In this episode of The Flavor Forecast, Keith and I are thrilled to sit down with the visionary behind Flutter Butter Bakery, Sabrina Persaud. A Celiac diagnosis in her mid-20s led Sabrina to rethink her approach to baking, sparking the creation of her gluten-free bakery based in NYC. With a passion for inclusivity and flavor, she’s bringing joy to the city’s tables with her delicious gluten-free treats made in a dedicated gluten-free facility.

Tune in as we dive into Sabrina’s journey, the growth of her bakery, and what’s on the horizon for Flutter Butter. Whether you’re a gluten-free enthusiast or simply love a great baked good, this episode is for you!

Be sure to check out Sabrina’s offerings and learn more at Flutter Butter Bakery or follow her on Instagram @flutterbutterbakery.

In Episode 16 of The Flavor Forecast, Christine and Keith venture into the often chaotic and unpredictable Our World of Recruitment. In this episode, they dive deep into the relationships between candidates and clients, breaking down the quirks, challenges, and surprising moments that come with recruitment in 2024. From ghosting and gaslighting to the latest buzzwords shaking up the industry, they share real-life stories and trends that are reshaping how recruitment works today.

Christine and Keith also shed light on their approach to handling the ups and downs of recruitment with transparency, authenticity, and a dash of humor. Whether you're a candidate or a client, this episode uncovers everything that happens in the recruitment process—plus a few things that shouldn’t!

Ready to work with D&H Hospitality?
Visit www.dhhospitalitygroup.com, call us at 516.410.6172, or email us at connect@dhhospitalitygroup.com to learn more.

Tune in and learn the realities of recruitment in 2024!

In this episode of The Flavor Forecast, Christine & Keith examine the recent U.S. longshoremen strike and its effects on the restaurant industry. The strike has disrupted the supply chain, delaying key imports like seafood and produce, which could lead to shortages and rising costs. Restaurants, already dealing with inflation, face additional challenges, particularly small businesses with limited resources.