High-Stakes Knowledge. Low-Time Commitment. From the Kitchen to C-Suite Podcast.
Safety isn’t just a checkbox; it’s the heartbeat of a successful hospitality brand. Retail Food Safety Shorts is a specialized series from the Kitchen to C-Suite Podcast designed for the modern professional who needs expert insights without the hour-long commitment.
We take the high-level strategic brilliance of the C-Suite and distill it into actionable, “snackable” episodes focused on the front lines of retail food safety.
When independent restaurant owners and kitchen managers review their local food safety inspection forms, their eyes naturally gravitate toward the obvious culprits: refrigerator temperatures, handwashing sinks, and cross-contamination. However, a quiet storm is brewing around Item #29 — Compliance with Variance, Specialized Process, and HACCP (Hazard Analysis Critical Control Point) Plans. As culinary trends shift toward…
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A routine health department inspection turned into a high-stakes compliance battle for a popular downtown eatery this week. Public records reveal the establishment fell out of compliance on two of the most heavily scrutinized sections of the FDA Food Code Inspection Form: Item #27 (Food Additives) and Item #28 (Toxic Substances). While everyday diners tend to focus on…
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When it comes to food safety inspections, all code violations are serious, but some carry an exponentially higher risk to human life. Local health departments nationwide are placing a renewed focus on Item #26 on the FDA Food Code Inspection Form: “Pasteurized foods used; prohibited foods not offered.” This critical standard applies specifically to facilities…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on February 1, 2026 The cultural context of post-holiday detoxification has undergone a fundamental transformation. For the first time in over a decade, “Dry January”—a month characterized by complete abstinence and a reliance on non-alcoholic substitutes—has been officially supplanted by “High January.”…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on January 11, 2026 Brad Peters, Founder & CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program The landscape of modern hospitality is undergoing a revolutionary transformation. The intense battle for the contemporary traveler’s time and wallet has forced…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on December 21, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program The contemporary threat landscape has elevated the urgency for rigorous food defense measures from a suggested best practice to an essential mandate….
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on December 14, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program The legal resolution involving Panda Express ($1.05 million settlement) concerning a carbon dioxide incident serves as a significant and costly cautionary example…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on October 12, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program A Paradigm Shift in Ensuring Public Health The landscape of restaurant food safety is undergoing a significant and transformative evolution, moving decisively…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on September 21, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program Foodborne illnesses are a grave threat to the culinary world, capable of devastating a restaurant’s reputation and financial stability. Beyond the immediate…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on September 14, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program In the fast-paced and often visually captivating world of food service, where the art of cooking and presentation frequently takes center stage,…
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