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Ep.24 - How Lion's Wood's Flex Bar is Changing Hospitality
Summary:
In Episode 24, we are joined with Conor Frank (HGI Showroom Manager) and Jen Katta (Business Development Director) from the Hode Group, Inc. This episode explores Lion's Wood's USA made innovative banquet furniture, focusing on the Flex Bar and portable induction units. Learn about their durability, customization options, and how they are transforming event setups with ease and efficiency.
Takeaways:
Flex Bar's ease of use and portability
Durability and quality of Lions Wood products
Customization options for event furniture
Chapters:
00:00 Introduction to Lion's Wood Banquet Furniture
03:08 Exploring the Flex Bar's Features and Benefits
05:46 Durability and Customization of Lions Wood Products
08:58 Customer Experience and Service in Banquet Furniture
12:04 Portable Induction Units and Their Versatility
15:01 Innovative Customization Options for Clients
17:53 Conclusion and Future Prospects for Lion's Wood
Resources:
Lion's Wood Flex Bar Demo-Set up and Breakdown- Jen Katta
https://youtu.be/HyooD6Ha8GY
Links:
- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com
- Schedule a Personal Appointment/Consult-visit Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
27 Aug 2025
Ep.23 - Hospitality First: Chef Namo Chowcharoen on Creating Welcoming Dining Experiences
In Episode 23 of 'Let's Set Your Table', we’re joined by Executive Chef Namo Chowcharoen, the culinary leader behind The Franklin Room in Chicago. Chef Namo shares his insights on the restaurant industry, emphasizing the importance of hospitality and customer service.
He discusses his unique approach to creating a welcoming environment for diners, the cultural influences that shape his culinary philosophy, and his plans to open a new Thai restaurant in Chicago. Throughout the conversation, Chef Namo highlights the significance of treating staff and customers with respect and kindness, fostering a sense of community within the restaurant space.
Takeaways
Chef Namo emphasizes the importance of creating a welcoming environment for customers.
He believes that customer service is about building relationships, not just transactions.
The restaurant industry is highly competitive, and unique offerings are essential for survival.
Cultural influences play a significant role in shaping dining experiences.
Chef Namo's culinary journey reflects a blend of Western and Thai influences.
He aims to introduce authentic Thai cuisine to Chicago with his new restaurant.
Consistency in service and food quality is crucial for customer retention.
Chef Namo values every team member's contribution, from dishwashers to chefs.
He advocates for a more equitable pay structure in the restaurant industry.
The future of dining experiences will require adaptation to changing customer expectations.
Chapters
00:00 - Cold Open: Reviews & Dining Choices00:32 - Intro: Welcome & Host Panel01:15 - Guest Spotlight: Executive Chef Namo of The Franklin Room01:52 - Sponsor Message: Hode Group Chicago Showroom02:52 - Philosophy of Hospitality & Safe Spaces06:45 - Customer Service, Reviews & Post-COVID Staffing10:40 - Launching a New Thai Restaurant in Chicago13:54 - Service Standards, Tipping Culture & Team Respect17:37 - Valuing Every Role: Dishwashers to Servers22:45 - An Inspiring Menu & Culinary Inspiration28:48 - Future Vision: Thailand Culture & "Taiwan 101"30:42 - Surviving Competition & Evolving Restaurant Culture33:00 - Equality, Fair Pay & Chef as HR Leader37:22 - Closing Thoughts & Speakeasy Surprise37:43 - Outro: Stay Connected & Leave a Review
Links
- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com
- Visit the Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
6 Aug 2025
Ep.22 - Flameless Futures: Rethinking Buffet Heating for Modern Foodservice
In Episode 22 of Let’s Set Your Table, host John D. and co-host Nick D. are joined by fellow HGI team member and Director of Tabletop & Smallwares, Rachel Byerly, and Director of Sales - Northwest at American Metalcraft, Eric Hagge.
In this episode, they discuss the evolution of heating solutions in catering, focusing on the transition from traditional chafing fuel to innovative flameless heating technologies like the Buffet Boost. They explore the implications of these changes for operators in the food service industry, particularly in terms of safety and convenience. The conversation also touches on the vibrant and evolving food scene in Chicago, highlighting trends such as fusion cuisine and the resurgence of retro dining experiences.
Takeaways
Chafing fuel has been a staple in catering for over 150 years
Flameless heating options are becoming increasingly popular
The Buffet Boost offers a safer alternative to chafing fuel
Operators are looking for more convenient heating solutions
Chicago's food scene is diversifying with new cuisines
Fusion restaurants are on the rise in Chicago
American Metalcraft has evolved from hubcaps to food service
The Buffet Boost can hold food at 190 degrees for three hours
Innovations in food service are essential for staying relevant
The future of catering will likely involve more battery-operated solutions
Chapters
00:00 The Evolution of Heating Solutions in Catering06:58 Innovations in Flameless Heating Technology16:46 Trends in the Chicago Food Scene
Links
- Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com
- Visit the Hode Group Chicago Showroom: hodegroupshowroom.com
- Listen to Let’s Set Your Table on Apple Podcasts
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
Apple Podcasts (US)
5.0 / 5
2 ratings
Spotify
5.0 / 5
1 ratings
Podcast Authority Score: 31 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
35
Social presence
0
YouTube
0
Engagement
68
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