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.

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.

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.

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 foodservice 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.

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.

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.

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.

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.

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.

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.