Podcasts about Benko

Wie plant man ein Leben, das nicht mehr von Arbeit geprägt ist? Was passiert, wenn der lang ersehnte Ruhestand endlich da ist – und plötzlich zu viel Zeit bleibt? Deep Doku-Autorin Astrid Alexander begleitet drei Menschen auf ihrem Weg in und durch diese Lebensphase. Rieke (Name von der Redaktion geändert), seit einem Jahr Rentnerin, spürt die Leere hinter der Freiheit: "Nur für sich allein leben, das reicht nicht." Ralf plant den Vorruhestand, doch ohne Job stellt sich die Frage: Wer bin ich eigentlich? Peter, Ex-Wirtschaftsprüfer und Ruhestandscoach, hilft darauf Antworten zu finden. Autorin, Regisseurin und Sprecherin: Astrid Alexander Ton: Martin Seelig, Bodo Pasternak und Anika Schenk Redaktion: Clara Neubert Produktion: rbb 2025 Und hier noch ein Podcast-Tipp: Die Ruinen des René Benko https://1.ard.de/deep_doku_Ruinen_des_Rene_Benko

In dieser Episode des Podcasts "Das Leben ist ein Spiel" spricht Marco Mattes, über die Lehren, die aus dem Benko- und Signa-Skandal gezogen werden können. Er analysiert die Fehler, die zu diesen Skandalen führten, und betont die Wichtigkeit, sich auf das zu konzentrieren, was man gut kann. Mattes ermutigt Zuhörer, in ihren eigenen Projekten vorsichtig zu sein und sich nicht in zu viele verschiedene Bereiche zu verzetteln.

Er galt einst als Wunderkind der Immobilienbranche, René Benko. Inzwischen ist sein Signa-Imperium in sich zusammengefallen. Es folgten Pleiten, Entlassungen und Ermittlungen. Georg Wellmann recherchiert seit mehr als einem Jahrzehnt zu René Benko und dem Signa-Konzern. Im Gespräch mit Palina Milling zeichnet der Investigativjournalist ein Porträt des österreichischen Geschäftsmanns, den er während dieser langen Zeit nicht ein einziges Mal persönlich interviewen durfte. Georg Wellmann erzählt auch von Aufsichtsbehörden, die zu lange blind blieben, und den Ruinen, die Benkos Geschäftsgebaren hinterlässt. Von Palina Milling.

Er galt einst als Wunderkind der Immobilienbranche, René Benko. Inzwischen ist sein Signa-Imperium in sich zusammengefallen. Es folgten Pleiten, Entlassungen und Ermittlungen. Georg Wellmann recherchiert seit mehr als einem Jahrzehnt zu René Benko und dem Signa-Konzern. Im Gespräch mit Palina Milling zeichnet der Investigativjournalist ein Porträt des österreichischen Geschäftsmanns, den er während dieser langen Zeit nicht ein einziges Mal persönlich interviewen durfte. Georg Wellmann erzählt auch von Aufsichtsbehörden, die zu lange blind blieben, und den Ruinen, die Benkos Geschäftsgebaren hinterlässt. Von Palina Milling.

Von der Poolparty zur Pleite: René Benkos Signa-Saga zeigt, wie selbst kritische Familienunternehmer dem versprochenen Rendite-Upside des Immobilien-Gurus erlagen. wir-Redakteur Johannes Sill spielt in seiner Kolumne das Vergangene noch einmal gedanklich durch und findet eine schockierende Gemeinsamkeit zum Fall Wirecard. Den Kommentar aus dem wir-Magazin in voller Länge finden Sie hier: https://www.wirmagazin.de/news/kolumne/rene-benko-signa-der-enkeltrick-der-superreichen-149787/Den Signa-Ticker unserer FINANCE-Kollegen können Sie hier aufrufen: https://www.finance-magazin.de/transformation/restrukturierung/signa-ticker-das-wichtigste-zur-krise-beim-benko-konzern-166663/Mehr zu diesem und vielen weiteren Themen rund um Führung, Nachfolge und Eigentum in Familienunternehmen finden Sie in unserem Magazin – online, print oder als E-Paper – unter www.wirmagazin.de."wir - Das Magazin für Unternehmerfamilien" ist eine Publikation der F.A.Z.-Business Media GmbH – Ein Unternehmen der F.A.Z.-Gruppe.

René Benko galt als einer der erfolgreichsten Immobilienunternehmer in Europa. Mehr als 40.000 Beschäftigte arbeiteten für seine SIGNA-Firmengruppe, die weltweit Immobilien im Wert von rund 25 Milliarden Euro besaß. Von Georg Wellmann.

René Benko galt als einer der erfolgreichsten Immobilienunternehmer in Europa. Mehr als 40.000 Beschäftigte arbeiteten für seine SIGNA-Firmengruppe, die weltweit Immobilien im Wert von rund 25 Milliarden Euro besaß. Der in Innsbruck geborene Benko war auch Eigentümer der Warenhauskette Galeria Karstadt Kaufhof, dem zweitgrößten Warenhauskonzern Europas. In der aktuellen Folge des ARD Radiofeatures „Die Ruinen des René Benko“ recherchiert Investigativjournalist Georg Wellmann zu den Hintergründen und tiefgreifenden Konsequenzen der SIGNA Pleite: https://1.ard.de/radiofeature-ruinen-des-rene-benko Von Georg Wellmann.

René Benko galt als einer der erfolgreichsten Immobilienunternehmer in Europa. Inzwischen musste seine SIGNA-Gruppe Insolvenz anmelden, er sitzt in U-Haft und Tausende Mitarbeiterinnen und Mitarbeiter haben ihren Job verloren. Das ARD-Radiofeature deckt ein System von Privatstiftungen und diskreten Treuhandfirmen auf, über die Benko verdeckt Immobilien im dreistelligen Millionenwert besitzt. Die Doku "Die Ruinen des René Benko - Doku über die SIGNA-Pleite" finden Sie im Podcast-Feed vom ARD Radiofeature: https://www.ardaudiothek.de/episode/ard-radiofeature/die-ruinen-des-ren-benko-doku-ueber-die-signa-pleite/ard/14359955/

Mehr dazu können Sie im ARD Radiofeature hören, "Die Ruinen des René Benko – Doku über die SIGNA-Pleite". Die Sendung in voller Länge in der ARD Audiothek: https://www.ardaudiothek.de/episode/ard-radiofeature/dr-bens-blackscreen-business-doku-ueber-fragwuerdige-datenrettung/ard/14239681/

René Benko galt als einer der erfolgreichsten Immobilienunternehmer in Europa. Mehr als 40.000 Beschäftigte arbeiteten für seine SIGNA-Firmengruppe, die weltweit Immobilien im Wert von rund 25 Milliarden Euro besaß. Der in Innsbruck geborene Benko war auch Eigentümer der Warenhauskette Galeria Karstadt Kaufhof, dem zweitgrößten Warenhauskonzern Europas. In der aktuellen Folge des ARD Radiofeatures „Die Ruinen des René Benko“ recherchiert Investigativjournalist Georg Wellmann zu den Hintergründen und tiefgreifenden Konsequenzen der SIGNA Pleite: https://1.ard.de/radiofeature-ruinen-des-rene-benko Von Georg Wellmann.

René Benko galt als einer der erfolgreichsten Immobilienunternehmer in Europa. Mehr als 40.000 Beschäftigte arbeiteten für seine SIGNA-Firmengruppe, die weltweit Immobilien im Wert von rund 25 Milliarden Euro besaß. Von Georg Wellmann.

Hostia: Vladimír Benko (predseda Slovenskej komory stavebných inžinierov), Igor Zachar (šéf rozhlasovej techniky) a Ľuboš Kasala (publicista a rozhlasový historik). Na štvrtok 27.3.2025 vychádza 40. výročie pravidelného vysielania z rozhlasovej Pyramídy. Táto budova je nielen ikonou hlavného mesta, ale aj dôkazom kreativity a odvahy slovenských architektov. Aká je jej história? Čo ukrýva vo svojom vnútri? Počúvajte toto vydanie Kontaktov s Romanom Bombošom. | 40. výročie vysielania z rozhlasovej Pyramídy. | Moderuje: Ľubomíra Hulínová; | Kontakty pripravuje Slovenský rozhlas, Rádio Slovensko, SRo1. V premiére v pondelok až štvrtok po 20. hodine v Rádiu Slovensko.

Lars Windhorst steht im Ruf eines ewigen Stehaufmännchens. Doch wo er auftaucht, hinterlässt er oft eine Schneise der bilanziellen Verwüstung. Kann das noch gut gehen oder folgt er René Benko womöglich ins Gefängnis? Darüber diskutieren wir im Podcast. Weiterführende Links: Milliardeninvestor in Erklärungsnot: Haben Sie Angst vor dem Gefängnis, Herr Windhorst? Investor im Visier: Die Pleiteserie des Lars Windhorst – und wer ihn endlich stoppen könnte Ex-Wunderkind: Die Wahnsinnstaten des Lars Windhorst und wer diese beenden könnte Immobilien: Neuer Rückschlag für Lars Windhorst – in Hannover King Knapp von New Yorker: Verschrobener Alleinherrscher eines deutschen Weltkonzerns Zum manager magazin Abo Der Tag – Die Wirtschaftsnachrichten als Newsletter Das manager magazin fasst den Tag für Sie zusammen: Die wichtigsten Wirtschaftsnachrichten im Überblick. Täglich ab 18:00 Uhr. Hier geht es zur Anmeldung! Dieser Podcast wurde produziert von Felix Klein und Sven Bergmann.+++ Alle Infos zu unseren Werbepartnern finden Sie hier. Die manager-Gruppe ist nicht für den Inhalt dieser Seite verantwortlich. +++ Alle Podcasts der manager Gruppe finden Sie hier. Mehr Hintergründe zum Thema erhalten Sie bei manager+. Jetzt drei Monate für nur € 10,- mtl. lesen und 50% sparen manager-magazin.de/abonnieren Informationen zu unserer Datenschutzerklärung.

In this episode, Cilla Benko, Director General of Swedish Radio and Vice President of the EBU, joins Laurent Frat on the sidelines of Radio Days Europe 2025 in Athens. Cilla talks about innovative AI projects aimed at enhancing user experience and about the future of radio in cars. She delves into the continued resilience and role of radio in the evolving media landscape, and the importance of trustworthy news content. This is an in-depth interview with one of the industry's leading figures on the role of public service radio in today's media ecosystem.

von Eva Winroither. Er gilt schon jetzt als einer der größten Wirtschaftsfälle der Republik: Doch die WKStA könnte bald eine Teilanklage gegen den Tiroler Unternehmer einreichen. Wie hat sie das geschafft?

Ornitológ Štefan Benko je zároveň farmárom. Jeho kozy zachraňujú mokrade a pieskové duny na Záhorí. O jeho práci a živote na farme sa s ním zhovárala Eva Viteková.

Seit über einer Woche sitzt René Benko im Gefängnis. Es ist der vorläufige Tiefpunkt, nachdem sein Immobilienimperium, die Signa-Gruppe, in die Pleite geschlittert ist. Jede Menge Investoren haben dabei viel Geld verloren. Aber Benko lebte bis zu seiner Festnahme weiterhin im Luxus. Nun wirft ihm die Staatsanwaltschaft vor, sein Vermögen verschleiert und versteckt zu haben. Und die Vorwürfe gegen den ehemaligen Shootingstar der Immobilienbranche reichen noch weiter. Es geht um mutmaßliche Untreue, Betrug und Verschleierung. War Benko am Ende gar kein brillanter Unternehmer, sondern einfach nur ein skrupelloser Betrüger? In dieser Folge von Inside Austria fragen wir, wie Renè Benko im Gefängnis landen konnte. Wie es ihm gelungen ist, nach der Signa-Pleite weiterhin im Luxus schwelgen. Und wohin all sein Geld verschwunden ist. Zu unserer Serie über den Aufstieg von René Benko geht es hier: https://www.spiegel.de/thema/inside-austria-podcast-rene-benko/ +++ Alle Infos zu unseren Werbepartnern finden Sie hier. Die SPIEGEL-Gruppe ist nicht für den Inhalt dieser Seite verantwortlich. +++ Den SPIEGEL-WhatsApp-Kanal finden Sie hier. Alle SPIEGEL Podcasts finden Sie hier. Mehr Hintergründe zum Thema erhalten Sie mit SPIEGEL+. Entdecken Sie die digitale Welt des SPIEGEL, unter spiegel.de/abonnieren finden Sie das passende Angebot. Informationen zu unserer Datenschutzerklärung.

Nur 13 Monate nach der Pleite seiner Signa-Gruppe erreicht René Benkos Absturz seinen vorläufigen Tiefpunkt: Der ehemalige Star der Immobilienbranche sitzt in Untersuchungshaft. In dieser Folge von Inside Austria fragen wir uns, wie es so weit kommen konnte. Wie es ihm gelungen ist, nach der Signa-Pleite weiterhin im Luxus zu schwelgen. Und war er am Ende gar kein talentierter Überflieger, sondern einfach nur ein Blender?

Von Michael Nikbakhsh. Ausgabe #143 behandelt zwei Fälle: 1) Die Festnahme von René Benko. Am Morgen des 23. Jänner wurde der Signa-Gründer auf Anordnung der WKStA (und mit richterlicher Genehmigung) in Igls festgenommen und anschließend in die Justizanstalt Wien-Josefstadt überstellt. Die Staatsanwaltschaft hat wegen Verdunkelung- und Tatbegehungsgefahr die Untersuchungshaft beantragt, die Haftprüfung stand zum Zeitpunkt der Aufzeichnung dieser Episode aus. (Update 24. Jänner, 15.50 Uhr: Das Landesgericht Strafsachen Wien hat die Verhängung der U-Haft gegen Benko angeordnet. Das Gericht geht vom dringenden Tatverdacht und vom Vorliegen von Verdunkelungs- und Tatbegehungsgefahr aus. Die Entscheidung ist rechtskräftig, laut Landesgericht wird spätestens am 7. Februar über die Fortsetzung der Haft entschieden). 2) Der Tod von Christian Pilnacek. Der am 20. Oktober in einem Seitenarm der Donau tot aufgefundene Sektionschef des Justizministeriums steht im Zentrum von gleich zwei Sachbüchern, die dieser Tage erscheinen. Eines hat der frühere ORF- und "Die Presse"-Journalist Gernot Rohrhofer geschrieben, das andere ZackZack-Gründer Peter Pilz (Pilz stellt sein Buch übrigens am 18. und am 24. Februar in der Kulisse Wien vor, ich moderiere an beiden Abenden). Und dann wäre da noch die Geschichte mit Pilnaceks privatem Laptop. Die Dunkelkammer ist ein Stück Pressefreiheit.  Unabhängigen Journalismus kannst Du auf mehreren Wegen unterstützen:  Mit einem Premium-Abo bei Apple Podcasts https://shorturl.at/uDSTY Mit einer Mitgliedschaft bei Steady https://shorturl.at/guAD7 Mit einer direkten Spende https://shorturl.at/chJM8 Und ganz neu: Mit einem Merch-Artikel aus unserem Shop https://shorturl.at/uyB59   Vielen Dank! 

Nachdem sein Immobilienkonzern Signa pleitegegangen ist, kommt der einstige Immobilientycoon und Investor René Benko nicht mehr aus den Schlagzeilen. Gegen ihn laufen zahlreiche Ermittlungen in mehreren Ländern – und jetzt sieht die Staatsanwaltschaft offenbar genug Gründe für eine Festnahme. Renate Graber aus der STANDARD-Wirtschaftsredaktion und Fabian Schmid, Leitender Redakteur Investigativ, sprechen im Podcast darüber, was genau hinter der Festnahme steckt und ob René Benko jetzt länger hinter Gittern bleibt.

Einen Tag nach dem Messerangriff von Aschaffenburg rückt das Thema Migrationspolitik in den Mittelpunkt. René Benko wird in seiner Villa in Innsbruck festgenommen. Und Argentiniens Staatschef Milei wettert beim Weltwirtschaftsforum in Davos vor leeren Sitzreihen. Das ist die Lage am Donnerstagabend. Die Artikel zum Nachlesen: Tödlicher Messerangriff im Park: Aschaffenburgs Oberbürgermeister warnt vor »Spirale der Gewalt« Zwielichtiger Immobilieninvestor: Behörden nehmen René Benko in Innsbruck fest Milei beim Weltwirtschaftsforum in Davos: Anti-Wokeness als Wirtschaftskur+++ Alle Infos zu unseren Werbepartnern finden Sie hier. Die SPIEGEL-Gruppe ist nicht für den Inhalt dieser Seite verantwortlich. +++ Den SPIEGEL-WhatsApp-Kanal finden Sie hier. Alle SPIEGEL Podcasts finden Sie hier. Mehr Hintergründe zum Thema erhalten Sie mit SPIEGEL+. Entdecken Sie die digitale Welt des SPIEGEL, unter spiegel.de/abonnieren finden Sie das passende Angebot. Informationen zu unserer Datenschutzerklärung.

Wolfgang Vichtl www.deutschlandfunk.de, Kommentare und Themen der Woche

Holz, Dorothee www.deutschlandfunk.de, Wirtschaft und Gesellschaft

Kindermann, Klemens www.deutschlandfunk.de, Wirtschaft am Mittag

Der ehemalige Immobilieninvestor und Signa-Gründer René Benko ist laut österreichischen Medien in seiner Villa in Innsbruck festgenommen worden. Gegen ihn laufen Ermittlungen in verschiedenen Ländern. Weshalb haben die Handschellen gerade jetzt geklickt?

Ermittler werfen Benko betrügerischen Bankrott vor. Jetzt muss das Landesgericht für Strafsachen in Wien über seine Untersuchungshaft entscheiden.

von Eva Winroither. Am Donnerstag in der Früh klickten für René Benko in seiner Innsbrucker Villa die Handschellen. Was ihm vorgeworfen wird und warum nun die Uhr tickt, besprechen wir in dieser Folge.

Von Michael Nikbakhsh. Ausgabe #139 führt nach Tirol und da auf eine Skihütte. Wir waren mit der Dunkelkammer beim Podcast-Festival "Podcast am Berg" zu Gast, es war dies die erste Ausgabe dieses Formats, das von der Podcast-Produktionsfirma wepodit organisiert wurde. Die Dunkelkammer war einer der Podcasts, die eingeladen waren, vor Publikum im "Hoadl-Haus" aufzuzeichnen. Das Bergrestaurant steht auf dem Gipfel des 2340 Meter hohen Hoadls im Skigebiet Axamer Lizum in der Nähe von Innsbruck. Eine neue Arbeitsumgebung für mich, für meinen Gast auf der Bühne mehr ein Heimspiel: Georg Dornauer, SPÖ-Politiker, bis vor kurzem Tirols Landeshauptmann-Stellvertreter und Landeschef der Partei, ehe er über ein Jagdfoto mit René Benko stolperte. Und das war nicht sein erstes Fettnäpfchen - ein Begriff, den Dornauer übrigens nicht sehr zu mögen scheint, wie hier zu hören ist.Die Dunkelkammer ist ein Stück Pressefreiheit.  Unabhängigen Journalismus kannst Du auf mehreren Wegen unterstützen:  Mit einem Premium-Abo bei Apple Podcasts https://shorturl.at/uDSTY Mit einer Mitgliedschaft bei Steady https://shorturl.at/guAD7 Mit einer direkten Spende https://shorturl.at/chJM8 Und ganz neu: Mit einem Merch-Artikel aus unserem Shop https://shorturl.at/uyB59   Vielen Dank! 

Learn more about St. Michael's at www.st-michaels.org.

Von Michael Nikbakhsh. Episode #134 bringt eine Zusammenschau bereits behandelter Fälle, in die mehr oder weniger Bewegung gekommen ist. 1) Der Fall Sonja Sagmeister versus ORF: Sagmeister war mit ihrer Kündigungsanfechtung vor dem Arbeits- und Sozialgericht in erster Instanz erfolgreich. 2) Der Fall René Benko: Gegen ihn liegt ein europäischer Haftbefehl der italienischen Staatsanwaltschaft Trient vor, doch Österreich wird ihn nicht an Italien übergeben. Jetzt muss die WKStA die Vorwürfe aus Trient untersuchen. Das kann dauern. 3) Der Fall Eurofighter: Die WKStA hat mehr als 20 Jahre nach dem Rüstungsdeal Österreichs mit EADS Anklage gegen drei Personen eingebracht. EADS/Airbus ist in dem Wiener Verfahren die geschädigte Partei – wie sich ein Narrativ im Laufe der Jahre veränderte. 4) Der Fall Commerzialbank Mattersburg: 2025 bringt den ersten großen Strafprozess gegen die früheren Bankvorstände Martin Pucher und Franziska Klikovits. 5) Eine Maulwurfsuche. Die Staatsanwaltschaft Linz interessiert sich für meine Quellen. Deshalb muss ich demnächst bei der Polizei zur Zeugenaussage antreten. Die Dunkelkammer ist ein Stück Pressefreiheit.  Unabhängigen Journalismus kannst Du auf mehreren Wegen unterstützen:  Mit einem Premium-Abo bei Apple Podcasts https://shorturl.at/uDSTY Mit einer Mitgliedschaft bei Steady https://shorturl.at/guAD7 Mit einer direkten Spende https://shorturl.at/chJM8 Und ganz neu: Mit einem Merch-Artikel aus unserem Shop https://shorturl.at/uyB59   Vielen Dank! 

René Benko soll in Haft. Zumindest wenn es nach der italienischen Staatsanwaltschaft geht. Die hat am Dienstag den Befehl zur Festnahme des einstigen österreichischen Immobilientycoons ausgesprochen. Benko, der seit dem Crash des Signa-Konzerns finanziell stark angeschlagen ist, kommt damit auch strafrechtlich immer weiter in Bedrängnis. Renate Graber und Jakob Pflügl aus der STANDARD-Wirtschaftsredaktion sprechen heute darüber, worum es in den Ermittlungen in Italien geht und ob René Benko bald tatsächlich in Haft kommen könnte. **Hat Ihnen dieser Podcast gefallen?** Mit einem STANDARD-Abonnement können Sie unsere Arbeit unterstützen und mithelfen, Journalismus mit Haltung auch in Zukunft sicherzustellen. Alle Infos und Angebote gibt es hier: [abo.derstandard.at](https://abo.derstandard.at/?ref=Podcast&utm_source=derstandard&utm_medium=podcast&utm_campaign=podcast&utm_content=podcast)

von Anna Wallner. Der italienische Haftbefehl gegen René Benko verlangt nach einer Einordnung: Was wirft man ihm und 76 anderen Beschuldigten vor? Welche Konsequenzen hat ein solcher Haftbefehl und wird Benko jetzt ausgeliefert? Antworten auf diese Fragen gibt „Presse“-Signa-Expertin Madlen Stottmeyer.

Reese, Jonas www.deutschlandfunk.de, Wirtschaft und Gesellschaft

Pompl, Moritz www.deutschlandfunk.de, Das war der Tag

Der Zusammenbruch des Immobilienimperiums Signa ist die größte Firmenpleite in der österreichischen Geschichte. Sie hat nicht nur viele Jobs gekostet und Gläubiger Milliarden, sondern auch den einst gefeierten Signa-Gründer René Benko in die Privatinsolvenz getrieben. Doch wie tief ist Benko wirklich gefallen? Aktuelle Recherchen zeigen, dass der gescheiterte Investor nach wie vor in einer Millionen teuren Villa lebt, Politiker und einflussreiche Leute weiterhin seine Nähe suchen und zumindest von außen betrachtet nach wie vor das Leben eines Superreichen führt. Wir sprechen heute darüber, wie das möglich ist. Und über das unantastbare Vermögen der Familie Benko.

Von Michael Nikbakhsh. In der 123. Ausgabe der Dunkelkammer ist Wolfgang Peschorn zu Gast. Er ist seit 2006 (mit einer Unterbrechnung) Präsident der Finanzprokuratur. Die Finanzprokuratur ist die Anwältin des Bundes und macht derzeit unter anderem Steuerforderungen gegen René Benko und das Signa-Konglomerat geltend. Die Abwicklung der Signa-Insolvenzen sei völlig falsch angegangen worden, sagt Peschorn. Tatsächlich hat bis heute niemand so wirklich den Überblick über die mehr als 1100 Signa-Gesellschaften und deren Beziehungen zueinander. Ein Fazit: Der Fall Benko wird uns noch Jahre beschäftigen.Die Dunkelkammer ist ein Stück Pressefreiheit.  Unabhängigen Journalismus kannst Du auf mehreren Wegen unterstützen:  Mit einem Premium-Abo bei Apple Podcasts https://shorturl.at/uDSTY Mit einer Mitgliedschaft bei Steady https://shorturl.at/guAD7 Mit einer direkten Spende https://shorturl.at/chJM8 Und ganz neu: Mit einem Merch-Artikel aus unserem Shop https://shorturl.at/uyB59   Vielen Dank! 

The Golden Steer Steakhouse, established in 1958, is Las Vegas’s oldest continuously operating steakhouse. It has been a favored dining spot for numerous celebrities, including Frank Sinatra, Elvis Presley, and Marilyn Monroe. The restaurant is renowned for its classic ambiance, featuring red leather booths named after its famous patrons, tuxedoed servers, and tableside preparations of Caesar salads and flambéed desserts.One diner once said, “The Golden Steer feels like the soul of Las Vegas.” Nick McMillan and Amanda Signorelli are the managing partners of the Golden Steer. Nick & Amanda took over as managing partners in 2018. Amanda's father, Dr. Michael Signorelli, purchased the Golden Steer in 2001. Nick has spent his career building companies in both the technology and food industries. Amanda's background is in the tech industry.Nick and Amanda created a mail order offering called Goldbelly in 2020 as a way to offset the impact of lost sales during COVID. The online sales continue today with a variety of high end seasonings and compound butters.Customer service and hospitality is a key part of the Golden Steer brand and they live that philosophy every day. It includes simple things like answering phones with a human voice, which Golden Steer has hired staff members to do.  The Golden Steer has worked hard to build its social media presence, becoming one of the most viewed steakhouses on TikTok and using the channel to create offers that drive traffic to the restaurant.  QUOTES “I'm born and raised in Las Vegas and my father purchased the restaurant back in 2001. He did it because he loved the legacy and the story and it was something that was near and true to his heart as it is to many Vegas natives.” (Amanda) “Our longest tenured server is a gentleman named Venko who's been with us almost 40 years. We've calculated that he's made somewhere in the ballpark of 375,000 Caesar salads in his career.” (Nick)  “It's a ton of fun when Venko's making your Caesar salad. You'll definitely hear some stories about old Vegas for sure.” (Nick)  “We're one of the most – if not THE most – viral restaurants in America on TikTok.” (Amanda)  “We're in a strip mall. A lot of times folks say ‘When I first drove up I didn't think I was in the right spot.' But then you walk inside and it's like a little time capsule back to old Vegas.” (Nick)  “We look at ourselves as stewards of this brand that has survived six decades plus and we hope to celebrate another six decades.” (Nick)  “To quote Steve Wynn, ‘People make people happy.” We really try to embrace that.” (Nick)   TRANSCRIPT 00:01.94vigorbrandingHello, welcome to Fork Tales. I’m Michael Pavone, and we’re really excited about this episode. This is gonna be a fun story. There’s a list, obviously, of truly legendary restaurants right in in the United States, but the Golden Steer in Las Vegas is one of those restaurants. it’s It’s the oldest continually operating steakhouse in Las Vegas, and our guests today are Nick McMillan and Amanda Signorelli. I’m Italian, so I got that right, right? 00:29.18Nick _ AmandaNailed it. 00:29.73vigorbrandingyeah Okay. So the managing partners, the Golden Steer, the Golden Steer is a steak house that became a regular stop of Frank Sinatra Elvis and many others. There are rumors of secret doors. We’ll talk about that. And, you know, as one diner once said, the Golden Steer feels like the soul of Las Vegas. So ah Nick, Amanda, welcome to the show. 00:49.07Nick _ AmandaWell, thank you, Michael, for for having us. It’s fabulous to be here. It’s a wonderful morning ah out here in Las Vegas. And we’re certainly looking forward to chatting with you a little bit and telling you about the Golden Steer. 01:00.62Nick _ AmandaThank you. 01:00.87vigorbrandingFantastic. Fantastic. So the question is for both of you guys. Tell us a little about yourselves and how you came to be a part of the Golden Steer Steakhouse brand. And I guess there’s like a love story or something else in there too, right? 01:13.37Nick _ AmandaThere it A little bit of everything. 01:14.54vigorbrandingOkay. 01:15.92Nick _ Amandaah So I’m born and raised in Las Vegas, fabulous Vegas. And my father actually purchased the restaurant back in 2001. And he did it because he loved the legacy and the story. And it was something that was really true and dear to his heart as it is with many Vegas natives. Now I left Vegas and went out to Chicago where I met this lovely, charming gentleman. And at some point I said, hey, 01:38.76Nick _ Amandawhy don’t we jump in and since you are got a bit of a background on the culinary side and I’m on the kind of data and marketing side why don’t we put our heads together and jump back in and return to Vegas and give it a shot. 01:50.74vigorbrandingThat’s awesome. That’s awesome. Nick, you made breakfast somewhere along the line for her. Is that how you, the culinary side? 01:54.75Nick _ AmandaYou know I tried I burned some boiling water but Yeah, originally from the Chicago area, I actually spent most of my career in the technology space. 02:06.21Nick _ Amandai But the interesting wrinkle is that I studied in Rome when I was in college and really fell in love. 02:11.53vigorbrandingAwesome. 02:12.27Nick _ AmandaOf course, the Europeans have such a different relationship with food and dining. And I came back to the States. I thought I wanted to move into the culinary hospitality world. 02:24.22Nick _ AmandaSo I did culinary school. My cousin owned a restaurant in Chicago that I cooked in his kitchen for a while. But ultimately said, you know, this is crazy. Who in the right mind would ever want to own a restaurant and left? the way I went back to the software world. The margins are much better and never really anticipated coming back to it. And then, and then, yeah, we met in and Chicago and We got married in 2018 and I sold the tech offer for my last business and had some some time and her father called and said, hey, I need you guys to so either take over the restaurant or I’m going to think about selling it. 02:59.30Nick _ Amandaand So we looked at each other and said, but let’s do it for a year. Right. Let’s do it for a year. 03:04.58vigorbrandingYeah, give it a try. 03:05.72Nick _ AmandaWe’ll kick ourselves. There’s such an iconic story and and history to to the place. So that year started March 1st of 2019. And of course, a year later, the the world changed with COVID. And so now here we are. 03:21.83vigorbrandingThat’s awesome. So I mean, are obviously Vegas has a storied history, all kinds of neat and maybe some bad background stuff. And your steakhouse has kind of been in the center of it all, hasn’t it? I mean, yeah if I remember, I think it’s like almost three different, ah sort of, I’ll say, historical chapters. So you had, didn’t you have people coming from California, ah coming out through the West, maybe to hunt? And the restaurant was a part of that. Can you talk about that a little bit? 03:48.00Nick _ AmandaYeah, so we first consider ourselves, and you nailed it, we really think about it as stages and horizons of history, which is really wonderfully wonderful to see how the restaurant itself has absorbed it. So the very first one was, we called ourselves the period of the Wild Wild West, friendly for the Cowboys. We were truly a Western frontier restaurant, which was a bit more technical back then. What would happen is the Cowboys would come in from all these different places around the world. They’d come to Nevada, they’d go on the mountains, whatever they shot and killed, they’d bring in, it would be our responsibility to clean, prep, serve, and cook all those things for whoever had them. And so you have a lot of iterations of rattlesnake game, things like that on the menu, but very much Wild West cowboy lore. And so that’s what we started as. And then the second phase of that was as Vegas matured and went from being a saloon-style town to something a bit more elevated, we decided as a city to dominate the entertainment space, which led us to what we like to call the showman era. And so with the showman era, that’s where you have Sammy Davis Jr. 04:45.14Nick _ Amandaah me monroe you’ve got frank sinatra You’ve got all these iconic, amazing celebrities and talents who are coming through Las Vegas, putting their foot on the ground and saying, let’s own this, let’s create it. And during that time, while they were out and performing for everyone else, they’d come back at night and dine at the Golden Steer. And we’ve actually got stories of patrons who said, oh, I remember my father and my grandfather used to come to the Steer because Frank Sinatra would get up on a table drinking whiskey, smoking a cigar and serenading the rest of the restaurant. 05:11.08Nick _ Amandajust really amazing moments that you wish you could see. Of course, when you’ve got the showmen and you’ve got the glitz and glam, you very quickly have the seedy underbelly, which ends up being the mob style. 05:14.47vigorbrandingYeah. 05:21.27Nick _ AmandaAnd so where all the fabulous flashy people come, mob’s there. And that is not surprising, especially when it started with someone like Tony Spalato, who came from the hole in the wall gang. And he made his mark in his business in Las Vegas, as he liked to call a jewelry shop. 05:35.18Nick _ AmandaI think of him more as a pawn shop because everything he had, you stole from a celebrity. You could just buy it back. So he began in Vegas and brought the rest of his um friends, we’ll call them lovingly, to this year to have meetings. And that began the mob period where they spent a ton of time here. It led to the mob room. We had the MatriD trying to exchange and make sure that we had the right mob partners not sitting right next to each other or in different rooms if we needed to. And it created quite a different ambiance. 06:02.56vigorbrandingit’s It’s amazing. And it’s really, I mean, again, so I can say this I’m Italian. So I’m always the old mob is I mean, I, i wrote you know, I think the greatest business movie ever made was a Godfather. And I swear by that, I think that is the best business movie ever made. 06:14.88vigorbrandingAnd so and the greatest movie ever made. So I love all of that, that, that, that mystique. I’ve been to your restaurant and the food is phenomenal. 06:21.44Nick _ Amandait 06:24.74vigorbrandingI’m not pandering. It really is phenomenal. 06:26.86Nick _ Amandathank you 06:26.94vigorbrandingBut you almost get that vibe when you walk in there, like with the brown booze and you have the other people’s names owner who used to hang out there. 06:32.06Nick _ Amandaand 06:32.49vigorbrandingum It’s just, it’s amazing. So you you had obviously all the showmen, you know, the whole brat pack was there. I know that there you have the picture behind you. ah But you also had celebrities like Joe DiMaggio, right? You had, I think it was Ali there. I mean, I think you had lots and lots of sports figures. I mean, I guess anybody that popped in Vegas, how’d he go to the Golden Steer? 06:48.32Nick _ AmandaThank you. Muhammad Ali ah celebrated his birthday here. Mario Andretti, yes, Joe DiMaggio, some more local folks. So, the comedian of Entroqua is Terry Fader. And then my favorite, one of my favorite stories, of course, is Mr. William Baxter. So, William Baxter is ah is a famous, for a number of reasons, one, ah very, very successful professional poker player. 07:17.87Nick _ Amandaum but also very so very well known because he sued the United States federal ah federal government in a case that went all the way to the Supreme Court and he argued that poker is a game of skill and not a game of chance. 07:30.68vigorbrandingOkay. Hmm. 07:33.60Nick _ Amandaand so And that it should be taxed as income instead of gambling winnings. Gambling winnings are taxed higher than income is. 07:38.95vigorbrandingHigher. Yep. 07:40.44Nick _ Amandaah He ultimately won it and permanently recategorized poker winnings for for players across the country. And so just, ah I think it’s a great example of kind of the Vegas stories that you find here um that are that fly a little bit below the radar. 07:52.87vigorbrandingYeah. Yeah, it’s it’s crazy. And again, so much history, yeah you know, I think evolve. And it makes sense, right? Like we talked about like the the mob and stuff like that. Well, in every movie, I mean, you know, they got to go somewhere that’s sort of like a neutral ground, right? Where they’re, you know, they’re not going to be talking in the inside the casino or, you know, their hideout. So they’re gonna, they’re gonna go someplace where there’s ah other people and all that. And the Golden Steer was sort of like a centerpiece for that, wasn’t it? 08:23.81Nick _ AmandaIt was and actually it worked that we’re having this conversation from the mob room. So this is one of the private rooms that we have in the restaurant where they like to come in and dine and enjoy because it was it was separate and so they could have some candid conversations. 08:28.11vigorbrandingOh, there you go. ye 08:40.00Nick _ Amandaalso very close to a back hallway that we had so that they could ah sneak in and out as they needed to because one of the other booths that we have is Ralph Lamb and Ralph Lamb was very well known sheriff here in Vegas in the the at at the same time as the mob so he was kind of chasing them around and so there was certainly times that that one or both were coming in and required ah a quick getaway or a discreet exit and so that’s why they love to to kind of sit and dine in here in the mob room. 09:12.77vigorbrandingThat’s great. So we won’t talk too much about the mob, although I do love the mistake, but so this, yeah we can go to, let’s, let’s talk about like, you know, I know you don’t serve burgers anymore, but, but you said in in past interviews, I guess Elvis had had his last burger at the golden steer. 09:26.63Nick _ AmandaWell, I think he had the last burger that we served at the Golden Steer. I’m sure he had burgers after that. 09:30.40vigorbrandingOkay. 09:31.71Nick _ AmandaBut yeah, we used to do a little transition from the mob. 09:31.79vigorbrandingOkay. Oh no, we’re not saying he didn’t get poisoned there. No, no, no, no, no. You just had, yeah, I would have very clear on that. 09:39.04Nick _ AmandaWe had to make sure that we were clear about it. Um, no, he, he used to come in, he would sit at the, at the bar and and enjoy a burger. And then as you know, his, his fame continued to rise. He transitioned to sitting in, he has a beautiful, probably one of the best corner booths in the restaurant where he would sit and transition from burgers to, to steaks. And so at that point we decided, all right, no more, no more burgers on the menu. 10:05.00Nick _ Amandaand and and to this day have still not served a burger since Office of Time. 10:10.03vigorbrandingThat’s great. So, okay, you guys joined the the Golden Steer 2018, then COVID came around, obviously, and probably created a havoc for everybody, like it did everybody else. I know how it affected the restaurant industry. But you guys, i’ve been I’ve been to your website, you guys are doing mail order, things like that, too. Is that right? So we’re gonna talk a little bit about that and some of the thinking that you put behind that. 10:30.50Nick _ AmandaYeah, absolutely. So when COVID first hit, we both looked at each other and credit to Nick. He was really early on in this. We were actually planning for COVID in the December of the year prior. So we were looking out and thinking that there was going to be something that changed the restaurant dramatically. It was a question of what and how, and more importantly, how long. And so a lot of restaurants we’re looking at, do we do a to-go option? But the reality is our restaurant is on the strip. 10:53.31Nick _ Amandawith the world being shut down. We don’t have anybody here. Even if we wanted to deliver, given the radius, by the time the product got there to most of the suburbs that are going to be 20, 30 minutes away, the product and integrity and quality was going to be disastrous. So it did not make sense for us to try that. The other element, when you look at the actual nature of our business at the time, the predominant share of our customer base actually came from outside of Nevada. And so we said, all right, so most of our customers that we need to be able to get to aren’t here. Let’s ship to them. 11:19.84Nick _ AmandaFortunately, in a prior life, I had run a company and was good friends with some folks that had started a shipping company that was on Foodside and that was Home Chef. Nick also had his first company, which was Right Bites. 11:30.63Nick _ AmandaSo he also had an idea of how to do shipping. So we looked at each other and said, let’s give it a go. So we went live on Goldbelly, which was May 19th, sold out of our inventory with one email in about two weeks. 11:38.00vigorbrandingMm hmm. 11:43.08Nick _ AmandaSo there’s something there. Let’s turn it on and run with it for a bit. Fast forward to November of that same year, and we ended up taking it in-house and selling ourselves on Shopify and building that out. 11:52.01vigorbrandingThat’s great. 11:52.22Nick _ AmandaWow, we’ve been able to double that business pretty much year over year. And interestingly enough, that business is actually a seasoning company first and a state company second. 12:00.39vigorbrandingWow. Good for you. Well, I mean, there was the mail order stakes before, right? 12:02.46Nick _ Amandathere was states 12:04.20vigorbrandingPeople had that. That’s something that, you know, existed. So, uh, which that’s great. And it’s good to still have that, but the seasonings are, that’s what makes you guys special, you know? 12:12.82Nick _ AmandaIt’s a ton of, and it was, you know, something, you know, we’ve, so Sergio sees, so Sergio is our master butcher. He’s been with us for almost, almost four decades at this point. 12:23.22vigorbrandingWow. 12:23.37Nick _ AmandaAnd he, over the years has developed a seasoning blend in it. We use it on steaks in the restaurant. But it really came, we so during COVID, we did virtual private dining, which was we had all these conventions cancel, all these corporations that looked to do virtual events. 12:38.93Nick _ AmandaAnd so we we had our iteration of that, which is we would send a box of ingredients for a three-course meal. So our world-famous Caesar salad, rib eyes, the cream corn, twice baked potato, and then, of course, the bananas foster. 12:53.11Nick _ AmandaYou can’t forget, a little taste is sweet at the end. 12:54.34vigorbrandingnope yep 12:55.78Nick _ AmandaBut one of the items was Sergio seasoning. And as we did more of these events, and we did them for folks like Dell and Cisco and NASA and Second Watch, people started asking, like hey, this Sergio seasoning, can we can we buy this separately? And so a light bulb went off, and it was I think a year and a half after we first started selling steaks that we then allowed folks to to buy and and brought the Sergio seasoning to market, which then kicked off a line of seasonings, and now we have a line of compound and flavored butters that we also ship out as well. So it’s been a real like evolution of that online piece that you know I don’t think, um without COVID, I i mean, we we probably would have exported a little bit, but it was really a driver and catalyst for you know expanding into that online space. 13:43.94vigorbrandingYeah, I mean, it’s brilliant. And look, you know, necessity is the mother of invention, right? You guys, I know restaurants are hard and it can be a daily grind, you know, whether you have one or 50 or for franchisee, franchisor to then start an online, really, in a way, a CPG business, right? i mean e-commerce business, it’s a whole other world and it’s a whole other venue. So it’s really kind of cool that you were able to have the energy, the fortitude and the desire to drive that way. That’s that’s awesome and kudos to you guys for doing that. 14:14.81Nick _ AmandaAnd that is, I, you know, Amanda has really taken that by the horns and driven that um to an amazing extent. 14:14.89vigorbrandingum 14:24.40Nick _ AmandaI think it’s it’s wild. I mean, it’s been it’s been a long journey, right? we’re We’re almost four years in, but it’s been exciting to see kind of how that has evolved and changed. um Because it is. 14:35.21Nick _ AmandaIt’s an entirely different world. 14:36.55vigorbrandingSure. 14:37.18Nick _ AmandaThe digital ad space is, um is ah of course, massive. um And so it’s been it’s been fun to to kind of lean into that. And it’s to see where the two have fed off of each other, I think, is is very exciting for us. 14:53.69Nick _ AmandaAnd so as an example of that, It used to be two sister brands. So we had Golden Steer Las Vegas as one of the domains and then Golden Steer State Company. And it was only in March of this year that we kind of brought it all under one umbrella. 15:06.96vigorbrandingSure. 15:07.41Nick _ AmandaIt’s goldensteer dot.com, which really we saw a lot of benefits in and value to it, which has been it. 15:10.93vigorbrandingOf course. Yeah, I mean, it’s that’s super smart. I mean, this all came about like Fork Tales, this podcast all came about because we have we have an agency. My background is is advertising marketing and we have a holding company and in our company, we created different brands. And one is Quench, which is CPG food and beverage. When we were doing that, people would come and say, hey, 15:32.60vigorbrandingYou should you know market our restaurant or do you do restaurants and. Everyone thinks well restaurants food and beverage right so it’s the same as cpg but it’s not and you guys know that cause you’ve done both so. We created vigor or you know take on and a brand called vigor which is a restaurant. 15:49.99vigorbrandingbranding and marketing agency and they are very different. I did it because they’re different. and We have different skill sets in there and you know it’s retail and the speed of retail in the restaurant side and CPG is just a different animal. 16:02.86vigorbrandingSo I mean it’s a yeah it’s it’s ah um kudos to you guys again for doing both. 16:06.33Nick _ Amandato go. 16:08.20vigorbrandingI see that a lot because we’ll have a lot of folks on that’ll be ah they’ll they’ll start with ah a food product, a CPG and they’ll create restaurants from it. or they’ll have a restaurant and then things will emanate off of it. 16:19.82vigorbrandingYou know, we just did a thing with Guy Fieri ah with his sauces. We just did a thing with, I’m trying to think who else was, it doesn’t matter. But we’ve we’ve had a lot of these guys, a home run in is another one who’s started out as a restaurant and and now they’re, you know, yeah. 16:33.66Nick _ Amandaoh yeah ah 16:36.53vigorbrandingthey’re phenomenal pizza, right? So it’s really kind of neat to see these evolutions and how they grow. So well thank goodness that the whole industry of the conventions is back. and I’m sure that’s great for you guys. In fact, i’m i and believe it or not, I’m not just saying this, we have 15 people coming in to your restaurant. I think it’s in October. If that reservation is not made, we have ah one of our companies and our holding company is a company called Varsity, which is senior living. We have we market and brand retirement communities around the country. 17:06.78vigorbrandingAnd there is a, ah the acronym is SMASH. I’m not sure exactly what it stands for, but they’re having a convention in Vegas. And so we’re bringing a bunch of clients ah to the restaurant. 17:16.97Nick _ AmandaThank you. 17:17.92vigorbrandingYeah. Yeah. So I’ll have to make sure they get the bananas foster. 17:18.87Nick _ AmandaWe’ll see you. 17:22.79vigorbrandingSo, oh yeah. 17:22.81Nick _ Amandait’s the bottom one 17:24.05vigorbrandingBut now the stay on the let’s say when you’re Caesar Salads killer, I was at the restaurant and the gentleman at the serve, they talk about him a little bit. 17:31.84Nick _ AmandaYeah, so our longest tenured server, a gentleman named Banco who’s been with us for also almost 40 years, and we calculated that we think that he’s made somewhere in the ballpark of 375,000 Caesar salads in his career. 17:50.13Nick _ AmandaUh, so it’s, it’s, he, and he tell, he tells some wonderful stories. 17:50.59vigorbrandingyeah 17:55.52Nick _ AmandaHe’s been in Vegas for a long, long time and has met some incredible people. And, you know, one of them, most interestingly, coming back to kind of the the mob era. 18:06.14Nick _ AmandaSo Tony Spelatro. Camino talked about his his jewelry store. It was right next to the Golden Steer, which is why he would come in. And one of it the gentlemen on his henchmen team was Frank Colada. And Frank Colada, there is a ton of stories and books and podcasts about him. 18:24.98Nick _ Amandaum because he yeah actually was ah an informant and went into witness protection for a long time and then came out of it and he would still after he came out he would still come in and dine at the Golden Steer and Vanco was the only server that he would that he would really allow to to wait on him and so they had a they had a special relationship and Vanco yeah has some tremendous stories and It’s still with us. 18:48.76Nick _ AmandaWe are grateful um through through all of the ah the craziness of COVID remained with us and and is a treasured part of of the team. And we are not just him, but we have a tremendous team. 19:00.25Nick _ AmandaBut it’s a ton of fun when Van Gogh is making your season salad. You’ll definitely hear some stories about Old Vegas for sure. 19:04.81vigorbrandingYeah, ah it’s it’s super cool. Like I said, I absolutely loved ah my time there. and And you were not there, but he was so that, you know, he he was there. 19:13.26Nick _ Amandayeah 19:14.38vigorbrandingthen We got the Caesar and, you know, it was it was a phenomenal. So and the whole like the whole mistake. And what’s really cool and and you I should say for anybody who’s interested in in in checking out the the the restaurant, you know, we think about Vegas and restaurants like there’s these big casinos and all the restaurants in the casinos. 19:30.51vigorbrandingYou guys are not in a casino. I mean, you’re old Vegas, you’re on the strip, right? 19:34.33Nick _ AmandaWe are, our address is not technically on the strip. We are about a half a block or a block off the strip, but we’re in a strip mall. 19:41.22vigorbrandingYeah. 19:41.54Nick _ AmandaAnd so a lot of times we get feet, like folks drive up and they say like, when I first drove up, I don’t, I didn’t think that I was in the right spot. 19:46.04vigorbrandingYeah. 19:50.61Nick _ AmandaUm, because, you know, we talk about all this history and everyone that’s come in and you drive up and it’s a strip mall. 19:55.88vigorbrandingright 19:56.10Nick _ AmandaUh, but then you walk inside and it’s like a little time capsule back to old Vegas. We still have, you know, 20:00.15vigorbrandingyeah 20:01.01Nick _ AmandaWe still have the carpets and the dining rooms and the popcorn ceilings and a lot of the elements that make, that kind of transport people back to to that time. And so, um but yeah, and we’ve always been in this location, ah you know, 66 years. And you can think about, back to Amanda’s story about the frontier days. 20:23.72Nick _ Amandayou can kind of see it when you come here like this is not you know there was the old strip down on Fremont and then some of the kind of the new hotels were being built in the 50s and 60s but this was kind of just a little bit off the beaten path and so there were hitching posts and it’s easy to see how folks would you know go and hunt in the wilderness which was not that far from where we currently are but now of course today it’s it’s a much different story Vegas has seen some tremendous growth but 20:42.38vigorbrandingRight. 20:47.30vigorbrandingYeah. 20:48.45Nick _ Amandaah But yeah, it’s a ton of fun when folks come in for the first time and kind of look at themselves at the outside like, are we at the right spot? And then walk in and a whole different world. 20:56.76vigorbrandingyeah Well, the way you explained it was absolutely 100% my experience. Because when I went out there, I think I took an Uber, and you know how sometimes Ubers you put an address in and you’re like, well, this doesn’t look right. I did the old, well, this doesn’t look right. And then I was like, wait, wait, no, there’s, oh, yep, yep, yeah, we’re right, okay, great. And walked in and it was like, to your point, it’s like ah Oz, right? You open the door and there you are. And so I think anybody that goes to Vegas, you know, the the mystique, the history, all that stuff is so important and so cool. and You know, I just need to go to, uh, you know, anybody can go to the wind or whatever, which they’re all fine. 21:26.30vigorbrandingThey’re all great. But I mean, like to go out and see your place is like, it’s like going to a museum. and And then, but then on top of it, the food is as good as anything you’re going to get anywhere, if not better as far as a steak. So I just think you have such a cool vibe going and, uh, kudos. 21:38.08Nick _ AmandaWell, thank you. yeah you know and it’s And especially this year, it’s bittersweet, right? So the Tropicana is in the process of being torn down. 21:43.48vigorbrandingYeah. 21:45.67Nick _ AmandaAnd and it’s a remind. What’s that? The Mirage. The Mirage, of course, is you know the first hotel that Steve Wynn built from the ground up is is also in the process of being demolished. 21:49.01vigorbrandingYeah. 21:55.82Nick _ AmandaSo it’s exciting. the The town has seen tremendous growth. And I think the um the community has benefited from it greatly. But it’s also a little bittersweet because these icons of the past kind of are continuing to to transition. 22:06.50vigorbrandingYeah. 22:08.96Nick _ AmandaAnd so we we look at ourselves and we think, and we talk about it a lot with the team, that we feel like stewards of this brand that has managed to survive you know six decades plus, and that we you know hopefully would love to celebrate another six decades. 22:25.51vigorbrandingSure. 22:25.95Nick _ AmandaPast this so it’s been you know, the town is is is wild. it’s It’s been really great um But yeah, they’re it’s kind of always in that transition period 22:36.05vigorbrandingThat’s funny. I mean, it’s really ah yeah it’s ah it’s an amazing kind of thing. And just to have that history is just it’s a treasure to your point. So a lot of the restaurants will claim that, you know, they focus on hospitality, but very few do it well. What’s your secret? How do you make it real and make sure that your staff brings that, you know, to life every day? 22:54.75Nick _ AmandaIt’s a great, way it you know, I’m from, or like I said, I’m originally from the tech world. And so it’s been, um, It’s been phenomenal to see just, I think, just want to talk about for a second. I think the, the work ethic and, uh, the quality of people that are in the industry is tremendous. Um, and I think, you know, people really that are in this, like have a passion for, for it. And I think Vegas itself is unique in that. Uh, and I think it, it starts with people. Um, I think to quote Steve, when he always said that, you know, that people make people happy. Uh, and I think we really try to embrace that. 23:32.99Nick _ Amandaum And one, so Pete Wells just retired as the New York Times food critic in his final column. One of the things that he talked about was phones, that a lot of restaurants don’t answer phones anymore. And we do. We actually, ah we get a tremendous number of of inbound phone calls and we’ve hired up folks in the restaurant to be able to try and answer as many of those phone calls as possible with a human voice because we think that that is important. And we, 24:02.19Nick _ AmandaYou know, at the end of the day, we were a family business. There’s not too many family businesses on the Las Vegas Strip. And so we try to bring that warmth and the idea of, you know, folks are coming in to celebrate their most treasured moments, their birthdays, their anniversaries, graduations. 24:21.88Nick _ AmandaIt’s always fun when a local came in for prom and now they’re coming in for, you know, their kids’ graduation or or anything like that that’s multi-generational. 24:27.56vigorbrandingAwesome. 24:30.23Nick _ AmandaAnd so there’s a lot of, ah history that folks have with the restaurant and warmth I think is one of the big pieces that we try to to focus on. I mean there’s the there’s the tactical ah you know the steps of service and all of those pieces but we really try and say how do we make people feel feel good and feel happy feel welcomed if If something is wrong, if there is a miss on food, um we will you know either replace it or take it out late. We do everything that we can to ensure a great experience because we know that folks are coming in to to celebrate celebrate those special moments. so 25:08.31Nick _ AmandaWe really try and focus on the people first. ah We have a tremendous, tremendous staff um that I think enjoys the history and kind of being a part of that stewardship of ah a legacy brand. And it’s a ton of fun. And I think we are We are fortunate that we have had folks that have been with us for a long time to kind of keep that, like a, like a Vanko and a Sergio over the decades that have seen the ebb and flow of the city, that have seen the ebb and flow of the restaurant and have some, ah you know, a foot kind of in the old Vegas hospitality that folks like to to reminisce about. 25:34.68vigorbrandingwho 25:47.75Nick _ AmandaAnd so we try and and bring that and make that real, ah you know, day in and day out, which is, which is a fun, a fun and interesting challenge as a part of the restaurant industry. 25:57.16vigorbrandingYeah I mean we’ll like you know okay so and I’m not saying everyone can do it well but anyone can make a steak you know I can go home and grill a steak but if I go to your restaurant I’m gonna get it I’m gonna get a phenomenal but really it is about that whole experience right and those people become they’re part of the brand like we I said I did have the Uh, uh, your gentlemen, Benko, I guess is his name that did you make my, so my salad was phenomenal. I mean, and that was part of the whole, the whole deal and and and part of the romance of the whole place. So, uh, I think that’s, that’s phenomenal. So now talking about special moments last year, you guys purchased a thousand square foot of adjoining space. You’re expanding for the first time in 50 years. Um, now you you have a classic look architecturally, how hard is that to do? And what is the, what are what are you going to do with that space? It’s just tables. You can do more banquets. Is it, you know, talk a little bit about that. 26:43.00Nick _ AmandaYeah, so we opened it. um And it it was exciting. It was the first time in 50 years. And to Amanda’s point, in the restaurant, you could see the evolution over the six decades because the the the current bar that exists today was the last expansion that we did in the 70s. And so it was it was fun to to take on this bra of of you know this first expansion in 50 years. So we opened it last November right before F1. 27:10.62Nick _ AmandaAnd it is additional dining space, but also mainly with a focus on large parties and private dining, which is a tremendous part of ah Vegas now with with all of the social parties that come in and of course all of the conventions. 27:16.19vigorbrandingGreat. 27:20.66vigorbrandingSure. 27:25.69Nick _ Amandaand and we kept We kept everything as, you know, it was very inspired, of course, by the existing space. So ah wood paneling, which is a huge part of the existing restaurant or the the original restaurant, it was kept. The carpet is the same. We kept the popcorn ceiling. So its it was a very fun conversation with our designer and architects before we even started construction. 27:53.76Nick _ AmandaWe walked through the existing space to to kind of get some ah design ideas. And we were talking about the ceilings. And I was like, well, of course we have to keep the popcorn ceilings because we have the popcorn ceilings in the existing space. And our designer looked at us and she’s like, you know, I’ve taken a lot of popcorn ceilings out in my career, but I’ve never actually had a clock that wanted to put them in. And, you know, of course, would it be our first choice if we were just, you know, starting from scratch? Maybe not. 28:19.14Nick _ Amandaah But it’s a part of the history and kind of the rounded coving of where the walls meet the ceiling is a part of that. 28:19.44vigorbrandingThat’s it. 28:27.28vigorbrandingThat’s awesome. 28:27.44Nick _ AmandaAnd so all of those pieces that we that we could we took the, you know, we have ah this beautiful um circular soffit that is in the main dining room. And we also created a similar one in one of the the new rooms as well, just to make people continue to feel like this is this is an extension, you know, no different than what the steer has done over the six decades of, you know, continuing to um to kind of grow and do it in a way that that is in harmony with the with the rest of the space. So it’s been and we but to 29:03.30Nick _ Amandaum I guess I’ll just say we were very excited so when we opened it the first night we did a friends and family dinner and the first couple that walked in they gave us a hug and ah she was super excited she’s like oh congratulations on the opening like and we were at this time we we greeted people in the new space so she walked into the new space gave us a hug and she’s like after the hug she’s like all right this is awesome congratulations can we see the new space but she was standing in the new space and asked to see it and really made a smile. 29:32.74Nick _ AmandaAnd that was kind of the goal that folks wouldn’t have any idea that they were standing in a space. 29:34.02vigorbrandingah 29:36.59vigorbrandingYou have to pump like some old cigar smoke in the seat cushions right in the new place. 29:39.18Nick _ AmandaWe didn’t know about that. All right. 29:40.74vigorbrandingyeah 29:41.52Nick _ AmandaThe joke was the mill workers that I was going to have, you know, bring in like four and five year olds with like keys and like socks to like mark up the woodwork to make it look aged. 29:50.06vigorbrandingYeah. That’s awesome. That is awesome. All right. So now I’m going to ask you, that you know, I’ve read that the the steer has the best steaks on earth and I’ve had a phenomenal, absolutely. I concur. um Now you’re the couple that makes the best steaks. I’m going to give you something personal. man I’m going to start with you. ah What’s your favorite cut and how do you like it cooked? 30:08.78Nick _ AmandaThat’s easy, ribeye 100%, absolutely. Medium rare and always with, if I can, I really like our maturity butter. I think we did a great job with it. So I like to put that on top. 30:17.99vigorbrandingWell done. Well done, Nick. 30:22.50Nick _ AmandaWhy, i the our ribeye is our signature cut, 24 ounce bone in. If, and I won’t pick that, but I would say actually the strip loin, our New York strip, our 16 ounce New York strip is is probably my go to now. I think it’s the perfect blend between, you know filet of course is delicious if you’re looking for that, very lean, tender. A ribeye is fantastic, great marbling. 30:46.92Nick _ AmandaA good bite and I think the the strip kind of plays right in between those It’s got good fat for good flavor, but it’s still got some good tenderness. We butcher all of the meat in house. So everyone’s Steak is cut fresh that day which I think really adds to that element of freshness and we wet age everything for a minimum of 28 days to to bring a little tenderization to to the meat and It’s a ton of fun. 31:16.48Nick _ Amandaand We cook, it we we keep it old school. We cook on commercial broilers, uh, that really help us kind of measure the amount of char that we’re getting, uh, you know, based on kind of the, the distance from the heat source. 31:29.86Nick _ AmandaSo it’s a very old school. I think the broiler broiler is as old as Sergio is. 31:34.84vigorbrandingI was going to say evening, bought him a new broiler. 31:35.26Nick _ AmandaUh, 31:37.20vigorbrandingHe’s been there all these years. 31:38.45Nick _ Amandahe likes the old one. 31:38.62vigorbrandingThe guy can, he needs a new broiler. 31:40.40Nick _ AmandaHe likes, he knows how it works. yeah He likes the old one. 31:42.08vigorbrandingThat’s it. That’s awesome. Yeah. That’s great. Now, Amanda uses the butter. What do you, any, anything you’d like to add to your steak? 31:49.44Nick _ AmandaNo, I like to keep it traditional and classic. 31:51.93vigorbrandingSo I’m kind of in between both guys. I’m always a ribeye. I did Devone in at your place, phenomenal. I don’t put anything on my steak. So I just, I’m, and I love ribeyes. I, you know, there’s probably a healthier steak out there. 32:02.72vigorbrandingThey’re filet, but I figure, you know, my deathbed, I’m not going to wish I ate more filets. I’m always going to eat a ribeye. So ribeye and a big bottle of Cabernet or an amaron. 32:07.23Nick _ Amandaah great a hundred 32:10.30vigorbrandingI love amaron lines. Oh, that’s like heaven on earth. I’m hungry. um So, I mean, yeah, so so nothing on your stake. um is is If someone wants to put a catch up, is there any judgment? 32:22.36vigorbrandingHow do we feel about that? 32:22.65Nick _ AmandaThere’s not, there’s not. 32:23.52vigorbrandingNot? 32:23.88Nick _ AmandaAnd I think so for us, that comes back to the hospitality piece, right? 32:24.04vigorbrandingOkay. 32:27.63Nick _ AmandaAt the end of the day, we’re serving you your steak. So if you want ketchup or you want A1 or Heinz 57, or you want it butterflied and well done, ah no no judgment from us. 32:40.62vigorbrandingMm-hmm. 32:41.32Nick _ AmandaWe’re going to prepare it the way that you want, ah which I think is is important because you’re you know you’re coming in to celebrate and so who are we to to to say that you can’t have it that way? 32:51.78vigorbrandingsee see but that’s what we do differ a little bit because I do judge and and I love I love my wife but she’s always well done steaks well done we were we were in Italy and the steak Florentine right and they make their steak Florentine it’s just aged and it’s basically they make it one way they only make it one way and she and you know and very expensive and to your point it’s it’s your your your time your money people should be there she walked in and she asked the waiter she said 32:54.86Nick _ Amandaand Yeah. 33:18.17vigorbrandingI know I probably shouldn’t ask this because they make it well done. He’s like Sure, but I’d rather I’d like to recommend the filet for you. He would not sell her the the t-bone the steak Florentine He would I he’s like I will get you a filet That’s all you’re allowed to have and she was happy that she was okay with but that’s that’s the truth I have one other anecdote like when I started my my illustrious career Like like I and like I think a lot of people did and I think everyone should you start in a restaurant I just think that is like The greatest education anyone can have that and I think everyone should have to sell something like I don’t care if it’s like ah ah subs for your baseball team or Girl Scout. I think everyone should sell something and everyone should work in a restaurant and in my ah my illustrious career. I started out at this restaurant and it was a 34:02.41vigorbrandinga gentleman by the name of Hobart Umberger, and and he he had a restaurant he did very, very well with. He had a bunch of restaurants at one time called Um-ee’s, just a local fair. It wasn’t like, it was like all one-offs. When he was getting ready for retirement, 34:15.31vigorbrandingOr as he aged, he didn’t need money and he didn’t care about serving a million meals. He wanted to make everything by hand by himself. So he created this thing called Hobarts. It was high end, very high end. Hershey, Pennsylvania. So we would get a lot of people in from the factory, a lot of dignitaries, lots ah lots of C-sweep types of folks. He had one bottle of ketchup. One. And it was next to a knife. 34:36.89vigorbrandingin the kitchen next, behind him. And inevitably Hannah was the waitress. I can still picture it like it was a, he’d be, and he did these things, these tornadoes of beef. He would do these center cuts of the filet and he was very proud of those. And inevitably it would be this thing and Hannah would be all nervous and stuff. she open the door in the kitchen. 34:53.71vigorbrandingI was washing dishes, by the way. And she’d be like, Hobart, I don’t want to hear any shit. this I know you’re going to yell. I need to catch up. And he would be like, he’d start throwing stuff. 35:04.41vigorbrandingAnd he’s like hey do and he’d be banging stuff. And he was like, who the hell? And he knew because he made everything by hand. and He made it. He was like, that’s the guy. There’s just sort of the plays. The tornado is a beef. 35:14.76vigorbrandingAnd he’s like, there I’ll be damned if I’m going to have my cake. Anyway, so i I’m glad we had that question. here Because it’s a it’s a thing. 35:20.38Nick _ Amandaah i edit a hundred percent and and but we We like to have these conversations because a lot of folks share your perspective, um and which you know in some sense i can I can understand and empathize with. but i think we I will say to you know to the the story you told about your wife in Italy, 35:40.38Nick _ AmandaWe will recommend, so I think a good example is like the tomahawk. So we we offer a 40 ounce tomahawk and it’s a tomahawk ribeye cut. so it’s that So it has a good amount of fat in it. 35:50.13vigorbrandingOh, yeah. 35:52.39Nick _ AmandaAnd so one of the places that we will do some recommendations is if someone comes in and orders the tomahawk rare, we will maybe suggest like, hey, um, because it’s, if you want it rare, some of that fat is not going to render out. 36:07.65vigorbrandingMm hmm. 36:07.83Nick _ AmandaAnd so it’s going to be a little, it could come across as a little tougher, a little gristly. And so there will be some times that we’ll make some recommendations, but, um, at the end of the day, folks are are ordering what they would like. 36:18.37Nick _ AmandaAnd I think for us, it comes back to that hospitality piece of, you know, we want you to feel warm and welcomed, uh, and I don’t know if you can feel too welcome if you order a captive and you’re taken and you hear the shaft in the back laying in top of his pants. 36:33.46vigorbrandingAnd he did and he but he didn’t care like he was like he would actually would rather them left because him at his point in life He was just an artist and he wasn’t looking for money and it was just that was his like ah Passion project. 36:38.34Nick _ Amandaah I’m sorry. 36:43.68vigorbrandingSo it’s just yeah, it’s crazy. But sorry. So now we’ve got we’ve we have a phenomenal steak you guys make the best steak on earth What sides you have a lot of sides what which sides are we getting? I mean everyone’s got their go-to’s at a steakhouse. 36:54.91vigorbrandingWhat do we got in here? 36:57.19Nick _ AmandaOh, so I always loved the twice baked potato. I think it’s phenomenal. 37:00.35vigorbrandingI 37:00.52Nick _ AmandaI think it’s our go-to. We actually at one point were featured in, there was like a Idaho potato Gazette that came out and asked for an interview. 37:05.84vigorbrandingNice. 37:07.11Nick _ AmandaCause they’re like, Oh, we’ve heard that you’ve got the biggest potatoes. I was like, well, if it’s coming from the Idaho potato Gazette, I’m pretty honored to hear that. 37:12.47vigorbranding That’s great. 37:13.86Nick _ AmandaYeah. The twice baked is great. And then our cream corn. I love our cream corn. uh it’s got it it certainly got its sweetness from the corn and then we use cinnamon and i heard a customer described it as like it’s like taking a bite of christmas and i hadn’t heard that before and i was like that’s the perfectly summarized is kind of the cream corn and so it’s the i love to take a little cut of steak kind of 37:24.23vigorbrandingThere you go. 37:44.26Nick _ Amandadrag it through the cream corn a little bit to get some of that sweetness. And it’s ah to for me, it’s one of the most perfect bites. 37:49.86vigorbrandingFantastic. That’s awesome. And then what for dessert, I think I know the answer to this, but. 37:55.20Nick _ AmandaI mean, we i Our tableside desserts, they’re a ton of fun, right? 38:01.76vigorbrandingYep. 38:01.89Nick _ AmandaAnytime you’re going to light something on fire for a dessert, it’s awesome. 38:03.48vigorbrandingYeah, sure. 38:05.77Nick _ AmandaBut I think, you know, it’s in their classic, in their pure, in their simple, ah but executed very well. So, I mean, I’m partial. We do two tableside flambe options. 38:16.73Nick _ AmandaOur bananas foster our cherries jubilee. 38:18.43vigorbrandingMm hmm. 38:19.15Nick _ AmandaI am partial to the bananas. I think we use brown sugar with it. and A little banana liqueur, some 151, a little orange zest, and it is it is excellent. 38:27.87vigorbrandingnice 38:30.02Nick _ AmandaBut a Amanda has a separate opinion. So we ran this interesting test where a problem we were running into was, you know, when people make a reservation at the Valencia, let’s say states it’s a party of six, only one of you are probably giving us your information, whether it’s your phone or your email or what have you. 38:44.13Nick _ AmandaAnd so if you want to continue to build a relationship online with the rest of the party in there. 38:48.04vigorbrandingNice. 38:48.67Nick _ AmandaHow do you get them to go to your site or engage or have some sort of a back? 38:50.40vigorbrandingMhm. 38:52.28Nick _ AmandaAnd so we realized that what is really strong is our social media presence. We are one of the most, if not the most vile restaurant in America on TikTok. We just passed 175 million views of hashtag gold. 39:02.98vigorbrandingWow. 39:03.56Nick _ Amandayeah And so we were like, okay, what can we do to combine this in honor of our 65th? And how do we create what I call an organic trigger? So if you’re dining, you can do something else. And so I was like, okay, let’s play with the flames. What can we do? That’s going to be a flaming dessert that can be exciting, that can be different. And so we worked and created something called the Sapphire Jubilee in honor of the 65th anniversary. And of course you like throw some blue in there at the server’s head of it because they were always covered in like blue dust on their white shirts. 39:30.90Nick _ AmandaIt was a little messy, but it was fabulous. And it really did turn bright blue flames. And so the I was like, okay, let’s try it. We’re going to make it where you can only order it if you have the code word from TikTok or Instagram. 39:42.30vigorbrandingWow, I like it. 39:44.36Nick _ AmandaWe’ll look up on there or say something. Or then ah when the server says that to them, if they’ll follow us or try and find it. And sure enough, I was like, I have no idea how this is going to go. First night comes. And within like the first, I guess, hour of opening, boom, somebody ordered it with the code word. I’m like, all right, we’ve got something. And it was, to this day, it’s my favorite version of that flam bazer. 40:05.22vigorbrandingThat’s excellent. oh that’s and the The marketer in me is very proud and honored. 40:08.87Nick _ Amandaa 40:09.14vigorbrandingThat’s that’s fantastic. I mean, I love it. 40:10.55Nick _ Amandayeah 40:11.44vigorbrandingReally. i’ saids that’s ah It’s awesome. 40:11.84Nick _ Amandaand since sense that it’s 40:13.45vigorbrandingum So I had the banana foster and it was wonderful. 40:14.75Nick _ Amandaso as foster 40:17.86vigorbrandingum i So I have one last question for you guys, and and then you’re free to go. And you can’t say the golden steer, but if you have one final meal, what would you eat and why? 40:31.11Nick _ AmandaSo for me, ah it’s risotto. Risotto was probably one of the first dishes that I really started to make during culinary school and just kind of fell in love with. I am ah studied in Rome, Italian heritage, and i i love like to me, it’s like, 40:55.32Nick _ Amandasuch a pure distillation of Italian cooking. right it’s very at the At its core, it’s very simple, but there’s a lot of ways that you can that you can go wrong with it. um And it takes some work, right? You have to be standing over it with your wooden spoon, kind of slowly adding stock. 41:14.38Nick _ AmandaAnd it’s also a it’s kind of also almost a blank palate. So you can add orabela mushrooms or butternut squash or asparagus or any number of things. And so I think I would i love risotto and that would probably be my, that would be my five if I had to pick a final dish, that would be it. 41:33.19vigorbrandingNice. Amanda, you can say Nick’s risotto if you want. 41:34.49Nick _ Amandaand think 41:35.93vigorbrandingI mean, ah, nice. 41:36.61Nick _ AmandaIt’s close to that. So Nick was actually, was very kind and he he knows this well, but something that he makes for me on all of the special occasions is a beef wellington. And I’m very picky about how I like my beef wellington and all the things and he’s like really nailed it down. 41:51.40Nick _ AmandaI wasn’t before, he’s now like spoiled me and I blame him all the time. I’m like, you’ve created the monster here. So it would be the beef wellington that Nick does make for me because I do it amazing and it’s my favorite. 41:59.24vigorbrandingThat’s awesome. Guys, I want to thank you. 42:01.92Nick _ Amandai 42:02.99vigorbrandingThis was fantastic. Like I said, the first time I ever had a couple and you guys were great. There was no fighting. It was close. I thought there for a while over the desserts, but that was good. 42:07.74Nick _ Amandayeah 42:09.71vigorbrandingThat was good. You guys do great. So thank you so much. It was my honor to talk to you guys and I really appreciate your time. 42:14.97Nick _ AmandaWell, thank you so much for having us on, Michael. low was ah It was an awesome conversation. We certainly appreciate being here. 42:20.11vigorbrandingGood deal. 42:20.09Nick _ AmandaPleasure.

This episode we are joined by actor, singer and writer Julie Benko! Julie was last seen on Broadway originating the role of Ruth in Harmony and is known for her star turn as Fanny Brice in Funny Girl! Other Broadway credits include Fiddler on the Roof and Les Miserables. She's also toured with Les Miserebale and the first national tour of Spring Awakening. She was also last seen in Theatre Raleigh's production of Jane Eyre and has performed regionally in productions of Once, Rags and The Fantasticks. You can also check out her three albums: introducing Julie Benko, Hand in Hand and Christmas with You!  As a writer, Julie has written a a short called, "The Newlywed's Guide to Physical Intimacy" in which she also directed and starred in.  She even wrote a play called "The District". We chat with Julie about what her experience in Funny Girl was like and what she took away from the experience, life as an understudy, working on her albums, life in the business and much more!

Es gab Zeiten vor der Erfindung des Podcasts, da hat man es sich an Herbst-Wochenenden mit einem Magazin oder einer Illustrierten unter dem verregneten Dachfenster gemütlich gemacht. Heute ist das anders. Egal wo, Bahn, Auto, heimlich bei der Arbeit, Kopfhörer rein und los geht's. Aber wie wäre es die aktuelle „Baywatch Berlin“ Folge mal genüsslich und in Ruhe wie ein feines wohlriechendes Magazin mit dicken Seiten und viel Parfum-Werbung Artikel für Artikel zu genießen? Lasst uns hier gemeinsam mit dem Inhaltsverzeichnis beginnen! Seite 4 „Die große Homestory: Thomas Schmitt dahoam im Stanglwirt!“ Seite 7 Der Forbes Influencer Award - alle Gewinner Seite 12 Nackt im Eissee - Fitness Guru Heufer-Umlauf empfiehlt! Seite 20 (Ganz bisschen) Neues vom Sex-Schamnen Seite 29 „Baywatch Berlin - Investigativ“ Dachpinkeln Szene Spaß oder lebensgefährliches Hobby? Der große Test Seite 37 Das große Sauna Handbuch Seite 44 Schmitti macht den Larry Seite 42 Lassen Sie das Reloaded Seite 53 Benko macht den mittelgroßen Larry Machen Sie sich einen heißen Kakao. Lassen Sie den Alltag vor der Tür, pissen sie aus der Dachluke und ziehen sie sich die neue Folge „Baywatch Berlin“ an die kalten Füße, wie ein Paar Wollsöckchen. Alles Liebe, Alles Hude. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/BaywatchBerlin

Rachel Wagner talks with Broadway actor and singer Julie Benko about her career and her performance in the recent live stream of the Theatre Raleigh chamber production "Jane Eyre." Then, Jacklyn Collier joins Rachel (24:21) to review the Jane Eyre production and share their all-time favorite Broadway pro shots.Visit onstageblog.com for all your theatre content needs!Follow Julie Benko on Instagram: www.instagram.com/jujujuliebeeonstageblog.comfacebook.com/onstageblogtwitter.com/onstagebloginstagram.com/onstagebloghttps://www.youtube.com/@onstageblog8213

George Von Benko joins us to discuss his book Legendary: The 2008 Pittsburgh Steelers defense, the zone blitz and my six decades in football with Dick LeBeau: here the story behind the book; why LeBeau wanted to write it; stories about Bobby Knight, James Harrison,  and Troy Polamalu. You can get the book at Amazon.com; Barnes and Noble and on the Steelers and NFL website.

Learn more about St. Michael's at www.st-michaels.org.

REPLAY: Unsere Hosts sind in der Sommerpause und so wiederholen wir an dieser Stelle besonders interessante Folgen (Erstveröffentlichung dieser Episode war am 21.02.2024): Es war ein kometenhafter Aufstieg - und dann ein dramatischer Absturz: Das Leben des Immobilien-Unternehmers René Benko gleicht einer Achterbahnfahrt. Gemeinsam mit dem Innsbrucker Wirtschaftsprofessor und Benko-Experten Leonhard Dobusch zeichnet Host Stefan Lassnig den Aufstieg und Fall des einst gefeierten und milliardenschweren Unternehmers René Benko nach. Die beiden gehen dabei vor allem auf die Schlüsselstellen in der Karriere von Benko ein und wie sich diese wie ein roter Faden durch sein Geschäftsleben zogen und ziehen: Die Faszination, die Benko auf Investoren ausübte, die guten Kontakte zu allen Parteien und zu sehr mächtigen politischen Amtsträgern, sein Gespür für gute Geschäfte, die fehlende Transparenz und Kontrolle in seinem Firmenimperium, das hochriskante Geschäftsmodell und der Anfang vom Ende durch den Einstieg in das Handelsgeschäft. Links zur Folge:ORF ZiB2 vom 24.01.2024 Hans Peter Haselsteiner zur Verantwortung von René BenkoARD-Dokumentation "Der Zocker und die Politik"Wikipedia-Eintrag zu René BenkoPodcast-Empfehlung der Woche:Galtür. Der weiße Tod. Wir würden uns sehr freuen, wenn Du "Ganz offen gesagt" auf einem der folgenden Wege unterstützt:Werde Unterstützer:in auf SteadyKaufe ein Premium-Abo auf AppleKaufe Artikel in unserem FanshopSchalte Werbung in unserem Podcast

The Pittsburgh Steelers have had their share of legendary coaches since the team's inception in 1933, but there aren't many more beloved than former defensive coordinator Dick LeBeau. LeBeau joins the Steel City Insider podcast with Jeremy Hritz and Jim Wexell to discuss his new book, Legendary. Check it out as George Von Benko also joins to talk about the latest publication on the life and legacy of LeBeau. This podcast is a part of the Steel Curtain Network, a proud member of the Fans First Sports Network. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jun. 27, 2024 - Episode 13 On this episode of The Depot Dive, Joe Clark and Ross McCorkle start off the show by talking about recent Pat Freiermuth buzz claiming he has looked great during the spring practices. We discuss how the TE position could help fill the receiving void left by no true WR2, and talk about which TEs could make the final 53-man roster. For the second topic, we briefly touch on Brandon Aiyuk's recent meeting with the San Francisco 49ers that insiders say went well, and discuss if we could see any big trades happen this summer. We then move on to discussing the offensive tackle competition with Broderick Jones reportedly starting out on the left side at training camp. Will Troy Fautanu win the Week 1 job at right tackle over Dan Moore Jr.? Several of us at Steelers Depot did an "All-Time Draft" of Steelers players to make full rosters, so we talk about the first few picks we made. We discussed our editor Scott Brown's new book he helped write with Dick LeBeau and George von Benko titled "Legendary" and why you should grab a copy as soon as possible! https://www.triumphbooks.com/legendary-products-9781637273968.php Thank you for joining us for this 35-minute episode, and we hope to see your thoughts in the comment section. Call the hotline at (412) 254-3145 and leave us a question for a future episode. Follow our work at www.steelersdepot.com Follow us on Twitter: Joe: @jclark1233 Ross: @Ross_McCorkle Learn more about your ad choices. Visit megaphone.fm/adchoices

Es war einiges los rund um die Innsbrucker Villa des Signa-Gründers und Ex-Milliardärs René Benko: Polizei, Spezialkräfte, Drohnen. Was die Ermittler in Tirol und Wien sichergestellt haben, könnte neuen Schwung in die Ermittlungen rund um die Signa-Pleite bringen: von Schusswaffen über einen Porsche bis hin zu Chatprotokollen. Die Verdachtslage verdichtet sich immer weiter. Hat Benko versucht, die Finanzen seines Firmenimperiums zu verschleiern, um aufgeregte Investoren zu täuschen und Schaden von sich selbst abzuwenden? Darüber sprechen Renate Graber und Fabian Schmid vom STANDARD im Podcast. **Hat Ihnen dieser Podcast gefallen?** Mit einem STANDARD-Abonnement können Sie unsere Arbeit unterstützen und mithelfen, Journalismus mit Haltung auch in Zukunft sicherzustellen. Alle Infos und Angebote gibt es hier: [abo.derstandard.at](https://abo.derstandard.at/?ref=Podcast&utm_source=derstandard&utm_medium=podcast&utm_campaign=podcast&utm_content=podcast)

Mit großer Kritik gestartet, mit deutlichen Erkenntnissen geendet: Der FALTER beleuchtet mit Veteran Kai Jan Krainer (SPÖ) Sinnhaftigkeit und Mühsal der parlamentarischen U-Ausschüsse zu „Cofag“ und „rot-blauem Machtmissbrauch". Hosted on Acast. See acast.com/privacy for more information.

My introverted husband finally agreed to get behind the mic today! Today, we answer some anniversary questions, and then Michael answers your questions! Follow me on Instagram:Kathryn @kathryn_benkoHeart + Sole @heartandsolepodcastSole Fitness @sole_fitnessFollow Michael on Instagram: @michael_benkoFollow Student Success Agency on Instagram: @studentsuccessagencySubscibe to our new YouTube Channel and WATCH all episodes of Season 6!Sign up for the Sole Online Training App!Use coupon code 'SOLE20' for 20% off your first month!!