In this episode of The Flavor Forecast, Keith and I are thrilled to sit down with the visionary behind Flutter Butter Bakery, Sabrina Persaud. A Celiac diagnosis in her mid-20s led Sabrina to rethink her approach to baking, sparking the creation of her gluten-free bakery based in NYC. With a passion for inclusivity and flavor, she’s bringing joy to the city’s tables with her delicious gluten-free treats made in a dedicated gluten-free facility.

Tune in as we dive into Sabrina’s journey, the growth of her bakery, and what’s on the horizon for Flutter Butter. Whether you’re a gluten-free enthusiast or simply love a great baked good, this episode is for you!

Be sure to check out Sabrina’s offerings and learn more at Flutter Butter Bakery or follow her on Instagram @flutterbutterbakery.

In Episode 16 of The Flavor Forecast, Christine and Keith venture into the often chaotic and unpredictable Our World of Recruitment. In this episode, they dive deep into the relationships between candidates and clients, breaking down the quirks, challenges, and surprising moments that come with recruitment in 2024. From ghosting and gaslighting to the latest buzzwords shaking up the industry, they share real-life stories and trends that are reshaping how recruitment works today.

Christine and Keith also shed light on their approach to handling the ups and downs of recruitment with transparency, authenticity, and a dash of humor. Whether you're a candidate or a client, this episode uncovers everything that happens in the recruitment process—plus a few things that shouldn’t!

Ready to work with D&H Hospitality?
Visit www.dhhospitalitygroup.com, call us at 516.410.6172, or email us at [email protected] to learn more.

Tune in and learn the realities of recruitment in 2024!

In this episode of The Flavor Forecast, Christine & Keith examine the recent U.S. longshoremen strike and its effects on the restaurant industry. The strike has disrupted the supply chain, delaying key imports like seafood and produce, which could lead to shortages and rising costs. Restaurants, already dealing with inflation, face additional challenges, particularly small businesses with limited resources.

In Episode 17 of The Flavor Forecast, Christine and Keith turn up the heat as they explore the fiery world of hot chicken in "Cluckin' Good Times: The Scorching Hot Chicken Chronicles." From its blazing origins in Nashville to its nationwide takeover, they dive into what makes hot chicken such a spicy sensation. Hear the story of how a lover’s revenge became a culinary tradition and why people just can’t seem to resist the burn.

We’ll also discuss the great debate: mild vs. wild. Whether you prefer a subtle kick or a full-blown heatwave, this episode covers every spice level. With local legends like Prince’s Hot Chicken Shack and Hattie B’s setting the gold standard, we also explore how other restaurants across the U.S. are putting their own unique spin on the dish.

Keith's Hot Chicken Challenge:
Feeling brave? Keith is issuing a Hot Chicken Challenge to our listeners! Think you can handle the heat? Keith’s looking for one daring fan to go toe-to-toe (or should we say, wing-to-wing) with him. If you’re up for the challenge, you’ll get the chance to be a guest on the podcast and take on the scorching hot chicken showdown live for our viewers to witness! Ready to fry? Let’s see if you can stand the heat in the chicken coop!

Main Topics Covered:

Closing Thoughts:
Whether you're a spice novice or a hot chicken fanatic, this episode is packed with spicy stories, trivia, and a little friendly competition. Think you’ve got what it takes to handle the heat? Step up to the Hot Chicken Challenge and claim your spot on the podcast! Until then, keep your napkins handy, and don’t forget the milk—you’re gonna need it.

Episode Summary:
In Episode 15 of The Flavor Forecast, Christine and Keith pull back the curtain on the high-pressure world of big-box restaurant recruiters. Drawing from their own experiences as both clients and candidates, they reveal the secrets behind the "churn and burn" mentality that dominates many large recruitment agencies. From impersonal processes to high turnover rates, Christine and Keith expose why so many companies struggle to find lasting talent through these mass-market approaches.

But it's not all about pointing out flaws. Christine and Keith also highlight what makes D&H Hospitality different. They share their personalized approach to recruitment, focusing on building real relationships, understanding both the clients’ and candidates’ needs, and why their success rate stands at an impressive 98%. Tune in to discover how they’ve set themselves apart from the competition and continue to thrive in the industry.

Want to work with D&H Hospitality?
Visit www.dhhospitalitygroup.com, give us a call at 516.410.6172, or email us at [email protected].

This episode is based on our firsthand experiences with other recruiters in the hospitality industry and how we've built our success from those lessons.

Episode Summary:

In Episode 14 of The Flavor Forecast, hosts Christine and Keith dive deep into the escalating prices in the fast food world. As inflation bites, the value meals and combo deals we once knew are starting to feel like a thing of the past. How are fast food chains adapting, and what does it mean for customers who are cutting back? From price hikes at McDonald's to value wars between top chains, we break down what's happening behind the counter.

In this episode, Christine also opens up about the notorious Domino's Pizza scam that rocked D&H Hospitality in 2023, revealing the lessons learned and the fallout from the scandal. Plus, the team discusses how The Chef Agency keeps calling them, trying to buy their client list and offering positions as recruiters—an interesting twist in the hospitality industry!

Join us for a candid conversation about these challenges and more, plus a nostalgic chat about our favorite big-box theme restaurants of the '90s. Christine loved Planet Hollywood—what was your go-to?

Show Links:

Other News:

In this episode of The Flavor Forecast, Christine takes us on a flavorful journey that starts with a cup of Fire Department Coffee she discovered on TikTok.

Learn how buying this coffee helps support the brave first responders and veterans who keep us safe every day. The conversation then shifts to the world of iconic 80’s movies, where nostalgia and caffeine collide.

We also dive into the big news of Chipotle CEO Brian Niccol making a move to Starbucks—what does this mean for your morning cup? Christine shares her candid thoughts on Starbucks coffee, and the duo does a taste test comparison of Starbucks and Pret’s coffee. Which brew will come out on top? Tune in to find out!

Links:

Fire Fighter Coffee (BUY NOW)

Pret a Manger Coffee Ethics (Visit a Shop Near You)

Join hosts Christine DeVita and Keith Hancock in Episode 12 of “Flavor Forecast,” titled “It was Unthinkable that this Fish was Sinkable.” This episode dives into the surprising decline of once-thriving casual chain restaurants, with a special focus on the challenges faced by iconic brands like Red Lobster.

Key Topics:

• The unexpected closure of Red Lobster locations and what it means for the casual dining industry.

• Shifting consumer preferences towards authenticity, health, and convenience.

• Economic pressures and how rising costs impact restaurant profitability.

• The competitive threat from new dining concepts and technology-driven changes.

• Strategies for casual dining chains to adapt and survive in a changing market.

Articles Referenced:

• Another Alabama Red Lobster Location Reported Closed

• Red Lobster Scrambling to Keep Times Square Location Open

• The True Cost of Not Having Enough Guest Insights for Your Restaurants

• Krispy Kreme Sells Majority Stake in Insomnia Cookies

• Nation’s Restaurant News Names Texas Roadhouse 2024 Brand Icon Winner

In this episode of “Big Balls Serving Big Bowls,” hosts Christine DeVita and Keith Hancock delve into the intricacies of portion control in the restaurant industry. Titled “Big Balls to Make Small Bowls: The Balancing Act for Profit,” this episode explores how restaurants can achieve profitability while ensuring customer satisfaction through strategic portion management.

Special Highlight: Christine and Keith touch on politics in the beginning of this episode.

Key Discussion Points:

• The impact of inflation on fast food and casual dining sectors.

• Strategies for maintaining profitability through portion control.

• Insights from recent articles on the challenges and solutions in the restaurant industry:

• Jerry News

• Chicago Tribune

• CNBC

Join us on The Flavor Forecast as we delve into the transformative impact of Artificial Intelligence (AI) on the restaurant industry. In this episode, “AI Mc Drive By,” we explore how AI is revolutionizing every aspect of dining, from streamlining kitchen operations to enhancing customer interactions. Discover how AI-powered kiosks can personalize your dining experience, robots assist in meal preparation, and voice recognition technologies improve drive-thru services. We’ll also tackle the challenges and opportunities that come with integrating these advanced technologies into everyday restaurant practices. Tune in to uncover how AI is not just a tool of efficiency but a catalyst for redefining culinary experiences.