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PODCAST

Grounded

Join us as we engage with top tier producers in the foodservice industry to hear their perspective from all links throughout the supply chain. Here, we discuss brand development, company culture, global supply chain strategy, culinary innovation and leadership from folks who founded, operate or manage multi-unit restaurant chains. Each show is tailored around the guest to dig deep into their unique journey and how it shapes their current procurement strategy in order to aggregate the best insights

business nutrition

All Episodes

52:49

Sustainability in Action with Snooze A.M. Eatery’s...

Grounded ·

2025/11/11

How does starting on the front lines of a restaurant shape the way you lead at the executive level? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with Cindy Keys, Vice President of Procurement at Snooze A.M. Eatery, to talk about leadership, scaling, and building meaningful supplier partnerships.From starting as a hostess to now leading procurement for one of the most vibrant breakfast concepts in the country, Cindy’s career story is as inspiring as it is

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39:32

Collective Volume Advantage with Church’s Texas...

Grounded ·

2025/11/04

What does it take to run a global supply chain while keeping brand values intact across diverse international markets? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with Will Cash, Senior Vice President of Global Supply Chain & Quality Assurance at Church’s Texas Chicken.With more than 15 years of experience at iconic brands like Popeye’s and Krispy Kreme, Will brings a wealth of knowledge on navigating international supply chains, ensuring food quality, and

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49:28

Endurance in Executive Leadership with Stonefire...

Grounded ·

2025/10/28

What does it take to grow from flipping burgers at 15 to leading a successful restaurant brand built on people, purpose, and consistency? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with David Youngberg, CEO of Stonefire Grill, to talk about leadership, growth, and staying grounded in the fundamentals of hospitality.From helping BJ’s Restaurants expand from 20 to 200 locations to now steering Stonefire Grill through its next era of innovation, David shares

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35:55

Empowering Restaurant Voices with Lori Cominsky of...

Grounded ·

2025/10/21

What does it take to successfully grow a brand while keeping operations simple, consistent, and people-focused? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with Lori Cominsky, Vice President of Operations and Training at Pancheros Mexican Grill, to explore leadership, training, and scalable growth in the fast-paced hospitality industry.Lori shares how staying closely connected to frontline employees, embracing simplicity in operations, and investing in mentorship

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33:29

Serving Dodgers Baseball Stadium: Michael Chalmers on...

Grounded ·

2025/10/14

Explore how blending culinary insight with supply chain strategy can create more resilient, guest-centric food operations. Michael Chalmers, Director of Supply Chain Strategy at Levy Restaurants, shares his unique career path from the U.S. Marine Corps to the kitchen and into supply chain leadership.In this episode, Michael breaks down the power of cross-functional collaboration, how data and forecasting reduce waste, and why direct supplier relationships matter more than ever. Whether

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46:25

An Inside Look at Dairy Supply Chain with Jeff...

Grounded ·

2025/10/07

Ready to navigate the complex world of food service procurement and dairy supply chain management? In this episode of The Grounded Podcast, we sit down with Jeff McNally, a procurement expert with over 30 years of experience working with brands like Starbucks, Papa Murphy’s, and IPC for Subway.Jeff shares his proven strategies for ensuring guaranteed supply, balancing hybrid sourcing models, and adapting to evolving consumer preferences for high-quality, locally sourced products. From

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51:25

Making Friends with Strangers with Farmer Boys’...

Grounded ·

2025/09/30

How do you grow a restaurant brand without losing sight of what makes it special? For Joseph Ortiz, President and COO of Farmer Boys, the answer lies in balancing innovation with the brand’s farm-fresh values and unwavering focus on quality.In this episode, Joseph shares how Farmer Boys leverages data-driven decision-making, thoughtful expansion strategies, and a strong company culture to deliver consistent, high-quality experiences for guests. He also dives into the brand’s investments in

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29:26

Innovation Meets Tradition with Tony Roma’s Mohaimina...

Grounded ·

2025/09/23

What does it take to revive a legacy restaurant brand while also running your own law firm? For Mohaimina Haque, CEO of Tony Roma’s and Principal Attorney at her own firm, it’s about balancing innovation, adaptability, and analytical precision.In this episode, Mohaimina shares her journey from attorney to CEO and how her legal expertise has shaped Tony Roma’s brand revival. From menu innovation and tech-driven recruitment to flexible franchise partnerships and international growth, she

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39:02

The Five Pillars of Franchising with Riko’s Pizza’s...

Grounded ·

2025/09/16

From franchisee to leading national brands, Carl Bachmann’s journey in the restaurant industry is packed with lessons in growth, innovation, and operational excellence. Now as President and Chief Operating Officer at Riko’s Pizza, Carl brings his experience from Ruby Tuesday, BurgerFi, and Smashburger to a fast-growing brand that’s redefining what pizza can be.In this episode, Carl shares his five foundational pillars for building and scaling a successful franchise, covering everything from

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32:07

Franchising & Development with Angry Chickz’s Mike...

Grounded ·

2025/09/09

Explore the intersection of scalable growth, people-first culture, and franchise leadership in this candid conversation with Mike LaRue, Vice President of Franchise Development and Franchisee at Angry Chickz. Mike shares how the brand has expanded rapidly while staying true to its roots through systematic franchise vetting, strong internal culture, and a memorable guest experience.In this episode, Mike unpacks what it takes to grow a brand without sacrificing quality, how to balance tech

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38:17

Leadership in the Digital Age with Costa Vida’s Wade...

Grounded ·

2025/09/02

What does it take to scale a restaurant brand while staying true to people-first values? Wade Allen, President at Costa Vida Fresh Mexican Grill, shares how leadership, innovation, and balance guide both his professional and personal life.In this episode, Wade discusses the importance of putting people before technology, leading through outcomes instead of just strategies, and ensuring innovation aligns with evolving guest expectations. He also explores responsible data use, maintaining

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47:27

From a Reactive to Proactive Mindset with Cooper’s...

Grounded ·

2025/08/26

What happens when you blend an operator’s mindset with cutting-edge procurement strategy?Dan Gould, Director of Procurement and Logistics at Cooper’s Hawk Winery and Restaurants, shares how his background in operations shapes every sourcing decision.In this episode, Dan dives into the art and science of building strong supplier relationships, the role of technology in transforming procurement, and why contingency planning is non-negotiable. He also shares how Cooper’s Hawk quickly turns new

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57:46

A New Era in Global QSR with Pepper Lunch’s Troy...

Grounded ·

2025/08/19

Step into the world of sizzling plates, franchise excellence, and global brand growth. Troy Hooper, CEO of Hot Palette America and Co-CEO of Pepper Lunch Worldwide, shares how he’s building a distinctive dining experience rooted in quality, consistency, and operational innovation. From global sourcing to guest engagement, Troy offers a masterclass in how to scale a brand while staying true to its core.In this episode, Troy unpacks how experiential dining, proprietary systems, and strong

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46:50

The Flywheel of AI with Krispy Krunchy Chicken’s Joe...

Grounded ·

2025/08/12

Go behind the scenes of one of the fastest-growing foodservice brands with Joe Gordon, Chief Supply Chain and Technology Officer at Krispy Krunchy Chicken. With experience at household names like Wendy’s, Portillo’s, and Smashburger, Joe brings a sharp lens to innovation, growth, and resilience in supply chain leadership.In this episode, Joe shares how Krispy Krunchy Chicken is combining smart supply chain strategies with data-driven decision-making. From leveraging AI and managing vendor

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34:05

Franchisee turned VP of Ops: Boston's Pizza’s Nimesh...

Grounded ·

2025/08/05

From washing dishes at 14 to leading operations for an international brand, Nimesh Patel’s journey is the definition of grounded leadership. Now the Vice President of Operations & Culinary at Boston’s Pizza, Nimesh blends deep frontline experience with a data-forward approach to scale, adaptability, and innovation.In this episode, he shares the lessons learned from running a successful franchise, why strong vendor relationships matter more than ever, and how AI could be a game-changer

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44:28

Fastest growing healthy QSR brand: Salad & Go with...

Grounded ·

2025/07/29

Step into the kitchen, and the boardroom, with a visionary chef who’s redefining what fast food can be. Daniel Patino, Co-Founder and Executive Chef at Salad and Go, shares how his early passion for cooking, shaped by his grandmother and his service in the Marine Corps, evolved into a mission to make healthy food accessible to all.In this episode, Daniel walks through his journey from fine dining at The French Laundry to scaling a drive-thru salad concept across the country. He breaks down

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41:02

Mentorship that Matters with Barcelona Wine Bar’s Amy...

Grounded ·

2025/07/22

Step into a conversation about people-first leadership, operational balance, and fostering growth in every direction. Amy Hom, Chief Operating Officer at Barcelona Wine Bar, shares how her servant leadership style, commitment to team well-being, and thoughtful tech integration are creating a stronger, more human hospitality experience.In this episode, Amy discusses how investing in employee development reduces turnover, why the guest experience starts with a healthy team, and how

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46:14

Reimagining Restaurant Leadership with bartaco’s...

Grounded ·

2025/07/15

Discover how thoughtful leadership, operational consistency, and authentic brand values come together to create a standout dining experience. Anthony Valletta, CEO and President of bartaco, shares how he’s growing the brand while staying true to its people-first philosophy.In this episode, Anthony dives into his leadership principles, bartaco’s focus on sensory-driven hospitality, and how building credibility starts with listening to your team. From pricing strategy to philanthropy, he

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40:30

Supply Chain with a Soul with El Pollo Loco’s Jeff...

Grounded ·

2025/07/08

Take a deep dive into how heritage, innovation, and collaboration shape a resilient and forward-thinking supply chain. Jeff Burrus, Vice President of Supply Chain at El Pollo Loco, shares how he honors the brand’s legacy while driving operational efficiency, technological integration, and strategic sourcing.In this episode, Jeff explores what it means to lead with empathy, manage complexity through real-time data, and balance innovation with tradition. From rebranding initiatives to AI

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45:07

Brand Promise with Shuckin' Shack’s Jonathan...

Grounded ·

2025/07/01

Get an inside look at how simplicity, authenticity, and operations-first thinking can shape a powerful restaurant brand. Jonathan Weathington, CEO of Shuckin’ Shack, shares how he leads with clarity, fosters community engagement, and builds a guest experience rooted in listening and trust.In this episode, Jonathan breaks down how great operations double as great marketing, why choosing the right franchise partners is critical, and how flexible sourcing and technology should always serve,

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44 results

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