Foodservice for Thought

In this episode, Karey and Justin breakdown the upcoming 2023 FHW Kitchen Equipment Expo. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In today's episode...oh boy, grab your napkins! Karey and Justin have a GREAT conversation with Phil Giglio of OroBianco about gelato, starting a business in the Hill Country, scaling a business and putting his hands in nearly boiling water for...cheese. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/OroBianco on IGOroBianco Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part two of this two part conversation, Karey and Justin chat with Jane Bullock, Chief Purpose Officer of Antunes. She discusses her role as CPO, volunteering, creating a culture of giving back and more. Antunes.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part one of this two part conversation, Karey and Justin chat with Jane Bullock, Chief Purpose Officer of Antunes. She discusses her role as CPO, volunteering, creating a culture of giving back and more. Antunes.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In today's episode, Karey and Justin are joined by coworker and Chef, Chris Waltman to discuss the science behind the food and how a basic understanding can go a long with the home cook. Ears up, tummies hungry!Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this episode, Karey and Justin break down their favorite things about patio season and enjoying food and beverages of the adult variety outside...before it gets too hot. ink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others. Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

THE Foodservice for Thought Podcast is back and we've got a humdinger of a two part return episode. Jason Wange of the Foodservice Power Plant and a million other things, joins us to talk about some real stuff...his journey, his struggle and how is helping bring people in our industry together. You'll laugh, you'll cry, you'll want some meatballs. https://fspowerplant.com/Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

THE Foodservice for Thought Podcast is back and we've got a humdinger of a two part return episode. Jason Wange of the Foodservice Power Plant and a million other things, joins us to talk about some real stuff...his journey, his struggle and how is helping bring people in our industry together. You'll laugh, you'll cry, you'll want some meatballs. Foodservice Powerplant Network: https://fspowerplant.com/Jason Wange: https://www.linkedin.com/in/jason-wange/ Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Karey and Justin are back with another episode of Educate and Pontificate - this week they are giving tips and advice when it comes to purchasing a walk-in cooler or freezer. And then...drum roll, please...they are talkin' about walk-in'...the top five cities to walk in. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Bally Refrigerated BoxesProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

This week, Karey and Justin, otherwise known as K and J (not really, but I'm feeling saucy), talk about some shelving do's and don'ts when looking to purchase foodservice shelving. Then, they dive head first into the top five work conversations that need to be shelved for good...and Karey would like a word. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Fermod Shelving websiteProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this week's episode, Karey and Justin talk with Feast and Merriment owner and chef Ashley Odom about running a catering and events company, finding new food flavors to keep things interesting and some of her past experiences, such as taking a dog sled to go grocery shopping. Ashley Odom, founder of Feast & Merriment in Johnson City, Texas, is a self-taught chef that began in the restaurant industry at age 15. She began working front of house as a hostess, then upgraded to serving and cocktail waitressing and eventually preferring bartending through college. She moved in to a more permanent role of event planning in Austin, TX after graduating from UT and working for high-end catering companies in the area for 8 years before moving to Crested Butte, CO to start her own company.  Her love for cooking stemmed from her grandmothers’ influence.  They were both restaurant owners in rural Louisiana, and their kitchens were always alive and kickin'.Ashley owned her own business in Colorado for 9 years, specializing in off-the-grid catering on mountain tops, secluded yurts accessible only by skis or snow shoe, exclusive fishing camps and river valleys throughout the Rocky Mountains.   After deciding to raise her daughter back in the Lone Star State, she bought land in Texas and relocated in 2015 to build her commercial kitchen and event space under the Big Texas Sky.  Feast & Merriment now cater out of house for weddings, corporate and private events, and hold supper clubs and intimate gatherings at my event space over-looking rolling hills and grape vines.  “Best decision I've ever made.” Ashley had a baby, got divorced, and started her own business all in one year.  It was stressful and challenging in the sense of juggling a new family life and trying to grow a business, as well as transition from front of house to back of house and allow time for menu creation and testing.   She wanted financial freedom and a schedule that allowed her to bring her daughter with her. As well as manage her time accordingly between home and work.  “I was so fortunate to raise her up to age five in a one of the most beautiful natural playgrounds in the world.” “I also took on a role contracting as a head chef for a multimillion dollar luxury/adventure based company, Eleven, while also trying to grow my business name Feast and Merriment.  My clients ranged from Bentley and Aston Martin to CEO's of Fortune 500 companies.  It was an amazing experience and I was given creative freedom to customize my food to fit each specific clients need.  I always enjoyed introducing Colorado wild game to the table for my east coast high rollers to enhance their Colorado vacation experience.” “I've always been interested in the arts and being creative.  I am a jewelry designer and learned silver smithing in college and started my jewelry company, Modo Designs, in 1998.  I love working with my hands, so cooking was a natural fit and I was always very comfortable in the kitchen. “  Feast and Merriment was created based on providing a unique experience that entices all of the senses, intertwining the culinary aspect with a corresponding overall theme or feeling.  It's giving it’s clients an experience that will hopefully be memorable of a specific time and place.  It's about sharing time and a meal with new and old friends, and the commonality that can be enjoyed around good food, drink and atmosphere.  These events can vary anywhere from an intimate wedding to one of our monthly supper clubs like our Oaxacan inspired Dia de Los Muertos dinner with sugar skull adorned wait staff, an elaborate ofrenForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this week's episode, Karey and Justin Educate and Pontificate on Ventless cooking - how and why foodservice establishments can incorporate ventless cooking for cost savings and efficiency. And, we argue on the top five foods we need LESS of. Get it...'less'...get it?...get it?Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/www.crescor.comwww.acpsolutions.comwww.cadco-ltd.comProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this week's episode, Karey and Justin are joined by Chelsea Rae Stuck, owner of the marketing group Craeve & Co.. We discuss all forms of marketing and how you can ball on a budget with some low cost and low tech options to get your message out. Plus, more watermelon talk than you would think.  Earbuds...activate. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Craeve & Co. is a plug-and-play marketing agency, streamlining sales processes, rebranding your look, and automating your marketing strategy. President & Founder Chelsea Stuck and the Craeve & Co. team offer various services ranging from marketing strategy and digital campaigns to social media management, content development, and website design. As an industry insider, Chelsea built Craeve & Co. on the back of a Master of Science in Integrated Marketing Communications and a highly decorated sales management career in the hospitality industry working alongside high profile national chains, national distributors and managing rep firms for tabletop and buffet manufacturers. For more information, visit www.craeve.comCraeve on Insta: @craeveandcoProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In a season six episode, Karey and Justin educate on refrigeration basics and pontificate on the top five foods that best right out of the fridge - highly controversial list. :) Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Continental Refrigeration: continentialrefrigerator.comProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this episode, Karey and Justin kick off summer with their top five beers...but, it's not what you think!Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Untamed Wine Estates - https://www.untamedwines.comProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Wine! Food! On location! On this episode on the FSFT podcast, Karey and Justin are on location talking with the owners and operators of Untamed Wine Estates in the Texas Hill Country. Whites, Reds, what to drink with what? We got you covered!Dane and Mckenzie are the owners of Untamed Wine Estates in Johnson City, Texas in the Texas Hill Country. Dane is the General Manager and Mckenzie is the Wine Chemist and Tasting Room Manager. Untamed Wine Estates is a lovely environment to pair imaginative foods with the intriguing Untamed wines.  "Untamed is a process of becoming; a spirit to set your own path; a liberation bore from the fruits of knowledge." Using the experience they gained in the corporate wine industry, this couple create wines that are expressions of the individual crops of grapes and their personal expression of wine passion.  We wish for them the stars and we think they might reach them sooner rather than later. We were fascinated  and wished we had had more time with them.Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Untamed Wine Estates - https://www.untamedwines.comProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Hello, Hello. Karey and Justin are back to reset the record straight about why this podcast exists and to talk about meatballs....and to preview them FINALLY taking the pod on the road this spring and summer! Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part two of their interview,  Karey and Justin chat with Rene Rodriguez about how changing menu items was not something that was very simple and how the school creativity dealt with food allergies.  Grab some ear buds and dive in!It is our pleasure to introduce you to Rene Rodriguez, outgoing Director of Food Service at UT-Austin.Rene Rodriguez has been with University of Texas Austin for over 22 years. Since 2014 he has been the Director of Foodservice, Division of Houston and Food Service, leading his staff with understanding and heart. He sees his time as a leader as a gift given to him by his employees. He believes the gift comes when employees decide to follow because of the principles of leadership. He understands that people make decisions based on emotions and they justify them with logic. Rene’s oversight of the Food Service program includes managing a $25 million overall budget, Environmental and Sustainability programs, all aspects of HR, liaison with the campus community and of course the oversight of purchasing, operational policies and procedures, exploring innovative food services options, always striving to enhance quality and improve cost efficiencies. When it is time for expansion or renovations Rene also coordinates all that those construction projects entail. Before University of Texas, Rene was on the commercial side of food service industry. His time at Furr’s Cafeteria and Western Playland Amusement Park helped prepare him to be versatile, adaptive, compassionate and resilient. We enjoyed every minute of our time with Rene and wished we had more of it. He is a genuine guy and we found ourselves wanting him to be our leader. It is our honor to offer this interview and the gift of teaching Rene shares so generously. University of Texas – Austin:7,400 students live on campus52,000 students enrolled 18,000 staff University of Texas - DiningLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part one of this two part interview, Karey and Justin chat with Rene Rodriguez about what it was like to run foodservice at one of the most prestigious universities in the country. He discusses his leadership style, how he made decisions and some of his biggest mistakes taught him how to put students and education first. Grab some ear buds and dive in!It is our pleasure to introduce you to Rene Rodriguez, outgoing Director of Food Service at UT-Austin.Rene Rodriguez has been with University of Texas Austin for over 22 years. Since 2014 he has been the Director of Foodservice, Division of Houston and Food Service, leading his staff with understanding and heart. He sees his time as a leader as a gift given to him by his employees. He believes the gift comes when employees decide to follow because of the principles of leadership. He understands that people make decisions based on emotions and they justify them with logic. Rene’s oversight of the Food Service program includes managing a $25 million overall budget, Environmental and Sustainability programs, all aspects of HR, liaison with the campus community and of course the oversight of purchasing, operational policies and procedures, exploring innovative food services options, always striving to enhance quality and improve cost efficiencies. When it is time for expansion or renovations Rene also coordinates all that those construction projects entail. Before University of Texas, Rene was on the commercial side of food service industry. His time at Furr’s Cafeteria and Western Playland Amusement Park helped prepare him to be versatile, adaptive, compassionate and resilient. We enjoyed every minute of our time with Rene and wished we had more of it. He is a genuine guy and we found ourselves wanting him to be our leader. It is our honor to offer this interview and the gift of teaching Rene shares so generously. University of Texas – Austin:7,400 students live on campus52,000 students enrolled 18,000 staff University of Texas - DiningLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Hello from the audio beyond! In this week's episode, Karey and Justin put their food exploration boots on and head out for some Caribbean and Indian food. Also, they discuss holiday traditions and why making your own tradition is a great idea!https://www.coolrunningsjamaicangrill.comhttps://www.honestmckinney.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Lee Hunzinger: @pizzalee33 on InstaFoodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.