Being able to provide quality food quickly and at an affordable price can be difficult. Nate Weir, vice president of culinary at Modern Restaurant Concepts, joins the Vollrath Feed this week to discuss how he and his team do just that. He shares his thoughts on sourcing ingredients, training staff, equipment selection, and how the establishments he oversees are gateways to healthier eating.

Identifying new foodservice trends can be tricky. Deciding which trends to jump on while staying true to your foodservice vision can be even harder. Chef Chris Follari, director of foodservice east region at Guckenheimer, joins the show to explain how he guides operations that are trying to walk that line.

In the foodservice world, sustainability has transitioned from interesting concept to necessity. Lisia Spellman, Sustainability Director for Compass Group at the University of Pittsburgh joins the show to discuss the reusable container program she spearheads as part of the school’s sustainability initiatives. The program strives to minimize the number of disposable food containers used on campus.

Chef Brittani Ratcliff is back to discuss her point of view on the current state of college and university foodservice. She details her experiences transitioning from sous chef to executive chef at Morehead State University. We also dive into everything from growing microgreens to working through the variety of challenges facing the industry.

Chefs at colleges and universities have a lot to consider. From maintaining a strong culture to procuring the right equipment and ingredients, there are many things that play into consistently creating a quality dining experience.

Chef Richard Hetzler, District Chef for Chartwells Higher Education Dining Services, joins the show to discuss the things he evaluates in his role in George Washington University’s dining program. He shares his thoughts on working for a foodservice support provider, go-to equipment, addressing staffing shortages, building relationships, and more.

Alex Adler is Taquero and Co-founder of Puesto in Southern California and was named to Forbes’ 30

Under 30 in 2019. He joins the show to discuss the growth of his family’s restaurants over the years and offers things to consider when expanding the presence of a restaurant. The conversation ranges from working with family to the importance of quality ingredients and scaling menus for different applications.

The North American Association of Food Equipment Manufacturers has been part of the foodservice industry for over 70 years. NAFEM Executive Vice President Deirdre Flynn joins the show to provide some background on her organization’s mission and the benefits it provides to manufacturers and operators alike.

As a culinary historian, food essayist, and former host of the Emmy Award-winning television show Wisconsin Foodie on PBS, Kyle Cherek has a unique perspective on food and its role in culture as well as its place in the world. Kyle joins Chef Rich and Justin on The Vollrath Feed Podcast this week to share his experiences and provide thoughts on the culinary world.

When done correctly, marketing can make a significant impact on the performance of your foodservice operation. Tad Low, President and Owner of Mustard Seed Marketing, joins Chef Rich and Justin to provide some food for thought on how foodservice operators can improve their marketing efforts.

Chef Justin Carlisle is proud of his Wisconsin heritage. That’s why, as the owner of Ardent, Red Light Ramen, and The Laughing Taco, he strives to do his part to move Wisconsin cuisine forward and prove that you don’t have to visit a coast to enjoy fine dining. Hear from Chef Justin as he explains how his roots have shaped his cooking style and outlook on food.