Summary:

Chick-fil-A runs simulations when designing its drive-thru. Why aren't foodservice operators doing the same with their kitchens? Brenden Wright, founder of Visual Conquest and Spatial Sim, joins Joshua to explore how simulation helps foodservice leaders validate kitchen designs before construction. From modeling staff workflows to training new hires in VR before their first shift, this episode unpacks the tools shifting decision power back to the operator side of the table.Takeaways:

• The one question every foodservice leader should add to their next design RFP

• Why approving a 2D floor plan often means discovering flow problems on opening day

• How simulation bridges the gap between what designers intend and how operators interpret it

• Mapping staff workflows by station to spot bottlenecks before construction begins

• Training new hires in VR so they understand peak-hour pressure before their first shift

• How Chick-fil-A's drive-thru speed comes from simulation, not luck

Summary:

What happens when a personal health crisis becomes a foodservice solution? Kerry Brown, co-founder of Eat G.A.N.G.S.T.E.R., built a line of allergen-free baking mixes that is now showing up in university dining halls across the country.

Takeaways:

• Kerry had never baked before starting the company, and credits that as a creative advantage.

• The AIP diet helped Kerry and her co-founders manage their autoimmune conditions so well that none take medication today.

• Eat G.A.N.G.S.T.E.R. mixes are free of the top 14 allergens and made on an allergen-friendly line.

• Tiger nuts are a root vegetable, not a nut, with a nutty flavor, high in fiber, and prebiotic benefits.

• Universities are the fastest-growing segment, driven by younger generations with more food sensitivities than ever.

• Clearly labeled allergen-friendly options are not just inclusive, they are a point of differentiation.

Summary

A chat with Tony Schifano, founder and CEO of Antos Environmental, about the critical importance of sustainability and waste management across various industries, particularly in food service. They discuss the evolution of waste management practices, the significance of data in driving sustainability efforts, and the necessity of employee training and engagement. Tony shares insights on transforming waste into value and the role of technology in enhancing waste management processes. The conversation emphasizes the need for a cultural shift towards sustainability and the importance of educating future generations on environmental responsibility.

Takeaways

• Sustainability is not just a trend; it's an environmental necessity.

• Cost savings can drive sustainability initiatives.

• Ongoing data analysis is crucial for effective management.

• Employee training is vital for successful sustainability practices.

• Sustainability education should start at a young age.

• Creating a culture of sustainability requires collaboration across all levels.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Chef Steve Baity, a renowned chef and father of four. They discuss Chef Baity's journey from a novice in the culinary world to a celebrated chef known for his fruit and vegetable carvings and his participation in competitive cooking. The conversation goes into the impact of family on Chef Baity's culinary passion, the importance of community involvement, and the story behind his seasoning brand, Pop Secret Seasoning, which honors his late father. Throughout the episode, Chef Baity emphasizes the significance of personal growth, the role of food in building community, and the challenges of the culinary industry today.

Takeaways

• Chef Baity's journey into fruit carving began out of necessity.

• Becoming a father changed Chef Baity's perspective on work and life.

• The culinary industry faces challenges with burnout and mental health.

• Chef Baity's Pop Secret Seasoning honors his father's legacy.

• Community involvement is a core value for Chef Baity.

• Food serves as a bridge to connect people from different backgrounds.

• Selflessness and intentionality are key to serving others. 

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Scott Gallant, a technology expert with extensive experience in AI and data management. They discuss the intersection of technology and the food service industry, focusing on challenges such as tech stack bloat. Scott shares insights on evaluating new tools, the future of AI in food service, and the need for integrated operations management. The conversation emphasizes the importance of collaboration across departments and the potential of technology to enhance efficiency and customer service in the food service sector.

Takeaways

• Tech stack bloat occurs when organizations adopt too many technologies without proper management.

• Integrated operations management is crucial for seamless technology use.

• Food service leaders need to advocate for technology in budgeting discussions.

• Evaluating new tools should focus on organizational needs, not just trends.

• The future of AI in food service includes predictive analytics and automation.

• Governance in technology decisions requires collaboration across departments.

Summary:

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Suhan Lee, the culinary mind behind Get Saucy, a brand dedicated to creating clean label sauces and seasonings. Suhan shares his journey from growing up in Queens to working in Michelin-starred restaurants and ultimately founding Get Saucy. The conversation delves into the challenges of developing flavors that cater to dietary restrictions, particularly for those on the autoimmune protocol. Suhan emphasizes the importance of balancing authenticity with inclusivity in food, and discusses the brand's future projects and product launches.

Takeaways:

• Suhan Lee's culinary journey began with a passion for cooking for friends and family.

• Food has the power to bring people together, transcending cultural barriers.

• Get Saucy was inspired by the need for clean label sauces for those with dietary restrictions.

• Suhan's approach to flavor development involves understanding historical recipes and ingredients.

• The challenge of replicating traditional flavors without common allergens is significant.

• Customer feedback has revealed a broader audience than initially expected, including fitness-minded individuals.

• Building a food brand involves navigating various challenges, including market positioning and product development.

• Get Saucy aims to provide inclusive options for diverse dietary needs.

• Future products include a tomato-less sauce and various seasonings that cater to specific diets.

• Investing in clean foods is essential for overall health and well-being.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy eating accessible and enjoyable. The conversation highlights the need for cultural sensitivity in nutrition education and the power of flavor in food preparation. For more information visit drdebkennedy.com or the second edition of her book: Culinary Medicine From Clinic to Kitchen: A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills - Maximizing Flavor

Takeaways

• Food is medicine is regaining traction in modern society.

• Teaching kitchens can improve community health outcomes.

• Small changes in diet can lead to sustainable habits.

• Flavor & personalization should be prioritized in healthy food education.

• Convenience foods are prevalent but can be balanced with nutrition.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing resources and support for gluten-free living on campus.

The conversation delves into the research behind the guide, the website's features, and the accommodations available for students with dietary restrictions. Nicole emphasizes the necessity of advocacy, community support, and the importance of sharing best practices and uplifting small businesses to foster a more inclusive environment for students with dietary limitations.

Takeaways

• Over 50% of students with celiac disease skip meals in college.

• The Celiac College Guide simplifies the college search for gluten-free students.

• A living resource for colleges to keep their practices and accommodations current.

• It provides info on 600+ schools sourced from public data.

• Student reviews offer real insights into dining and accommodations.

Summary

Engaging conversation with Michelle Markesteyn and Rick Sherman, experts in the Farm to School movement. Michelle is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education. They discuss the importance of local food sourcing, the challenges faced in implementing Farm to School initiatives, and the significance of school gardens in education. Michelle and Rack share their personal journeys into the movement and highlight the need for collaboration, and innovative approaches like hydroponics. And don’t forget about community involvement and building healthy relationships with food.

Takeaways

Summary

In this episode of the 5-in-20 podcast, I had an enlightening convo with Chef Alexandra Ceribelli, who is currently the operations manager at Harvest, a dining venue located within Rutgers Dining at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability.

We chatted about her concept of "Happy Kitchens" and the unique dining experience at Harvest. The focus is clearly on building connections with both customers and staff. Chef Alex emphasizes a holistic approach to sustainability that incorporates social and economic factors in addition to environmental concerns. The social aspect is too often overlooked. She also stresses the importance of education in fostering a passion for sustainable practices within the culinary industry.

I also love their approach to having a plant-forward menu without being restrictive to plant-based foods.

Key Takeaways