Welcome back to Cooked with Eric Reed!

In this episode, Eric Reed and Chad Ridgway visit The Blue Duck in Maplewood, Missouri to explore what makes a great restaurant patio experience—from premium cocktail presentation to commercial furniture that keeps guests comfortable and spending longer.

You'll learn:

• Why premium drinkware matters more than you think
• How unbreakable glassware can reduce replacement costs and improve safety
• Why comfortable patio seating increases guest satisfaction and check averages
• Commercial outdoor furniture trends with Grosfillex
• How restaurants can maximize patio season profits
• BONUS: Exclusive conversation with Cookshack CEO Stuart Powell, who explains why pellet smokers have an unfair reputation and what people get wrong about cooking with pellets.

Whether you're a restaurant owner, operator, chef, bar manager or foodservice professional, this episode is packed with practical ideas you can put to work immediately.

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00:00 Cold Open & Summer Cocktail Banter

00:40 Welcome to The Blue Duck

01:33 Why Patio Season Matters for Restaurants

02:00 Hospitality Brands: Premium Unbreakable Drinkware

06:51 Real-World Hospitality Brands Success Story

07:22 New Hospitality Brands Products from the NRA Show

08:38 Why Smaller Cocktails Are Becoming a Trend

10:30 Grosfillex Outdoor Furniture Overview

11:03 Why American-Made Commercial Furniture Matters

14:08 Beyond Restaurants: Hotels, Casinos & Resorts

15:09 Pairing Patio Furniture with Beverage Equipment

15:41 Why Resin Furniture Performs Better Outdoors

17:03 Comfortable Seating Increases Check Averages

19:26 Bonus Interview: Cookshack CEO Stuart Powell

20:03 Why Pellet Smokers Got a Bad Reputation

24:13 Closing Thoughts & Subscribe

Watch the entire episode on YouTube @MidProReps

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Cooked with Eric Reed welcomes Stuart Powell, President & CEO of Cookshack, for a deep dive into the business and science of barbecue.

Stuart shares the history of Cookshack, explains why yield and consistency matter more than most pitmasters realize, discusses competition BBQ versus restaurant BBQ, and offers practical advice for chefs looking to add smoked menu items. Along the way, the conversation covers underrated cuts of meat, smoker innovations, restaurant profitability, and plenty of memorable barbecue stories.

If you're passionate about barbecue or the restaurant industry, this is an episode you won't want to miss.

• Cookshack's History & Growth
• Why Yield Matters in BBQ
• Restaurant Consistency
• BBQ Season Explained
• Creative Uses for Smokers
• Favorite Smoked Foods
• Underrated & Overrated Cuts
• Competition BBQ Today
• Advice for Future Restaurant Owners

Chapter Timestamps

00:00 Introduction
0:34 Meet Stuart Powell, President & CEO of Cookshack
3:00 How Cookshack Started & Company History
7:40 Growing Cookshack & Lean Manufacturing
9:46 What Most People Get Wrong About BBQ
12:00 Consistency Is Everything in Restaurant BBQ
14:11 Is There Really a BBQ Season?
17:25 Why BBQ Restaurants Are the Hardest Customers to Sell
18:14 Creative Ways Restaurants Can Use Smokers
22:45 Smoking Prime Rib with Rosemary
23:53 Why Electric Smokers Changed Backyard BBQ
25:45 The Ostrich Story (Yes, Really)
26:52 Best Smoked Menu Item for Any Restaurant
28:14 Most Underrated Cuts of Meat
29:17 Most Overrated BBQ Cuts
34:08 Competition BBQ vs Restaurant BBQ
39:30 Why Every Restaurant Needs an Exit Strategy
40:38 Why Competition BBQ Has Become Too Expensive
42:50 Outro

Watch the entire episode on YouTube @MidProReps

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Welcome back to Cooked with Eric Reed — Episode 2 is here!

In this episode, Eric sits down with Ryan Catarozoli, Director of Key Accounts at Hatco, to break down everything you need to know about the National Restaurant Association (NRA) Show — one of the biggest events in foodservice.

From must-see innovations and industry trends to behind-the-scenes trade show stories, this episode gives you a real look at what goes down on and off the show floor.

Whether you're a manufacturer, dealer, operator, or just curious about the foodservice world, this episode is packed with insights you won’t hear anywhere else.

🔥 In this episode:

• What the NRA Show is really like
• The Kitchen Innovations Awards and emerging tech
• How manufacturers reps support brands across regions
• Why trade shows still matter in a digital world
• Hilarious and real NRA stories
• Survival tips for navigating massive trade shows
• Must-visit spots in Chicago during the show

👥 About Midwest Professional Reps

We represent leading foodservice equipment and supply manufacturers across Kansas, Nebraska, Iowa, Missouri, and Southern Illinois — helping brands grow and supporting operators every step of the way.

If you're heading to the NRA Show, come find us and say hello!

💬 Got a crazy foodservice story? Drop it in the comments — we might feature it in a future episode.

👍 Like, Subscribe, and follow along for more episodes of Cooked with Eric Reed

Intro & Podcast Overview

What Midwest Professional Reps Does

NRA Show Overview

Kitchen Innovations Awards

Educational Sessions & Learning Opportunities

After Hours Networking & Events

Guest Introduction: Ryan Katarzolei (Hatco)

COVID Content & Digital Shift

Trade Show Evolution

Hatco at NRA – New Products & Booth Preview

Product Innovation Deep Dive

NRA Stories & Industry Experiences

Survival Guide for Attendees

Navigating the Show Efficiently

Chicago Food Recommendations

Memorable Stories from the Road

Closing Thoughts & Outro

Watch the entire episode on YouTube @MidProReps

Follow Eric, Chad and Midwest Professional Reps on Social Media @MidProReps