The Dishcourse

On this episode of The Dishcourse, we are digging up past trends and exploring which food and drink fads have officially expired, which ones have risen from the dead, and how today’s savviest operators are turning nostalgia into a massive business strategy. Grab a fork and join the conversation!

On Episode 6 of The Dishcourse, we dive headfirst into one foodservice segment’s most high-stakes season: back-to-school for K-12, colleges and universities. We unpack why August is the most crucial reset of the year—from navigating new federal sugar and sodium regulations on the K-12 side to treating on-campus dining as the ultimate student retention strategy on campus. Plus, we explore the wild, wonderful, and entirely unconventional career paths that bring all kinds of culinary people into the foodservice industry.

Episode 6 dives into a question that's more contested than it used to be, who actually gets credit when a trend hits, foodservice or retail? (Dirty sodas now come in a can, for the record.) The old playbook was a one-way street: fine dining innovated, casual chains simplified, and grocery got the watered-down version years later, back when the full adoption cycle took 12+ years. Social media has cut that down to about six, which puts real pressure on operators planning menus 16 months out against a retail/CPG world that can chase a trend almost in real time. Cali, Chef Cam, and Chef Renee break down that shifting dynamic and the symbiosis underneath it with insights you can actually bring back to clients and teams. No spoilers, but wherever a trend is born, they all seem to share a few things in common. Grab a dirty soda (or a diet Dr Pepper) and find out.

All You Can Eat: Total Protein Domination is so meaty, it counts as 25g of lean protein. Jk, but you're invited to snack on your favorite protein-packed treat while watching, which digs into all the ways extra protein is showing up in CPG (along with the weirdest ways), and how commercial foodservice is tackling this megatrend with a completely different approach. No hints, proteinmaxxers, just a fun show with a whole bunch of insights from your favorite thought leaders: Chef Cam, (coming in at 190 grams PER DAY) Cali, and Chef Renee.

All of a sudden, beans are sexy, and this episode Fiber to the Maxxx: Functional Food’s Final Frontier, Cali, Chef Renee, and Chef Cam explore this new rising trend that stems from people everywhere just trying to eat better, focus on gut health, and wrangle their body’s microbiomes. Hear all about fiber, beans, and how consumers are seeking out more roughage in their diets. And before we forget, *take notes* because Chef Cam shares the recipe for his favorite, fibermaxxed morning smoothie. 

Calling all menu innovators! Now airing Swing Low, Sweet Carrier: How the Right Bun, Bread, or Wrap Brings Sandwiches Home with Chef Gregg Brickman from Zaxby's. Sandwiches and sandwich carriers are today's topics, and the conversation is rich with hot takes and bold ideas for where sammies and handhelds could go...especially since today, so many consumers are grabbing and going. The chemistry between Chef Gregg and Chef Cam, Cali, and Chef Renee is pretty incredible, but the insights are so deep, you might want to take notes.

The Dishcourse is BACK, which means second helpings of invaluable foodservice trends and insights, hot takes, impromptu chef riffs, and so much more, all washed down with a refreshing glass of wit and laughter. Chef Cam, Cali, and Chef Renee are dishing up more special guests, and you won't want to miss a moment. First up: 2026 trends! What to look for, what's in and what's out, and how to make it come alive in the coming year!

The Dishcourse is here to celebrate the winter season and wish you a Happy New Year with a wish list of CPG, restaurant favorites and the best flavors to celebrate the season!

The Dishcourse is back with a special Thanksgiving Episode to dish all the Hot (and Cold) Food Takes! The team will help you decide if you are a Butterball Hotline caller or a Popeye's order aficionado!