Delivered: The Journey of Packaging

What does it take to build a restaurant brand that can grow without losing what makes it special?On this episode of Delivered: The Journey of Packaging, SupplyCaddy hosts Bradley and Zack sit down with Andrew Platt, co-founder of Ernie’s Açaí and founder of AHA Hospitality.Andrew’s passion for food started early. He wanted to be a chef in kindergarten and landed his first restaurant job at 12. Since then, he’s helped open 47 food and beverage concepts, consulted with hospitality brands across the country, and stepped into brand ownership with Ernie’s Açaí.In this conversation, we get into the decisions and details behind building a hospitality business, including:01:40 - Andrew's Journey: From Kindergarten Chef Dreams to Reality03:13 - Opening 47 Concepts by Age 4007:00 - The Acai Supply Chain Challenge10:40 - Navigating Tariffs and Supply Chain Protection15:40 - Systems and Structure for Scalability17:00 - Franchise Growth Strategy19:00 - Packaging as the Silent Ambassador22:00 - Target Demographics and Location Strategy26:00 - Future of Hospitality: Less is More28:40 - Food Trends: Clean Eating and Transparency32:00 - The Opening That Taught the Most35:40 - Most Memorable Hospitality ExperiencesWhether you're building a restaurant brand, scaling an existing concept, or simply curious about what happens behind the scenes, this episode offers a closer look at the business of hospitality.🔗 Subscribe for more founder stories from the foodservice frontier.Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?Get in touch here⁠: https://supplycaddy.com/contact-us/Follow us on Instagram:⁠ https://www.instagram.com/supplycaddy/Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

What happens after the food leaves the restaurant?

In this episode of Delivered: The Journey of Packaging, we sit down with Zachary Welborn, Senior Off-Premise Manager at Condado Tacos, for a conversation about catering, branding, packaging, hospitality, and the future of off-premise dining.

Zach shares his journey through hospitality and what brought him to Condado, where he has watched the brand grow from 11 locations to more than 50 while maintaining the individuality and personality that makes each Condado unique.

We dive into:

00:36 - Introducing Zachary Wellborn from Condado Tacos

06:25 - Growth from 11 to 52 Locations

14:20 - The 30-Foot Rule: Packaging That Stands Out

19:50 - Defining Off-Premise Dining

26:50 - Self-Delivery and Hospitality Experience

30:00 - Biggest Surprise in Catering Trends

37:00 - The Importance of Innovative Packaging

39:40 - Proudest Moment at Condado

41:00 - Most Memorable Hospitality Experience

It's a powerful reminder that hospitality can be about much more than the food itself.

Sometimes, it's just tacos. And sometimes, it's so much more.

What if the future of packaging wasn't made from plastic, but from seaweed?In this episode of Delivered: The Journey of Packaging, SupplyCaddy founders Bradley Savith and Zachary Stein sit down with Pierre Paslier, CEO and Co-Founder of Notpla, the company pioneering seaweed-based packaging that's challenging the industry's dependence on plastic and PFAS.Pierre shares the remarkable story of how a kitchen experiment evolved into an Earthshot Prize-winning company that's redefining sustainable packaging. From edible seaweed bubbles to fiber coatings that work with existing manufacturing equipment, Notpla is proving that innovation doesn't always require reinventing the entire supply chain.The conversation also explores the realities of bringing a material-science startup to market, the challenges of scaling sustainable solutions, and why growing concerns around microplastics are accelerating demand for natural alternatives.00:38 - Introducing Pierre Paslier, CEO of Notpla01:21 - Pierre's Journey from Plastics Engineer to Seaweed Innovator06:41 - From Kitchen Experiments to Viral Success11:53 - The Problem with Hidden Plastics in "Paper" Packaging14:46 - Understanding Natural Polymers vs Bioplastics17:00 - Why Notpla is Different from Other Sustainable Solutions33:27 - Biggest Bottlenecks to Mainstream Adoption39:39 - The Seaweed Supply Chain Explained47:19 - The Hardest Pitch: Fundraising for Materials Innovation50:40 - Most Memorable Experience: The Royal Box at Wimbledon🔗 Subscribe for more founder stories from the foodservice frontier.Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?Get in touch here⁠: https://supplycaddy.com/contact-us/Follow us on Instagram:⁠ https://www.instagram.com/supplycaddy/Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

For years, supply chains have relied on spreadsheets to manage forecasting and inventory... but what if AI could do it better?In this episode of Delivered, we sit down with Jean-Baptiste Clouard, Founder & CEO of Flowlity, to discuss how artificial intelligence is transforming supply chain planning.Recorded just in time for AI Appreciation Day, this conversation explores why so many companies—even Fortune 500 organizations—still depend on Excel, how probabilistic forecasting helps businesses prepare for uncertainty, and what the future of autonomous supply chains looks like.Jean-Baptiste also shares the entrepreneurial story behind Flowlity, from landing his very first customer to building an AI platform trusted by manufacturers, wholesalers, retailers, and packaging companies around the world.01:47 - What Inspired the Creation of Flowlity?06:21 - Core Software Functions: Automated Forecasting and Replenishment12:53 - Industry Application and Client Mix17:19 - How Flowlity's Technology Addresses Supply Chain Disruptions24:02 - Running Simulations and Delivering Real-Time Results30:47 - The Future of Supply Chain Planning over the Next 10 Years🔗 Subscribe for more founder stories from the foodservice frontier.Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?Get in touch here⁠: https://supplycaddy.com/contact-us/Follow us on Instagram:⁠ https://www.instagram.com/supplycaddy/Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

How do you grow from 12 locations to 44 while protecting the legacy that got you there?

In this episode of Delivered, Brad and Zack sit down with Ben Linero, CMO of Vicky Bakery and CEO of Benamor Galvez, to talk about scaling an iconic brand without losing its identity.From the power of emotional connection and memorable packaging to franchising, AI-driven decision making, and building partnerships that actually fit the brand, Ben shares what it takes to lead growth at one of South Florida's most recognizable foodservice brands.Whether you're building a restaurant, a franchise system, or a consumer brand, this conversation is packed with lessons on growth, culture, and staying true to who you are.01:51 - Ben's Journey into Food Service02:46 - The Story Behind Vicky Bakery Since 197203:43 - How Ben Became Part of Vicky Bakery05:05 - The Importance of Family-Run Businesses08:25 - Expanding Cuban Cuisine Beyond Miami10:40 - The Vicky Bakery Experience12:20 - Origin Story: From Wholesale to Retail15:00 - Growth Plan: From 12 to 44 Locations17:20 - Store Footprint and Grab-and-Go Traffic18:40 - The Critical Role of Packaging25:20 - Finding Passionate Franchise Operators27:20 - Häagen-Dasz Collaboration: A Historic First29:20 - World Cup Miami Partnership33:00 - Supply Caddy's Quick Turnaround for FIFA35:00 - AI Innovation in Food Service37:40 - Introducing the Hive Tool40:00 - Sales Growth and Average Ticket Value43:00 - Balancing Creativity and Operations45:30 - Effectiveness Over Efficiency46:30 - Most Memorable Hospitality Experience🔗 Subscribe for more founder stories from the foodservice frontier.Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?Get in touch here⁠: https://supplycaddy.com/contact-us/Follow us on Instagram:⁠ https://www.instagram.com/supplycaddy/Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/#DeliveredPodcast #VickyBakery #Foodservice #RestaurantGrowth #BrandStrategy #MiamiBusiness #SouthFloridaBusiness #FIFAWorldCup

From practicing law to leading a growing restaurant brand, Ric Gruber didn’t take the traditional path into foodservice.

In this episode of Delivered, we sit down with the CEO & General Counsel of Billy Bricks to break down what it really takes to scale a modern pizza concept (without losing quality, consistency, or brand identity).

This is a conversation about control, growth, and the details most brands overlook when they scale.

Timestamps:

01:45 - Ric's Journey

08:44 - What is Billy Bricks?

21:02 - Mobile-First Approach and Guest Experience

25:00 - The Power of Branding on Everything

27:52 - Packaging Challenges: Food Quality and Delivery

35:40 - Expanding the Brand: Introducing Moo Joe's Ice Cream

39:40 - Super Bowl and Peak Season Operations

45:20 - Honoring Dad's Legacy While Innovating

48:15 - Most Memorable Moment: The Arizona Road Trip

🔗 Subscribe for more founder stories from the foodservice frontier.

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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

In this episode of Delivered: The Journey of Packaging, Bradley Sabath and Zachary Stein sit down with Mo Brown, International Marketing Director for LATAM & Canada at Carl's Jr. Restaurants.

With nearly 4,000 locations in over 44 countries, Carl’s Jr. has mastered the balance between global consistency and smart localization. Mo shares how the brand maintains its “QSR+” positioning, protects product quality across markets, and defines value beyond price.

If you’re in food service, franchising, global marketing, or packaging strategy, this episode is packed with insights you can apply immediately.

Timestamps:

01:16 - Mo's Career Journey: From Hispanic Advertising to Food Service

08:00 - CKE International's Global Footprint

14:24 - The Definition of Hospitality in QSR

20:24 - Managing Supply Chain Across Multiple Countries

26:18 - Being the Underdog: Punching Above Your Weight

32:04 - The Importance of Packaging in Brand Experience

42:00 - Sustainable Growth Strategy for International Markets

46:00 - Advice for Young Marketers: Get in the Splash Zone

48:00 - Most Memorable Hospitality Experiences

🔗 Subscribe for more founder stories from the foodservice frontier.Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?

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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

In this episode of Delivered: The Journey of Packaging, we sit down with Jim Bitticks, recently promoted to CEO of Dave’s Hot Chicken, for a deeply personal conversation about his career, leadership journey, and what keeps him grounded as the brand continues to scale.

This episode offers a behind-the-scenes look at the human side of leadership inside one of the most talked-about QSR brands today.03:10 – Meet Jim “Jimmy” Bitticks of Dave’s Hot Chicken12:45 – From early hustle to restaurant leadership

28:30 – Why Dave’s growth was intentional, not accidental

47:20 – Simplicity, scale, and the billion-dollar mindset

01:08:00 – Leadership, legacy, and building for the long term

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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

In this episode with the genius Carlos Londono, he shares an inside perspective on the challenges and decisions that come with scaling a QSR brand in today’s market. From packaging innovation to regulatory pressure and evolving consumer expectations, this conversation goes beyond surface-level trends.

In this episode, we cover:

00:00 – Why this conversation matters right now
03:12 – Carlos’s background and perspective on scaling QSR brands
07:45 – Why innovation must stay simple
12:30 – Putting consumer experience before cost
18:05 – How delivery platforms and apps reshaped QSR packaging
24:10 – The hidden operational pressure of off-premise dining
29:40 – EPR regulations and why they’re a growing industry challenge
35:55 – Heat retention vs. cost: the trade-off every brand faces
41:20 – Why the right partners matter more at scale
47:10 – Advice for emerging brands planning their next phase of growth

If you’re a founder, operator, or procurement leader navigating growth in 2025 and beyond, this episode delivers insight you can actually use.

🔗 Subscribe for more founder stories from the foodservice frontier.

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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

Chris Gannon, Co-Founder & CEO of Bolay, joins the Delivered Podcast to share the story behind one of the fastest-growing fast casual brands in America.From his New Orleans upbringing — where food and hospitality were a way of life — to building Bolay into a flavor-forward, community-driven brand, Chris breaks down the real playbook for scaling restaurants without losing authenticity.

In this episode, we cover:

00:00 – Chris Gannon’s early hospitality roots in New Orleans04:55 – What hospitality means to Chris
08:05 – Polo and business leadership
09:43 – What it takes to build a brand like Bolay
13:16 – Finding the right vendors
14:20 – How Chris created the menu concept
17:30 – Tips from Outback Steakhouse
19:50 – Supply chain, and early scaling challenges
24:46 – Local sourcing in Florida
27:02 – Early stage guest assumptions
29:06 – How to maintain demand and compete in the market
33:48 – Past, present, and future of Bolay
39:29 – Why Bolay’s menu travels well
41:41 – What sustainability means to Bolay
47:11 – The role of off-premise
49:48 – Bolay's magic concept
51:55 – The gluten-free cookie story that changed everything

If you're building a restaurant brand, scaling fast casual, or passionate about hospitality and operations, this conversation is full of insights you can use today.

🔗 Subscribe for more founder stories from the foodservice frontier.
Explore more about SupplyCaddy:⁠ https://supplycaddy.com/
Have questions? Get in touch here⁠: https://supplycaddy.com/contact-us/
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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

From the hawker stalls of Malaysia to 15 locations across the U.S., Allen Lo, Brand Chef and co-founder of Hawkers Asian Street Food, spills the secrets behind bringing bold, adventurous flavors to the fast-casual world. Get the inside scoop on how four friends turned a dream into a thriving restaurant empire—and earned a 2022 Michelin Guide nod along the way.

We dive into everything from scaling flavors without losing authenticity to why packaging and off-premise dining are just as important as what’s on the plate. Packed with stories, grit, and flavor-packed wisdom, this episode is a masterclass in building a brand that keeps fans coming back for more.

01:00 - Alan's Journey into Food Service and Hospitality

07:40 - From Idea to Reality: Opening the First Location

10:10 - Curating the Menu: Authentic Asian Street Food

23:00 - Scaling Strategy: Supply Chain and Commissary Model

29:40 - Michelin Guide Recognition and Its Impact

32:00 - Off-Premise Dining and Packaging Strategy

43:00 - Partnering with Savory Fund for Growth

46:00 - Future Vision: Strategic Expansion Plans

49:00 - Most Memorable Moment: Validation

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#DeliveredPodcast #HawkersAsianStreetFood #AllenLo #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth #FoodInnovation

Abe Ng, Founder & CEO of Sushi Maki, has spent 25 years growing one of Miami’s most beloved restaurant brands. From its first neighborhood sushi shop in 2000, Sushi Maki has expanded to 25+ locations — including partnerships with Whole Foods, universities, and airports.

In this episode of Delivered, Abe shares how family roots shaped his leadership style, why partnerships matter more than ever in today’s foodservice industry, and what it takes to scale while staying true to your community.

02:02 - Abe's Background and Entry into the Restaurant Industry

04:12 - The Origins of Sushi Maki in 2000

06:06 - Growth Milestones and Expansion into Non-Traditional Venues

13:19 - Supply Chain Operations and Logistics

19:27 - Packaging Innovations and Sustainability Efforts

22:31 - The Whole Foods Partnership Experience

30:19 - Building a Mission-Driven Company

40:21 - Technology's Role in Fast Casual Dining

44:34 - Marine Stewardship Council Certification

49:54 - Leadership Lessons from Two Decades in Business

52:31 - Memorable Dining Experiences

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#SushiMaki #RestaurantGrowth #HospitalityIndustry #Franchising #MiamiEats

What does it take to grow a restaurant brand from scratch? For Sharon Arthofer, founder of Sip Fresh, the answer starts with servant leadership. Building a culture where franchisees and team members feel as valued as the guests they serve.
In this episode of Delivered, Sharon shares how her approach to leadership shapes everything from franchise expansion to the in-store experience. She also tells a wild story about how Sip Fresh’s packaging was so impactful, it literally sold a franchise on its own. 🥤✨
If you’re curious about leadership, franchising, or the power of branding in foodservice, this conversation is full of insights you won’t want to miss.

01:42 - Sharon's Journey into Food Service

05:38 - The Concept of SIP Fresh

08:28 - Early Challenges and Milestones

14:49 - Staying Ahead of Beverage Trends

20:19 - The Franchise Model

23:31 - Supply Chain and Geographical Expansion

27:20 - Unit Level Economics

31:57 - Branding and Customer Experience

35:11 - Future Vision for Sip Fresh

39:41 - Key Lessons Learned

41:35 - Memorable Hospitality Moment
🔗 Subscribe for more founder stories from the foodservice frontier.
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#SipFresh #RestaurantTrends #Franchising #Leadership #PackagingMatters

The restaurant industry is changing faster than ever. Rising costs, shifting consumer expectations, and the explosive growth of delivery have completely redefined how operators run their businesses. In this episode of Delivered, Bloomberg Intelligence’s Michael Halen shares his perspective on the forces shaping today’s market.
From inflation’s impact on valuations to how Gen Y and Gen Z are driving traffic patterns, Michael explains why some chains continue to win while others fall behind. He also dives into the economics of off-premise dining and how packaging has become a critical piece of brand identity in the Instagram era.
Whether you’re in restaurants, foodservice, or packaging, this conversation will give you a clear look at what’s driving success—and where the industry is headed next.

03:00 - Michael's Background and Journey to Bloomberg

08:00 - Restaurant Industry Analysis from a Wall Street Perspective

12:00 - Dave's Hot Chicken and Restaurant Brand Valuations

16:00 - Current Consumer Spending and Dining Trends

20:00 - Defining Restaurant Categories: QSR, Fast Casual, and Casual Dining

25:00 - Restaurant Profitability and Growth Strategies

30:00 - Off-Premise Dining and Its Impact on Restaurant Operations

35:00 - The Evolution of Restaurant Packaging

45:00 - Food Distributors: Sysco vs. U.S. Foods

55:00 - Bloomberg's Chopping It Up Podcast and Restaurant Success Factors

59:00 - Memorable Food Service Experiences and Conclusion

🔗 Subscribe for more founder stories from the foodservice frontier.
Explore more about SupplyCaddy:⁠ https://supplycaddy.com/

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#RestaurantIndustry #QSR #Foodservice #PackagingDesign #RestaurantTrends #HospitalityInsights #BloombergIntelligence

What does it really take to turn a parking lot pop-up into a billion-dollar brand? In this episode of Delivered, we sit down with Jonathan Maze, Editor-in-Chief of Restaurant Business Magazine and host of the A Deeper Dive podcast. With nearly two decades of experience reporting on the restaurant industry, Jonathan shares sharp, unfiltered insights into how brands rise, fall, and fight to stay relevant.
The conversation spans everything from why "fast casual" might be a meaningless label, to how TikTok helped save Chili’s, to how GLP-1 weight loss drugs could reshape the way Americans eat and the packaging that supports it. We also touch on the real cost of seed oils, what’s really driving consumer behavior, and how delivery is forcing operators to rethink store footprints.
This episode is full of hard-earned wisdom, deep industry perspective, and the kind of takeaways every operator, marketer, and founder should hear.

02:11 - Jonathan's Background in Journalism

03:29 - Dave's Hot Chicken Acquisition and Growth

11:11 - Defining Restaurant Categories (QSR vs Fast Casual)

18:11 - Current Consumer Spending and Dining Trends

24:20 - Chili's Success Story and Value Proposition

26:23 - Health Consciousness in Restaurants

31:26 - Impact of GLP-1 Medications on Restaurant Industry

35:15 - Evolution of Off-Premise Dining and Restaurant Real Estate

39:06 - The Importance of Branded Packaging

46:31 - Top Brands to Watch (Coffee and Beverage Concepts)

50:34 - Restaurant Brands Expanding into CPG

54:47 - Why McDonald's CosMc's Concept Was a Long Shot

57:00 - Jonathan's Most Impactful Story (Bergerim Franchise Fraud)

59:04 - Why Jonathan Loves Covering the Restaurant Industry

🔗 Subscribe for more founder stories from the foodservice frontier.
Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?
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#QSR #Foodservice #PackagingDesign #RestaurantTrends #HospitalityInsights #RestaurantBusinessOnline

In this episode of Delivered by SupplyCaddy, we sit down with Adam Ochstein, CEO of Fishbowl, to unpack the growing pressure restaurants face when it comes to guest engagement, loyalty, and tech overload. With more platforms than ever fighting for attention, how can operators cut through the noise and actually build stronger relationships with their guests?
Adam shares why the “best-of-suite” approach is gaining traction over “best-of-breed” in restaurant tech, especially for brands under 100 units. He explains how data isn’t the endgame; it’s the tool to make guests feel seen, heard, and valued. From personalizing marketing campaigns to integrating off-prem and on-prem experiences, Adam lays out the path forward for brands that want to stay relevant and build true guest loyalty.
Plus, we dive into a topic that’s close to our heart: packaging. Adam offers a powerful perspective on why off-premise packaging is a crucial brand touchpoint—and how it plays an unexpected role in retention and perception. If you're in the restaurant industry and thinking about scaling smarter, this one’s for you.

01:47 - Adam's Journey into Food Service

03:54 - The Toast Acquisition Experience

05:55 - What is Fishbowl?

09:15 - Fishbowl's Business Units: GRM and Consulting Services

14:45 - Understanding Guest Data at Scale

18:27 - Packaging as Brand Extension

26:28 - How Fishbowl Collects and Uses Guest Data

30:20 - Technology Consolidation in Food Service

34:26 - Strategies to Improve Guest Retention

39:00 - Fishbowl's Consulting Services Deep Dive

43:00 - Common Mistakes Brands Make with Data

46:53 - Consumer-Facing Data Applications

53:59 - Adam's Most Memorable Food Service Experience

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#DeliveredPodcast #RestaurantTech #SupplyCaddy #Fishbowl #RestaurantMarketing #GuestEngagement #PackagingMatters #RestaurantLeadership #OffPremDining #FoodServiceInnovation

🍛 What happens when you leave a career in finance to follow your gut... literally? Basu Ratnam, founder of INDAY, joins us to share how his love for food, family, and culture led to building one of NYC’s most loved Indian fast casual brands.From growing up in a first-generation immigrant household to opening nine locations across the city, Basu walks us through the real journey — raising capital with no restaurant experience, learning by doing, and reimagining Indian food as something you can enjoy every day, not just on special occasions.

Oh, and the story about taking his mom to a secret Michelin-star restaurant in Brooklyn? It's the kind of full-circle hospitality moment that makes this episode unforgettable.

INDAY is growing fast (Boston, you’re next 👀), but it’s still rooted in the values Basu started with: care, flavor, culture, and community.

02:50 - Basu's Background and Journey into Food Service

05:46 - Finance Background's Impact on Restaurant Business

09:06 - Opening the First Inday Restaurant

14:56 - The Indian Fast Casual Concept

18:42 - Growth Plans and Restaurant Models

26:38 - Financing Growth and Business Structure

29:56 - Unit Economics and Performance

33:17 - Third-Party Delivery Impact and Strategy

36:23 - Importance of Packaging for Brand Experience

40:28 - Technology Stack and Guest Retention Tools

44:55 - Catering as a Growth Driver

48:34 - Advice for Food Entrepreneurs

51:42 - Most Memorable Food Service Experience

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#INDAYAllDay #RestaurantFounder #NYCFoodScene #HospitalityWithHeart #FoodCulture

In this episode of Delivered: The Journey of Packaging, our co-founders Zack Stein and Bradley Saveth sit down with Eric Sheen, Co-Founder of RPP and Executive Vice President of Buyers Edge Platform, to explore how smarter supply chains are helping foodservice brands grow, adapt, and protect their margins.

02:41 - Eric's Background and Journey in Food Service

04:44 - RPP's Evolution and Relationship with Buyer's Edge Platform

07:06 - Core Areas of Supply Chain Management

09:32 - Cross-Brand Collaboration and Partnership Strategy

13:33 - Navigating Supply Chain Challenges During Tariff Uncertainty

16:16 - Data-Driven Decision Making in Food Service

20:26 - The Importance of Contract Verification and Supply Chain Oversight

22:29 - Restaurant Industry Challenges and Bankruptcy Trends

24:47 - RPP's Client Onboarding Process

29:52 - Working with Existing Supply Chain Teams

32:48 - The Human Element in Technology-Driven Procurement

36:25 - Future Opportunities for Restaurant Brands

40:11 - The Role of Packaging in the Restaurant Experience

43:34 - Five Key Lessons from 40+ Years in Food Service

48:25 - Eric's Most Memorable Dining Experiences

Whether you’re a restaurant operator, franchise executive, or foodservice supplier - this episode is packed with insights from one of the top minds in food supply strategy.

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#DeliveredPodcast #RestaurantSupplyChain #FoodserviceOperations #PackagingMatters #BuyersEdgePlatform #RestaurantGrowth

In this episode of Delivered: The Journey of Packaging, SupplyCaddy co-founders Zack Stein and Bradley Saveth sit down with Jeff Galletly, CEO of Brooklyn Dumpling Shop, to unpack how one bold idea turned into a national dumpling sensation.

From his corporate roots at PepsiCo and RBI to scaling a tech-driven QSR brand backed by investors like Kevin O’Leary and Matt Higgins, Jeff shares the journey behind Brooklyn Dumpling Shop’s explosive growth—14 locations open, 160+ franchises sold, and a presence in iconic venues like MSG, Yankee Stadium, and 400+ retail doors.

01:55 - Jeff's Professional Background and Journey to Food Service

04:46 - The Growth of Brooklyn Dumpling Shop

10:37 - Target Demographics and Diverse Customer Base

13:18 - Real Estate Strategy and Location Selection

16:43 - The Rising Popularity of Dumplings as a Food Category

20:57 - Technology's Role in Brooklyn Dumpling Shop's Success

24:49 - Packaging Strategy Across Different Venues

26:40 - Unit Economics and Business Model

31:35 - Current Fundraising Efforts and Growth Capital

34:28 - Upcoming Locations and Expansion Plans

38:38 - Jeff's Most Memorable Food Experience

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What happens when a cheese expert and food entrepreneur sets his sights on hot chicken? You get Haven Hot Chicken—one of Connecticut’s fastest-growing restaurant brands.

In this episode of Delivered: The Journey of Packaging, our co-founders Zack Stein and Bradley Saveth sit down with Jason Sobocinski, President and Co-Founder of Haven Hot Chicken, to unpack the flavorful, mission-driven growth behind the brand.

With 9+ locations and counting, Haven is winning over fans with its bold food, community-first mindset, and commitment to sustainable, branded packaging.

🔍 In this episode:

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Jason’s journey from bistros & beer to hot chicken success

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How Haven’s brand identity goes beyond flavor

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Why compostable packaging matters to the mission

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Creative ways Haven supports the local community

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What’s next for Haven Hot Chicken as a franchise-ready concept

Whether you’re in foodservice, franchising, or just love a great brand story—this one’s packed with insight.