The Foodservice Distribution Podcast
By David Layton
"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 PodcastOct 28, 2020
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
Ali Hamam: Tahini's Restaurant Chain Adopts A Bitcoin Standard - FDP28
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 saifedean.com/book/
The Internet Of Money by Andreas Antonopoulis aantonop.com/books/
The Price of Tomorrow by Jeff Booth thepriceoftomorrow.com/
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
Bonus: How Cheese Finds It's Price & Margin vs. Markup (Clips From FDP26)
The Price Of Cheese, Foodservice Economics, Commodities and Gold w/ Ross Oswald - FDP26
Long Term Restaurant Trends, Face Masks and Touchless Payments FDP25
As always - reach out @foodservicepod and send show inquiries to foodservicepod@protonmail.com
Third Party Delivery Acquisitions, Supply Chainalysis, and Where Are All The Gloves? FDP24
Uber Eats acquires Postmates in an all-stock $2.65B deal, but Uber is still the second largest third party food delivery service by market share coming in ~7% below Doordash. US equities markets still breaking through all-time-highs on a weekly basis, and everyone and their (beautiful and brave) mother are quietly and respectfully trying not to get cancelled.
Today's episode pairs best with a Hopped Cider from Square Mile Cider Co. in Portland, OR
Follow: @FoodservicePod Block: @dmlayt Inquire: FoodservicePod@protonmail.com
Cheers!
-Foodservice Pod
Should You Have A Backup Distributor? And Building Customer Relationships FDP23
(Recorded July 1st, 2020) Wow we're already halfway through the year. Good! Like most of you I'm ready for this year, the pandemic, the "will they won't they open the dining rooms", and the general uncertainty in consumer behavior to be over! Today I'm taking a step back to discuss the pros and cons of working with multiple distributors. There's no right or wrong here, this is more of an exploration of mindsets and a review of the benefits and drawbacks of choosing a single distributor to handle your business, or multiple distributors. I hope this is the most helpful podcast you've heard all month - feel free to reach out with questions and comments at FoodservicePod@protonmail.com or on twitter/SM @FoodservicePod This episode is Audio only. I'm switching up the format because the audio seems to be much more popular than the video version, and the video is twice the amount of work to put together. Interviews and deep dives requiring visuals will continue to be in both video and audio format. Thanks for listening and feel free to DM @dmlayt Cheers, David
Restaurants Reclosing, Economic Indicators, and Looking For Opportunities
(Recorded June 18th, 2020) - Markets are reaching all time highs again, diesel fuel consumption is way down, and restaurants all over the country are opening... and closing simultaneously. Today we take a closer look at the ever-growing separation of the stock market and the real economy, and whether or not we are on the verge of a "second wave" of the coronavirus as cases are being reported at businesses all over the country (and world). Buckle up and take notes.
Today's pod pairs best with a stiff whiskey ginger.
Reach out at twitter.com/foodservicepod or foodservicepod@protonmail.com
Cheers,
David
Restaurant Resources, News & Education FDP21
Recorded June 15th 2020. Alllright this is a quick rundown on where I get some of the content for these videos, along with a massive list of resources from podcasts, to newsletters, content creators, and online webinars.
Be sure to share this video with anyone in the foodservice distribution or restaurant industry who would get value from this info, and head over to Twitter to connect with me about your restaurant, sales, distribution, supply chain, restaurant profitability, marketing ideas, or anything else related to getting food on your customer's plate! www.twitter.com/FoodservicePod
This podcast episode pairs best with 100% Arabica coffee, black.
Want to be interviewed on The Foodservice Distribution Podcast? Send inquiries to: foodservicepod@protonmail.com
Cheers,
David
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Resources and Links mentioned in the pod:
Newsletters:
- QSR Magazine: https://www3.qsrmagazine.com/subscribe
- Nation's Restaurant News: https://www.nrn.com/newsletters/signup
- Restaurant Business Online: https://www.restaurantbusinessonline.com/newsletters
- Puget Sound Biz Journal (WA/PNW only): https://www.bizjournals.com/seattle/
Podcasts: (all links go to Spotify page)
- QSR Fast Forward: https://open.spotify.com/show/32d602f7LDA6P2FtUPQfqZ?si=W0oK30PCSk6QAMJiTzw2dw
- Restaurant Unstoppable: https://open.spotify.com/show/2iMmfhwhqONXaMtEiyhhqt?si=IJUTBv9OSJKfBTzDpDbGcA
- Restaurant Misfits: https://open.spotify.com/show/3rWxcxaqzE38ujK9wZHrF7?si=tdZ3o4oXT46ReaMqUI7YaQ
- The Restaurant Coach: https://open.spotify.com/show/24y5kY3NHcuF7RcIgDGI6a?si=slZ6zXl7QAK41N_jAE9LTw
- Secret Sauce: https://open.spotify.com/show/2bPBLeM0GlFlV0ejVluyPE?si=2unlZ0nMSTSZo-fl_xhTAQ
- SPM Smart Pizza Marketing: https://open.spotify.com/show/2ogoAP5bsOzmLiXq4VqOUN? si=cwEav1ZMS5ey9rTgoW8_sw
- CAFE Talks: https://open.spotify.com/show/40n8dv3y7f0rA59TsvWGf7?si=-HoZL8cpS8OCgEivMHB8kQ
- Extra Serving: https://open.spotify.com/show/0FS9BsX7PxPQUoVkY9WYDt?si=z87m5RVtSt2lcWyCS2XAAg
Events: The Food Institute / DMA Webinar (June 25th, 2020)
https://www.bigmarker.com/the-food-institute/DMA-s-Virtual-Event-Series
Twitter: https://twitter.com/FoodservicePod
Restaurant Profitability and Branding FDP20
Recorded June 4th, 2020 - Today we're covering a topic that all business owners think about on a daily basis, but might not adjust or revisit very often. While the world (and your competitors) are distracted by when to open, what to open, and what's being streamed out of Washington D.C. tonight... We're going to take a deep dive into optimizing your restaurant profitability.
You ready to open? Already open? Hungry to blow summer 2019's sales out of the water? Now is the best time there has ever been to grab your business by the balance sheet and squeeze some local, organic, gluten-free profit margin into a shot glass and throw it back with no chaser.
Today's episode is best paired with a 10 Barrel Brewery Joe IPA
Thanks for listening to the Foodservice Distribution Podcast. Follow us on Twitter/ IG @FoodservicePod
Feel free to reach out with questions or inquiries ---> David at FoodservicePod@protonmail.com
COVID-19: The Great Accelerator FDP19
Every segment of the global economy has been impacted to some degree, good or bad, by the coronavirus pandemic. Why is that? Because everything is so incredibly interconnected these days. There is a concept I would like to explore here about the coronavirus speeding up certain industries and trends that were already coming down the pike. Trends that should have appeared in 10 to 20 years are starting to take shape in our real economy. From indefinite work-from-home policies, to take-out/delivery-only restaurants, the year 2035 might come sooner than expected... about 10 years sooner. Try to keep an open mind as we explore some industry-changing trends on today's episode of The Foodservice Distribution Podcast.
In today's episode, I referenced QSR Magazine's Fast Forward Podcast from May 21, 2020. Sam Oches interviews Portillo’s CEO - Michael Osanloo about how Portillo's is navigating the coronavirus pandemic. It was a great listen and I highly encourage anyone who found this episode useful to check out Sam's podcast here: https://open.spotify.com/episode/1CakYZkfUDLn9LDDYdQFPy
Thank you for listening! Remember to subscribe and visit us on YouTube at "David Layton FDP" and Twitter @FoodservicePod
8 Questions To Ask BEFORE You Open Your Restaurant FDP18
This episode was inspired by Jim Sullivan's fantastic article "10 Ways Foodservice Will Change Post Coronavirus" found here: sullivision.com/10-ways-foodservice-will-change-post-coronavirus/
Thanks for watching or listening! -David
P.S. Follow me on Twitter @FoodservicePod
If you’re LISTENING to the Podcast, head over to YouTube.com and search "David Layton FDP" for the videos!
Find The Foodservice Distribution Podcast on Spotify, Apple, Anchor, Breaker, or wherever you get your podcasts!
If you would like to be on the show, or know someone who would like to be, email David at FoodservicePod@protonmail.com
Food Production Facilities, Labor and Unemployment FDP17
I received an email today that confirmed a growing suspicion over the complete disconnect between the US stock market and real economy. One way to measure the real economy is GDP - or Gross Domestic Product. Another way to measure the REAL economy is by looking at Unemployment levels. Well, the food production industry has both consumer products being produced, and many, many employees.
Tomato Price Increase $$$$ May 2020 - FDP16
We're talking about the THREE main factors contributing to a higher price of tomatoes heading into the Summer months.
How The Food Supply Chain Works - FDP15
Actionable Prospecting Tips (Restaurant Distribution Professionals) - FDP14
Although Restaurants are the subject of the case study, this episode has actionable tips for all sales and marketing professionals in any industry to help prospect customers, build rapport, and become an asset to your future customers!
Economy Opening In Phases; Weekend Update (April 17th)
Quick recap of current events and a registration link (https://lnkd.in/gVnjcj7) to a free, live restaurant leadership webinar presented by Nation's Restaurant News, Food Management, and Restaurant Hospitality.
Supply Chain Cracks and Customer "Requirements"
This week, the fourth protein production plant in the U.S. has shut down due to challenges related to the coronavirus. Today I discuss this, and what customers will be requiring from your restaurant when the dining rooms open again.
Social Media for Restaurants FDP11
#restaurantsocialmedia #restaurants #socialmedia
Paycheck Protection Program, CARES Act, and Forecasting Frozen Proteins - FDP10
Alright Happy Friday my essential working people. It's April, 3rd, 2020. The US is in quarantine. Restaurants are fighting the good fight - and all you ESSENTIAL WORKERS are making the world turn while the vast majority of the population is streaming Money Heist Season 4. Side note: I can't wait to pour some bourbon and do the same. But first: We're talking about the Paycheck Protection Program, a ~$350B segment of the $2.2T CARES Act passed by congress last Friday. Small Businesses all over the country lined up to file their loan paperwork with banks today, but were met with red tape and restrictions. I discuss this and more on today's episode of the Foodservice Distribution Podcast. Notes: Cares Act Tax Information: https://taxfoundation.org/federal-coronavirus-relief-bill-cares-act/#3 Small Business Administration (SBA) Paycheck Protection Program Info: https://www.sba.gov/funding-programs/loans/paycheck-protection-program-ppp#section-header-2 Issues filing: https://twitter.com/RepDonBeyer/status/1246125962762354688?s=20 As always, feel free to reach out on Social Media @foodservicepod Twitter: twitter.com/FoodservicePod Personal: twitter.com/dmlayt email: foodservicepod@protonmail.com Thank everyone - stay safe and have a fantastic weekend!
How Restaurants Are Navigating The Impact Of Coronavirus FDP09
My goal here is to provide an all encompassing, actionable, and replicable, de facto guide for restaurants to not only navigate this crisis, but to capture market share and come out leaner and stronger on the other side. The show notes on this one are lengthy, but absolutely worth reading through and clicking through. As always, please reach out on social media @foodservicepod and let me know what you think. Share this episode with restaurant owners, managers, and industry workers might enjoy this content. Thanks! -David
References and Links:
QSR Magazine: Fast Forward Podcast https://www.qsrmagazine.com/fast-casual/fast-forward-podcast-qsr-magazine www.qsrrmagazine.com/coronavirus
Food Industry Coronavirus Collaboration on Google Docs; a living document created by Maria Campbell, Founder of Cooks Who Care https://docs.google.com/document/d/1Ylmm7zTFJkqGfcZHDMOYvOxSgspSjDxF9UEJJMHHU9o/edit#
Restaurant Unstoppable Podcast: Eric Cacciatori Corona Chronicles (22 episodes - 2-3 mini episodes per day) https://restaurantunstoppable.com/
Industry United Facebook Group https://www.facebook.com/groups/Industryunited/
Resources for Restaurants changing models or moving to curb side/ carry out: Resy How To Help Your Favorite Restaurants Right Now https://blog.resy.com/2020/03/how-to-help-your-favorite-restaurants-right-now/ Tock https://www.exploretock.com/
Examples:
Fusion (Ohio) https://www.fusian.com/ Full service sit down sushi restaurant in Ohio that has partnered with local foodservice distributors to utilize excess inventory to become an online grocer.
Hot Rods 50s Diner (Marysville, TN) https://www.facebook.com/Hot-Rods-50s-Diner-121229824770/
Canlis Fine-dining (Seattle, Wa): Website: https://canlis.com/ setting up three new concepts for their community.
Decided to close? Resource on steps to take to shut down a restaurant: https://www.restaurantbusinessonline.com/operations/need-close-heres-what-do
How Restaurants Are Navigating The Impact Of Coronavirus
9
How Restaurants and Distributors Are Handling COVID-19 FDP08
The is part of an ongoing series on the current COVID-19 coronavirus pandemic as it escalates quickly and completely disrupts the restaurant world. Yesterday, policy makers in several major cities and states in the US forced dine-in only restaurants to close their doors, or changed their business model to take-out and delivery. This is obviously taking a major toll on restaurant owners and operators, some of which are reporting 50%+ drop in sales this past weekend. Those numbers are expected to be much lower this week. Us distributors are feeling the pressure of the coronavirus as well, working diligently to consolidate routes, vendors, products, and delivery days; and provide creative solutions for our customer groups who are rapidly losing their customers. What an incredibly challenging time to be in the service industry.
I recorded this quickly between meetings today, 3/17 (oh yes, happy St. Patty's :)) in hopes of posting it mid-day. It's now 10pm and I'm able to shut down email and get this edited and published.
- 08How Restaurants and Distributors Are Handling COVID-19
- How Restaurants and Distributors Are Handling COVID-19
How Your Restaurant Can Thrive During The COVID-19 Crisis FDP07
If you are planning to remain open to service your community through this crisis, this episode explores several way to leverage your presence and impact on your customer's lives and well-being. Our communities need positive, creative leaders now more than ever. From take-out, to delivery, over-communication on social media and other creative solutions, the seeds for increased market share, and planted during times of widespread crisis.
Follow us everywhere communities meet online @FoodservicePod
Mentions from show: www.Canlis.com
All thoughts and opinions belong to David, and should not be interpreted as those of his employer, customers, or sponsors.
Tomato Price Going Down? FDP06
Relief has finally come, people.
Follow us on @foodservicePod on Twitter and Instagram.
COVID-19 Impact On The Foodservice Industry (PART TWO) FDP05
Part TWO of the Covid-19 mini series. #foodservice #distribution #restaurants
COVID-19 Impact On The Foodservice Industry FDP04
7 Ways To Leverage Your Distributor Relationship (Restaurants) FDP03
If you're a restaurant owner or operator you are going to want to listen to this episode. Introducing a new segment "Distributor Tips", I give you 7 things to think about, and ask your distributor to improve the relationship, save money, find better products, and ultimately run a more successful business.
This episode is part of the Distributor Tips segment of The Foodservice Distribution Podcast. Recorded March 2nd, 2020.
Why Are My Tomatoes STILL So Expensive? FDP02
A customer asked "why are my tomatoes STILL so expensive?" I connected with the General Manager of a large tomato company this morning, and here's what I learned. Enjoy.