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 solving ideas.

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, and how small businesses can use data to enhance the customer experience.