Former Wahlburgers CEO, Rick Vanzura Shares A Valuable Leadership Lesson

Former Wahlburgers CEO, Rick Vanzura Shares A Valuable Leadership Lesson

"I was sure the purpose of that call was to fire me," said Rick Vanzura, Former Chief Executive Officer of Wahlburgers and Alma Nove restaurants, as he shared an anecdote about a time in his career as a consultant that taught him one of the most valuable lessons in leadership.

It touches on the importance of confidence, vision, and calculated action with clear intent with everything you do—especially if you’re a leader in your organization.

Vanzura recently made headlines when he announced his decision to step away as CEO from the famed concepts founded by the famous Wahlberg family. He says the parting with the Wahlberg brothers and the company was done in very good terms.

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Food Tech and Incubators Are All The Rage

Food Tech and Incubators Are All The Rage
  • Food technology is creating a space for more brands and restaurants to become innovative in how they meet consumer demand.

  • Being innovative means being able to understand your consumers’ needs and providing a unique solution.

Food technology has had one of the largest impacts on the foodservice industry since social media.

In this episode, Host Bill Bender unpacks with the panelists what exactly innovation in the foodservice industry means and how it can either improve or hamper the growth of the industry.

Is this a fad or a complete shift in the model of how food innovation will occur in the future? Take a listen for more insights on how technology is innovating how we meet consumers’ needs.


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How Tyson Foods and Lyons Magnus Cater to Foodservice Professionals and Consumers

How Tyson Foods and Lyons Magnus Cater to Foodservice Professionals and Consumers

How are some of the top food manufacturers addressing the shift happening in the food world today?

Our host, Paul Barron, sat down with Kristen Bird from Tyson Foods and Brad Kirk from Lyons Magnus, both members of the IFMA board, to discuss how their respective companies are adapting to the changing trends in order to meet consumer demand.

There’s clearly a huge move towards cleaner labels and both companies have been working towards cleaning up their ingredient list and transparency.

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Chef Mark Hellyar's Secret For Momotaro's Success Is Remaining Unique

Chef Mark Hellyar's Secret For Momotaro's Success Is Remaining Unique

While in Tokyo, Chef Mark Hellyar worked at Oak Door, Keyekazaka, and Shunbou. Through his experiences, he gained a deep appreciation of Japanese dining, culture, and way of life.

“I just saw like the difference in quality in all the ingredients around me. All the fruit, vegetables, things like that… it’s treated completely different, a whole different respect for ingredients,” said Chef Hellyar about the way the Japanese approach food. “Where we simmer stocks, there they boil them. The way you break down a fish, it’s completely different… you really have to train yourself... retrain yourself.”

Now, as the executive chef of the West Loop Chicago restaurant, Momotaro, Hellyar prides himself in his minimalistic style of cooking. For him it’s about “really focusing and honing in on the one core ingredient.”

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