Making Menus with Wayne Schwisow

Making Menus with Wayne Schwisow

Complementary menu design is a rare service in the world of broadline distribution, and there's never been a more critical era for menu calibration. On this episode, Andy is joined by Harbor Foodservice's graphic designer, and menu guru, Wayne Schwisow about why we provide this complementary, yet time consuming service, what makes the process faster and better, and how we can best prepare for the process so that our customers can get right faster.

Better Kitchen/Vendor Relationships Part II with Dan Pohrebny & Brian Lippert

Andy is joined by Dan Pohrebny, lead buyer for the Seattle chapter of Flying Foods Group, his Sales Consultant, Brian Lippert, with special guest Greg Gearhart. We talk about the efficiencies their collaboration bakes into success for both sides, how and why developing such a rapport with his vendors is so important to Dan, and we bring Greg in to help share what the service behind Brian's service looks like. The conversation takes a special turn when Dan speaks to his philosophy of "Listening Twice" and all the different ways we can mentor. Dan with his young assistant buyers, Greg with his Sales Consultants, and how we can play a mentoring roll for not only our customers, but their up and coming staff, preparing us all to make faster, wiser choices.

Better Kitchen/Vendor Relationships Part I with Jon Williams & Derek Schmidt

Andy speaks with Derek Schmitt, Harbor Territory Sales Consultant and Jon Williams, Kitchen Manager of Tizley's Euro Pub in Poulsbo WA about how and why they've developed and maintained such a mutually beneficial relationship.  We talk about why such a rapport is healthy and helpful for both sides to flourish, and explore tactics and strategies that help draw out the best resources from each side.  The conversation takes a special turn when we start unpacking how a sales consultant can identify newly minted kitchen leaders and how to help them level-up professionally & personally while ensuring greater success for the restaurants they serve.

Best Practices & Good Advice on Certified Food Protection Manager Role

Andy sums up the Certified Food Protection Manager Role, providing context on the rule and answers common questions. However, much of this segment is focused on good advice for restaurant operators to ensure compliance, find and obtain certification, who best to get certified, and how to utilize a Certified Food Protection Manager in their operations. LINKS: YouTube playlist of interviews with Department of Health's Public Safety Advisor, Susan Shelton covering all the 2022 changes to the Retail Food Code (which include this topic's update: https://youtube.com/playlist?list=PLBFx85L-fJh_qCNk-Aco0rDCK4Ieqa7xY  Resource page on Harbor Foodservice's website that includes Susan's contact information, Department of Health's Toolkit, and links to Certification Providers: https://harborfoodservice.com/news-events/certified-food-protection-manager-explained

EXPLAINED: Certified Food Protection Manager

Certified Food Protection Manager (which begins enforcement, March 1st, 2023) is part of Washington State's 2022 update to the retail food code that requires every foodservice operation to have at least one person trained and certified as someone with "Active Managerial Control".  In this interview, our Restaurant Consultant, Andy Cook sits down with Washington State DOH's Public Health Advisor, Susan Shelton to discuss in plain speak what many restaurant operators are wondering:  -Where does one go to receive certification?  -What skills and knowhow will certification impart?  -How does a foodservice operation ensure compliance?  -What responsibilities will a Certified Food Protection Manager have?  -How will this affect our relationship with our local health inspector?