In this episode of Let's Set Your Table, the hosts discuss green and sustainable disposables with their guests from Eco Products. Our guests for this episode were Toby Alves, Product and Zero Waste Specialist with Eco-Products and Nicole Geletka, Regional Sales Manager with Eco-Products.

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

In this episode of Let's Set Your Table, host John D and co-host Melissa Marguerite discuss the importance of napkins in the dining experience. They are joined by Patrick Garrigan, National Sales Brand Manager from Midwest Specialty Products, who provides insights into the different types of napkins and their impact on the customer's perception. They highlight the role of napkins in cleanliness, presentation, and branding. The conversation also touches on the environmental impact of different napkin options and the cost-effectiveness of higher quality napkins. The episode concludes with a discussion on custom capabilities and the potential for using napkins as a marketing tool.

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

This conversation explores the benefits and applications of foil packaging in the food industry. The hosts discuss the advantages of foil packaging, such as heat retention and even heating, and its suitability for takeout and home meal replacement programs. They also address concerns about the perception of foil packaging and the importance of educating customers about its qualities. The conversation emphasizes the importance of the customer experience and the role of foil packaging in delivering high-quality food. The hosts suggest passing on the cost of packaging to consumers and highlight the potential for creative designs and colors in foil packaging.

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

Attention Hospitality and F&B OPERATORS! You could be (literally) throwing money away into your trash, the landfill AND it might be costing you more than $100K every year. This savings strategy is one that most of you may have never considered! It is commonly overlooked and we break it down for you and how it works in this episode.

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

It’s not often that a professional knife is passed on as an heirloom, but that’s the case for Dexter Knives which are guaranteed to last a lifetime. They are American-made knives that have been around for 205 years. When brands promise a lifetime guarantee, they usually haven’t been around for centuries - but this brand walks the talk.

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

What’s it like to buy paper packaging? Which type is right for you? Are paper packaging prices up or down these days? Rich Rosenberg, a food paper packaging industry leader, joins the show to answer all your questions to help you find the right packaging for your business.

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

Episode 09

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

Episode 08

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