Episode Overview

In this episode of Grounded, Lauren Mitchell sits down with Dustin White to demystify produce pricing, contracts, and quality management in foodservice. From a single case of lettuce to national supply chain strategy, Dustin breaks down how product moves from the field to the restaurant—and where costs, quality risks, and pricing volatility come into play.

Dustin White is part of the Fresh Division at Buyers Edge Platform, where he helps operators understand pricing transparency, contract structures, and supply chain optimization.

This episode is a masterclass for anyone new to purchasing—or anyone who wants more control, clarity, and confidence in their produce program.

5 Key Takeaways

1. Know the full path of your product. From the field to inbound freight to distributor slotting and final mile delivery, every step adds cost—and potential quality risk.
2. Storage matters more than you think. “Cooler geography” can directly impact yields and shelf life (and yes, tomatoes don’t belong in the cooler).
3. Contracts aren’t always fully fixed. A fixed-with-trigger contract provides protection during volatile markets while still offering pricing discipline and supply security.
4. Volume drives leverage. Label selection, distributor relationships, and buying power all impact turn rates, freshness, and fill rates.
5. Transparency is everything. Operators should demand clear breakouts of FOB, freight, markup, and contract triggers—visibility is the first step to true cost control.

Quote of the Episode

Connect with the Guest(s)

• Dustin White — Fresh Division, Buyers Edge Platform
  LinkedIn: https://www.linkedin.com/in/dustin-a-white/
  Website: https://buyersedgeplatform.com/fresh/

🎧 Ways to Tune In

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In this episode of Grounded, Lauren Mitchell sits down with Billy Loesch to explore the mindset, risk tolerance, and systems required to scale a modern food brand. Billy shares his journey from Wall Street to founding Baya Bar in 2016, and how he grew the concept from a single Brooklyn location to 41 locations with more in development.
Billy Loesch is the Founder and CEO of Baya Bar, one of the fastest-growing smoothie and açaí concepts in the U.S., featured in Entrepreneur Magazine’s Franchise 500.

🔑 5 Key Takeaways

1. Billy’s early entrepreneurial mindset showed up long before Baya Bar, from selling trinkets as a kid to viewing every opportunity through a risk-and-reward lens.
2. Wall Street taught him relentless sales discipline and negotiation—skills he later applied directly to franchising, leasing, and brand growth.
3. Scaling required unlearning the “do it yourself” mentality and replacing it with trust, delegation, and repeatable systems.
4. Baya Bar’s customer experience is highly intentional, from bowl design and music playlists to loyalty technology and ingredient sourcing.
5. One of the biggest blind spots in food & beverage today is bad leases—unsustainable rent can sink even great concepts before they hit their stride.

💬 Quote of the Episode

🔗 Connect with the Guest(s)

• Billy Loesch — Founder & CEO, Baya Bar
  • LinkedIn: https://www.linkedin.com/in/billy-loesch-956704122/
  • Website: https://bayabar.com/

Book Recommendation: Traction by Gino Wickman - Get a Grip on Your Business

Podcast Recommendation: The Game

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Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033
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Hopdoddy Burger Bar President & CEO Jeff Chandler joins Lauren Mitchell to break down what it takes to scale a fast-casual brand without losing what makes it special. Jeff shares leadership lessons from his University of Washington football days, how Hopdoddy approaches authentic hospitality, and why quality-driven sourcing and true vendor partnerships matter—especially after COVID. If you’re building culture, driving growth, or navigating menu innovation, this episode is packed with practical insights you can steal today.
Jeff Chandler is the President & CEO of Hopdoddy Burger Bar, with more than 30 years of experience in the restaurant industry.

5 Key Takeaways

1. Precision and accountability can be taught—and enforced. Jeff shares Coach Don James’ “Timex” lesson: being “on time” meant being early, and if you missed the bus, it left without you.
2. Hopdoddy focuses on unscripted, authentic hospitality. Instead of scripting greetings, they hire for attitude and personality—then tell team members to “just be yourself.”
3. Variety and quality are core differentiators—not marketing fluff. Beyond beef, Hopdoddy offers bison, turkey, chicken, a veggie patty (“sole patty”), and a sashimi-grade ahi tuna burger that’s ground and seared to avoid the “dry filet” experience.
4. Supplier relationships are built for the long haul, not annual price shopping. Jeff describes “true partnerships,” shaped by who showed up during COVID, and annual supplier meetings where both sides share how to be better partners.
5. Growth and innovation require guardrails to protect operators. Hopdoddy balances trend-spotting (especially via social media) with operational mastery by making intentional menu updates three times a year—and measuring brand health heavily through retention and turnover.

💬 Quote of the Episode

🔗 Connect with the Guest(s)

• Jeff Chandler — President & CEO, Hopdoddy Burger Bar
  • LinkedIn: https://www.linkedin.com/in/jeff-chandler-02881545/
  • Website: https://www.hopdoddy.com/

🎧 Ways to Tune In

Transistor: https://www.groundedonthepod.com/
Spotify: https://open.spotify.com/show/2I7EoKaVff3SnW3CoIXjJ6
Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033
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iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/
Podchaser: https://www.podchaser.com/podcasts/grounded-5259267
Stitcher: https://www.stitcher.com/show/1064441
YouTube: https://www.youtube.com/@The-Grounded-Podcast