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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! 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…
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…
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…
Ansvarsfraskrivelse: Podcasten og kunstværket, der er indlejret på denne side, er fra Midwest Professional Reps, som tilhører dens ejer og ikke er tilknyttet eller godkendt af Listen Notes, Inc.