Titans of Foodservice

• The Michelin Standard of Leadership with Chef Franck Desplechin, CEO of Incrementum

  This week, join us as we explore the culinary and leadership journey of Chef Franck, shaped by Brittany roots and Michelin-starred mentorship. From top kitchens to luxury hotel boardrooms, he shares insights on resilience, teamwork, and intentional growth. Nick and Franck explore his transformative path, from bustling kitchens of prestigious restaurants to the strategic boardrooms of luxury hotels, uncovering how his roots and experiences inform his unique approach to leadership. Chef Franck’s story goes beyond culinary success; it’s a testament to resilience, intentional growth, and the art of fostering teamwork and organizational culture.RESOURCESPortillo SalesCONTACT Nick: [email protected]

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• Why Quantity + Consistency + Speed = Quality in Storytelling and Building Your Brand, with Shawn Walchef, CEO of Cali BBQ Media

  This week, Nick explores the diverse paths to financial success in the food service industry, emphasizing that the key lies in identifying a single, effective approach. His guest, Shawn Walchef, a leading voice in restaurant storytelling and digital hospitality, shares insights shaped by years of experience. We examine the power of narrative in building authentic connections, highlighting Shawn’s innovative “smartphone storytelling” method, which has helped numerous leaders boost their visibility and influence. Tracing his evolution from restaurateur to media creator, Shawn shares the strategies that have allowed him to go beyond traditional marketing. RESOURCESPortillo SalesCONTACT Nick: [email protected]

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• Using Debt to Grow a Successful CPG Business with Emily Reeves, Vice President of Capital Solutions at Bridge

  In this episode of Titans of Foodservice, host Nick Portillo sits down with Emily Reeves, Vice President of Capital Solutions at Bridge, to unpack the financial strategies every foodservice founder needs to know.Emily shares how she has helped founders secure more than $300 million in growth capital in 2025, breaking down complex loan structures into practical, actionable insights. Together, Nick and Emily explore smart ways to leverage debt without giving up equity, overlooked financing opportunities, and proven negotiation tactics that empower founders to scale on their own terms.RESOURCESPortillo SalesCONTACT Nick: [email protected]

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• Solving the Labor Retention Problem in Restaurants with Harri’s Founder & CEO, Luke Fryer

  In this episode, Nick Portillo dives into one of the industry’s toughest challenges: staffing and employee retention. He is joined by Luke Fryer, founder and CEO of Harri, a platform built to tackle these exact issues. With a career that spans decades in hospitality, including launching the very first Burger King in Australia, Luke brings a wealth of experience and a fresh perspective on how to rethink workforce management. They explore why talent has become the ultimate competitive advantage in foodservice and how technology can transform scheduling and compliance from pain points into opportunities. Luke also shares practical strategies that operators of all sizes can use to improve retention.RESOURCESPortillo SalesCONTACT Nick: [email protected]

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• One of the First Pioneers Who Brought Mexican Avocados to the U.S., Michael Spinner, VP of Global Frozen Foods

  In this episode, Nick Portillo welcomes Michael Spinner, VP of Global Frozen Foods for a discussion on the diverse revenue streams within the food service industry. A trailblazer in the produce sector, Michael shares his extraordinary journey, including his pivotal role in introducing Mexican avocados to the U.S. market amidst significant legal and logistical hurdles. He offers valuable insights from his extensive experience, highlighting the critical role of innovation and adaptability in staying competitive. Listen as Nick and Michael take a deeper look into what it takes to succeed in this dynamic industry.RESOURCESPortillo SalesCONTACT Nick: [email protected]

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