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Podcast by Camacho

Camacho's Global Foodservice Design Podcast Camacho

    • Wirtschaft

Podcast by Camacho

    Teaching the Design of Hospitality Space

    Teaching the Design of Hospitality Space

    In this episode we visit with Stowe Shoemaker, Dean of the School of Hospitality, and Glenn Nowak, Associate Professor of the School of Design, both of the University of Nevada Las Vegas, one of the pre-eminent hospitality and design schools in the country.

    UNLV is the only university that combines the hospitality and design programs into a formal track, offering education in hospitality design. I’m especially interested in why UNLV chose to offer this program, and why other universities are not also offering similar programs.

    Stowe and Glenn share with us the why of UNLV’s decision to take this path, and the benefits of doing so. It’s a good conversation.

    • 39 Min.
    Beverage Program and Bar Design for Luxury Hotels

    Beverage Program and Bar Design for Luxury Hotels

    What a great episode we have for you, talking about bar and lounge design in luxury hotels. Our guest is Steven Minor, the new Beverage Director at One Hotel South Beach, an ultra-luxury hotel in the heart of the Miami cocktail scene.

    We also have Brett Daniels in the conversation. Brett is one of Camacho’s Project Managers and leads our BIM and REVIT design standards. Brett was recently awarded the Young Lion Award by Foodservice Equipment Report Magazine and was the lead foodservice designer for Mercedes Benz Stadium and Phillips Arena, both pro sports stadiums here in Atlanta.

    We have an outstanding conversation for you about bar design in luxury hotels, and some things you don’t want to miss from this conversation is our chat about Steven’s all-vegan kitchen at One Hotel South Beach, the research and test kitchen specifically for the beverage and bar program, and all the amazing ingredients he is playing with from Central and South America for his cocktail recipe development strategies.

    • 32 Min.
    Temporary Foodservice Facilities And Disaster Prepardness

    Temporary Foodservice Facilities And Disaster Prepardness

    It's a great pleasure to introduce to you Ralph Goldbeck, Principal and Owner of Kitchens To Go, and the leading expert on temporary foodservice facilities. Ralph's mission is to empower foodservice operators of all types and sizes with solutions that keep their kitchens running, either during facility renovations or during unforeseen events, such as natural disasters. 



    In this episode, we explore some of the really intriguing projects Ralph and Kitchens To Go have worked on, including at the US Naval Academy, Harvard and Emory Universities, and for a major luxury hotel in Beverly Hills CA. We also talk about how foodservice operators, whether restaurant brands or hotels or big public school systems, can be prepared for natural disasters by having a temporary foodservice strategy pre-planned and ready to go.

    • 32 Min.
    Considerations for Designing Off-Premise Catering Spaces

    Considerations for Designing Off-Premise Catering Spaces

    We are super pleased to bring in Erle Dardick, perhaps the top expert in off-premise catering and the meals-to-go space, for this episode.

    Erle is the founder and CEO of MonkeyMedia Group and the founder and expert behind The Catering Institute. Erle’s passion is readily evident and he and his team work hard with multi-unit operators around the world to deliver excellence in catering operations.

    • 36 Min.
    Global Trends in Foodservice and Hospitality Design

    Global Trends in Foodservice and Hospitality Design

    I’m so incredibly excited to kick off the first episode of this podcast with one of the very top experts in analyzing global foodservice data trends in the industry, Darren Tristano, newly minted CEO of CHD Expert Americas.

    Darren provides industry insights and perspectives on consumer and menu trends, restaurant chain and concept growth and market performance and intelligence.

    In this episode Darren and I discuss global foodservice trends affecting commercial kitchens and kitchen design.

    • 41 Min.

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