Summary

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 Lions 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
• USA made
• Durability and quality of Lions Wood products
• Customization options for event furniture

Sound Bytes:

• "USA manufactured, no long lead times"
• "Durable stainless steel, built to last"
• "Customer service is the key to success"

Chapters:

00:00 Introduction to Lions 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 Lions Wood

Resources:

Lions 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

In Episode 23 of 'Let's Set Your Table', we’re joined by Executive Chef Namo Chowcharoen, the culinary leader behind The Franklin Room in Chicago. Chef Namo shares his insights on the restaurant industry, emphasizing the importance of hospitality and customer service.

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 Episode 22 of Let’s Set Your Table, host John D. and co-host Nick D. are joined by fellow HGI team member and Director of Tabletop & Smallwares, Rachel Byerly, and Director of Sales - Northwest at American Metalcraft, Eric Hagge.

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