Total Food Service

Episodes

1. 8

   VBS #139 – A Robot That Cooks Risotto? Meet The Ferri Group

   Buying new restaurant equipment is a three-part process: identifying the equipment that best fits your operational needs, purchasing the right solution, and most importantly learning how to use it to maximize your return on investment. At the Ferri Group, education is the key that unlocks…

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   Oct 14, 2026

   35m
2. 7

   VBS #138 – Inside Skytop Lodge: The Art of Exceptional Hospitality

   Nestled in the Pocono Mountains, Skytop represents a remarkable blend of timeless hospitality, natural beauty, and memorable guest experiences. In this episode, we explore how its management team balances tradition with the demands of today’s hospitality industry, creating an environment where...

   Oct 8, 2026

   36m
3. 6

   VBS #137 – The Big Beautiful Bill: Who Picks Up the Tab?

   The “Big Beautiful Bill” puts more money in the pockets of tipped workers by allowing deductions for qualified tips and overtime. But here’s the question foodservice needs to ask: when Washington collects less, who makes up the difference? The Congressional Budget Office estimates the law will…

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   Oct 1, 2026

   33m
4. 5

   VBS #136 – The First 90 Days: When Opening Excitement Meets Operational Reality

   Opening day is only the beginning. The real test comes during the first 90 days, when the excitement fades and daily operations expose weaknesses in staffing, training, systems, inventory, cash flow, and leadership. This episode explores the common challenges new restaurants face after the grand...

   Sep 23, 2026

   28m
5. 4

   VBS #134 – $30 an Hour, No Tip Credit: Can Restaurants Survive?

   What would happen if restaurant workers earned a $30 minimum wage and the tip credit disappeared overnight? This episode explores the economic ripple effects across the hospitality industry—from labor costs and menu pricing to staffing, automation, service models, and restaurant survival. We...

   Sep 22, 2026

   33m
6. 3

   EDU #17 – Culinary Education Leaders: APEX Technical School Culinary Program

   Welcome to another edition of The Virtual Breakfast Sessions, where we explore the people, programs, and ideas shaping the future of foodservice and hospitality. Today, we visit APEX Technical School and its Culinary Arts Program, where hands-on education meets the realities of the professional...

   Sep 17, 2026

   24m
7. 2

   VBS #135 – AI on the Menu: How Restaurants Are Using Artificial Intelligence

   In this episode of The Virtual Breakfast Sessions, we explore how artificial intelligence is transforming restaurant and hospitality operations. AI is becoming a practical tool that helps operators make smarter, faster decisions by improving sales forecasting, labor scheduling, inventory control,...

   Sep 16, 2026

   29m
8. 1

   EDU #16 – How C-CAP Philadelphia Transforms Young Lives Through Culinary Education

   This is from their website. I couldn’t say it better: We believe in the power of food & hospitality to transform young lives. We believe learning to cook is the first step in this journey. Listen on Spotify Culinary arts teaches problem-solving, creativity, innovation, time management, and...

   Sep 9, 2026

   33m
9. VBS #133 – Spotlight on Providence: Inside Rhode Island’s Restaurant Scene

   Anyone that drives on I-95 though Providence, RI knows Nibbles Woodway, the giant Termite. Those that live in the city or gets off the highway know that there’s much more to eat than just wood. Providence’s restaurant scene is both buzzing with excitement and anchored by tradition. Fueled by...

   Sep 1, 2026

   36m
10. VBS #132 – How Used Cooking Oil Became a Billion -Dollar Business

    What was once considered a costly waste problem is now becoming a valuable revenue stream. Across the country, used cooking oil is being transformed into renewable biodiesel and sustainable aviation fuel, creating a billion-dollar market. This episode explores how restaurants, foodservice...

    Sep 1, 2026

    32m
11. VBS #126 – Managing the Manager: What Happens When the Owner Isn’t There?

    Every restaurant owner expects their General Manager to keep the operation running smoothly—but what really happens when the owner isn’t there? This episode uncovers the myths, misconceptions, and hidden realities of the GM’s role, exploring why good intentions don’t always translate into...

    Aug 12, 2026

    25m
12. VBS #131 – When a Packed Restaurant Still Isn’t Making Money

    A packed dining room, long ticket times, and record sales may look like a winning night, but the numbers often tell a different story. Many restaurants mistake high-volume periods for high-profit periods, overlooking the impact of labor costs, menu mix, discounts, delivery fees, waste, and...

    Aug 10, 2026

    34m
13. EDU #1 – The Shape of Modern Culinary – Hospitality Education

    We kick off our long-awaited Culinary Education Leaders Series by establishing a clear baseline for choosing the right path to build the skills and knowledge needed to succeed in today’s modern foodservice and hospitality industry. In this inaugural session, we break down the who, what, where…

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    Apr 10, 2026

    34m
14. VBS #117 – Death by a Thousand Costs How Restaurants Bleed Out

    Restaurant prices feel just too damn high—at least through the eyes (and wallets) of the average diner. Restaurateurs insist they have to charge these prices simply to keep the doors open. They’ve changed menus, cut staff, and trimmed costs wherever possible. Yet even after all the cutting, the...

    Apr 9, 2026

    34m
15. VBS #115 – Coffee with Jane and Dan Meiser

    Jane and Dan Meiser raise their family and run a hospitality and farming business in the Mystic and Stonington area of Eastern Connecticut. While they share similar goals with many local business owners, the scope and impact of what they’ve built truly sets them apart. Their hospitality group…

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    Mar 19, 2026

    33m
16. VBS #114 – To Franchise or Not to Franchise…That Is the Question

    Over the years, I’ve heard countless restaurateurs—some with grandiose visions, others with more reality-based ideas—say, “I think this could become a franchise.” Some concepts are brilliant, some are laughable, but every one of them needs guidance. VBS #114 – “To Franchise or Not to…

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    Mar 11, 2026

    32m
17. VBS #113 – Classic meets Clever – Tweaking the Traditional to Create a New Experience

    Yes, it’s true, people are creatures of habit, and restaurants count on those habits to fill their dining rooms. But habits change. Gen Z doesn’t eat like Boomers, and with endless new foods and ingredients available, those old boundaries are blurrier than ever. In the food business, the only...

    Mar 6, 2026

    38m
18. VBS #112 – SOP’s – The Most Ignored and Most Important Manual

    To those living under a rock — or running a small to mid-sized restaurant — an SOP is that manual of “Standard Operating Procedures” everyone has…somewhere. For many of you, here’s a hint: it’s on the shelf, right under the newspaper that reads, “YANKS WIN WORLD SERIES!”. Jokes aside, an SOP is a...

    Feb 26, 2026

    36m
19. VBS #111 – Robotics and AI, What are YOU Waiting For?

    New year, same challenges. As we have stated over and over restaurants continue to face labor shortages, rising operating costs, and ever-higher guest expectations. AI and robotics offer practical, proven solutions by taking on repetitive, hard-to-staff tasks—freeing employees to focus on...

    Feb 19, 2026

    31m
20. VBS #110 – Coffee with Nolan Lewin Executive Director of the Rutgers Food Innovation Center

    So, what is the Rutgers Food Innovation Center — and why does it matter? In a nutshell, the Rutgers Food Innovation Center (FIC) drives sustainable economic growth across the food and agricultural industry by turning innovation into real-world impact. From cutting-edge research and customized...

    Feb 12, 2026

    26m