What happens when a civil engineer discovers his true calling isn’t in concrete and steel—but in cast iron and cornbread? Meet Myles, the founder of Myles Comfort Foods, who traded spreadsheets for skillets and built a frozen food brand that’s shaking up supermarket aisles.

In this episode, Myles shares his extraordinary journey from corporate burnout to Food Network competitor to bold food entrepreneur. For him, the dinner table was always sacred—a place where southern comfort classics brought his family together. After just two days in an engineering job, an existential crisis led him back to that place of passion: the kitchen.

This is a candid, behind-the-scenes look at the messy realities of starting a food brand. Myles recounts walking into stores with bottles of homemade barbecue sauce, fumbling through food shows without knowing the lingo, and the financial lows that nearly ended it all. His story of resilience—through near-bankruptcy and burnout—offers essential lessons for anyone dreaming of building something from scratch.

What sets Myles apart? He reimagined frozen mac and cheese—notoriously seen as an “aisle of sacrifice” purchase—into a protein-packed, premium comfort food experience ready in just four minutes. His mission: to create a comfort moment in the chaos.

The real gem of this conversation is a decade’s worth of wisdom distilled into one tough truth: “The masses don’t care about your product.” Myles explains why claiming to make “the best version” isn’t enough—and how brands must prove real value to survive.

If you're hungry for inspiration, honesty, and practical advice about food entrepreneurship, this episode serves it up hot.

You can follow Myles Comfort Foods online to learn more about their products and where to find them in stores.

https://www.mylescomfortfoods.com/

Nancy Ridlen shares ten hard-earned lessons for women in foodservice, sales and entrepreneurship, drawing from her 25 years of experience navigating spaces that weren't always built for women. These personal confessions offer a roadmap for staying authentic while confronting biases and building successful careers in any industry.

1. Embrace Who You Are
2. Know You Will Face Challenges
3. Understand Communication Perception
4. Address Harassment and Microaggressions Head-On
5. Be Kind and Uplifting to Other Women
6. Mentor the Next Generation
7. Do Your Homework on Company Culture
8. Confront Bullying Tactics
9. Leverage the Unique Strengths Women Bring
10. Avoid Reverse Discrimination

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What separates a top-tier sales rep from the rest?
Jason Morgan, DSR of the Month at Edward Don & Company, shares how a customer-first mindset, operational insight, and strategic problem-solving helped him earn one of foodservice’s highest honors.

In this episode:
• How Jason uses his restaurant background to anticipate customer needs
• Managing multiple roles: sales, logistics, credit & more
• Navigating industry shifts: price transparency, e-commerce & AI
• Why relationships still matter more than ever
• And yes—a memorable story involving a Willie Nelson concert 🎤

🎧 Tune in to hear how putting customers first creates success that gets recognized.

#SalesLeadership #CustomerSuccess #FoodServiceSales #DSRoftheMonth #SalesStrategy #RelationshipSelling #PodcastEpisode

10 Real Things to Make the Job Fun

So let’s be honest, work is work. But, that doesn’t mean it has to be boring, stressful, or something you just ‘get through’. At W3 Sales we believe that fun isn’t just a perk, it’s a part of the process. From inside jokes to team banter to real vacation and Think Tanks that spark some really crazy ideas we found that building a connected, energized culture makes everything better. So today we are sharing 10 real things we do to make the job fun. And spoiler alert, none of them involve a ping pong table!

This episode is about creating a team that people actually want to be a part of and celebrating the little things that make a huge difference.

Let’s go have some FUN!

In this episode of Confessions Beyond the Food, listeners are taken behind the scenes with restaurant industry veteran and creative powerhouse Mark Brezinski—author of Fork Fight and the visionary behind some of the country’s most iconic dining concepts. From the early days of Macaroni Grill to the launch of Pei Wei and collaborations with brands like Pizza Hut and Velvet Taco, Brezinski has left a lasting mark on the foodservice landscape.

This conversation explores the emotional and often unpredictable journey of building a restaurant from the ground up. It’s a raw, revealing look at the spark of an idea, the grind of execution, and the highs and lows that come with bringing bold concepts to life. From risk and resilience to discovery and consequence, this episode pulls back the curtain on what it really takes to create something enduring in the ever-evolving world of dining.

Want the real deal on what it takes to build a successful food service business? Nancy Ridlen keeps it honest, sharing a decade’s worth of hard-earned lessons they don’t teach in business school.

After landing two dream clients, she thought she’d made it—but real growth came from the unexpected twists, tough decisions, and learning to lead with clarity over people-pleasing.

As an Enneagram Three “Achiever,” Nancy admits she used to run at 150 mph. But building W3 taught her that sustainable success takes patience, realistic goals, and strong relationships. The biggest shift? Letting go of the need to do it all and empowering her team to step into their strengths.

Funny enough, Nancy never wanted to be an entrepreneur after watching her dad struggle with his own business. But ten years later, she calls this the most rewarding chapter of her career.

Want to hear more behind-the-scenes truths about leadership, failure, and building something that lasts? Tap in and connect with Nancy + W3 Sales on socials!

On this episode of Confessions Beyond the Food, Liz Oba takes us on a deliciously personal journey—from hospital dietitian to Real Food Mission Ambassador at Thomas Cuisine. Her story is filled with food love, health revelations, and plenty of myth-busting along the way.

Food Was Her First Love: Growing up with adventurous-eating parents, Liz learned to try new foods without fear or pressure—whether it was a funky veggie or an exotic dish.

Her Dad Was the Food Police: When her physician father linked soda consumption to diabetes, Liz realized just how powerful food choices could be.

Athlete with a Foodie Heart: After playing soccer on scholarship at Colorado School of Mines, she transferred to Colorado State University to pursue her true passion—nutrition.

From Clinical Dietitian to Foodservice Guru: Liz’s expertise and passion caught the eye of Thomas Cuisine, where she now champions real food in healthcare and beyond.

Helping Heal Relationships with Food: As a former food service director at an eating disorder treatment center, Liz empowered patients to redefine their connection with food.

Busting the ‘Healthy is Expensive’ Myth: She proves that a $30 fast-food meal can’t compete with the value of a grocery cart full of fresh, nutritious ingredients.

Label Detective: Liz warns against sneaky food marketing tactics, teaching consumers how to see through misleading labels.

Balance > Perfection: Her mantra? It’s not about flawless eating—it’s about enjoying both the kale salad and the chocolate cake.

Pro Tips from Liz: Make better food choices more often—but don’t stress when you treat yourself. The healthiest relationship with food is about balance and joy, not guilt and restriction.

Tune in and get ready to rethink your relationship status with food!

Bill Burden and his daughter Jennifer Rolander explore the deep connections of family, legacy, and leadership that define their business journey. Their conversation reveals how childhood experiences shaped their professional paths and the critical importance of mentorship in family-run enterprises.

• Bill's journey in Burden China from childhood involvement
• Jennifer's early influences and desire for the family business
• The significance of family values in business practices
• The blend of science and craftsmanship in production
• Importance of mentorship and knowledge transfer
• Lessons learned from working together as a family