What happens when a bartender-turned-line-cook sees a better way to organize a walk-in cooler? You get Michael Smith — an operator, inventor, and all-around hospitality grinder. In this episode, Mike shares his path from small-town Ohio to the kitchens of Columbus to running concessions for The Ohio State University, and how a simple idea turned into a full-blown product: Rameking.We talk about finding your purpose, managing stadium events, and the power of creating something useful (and simple) in an industry full of over complication. We also get into his LinkedIn innovation group, the emotional rollercoaster of product launches, and why collaboration beats competition.Guest: Mike Smith, Founder of RamekingTopics Discussed: • Mike’s early days in hospitality and how a banquet setup job led to a career • His time in the military and the shift from stress-heavy careers to foodservice • Bartending burnout and finding purpose in the kitchen • Why he took a 50% pay cut to follow his gut • The epiphany moment that started Rameking (hint: it involves a fridge door) • Lessons from managing concessions at The Ohio State University • How he learned public speaking under pressure • The importance of having people around you who believe in your idea • Prototyping over two decades with trial, error, and persistence • Creating a LinkedIn group for food & hospitality innovators • His next product idea: portion cup automation • Collaboration over competition and building something bigger than yourselfRameking https://rameking.comRameking on Instagram https://www.instagram.com/ramekingdomMichael Smith on LinkedIn https://www.linkedin.com/in/michael-smith-5a52a938/00:00 – Kicking off with grit, grind, and trade show chaos01:10 – Mike’s start in hospitality & why the bar lifestyle lost its shine03:30 – The leap to cooking: 50% pay cut, 100% inspiration05:45 – The walk-in cooler epiphany that led to Rameking08:00 – Learning by asking: Mentorship in the kitchen10:30 – Becoming a banquet chef and rising to exec12:00 – Managing 800 employees at OSU football games17:00 – Leadership styles in stadiums vs. restaurants22:00 – Learning public speaking by fire (literally)27:00 – Burnout, meditation, and why boredom is worse than pressure30:00 – What a 23-year product journey really looks like37:30 – The moment Mike knew it worked: NRA Show 202341:00 – Advice for inventors solving problems in foodservice47:30 – What’s next? Mike’s new idea for automating portion filling50:00 – Building the Global Nova Group to help others succeed54:00 – Where to find Mike and how to connectListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

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