Making Quality Food Affordable

from The Vollrath Feed Hosted by Chef Nate Weir, Justin Pehrson, Chef Rich Rupp

Timestamps: 0:51 – We love chefs 2:09 – Missing the hustle and bustle 5:03 – Defining fast casual foodservice 7:44 – Shifting expectations 9:52 – Chef Nate Weir joins the show 10:32 – Seasonal menu changes 12:14 – What drives menu design 15:17 – Balancing quality and cost 17:44 – Setting up cooks for success 23:07 – The fast casual label 25:25 – Selecting the proper equipment 31:51 – Mentoring opportunities 34:44 – Chef Nate’s culinary journey 41:44 – Gathering employee feedback 43:40 – Chef Nate’s inspirational quote 46:52 – Nate’s Notes 48:26 – Outro

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What this episode covers

Being able to provide quality food quickly and at an affordable price can be difficult. Nate Weir, vice president of culinary at Modern Restaurant Concepts, joins the Vollrath Feed this week to discuss how he and his team do just that. He shares his thoughts on sourcing ingredients, training staff, equipment selection, and how the establishments he oversees are gateways to healthier eating.

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Making Quality Food Affordable

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How long is this episode of The Vollrath Feed?

This episode is 49 minutes long.

When was this The Vollrath Feed episode published?

This episode was published on December 7, 2021.

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