Timestamps
0:46 – This is a lot of fun
2:28 – Trends are tricky
9:17 – Chef Chris Follari joins the show
9:50 – Chef Chris’ culinary journey
15:38 – A passion for foodservice
24:41 – Staying connected to the industry
25:50 – Evaluating trends and the importance of authenticity
28:25 – Selecting the right equipment
30:19 – Being aware of skillsets
31:25 – Acceptance across geographical areas
32:59 – Shifts in packaging expectations
41:50 – Knowing how long to stick with a trend
44:52 – Potential labor savings
47:21 – Meeting standards
54:02 – Chef Chris’ inspirational quote
55:50 – Nate’s Notes
57:44 – Outro
