In Episode 2 of Inside Food Safety, Eric Moore of Testo North America returns to discuss one of the biggest threats facing restaurants today, not a single catastrophic mistake, but the slow erosion of standards through complacency.

From leadership and food safety culture to burnout, staffing challenges, and operational blind spots, Eric and Carl explore how small shortcuts can become dangerous habits when accountability begins to slip.

The conversation also examines why the phrase "We've always done it this way" may be one of the most harmful mindsets in hospitality, and how strong leadership, employee empowerment, and consistent operating procedures help protect guests, staff, and a restaurant's reputation.

The episode concludes with practical solutions operators can implement today, including automated temperature monitoring, proper thermometer usage, and leveraging technology to strengthen food safety systems while reducing operational risk.

Inside Food Safety is a recurring Walk-In Talk Media series designed to bring practical food safety conversations directly to chefs, operators, managers, and hospitality professionals.

Guest: Eric Moore, Food Safety Expert, Testo North America

Follow Testo North America: Instagram: @testoamerica

Connect with Eric Moore: LinkedIn: Eric Moore

Takeaways

• Leadership sets the tone for food safety culture.
• Complacency is often more dangerous than isolated mistakes.
• "We've always done it this way" creates operational blind spots.
• Handwashing compliance remains one of the simplest indicators of kitchen discipline.
• Burnout and staff fatigue directly impact food safety performance.
• Proper thermometer use is still widely misunderstood throughout the industry.
• Technology can reduce human error and improve operational consistency.
• Automated temperature monitoring can help protect inventory, reduce risk, and improve response times.
• Continuous improvement is critical to maintaining safe, successful operations.
• Food safety is not separate from hospitality. It is hospitality.

Segment Partner Testo Instruments - North America

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.

Episode 198 – NRA Show Chicago Recap

The National Restaurant Association Show always brings the food industry together at the highest level, and this year in Chicago was no exception.

From nonstop movement on the show floor, to conversations with operators, chefs, manufacturers, and hospitality leaders from across the country, Episode 198 captures the energy, relationships, and momentum that continue to shape the future of foodservice.

A huge thank you to Royal Cup Coffee & Tea for partnering with Walk-In Talk Media throughout the week and helping fuel the production from start to finish. What began as Pooch searching for "the package" across Chicago ultimately led right back to the Royal Cup booth and the cold brew powering the entire experience.

Follow Royal Cup Coffee & Tea on Instagram: @royalcupcoffee ☕️

Special thanks as well to Connor Stewart and the National Restaurant Association Show team for the continued support, hospitality, and opportunity to help tell the story of one of the industry's most important events.

This episode is about more than recap footage. It's about community, innovation, partnership, and the people continuing to move hospitality forward.

🎙️ Produced by Walk-In Talk Media

#NRAShow #RoyalCupCoffee #WalkInTalkMedia #Chicago #Hospitality #FoodIndustry

Chef Taylor Dillon's path into Mexican cuisine wasn't traditional, and that's exactly what makes this conversation interesting.

Born and raised in New Orleans, trained in some of New York's most demanding kitchens including Daniel and Jean-Georges, Taylor eventually found himself completely immersed in the craft, history, and technique behind Mexican food. What started as curiosity turned into obsession, studying nixtamalization, grinding corn from scratch, and building a deeper understanding of a cuisine rooted in generations of tradition.

Now, alongside his wife Kayla, he's built Con Amor, a restaurant shaped by passion, discipline, and a genuine respect for the culture behind the food.

In this episode, we talk about identity in cooking, earning credibility inside a cuisine that isn't tied to your own heritage, opening a restaurant while building a marriage at the same time, and why some of the best chefs never stop learning.

We're also joined by Leigh Wilson, Director of Marketing for Creative Loafing Tampa Bay, for another segment of What's Hot Tampa Bay, discussing the evolution of the local food scene and why chefs telling more personal stories through food is resonating now more than ever.

This one is about culture, humility, growth, and building something with intention.

• Chef Taylor Dillon shares how growing up in New Orleans and training in elite New York kitchens shaped his culinary foundation.
• Why Mexican cuisine became a personal obsession, and how self-teaching nixtamalization changed his direction as a chef.
• The importance of respecting culture, technique, and tradition when cooking outside your own heritage.
• Opening Con Amor alongside his wife Kayla, and balancing marriage with restaurant ownership.
• Why collaboration and mentorship matter more than competition in today's culinary landscape.
• Leigh Wilson of Creative Loafing Tampa Bay joins the conversation for another segment of What's Hot Tampa Bay, discussing how the local food scene is evolving through more personal storytelling and chef-driven concepts.

BRAND PARTNERS

Metro Foodservice Solutions & Trimark USA https://www.metro.com

TriMark USA

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Inside Food Safety is a recurring monthly segment on the Walk-In Talk Podcast.

This is the first one.

The inaugural episode of our Inside Food Safety segment, and it starts with a conversation every kitchen needs to hear.

Eric Moore joins us, food safety expert with Testo North America, bringing real-world insight into what food safety actually looks like in practice. Not theory, not checklists, but the daily decisions that protect your team, your product, and the people you serve.

Because food safety isn't something you turn on when it's convenient. It's built into how you operate, every shift, every station, every plate.

We get into where kitchens slip, how small habits turn into major risks, and why consistency matters more than intention. From temperature control to cross-contamination, this is about tightening the gaps most people don't even realize are there.

This segment is about awareness, accountability, and raising the standard across the industry.

And this is where it begins.

Segment Partner Testo Instruments - North America

About Walk-In Talk Media Walk-In Talk Media is an industry-recognized food media company focused on the real stories behind hospitality. Through cinematic video, photography, and podcasting, the platform highlights chefs, operators, and partners shaping the future of the restaurant industry.

What does it look like to keep showing up when your body is working against you?

In Episode 195, Ciji Castro returns to the show for one of the most personal conversations we've had.

Ciji is currently battling stage four endometriosis, a disease that affects millions of women, yet remains widely misunderstood, especially in high-pressure industries like hospitality.

And still, she shows up.

Still cooking. Still creating. Still pushing forward.

This episode goes beyond the plate.

We talk about what endometriosis actually feels like on a daily basis, the gap between what people see and what's really happening, and the emotional and physical toll of navigating a career, motherhood, and life while dealing with chronic pain.

Ciji also opens up about advocacy, what it takes to be heard in a system that often dismisses women's health, and the importance of support, especially from those closest to you.

Her husband Miguel joins the conversation, offering a real look at what it means to support someone through this kind of fight, not just emotionally, but as an advocate.

And through it all, food remains part of the story.

Not as an escape, but as a way to connect, to ground, and to bring people together, even in difficult moments.

This is a conversation about resilience, awareness, and making space for the stories that don't always get told in this industry.

Franki is built around that idea. It connects restaurants with real diners and turns those experiences into user-driven video content that continues to work long after the visit.

No upfront cost. No long-term contracts. Just measurable traffic and real visibility. They're also covering your first $250 in-store to get started. It's a different approach and one we're paying attention to.

Check it out here: http://frankiapp.com/walkintalk

KEY TAKEAWAYS

• Endometriosis is widely misunderstood, especially in demanding industries like hospitality
• Many people in foodservice are dealing with invisible challenges while still performing at a high level
• Advocacy is critical when navigating chronic illness and healthcare systems
• Support systems, especially partners and family, play a major role in resilience
• The hospitality industry often overlooks the human side behind performance
• Food can still be a grounding force during difficult moments
• Awareness leads to better understanding, both inside and outside the industry

BRAND PARTNERS

Metro Foodservice Solutions https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

What happens when the person behind the camera starts understanding the plate better than ever before?

Episode 194 is a different kind of conversation.

No guest rotation. No outside voice.

Just Carl Fiadini and John Hernandez, the creative force behind the lens at Walk-In Talk Media.

Over the last year, John's role has evolved in a way most people wouldn't expect.

He's still behind the camera.

But through Walk-In Talk Media's relationship with RAK Porcelain USA, the expectations changed.

The opportunity to shoot for a product catalog meant the margin for error disappeared.

Every plate had to be right.

And that responsibility pushed John deeper into the process, not just capturing dishes, but cooking them, plating them, and refining them before they ever hit the lens.

What started as observation turned into execution.

Learning from the chefs who come through the studio each week, John began applying those techniques in real time, developing an understanding of structure, balance, and composition that now shows up in every piece of content.

This episode breaks down that evolution.

How repetition and proximity to talent shaped his growth. What it takes to make food actually translate on camera. And what changes when you go from documenting the work… to owning it.

We also touch on what's ahead, including the upcoming Episode 200 event at the Tampa Club, and what this next phase of Walk-In Talk Media looks like.

This is a conversation about growth, pressure, and raising the standard

• Growth comes from proximity to talent and repetition over time
• Food styling is as critical as photography in visual storytelling
• Shooting for a product catalog raises the standard across the board
• Understanding plating improves how food is captured on camera
• The shift from observer to executor changes everything
• Small adjustments in structure, balance, and color define the final image
• Great food content starts before the camera is turned on
• Pressure creates clarity and elevates the work
• Collaboration between chefs and creatives drives better outcomes
• Evolution is required to stay relevant in modern food media

BRAND PARTNERS

Metro Foodservice Solutions https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

What does a real vendor relationship actually look like?

In Episode 193, Mike Lombardi, third-generation seafood distributor behind a 65-year family business, joins Chef Stephen Hicks in studio for a conversation that goes far beyond product and price.

This episode dives into what really drives long-term success in the restaurant industry, trust, accountability, and understanding the pressure on both sides of the line.

From early mornings on the docks to high-pressure moments in the kitchen, Mike shares what it means to stay close to the source, build relationships with fishermen, and guide chefs with real-time market insight. Chef Hicks brings the operator perspective, breaking down how the right partners create confidence, consistency, and the ability to push beyond expectations.

This is a conversation about more than seafood.

It's about legacy, decision-making, and the kind of trust that only gets built over time.

🎥 In the studio, Chef Hicks prepares two standout dishes:

• Grouper with Sweet Corn Purée, Succotash, Spherified BBQ, and Butter Poached King Crab

• Smoked Salmon Deviled Eggs with Caviar and Chives

Real product. Real relationships. Real conversation.

BRAND PARTNERS

During this episode, you'll hear about Franki App, a performance-based growth platform helping restaurants generate measurable, incremental diners, not just impressions.

Metro Foodservice Solutions https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood https://crabislandseafood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Most people see the finished plate.

Very few understand everything that had to go right before it got there.

Episode 192 pulls that curtain back.

John Marino, President of RAK Porcelain USA, joins the show for a conversation rooted in experience — from operations and manufacturing to leading a growing organization built on long-term thinking and real partnerships.

This isn't theory. It's pressure-tested.

From solving problems at the ground level to reshaping how a company scales, John breaks down what it actually takes to build something that lasts in an industry that often prioritizes short-term wins.

Alongside him is Chef Thomas Mandzik — bringing the operator's perspective from inside a system where consistency, standards, and execution are non-negotiable.

He understands the weight of decisions.

The cost of mistakes.

And the difference between a partner and a vendor. Together, the conversation moves beyond product and into alignment — where chefs, brands, and leadership either connect… or miss entirely.

Because when it works, it changes everything.

In the Studio Chef Thomas delivered two dishes that reflect both precision and restraint — built with intention and executed at a high level.

Fish Mosaic - An intricate composition of king oro salmon, bigeye tuna loin, and squid ink–brushed sea bream, wrapped in nori and set in a green apple yuzu vinaigrette with smoked olive oil.

Clean, technical, and layered — a dish that demands control.

Strawberry Pavlova - Strawberry panna cotta, strawberry balsamic gel, and basil gelato.

Bright, balanced, and composed — where acidity, sweetness, and texture all hold their place.

This is a look behind the scenes — not just at the food, but at the thinking, the systems, and the relationships that make it all possible.

🍽️ RAK Porcelain USA

🧰 Metro Foodservice Solutions

🌡️ Testo North America

There's a shift happening in the restaurant industry.

It's not just about what's on the plate anymore. That part is expected. The real question now is what actually gets seen, what connects, and what ultimately brings people through the door.

In Episode 191, we bring two perspectives together to unpack that.

Chef Nelly Buleje of Timpano joins us in the studio. With a career rooted in large-scale hotel operations and shaped by a wide range of culinary influences, he now leads inside a focused, high-volume restaurant environment. His perspective is grounded in experience, discipline, and a deep connection to hospitality — not just execution.

Also joining the conversation is Leigh Wilson, Marketing Director of Creative Loafing Tampa Bay, as we introduce a new recurring segment: What's Hot in Tampa Bay.

This segment isn't about hype — it's about awareness.

Leigh brings a real-time pulse on what's gaining traction, what people are responding to, and how attention is forming across the market.

The conversation also dives into one of the most important dynamics shaping restaurants today — the relationship between food and cameras.

From social media to perception to expectation, chefs are navigating a world where visibility plays a major role in success. The plate is still the foundation, but how it's presented, shared, and experienced beyond the table now matters just as much.

Aaron Sharpe from Testo North America joins the discussion as well, bringing insight into precision, measurement, and what food safety actually looks like in a professional kitchen.

This episode is about understanding the full picture.

The craft.

The business.

And the reality of operating in a world where attention is part of the equation.

KEY TAKEAWAYS

• The plate is no longer the finish line — it's the starting point
• Visibility and perception now play a major role in restaurant success
• Hospitality remains the foundation, even as the industry evolves
• Strong operators understand both execution and exposure
• Attention is earned differently today — and it's constantly shifting

BRAND PARTNERS

Metro Foodservice Solutions

https://www.metro.com

Commercial-grade storage, transport, and workflow systems trusted across professional kitchens.

RAK Porcelain USA

https://www.rakporcelain.com

Professional tableware engineered for durability and presentation.

Citrus America

https://www.citrusamerica.com

Premium citrus solutions supporting chefs, retailers, and distributors.

Crab Island Seafood

https://crabislandse afood.com

Florida-based supplier delivering responsibly sourced seafood to foodservice partners.

Testo North America

https://www.testo.com/en-US

Precision measurement and food safety solutions for professional kitchens.

Franki

https://www.getfranki.com

A platform connecting restaurants with high-intent diners through real experiences and user-generated content.

CAUSE PARTNERS

The Burnt Chef Project

https://www.theburntchefproject.com

Advocating for mental health awareness in the hospitality industry.

Operation BBQ Relief

https://operationbbqrelief.org

Providing meals to communities impacted by natural disasters.

Sustainable Supperclub

https://www.sustainablesupperclub.com

Pop-up dining experiences focused on sustainability and food access.

TRADE SHOW & INDUSTRY PARTNERS

Florida Restaurant Show

https://www.therestaurantshows.com/florida/

New York Restaurant Show

https://www.therestaurantshows.com/new-york/

California Restaurant Show

https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit

https://www.pizzatomorrow.com/

U.S. Culinary Open

https://www.usculinaryopen.com/About

Creative Loafing Tampa Bay

https://www.cltampa.com

ABOUT WALK-IN TALK MEDIA

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Episode 190 — Description

Precision isn't a luxury in the kitchen. It's the standard.

Episode 190 brings that into focus with Chef Thomas Mandzik of The Tampa Club and Aaron Sharpe of Testo North America.

This conversation moves beyond the plate and into the systems behind it. Temperature, consistency, accountability. The details that don't always get seen, but dictate everything.

Chef Mandzik breaks down how structure and discipline shape execution in a professional kitchen, while Aaron Sharpe introduces the role of measurement and food safety as part of the workflow, not an afterthought.

This episode also marks the introduction of a new ongoing segment with Eric Moore with Testo North America, where we'll continue to explore food saftey and the tools and thinking that support real kitchen performance.

We've also been talking a lot lately about what actually brings people through the door. During this episode, you'll hear about Franki App, a performance-based growth platform helping restaurants generate measurable, incremental diners, not just impressions.

As we move closer to 200 episodes, the conversation continues to evolve.

🎙️ Episode 190 is live.

We've been talking a lot in the studio lately about what actually drives traffic. Not clicks. Not impressions. Not likes. Actual people walking through the door.

Franki is built around that idea. It connects restaurants with real diners and turns those experiences into user-driven video content that continues to work long after the visit.

No upfront cost. No long-term contracts. Just measurable traffic and real visibility. They're also covering your first $250 in-store to get started. It's a different approach and one we're paying attention to.

Check it out here: http://frankiapp.com/walkintalk

🍽️ Plated on RAK Porcelain USA 🧰 Workflow supported by Metro Foodservice Solutions 🌡️ Food safety powered by Testo North America 📲 Guest experience supported by Franki App 🎙️ Produced by Walk-In Talk Media

Key Takeaways

• Precision is not optional at the professional level, it's enforced
• Temperature control is one of the most important variables in kitchen consistency
• Cooking by feel has limits, systems remove guesswork
• Food safety is not a checklist, it's part of performance
• Measurement tools support execution, they don't replace skill
• Consistency builds trust, both in the kitchen and with the guest
• The future of kitchens leans more into data, not less
• Strong kitchens operate with structure, not improvisation
• Brands and chefs need to align on real-world application, not theory
• Driving diners requires measurable tools, not just marketing reach

Food doesn't just live on the plate anymore. It lives in media.

Episode 189 brings together two sides of that reality, how food is created, and how it's seen.

Featured guest Alexandria Ebron, Brand Manager for The Zest and Classical WSMR, part of the NPR ecosystem at WUSF and the University of South Florida, shares her path from blogging and Creative Loafing to helping shape food stories across the state. Her perspective lives in the day-to-day of content creation, covering restaurants, building narratives, and understanding what actually connects with an audience.

In studio, Chef Jason F. Lynn returns to Walk-In Talk, cooking while navigating a different kind of pressure, building within a system at Del Webb Minneola while still pushing his identity as a chef. From plating decisions to photography angles, Jason speaks to the shift every chef is feeling as food and media become inseparable.

This episode continues the conversation around the evolving relationship between chefs, content, and visibility, and what it really takes to stay relevant in today's hospitality industry.

Because food doesn't just get served anymore.

It gets documented. It gets shared. It gets judged before it's even tasted.

🎙️ Episode 189 is live now.

🔑 Key Takeaways

• Food and media are no longer separate, chefs are now part of the storytelling process

• Authenticity and consistency matter more than perfection in content

• Media platforms shape perception before guests ever experience the food

• Chefs are balancing creativity with the realities of operating inside structured environments

• The ability to present food visually is becoming as important as execution in the kitchen

• Not everything that performs well online reflects real culinary value

Brand Partners

Metro Foodservice Solutions Professional kitchen infrastructure trusted by chefs around the world. https://www.metro.com

RAK Porcelain USA Precision-crafted professional tableware designed for high-performance kitchens. https://www.rakporcelain.com

Citrus America Premium citrus products supporting chefs and foodservice professionals across the industry. https://www.citrusamerica.com

Crab Island Seafood Chef-driven seafood products bringing Gulf Coast flavors to restaurants nationwide. https://crabislandseafood.com

Testo North America Industry-leading food safety and measurement technology trusted in professional kitchens. https://www.testo.com/en-US

Cause Partners

The Burnt Chef Project Advancing mental health awareness and support within the hospitality industry. https://www.theburntchefproject.com

Operation BBQ Relief Providing hot meals and disaster relief to communities in need across the United States. https://operationbbqrelief.org

Sustainable Supperclub Community-driven dining events supporting food access and nonprofit initiatives. https://sustainablesupperclub.com

Trade Show & Industry Event Partners

Florida Restaurant Show https://www.therestaurantshows.com/florida/

New York Restaurant Show https://www.therestaurantshows.com/new-york/

California Restaurant Show https://www.therestaurantshows.com/california/

Pizza Tomorrow Summit https://www.pizzatomorrow.com/

U.S. Culinary Open at the NAFEM Show https://www.usculinaryopen.com/about

Creative Loafing Tampa Bay Food & Drink coverage and cultural journalism across the Tampa Bay region. https://www.cltampa.com

About Walk-In Talk Media

Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and trade-facing impact.

Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary-style storytelling, and live trade-show coverage across the United States. The platform serves chefs, operators, distributors, brands, and industry organizations by documenting the people and systems that shape the foodservice world.

The Walk-In Talk Podcast consistently holds the #1 Food Podcast position on Apple Charts in the U.S. market, has reached millions of downloads, and was a finalist at the People's Choice Podcast Awards. Walk-In Talk Media has also been recognized for its storytelling at the Central Florida Film Festival and Folkestone Film Festival, with projects listed on IMDb.

Walk-In Talk Media is the official podcast and media partner for the New York Restaurant Show, California Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit, and the U.S. Culinary Open, and works alongside industry publications like Creative Loafing Tampa Bay to elevate chef voices and food culture.

The platform also supports cause-driven organizations including The Burnt Chef Project and Operation BBQ Relief, reinforcing its commitment to the health and sustainability of the hospitality industry.

📩 Partnership & Collaboration Inquiries [email protected]