From Farm to Fork TotalCtrl

Join us for a chat with Gabriela Prachařová, the manager of the Best Western Hotel Moran in Prague. Her hotel is the only one in the Czech Republic with the EU Ecolabel certification, showing their commitment to sustainability.

Gabriela will share her values and beliefs, the steps they took to get the EU Ecolabel, what she enjoys about working in the hospitality industry, and who inspires her.

Some of the resources she has shared are:


https://ecolabel.eu/ 
https://www.databazeknih.cz/knihy/haiku-cesta-ze-stresu-500335 

Feel free to follow Gabriela's journey on her LinkedIn.

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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.

For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.

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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

Join us for a conversation with Alistair Levine, who works at KitchenSync and owns Vine Hospitality. He'll share his journey in the restaurant world, the obstacles he's addressing, his insights on restaurant technology, tips for running a successful restaurant, recommended industry resources, and his future plans.

Feel free to follow Alistair's journey on his LinkedIn.

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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.

For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.

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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

Ever wondered how much food gets wasted in restaurants? Vojtech Vegh did, and he's here to share some eye-opening insights. Join us as we sit down with Vojtech, a chef who’s making a big difference with his zero-waste, plant-based cooking. He's not just any chef; he's traveled the world, from England to Cambodia, learning the secrets of kitchens big and small, even those with Michelin stars.

In our chat, Vojtech will tell us his story: why he cares so much about saving food, and how he's helping restaurants save up to 80% of their food from being wasted. Imagine that—most of the food that would have been thrown out, is now used to create delicious dishes.

He's got a book, The Food Waste Guide For Chefs™, that’s packed with tips on how to make this happen. And it’s not just about saving food; it’s about making the kitchen a smarter, more creative place. He’ll share some simple tech tools that help with everything from planning what to cook to keeping the fridge organized.

Are you dreaming of becoming a chef, or just passionate about making a difference? Vojtech has some advice for you. He also talks about the people who inspire him and the resources he turns to for new ideas


Food Waste Guide for Chefs.
Food Waste Training for Chefs.
Douglas McMaster.
Matthew Orlando.

Feel free to follow Vojtech's journey on his LinkedIn.

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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.

For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.

——

If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.

Join us for a friendly chat with Marco Grenz, a passionate human being behind Stripped Pizza and Schlachthof Letzigrund. Marco started in the restaurant biz when he was just 18 and has since learned a ton from his adventures in Germany and Switzerland.

We're going to hear all about how Marco got started, the fun and tough parts of running a restaurant, and the cool green steps his pizza place is taking to become more sustainable in the restaurant operations. He'll also share how using smart tech helps keep everything running smoothly, the key ingredients for a successful restaurant, and shout out to the people and tips that have helped him along the way.

If you're curious about the restaurant world or looking for some inspiration, Marco's story is packed with insights, all shared in a super easy-going way.

Feel free to follow Marco's journey on his LinkedIn.

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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.

For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.

Meet Martina Lazarova, the friendly face behind the General Manager role at Hotel Suite Home Prague and the Managing Director at M&J Hotel Advisor. Martina is a hospitality pro, with a rich background ranging from charming boutique spots to major hotel chains.

In this episode, we're diving into Martina's world. We'll explore what drives her passion for the hospitality industry, tackle the challenges she faces, and celebrate the eco-friendly steps she's taking at her hotel. We'll also get a sneak peek into how she experiments with new tools to better her operations, her views on the industry's growth in the Czech Republic, and the people who inspire her in the hospitality world. Plus, Martina will share a bit about her personal venture in the Czech mountains. Join us for a heartwarming conversation full of insights and inspiration!

Meet Silje Strøm Solberg, the Co-Founder & Sustainability Expert at Ducky, on a mission to equip companies with tech tools to shrink their carbon footprints in industries like food manufacturing, hospitality, energy, and banking.

In this engaging episode, we dive into Ducky's journey, explore the specific tools tailored for various industries, discuss the emission types crucial for a better future, unravel the challenges of sustainability, and get insights into Silje's go-to resources on sustainability and other fascinating topics. Join us for an insightful and friendly conversation!

Feel free to follow Silje's journey on her LinkedIn.

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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.

For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.

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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.