Every Other Thursday is a foodservice and hospitality industry - centric podcast where we have lively topic-focused discussions for our industry and beyond.
Frequently, our experienced hosts are joined by industry-relevant guests and various subject matter experts - all in an attempt to provide our listeners with helpful information and perspective.
Every Other Thursday is an approximately 45-60 minute podcast and is brought to you by TabletopJournal.com
TabletopJournal – where we celebrate the products, the people, and the places in the world of hospitality tabletop.
Jay's Journey to Florida and Gang of 3 Review
In today’s episode, our Gang of 3 reflect back on some of the incredible guests they’ve had on recently and offer thoughts on each of the stories told by Russ Finch, Eileen Garcia and Greg Traverso. From growing oranges in Nebraska and having an unending passion for serving others through the world of hospitality, and then on to exotic African journeys that transform our lives – each guest brought unique, thought provoking perspectives to our listeners.
Then in this week’s second segment, cohost Jay recants his recent trip to Florida and what his impressions of the restaurant and bar business is currently like in the most “open” of all the states here in America. And, as usual, Jay describes it all in his own inimitable style.
Greg Traverso/Metamo: Helping People Live Their Own Great Stories.
On this week’s podcast, we want to take you with us on a journey – a transformational journey to Africa. This week’s guest is Greg Traverso, from the adventure travel company Metamo. “Transformational” is a word that runs throughout the entire episode, from Greg’s descriptions of his first journey across Africa at age 31 which provided the genesis of his company - to what happens to the guests who join him and his team of travelers on the journeys to exotic destinations like Kenya, Tanzania and Mount Kilimanjaro.
There can little doubt that we live in transformational times where we are all pushing our own personal boundaries. Listen to Greg tell his story of how he leads his guests on life-changing journeys – and why he feels that Africa, its wildlife and its people are something truly special, along with being a place that the world needs to understand a little better and learn more about.
So, if you think a possible transformational journey might be interesting, this episode will definitely be for you. To learn more about Greg Traverso, his company Metamo and his transformative journeys, visit their website at https://metamo.travel/ or you can check out Metamo's podcast.
Eileen Garcia: Lots of Optimism + A Can-Do Attitude = Great Hospitality
Over the last twenty years, Eileen Garcia and her chef husband Chepe have literally built restaurants from the ground up. Together, they turned Chicago’s Buona Terra and Hearth & Crust into iconic Chicago neighborhood destinations. Along the way, they’ve overcome every challenge in the proverbial restaurant startup handbook. In this episode, Eileen describes their path to success and what the current pandemic has wrought for them as they actually look forward to growth.
Eileen’s infectious optimism and common-sense approach to solving problems can provide inspiration and solutions for everyone in the foodservice world, especially during these tough times. We encourage operators, suppliers, and anyone else interested in best-in-class hospitality to listen to her story, and when possible, visit their restaurants. We can’t think of better ways to help set new goals as we begin to see the light at the end of the COVID-19 tunnel.
Russ Finch: Greenhouse in The Snow
On this week’s podcast, we are joined by entrepreneur & renaissance man Russ Finch. Russ is 89 years young and the designer, owner, & creator of the Greenhouse in the Snow. Russ has designed and perfected his greenhouse concept using low grade, geo-thermal energy in order to produce citrus, fruits, vegetables and flowers all year round in nearly any climate or locale. Restaurateurs, grocers, distillers and even hoteliers take note, Russ has developed a way to deliver sustainable, local and organic produce throughout the year wherever you are located. Think bananas from Montana!
Curious about how someone could grow oranges and lemons in Nebraska in the winter, we decided to invite Russ to join us on Every Other Thursday.
The result is a conversation that will appeal to anyone who loves fresh foods, grown locally no matter how exotic – and in a way that checks all the positive earth-friendly boxes – all for pennies a day! Have a listen to what Russ has to say about his “Greenhouse in The Snow” concept!
Our New Year’s Eve Lookback & Forecasts for 2021
In our final episode for 2020, our Gang of 3 offer their reflections on the happenings of the past year and most especially, the list of impressive thought leaders who joined us as guests here on Every Other Thursday. Despite all its challenges, 2020 has been an engaging year and created a great foundation for the months ahead.
Speaking of the months ahead in 2021, our Segment 2 this week offers up what the Gang believes the landscape will look like as we begin the comeback from the coronavirus pandemic. What will hospitality look like? When will it feel normal again? And, what new menu and culinary concepts might we see in the new world of hospitality in 2021 and beyond!
Nancy Kruse: Predicting the Future for Fun and Profit
In today’s episode, we are extremely excited to have well-known foodservice trend and research expert Nancy Kruse join us. Nancy is a nationally recognized authority and widely quoted expert on food and menu trends. As founder and president of The Kruse Company, which is based in Atlanta, Georgia, she tracks trends and reports on hot-button issues in both the restaurant and supermarket industries.
Writer, speaker, and frequent lecturer, Nancy Kruse is the expert when it comes to what Americans like to eat – and where they like to eat it. Nancy gives us her take on what the growth in bologna sales might mean, where fine dining is heading and the menu items that will be changing the scene in 2021, along with their impact on tabletop products used to serve them. You’ll even hear why she calls today’s restaurants “America’s Test Kitchens”.
In addition to being a genuinely nice person, Nancy is a prolific food writer and a contributing editor and author of The Kruse Report, a popular column that appears in Nation’s Restaurant News. She also creates monthly feature stories for Restaurant Hospitality magazine. Always in demand as a speaker, Nancy served as executive vice president for Technomic, Inc., where she conducted a wide range of assignments for Fortune 500 food and restaurants companies.