In Episode 24, we are joined with Conor Frank (HGI Showroom Manager) and Jen Katta (Business Development Director) from the Hode Group, Inc. This episode explores Lion's Wood's USA made innovative banquet furniture, focusing on the Flex Bar and portable induction units. Learn about their durability, customization options, and how they are transforming event setups with ease and efficiency.

Takeaways:

• Flex Bar's ease of use and portability
• Durability and quality of Lions Wood products
• Customization options for event furniture

Chapters:

00:00 Introduction to Lion's Wood Banquet Furniture

03:08 Exploring the Flex Bar's Features and Benefits

05:46 Durability and Customization of Lions Wood Products

08:58 Customer Experience and Service in Banquet Furniture

12:04 Portable Induction Units and Their Versatility

15:01 Innovative Customization Options for Clients

17:53 Conclusion and Future Prospects for Lion's Wood

Resources:

Lion's Wood Flex Bar Demo-Set up and Breakdown- Jen Katta

https://youtu.be/HyooD6Ha8GY

Links:

- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com

- Schedule a Personal Appointment/Consult-visit Hode Group Chicago Showroom: hodegroupshowroom.com   

- Listen to Let’s Set Your Table on Apple Podcasts

He discusses his unique approach to creating a welcoming environment for diners, the cultural influences that shape his culinary philosophy, and his plans to open a new Thai restaurant in Chicago. Throughout the conversation, Chef Namo highlights the significance of treating staff and customers with respect and kindness, fostering a sense of community within the restaurant space.

Takeaways

• Chef Namo emphasizes the importance of creating a welcoming environment for customers.
• He believes that customer service is about building relationships, not just transactions.
• The restaurant industry is highly competitive, and unique offerings are essential for survival.
• Cultural influences play a significant role in shaping dining experiences.
• Chef Namo's culinary journey reflects a blend of Western and Thai influences.
• He aims to introduce authentic Thai cuisine to Chicago with his new restaurant.
• Consistency in service and food quality is crucial for customer retention.
• Chef Namo values every team member's contribution, from dishwashers to chefs.
• He advocates for a more equitable pay structure in the restaurant industry.
• The future of dining experiences will require adaptation to changing customer expectations.

Chapters

00:00 - Cold Open: Reviews & Dining Choices 00:32 - Intro: Welcome & Host Panel 01:15 - Guest Spotlight: Executive Chef Namo of The Franklin Room 01:52 - Sponsor Message: Hode Group Chicago Showroom 02:52 - Philosophy of Hospitality & Safe Spaces 06:45 - Customer Service, Reviews & Post-COVID Staffing 10:40 - Launching a New Thai Restaurant in Chicago 13:54 - Service Standards, Tipping Culture & Team Respect 17:37 - Valuing Every Role: Dishwashers to Servers 22:45 - An Inspiring Menu & Culinary Inspiration 28:48 - Future Vision: Thailand Culture & "Taiwan 101" 30:42 - Surviving Competition & Evolving Restaurant Culture 33:00 - Equality, Fair Pay & Chef as HR Leader 37:22 - Closing Thoughts & Speakeasy Surprise 37:43 - Outro: Stay Connected & Leave a Review

Links

-  Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com

-  Visit the Hode Group Chicago Showroom: hodegroupshowroom.com

-  Listen to Let’s Set Your Table on Apple Podcasts

In this episode, they discuss the evolution of heating solutions in catering, focusing on the transition from traditional chafing fuel to innovative flameless heating technologies like the Buffet Boost. They explore the implications of these changes for operators in the food service industry, particularly in terms of safety and convenience. The conversation also touches on the vibrant and evolving food scene in Chicago, highlighting trends such as fusion cuisine and the resurgence of retro dining experiences.

Takeaways

• Chafing fuel has been a staple in catering for over 150 years
• Flameless heating options are becoming increasingly popular
• The Buffet Boost offers a safer alternative to chafing fuel
• Operators are looking for more convenient heating solutions
• Chicago's food scene is diversifying with new cuisines
• Fusion restaurants are on the rise in Chicago
• American Metalcraft has evolved from hubcaps to food service
• The Buffet Boost can hold food at 190 degrees for three hours
• Innovations in food service are essential for staying relevant
• The future of catering will likely involve more battery-operated solutions

Chapters

00:00 The Evolution of Heating Solutions in Catering 06:58 Innovations in Flameless Heating Technology 16:46 Trends in the Chicago Food Scene

Links

-  Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com

-  Visit the Hode Group Chicago Showroom: hodegroupshowroom.com

-  Listen to Let’s Set Your Table on Apple Podcasts

Together, they share behind-the-scenes stories from the Hode Group's dynamic showroom in the heart of Fulton Market. From the importance of teamwork and relationship-building to the hands-on approach of product testing, the team reflects on how they create a warm, client-focused environment that truly sets them apart.

Tune in to hear success stories, industry insights, and how the Hode Group delivers a one-stop-shop experience that brings lasting value to every customer interaction.

Takeaways

• The Hode Group showroom is a hidden gem in Chicago.

• Teamwork and collaboration are essential for success.

• Customer service is a top priority in the hospitality industry.

• Building relationships with clients leads to long-term partnerships.

• The HGI showroom offers a one-stop shop for all restaurant needs.

• The Hode Group represents over 30 different product lines.

• Product testing is crucial for customer satisfaction.

• The HGI team is passionate about what they do.

• Positive experiences lead to repeat business.

   

Chapters

00:00 – Introduction & Guest Welcome 01:45 – Inside the Fulton Market Showroom 03:30 – Representing Top Manufacturers 05:15 – Personal Journeys to the Hode Group 08:00 – Leadership, Culture & Family Ties 10:30 – Customer Service & Relationship Building 13:15 – What Sets the Hode Group Apart 15:00 – The One-Stop-Shop Experience 17:00 – Real Success Stories from the Showroom 19:00 – Product Testing & Turnkey Solutions 20:30 – Final Thoughts & How to Visit

Links

-  Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com

-  Visit the Hode Group Chicago Showroom: hodegroupshowroom.com

-  Listen to Let’s Set Your Table on Apple Podcasts

The conversation covers Tom's journey in the culinary world, the functionality and benefits of the OZZI system, and its growing adoption across various sectors. This episode emphasizes the importance of accountability in reusable programs, the financial advantages of using the OZZI system, and identifies the innovation with each product offering, including customizable containers and new product releases coming, which include cups and cutlery.

The discussion also touches on the future of reusables, recycling initiatives, and the significance of the three R’s: Reduce, Reuse, Recycle.

Takeaways

• The OZZI Reusable System is designed to reduce waste and promote sustainability.
• Accountability is crucial for the success of reusable programs.
• The system has been implemented in over 500 locations across 11 countries.
• Financial benefits include a quick return on investment for users.
• Customization options for containers enhance brand identity.
• Innovations in cutlery and cups are expanding the OZZI product line.
• The pandemic has accelerated the adoption of reusable solutions.
• Recycling initiatives are integral to OZZI's mission.
• The three Rs—Reduce, Reuse, Recycle—are central to OZZI's philosophy.
• The future of reusables is promising, driven by consumer demand and legislation.

Chapters

00:00 Show Open & Introductions 03:01 The Journey of Tom Wright and OZZI 08:05 Solutions for Schools, Universities, Businesses and More

09:24 How the OZZI Process Works  14:14 Financial Benefits of OZZI 17:22 Container Sizes and Customization Options 20:07 Innovations in Reusable Cutlery and Cups 23:42 The Future of Reusables and Market Trends 24:24 Recycling Initiatives and the Three R's 29:55 Closing Thoughts and Sample Requests

Links

-  Explore Veda™ - Eco-Products' reusable containers that can be used with OZZI Collection Machines (https://tinyurl.com/mry3anfu)

-  How the OZZI collection machine works with reusable packaging containers - watch - play now! (https://youtu.be/NddNOfZ9oPA?si=CEtHg-MwCBojwwj2)

-  WATCH OZZI in action! 

• University of Denver Case Study: https://youtu.be/v8AEDsTiLew?si=TyQb7Njg4K_5kcU_
• Senior Living Community Case Study: https://youtu.be/lWCDwu6kn4A?si=Kdk-JXMO8RqOGDn1

-  Explore our innovative, industry leading lineup of manufacturers we rep at: www.hodegroup.com

-  Visit the Hode Group Chicago Showroom: hodegroupshowroom.com

-  Listen to Let’s Set Your Table on Apple Podcasts

Takeaways

• Steelite International holds a significant share of the tabletop market, estimated at around 40%.
• Customer engagement through showrooms is crucial for understanding needs and preferences.
• Timing is essential; operators should prioritize tabletop decisions early in the restaurant setup process.
• Commercial-grade products are designed to withstand the rigors of the hospitality industry.
• Continuity of product is vital for maintaining a consistent guest experience.
• Steelite offers a wide range of products, from basic to high-end, catering to various customer needs.
• Operators should consult with Steelite representatives for tailored advice and support.
• The showroom experience allows customers to see and feel products before making decisions.
• Understanding budget constraints is key to selecting the right products for a restaurant.
• Having enough product on hand is essential for seamless service during busy times.

Chapters

00:00 Show Open & Introductions 03:00 Welcome to Steelite International 05:00 Customer Engagement 08:12 Timelines with Tabletop  12:32 Common Mistakes in Tabletop Decisions 12:53 The Importance of Product Continuity 17:22 Exploring Steelite's Product Range 18:20 Advice for Operators and Distributors 19:31 The Showroom Process and Customer Interaction

Links

-  Explore our innovative, industry leading lineup of manufacturers we rep at: www.hodegroup.com

-  Visit the Hode Group Chicago Showroom: hodegroupshowroom.com

-  Listen to Let’s Set Your Table on Apple Podcasts

Takeaways

• Proper trash liners can lead to significant cost savings
• Using the right size liner reduces plastic waste
• Standardizing trash can sizes can simplify operations
• Education is key to changing operators' perceptions about waste management
• Operators often overlook the financial impact of waste management
• Smaller bags and can liner size reduction can be more efficient and safer for employees
• The right liner can improve operational efficiency
• Sustainable products can meet regulatory requirements and PCR mandates
• Long-term relationships with clients are built on trust and savings

Chapters

00:00 Introductions 02:38 Understanding the Importance of Proper Trash Liners 05:35 The Financial Benefits of Right-Sizing Trash Liners 12:34 Excessive Weight in Bags Can be Overlooked 14:23 Standardization and SKU Rationalization 20:18 Sustainability and Environmental Considerations 22:38 The Broader Impact on Operations

Links

Explore innovative industry leading packaging solutions at: www.hodegroup.com

The Hode Group Chicago Showroom: hodegroupshowroom.com

Let’s Set Your Table: Apple Podcasts

The discussion also highlights the comprehensive offerings of Trendler, including their commitment to quality, durability, and customer satisfaction, as well as the importance of layout in optimizing restaurant flow and customer experience.

Takeaways

• Ergonomics is essential for accommodating human anatomy in seating.
• Trendler is a vertically integrated manufacturer specializing in seating products.
• Comfortable seating can significantly enhance the dining experience and increase customer spending.
• Furniture should be viewed as a capital investment with a depreciation schedule.
• Common mistakes in restaurant furniture selection include overlooking layout and flow.
• The average employee tenure at Trendler is a testament to their strong company culture.
• Understanding customer needs is crucial for successful furniture selection.
• The casino market presents unique challenges for seating durability and design.
• Trendler offers a complete turnkey solution for restaurant furniture needs.
• On-time delivery is a priority, with Trendler achieving a 99% success rate. 

Chapters

00:00 Introduction to Ergonomics in Commercial Seating 02:50 Understanding Trendler, Inc. and Its Offerings 05:29 The Importance of Ergonomics in Dining Experiences 10:22 Designing Comfortable Seating: The Science Behind It 16:05 Furniture as a Capital Investment 20:27 Common Mistakes in Restaurant Furniture Selection 21:06 The Role of Layout in Restaurant Success 31:57 Expanding Beyond Seating: A Comprehensive Approach 33:46 Durability and Functionality in Banquet Seating

Links: 

Explore innovative industry leading packaging solutions at: www.hodegroup.com

The Hode Group Chicago Showroom: hodegroupshowroom.com

Let’s Set Your Table: Apple Podcasts

They explore the impact of tariffs and legislation on aluminum prices, the strategies domestic suppliers are employing to navigate these challenges, and the importance of sustainable packaging solutions. The conversation also touches on consumer behavior regarding pricing and quality, as well as innovative packaging options that can enhance the dining experience.

Key Takeaways

• Aluminum prices are influenced by tariffs and market dynamics.
• Domestic suppliers face challenges due to imported products flooding the market.
• Legislation like anti-dumping is crucial for protecting domestic manufacturers.
• Sustainable packaging options are becoming increasingly important.
• Consumer behavior is shifting towards cost management in dining.
• Innovative packaging can enhance the presentation of food.
• Inflation is affecting all aspects of the packaging industry.
• Collaboration among suppliers is key to navigating market challenges.
• Quality and presentation in packaging can impact customer satisfaction.
• Durable Packaging is expanding its product line to adapt to market needs.

California aluminum packaging examples referenced in this episode: https://tinyurl.com/rfkphapk

Chapters

00:00 Summary and Industry Buzz 03:03 Aluminum Market Dynamics and Challenges 06:45 Legislative Impact on Aluminum Pricing 09:40 Strategies for Domestic Suppliers 12:30 Current Market Conditions and Pricing Trends 15:45 Consumer Behavior and Cost Management 18:35 Sustainable Packaging Solutions 21:30 Innovative Packaging Options 25:00 Conclusion and Future Directions

Links: 

Explore innovative industry leading packaging solutions at: www.hodegroup.com

The Hode Group Chicago Showroom: hodegroupshowroom.com

Let’s Set Your Table: Apple Podcasts 

They aim to clarify the confusion around terms like "biodegradable" and "compostable" and educate owner-operators on waste diversion and the benefits of using certified compostable packaging.

The guests explain the differences between biodegradable and compostable materials, emphasizing that compostable items break down quickly and leave behind beneficial compost, while biodegradable items take longer and may leave residuals. They also highlight the importance of proper sorting and the role of signage in waste diversion. The guests offer their services and support to help operators make the transition to more sustainable practices!

Key Takeaways

• Compostable items break down quickly and leave behind beneficial compost, while biodegradable items take longer and may leave residuals.
• Compostable products are more strictly regulated with clear standards, while the term biodegradable is less regulated and can be misleading.
• Proper sorting and signage are important for successful waste diversion.
• Eco Products offers a range of new and innovative products for operators looking to transition to more sustainable practices.
• The cost of waste diversion and composting depends on the market and contract negotiations, but it can lead to cost savings and environmental benefits.

Sound Bites:

** "Compostable materials are designed to break down quickly and leave behind beneficial compost, while biodegradable materials take longer and could leave residuals."

** "Compostable items need a specific composting environment to break down properly, while biodegradable items may break down in a wider range of environments." ** "Compostable products are more strictly regulated with clear standards, while the term biodegradable is less regulated and can sometimes be misleading."

What we discussed:

Links: 

Explore innovative industry leading green compostable packaging solutions at : https://www.hodegroup.com

The Hode Group Chicago Showroom: hodegroupshowroom.com

Let’s Set Your Table: Apple Podcasts 

Key Takeaways

• Napkins play a crucial role in maintaining cleanliness and enhancing the presentation at the dining table.
• Higher quality napkins can improve the overall dining experience and reduce waste.
• Napkins can be used as a branding tool to reinforce the restaurant's image and increase revenue.
• Air-laid napkins offer a cost-effective and environmentally friendly alternative to linen napkins.
• Custom printed napkins provide an opportunity to showcase specials, desserts, and other promotional content.

Sound Bites:

** "Higher quality napkins end up costing the establishment less in the long run." ** "If your napkin is doing the job it's supposed to do, the wet naps become obsolete." ** "Restroom cleanliness is ranked number two in leaving an impression on patrons."

What we discussed:

00:00 Introduction and Guest Introduction 01:39 The Importance of Napkins in the Dining Experience 08:09 Choosing the Right Napkin: Quality and Cost Considerations 09:45 The Environmental Impact of Napkin Choices 12:31 Custom Capabilities: Using Napkins as a Marketing Tool

Links: 

Explore innovative napkin solutions at : https://www.hodegroup.com

The Hode Group Chicago Showroom: hodegroupshowroom.com

Let’s Set Your Table: Apple Podcasts 

Click for images of the California foil takeout packaging referenced in this episode: https://tinyurl.com/5n7xfdyw

Check out the black and gold foil series containers: https://tinyurl.com/3jd6xb5d

Key Takeaways

• Foil packaging offers excellent heat retention and even heating, making it ideal for takeout and home meal replacement programs.
• Educating customers about the qualities of foil packaging can help them understand its benefits and overcome any concerns about its appearance.
• Foil packaging provides a grease barrier and helps maintain the quality and freshness of the food.
• Operators can pass on the cost of packaging to consumers to ensure the use of high-quality materials.
• Foil packaging can be customized with different colors and designs to enhance the customer experience.

What we discussed:

00:00 Show Introduction 03:20 Discussion on Foil Packaging 08:18 Switching from Compostable Packaging to Foil 10:25 Foils as a Viable Option for Takeout Packaging 13:02 Crimping and Sealing Foil Containers 15:55 Presentation and Grease Barrier of Foil Packaging 20:23 Home Meal Replacement Concept 24:05 Passing Packaging Costs to Consumers 26:06 Different Colors and Designs for Foil Packaging 27:35 Maximizing Customer Experience with Foil Packaging 29:41 Conclusion and Call to Action

Links: 

Explore the vast product list of aluminum foil takeout packaging at: https://www.hodegroup.com

The Hode Group Chicago Showroom: hodegroupshowroom.com

Let’s Set Your Table: Apple Podcasts 

By the end of this episode, you will soon realize how much money your operation is possible wasting and you’ll want to do an waste audit of your property ASAP. 

“You're not in the business to keep the landfill in business. You're in the business to make more money. So the more money you can save in a disposable - that money needs to be parlayed into things that drive more revenue and ticket sales”

What we discussed: 

(00:15) The savings strategy you NEVER considered

(05:26) Money is in the TRASH!

(10:39) Where are the savings?

(14:50) What you COULD be spending money on instead 

(15:40) Get more return visits 

(20:04) Trash can weights 

(21:42) How much we ACTUALLY save - case studies 

(26:00) Schedule a property audit with us

3 Reasons To Do A Property Audit ASAP: 

1. Operators often believe they need larger trash can liners than they actually do - and it costs them significantly. A common mistake is buying 60-gallon liners for a 44-gallon, 32-gallon or even a 23-gallon Slim Jim trash can.
2. Improper management of your trash cans and trash liners can cause increased expense to your business and operation. Addressing overlooked money drainers like trash can liners can possiby save you $1000-$100,000+ every year depending on your property size. 
3. By optimizing management and the waste stream of your trash, you free up resources to enhance guest experiences, invest in state-of-the-art equipment, and elevate food quality, driving even more revenue 

Links: 

Get an audit of your property,  and possibly save $1,000-$100,000+: https://www.hodegroup.com

The Hode Group Chicago Showroom: hodegroupshowroom.com

Let’s Set Your Table: Apple Podcasts 

Tune in to discover how Dexter Knives makes knives for chefs who need them and use them all day long. You’ll get an insight into their go-to-market strategy and the principles that guide their manufacturing process. 

Guests from this Episode:

Alan Peppel, President & CEO - Dexter

Andrew Peppel, Marketing Manager - Dexter

Chef David Leathers, Owner, Foodsmith

This episode was recorded during the National Restaurant Show in Chicago.  

What we discussed: 

(00:11) Episode overview  (02:42) How was the National Restaurant Show in Chicago? (04:33) How Dexter makes superior knives (3 steps) (07:13) Why heat treatment matters (08:57) The real reason Dexter has over 2500 products (09:59) Go-to-market strategy (12:34) Biggest marketing challenge  (14:34) Their fan club? (16:16) Why professional knives are different (19:46) Foodsmith: Running a fine-dining mobile restaurant, Chef David Leathers comments on Dexter Knives

3 things to remember: 

• To make a great knife (a) start with great steel, (b) heat treat it correctly, (c) then grind the right edge. Different uses require different cutting edges.
• Heat treatment gives knives the hardness and grain structure that it needs - not only to be strong but to withstand resharpening.
• Dexter Knives believes in providing the right item, made the right way, at good value for professional use. This is a great ethic to have for any operator/owner in the food space.

Links: 

Dexter Helpful Resources:

Foodservice Catalog

The Hode Group Chicago Showroom: hodegroupshowroom.com

The Hode Group Corporate Website: hodegroup.com

Let’s Set Your Table: Apple Podcasts 

Rich Rosenberg is an industry expert in the paper packaging industry. He’s been in the industry for almost 50 years and is the president of PBI sales. 

What we discussed: 

(00:24) Is paper back?

(02:27) The best products in the industry 

(03:10) Who is Rich Rosenberg?

(05:49) Paper packaging market update 

(08:02) Ban on foam

(09:02) Raw paper vs. corrugated boxes: what’s the difference?

(13:07) Grease barriers 

(15:16) How packaging helped hospitals in the pandemic 

(18:05) Serving Chick-fil-a, 7/11, Lowe’s 

(20:20) Does he work with small operators?

4 things to remember: 

1. Amazon is one of the biggest users of packaging. When Amazon’s business goes down, paper mill businesses go down too, and supply increases. 
2. Demand has dropped in the box industry since the height of the pandemic. Prices are coming down.  
3. Corrugated boxes are made up of 3 layers while paperboard is one ply paper. Paperboard is used in cosmetics and food while corrugated boxes are like pizza or Amazon boxes.
4. Grease penetrates through board, so a grease barrier typically needs to be applied especially if there is printing on boxes that directly come into contact with food.  

Links: 

PBI Sales Helpful Resources:

Food and Beverage Takeout & Catering Boxes Food & Pizza To-Go Packaging

The Hode Group Chicago Showroom: hodegroupshowroom.com

The Hode Group Corporate Website: hodegroup.com

John and Nick D. are joined at the table with the Director of National Sales for Leafware, Diane Maxwell. In the ever-changing world of food service, green compostable food packaging and dinnerware is not a new term. However, Palm Leaf is a new renewable, sustainable and compostable substrate that you may not be familiar with.  Diane shares the features, benefits and the various uses for palm leaf, it's compostability and ability to perform well in the green space for operators as a" Grab-n- Go" or for fast casual green choice of dinnerware.  

So, if you are looking to diversify your disposable food packaging bundle and offer your customers the most sustainable and compostable substrate out there, then pull up a chair with us at the table as we discuss the world of Areca palm leaf packaging and dinnerware with Leafware!

Show Notes (topical points of interest and links) --------------------------------------------------

4:22- Who is Leafware, what do you do and what value to you bring to the foodservice and hospitality industry?

5:01 -What is Palm Leaf and where is it sourced?

5:56 -What makes this Areca species or type of Palm Leaf and its ability to perform so different?

9:00-How does the Palm leaf substrate do with various plated foods and sauces?

10:18-Is Palm Leaf best used as a grab-n -go play or for in house casual dinnerware or fast casual serve

11:42 - How long will plated food last and will my food "hold"on palm leaf? 

15:55-Is Palm Leaf compostable, BPI Certified compostable and CMA ?

20:12-Will Leafware coach my group thru a composting initiative? 

21:20- Leafware now offering a Bamboo line and what products are they bringing to the marketplace?

24:16 -What other types of shapes and sizes of products does Leafware offer?

26:01- Leafware and Bamboo sample policy for testing and review.

Guest Information:

Diane Maxwell Director National Sales- Leafware® also representing Bamboo Studio

2023 Leafware Catalog

http://hgiresourcecenter.com/files/pos_catalogs/2023-full-product-catalog64482cf146433.pdf

Bamboo Studio & Bambooware

http://hgiresourcecenter.com/files/pos_catalogs/2020-bamboo-studio-bamboo-catalog5f9af8b8547d0.pdf

http://hgiresourcecenter.com/files/pos_catalogs/2020-bamboo-studio-reusable-catalog5f9af9524eca7.pdf

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com 815-455-0500

Check out our HGI Testimonials:

https://youtu.be/SLaljpCfcMU

In this episode, Jack Hode and John D. caught up with our good friend, Eric Fialkoff, the Smile Distribution Manager at Specialty Box and Packaging and the home of…custom takeout bags!

Eric is a great partner of ours at the Hode Group! He is is an expert in custom logo'd and takeout packaging and is a huge asset in the disposables industry.

Eric shares with us who Specialty Box and Packaging is and how long they have been in the business with multi-generational roots. Listen in as they have pivoted over 60+ years to become your packaging point guard and one-stop shop for custom packaging for restaurant carry-out & takeout programs and for retail business as well.

Eric also shares why custom logo'd packaging is so important for the owner/operator in today's marketplace and why developing brand recognition is so important in a very competitive industry. 

Jack and Eric also discuss the "3 must-do’s" in your branding logo design. Key information, that you are not going to want to miss!

So, if you've ever asked yourself the question, "Why Should I Brand my To-Go Packaging?" or "Why Should I Spend the Money Branding my Business, Concept or Theme?", then tune in to this episode cuz it's all right here on the table! 

Show Notes (topical points of interest and links) --------------------------------------------------

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com p: 815-455-0500

Check out our HGI Testimonials:

https://youtu.be/SLaljpCfcMU

In this episode, we catch up with Amy Howard, Senior Tabletop Specialist and Consultant for the Hode Group. Amy shares what value the Hode Group and our dedicated team with well over 100 years of combined experience bring to the food service and hospitality professional. Amy also discusses the opening of the new Hode Group Chicago Showroom which displays industry leaders and brands like Steelite, Lionswood Banquet  American Metalcraft, TrueForm Concrete, ChefWorks, Eco-Products, and Anchor Packaging to just name a few. These and others are all available to preview and sample in this 4300 sq ft showroom space located in the famous Fulton Market District at 318 N Carpenter, Suite 200 in the west loop of Chicago.

Amy explains what you can expect when you visit our showroom and how easy it is to set an appointment or consult with one of our highly qualified tabletop consultants either in person or virtually.

So, if you or your group have an interest in doing some planning for a new opening, retrofitting your existing space, or doing a fresh new concept or design and need some guidance and direction for your operation, then pull up a chair and join us ….cuz it all here on the table.

Show Notes (topical points of interest and links) --------------------------------------------------

Past Show References: 

EP.06 -Why "Wood"n’t You Choose WoodForm Concrete®

https://www.podbean.com/eas/pb-bmxhf-12cc662

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com p: 815-455-0500

Check out our HGI Testimonials:

https://youtu.be/SLaljpCfcMU

In this episode of Let's Set Your Table, John D, Nick D and Jack Hode visit with the creator of WoodForm Concrete® and founder of JM Lifestyles, Jeff Kudrick. He is joined by Andrew Lippmann, who is the General Manager of Trueform Concrete. Trueform Concrete recently purchased JM lifestyles in August of 2022, so our visit with them could not be more timely.

Jack Hode shares the back story of how the Hode Group found, worked, and represented Jeff Kudrick at JM Lifestyles, a highly talented Artisan, craftsman, and fabricator who is now part of the Trueform Concrete team.

Andrew Lippman shares who Trueform concrete is, what they do, what they create, and what an innovative product they produce domestically in the USA for the culinary and hospitality industry!

Andrew and Jeff offer insight on using "woodform" decorative concrete and wood-like concrete surfaces for designers, architects, and commercial owner's & operators that are in that custom design/build or that remodel-renovation phase of business. 

WoodForm Concrete® offers endless opportunities for tabletop, bar tops, wall panels, countertops, banquet tables, furniture, and the creation of an accent piece or an iconic indoor/outdoor structure for your property.

So if you're looking for a unique way to differentiate your space from the rest of the pack, wow those guests or perhaps even create a conversation piece to attract more customers and keep them coming back, then grab a chair and join us at the table and let us, help you, set your table!

Show Notes (topical points of interest and links) --------------------------------------------------

5:10  Jack Hode shares the history and how the Hode Group got started with Jeff Kudrick - JM Lifestyles and WoodForm Concrete®

7:12  Andrew Lippman shares who is Trueform Concrete and the value they bring to the industry today

8:32  How does the addition of Trueform Concrete with JM enhance the deliverable as a supplier for the end user?

9:36  What type of feedback is received by prospective customers when introduced to WoodForm?

11:53  What is the difference between WoodForm Concrete® and Actual Wood? What are the benefits?

14:02  Life expectancy of decorative concrete compared to wood?  Benefits? Repairs? ("The Abe Lincoln Analogy ")

16:10  What options do I have with using this product for indoor/outdoor applications?

17:50  USA Made & Proud! Handmade by artisans that are unique and no two pieces of concrete are the same. What can you create?

19:55  What is your competitive advantage? What's your conversation piece to bring your customers back?

21:15   Do I need to physically travel to you to see your work? Where are you located?

22:19  Jack Hode shares a success story, project and installation with this “woodform” product in Chicago

23:38  Jeff Kudrick shares the most unique install he has completed

26:27  Does Trueform concrete also service residential owners?

27:34  Where can I see your live pieces?

29:10  Tips and advice for an operator that is on the fence? Wood vs. WoodForm Concrete® - what to do and how to get started?

Guest Information:

Jeff Kudrick Creator - WoodForm Concrete® Founder, JM Lifestyles (now Trueform Concrete)

Andrew Lippman General Manager Trueform Concrete

Jack Hode Senior Vice President The Hode Group jack@hodegroup.com

What is WoodForm Concrete? Watch below:

https://youtu.be/1B_VRFzmVYU

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com 815-455-0500

Check out our HGI Testimonials:

https://youtu.be/SLaljpCfcMU

Ken Fraser, Southeast Divisional Sales Manager with Eco-Products joins John and Nick D. at the table. Ken shares a 2022 update and what's new in the industry with compostable packaging and how is Eco-Products handling the crazy demand for sustainable, disposable products. He also shares how Eco-Products separates itself as a leader in the “green” space and from its competition.

He breaks down what PFA's are and what the operator needs to know about their affect on their operation. Ken further explains the all important difference between biodegradable vs. compostable and the increased accessibility to composting facilities today in the marketplace. Ken also shares what the Eco-Products current “Core Bundle” is and what it's comprised of for your packaging needs. 

Ken discusses how Eco-Products are now back offering logo PLA cup sizes, lead times, and what are the minimum ordering specs for them. He then shares some advice on how to get started with Eco-Products, how to request samples, and encourages the operator to thoroughly test their product to see how it performs and why Eco-Products could be the right choice for you!

So if you thought of going green, and if it's the right option for you, then pull up a chair, 'cuz it's all here, on the table!

Show Notes (topical points of interest and links) --------------------------------------------------

4:39  Who is Eco-Products, some history, what do they do and what value do they bring to the industry today?

5:55  What’s new in the green industry with compostable packaging and how is Eco-Products handling this crazy demand for sustainable products?

 8:30  Eco Product update in the marketplace, success stories, initiatives that they have had in the different sectors of the markets and various customers they serve?

11:45  Why Eco-Products, and what separates them from other “green” competitors?

18:59  Biodegradable and composting, are the two words that are often confused or mistaken by people. What is the difference between biodegradable vs compostable?

 22:50 Market update on composting facilities and accessibility to them. 

 25:26  What are PFA's and what does the operator need to know about them in the green space and industry?

 30:55  What has changed within Eco products packaging portfolio with options and what does their “Core Bundle” look like today? (See the link below for an attached guide)

 34:20  PLA Cups have returned and are readily available at Eco-Products. Can they be customized and what are the specs, lead times, and requirements to get them?

 37:48  Advice for that operator that may be on the fence about whether or not to build his or her packaging bundle for carry-out/take-out dining with Eco-Products?

 43:07  Eco-Products position on testing and sampling? How to get samples?

Guest Information:

Ken Fraser Southeast Divisional Sales Manager Eco Products Past Show References: 

EP.01 - Product & Zero Waste Specialist - Wayne Koekeritz - Eco-Products

https://letssetyourtable.podbean.com/e/state-of-green-going-zero-waste-with-eco-products/

Eco-Products Core Bundle Guide:

http://hgiresourcecenter.com/files/pos_catalogs/2022-core-products-guide622f89d81d30c.pdf

Eco Products - Custom PLA Cup Ordering Specs

https://hgiresourcecenter.com/files/pos_catalogs/eco-products-custom-pla-cold-cups-program6308d7d604e6d.pdf

The Plastic Age-A Documentary feat. Pharell Williams

https://youtu.be/Pt6KlPCX1BU

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com p: 815-455-0500

Check out our HGI Testimonials:

https://youtu.be/SLaljpCfcMU

John and Nick D. visit with the President and Founder of JAVA JACKET, Jay Sorenson. Jay shares with us who Java Jacket is, where they are located, how they got started and what a cool innovative idea & product they produce domestically for coffee houses, coffee servers and coffee baristas in the industry.

Jay shares the status and availability of paper and paper board, its challenges and issues with the supply chain, production, and keeping up with demand for the paper out of the pacific northwest and Canada.

He also shares the importance of using his product for branding or advertising your business or establishment. Jay tells why branding a sleeve vs the cup is a better play, safer, and most of the time, more affordable than placing a logo on the cup itself.

So if you are pouring coffee for your customers and you want to make your coffee a marketing tool for your business to sell more coffee, then... 

Join us for this episode, pull up a chair, cuz it's all here...on the table!

Show notes: topical points of interest :

2:58  Who is Java Jacket and what value do they deliver to coffee houses, culinary, and hospitality groups?

4:18  Using a coffee sleeve as an advertisement with branding and a marketing tool to sell…

5:53  Sizes and minimums to secure your sleeves to fit your desired size cup

6:40  What is current the status of paper and paper board and potential supply chain issues out there today and what type of paper material is used for your sleeves?

8:10  What has been the effect of COVID and its fallout on your business and has this settled down?

9:34  Where is your paper and material sourced and where do you produce Java Jacket?

10:05 You want cups - then you need to have super strong relationships with your vendors.

10:51  The cup question; do you have them ...and can you get them yesterday? How about a sleeve?

12:04  What kind of lead times and process can operators expect given the challenges in the marketplace today with custom printing?

15:10  Java Jacket will offer Floor Stocking and can be available if the size and volume is there

16:50  The Conundrum …go with a logo insulated cup or…. a logo sleeve for the cup? How safe is a sleeve on hot coffee?

20:13  The glue option is safe and works with hot coffee and is on all custom prints

22:38  What is the max # of colors Java Jacket can print and will you print QSR codes on them too?

24:09  How "green" and sustainable is Java Jacket and are your sleeves compostable?

Guest information:

Jay Sorenson

President and Founder - Java Jacket

info@hodegroup.com

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com

The Hode Group Testimonials

https://youtu.be/SLaljpCfcMU

Matt Murray, Director of Sales at Anchor Packaging, and Jack Hode, Senior Vice President at the Hode Group join us at the Table. We discuss who Anchor is, what they are known for, and what value Anchor brings to the commercial operator in the food service and hospitality industry. Matt shares with us some incredibly exciting news at Anchor and the strategic offense they played during the pandemic while everyone else was struggling to stay in the game, they are now back, stocked up for business. Jack also tells us why Anchor is one of the best packaging lines in the Hode Group portfolio of packaging and how he has worked with hundreds of operators over the years using Anchor Packaging.  Listen to why the Triple T effect is so vitally important to the operator in the success of their take-out-home delivery program for re-orders in the future.  Learn how a specific line at Anchor is taking the industry by storm using their patented cutting-edge packaging technology for carry-out orders and killing it. "Do you want to just buy packaging or do you want to sell more food"?

Join us for this episode, pull up a chair, cuz it's all here...on the table!

Show notes: topical points of interest :

3:06 - Who is  Anchor Packaging in the industry?

4:25 - Why the Hode Group is proud to rep Anchor Packaging.

6:03 -Listen to the incredible news at Anchor Packaging in the wake of supply chain issues. 

8:49 -  Why having a consistent steady stream of supply continues to be a strength for operators wanting to “deliver the goods” and grow sales.

9:45 - What has Anchor Packaging learned thru the pandemic season? 

11:57 - What's the hard truth the pro operator learned thru the pandemic 

13:51 - What obstacle (s) remain for the operator in their carry-out OR take-out dining program? 

16:02 - Where does Anchor packaging best fit in? What space? Fine dining, QSR’s or …?

18:39 - What is the absolute go-to line/ product in the Anchor Packaging bundle for the foodservice operator to increase sales and re-orders?  

26:21 -  Anchor Packaging shares what they see in the future in our industry.

28:48 - Anchor's sampling policy and what you can expect!

Guest information:

Matt Murray

Director of Sales - Anchor Packaging

info@hodegroup.com

Anchor Packaging Fry Baby

https://vimeo.com/677883745

Customers Agree Food Tastes Better In Crisp Food Technologies

https://vimeo.com/677853974

Jack Hode

Senior Vice President- The Hode Group

jack@hodegroup.com

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com

The Hode Group Testimonials

https://youtu.be/SLaljpCfcMU

John D. visits with Rich and Jack Hode of the Hode Group. Rich and Jack enlighten us on how they got their start and what value they as a group bring to the industry professional and how they assist operators in literally "setting their table". They share the past, present, and what they see for the industry‘s future. They also make a  strong case of why they decided to upgrade their current showroom to a new 4300 square foot space in the West Loop of Chicago in this crazy marketplace and time. They discuss the supply chain issues and it’s impact on operators and their operations. They also address the pandemic fallout, what's changed as we roll into a new year. They share what "Home Meal Replacement" is and why it's important to your survival and revenue stream. Rich and Jack also address the never-ending question: "Is it still important to work with distribution partners in 2022"? Listen in on the advice given by these 43-year professionals on how to survive and navigate through the sea of ever-changing industry issues.

Join us for this episode, pull up a chair, cuz it's all here...on the table!

Show notes: topical points of interest :

2:19 - Who is the Hode group, their value to the industry and when did the Hode group get established?

3:40 - Rich and Jack Hode's background and experience and how they got started in the industry?

4:45 - The Hode Group is a family-run business, how challenging has it been for brothers and family to work together?

5:26 - HGI team, their skill sets and how is the Hode Group assembled and where?

& 9:50

6:35 - HGI values adding some humor to the industry workplace and their customers

12:46 - After 40+ years how different is the business landscape now than it was then?

15:08 - How has the pandemic or COVID season or other variables changed the business?

17:33 - What is the industry term –“Home Meal replacement”? Please explain the concept.

23:08 - How important is the distributor partner today for the operator?

25:29 - Why did the Hode Group acquire a 4300 sq. ft. large showroom in the Fulton Market district in the Chicago West Loop.

27:45 - What are your thoughts for the future for the Culinary and Hospitality Industry in 2022 and beyond?

30:44 - What advice would you give to an operator today after 43 years?

Guest information:

Rich Hode

President - The Hode Group

Rich@hodegroup.com

815-455-0500

Jack Hode

Vice President- The Hode Group

jack@hodegroup.com

815-455-0500

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com

The Hode Group Testimonials

https://youtu.be/SLaljpCfcMU

John and Nick D. from the Hode Group visit with Wayne Koekeritz, Product and Zero Waste Specialist with Eco-Products of Boulder, Colorado.

Wayne discusses who Eco-Products is, his role, and what value they deliver to the professional commercial operator and the foodservice industry. He reviews "green" basics and explains commonly used industry jargon and misnomers with terms like biodegradable, compostable, greenwashing, renewable, reclaimed, and sustainable. He addresses the current state of "green" and available choices in green packaging, as well as the various materials/ substrates they are made from. He also discusses zero waste, what it is and, whether it makes sense for your operation or group, and of course, what is the process to get started. 

If you ever thought about going green or you only dabble in the green space, then join Nick and I because the green conversation is on the table!

Show notes: topical points of interest 

2:05 - Who is Eco-Products?

5:00 - What is a product and zero waste specialist and what is it they do for the commercial operator?

6:08 - How does Eco-Products interface with the commercial industrial operator in their area of expertise?

7:08 - What’s a waste audit?

8:00 - The basics of “Green” definition, concepts, and terminology and what green isn’t.

10:58 - What is biodegradable vs compostable?

13:35 - Back yard composting vs commercial composting

16:58 - The differences between the substrates/ materials that green products and packaging are made from and what’s renewable, sustainable, and reclaimed.

19:00 - What is Zero Waste and is it right for your foodservice operation or group?

24:14 - Why Eco-Products and what separates them from other “green” competitors? Are all green companies created equal?

26:38 - The Eco-Product advantage -Marketing support included? Really?

27:57 - How do I get started with a Zero Waste initiative, who should I contact and can I afford it?

Guest information:

Wayne Koeckeritz

Product& Zero Waste Specialist at Eco-Products

https://www.ecoproducts.com

The Hode Group Chicago Showroom

https://hodegroupshowroom.com

The Hode Group

https://www.hodegroup.com

Info@hodegroup.com

The Hode Group Testimonial

https://youtu.be/SLaljpCfcMU