Podcasts about bareburger

From the archive: This episode was originally recorded and published in 2021. Our interviews on Entrepreneurs On Fire are meant to be evergreen, and we do our best to confirm that all offers and URL's in these archive episodes are still relevant. Nabeel Alamgir is an immigrant and grew up homeless. He worked at Bareburger for 10 years before becoming the CMO at 25. He is now the CEO of LunchBox. He is revolutionizing third party delivery and how restaurants utilize marketing analytics. Top 3 Value Bombs 1. It is supposed to feel like hell, like a grind, or be exhausting. There will be days that you will be unsure; Friday nights that you wish you didn't do this... It's fine. Be optimistic. Going to bed is a huge problem-solver. Wake up and you're fine again. It's part of the process. Just keep going. 2. As a marketer, you get to throw everything on the wall and see what sticks. 3. Ghost kitchens also give restaurants the ability to explore new areas. They give new entrepreneurs and chefs who can't open their own business the opportunity to own one. Next-Gen Enterprise Online Ordering - Lunchbox.io Sponsors HubSpot Making your life easier. Getting you results faster. And better connecting you to all your data, all in one place. Start making major moves with HubSpot. Visit HubSpot.com/marketers to learn more FranBridge Many EOFire listeners have launched franchises in a variety of industries outside of food – and FranBridge Consulting has guided them to these premier opportunities! Sign up for a free consultation with Jon - or get a free copy of his book, Non-Food Franchising - at FranBridgeConsulting.com

From the archive: This episode was originally recorded and published in 2021. Our interviews on Entrepreneurs On Fire are meant to be evergreen, and we do our best to confirm that all offers and URL's in these archive episodes are still relevant. Nabeel Alamgir is an immigrant and grew up homeless. He worked at Bareburger for 10 years before becoming the CMO at 25. He is now the CEO of LunchBox. He is revolutionizing third party delivery and how restaurants utilize marketing analytics. Top 3 Value Bombs 1. It is supposed to feel like hell, like a grind, or be exhausting. There will be days that you will be unsure; Friday nights that you wish you didn't do this... It's fine. Be optimistic. Going to bed is a huge problem-solver. Wake up and you're fine again. It's part of the process. Just keep going. 2. As a marketer, you get to throw everything on the wall and see what sticks. 3. Ghost kitchens also give restaurants the ability to explore new areas. They give new entrepreneurs and chefs who can't open their own business the opportunity to own one. Next-Gen Enterprise Online Ordering - Lunchbox.io Sponsors HubSpot Making your life easier. Getting you results faster. And better connecting you to all your data, all in one place. Start making major moves with HubSpot. Visit HubSpot.com/marketers to learn more FranBridge Many EOFire listeners have launched franchises in a variety of industries outside of food – and FranBridge Consulting has guided them to these premier opportunities! Sign up for a free consultation with Jon - or get a free copy of his book, Non-Food Franchising - at FranBridgeConsulting.com

Robert Chen is an entrepreneur with an innovative approach to redefining how New Yorkers experience food. In 2020, he founded EatMise, a food delivery platform bringing fully prepped ingredients straight from New Yorkers' favorite restaurants like Ivan Ramen, Bareburger, Luke's Lobster, and The Meatball Shop, to home kitchens for quick and easy last-mile cooking. Robert draws from his extensive experience in finance and investment to strategically disrupt the conventional takeout and food delivery industries. He has a distinguished history in distressed debt fund management. He has served as a senior investment lead at Strategic Value Partners and as an investment professional at Magnetar Capital and Leucadia Asset Management. Prior to that position, he was a Vice President at MidOcean Credit Partners and an associate at Citi. Robert graduated Summa Cum Laude from Columbia University with a degree in Electrical and Electronics Engineering.  Connect with Jon Dwoskin: Twitter: @jdwoskin Facebook: https://www.facebook.com/jonathan.dwoskin Instagram: https://www.instagram.com/thejondwoskinexperience/ Website: https://jondwoskin.com/LinkedIn: https://www.linkedin.com/in/jondwoskin/ Email: jon@jondwoskin.com Get Jon's Book: The Think Big Movement: Grow your business big. Very Big!   Connect with Robert Chen: Twitter: https://twitter.com/eat_mise?lang=en Instagram: https://www.instagram.com/eat.mise/ LinkedIn: https://www.linkedin.com/in/robert-chen-a0768a49/ Facebook: https://www.facebook.com/eat.mise *E – explicit language may be used in this podcast.

In this episode of the Local Marketing Lab, Nabeel

#48. In this week's episode, we explore the world of online ordering and restaurant revenue generation with our special guest, Nabeel Alamgir, the CEO and co-founder of Lunchbox,the enterprise restaurant technology company boosting customers like Papa Ginos, Chopt, Walk On's and more. Starting out at Bareburger as a busboy, Nabeel worked his way up to the position of CMO and then went on to build this restaurant tech company made by operators.Born in Bangladesh and raised in Kuwait before settling in Queens, Nabeel starts things off by sharing his insights on the incredible food scene in Queens and how it influenced his passion for the industry.But our conversation goes beyond culinary delights as we delve into the challenges and triumphs of being a CEO. Nabeel shares his strategies for managing stress, time, and health, offering valuable insights for leaders in any field. We explore his unique approach to time management, including a fascinating use of a label maker to organize daily tasks—a refreshing analog touch in a digital world.With Nabeel's expertise, we discuss the future of digital ordering and provide practical tips for restaurants to boost their online orders. Whether you're a foodie, an entrepreneur, or simply curious about the intersection of technology and dining, this episode offers a wealth of knowledge and inspiration.Where to find Nabeel Alamgir:  InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(05:55) Nabeel's journey growing up overseas and what led him to come to America(10:49) The creation of Lunchbox(18:34) How restaurants can find out if they are being discovered by customers(22:38) Nabeel's biggest mistake as a CEO to date.(27:01) The advantages and disadvantages of being a young founder(32:11) What takes up most of Nabeel's time (41:33) Product teams and earning respect(45:22) What makes Nabeel really really angry(52:15) Being an avid learner as a CEO(56:04) Putting priority on taking care of yourself first

I'm so excited to bring back a very popular guest from last year, Jenna Cameron, for another foodservice episode! We released episode #74 with Jenna during December of last year as part of the First Hire Series, and our conversation focused on first hires for foodservice sales. Our community seems hungry for foodservice knowledge and so we asked Jenna to come back on the show to walk us through the biggest players in foodservice from distributors, to operators, to buying groups and more. Jenna is currently the sales lead at SIMULATE and has 10+ years of experience in plant-based foodservice sales for growing brands.Listen in as Jenna shares about: Key term definitions to frame the conversation including operators versus buying groups versus redistributors Major distributors to know in foodservice, including details on Dot, Sysco, US Foods, and more, plus other regional distributors and how to work with each Some of Jenna's favorite operators from campus stores to Disney to Red Robin and others and specific nuances An overview of key buying groups like Compass and Aramark and how to get started with a buying group C-store & convenience store channel ideas Resources for finding a regional broker for foodservice or an advisor And right at the end we cover Groceraunt, which is incidentally my new favorite word And more! Please note that Jenna drops a ton of detailed information in this episode and if you are worried about catching the company names she's dropping, fret not! I included all the distributors, buying groups, and operators she mentions in the show notes with links.Enter the July 2023 podcast review giveaway by completing this form: https://tinyurl.com/28zyjr3eThis episode was sponsored by Shopify. Go to shopify.com/startupcpgThis episode was sponsored by Kickfurther. Go to https://www.kickfurther.com/startupcpgThis episode was sponsored by Graphite Financial. Go to graphitefinancial.com/cpgEpisode Links: SIMULATE website Jenna's LinkedIn Link to our other podcast episode with Jenna: #74 First Hire Series: Foodservice Sales with Jenna Cameron Foodservice 101 webinar recording Companies mentioned:  Distributors mentioned: Dot Foods, Sysco, US Foods, BiRite, PFG / Vistar, Gordon Food, Chefs' Warehouse, Vegan Distribution, Shamrock, Webstaurant, FoodServiceDirect, Sunbelt Redistributors mentioned: Alpine, Dot Foods Operators mentioned: Follett Bookstores/Campus Stores, Peet's Coffee, Bareburger, Philz Coffee, Lemonade, Red Robin, Disney, Next Level Burger, Plant Power Fast Food C-Store Operators mentioned: Loop Convenience, 7-11, Plaid Pantry Buying Groups mentioned: Compass (Chartwells, Foodbuy), Aramark, Sodexo College & Universities Trade Show: NACUFS Regional brokers: Herspring-Gibbs, Acclaim, Fidler Marketing Advisors: Elohi Strategic Advisors (general foodservice strategy), Green Nature Marketing (strategic nationwide coverage), Advanced Natural Group (micromarket/c-store/corporate cafeterias) Groceraunt Trade Show: IDDBA July 2023 Podcast Review Contest: Enter the giveaway by completing this form (it only takes 1-2 minutes!) By completing the form, you'll be entered to win one of six prize packages, each filled with goodies from past guests: Tsubi Soup, GoNanas, Forij, Amazi, Chia Smash, Eureka Tortilla, and Nowhere Bakery. Giveaway open to US residents only, age 18+. Giveaway ends on July 31st, 2023 at 11:59 pm PST. The winner will be notified via email. Thank you for listening to the show and helping new listeners find us! Shopify Links: Start a free trial and enjoy 2 months of Shopify for $1/monthKickfurther Links: Kickfurther website See how much inventory funding you qualify here Graphite Financial Links Graphite Financial website Download a free financial model template, chart of accounts template, and more here Listen to our episode with Graphite founder, Paul Bianco, episode #96 here. Show Links: Join the Startup CPG Slack community (13K+ members and growing!) Follow @startupcpg Visit host Jessi Freitag's Linkedin or website Questions or comments about the episode? Email Jessi at podcast@startupcpg.com Episode music by Super Fantastics

Joining the show today is our special guest, Nabeel, CEO and Co-Founder of Lunchbox. Nabeel was born in Bangladesh, moved to Kuwait 7 years later, and to Queens, New York 7 years after that. Nabeel began his career as the first busboy at the Bareburger flagship store in Astoria, and spent his free time devising marketing objectives for the CEO. In 2019 he founded Lunchbox, a next-gen online ordering company, that was built out of the frustration of trying to build his own digital ordering system at Bareburger. In just a short period, Lunchbox has established itself as the premiere product in the digital ordering space, partnering with industry leaders such as Firehouse Subs, Papa Gino's, Clean Juice, Wings Over, Bareburger and more.Today's show is NOT about Lunchbox. It is about AI and the new, free AI application that can be found online to allow restaurants generate food pictures for their online ordering guests. We take this much further into the legalities around intellectual properties, regulation and the future of this technology.We have some fundamental differences of opinion around the IP side of things but, at the end of the day, we are all trying to figure out where this all lands and are in it together.How To Contact MeWebsite: https://SkipKimpel.com (all archived shows and show notes will be posted here)Website: https://ConStrata.ioInstagram: https://instagram.com/skipkimpelTwitter: https://twitter.com/skipkimpelFacebook: https://www.facebook.com/skipkimpel1/LinkedIn: https://www.linkedin.com/in/skipkimpelLinkedIn: https://www.linkedin.com/company/constrata-consultingYou can also hear all these new episodes on the ConStrata website at ConStrata.ioEmail me at skip.kimpel@constrata.ioWhat's up next?Busy and crazy times in our industry right now. This also happens to be a very timely subject today, especially around the online ordering and virtual kitchen side of things as we are starting to see a slowdown in online ordering and a significant shakeup in that side of the industry. I would also love to hear your thoughts on where YOU think the digital restaurant is headed. I will be out at the new

Julia Solooki & Lior Shafir — the co-founders of Smart Soda, headquartered here in Cleveland — on revolutionizing the beverage industry!The revolution is taking the water and soft drink industry by storm where for many consecutive years, carbonated soft drink sales have been in decline as an increasingly health-conscious society is demanding healthier alternatives in face of the $250 billion US soft drinks market.Smart Soda is meeting that demand with a proprietary and functional beverage platform for major corporations, restaurants, offices, and retail, offering state-of-the-art beverage dispensing products serving healthy and delicious flavored sparkling water made with all-natural alkaline mineralized water, with the option for over 32 flavors utilizing organic cane sugar, vitamin infusion, and much more coming down the pike — to deliver everyday effervescence.To date, Smart Soda has raised over $7mm building out the company, and has partnered with major brands like Sysco, BareBurger, 7-Eleven, and many others, all in pursuit of their vision to sustainably (WELL Standard adherent) create the best tasting and highest quality health-forward beverages.Lior Shafir is an experienced executive in the water and beverage industry, with over 20 years in the field serving as the former Chairman and CEO of Aquatal and also as the former CEO of the exclusive US distributor of Soda Stream, the Israeli-based carbonated drink maker, which was acquired by Pepsi for $3.2 billion back in 2018.Julia Solooki, now the president of Smart Soda, is focused on running and developing retail and online sales operation as well as strategically developing Smart Soda's channel partner relations. Prior to co-founding Smart Soda with Lior, Julia held a series of leadership positions in the healthcare services arena in addition to serving on the board of education for the Healthcare Billing Management Association.We cover a lot in this conversation — the proliferation and market for carbonated drinks, Julia and Lior's commitment to sustainability, expansion plans, go-to-market strategy, and much more — please enjoy our conversation!-----This episode is brought to you by Impact Architects and Ninety. As we share the stories of entrepreneurs building incredible organizations throughout NEO, Impact Architects helps those leaders — many of whom we've heard from as guests on Lay of The Land — realize their visions and build great organizations. I believe in Impact Architects and the people behind it so much, that I have actually joined them personally in their mission to help leaders gain focus, align together, and thrive by doing what they love! As a listener, you can sit down for a free consultation with Impact Architects or leverage a free trial through Ninety, the software platform that helps teams build great companies, by visiting ia.layoftheland.fm!-----Learn more about Smart Soda — https://smartsoda.com/Connect with Julia Solooki on LinkedInConnect with Lior Shafir on LinkedIn-----For more episodes of Lay of The Land, visit https://www.layoftheland.fm/Past guests include Cleveland Mayor Justin Bibb, Steve Potash (OverDrive), Ed Largest (Westfield), Ray Leach (JumpStart), Lila Mills (Signal Cleveland), Pat Conway (Great Lakes Brewing), Lindsay Watson (Augment Therapy), and many more.Stay up to date on all our podcasts by signing up for Lay of The Land's weekly newsletter — sign up here.Connect with Jeffrey Stern on LinkedIn — https://www.linkedin.com/in/jeffreypstern/Follow Jeffrey Stern on Twitter @sternJefe — https://twitter.com/sternjefeFollow Lay of The Land on Twitter @podlayofthelandhttps://www.jeffreys.page/

Euripides Pelekanos is the CEO of Bareburger, a kitchen and bar that offers big flavor in a big bun. With over 13 years experience with Bareburger as the CEO and Co-Founder, Euripides knows what it takes to learn from the past and apply hindsight to the future.  As someone who has grown his brand into an international business, you're going to want to tune in to his advice. On this episode, you'll learn from Euripides about:Value in tiny detailsGrowing your brand to 10+ locationsThe hardest part of managing a franchiseApplying hindsightMore!Thanks, Euripides!

Matt and Pete have a grand old time reliving some day job nightmares and talking about what "guys" they have.

When Texas native Briana Valdez moved to Los Angeles, she had a hard time finding restaurants that reminded her of home, with Tex-Mex-style tacos and Southern hospitality. So, after years of working with famed chef Thomas Keller at Bouchon, and having been mentored by P.F. Chang’s founder Paul Fleming, Valdez claimed that whitespace and opened the first location of HomeState. The concept is now known for its community vibes and Texan classics like breakfast tacos, Texas toast, and Frito pie, writes Joanna Fantozzi in her feature on HomeState for nrn.com. That’s why we named HomeState one of our 2022 Hot Concepts, an award given out to companies that we think are set to take off. In years past, we’ve named concepts to this list including The Cheesecake Factory, Panda Express, Noodles & Company, Jamba Juice, True Food Kitchen, CAVA, and Bareburger over the 25-year span of the award and they’ve clearly risen to the occasion. Here's Joanna Fantozzi with more on HomeState and what we can expect from this growing LA-based brand. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Castos, Spotify, or Apple Podcasts.

Nabeel Alamgir was born in Bangladesh and moved to Kuwait seven years later, then to Queens, New York, seven years after that. He began his career as the first busboy at the Bareburger flagship store in Astoria and spent his free time devising marketing objectives for the CEO. In 2019, Nabeel founded Lunchbox, the modern ordering system for restaurants to grow their online revenue, which was built out of the frustration of trying to build his own digital ordering system at Bareburger. Lunchbox has empowered over 2500 restaurant locations across the country, including Bareburger, Clean Juice, Fuku, Little Sesame, Papa Gino's, Sticky's Finger Joint, and Tacombi. To date, Lunchbox has saved restaurants over $43 million that would have otherwise gone to third-party ordering platforms. In this episode… As a brand owner, teamwork and cooperation are crucial to generating an impact on your audience. So, how can you promote high-performance levels for authentic brand equity? Nabeel Alamgir creates a productive and enriching team culture by offering his employees coaching sessions and initiating a space for high performers to thrive. He encourages collaboration among each team member to devise innovative and original ideas that foster growth and positivity. To initiate additional partnerships, Nabeel urges brand owners to support other businesses in their launch phases and help them convey their messages to their audiences.  In this episode of the Brand Alchemist Podcast, Taja Dockendorf chats with Nabeel Alamgir, CEO and Co-founder of Lunchbox, about building brand relationships and strong company culture. Nabeel shares his approach to inspiring growth and connection among his restaurateurs, advice for launching a brand and discovering your passion, and his secret for recruiting talented employees.

David, Justin and James touch on both Cy Young races and explain why players like Max Fried and Dylan Cease will have a chance to change the narrative for the award during the stretch-run. The crew analyzes Spencer Strider's recent 16-strikeout performance and wondered whether it was the best pitching performance of 2022. Do the Braves have the best rotation built for the postseason? What do the Dodgers do after they clinch everything? Why haven't the Yankees started Oswald Peraza every day? Also, the crew discusses The Athletic's interview Joe Maddon, as he sounded off on how front offices handle analytics. Plus, Zac Gallen's streak, Hunter Brown, Kody Clemens, ‘99 Pedro and this season's home run chase. Head to https://order.bareburger.com to find yourself at the best happy hour, tastiest burger joint, and overall great spot! Go to https://stadiummapart.com/pages/jomboy & use code SLAB15 to get $15 off your first order over $50 00:00 INTRO 03:26 The Opener 07:15 Spencer Strider 13:34 Dodgers 17:59 Bareburger! 19:57 Yankees 25:02 AL Central 29:35 AL Cy Young race 34:54 Draft Kings! 35:51 Joe Maddons rant 47:29 Kody Clemens strikes out Ohtani 50:48 Home run chase (Judge and Pujols) 55:23 This week in pitching history 58:45 Stadium Map Art 1:00:07 Three up three down 1:03:51 OUTRO If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/LA/MI/NJ/PA/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/KS/NH), 888-789-7777/visit http://ccpg.org/chat (CT), 1-800-BETS OFF (IA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), call/text TN REDLINE 1-800-889-9789 (TN), or 1-888-532-3500 (VA). 21+ (18+ NH/WY). Physically present in AZ/CO/CT/IL/IN/IA/KS/LA(select parishes)/MI/NH/NJ/ NY/OR/PA/TN/VA/WV/WY only. New customer offer void in NH/OR/ONT-CA. $200 in Free bets: New customers only. Valid 1 per new customer. Min. $5 deposit. Min $5 wager. $200 issued as eight (8) $25 free bets. Ends 9/19/22 @ 8pm. Early Win: 1 Early Win Token issued per eligible game. Opt in req. Token expires at start of eligible game. Min moneyline bet $1. Wagering limits apply. Wagers placed on both sides of moneyline will void bet. Ends 1/8/23 @ 8pm ET. See terms at sportsbook dot draftkings dot com slash football terms.

When Texas native Briana Valdez moved to Los Angeles, she had a hard time finding restaurants that reminded her of home, with Tex-Mex-style tacos and Southern hospitality. So, after years of working with famed chef Thomas Keller at Bouchon, and having been mentored by P.F. Chang’s founder Paul Fleming, Valdez claimed that whitespace and opened the first location of HomeState. The concept is now known for its community vibes and Texan classics like breakfast tacos, Texas toast, and Frito pie, writes Joanna Fantozzi in her feature on HomeState for nrn.com. That’s why we named HomeState one of our 2022 Hot Concepts, an award given out to companies that we think are set to take off. In years past, we’ve named concepts to this list including The Cheesecake Factory, Panda Express, Noodles & Company, Jamba Juice, True Food Kitchen, CAVA, and Bareburger over the 25-year span of the award and they’ve clearly risen to the occasion. Here's Joanna Fantozzi with more on HomeState and what we can expect from this growing LA-based brand. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Castos, Spotify, or Apple Podcasts.

Immediately after winning a set against MLB's best team, the Mets shocked everyone by dropping two of three to the lowly Nationals. Jerry and Jolly discuss the lackluster offense, the Mets making uncharacteristic mistakes, and how high the panic levels should be going into a set with the Pirates. New episodes of Shea Station drop after every Mets series, presented by Bareburger. Click the link in the description to find yourself at the best happy hour, tastiest burger joint, and overall great spot! order.bareburger.com Go to https://stadiummapart.com/pages/jomboy/ & use code SHEA15 to get $15 off your first order over $50.

Please Don't Tell Enterprises dedicates this week's episode to the memory of Josh, Murphy, Zippy, Ippy, Goldie, Bubbles, Potato, Kiwi, and any other pets we've lost along the way. We'd also like to discuss the dangers of poor dental hygiene, cigarette smoking, and doing "the beast with two backs," as the Immortal Bard called it. Lastly, the NY Department of Health will be going over a Bareburger health code violation from six years ago. As you can see, it isn't always fun and games here. For one week and one week only, Jackie and Sarah have banned all jokes, hijinks, tomfoolery, and shenanigans. These are the necessary parameters when talking about Bear in the Big Blue House and an evil mouse from space that used to be meek but is now confident in itself. Listeners with the maturity and stomach for such topics will be rewarded with the most insane Facebook hacker story ever. All tongue in cheek aside, this story is actually crazy. If you aren't going to listen to the whole episode, go to an hour and nine minutes in at least. It'll be worth it. New episodes every other Wednesday. Follow the show at pleasedonttell.pod on Instagram (https://www.instagram.com/pleasedonttell.pod/). Artwork by Sarah Hubner (https://www.instagram.com/honeysucklesketches/). Tickets to Sarah's next sketch show on May 1st can be purchased here: https://www.eventbrite.com/e/omfg-im-so-embarrassed-a-sketch-show-tickets-310066726927 The Fairly Oddparents and The Flintstones are property of Nickelodeon and Warner Brothers, respectively.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Nabeel Alamgir, chief executive officer and co-founder of Lunchbox about the current state of delivery and what the future will look like for restaurants. Alamgir who is on the 2021 Forbes list 30 under 30, is the co-founder of the digital ordering and marketing platform Lunchbox. The operating system for managing a restaurant's entire digital experience. Alamgir talks about starting as a busboy at Bareburger when he came to the United States and how he loved the industry, working his way up to chief marketing officer before he launched Lunchbox. Alamgir discusses how Lunchbox recently has raised fifty million dollars in Series B funding so his food technology company can accelerate product research and development as well as expand teams. Alamgir says he wants to do three things with the capital, one is to push the Lunchbox agenda, building a digital storefront and make sure it's incredible looking, two is to build more engagement tools that can convert third party sales into first party, three is to bring in the best talent in the world to the Lunchbox team. The company brought on a new executive to the team, chief operating officer, Kieran Luke from the General Assembly. Lunchbox is about to release the first Metaverse restaurant, fully walkable. You can go anywhere and order food, it will be sold on OpenSea on the blockchain, says Alamgir. Alamgir talks about the partnership between Lunchbox and Olo saying he is excited to partner with them and be part of their ecosystem. Adding, they are excited to elevate their design and elevate their marketing as well. They've paved a way for companies like us to exist so we're pumped to work together.Frischling asks Alamgir what the current state of the delivery market is looking like from a growth perspective and he says, they are studying companies in China, specifically BingoBox. It is a convenience store with no staff that is entirely automated and compares it to Amazon Go. He adds, “our prediction is it'll be seventy five percent delivery and the rest will be in store. The number of seats you have within your restaurant is limited. You know it's fifty to hundred but the number of people you can feed around your community is a lot more. More importantly, right now, it's a sign of shame if you have a second brand out of your kitchen. It means you're not doing well.” Alamgir goes on to say that it is a stigma that is not real and in the future that will be how you run and optimize a kitchen to be efficient. To hear more from Alamgir about branding, marketing and the Lunchbox vision, tune into this episode of Hospitality Hangout on Spotify. Click here for more recovery and relief information for restaurant, hospitality and food service operators.This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Nabeel Alamgir, chief executive officer and co-founder of Lunchbox about the current state of delivery and what the future will look like for restaurants. Alamgir who is on the 2021 Forbes list 30 under 30, is the co-founder of the digital ordering and marketing platform Lunchbox. The operating system for managing a restaurant's entire digital experience. Alamgir talks about starting as a busboy at Bareburger when he came to the United States and how he loved the industry, working his way up to chief marketing officer before he launched Lunchbox. Alamgir discusses how Lunchbox recently has raised fifty million dollars in Series B funding so his food technology company can accelerate product research and development as well as expand teams. Alamgir says he wants to do three things with the capital, one is to push the Lunchbox agenda, building a digital storefront and make sure it's incredible looking, two is to build more engagement tools that can convert third party sales into first party, three is to bring in the best talent in the world to the Lunchbox team. The company brought on a new executive to the team, chief operating officer, Kieran Luke from the General Assembly. Lunchbox is about to release the first Metaverse restaurant, fully walkable. You can go anywhere and order food, it will be sold on OpenSea on the blockchain, says Alamgir. Alamgir talks about the partnership between Lunchbox and Olo saying he is excited to partner with them and be part of their ecosystem. Adding, they are excited to elevate their design and elevate their marketing as well. They've paved a way for companies like us to exist so we're pumped to work together.Frischling asks Alamgir what the current state of the delivery market is looking like from a growth perspective and he says, they are studying companies in China, specifically BingoBox. It is a convenience store with no staff that is entirely automated and compares it to Amazon Go. He adds, “our prediction is it'll be seventy five percent delivery and the rest will be in store. The number of seats you have within your restaurant is limited. You know it's fifty to hundred but the number of people you can feed around your community is a lot more. More importantly, right now, it's a sign of shame if you have a second brand out of your kitchen. It means you're not doing well.” Alamgir goes on to say that it is a stigma that is not real and in the future that will be how you run and optimize a kitchen to be efficient. To hear more from Alamgir about branding, marketing and the Lunchbox vision, tune into this episode of Hospitality Hangout on Spotify. Click here for more recovery and relief information for restaurant, hospitality and food service operators.This syndicated content is brought to you by Branded Strategic Hospitality.

Max : Hello, and welcome back to the Recruitment Hackers Podcast. I'm your host, Max Armbruster. And today on the show, I'm delighted to welcome Alison Kaizer who is head of talent at Lunchbox, and Lunchbox is a company that helps restaurants get better engagement and more sales. Alison will tell us about a little bit about that exciting startup or technology company. And we'll talk as well about the transition to remote hiring and how to reinforce how to establish strong connections remotely during the recruitment process and how to communicate employee culture in the recruitment process so that people are not walking into a company that feels strange and foreign and disconnected to them, which is the game that I guess most of the world is trying to figure out right now. So a hot topic. Alison, welcome to the show.Alison: Thank you for having me.Max: Thanks. Thanks for joining. So tell us a little bit about yourself to begin with. How did you end up in the beautiful world of recruitment?Alison: It's a funny story, actually. I feel like no one decides that they want to go into recruitment, everyone falls into it. Max: It's an accident Alison: …by accident. But I have a background in business. I worked in management consulting for a little bit. I worked in advertising. And then I ran my own business for some time. And when I decided I wanted to go back into a more formalized kind of office environment, I sent my resume to a recruiter. And she basically said, I think you would be an awesome recruiter, based on your background, you have experience in the industry from multiple facets. So I went through an interview process with this agency, and it was fantastic and ended up deciding to kind of take the plunge. And I really haven't looked back for the last seven or eight years that I've been recruiting.Max: And what she liked about your background is the fact that you were working in marketing. Correct? And I think I keep telling people that, you know, recruiting and sales, and actually recruiting is marketing because it's more and more about managing big digital media spend, and large funnels. And it's, you know, I think it's even more of a valuable skill right now to be able to buy media than it is to study psychology, which has been traditionally where a lot of recruiters come from.Alison: Yes, definitely. And also really understanding the subject matter expertise that you're talking to candidates about adds so much value. You can be strategic, and you have a lot of empathy for their position as a candidate. So it's a great entry point if you're interested in becoming a recruiter to, you know, enter an era and a function that you know a lot about.Max: Well, I'm glad that you're part of this industry. I also fell into it by accident. And well, let's say what about Lunchbox. What is Lunchbox? And why? What makes it an exciting challenge from a talent acquisition standpoint?Alison: Yeah. So Lunchbox is a really incredible company to work for. It's incredibly disruptive in the restaurant space. And basically, the premise is allowing restaurants to compete with third-party platforms. So the door dashes and the Uber Eats of the world are charging significant fees to restaurants where they end up breaking even or losing money on their orders. And they also don't really have access to their data, in order to make strategic decisions that impact the business moving forward. And so what Lunchbox does is it facilitates that digital experience for restaurants completely holistically, but allows them to maintain all of the control as a first-party platform. So we help with web orders. We can do mobile. We help with loyalty programs. We even have an in-house studio that helps with all of the marketing that restaurants need to drive the customers directly to that first-party platform that we're facilitating. And then they also have access to all of their data, which is incredibly empowering. So it's almost like a Shopify, for restaurants. And from a talent acquisition perspective, I think the challenges are very similar to what so many other tech companies are dealing with, currently, especially at an early stage. It's so competitive from a talent standpoint, particularly around engineering, sales, and marketing. We're growing incredibly quickly as well. So just the sheer volume of our recruiting efforts. When I joined in early March, we were about 60 people and now we're about 250 people, we've hired almost one and a half people a day on average. And so building a scalable process where there's a lot of alignment and allowing us to be competitive, but also very measured in our evaluation of candidates is a significant challenge for any talent leader.Max: Sounds incredibly expensive to be growing at that pace. In this from March 2021, onwards, when the cost of… Yeah, the cost of hiring has gone up, basically, across the board and in marketing in particular. So well, maybe could you share a word about what your marketing mix looks like from, you know, recommend marketing spend?Alison: I'm sorry. I don't totally understand the question like, “What are…[overlap]Max: Where would you spend most of your ad money? Is it the traditional channels like Indeed and LinkedIn, or are there other new ways to connect with people? I mean,  I don't want to spill the beans if you have a secret sauce you don't want to send to the competition. But just to get a feel for where you operate.Alison: Now that I can definitely answer. So from a recruitment marketing perspective, I think we're really lucky because one thing Lunchbox does unbelievably well is branding and marketing. In general, if you take a look at our careers page, it's very advanced, the brand is excellent. The career page is extremely robust. There's a very clear tone of voice. And so we've invested a lot in our marketing in general, as well as our employer brand, which allows us to cut through a lot of the noise. And so we actually spend very little money on marketing from a traditional kind of sense. We do have some LinkedIn job slots that we leverage, and we use Greenhouse so it allows us to post all of our jobs on LinkedIn in general. But a lot of the traction that we get is just, you know, us all being very active on LinkedIn, and having very strong recruiter networks, making sure that we have really strong outreach. And that's really speaking to our employer brands and our culture. So a lot of our active outreach, gets positive response, and just focusing on having a great culture and brand. So when people hear about us, they're excited as opposed to using a lot of the more traditional marketing tactics.Max: Alot of word of mouth and yeah, positive feelings that generate enough talent and enough applicants. I believe that-- obviously, it's working for you so I'm not gonna tell you it's a good strategy. If it's working, that's all you need to know. You don't need to hear it from me. But I do believe that when you get to a certain size, maybe like five, 600 people, you kind of hit the wall in terms of how much referral, with the share of hires that you can do through referrals at some point. Those, I think, numbers go down a little bit when you get to a bigger company. But…Alison: Alot of our hires are candidates that we actively sourced. I mean, more than 50% are people that we actually go out and prospect-- that don't find us we go out and we had on them. Alot of our roles are very niche, and we're looking for a very competitive talent. So just having kind of a strong recruitment team that's able to really leverage a powerful employer brand. And that outreach drives conversion. We do get a lot of referrals as well and a lot of inbounds but it's mostly active headhunting.Max: Okay, well, let's talk about those. Those people that are actively being headhunted. They don't know. They don't know you. They go to your website. I've just been to it after what you said. And it's true, it really is a visual experience. It's a very unique employer brand. So I'd recommend people to go and check it out there listening. And it looks reads a little bit like a comic book for me. And I love comic books. So it works for me. But, you know, beyond that those first impressions, which are critical, of course, what are some of the other things that you've built into your recruiting process that helps a complete stranger feel less so?Alison: Yeah, it's a great question. And so I think, from the get-go, our outreach is very much written in our tone of voice. And it's very colloquial, and it's very light. And it's funny, and it's very clear that this is not going to be a boring conversation and Lunchbox is a brand worth engaging with. And then as a talent team, I think we've been very intentional about the recruiters that we've brought on board, making sure that they're all strong representations of our brand. We're all very startup-y. We're very casual. We all you know, really kind of represent the lifestyle and the culture of what you will find when you join a company like ours, and we're all very open and ready to answer any questions that the can candidates have. Create a very kind of dynamic and partnership-based experience. This isn't a place where if you interview, it feels dictatorial. And we're kind of grilling you, but always very much focused on matchmaking and ensuring that there's alignment and, you know, looking for collaborative folks. So really fostering that dynamic throughout the interview process is important. And I think the other piece is having a heavy focus on culture throughout the entire interview process. So even in our very first initial screens, telling people about what it's like to work here, and making sure that we really dig in on what they're looking for, from a cultural perspective, is a key part of our interview process. And something that continues to be top of mind in every stage that someone goes through. So that focus on culture, and being human-centric is something that's very prominent from the first conversation that you have with someone on our team.Max: Let's get into it. Because culture is such a general term to describe so many things. So perhaps, to illustrate this with some examples, can you tell me about some of those key elements of your culture and how you would assess a fit for those? Specifically, if you have interview questions that can show us how you work around that, because when you hire people in sales and marketing, for instance, and you said that such a chunk of your hires, they're always so adaptative, you never know, you never know if they're selling or not.Alison: 100%. And so I think our culture is very much a startup culture, we're not a nine to five. First of all, we're incredibly flexible. We're quite casual and laid back but very, very collaborative. We look for extreme ownership. We look for people that run toward fires. We look for people that can move very, very quickly. And so we're actually incredibly transparent with people and we allow them to opt-in or opt-out, and some people opt-out. And that's absolutely fine. I can give you a few examples. Like we're looking for talent folks. Generally, I'll talk to them about the number of wrecks that we have at any given time, and the time to hire that we generally tried to maintain. And with every person on my team, if you reached out and had a conversation with them, they tell you that I showed them my calendar, which at that time was from 8am to about 7pm. And we were incredibly busy. And I spoke to them about the number of calls I was doing a day and the kinds of conversion metrics I was looking at. And I would explain, you know, if you're looking for a nine to five, if you're looking for something that's incredibly structured, that's absolutely fine. And there's nothing wrong with that. But this isn't the place. If you're looking for somewhere where you're going to learn and you're going to be very challenged, and you'll be able to look back at the work that you've done and say, “No, that wouldn't even exist if it wasn't for me. I really built something there. And I had an incredible amount of impact.” It's a wonderful place. But it's incredibly rigorous. And this is what you can expect things to look like. And some people opt out of that and the right people opt-in. But just you know, being very honest, are at the process, I think is important. And so another example is on sales. We look for folks that aren't actually just focused on sales targets. It's really important to bring people into this team that are builders, and if something doesn't exist yet, or it's not working, they raise their hand to fix it. And so we'll often dig in and ask people about projects they've worked on above and beyond their sales goals or times that things were broken, or they weren't working and that individual raise their hand to fix them. Because if someone wants to come in and just sell all day and wait for things around them to be fixed or built, they're definitely not going to be the right person for this team. And so we over-index on those kinds of questions.Max: Almost like you're answering the question, my question, but taking it from the other angle that I would have expected. Where I would have expected you to talk about, you know, all the great, how wonderful it is because of XYZ. But actually, you're kind of putting the spotlight on here are all the reasons why you should not join. Yeah, right. It's not going to be so wonderful. Are you still up for it so that you could get some people to eliminate themselves from the process?Alison: Totally. And at the end of the day, from my perspective, recruitment is about matchmaking, and solving those problems is going to be very exciting for the right people and it won't be for everyone. But the last thing I would ever want is for someone to join and say that the experience is not aligned with what they were expecting, and it wasn't what they were looking for. That's, I think, a big waste of everyone's time and a huge failure from a cultural perspective. And so the best thing that we can do is communicate the truth and the benefits and the fun, the opportunity to work with incredibly smart people, the opportunity to really learn, and to have fun, to have impact, to work for a company that's incredibly mission-driven and a product that's really having an impact on an industry and, you know, folks that are really interested to join.Max: The way you portray start-up culture, because I think that there was there was a for a little while in San Francisco, the feeling that it had become very entitled and that, yes, we would have, we would have the no shoe environments and the casualness and the great benefits. There was, yeah, all of those were granted, but nothing was expected really in return, when the origin there is a higher pace, and higher expectations, working in high tech.Alison: I will say… I have to tell you that one of the things that drew me here is I met this CEO. I actually wasn't looking to leave my previous role. And the CEO, his name is Nikhil Unger. He's a Top 30 under 30. He built his way up to CMO of Bareburger before starting Lunchbox at a young age. And he said to me on our initial call, that nothing mattered to him more than people, which I don't think it's a very common thing for a CEO to say. And it's proven to be absolutely true. I've never met a more people-centric person in my entire career. We invested in a director of culture. So we brought someone on and her entire role was fostering incredible remote culture as a Series A, which is a very early stage investment. We encourage people to take time off when they need it, and build teams that are focused on supporting those that are out when they're out. Our benefits are fantastic. We have weekly team meetings around culture and a weekly update, where we explain the state of the business in full transparency. Our Slack is so active. Everyone spends so much time together. So it really is a nurturing and familial environment. I would say Lunchbox is like the antithesis of an entitled environment and really focused on retaining amazing people.Max: No wonder you're growing so fast with this kind of leadership and investment so there's no surprise there, I would say. You know, some leaders are made to build large teams more than others. So well, thanks for sharing all that, Alison. I like to ask a question to all my guests, which is around hiring mistakes, and particularly if someone if you can go back into your history, your long history or seven years as a recruiter and find or maybe even before that, and think back to a specific hire that you made, that was the wrong hire. And when you've reflected on what mistakes were made at that time, so that our audience can learn from those mistakes and avoid them in the future.Alison: It's a tough question to answer because there are so many examples. Obviously, I've made a million mistakes. But when I think back on one hire that I made, that was the wrong person. There's someone that I had a long-standing relationship with, and we developed a very close friendship. And so I was operating under the assumption that that would translate well into work. And because we were close, and we had great rapport, and this is someone that I'd worked with as a vendor, that that would translate very well to an internal relationship. But ultimately, as I just mentioned, Lunchbox is very rigorous. It's not for everyone. And so when that person joins, although they you know, were extremely hardworking and very bright, they didn't have that kind of startup experience, nor do I think they were really seeking that kind of rigor. And it ended up being misaligned, even though our relationship was so strong. And so recognizing the difference between someone that you may really like on a personal and even a professional level and fit for the larger organization was a key takeaway from that experience.Max: Thank you, Alison. Yeah. So those ties can take years to build relationships that take years to build that could be destroyed in a matter of weeks if you put them in the wrong wrong job. Yeah, so not a risk worth taking.Alison: Luckily, we still have a great have a great relationship dynamic. He went back to his previous employer and just went right back to where he was and we've maintained a friendship but yeah, learning experienceMax: Great. Well, I've already been on the Lunchbox career site. lunchbox.io/careers I'd recommend all the listeners to go and check it out. And if they want to get in touch with you, Alison, what's the best way?Alison: Yeah, definitely you can shoot me an email. My email address is alison@lunchbox.io. Or you can definitely connect with me on LinkedIn if you want. My name is Alison Kaizer and I will definitely get back to you.Max: Go. Thank you, Alison.Alison: Thank you so much for having me. My pleasure.Max: That was Alison Kaiser from Lunchbox reminding us that when it comes to communicating culture, you should start by sharing what turns people off about your company rather than what turns them on that will make sure that the candidates can self select themselves. They can opt out of the process if they're not a good fit.And we'll ensure that you can preserve a strong culture where people are okay with all your flaws, hope you enjoyed it. And you'll be back for more. Remember to subscribe.

In this episode of The Barron Report, host Paul Barron meets with Nabeel Alamgir, the chief executive officer and co-founder of Lunchbox, to explore the future of eating and online ordering in the hospitality industry.Three Key Points:Lunchbox Technologies was launched in 2019. The company supplies multi-unit restaurants with an online ordering system and marketing engine. Before founding Lunchbox, Alamgir worked his way up from busboy to chief marketing officer at Bareburger.For Alamgir, operators today need three things: a direct order option, half the sales coming directly to their system, and a coherent virtual and digital presence. Restaurateurs need to have the pace and mobility of start-ups to stay ahead of an ever-changing industry.Looking ahead, operators are becoming more ambitious. Tech companies would do well to go beyond making websites and loyalty systems, and start crafting more data-driven offerings and virtual experiences that give operators the ability to build consumer attention without a storefront.Tweetable Quotes:“GrubHub and the restaurant industry were never aligned, and I wanted to do something about it. So Lunchbox was born. We grew 700 percent last year and we're growing 500 percent this year. It's been bonkers.” – Nabeel Alamgir“We're not trying to hire the best people. We're trying to hire the right people for what this company needs right now.” – Nabeel Alamgir“The problem is people give up. Restaurateurs are not tech-savvy—and it's fine for them not to be. What is not okay is not hiring people who are.” – Nabeel AlamgirIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

Nabeel Alamgir is an immigrant and grew up homeless. He worked at Bareburger for 10 years before becoming the CMO at 25. He is now the CEO of LunchBox. He is revolutionizing third party delivery and how restaurants utilize marketing analytics. Top 3 Value Bombs: 1. It is supposed to feel like hell, like a grind, or be exhausting. There will be days that you will be unsure, Friday nights that you wish you didn't do this. It's fine. Be optimistic. Going to bed is a huge problem-solver. Wake up and you're fine again. It's part of the process. Just keep going. 2. As a marketer, you get to throw everything on the wall and see what sticks. 3. Ghost kitchens also give restaurants ability to explore new areas. They give new entrepreneurs and chefs who can't open business be able to open one. Next-Gen Enterprise Online Ordering - Lunchbox.io Sponsors: Thinkific: It's time to stop trading time for money and start reaching more clients and making a bigger impact - with online courses! Try Thinkific for free today at Thinkific.com/eof. HubSpot: INBOUND 2021, hosted with love by HubSpot, takes place online October 12-14! Learn more and register now for FREE at Inbound.com!

Nabeel Alamgir is an immigrant and grew up homeless. He worked at Bareburger for 10 years before becoming the CMO at 25. He is now the CEO of LunchBox. He is revolutionizing third party delivery and how restaurants utilize marketing analytics. Top 3 Value Bombs: 1. It is supposed to feel like hell, like a grind, or be exhausting. There will be days that you will be unsure, Friday nights that you wish you didn't do this. It's fine. Be optimistic. Going to bed is a huge problem-solver. Wake up and you're fine again. It's part of the process. Just keep going. 2. As a marketer, you get to throw everything on the wall and see what sticks. 3. Ghost kitchens also give restaurants ability to explore new areas. They give new entrepreneurs and chefs who can't open business be able to open one. Next-Gen Enterprise Online Ordering - Lunchbox.io Sponsors: Thinkific: It's time to stop trading time for money and start reaching more clients and making a bigger impact - with online courses! Try Thinkific for free today at Thinkific.com/eof. HubSpot: INBOUND 2021, hosted with love by HubSpot, takes place online October 12-14! Learn more and register now for FREE at Inbound.com!

Today I had the pleasure of talking with EP Pelekonis, owner and founder of Bareburger, a 45+ location, international organic burger brand. In this episode, EP shares the perils of opening too fast, operating agreements, and turning challenges into opportunities. Enjoy! Check their website out -- https://www.bareburger.com/ Don't forget to subscribe if you enjoyed the show! Connect on LinkedIn -- www.linkedin.com/in/thesaleshead Connect on FaceBook -- www.facebook.com/thesaleshead

When Lunchbox Technologies CEO Nabeel Alamgir wants something to happen, he visualizes it. Before Lunchbox became a multi-million-dollar valued restaurant tech startup, Nabeel worked his way up the rungs of the hospitality ladder. To accomplish his dreams, he manifests his reality with visualizations to see each step. "I'm a visual thinker, a visual person," said the Lunchbox cofounder and chief executive officer on the Digital Hospitality podcast in his 2021 interview. Visualizing a goal — whether it's having the Lunchbox logo on a prominent building in the Manhattan skyline (above) or being featured on a magazine cover (below) — helps Nabeel understand the steps in between dream and reality. It also helps the inspiring leader explain his vision to his team. Visuals are key for some people to get what you're trying to say, just like storytelling is important for understanding information. "I will go ahead and create a cover with the title with the screens of the brand we want to sign," Nabeel said on Digital Hospitality about creating a Nation's Restaurant News magazine cover featuring Bojangles to help visualize a goal. "And I shared it with my team because I believe if you don't share your goals, how will my entire team know how to score?" "I feel like CEOs will often have something in their head and they won't share it with their entire team. I think that's so wrong because if we all know where the goalpost is, we're going to score." Nabeel is certain that the NRN magazine Bojangles cover he dreamed up will come true. "In three months it will happen because we're working really hard on it. In fact, I had my team go out to North Carolina, shoot videos and footage with Bojangles and with our app, and we've just sent it over to them. So we're going to win that deal." "And I will be very, very upset if we don't, because we work really hard. We go above and beyond for every single thing we do: our logo, our design, our branding, our customer service, our storytelling, everything really, really matters. And when you practice so much, you know how the game will play out." That's confidence right there. A confidence that has led to dream after dream being realized for Nabeel. "That's why we try to be transparent with our goals as well, even the short term goals."   What is Lunchbox? The Lunchbox company is built by restaurateur for restaurants. It's clear that knowing the hospitality industry inside and out has inspired Nabeel and his cofounders Andrew Boryk, Hadi Rashid, and Mohammad Afzal to create a company that seems to truly care about the well-being of restaurant owners. LUNCHBOX ON CRUNCHBASE: https://www.crunchbase.com/organization/lunchbox-technologies NABEEL ON CRUNCHBASE: https://www.crunchbase.com/person/nabeel-alamgir Lunchbox provides a collection powerful digital ordering as well as marketing services and growth hacking solutions for restaurants. The technology company transforms brick and mortar restaurants into digital restaurants built for the technological now — and prepares them to adapt into the future. It has has received lots of positive attention for the ongoing mission to help transform the digital operations of restaurants — while relying less on third-party platforms. In 2020 Lunchbox Technologies Inc. raised $20 million in Series A funding. https://techcrunch.com/2020/10/28/lunchbox-series-a/ Lunchbox launched with Bareburger in March 2019. Since Bareburger starting using Lunchbox, the company reports a 22 percent increase in digital sales from their website. Bareburger — where Nabeel started his hospitality journey as a busboy and later as CMO — had 14 percent of their sales come from Web and App ordering before using Lunchbox. After Lunchbox, Bareburger has seen online ordering go as high as 36 percent of total digital sales. That's more money going directly from customers to the business actually making the food and not th...

Guest: Billy Simeonidis, Bareburger Brooklyn - Bareburger.com Show Notes: In this week's episode, hosts Jasen Arias and Sylvia Wes talk with Billy Simeonidis of Bareburger Brooklyn about how their restaurants benefit dog rescue in New York City! Bareburger created a family of farmers & partners to make clean-comfort food for everyone because better food starts with your full belly. That means that all you carnivores, veggie-heads, and gluten-haters can come hang at their place and let them serve you all the local, organic, & sustainable burgers, shakes, salads, fries, & sides your earth-loving mouths can handle. Resource Links: FureverUSA.com DogUpInThisBitch.com FenixMedia.us ***License to use music contained in this program was issued by ASCAP (License #: 400009234) and BMI (License#: 60993608) for use by Fenix Media, Sparks, NV.

Meet Stasi, As a Bulgarian woman, she grew up under ae communist regime and has since then well caught up in terms of travelling! With 16 years of living abroad, 12 of them all being over

Former CMO of Bareburger and Founder and CEO of Lunchbox, Nabeel Alamgir talks about the journey from busboy to restaurant executive to tech founder and how automating incentives to customers will drive loyalty and return trips.

The world agrees we need to eat less meat and eat more plants if we want to save the planet from disastrous climate crises. But that’s easier said than done. In fact, our meat consumption is only set to rise. It was the highest in the U.S. this past year at 100 kilos per capita and by 2030, continents like Africa and Asia Pacific will see tremendous growth in the appetite for protein. But it doesn’t have to come from animal sources. Companies like Beyond Meat and Impossible Foods as well as JUST are paving the way for meat made from plants, that taste, smell and even bleed like meat. And in India, companies like Good Dot and Only Great Foods / Supplant are pioneering the plant-based protein space. In this episode of The Power of Plant Protein, we talk to Abhishek Sinha of Good Dot and Chirag Sabunani of Only Great Foods to find out how they are growing the plant-based foods eco-system in India and approaching it from the polar opposite perspectives of an animal lover and a meat eater!. ORGANIZATIONS, INSTITUTES AND CELL-BASED MEAT COMPANIES MENTIONED: Impossible Foods : Impossible Foods is an American company headquartered in California that makes plant-based meat substitutes. Made from a blend of soy and potato protein, their meat’s characteristic flavour comes from soy leghemoglobin, which makes their burgers cook, taste, smell and bleed like real beef. Impossible Foods have recently partnered with fast food companies in the US, including Burger King and White Castle, to offer the Impossible Burger to consumers all over the country. In September 2019, they partnered with grocery chains to sell a raw version of their ground beef in select stores in Southern California. Learn more here.  Beyond Meat : Beyond Meat’s mission is to engineer the future of protein by moving beyond traditional and antiquated animal agriculture to create meat made from plants. In doing so, they aim to address climate change, food security, animal welfare and human health. Their plant-based burgers, crumbles and sausages are made primarily from pea protein. After going public in May 2019, Beyond had one of the year’s best IPOs, with a post-IPO surge of over 700 percent. McDonald’s recently started offering a “PLT” (plant, lettuce and tomato) burger made with Beyond Meat patties in Canada, the first significant step the fast food giant has taken towards offering more plant-based options on its menu. Learn more here and here. JUST : JUST is an American company based in California that makes plant-based mayonnaise (and mayonnaise-based salad dressings) and eggs, made from yellow split peas and mung beans, respectively. Their products are retailed across the US in grocery stores such as Whole Foods and Walmart. They can also be found on menus in US-based chains Bareburger, Veggie Grill and Silver Diner as well as Canadian chain Tim Horton’s. They recently sold their 10 millionth egg. Learn more here. Good Dot : Good Dot is an Indian company manufacturing plant-based meat products that appeal to both vegetarians and non-vegetarians. They use food technology to produce meat that is good for all — the animals, the planet and human health. Their CEO, Abhishek Sinha, a devoted animal lover, was a former Deputy Commissioner of Income tax before he quit to oversee Good Dot’s R&D and manufacturing. Their products include Veg Bytz, Proteiz and Proteiz Plus. They recently rolled out their QSR initiative called GoodDo in major cities across India. Learn more here. Only Great Foods: Only Great Foods is a research, development and manufacturing firm that develops ingredients for gluten-free bakery with its primary customers in the US and Canada. Given Chirag Sabunani's passion to feed the world in better ways, and the movement of R&D heads from gluten-free towards 'plant-based' companies over the last year, Only Great Foods launched a sister entity, Supplant Foods, with a focus on developing and producing vegan ingredients for the ready-snacks and 'plant-based' sector. The new firm has a range of hydrocolloids specifically designed for the 'plant-based' industry, is now starting production of its patent-pending flavorless and functional chickpea flour, and is in the final stages of developing flavorless functional proteins from inexpensive and abundant feedstocks. The goal: supply these ingredients to plant-based companies in the West and help them improve quality while lowering costs AND eventually develop a range of plant-based eggs, dairy and meat for us in India!   SCIENTIFIC DEFINITIONS: Plant- based meat: Plant-based food refers to meat, eggs and dairy made from plants. They use a bio-mimicry approach to replicate the taste and texture of meat while some plant-forward products like seitan, tofu and tempeh, serve as functional meat replacements. Although not biologically classified as plants, fungi and algae based products are also included in plant-based foods. Hydrocolloids: A hydrocolloid is any substance that forms a gel in the presence of water. In food, hydrocolloids are functional carbohydrates used in foods to enhance their shelf-life and quality. These additives are used to modify the viscosity and texture of food products like ice cream, salad dressings, gravies, processed meats, and beverages. Some examples of hydrocolloids used in food include xanthan gum, gum arabic and agar. Learn more here. ADDITIONAL READING AND RESOURCES: Think fake burgers are just for vegetarians? 95% of Impossible’s customers are meat-eaters. Read more here. Watch Bruce Friedrich, Executive Director of The Good Food Institute, throw away eight plates of pasta to explain how market forces and food technology will save the world here. If you’d like to learn more about what consumers think of plant-based and cultured meat — including how open they are to trying them — check out this report by Frontiers Journal here. Still not convinced plant-based meat tastes like the real thing? Here’s an article by two beef farmers on how realistic Burger King’s Impossible Whopper really is. Want to learn more about the rapidly evolving plant-based and cultured meat industries? Check out the Good Food Institutes State of the Industry reports here.

Boy oh boy there’s a girl in the house today! Special guest and beloved friend Marni joins the boys for a deep dive on sh*tting your pants. And somehow that still tops the awful waffle brunch the boys had at BareBurger. The boys and girls talk about men they love and this ultimately leads to a riveting debate on botox for your balls. It’s time to also break down Taylor Swift’s new single and video, the emotional rollercoaster that is Pose, the Big Little Lies moments we all loved this week and the disaster and alcoholism that is RHONY and RHOBH. Miami and Provence never looked so trashy!

The guys have a backwards episode where they start off with their thoughts on Costco, then DJ Joe rants about and has a solution to a continuing issue when standing on line, Nicky D tries something new for his Fattest Food of the Week, and DJ Joe gives a place a second chance.

The guys have a backwards episode where they start off with their thoughts on Costco, then DJ Joe rants about and has a solution to a continuing issue when standing on line, Nicky D tries something new for his Fattest Food of the Week, and DJ Joe gives a place a second chance.

Another exclusive Joe and John joint, joined this week by gourmet burger curator, Rob from Bareburger. Here's some of the crap discussed on this episode: Burgers, Video Games including Burger Time, Avengers, Metal Slug, Kingdom Hearts III, Resident Evil II Remake, Anthem and their Garbage Demo, Early days of the Internet, Vice, Robin Williams: Come Inside My Mind, Trivia, Bareburger's Non-Meat "Impossible Burger," Groundhog Day marathons and much more! Try some delicious burgers: www.bareburger.com/ Support these Classic Podcast Boys: podcastrightnow.com/patreon

Dexter Henry and Bryan Fonseca discuss why its important to question everything, and take a look back at some food spots they miss and why nobody should drink Bright & Early.0:50 What is Ooba Dooba?4:49 Why you should question everything from your childhood, like Ooba Dooba15:22 What is a Cleveland Steamer? (Bryan knew, of course.)18:40 Cleveland Steamer variations and rabbit holes.20:58 Fairyland vs. Ooba Dooba.27:43 What happened to Ranch One? And why is Bryan shady?30:13 What happened to Quiznos?32:05 HOLIDAY SALE! http://tee.pub/lic/Backpack32:40 Does Blimpies still make the burger sandwich?34:15 Shake Shack, Five Guys, Bareburger and staying away from food that gives you the itis.36:00 Healthy food versus itis food.42:00 Fake sponsorships.42:35 What do you drink?43:36 Terrible juices. (Hello, Bright & Early.)59:32 Having models on your screensavers back in the day.1:01:48 Whose number is it!?We would love to hear your feedback on the podcast as you help us grow. Take a short anonymous survey at the link below:https://www.surveymonkey.com/r/SK35QCGFor exclusive Ain't Hard To Tell Podcast content and perks become a patron for as little as $3 a month:https://www.patreon.com/rss/BackpackBroadcasting See acast.com/privacy for privacy and opt-out information.

Live from Food for Thought in New York City, this episode of The Garnish features Bareburger's Paul Zarmati, Tacombi's Luis Berenbau, Mulberry & Vine's Luis Reyes, 16 Handles' Roman Gorbach, and Stephen Van Note of Sarabeth's, Dock's, and Jane Restaurant. These prolific New York restaurateurs speak to the biggest trends they have noticed in the NYC area and how they are spilling out to the rest of the country. Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish

Following the success of our barbecue episode, we'd be remiss if we didn't talk about the all-American burger. Where can you find the best burger in the Columbus area? That's what this week's podcast is all about. Welcome to "The Great Food Debate," where we discuss the best food, drinks and specialties found in central Ohio. This episode's panelists are: • Shane McCloskey, co-founder of Columbus Grub on Instagram • Sam Clark, co-founder of Columbus Grub on Instagram • Vince Tornero, host of the In the Record Store podcast and the Ohio State Fair's podcast, "A Fair to Remember" • Neil Thompson, editor of content and special projects for ThisWeek Community News Where can the best burgers be found in central Ohio? Shane's pick: Red Door Tavern (1736 W. 5th Ave., Columbus) Sam's pick: Gahanna Grill ( 82 Granville St., Gahanna) Neil's pick: The Rail (5839 Frantz Road, Dublin) Vince's pick: Culver's (multiple locations throughout central Ohio and 23 other states) Other burgers and restaurants mentioned in this episode: • ButterBurger at Culver's --• NOTE: This is how they spell ButterBurger according to Culver's site • Mojo burger at The Rail • Some Like It Hot burger at Gahanna Grill • The Thurman Cafe (183 Thurman Ave., Columbus) • Wendy's (multiple locations nationwide) • Red Robin (multiple locations nationwide) • Max & Erma's (multiple locations in nine states) • Five Guys (multiple locations nationwide) • Bareburger (locations in Clintonville and the Short North, as well as six other states) • In-N-Out Burger (multiple locations on the west coast) • Ted's Montana Grill (locations in the Arena District and at Easton Town Center, as well as 14 other states) • Flavor 91 Bistro (5186 E. Main St., Whitehall) • IHOb (now back to IHOP -• multiple locations nationwide) • Gallo's Taproom (locations in Columbus and Powell) • Graffiti Burger (No longer in business) • Fuddruckers (no longer in Ohio, but locations in 34 states) • G.D. Ritzy's (which is making a comeback) New episodes are released every Friday. Subscribe to our podcast on iTunes, Google Play and Stitcher. Have any suggestions on what we should talk about? Email us at online@thisweeknews.com or tweet us at @ThisWeekNews. After you subscribe, the latest episodes will be downloaded automatically to your phone or tablet so you can listen during your commute while working out or making dinner. This podcast was produced by Scott Hummel, ThisWeek assistant managing editor, digital, and hosted by Abby Armbruster, ThisWeek social-media strategist.

Special mini-sode update with student, songwriter, and recording artist Donovan Russo.   HIS "THE SPEED OF LIGHT" JULY SHOW DATES July 5th- Rock N Joe’s of Milburn @ 830pm July 9th- River Grille, @9pm July 12th- Bareburger, Montclair @6pm July 19th- Rock N Joe’s of Milburn @830pm July 21st- RSR Rest Stop Rejuvenate, Rockaway @8pm July 26th- Tierney’s Tavern, Montclair @830pm July 27th- Boxwood Coffee, Booton @8pm   For more information, contact Donovan at http://donovanrusso.com/

Susan Albert was working in the fashion and textile industry here in NYC. She had moved from her homeland in the UK and was struck by the amount of disposability here in the US. After her kids were born, Susan wanted to figure out a new career path. She decided she would create artwork that spoke to the theme of sustainability and environmental impact. Susan's multimedia works are on display at her studio in Gowanus, Brooklyn as well as in various places like the Human Impact Institute and NYC Climate Week. A graduate of the Royal College of Art in London, my favorite piece of Susan's has to be the tablecloth she created with imagery of various pieces of trash and QR codes that can start “dinner” conversations on issues of waste. -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, The Fillery and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Born from one sailor's love of the ocean, By the Ocean We Unite is on a mission to prevent plastic pollution. Their work includes research conducted at sea on mini-expeditions where they invite interested citizens to join them. These expeditions are led by Roos Swart, a Marine Biologist who completed her Masters in the Dutch Caribbean. BTOWU is a clear example of how ordinary citizens can help educate and guide the public conversation around conservation and environmental protection. You can join them for one of their sailing expeditions. Their next one sets sail on April 14th from Harlingen, Netherlands. Check out the information on their Facebook page. -- Resources mentioned in this episode: Guppy Friends Bubble Barrier Blue Planet 2 Plastic Expedition Up to Norway Plastic Soup Foundation Seabin -- We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

About 40% of food in America will be wasted. And an average American family wastes $1,500 worth of food every year. That's billions of dollars of food that goes to landfill, creating greenhouse gases that warm our planet. Don't be a statistic. Sabine Valenga and her co-founders, David Rodríguez and Victor Carreño, were at a Harvard incubation program when they came up with the idea of Food for All, an app that allows you to rescue food from restaurants an hour before they close at a fraction of the cost. The app has partnered with hundreds of restaurants in Boston and New York City, with plans to disrupt the food waste culture in America and beyond. -- Want to meet Sabine and other eco-warriors like her? We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Aerofarms + Local Roots, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Featuring photos by JCT Photography. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Founded in 2013, bio-bean® is the first company in the world to industrialize the process of recycling waste coffee grounds into advanced biofuels and biochemicals. In the UK alone, they produces 500,000 tons of waste coffee grounds every year. Like most of our trash in landfills, organic material breaks down and creates methane, a greenhouse gas that is 28 times more potent than carbon dioxide. Coffee, rich in oil, makes a source of energy that burns clean and hot, perfect for cold countries with wood burning stoves like the UK. Julia Porter, National Supply Chain Manager, and Dianne Mitchell, Engineering Director, at bio-bean chat to us about their processes, challenges, and tips for living a more sustainable lifestyle. There are some funny stories and jokes, but bio-bean, with plans to expand into extracting oil from coffee waste at a commercial scale, has some serious solutions to ending our global dependence on fossil fuels. We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greene Point Brooklyn. Get your tickets now. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Bertha Jimenez, with a degree in mechanical engineering and Ph.D in technology management, heard about industrial symbiosis when she was studying fish packaging warehouses. Wanting to understand what happened with the massive amounts of waste, she realized there was a significant difference between the companies who put their waste into the trash and those who upcycled. Looking for a way to keep the flow going on several industrial processes, Bertha and her team members came across an ingenious idea - take spent grain from microbreweries and turn it into high protein flour. RISE Product's low carb flour has now been made into several products by companies like Runner + Stone, Grain Stand, Lighthouse, Osteria Francescana, and others. If you're interested in working with RISE flour or want to learn more about them, you can reach out to bertha@riseproducts.co or jessica@riseproducts.co. Resources mentioned in this episode: Change Food William McDonough, Cradle to Cradle and Upcycle We're hosting a screening of WASTED! The Story of Food Waste on April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Get your tickets now. We've extended our listener discount - use TRASHYEB5 for a $5 discount on tickets. Entrance includes food and drink from sustainable companies like Toast Ale, Proud Pour, Ancolie, Rescuing Leftover Cuisine, Nomad Trading Co., RISE Products, Food for All, Eleva Coffee and a take-home eco-goodie bag sponsored by Commit to Green, Bareburger, and Teapigs. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

 I've been following Rachel's Instagram and drooling over her recipes and food styling for years, so when she was suggested as a guest by multiple listeners I knew I wanted to have podcast a conversation with her. One of the stranger things about hosting this podcast is that I get to invite myself into the homes and offices of people I've never met before. Rachel was chill, welcoming, and even sent me home with a delicious treat--a recipe she'd created that day.  Not only is she a natural in the kitchen, she is kind, open to share, smart, and funny which you'll hear throughout our two hour tangential conversation which coved everything from changes in social media to relationships to cooking. We spoke about how she being unexpectedly fired from her job which ended up leading to her successfully make a career out of her passion for healthy recipe development and love of desserts. We talk about slowing down, the importance of presence, her start in blogging, how she made it her career, changes in Instagram,  discipline vs. perfectionism, lessons from entrepreneurship, working from home,  how her relationship to food and her body has evolved over the years, and much more. Spoiler alert from this episode: Rachel is as sweet in person as the treats she creates. Give it a listen and let us know what you think. Notes from the Show:-Rachel's Website | Facebook  | Twitter | Instagram | Pintrest-Rachel's guide to NYC with her favorite places-check out Rachel's latest recipes AND don't forget to take photos of your recipes you do from Rachel’s site and tag @rachLmansfield & @katiedalebout so we can see!-we talk about "The Class" workout-Rachel's recipes we mention and love: paleo chocolate chip banana bread, chicken tinders, dark chocolate pistachio fudge bites & chocolate peanut butter protein cups-Rachel also loves Kite Hill Coconut Greek Yogurt-places/thing in NYC to eat that we mention: juice freezes at Pressed Juicery, BareBurger, Springbone (there is a menu item inspired after her!), the wheatgrass margarita at Dimes-we also mention Garden of Life Probiotic-Book: Woman Code by Alisa Vitti (check out her pod episode here too!)-TV Show: Sex & the City-Movies: It's Complicated & Liberal Arts-Podcasts: Soul on Fire, Bulletproof Radio, The Balanced Bites, Paleo Women, The Keto Diet-Music: John Mayer, Bruce Springstien, Bon Jovi (and any 90's music)-Did you like my episode last week? It was different but I hope you enjoyed it! Let me know what you think in the listener facebook group.-AND - don't forget to check out the listener meet-up events and come hang with me! Cool Things to Check-Out:-Interested in learning how to launch your own podcast? I'm gaging interest for podcast advising + perhaps eventually an online course down the line. Email us to let us know if you're interested.-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling-The Good Fest will be in L.A. on Feb. 3rd, 2018 !! Get $10 off with the code "KATIEDALEBOUT"— Show Sponsors —Franklin & WhitmanGet 20% off all your orders with the code: KATIEI love everything about Franklin & Whitman products. From the fact that everything they make is all-natural plant based, preservative free, and cruelty free to their larger social mission. They donate 5% of all sales (not profit... sales!) to dog rescue organizations across the country. Each product is simple (less than 10 ingredients) and made to nourish your (or your pet's if you are using the doggie products) body. Packaging is 100% recyclable. They truly care about customers, the environment & want to make the world a better place.  If you haven't already listened to my episode with the founder Chris be sure to tune-in to that here. And don't forget to use the code KATIE for 20% all your orders.  Care/OfHave you signed up and tried out Care/Of yet?? If you have tweet me your pics of your cute packs! If not you NEED to give them a try. Why do I love them so much?  Care/Of creates personalized supplement packets for you based on your unique needs and delivers them in daily customized packets for 20% less than comparable brands. They come in cute customizable packages (that have your name on them!) making them easy to take with you on the go and know exactly what to take each day.  It's a win-win-win, you save time, you save money and your optimizing your health specific to YOU.Enter the code "KATIE" at checkout for 50% off your first order. “Titles are overrated, just wake up every day and do what you love.”“All food are equal just listen to what your body wants to eat.”“You need to be able to be with yourself to be with someone else.”

Phil sits down with our first architect on the podcast, Andy Koglin—the President of OKW Architects. Andy tells Phil about current trends in real estate, including redeveloping and adapting bricks and mortar for different uses by creating value and density, and seeing an increase in urban infill properties. Examples of these projects are the new Amazon, Bareburger, and Soul Cycle in the Clybourn Corridor. While Phil has Andy’s ear, he asks Andy to tell us about the NewCity Development, and how he approaches integrated community development projects such as the Southport Corridor. OKW is involved in many aspects of commercial real estate, from architecture, to interior design, to urban planning, to landscape architecture. You will see OKW on many interesting projects such as New City in the bustling North/Clybourn corridor, to central station in Evanston, IL, to the Soul Cycle on Southport. The good people at OKW take an idea from start to reality. We should note that at the end of the episode Andy tells Phil about the CANstruction fundraising project to help the Greater Chicago Food Depository. While we did not get a chance to release the podcast while this project was on display, we urge you to keep this project in mind for next year as it helps a great cause. Schenk Annes Tepper Campbell Ltd. was a proud sponsor of the OKW team’s project this year.

現在NYに留学中のAoi U.さんがスペシャルゲスト。流行している抹茶情報、夜景が綺麗なルーフトップバー、カジュアルにロブスターが食べられるお店、ポケ丼スタンドが人気な理由。女性一人でも安全にNYを楽しめるおすすめ情報なども教えてくれました。例えばタクシーのUBERを使うときは自分の住んでいる住所を教えない方がいいとか。   トモ "Tomo Toroeater" T. http://toroeater.yelp.co.jp   Aoi "Laura" U. https://aoiueda.yelp.com   Nohohon Tea - St. Marks バブルティーから始まったタピオカ抹茶ティー 本格的な抹茶のティースタンド   Bareburger バイソンバーガーが美味しい サラダも美味しい チェーンなので数店舗ある   Club A Steakhouse ロマンチックなステーキハウス カクテルシュリンプがおすすめ   5 Napkin Burger ジューシーなバーガー   Burger & Lobster ハンバーガーとロブスターを一緒に食べる   The Press Lounge 夜景が綺麗なルーフトップバー   Poketeria マグロ丼をテイクアウトして公園で食べる

Have you heard of the Impossible Burger? As you can see from the photo, it looks (and many say tastes) a lot like your favorite fast-food beef patty with all the fixin’s, but it’s actually very different. Offered on a handful of menus in the U.S.– at restaurants like Public House in San Francisco, Bareburger […] The post Creating Tasty, New Foods that Help Sustain Our Planet appeared first on KWHS.

Listen to this week's podcast find out how you can win a Free Cuisinart Stand Mixer. This is perfect for whipping up your favorite healthy dessert and baked goods! Jake had the best burger he has ever eaten at Bareburger, an organic burger restaurant in New York City. And it wasn't beef, bison or turkey. Jake & Megan discuss the number one problem with weight loss. There are many alternative sweeteners out there. Which ones should we stay away from? We announce last week's Vitamix contest winner. Five holistic doctors have mysteriously died in the past 2 months. Is this a complete coincidence or is there something else going on? Netflix has announced they have instituted a year long paternity and maternity leave. Does The Alternative Daily have something similar? And more!