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.

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.

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.

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.

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.

In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with an executive coach and organizational development expert. 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.

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.

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.

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.

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.