This week on the Titans of Food Service podcast, Nick Portillo speaks with Dr. Emily Williams Knight, the President and CEO of the Texas Restaurant Association. Emily is a powerhouse advocate for the Texas food service industry, representing over 60,000 restaurants and 1.3 million employees. She shares her journey from a military upbringing to her prominent role in advocating for restaurant owners, emphasizing the importance of resilience and adaptability. Dr. Knight discusses the unique challenges faced by the industry, particularly during the COVID-19 pandemic, and how her leadership has helped navigate these turbulent times. 

TIMESTAMPS

(00:00) Intro

(03:18) Introduction to Dr. Emily Williams Knight

(09:38) The Impact of a Military Upbringing

(15:02) The Journey to Dallas: A Career Transformation

(23:34) Understanding the Landscape of Restaurant Advocacy

(30:33) Navigating the Restaurant Industry's Future

(34:00) Reflections on the Restaurant Industry

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Bill Lewis, the President and CEO of Frosty Acres Brands. They explore the critical role of independent food distributors and how Frosty Acres is leveraging data-driven insights to identify new growth opportunities in the industry. Bill shares his journey from Ohio to Georgia and his extensive experience in food distribution, highlighting the adaptability and customer intimacy that independent distributors offer compared to national broadliners. Nick and Bill also discuss the importance of technology and data analytics in enhancing relationships and driving profitability for suppliers and members alike. 

TIMESTAMPS

(00:15) Introduction to the Titans of Food Service

(02:25) Welcoming Bill Lewis to the Podcast

(07:20) The Evolution of a Cooperative

(22:05) Leveraging Data for Competitive Advantage

(24:47) The Role of AI in Business Growth

(32:09) A Journey Towards More

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Betsy McAtee, CEO of Dreamland Barbecue. Betsy shares the legendary history and cultural significance of barbecue in Alabama. The conversation highlights Dreamland's unique approach to barbecue, which includes cooking over an open pit and using a signature vinegar-based sauce, setting it apart from other regional styles. Betsy and Nick explore the deep connection between food and community, especially on game days when residents celebrate Alabama football with barbecue as a central element. 

TIMESTAMPS

(00:02)  Introduction to Titans of Food Service

(00:29) Highlighting Alabama's Food Scene

(00:46) Interview with Betsy McAtee

(01:08) The Legendary Story of Dreamland Barbecue

(04:49) Barbecue Culture in Alabama

(13:37) The Unique Flavors of Alabama Barbecue

(18:20) Betsy McAtee's Journey with Dreamland

(21:58) Future Plans for Dreamland Barbecue

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Elisia Flores, the CEO of L&L Hawaiian Barbecue. Elisia discusses her remarkable journey with her family-owned restaurant chain, which has grown into a global brand with over 200 locations. Elisia shares her unique perspective on managing a large business while maintaining the authentic flavors that define Hawaiian cuisine. Nick and Elisia delve into the challenges and triumphs faced during the pandemic, highlighting how L&L adapted and thrived amidst the chaos.

TIMESTAMPS

(00:00) Intro to Titans of Food Service

(01:37) Hawaii's Unique Food Scene

(02:21) Meet Elisia Flores, CEO of L&L Hawaiian Barbecue

(08:29) The Founding Story of L&L Hawaiian Barbecue

(20:12) Navigating the Pandemic as a Restaurant Leader

(25:53) Future Goals: Expanding to 500 Locations

(27:15) Conclusion and Final Thoughts

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Derrick Green, former Army veteran, and Alaska’s “breakfast king”. Derrick shares his inspiring journey of transforming personal health challenges into a thriving food business, Waffles and Whatnot. After facing significant health issues within his family, including cancer diagnoses for both his wife and mother, Derek turned to food not just as sustenance but as a means of healing. His company is built on the belief that food should nourish and promote wellness, and he aims to create the largest black-owned franchise in the U.S. Nick and Derrick discuss the unique characteristics of the Alaskan food scene, highlighting its reliance on local ingredients and the bountiful seafood that defines its culinary landscape.

TIMESTAMPS

(00:00) Intro

(00:36) Meet Derrick Green: From Army to Entrepreneur

(01:40) Alaska's Unique Culinary Scene

(07:39) Derrick’s Journey Through Health Challenges

(09:46) The Birth of Waffles and Whatnot

(11:51) Creating Health-Conscious Meals

(17:56) Building the Largest Black-Owned Franchise

(32:56) Community Outreach 

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Joe Prewett, CEO of Oregon Fruit Products. Nick and Joe explore the innovative strategies driving success in the food service industry today. With a robust background in marketing, Joe discusses his journey from the Bay Area to leading a renowned fruit brand, highlighting lessons learned from his time at Tillamook. Listen as Nick and Joe discuss the significance of being bold in brand evolution and the necessity of understanding market dynamics to carve out a niche in a competitive landscape. 

TIMESTAMPS

(00:00) Intro

(02:43) Oregon Spotlight: The Food Scene

(03:42) Interview with Joe: Career Journey

(08:29) Marketing Strategies and Brand Growth

(13:50) The Power of Premium Branding

(27:42) Oregon Fruit's Vision and Goals

(28:58) Advice for Future Leaders in Food Service

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Tom Boucher, CEO of Great New Hampshire Restaurants. Nick and Tom discuss the importance of employee recognition and engagement within the food service industry. With over 40 years of experience, Tom emphasizes how a robust reward system has transformed his business, allowing employees to recognize each other and fostering a culture of teamwork and excellence. He shares insights into the operations of his restaurants, highlighting the significance of systems and controls to ensure consistency and quality. 

TIMESTAMPS

(00:02)  Intro

(00:26) Spotlight on New Hampshire's Food Scene

(00:42) Meet Tom Boucher, CEO of Great New Hampshire Restaurants

(04:17) Tom's Journey in the Food Industry

(11:10) Operational Excellence in Restaurants

(16:43) Innovative Employee Recognition Systems

(30:55) Giving Back: Community Impact and Charity

(34:06) Closing Thoughts with Tom Boucher

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with celebrity baker Dana Herbert. With a background in both savory and pastry arts, Dana has made a name for himself not only in Delaware but also nationally, thanks to his appearances on shows like TLC's Cake Boss. Nick and Dana discuss the importance of mentorship and the unique challenges of running a bakery while maintaining high creativity and quality standards. Dana also reflects on his experiences working with celebrities and emphasizes the significance of practice, resilience, and the joy of baking, revealing how these elements have contributed to his success in the competitive food service industry.

Quotes

• "So when you get these surprise ingredients, I think you really just have to fall back on your training and on the knowledge that you do have. When I was in school, I had this one teacher, and she said, if you can smell anything sweet in something, it can be used for a dessert." -Dana Herbert

• "Life can be circling around you the whole time, and you don't even see some of the possibilities and things and connections that are going to happen in your career." -Dana Herbert

TIMESTAMPS

(00:00) Intro

(01:08) Meet Chef Dana Herbert

(03:31) Dana's Culinary Journey and Inspirations

(05:59) The Story Behind Desserts by Dana

(06:28) Competing on TLC's Cake Boss

(10:44) The Challenges of Cake Design

(19:34) Lessons Learned from Mistakes in Baking

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Michel Nischan, a four-time James Beard Award Winner and chef. Michel shares his journey from working on his grandfather's farm to becoming a celebrated chef and influential advocate for food equity and sustainability. Michel talks about co-founding Wholesome Wave and Wholesome Crave, and working with the late actor Paul Newman on the Dressing Room restaurant. Nick and Michel discuss the importance of being curious about other cultures' cuisines and Michel’s commitment to using food as a tool for positive social change. 

Quotes

• "You need to be able to channel your talent into making customers happy instead of creating things that only intrigue you." -Michel Nischan

• "If you don't make an effort to genuinely know all of your different customers and respect and meet them where they're at and be able to have really open conversations, regardless. Regardless of their ideology or whatever it is, you need to be welcoming to everybody." -Michel Nischan

TIMESTAMPS

(00:02) Michel's Impact on Food Equity and Sustainability

(03:48) Michel's Journey from Farm Life to Four James Beard Awards

(14:24) Authenticity in Restaurant Concepts and Cultural Sensitivity

(18:24) Mentors and Milestones in a Chef's Journey

(25:08) Michel Nischan on Authenticity and American Heritage Cuisine

(28:08) From Dressing Room Restaurant to Wholesome Wave's National Impact

(33:00) The Power of Food in Transforming Health and Society

(37:05) Connecting with Chef Michel Nischan Through Social Media

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]

This week on the Titans of Food Service podcast, Nick Portillo speaks with Mike Pilkington, CEO of KEY Sparkling Water, to discuss his diverse career journey from corporate management at Sysco Foods to entrepreneurship with Death Wish Coffee and now, KEY Sparkling Water. Mike shares insights on leadership, and resisting unionization, and underlines the importance of “beginning with the end in mind”. Listen this week as Nick and Mike discuss how strategic transitions within a company can lead to significant career advancements for entrepreneurs and the importance of surrounding oneself with like-minded and skilled individuals.

Quotes

• "In entrepreneurship, bet on yourself, as the days of corporate loyalty are dwindling." -Mike Pilkington

• "To me, experiencing success is the first stage to be able to bring other people along with you." -Mike Pilkington

TIMESTAMPS

(00:00) Mike Pilkington's Journey from Cisco to KEY Sparkling Water

(04:41) The Journey to Sobriety and Its Unexpected Challenges

(10:00) From HR to Sales Leadership at Sysco

(12:12) Leadership, Change, and Personal Growth in Business

(20:12) Entrepreneurial Journey from Coffee to Sparkling Water

(28:18) Entrepreneurial Success Through Community and Self-Belief

RESOURCES

Portillo Sales

CONTACT 

Nick: [email protected]