S3E7 | Not Just Coffee Owner James Yoder

SEASON 3: EPISODE NUMBER: 7

EPISODE GUEST: Not Just Coffee Owner James Yoder

In the 7th episode of Season 3 of the Paper Trails podcast, Nick sits down with James Yoder, the owner of Not Just Coffee. Listen as James speaks about his upbringing in Japan, moving to North Carolina, his beginnings in business ownership, and what it means to stay in your strengths.

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In the 7th episode of Season 3 of the Paper Trails podcast, Nick sits down with James Yoder, the owner of Not Just Coffee. Listen as James speaks about his upbringing in Japan, moving to North Carolina, his beginnings in business ownership, and what it means to stay in your strengths.

“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 |2023-12-04T21:25:57-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

S3E6 | Community Matters Cafe Executive Chef Chayil Johnson

SEASON 3: EPISODE NUMBER: 6

EPISODE GUEST: Executive Chef Chayil Johnson

In the sixth episode of Season 3 of the Paper Trails podcast, Nick sits down with the Executive Chef of Community Matters Cafe Chayil Johnson .Listen as Chayil speaks about his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte.

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In the sixth episode of Season 3 of the Paper Trails podcast, Nick sits down with the Executive Chef of Community Matters Cafe Chayil Johnson .Listen as Chayil speaks about his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte.

“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 |2023-12-04T21:14:57-05:00December 4th, 2023|Paper Trails, Season 3|0 Comments

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 |2023-12-04T21:03:07-05:00December 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 |2023-12-04T20:54:33-05:00December 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 |2023-12-04T20:39:58-05:00December 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 |2023-12-04T20:24:33-05:00December 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 |2023-12-04T20:16:05-05:00December 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 |2022-04-12T10:15:12-05:00April 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

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