Cooked with Eric Reed welcomes Stuart Powell, President & CEO of Cookshack, for a deep dive into the business and science of barbecue.

Stuart shares the history of Cookshack, explains why yield and consistency matter more than most pitmasters realize, discusses competition BBQ versus restaurant BBQ, and offers practical advice for chefs looking to add smoked menu items. Along the way, the conversation covers underrated cuts of meat, smoker innovations, restaurant profitability, and plenty of memorable barbecue stories.

If you're passionate about barbecue or the restaurant industry, this is an episode you won't want to miss.

• Cookshack's History & Growth
• Why Yield Matters in BBQ
• Restaurant Consistency
• BBQ Season Explained
• Creative Uses for Smokers
• Favorite Smoked Foods
• Underrated & Overrated Cuts
• Competition BBQ Today
• Advice for Future Restaurant Owners

Chapter Timestamps

00:00 Introduction
0:34 Meet Stuart Powell, President & CEO of Cookshack
3:00 How Cookshack Started & Company History
7:40 Growing Cookshack & Lean Manufacturing
9:46 What Most People Get Wrong About BBQ
12:00 Consistency Is Everything in Restaurant BBQ
14:11 Is There Really a BBQ Season?
17:25 Why BBQ Restaurants Are the Hardest Customers to Sell
18:14 Creative Ways Restaurants Can Use Smokers
22:45 Smoking Prime Rib with Rosemary
23:53 Why Electric Smokers Changed Backyard BBQ
25:45 The Ostrich Story (Yes, Really)
26:52 Best Smoked Menu Item for Any Restaurant
28:14 Most Underrated Cuts of Meat
29:17 Most Overrated BBQ Cuts
34:08 Competition BBQ vs Restaurant BBQ
39:30 Why Every Restaurant Needs an Exit Strategy
40:38 Why Competition BBQ Has Become Too Expensive
42:50 Outro

Watch the entire episode on YouTube @MidProReps

Follow Eric, Chad and Midwest Professional Reps on Social Media @MidProReps

Welcome back to Cooked with Eric Reed — Episode 2 is here!

In this episode, Eric sits down with Ryan Catarozoli, Director of Key Accounts at Hatco, to break down everything you need to know about the National Restaurant Association (NRA) Show — one of the biggest events in foodservice.

From must-see innovations and industry trends to behind-the-scenes trade show stories, this episode gives you a real look at what goes down on and off the show floor.

Whether you're a manufacturer, dealer, operator, or just curious about the foodservice world, this episode is packed with insights you won’t hear anywhere else.

🔥 In this episode:

• What the NRA Show is really like
• The Kitchen Innovations Awards and emerging tech
• How manufacturers reps support brands across regions
• Why trade shows still matter in a digital world
• Hilarious and real NRA stories
• Survival tips for navigating massive trade shows
• Must-visit spots in Chicago during the show

👥 About Midwest Professional Reps

We represent leading foodservice equipment and supply manufacturers across Kansas, Nebraska, Iowa, Missouri, and Southern Illinois — helping brands grow and supporting operators every step of the way.

If you're heading to the NRA Show, come find us and say hello!

💬 Got a crazy foodservice story? Drop it in the comments — we might feature it in a future episode.

👍 Like, Subscribe, and follow along for more episodes of Cooked with Eric Reed

Intro & Podcast Overview

What Midwest Professional Reps Does

NRA Show Overview

Kitchen Innovations Awards

Educational Sessions & Learning Opportunities

After Hours Networking & Events

Guest Introduction: Ryan Katarzolei (Hatco)

COVID Content & Digital Shift

Trade Show Evolution

Hatco at NRA – New Products & Booth Preview

Product Innovation Deep Dive

NRA Stories & Industry Experiences

Survival Guide for Attendees

Navigating the Show Efficiently

Chicago Food Recommendations

Memorable Stories from the Road

Closing Thoughts & Outro

Watch the entire episode on YouTube @MidProReps

Follow Eric, Chad and Midwest Professional Reps on Social Media @MidProReps

Cooked with Eric Reed Ep. 1 | What Do Foodservice Reps Actually Do? (Intro + Trade Show Stories)

Welcome to the very first episode of Cooked with Eric Reed!

In this intro episode, Eric Reed from Midwest Professional Reps breaks down what a manufacturers rep actually does in the foodservice industry—and why it matters more than you think.

Joined live from a trade show in Kearney, Nebraska, Eric’s business partner Chad Rididgeway shares stories from the road, insights from 24+ years in the industry, and what it’s really like working trade shows, meeting operators, and representing top equipment brands.

From supporting restaurants and dealers to solving real operational problems, this episode gives you a behind-the-scenes look at the people helping keep kitchens running smoothly.

Plus… a few wild kitchen stories, trade show chaos, and why buying equipment online might cost you more in the long run.

👇 If you’ve ever worked in a kitchen, we KNOW you’ve got a story—drop it in the comments!

🔥 What You’ll Learn:

• What a foodservice manufacturers rep actually does
• How reps support restaurants, dealers, and operators
• Why after-sale support is critical
• The real value of buying from local dealers vs online
• Trade show life (and some hilarious moments along the way)

🎙️ About the Show:

Cooked with Eric Reed explores the foodservice industry through the lens of manufacturers reps—featuring conversations with operators, dealers, and industry pros.

📲 Follow Midwest Professional Reps:

Facebook | Instagram | LinkedIn | TikTok
(Search: Midwest Professional Reps)

⏱️ Chapters / Segments

00:00 – Let Him Cook (Intro)
00:10 – Welcome to Cooked with Eric Reed
00:50 – What Midwest Professional Reps Does
02:00 – Supporting Restaurants & Operators
03:00 – After-Sale Support & Training
04:15 – Meet the Team
06:20 – Chad Joins from Nebraska Trade Show
07:30 – Trade Show Life & “Ribeye in the Sky”
08:00 – Equipment, Merchandising & Selling on the Floor
09:10 – What This Podcast Will Cover
09:45 – What Is a Manufacturers Rep?
11:00 – How Sales Actually Work (Dealer vs Rep)
12:30 – Industry Experience & Career Paths
13:00 – The Challenge of Buying Equipment Online
14:30 – Why Face-to-Face Still Matters
15:00 – Trade Shows: The Good, Bad & Fun
16:00 – “My Car is My Office”
16:30 – Sous Vide vs “American Water Bath Cooking” 😂
18:10 – Wild Kitchen Stories (Hot Tub Cooking & More)
19:30 – What’s Coming Next on the Podcast
21:00 – Representing Quality Brands
23:00 – Why This Industry is Worth It
24:30 – Life on the Road
25:00 – Final Thoughts & What to Expect
26:00 – Outro + Call to Action

Watch the entire episode on YouTube @MidProReps

Follow Eric, Chad and Midwest Professional Reps on Social Media @MidProReps