On this episode, Ragnar speaks with Bart-Jan Leyt. At just 22 years old, he's created an algorithm that can improve the revenue of hotels and bed and breakfasts by an average of 24%. First tested in his family business, it now serves 290 integrations through his fast-growing start-up, Loreca Consultancy. Tune in to hear his input on technology in hospitality, the biggest challenges right now for F&B businesses, and how hoteliers can take back control of their rentals by boosting OTA and maximizing traffic. World on a Plate is supported by Nestlé Professional.

An outstanding chef, seafood expert and outdoorsman, Kerry Heffernan has a passion for sustainable seafood. Chef Kerry Heffernan has many accomplishments from appearing on TV shows to winning fishing competitions. He is also a consultant to "Seaworthy," a restaurant in New Orleans that specializes in sustainable seafood.

CEO and world renound chef, Jeffrey Mora, joins us on the ocean-raised podcast this week! A huge advocate for sustainability and the environment, he helped put on one of the first sustainable cuisine dinners in NYC with the Earth Pledge Foundation. Listen to this week's episode to learn more about his company, his passions and his career!