
#NAFEM Certified Foodservice Professional #CFSP | Sales @SammicGlobal | GWOT Veteran @USNavy
Crystal Lake, IL
Joined May 2014
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Nate Sanford retweeted
The day we turned being healthy & fit into a point of attack rather than a virtue was the day we abandoned physical health & by extension, mental health. The fun & inviting nature of health inclusivity got choked out. Now we have a chronic health crisis. It’s pull together time.
Nate Sanford retweeted
KDA NEWS: The @kybourbontrail is GROWING! Welcoming more than a dozen new experiences on the Bourbon Trail™, there are now 60 destinations to experience a taste of Kentucky!
Read the full announcement: bit.ly/4hrEGyS
#KYBourbon #TheProofIsHere #BourbonBuildsKentucky
Nate Sanford retweeted
Audrey Kelly shares her secrets to making the perfect meatball.
hubs.ly/Q034Lnry0
Nate Sanford retweeted
“Ignorance plus ignorance about your ignorance is a recipe for overconfidence.” — @a_m_mastroianni
Nate Sanford retweeted
More 100% all-natural Beef Tallow locations. Enjoy those fries!
1681 Wells Road, Orange Park, FL
5180 NE 24th St., Ocala, FL
4120 N. State Road 7, Coral Springs, FL
2545 E. Highway 50, Clermont, FL
819 E. Memorial Blvd., Lakeland. FL
3509 Hwy. 98 North, Lakeland, FL
Nate Sanford retweeted
Traffic concerns have many restaurant chains significantly slowing their menu price increases - plus, bigger brands have more financial ability to ride out some of the challenges in the marketplace that independent operators often can't.
Restaurant chain menu price inflation returns to normal dlvr.it/THm1y3 #Financing Read more ⬇️
Nate Sanford retweeted
Very rough year for Chicago hospitality re: burglaries and robberies.
(H/T to @chicagobars)
Nate Sanford retweeted
Restaurant nerd numbers to put Chili's into context: On a two-year basis, Chili's comps is in the 37% range, which is better than the two-year number for Popeyes in Q419 (the chicken sandwich quarter). But it isn't quite Wingstop 3Q24 (45.5% 2-year comps).
Nate Sanford retweeted
Anyone who tells you business ownership is glamorous is lying.
Last night in my Ann Arbor store we closed a few hours early for an employee appreciation party (got bumped from the holidays).
A handful of employees were still cleaning and doing dishes, causing them to miss the party.
Didn’t feel right. So I told them to drop everything and go have fun. And that I’d do the dishes.
Getting soaked doing a massive stack of dishes is not my ideal Sunday evening.
But I got genuine satisfaction from hearing all the laughs as I worked. Maybe it’s the Dad in me?
Part of me feels weird for posting this. I’m not trying to get a pat on the back for doing some dishes. That’s not it at all.
I just want our Franchisees to see I’m walking the walk. Trying hard to lead by example.
As an Owner you’re ultimately responsible for everything.
Sometimes it means being a figure in the community and doing media interviews.
Sometimes it means doing the dishes.
Nate Sanford retweeted
📢 Learn from Mike Bausch, owner of the award-winning Andolini's Pizzeria & author of the Amazon #1 Best Seller Unsliced: How to Stay Whole in the Pizzeria Industry, for his exclusive workshops.
Spots are limited—register now! 👇🎟
hubs.ly/Q034cJbN0
Nate Sanford retweeted
Let’s try this again. Meat is a health food. It is a phenomenal source of iodine, iron, zinc, and vitamins, especially B12. Eat up.
Nate Sanford retweeted
So much for Wahlburgers in grocery stores:
restaurantbusinessonline.com…
Nate Sanford retweeted
Replying to @unusual_whales
This is one of those moments where I think people forget how old millennials are now… 30’s and 40’s people.
Nate Sanford retweeted
🚨Steak n Shake first QSR to switch back to beef tallow 🐄
I hate to give Biglari any credit but this is a smart move. They have been dying brand for over a decade, they needed some type of news to change their trajectory, this could be it.
I have put out my own feelers out internally to see if it would be even possible for @McDonalds to make such a switch. I’m not even sure if there’s enough beef tallow supply— I haven’t received any word back.
I do think it would be prudent to have discussions about bringing back tallow but we have to remember: there’s always a reason why we switched and it was to eliminate saturated fats.
Need more facts and scientific info but definitely worth a discussion.
This is interesting: Steak n Shake will now use beef tallow for its shoestring fries by the end of February. Biglari must be watching cooking shows or something. $BH
Nate Sanford retweeted
Why did restaurants close so many locations last year? This episode of the Restaurant Business podcast A Deeper Dive features Jim Balis, the operations partner with the private equity and debt financing firm CapitalSpring.
Listen and subscribe on Apple Podcasts or Spotify.
Nate Sanford retweeted
🍔 Shake Shack Inc. CEO Rob Lynch said the chain has the potential to hit 1,500 company-operated units, versus the prior target of 450 provided in conjunction with the company's February 2015 initial public offering. fastcasual.com/news/shake-sh…


























