47 episodes

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.

Every Other Thursday Podcast Dave Turner

    • Business

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.

    RECAST: Philip Preston – Innovator, Creator

    RECAST: Philip Preston – Innovator, Creator

    In today’s episode of Every Other Thursday, we launch a series called RECAST where we will occasionally take one of our past great guest conversations and offer it again for those who may have missed it on the first go round or perhaps are new to our Every Other Thursday Podcast. In this first RECAST, we bring to you our conversation with one our most fascinating guests – Philip Preston.
     
    Philip Preston is a true entrepreneur and storyteller, whose entire life seems to be built around innovation and problem solving. Listen as Philip tells his story about the “how” and the “why” he brought these life skills to the world of foodservice and hospitality through his company PolyScience.

    • 1 hr 4 min
    From Back to Front: Jason Craul on Moving Out from Behind The Stove

    From Back to Front: Jason Craul on Moving Out from Behind The Stove

    In this episode of Every Other Thursday, our rescheduled guest is “in the house” as Restaurant Manager Jason Craul joins us to talk about his journey out of the kitchen and into overall general management. Jason talks about the challenges, the opportunities, and why it was the right move for him. You’ll also learn a bit about his current company, a chain leader in an often-overlooked segment of the foodservice and hospitality world.
     
    And, of course, we couldn’t let Jason join us without getting his take on current trends and the state of hospitality as we come out of the pandemic and into a time of financial change.

    • 53 min
    6.9.22 Greg Goes to Kansas City

    6.9.22 Greg Goes to Kansas City

    In this episode of Every Other Thursday, our Gang of 3 show their nimbleness and dexterity as they have to make game-time decision when the scheduled guest has to make a last minute re-schedule. What ensues is a thorough analysis of Greg's just completed visit to Kansas City, complete with an Amtrak sojourn not be believed.
    Check out this unusual weekend in the great city of Kansas City, all seen through a #foodservice, and most importantly, a #hospitality, lens.
    And, lastly, we will leave you with a few final thoughts on the 2022 NRA Show.

    • 56 min
    Gang of 3: Wrapping Up The 2022 NRA Show

    Gang of 3: Wrapping Up The 2022 NRA Show

    In today’s episode of Every Other Thursday, our Gang of 3 give their wrap up of the just-completed NRA Show. Greg, Jay and Dave give their overall thoughts on the show after a 3-year absence, along with what impressed them, along with a few of the disappointments and what they thought were missed opportunities.
     
    Covering more than just the tabletop sector, in this episode the Gang of 3 comment on food trends they saw, the overall show itself and much more in this episode. And, as always, the conversations is lively and unvarnished. Be sure to check out this episode of our Every Other Thursday Podcast and see if you agree – or disagree – with the comments from these experienced foodservice and tradeshow experts.

    • 50 min
    Larry Deutsch: Clarifying The Complexities of Branding

    Larry Deutsch: Clarifying The Complexities of Branding

    In today’s episode of our Every Other Thursday Podcast, marketing and brand expert Larry Deutsch joins us. Having spent his entire career driving business outcomes for brands both big and small, Larry Deutsch has an uncanny ability to take the complex and make it simple & straightforward. Currently, CEO & Co-Founder of Chicago-based DVK Marketing, Larry is a real-world marketer who also believes that great marketing does not always have to come from big budgets.
     
    You will want to hear how Larry’s views on what makes a brand and where they are created, along with what he’ll be looking for at the upcoming National Restaurant Show.
     
    You can learn more about Larry and his company by visiting DVK Marketing.com

    • 49 min
    Marsha Diamond - Talking Trends: From Flavor & Taste to Tabletop & Takeout

    Marsha Diamond - Talking Trends: From Flavor & Taste to Tabletop & Takeout

    In this episode of Every Other Thursday, foodservice and hospitality expert Marsha Diamond joins us. Marsha has a uniquely diverse background that spans the full range of foodservice from operations to sales/marketing, to being a Professor in the International School of Hospitality and Tourism Management, to business developments and solution selling, and to executive management of a national association. With a Masters in Foodservice Business Administration from New York University, a Bachelor of Arts in Food and Nutritional Science from Queens College, a Registered Dietitian and a Registered Dietitian Nutritionist, it is little wonder that Marsha is in demand to work with foodservice operators of all types.
     
    Today, Marsha gives us her perspective on the current state of our industry, the latest trends in menu development and the overall future – both short and long-term - of hospitality.

    • 37 min