Host Erik Koenig speaks with 3M’s Mark Laucella about lead, how does it get into our water system, why it’s bad for us and how do we get rid of it. We also cover a case study and one school system’s use of the 3MFF100 filtration program to remove lead from its water system.

We continue our Back to Open series with a look at commercial kitchen cleaning solutions. Matthew Bergman from Eco-Tek discusses how the latest cleaning agents and programs help combat SARS-CoV-2, the cause of COVID-19. Also, find out the difference between sanitizers and disinfectants.

We continue our discussion on adapting restaurants with Joe Spinelli, president of Restaurant Consults, Inc. and owner of three restaurants in the Washington D.C. area. He offers insight on how to pivot to new concepts, layouts and designs that fit social distancing and safety measures.

In our latest episode in the Back to Open series, we look at how restaurants are changing their day-to-day operations as they reopen. Catherine Manabat, owner of HomeMakers Bar in Cincinnati, discusses the challenges and creative ways her restaurant has adapted to meet the new normal during the COVID-19 pandemic.

The COVID-19 pandemic has created challenges for some K-12 schools that provide healthy meals to students. Tiffany McCleese, Child Nutrition Supervisor of the West Clermont Local School District and 2020 Young Lion Award winner, explains how her district has modified its program and offers other schools tips for providing safe and easy access to healthy food.

We kick off our Back to Open series by looking at how the COVID-19 pandemic is affecting service companies and technicians who repair commercial kitchen equipment. From video service calls to planned maintenance programs, Katie Poole and Robson Dunwody from Clark Service Group and Tina Reese, President of Commercial Appliance Parts and Service, discuss new strategies and practices to adopt.

The Partscast team is rolling out a special Back to Open series where you’ll hear some of the foremost experts in the foodservice industry talk about what’s on the horizon for the future state of our dine-in facilities. Watch for upcoming Partscasts with the Back to Open tag starting the week of May 18th!

This week, states are following Georgia’s suit and outlining plans to reopen restaurants in the coming weeks. Once the doors are open, how are different companies in the foodservice supply chain affected by continued social distancing and reduced customer count? Listen as Robin Ashton, Publisher of The Ashton Report, explains the ripple effect created by “the new normal” and the changes to the restaurant industry, both high tech and low tech, we should expect to see as we move forward.

On this episode, we discuss the CARES Act and how it effects manufacturers’ reps and the foodservice industry as a whole with Alison Cody of MAFSI (Manufacturers’ Agents for the Foodservice Industry). Listen how companies can take advantage of the government programs available to small businesses, including paycheck and Small Business Administration protection plans.

On this episode, we get into the nitty gritty about foodservice equipment chemicals with Eric Montes and Harry Starkweather from Magnus Chemicals. From new products that offer sustainability to tips and tricks for making your operation sparkle, listen to the team as they come clean about the chemicals needed to tidy up your back of house.