Summary

A chat with Tony Schifano, founder and CEO of Antos Environmental, about the critical importance of sustainability and waste management across various industries, particularly in food service. They discuss the evolution of waste management practices, the significance of data in driving sustainability efforts, and the necessity of employee training and engagement. Tony shares insights on transforming waste into value and the role of technology in enhancing waste management processes. The conversation emphasizes the need for a cultural shift towards sustainability and the importance of educating future generations on environmental responsibility.

Takeaways

• Sustainability is not just a trend; it's an environmental necessity.

• Cost savings can drive sustainability initiatives.

• Ongoing data analysis is crucial for effective management.

• Employee training is vital for successful sustainability practices.

• Sustainability education should start at a young age.

• Creating a culture of sustainability requires collaboration across all levels.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Chef Steve Baity, a renowned chef and father of four. They discuss Chef Baity's journey from a novice in the culinary world to a celebrated chef known for his fruit and vegetable carvings and his participation in competitive cooking. The conversation goes into the impact of family on Chef Baity's culinary passion, the importance of community involvement, and the story behind his seasoning brand, Pop Secret Seasoning, which honors his late father. Throughout the episode, Chef Baity emphasizes the significance of personal growth, the role of food in building community, and the challenges of the culinary industry today.

Takeaways

• Chef Baity's journey into fruit carving began out of necessity.

• Becoming a father changed Chef Baity's perspective on work and life.

• The culinary industry faces challenges with burnout and mental health.

• Chef Baity's Pop Secret Seasoning honors his father's legacy.

• Community involvement is a core value for Chef Baity.

• Food serves as a bridge to connect people from different backgrounds.

• Selflessness and intentionality are key to serving others.

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.