Food Service Matters

About 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.

Publisher

Patrick McDermott

Category

business

Language

en

Explicit

No

First episode

18 Apr 2023

Latest episode

18 Sept 2026

Latest episodes

40 episodes in the feed.

1. 

   18 Sept 2026

   The Connected Kitchen: Making Your Existing Technology Work Harder | Future Perspectives Ep. 4

   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 4, Patrick McDermott explores the role technology could play in the food service operation of the future – but perhaps not in the way you might expect. What if the answer isn't more technology, but making the technology we already have work better together? Most food service businesses already have systems for purchasing, point of sale, accountancy, stock, waste, recipes, labour and compliance. The challenge is that much of this information sits in different places, leaving already time-stretched chefs and managers to piece it together themselves. Patrick explores what could happen when those systems become connected – turning data into useful intelligence that helps teams understand what's happening, identify where attention is needed and make better decisions earlier. From protecting margin and predicting demand to AI, personalisation and multi-site management, the episode looks at how technology can do more of the heavy lifting in the background while giving chefs and operators more time to focus on what they do best. Feeding people, not feeding computers. Key themes include: Why the future of food service doesn't necessarily need more technology Connecting existing systems to create a single source oftruth Turning data into information, insight and action Moving from lag measures to lead measures Using connected data to identify and protect lost margin What AI can – and can't – do for food service Predicting demand and making better-informed operational decisions Giving multi-site operators earlier visibility of whereattention is needed Why technology should support the judgement and creativity of chefs, not replace it Giving food service teams more time to focus on food,customers and people 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.

2. 

   14 Aug 2026

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

   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.

3. 

   31 Jul 2026

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

   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.

Who has been a guest on Food Service Matters

Names identified in recent episode analyses. Showing up to five guests.

• Christine Bailey
• Vojtech Végh
• Chris Sheppardson
• Simon Esner
• Candice Finn

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Spotify

5.0 / 5

5 ratings

Podcast Authority Score: 26 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

28

Social presence

0

YouTube

0

Engagement

60

Contact Food Service Matters

Guest appearances

Books guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.

Questions about Food Service Matters