What happens when a single notification prevents thousands of dollars in product loss?

In Episode 3 of Inside Food Safety, we're on location at The Tampa Club with Executive Chef Thomas Mandzik and Eric Moore from Testo North America to discuss a real incident that occurred just one week after a new automated temperature monitoring system was installed.

While away from the restaurant, Chef Thomas received an alert that a walk-in cooler wasn't operating normally. What initially appeared to be a minor issue turned out to be a refrigerant leak that could have resulted in the loss of nearly $20,000 in inventory before anyone returned to work.

The conversation expands beyond that story to explore why modern kitchens are embracing technology, how automation supports—not replaces—professional chefs, and why food safety begins long before a health inspection.

Topics include:

• How automated monitoring prevented a major inventory loss

• The true cost of refrigeration failures

• Why temperature logs alone aren't enough

• Leadership, systems, and creating a culture of food safety

• Balancing technology with craftsmanship in today's professional kitchen

• What restaurant operators can do to better protect their guests, staff, and business

Recorded on location at The Tampa Club in downtown Tampa. Special thanks to Alissa Costello for making that happen!

Inside Food Safety is hosted by Carl Fiadini and presented in partnership with Testo North America, exploring the people, technology, and best practices shaping safer kitchens across the foodservice industry.

Chef Sherief Shawky's journey is anything but conventional.

Raised between Virginia and Egypt, Sherief's path began in a family-owned pizzeria before taking him through some of the industry's most demanding kitchens, working alongside award-winning chefs, opening restaurants, leading culinary teams, and ultimately becoming Corporate Chef and Team Leader for North America at Unox.

In this episode, Sherief shares the experiences that shaped him—from learning to leave his ego at the door, navigating burnout, overcoming a serious back injury, and making the difficult decision to step away from restaurant operations at the height of his career.

We also discuss mentorship, leadership, mental health in hospitality, his work as an ambassador for The Burnt Chef Project, and why he believes food remains the universal language that brings people together.

Most importantly, this is a conversation about opportunity—recognizing it when it appears and having the courage to say yes.

Topics Covered: • Growing up between Egypt and the United States • Working with Chef Sherry Yard and Chef Jamie Lynch • Lessons learned from high-pressure kitchens • Burnout, injury, and career transitions • Leadership and mentoring the next generation • Mental health and The Burnt Chef Project • Life at Unox • Why food is the ultimate connector

Plus, Chef Sherief prepares two incredible dishes in the studio, showcasing the creativity, discipline, and culinary perspective that have defined his career.

This is Episode 202 of the Walk-In Talk Podcast.

BRAND PARTNERS

Metro Foodservice Solutions & Trimark USA https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

TriMark USA

TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]" dir="auto" data-turn-id= "request-6951710a-0184-832c-9d32-bda2c450a8ea-0" data-turn-id-container= "request-6951710a-0184-832c-9d32-bda2c450a8ea-0" data-testid= "conversation-turn-1204" data-scroll-anchor="false" data-turn= "assistant">

Episode 201 picks up just days after Walk-In Talk Media celebrated its 200th episode at Tampa Club.

What started as a milestone celebration became something much bigger: more than 120 hospitality professionals, chefs, operators, distributors, manufacturers, brand partners, creators, and friends gathered in one room to celebrate the community that has formed around Walk-In Talk Media.

Chef Thomas Mandzik joins the show to reflect on the night, the energy in the room, the food, the sponsors, the Tasty Cam moments, and what it meant to see so many industry people show up for one another.

From the Walk-In Talk Podcast ice carving and Crab Island Seafood dip display to the nonstop hospitality from Thomas and the Tampa Club team, the evening became a reminder that this industry is built on relationships.

As Thomas put it:

"Yes, we're competitors… but we're still all fans of each other."

The conversation also looks ahead to Thomas's next chapter. This fall, he'll be leaving Tampa Club and heading to Corpus Christi, Texas, where he plans to open an intimate 20-seat restaurant built around his own vision, artistry, faith, and pursuit of a deeply personal dining experience.

In studio, Thomas prepares two foie gras-driven dishes:

Foie gras with squab, blue corn grits cake, Three Sisters composition, and jus.

Bluefin tuna "ravioli" with foie gras mousse, mascarpone, Parmesan, basil emulsion, blood orange gastrique, yuzu aioli, and tomato ginger water.

This episode is about celebration, community, gratitude, faith, risk, and the next chapter for one of Walk-In Talk Media's closest chef voices.

Episode Takeaways

• Walk-In Talk Media's Episode 200 celebration became a true hospitality community moment.
• More than 120 industry professionals gathered at Tampa Club to celebrate the milestone.
• Chef Thomas Mandzik and the Tampa Club team helped create the culinary energy of the night.
• The event highlighted the power of relationships across chefs, operators, distributors, manufacturers, and brand partners.
• Thomas sees the Central Florida hospitality scene as competitive, but also deeply supportive.
• His move to Corpus Christi is rooted in family, faith, timing, and opportunity.
• Thomas plans to open an intimate 20-seat restaurant focused on artistry, memory, and elevated dining.
• The episode features two highly technical foie gras dishes built around squab and bluefin tuna.
• Hospitality at its best is about creating moments people remember.
• Episode 201 serves as both a recap of a major milestone and a preview of Thomas's next chapter.

BRAND PARTNERS

Metro Foodservice Solutions & Trimark USA https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

TriMark USA

TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Almost exactly one year ago, Chef Elijah Rock joined Walk-In Talk Media to discuss the early stages of building Bricks and navigating life as a new restaurant owner.

A lot can change in a year.

In Episode 200, Elijah returns to reflect on what the last twelve months have taught him about leadership, delegation, fatherhood, burnout, trust, and the reality of restaurant ownership beyond what guests see from the dining room.

The conversation explores the pressure that comes with building something meaningful, learning to let go of control, empowering a team, and finding balance in an industry that rarely slows down.

Along the way, Elijah shares how becoming a father has changed his perspective, why success often looks different than people imagine, and what it means to build something his daughter can one day be proud of.

In the studio, Chef Elijah presents two dishes that reflect both comfort and restraint:

🍽️ Pork Chop 🍽️ Branzino with Green Bean Amandine, Radish & Herb Salad

As Walk-In Talk Media reaches Episode 200, it felt fitting to spend the milestone with a chef whose story reminds us that hospitality is built one day, one service, and one decision at a time.

Episode Takeaways

• Leadership begins when you learn to trust others.
• Delegation is not weakness, it's necessary for growth.
• Restaurant ownership often looks very different than it appears online.
• Burnout remains one of hospitality's biggest challenges.
• Fatherhood can reshape priorities and perspective.
• Success is rarely glamorous in the day-to-day.
• Great teams are built through empowerment, not control.
• The moments you miss are often the ones you can never get back.
• Simplicity and restraint matter in both food and life.
• Building something meaningful takes time, patience, and consistency.

BRAND PARTNERS

Metro Foodservice Solutions & Trimark USA https://www.metro.com

TriMark USA

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

In Episode 2 of Inside Food Safety, Eric Moore of Testo North America returns to discuss one of the biggest threats facing restaurants today, not a single catastrophic mistake, but the slow erosion of standards through complacency.

From leadership and food safety culture to burnout, staffing challenges, and operational blind spots, Eric and Carl explore how small shortcuts can become dangerous habits when accountability begins to slip.

The conversation also examines why the phrase "We've always done it this way" may be one of the most harmful mindsets in hospitality, and how strong leadership, employee empowerment, and consistent operating procedures help protect guests, staff, and a restaurant's reputation.

The episode concludes with practical solutions operators can implement today, including automated temperature monitoring, proper thermometer usage, and leveraging technology to strengthen food safety systems while reducing operational risk.

Inside Food Safety is a recurring Walk-In Talk Media series designed to bring practical food safety conversations directly to chefs, operators, managers, and hospitality professionals.

Guest: Eric Moore, Food Safety Expert, Testo North America

Follow Testo North America: Instagram: @testoamerica

Connect with Eric Moore: LinkedIn: Eric Moore

Takeaways

• Leadership sets the tone for food safety culture.
• Complacency is often more dangerous than isolated mistakes.
• "We've always done it this way" creates operational blind spots.
• Handwashing compliance remains one of the simplest indicators of kitchen discipline.
• Burnout and staff fatigue directly impact food safety performance.
• Proper thermometer use is still widely misunderstood throughout the industry.
• Technology can reduce human error and improve operational consistency.
• Automated temperature monitoring can help protect inventory, reduce risk, and improve response times.
• Continuous improvement is critical to maintaining safe, successful operations.
• Food safety is not separate from hospitality. It is hospitality.

Segment Partner Testo Instruments - North America

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.

Episode 198 – NRA Show Chicago Recap

The National Restaurant Association Show always brings the food industry together at the highest level, and this year in Chicago was no exception.

From nonstop movement on the show floor, to conversations with operators, chefs, manufacturers, and hospitality leaders from across the country, Episode 198 captures the energy, relationships, and momentum that continue to shape the future of foodservice.

A huge thank you to Royal Cup Coffee & Tea for partnering with Walk-In Talk Media throughout the week and helping fuel the production from start to finish. What began as Pooch searching for "the package" across Chicago ultimately led right back to the Royal Cup booth and the cold brew powering the entire experience.

Follow Royal Cup Coffee & Tea on Instagram: @royalcupcoffee ☕️

Special thanks as well to Connor Stewart and the National Restaurant Association Show team for the continued support, hospitality, and opportunity to help tell the story of one of the industry's most important events.

This episode is about more than recap footage. It's about community, innovation, partnership, and the people continuing to move hospitality forward.

🎙️ Produced by Walk-In Talk Media

#NRAShow #RoyalCupCoffee #WalkInTalkMedia #Chicago #Hospitality #FoodIndustry

Chef Taylor Dillon's path into Mexican cuisine wasn't traditional, and that's exactly what makes this conversation interesting.

Born and raised in New Orleans, trained in some of New York's most demanding kitchens including Daniel and Jean-Georges, Taylor eventually found himself completely immersed in the craft, history, and technique behind Mexican food. What started as curiosity turned into obsession, studying nixtamalization, grinding corn from scratch, and building a deeper understanding of a cuisine rooted in generations of tradition.

Now, alongside his wife Kayla, he's built Con Amor, a restaurant shaped by passion, discipline, and a genuine respect for the culture behind the food.

In this episode, we talk about identity in cooking, earning credibility inside a cuisine that isn't tied to your own heritage, opening a restaurant while building a marriage at the same time, and why some of the best chefs never stop learning.

We're also joined by Leigh Wilson, Director of Marketing for Creative Loafing Tampa Bay, for another segment of What's Hot Tampa Bay, discussing the evolution of the local food scene and why chefs telling more personal stories through food is resonating now more than ever.

This one is about culture, humility, growth, and building something with intention.

• Chef Taylor Dillon shares how growing up in New Orleans and training in elite New York kitchens shaped his culinary foundation.
• Why Mexican cuisine became a personal obsession, and how self-teaching nixtamalization changed his direction as a chef.
• The importance of respecting culture, technique, and tradition when cooking outside your own heritage.
• Opening Con Amor alongside his wife Kayla, and balancing marriage with restaurant ownership.
• Why collaboration and mentorship matter more than competition in today's culinary landscape.
• Leigh Wilson of Creative Loafing Tampa Bay joins the conversation for another segment of What's Hot Tampa Bay, discussing how the local food scene is evolving through more personal storytelling and chef-driven concepts.

BRAND PARTNERS

Metro Foodservice Solutions & Trimark USA https://www.metro.com

TriMark USA

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Inside Food Safety is a recurring monthly segment on the Walk-In Talk Podcast.

This is the first one.

The inaugural episode of our Inside Food Safety segment, and it starts with a conversation every kitchen needs to hear.

Eric Moore joins us, food safety expert with Testo North America, bringing real-world insight into what food safety actually looks like in practice. Not theory, not checklists, but the daily decisions that protect your team, your product, and the people you serve.

Because food safety isn't something you turn on when it's convenient. It's built into how you operate, every shift, every station, every plate.

We get into where kitchens slip, how small habits turn into major risks, and why consistency matters more than intention. From temperature control to cross-contamination, this is about tightening the gaps most people don't even realize are there.

This segment is about awareness, accountability, and raising the standard across the industry.

And this is where it begins.

Segment Partner Testo Instruments - North America

About Walk-In Talk Media Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.

What does it look like to keep showing up when your body is working against you?

In Episode 195, Ciji Castro returns to the show for one of the most personal conversations we've had.

Ciji is currently battling stage four endometriosis, a disease that affects millions of women, yet remains widely misunderstood, especially in high-pressure industries like hospitality.

And still, she shows up.

Still cooking. Still creating. Still pushing forward.

This episode goes beyond the plate.

We talk about what endometriosis actually feels like on a daily basis, the gap between what people see and what's really happening, and the emotional and physical toll of navigating a career, motherhood, and life while dealing with chronic pain.

Ciji also opens up about advocacy, what it takes to be heard in a system that often dismisses women's health, and the importance of support, especially from those closest to you.

Her husband Miguel joins the conversation, offering a real look at what it means to support someone through this kind of fight, not just emotionally, but as an advocate.

And through it all, food remains part of the story.

Not as an escape, but as a way to connect, to ground, and to bring people together, even in difficult moments.

This is a conversation about resilience, awareness, and making space for the stories that don't always get told in this industry.

Franki is built around that idea. It connects restaurants with real diners and turns those experiences into user-driven video content that continues to work long after the visit.

No upfront cost. No long-term contracts. Just measurable traffic and real visibility. They're also covering your first $250 in-store to get started. It's a different approach and one we're paying attention to.

Check it out here: http://frankiapp.com/walkintalk

KEY TAKEAWAYS

• Endometriosis is widely misunderstood, especially in demanding industries like hospitality
• Many people in foodservice are dealing with invisible challenges while still performing at a high level
• Advocacy is critical when navigating chronic illness and healthcare systems
• Support systems, especially partners and family, play a major role in resilience
• The hospitality industry often overlooks the human side behind performance
• Food can still be a grounding force during difficult moments
• Awareness leads to better understanding, both inside and outside the industry

BRAND PARTNERS

Metro Foodservice Solutions https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

What happens when the person behind the camera starts understanding the plate better than ever before?

Episode 194 is a different kind of conversation.

No guest rotation. No outside voice.

Just Carl Fiadini and John Hernandez, the creative force behind the lens at Walk-In Talk Media.

Over the last year, John's role has evolved in a way most people wouldn't expect.

He's still behind the camera.

But through Walk-In Talk Media's relationship with RAK Porcelain USA, the expectations changed.

The opportunity to shoot for a product catalog meant the margin for error disappeared.

Every plate had to be right.

And that responsibility pushed John deeper into the process, not just capturing dishes, but cooking them, plating them, and refining them before they ever hit the lens.

What started as observation turned into execution.

Learning from the chefs who come through the studio each week, John began applying those techniques in real time, developing an understanding of structure, balance, and composition that now shows up in every piece of content.

This episode breaks down that evolution.

How repetition and proximity to talent shaped his growth. What it takes to make food actually translate on camera. And what changes when you go from documenting the work… to owning it.

We also touch on what's ahead, including the upcoming Episode 200 event at the Tampa Club, and what this next phase of Walk-In Talk Media looks like.

This is a conversation about growth, pressure, and raising the standard

• Growth comes from proximity to talent and repetition over time
• Food styling is as critical as photography in visual storytelling
• Shooting for a product catalog raises the standard across the board
• Understanding plating improves how food is captured on camera
• The shift from observer to executor changes everything
• Small adjustments in structure, balance, and color define the final image
• Great food content starts before the camera is turned on
• Pressure creates clarity and elevates the work
• Collaboration between chefs and creatives drives better outcomes
• Evolution is required to stay relevant in modern food media

BRAND PARTNERS

Metro Foodservice Solutions https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.