Future Food Cast

Today’s episode is on Simplifying Restaurant Operations with an All-In-One Online Platform!

Pam Lienmiller, our host, talks with Andrea Tassistro, Founder & CEO of Foodetective, about how they are empowering the restaurant industry to better their services and help with operations management. Andrea described his business path, as well as his objective of operating under one roof, taking use of automation, as well as identifying and reducing duplicate tasks. He also talked on how restaurants promote and worry about their exposure, for which they have a B2C channel called detectives.

Foodetective is based out of Geneva and is a global community of Foodies & Restaurants, founded in 2018 to provide consumers all over the world with a trustworthy all-in-one platform for effortlessly interacting with restaurants and other F&B businesses. Foodetective believes that restaurants, customers, and the communities in which they operate are all stakeholders with a responsibility to serve and that by serving them alongside their staff and investors, they will develop a long-lasting profitable company.

The topic of today's show is transparency through food upcycling. Our guest speaker, Khalil Khamis, CEO of Crafty Ramen, has a long personal and family history in the restaurant business, starting with a family-owned resto, growing into several Harvey's locations, and acting as an Exec on Harvey's franchise board. He spoke with our host Chris Raczkowski about how to combat food waste and promote transparency in food supply chains. He also discussed how modern technology is assisting in the distribution of items to customers. Khalil gave insights about how they are forging genuine connections in order to make an impact in the community. He also addressed how Crafty Ramen is aiming to reduce its environmental impact throughout its supply chain. He also discussed his approach to bringing sustainability benefits to his company and its products.

Crafty Ramen is based out of Ontario and takes pride in creating practically everything in-house, including their broths, toppings, and oils, as well as their own noodles from scratch. The menu is inspired by Japanese ramen and includes reworked traditional bowls with their own distinctive twists. They put an innovative Crafty twist on everything they do, regardless of the offering. Many of these ideas are influenced by their locality since they take care in using only the best local foods wherever feasible. They are always working to perfect all of their goods in order to achieve the ultimate aim of continuous improvement.

In today's episode of Future Food Cast, our host Chris Raczkowski interviews Stefan Czapalay, Owner of Signature Culinary Solutions, on emerging food business trends. Stefan developed an early interest in food and the restaurant industry, and he began working in it as a teen. Stefan has extensive experience in all facets of restaurant management at top-tier restaurants. He also discusses how the food manufacturing company Signature Culinary Solutions got started by dealing primarily with contract manufacturers, kitchens, and so on. He also mentioned how QR code adoption for marketing reasons is growing, and how this technology can be used for everything from content and supply chain transparency to tailored marketing hooks to engage customers.

Signature Culinary Solutions is based in Mississauga, Ontario, and is customer service and consulting firm specialized in culinary product creation, menu design, and manufacturing. They specialize in the development of grab-and-go fresh meals with a strong culinary impact for retail and catering. In addition to their own branded items, they have worked extensively on establishing private label food products and HMR menus for some of Canada's and the world's major shops and airlines.

n the latest episode of Future Food Cast, our host Pam Leinmiller discusses with Frazer Nagy, CEO of Tablz, how they are redefining and leveraging the future of the dining experience.

Frazer has an extensive history of working in restaurants. He also spoke about his first tech-oriented business called Transparent Kitchen. Frazer describes how Tablz enables restauranteurs to offer their prime table positions for direct booking by customers for a premium fee. This is akin to airlines charging more for first-class seating and exact seat selection over and beyond basic coach ticket rates. Frazer also discussed why sustainability and transparency in the restaurant industry are quintessential for customer experience.

Tablz, based in Ottawa, Ontario, is a restaurant platform that is redefining the future of dining. Tablz features a distinct and enticing revenue plan. Tablz is a discrete and voluntary opt-in service that allows guests to upgrade to the table that best suits their preferences during the reservation booking process.

Lisa Sanguedolce, Owner of Le Dolci, shares insights on how she is trying to build a successful bakery and culinary classes business in today's podcast. She discusses the ingredients in lactation cookies, which aid nursing mothers. She also talked about her gluten-free and vegan pastry items. Lisa described her challenges in the food supply chain faced during the pandemic.

Le Dolci Bakery & Culinary Classroom first opened its doors in 2008 in London, UK, from owner Lisa Sanguedolce's teeny flat in the leafy Maida Vale neighborhood. Le Dolci Bakery & Culinary Classroom, which is now open in Toronto, Ontario, caters to cake and class demands.

This episode features Cole Torode, Head of Coffee and Operations at Forward Speciality Green Coffee Importers, discussing his profession and how they support the complete ecosystem that coffee producers are establishing. He also discusses the seven different global coffee competitions. He discussed how he keeps his products and business procedures transparent. He also expressed his desire to the adoption of coffee in the #decentralized ecosystem.

Forward Speciality Coffee Green Importers is based out of Calgary, Alberta, and is a coffee importer dedicated to connecting new-age coffee suppliers with quality-conscious coffee roasters and experts. Their goal is to bring competitive coffees and highly sought after, unique goods to the general marketplace, while also seeking to mainstream and compensate growers for their innovative techniques and industry leadership.

This episode is all about food and beverage companies rethinking their crisis management and food safety policies. Steve Roberts, Global VP, Sales, Marketing, and Product Innovation at AIB International, discusses Pandemic Preparedness Certification, including what it is, why it is essential, and how it may help mitigate risk. He also discusses AIB's efforts to make food safety culture a part of companies' attitudes and missions. He also emphasizes the necessity of integrity in the food supply chain and how they bridge the food safety and online training gap internationally.

AIB International is based out of Manhattan and is committed to ensuring the safety of the global food supply chain and providing high-value educational and technical courses. They offer food safety inspections, audits, and certifications, as well as food safety and baking education and research and technical services to the food and beverage, warehousing and distribution, and food packaging sectors.

Today's episode is all about where your food comes from, with guests Tim Lipp, Interim CTO, and Louis Brown, General Manager from YYC Growers and Distributors sharing how they connect farmers with consumers and distribute nutrient-dense food. Louis mentioned that they encourage regenerative agriculture and farmers that are looking for ways to enhance the environment via their agricultural techniques. Tim also provided insights on the present food system's design. They also addressed how the food supply chain works at YYC Growers and Distributors, and how they are focusing on the food system's sustainability and transparency based on consumer food purchasing trends.

YYC Growers and Distributors is a farmer-owned cooperative in Calgary and southern Alberta that includes both urban and rural farmers. They aspire to contribute to Calgary's food security by providing locally grown, chemical-free vegetables at a reasonable price for both customers and growers. Their cooperative structure increases our member growers' market presence and indicates that urban farming is a viable use of land in our city. They work to strengthen linkages between urban and rural communities and to promote soil-healing regenerative agriculture.

In this episode with Mark Setterington, Co-Founder and CEO of Island Fin Poke Company, share his restaurant industry experience and successful franchising concept. Mark gave his thoughts on how to find the right partners. He also discusses the restaurant's house-made sauces and meals, as well as how they keep the quality of their ingredients intact. . He also gave advice on how to keep the franchisor-franchisee relationship strong. He talked about the new digital software that would enable their guests to immerse themselves in the island experience by utilizing its surf cam function, which live-streams video of the waves on Hawaii's North Shore.

Mark and Paul founded Island Fin Poke Company in 2016. The team had the vision to open a fast, casual restaurant that offers incredible Hawaiian-style poke in a cool-casual setting, moving you from your daily routine to a surf shack on the beach. You will taste the tastes of the islands through their handmade sauces, 25 toppings, and sustainably sourced fish

Adriano Torres, Senior Director of Global Marketing at The Coca-Cola Company and pioneering in the plant-based beverage products space, talks about the necessity of sustainable nutrition in the beverage space in today's episode. He also emphasized the importance of customer behavior for food and beverage brands. He discusses the latest trends and challenges in the food supply chain, as well as how to think differently about innovation when introducing new products. He also highlights why nutrition functionality is important in the beverage industry.

The Coco-Cola Company (NYSE: KO) is based out of Atlanta, The Coca-Cola Company) is a global beverage company with over 500 brands available in over 200 countries and territories. In addition to Coca-Cola products, the company's portfolio includes some of the world's most valuable beverage brands. They are continually evolving their portfolio, from lowering the sugar content of our drinks to bringing exciting new goods to market. They are working to reduce environmental impact by replenishing water and promoting recycling.