Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week New York Times - Accessibility Is a Right. This Restaurant Treats It That Way. - by Pete Wells Food Dive - Tetra Pak launches accelerator program to speed product development - by Chris Casey Salt Bae's Restaurant Hiring at $16/hour Moderators Chef Jensen Cummings Shawn P. Walchef Quyenzi Pham 

Best Served

Clubhouse #27: Friday Food News Roundup 11/5/21

Join Best Served and JBF as industry pros discuss next generation alternatives and solution to the overall decrease of food losses and persistent plastic waste accumulation in packaging We need to understand how restaurants can be better stewards of their environment and use packaging to amplify their values as a business. We will gather insights on the next generation alternatives & solutions to an overall decrease of food loss and persistent plastic waste accumulation in packaging. With an estimated average of 80 million tons of packaging waste a year, in the US, we have some serious work to do!! Moderators Chef Jensen Cummings Chef Mimi Lan Cory Conners Damon Frank Giannoccaro Heather Jane Michael Dwork Lauren Kennedy Resources Sustainable Packaging with Cory Conners Bio Degradable Institute Food Packaging Chemicals 9 Tips for Seamless Branding  Packaged In Pollution Choosing the Right Takeout Containers Verterra Native Pak Giannocaaro Creative

Clubhouse #26: Next Generation of Food Packaging - Sustainability

On this episode of Tell Your Best Story, Jensen speaks to ChefReady tenants: Alejandra of Localeta, Jonathan of Khan Toke, and Mark of Angry Bear Fajita Bowls. Jensen speaks to each one about how they founded their businesses and what it's like working in a virtual kitchen.

BSP354: Stories of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 3 of 3 - Tell Your Best Story Ep#13

On this episode of Tell Your Best Story, Jensen speaks to tenants of the virtual kitchen ChefReady: Jim of The Greedy Hamster; Keven of McKinners Pizza; Andre’ of Dorsey’s Catering; and Tom of Old School Heros. They talk one on one with Jensen about the inspiration behind their business concepts and what they hope to get out of opening in a virtual kitchen concept.

BSP353: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 2 of 3 - Tell Your Best Story Ep#12

On this episode of Tell Your Best Story, Jensen speaks to the staff of ChefReady about how they are bringing hospitality to a fast, technology driven experience: Brenda Ontiveros, Xavier Dorsey, Laurel Moore, and Sam Eligio.

BSP352: Stories Of Launching and Marketing A Virtual Kitchen w/ ChefReady - Part 1 of 3 - Tell Your Best Story Ep#11

Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week Employee incentives Raising Menu Prices Food Trend Predictions Moderators Chef Jensen Cummings Jeanie Chunn Shawn P. Walchef Kiana Montgomery Hassel Aviles Zoe Adjonyoh Kyle Inserra

BSC025: Friday Food News Roundup 10/29/21

Join JBF and Best Served as industry pros unpack the issues plaguing the hospitality industry today: staffing, hiring, wages, and what it means to have a quality workplace. “Everyone talks about building a relationship with their guests. They need to build one with their employees first.” The hospitality industry’s long history of bad pay, lack of benefits, toxic cultures and no path to retirement have been exposed. It is time to build Workplaces Worth Working, that are Equitable, Profitable, Sustainable and invest in their most valuable assets, people. Moderators Chef Jensen Cummings Chef Mimi Lan Christine Chung Kiki Louya Teo Reyes Roc United Abbey Miller  Resources JBF website / industry newsletter signup at bottom Safety First playbook Oyster Sunday x JBF resources: Strategies for Hiring and Retaining Employees Oyster Sunday x JBF resources: Reopening Webinar Oyster Sunday Signup for Industry newsletter Legacy Network Women’s Leadership Programs Beard House Fellows Program MIT Living Wage Calculator Rob Walker Storytelling Experiment  Creative Ways to Solve the Labor Crisis Black Box Study 

BSC024: Workplaces Worth Working: Unpacking "Labor Shortage"

In this episode of Tell Your Best Story, Jensen speaks to Zoe Adjonyoh of Zoe's Ghana Kitchen about how she started cooking Ghanaian food for herself as a latchkey kid, how oral tradition is used in passing down West African recipes, and about creating the canon of West African food one cookbook at a time. Zoe's Ghana Kitchen Zoe's Ghana Kitchen - An Introduction to New African Cuisine – From Ghana With Love 

BSP351: New African Cuisine In The Diaspora w/ Zoe Adjonyoh of Zoe's Ghana Kitchen - Tell Your Best Story Ep#10

On our 23rd episode from clubhouse join us on a discussion about Culinary Storytellers and how they uplift their communities. Every culture, community & person has a unique story to tell. Join “JBF” & “Best Served” as we share & listen to stories that uplift our communities & become pathways to guide us to a more vibrant future. Moderators Chef Jensen Cummings @ChefJensenCummings Chef Mimi Lan @TheTasteCurator Debbie Holloway @Beardfoundation Amber Mayfield @whileentertaining Michellee Fox @michelleethefox Joshua Walbot @lovefoodmore Victoria Flexner @ediblehistory Jay Reifel @ediblehistory @jayreifel 

BSC023: Culinary Storytellers Uplifting Their Communities

In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Page Stoup of Junipero Gin about how you drive purpose with your brand, supporting your local communities, and Junipero Gin's 25 year history. Junipero Gin Shaker and Spoon GOODCon 2021 In The Weeds Heritage Dinners Information Virtual Dinner Tickets 

BSP350: What Drives Brand in Food & Beverage w/ Page Stoup of Junipero Gin - ITW Menu Meeting Fall 2021

Our ITW Menu Meeting Fall 2021 campaign continues with this mission critical Clubhouse discussion on “Future of Food & Bev Think Tank” in collaboration with In The Weeds We have been through boom times in F&B for the past 25+ years. Now we’re at a cross-road & the future is unsure. Our Industry innovators will discuss where we go from here, from the current state of the industry, challenges we face, opportunities for change and very practical steps and resources available. Moderators Elle Jarvis @elleintheweeds @intheweeds.us Mimi Lan @chefmimilan Kiana Montgomery @Kiana_thepublicist  Zach Cytryn @broadstreetcre zcytryn@broadstreetrealty.com  Troy Hooper @Nurishbrands @kiwiresturantpartners  Michael Wolf @thespoontech  Jensen Cummings @ChefJensenCummings Resources/ Links Lip Service - Cha McCoy In The Weeds In The Weeds Wellness Workshops Broad Street Realty  CHAAD Project Arrow Up Training Black Box Intelligence Free Resources 

BSC022: Future of Food & Beverage Think Tank

In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Nite Yun of Nyum Bai and Elle Jarvis of In The Weeds about breaking barriers through food, why Nite called her restaurant nyum bai, and how her parents were surprised that people wanted to eat Cambodian food. Facebook.com/NyumBai Nyum Bai In The Weeds Heritage Dinners Information Virtual Dinner Tickets 

BSP349: My Heritage Through My Food w/ Nite Yun of Nyum Bai - ITW Menu Meeting Fall 2021

Recognizing and celebrating our Unsung Hospitality Heroes. Hear the tales of the “who” behind our journeys. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars! Subscribe, share and connect with us on social at @bestservedpodcast to nominate your own #UnsungHospitalityHeroes

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