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In our final episode for 2020, our Gang of 3 offer their reflections on the happenings of the past year and most especially, the list of impressive thought leaders who joined us as guests here on Every Other Thursday. Despite all its challenges, 2020 has been an engaging year and created a great foundation for the months ahead.   Speaking of the months ahead in 2021, our Segment 2 this week offers up what the Gang believes the landscape will look like as we begin the comeback from the coronavirus pandemic. What will hospitality look like? When will it feel normal again? And, what new menu and culinary concepts might we see in the new world of hospitality in 2021 and beyond!

In today’s episode, we are extremely excited to have well-known foodservice trend and research expert Nancy Kruse join us. Nancy is a nationally recognized authority and widely quoted expert on food and menu trends. As founder and president of The Kruse Company, which is based in Atlanta, Georgia, she tracks trends and reports on hot-button issues in both the restaurant and supermarket industries.   Writer, speaker, and frequent lecturer, Nancy Kruse is the expert when it comes to what Americans like to eat – and where they like to eat it. Nancy gives us her take on what the growth in bologna sales might mean, where fine dining is heading and the menu items that will be changing the scene in 2021, along with their impact on tabletop products used to serve them. You’ll even hear why she calls today’s restaurants “America’s Test Kitchens”.   In addition to being a genuinely nice person, Nancy is a prolific food writer and a contributing editor and author of The Kruse Report, a popular column that appears in Nation’s Restaurant News. She also creates monthly feature stories for Restaurant Hospitality magazine. Always in demand as a speaker, Nancy served as executive vice president for Technomic, Inc., where she conducted a wide range of assignments for Fortune 500 food and restaurants companies.

As we head to the end of what can only be described as “incredible” or “once-in-a-lifetime” our Gang of 3 look forward to a new start for our industry in the new year of 2021. And, in looking forward at what the trends might be, what better place to start than the recently-released 2021 Annual Hottest Food & Beverage Trends in Restaurants & Hotels report from industry expert Michael Whiteman of www.baumwhiteman.com   Our never-shy hosts offer their thoughts and opinions on everything from A (ajvar) to Z (zones for pickup of online ordering) in this top-rated, #mustread trend report.

Food has always been a part of David Kramer's life since he was 12 and working in a family grocery business – all the way up to his current position as Chairman and Professor of the Culinary Arts Program at College of DuPage where he is training the great restaurateurs and chefs of tomorrow. From early on, David turned his interest turned into a passion, which he now shares with his students in the Culinary and Hospitality Management program. And throughout his career, David Kramer has always valued the experience. He himself is a graduate of COD's Foodservice Administration program, as well as of the Culinary Institute of America in Hyde Park, New York, and of Northwood University. David worked his way up from a dishwasher/prep cook to executive chef. Lovers of the Chicago dining scene will recognize the many restaurants where Kramer has worked, including Lawry's The Prime Rib, The 95th, Hyatt Hotels, the Art Institute of Chicago and Marriott Hotels. We were fortunate to have David join us for a few moments in this week’s episode. In our conversation, we covered a number of topics including the very progressive Culinary Arts Program at College of DuPage, how his experience helps David in his teaching role and, of course, his passion for inspiring the next generation of foodservice leadership.

This week’s opening, in the 1st year anniversary episode, our Gang of 3 discuss events of the past year and a few of each of their favorite moments.   Then, the team turns their attention to Greg’s recent culinary sojourn to the Southeastern states of America and the food & beverage surprises he found along the way. And, you’ll be interested to learn what tabletop items he found unexpectedly widespread in use that he hadn’t seen in a while.   And then, with lockdowns back on the increase, the group discusses the Chicago area and what the lockdowns on indoor dining and the arrival of cooler temperatures will mean to the overall foodservice business.

Passionate cocktail connoisseur Chris Kiertz joins us in this week’s episode and he comes at the whole cocktail landscape in quite a different way. A Boston-area tech marketer, Kiertz is not only all about the cocktails, but also about the data from the people who enjoy them. Combining another of his loves, Chris starts off with some great tips on how to take incredible cocktail photos without breaking the bank. As founder of HomeBarAwards.com with its 40K Instagram followers, Chris knows more than a thing or two about marketing and cocktail imagery. In Segment 2, we get into Chris’ newest passion called SideCar App, which is already in beta and about to go live. Designed to help people track their cocktail preferences, you’ll hear Chris describe how his new app will help both consumers, bartenders and even spirits companies. Finally, as a high-energy entrepreneur with lots of irons in the fire Chris also takes us through several of his other cocktail-centric adventures. We loved listening to Chris and his passionate, creative ideas and know that you will, as well.

This week, our Gang of 3 is a Gang of 2 as our colleague Jay is on assignment. But, not to worry Greg and Dave come with a great discussion on the future of dining. And, included are some great, specific ideas that operators can do to improve their takeaway and meal delivery experience for their guests. In addition, we review some of the great commentary and points made by our recent guests here on the podcast, along with a peek at the next episode’s guest and the interesting points of view that he will be bringing to the group.

This week, we are joined by global culinary and F&B expert Rainer Zinngrebe. Rainer has spent over 40 years in the food and beverage industry and has published two cookbooks, along with numerous other food and beverage training and guidance publications. Rainer has gathered his expertise from working with the some of the finest independent restaurants and luxury hotels all around the globe. Rainer Zinngrebe has recently started his own company – HKB Designs – to assist operators and owners with their own restaurants and culinary operations – from concept development all the way through to startup and beyond. Our session with Rainer was one of our most interesting podcast conversations to date and will leave you wanting to hear more from this talented, articulate food and beverage professional.

This week, we are joined by wine expert Madeline Triffon. Starting as a wine steward for Westin Hotels, Madeline used her wine skills and knowledge to go on to lead the wine programs at a variety of restaurants and restaurant groups, including Detroit’s prestigious London Chop House and the Rattlesnake Club Restaurant. In 1987, she was only the second woman ever to earn the title of Master Sommelier. Most recently, in 2011, Madeline joined Plum Market and in her current role she develops and executes wine and wine-related events for this growing upscale chain of gourmet grocery stores. Madeline Triffon’s experience in both the hospitality and the consumer food industry, combined with her vast knowledge of wines and her down-to-earth approach, made us particularly excited to have her join us on this week’s podcast.

This week, our Gang of 3 discuss the notion that perhaps the comeback of the foodservice & hospitality industry may already be underway, but just not easily visible to everyone just yet. And, to nobody’s surprise, the group has a variety of takes on just where we are along the comeback trail and just where the comeback might be visible first. Also, the group revisits our conversation with noted marketer Larry Deutsch with each of the Group of 3 offering up their favorite takeaway from Larry’s comments on building brands for companies both big and small.

This week, our Gang of 3 is joined by Larry Deutsch. A self-described bold futurist and alchemist, Larry is a co-founder & partner in the Chicago-based group – dvk marketing. With a background of consulting, along with both client and agency experience, Larry passionately champions collaboration, creativity and change. With experience working with companies large and small, in FMCG and in foodservice, Larry brings it all together with his partners to deliver solutions for their clients that unlocks growth and moves them forward with confidence and courage. In our conversation, you’ll hear Larry explain his 3 keys to building brands within the foodservice sector in a time where budgets are limited and the supply chain ever-changing. Along with that, Larry and the Gang of 3 will cover a variety of topics such as why inspiration is so critical and what empathy can do for both sellers and marketers in today’s foodservice industry.

This week, with Jay on assignment, Greg and Dave sit down with well known culinary innovator Philip Preston. As President of PolyScience Culinary, Preston and his company have invented a wide range of back-of-the-house and tabletop tools for controlling cooking and chilling temperatures and making sure that both the foods we eat and the beverages we drink are more tastier – and more interesting - time after time. Chefs and restaurateurs from 3-star Michelin to the local, neighborhood bistro on the corner have embraced PolyScience Culinary’s tools to produce their menu items more efficiently, more interestingly and more.

This week, our Gang of 3 continues the discussion of many of the great points made by Pentallect’s Bob Goldin in our previous episode. No surprise that Bob would be on-point on just about every issue, but there were a few points where our Gang took a bit of an issue with the well-known consultant.   Again, big props to Bob Goldin for stopping by last episode. We look forward to him returning to discuss the whole area of bars and cocktail lounges as we continue our recovery journey in the world of hospitality.

This week we welcome Bob Goldin from Pentallect to Every Other Thursday in first of a series of conversations about our industry and where its heading. Bob Goldin one of the Founders of Pentallect and is a veteran foodservice & hospitality industry market expert, having spent many years as one of the top people at Technomic. Bob was recently featured on CNN in a story on the status of the restaurant industry in America. In our conversation, we discuss with Bob the recovery “journey” for the hospitality industry and, specifically, where the permanent tabletop category may be headed. And, finally, we ask Pentallect's Bob Goldin the tough question “Are buffets and salad bars dead forever?”. You may be surprised at his answer.

Our Gang of 3 talks about the restaurant re-opening happening around the and how they are going in the first real week of action. No conversation about hospitality and restaurants these days can not include discussion on the protests and the impact that the vandalism and looting in cities across America. The Gang gives their thoughts and opinions as only they can do.   And, finally… this week’s episode includes Greg with reminding us of a few of his “Small Ideas” for the tabletop that can have “BIG Impact” on the guest experience as we all get used to going back to dining-in. Good ideas for discussion when operators and dealer salespeople get together.

With the impending re-opening of restaurants across America, what will it look like as we head back into the world of dining out? Our Gang of 3 offers their thoughts and opinions on our initial optics. And, in our second segment, the discussion turns to what the world might look like in 60-90 days as we progress through the warmer months and dining outside gets into full swing.

As the re-opening of the hospitality industry begins, there is a wide and varying degree of protocols. Some operational protocols, some legal protocols. Our Gang of 3 offers their latest opinions on what we might expect to see. And, in our second segment, what is the right messaging and marketing that operators need in their re-opening? More options, guided by experience - all from our industry savvy Gang of 3.

In this episode, our Gang of 3 take on the potential new protocols and practices that we may see in the re-opening of restaurants during the current COVID-19 situation. Operator Protocols Guest Expectations Optics v. Reality In the second half of this episode, the team takes up the future of buffets and where they see the future for take-away/carryout.

In this episode, our Gang of 3 take on the ongoing COVID-19 issue and the updates as they relate to: Current consumer behavior The human impact on our industry The various attempts at governmental economic relief In the back half of this episode, the team offers up its opinions on when the U.S. hospitality market will get to the “other side” and – when we DO get there, what the it will look like.

In a “hot off the presses” edition of Every Other Thursday, our Gang of 3 discuss the implications of the just announced Steelite International acquisition of the foodservice businesses of The Homer Laughlin China Company and Hall China. An industry insiders’ look at this landscape-changing event within the hospitality tabletop sector. The Gang of 3 discuss marketing opportunities despite the world being turned upside down by COVID-19.