S3E5 | Scott and Julie Tang

SEASON 3: EPISODE NUMBER: 5

EPISODE GUEST: Executive Chef RJ Corley

In the fifth episode of Season 3 of the Paper Trails podcast, Nick sits down with the owners of Tokyo Express and Yummi Banh Mi, Scott and Julie Tang. Listen as Scott and Julie take us through their beginnings in Salisbury, running a family-owned restaurant, and entrepreneurship.

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In the fifth episode of Season 3 of the Paper Trails podcast, Nick sits down with the owners of Tokyo Express and Yummi Banh Mi, Scott and Julie Tang. Listen as Scott and Julie take us through their beginnings in Salisbury, running a family-owned restaurant, and entrepreneurship.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2024-06-03T09:55:02-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E4 | Executive Chef RJ Corley

SEASON 3: EPISODE NUMBER: 4

EPISODE GUEST: Executive Chef RJ Corley

In the fourth episode of Season 3 of the Paper Trails podcast, Nick sits down with executive chef RJ Corley. Listen as RJ takes us through his beginnings in the restaurant industry in western Maryland and what we can expect from one of Charlotte’s newest Mexican cuisines, Puerta.

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In the fourth episode of Season 3 of the Paper Trails podcast, Nick sits down with executive chef RJ Corley. Listen as RJ takes us through his beginnings in the restaurant industry in western Maryland and what we can expect from one of Charlotte’s newest Mexican cuisines, Puerta.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2024-06-03T10:08:32-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E3 | Darius and Cameron Amidi of The Improper Pig

SEASON 3: EPISODE NUMBER: 3

EPISODE GUEST: Darius and Cameron Amidi

In the third episode of Season 3 of the Paper Trails podcast, Nick sits down with Darius Amidi, Director of Operations/Co-owner of Improper Pig, and his son Cameron Amidi. Listen as Darius and Cameron take us through their journey and what led them into the restaurant industry, as well as the characteristics of running a successful restaurant. 

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In the third episode of Season 3 of the Paper Trails podcast, Nick sits down with Darius Amidi, Director of Operations/Co-owner of Improper Pig, and his son Cameron Amidi. Listen as Darius and Cameron take us through their journey and what led them into the restaurant industry, as well as the characteristics of running a successful restaurant. 

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2024-08-19T10:10:24-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E2 | Que Hospitality Owner Manny Flores

SEASON 3: EPISODE NUMBER: 2

EPISODE GUEST: Many Flores

In the second episode of Season 3 of the Paper Trails podcast, Nick sits down with owner of Que Hospitality Manny Flores. Listen as Manny takes takes us through his journey to U.S. and what inspired him to get into the restaurant industry, the passion and inspiration for his two restaurants Que Onda and Que Fresa, and what the future holds for Que Hospitality.

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In the second episode of Season 3 of the Paper Trails podcast, Nick sits down with owner of Que Hospitality Manny Flores. Listen as Manny takes takes us through his journey to U.S. and what inspired him to get into the restaurant industry, the passion and inspiration for his two restaurants Que Onda and Que Fresa, and what the future holds for Que Hospitality.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2024-06-03T10:10:28-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E1 | Executive Chef Mike Bobb of the Ballantyne Hotel

SEASON 3: EPISODE NUMBER: 1

EPISODE GUEST:Mike Bobb

Welcome to Paper Trails! We’re taking you on the journey of a regional paper product supplier (listen… we have way more products than Dunder Mifflin) sharing the tales of their trails through starting a business and being an integral part of a booming North Carolina restaurant industry.

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In the first episode of Season 3 of the Paper Trails podcast, Nick sits down with the executive chef, Mike Bobb, of the Ballantyne Hotel. Listen as Mike takes us through how his passion for cooking developed, his journey through culinary school at Johnson and Wales, to becoming the executive chef at the Ballantyne Hotel.

“My uncle Jimmy had the idea to start a paper company…and I thought it was a brilliant idea.”

– Nick Kalogeromitros on the origin of Albemarle Paper Supply

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By |2024-06-03T10:12:25-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

Pain at the Pump: How Gas Prices are Impacting Restaurants – Spring 2022

 

CHARLOTTE, N.C. — We’re all feeling the pain at the pump as we’re officially hitting the highest gas prices world wide. How do these prices impact APS?

• We’re seeing an increase as much as 70% in delivery prices for getting products to our warehouse.
• This leads to a price increase for the products.
• Which then leads to restaurants raising menu prices in order to balance the rising cost of products while the restaurant’s margin of profit is already thin.
• Not only are trucking costs rising, less trucks are on the road. This makes the demand for delivery even greater and more competitive.

It’s a tough situation to be in as restaurants are still dealing with the difficulties and impact of the past two years.

By |2022-04-19T10:50:35-05:00April 19th, 2022|Coffee Chat with Nick|0 Comments

Supply Chain Shortage Update: Spring 2022

 

CHARLOTTE, N.C. — While things are improving, the restaurant industry is not out of the weeds yet when it comes to product shortages. What Albemarle Paper Supply is seeing this Spring 2022:

Raw materials – The supply level is improving but there are still some shortages in raw materials it takes to manufacture the paper supplies restaurants and small businesses rely on.

Labor – The labor force is getting a bit stronger on the manufacturing level, and for trucking and transportation. There are still jobs to be filled on the factory floors working the machinery.

Order Limits – Many manufacturers facing supply shortages have placed order limits on how much product suppliers can order. The good news here is that many of these limits are being lifted or raised, allowing product suppliers to order more inventory.

Now it’s a matter of actually increasing the number of SKUs or different types of products available.

What this means for restaurants and patrons: It will probably be another three to six months before paper product suppliers see comfortable levels of inventory. So if you’re a restaurant patron, be patient with your local restaurants. Everyone is still adapting to the post-COVID industry squeeze and things are looking up.

By |2024-03-01T14:37:46-05:00April 12th, 2022|Coffee Chat with Nick|0 Comments

Notice Different Take-Out Boxes? Supply Chain Shortages Restaurants are Facing Now

 

CHARLOTTE, N.C. — Have you noticed different take-out boxes at your favorite restaurant recently?  There’s a more likely reason than management just decided to switch up the products.

As temperatures dip and people turn to take-out versus dining-out, Albemarle Paper Supply (APS) co-owner, Nick Kalogeromitros, shares an update on what he’s seeing when it comes to product shortages.

Imported Products

There are a lot of products not made in the US that suppliers are feeling a lag on receiving.  “We haven’t had straws in a couple of months now,” says Kalogeromitros.  Also listing gloves and plastic cutlery amongst those in short supply.

Raw Materials

Product manufacturers are having trouble receiving the raw materials needed to produce.  APS uses an aluminums, waxed, and deli paper supplier out of Chicago that manufactures products and they are having to short orders due to lack of raw materials.  

“Just this week we had a shipment and half the order did not get fulfilled because of raw materials issue,” says Kalogeromitros.  

Labor Shortages

And just like the restaurants they supply, the manufacturers are struggling to find staff.  Lack of employees to operate the machinery that makes paper products is also causing shortages for supplies including styrofoam and soup cups. 

As restaurants continue to struggle with the aftermath of the pandemic closures, keep in mind that the shortages reach far beyond lack of staff and pack your patience this holiday dining season.

By |2021-12-07T01:50:12-05:00December 7th, 2021|Coffee Chat with Nick|0 Comments

S2E19 | Chef Bill Bigham

SEASON 2: EPISODE NUMBER: 19

EPISODE GUEST: Chef Bill Bigham

After a long career at Proctor & Gamble, Bill Bigham decided he wanted to pursue a new title: Chef.  

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After working for Procter and Gamble for 33 years, Bill Bigham decided he wanted to do something more with his time than hit the links.  The new goal: Chef.  He was accepted into the Inaugural Freshman Class of Johnson and Wales University in Charlotte, N.C., and at the young age of 56, he went back to school.

But golf was not off the table.  While at Johnson & Wales, he was lucky to land an internship at the exclusive Pinehurst Resort during the 2005 U.S. Open.

Bigham, now Chef Bill Bigham, earned an Associates Degree in Culinary Arts, graduating Summa Cum Laude and has since become a personal chef working everything from small dinner parties to grand openings. 

In 2007, Bill was named “Best of the Best” Personal Chef by Charlotte Magazine. 

He gives credit to the ethical culture of Proctor & Gamble and his midwestern work-ethic for his success.  “Tell the truth.  Don’t try to BS people,” says Bigham.

His favorite dish?  While in Italy he had a dish comprised of only 3 ingredients:  homemade pasta, white truffle, olive oil

Top Turkey Tips, “Brine your turkey and don’t overcook your bird.”

– Chef Bill Bigham

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By |2022-08-02T12:45:12-05:00November 22nd, 2021|Paper Trails, PodCasts, Season 2|0 Comments

S2E18 | Magnolia Coffee Co’s Ben Alleman

SEASON 2: EPISODE NUMBER: 18

EPISODE GUEST: Ben Alleman

“I realized that I could change somebody’s day because I’m the first person they’re speaking to, most likely.” Magnolia Coffee Co Production Manager, Ben Alleman, got into the coffee scene because he wanted a change from the restaurant industry. He quickly fell in love with what he calls the ‘counter-culture.’

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“I realized that I could change somebody’s day because I’m the first person they’re speaking to, most likely.” Magnolia Coffee Co’s Production Manager, Ben Alleman, got into the coffee scene because he wanted a change from the restaurant industry. He quickly fell in love with what he calls the ‘counter-culture.’

And working with coffee isn’t too dissimilar from the culinary scene. “There’s a little bit of science, culinary, bartending,” says Alleman. “It’s culinary on multiple levels because we’re starting with an agricultural product.”

With more than a decade’s worth of experience in the industry, Alleman still feels he’s learning all the time with the many variables that come with coffee. From learning the machinery to the different brewing techniques, “It’s constant evolution and learning process.”

Not unlike wine, coffee’s quality is determined by climate, elevation, soil, weather conditions, and how the beans are dried and cared for before they come to Magnolia in their green form. There are worldwide barista competitions from brewing the best cup and distinguishing the different roasts similarly to a sommelier. Some of the finest tuned palettes can pick out the region, elevation, and variety

When Alleman began his career in coffee, he scoffed at the idea of being able to discern the different beans. “There’s no way you can look at that bean and tell me it’s an Ethiopian,” says Alleman. “I can do it from across the room now. it’s just a thing you learn over time.”

Magnolia’s goal is to make the top 3-5% of coffee accessible to the everyday coffee drinker. While Alleman himself hasn’t gone to the origin spots of the coffee, Magnolia’s owner has traveled extensively to the different growing regions.

But even with the best beans, it always comes back to that counter culture and the barista behind the bar. Alleman says the best response to a first sip is when someone says, ‘Wow, I don’t need to put anything in this!’

Says Alleman, “You can really change somebody with a really good cup of coffee.”

“You can really change somebody with a really good cup of coffee.”

– Ben Alleman, Magnolia Coffee Co

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By |2024-06-03T10:17:09-05:00November 17th, 2021|Paper Trails, PodCasts, Season 2|0 Comments

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