29 episodes

A podcast about restaurant distribution and foodservice economics. David works in the foodservice distribution industry, servicing restaurant groups in the U.S. Pacific Northwest.

"I have spent half of my career in restaurants learning from customers, and the other half supporting restaurants as a foodservice distributor. Having always looked for a podcast that could teach me more about distribution, supply chain, foodservice sales, products, and restaurants, but never finding it... I decided to make it myself."

em: FoodservicePod@protonmail.com social: @FoodservicePod

The Foodservice Distribution Podcast David Layton

    • Education
    • 5.0 • 4 Ratings

A podcast about restaurant distribution and foodservice economics. David works in the foodservice distribution industry, servicing restaurant groups in the U.S. Pacific Northwest.

"I have spent half of my career in restaurants learning from customers, and the other half supporting restaurants as a foodservice distributor. Having always looked for a podcast that could teach me more about distribution, supply chain, foodservice sales, products, and restaurants, but never finding it... I decided to make it myself."

em: FoodservicePod@protonmail.com social: @FoodservicePod

    Tomato Market Update Q4 2020 - FDP29

    Tomato Market Update Q4 2020 - FDP29

    Michael Beasley is the General Manager of West Coast Operations for one of the largest vertically integrated produce companies in the world. In this episode, Michael gives us an overview of the tomato market going into November 2020 and forecasting through the end of the year. 

    To learn more about the resources we discussed feel free to reach out on twitter @dmlayt or @foodservicepod

    Inquiries --> foodservicepod@protonmail.com

    Resources 

    https://www.ams.usda.gov/market-news - 

    https://www.agmrc.org/commodities-products/vegetables/tomatoes


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    • 16 min
    Ali Hamam: Tahini's Restaurant Chain Adopts A Bitcoin Standard - FDP28

    Ali Hamam: Tahini's Restaurant Chain Adopts A Bitcoin Standard - FDP28

    Ali Hamam is the owner/ operator of Tahini’s restaurant group, an emerging chain of middle eastern cuisine restaurants based in London, Ontario, Canada. As you’re about to hear, Ali is one of the most forward thinking restaurant owners I've had the privilege of sitting down with to discuss the greatest challenges business owners face today and some options restaurant operators have to protect their savings while we enter uncharted economic territory. We discuss resiliency during the global pandemic, adapting to a changing industry, Bitcoin as a savings device, and why Tahini's moved their cash reserves into Bitcoin, making Tahini’s the first restaurant chain on the planet to adopt a Bitcoin standard.
    This was an incredibly informative episode, and I’d say the most important one we've recorded to date when you consider the economic and financial challenges that we’re all up against in the foodservice and hospitality industries.
    This episode pairs best with an Interurban IPA from Fremont Brewing.
    Feel free to reach out on twitter @foodservicepod or shoot me an email at foodservicepod@protonmail.com
    Remember to get outside!
    Cheers, 
    David @dmlayt

    Links from the show: 
    Square's Bitcoin Investment Whitepaper
    MicroStrategy website and Bitcoin research
    Ali's Book Recommendations: 
    The Bitcoin Standard by Saifedean Ammous https://saifedean.com/book/
    The Internet Of Money by Andreas Antonopoulis https://aantonop.com/books/
    The Price of Tomorrow by Jeff Booth https://thepriceoftomorrow.com/

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    • 1 hr 23 min
    The Hidden Implications of Shrinkflation FDP27

    The Hidden Implications of Shrinkflation FDP27

    (recorded 9/22/2020) Have you ever felt like something was wrong but you can't quite put you finger on it? Like something has fundamentally changed but it still looks the same on the surface? I'm of course talking about SHRINKFLATION. What is shrinkflation? You'll find out today as I take a surface level wade into the waters of economic terms like inflation, deflation and shrinkflation as it relates to consumer goods, your business, and your world as a whole.  I finish today's episode out with a passage from Robert Breedlove's "Masters and Slaves Of Money" describing the Winemaker's Dilemma. This is an important thought experiment all of us in the restaurant business should consider when faced with concerns about price inflation and menu analysis.

    Today's episode of The Foodservice Distribution Podcast pairs best with an ice-cold Lagunita's IPA. Connect --> twitter.com/foodservicepod Email --> foodservicepod@protonmail.com

    SHOW NOTES: BBC article: https://www.bbc.com/news/uk-42864685

    Robert Breedlove's Masters and Slaves of Money: https://medium.com/@breedlove22/masters-and-slaves-of-money-255ecc93404f


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    • 31 min
    Bonus: How Cheese Finds It's Price & Margin vs. Markup (Clips From FDP26)

    Bonus: How Cheese Finds It's Price & Margin vs. Markup (Clips From FDP26)

    This week I'm trying something slightly different, let me know what you think here: foodservicepod@protonmail.com
    My last posted interview was with Ross Oswald of Hall & Oswald (the Seattle food broker, not the band) to discuss a very wide variety of topics from dairy, cheese, supply chain, and commodities - to the pandemic, economics, inflation and sound money. All over the place - and an all around fantastic episode. If you have not yet listened I'd highly recommend you check it out. Ross is a wealth of knowledge and will definitely be a return guest on the show. 
    This week - I pulled two of my favorite takeaways from the show into a quick listen: how cheese finds it's price, and margin vs. markup. 
    This episode pairs best with a grapefruit paloma. What is that? Grapefruit juice, tequila, lime juice, and club soda. How do I know what that is? I'm getting married in two weeks and we have been searching (and testing) the his & hers drink options. A critically important part of the wedding planning process ;) 
    Have an awesome weekend and thanks for your support! P.s. I know Labor Day is two weekends from now- not next weekend lol whoops! 😂

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    • 15 min
    The Price Of Cheese, Foodservice Economics, Commodities and Gold w/ Ross Oswald - FDP26

    The Price Of Cheese, Foodservice Economics, Commodities and Gold w/ Ross Oswald - FDP26

    (Recorded Friday, August 7th, 2020) Ross Oswald is a Partner and founding member of Hall & Oswald Company based in Kent, WA. He joined me today to talk about the current status of commodity markets, supply chain economics, dairy markets, the price of cheese, and much, much more. If you hang on long enough we even dive into inflation, monetary policy, gold vs. the US Dollar, and The Federal Reserve. It was a privilege to take 90 minutes of Ross' time to tackle some of the biggest questions operators have about products, markets, and the impact of the bigger picture on everyday commerce. 
    Episode 26 of the Foodservice Distribution podcast is best paired with a tall glass of whole milk, straight from the farm.
    If you haven't already done so, please subscribe to the pod on whichever app you use to listen to podcasts, and leave us a review if you find this content useful or entertaining - it really does go a long way!
    This interview along with other content from the foodservice distribution podcast can be found on YouTube https://www.youtube.com/channel/UCtRcpY--Ajx6r3CuXYbfXQg
    Resources discussed by David and Ross:
    http://cheesereporter.com/prices.htm
    https://www.ams.usda.gov/
    Happy Friday everyone, and remember to get outside!
    -David 


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    • 1 hr 28 min
    Long Term Restaurant Trends, Face Masks and Touchless Payments FDP25

    Long Term Restaurant Trends, Face Masks and Touchless Payments FDP25

    Recorded July 17th, 2020 at 5:30pm - Hey everybody out there in Restaurant Land. Let's take a moment to appreciate the fact that the sun in shining, birds are chirpin' and we're only here for a finite amount of time. We all have this in common. That's a fact... and we're nothing more than brothers and sisters on the giant spinning globe. Okay? So be nice to each other. Alright, nicely done. Now let's jump into this weekly recap on the state of this wild planet. Still mid-pandemic and cases of covid-19 seem to be escalating in pockets the U.S., and abroad. Retailers like Albertsons, Walgreens, and Publix have banned together to tell us their stance on the mask debate (spoiler: they're indifferent to your opinion of their stance). We take a peek around the corner of the service industry by reviewing a couple of long term trends, and lastly I bend the knee on my fail-proof, certified Three-Pronged approach to restaurant service ... by adding a Fourth Prong! WOWZA - what  a week. This episode is sponsored by our friends at Anchor.fm the best place on this crazy planet to record, edit and distribute your podcast. 
    As always - reach out @foodservicepod and send show inquiries to foodservicepod@protonmail.com

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    • 22 min

Customer Reviews

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4 Ratings

4 Ratings

Jayna89 ,

Love This Podcast

I work in the foodservice industry for a national broker company. I’m loving this podcast so much, it gives a broader insight on the industry not just from a manufacturer standpoint. This is great stuff. Sharing with all my counterparts in the market.

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