Pat Aiello, former owner of Silver State Foods, discussed the evolution of his family's business, which began in 1940 as a bar and restaurant supply business. By 1950, they entered the food business with barbecued beef, later adding spaghetti sauce and pasta in the 1950s. The business primarily sold to grocery stores until the 1980s when they shifted focus to restaurants to counteract declining retail sales. Aiello took over in the 1970s, building their own facility in 1971. He highlighted the challenges of price controls in the 1970s, the impact of regulations, and the difficulty of increasing prices in today's market.

Trevor Escalante discusses his journey into the restaurant industry, influenced by his family's history in food service. He worked his way up from entry-level roles to corporate training and store opening, but sought independence. Trevor co-founded a German and Mexican food truck with his father, then opened a German restaurant. He later started Fish  & CO, a seafood restaurant, just before the pandemic hit, which forced a three-month closure. Fish prices surged from $38/10 lbs in 2020 to $120/10 lbs in 2022. Despite challenges, Trevor emphasizes the importance of knowing one's worth, treating employees well, and being open to change and innovation in business.

Patrick explains that his family-owned business, which started as a manufacturer of Italian goods, has expanded to include hot sauces and barbecue. They supply both retail and food service, with a 50/50 split between the two. The pandemic shifted their focus to retail, but they recovered as restaurants reopened. They source ingredients locally when possible but sometimes need to go further afield due to seasonal availability. Patrick discusses the challenges of maintaining consistent pricing amid rising costs and the importance of adapting to market trends, such as the rise of hot sauces.

Antonio Howell hosts a podcast called "Behind the Plate," where he explores the restaurant industry. He interviews a seasoned professional who has opened nine restaurants and six hotels, including a Michelin-starred restaurant. The guest discusses the challenges of running restaurants, the impact of the pandemic, and the importance of adapting to changes. He emphasizes the value of culinary education, mentorship, and the need for efficiency in operations. The guest also highlights the role of the National Academy of Beef Association in advocating for beef and developing recipes. Antonio learns about the industry's dynamics and the importance of passion and resilience in restaurant management.

Dino DeBell shared his journey from working in his family's restaurant to becoming a successful chef. He detailed his early experiences at Mama Mia's in Denver, his transition to fine dining, and his move to Hawaii and Vail. Dino discussed the challenges of opening Allen Burger Venture in Buffalo, including raising $100,000 and adapting to COVID-19 by reducing burger sizes and prices. He emphasized the importance of classic culinary techniques and his favorite burger, the Jiffy burger. Dino also advised aspiring chefs to gain experience in high-end hotels for better training and professional development.

Dino DeBell shared his journey from working in his family's restaurant to becoming a successful chef. He detailed his early experiences at Mama Mia's in Denver, his transition to fine dining, and his move to Hawaii and Vail. Dino discussed the challenges of opening Allen Burger Venture in Buffalo, including raising $100,000 and adapting to COVID-19 by reducing burger sizes and prices. He emphasized the importance of classic culinary techniques and his favorite burger, the Jiffy burger. Dino also advised aspiring chefs to gain experience in high-end hotels for better training and professional development.

In this episode, we visit Malara Gardens—a family-owned garden center and farmers market in Arvada, Colorado. Malara Gardens has been with the community since 1957. Today, host Antonio Howell sits down with Chip Malara, the current owner, who shares insights into the ownership and operations of the store. Chip discusses how they cultivate over 75% of their flowers on-site and source the remainder from local growers, ensuring high-quality plants for their customers. He also delves into procuring fresh produce from local farms in Brighton, Longmont, Pueblo, and Grand Junction, highlighting their commitment to supporting Colorado agriculture. Additionally, we speak with Lisa, the store manager, who oversees the floral arrangements and customer relations, ensuring that daily operations run smoothly and that patrons receive the friendly, helpful service that Malara Gardens is known for.

Antonio Howell Interviewed shared several clips from the, Behind the Plate podcast. First, Chip Malara, of Malara Gardens discussed the financial impact of unsold Christmas trees, citing high costs due to transportation and the pricey nature of the trees. He noted that the pandemic was his best year until then. Patrick Ernst of Silver State Foods highlighted challenges with traditional noodles due to rising gluten-free and vegan diets, and mentioned the trend of spicy sauces  being bottled locally. Dagan Lynn of the Cattleman Beef Association mentioned the difficulty of appealing to Gen Z with older brands, not everyone knows the slogan, "Beef, Its What's for Dinner.  Finally Antonio Howell and Dino DeBell discussed classic steak recipes turned into had held burgers and Dino's experience in a cooking competition in Buffalo, NY.