Episode 66
Making Quality Food Affordable
Being able to provide quality food quickly and at an affordable price can be difficult. Nate Weir, vice president of culinary at Modern Restaurant Concepts, joins the Vollrath Feed this week to discuss how he and his team do just that. He shares his thoughts on sourcing ingredients, training staff, equipment selection, and how the establishments he oversees are gateways to healthier eating.
Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr.
Episode Notes
0:51 – We love chefs
2:09 – Missing the hustle and bustle
5:03 – Defining fast casual foodservice
7:44 – Shifting expectations
9:52 – Chef Nate Weir joins the show
10:32 – Seasonal menu changes
12:14 – What drives menu design
15:17 – Balancing quality and cost
17:44 – Setting up cooks for success
23:07 – The fast casual label
25:25 – Selecting the proper equipment
31:51 – Mentoring opportunities
34:44 – Chef Nate’s culinary journey
41:44 – Gathering employee feedback
43:40 – Chef Nate’s inspirational quote
46:52 – Nate’s Notes
48:26 – Outro
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