The Good, The Bad & The Foodservice Industry

Unreasonable Hospitality: Transforming Business with Personalized Service | Ep. 003

Welcome to a brand-new episode of The Good, The Bad, and the Foodservice Industry, where we explore the intricacies and tales from the heart of the foodservice world.  We're bringing you a thought-provoking discussion on-site from the MAFSI 2024 conference around "Unreasonable Hospitality," a book written by Will Guidara, the former general manager of the renowned Eleven Madison Park in New York City. The book is structured as a series of powerful reflections, aiming to inspire businesses and individuals alike to elevate their approach to hospitality. Through his unique lens, Guidara argues that the essence of a memorable dining experience extends far beyond the food itself—it's about the warmth and care that guests receive, creating lasting memories. Whether you're a restaurant owner, rep, or manufacturer, Unreasonable Hospitality offers valuable lessons on creating memorable experiences that can distinguish your business and enrich your personal life.

Better Together: Maximizing the Relationship between Service Agents and Manufacturers Reps | Ep. 002

Welcome to the second episode of MAFSI's “The Good, The Bad, and The Foodservice Industry.” This episode focuses on the relationship between foodservice Manufacturers’ Reps and Service Providers and how service plays a crucial role in our industry. Our special guest is Nick Cribb, President of Sam’s Service, Inc., and current president of CFESA. With years of industry experience and expertise, Nick shares valuable insights on addressing some current challenges and how collaboration between MAFSI dealers, end users, and service professionals can lead to remarkable outcomes. From understanding each other's perspectives to meeting in the middle for the greater good, there's a lot to gain from open communication and teamwork. Hit that play button now and join us on this journey!

Don’t Get Shocked By The Electrification of Our Industry | Ep. 001

Your hosts, Mike Colligon, Chris Jeens,  and Shaun Gallagher, dive into the tumultuous waters of electrification in foodservice equipment. See what their views are and how to insulate yourself to current, new, and future building and energy codes.