ABOUT THIS PODCAST 🔗

Update frequency:
every 24 days
Average audio length:
36 minutes
Guest interviews
English
United States
6 episodes
since April 10, 2026
episodic

LATEST EPISODE 🔗

Take the Restaurant to the Customer: The Power of Mobile Cooking On Episode 6 of Cooked with Eric Reed, Eric is joined by John Wilson of Marra Forni for a conversation about mobile cooking equipment and the opportunities it creates for foodservice operators, rep groups, dealers and manufacturers. J…

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PREVIOUS EPISODES

Designing a commercial kitchen is a lot more complicated than picking out equipment and deciding where the fryers go. On Episode 5 of Cooked with Eric Reed, Eric sits down with Jason from Rapids Foodservice Contract & Design to break down what really goes into designing a restaurant, bar, schoo…
Welcome back to Cooked with Eric Reed! In this episode, Eric Reed and Chad Ridgway visit The Blue Duck in Maplewood, Missouri to explore what makes a great restaurant patio experience—from premium cocktail presentation to commercial furniture that keeps guests comfortable and spending longer. You&a…
Cooked with Eric Reed welcomes Stuart Powell, President & CEO of Cookshack, for a deep dive into the business and science of barbecue. Stuart shares the history of Cookshack, explains why yield and consistency matter more than most pitmasters realize, discusses competition BBQ versus restaurant…
Welcome back to Cooked with Eric Reed — Episode 2 is here! In this episode, Eric sits down with Ryan Catarozoli, Director of Key Accounts at Hatco, to break down everything you need to know about the National Restaurant Association (NRA) Show — one of the biggest events in foodservice. From must-se…
Cooked with Eric Reed Ep. 1 | What Do Foodservice Reps Actually Do? (Intro + Trade Show Stories) Welcome to the very first episode of Cooked with Eric Reed! In this intro episode, Eric Reed from Midwest Professional Reps breaks down what a manufacturers rep actually does in the foodservice industry…
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