Sysco Podcast - Canada's Only Foodservice Podcast Show!
By Jay Ashton
Calling all Foodies, Listen and enjoy the world changing conversations, as we talk and discuss topics that relate to the foodservice industry in Canada. From Experts to Enthusiasts, we'll discuss subjects that you need to know that's driving the foodservice industry forward in the NEW Norm!!!
Check out this interview with three Sysco experts on how they're helping restaurants add in additional revenue streams to their business with online Pop Up grocery stores.
More content on Pop Up Restaurant Grocery Stores @Sysco.ca
Using Social Media To Market Multiple Business
We are back with our second episode of SMART Marketing and today we sit down with the owner and chef of Relvas Catering and The Sandwich Company, Adam Relvas. Adam shares his first-hand experience on how he uses social media to market his two business and be sure to listen to the end for the TOP 3 MUST DO RIGHT NOW tips for social media marketing. --- Send in a voice message:
In this episode we are going to take marketing in a bit of a different direction and talk specifically about Mental Health and the Fair Kitchens program. Our guest is Unilever’s Corporate Chef, Einav Gefen and be sure to listen to the end for the TOP 3 MUST DO RIGHT NOW tips for to incorporate good mental health as a business owner and for your employees. --- Send in a voice message: https://anchor.fm.syscocanadafoodiepodcast/message
Network Marketing with Canadian Women In Food
This episode is all about network marketing through the unique lens of joining an association. We sit down with the founder of Canadian Women In Food, Cheryl Appleton. CWIF offers female entrepreneurs an opportunity to network, share and collaborate with the goal of amplifying the voices of women in the food industry. Be sure to listed to the end for Cheryl’s top 3 must do today networking opportunities for business owners. --- Send in a voice message:
In our first episode of SMART Marketing we talk with Amanda Aylen Heins from Train Station & Midtown Station Pub about Social Media and applying strategy to your social feeds. Listen until the end for the TOP 3 MUST DO RIGHT NOW tips for social media marketing.
Please join us as we interview a Ghost Kitchen Pro...COO and Co-Founder of the Kitchen Hub in Toronto, Ont. Oren Borovitch shares with us some amazing information and how to create your own Ghost Kitchen. Extremely valuable information!!!
Please join us as we sit down virtually with one of our Foodservice Legends, Frank Miller. Frank shares with us his insights and what the future will possibly look like in our industry as we move into the fall and winter months.
Please join us as we sit with Jeff and TJ, Sysco's Office Produce Ninja Experts... Learn what you need to know about Produce from these amazing folks..... Mind Blowing...
Check out our live Produce Talks, every second week on Sysco's Live Virtual Kitchen Show, Facebook...
Please join us as we virtually sit with Maeve Webster, the President of Menu Matters and talk about the foodservice industry during these uncertain times. Maeve's vision and insights to our industry are one of the best in North America.
Please join us as we sit down in our Virtual Kitchen and chat with the Humane Society International Canada and learn more about their Forward Food Program. We also discuss our New Partnership with them as a NEW Advantage Partner.
Please join us as we sit down with Jeff Thompson, the President of Domestic Sales and Operations of North America's Largest Seafood Company, Trident Seafood. We discuss with Jeff what the seafood industry is all about and the impact Covid has had on it.
Please join us as we sit down with Chef Ryan Marquis, the New President of the Culinary Federation. We chat with Chef about the industry and what the future will look like in the NEW Norm.
Please join us as we sit down with the President and co-founder of Ritual, Ray Reddy. Ray shares with us on Sysco's Podcast how restaurants can sign up with Ritual and save significantly and in addition increase guests experiences with the Ritual 3rd party ordering app.
Please join us as we sit and chat with Nicole Gallace, the founder and CEO of FoodGrads and hear more about her amazing company and our NEW partnership with FoodGrads. Thank you Nicole for your leadership and making this industry just better. You Rock!!!
Please join us as we bring back for an interview, Jim Stadey the owner of Eat Local Pizza in Thunder Bay, Ontario. We sit down with Jim and discuss how his business has been since we last talked at the beginning of the Covid-19 crisis. Please take a few minutes to list to this inspiring owner and leader.
Hi Foodie Fans, We have a great show here with MPP Marketing Group Inc. on Restaurant Marketing Solutions in the New Norm.. Take a few minutes and listen to these experts advice as you SnapBack!
Please join us as we talk with the President of the Canadian Institute of Food Safety, Danielle Cullen. Danielle and her team has recently joined Sysco Canada's Advantage program. Please take a few minutes to listen in and see how they can help you with Food Safety Certification.
For more information on our Sysco Advantage Program, check out our FoodiesUnite.ca website.
More information on the Canadian Institute of Food Safety, check our their website at foodsafety.ca
Please join Chris Sprentz and Jay Ashton as they share insights on snapping back to business with Sysco Canada's latest 5-part webinar series.
This first session will feature an estimation of the journey ahead in the restaurant industry and welcome a special guest, Maeve Webster, President of Menu Matters, who will be reviewing her recent article about Post Covid-19 Food Trends.
Hi Foodie Podcast Fans! I can't wait to share with you an amazing individual/Chef that's helping so many people out with food insecurities during the Covid-19 crisis. I had a chance to interviewed Chef Jagger Gordon from the Feed it Forward foundation today. He'll bring so much inspiration into your world with just one listen.
Please take a few minutes to hear how chef is an example of what true leadership is and what real strength looks like in the eye of a disaster. Thank you Chef Jagger, we all love what you do!
Please join us as we sit down with Ryan Smolkin from Smoke's Poutinerie & The Grill Dads from the Food Network and discuss what ideas customers can do to Snap-Back into Business. We also have a little fun with a challenge that might make you laugh a little.
Please join us as we talk with the CEO of Running Restaurants.com, Jamie Oikle about snapback solutions to help restaurateurs get back into business post Covid-19. For more information and resources please check out RunningRestaurants.com or Sysco Canada's Advantage program.
Please join us as we discuss with Sysco's NEW Advantage Partner, MPP Marketing and their expert team about solutions to snapping back to business in food service.
Check out Sysco's Snapback Toolkit: Sysco.ca
Check out MPP Marketing: mppmarketinggroup.com
Please join us as we talk with our new Sysco Canada's Advantage Partner, Moduurn. They're your solution to building your own online ordering platform. They have touch less menu and table service options for when you snapback to opening!
Check out more of our NEW Partners at Foodiesunite.ca
Please join us as we talk with our NEW Sysco Advantage Partner, Spiffy App. Their recognized as the Instagram of Staff Training in the Foodservice industry. We discuss with CEO Chris Snoyer, what Spiffy is about and what advantage restaurants would benefit from using this method of training their staff.
Please join us as we talk with one of our NEW Sysco Advantage Partners, MPP Restaurant Marketing. They share with us some tips and strategies on Snapback Solutions for helping our customers getting back to business. They also review their offers in helping businesses with Social Media and website creations.
Please join us as we get an update from Sarah Anseeuw, VP of Field Sales & Marketing on key initiatives that Sysco Canada is doing to help its customers with. We also discuss Sysco Canada's Snapback program that will help its customers with resources and solutions on getting back to business. For more information, please check out Foodiesunite.ca.
Please join us as we interview Rosanna about the food service industry and the Covid-19 crisis. Rosanna is a major industry leader in Canada and has a ton of information and insights on our industry. It was an absolute pleasure.
Thank you Rosanna.
Please join us as we chat with Ryan about the impact to his brand and how he's leading through these difficult times. We also have a little fun, having a Rockstar challenge between us. Thank you Ryan, can't wait to have you back.
Please join us as we talk with Sarah Anseeuw, Vice President of Field Sales and Marketing for Sysco Canada. We talk with Sarah about Foodies Unite and what Sysco Canada is doing to help the Foodservice industry.
Please join us as we speak with legendary Scott Bloom. Author, Key Note Speaker, Awards Host. Scott brings a very positive point of view through the darkest times in our life. Thank you Scott, it was a absolute pleasure.
Please join us as we talk with Barry Shuster, Founding Editor of Start Up and Growth Magazine. The office Magazine of Restaurant Owner.com. Barry has great advice and insights into what one should be doing during this crisis in the food service industry.
Please Join us as we chat with Mike McKinnon, VP of KraftHeinz Foodservice, Canada. Mike shares what KraftHeinz is doing and he also shares with us some inspiring words towards our industry. Thanks Mike for your leadership, its very inspiring.
Please join us as we talk with our Marketing & Menu Services on solutions they can help you with during the Covid-19 Crisis. From Menus to Marketing support and guidance, Sysco can help you during these times.
Please join us as we talk with Ryan Marquis from the Culinary Federation of Canada. Ryan shares insights into the federation and ideas on overcoming this Covid-19 crisis. Thanks Ryan for your great advice, insights and leadership for our chefs and industry in Canada.
Please join this inspiring conversation with one of the Top 10 Pizzeria in the US. Mike Bausch shares with us what he's doing to keep his locations open and how their supporting their communities. Mike, thanks again for your time and passion.
If you're looking to start a ghost kitchen concept or converting your current location into one, please listen to these amazing guys. This idea could be the possible future of the food service industry. Thank you guys!
Please join us as we talk with an amazing restaurateur of Chameleon Cafe & Super Club. This amazing podcast shows the power of people's desire to beat this crisis our food service industry is in. Robert, you inspired us on our show and you'll inspire others to continue. Thank you.
Please join us as we interview Jim Stadey, Owner of Eat Local Pizza in Thunder Bay, Ontario. Jim shares what his restaurant is doing to strive in this current situation. This interview is extremely inspiring and moving. Check out Jim's website, www.eatlocalpizzapos.com Thank you Jim.
Please join us as we interview owner and Chef Rusty Thienes of Harvest Eatery, located in Shaunavon Saskatchewan, on what they're doing to survive and support their community. Its very amazing to hear what Rusty and his team is doing to keep driving forward. Please check out this amazing restaurant @ www.eatharvest.ca
Please listen as we interview Sysco Canada's Directors of Business Resources across our country. We talk with these amazing folks about how they can help our customers and the Foodservice industry during the Covid-19 crisis.
Please join us as we talk with John Porter, Founder & CEO of Barterpay. We discuss with John this amazing company and how it can help during these times. Its worth every minute to listen, it may be your answer.
In this Special Edition Sysco Podcast, we talk with 4 Foodservice Industry Experts on ideas that people in our industry can do during these times.
We'll review the following:
The impact that Covid-19 is having on different markets in Canada and the US
Options on Delivery and takeout programs
The importance to using Social Platform
Join us as we talk with the VP of Restaurants Canada about this year's RC show in Toronto, Canada. We'll review the key messages that were present and the current industry challenges that were discussed. Please join us for this in depth chat with Troy.
On Wednesday, February 26th, we met with Paul Barron, Editor-in-Chief/Executive Producer and mastermind behind Foodable Network to discuss exciting topics around his article on the 2020 Restaurant Consumer Trends in Canada. Jay Ashton and Greg Prokopowich sit down post webinar to review the important points that Paul shared. Enjoy
At FoodGrads, they are hands-on helping students and new graduates start their careers in the food and beverage industry. With loads of experience behind them as a food and beverage industry recruiter, they know the industry is an incredible place to work and build a career. We all love food right? And let’s face it the jobs are endless – scientists, baristas, marketers, chefs, product developers, sustainable food specialists, engineers, communicators, production leads—there are purposeful, meaningful career options—and they help connect people to them!
Please join us as we talk with Nicole about her amazing non-profit company and how its helping the industry attract amazing people for long term careers.
Embracing the trend for Plant Based and local sourced ingredients doesn’t have to be complicated. Start by understanding what items you already have on your menu that are actually locally produced and plant based. Once you know those items, simply start by celebrating those items by telling your customers about them. Having Plant Base and Local supply menu options on your menu is also good for business. It can attract a new demographic consumer who is looking for these types of value statements in the restaurants they like to support.
This webinar will challenge your preconceptions and will provide a fresh new look at the many sustainable benefits of quality frozen seafood
The topics discussed include:
The technological advancements in preserving seafood to keep it at its highest quality.
How frozen seafood helps reduce and even eliminate waste, which can save money.
Reducing your carbon footprint on the environment with the help of frozen seafood.
Tips on achieving consistent high quality with your seafood offerings.
The restaurant industry today is facing challenges and opportunities unlike any other time in history. From agricultural advances to the accelerated rate of trend adoption and abandonment, it's easy for operators to feel overwhelmed. Join us for this thought provoking look at where the industry is moving and what to be prepared for. Going forward, it will be less important for operators to worry about what the next big flavor is than what these trends mean and how to position your operation for long-term success.