Skip to content
‹ Back to IndustriesFood & Beverage

From Building Steak Houses to Building the Supply Chain

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   The restaurant industry is one of the most resilient, as it’s always changing, evolving, and adapting. COVID, by far, has…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Promoted content from The Main Course on MarketScale.

Share

Free workspace

Turn your Food & Beverage expertise into content.

Record interviews, organize footage, and write with AI on a free trial of the MarketScale platform for qualifying companies. No demo required, no credit card.

Try it Free

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.

The restaurant industry is one of the most resilient, as it’s always changing, evolving, and adapting. COVID, by far, has been the biggest disruption in decades. However, many in the industry are still thriving. Patricia Bible, CEO and Founder of KaTom Restaurant Supply, shared the company’s journey and response to COVID.

Bible comes from a background of strong women and hard work. From humble roots, she’s become a leader in the industry. She attributed it to drive and said, “We all have this internal ability to be more than we are. When we hit a crossroads, we can either freeze and stay or push through to the unknown. That’s when the payoffs happen, she shared.

The creation of KaTom came from her and her husband’s vision of seeing the need for such a business. “We were building and running steakhouses. Franchise owners would come to my husband needing supplies. He started cultivating these relationships, and he said we can make a business out of this,” Bible said.

The start of KaTom was in their garage, and things began to take off. Sadly, Bible’s husband passed unexpectedly in 2001, but she persevered. “I had 18 single head of household women working for us. I didn’t want to keep going, but a big part of why I did was them. And about 30 days after his passing, we launched katom.com,” she noted.

The company grew to $250M in sales revenue through innovation and being customer-focused. That foundation helped them survive and thrive in the pandemic. “In late March, I asked my leadership team to come back with ideas in the next 24 hours for the company to survive,” Bible recalled.

And they did. Soon, there were bringing together different sources to bottle and produce hand sanitizer. They began to offer PPE and disposals, and in June, the company had its best month ever.

“Adaption has been key for us. The world is changing, and we need to meet our customers where they are. We have a strong eCommerce arm and have shifted to Zoom calls for sales. We’re continuing to serve our customers and roll out more products they need,” Bible noted.

A New Episode is Served Up Every Tuesday!

The Main Course

Part of this channel

The Main Course

Where restaurant and food industry insiders talk real business.

Visit the channel

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Book DemoSee how it works15 minutes, straight to a calendar.
B2B Weekly

The week in Food & Beverage, and sixteen other industries, every Monday.

Ten stories, one-line takes, five minutes. Free.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. Explore how your experts, customers, and partners can become useful content for buyers and AI search.

Free Trial

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Start a free trial and see it with your own people. For qualifying companies, no credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What your free trial includes

Hands-on access to the MarketScale platform
Media requests to your crowd, remote recording, AI writing tools
No demo required. No credit card.
For qualifying companies. Company confirmation required.

More Food & Beverage Insights

MetaNovas says Orphic can generate a CPG project proposal package in about an hour

MetaNovas says Orphic can generate a CPG project proposal package in about an hour

MetaNovas says Orphic can turn a product brief into a complete proposal package quickly; in an internal test it produced one in about an hour versus roughly two weeks of cross-team work (Business Insider).

  • 01Orphic’s most concrete claim is cycle time: MetaNovas says a multi-function proposal package went from roughly two weeks to about an hour on a real ingestible beauty brief (Business Insider).
  • 02A Veeva QualityOne-sponsored report published via PR Newswire said 82% of respondents are consolidating older systems or moving from best-of-breed solutions into unified platforms to standardize data and processes for AI readiness (PR Newswire).

Sep 22, 2026

Leased modular cold storage trims upfront costs 20% to 30%, Titan Cold Storage says

Leased modular cold storage trims upfront costs 20% to 30%, Titan Cold Storage says

Titan Cold Storage's Søren Skov Mogensen, writing in Food Logistics, says leased modular cold storage units cut upfront construction costs 20% to 30% and can cut operating energy costs up to 30%. Newmark reports U.S. cold storage vacancy rising while demand grows. For food supply chain planners, the deciding variable is confidence in demand: steady, long-term load still favors a permanent build, while volatile peaks favor leased capacity.

  • 01Rising vacancy and rising demand at the same time, per Newmark's 2H 2025 report, means the U.S. cold storage market has spare space and a shortage of the right space; the useful question is now what kind of capacity, where, and for how long.
  • 02A 2023 Frontiers study of 67 cold stores found field energy use ran up to 30% above laboratory conditions, so a lease quote should be judged on the provider's measured fleet energy data, not on rated performance.
  • 03Leased modular units fit operators with a stable baseline and volatile peaks (harvest compression, plant renovations, rerouted supply); Titan's own author says permanent construction still makes sense where demand is long-term and steady.

Sep 18, 2026

Hain Celestial is selling most of its international business to AURELIUS for $323 million

Hain Celestial has signed a definitive agreement, announced Sept. 14, to sell most of its International business to private equity firm AURELIUS for an estimated $323 million in cash. Ella's Kitchen and New Covent Garden soups are included. Retailers, distributors and suppliers trading with those brands could face a new counterparty once the deal closes, though no closing date has been reported.

  • 01Hain expects $305 million to $310 million in net proceeds on an estimated $323 million headline price, and the announcement does not itemize what accounts for the difference.
  • 02The package spans Ella’s Kitchen baby and kids foods, Joya and Natumi plant-based beverages, Hartley’s jelly, Linda McCartney Foods, Cully & Sully, and the Yorkshire Provender and New Covent Garden soup brands; if the deal closes as described, multi-category buyers could be dealing with one new owner across them.
  • 03The signal to watch is a closing date and any transition arrangements; neither is in the reporting so far, so day-to-day trading terms for these brands remain as they are until that changes.

Sep 18, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a Demo

Or call us. No forms required. We pick up. 214-945-2512