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Nick Portillo에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Nick Portillo 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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At the dawn of the social media era, Belle Gibson became a pioneering wellness influencer - telling the world how she beat cancer with an alternative diet. Her bestselling cookbook and online app provided her success, respect, and a connection to the cancer-battling influencer she admired the most. But a curious journalist with a sick wife began asking questions that even those closest to Belle began to wonder. Was the online star faking her cancer and fooling the world? Kaitlyn Dever stars in the Netflix hit series Apple Cider Vinegar . Inspired by true events, the dramatized story follows Belle’s journey from self-styled wellness thought leader to disgraced con artist. It also explores themes of hope and acceptance - and how far we’ll go to maintain it. In this episode of You Can't Make This Up, host Rebecca Lavoie interviews executive producer Samantha Strauss. SPOILER ALERT! If you haven't watched Apple Cider Vinegar yet, make sure to add it to your watch-list before listening on. Listen to more from Netflix Podcasts .…
Titans of Foodservice
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Manage series 3420965
Nick Portillo에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Nick Portillo 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Nick Portillo shares with you the things he has learned on his own journey of building a successful business in the food service industry.
…
continue reading
105 에피소드
모두 재생(하지 않음)으로 표시
Manage series 3420965
Nick Portillo에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Nick Portillo 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Nick Portillo shares with you the things he has learned on his own journey of building a successful business in the food service industry.
…
continue reading
105 에피소드
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Titans of Foodservice
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1 Kentucky: Four Generations Strong and The Legacy of Brown Foodservice with Daniel Neeley, Chief Operating Officer of Brown Foodservice 30:52
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Daniel Neeley, Chief Operating Officer and Senior Vice President of Brown Food Service. Nestled in the heart of Kentucky, Brown Food Service is a venerable establishment with a rich lineage dating back to 1942, originally serving mining communities in Appalachia. Daniel shares the intricacies of managing a multi-generational family business, emphasizing the paramount importance of trust, transparency, and steadfast family values as the bedrock of their operations. Nick and Daniel discuss the challenges and innovations that have shaped the company's trajectory, particularly in the wake of evolving technological landscapes post-COVID-19. Daniel shares stories of resilience and adaptation in the food service sector, highlighting the significance of nurturing relationships while embracing modern advancements. TIMESTAMPS 00:00 - Intro 01:26 - Exploring Kentucky's Food Service Heritage 08:51 - The Journey Back to Family Business 13:59 - The Impact of COVID on Technology in the Food Distribution Industry 25:13 - Exploring the Food Service Industry RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 North Carolina: The Building of North Carolina’s First Hydroponic Coffee Farm with Big Guns Coffee Founder & President, T. Shane Johnson 36:21
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This week on the Titans of Food Service podcast, Nick Portillo speaks with T. Shane Johnson, a Marine Corps veteran and the driving force behind Big Guns Coffee. T. Shane shares how he transformed a simple desire into a high-powered coffee brand inspired by his daughter's entrepreneurial spirit. Big Guns Coffee epitomizes innovation and resilience with a remarkable array of 38 coffee blends and the establishment of the first hydroponic coffee farm in North Carolina. T. Shane's narrative is one of overcoming adversity, from surviving life-threatening challenges to fostering a business that embodies motivation and community. Listen as Nick and T. Shane traverse the landscape of North Carolina's vibrant food service scene and uncover the profound impact of coffee on building connections and supporting local economies. TIMESTAMPS 00:00 Intro 10:36 The Journey into Coffee Entrepreneurship 24:54 The Future of Hydroponic Coffee Farming 34:01 Innovative Farming and Community Impact RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Missouri: How Pat Phelan, CEO of Leap Companies, Transformed His Company After Losing Half Its Revenue 32:45
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Pat Phelan, CEO of Leap Companies, a distinguished entity that specializes in providing comprehensive hospitality services, including furniture and logistics for various dining establishments. Pat's entrepreneurial journey, which commenced with the acquisition of Leap in 2006, is marked by significant challenges, including the loss of a major client that nearly halved his revenue. Rather than succumb to adversity, Pat exemplified resilience by pivoting his business model and cultivating new opportunities, ultimately leading to sustained growth and innovation within the sector. Throughout the discussion, Pat shares invaluable insights into the intricacies of navigating the foodservice landscape, emphasizing the importance of perseverance, strategic thinking, and the ability to adapt in the face of unforeseen challenges. TIMESTAMPS (00:00) Intro (00:42) Introduction to Pat Phelan and Leap Companies (07:55) Transitioning from Corporate to Entrepreneurship (13:40) The Entrepreneurial Leap: Taking Risks and Making Decisions (21:04) Ecommerce Insights and Lessons Learned (28:33) Transitioning Expertise: How Background Shapes Business Success RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 California: Selling in Retail vs. Foodservice with Jeff Kyer, VP of Sales - Retail at Portillo Sales & Marketing 28:59
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Jeff Kyer, VP of Sales and Retail at Portillo Sales & Marketing. Nick and Jeff traverse the intricate landscape of food service and retail sales, elucidating the distinct methodologies and strategies employed within each sector. Jeff, with his extensive background in retail food brokerage and his recent ascension to Vice President of Sales at Portillo Sales and Marketing, provides invaluable insights into the operational differences and market dynamics that define these two realms. As they explore the robust food service market in California, which boasts over 90,000 restaurants and generates more than $135 billion in annual sales, Nick and Jeff highlight the importance of strategic relationships and fact-based selling in an ever-evolving industry. TIMESTAMPS (00:00) Intro (03:37) Transitioning from Food Service to Retail Sales (11:06) Understanding Schematic Design in Retail (15:30) The Dynamics of Retail Sampling (22:21) Pricing Strategies in Food Service (28:15) Exploring the Dynamics of Food Service and Retail RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Minnesota: Lessons in Leadership from a Father-Son Dynamic with Craft & Crew Hospitality President, David Benowitz 43:01
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This week on the Titans of Food Service podcast, Nick Portillo speaks with David Benowitz, President of Craft and Crew Hospitality. David discusses the challenges and rewards of working alongside his father, highlighting the need for open communication and the evolution of their relationship as they navigate the complexities of a family business. David elaborates on the entrepreneurial operating system (EOS) that has been pivotal in shaping their company's structure and success, illustrating how it fosters clarity and consistency in operations. David also expresses his commitment to building a legacy that not only supports their staff and families but also prepares the next generation for potential leadership in the business. TIMESTAMPS (00:00) Intro (02:06) Exploring Minnesota's Food Service Scene (06:16) The Journey into Hospitality (19:23) The Importance of Networking and Leadership in Business (21:42) Navigating Family Dynamics in Business (32:56) Decisions That Shape Our Business Journey (36:35) Navigating Family and Business Dynamics RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 New Jersey: The American Dream Served Fresh with The Salad House CEO & Founder, Joey Cioffi 29:58
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This week marks our 100th episode on the Titans of Food Service podcast! Nick Portillo speaks with Joey Cioffi, the CEO and founder of the rapidly expanding Salad House chain. With a vision for healthier, fast-casual dining, Joey has successfully opened 20 locations and is set to scale even further across the Northeast and beyond. His story begins in his family's deli in New Jersey, where he learned the intricacies of the food service industry at a young age. Nick and Joey discuss the importance of community involvement, the challenges of maintaining quality in a franchise model, and the insights gained from both successes and setbacks in business. As they explore the dynamics of the food service landscape, Joey shares his passion for creating a brand that resonates with customers seeking convenient yet nutritious options. TIMESTAMPS (00:00) Intro (03:40) Joey Cioffi's Background (11:04) The Salad House Journey (15:33) Franchise Growth and Community Involvement (27:30) The Future of the Brand Expansion RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Michigan: Blending History and Hospitality at the Country's #1 Athletic Club with Charles Johnson, Executive Manager/CEO at the Detroit Athletic Club 34:32
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Charles Johnson, CEO of the Detroit Athletic Club, to discuss its rich history and significance in the community. With a legacy dating back to 1887, the DAC has evolved from an athletic club into a premier destination for fine dining and hospitality, showcasing Detroit's heritage and resilience. Johnson shares insights into the club's commitment to exceptional service. He also shares how employee engagement, allowing staff to voice their ideas and contribute to the club's goals, ultimately creates a culture of care for both members and colleagues. Listen as Charles reflects on the vibrant food service scene in Michigan and its impact on the local community. TIMESTAMPS (00:00) Introduction to the Titans of Food Service Podcast (06:34) Charles Johnson's Journey in Hospitality (07:56) The Evolution of Hospitality Careers (21:22) The Legacy and Influence of the DAC (24:28) Empowering Employee Voices (30:20) The Importance of Taking Care RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Pennsylvania: Golden Waffles CEO, Michael DiBeneditto on Building a Golden Foodservice Business 32:25
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Michael DiBeneditto, CEO of Golden Waffles. Michael shares insights into the evolution of his company and the unique all-inclusive waffle program they offer. Since its establishment in 1937, Golden Waffles has transformed from a traditional distributor to a pioneer in providing seamless service for waffle stations in hotels, restaurants, and more. Michael discusses his journey into the food service industry, highlighting the importance of community and personal connections that have shaped his career. He emphasizes the company’s commitment to customer experience and innovation, aiming to make fresh waffles accessible across various segments, including quick-service restaurants. TIMESTAMPS (00:00) Intro to the Titans of Foodservice (03:33) Michael DiBenedetto's Journey in the Food Industry (11:26) The Golden Waffles Opportunity (23:02) The Evolution of Golden Waffles (26:53) Building Brands and Partnerships in Food Service RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Florida: Urban Development Meets South Florida Restaurant Empire with The Restaurant People CEO, Tim Petrillo 30:57
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Tim Petrillo, co-founder and CEO of The Restaurant People and Urban Street Development. Tim shares his remarkable journey in the food service industry and how he has significantly impacted South Florida's dining scene. With over 70 restaurants under his belt, Tim discusses the unique challenges and strategies involved in running a successful restaurant business, emphasizing the importance of hospitality over mere knowledge. He reflects on his early experiences, from starting as a busboy to working with renowned chefs, and how those formative years shaped his approach to restaurant operations and management. TIMESTAMPS (00:00) Intro (02:30) Introduction to Tim Petrillo (12:20) Building a Restaurant Empire: Lessons Learned (22:42) Transitioning Areas and Mixed-Use Projects (28:06) Navigating the Challenges of the Restaurant Business RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Arizona: How Delivering an "I Love it Here" Experience Can Quintuple Revenue with The Melt CEO, Ralph Bower 39:47
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Ralph Bauer, CEO of The Melt. Ralph shares his remarkable journey in the food service industry, highlighting how he quintupled the average revenue per unit from $700,000 to an astounding $3.5 million. With over 25 years of experience, including leadership roles at Popeyes and Domino's, Ralph emphasizes the importance of listening to team members and customers to drive success in the restaurant business. He discusses the transformative power of creating an "I love it here" experience for guests, which fosters loyalty and enhances sales. Ralph's insights into operational excellence and team alignment reveal the key factors behind his impressive achievements in a highly competitive industry. TIMESTAMPS (00:00) Introduction (00:26) Ralph Bauer's Journey in Food Service (12:14) The Power of Listening in Leadership (18:25) Navigating Challenges: The Impact of COVID-19 on Business (29:05) Fostering Loyalty (35:08) Delivering the 'I Love It Here' Experience RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Texas: Supporting Texas’ 50K Restaurants with Texas Restaurant Association President & CEO, Dr. Emily Williams Knight 36:07
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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: nick.portillo@portillosales.com…
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1 Georgia: Bill Lewis, CEO of Frosty Acres Brands on the Power of Data-Driven Growth in Foodservice 34:03
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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: nick.portillo@portillosales.com…
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1 Alabama: Tuscaloosa BBQ Meets Tradition with Betsy McAtee, CEO of Dreamland BBQ 30:42
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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: nick.portillo@portillosales.com…
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1 Hawaii: Restaurant Trailblazer & CEO, Elisia Flores Shares How She's Leading the Global Expansion of L&L Hawaiian BBQ 27:19
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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: nick.portillo@portillosales.com…
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1 Alaska: Alaska’s Breakfast King, Derrick Green on the Waffles & WhatNot Success Story 33:08
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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: nick.portillo@portillosales.com…
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1 Oregon: The Power of Foodservice Marketing to Build a Brand with Raving Fans with Joe Prewett, CEO of Oregon Fruit Products 31:15
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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: nick.portillo@portillosales.co…
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1 New Hampshire: How to Build and Maintain a Motivated Team for Success with Tom Boucher, CEO of Great NH Restaurants 34:29
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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: nick.portillo@portillosales.com…
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1 Delaware: From Television to Business Success with Celebrity Baker, Dana Herbert 29:41
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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: nick.portillo@portillosales.com…
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1 Connecticut: 4x James Beard Award Winner, Michel Nischan on Building a Wildly Successful Culinary Career 38:25
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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: nick.portillo@portillosales.com…
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1 New York: Ex-Sysco President & Successful Entreprenuer, Mike Pilkington, on The Formula to Build, Scale, & Sell a Business 34:05
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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: nick.portillo@portillosales.com…
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1 North Dakota: Richard Byers, President of Cash-Wa Distributing, on How to Build a Path to Leadership with a Sales Background 44:08
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Richard Byers, President of Cash-Wa Distributing. Richard’s unique journey from working in an Italian restaurant in Philly to leading a major food distributor highlights his resilience and dedication to continuous learning. He talks about the ups and downs of his career, the challenges of closing facilities, the impact of major industry acquisitions, and the importance of cultivating strong relationships with both customers and suppliers. Nick and Richard explore the impact of great leadership and communication, and the significance of maintaining good relationships in the food service business. Quotes "Network, network, network. Don’t go out and just try to meet people. Strategically go out and build relationships. And bet on yourself would be my best advice. Because nobody knows you better than yourself." -Richard Byers "Sometimes you have to look backward to look forward." -Richard Byers TIMESTAMPS (00:02) Richard Byers' Journey in North Dakota's Food Service Industry (03:38) Weather Extremes and Celebrity Connections in North Dakota (04:50) From Dishwasher to Distribution: A Journey in the Food Industry (07:50) A Journey from Restaurant Management to Distribution and Insurance (13:11) Navigating Corporate Acquisitions and Facility Closures (19:55) The Importance of Relationships and Communication in Business Transitions (25:45) Cultivating Sales Teams and Building Strong Customer Relationships (32:25) The Evolving Role of Food Brokers in Business Strategy (37:3)3 The Journey of Continuous Learning and Networking RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Virginia: John Miller, President & COO of Legacy Food Group on Foodservice Acquisitions and Building Strategy 34:10
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This week on the Titans of Food Service podcast, Nick Portillo speaks with John Miller, President and COO of Legacy Food Group. John Miller dives into the dynamics of the food service industry, discussing how he transitioned from banking into food distribution and the valuable lessons learned along the way. Nick and John discuss the significance of leveraging strong relationships, understanding geographical and customer segment fits in acquisitions and the importance of clean, detailed information during deal-making. John also offers practical advice for those looking to grow in their careers. Quotes "When an opportunity presents itself, take it. Even if it's something that you say, okay, I don't see how this ties in. Take it." -John Miller “We like good, strong owners that want to continue in the business, but we want to take some of their chips off the table and be able to leverage opportunity and the eventual monetization of their investments.” -John Miller TIMESTAMPS (00:15) John Miller's Journey Through the Food Service Industry (03:14) Exploring Virginia's Culinary Scene and John Miller's Food Service Journey (06:45) From Banking to Food Service: A Career Transformation (13:10) Strategic Planning and Acquisition in the Distribution Industry (25:31) Navigating Career Challenges and Embracing Opportunities in Food Service RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Tennessee: The Art of Restaurant Acquisition & Investments with Sean Lyons, Managing Partner of Up Hospitality Partners 36:41
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Sean Lyons, Managing Partner of Up Hospitality Partners. Sean shares his enriching journey from a finance graduate at Purdue University to becoming a prominent name in the Tennessee restaurant scene. Sean and Nick explore the practical aspects of finding investors, structuring deals, and the significance of robust operational systems. Using his experiences working within industry-leading restaurant groups, Sean explains the benefits of surrounding oneself with experienced professionals and adopting reliable systems and processes. Quotes "Restaurants are successful by a million cuts. There's so many factors at play, and you have to do everything yourself in the beginning." -Sean Lyons "There's always the luck play and the location play, but you can reduce that area of unknown with the right systems and knowledge." -Sean Lyons TIMESTAMPS (00:02) Sean Lyons on Restaurant Investments and Ballroom Dancing (04:10) From Tapas to Fine Dining: A Culinary Journey (06:40) The Intersection of Ballroom Dancing, Wrestling, and Culinary Arts (14:11) Building a Hospitality Legacy in Nashville (16:16) Risk-Averse Strategies for Opening and Expanding Restaurants (22:37) Securing Investment and Reviving a Restaurant Amid Adversity (27:12) Structuring Investor Models and Leadership in Business (33:14) Creating Sustainable Restaurant Models and Employee Ownership RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Oklahoma: How to Run a Profitable Restaurant Business with Mike Bausch, Award-Winning Restaurateur & Certified Master Pizzaiolo 35:24
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This week on the Titans of Food Service podcast, Nick Portillo speaks with Mike Bausch, Award-Winning Restaurateur & Certified Master Pizzaiolo. Mike shares his journey from law school dropout to owning twelve restaurants across seven brands. Nick and Mike discuss effective restaurant management, building a strong brand, and creating a thriving staff culture. Whether you’re a restaurateur or a business enthusiast, this episode delivers actionable advice on cultivating success in the food service industry. Quotes "Assume the customer isn't lying and assume the customer had a bad experience. If something goes wrong, completely own it. Own everything." -Mike Bausch "Let the staff know they're supported. That goes from leadership to the managers feeling supported, and then they're supporting staff. The number one reason people will leave is a crappy manager." -Mike Bausch TIMESTAMPS (00:02) Mike Bosch's Success in Tulsa's Pizza Scene (03:53) From Law School to Pizza: A Journey to Tulsa (06:05) Scaling Restaurant Success Through Systems and Humility (13:19) Building Brand Loyalty and Empowering Restaurant Staff (21:03) Trust and Training: Lessons from the Marine Corps (22:20) Effective Restaurant Marketing Strategies and Owner Involvement (28:24) Key Strategies for Scaling a Restaurant Business (31:10) Mike Bosch on Restaurant Success and Entrepreneurial Advice RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Maine: Helping Restaurants Manage and Grow on Third-Party Delivery Platforms with Chris Munz, VP of Growth of Voosh 31:53
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This week on the Titans of Food Service podcast, Nick Portillo continues interviewing food service titans in his "Across America in 50 Weeks” series. Nick speaks with Chris Munz, Vice President of Growth at Voosh, a company offering data-driven tools aimed at optimizing profitability for restaurant owners. Nick and Chris explore the dynamic food scene in Maine and discuss Voosh's role in helping restaurants manage third-party delivery services like DoorDash and Uber Eats. Chris also shares insights into the importance of data-driven decisions, handling disputes, and the future of restaurant technology. Quotes "Loyalty is a feeling. It's not just points or earned rewards. It's how the guest feels about a brand." -Chris Munz "What we're doing at Voosh is helping restaurant operators understand third-party delivery, which is an enigma right now for them but a huge opportunity." -Chris Munz TIMESTAMPS (00:02) Boosting Restaurant Profits with AI and Third-Party Delivery Management (02:41) Exploring Maine's Culinary Scene and Outdoor Adventures (09:37) Email Marketing's Evolution and Its Impact on Restaurants (14:27) Automating Dispute Claims for Restaurants to Improve Profitability (18:07) Helping Restaurants Navigate Third-Party Marketplaces and Data Utilization (23:16) The Impact of Delivery Apps on Restaurant Margins and Consumer Habits (26:10) Future Disruptions in Food Service and Delivery (30:13) Career Goals and the Importance of Industry Knowledge Sharing RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Arkansas: Building a Foodservice Legacy with Johnny Hughes, Former Senior VP of Tyson Foods 34:42
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Johnny Hughes, a veteran of Tyson Foods who has seen the company grow from $4 billion to over $50 billion in his time there. Johnny discusses his career journey from the operations floor to a senior vice president role in sales at Tyson Foods. He shares valuable insights into the benefits of understanding the manufacturing side of the business to excel in sales, how he built and maintained an extensive professional network and the importance of positivity and teamwork. Quotes "Selling starts when you hear the first 'no.' So overcoming objectives and understanding truly what the customers are about is crucial." -Johnny Hughes "I think in today's environment, it's really hard coming out of college to think about going to work in an operation. But I would still say the more experience you can get inside of that to understand it, even if that's not where you work full time, it helps." -Johnny Hughes TIMESTAMPS (00:02) Johnny Hughes' Journey from Operations to Sales at Tyson Foods (03:33) A Father's Pride in His Daughter's Basketball Journey (05:37) From Operations to Sales: A Journey in Food Service (12:02) Navigating Career Growth Amid Tyson Foods' Expansive Acquisitions (24:18) Exploring Arkansas: Big Companies, Natural Beauty, and Food Scene (28:29) The Power of Positivity and Team Culture in Leadership RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Louisiana: How to Operate a Franchise Model Business with Bill DiPaola, President of The Lime Truck 36:14
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Bill DePaola, President of The Lime Truck and an accomplished entrepreneur in the food service industry. Bill shares his inspiring journey from his roots in New York City to establishing a successful franchise business. With an emphasis on financial accessibility and scalability, Bill explains how The Lime Truck offers a viable pathway for first-generation Americans and aspiring entrepreneurs. He also opens up about his personal life, particularly how his wife’s battle with cancer transformed his approach to business and life, emphasizing the importance of humility and service. Quotes "Success is a function of the brilliant execution of the basic fundamentals." -Bill DePaola "Do not expect anything from anyone you do not first serve." -Bill DePaola TIMESTAMPS (00:02) From Broadway to Food Trucks: Bill Depaiolo's Journey (06:42) Entrepreneurship and Franchising Success with The Lime Truck (19:35) Challenges and Strategies for Food Business Success in New Orleans (23:51) The Transformative Power of Humility and Personal Growth (31:08) Success Through Brilliant Execution of Basic Fundamentals RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 What it Takes to be a President of a Food Company with Walt Postelwait, President North America at Pak Group 24:43
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Walt Postelwait, President of Pak Group for North America. Walt shares his extensive journey in the food service industry, from his initial steps in the citrus business to rising as a prominent figure in the flavor industry. He offers advice for those aspiring to ascend in their careers, emphasizing the importance of mentorship, strategic risk-taking, and continuous learning. Listen as Nick and Walt discuss the intricacies of leading a company, the challenges of balancing strategy and implementation, and the crucial role of relationships and service in differentiating a brand in a competitive market. Quotes "At the end of the day, we sell ingredients, but really what we're selling is solutions." -Walt Postelwait "Don't ever say it's not my job. If you work in a team environment, you always put forth extra effort." -Walt Postelwait TIMESTAMPS (00:02) Climbing the Food Industry Ladder (01:24) From Caddying to Leading Pak Group's North American Expansion (10:01) Career Advancement Through Mentorship and Goal Setting (15:30) Strategic Project Management and Innovation in Ingredient Companies (22:39) Balancing Strategy and Implementation in Leadership Roles RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 How to Make it Nearly a Decade as an Entrepreneur with John Portillo, CEO of Portillo Sales & Marketing 27:52
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo invites his father John Portillo, CEO of Portillo Sales & Marketing, to celebrate nine years of Portillo Sales and Marketing. They discuss the evolution of their business, key strategies that have driven their success, and the importance of building strong relationships in the food service industry. John shares insights on visionary leadership and the future of food brokerage, emphasizing the need for strategy over tasks. Join Nick and John for an engaging father-son conversation about business growth, industry insights, and more. Quotes "You have to find what it is in the future before it happens and make that decision to put the flag on the ground before it happens, so to speak." -John Portillo "We have to allow others to really shine or not shine. We have to help them make mistakes or win." -John Portillo TIMESTAMPS (00:02) Celebrating Nine Years of Portillo Sales and Marketing (03:54) Balancing Strategic Planning and Execution in Business Growth (06:43) Innovative Strategies in the Food Broker Industry (11:51) Empowering Teams Through Customized Sales Training and Leadership (21:06) The Importance of Relationships and Strategy in Business Success (23:45) Balancing Work, Relationships, and Passion in Business RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 From Distributor Sales Rep to Building a Successful Bakery with Nisi's Craft Bakery Founder, Chris Nisi 34:26
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Chris Nisi, Founder and CEO of Nisi’s Craft Bakery. Chris shares his fascinating upbringing in an Italian-American family and how those roots influenced his career in the food service industry which now spans over 25 years. He discusses the unique processes behind creating his bakery’s high-quality frozen artisan bread, emphasizing the importance of long fermentation times and using century-old natural starters. Quotes "I've been making people rich my entire life, so in a way, building this company and being an entrepreneur was assisted by the training I received in helping other brands grow their businesses." -Chris Nisi “In our sourdough, we use only a natural starter. Ricardo got a super old starter that's over 100 years old. So he's been keeping it alive for 30 years. He's got it growing in six different places so that nothing ever happens to it." -Chris Nisi TIMESTAMPS (00:12) Italian Heritage and Food Service Industry Success (06:50) From Food Sales to Bakery Success (12:50) The Journey of Building a Successful Food Service Business (23:04) Disrupting the Baking Industry with Frozen Artisan Breads (27:59) Nisi's Bakery's Success and Distribution RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Building a Career in the Foodservice Brokerage Industry with Eric Martin, Chief Performance Officer of Food Sales East 33:42
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좋아요33:42
In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Eric Martin, Chief Performance Officer at Food Sales East. With an extensive career in the food service industry spanning over three decades, Eric has a wealth of experience and expertise, having navigated significant industry changes and scaled Food Sales East through pivotal expansion phases. Eric shares his strategic decisions during the industry's nationalization phase, and how Food Sales East navigated the consolidation trends of the 2010s to become a dominant regional player. Nick and Eric discuss the pivotal role of technology in modern food brokerage, particularly the adoption of Power BI for data visualization, which has revolutionized their operations and client interactions. Quotes "Organizations rise and fall on leadership.” -Eric Martin "Food Sales East wanted to prove that we could deliver results for any manufacturer, regardless of their brand. What we have to offer is our ability to produce volume for anybody." -Eric Martin TIMESTAMPS (03:29) Nashville's Must-Eat Spots and Favorite Food Memories (09:27) Building a Food Brokerage Empire in the Southeast (21:22) Navigating Industry Consolidation and Strategic Decisions in Food Brokerage (25:03) Building a National Food Service Broker Network (28:05) The Impact of Power BI on Food Service Brokerage RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Revolutionizing Foodservice Data with First Bite CEO Reed McCord 34:28
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Reed McCord, the innovative founder and CEO of First Bite. Reed shares his experiences and the challenges he faced while building First Bite. He explains how First Bite helps businesses in the food service industry by offering a vast database of restaurant information, contact details, and sales tools. Nick and Reed discuss predictive revenue opportunities, team management, and data-driven sales strategies. Reed also discusses the potential of bringing operators into the platform and facilitating direct transactions. Quotes "The future for us is bringing operators into the story and helping manufacturers reach out to the operators that want to be reached out to.” -Reed McCord "Food service is bigger than people think. It's where people try new things, and it's bigger than retail from a consumer spend perspective." -Reed McCord TIMESTAMPS (00:36) Reed's Journey and Innovations in the Food Service Industry (04:11) Exploring Huntington Beach's Food Scene and Culinary Preferences (10:25) Disconnecting from Technology and Attending Industry Expos (17:22) Streamlining Restaurant Sales with Data-Driven Workflow Tools (27:35) Expanding Data Capabilities for College and University Markets (32:31) Subscription-Based Solutions for the Food Service Industry RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Inside Look at the Building of Hain Celestial in Foodservice with Jen Roth and Emily Mark 36:10
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Jen Roth, Vice President of Away from Home and Small Format for Hain Celestial and Emily Mark, National Sales Manager for Away from Home Food Service and Vending at Hain Celestial. Nick, Jen, and Emily discuss Hain Celestial's intentional efforts to revolutionize the food service sector by integrating a health-focused and consumer-driven approach. Jen and Emily discuss the importance of internal culture, and strategic brand development, and share the challenges of launching a division within a well-established company while bringing better-for-you options to wider audiences. Quotes “You can underestimate the importance of choice. Whatever form, whether it's the grocery store or the queue line at your hospital, when you're going to visit someone and you're grabbing a bite, to have that choice available is really key. You don't know how your consumers are eating at home.” -Jen Roth “The quality of the food, the ingredients in the food, those are things that matter. One of my primary goals was to work for a company that had better items that gave solutions to people that not only offer better things that they can eat but also can heal their bodies." -Emily Mark TIMESTAMPS (01:49) Driving Hain Celestial Forward in Food Service Industry (04:31) Revamping Hain Celestial's Sales and Food Service Strategy (08:22) Blending Startup Spirit With Legacy Brand Expertise (20:09) Healthier Food Trends in Healthcare and Educational Institutions (23:30) Sleepy Time Bear's Surprising Social Media Stardom (27:28) Defining Brand Values and Making Decisions Aligned With Them (30:11) Expanding Diversity Through Inclusive Hiring Practices RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo delves into the grueling yet exhilarating world of Ironman triathlons, connecting his personal journey with universal lessons in business and personal growth. Following his participation in the Ironman Texas event, Nick shares an honest and detailed recount of his rigorous training and the unfolding of race day, illustrating the parallels between athletic endurance and professional ambition. Quotes “Success is a fleeting feeling. If you want to achieve greatness, it's not just being successful one time. It's about doing something many, many, many times.” -Nick Portillo "To go fast, you have to learn how to go slow." -Nick Portillo TIMESTAMPS (01:27) From Ironman Triumphs to Bucket List Adventures (09:50) The Grueling Journey to Becoming an Ironman (16:00) Triumph and Turbulence in an Ironman Challenge (21:56) Defining Success and Greatness in Business and Sports (27:30) Transcending Limits Through Self-Proof Rather Than Proving Others Wrong RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 How He is Building His Restaurant Empire with Souvla Founder & CEO, Charles Bililies 31:27
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Charles Bililies, Founder & CEO of Souvla, a Greek-inspired restaurant that has burgeoned into a culinary staple in San Francisco. Charles boasts a rich lineage rooted in the food service industry, with his family's restaurant background paving the way for his introspective approach to hospitality. Charles shares his journey in the food service industry, including his experience working at renowned restaurants like the French Laundry and Bouchon Bistro. He also discusses the unique investment structure of Souvla and his plans for expanding the brand to other major cities in the United States. Quotes “We are very, very thoughtful about how we grow, about where we go, and about what these projects look like. So it does slow down the overall timeframe, but it hopefully prevents the story that we see play out so often of these other restaurant brands that take on these big capital partners. They get the headline and they raise tens of millions of dollars, start growing really fast, and things can go sideways very quickly.” -Charles Bililies [29:20] "Restaurants don't scale like a piece of software or a widget or things like that. They are incredibly people-intensive businesses." -Charles Bililies [30:05] TIMESTAMPS (02:00) Dining Fantasies and Presidential Encounters (09:01) Charles’ Culinary Heritage and High-End Restaurant Experience (16:32) The Toll of Dedication in Fine Dining (21:42) Investment Structures and Real Estate in Restaurant Business (28:07) Expanding Souvla's Reach Thoughtfully Without External Capital RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 What it Takes to Be a School Foodservice Director with Mark Chavez of the Tustin Unified School District 34:20
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Mark Chavez, Director of the Tustin Unified School District. With a strong background in the food service industry, particularly within school nutrition, Mark shares his deep understanding of the complexities and responsibilities inherent in feeding students healthily and efficiently. Listen this week as Mark sheds light on the day-to-day operations of a school nutrition program, revealing the strategic planning involved in menu development, compliance with dietary guidelines, and the innovation necessary to keep students both nourished and interested in their meal choices. Quotes "School nutrition, in particular, is the hidden treasure of the food service industry." Mark Chavez [10:59] “Think about the football player, the wrestler, the volleyball player, the water polo player, the dance team, and the cheer team. Every student has a different extracurricular activity, and they need a little more nourishment to get them by in the totality of their activities.” -Mark Chavez [24:57] TIMESTAMPS (02:08) Fiery Five Food Service questions (07:40) Mark Chavez's background and profession in school nutrition (13:24) Challenges and issues in large vs. small school districts (17:33) Tailoring menus based on district size and student preferences (26:13) Culinary arts programs in the Tustin Unified School District (33:32) Mentoring colleagues and seeing their career growth RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 How Manufacturers Can Maximize Their Broker Relationships with Paul Fournier, President at Tacticware 21:29
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Paul Fournier, president at TacticWare Resources and a highly sought-after food service consultant. Nick and Paul talk about the evolution of the broker industry, the importance of maximizing broker relationships, and how manufacturers can work with brokers to achieve their sales objectives. Paul shares why clear communication, setting goals and objectives, and maintaining a positive culture can improve collaboration. Listen this week as Nick and Paul explore the current dynamics of food broker relationships and how to optimize performance. Quotes "The broker serves three roles. One is the brokers need to achieve their sales plan and objectives. Secondly, the broker is responsible for local relationships with operators and distribution and that's a major role. Third, the introduction of innovation, and that is what keeps the lifeblood going in this industry's new products." -Paul Fournier [05:23] “It's about everybody working together as a team. If we work together and we establish those values, the broker should be in that position. I've never been an advocate of letting things simmer. I'd rather confront it and say, look, we're not getting it done, but let's talk about why. Let's come up with some solutions to improve where we're going and how we're getting there.” -Paul Fournier [19:26] TIMESTAMPS (00:10) Paul Fournier intro (05:23) The three roles of brokers (09:42) Maximizing return on investment during market visits (14:27) Communication and culture (17:56) Leading with kindness and collaboration (20:58) Connect with Paul RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 The Future of Food: Plant Based Food Association's Hannah Lopez on the Future of Foodservice 28:46
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Hannah Lopez, the Director of Marketplace for Food Service at the Plant Based Foods Association (PBFA). Nick and Hannah discuss exciting developments in the plant-based food movement, recent legislation in Los Angeles County, and Hannah's background in starting a juice business. Hannah also shares her passion for promoting plant-based options in the food service industry and the importance of consumer preferences in driving change as plant-based dishes begin to emerge as leading dishes on menus across America. Quotes "Fifty-one percent of consumers that are purchasing plant-based foods are omnivores. They're eating meat as well. And so it's no longer just about the two to 3% vegan market, which is a very strong misconception, especially in our world of food service, where we're working with foodservice operators that have been in the game for thirty plus years in some cases." -Hannah Lopez [20:33] "We're very data-driven. We tap into the consumer because really what they're spending their money on is going to dictate the future of plant-based foods. And we're not slowing down, we're sustaining. The entire food market dipped last year, but plant-based foods in retail alone, we're still over an $8 billion industry and we're still very steady around the trajectories that we set out for seven years ago, so we're not slowing down." -Hannah Lopez [18:01] TIMESTAMPS (00:34) Hannah’s background (07:48) The challenges of scaling a business (10:50) Managing large teams in decision making (16:49) A day in the life of Hannah at PBFA (21:54) Turkey’s recent ban on vegan cheese (24:01) Plant-based foods gaining support in congress (28:19) Connect with Hannah RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo takes an intimate look at the nearly nine-year journey of his company, Portillo Sales and Marketing. Nick talks about the importance of having a strong founding team, investing in key hires, and embracing change and innovation. He shares how building a strong company culture and valuing excellence has steered his company through the challenges and triumphs of the industry. Nick also reflects on the impact that leveraging relationships has had on both himself as an individual and on his business. Quotes "This journey has been full of highs, it's been full of lows, and it's been full of a lot of in between those two extremes. But it has been worth it." -Nick Portillo [01:22] "When you're starting off, you have to convince people to overcome the fact that you are new and that it's okay to change. People want to partner and be with winners. They want to partner and be with people who have been around, who have done it, who they have confidence in to grow their business." -Nick Portillo [05:40] TIMESTAMPS (03:11) Overcoming the challenges of being a new business and building a reputation (09:14) Selling service business (14:08) Differentiating between cash basis and accrual basis in business investments (19:41) Finding great leadership (26:23) Embracing change and innovation (30:40) Responding to clients with empathy (34:09) Building trust and reputation through expertise and team capabilities RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 How Restauranteurs Can Leverage Real Estate Ownership to Make Money with Paul Neal, CEO of Vantage Point Commercial Capital 29:26
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Paul Neal, CEO of Vantage Point Commercial Capital and a real estate finance expert who's carved a niche in helping business owners secure their financial future through property ownership. Paul shares his wisdom on how owning your building can significantly propel wealth creation, tax advantages, and operational control for food service industry professionals and beyond. Paul also talks about the myriad benefits of transitioning from a tenant to a property owner. Listen this week as Nick and Paul discuss the tangible impact of smart property investments on business growth and personal wealth. Quotes "We focus on helping owners acquire the physical property that they operate out of because it adds so many advantages to their long-term strategy, long-term goals, again, of wealth creation. Freedom, because most business owners go into business because they want to control. They want independence. I call it freedom. Do what you want to do when you want to do it with who you want to do it, where you want to do it, right." -Paul Neal [06:07] "We as entrepreneurs need to own things, real estate for our families and our communities. And we're the ones that employ people, and we're the ones that, it's our values that get down to our family and our community." -Paul Neal [28:26] TIMESTAMPS (00:34) Fiery Five Food Service questions (07:00) Generating wealth from owning a physical property (11:30) Being in control of your company’s geographical area (18:05) Taking advantage of cost segregation study to accelerate depreciation (25:42) Investors reinvesting gains from selling a business into income producing property (27:04) Paul’s book and the differences between residential and commercial real estate (28:59) Paul’s Podcast: The Brick and Mortar Money Show RESOURCES Portillo Sales Paul Neal’s Book CONTACT Nick: nick.portillo@portillosales.com…
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1 Finding Your Voice in Foodservice Sales with Executive and Sales Coach, Dan Gordon 28:47
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Dan Gordon, a transformative coach in the fields of business, sales, and public speaking. Dan shares his philosophy on the importance of being interesting over just being good at something. Through a blend of personal experiences and sharp insights, Dan illustrates how evoking curiosity and engaging others is the currency of today's social and business interactions. Nick and Dan discuss the power of building genuine relationships and how to break through self-limiting beliefs to rapidly approach a greater version of oneself. Quotes " The mistake I see a lot of people making is they put a lot of time into being good and they think, well, if I'm really good at what I do, then I'll get a lot of clients and customers. But the truth is, that's not what works. What works is drawing people's interest. " -Dan Gordon [06:31] " The thing that is preventing you from moving into that greatest version of yourself isn't time. It's not just a matter of getting smarter and learning and getting there. It's a matter of shattering the illusions, the illusions of the beliefs that you have about what you are incapable of achieving. " -Dan Gordon [27:36] TIMESTAMPS (01:31) Fiery Five Food Service Questions (05:34) Dan Gordon's background and his philosophy on being interesting (11:41) Importance of being genuinely interested in others and practicing conversation skills (16:40) Building relationships and trust before introducing the product (19:48) Offering value and showing interest in the customer before talking about the product (25:35) Creating a lifelong customer RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 A conversation with Elohi Strategic Advisors Founder, Stephanie Lind on the Changes in the Broker Community 46:47
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Stephanie Lind, whose extraordinary story embodies the resilience and innovation at the heart of the food service industry. Stephanie brings invaluable insights from her multifaceted career, emphasizing strategies that drive small, impactful brands toward success against the backdrop of an ever-evolving sector. Nick and Stephanie discuss the complex interplay between sales, marketing, and product innovation in food service. Stephanie also shares the challenges faced by both emerging and established brands, specifically highlighting the broker model's pitfalls and the pressing need for industry-wide reform. Quotes "I don't think the industry has stopped, at least at the higher levels, to think about their model from the customer's point of view, because the manufacturers and brokers, and when I say brokers, I mean the big guys, they have this relationship that is codependent as much as it is interdependent. There are a lot of people whose job is basically to keep things the status quo. And people don't, like change. Humans don't like change." -Stephanie Lind [30:33] "There is a disconnect on the food service side between marketing and sales. A lot of times, for my lens on the broker side, the manufacturer will provide a point of sale or things like that. It may not be pertinent to what we're doing, but I feel like a lot of times, the marketing side is really on the sales teams to figure out how to do it. And so now, a lot of times, it's salespeople trying to be marketing people simultaneously." -Nick Portillo [37:52] TIMESTAMPS (00:34) Stephanie’s career trajectory (01:34) Alohi Strategic Advisors: Empowering small, natural, and sustainable brands (02:38) Fiery Five Food Service Questions with Stephanie (22:18) The effects of the roll-up of Key Impact and Waypoint and the challenges they face (28:28) Lack of transparency in distributor margins (31:23) Importance of transparency and fair treatment of partners (33:12) Disruption through the creation of comprehensive services (38:22) Salespeople often take on marketing responsibilities (40:48) Contact Stephanie Lind RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Enneagram Insights from Mario Sikora, CEO of Awareness to Action, on Leadership and Human Behavior 28:31
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Mario Sakora, a thought leader in the realm of human behavior, leadership development, and Enneagram application within the business space. He discusses the Enneagram model of personality styles and how it can be used in leadership development. Mario shares insights into the strengths and challenges of different Enneagram types, and how teams can use this knowledge to improve communication and collaboration. Listen as Nick and Mario discuss leadership styles and how they can be turned into individual strengths. Quotes "By understanding that this is what my biases are and this is what your biases are, we can depersonalize it. I realize why you do the things you do. And I realize that it's not just because you're being a jerk or it's not just because you're being difficult or anything like that. It's just that you see the world in a different way than I do, and I can start to understand the way you see the world so we can find a way to collaborate more effectively." -Mario Sikora [12:26] "Other times, people who are opposite from us can drive us crazy because we can't relate to where they're coming from. Or we think different things are important. But if circumstances are right, us seeing things in opposite ways tends to help us come together to solve a problem from different directions. You have something that I don't, I have something that you don't. And we can work together." -Nick Portillo [13:59] TIMESTAMPS (02:01) Fiery Five Food Service Questions: Dinner guest choice and must-eat place (07:23) Mario's background, specializing in the Enneagram model (11:57) Understanding the Enneagram within teams (22:00) Exploring the Enneagram types (24:39) Using the Enneagram to recognize and address struggles (27:54) Connect with Mario RESOURCES Portillo Sales Enneagram Test CONTACT Nick: nick.portillo@portillosales.com…
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1 Walking with Purpose in Food Service Sales with Laura Chute, VP of Sales at Custom Culinary 38:04
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Laura Chute, Vice President of Sales for Custom Culinary. With over 20 years of experience in the industry, Laura shares her passion for helping customers optimize their businesses and create positive outcomes. She discusses the importance of rest and recovery in a high-stress industry, the art of influence in sales, and her vision for impacting the food industry in a way that supports both human and planetary health. Nick and Laura also discuss how to pioneer sales strategies and coach sales teams to be solution-focused connectors. Quotes "As sellers, we need to have a varied interest, right? Because we connect with people. And one of the best ways to connect with people is to find common ground. And if all you do is work, how are you going to find common ground around activities, interests, restaurants, and other things that you do?." -Laura Chute [18:06] "I always tell people within our company that work is always going to be there. But you need to prioritize your family, and your friends first, because that's such an important part of your life. I can only make you so happy coming to work every day." -Nick Portillo [20:28] TIMESTAMPS (01:22) Fiery Five Food Service Questions: Dinner with Anthony Bourdain (08:47) Laura's background and entry into the food service industry (16:45) The importance of rest and recovery to avoid burnout (22:02) Leading the sales team at Custom Culinary (27:08) Qualities of a good salesperson (30:14) Finding the right fit between candidate and company (32:17) Importance of feedback in a learning culture (34:31) Impacting the food industry for human and planetary health RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Opening Up on the Changes in the Foodservice Brokerage Industry 18:03
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In this solo episode of the Titans of Food Service podcast, Nick Portillo delves into the profound changes and consolidations occurring in the food service broker industry. Nick touches on the emotional journey and the evolution of his business, Portillo Sales and Marketing, emphasizing its challenges and triumphs. He discusses how they navigated through the changes brought by industry giants such as Acosta, Core, KeyImpact, and Waypoint, and how this has shaped their approach to business today. Nick illustrates the resilience needed to persist through industry transformations and the potential for success when viewing upheaval as an opportunity for growth. Quotes "No matter what path you take, just always know that everything you want in your life is just on the other side of fear." -Nick Portillo [09:48] TIMESTAMPS (01:09) Reflecting on the changes in the food service broker industry (05:52) Portillo Sales (06:51) Turning sadness and hurt into determination and focus (11:41) Creating a better solution for the next generation of food brands (12:49) The future of the food service broker industry (13:19) Overcoming fear to achieve success in any industry (17:24) Never give up and be ready for new opportunities RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 How to Win in National Accounts with Candace Williams, Director of National Accounts at Califia Farms 30:11
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with food service maven Candace Williams. Set against the background of Candace's expertise in the plant-based beverage space, this dialogue delves into her career trajectory, her innovative approach to national accounts, and her integral role in the ascent of Califia Farms. As the director of national accounts at Califia Farms, Candace provides a firsthand glimpse into the booming plant-based movement and its impact on menu innovation in national chains. She shares her strategic methods for realizing growth and change, and her holistic provision of support services, emphasizing her dedication to excellence in product launches. Quotes "It's because of my presence on LinkedIn, because I'm opening up the conversation and I'm continually on their mind. I also post relevant data about plant-based and what's going on in the industry or what's going on with Califia, so people notice that. So I think that posting on LinkedIn is an important piece, especially in social selling and the new environment we're in, if you're not well versed in social selling, you should learn and get bulk up because it's necessary for today's market." -Candace Williams [24:53] TIMESTAMPS (01:52) Candace's background (06:40) Highlight of restaurant chains leading in food service innovation (11:43) Candice Williams explains how she got into the food service industry (13:53) Learning the ropes of food service sales (20:06) Pricing process for selling products to national accounts (22:15) Prospecting and building relationships with new customers (24:04) Using LinkedIn as a tool for social selling (29:00) Candace’s contact information and upcoming shows RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Serving a Slice of Success with Ed Zimmerman, President of The Food Connector 29:20
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Ed Zimmerman, a seasoned professional with over four decades of experience in the food service industry. He is the President of The Food Connector, a company that specializes in B2B marketing and strategy within the sector. Ed shares valuable perspectives on the multifaceted nature of the food service industry and his journey through various sectors, from food manufacturing to marketing. His approach to business development through strategic planning and networking underscores the importance of building strong relationships and staying ahead of industry challenges. Quotes "I think that when you feel the other guy's pain, when you know how they make their money and what their obstacles are and what they have to overcome, it's just so much easier to be able to see through the forest and make things happen." -Ed Zimmerman [06:15] TIMESTAMPS (02:19) Fiery Five food service questions (05:04) Ed Zimmerman's background and introduction to the Food Connector (10:47) The impact of COVID-19 on the food industry (12:28) Digital marketing and innovation. (15:48) Tips on networking and building trust with others. (18:57) Offering ideas, encouragement, and simplicity to build relationships with others. (23:06) Taking risks and having a low attachment to outcomes (24:31) The importance of maintaining a strategic focus during times of panic RESOURCES Portillo Sales Thefoodconnector.com CONTACT Nick: nick.portillo@portillosales.com…
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1 How to Scale Success with Dan Bubniak Co-Owner of Dirty Hands 33:37
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Dan Bubniak, former CFO and COO of Dirty Hands, a natural food merchandising company. Having occupied the helm of a small family business that underwent a remarkable 20x growth over six years to become a national powerhouse with a presence in over 35 states and 250 employees, Dan Bubniak is an entrepreneurial force. Dan and Nick discuss the intricacies of strategic planning using the Entrepreneurial Operating System (EOS), which Dan champions as a transformative method for business organization and growth. They also discuss the importance of having an adaptable vision and cultivating a team-oriented problem-solving mentality, vital foundations for any entrepreneurial venture. Quotes “Scaling a business is all about moving people in the same direction with accountability and discipline." -Dan Bubniak [08:33] TIMESTAMPS (02:32) Fiery Five Food Service Questions (05:33) Dan's career journey and role in Dirty Hands (08:58) Dan's current role as an EOS implementer (09:31) Structuring the business for Dan's transition (10:51) Reimagining the structure of a business and the role of the CFO (12:08) Overview of the EOS system and its three main focuses (14:09) Introduction of 20 tools and disciplines to strengthen leadership teams (15:09) Tips for getting teams aligned with the company's vision (18:58) Process for creating a long-term vision and shorter-term goals (20:44) Injecting accountability and discipline into strategic planning (22:11) Implementing weekly level ten meetings for accountability (23:01) Initial reactions to implementing meetings and the importance of communication (29:41) Solving big issues and prioritizing the top three (30:36) Identifying the root issue and making decisions or setting tasks (31:05) The cadence of the L10 meeting RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 How Agilence CEO, Russ Hawkins is Leveraging Data to Help Restaurants Make Better Decisions 31:02
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In this week’s episode of the Titans of Food Service podcast, Nick Portillo speaks with Russ Hawkins, a celebrated influencer in food service technology. With Russ’ extensive experience in tech, he discusses the transformative potential of data analytics for businesses and shares how Agilence, Hawkins' company, allows food service entities to tap into existing data to make critical business decisions, optimize revenue, and protect margins. With AI on the horizon, harnessing the power of data analytics within the food service industry is more important than ever. Quotes “When you ask the average person in any enterprise, a store manager, for example, in a restaurant, they don't have access to data. And if they do have access to data, it usually requires a level of competence, experience, and education that most people don't have. And so I saw an opportunity to try to bridge this, to try to democratize the access to the data that would allow customers to make better decisions." -Russ Hawkins [11:26] TIMESTAMPS 02:06 | Fiery Five Food Service Questions 08:57 | Russ Hawkins and Agilence 11:16 | Democratizing access to data for better decision-making 15:13 | Data for single and multi-location restaurant owners 17:33 | The POS system: the most important data source 26:51 | Agilence's direction: case management, store audit, and task management capabilities 29:41 | The virtuous circle of taking care of employees, customers, and the business 30:12 | Connect with Russ or Agilence RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Building Together: How to Thrive in a Generational Business (on the CEO Podcast) 35:26
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This episode previously aired on the CEO Podcast. "In this episode, Vince and Scott are joined by a special guest, Nick Portillo, to delve into the fascinating world of building a generational business. They explore various aspects of thriving in a generational business and offer valuable insights on what it takes to create a successful family-run enterprise. Going the Distance: Nick shares his experiences and insights on how to carry forward an idea through generations. The key, he emphasizes, is a strong vision and unwavering commitment." ABOUT THE CEO HOSTS: Scott De Long, Ph.D ., is an entrepreneur, author, educator, and the Founder of Lead2Goals, a business leadership organization that provides coaching, facilitation, and training for growth-oriented organizations. Scott has recently released his first book, "I Thought I Was A Leader... A Journey to Building Trust, Leading Teams & Inspiring Change." Available at Amazon . Vince Moiso, MBA, is the Founder and President of VIS Aspire Inc., a business management consultant group. He is also a Principal and President of Oceanside Glass & Tile. Vince is the author of the book "How to Survive the Wilderness: The Playbook for the Entrepreneur and High Performer." Also available at Amazon . To learn more about Scott De Long, Ph.D., and Vince Moiso, MBA, please visit theceopodcast.net. If you have questions or comments, or to make topic suggestions for future episodes, please contact them at scottandvince@gmail.com. RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 A Merry Celebration with Portillo Sales & Marketing CEO, John Portillo 19:05
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In this Christmas special of the Titans of Food Service podcast, host Nick Portillo invites his father, John Portillo, to discuss their favorite holiday foods, traditions, and movies. They also reflect on their professional achievements in the past year. John emphasizes the importance of prompt communication in the food service industry and shares a significant sales experience. Nick and John express their gratitude for the opportunities and experiences they've had in the past year. They also share their excitement for what the future holds, both personally and professionally. Quotes “You know what I'm most proud of this last year personally, is my ability to understand and, you know, redevelop myself. I took a lot of time this last year working on listening whenever possible, better, more detail, and understanding the question better. And then with my response and or written response or answers, much more to the point." -John Portillo [07:01] “In the food service world, we have a great conversation with a customer, and they're very excited about the products that you're showing or your conversation. And that salesperson will wait until maybe the end of the day, but most likely, maybe at the end of the week or the following week, and that conversation just goes stale. One way to stand out from the rest of the crowd is to just step aside and send them a quick text or send them a quick email. Just say thank you for their time.” -Nick Portillo [08:41] TIMESTAMPS (02:20) Portillo Christmas Traditions (03:06) Guests at the Christmas Table (04:20) Ranking Christmas Movies (10:50) Career Reflections (11:56) Significant Sales (14:24) Gratitude and Future Goals RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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In this episode, host Nick Portillo shares his excitement for the upcoming season of the Titans of Foodservice podcast and reflects on the valuable insights gained from the previous 52 episodes. Nick talks about how to become comfortable with failure, the power of following up, and the value of getting involved in your community. Listen this week as Nick reflects on the impact of season one of the Titans of Foodservice podcast. Quotes “You need to force yourself or someone needs to force you to take big risks. And when you do that, you're either going to what? You're going to sink or you're going to swim. But if nothing else, You will learn. There's no losing. It's learning. Don't be more afraid of failure than you are of wanting success.” -Nick Portillo [05:20] “If you're a leader of an organization or a leader of a team, you need to meet more with your team. It helps give them structure as well. It makes them more comfortable within their jobs." -Nick Portillo [09:38] TIMESTAMPS 02:00 First nugget 04:23 Taking risks 10:00 Self-care 14:20 Common objections 18:11 Redefine your category RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com…
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1 Savor the Moment: Titans of Foodservice Unleashed – Season 2 Premiere with my wife, Carly Portillo 52:41
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In this special episode of the Titans of Foodservice podcast, host Nick Portillo speaks with his wife Carly Portillo. Carly is a marriage and family therapist with her own private practice. She specializes in helping individuals and couples navigate relationships and improve their mental health. Nick and Carly discuss their experiences in their respective professions as a food service professional and a therapist. They talk about the importance of being present in conversations, the value of curiosity, and the benefits of having intentional and deep conversations in relationships. They also touch on the challenges of being performative and task-oriented, and the importance of self-reflection and self-care. Quotes "You feel this pressure to not mess up. But that is not your role as a therapist. Your role as a therapist is to just be with your client and you know how to do that. You don't need to prep anything or do anything in order to be with your client. And so it just took so much pressure off to know that being myself was enough in that. I didn't have to perform or do anything." -Carly Portillo [14:05] "Lesson number one, do not sacrifice sleep. There are too many business gurus and success gurus on social media saying that you should wake up early in the morning. But if you're going to bed at ten or eleven, and waking up at five or four and getting less than 7 hours of sleep, it is very harmful to your overall health.” -Nick Portillo [40:29] TIMESTAMPS [00:02] Introduction to the Titans of Food Service Podcast [02:03] Nick's appreciation for Carly as his secret weapon [09:32] Nick reflects on his first podcast episode and being performative. [14:46] The value of being authentic and present. [16:16] Nick talks about the importance of staying focused and curious. [19:34] The "Fiery Five" game [26:29] Carly's work as a therapist [31:00] Nick shares his thoughts on Carly's ability to read him [41:31 | The importance of sleep [43:41] Life hack: listening to books while doing dishes. RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Carly: https://www.linkedin.com/in/carly-portillo-juarez-m-s-lmft-8b5428a9/…
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1 Plating Success: Sales Training Expert, Chris Jennings on Sales Mastery in Foodservice 32:23
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In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Chris Jennings, a sales training expert with over 30 years of experience. Chris believes in creating better conversations and win-win relationships. Chris talks about the importance of being authentic and relatable when talking to customers and encourages salespeople to ask for referrals and introductions, as they can significantly contribute to business growth. Chris shares why salespeople should focus on asking the right questions and understanding the customer's needs. Chris also discusses his book, "Conversations Made Easy," and provides practical tips and strategies for improving sales conversations and achieving better results. Quotes "I'm huge on referrals. If you're not asking your customers for a referral or introduction, at least 80% of the time, you're selling yourself short and you're not getting introduced to other people." -Chris Jennings [13:35] “What happens a lot in our industry is we're making a presentation to a distributor salesforce, and maybe at any time, you're talking to 20 people, and there's anxiety and fear around public speaking.” -Nick Portillo [16:22] TIMESTAMPS [00:39] Introduction to guest Chris Jennings [02:22] Fiery Five Food Service Questions [09:44] Tips for opening up conversations and creating referrals [13:27] Importance of asking for referrals and introductions [16:14] Overcoming anxiety and fear in public speaking [23:57] Reasons for low conversion rates: rushing, wrong questions, missing stakeholders [23:57] The three reasons conversations fail: rushing, wrong questions, missing person [24:29] How to ask better questions: care, go beyond product [28:06] Overview of the book "Conversations Made Easy" [32:01] Success doesn't mean working yourself to the bone RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Chris: https://www.linkedin.com/in/chris-jennings-8ba7193/…
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1 From Chaos to Cohesion: Margie Oleson's Guide to Leading High-Performing Teams 34:15
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In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with executive coach and organizational development expert Margie Oleson. Margie shares her insights on transforming leadership teams and building high-performing organizations. She emphasizes the importance of teamwork and clarity in achieving success and offers practical advice for leaders to improve their team dynamics. Margie also discusses the power of assessments, such as DISC and Working Genius, in understanding individual strengths and building cohesive teams. Overall, Margie's expertise provides valuable guidance for leaders looking to create a positive work environment and drive financial success. Quotes "There should not be gossiping or complaining. If I'm a leader at the top and I have a leadership team, they shouldn't be gossiping or complaining about each other. They shouldn't go back to their teams and say, oh, no, we're fine. This is why we start with teamwork. All of that is undermining all of the other work that they're trying to do. It's undermining their meetings. It's undermining their ability to be quick and change direction if need to." -Margie Oleson [11:12] “Sometimes you have the right people that are in the wrong seats and vice versa.” -Nick Portillo [19:57] TIMESTAMPS [01:00] Guest Margie Olson specializes in turning around leadership teams [09:48] The core four pillars: teamwork, clarity, alignment, and accountability [11:35 | The importance of teamwork and its impact on organizations. [14:40 | The need for intentional leadership development and teaming. [16:54 | The role of clarity in successful teams. [20:13 | The use of assessments in team development. [21:34 | The "Working Genius" assessment. [27:39 | Using the working geniuses assessment during the hiring process [29:16 | The need for better onboarding practices [33:45 | Margie shares advice she would give her past self as a student RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Margie: https://www.linkedin.com/in/margieoleson/…
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1 From Kitchen Dreams to Corporate Success: Jordano's Foodservice VP & GM, Patrick Day on Succeeding in Foodservice Sales 29:36
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In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Patrick Day, Vice President and General Manager at Giordano's Food Service. Patrick shares his journey from owning and running restaurants to becoming a top sales rep at Cisco and eventually landing his current role at Giordano's. He emphasizes the importance of understanding how things work in the food service industry and building relationships with customers. Patrick also discusses the trends of sustainability and organic food, as well as the qualities he looks for when hiring sales professionals. Quotes "You can't do it all, even though you want to pay the bills, hire the people get the vendors, the whole nine yards. As an owner-operator, it's very difficult to do everything, and you have to figure out how to delegate some of that stuff to other people that you trust." -Patrick Day [17:10] “Years ago when I first got into the business, I drove down to San Diego, and I was visiting the Hard Rock Cafe. I was showing a canned tuna product. I remember I put on my gloves to do a cutting with the chef, and I had a little hand can opener, started opening it up, and cut my thumb. Blood went all into the tuna. I remember looking at the chef and saying: I'm probably not getting the sale today. And she said: No, not today.” -Nick Portillo [22:28] TIMESTAMPS |00:02] Patrick Day and his experience in the food service industry [2:01] Fiery Five Food Service Questions [07:03] Food trends in Southern California: sustainability and organic [10:08] Characteristics to look for in food service sales professionals [12:30] Consultative selling and being a partner to customers [15:44] Learning the importance of delegation [20:37] Jordano's history and transition from grocery stores to distribution [23:09] Patrick Day's management style [24:31] Advice for success in the food service industry [26:41] Building relationships and earning trust in sales RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Patrick: https://www.linkedin.com/in/patrick-day-0886162b/…
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1 Culinary Craft: Building Profitable Menus with Barb Colucci, Corporate Executive Chef of Del Taco 30:03
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In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Barb Colucci, Corporate Executive Chef of Del Taco, a culinary trailblazer with a remarkable journey in the food service industry. Barb's expertise spans across full service restaurants, quick service restaurants, and manufacturing. She has worked with renowned brands and has left her mark through her commitment to culinary excellence and innovation. The conversation covers topics such as Barb's favorite Halloween candies, her dream dinner guests, her love for fresh pasta, and her passion for unique food combinations. Barb also shares insights into her work as a consultant and the process of developing menu items for chains like Del Taco and Shakey's. Quotes "Chefs are salesmen because they always want to sell you what they're making. No matter what it is, it doesn't matter who. It could be leadership. It could be a customer." -Barb Colucci [19:31] “I mentor a lot of kids in high schools. They always ask me, why are you still in this business so long? And I go, because I wake up every day and I think about food. I love what I do. There are hard days. There are difficult days, but then there are really great days. This is why I'm in this business.” -Barb Colucci [22:28] TIMESTAMPS 01:47 | Chef Barb's expertise in culinary excellence and innovation 05:34 | One dish from traveling that more people should know about 10:11 | Notable menu items from Del Taco and Shakey's 18:25 | Transferable skills and experiences in working with different chains 25:49 | Reflections on career successes, failures, and funny moments 28:46 | Barb emphasizes the importance of passion and hard work RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Barb: https://www.linkedin.com/in/chefbarbcolucciconsulting/…
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Titans of Foodservice
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1 Finding Your Brand's North Star: A Conversation with StarryEyed Strategy's Founder, Liz Seelye 38:49
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좋아요38:49
In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Liz Seelye, founder and Brand Wayfinder of StarryEyed Strategy, a global insights, strategy, design, and activation consultancy in the food service industry. Liz shares her journey in the food service industry and her passion for helping food brands define their purpose and create meaningful connections with their customers. She discusses the importance of sustainability in the industry and predicts the rise of personalized dining experiences. Liz also talks about her favorite food trends and innovative restaurant concepts and offers advice for entrepreneurs and food service brands. Quotes "Now that we are moving away from plant-based everything and even some are predicting the return of dairy milk, I think it would be more the personalization component. Now that we understand how people with different body types or metabolism types could eat, I think it would be cool to say, what could that ultra-personalized meal be and how do you make it?" -Liz Seelye [08:43] “Envisioning that whole brand experience, and a lot of times, we will finish the positioning and then we'll move into, now, what does this mean for brand identity? What about the logo, website design, packaging, and menu strategy? So it's thinking holistically about it. And we like to say stay starry-eyed because you're envisioning what is the future and what's your place in it so that you can be helpful and the preferred option for guests?” -Liz Seelye [21:07] TIMESTAMPS 02:34 | Introduction of Liz Seelye, founder of StarryEyed 08:43 | Prediction for the next food service trend: personalization | 15:55 | Liz Sealy's background and founding of Starry Eyed strategy 21:48 | Blind spots and common pitfalls for brands 26:02 | Seasonal menus and planning LTOs for restaurants 30:57 | How foodservice marketing lags behind other industries 36:31 | Internships and talking to consumers 38:07 | Contact Liz Seelye RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Liz: https://www.linkedin.com/in/liz-seelye/…
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Titans of Foodservice
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1 From Family Business to Industry Titan: Rising to the Top of Foodservice Brokerage with Taylor Crown, past President of Acosta 42:15
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좋아요42:15
In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Taylor Crown, past President of Acosta. Taylor started his career working alongside his father in their family-owned food service brokerage, Buzz Crown Enterprises. Taylor shares his remarkable journey in the food service industry and his journey to becoming the President of Acosta Food Service. He discusses how the food service industry has undergone significant changes, including the nationalization of food service agencies and consolidation in various parts of the value chain, and valuable insights into the evolving nature of the industry. Quotes "Ultimately clients in our industry are always kind of searching for what is my ideal go-to-market strategy and what is the mix of kind of a direct versus an agency salesforce, what are the appropriate mix of resources against channels and segments and products, and so forth. So I would expect that evolution to continue." -Taylor Crown[18:56] “Being confident enough or at least self-aware enough to say: ‘What would I do differently? How would I adjust? What were sort of the failure points in the relationship? Did a competitor think about it differently than I did? And I think that's a crucial part of just how you evolve as a small business owner.” -Taylor Crown [24:43] TIMESTAMPS [03:41] Taylor's family background in the industry and his start in college [10:28] Learning from his father's success in the industry [13:02] Selling the business [18:16] Factors driving industry consolidation [25:11] Reflecting on and learning from client losses [29:03] Transitioning from the manufacturer side to the brokerage business [34:59] The spectrum of knowing what to do in a career [38:30] Learning lessons later that could have been applied earlier [40:02] The difference between a client and a customer [40:52] Importance of aligning with the client's mission RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Taylor: https://www.linkedin.com/in/taylorcrown/…
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1 Managing Culinary Icon The French Laundry: Insights with Nicolas Fanucci, past French Laundry GM 41:38
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좋아요41:38
In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Nicolas Fanucci, Owner of Fanucci Restaurant Group. Nicolas shares his journey in the food service industry, from working with renowned French chef Roger Verge to his time at the French Laundry under Thomas Keller. He discusses the high expectations and intense training at the French Laundry, as well as the restaurant's meteoric rise to culinary stardom. Nicholas also talks about his own restaurant in Malibu and the challenges and triumphs of running a family-owned business. He also shares why customer satisfaction and the role of hospitality in the dining experience are important. Quotes "Guests are always right, and they are not customers in my world, they are guests." -Nicolas Fanucci [08:17] You become a part of the system. This is what you have to do as a restaurant. You have to keep on improving and get better and showcasing what you do. And in many ways, the French Laundry is a benchmark for many restaurants to, look up to.” -Nicolas Fanucci [17:56] TIMESTAMPS [02:29] Nicolas’ background in the food service industry [05:06] Nicolas’ move to the United States and working for Disney [08:17] Lessons learned early in Nicolas’ life [10:58] Dealing with guest complaints and improving guest experiences [14:19] Owning a restaurant and working with Thomas Keller [16:45] Pressure of meeting guest expectations at French Laundry [25:56] Determining Michelin star ratings based on excellence and must-visit status [27:58] Impact of Michelin star ratings in Europe and globally [28:50] Michelin stars don't care about politics [29:11] Nicolas Eatery RESOURCES Portillo Sales CONTACT Nick: nick.portillo@portillosales.com Nicolas Fanucci: https://www.linkedin.com/in/nicolas-fanucci-8196909/…
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