55 – Bringing sustainability initiatives to campus
13:09 – The reusable container program
27:44 – Sorting through the numbers
30:22 – How you can implement a similar program
33:30 – How the U.S. stacks up
35:27 – Taking the first steps
38:31 – Learning a new language
42:23 – Lisia’s inspirational quote
44:35 – Nate’s Notes
46:39 – Outro

Timestamps

1:17 – The history of the right-hand man

2:27 – Chef Brittani Ratcliff is back!

3:54 – Candy corn

6:53 – Go-to Halloween candy

10:26 – Chef Rich’s trick or treat story

12:29 – Root vegetables and Halloween

15:04 – Tips for roasting pumpkin seeds

16:20 – Eatin’ pumpkins vs. carvin’ pumpkins

17:11 – Rotisserie ovens

18:53 – Chef Brittani joins the show

19:43 – Halloween year-round

21:38 – Getting married on Halloween

22:37 – Catering your own wedding

26:12 – Appalachian folklore

27:07 – Chef Brittani’s new job

28:54 – Growing microgreens

37:24 – Sourcing challenges

39:48 – The return of students

42:53 – Managing catering

45:16 – Handling a shorthanded staff

50:02 – Special Halloween menu

55:04 – Charcoal ice cream

57:00 – Moonshine

1:04:03 – Chef Brittani’s inspirational quote

1:05:45 – Nate’s Notes

1:07:51 – Outro

Timestamps

1:21 – We love having chefs on the show

4:50 – There is a lot to evaluate in a new position

6:03 – Chef Rich’s go-to equipment

7:57 – The benefits of humble beginnings

11:01 – Chef Richard Hetzler joins the show

11:51 – Working for a foodservice support provider

18:03 – Chef Richard’s go-to pieces of equipment

19:27 – Vacuum sealers

21:17 – Equipment to address staffing challenges

24:19 – Biggest challenges of students returning to campus

27:04 – Attracting new talent

29:23 – Creating buy-in and establishing trust

30:56 – Chef Richard’s time in the kitchen

32:57 – Working through the design process

36:26 – Considering nutrition

38:02 – Sourcing ingredients

39:43 – Utilizing blue catfish

45:39 – Chef Richard’s foodservice journey

50:39 – Points of pride

53:43 – Chef Richard’s inspirational quote

55:21 – Nate’s Notes

58:32 – Outro

Timestamps

0:44 – We want to hear from you!

1:11 – Alex Adler is our guest today

1:54 – Working with family

5:57 – Finer points of frozen custard

11:48 – Soft Serve machine troubles

14:32 – Growing a restaurant

16:20 – Alex Adler joins the show

17:03 – The origin of Puesto

19:57 – The importance of tortillas

22:27 – Scaling menus

24:28 – Alex’s roles

27:46 – Balancing life and work

29:07 – Deciding to expand

32:12 – Alex’s favorite establishment

33:30 – Future growth

35:23 – A true family feel

36:30 – Sourcing ingredients

40:16 – Advice for those starting out

42:20 – Alex’s inspirational quote

43:51 – Nate’s Notes

45:54 – Outro

Timestamps

0:46 – We want to hear from you!

2:17 – Trade shows

2:56 – What NAFEM does

4:51 – A typical day in the booth

7:45 – Memories from the NAFEM Show

8:39 – Deirdre Flynn joins the show

12:15 – The source of Deidre’s drive

14:12 – Levels of NAFEM membership

15:58 – What NAFEM provides to the industry

20:20 – Keeping a finger on the pulse

23:39 – Deirdre’s experience in the industry

25:37 – Feeding America and giving back

32:09 – The NAFEM Board

37:26 – How NAFEM benefits operators

41:52 – Industry research

46:15 – Tips for attending the NAFEM Show

52:44 – Future NAFEM Show sites

54:22 – Upcoming virtual NAFEM experiences

57:52 – Deirdre’s inspirational quote

1:00:54 – Nate’s Notes

1:03:35 – Outro

Timestamps

1:47 – About our guest, Kyle Cherek – Food Historian

4:35 – Kyle Cherek Joins the Show

5:58 – Wisconsin Foodie

8:37 – Because of Food

17:28 – Wisconsin Roots

22:02 – Finding Your Voice

37:10 – Favorite Interviews

46:12 – Food is Fashion

56:30 – Kyle’s Inspirational Quote

59:33 – Nate’s Recap

Timestamps

1:30 – Don’t miss any nuggets

2:37 – Your restaurant has a digital presence

4:43 – Tad Low joins the show

5:12 – Tad’s foodservice journey

13:07 – Tad’s jams

14:58 – Marketing starts with the experience

18:24 – Four walls, four blocks, four miles

19:55 – Social Media marketing

26:36 – Being about more than food

31:24 – Where to start with messaging

33:12 – Thinking about your brand

38:56 – The resilience of the foodservice industry

40:24 – The influence of restaurants

43:34 – Marketing budget

48:15 – Most unique promotion Tad has seen

50:48 – Tad’s inspirational quote

52:31 – How to get in touch with Tad

54:10 – Nate’s Notes

57:00 – Outro

Timestamps

1:03 – We enjoy recording this show

2:15 – Don’t be afraid to reach out to us

3:22 – The themes in chefs’ origin stories

7:01 – The pros and cons of Wisconsin

9:40 – Chef Justin Carlisle joins the show

10:23 – Chef Justin’s culinary journey

16:25 – Foodservice lifestyle

19:33 – Growing up on a farm

22:28 – The finer points of supper clubs

28:27 – Moving Wisconsin cuisine forward

38:55 – Where Chef Justin’s focus on organic and local came from

42:09 – Surprising local ingredients

46:07 – Equipment in Chef Justin’s kitchen

47:32 – Cooking techniques to accentuate flavor profiles

49:24 – Finding food providers you trust

53:52 – The noticeable difference of quality

55:19 – Advice for those getting started

1:01:55 – Chef Justin’s inspirational quote

1:05:28 – Connect with Chef Justin

1:06:53 – Nate’s notes

1:09:49 – Outro