Issue 30

Industry

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Shifting Paradigms: Shake Out and Start Up

Closing one calendar year and transitioning into another seems to have a renewing effect on most of us.  Many people begin to focus on health and wellness changes for the New Year. Over the past year, I have been presenting

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The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a reputation for earning respect. He gave us the tools to succeed, and the personal room to fail; the choice was

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Welcome to VivinOmaha!

I wouldn’t have thought anything could get much better than a vertical of high-end Napa Cabernet dating back to 2006, seemingly endless trays of beautiful charcuterie, cheeses, and breads, and discounts on bottles of wine with waived corkage, but somehow

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Bartender Portrait: Alex Jochim

This issue of Food & Spirits Magazine’s bartender portrait article spotlights someone that most of the bar-going crowd in Omaha has encountered at one time or another. Either as a bartender, one of the faces constantly attending to details at

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Defining Sustainable Success

The failure rate of entrepreneurship in hospitality is daunting. It is so daunting that it prevents many from realizing the opportunities that exist, as a result of both simple psychological deterrence, and the refusal of financial backing based on the

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Hockenbergs: Doing what they promise

Though the story of foodservice equipment and supply company Hockenbergs began in 1908 when it originally opened in Des Moines by Max Hockenberg, and though the recent sale to Trimark altered the trajectory of the story a bit, the real

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Paradigm Shifts: Connecting Communities and Local Food

I’m constantly drawn to ways to engage in my life-learning quest of food and its relationship to our commUnity.  This comes natural to me and is my passion.  I enjoy attending, supporting and continuing to educate myself about all the

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Holy Smokes – Look at It Go

So, the deal here is that we are looking back on a whole decade in this issue of Food & Spirits Magazine. I would have thought Erik (El Jefe) would have changed the name of this publication to Grub &

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Bartender Portrait: Phoe Mess

I sat down with Phoe Mess for this issue’s bartender portrait. Phoe and I have a known each other for over 10 years. We’ve mostly gotten to know each other as customers at some our favorite local bars, but she

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Employee vs. Apprentice: The Value of ‘How’ vs. ‘Why’

I barely remember Jerome Didier. I remember standing in an aisle of the grocery store where my father worked. I was staring at the collection of sewing thread, in every color imaginable. My dad was talking to Jerome. That’s it.

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