Erick Hendericks started as a professional financial consultant for some top brands like Levi’s and Wells Fargo. But in early 1999, he opened Forbes Island in the San Francisco Bay. It has now world famous, in all the guides books, and one of the most picturesque restaurants in the world. In 2010, he opened Hilltop 1892 in Novato, California. Both restaurants are area icons, are open to the public daily, and can handle private events. Erick prides himself in his loyal employee relationships and effective management team. His chefs continually rework the menu and wine list continually to be at the forefront of local sourced, San Francisco cuisine.
Betsy Craig – CEO & Founder of MenuTrinfo, Gluten Free Expert
Betsy Craig has been on the show before and we are excited to welcome her back to talk gluten free. She has over twenty years of food service industry experience and specializes in the growing field of Menu Nutritional Labeling. Her company, MenuTrinfo, works to keeps diners informed and safe. Today, she shares insights in the blooming gluten free world with a focus on the costs and benefits of making the switch. She has great insight in how to make the switch and how it will impact the rest of your operations.
David Laborde – Product Development at Salata
David Laborde is in charge of product development at Salata. Back in early 2003, Berge Simonian, and his business partner & brother-in-law Tony Kyoumjian, set about to rethink the salad bar and salad restaurant. They started with signature sauces and dressings. They combined those with a variety of fresh lettuces, a large selection of fresh veggies, fruits, nuts, cheeses and more, and top them with a great selection of chicken, seafood and more. The chain has grown rapidly and recently went gluten free. Business has exploded and David is with us to talk about the switch.