Food Service Matters

Welcome to 'Food Service Matters: A DigiTally Podcast' where we bring you conversations with industry leaders in the food service sector. Hosted by DigiTally CEO Patrick McDermott, each episode delves into the key challenges and opportunities facing the industry, highlighting the latest trends and creating a dynamic space for discussions about the future of food service. Join us as we explore the world of food service and discover the latest innovations and best practices that are shaping the sector.

Food Service Matters is a business podcast hosted by Patrick McDermott, with 39 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Patrick McDermott hosts Food Service Matters, a business show with 39 episodes published.

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  Food Service Matters

  The GLP-1 Effect: How Appetite, Portion Size & Consumer Behaviour Are Quietly Changing Food Service | Future Perspectives Ep. 3

  Aug 14, 202613 min

  Food Service Matters presents Future Perspectives – a special mini-series exploring how changing expectations are reshaping the future operating model of food service. In Episode 3, Patrick McDermott explores a shift that could have significant implications for the food service industry: What happens when the people we're feeding are no longer standard? The rise of GLP-1 medications has brought changing appetites and portion sizes into sharp focus. But this episode goes beyond GLP-1s to explore a much broader change in consumer behaviour – one where people are increasingly eating differently, making more personalised choices and redefining what they consider value from a meal. Patrick explores why food service may be moving from feeding populations to feeding individuals, and what that could mean for portion sizes, menu design, waste, personalisation and the future operating model. Key themes include: How GLP-1 medications are influencing appetite and consumption Why people aren't simply eating less – they're eating differently The changing definition of value in food service Smaller portions, protein demand and wellness-led choices Moving from feeding populations to feeding individuals The role of data and technology in understanding changing behaviour Why the food service winners of the future will understand who they're feeding, not simply what they're serving Food Service Matters: Future Perspectives is a five-part series examining the trends, behaviours and expectations that will shape the next generation of food service operations.

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  Food Service Matters

  Food as Fuel, Medicine and Performance - Willie Cho, Vice President of Operations at Thomas Cuisine

  Jul 31, 202655 min

  Season 4, Episode 6: Willie Cho, Vice President of Operations at Thomas Cuisine In this episode of Food Service Matters, Patrick McDermott sits down with Willie Cho, Vice President of Operations at Thomas Cuisine, a US-based food service company operating across 15 states and serving schools, hospitals, retirement communities, workplaces and professional sports teams. At the heart of the conversation is a simple but powerful idea: food should do more than fill a plate. It should fuel performance, support health, improve wellbeing and help people live better and longer lives. Willie shares the story behind Thomas Cuisine's "Real Food" philosophy and explains how the company has built its reputation around scratch cooking, exceptional ingredients, avoiding additives and delivering food that is loaded with nutrients. The discussion explores everything from employee culture and leadership to food waste, supplier relationships, performance nutrition and the challenges facing modern food service operators. Patrick and Willie also discuss how food can be viewed as medicine, fuel and an investment in long-term health, whether serving school children, hospital patients, workplace teams, professional athletes or residents in retirement communities. What You'll Learn: - The meaning behind Thomas Cuisine's "REAL Food" philosophy - Why food should be viewed as fuel, medicine and a tool for better health - How culture, teamwork and leadership drive long-term employee retention - The role of scratch cooking in delivering quality and consistency at scale - How local supplier partnerships help maintain standards across multiple regions - Technology and forecasting are critical to reducing food waste - The growing importance of performance nutrition in professional sport - The biggest challenges facing food service operators today Food Service Matters is brought to you by DigiTally, helping food service operators connect operational data to drive better decisions, reduce waste and improve performance.

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  Food Service Matters

  Feeding the Healthiest Generation Ever? - Michael Hales, CEO of Juniper Ventures

  Jun 26, 202655 min

  Season 4, Episode 5: Michael Hales, CEO of Juniper Ventures In this episode of Food Service Matters, Patrick McDermott sits down with Michael Hales, CEO of Juniper Ventures, one of London's largest school catering providers, serving approximately 26,000 meals every day across primary schools in the Borough of Newham. With more than 40 years of experience in hospitality and school food, Michael shares his perspective on the challenges facing school catering today, from funding pressures and food waste to changing nutritional standards and the future of school meals. The conversation explores the ongoing review of school food standards, the balance between nutrition and pupil uptake, and why creating healthier meals isn't always as straightforward as it seems. Michael also discusses the surprising realities of packed lunches, the role of education in shaping lifelong food choices, and why school meals should be viewed as an investment in health, learning and social mobility. Patrick and Michael also dive into the practical side of food service operations, including staff training, menu design, waste reduction, supplier partnerships and the innovative work Juniper is doing to incorporate surplus produce into its supply chain. What You'll Learn: - Why making school meals healthier isn't always as simple as changing the ingredients - The surprising statistic behind packed lunches and nutritional standards - How data can help reduce food waste and improve operational performance - Why staff training and menu design are critical to successful school catering - How supplier partnerships can support sustainability and reduce waste - The funding challenges facing school food providers - Why school meals play a much bigger role in education and social mobility than many people realise Food Service Matters is brought to you by DigiTally, helping food service operators connect operational data to drive better decisions, reduce waste and improve performance.

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  Food Service Matters

  Hospitality Without Friction: Why Every Generation Now Expects Convenience Differently | Future Perspectives Ep. 1

  Jun 12, 202610 min

  Food Service Matters presents Future Perspectives – a special mini-series exploring how changing generational expectations are reshaping the future operating model of food service. In Episode 1, Patrick McDermott explores a simple but important question: Has convenience become more important than hospitality? From QR ordering and mobile apps to self-service technology and frictionless customer journeys, every generation now expects convenience in different ways. The challenge for food service operators is finding the balance between efficiency and the human experience that hospitality is built upon. Patrick discusses how customer expectations are evolving, why friction has become one of the biggest threats to customer satisfaction, and what food service leaders can learn from industries that have already embraced convenience as the standard. Key themes include: Hospitality vs convenience Digital ordering and customer expectations Generational differences in service preferences Frictionless customer experiences The role of technology in hospitality What the future of food service may look like Food Service Matters: Future Perspectives is a five-part series examining the trends, behaviours and expectations that will shape the next generation of food service operations.

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  Food Service Matters

  BONUS #33 The Heroes of Food Service

  May 29, 202619 min

  Who are the real heroes of food service? In this special bonus episode of Food Service Matters, Patrick McDermott looks back on one question that has produced some of the most insightful, human and revealing moments across the podcast so far: “Who is your food service hero?” Featuring reflections and stories from guests across the industry, this episode explores the people who continue to inspire some of food service’s most respected leaders. From kitchen porters and mentors to industry pioneers, business partners and industry leaders, the answers reveal the values that continue to shape modern food service: leadership, resilience, humility, mentorship, operational excellence, and genuine care for people. A thoughtful, uplifting and human look at the people behind the industry.

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