Grounded

Steve Moody
  • 4.9 (39)
  • BUSINESS
  • UPDATED BIWEEKLY

Join us as we engage with top tier producers in the foodservice industry to hear their perspective from all links throughout the supply chain. Here, we discuss brand development, company culture, global supply chain strategy, culinary innovation and leadership from folks who founded, operate or manage multi-unit restaurant chains. Each show is tailored around the guest to dig deep into their unique journey and how it shapes their current procurement strategy in order to aggregate the best insights toward the future of foodservice.

  1. How Great Restaurant Cultures Are Actually Built with Tara O'Neill #54

    1D AGO

    How Great Restaurant Cultures Are Actually Built with Tara O'Neill #54

    How Great Restaurant Cultures Are Actually Built In this episode of Grounded, host Lauren Mitchell sits down with Tara O'Neill to explore what it really takes to build a people-first culture in the restaurant industry. Tara shares how her background in counseling psychology shaped her leadership philosophy and how she applies it to hospitality—focusing on culture, career growth, burnout prevention, and the future of people leadership in a tech-driven world. Tara O'Neill is a people leader and helps shape culture and leadership development for the Fresh Kitchen brand, where she focuses on creating environments where teams can grow, thrive, and build meaningful careers in hospitality. 5 Key Takeaways Culture only works when it’s operationalized. Fresh Kitchen defines specific behaviors for each of its six core values so team members—from hourly staff to executives—share a clear understanding of what those values look like in action.Career paths must be visible and documented. The company maps out competencies for each role level so employees clearly understand what it takes to grow from hourly team member to leadership positions.Burnout prevention is a company responsibility. Tara believes organizations must design realistic schedules, supportive policies, and stable work environments—not just offer stress management tools.Team stability is a critical people metric. Fresh Kitchen tracks leadership tenure and management team consistency to create stronger restaurant teams capable of handling constant industry change.Technology is increasing the importance of human skills. As digital tools and AI become more common, Tara sees hospitality leaders doubling down on connection, eye contact, and authentic human interaction.Quote of the Episode “People will always be the number one strategy because nothing would exist without them.” — Tara O'Neill, Ciccio Restaurant Group / Fresh Kitchen Connect with the Guest(s)Tara O'Neill — People Leader, Ciccio Restaurant Group / Fresh Kitchen  LinkedIn: https://www.linkedin.com/in/tara-o-neill-a1967b134/ Website: https://www.eatfreshkitchen.com/?_ga=2.4292019.1835062062.1773161342-756918199.1773161342  Ways to Tune In   Transistor: https://www.groundedonthepod.com/ Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6 Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033 Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460 iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/ Podchaser: https://www.podchaser.com/podcasts/grounded-5259267 Stitcher: https://www.stitcher.com/show/1064441 YouTube: https://www.youtube.com/@The-Grounded-Podcast

    32 min
  2. The Hidden Economics of Produce Buying with Dustin White Episode #53

    MAR 3

    The Hidden Economics of Produce Buying with Dustin White Episode #53

    Episode Overview In this episode of Grounded, Lauren Mitchell sits down with Dustin White to demystify produce pricing, contracts, and quality management in foodservice. From a single case of lettuce to national supply chain strategy, Dustin breaks down how product moves from the field to the restaurant—and where costs, quality risks, and pricing volatility come into play. Dustin White is part of the Fresh Division at Buyers Edge Platform, where he helps operators understand pricing transparency, contract structures, and supply chain optimization. This episode is a masterclass for anyone new to purchasing—or anyone who wants more control, clarity, and confidence in their produce program. 5 Key Takeaways Know the full path of your product. From the field to inbound freight to distributor slotting and final mile delivery, every step adds cost—and potential quality risk.Storage matters more than you think. “Cooler geography” can directly impact yields and shelf life (and yes, tomatoes don’t belong in the cooler).Contracts aren’t always fully fixed. A fixed-with-trigger contract provides protection during volatile markets while still offering pricing discipline and supply security.Volume drives leverage. Label selection, distributor relationships, and buying power all impact turn rates, freshness, and fill rates.Transparency is everything. Operators should demand clear breakouts of FOB, freight, markup, and contract triggers—visibility is the first step to true cost control.Quote of the Episode “You can't treat produce the same way that you treat napkins.” — Dustin White, Fresh Division, Buyers Edge PlatformConnect with the Guest(s) Dustin White — Fresh Division, Buyers Edge PlatformLinkedIn: https://www.linkedin.com/in/dustin-a-white/Website: https://buyersedgeplatform.com/fresh/🎧 Ways to Tune In Transistor: https://www.groundedonthepod.com/ Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6 Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033 Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460 iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/ Podchaser: https://www.podchaser.com/podcasts/grounded-5259267 Stitcher: https://www.stitcher.com/show/1064441 YouTube: https://www.youtube.com/@The-Grounded-Podcast

    38 min
  3. An Appetite for Risk: Billy Loesch Founder/CEO Baya Bar

    FEB 17

    An Appetite for Risk: Billy Loesch Founder/CEO Baya Bar

    In this episode of Grounded, Lauren Mitchell sits down with Billy Loesch to explore the mindset, risk tolerance, and systems required to scale a modern food brand. Billy shares his journey from Wall Street to founding Baya Bar in 2016, and how he grew the concept from a single Brooklyn location to 41 locations with more in development. Billy Loesch is the Founder and CEO of Baya Bar, one of the fastest-growing smoothie and açaí concepts in the U.S., featured in Entrepreneur Magazine’s Franchise 500. 🔑 5 Key Takeaways Billy’s early entrepreneurial mindset showed up long before Baya Bar, from selling trinkets as a kid to viewing every opportunity through a risk-and-reward lens.Wall Street taught him relentless sales discipline and negotiation—skills he later applied directly to franchising, leasing, and brand growth.Scaling required unlearning the “do it yourself” mentality and replacing it with trust, delegation, and repeatable systems.Baya Bar’s customer experience is highly intentional, from bowl design and music playlists to loyalty technology and ingredient sourcing.One of the biggest blind spots in food & beverage today is bad leases—unsustainable rent can sink even great concepts before they hit their stride.💬 Quote of the Episode “Entrepreneurs are not made, they’re born.” — Billy Loesch, Founder & CEO, Baya Bar🔗 Connect with the Guest(s) Billy Loesch — Founder & CEO, Baya BarLinkedIn: https://www.linkedin.com/in/billy-loesch-956704122/Website: https://bayabar.com/Book Recommendation: Traction by Gino Wickman - Get a Grip on Your Business Podcast Recommendation: The Game   🎧 Ways to Tune In Transistor: https://www.groundedonthepod.com/ Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6 Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033 Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460 iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/ Podchaser: https://www.podchaser.com/podcasts/grounded-5259267 Stitcher: https://www.stitcher.com/show/1064441 YouTube: https://www.youtube.com/@The-Grounded-Podcast

    51 min
  4. Authentic Hospitality at Scale: Inside Hopdoddy’s Growth Story with CEO Jeff Chandler- Grounded #51

    FEB 2

    Authentic Hospitality at Scale: Inside Hopdoddy’s Growth Story with CEO Jeff Chandler- Grounded #51

    Hopdoddy Burger Bar President & CEO Jeff Chandler joins Lauren Mitchell to break down what it takes to scale a fast-casual brand without losing what makes it special. Jeff shares leadership lessons from his University of Washington football days, how Hopdoddy approaches authentic hospitality, and why quality-driven sourcing and true vendor partnerships matter—especially after COVID. If you’re building culture, driving growth, or navigating menu innovation, this episode is packed with practical insights you can steal today. Jeff Chandler is the President & CEO of Hopdoddy Burger Bar, with more than 30 years of experience in the restaurant industry.  5 Key Takeaways Precision and accountability can be taught—and enforced. Jeff shares Coach Don James’ “Timex” lesson: being “on time” meant being early, and if you missed the bus, it left without you.Hopdoddy focuses on unscripted, authentic hospitality. Instead of scripting greetings, they hire for attitude and personality—then tell team members to “just be yourself.”Variety and quality are core differentiators—not marketing fluff. Beyond beef, Hopdoddy offers bison, turkey, chicken, a veggie patty (“sole patty”), and a sashimi-grade ahi tuna burger that’s ground and seared to avoid the “dry filet” experience.Supplier relationships are built for the long haul, not annual price shopping. Jeff describes “true partnerships,” shaped by who showed up during COVID, and annual supplier meetings where both sides share how to be better partners.Growth and innovation require guardrails to protect operators. Hopdoddy balances trend-spotting (especially via social media) with operational mastery by making intentional menu updates three times a year—and measuring brand health heavily through retention and turnover.💬 Quote of the Episode “We don't script our team on how to greet people, what to say. We just want them to be themselves.” — Jeff Chandler, President & CEO, Hopdoddy Burger Bar🔗 Connect with the Guest(s) Jeff Chandler — President & CEO, Hopdoddy Burger BarLinkedIn: https://www.linkedin.com/in/jeff-chandler-02881545/Website: https://www.hopdoddy.com/🎧 Ways to Tune In Transistor: https://www.groundedonthepod.com/ Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6 Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033 Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460 iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/ Podchaser: https://www.podchaser.com/podcasts/grounded-5259267 Stitcher: https://www.stitcher.com/show/1064441 YouTube: https://www.youtube.com/@The-Grounded-Podcast

    36 min
  5. From Barstool to Boss: James Bonanno on Building Upstream Hospitality Group

    JAN 20

    From Barstool to Boss: James Bonanno on Building Upstream Hospitality Group

    Episode Overview In this episode of Grounded, host Lauren Mitchell sits down with James Bonanno, Founder & CEO of Upstream Hospitality Group, to unpack how a kitchen dream turned into a fast-growing hospitality portfolio across Long Island—and beyond. James shares the “two weeks to open” origin story behind Tap Room, what it really takes to scale from one location to 20+, and how culture, character, and tech have helped Upstream become a Top Workplace of 2025. James Bonanno is the Founder & CEO of Upstream Hospitality Group, whose brands include Tap Room, Bingo Bowls, and iconic seasonal waterfront venues like Salt Shack—all united by a mission to “go upstream” through originality and pushing boundaries. 5 Key Takeaways Action beats perfection—especially early on. James explains how Tap Room came together fast: a vacant space, an opportunity, and the decision to jump in before feeling “ready.”Scaling requires shifting from reactive to professional operations. Moving past “firefighting” meant building systems, getting visibility into numbers, and running the business like an organization—not a one-location hustle.Know your numbers in near real-time. Upstream leaned into operational tech so food and liquor costs aren’t a month late—they’re visible quickly enough to actually manage.Culture can scale when values are clear and lived. James highlights values like “saying yes” and quality, with examples like honoring life events and creating a great guest experience even in a parking lot during COVID.Technology is a leadership advantage when it saves time and sharpens focus. James shares how ClickUp’s AI-powered executive dashboard gives him a quick snapshot of what’s on track, behind, and ahead across the leadership team. Connect with the Guest(s) James Bonanno — Founder & CEO, Upstream Hospitality Group LinkedIn: https://www.linkedin.com/in/james-bonanno-a5a665103/ Website: https://upstreamhospitality.com/ 🎧 Ways to Tune In Transistor: https://www.groundedonthepod.com/ Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6 Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033 Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460 iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/ Podchaser: https://www.podchaser.com/podcasts/grounded-5259267 Stitcher: https://www.stitcher.com/show/1064441 YouTube: https://www.youtube.com/@The-Grounded-Podcast

    41 min
  6. Why Great Meals Tell Great Stories: Chef Chris Decker of Truly Pizza Grounded #49

    JAN 12

    Why Great Meals Tell Great Stories: Chef Chris Decker of Truly Pizza Grounded #49

    Episode Overview Chef Chris Decker joins Grounded to share how 30 years of pizza-making turned into a mission-driven craft rooted in community, creativity, and connection. He and host Lauren Mitchell unpack the story behind Truly Pizza—from its name and hospitality philosophy to the culture that keeps guests coming back for life’s biggest moments. This episode is a reminder that great meals tell stories—and the details (and people) make the experience. Guest: Chris Decker — Chef, Truly Pizza. 🔑5 Key Takeaways Chris didn’t start out planning a life in food—he originally wanted to be a police officer, then realized he could still “help people” through hospitality and community-building.The name Truly Pizza comes from a personal, unexpected origin: a partner’s character named “Truly,” plus Chris’s early idea of a “love story” to pizza (“yours truly, pizza”).Truly Pizza’s hospitality standard is built around a clear operating principle: “one extra step” in service, on the food, and in anticipating what guests need before they ask.Culture is intentional—from hiring for character (yes, including the grocery cart test) to keeping the kitchen energy positive, loud, and focused on making “happy food.”Chris’s approach to innovation stays grounded: he’s tried AI phone answering due to overwhelming call volume, but ultimately prioritizes “old school hospitality” and human connection.💬 Quote of the Episode “We have a philosophy of one extra step in service, on the food and anticipating what guests need before they ask.” — Christopher Decker, Chef, Truly Pizza🔗 Connect with the Guest(s) Christopher Decker — Chef, Truly PizzaInstagram: https://www.instagram.com/everythingbutanchovies/Website: https://www.trulypizza.com/🎧 Ways to Tune In Transistor: https://www.groundedonthepod.com/ Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6 Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033 Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460 iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/ Podchaser: https://www.podchaser.com/podcasts/grounded-5259267 Stitcher: https://www.stitcher.com/show/1064441 YouTube: https://www.youtube.com/@The-Grounded-Podcast

    43 min
  7. Leading with Balance: Career Growth, Travel, and Fitness in Hospitality - Grounded #46

    12/16/2025

    Leading with Balance: Career Growth, Travel, and Fitness in Hospitality - Grounded #46

    In this episode of Grounded, host Lauren Mitchell brings together an inspiring panel of women leaders in hospitality to explore a question many professionals wrestle with: How do you continue to grow in your career while protecting your physical and mental well-being—especially with a demanding travel schedule? Joining the conversation are four dynamic leaders, each carving her own path in the industry: Julie Zucker, Partner & CMO, Branded HospitalityShelly Garner, Assistant Vice President of Area Field Sales, EcolabLiz Seelye, Founder, Starry Eyed StrategyKelly Grogan, Founder, CRUMBSFrom boardrooms and conferences to hotel gyms and walking meetings, these women share candid insights on leadership, fitness, motherhood, entrepreneurship, and building routines that actually stick. 🔑 5 Key Takeaways Fitness is not about perfection—it’s about consistency.Whether it’s Peloton rides, CrossFit, Pilates, or walking meetings, each guest emphasizes showing up in whatever way you can.Scheduling movement makes it non-negotiable.Putting workouts on the calendar—just like meetings—dramatically increases follow-through, especially when traveling.Strength training builds confidence beyond the gym.Lifting weights teaches patience, resilience, and how to “do hard better,” skills that translate directly into leadership.Community and accountability matter.From Apple Watch challenges to workout buddies on the road, having people who cheer you on makes all the difference.Balance fuels better leadership and creativity.Movement, hydration, and nutrition don’t just support health—they improve decision-making, energy, creativity, and how you show up for your team. 🔗 Connect with the Guests Julie Zucker – Partner & CMO, Branded HospitalityLinkedIn: https://www.linkedin.com/in/julie-zucker-41895b2/Website: https://brandedhospitality.comShelly Garner – Assistant Vice President of Area Field Sales, EcolabLinkedIn: https://www.linkedin.com/in/shellygarner/Website: https://www.ecolab.comLiz Seelye– Founder, Starry Eyed StrategyLinkedIn: https://www.linkedin.com/in/liz-seelye/Website: https://starryeyedstrategy.comKelly Grogan– Founder, CrumbsLinkedIn: https://www.linkedin.com/in/kellygrogan/Website: https://crumbs.co 🎧 Ways to Tune In Transistor: https://www.groundedonthepod.com/Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/Podchaser: https://www.podchaser.com/podcasts/grounded-5259267Stitcher: https://www.stitcher.com/show/1064441YouTube: https://www.youtube.com/@The-Grounded-Podcast

    58 min
  8. Supply Chain Expert Exchange Recap: Freight, Fresh, and the Power of Peer Networks- Grounded #45

    12/10/2025

    Supply Chain Expert Exchange Recap: Freight, Fresh, and the Power of Peer Networks- Grounded #45

    Supply Chain Expert Exchange Recap: Freight, Fresh, and the Power of Peer Networks In this special recap episode of Grounded, host Lauren Mitchell sits down with a powerhouse panel of supply chain leaders to unpack the biggest insights from this year’s Supply Chain Expert Exchange. Joining Lauren are: Jen Silveira, Vice President of Supply Chain, CAVA Owen Brady, Executive Vice President, BEP Fresh (Buyers Edge Platform) Adam Hing, Director of Supply Chain, Noodles & Company Sara Burnett, Senior Director of Supply Chain, Tropical Smoothie Cafe Michelle Elwonger, Vice President of Supply Chain, Metro Diner Together, they break down the sessions, roundtables, and hallway conversations that sparked action back at their organizations—from navigating new EPR regulations to rethinking freight and leveraging AI, fresh produce insights, and peer networks. 🔑 5 Key Takeaways EPR and ESG are now urgent, not optional.Jen shares how Chloe Kappen’s session on Extended Producer Responsibility (EPR) for packaging turned a “someday” sustainability topic into an immediate compliance and financial priority—prompting KAVA to launch a cross-functional working group with legal. Freight should be managed like a portfolio, not a commodity.Owen highlights Dr. Kaplis’ freight session, emphasizing that freight doesn’t behave like a traditional “buy more, pay less” commodity. The real value comes from optimizing lanes, reducing friction, and focusing on the 20% of lanes that drive 80% of cost—illustrated by his memorable “taxi vs. bus” analogy. Roundtables turn conferences into working think tanks.Michelle walks through how the Expert Exchange curates ~20 roundtable topics—like AI, tariffs, LTO planning, risk management, and fresh supply chain—based on attendee surveys and real-time trends. Operators swap practical tactics (like Crumbl’s weekly LTO discipline) and walk away with playbooks they can actually use. Fresh supply chains demand visibility—and courage.Adam and Lauren dive into the “fresh thinking” table, where leaders explored blind spots in produce and protein: weather disruptions, country-of-origin transitions, receiving practices, and back-of-house handling. The message: don’t be afraid of fresh—lean on your partners, your data, and your network to manage the volatility. Trends, tariffs, and AI: we’re aligned on challenges, mixed on comfort levels.Sara recaps the interactive “hot topics” session with live polling on AI usage, tariff mitigation, LTO management, and 2026 priorities. Cost management ranks high across the room, while comfort with AI is more cautious. The tech-enabled anonymity revealed honest, unfiltered perspectives operators can take back to their teams. 💬 Quote of the Episode “It’s more like a think tank than a conference, which is what makes it stand out.”— Michelle Elwonger, Vice President of Supply Chain, Metro Diner 🔗 Connect with Today’s Guests Find and connect with our panelists on LinkedIn and learn more about their brands: Jen Silveira – Vice President of Supply Chain, CAVA LinkedIn: https://www.linkedin.com/in/jennifer-silveira-180a237/ Company: CAVA – https://cava.com/ Owen Brady – Executive Vice President, BEP Fresh (Buyers Edge Platform) LinkedIn: https://www.linkedin.com/in/owen-brady-b897a75/ Company: Buyers Edge Platform / BEP Fresh – https://buyersedgeplatform.com/ Adam Hing – Director of Supply Chain, Noodles & Company LinkedIn: https://www.linkedin.com/in/adamhing/ Company: Noodles & Company – https://www.noodles.com/ Sara Burnett – Senior Director of Supply Chain, Tropical Smoothie Cafe LinkedIn: https://www.linkedin.com/in/sara-burnett-b9b271127/ Company: Tropical Smoothie Cafe – https://www.tropicalsmoothiecafe.com/ Michelle Elwonger – Vice President of Supply Chain, Metro Diner LinkedIn: https://www.linkedin.com/in/michelle-elwonger-55622224/Company: Metro Diner – https://metrodiner.com/ 🎧 Ways to Tune In Transistor: https://www.groundedonthepod.com/ Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6 Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033 Amazon Music: https://music.amazon.com/podcasts/451edb13-5534-43ee-b46c-be36a7581460iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/ Podchaser: https://www.podchaser.com/podcasts/grounded-5259267 Stitcher: https://www.stitcher.com/show/1064441 YouTube: https://www.youtube.com/@The-Grounded-Podcast

    42 min
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Ratings & Reviews

4.9
out of 5
39 Ratings

About

Join us as we engage with top tier producers in the foodservice industry to hear their perspective from all links throughout the supply chain. Here, we discuss brand development, company culture, global supply chain strategy, culinary innovation and leadership from folks who founded, operate or manage multi-unit restaurant chains. Each show is tailored around the guest to dig deep into their unique journey and how it shapes their current procurement strategy in order to aggregate the best insights toward the future of foodservice.

Information

  • Creator
    Steve Moody
  • Years Active
    2023 - 2026
  • Episodes
    53
  • Rating
    Clean
  • Copyright
    © 2026 Steve Moody
  • Show Website
    Grounded