Skip to content
envelope-open icon

hello@Rfoodsolutions.com

phone icon

518-213-3443

Curious about the 5-in-20 podcast?

Join host Joshua Miller as he dives into the world of school foodservice with Subject Matter Experts (SMEs). In just 20-ish minutes, he'll explore 5-ish questions on food and beverage, operations, design & equipment, technology, and sustainability. From best practices to the latest trends, there's an episode for everyone involved in the school foodservice landscape.

And remember, you are all Remarkable Academic Food (RAF) Ambassadors! Regardless of your role, your dedication to school foodservice is genuinely appreciated. Whether relaxing or multitasking while enjoying the episodes remember to subscribe to our channel on your favorite listening platform. We'd love to hear from you, so feel free to provide feedback and suggestions to hello@rfoodsolutions.com. We can't wait to start a dialogue with you!

spotify
EN_Google_Podcasts_Badge_2x
US_ListenOn_AmazonMusic_Button_Charcoal
listen-on-apple-podcast1600
Ep. 16 Cover Art

Ep. 16- A Safe & Sustainable Solution For Oil Management

July 3, 2024

In this episode of the Five and 20 podcast, host Joshua Miller chats with Grant Eldred from Restaurant Technologies about the perks of utilizing external resources for oil management in food service operations. Traditional manual handling of fryer oil can result in injuries and accidents, but Restaurant Technologies offers a system that eliminates these risks. The system features tanks for fresh and used cooking oil, along with equipment for safe oil handling. Additionally, the company offers filtration options to prolong oil life and a website for monitoring oil usage. There's no initial equipment cost, as Restaurant Technologies handles the installation, and training resources can be found on their website. The used cooking oil is repurposed into renewable diesel fuel, promoting sustainability.
Ep. 15 Cover Art

Ep. 15 - Fork Farms - Putting a Fork in the Competition

June 21, 2024

Our 15th episode produces a high yield with an exciting talk with Sue Malesa as she shares insights on For Farms' mission and innovative technology. The Flex Farm, proudly made in Wisconsin, offers a sustainable growing system ideal for diverse environments like schools, restaurants, and healthcare facilities. It's adaptable, scalable, and user-friendly, needing minimal upkeep. The company offers a K-12 science curriculum and an after-school badging program. With a focus on food safety and regulatory guidance, Fork Farms supports operators every step of the way. Find out more at www.forkfarms.com!💡Added bonus - Flex Farm's qualify for equipment grants!!
Ep. 14 Cover Art

Ep. 14 - Food Safety Culture - Not Just Another Checklist!

June 5, 2024

In this episode of the Five and Twenty podcast, host Joshua Miller chats with Tia Glave, co-founder of Catalyst LLC, diving into the world of food safety culture. They touch on the significance of soft skills and leadership in shaping a robust food safety culture, along with the importance of aligning organizational values with individual values. Tia underscores the pivotal role of middle managers in translating the senior leadership's vision and motivating frontline workers. She also shares insights on how to prioritize and implement food safety culture initiatives, shedding light on available resources like Catalyst's coaching program, as well as free webinars and articles. Learn more at www.foodsafetycatalyst.com
Ep. 13 Cover Art

Ep. 13 - Setting the Stage for Cutting-Edge Dining Spaces

May 12, 2024

In this episode, Josh interviews Harry Catalano, the Regional Manager of Education Partnerships at Amtab. They discuss the importance of upgrading furniture and signage in dining spaces, the balance between functionality and aesthetics in design, recent trends and innovations in cafeteria furniture and signage, and the unique features and options offered by Amtab. They also discuss Amtab's industry-best warranty, innovative design with quality first, return on investment, and common pitfalls in current dining spaces. And of course, endless customization options. For more info, check out AmTab’s website at www.amtab.com.
Ep. 12 Cover Art

Ep. 12 - Cracking the Code to Purchasing School Foodservice Equipment

May 8, 2024

In this episode, Chef Robert Simmelink of Ignite Foodservice Solutions discusses the importance of school food service equipment and the benefits of test kitchens. He emphasizes choosing automation wisely and considering the hidden costs of only focusing on the price tag, especially with the availability of grants and rebates. Chef Robert shares a success story of implementing a cook-chill kitchen. And he advises school administrators to involve all stakeholders in decision-making and to research equipment options. Go to ignitefoodservice.com/ to explore Ignite Foodservice Solutions’ service area and see how they can help your equipment game.
Ep. 11 Cover Art (1)

Ep. 11 - Service With A Smile

Apr. 25, 2024

In this episode, I chat with customer experience guru Barbara Khozam. She underlines how top leadership sets the tone for exceptional guest (student) experiences within a school. We talked about the importance of clear customer service processes and the positive outcomes of acknowledging and rewarding team members. Barbara offers insights on handling emotions in high-pressure scenarios and highlights why guest feedback can drive improvement and growth!
Ep. 10 Cover Art (1)

Ep. 10 - Delicious Designs For Schools

Apr. 14, 2024

In this episode, Joshua chats with Scott Reitano, Principal of Reitano Design Group, discussing school food service design. Scott shares design basics, stressing how crucial it is to involve a food service design team early on, finding the right balance between front and back of the house design, and the tech influence. He also perfectly underscores why the foodservice space is essential to supporting the mission of education and students' well-being.
Ep. 9 Cover Art

Ep. 9 - Fruits of Labor: Literally and Symbolically

Apr. 25, 2024

Part 2 of our Grow Series is all about growing school food. In this episode, farmer Greg discusses the process of growing fruit trees, focusing on his experiences in Phoenix, Arizona, and Asheville, North Carolina. He emphasizes the importance of selecting the right varieties for each region and the need for ongoing care that’s a lot simpler than most would assume. Greg also points out the genetic diversity of fruit trees and the long-term benefits they provide before sharing resources for learning more.
Ep. 8 Cover Art

Ep. 8 - Granting Success

Mar. 15, 2024

In this episode, Joshua chats with Justin Oas, M.Ed., who serves as the Food Service Director & a Culinary Teacher at Chimacum School District in Washington. Justin discusses his journey into school nutrition. And while he has successfully written grants for other sectors, it's proven advantageous for Chimacum's program. Justin covers the school's food truck initiative, menu development, recipe creation, and the value of collaboration and resources when entering into the school nutrition world.
Ep. 7 Cover Art

Ep. 7 -Harvesting Knowledge for School Gardens

Feb. 15, 2024

Part 1 of 3 of our “Grow” series on the podcast. In this episode, landscape architect Matthieu Mehuys discusses some best practices for gardening. He shares his fascination with growing plants and the connection between healthy soil and healthy food. Matthieu provides insights on weeds, including why they exist, mulching, and using perennial plants. Learn more about Matthieu’s company at www.paulownia-la.com.
Ep. 6 Cover Art

Ep. 6 - Award Winning BBQ: Smokin’ Success for Schools

Jan. 29, 2024

Get ready for a casual conversation listening to the incredible journey of Tom Christine, the Founder of Smoke'n Dudes Barbecue Co. This family-owned business has seen it all - from amateur beginnings to becoming an award-winning competitor, restaurant owner, supply store operator, and even a smoked meat processing kitchen supplying authentic BBQ to various schools! But that's not all, Tom also walks us through how he became a distributor and repair tech for Southern Pride smokers, unveiling the unique features that truly set them apart. Brace yourself for an inspiring adventure into the barbecue world like never before! Adding mouthwatering smoked foods to your school food service program is easier than you think. Visit their website to learn more or order BBQ supplies for yourself at home at smokendudesbbqsupply.com. How do you BBQ?
Ep. 5 Cover Art

Ep 5- 21st Century Training with Pineapple Academy

Jan. 11, 2024

In this episode, Joshua interviews Greg Gorgone, the president and co-founder of Pineapple Academy. Pineapple Academy is a training and education platform that focuses on improving the skills and knowledge of employees in the foodservice and hospitality industry. Greg emphasizes the importance of fundamentals in training, such as knife skills and core competencies, and how Pineapple Academy provides short, engaging videos for micro-learning. He explains the concept of time-of-need training, where employees can access training videos when needed, increasing productivity and knowledge transfer. Greg also discusses the benefits of creating brand standards and consistency in operations. Overall, Pineapple Academy aims to improve the experience and skills of employees in the industry through accessible and effective training. For more information, visit www.pineappleacademy.com.
Ep. 4 Cover Art

Ep. 4 Level Up Your Pizza with Chef David from Marra Forni

Dec. 7, 2023

Chef David spills the beans on common pizza-making blunders and serves up easy fixes. He's got your back when it comes to different types of ovens, like wood-fired, brick, and deck ovens. Find your perfect match! Plus, he's got a goldmine of resources for pizza enthusiasts looking to step up their game. To connect with Marra Forni, check out www.marraforni.com or www.pizzauniversity.org.
Ep. 3 Cover Art

Ep 3 Beyond the Grain with Jason Holman

Nov. 21, 2023

In this episode, Jason Holman, explains Cahokia Rice's health benefits and sustainable practices. Developed over a decade by rice researchers at Louisiana State University, Cahokia rice is the only non-GMO variety with higher protein content and lower blood sugar spikes, making it a healthier option for diabetics. Additionally, the episode highlights the positive impact of a low GI diet on students' focus and attention span. Blake Gerard, the fourth-generation farmer behind Cahokia Rice, has a vision of growing delicious and environmentally friendly rice in the U.S. based out of Illinois. Visit their website at www.cahokiarice.com.
Ep. 2 Cover Art

Ep. 2 Fire Off Electrification with Christopher Galarza

Nov. 9, 2023

Get ready to be amazed by Chef Christopher Galarza, a pioneer of electric kitchens! As schools contemplate switching from gas to electric equipment, Chef Chris unveils some of the remarkable benefits backed by scientific research. Dive into this electrifying episode with knowledge bombs on this scorching hot topic!
Ep. 1 Cover art

Episode 1

Nov. 4, 2023

This episode introduces the 5-in-20 Podcast by Remarkable Academic Foods, shedding light on its purpose and the types of episodes that will be featured after its debut.