5-in-20 Podcast

Summary: Chick-fil-A runs simulations when designing its drive-thru. Why aren't foodservice operators doing the same with their kitchens? Brenden Wright, founder of Visual Conquest and Spatial Sim, joins Joshua to explore how simulation helps foodservice leaders validate kitchen designs before construction. From modeling staff workflows to training new hires in VR before their first shift, thi...

Summary: What happens when a personal health crisis becomes a foodservice solution? Kerry Brown, co-founder of Eat G.A.N.G.S.T.E.R., built a line of allergen-free baking mixes that is now showing up in university dining halls across the country. Takeaways: Kerry had never baked before starting the company, and credits that as a creative advantage. The AIP diet helped Kerry and her co-founders mana...

Summary A chat with Tony Schifano, founder and CEO of Antos Environmental, about the critical importance of sustainability and waste management across various industries, particularly in food service. They discuss the evolution of waste management practices, the significance of data in driving sustainability efforts, and the necessity of employee training and engagement. Tony shares insights on tr...

Summary In this episode of the 5 in 20 podcast, host Joshua Miller interviews Chef Steve Baity, a renowned chef and father of four. They discuss Chef Baity's journey from a novice in the culinary world to a celebrated chef known for his fruit and vegetable carvings and his participation in competitive cooking. The conversation goes into the impact of family on Chef Baity's culinary passion...

Summary In this episode of the 5 in 20 podcast, host Joshua Miller interviews Scott Gallant, a technology expert with extensive experience in AI and data management. They discuss the intersection of technology and the food service industry, focusing on challenges such as tech stack bloat. Scott shares insights on evaluating new tools, the future of AI in food service, and the need for integrated o...

Summary: In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Suhan Lee, the culinary mind behind Get Saucy, a brand dedicated to creating clean label sauces and seasonings. Suhan shares his journey from growing up in Queens to working in Michelin-starred restaurants and ultimately founding Get Saucy. The conversation delves into the challenges of developing flavors that cater to...

Summary In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy e...

Summary In this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing r...

Summary Engaging conversation with Michelle Markesteyn and Rick Sherman, experts in the Farm to School movement. Michelle is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education. They discuss the importance of local food sourcing, the challenges faced in implementing Farm to S...

Summary In this episode of the 5-in-20 podcast, I had an enlightening convo with Chef Alexandra Ceribelli, who is currently the operations manager at Harvest, a dining venue located within Rutgers Dining at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability. We chatted about her concept of "Happy Kitchens" and the unique d...

Summary In this episode of the Five in 20 podcast, we welcome Logan Mahoney, Vice President of Sales at Atomic Coffee Roasters. Together, we discuss what sets them apart from the rest. This insightful discussion highlights the importance of building robust customer relationships and delivering invaluable training and support. It underscores Atomic Coffee Roasters' commitment to excel in the coffee...

Summary: In this episode, host Joshua Miller engages with David Peck, the esteemed Director of Research and Education at Better Bee, to delve into the fascinating world of bees and honey. Their discussion underscores the crucial role bees play in honey production and their indispensable function as pollinators in our food supply. They explore educational opportunities to enlighten students about b...

Summary In this episode, Joshua Miller chats with Eric Haviland and Abby Paciotti from FUZE, a full-service creative agency that specializes in marketing and branding for colleges and universities. They delve into the significance of storytelling, branding, and marketing within the food service sector on campuses. Emphasizing the essence of authenticity and community-building in fostering brand lo...

Summary In this episode of the Five in 20 podcast, Joshua Miller chats with Davin Wickstrom, the Director of Industry Relations at VIVREAU Advanced Water Systems in North America. They delve into VIVREAU's goal of curbing single-use plastics in oceans and waterways. The conversation extends to the Society of Hospitality and Food Service Management (SHFM) and its affiliated foundation, focusing...

Summary Amy Lewis, Director of Marketing and Business Development at Kitchens To Go, delves into the company's offerings for temporary and permanent food service operations. From kitchen solutions to career journeys, project support, equipment choices, electrification, and inspirational success stories, the discussion spans a variety of key areas. For more information, visit www.kitchenstogo.c...

Summary In this episode of the 5 in 20 podcast, host Joshua Miller interviews Betsy Craig, CEO of Menutrinfo, about the importance of food allergy safety in schools and other food service establishments. They discuss the need for menu labeling and certification, the prevalence of food allergies, misconceptions about food allergies, the importance of training and policies, and the concept of entity...

Summary In this episode, Joshua Miller and Rachel Miller chat with Ben Williams, the executive director of the Connect Center for Youth, about the upcoming event called Tacos for Life. Tacos for Life is a community-wide event aiming to raise funds for the Connect Center's programs, including food insecurity services, youth services, and “STEAM”-based youth programming. The event boasts a taco...

Summary In this episode of the Five and 20 podcast, host Joshua Miller chats with Grant Eldred from Restaurant Technologies about the perks of utilizing external resources for oil management in food service operations. Traditional manual handling of fryer oil can result in injuries and accidents, but Restaurant Technologies offers a system that eliminates these risks. The system features tanks for...

Our 15th episode produces a high yield with an exciting talk with Fork Farms SUMMARY Sue Malesa shares insights on Fork Farms' mission and innovative technology. The Flex Farm, proudly made in Wisconsin, offers a sustainable growing system ideal for diverse environments like schools, restaurants, and healthcare facilities. It's adaptable, scalable, and user-friendly, needing minimal upkeep...

Summary In this episode of the Five and Twenty podcast, host Joshua Miller chats with Tia Glave, co-founder of Catalyst LLC, diving into the world of food safety culture. They touch on the significance of soft skills and leadership in shaping a robust food safety culture, along with the importance of aligning organizational values with individual values. Tia underscores the pivotal role of middle...

In this episode, Josh interviews Harry Catalano, the Regional Manager of Education Partnerships at Amtab. They discuss the importance of upgrading furniture and signage in dining spaces, the balance between functionality and aesthetics in design, recent trends and innovations in cafeteria furniture and signage, and the unique features and options offered by Amtab. They also discuss Amtab's ind...

In this episode, Chef Robert Simmelink, Director of Culinary Services of Ignite Foodservice Solutions, discusses the importance of right school food service equipment and the benefits of test kitchens. He emphasizes choosing automation wisely and considering the hidden costs of only focusing on the price tag, especially with the availability of grants and rebates. Chef Robert shares a success stor...

Summary In this episode, I chat with customer experience guru Barbara Khozam. She underlines how top leadership sets the tone for exceptional guest (student) experiences within a school. We talked about the importance of clear customer service processes and the positive outcomes of acknowledging and rewarding team members. Barbara offers insights on handling emotions in high-pressure scenarios and...

In this episode, Joshua chats with Scott Reitano, Principal of Reitano Design Group, discussing school food service design. Scott shares design basics, stressing how crucial it is to involve a food service design team early on, finding the right balance between front and back of the house design, and the tech influence. He also perfectly underscores why the foodservice space is essential to suppor...

Summary Part 2 of 3 of our Grow Series is all about growing school food! In this episode, farmer Greg discusses the process of growing fruit trees, focusing on his experiences in Phoenix, Arizona, and Asheville, North Carolina. He emphasizes the importance of selecting the right varieties for each region and the need for ongoing care that’s a lot simpler than most would assume. Greg also points ou...