Sign up to save your podcasts
Or
Share Let’s Set Your Table Podcast
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Let’s Set Your Table Podcast episodes
- Ep.24 - How Lion's Wood's Flex Bar is Changing Hospitality
Summary:
In Episode 24, we are joined with Conor Frank (HGI Showroom Manager) and Jen Katta (Business Development Director) from the Hode Group, Inc. This episode explores Lion's Wood's USA made innovative banquet furniture, focusing on the Flex Bar and portable induction units. Learn about their durability, customization options, and how they are transforming event setups with ease and efficiency.
Takeaways:
- Flex Bar's ease of use and portability
- Durability and quality of Lions Wood products
- Customization options for event furniture
Chapters:
00:00 Introduction to Lion's Wood Banquet Furniture
03:08 Exploring the Flex Bar's Features and Benefits
05:46 Durability and Customization of Lions Wood Products
08:58 Customer Experience and Service in Banquet Furniture
12:04 Portable Induction Units and Their Versatility
15:01 Innovative Customization Options for Clients
17:53 Conclusion and Future Prospects for Lion's Wood
Resources:
Lion's Wood Flex Bar Demo-Set up and Breakdown- Jen Katta
https://youtu.be/HyooD6Ha8GY
Links:
- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com
- Schedule a Personal Appointment/Consult-visit Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
22 min - Ep.23 - Hospitality First: Chef Namo Chowcharoen on Creating Welcoming Dining Experiences
In Episode 23 of 'Let's Set Your Table', we’re joined by Executive Chef Namo Chowcharoen, the culinary leader behind The Franklin Room in Chicago. Chef Namo shares his insights on the restaurant industry, emphasizing the importance of hospitality and customer service.
He discusses his unique approach to creating a welcoming environment for diners, the cultural influences that shape his culinary philosophy, and his plans to open a new Thai restaurant in Chicago. Throughout the conversation, Chef Namo highlights the significance of treating staff and customers with respect and kindness, fostering a sense of community within the restaurant space.
Takeaways
- Chef Namo emphasizes the importance of creating a welcoming environment for customers.
- He believes that customer service is about building relationships, not just transactions.
- The restaurant industry is highly competitive, and unique offerings are essential for survival.
- Cultural influences play a significant role in shaping dining experiences.
- Chef Namo's culinary journey reflects a blend of Western and Thai influences.
- He aims to introduce authentic Thai cuisine to Chicago with his new restaurant.
- Consistency in service and food quality is crucial for customer retention.
- Chef Namo values every team member's contribution, from dishwashers to chefs.
- He advocates for a more equitable pay structure in the restaurant industry.
- The future of dining experiences will require adaptation to changing customer expectations.
Chapters
00:00 - Cold Open: Reviews & Dining Choices
00:32 - Intro: Welcome & Host Panel01:15 - Guest Spotlight: Executive Chef Namo of The Franklin Room01:52 - Sponsor Message: Hode Group Chicago Showroom02:52 - Philosophy of Hospitality & Safe Spaces06:45 - Customer Service, Reviews & Post-COVID Staffing10:40 - Launching a New Thai Restaurant in Chicago13:54 - Service Standards, Tipping Culture & Team Respect17:37 - Valuing Every Role: Dishwashers to Servers22:45 - An Inspiring Menu & Culinary Inspiration28:48 - Future Vision: Thailand Culture & "Taiwan 101"30:42 - Surviving Competition & Evolving Restaurant Culture33:00 - Equality, Fair Pay & Chef as HR Leader37:22 - Closing Thoughts & Speakeasy Surprise37:43 - Outro: Stay Connected & Leave a ReviewLinks
- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com
- Visit the Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
39 min - Ep.22 - Flameless Futures: Rethinking Buffet Heating for Modern Foodservice
In Episode 22 of Let’s Set Your Table, host John D. and co-host Nick D. are joined by fellow HGI team member and Director of Tabletop & Smallwares, Rachel Byerly, and Director of Sales - Northwest at American Metalcraft, Eric Hagge.
In this episode, they discuss the evolution of heating solutions in catering, focusing on the transition from traditional chafing fuel to innovative flameless heating technologies like the Buffet Boost. They explore the implications of these changes for operators in the food service industry, particularly in terms of safety and convenience. The conversation also touches on the vibrant and evolving food scene in Chicago, highlighting trends such as fusion cuisine and the resurgence of retro dining experiences.
Takeaways
- Chafing fuel has been a staple in catering for over 150 years
- Flameless heating options are becoming increasingly popular
- The Buffet Boost offers a safer alternative to chafing fuel
- Operators are looking for more convenient heating solutions
- Chicago's food scene is diversifying with new cuisines
- Fusion restaurants are on the rise in Chicago
- American Metalcraft has evolved from hubcaps to food service
- The Buffet Boost can hold food at 190 degrees for three hours
- Innovations in food service are essential for staying relevant
- The future of catering will likely involve more battery-operated solutions
Chapters
00:00 The Evolution of Heating Solutions in Catering
06:58 Innovations in Flameless Heating Technology16:46 Trends in the Chicago Food SceneLinks
- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com
- Visit the Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
24 min - Ep.21 - More Than a Showroom: The Heart of Hospitality Sales in Chicago
In Episode 21 of Let’s Set Your Table, host John D. and co-host Nick D. are joined by fellow HGI team members and Chicago representatives Kerry O’Connor and Jen Katta.
Together, they share behind-the-scenes stories from the Hode Group's dynamic showroom in the heart of Fulton Market. From the importance of teamwork and relationship-building to the hands-on approach of product testing, the team reflects on how they create a warm, client-focused environment that truly sets them apart.
Tune in to hear success stories, industry insights, and how the Hode Group delivers a one-stop-shop experience that brings lasting value to every customer interaction.
Takeaways
The Hode Group showroom is a hidden gem in Chicago.
Teamwork and collaboration are essential for success.
Customer service is a top priority in the hospitality industry.
Building relationships with clients leads to long-term partnerships.
The HGI showroom offers a one-stop shop for all restaurant needs.
The Hode Group represents over 30 different product lines.
Product testing is crucial for customer satisfaction.
The HGI team is passionate about what they do.
Positive experiences lead to repeat business.
Chapters
00:00 – Introduction & Guest Welcome
01:45 – Inside the Fulton Market Showroom03:30 – Representing Top Manufacturers05:15 – Personal Journeys to the Hode Group08:00 – Leadership, Culture & Family Ties10:30 – Customer Service & Relationship Building13:15 – What Sets the Hode Group Apart15:00 – The One-Stop-Shop Experience17:00 – Real Success Stories from the Showroom19:00 – Product Testing & Turnkey Solutions20:30 – Final Thoughts & How to VisitLinks
- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com
- Visit the Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
22 min - Ep.20 - Revolutionizing Reusables: The OZZI Story with Founder Tom Wright
In Episode 20, we are joined by Tom Wright, founder of OZZI Reusables and the OZZI Collection System, to discuss the impact of reusable containers on sustainability and the environment within the foodservice and hospitality world.
The conversation covers Tom's journey in the culinary world, the functionality and benefits of the OZZI system, and its growing adoption across various sectors. This episode emphasizes the importance of accountability in reusable programs, the financial advantages of using the OZZI system, and identifies the innovation with each product offering, including customizable containers and new product releases coming, which include cups and cutlery.
The discussion also touches on the future of reusables, recycling initiatives, and the significance of the three R’s: Reduce, Reuse, Recycle.
Takeaways
- The OZZI Reusable System is designed to reduce waste and promote sustainability.
- Accountability is crucial for the success of reusable programs.
- The system has been implemented in over 500 locations across 11 countries.
- Financial benefits include a quick return on investment for users.
- Customization options for containers enhance brand identity.
- Innovations in cutlery and cups are expanding the OZZI product line.
- The pandemic has accelerated the adoption of reusable solutions.
- Recycling initiatives are integral to OZZI's mission.
- The three Rs—Reduce, Reuse, Recycle—are central to OZZI's philosophy.
- The future of reusables is promising, driven by consumer demand and legislation.
Chapters
00:00 Show Open & Introductions
03:01 The Journey of Tom Wright and OZZI08:05 Solutions for Schools, Universities, Businesses and More09:24 How the OZZI Process Works
14:14 Financial Benefits of OZZI17:22 Container Sizes and Customization Options20:07 Innovations in Reusable Cutlery and Cups23:42 The Future of Reusables and Market Trends24:24 Recycling Initiatives and the Three R's29:55 Closing Thoughts and Sample RequestsLinks
- Explore Veda™ - Eco-Products' reusable containers that can be used with OZZI Collection Machines (https://tinyurl.com/mry3anfu)
- How the OZZI collection machine works with reusable packaging containers - watch - play now! (https://youtu.be/NddNOfZ9oPA?si=CEtHg-MwCBojwwj2)
- WATCH OZZI in action!
- University of Denver Case Study: https://youtu.be/v8AEDsTiLew?si=TyQb7Njg4K_5kcU_
- Senior Living Community Case Study: https://youtu.be/lWCDwu6kn4A?si=Kdk-JXMO8RqOGDn1
- Explore our innovative, industry leading lineup of manufacturers we rep at: www.hodegroup.com
- Visit the Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
32 min - Ep.19 - Setting Your Table with Steelite
In Episode 19, host John DeTerlizzi and co-host Kerry O'Connor, of the Hode Group, visit with, Nick Mowat and Amy Howard from Steelite International. They discuss the importance of tabletop in the culinary and hospitality industry, the role of a showroom to benefit customer planning and design , and common mistakes operators make when selecting tabletop . The conversation highlights Steelite's extensive product lines and emphasizes the need for continuity on the tabletop to enhance the customer’s experience which will ensure recurring revenue and return business.
Takeaways
- Steelite International holds a significant share of the tabletop market, estimated at around 40%.
- Customer engagement through showrooms is crucial for understanding needs and preferences.
- Timing is essential; operators should prioritize tabletop decisions early in the restaurant setup process.
- Commercial-grade products are designed to withstand the rigors of the hospitality industry.
- Continuity of product is vital for maintaining a consistent guest experience.
- Steelite offers a wide range of products, from basic to high-end, catering to various customer needs.
- Operators should consult with Steelite representatives for tailored advice and support.
- The showroom experience allows customers to see and feel products before making decisions.
- Understanding budget constraints is key to selecting the right products for a restaurant.
- Having enough product on hand is essential for seamless service during busy times.
Chapters
00:00 Show Open & Introductions
03:00 Welcome to Steelite International05:00 Customer Engagement08:12 Timelines with Tabletop12:32 Common Mistakes in Tabletop Decisions12:53 The Importance of Product Continuity17:22 Exploring Steelite's Product Range18:20 Advice for Operators and Distributors19:31 The Showroom Process and Customer InteractionLinks
- Explore our innovative, industry leading lineup of manufacturers we rep at: www.hodegroup.com
- Visit the Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
27 min - Ep.18 - The Financial Benefits of Proper Trash Can Liners
In Episode 18, we are joined by Berry Global Account Manager Peggy O'Connor, to discuss the often-overlooked topic of trash can liners in the food service and hospitality industry. The hosts and our guest, explore the financial and environmental benefits of using the right size liners, the importance of standardization, and the impact of sustainability initiatives. The conversation emphasizes the need for education and awareness among operators to optimize their waste management practices and save money.
Takeaways
- Proper trash liners can lead to significant cost savings
- Using the right size liner reduces plastic waste
- Standardizing trash can sizes can simplify operations
- Education is key to changing operators' perceptions about waste management
- Operators often overlook the financial impact of waste management
- Smaller bags and can liner size reduction can be more efficient and safer for employees
- The right liner can improve operational efficiency
- Sustainable products can meet regulatory requirements and PCR mandates
- Long-term relationships with clients are built on trust and savings
Chapters
00:00 Introductions
02:38 Understanding the Importance of Proper Trash Liners05:35 The Financial Benefits of Right-Sizing Trash Liners12:34 Excessive Weight in Bags Can be Overlooked14:23 Standardization and SKU Rationalization20:18 Sustainability and Environmental Considerations22:38 The Broader Impact on OperationsLinks
Explore innovative industry leading packaging solutions at: www.hodegroup.com
The Hode Group Chicago Showroom: hodegroupshowroom.com
Let’s Set Your Table: Apple Podcasts
28 min - Ep.17 - The Importance of Ergonomics in Commercial Seating
In this episode, we are joined by Andreas Gfesser from Trendler, Inc. to explore the critical role of ergonomics in commercial seating within the food service and hospitality industry. The conversation delves into the importance of comfortable seating for enhancing dining experiences, the significance of furniture as a capital investment, and common mistakes made by restaurant operators in furniture selection.
The discussion also highlights the comprehensive offerings of Trendler, including their commitment to quality, durability, and customer satisfaction, as well as the importance of layout in optimizing restaurant flow and customer experience.
Takeaways
- Ergonomics is essential for accommodating human anatomy in seating.
- Trendler is a vertically integrated manufacturer specializing in seating products.
- Comfortable seating can significantly enhance the dining experience and increase customer spending.
- Furniture should be viewed as a capital investment with a depreciation schedule.
- Common mistakes in restaurant furniture selection include overlooking layout and flow.
- The average employee tenure at Trendler is a testament to their strong company culture.
- Understanding customer needs is crucial for successful furniture selection.
- The casino market presents unique challenges for seating durability and design.
- Trendler offers a complete turnkey solution for restaurant furniture needs.
- On-time delivery is a priority, with Trendler achieving a 99% success rate.
Chapters
00:00 Introduction to Ergonomics in Commercial Seating
02:50 Understanding Trendler, Inc. and Its Offerings05:29 The Importance of Ergonomics in Dining Experiences10:22 Designing Comfortable Seating: The Science Behind It16:05 Furniture as a Capital Investment20:27 Common Mistakes in Restaurant Furniture Selection21:06 The Role of Layout in Restaurant Success31:57 Expanding Beyond Seating: A Comprehensive Approach33:46 Durability and Functionality in Banquet SeatingLinks:Explore innovative industry leading packaging solutions at: www.hodegroup.com
The Hode Group Chicago Showroom: hodegroupshowroom.com
Let’s Set Your Table: Apple Podcasts
38 min - Ep. 16 - Aluminum Tariffs & Food Packaging: What You Need to Know
In this episode of 'Let's Set Your Table', hosts John and Nick discuss the current challenges in the aluminum packaging industry with guest Todd Dery, who is the National Sales Manager with Durable Packaging.
They explore the impact of tariffs and legislation on aluminum prices, the strategies domestic suppliers are employing to navigate these challenges, and the importance of sustainable packaging solutions. The conversation also touches on consumer behavior regarding pricing and quality, as well as innovative packaging options that can enhance the dining experience.
Key Takeaways
- Aluminum prices are influenced by tariffs and market dynamics.
- Domestic suppliers face challenges due to imported products flooding the market.
- Legislation like anti-dumping is crucial for protecting domestic manufacturers.
- Sustainable packaging options are becoming increasingly important.
- Consumer behavior is shifting towards cost management in dining.
- Innovative packaging can enhance the presentation of food.
- Inflation is affecting all aspects of the packaging industry.
- Collaboration among suppliers is key to navigating market challenges.
- Quality and presentation in packaging can impact customer satisfaction.
- Durable Packaging is expanding its product line to adapt to market needs.
California aluminum packaging examples referenced in this episode: https://tinyurl.com/rfkphapk
Chapters00:00 Summary and Industry Buzz
03:03 Aluminum Market Dynamics and Challenges06:45 Legislative Impact on Aluminum Pricing09:40 Strategies for Domestic Suppliers12:30 Current Market Conditions and Pricing Trends15:45 Consumer Behavior and Cost Management18:35 Sustainable Packaging Solutions21:30 Innovative Packaging Options25:00 Conclusion and Future DirectionsLinks:
Explore innovative industry leading packaging solutions at: www.hodegroup.com
The Hode Group Chicago Showroom: hodegroupshowroom.com
Let’s Set Your Table: Apple Podcasts
32 min - Ep. 15 - Clarifying the Confusion: Biodegradable vs. Compostable
In this episode of Let's Set Your Table, the hosts discuss green and sustainable disposables with their guests from Eco Products. Our guests for this episode were Toby Alves, Product and Zero Waste Specialist with Eco-Products and Nicole Geletka, Regional Sales Manager with Eco-Products.
They aim to clarify the confusion around terms like "biodegradable" and "compostable" and educate owner-operators on waste diversion and the benefits of using certified compostable packaging.
The guests explain the differences between biodegradable and compostable materials, emphasizing that compostable items break down quickly and leave behind beneficial compost, while biodegradable items take longer and may leave residuals. They also highlight the importance of proper sorting and the role of signage in waste diversion. The guests offer their services and support to help operators make the transition to more sustainable practices!
Key Takeaways
- Compostable items break down quickly and leave behind beneficial compost, while biodegradable items take longer and may leave residuals.
- Compostable products are more strictly regulated with clear standards, while the term biodegradable is less regulated and can be misleading.
- Proper sorting and signage are important for successful waste diversion.
- Eco Products offers a range of new and innovative products for operators looking to transition to more sustainable practices.
- The cost of waste diversion and composting depends on the market and contract negotiations, but it can lead to cost savings and environmental benefits.
Sound Bites:
** "Compostable materials are designed to break down quickly and leave behind beneficial compost, while biodegradable materials take longer and could leave residuals."
** "Compostable items need a specific composting environment to break down properly, while biodegradable items may break down in a wider range of environments."
** "Compostable products are more strictly regulated with clear standards, while the term biodegradable is less regulated and can sometimes be misleading."What we discussed:
00:00 - Introduction and Discussion of Green Disposables05:26 - Roles and Value of Product and Zero Waste Specialists07:53 - Eco Products' Differentiators and Commitment to Sustainability13:52 - Educating Operators on Waste Diversion and Composting17:52 - Clarifying the Differences: Biodegradable vs. Compostable23:57 - Taking the Next Step: Entry Points for Operators27:03 - Cost Considerations and Services Offered by Eco Products29:35 - New and Exciting Innovations from Eco ProductsLinks:
Explore innovative industry leading green compostable packaging solutions at : https://www.hodegroup.com
The Hode Group Chicago Showroom: hodegroupshowroom.com
Let’s Set Your Table: Apple Podcasts
32 min
About Let’s Set Your Table Podcast
From the publisher's feed
Your source for all things foodservice and hospitality related! Join us for industry expert interviews, product reviews and trending news all centered around helping owners, operators, and foodservice…
professionals stay on top of industry trends, best practices and cost-saving solutions that help their businesses run more efficiently and drive revenue to their bottom line.