Take the Restaurant to the Customer: The Power of Mobile Cooking

On Episode 6 of Cooked with Eric Reed, Eric is joined by John Wilson of Marra Forni for a conversation about mobile cooking equipment and the opportunities it creates for foodservice operators, rep groups, dealers and manufacturers.

John shares how mobile Marra Forni ovens are being used everywhere from the Super Bowl, U.S. Open and Kentucky Derby to tailgates, catering events, festivals, pop-ups and country clubs.

Eric and John also discuss why bringing equipment directly to an operator can be more valuable than a traditional showroom demonstration, how mobile cooking can create new revenue opportunities, and what operators need to know before taking their menu outside the kitchen.

The episode wraps with an up-close look at Midwest Professional Reps’ Marra Forni NP130 mobile brick oven, including its construction, fuel options, controls, customization and the technology behind modern brick-oven cooking.

CHAPTERS

00:00 — Welcome to Cooked Episode 6
Eric introduces John Wilson and the topic of mobile cooking.

02:05 — Meet John Wilson of Marra Forni
John talks about his background, Marra Forni and the versatility of brick ovens beyond pizza.

03:21 — Why Take Equipment to the Customer?
How rep groups can use mobile equipment to demonstrate products inside an operator's actual environment.

04:39 — Turning a Mobile Oven Into a Sales Tool
John explains why taking an oven on the road can create opportunities instead of waiting for them.

06:43 — Real-World Equipment Demonstrations
Why letting customers cook with equipment in their own operation can answer the question: “Will this actually work for us?”

08:53 — Mobile Ovens at Major Sporting Events
Marra Forni at the Super Bowl, U.S. Open, Kentucky Derby, tailgates and other major events.

10:16 — The Marra Forni Mobile Oven Rental Program
How operators use rental ovens for events, including one loyal customer making a long-distance trip for a Chicago pop-up.

12:05 — From Pizza Festivals to 200+ Employee Events
How mobile ovens create memorable demonstrations — and what happens when everybody wants a whole pizza.

14:24 — How Restaurants & Operators Use Mobile Ovens
Catering, weddings, graduations, food trucks, pop-ups and more.

15:05 — One Oven, Multiple Revenue Opportunities
How a country club moves one mobile oven between golf tournaments, the pool, happy hour and even drive-through pizza pickup.

16:48 — Take the Restaurant to the Customer
Why mobile equipment allows operators to bring the food and experience directly to where customers are.

17:24 — Test Your Product Before the Event
Why operators need to understand their dough, proteins, cooking times, workflow and preheating before serving guests.

19:01 — Inside the Marra Forni NP130 Mobile Oven
A closer look at the full brick oven, construction, burners and mobile setup.

20:36 — It's More Than a Pizza Oven
Using the brick hearth oven for proteins, sausage, pork tenderloin and other menu items.

22:23 — Gas, Wood, Coal & Combination Fuel Options
A breakdown of the different ways Marra Forni ovens can be configured.

23:37 — Programmable Controls & Automatic Preheating
How operators can program the oven to turn on and reach temperature before the kitchen crew arrives.

24:18 — Hand-Built & Fully Customizable
How Marra Forni ovens are insulated, tiled and customized with an operator's colors, lettering and logo.

25:58 — How Much Does a Mobile Brick Oven Weigh?
Eric gets the answer: this setup is serious equipment.

26:31 — Combining Ancient Cooking With Modern Technology
How Marra Forni brings modern controls and consistency to a cooking method that's been around for centuries.

27:46 — The Best — and Worst — Things to Cook in a Brick Oven
John talks steaks, pizza and how quickly a brick oven can expose inexperience.

28:23 — Closing Thoughts

Watch the entire episode on YouTube @MidProReps

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

Designing a commercial kitchen is a lot more complicated than picking out equipment and deciding where the fryers go.

On Episode 5 of Cooked with Eric Reed, Eric sits down with Jason from Rapids Foodservice Contract & Design to break down what really goes into designing a restaurant, bar, school kitchen, food hall, or other commercial foodservice operation.

With more than 20 years in foodservice design, Jason shares lessons learned from real projects—including the importance of understanding an operator's menu, service model, workflow, budget, timeline, permitting requirements, equipment needs, and long-term goals.

Eric and Jason discuss why one of the first questions in kitchen design should always be "What's your menu?", how the "circle of flow" can improve efficiency, and why designing around the way employees actually move through a kitchen or bar can have a major impact on an operation.

They also get into:

• Setting realistic expectations for restaurant buildouts
• Why budgets and timelines almost always change
• Designing around menu and service style
• Creating efficient kitchen and bar workflow
• Planning storage and refrigeration for changing menus
• Working with manufacturers and foodservice reps
• Using relationships as a resource when you don't know the answer
• AI's role in design and why human conversations still matter
• Halton hood systems and a real-world St. Louis food hall project
• A kitchen design project that became nearly impossible to solve

Whether you're opening your first restaurant, renovating an existing kitchen, designing a foodservice operation, or working in the equipment industry, this conversation offers a behind-the-scenes look at the decisions that can make—or break—a commercial kitchen project.

Cooked with Eric Reed is presented by Midwest Professional Reps.

Follow Midwest Professional Reps and Cooked with Eric Reed on Facebook, Instagram, LinkedIn, and TikTok.

Have a commercial kitchen horror story or a lesson you learned the hard way? Drop it in the comments.

CHAPTERS

00:00 – Intro: Cooked with Eric Reed
00:15 – Meet Jason from Rapids Foodservice Contract & Design
02:34 – How Jason Got Into Foodservice Design
04:46 – Why Asking Customers Questions Matters
07:16 – Where a Commercial Kitchen Design Project Starts
08:00 – Setting Realistic Expectations for Restaurant Owners
10:21 – Eric's Kitchen Design Nightmare
11:24 – Why Your Menu Has to Drive the Kitchen Design
12:16 – Menu, Service Style, Beverages, Budget & Timeline
15:01 – Something Will Always Go Wrong During a Buildout
15:48 – A $10,000 Inspection Surprise
17:02 – How Often Does a Restaurant Actually Have a Finished Menu?
17:31 – Designing School Kitchens for Changing Food Programs
19:19 – What Every Operator Should Know Before Building
21:29 – The "Circle of Flow" in Commercial Kitchen Design
23:24 – Designing Bars Around the Cocktail Life Cycle
25:10 – Designing Efficient Bartender Workstations
28:18 – Manufacturer Checklists & Kitchen Design Tools
30:13 – Why Conversation Can Beat a Checklist
31:17 – AI Note-Taking & AI in Foodservice Design
33:00 – What AI Can't Replace in Restaurant Design
36:31 – What Designers Need From Manufacturers
37:05 – Why Great Manufacturer Reps Matter
39:43 – Knowing Who to Call Is a Superpower
41:19 – Better Equipment & Production Estimates
43:21 – Jason's Favorite Manufacturer to Work With
44:50 – How Halton Solved a St. Louis Food Hall Problem
47:59 – The Kitchen Design Project Jason Wishes Went Differently
51:29 – Final Thoughts & Outro

Watch the entire episode on YouTube @MidProReps

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

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.

👍 If you enjoy the show, please Like, Subscribe and hit the notification bell.

🎙️ Watch full episodes on YouTube
📲 Listen wherever you get your podcasts

Follow Midwest Professional Reps for more restaurant insights, equipment demonstrations and industry conversations.

YouTube: @MidProReps

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

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

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

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

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

Cooked with Eric Reed Ep. 1 | What Do Foodservice Reps Actually Do? (Intro + Trade Show Stories)

Welcome to the very first episode of Cooked with Eric Reed!

In this intro episode, Eric Reed from Midwest Professional Reps breaks down what a manufacturers rep actually does in the foodservice industry—and why it matters more than you think.

Joined live from a trade show in Kearney, Nebraska, Eric’s business partner Chad Rididgeway shares stories from the road, insights from 24+ years in the industry, and what it’s really like working trade shows, meeting operators, and representing top equipment brands.

From supporting restaurants and dealers to solving real operational problems, this episode gives you a behind-the-scenes look at the people helping keep kitchens running smoothly.

Plus… a few wild kitchen stories, trade show chaos, and why buying equipment online might cost you more in the long run.

👇 If you’ve ever worked in a kitchen, we KNOW you’ve got a story—drop it in the comments!

🔥 What You’ll Learn:

• What a foodservice manufacturers rep actually does
• How reps support restaurants, dealers, and operators
• Why after-sale support is critical
• The real value of buying from local dealers vs online
• Trade show life (and some hilarious moments along the way)

🎙️ About the Show:

Cooked with Eric Reed explores the foodservice industry through the lens of manufacturers reps—featuring conversations with operators, dealers, and industry pros.

📲 Follow Midwest Professional Reps:

Facebook | Instagram | LinkedIn | TikTok
(Search: Midwest Professional Reps)

⏱️ Chapters / Segments

00:00 – Let Him Cook (Intro)
00:10 – Welcome to Cooked with Eric Reed
00:50 – What Midwest Professional Reps Does
02:00 – Supporting Restaurants & Operators
03:00 – After-Sale Support & Training
04:15 – Meet the Team
06:20 – Chad Joins from Nebraska Trade Show
07:30 – Trade Show Life & “Ribeye in the Sky”
08:00 – Equipment, Merchandising & Selling on the Floor
09:10 – What This Podcast Will Cover
09:45 – What Is a Manufacturers Rep?
11:00 – How Sales Actually Work (Dealer vs Rep)
12:30 – Industry Experience & Career Paths
13:00 – The Challenge of Buying Equipment Online
14:30 – Why Face-to-Face Still Matters
15:00 – Trade Shows: The Good, Bad & Fun
16:00 – “My Car is My Office”
16:30 – Sous Vide vs “American Water Bath Cooking” 😂
18:10 – Wild Kitchen Stories (Hot Tub Cooking & More)
19:30 – What’s Coming Next on the Podcast
21:00 – Representing Quality Brands
23:00 – Why This Industry is Worth It
24:30 – Life on the Road
25:00 – Final Thoughts & What to Expect
26:00 – Outro + Call to Action

Watch the entire episode on YouTube @MidProReps

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