Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Scott Gallant, a technology expert with extensive experience in AI and data management. They discuss the intersection of technology and the food service industry, focusing on challenges such as tech stack bloat. Scott shares insights on evaluating new tools, the future of AI in food service, and the need for integrated operations management. The conversation emphasizes the importance of collaboration across departments and the potential of technology to enhance efficiency and customer service in the food service sector.

Takeaways

• Tech stack bloat occurs when organizations adopt too many technologies without proper management.

• Integrated operations management is crucial for seamless technology use.

• Food service leaders need to advocate for technology in budgeting discussions.

• Evaluating new tools should focus on organizational needs, not just trends.

• The future of AI in food service includes predictive analytics and automation.

• Governance in technology decisions requires collaboration across departments.

Summary:

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Suhan Lee, the culinary mind behind Get Saucy, a brand dedicated to creating clean label sauces and seasonings. Suhan shares his journey from growing up in Queens to working in Michelin-starred restaurants and ultimately founding Get Saucy. The conversation delves into the challenges of developing flavors that cater to dietary restrictions, particularly for those on the autoimmune protocol. Suhan emphasizes the importance of balancing authenticity with inclusivity in food, and discusses the brand's future projects and product launches.

Takeaways:

• Suhan Lee's culinary journey began with a passion for cooking for friends and family.

• Food has the power to bring people together, transcending cultural barriers.

• Get Saucy was inspired by the need for clean label sauces for those with dietary restrictions.

• Suhan's approach to flavor development involves understanding historical recipes and ingredients.

• The challenge of replicating traditional flavors without common allergens is significant.

• Customer feedback has revealed a broader audience than initially expected, including fitness-minded individuals.

• Building a food brand involves navigating various challenges, including market positioning and product development.

• Get Saucy aims to provide inclusive options for diverse dietary needs.

• Future products include a tomato-less sauce and various seasonings that cater to specific diets.

• Investing in clean foods is essential for overall health and well-being.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy eating accessible and enjoyable. The conversation highlights the need for cultural sensitivity in nutrition education and the power of flavor in food preparation. For more information visit drdebkennedy.com or the second edition of her book: Culinary Medicine From Clinic to Kitchen: A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills - Maximizing Flavor

Takeaways

• Food is medicine is regaining traction in modern society.

• Teaching kitchens can improve community health outcomes.

• Small changes in diet can lead to sustainable habits.

• Flavor & personalization should be prioritized in healthy food education.

• Convenience foods are prevalent but can be balanced with nutrition.