Avsnitt
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Ever wondered how much food gets wasted in restaurants? Vojtech Vegh did, and he's here to share some eye-opening insights. Join us as we sit down with Vojtech, a chef who’s making a big difference with his zero-waste, plant-based cooking. He's not just any chef; he's traveled the world, from England to Cambodia, learning the secrets of kitchens big and small, even those with Michelin stars.
In our chat, Vojtech will tell us his story: why he cares so much about saving food, and how he's helping restaurants save up to 80% of their food from being wasted. Imagine that—most of the food that would have been thrown out, is now used to create delicious dishes.
He's got a book, The Food Waste Guide For Chefs™, that’s packed with tips on how to make this happen. And it’s not just about saving food; it’s about making the kitchen a smarter, more creative place. He’ll share some simple tech tools that help with everything from planning what to cook to keeping the fridge organized.
Are you dreaming of becoming a chef, or just passionate about making a difference? Vojtech has some advice for you. He also talks about the people who inspire him and the resources he turns to for new ideas
Food Waste Guide for Chefs. Food Waste Training for Chefs. Douglas McMaster. Matthew Orlando.Feel free to follow Vojtech's journey on his LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.
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Join us for a friendly chat with Marco Grenz, a passionate human being behind Stripped Pizza and Schlachthof Letzigrund. Marco started in the restaurant biz when he was just 18 and has since learned a ton from his adventures in Germany and Switzerland.
We're going to hear all about how Marco got started, the fun and tough parts of running a restaurant, and the cool green steps his pizza place is taking to become more sustainable in the restaurant operations. He'll also share how using smart tech helps keep everything running smoothly, the key ingredients for a successful restaurant, and shout out to the people and tips that have helped him along the way.
If you're curious about the restaurant world or looking for some inspiration, Marco's story is packed with insights, all shared in a super easy-going way.
Feel free to follow Marco's journey on his LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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Saknas det avsnitt?
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Meet Martina Lazarova, the friendly face behind the General Manager role at Hotel Suite Home Prague and the Managing Director at M&J Hotel Advisor. Martina is a hospitality pro, with a rich background ranging from charming boutique spots to major hotel chains.
In this episode, we're diving into Martina's world. We'll explore what drives her passion for the hospitality industry, tackle the challenges she faces, and celebrate the eco-friendly steps she's taking at her hotel. We'll also get a sneak peek into how she experiments with new tools to better her operations, her views on the industry's growth in the Czech Republic, and the people who inspire her in the hospitality world. Plus, Martina will share a bit about her personal venture in the Czech mountains. Join us for a heartwarming conversation full of insights and inspiration!
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Meet Silje Strøm Solberg, the Co-Founder & Sustainability Expert at Ducky, on a mission to equip companies with tech tools to shrink their carbon footprints in industries like food manufacturing, hospitality, energy, and banking.
In this engaging episode, we dive into Ducky's journey, explore the specific tools tailored for various industries, discuss the emission types crucial for a better future, unravel the challenges of sustainability, and get insights into Silje's go-to resources on sustainability and other fascinating topics. Join us for an insightful and friendly conversation!
Feel free to follow Silje's journey on her LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.
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Ann-Kristin Ytreberg is the CEO of The Eco-Lighthouse Foundation. She leads the way on environmental certifications and helps with their digital management tools for SMEs in Norway, which results in concrete ways to become more sustainable in daily operations.
During this episode, we are talking about her journey towards a career in sustainability, how companies from the hospitality sector are getting benefits out of this environmental certification, how companies are using technology to become more sustainable, what is the mindset needed to move towards a more green future, and what are the recommended steps to start in this journey with your company.
Feel free to follow Ann-Kristin's journey on her LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.
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Derk Oomen is the Head Chef of Ostehuset. He is leading a team of 15 people in two cafe locations where they prepare tasty & healthy meals in Stavanger, Norway.
During this episode, we are talking about Derk's story and his journey in the hospitality industry, how Ostehuset gets started, what actions they are applying to be more sustainable & prevent food waste, and how they are using digital products to streamline kitchen management.
Feel free to follow Derk's journey on his LinkedIn.
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This podcast is produced by TotalCtrl. The company builds digital products together with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports easily.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, feel free to reach out to the moderator Ricardo Monagas.
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Deepak Rajmohan is the founder & CEO of GreenPod Labs. He is on a mission to extend the shelf-life of fruits & vegetables using natural solutions. His team is currently extending the health of mangos, lettuce, peppers, and other fresh produce in collaboration with farmers, producers, retailers and eCommerce from India and planning to expand to other countries.
During this episode, we are talking about how GreenPod Labs gets started, what is the process to create solutions to extend the shelf-life of fresh produce, how farmers & producers can start working with GreenPod Labs, what is his process to raise investment and what is the state of AgTech in India?
Some of the resources Deepak has mentioned during the conversation are:
https://greenpodlabs.com/ https://rockstart.com/ https://mastersofscale.com/Feel free to follow Deepak's journey on his LinkedIn.
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This podcast is produced by TotalCtrl. The company builds digital products together with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports easily.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, feel free to reach out to the moderator Ricardo Monagas.
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Peter Groverman is the co-founder & chief innovation officer of Grovara. Peter and his team are revolutionizing how natural & organic food brands go global.
During this episode, we are talking about how Grovara gets started, what is the expansion process they are facilitating for food brands, his advice on how to keep innovating as a company, and what has been his most challenging moment.
Some of the resources Peter has mentioned during the conversation are:
https://grovara.com/ Buzz Marketing by Mark Hughes The Art to Start by Guy KawasakiFeel free to follow Peter's journey on his LinkedIn.
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This podcast is produced by TotalCtrl. The company builds digital products together with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports easily.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, feel free to reach out to the moderator Ricardo Monagas.
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Shawn Walchef is the owner of Cali Comfort BBQ and co-founder of Cali BBQ Media. His restaurant is located in San Diego, California and he is attracting guests using storytelling and all the digital tools he can to move faster in sales and operations of his business.
During this episode, we are talking about his story of running the restaurant, how he is using digital tools to bring more customers to his business, advice for restaurant owners in marketing, and what has been his most challenging moment and most proud moment while operating his venture.
Some of the resources Shawn has mentioned during the conversation are:
https://calibbq.media/ Digital Hospitality Podcast: https://calibbq.media/podcast-episodes/ Restaurant Influencers Podcast: https://www.entrepreneur.com/listen/restaurant-influencersFeel free to follow Shawn's journey on his LinkedIn.
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This podcast is produced by TotalCtrl. The company builds digital products together with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports easily.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, feel free to reach out to the moderator Ricardo Monagas.
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Katerina Eriksen is a partner at Kompassmat and CEO at Circular Ways. She loves to challenge existing systems, work hard to design new opportunities, and passionate about social inclusion.
During this episode, we are talking about her story running Kompassmat - making sure to use surplus food in their kitchen and improving social inclusion in her workplace, what's Circular Ways, how she has arrived to be so passionate about social entrepreneurship and circular economy, the story of her new collaboration to produce plant-based products, and what hard times has taught her to run these ventures.
Some of the resources Katerina has mentioned during the conversation are:
http://kompassogco.no/kompassmat/ https://www.plantbased.no/ http://www.instagram.com/circularwaysFeel free to follow Katerina's journey on her LinkedIn.
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This podcast is produced by TotalCtrl. The company builds digital products together with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, generate the monthly cost of goods sold and accounting reports easily.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, feel free to reach out to the moderator Ricardo Monagas.
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Pernille Koppang is the Sustainability & Operations Manager of ASIA Akerbrygge & Frenchie Solli plass. She has a strong personal drive to perform efficient restaurant operations, explore new opportunities and be a part of the shift towards a more sustainable business world.
During this episode, we are talking about her story in the restaurant industry, how she has arrived to be so passionate about sustainability, what actions ASIA and Frenchie have been implementing to reduce their carbon emissions and prevent food waste, and what are the innovations & initiatives they have been working on to achieve her operational goals.
One of the restaurants she is running (ASIA) has won recognitions such as Climate Neutral Now by the United Nations and Eco-Lighthouse certification. Also, she is part of the initiative Sustainable Food Norway, striving to connect all the players of the food value chain to create more sustainable operations.
To visit the restaurants and have a great experience with them, feel free to go to their websites:
https://asiaakerbrygge.no/ https://frenchie.no/Some of the resources Pernille has mentioned during the conversation are:
https://www.sustainabilityhub.no/s-food.html https://eco-lighthouse.org/ https://unfccc.int/climate-action/climate-neutral-now https://asiaakerbrygge.no/baerekraftig/Feel free to follow Pernille's journey on her LinkedIn.
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This podcast is produced by TotalCtrl. The company builds digital products together with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, generate the monthly cost of goods sold and accounting reports easily.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, feel free to reach out to the moderator Ricardo Monagas.
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Robert Holan is the General Manager of Clarion Hotel Oslo. He likes to be an inspiring and fair leader with a clear vision and strategic planning to achieve his team goals while keeping a fun and rewarding environment. Robert has been working in the hospitality industry for more than 10 years now and his experience is really valuable.
During this episode, we are talking about his beginnings in the hospitality industry, his insights on running a successful team, lessons learned and actions taken based on the COVID-19 pandemic, actions taken by Nordic Choice and Clarion Hotel to prevent food waste and how they are using technology to help in the different parts of the hotel operations.
Feel free to follow Robert on his LinkedIn.
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This podcast is produced by TotalCtrl. The company builds digital products together with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, generate the monthly cost of goods sold and accounting reports easily.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, feel free to reach out to the moderator Ricardo Monagas.
