This week, with Jay on assignment, Greg and Dave sit down with well known culinary innovator Philip Preston. As President of PolyScience Culinary, Preston and his company have invented a wide range of back-of-the-house and tabletop tools for controlling cooking and chilling temperatures and making sure that both the foods we eat and the beverages we drink are more tastier – and more interesting - time after time. Chefs and restaurateurs from 3-star Michelin to the local, neighborhood bistro on the corner have embraced PolyScience Culinary’s tools to produce their menu items more efficiently, more interestingly and more.

Every Other Thursday Podcast

Conversations: Philip Preston/PolyScience Culinary

This week, our Gang of 3 continues the discussion of many of the great points made by Pentallect’s Bob Goldin in our previous episode. No surprise that Bob would be on-point on just about every issue, but there were a few points where our Gang took a bit of an issue with the well-known consultant.   Again, big props to Bob Goldin for stopping by last episode. We look forward to him returning to discuss the whole area of bars and cocktail lounges as we continue our recovery journey in the world of hospitality.

Reviewing The Visit from Pentallect’s Bob Goldin and more

This week we welcome Bob Goldin from Pentallect to Every Other Thursday in first of a series of conversations about our industry and where its heading. Bob Goldin one of the Founders of Pentallect and is a veteran foodservice & hospitality industry market expert, having spent many years as one of the top people at Technomic. Bob was recently featured on CNN in a story on the status of the restaurant industry in America. In our conversation, we discuss with Bob the recovery “journey” for the hospitality industry and, specifically, where the permanent tabletop category may be headed. And, finally, we ask Pentallect's Bob Goldin the tough question “Are buffets and salad bars dead forever?”. You may be surprised at his answer.

Conversations: Bob Goldin/Pentallect

Our Gang of 3 talks about the restaurant re-opening happening around the and how they are going in the first real week of action. No conversation about hospitality and restaurants these days can not include discussion on the protests and the impact that the vandalism and looting in cities across America. The Gang gives their thoughts and opinions as only they can do.   And, finally… this week’s episode includes Greg with reminding us of a few of his “Small Ideas” for the tabletop that can have “BIG Impact” on the guest experience as we all get used to going back to dining-in. Good ideas for discussion when operators and dealer salespeople get together.

Re-Openings and Encounters

With the impending re-opening of restaurants across America, what will it look like as we head back into the world of dining out? Our Gang of 3 offers their thoughts and opinions on our initial optics. And, in our second segment, the discussion turns to what the world might look like in 60-90 days as we progress through the warmer months and dining outside gets into full swing.

First Impressions – What Will We Encounter?

As the re-opening of the hospitality industry begins, there is a wide and varying degree of protocols. Some operational, some legal. Our Gang of 3 offers their updated opinions on what we might expect to see.   And, in our second segment, what is the right marketing that operators need in their re-opening? More options, guided by experience - all from our industry savvy Gang of 3.

Protocols & Practices of Re-Opening – Realities of Restaurants

In this episode, our Gang of 3 take on the potential new protocols and practices that we may see in the re-opening of restaurants during the current COVID-19 situation. Operator Protocols Guest Expectations Optics v. Reality In the second half of this episode, the team takes up the future of buffets and where they see the future for take-away/carryout.

COVID-19: Restaurants Re-Opening - Protocols & Practices

In this episode, our Gang of 3 take on the ongoing COVID-19 issue and the updates as they relate to: Current consumer behavior The human impact on our industry The various attempts at governmental economic relief In the back half of this episode, the team offers up its opinions on when the U.S. hospitality market will get to the “other side” and – when we DO get there, what the it will look like.

COVID-19 and Its Impacts; Where Does Hospitality Go From Here?

In a “hot off the presses” edition of Every Other Thursday, our Gang of 3 discuss the implications of the just announced Steelite International acquisition of the foodservice businesses of The Homer Laughlin China Company and Hall China. An industry insiders’ look at this landscape-changing event within the hospitality tabletop sector. The Gang of 3 discuss marketing opportunities despite the world being turned upside down by COVID-19.

Homer Laughlin – Steelite International; Marketing & Connecting in a COVID-19 World

In this week’s episode Greg offers up his take on what operators of all types can do with their cutlery & flatware to differentiate their guests’ overall dining experience. Then, in our Roundtable discussion, we catch up with Jay on his most recent road trip. This time its to the city that Travel & Leisure magazine in 2016 named as “the best city in the world”. Also, the Gang of 3 adds their updates on the current COVID-19/coronavirus situation and how its impacting the hospitality tabletop sector. All this, in approximately 30 minutes, and brought to you by TabletopJournal.

How Cutlery & Flatware can add value to the guest experience; On The Road with Jay (again)

In this late-February episode of Every Other Thursday, Greg brings for an idea straight from Grandma’s kitchen for his BIG IDEA segment and he has a vision for how it might work on a restaurant tabletop setting. This is one idea that we think will surprise you on how much back-n-forth discussion it generated. Then, in our Roundtable discussion, the Gang of 3 take on all the levels that might be affected by the current corona virus outbreak. Certainly the foodservice and hospitality industry is being impacted and the Gang hits on all the key areas. All this, in approximately 30 minutes, and brought to you by TabletopJournal.

This Episode: Lazy-Susans for the Restaurant Table; Roundtable: Corona virus and It’s Impact on the Hospitality Industry

In this mid-winter episode of Every Other Thursday, Greg brings for a tabletop space-saving idea for tapas and small-plates restaurants. As always, it is an idea that is intended to spur dialogue between suppliers and operators. Our Roundtable discussion this week has the Gang of 3 hearing Jay recap a recent sommelier event he attended. Discussion centers around champagne serving trends and how operators might make serving bubbles more than just a celebratory affair. If you are interested at all in the distribution of non-food products in the foodservice and hospitality sector, you’ll want to listen in on the Roundtable discussion in this episode of Every Other Thursday. All this, in approximately 30 minutes, and brought to you by TabletopJournal.

Space-saving Stands for Small Plates; Roundtable: Jay Recaps Sommelier Event and Trends in Champagne Glasses

This mid-January episode of Every Other Thursday has the Greg and the Gang of 3 talking tajines – both bog and small. With many different uses and reasons for being, Greg explains how versatile tajines can be and how they help create the all important dialogue between the salesperson and the operator. And, let’s not forget the impact on the guest experience! In our Roundtable discussion segment, the conversation turns to distribution – where it’s at and, more importantly, where it’s going. With an emphasis on small-medium size suppliers the Gang of 3 take on the subject of how manufacturers should think about going to market and how these decisions can make or break a brand or product line. If you are interested at all in the distribution of non-food products in the foodservice and hospitality sector, you’ll want to listen in on the Roundtable discussion in this episode of Every Other Thursday. All this, in approximately 30 minutes, and brought to you by TabletopJournal.

Talking Tajines Roundtable: Distribution Challenges for The New Decade

It’s a brand new year and the gang of 3 is back and ready to kick the year off with another exciting episode of Every Other Thursday, the bi-weekly podcast for the hospitality industry. in his “Next Big Thing” segment, Greg states his case on why he thinks there’s a better way to improve upon the idea of a single, all-purpose wine glass and help the operator improve their overall sales of wine. In our Roundtable discussion segment, the debate continues as the gang gives their thoughts on the best array of wine glasses that will help operators promote wine sales in their restaurants with our resident go-to glassware expert Jay leading the discussion. If you’re interested in improving your wine experience while keeping you’re operational costs in mind, this episode of Every Other Thursday is for you! All this, in approximately 30 minutes, and brought to you by TabletopJournal.

Arguing Against the Single, All-Purpose Wine Glass; Roundtable: What’s the Best Mix of Wine Glasses to Have?

In this issue of our Every Other Thursday podcast for the foodservice and hospitality industry, the “gang of 3” is back and set to finish the year strong! In his “Next Big Thing” segment, Greg is back with another “old is new” concept and he’s talking about cloches. Not the tired old, banquet-style cloches but new and fresh takes on this traditional method covering the plate until it makes its way onto the restaurant table In our Roundtable discussion segment, it’s the end of the year and everyone is talking about the trends we may see in the coming year. Well, the Gang of 3 brings there thoughts and ideas on what we can expect in the coming year of 2020! You don’t want to miss what Jay has to say on this one! All this, in 30 minutes, and brought to you by Tabletop Journal.

Cloches Done Different; Roundtable: Top Trends for 2020

Welcome everyone to the Every Other Thursday foodservice and hospitality industry podcast where in each episode we bring you suggestions for improving the guest dining experience, AND, our industry roundtable where we tackle the industry issues of the moment. Every Other Thursday is an approximately 30 minute presentation featuring our foodservice and hospitality industry experts who are never shy about offering up their thoughts and ideas. And, occasionally, we'll add a guest or two just to keep it fresh. Every Other Thursday is brought to you by TabletopJournal.com TabletopJournal – where we celebrate the products, the people, and the places in the world of hospitality tabletop.

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Every Other Thursday Podcast

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