Your Bridge to Local
Your Bridge to Local is the podcast that connects you with the people, products, and ideas driving local foodservice success. From delivering products to uncovering opportunities in local markets, Affinity Group offers insights and strategies to help you succeed. Let’s get to work.
Episodes
E-commerce is transforming foodservice, changing how operators discover, evaluate, and purchase products. In this episode, Affinity Group’s Mindy Kopacz and Neil Gladstone are joined by Andrew Van Bark from Pepper and Sara Hagen with FoodMix Marketing Communications. Together, they explore how manufacturers, distributors, and sales agencies are leveraging digital platforms to boost efficiency and profitability. Learn about key tren...
In this episode, Affinity Group’s Mindy Kopacz and Kai Horn talk with Terrell Jones with Bush Bros. and Kelley Fechner with Datassential to explore why non-commercial foodservice has such high-potential for food manufacturers. Representing nearly 30% of the total U.S. foodservice market, non-commercial channels like healthcare, K-12, colleges, and corporate dining are ripe with opportunity. We break down where the growth is happeni...
In this episode, Affinity Group’s Mindy Kopacz and Neil Gladstone talk with Chelsea Rosengarten from McCormick & Company and Matt Wopperer from TELUS Agriculture & Consumer Goods, to explore the power of business intelligence—what it is, how to use it, and why it’s essential for foodservice success. Learn how manufacturers, operators, and sales agents are leveraging data to work smarter, not harder, and uncover key opportun...
In this episode, Affinity Group’s Alex Culin talks with Jodi Batten from Red Gold® Foodservice, Megan Flynn from Gaia K12 and Benita Gingerella with FoodService Director to explore the latest trends shaping school lunches across the country. From culturally diverse menus and student engagement strategies to battling rising food costs and policy changes, the panel discusses how everyone can work together to create healthy, more incl...
With 42% of College and University foodservice operators using their dining halls as a recruitment tool for incoming students*, it’s no surprise that today’s campus dining halls have upped their culinary game. There’s no better time for manufacturers to collaborate with college and universities to deliver everything their customers are looking for: Diverse menu offerings, greater social responsibility and customization. In this epi...
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