Every Other Thursday Podcast

Every Other Thursday Podcast

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.... Show More

Episodes

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.

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As the re-opening of the hospitality industry begins, there is a wide and varying degree of protocols. Some operational protocols, some legal protocols. Our Gang of 3 offers their latest opinions on what we might expect to see.

And, in our second segment, what is the right messaging and marketing that operators need in their re-opening?

More options, guided by experience - all from our industry savvy Gang of 3.

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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.

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    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.

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    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...

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    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/...

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    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 ...

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    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 ...

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    This mid-January episode of Every Other Thursday has the Greg and the Gang of 3 talking tajines – both big 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 distributi...

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    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,...

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    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 R...

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    In this issue of our Every Other Thursday podcast for the foodservice and hospitality industry, in his “Next Big Thing” segment, Greg brings in an idea to raise the level of awareness of different types of serving vessels for condiments and pickled vegetables. He talks about how operators can deepen the engagement with the dining guest and very quickly and easily sell more veggies, while increasing sales and profitability

    In our Ro...

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    In this issue of our Every Other Thursday podcast for the foodservice and hospitality industry, Greg shows how operators can very quickly and easily dress up how they serve their BBQ and even their kabobs.

    In our Roundtable, Jay and Dave take on the relationship that commissioned salespeople have with the brands they rep – straightforward and unvarnished. Also, are today’s consumers on the lookout for more “professional” tabletop p...

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    In this issue of our Every Other Thursday podcast for the foodservice and hospitality industry, Greg talks about a unique way of serving fresh draft beer right at the guests’ table. While absolutely an experience changer, Jay and Dave offer up a few questions and a couple of different perspectives.

    In this week’s roundtable segment discussion, in light of the recent tough Peter Lugar steakhouse review, the EOT team debate the whole...

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    With this inaugural episode of Every Other Thursday podcast for the foodservice and hospitality industry, the format of showcasing very cool products or ideas that can easily – and relatively inexpensively – elevate the overall guest dining experience is front and center. In this first episode, you will be reminded of a classic, but often overlooked, item that can very easily - and inexpensively - add to the guest experience and th...

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    Welcome everyone to the Every Other Thursday 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 industry experts who are never shy about offering up their thoughts and ideas.

    Every Other Thursday is brought to you by TabletopJourn...

    Read more
    Share
    Mark as Played

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