9 episodes

Welcome everyone to the Every Other Thursday foodservice and hospitality industry podcast where in each episode we bring you suggestions for improving the guest dining experience, AND, our industry roundtable where we tackle the industry issues of the moment.
Every Other Thursday is an approximately 30 minute presentation featuring our foodservice and hospitality industry experts who are never shy about offering up their thoughts and ideas. And, occasionally, we'll add a guest or two just to keep it fresh.

Every Other Thursday is brought to you by TabletopJournal.com

TabletopJournal – where we celebrate the products, the people, and the places in the world of hospitality tabletop.

Every Other Thursday Podcast Dave Turner

    • Marketing

Welcome everyone to the Every Other Thursday foodservice and hospitality industry podcast where in each episode we bring you suggestions for improving the guest dining experience, AND, our industry roundtable where we tackle the industry issues of the moment.
Every Other Thursday is an approximately 30 minute presentation featuring our foodservice and hospitality industry experts who are never shy about offering up their thoughts and ideas. And, occasionally, we'll add a guest or two just to keep it fresh.

Every Other Thursday is brought to you by TabletopJournal.com

TabletopJournal – where we celebrate the products, the people, and the places in the world of hospitality tabletop.

    Space-saving Stands for Small Plates; Roundtable: Jay Recaps Sommelier Event and Trends in Champagne Glasses

    Space-saving Stands for Small Plates; Roundtable: Jay Recaps Sommelier Event and Trends in Champagne Glasses

    In this mid-winter episode of Every Other Thursday, Greg brings for a tabletop space-saving idea for tapas and small-plates restaurants. As always, it is an idea that is intended to spur dialogue between suppliers and operators.
    Our Roundtable discussion this week has the Gang of 3 hearing Jay recap a recent sommelier event he attended. Discussion centers around champagne serving trends and how operators might make serving bubbles more than just a celebratory affair.
    If you are interested at all in the distribution of non-food products in the foodservice and hospitality sector, you’ll want to listen in on the Roundtable discussion in this episode of Every Other Thursday.
    All this, in approximately 30 minutes, and brought to you by TabletopJournal.

    • 28 min
    Talking Tajines; Roundtable: Distribution Challenges for The New Decade

    Talking Tajines; Roundtable: Distribution Challenges for The New Decade

    This mid-January episode of Every Other Thursday has the Greg and the Gang of 3 talking tajines – both big and small. With many different uses and reasons for being, Greg explains how versatile tajines can be and how they help create the all important dialogue between the salesperson and the operator. And, let’s not forget the impact on the guest experience!
    In our Roundtable discussion segment, the conversation turns to distribution – where it’s at and, more importantly, where it’s going. With an emphasis on small-medium size suppliers, the Gang of 3 take on the subject of how manufacturers should think about going to market and how these decisions can make or break a brand or product line.
    If you are interested at all in the distribution of non-food products in the foodservice and hospitality sector, you’ll want to listen in on the Roundtable discussion in this episode of Every Other Thursday.
    All this, in approximately 30 minutes, and brought to you by TabletopJournal.

    • 36 min
    Arguing Against the Single, All-Purpose Wine Glass; Roundtable: What’s the Best Mix of Wine Glasses to Have?

    Arguing Against the Single, All-Purpose Wine Glass; Roundtable: What’s the Best Mix of Wine Glasses to Have?

    It’s a brand new year and the Gang of 3 is back and ready to kick the year off with another exciting episode of Every Other Thursday, the bi-weekly podcast for the hospitality industry.
    In his “Next Big Thing” segment, Greg states his case on why he thinks there’s a better way to improve upon the idea of a single, all-purpose wine glass and help the operator improve their overall sales of wine.
    In our Roundtable discussion segment, the debate continues as the gang gives their thoughts on the best array of wine glasses that will help operators promote wine sales in their restaurants with our resident go-to glassware expert Jay leading the discussion. If you’re interested in improving your wine experience while keeping you’re operational costs in mind, this episode of Every Other Thursday is for you!
    All this, in approximately 30 minutes, and brought to you by TabletopJournal.

    • 35 min
    Cloches Done Different; Roundtable: Top Trends for 2020

    Cloches Done Different; Roundtable: Top Trends for 2020

    In this issue of our Every Other Thursday podcast for the foodservice and hospitality industry, the “gang of 3” is back and set to finish the year strong!
    In his “Next Big Thing” segment, Greg is back with another “old is new” concept and he’s talking about cloches. Not the tired old, banquet-style cloches but new and fresh takes on this traditional method covering the plate until it makes its way onto the restaurant table
    In our Roundtable discussion segment, it’s the end of the year and everyone is talking about the trends we may see in the coming year. Well, the Gang of 3 brings there thoughts and ideas on what we can expect in the coming year of 2020! You don’t want to miss what Jay has to say on this one!
    All this, in 30 minutes, and brought to you by Tabletop Journal.

    • 34 min
    Pickled Veggies & Engaging Your Guests; Roundtable: Why Are Large National Sales Rep Organizations STILL Struggling to Find Success

    Pickled Veggies & Engaging Your Guests; Roundtable: Why Are Large National Sales Rep Organizations STILL Struggling to Find Success

    In this issue of our Every Other Thursday podcast for the foodservice and hospitality industry, in his “Next Big Thing” segment, Greg brings in an idea to raise the level of awareness of different types of serving vessels for condiments and pickled vegetables. He talks about how operators can deepen the engagement with the dining guest and very quickly and easily sell more veggies, while increasing sales and profitability
    In our Roundtable discussion segment, the issue of large national sales & marketing agencies versus other methods of going to market. Why haven’t the large “coast-to-coast” agencies really taken off as a concept and what will be the sales & marketing models for the future?
    All this, in 30 minutes, and brought to you by TabletopJournal.

    • 33 min
    Serving BBQ Uptown; Roundtable Talk: The Last Gunfighters and Pro Tabletop Products Go Home

    Serving BBQ Uptown; Roundtable Talk: The Last Gunfighters and Pro Tabletop Products Go Home

    In this issue of our Every Other Thursday podcast for the foodservice and hospitality industry, Greg shows how operators can very quickly and easily dress up how they serve their BBQ and even their kabobs.

    In our Roundtable, Jay and Dave take on the relationship that commissioned salespeople have with the brands they rep – straightforward and unvarnished. Also, are today’s consumers on the lookout for more “professional” tabletop products?
    All this, in 30 minutes, and brought to you by TabletopJ

    • 32 min

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