Summary

In this episode, Joshua Miller chats with Eric Haviland and Abby Paciotti from FUZE, a full-service creative agency that specializes in marketing and branding for colleges and universities. They delve into the significance of storytelling, branding, and marketing within the food service sector on campuses. Emphasizing the essence of authenticity and community-building in fostering brand loyalty, they also shed light on the pivotal role of social media in student engagement and the creation of a unified brand identity. The guests recount their successful rebranding of a food service program and underscore the importance of student feedback in shaping marketing strategies.

Takeaways

• Authenticity and community-building are key in developing brand loyalty.

• Social media plays a crucial role in engaging with students and creating a cohesive brand identity.

• Rebranding a food service program involves aligning with the university's mission and values, creating a consistent visual brand, and involving stakeholders in the process.

• Storytelling is an effective way to connect with audiences and create emotional ties to a brand.

• Student feedback is essential in shaping marketing strategies and ensuring the brand resonates with the target audience.

Summary

In this episode of the Five in 20 podcast, Joshua Miller chats with Davin Wickstrom, the Director of Industry Relations at VIVREAU Advanced Water Systems in North America. They delve into VIVREAU's goal of curbing single-use plastics in oceans and waterways. The conversation extends to the Society of Hospitality and Food Service Management (SHFM) and its affiliated foundation, focusing on education, networking, and mentorship in corporate dining. They also cover VIVREAU's offerings like the Vi Tap and I-Shape systems, providing on-demand water solutions for diverse settings. The dialogue underscores the significance of sustainability, cost efficiency, and the impact of VIVREAU's systems across organizations.

Takeaways

• VIVREAU's mission is to reduce single-use plastics that end up in the oceans and waterways.
• The Society of Hospitality and Food Service Management (SHFM) focuses on education, networking, and mentorship in the corporate dining industry.
• VIVREAU offers products like the Vi Tap and I-Shape systems, which provide on-demand water options for different environments.
• Implementing VIVREAU's systems can lead to cost savings and sustainability benefits.
• Partnerships with organizations like the military and colleges help support and mentor individuals in the food service industry.

Summary

Amy Lewis, Director of Marketing and Business Development at Kitchens To Go, delves into the company's offerings for temporary and permanent food service operations. From kitchen solutions to career journeys, project support, equipment choices, electrification, and inspirational success stories, the discussion spans a variety of key areas. For more information, visit www.kitchenstogo.com.

Takeaways

• Kitchens To Go offers a variety of kitchen solutions for temporary and permanent food service operations, including mobile kitchens, modular kitchens, and containerized kitchens.

• The company provides comprehensive support for projects, including site assessment, design, engineering, and coordination with local authorities.

• Equipment options for the kitchens are flexible, with the ability to supply, source, or integrate client-supplied equipment based on project requirements.

• Kitchens To Go is proactive in preparing for electrification and offers solutions that align with evolving energy standards and regulations.

• The company has a track record of successful projects in various sectors, including healthcare, education, and military installations.