We talk with Al Liu, Vice President of Coffee at Colectivo Coffee Roasters, about production, traceability, and building customer connections in this episode. Colectivo Coffee has been roasting coffee for almost thirty years and specializes in specialty coffee roasters. They presently have 20 retail outlets and a variety of wholesale clientele that range from local…

In this episode, we talk with Einav Gefen, Senior Vice President – Chef| Innovator of Restaurant Associates, on sustainable methods for food waste reduction and innovations in the food service industry. Eiven highlighted how they focus on healthier eating to prevent food waste and how they can reuse it in dining. She goes into depth…

In this episode, Nathaneal Hausmann, President of Laderach North America, discusses how they are expanding the fresh premium Swiss chocolate and ongoing retail expansion in North America. He mentions Laderach as the largest premium chocolate store in Switzerland and one of the largest in the United States. He gave a brief history of Laderach, a…

In this episode, Deep Silver, Senior Director of Marketing and Product Development at Boskovich Farms Inc, discusses how they innovate and sustainably produce their fresh produce. She discusses the history of Boskovich Farms and how the company is expanding in the fresh produce market. She talked about Fresh Prep, the company’s processing arm that grows,…

We speak with Demir Vangelov, CEO of Soylent, about plant-based nutrition and how the sustainability of their products benefits consumers in the modern era. Soylent began in 2013 when an innovative foodtech company began producing powders that provide complete nutrition. We discuss how technology is essential for achieving exceptional taste in their products. He spoke…

Hauke Feddersen, VP- of Operations at PreciTaste,  talks about  how their disruptive technology is creating change in the food service industry. He provided some context and explained how PreciTaste is an emerging tech business focusing on the future of food, how they differ, and how they integrate visual AI to improve restaurant customer experience. He…

In this episode, we speak with Maria Frank, Marketing Director of Baton Rouge’s Grillhouse and Bar, about the importance of food quality and how the restaurant is refining their services and creating a stellar guest experience. She discussed  Baton Rouge has a presence in 28 locations and how they are developing, as well as how…

Jean Sebastien Crevier, Senior Director of Digital Marketing and Growth at WeCook,  talks about the latest innovations and unique marketing strategies and how their meal delivery platform is providing nutritious meals to consumers. He explained the company’s founding concept and how it began with the food delivery service. He offered brief insights on obtaining fresh…

In today’s episode, we speak with Axel Lundstrom, Vice President of Indirect Procurement at Danone. He discusses what indirect procurement is and does not go into the product, including services purchased around the company and parts that go into making products, such as logistics, manufacturing, transportation, marketing plans, HR, and warehousing. We talked about supply…

In this episode, Alfred Scoglio, Founder of ALSCO Food Check Group, discusses the importance of food safety and how they provide a comprehensive plan in the food industry. He explained how they ensure food safety at supermarkets and restaurants, as well as suppliers and farms. We discussed the food code, which focuses on the causes…