Podcasts about best burgers

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NATO Springtime Jamboree; So long, Penny; Do you follow astrology? Hurricane 2025 names; Ohio Women causing mayhem; Losing your phone and it ending up in CHINA; Best Burger chains according to Yelp; Mermaid encounters; Amazing Edgefari reappears.

On today's Free Swim we are joined by Chief, Danny and Rico Bosco. We get into the many popular criminal cases that are happening currently, we dive into Eddie's almost career of being an Air Traffic Controller, and get into an off the leash discussion about sending food back at a restaurant.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/thedogwalk

Ashok Selvam, editor of Eater Chicago, joins Bob Sirott to talk about his James Beard Awards nomination and the list of Chicago’s Best Burgers, including Community Tavern and Sanders BBQ Supply Co. He also shares some restaurants around Soldier Field people can hang out at before Beyoncé’s shows, including Victory Tap and The Spoke & Bird.

It’s a hungry hump day headline volley today as the other stories you need to know about are sure to fill your belly.  Grab your napkins and follow us, on the Chris and Joe Show.

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We hosted Andy & Ari On3 LIVE from the Draft in Green Bay last week, and it was a blast. Thanks to Culver's for bringing us to the Great Wisconsin Tailgate. Born in Wisconsin, Culver's is the home of the legendary ButterBurger, Fresh Frozen Custard and Wisconsin Cheese Curds—there's no better representation of America's Dairyland than that. But Culver's isn't just in Wisconsin. There's one near you now. So grab a ButterBurger and a Cement Mixer and let's talk some football.(0:00-1:29) Intro(1:30-4:40) Dear Andy: Beating UNC & Belichick?(4:41-6:34) Update on Belichick and Girlfriend(6:35-7:00) Culver's(7:01-13:25) Continuing the Belichick conversation(13:26-23:47) How good can UNC be in Belichick's first year?(23:48-27:53) It gets weirder(27:54-35:11) Lifetime movies: who plays Bill Belichick?(35:12-39:54) On3 acquires Rivals(39:55-44:33) What does it look like with a 9-game SEC Schedule?(44:34-54:25) USC's Ceiling in the Big Ten?(54:26-55:40) Kentucky Athletics as an LLC(55:41-1:06:50) Was Quinn Ewers misevaluated?(1:06:51-1:14:41) The Arch Manning Infatuation(1:14:42-1:24:15) Arch Manning as "The Best Burger" ever(1:24:16-1:25:56) Flashback with Nick Roush(1:25:57-1:26:52) Conclusion: Happy Anniversary, Ari! It's a Dear Andy/Dear Ari show, and you have some incredible questions… Will coaches savor beating Bill Belichick the way they savor beating Deion Sanders? Also, who will play Belichick in the inevitable Lifetime movie about his relationship with Jordon Hudson? If the SEC goes to nine conference games, what currently scheduled non-conference games might get canceled? What is USC's ceiling? Was Quinn Ewers mis-evaluated?   Watch Andy & Ari On3 LIVE, M-F at 9:30 am et! https://youtube.com/live/E2g4k0CsSUE Hosts: Andy Staples, Ari WassermanProducer: River Bailey Want to partner with the show? E-mail advertise@on3.com

In this episode of the OutThere Colorado Podcast, Spencer and Seth chat about Spencer's recent trip to the world-famous Casa Bonita restaurant, great towns for 14er climbers to visit, the controversy over stacked rocks on trails, the state's 'best burgers,' and more.

Beat Migs! And we talk about getting DUPED!

In Episode 14 of The Choral Director's Toolbox, host Dr. William Baker dives into the theme “Sacred Cows Make the Best Burgers,” examining how long-held assumptions in choral music—like so-called “proper Baroque pitch”—can benefit from a fresh look. This week's listener question explores the growing use of tablets in choral rehearsal and performance. Today's inspiration is Brahms' exquisite motet Schaffe in mir, Gott, performed by the RIAS Kammerchor under Marcus Creed. Join us as we question conventions, embrace innovation, and celebrate great choral art!

On today's "DeRusha Eats" Jason talks about a Star Tribune column about some great new burgers around the Twin Cities - what do we want in a great burger?

Monday's second hour.

Matt and Chip are finally back after a short break, and this episode is packed with first-hand experiences, hot takes, and Disney news! Matt just returned from Walt Disney World, and he's got plenty to share—including a surprising revelation about After Hours events at Magic Kingdom. Plus, Chip is gearing up for his upcoming Disney cruise, and Matt got an exclusive tour of the Disney Fantasy—will he become a cruise guy?

A food truck in a tiny town in the Catlins, on the coast south of Dunedin, has taken out the title of best burger in Aotearoa.

In this episode of the Omaha Places podcast, Cahner and Delaney reunite in the studio to share their latest adventures and local finds. Delaney recounts her Valentine's Day visit to Hollywood Candy, a whimsical spot filled with ice cream, candy, and arcade games, perfect for a fun date or photo op. Cahner shares her experience at Taylor Fest, a lively Taylor Swift dance party that welcomes fans of all ages, highlighting the community spirit and inclusivity of the event.   The two also discuss their recent visits to Rally Coffee in Gretna, the charming Spezia, and Village Grinder coffee shop, known for its half-off drinks on Tuesdays.   As they answer follower questions, they share their top must-visit places for newcomers to Omaha, including Clio for dinner, the riverfront for outdoor activities, and Sonny's for summer drinks. They also dive into popular burger spots, recommending Dinkers Bar and Grill, Chard Burger + Bar, and Stella's Bar & Grill, while discussing fitness options in West Omaha.   Event links: It's a 2000s Party: https://omahaplaces.com/event/its-a-2000s-party/ Dirty Dancing in Concert: https://omahaplaces.com/event/dirty-dancing-in-concert/ Borsheims Semi-Annual YES! Event: https://omahaplaces.com/event/borsheims-semi-annual-yes-event/ Wicked Sing-Along: https://omahaplaces.com/event/wicked-sing-along/  |Instagram | |TikTok| | Youtube | | Subscribe to our newsletter| |Visit our website|   This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

A humble food truck in the 40-strong town of Papatowai in the Catlins has taken out the top spot in the Burger Nation competition.

Meme Girls: What silly goose thing did you do today? We've found the Best Burger in NZ - and we want to try it! But the burger is in the Catlans and we need to get it to Auckland for Friday so we can eat it What's the saying that always catches you out? How was Matty at the movies on his own? Do you think Matty can assemble a flatpack on his own? See omnystudio.com/listener for privacy information.

Tuesday's second hour from 2/11/2025

Best Burger in Richmond? (Hour 4) full 1253 Fri, 14 Feb 2025 16:05:00 +0000 jA9m4qM1LUilJuSXjRgkEtrzXnjobD10 news Richmond's Morning News news Best Burger in Richmond? (Hour 4) On Richmond's Morning News our team discusses the top stories of the day from around the world, nationally, in Virginia, and right here in the Richmond area.  Listen to news you can use, newsmakers, and analysis of what's happening every weekday from 5:30 to 10:00 AM on NewsRadio 1140 WRVA and 96.1 FM!   2024 © 2021 Audacy, Inc. News False https://player.amperwavepodcasting.com?feed-link=https%3A%2

Tabloid Trash | Best Burgers full 1393 Mon, 27 Jan 2025 17:00:13 +0000 9Q1WohIjK36jo9ljWeHB2080tiyQF1mA society & culture BJ & Jamie society & culture Tabloid Trash | Best Burgers Irreverent, funny, and real-life radio, BJ & Jamie kick off the day with topical, trending stories and relationship topics that often cross the line of dysfunctional and unbelievable, yet they’re always hilarious. Hear BJ & Jamie weekday mornings from 5:30-10a on Alice 105.9 | KALC-FM! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Fr

Dublin is known for our burgeoning restaurant scene, and there's one local spot our guests can't get enough of. Lindsay and Bruce have asked countless guests, 'What's your favorite lunch spot?' and the overwhelming top answer is, 'Dublin Village Tavern!'  So, we had a thought: let's invite DVT General Manager Geri Ziemba on the show! It turns out, 2025 marks DVT's 25th year in business, so Geri has plenty of stories and perspectives to share, plus her tips for cooking the best burgers.  Plus, we round out the foodie conversation with City Scene Lead Editor, Rachel Karas. Our dining scene is just exploding with new restaurants, markets and bars. If Happy Hour isn't your thing, no worries, because non-alcoholic 'mocktails' are the thing right now, and DVT has jumped on the bandwagon! You'll come away from this episode hungry and with a list of new places to try.  

Shannon shares her story from filing papers at her father's pediatric office to leading one of the fastest-growing brands in the quick-service restaurant industry. Shannon talks about Habit Burger's unique approach to consistency, innovation, and customer loyalty and the brands creative campaigns, how AI is shaping the future of their operations and, of course, award-winning burgers.Key Takeaways:• Habit Burger has claimed the title of "Best Burger in America" from USA Today, "Best Chicken Sandwich" from Daily Meal, and "#1 Quick Service Side"• Habit Burger reignited the "better burger wars" by taking out billboards near In-N-Out locations congratulating them on being "#2." The tongue-in-cheek campaign created buzz on social media and further amplified Habit's win.• As part of Yum! Brands, Habit Burger leverages resources like shared test kitchens and purchasing power while maintaining its unique identity as a cook-to-order brand.• Habit Burger has kiosks in 100% of its stores, with strategic placement on counters to increase usage and accuracy.• With over 40% of sales now coming from digital platforms, Habit Burger's pivot from dine-in dominance pre-COVID to meeting modern demands is a testament to its adaptability and customer focus.• Habit Burger's goal is to "meet guests where they are," whether it's through in-store dining, takeout, or delivery.• Hot Takes: Shannon shares her thoughts on the California minimum wage increase, AI-powered drive-throughs, and Instagram-inspired dishes. She discusses AI's role in enhancing drive-through operations, improving accuracy, and supporting team efficiency.Thank you for tuning in to Hospitality Hangout, a podcast by Branded Hospitality Ventures. We'll see you next time as we explore more stories of innovation, authenticity, and leadership—continuing to bring you the conversations shaping the hospitality industry's future.

Podcast 270 - How a Gas Station in Dunwoody Became Home to Georgia's Best Burger - Billy Kramer NFA Burger owner Billy Kramer shares his journey from corporate advertising to creating Georgia's best smash burger in the heart of Dunwoody. Known for its community-first approach, NFA has become a local icon, drawing visitors from across the country while fostering a close-knit connection with Dunwoody residents. Kramer highlights his passion for exceptional customer service, his annual Burger Benefit supporting food workers, and his plans for growth, all while staying true to Dunwoody's unique charm.

Co-Creators of ‘Poochie & Pang Eat Chicago’ Kevin Pang and Matt Knutson join Bob Sirott to talk about the concept of the show and what is covered in the first season. They also share details about some of the best burger places in the Chicagoland area like Bristol Tap and Asadoras Argentinas Burgers.

2 big stories about two of the best burgers in town, plus some discussion about some of the other contenders for best burger in town

It's ALL come down to THIS: What is Vancouver's Best Burger? Is it Between 2 Buns? Is it Monarch Burger? For our anxiety's sake, can it be both? Find out who gets crowned in the final episode of the 2024 Burger Classic. PLUS: A live review of the Big Arch! Brian's fast food zodiac sign! Jill gives detailed reviews of LTOP! And as usual, an enjoyable side of non-burger-related nonsense.If you enjoyed this year's exploration of Vancouver's burger scene, tell a friend.

In this episode, I welcome dynamic creator duo Colin and Samir for an in-depth exploration of their fascinating journey through the creator economy landscape. From their humble beginnings producing niche lacrosse content to building one of YouTube's most influential shows about creators, they share the pivotal decisions and strategic thinking that shaped their evolution. We dissect the mechanics of their successful creative partnership, uncovering how they've maintained their collaborative spark while scaling their business. You'll gain exclusive insights into their content development process, including how they've mastered the art of storytelling in the digital age and their unique approach to interviewing industry titans like MrBeast. The conversation takes an honest turn as Colin and Samir open up about navigating the challenges of entrepreneurship, dealing with creative burnout, and finding their authentic voice amid industry pressures. We also dive into their data-driven content strategies while exploring the delicate balance between algorithmic success and creative integrity. Whether you're an aspiring content creator or a seasoned professional, their candid discussion about overcoming criticism, adapting to platform changes, and building a sustainable creator business offers invaluable lessons for anyone looking to make their mark in the digital space. Plus, don't miss their practical tips for maintaining creative momentum while building a media empire. Timestamps: (00:00) - Meet Colin and Samir (01:08) - The Beginnings of The Colin and Samir Show (01:46) - Dynamic Duo: Business vs. Creative (04:00) - The Lacrosse Network: From Idea to Reality (11:46) - Navigating Creative Partnerships (28:58) - Understanding the Creator Economy (34:46) - The Early Days of YouTube (35:55) - Creators vs. Creatives (37:02) - The Rise of MrBeast (37:34) - MrBeast's YouTube Strategies (43:59) - The Three Rules of YouTube (56:39) - Podcasting on YouTube (01:07:18) - Exciting Upcoming Videos (01:07:43) - The Importance of Juxtaposition in Titles (01:10:02) - Crafting Engaging Food Content (01:11:28) - Debating the Best Burgers in LA (01:15:44) - Handling Criticism and Authenticity (01:17:57) - The Creative Process and Opportunities (01:25:30) - SWOT Analysis and Future Plans Check out today's guest, Colin and Samir: Twitter: https://x.com/colinandsamir Subscribe to their Newsletter: https://www.thepublishpress.com/ Instagram: @ColinandSamir: https://www.instagram.com/colinandsamir/?hl=en Colin @colinrosenblum: https://www.instagram.com/colinrosenblum/?hl=en Samir @SamirChaudry: https://www.instagram.com/samirchaudry/?hl=en Website: www.ColinandSamir.com Youtube: https://www.youtube.com/c/ColinandSamir Check out The Futur: Website: https://www.thefutur.com/ Courses: https://www.thefutur.com/shop Linkedin: https://www.linkedin.com/company/the-futur/ Podcasts: https://thefutur.com/podcast Instagram: https://www.instagram.com/thefuturishere/ Facebook: https://www.facebook.com/theFuturisHere/ Twitter: https://x.com/thefuturishere TikTok: https://www.tiktok.com/@thefuturishere Youtube:https://www.youtube.com/thefuturishere Check out Chris Do: Website: https://zaap.bio/thechrisdo LinkedIn:https://www.linkedin.com/in/thechrisdo/ Facebook:https://www.facebook.com/BizOfDesign Instagram:https://www.instagram.com/thechrisdo/ Twitter:https://x.com/thechrisdo TikTok:https://www.tiktok.com/@thechrisdo Threads:https://www.threads.net/@thechrisdo Zaap: https://zaap.bio/thechrisdo Clubhouse:https://www.clubhouse.com/@thechrisdo Behance: https://www.behance.net/chrisdo Learn more about your ad choices. Visit podcastchoices.com/adchoices

We bring back a fun draft on this week's episode and draft the restaurants with the best burgers! Who do you think won that draft? Also, we cover UFC 308 in Abu Dhabi and give out some picks we think will put some cash in your pocket. As always, we give our weekly College Football and NFL picks. Be sure to tail as we are up WELL over 30 units across both leagues this year!

Anand is the Founder and Managing Partner of Gala Capital Partners, a diversified investment and holding company with interests in chain restaurants, software & technology, real estate development, franchising and public equities investment. He has spent the past 35 years in various executive capacities within the Software, Real Estate & Restaurant Industries.Gala Capital Partners invests in (among other things) restaurants. The current portfolio includes CiCi's Pizza, Famous Dave's Barbeque, Rusty Taco and MOOYAH Burgers, Fries & Shakes.Anand grew up in the restaurant industry. His mother was an early franchisee with Jack in the Box. Anand's parents knew the restaurant industry was a difficult career path, so they encouraged Anand to pursue other careers. He graduated from USC with a degree in biology, but he was drawn back into the family business and fell in love with it all over again. When it comes to restaurants to invest in, Gala Capital Partners focuses on five key categories: burgers, chicken, tacos/Mexican, pizza and coffee. The brands that Gala Capital Partners focus on are between 25-350 units. They call those “adolescent brands.”  When evaluating successful franchises, Anand starts with the quality of the food. Focusing on quality and taste is the easiest way for a restaurant to stand out from the competition.  QUOTES “(The restaurant industry) is usually the first job for many young adults and teenagers. It teaches them work ethic, it teaches them responsibility.” (Anand)“When I returned to the (restaurant) business after university, I realized I could learn about finance, I could learn about accounting, I could learn about marketing, I could learn about HR, I could learn about IT, I could get into real estate. It was so multi-dimensional. It was remarkable and it just captivated me.” (Anand) “There were many, many humbling experiences. When you're 25 you have a great deal of confidence and bravado. I had a couple lessons that I learned the hard way and I think I'm far better off for it today.” (Anand) “I'd encourage each and every (restaurant) executive to go work a week and do that every single year. You don't know what a franchisee goes through and you don't know what a store manager goes through until you've done it.” (Anand)“Each and every one of our restaurant brands plays a significant role in how you serve the customer.” (Anand) “Our typical franchisee and the ideal profile is somebody who is new to franchising and really wants to get into the business and work in the business and be hands on in the stores. Or it's going to be someone in a smaller market of the family business and they've got anywhere from 3 to 30 locations and they really love being hands on and involved.” (Anand) “We want very active and hands on operators. People who want to be there and build relationships with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks we're looking for.” (Anand)  TRANSCRIPT 00:01.44vigorbrandingHello, everyone. Today’s guest is Anand Gala of Gala Capital Partners. Put simply, Anand is an investor, and one of those investments is restaurants. But I’ve known him for quite a while, and I’m always blown away by his stories, his growth, and and everything in between. So this will be a great conversation. Anand, welcome to Fork Tales. Thanks for doing this program. 00:25.38Anand GalaAbsolutely. My pleasure. Thanks for having me, Michael. 00:28.50vigorbrandingPerfect. Well, hey, so I know we were talking, catching up a little bit before because I’m fortunate to have known you for a while. um You know, I was saying, when people hear about Gala Capital Partners, it sounds ah very regal, which it is. It’s an amazing company and the growth is is astronomical, which we’ll talk about, but it didn’t really all start out that way, did it? 00:47.08Anand GalaYou know, no, it’s everybody’s got a, everybody’s got a story. I guess you can say everybody’s got a story. And mine is um is probably very familiar. 00:58.92Anand Galato many others that are you know that were raised in immigrant families that that came from humble beginnings. And it’s just a story of a lot of hard work. It’s a story of intentionality by my family, by my parents to really invest in me ah in an education around operations and around entrepreneurship that candidly none of us really knew we were doing at the time. 01:24.49vigorbrandingYeah, I mean, you you were literally, I think when I first met you, you you were a child basically being babysat by the dishwasher, right? You were in the restaurants at a young, young age. Talk a little bit about that. 01:34.34Anand GalaYeah, absolutely. So my mom was a franchisee of Jack in the Box. And that was early on when they just began franchising. I think she might have been franchisee number two. 01:45.49vigorbrandingWow. 01:45.60Anand GalaAnd that was 1982 or 83. I must have been eight or nine years old. And she started working 16, 18, 20 hours a day because you know that’s what an operator does. 01:56.08Anand GalaThat’s what an entrepreneur does. You have to figure it out. And I just didn’t see her very often. And so therefore, the best way for her to make sure that she had an eye on me and I spent time with her was for her to bring me to work. And that was daycare. That was after school care. That was vacations and holiday care. You know, that’s what it was. That’s how I spent my time. And so I literally grew up in the back of a restaurant ah and in some cases standing on a milk crate so I could see over the front counter and and talk to customers. But that that was it within eyesight and earshot. 02:27.89vigorbrandingThat’s great. And you know, the the restaurant business has to be in your blood. And obviously, yeah it was literally infused in you from a young age. And I think that’s, ah again, i you can’t help to learn, you can’t help to see. I think it’s one of the most incredible experiences ah for anybody ah is to work in a restaurant. You learn a lot about sales, you learn a lot about people, about hustle, about ah yeah just everything in in between, dealing with problems on your feet. When someone complains, it’s ah it’s ah it’s a phenomenal way to ah get an education, that’s for sure. 02:57.22Anand GalaAbsolutely. and i’ll And I’ll take it a step further. I think it’s fascinating because it not only teaches you all of the things that you mentioned, it’s usually the first job for many young adults or or teenagers. 03:07.18vigorbrandingMm hmm. 03:09.41Anand GalaIt teaches them work ethic. It teaches them responsibility. And one thing that candidly, I’m not sure how it gets taught other than maybe in the home or or through your church or temple or or what have you, 03:22.08Anand GalaBut it’s respect for others, regardless of the position that they’re in. ah It’s an appreciation for hard work and how much it takes to really earn a dollar. 03:32.67Anand GalaAnd the fact that people do what they do so that they can support themselves, their families, have some spending money, develop some independence, it’s remarkable. And, you know, those are lessons and values that don’t get taught very often in many other places. 03:46.25vigorbrandingYeah, no doubt. So okay, so you you youre you’re you’re young, you’re in the restaurant, you’re you’re eight, then you go to USC, right? And you you graduate with a degree in biology. ah So that was, you weren’t on the restaurant path, I don’t think at that point. So what happened there? Where were you headed? Where did you go? And where did how did you end up here? 04:04.53Anand GalaYeah, it’s, you know, don’t don’t all good restaurant operators go into the sciences? Of course. ah it it it is a It is a fascinating path and it’s one that, ah you know, my my parents recognized how hard the restaurant business was. And they wanted my brother and I to have a better life. They wanted us to get an education and and really not have to go through the trials and tribulations that they went through, as every parent wants for their children. 04:31.20Anand GalaSo they thought, hey, we’ll have our kids become doctors. ah That would be great. And I thought, boy, wouldn’t medical school be easier than running a restaurant until I, you know, I i took the ah med school entrance exams and and I tried a couple of interviews for for med schools and I realized that’s not what I wanted to do. I probably should have come to that conclusion much, much earlier in college, but I waited until the end. 04:54.40Anand GalaAnd, ah you know, I thought, okay, I’ll just go help out in the family business, because I know how to do that. And my parents thought, okay, you know, he’s gonna realize how hard this is, and he’ll change his mind quickly and run to med school. And as I got back into the business, I realized how much it just came second nature, how much I truly enjoyed it. And candidly, how much it had to offer. When I was growing up, I thought, boy, the only thing it has to offer is operations. 05:21.61Anand GalaAnd I got a great education and experience in operations. But when I returned to the business after university, I realized I can learn about finance. I can learn about accounting. I can learn about marketing. I can learn about HR. I can learn about IT. t I can get into real estate. there It was so multidimensional. It was remarkable. And it just captivated me. It drew me in. And I had an insatiable curiosity and appetite to learn. 05:47.54Anand Galaand And so every single day it drew me in further and further and further to the point that there was just no return. This was it. 05:54.51vigorbrandingthat’s That’s, that’s awesome. That’s awesome. Well, so I mean, now we’ll jump into to to to life after after school, you you get involved as a is a franchisee, correct? That’s what you that’s that was your first sort of for you were young, I think you bought your first franchise, right? 06:11.11Anand GalaYeah, that’s right. So you know growing up in the restaurant space was fantastic. But the challenge at the time within Jack in the Box was there were a limited number of franchisees that were allowed to expand. And it was because the company was in a very large expansion phase for itself. And so in large markets like Houston and Los Angeles where we operated, there simply weren’t that many opportunities for us because the company had already scouted them out and had already tied them up. 06:40.93Anand GalaSo I left the family business when I was 25 and I became ah I think the youngest franchisee for Applebee’s and started building stores throughout California the exact same time same year I became I believe also the youngest franchisee for Del Taco at the time. 06:59.02vigorbrandingwow 06:59.12Anand GalaAnd I was 25 years old. I was building Applebee’s from Bakersfield to Fresno and and later in the Bay Area and was building Del Taco restaurants outside of Sacramento and Modesto and Stockton and small markets there as well as in Phoenix, Arizona. And so I was traveling a lot and I think when you’re young and you’re not married and you don’t have other responsibilities and You’ve got a lot of energy. 07:22.40Anand Galaah You can really you know push the push the pedal. And so I did. I learned a great deal during that period of time. And I learned a lot about what ah what I did know and what I didn’t know. 07:31.09vigorbrandingY 07:33.97Anand GalaI’ll tell you, there were many, many humbling experiences. 07:35.59vigorbranding‘all bet. 07:37.63Anand GalaBecause when you’re 25, you have a great deal of confidence and bravado. And I had a couple of lessons that I learned the hard way. And um I think i’m I’m far better off for it today. 07:49.97vigorbrandingYeah, we’ve learned a lot more from our mistakes and our wins, that’s for sure. 07:53.08Anand GalaYeah. 07:53.18vigorbrandingAnd ah so it’s it’s interesting too, because we’ll talk about this in a moment, but I mean, you know, obviously, ah you know, at Vigor, we do marketing for restaurants, and we deal with ah franchisees, and we deal with franchisors, the folks that own the brand and control the brand. 08:07.88vigorbrandingAnd and sometimes there’s, there’s dissension among the ranks. I mean, there’s, you know, and you’re you’re you’re on both sides of it. So I’ll be really interested to hear your perspective on the whole thing. 08:18.23Anand GalaYeah, yeah it’s it’s been a fascinating journey, having been a franchisee from 83 all the way to or 82, I guess all the way to, I think about 2014 is when we finally ah decided we were going to start selling and not start selling the brands, but we exited most of the brands that we were involved in. 08:35.37vigorbrandingMm hmm. 08:37.22Anand GalaAnd so prior to that, we had sold our jack in the box business and sold our Del Taco business and, and then by 2014 sold our Applebee’s business. And we we still our franchisees a famous day’s barbecue in California. 08:46.15vigorbrandingMm hmm. 08:49.86Anand Galaah But then starting in 2017, we started investing in and acquiring small franchiseurs. And what’s interesting is we took a very different approach to being a franchisor. Having walked a mile in the shoes of the franchisee, literally, and still being a franchisee, i I fundamentally understand the approach to business and the relationship that a franchisee has. And I try to bring that knowledge and experience and insight to the relationship that we bring as a franchisor. 09:23.64Anand GalaWe acknowledge that a franchisee makes their money off the bottom line and a franchisor makes their money off the top line. That being said, discounting your royalty is not the solution you because you want a financially strong franchisor that has the capital to make the investments in the people and the systems and the resources to really drive your business. 09:45.68Anand GalaIf you cut the royalty down to call it 1%, what’s left for them? 09:45.83vigorbrandingThat’s right. 09:48.63vigorbrandingMhm. 09:50.10Anand Galayou’re not gonna get the best talent, you’re not gonna get the best support. And so it becomes a vicious cycle if you go down that road. I think that what most franchisees ah do focus on and and I think many recognize is rather than try to reduce the royalty, let’s drive accountability and expectations with the franchise or to say we expect best in class marketing, best in class leadership, best in class operations, 10:11.11vigorbrandingMhm. 10:17.38Anand Galaum And so please make sure that you’re hiring those people, make sure that you’re driving those attributes ah through the brands, because that’s what makes us better. you know Please invest in us, please support us. And that’s how we try to bring the parties together. That doesn’t mean that we’re free of any discontent from time to time, but that’s our responsibility is to work through that. 10:42.35vigorbrandingSure. I mean, I’ve always said and I feel very strongly that empathy is probably one of the more powerful like emotions, if you will, and you know, understanding both sides of it from where you’re your you seat from growing up in it. And then being on the other side, it’s I think that’s very powerful to have that that understanding that that that intelligence that hey, I understand I’ve been in your shoes. I know what’s important to you. Here’s what’s important. And and there’s this partnership, right? 11:06.60vigorbrandingIt’s almost like you treat them with as family. ands they’re’re’re They’re a part of your company because they are. i mean they’re They’re your brand. right They’re an extension of it. 11:13.80Anand GalaAbsolutely, and I would even go a step further and I’d encourage each and every executive or leader in a franchise or to go work a week and do that every single year in the stores because honestly, you don’t know what a franchisee goes through. 11:23.83vigorbrandingYeah. Mm-hmm. 11:29.38Anand GalaYou don’t know what a store manager goes through until you’ve done it. You you may have the the best degrees on the wall. um and and lots of experience from lots of other brands, but until you really walk a mile and and do what they do, ah then I think you build a tremendous amount of credibility and and candidly empathy at the same time. 11:49.25vigorbrandingSure. 11:49.40Anand GalaSo I think it helps you connect with with lots of operators and franchisees. 11:55.71vigorbrandingThat’s great. So, okay. So one of your biggest investments was Muyah, burgers, fries, and shakes. Okay. So, and i I was fortunate. 12:01.37Anand GalaYeah. 12:02.41vigorbrandingI actually came out to see you. I was out in California and I ate at one of your, at one of your restaurants. Phenomenal. It was a great ah burger. I’m not just saying that now, but the thing is there’s lots of burgers out there. And I was quoted on a previous podcast. 12:13.42vigorbrandingah I had a gentleman by the name of Audley Wilson on who created a robo burger, which is the yeah ah basically the burger vending machine. 12:18.71Anand GalaYeah, yeah. 12:21.05vigorbrandingAnd, you know, ah my my line my line was no one American ever went bankrupt trying to feed America hamburgers. So, I mean, but there’s a lot of competition out there, isn’t there? I mean, how does how do you guys stand out? 12:30.45Anand Galathere There is. 12:31.03vigorbrandingI mean, you know, I mean, I know it’s ah a phenomenal product with great ingredients, but talk talk a little bit about dumuya. 12:38.44Anand GalaWell, i’ll I’ll frame it in a way that I think you’ll definitely get and I’m sure your audience will get, which is why compete with everybody else? Why play their game? they you know If you’re playing somebody else’s game, then you are automatically at a disadvantage because they’ve been playing it a lot longer. 12:54.46vigorbrandingMm hmm. 12:56.28Anand GalaThey created the rules. They’ve been doing this for a while and they know how to win. They’re gonna tilt the deck in their in their favor. So I think you have to decide what you do that is distinct, that is different. How do you define yourself? And so at Mujah, it’s a very simple approach. It’s better ingredients, it’s better quality, it’s better tasting, ah and it’s done with more hospitality, and it’s done fresh in store every day. And so that’s the approach we take, is that we wanna have fresh, never frozen meat, and we want it to be certified Angus beef, 13:33.11Anand Galawe fresh bake our buns in the stores every day, we hand cut our fries, you know, we only use the highest quality ingredients, and we don’t make anything until you order it. So these are all of the different things that we think are distinct and unique. 13:48.02Anand GalaAnd, you know, nobody ever um disliked high quality and great taste. 13:54.56vigorbrandingright 13:54.79Anand GalaSo our perspective is we’re going to compete on taste, on quality, on service, on experience. Now that may cost a little bit more, but candidly when you put it all together and you’re doing sort of the value formula, it still comes out to be a tremendous value because of what you get, not what you pay. 14:13.95vigorbrandingYeah, no doubt. So, okay, burgers aren’t your only restaurant. You’re you’re involved with a portfolio. you have You have pizza, tacos, coffee, and everything in between. what What criteria do you use when evaluating which restaurants to invest in? 14:27.84Anand GalaWell, your statement earlier, which was nobody ever lost money selling hamburgers to Americans, I would take it a step further and say, you know, there’s a bunch of different categories where 14:37.50vigorbrandingYeah. 14:38.40Anand GalaThe world already knows what you do and how to use your business or your product or your brand. And so we focus on five primary categories. That doesn’t mean that we won’t look at and invest in things around the periphery as well. But those five categories are burger, chicken, tacos or Mexican pizza and coffee. And not only are they pervasive in American society and candidly, I think foundational. 15:04.85Anand Galaum But I think that what American society culture and its tremendous marketing ah machine behind so many of its companies has done a great job of is exporting that culture around the world. 15:14.31vigorbrandingYeah. 15:18.82Anand GalaI can open up a coffee joint anywhere in the world and I can guarantee you that that local community knows exactly how to use that brand, that product, that concept. The same is true with pizza. The same is true with chicken. 15:30.19Anand GalaThe same is true with tacos and Mexican food. and And thank God for the Taco Bells and the Chipotle’s and so many others that have blazed a trail before us. um and And that end is, it for example, just in the Mexican category, but the same is true in each and every one of those categories. 15:48.21Anand GalaSo our primary focus is within these five big categories. 15:51.97vigorbrandingMm hmm. 15:52.18Anand GalaWe love these brands and we think we can bring a higher quality, better experience approach to each and every one of them. 15:59.57vigorbrandingIt’s fantastic. So you went from being a franchisee to now you own these brands and you own is it rusty taco, you have CC’s pizza, Dunn Brothers coffee, Muyah burger, what am I missing one? 16:12.76Anand GalaNope, that’s it, that’s it. 16:13.57vigorbrandingIs that it? 16:13.90Anand Galathose are the those Those are the main ones, yeah, absolutely. 16:14.05vigorbrandingOkay, good. I nailed it. Yeah, yeah. That’s fantastic. 16:17.73Anand GalaYeah, so we’ve we’ve we’ve invested in these brands and some of them we’ve got partners and you know we’re just excited. 16:18.25vigorbrandingSo 16:23.95Anand Galawe We think that each and every one of them plays a significant role in how you serve the customer. So for example, Cece’s Pizza is a buffet concept. 16:35.11Anand Galaum And people, you know they they may attribute buffet with a lower quality. I’ll tell you, if you walked into the back of a Cece’s, Everything is fresh. They make their dough in-store fresh every single day. 16:46.57Anand GalaThe quality of the ingredients is really, really high. in And I was very surprised by that. I mean, it’s it’s a really high quality product. um So I encourage folks to go and focus on the quality because you can’t go wrong. 16:58.93vigorbrandingHmm. 17:01.08Anand GalaYou’re you’re always going to have a better tasting product with a higher quality product. 17:02.21vigorbrandingHmm. That’s great. So now on the opposite end there, so how how do you then ah interview or evaluate potential like franchisees or investors? 17:15.40vigorbrandingHow does that work? I mean, again, playing both sides, these are your babies now. And you know you don’t want to just hand that that off to someone who’s got some money enough money to buy it. 17:19.65Anand GalaYeah. 17:23.70vigorbrandingit’s you know There’s got to be a lot more to it than that, especially for all the care that you put into it. 17:28.63Anand GalaWell, the brands that we focus on tend to be anywhere from 25 to 350 units. 17:33.92vigorbrandingMm-hmm. 17:34.33Anand GalaAnd so we call those adolescent brands. They’re past proof of concept. They’re in a couple of markets. um Maybe they’ve already started franchising. And you know maybe they’ve just hit a speed bump somewhere. 17:45.32Anand GalaMaybe they’re just out of favor. They’re not very sexy. But they are great businesses. As we think about it, every brand goes through a cycle. And there’s a cycle of of evolution and then innovation and then scaling up and so forth. 17:55.57vigorbrandingMm hmm. 18:00.85Anand GalaAnd so the same franchisee that’s a 300 unit KFC or Taco Bell franchisee may not be an ideal candidate for what we do. because they’re focused on scale. They’re focused on large markets controlling big pieces of the business. And candidly, we’re focused on folks that are really involved in their market. So our our typical franchisee and probably the the ideal profile of our franchisee is gonna be somebody who is either new to franchising but really wants to get into the business and work in their business um and and be hands-on and in the stores. 18:38.32Anand Galaor it’s gonna be somebody that’s probably in a smaller market or it’s a family business and they’ve got anywhere from three to 30 locations amongst whatever they’re involved in. 18:48.51vigorbrandingYeah. 18:50.53Anand GalaAnd they they really love being very hands-on, not to mean that they’re in the stores every day all the time, but they really enjoy being involved in their business. It’s not going to be just an investment for them. 19:03.06Anand GalaThey really they they believe this is it. And so we want very active hands-on operators. that’s the That’s the easiest way for us to describe them. ah and And so when somebody really knows their business, they know their business and they want to be there. 19:16.69Anand GalaThey want to, you know, build relationships with their with their leadership teams, with their managers, with their employees. They want to participate and support their local communities. Those are the folks that we’re looking for. 19:28.70Anand GalaAnd those are the ones that that do the best in our organization. 19:28.83vigorbrandingThat’s awesome. 19:31.48vigorbrandingmost successful at the end of the day, right? 19:32.98Anand GalaYeah, absolutely. 19:33.61vigorbrandingVery cool. Probably like ah your mom was, right? When she started out, you know? 19:36.82Anand GalaThat’s right. That’s right. 19:39.60vigorbrandingI mean, it you know, it all comes back around. So when when you look at like a successful growing restaurants or I guess brands to maybe invest in or buy, um is there a common denominator? Is it always like that sort of fresh type of thing? 19:50.01vigorbrandingOr is there anything that you have in your criteria that you’re that you’re really kind of honing in on as far as there’s something you’re seeing in the market that you that you’re that you find to be ah ah successful or you think will be successful? 20:01.93Anand GalaYou know, the the ingredients are very simple. um First and foremost, we start with the food. And interestingly, a lot of people look at franchises and they just see it as a business. 20:13.19Anand GalaThey don’t think of it as what does the business do. So we always, as I mentioned earlier, we have a ah disproportionate focus on quality. 20:20.47vigorbrandingThat’s 20:21.19Anand GalaAnd so we start with the food. I think in in a world where there is so much commoditization and so much a sea of sameness across so many different brands and products, the the easy way to stand out is focus on quality, focus on taste. 20:23.39vigorbrandinggreat. 20:38.35Anand GalaPeople go out to eat because food tastes good. If you wanted bad food or you wanted bland food, you could probably just do that yourself. But you go to restaurants because they’re known for something. 20:49.96Anand GalaAnd so we wanna make sure that when you come in and you’re getting something that we are known for, that you say that’s a darn good, whatever it is, taco, burger, pizza, that’s a darn good ah you know beverage, coffee, tea, you know whatever that was. And you wanna say, geez, I’m glad I went out for that rather than trying to make something at home. 21:10.45Anand GalaSo distinctly, it’s gotta be darn good. Now from there, we look at the bones of the business and usually we’re investing in things that we think we can substantially improve. 21:22.44Anand GalaWhether it’s unit count, whether it’s quality or process or profitability, but if the product itself is pretty darn good, then you can work on the rest. 21:31.08vigorbrandingMm hmm. 21:31.73Anand GalaYou can figure out how to get them to better profitability, faster growth, ah yeah what whatever it may be, we think we can help. 21:32.06vigorbrandingMm hmm. 21:39.94vigorbrandingYeah. but You make a really good point, a very stupid one, especially when it comes to food. like you know Obviously, we have the vigor brand for the markets, restaurants, but we also have ah an agency called Quench. It does food and beverage and CPG. 21:51.67vigorbrandingAnd what we’ve known and noticed is you know when the economy is down, sure, there’s there’s a reason out there for dollar menus and there’s saving stuff. But you know the the place where people will, for lack of a better word, treat themselves is is what they put in their mouths, right? 22:04.79vigorbrandingI mean, so they’ll they’ll they’ll still pay for premium ice cream. 22:05.31Anand GalaAbsolutely. 22:08.35vigorbrandingwhen it’s when things aren’t so good because that’s that that little pleasure they can have it’s not it’s not you know obviously it’s not some overindulgence or ah a great expense but a great burger i mean it’s pretty it brings a lot of joy you know so yeah 22:21.99Anand GalaIt’s the little things that bring you joy. I couldn’t agree more. I’ll tell you, you know, I didn’t understand the difference in the various qualities of ice cream, ah except in the CPG aisle, right? you You knew that you could get the store brand, which was one thing. And don’t get me wrong, it’s tasty. And it’s a nice treat. Or you could go for the super premium with a very high butterfat. 22:42.97Anand GalaUm, and, and so I thought, well, geez, I guess this experience only exists in the grocery aisle until one day I tried a Brewster’s or a Handel’s ice cream. 22:53.69Anand GalaUh, and, and I was blown away. Now it’s not the kind of thing that you’re going to go for every day or every week. 22:59.51vigorbrandingRight. 23:00.35Anand GalaBut when I think about having ice cream, I can go to a lot of different places, or I can just say when I go out for ice cream. as infrequently or frequently as that is, I just wanna get something that I know is gonna be so delicious. 23:14.33vigorbrandingright. 23:15.67Anand GalaAnd I’m gonna go to the place where it’s just gonna knock my socks off. And I’ll pay just a little bit more and I’m okay with that. I just won’t do it as often. But I want it when I want and it. And I’ll tell ya, it’s the service, it’s the quality, it’s the taste. 23:29.23Anand GalaThose things combined create the addiction that you just have to have it. 23:32.64vigorbrandingThat’s it. and I’m sure in most of your brands, you have a lot of repeat clients coming in because they’re they’re getting the quality, they see the quality, they taste the quality, and it’s worth it. It’s an ongoing, probably, I’m sure it becomes habitual. so that’s That’s fantastic. so okay I want to talk about like the ru last year, I think it was last year, you bought Rusty Taco and Dunn Brothers. 23:53.84vigorbrandingum with Gala Capital. He did it with ah an all cash deal. So you didn’t take on any debt. um Talk to me about cash deals and and what are the advantages, disadvantages, and I know you’re you’re adverse to debt. I i am too. So I absolutely respect that. So talk to me a little bit about that and how you how you’ve done all that. 24:10.94Anand GalaWell, you know but in in both cases, they needed some investment. They needed some love. And if you put leverage on a business, you’ve got a lot of reporting requirements. You’ve got you know metrics that you’ve got to hit, ratios you’ve got to hit and report to your bank. It it puts constraints on you. 24:28.99Anand GalaDebt is not bad. Debt is fine. It’s a tool to grow a business. But the business has to be ready to grow in a meaningful way. And it’s got to be pretty stable and strong ah in order to continue to fulfill those criteria that your bank is going to ask you about. And in the case of these two brands, we thought that these businesses needed some work. They weren’t they weren’t bad businesses, but they just needed some work. 24:55.76Anand GalaAnd our perspective is we’d rather do that with our own money and do it in a way that we don’t have a lot of constraints on us. We can make the investments that we need to make that are for the long run. And that may be five years, 10 years, 20 years, but when you’ve got ah when you’ve got debt, you know you really need to focus on cash flow rather than making those investments that need to happen and pay off over the long period of time. 25:20.85Anand Galabecause you’ve got to service that debt. So our perspective is let’s do it where we’ve got a lot of freedom, a lot of flexibility. Let’s go ahead and make these investments. We’ll do it with all cash. And that way we’ve got a little more control over what we do, when we do, how we do. And as we get these things ready and we’re starting to grow them and scale them up, then we’ll look at what can they support reasonably. And we’ll we’ll probably put a little bit of debt on each of these businesses, but it’ll be some time in the future. 25:50.74vigorbrandingGotcha. That makes total sense. so So when you’re working on on a new franchise, um you always you make it a point to have very detailed conversations with current franchisees, which is is very smart. um How does that process work? And you know what do you learn you know from those conversations? 26:08.06Anand GalaWell, I think that there are some franchisees that candidly have just been waiting for the phone to ring so they can talk to somebody. It is fascinating to me how infrequently folks are speaking to franchisees, including executives of brands. 26:22.83Anand GalaThey think they’ve got it all figured out and they’re just gonna send the memos out and send the promotions out and everybody needs to get on board. Now, in in many cases, that may be true, but you do need, this is a team effort. You gotta remember, the franchisee puts up the money. The franchisee runs that restaurant. 26:40.17Anand Galayou You know, they’re taking more risks than the franchise or. And so you have to respect them as effectively your partner in the business. And you don’t always have to agree. They did sign an agreement. You do control the intellectual property and you’re going to set the the tone and the direction of the brand and the business. But it’s a collaboration. 27:00.32Anand Galaand And I think no different than in a successful marriage or a successful partnership or even in a successful corporate environment. You have to find a way to effectively communicate with your peers. And I consider the franchisees to be our peers. So we want to hear them. We want to listen to them. We want to take their ideas and their feedback into consideration. And ah you know, listen, we’re we’re not the ones that have it all figured out. 27:24.87Anand GalaAs the old saying goes, some of the best ideas come from the franchisees because they are toeto toe to toe face to face with the customer. 27:30.43vigorbrandingYeah. 27:31.97Anand GalaThey see the behavior. 27:32.45vigorbrandingThat’s it. 27:32.93Anand GalaThey see the interaction every single day more often than we do. That’s for sure. 27:38.07vigorbrandingYeah, they’re the boots on the ground. Have you ever backed away um from a deal based on and you certainly don’t have to mention any names, but have you ever backed away from a deal based on some feedback that you’ve heard from the franchisees? It kind of scared you off a little bit. 27:48.85Anand GalaYou know, we have, we have actually. 27:50.73vigorbrandingWow. 27:50.94Anand Galaah there There were concerns in one brand that we looked at and there were a number of franchisees that said, geez, you know, um I’m not making money. I’m losing a lot of money. I can’t keep doing this. 28:02.56Anand GalaI’m just gonna close my store down. And we heard that over and over and over again. So then you have to think to yourself, what am I really buying? And and maybe the investment banker did a great job in polishing this thing up and and putting a story behind it. 28:16.29Anand GalaBut, you know, when you really get to the reality of it, this wasn’t gonna be much of a brand for much longer. And so we have to make the hard decisions that we either are gonna say, no, thank you, or we’re gonna you know we’re going to have to recommend a price adjustment um because we think in order to really stem the stem the loss there of franchisees, we’re gonna have to put a lot of incentive in place. We’re gonna have to make a big investment into them and their marketing and their operations. And that changes the economics of a deal. 28:48.13vigorbrandingYeah, I mean, that that that that totally, totally tracks. I mean, and it’s it’s interesting because yeah as an agency, too, we’ve we’ve had several situations where, and we were talking about this earlier, you were on both sides, the franchisee-franchise, or I think that’s really, in a way, your superpower. I think your empathy and the understanding really is ah is ah is it a massive benefit ah in your in your world. and ah But many times, we’ve been asked to for lack of a word act like the whatever you call it bulletproof vest liaison mediator between the the franchisees and the franchisor and I always felt like that was like uh I mean we’re happy to do it as an agency but I always felt like that that that just it signals that there’s a really a communication gap you know what I mean that to you really should you know yeah 29:29.90Anand GalaOh, I think you’re right. I think you’re right. I encourage people have the hard conversations. I’m not saying that you’re gonna be comfortable doing it. They they are uncomfortable conversations, but it that’s just life. 29:43.08Anand GalaThat’s just life. 29:44.79vigorbrandingYeah, no doubt. All right. Well, let’s have some fun with us now. How, I mean, you have a lot of restaurants. 29:47.59Anand GalaYeah. 29:49.23vigorbrandingI mean, obviously you can, you have your choice every day. I’m sure you do, but you, you eat in your restaurants that you invest in, correct? 29:55.66Anand GalaOh, every week, every single week, yep. 29:56.65vigorbrandingOkay. That’s what I wanted to ask you. How often and like, what, you know, is it a coffee thing? Then I’ll get a pizza one day and maybe a burger the next. 30:03.48Anand GalaYeah, I’ll mix it up, exactly. 30:04.69vigorbrandingNice. Nice. Nice. All right. So now I want to get your opinions on some of the menu items in your restaurants and your current portfolio. 30:10.38Anand GalaOkay. 30:11.59vigorbrandingOkay. So what’s the best burger on the menu at Mujah? What’s your go-to? 30:16.68Anand GalaYou know, so so Best Burger, that’s such a personal question, right? Everybody’s got their own approach. Mine, I’m i’m a real fan of what made them successful, right? What is their core product? And for us, our core classic is the Muyad Double Cheeseburger. 30:37.47vigorbrandingNice. 30:37.60Anand GalaMan, it is just such a amazing, delicious burger the way that it should be made. It’s it’s fantastic. If I’m feeling indulgent, i’ll I’ll pop some jalapenos on there, but oh, it’s my go-to. 30:48.61vigorbrandingUh, I’m getting hungry. I didn’t eat lunch today. So I’m, you know, I’m with East coast. So I’m, I’m, I’m ready. 30:54.19Anand GalaYeah. 30:54.60vigorbrandingThat’s, that’s fantastic. All right. CCs. If you’re building your own pizza, what are we getting? 30:59.66Anand GalaSo again, I’m a classic kind of guy. It’s gonna be probably a pepperoni, ah but I’ll tell you what, if you haven’t had it, 31:01.97vigorbrandingMm-hmm. 31:07.71Anand GalaCece’s is known for a mac and cheese pizza. 31:12.16vigorbrandingOh, wow. 31:12.46Anand GalaNow, it’s not something you’re gonna eat every day, but it is definitely something you have got to try. It is addictive. 31:19.32vigorbrandingI’ll take your river. I’m Italian. So I’m, you know, Mac and cheese. We never put it on pizza. I don’t know. So, but that’s definitely and both good foods. 31:22.99Anand GalaI know, I know. It sounds wacky, but you just gotta give it a shot one day. 31:28.54vigorbrandingYou know, put it together. You know, it’s like peanut butter and jelly probably. So maybe, maybe it works. 31:31.22Anand GalaYeah. 31:32.65vigorbrandingah Famous Dave’s barbecue. You ribs, chicken or catfish? 31:36.50Anand GalaBoy, I’m gonna throw you for a loop here. um Although I love all three of those, but you’ve gotta try the brisket. 31:44.14vigorbrandingAh, okay. 31:44.11Anand GalaOh my goodness, it is fantastic. 31:45.58vigorbrandinglove I do love brisket. 31:47.29Anand GalaNow, if i’m if I’m not having the brisket, it’s the St. Louis style ribs. Hands down, the juiciest, meatiest ribs I’ve ever had in my life. They are, oh, they’re addictive. 31:59.10vigorbrandingYou’re you’re not not just the owner, you’re you’re you’re obviously a connoisseur and a fan, so and comes that comes through. That’s not marketing, I can tell. All right, Dumb Brothers Coffee. how what What are we ordering there? like what What’s your go-to there? 32:10.93Anand GalaSo if you don’t know much about Dunn Brothers, we roast our coffee fresh in the locations. 32:15.52vigorbrandingUh-huh. 32:17.25Anand GalaThat is really unique. um And so the coffee you’re having, or coffee-based drink you’re having, the coffee that goes into that has been roasted within the last few days. 32:27.48vigorbrandingBe a test. 32:27.62Anand GalaThat, if you haven’t tried fresh roasted coffee, is remarkable. You can truly, truly taste the difference. 32:35.40vigorbrandingUh-huh. 32:36.61Anand GalaSo for me, it’s just what is the um the the micro lot or special roast that they have during that time frame? And it’s that with maybe just a little bit of milk or just a splash of cream, but just trying to keep it simple so you really get all the real flavors and notes of that coffee coming through. 32:57.21Anand GalaSo I’m a simple guy when it comes to coffee. 32:57.36vigorbrandingAbsolutely. Yeah. Hey, i mine’s just black with a few ice cubes in it. You know, I call it the grandma Agnes move. 33:02.69Anand GalaYeah. 33:03.95vigorbrandingMy grandmother used to always put ice cubes in her coffee. 33:05.46Anand GalaYeah. 33:06.56vigorbrandingAnd so I’ve been drinking coffee all my life, but I love just black ice, black coffee with a little ice cubes in it. And I said, I don’t do the triple latte half oat milk. 33:12.68Anand Galaso So you’re saying that grandma invented, grandma invented iced coffee. 33:15.46vigorbrandingyeah There you go. 33:17.38Anand GalaThat’s what you’re telling me. 33:18.12vigorbrandingyeah It’s not even ice, just a few ice cubes just so I don’t burn my mouth. And it’s probably because I like to drink coffee and I don’t, you know, so it’s not, not loaded with ice, just, you know, a few ice cubes just to cool it off. 33:21.75Anand GalaAh, okay. 33:26.57vigorbrandingRight? So very, very sensitive lips. 33:27.05Anand GalaAll right. 33:29.61vigorbrandingOkay. Rusty taco, pork, beef, shrimp, chicken. 33:31.44Anand GalaYes, sir. 33:34.24Anand Galayou gotta to try the Rusty Taco. It’s the original named for our founder, the namesake. 33:36.79vigorbrandingOkay. home 33:40.53Anand GalaIt’s it’s ah it’s pork with some chunks of pineapple. ah It’s just, I mean, it’s a classic taco, ah which which is the foundation of what Rusty built the brand upon. 33:53.80Anand GalaNow we’ve got a bunch of others and and they’re very sort of Tex-Mex, Taqueria style tacos that are really delicious. So there’s that one. And then I would say, ah Boy, that’s that’s the that’s my go-to every single time, yeah. 34:08.65vigorbrandingPerfect. That’s perfect. So, okay. 34:11.72Anand GalaOh, by the way, if yeah if you haven’t tried, um the queso at Rusty Taco is off the charts. People don’t know that we have it, but we’ve got nachos and you can do that with the queso and you can do brisket or pulled pork or you know any kind of topping you want on there, just off the charts, fantastic. 34:27.40vigorbrandingPerfect. 34:30.84vigorbrandingWell, you’re killing me. Like I said, I haven’t eaten lunch yet. It’s going to one o’clock. So this is this is this is all good. I got to figure out what i’m gonna we’re going to have now. It’s all going through my head. So, okay. What’s what’s up? What’s next for, for, for gala partners? I mean, is there anything else on the horizon? I mean, obviously if you can’t talk about, it you can’t talk about, but anything that you’re, any categories you’re excited about, anything you’re kind of looking at, it anything you can talk about there. 34:52.63Anand GalaYou know, honestly, we’re excited about what we have in the portfolio. we We have so much runway with every one of these businesses that we have that it’s really got to be something special to get our attention. 34:55.64vigorbrandingAbsolutely. 34:58.52vigorbrandingabsolutely 35:02.75Anand GalaAnd right now we just haven’t seen anything that’s that special. So we just double down on what we have and we’re just going deep, going long. 35:09.62vigorbrandingMm hmm. 35:10.05Anand Galayou know With Dunn Brothers, we just expanded into K-Cups and into CPG, so we’re we’re pushing some of our coffee through some grocery stores. 35:10.52vigorbrandingWait. 35:14.74vigorbrandingWow. 35:19.48Anand Galaum We’re going to be redoing, redesigning, and relaunching our direct-to-consumer website and e-commerce pretty soon. We’ve got several new stores and new prototypes in the hopper. 35:30.40Anand GalaThe same is true with Rusty. We’re opening, I think, it’s eight or nine locations this year. um And Muya, we just opened two of our ah very first drive-through locations, both company owned. We want to get the the ball rolling on drive-throughs. And so we’re excited to prove that model out. And so far, the customers love it. 35:48.57vigorbrandingYeah, well, you brought up a couple really, I think, important points. You did load up on a lot of these brands here very recently. And yeah you happened, I mean, no pun intended, but it seems like you covered every food group, like everything that’s important as far as coffee, pizza, burgers, taco, I mean, you know, boy, it’s, ah yeah, yeah, literally, yeah, you nailed it, you nailed it. 35:58.28Anand GalaYeah. Our plate is full. 36:05.78vigorbrandingSo, I mean, it it does make a lot of sense to really kind of drive all that. And and the other thing you brought, which i I personally see a lot is, You know, with our company, you know, we we have about five different agencies in our in our portfolio. and And one being Quench is CPG food and beverage, which is very different than restaurants. They just happen to sell foods. We have another company called Vigor that just does restaurant expertise. But it’s amazing how many are doing the, we have this product, it’s people find it in the restaurant, it’s great marketing, they have it, they love it, like your coffee. 36:35.42vigorbrandingAnd all of a sudden, it’s slotted over CPG. 36:35.64Anand GalaMm hmm. 36:37.06vigorbrandingAnd it’s like people, hey, I i love that coffee. It’s fresh. it’s ah And I walk into the store, and I can buy it. And it’s ah such a smart move. ah but You see it both ways. I’ve seen it from the CPG side going into restaurants, and the restaurant side going into CPG. 36:48.29Anand GalaYeah. 36:49.56vigorbrandingSo I think that’s ah it’s a really, really smart move. 36:49.67Anand GalaYeah, absolutely. 36:52.78vigorbrandingNow, I have one last question. And you know it’s going to be hard for you, probably the hardest thing you have to answer all day, because you can’t you can’t say one of your restaurants. 36:54.72Anand GalaYes, sir. 37:00.72vigorbrandingIf you had one last final meal, what would you eat, where, and 37:00.96Anand GalaAll right. 37:05.55vigorbrandingWith who? 37:08.26Anand GalaBoy, that is a great question. ah First of all, with whom it’d be my family. Hands down, there’s nobody else who I wanna spend time with as often as possible than with my parents and my wife and my kids and my brother and his family. 37:26.81Anand GalaMy family means everything to me. What would the meal be? It’s gotta be something that everybody loves. And so when I think about what does everybody love, it’s probably pizza. 37:36.68vigorbrandingThere 37:38.26Anand Galaeverybody loves pizza. 37:39.72vigorbrandingyou go. 37:40.24Anand GalaAnd you can customize it every which way you want. Where would I go? My goodness. Or what would I have it? There’s a there’s a restaurant in Los Angeles, which ah I truly, truly enjoy. 37:56.39Anand GalaI can’t ever think that I had a bad meal there. And it’s an Italian restaurant. They happen to have amazing pizza. It’s called Osteria Mozza. 38:05.65vigorbrandingNice. 38:05.67Anand GalaAnd they have a a sister brand called Pizzeria Mozza. And the it’s just some of the best food I’ve ever had in my life. It’s the service. It’s the quality. It’s the flavors. 38:17.73Anand GalaIt’s everything all combined. 38:20.04vigorbrandingFantastic. 38:20.05Anand GalaAnd I don’t even remember what I spent. I’m sure it was too much. But, oh man, it’s so memorable. 38:25.90vigorbrandingWell, hey, back to your the concepts on your burger, right? I mean, if it’s a if it if the food hits the mark, you you you really don’t care what you spend. I mean, you know you know it’s it don’t be for those, but quality and and you know it’s it’s so, so important. And you were very smart and you’re a smart guy, you covered it. So if your if your family or anybody in your family watches this podcast, you know you answered the right, you had the right answer. with Only with my family. So that’s fantastic. 38:50.99vigorbrandingand you’re You’re amazing. I love watching what you’ve been doing. it’s It’s a pleasure to talk to you and it’s great knowing you and I look forward to the next time I see you. it Thanks a lot. 39:00.65Anand GalaAbsolutely. Look forward to it. I’ll see you soon. All right. Take care. bye 

This year, we are proud to celebrate 60 years of October Beef Month in Alabama! In honor of this milestone, we looked back over the past decade of Bama's Best Beef, Bama's Best Burger and Alabama's Best Steak contest winners and finalists to design a roadmap we've titled "60 Savory Stops." Listen in as co-hosts Kayla Greer and Josie Jones talk about how this campaign came to life, and join in the celebration by visiting www.BamaBeef.org/60.

Charlie, Jack, Blake, Andrew and Tyler have a spirited debate on several life-altering questions, such as:   -Should Pete Rose be admitted to the Baseball Hall of Fame, or should his gambling offenses keep him barred forever? -What's "mansplaining" and why is the left talking about it after the debate? -Who makes America's best fast-food burger, and why is it In-n-Out?Support the show: http://www.charliekirk.com/supportSee omnystudio.com/listener for privacy information.

Charlie, Jack, Blake, Andrew and Tyler have a spirited debate on several life-altering questions, such as:   -Should Pete Rose be admitted to the Baseball Hall of Fame, or should his gambling offenses keep him barred forever? -What's "mansplaining" and why is the left talking about it after the debate? -Who makes America's best fast-food burger, and why is it In-n-Out?Support the show: http://www.charliekirk.com/supportSee omnystudio.com/listener for privacy information.

Hidden in Your Hometown: Best Burgers - Goofy Reasons for a Breakup - Friday Freakout 10/4/24 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hidden in Your Hometown: Best Burgers - Goofy Reasons for a Breakup - Friday Freakout 10/4/24 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on City Cast Portland, we're talking about the latest research into Oregon's income disparities, the famous burger shop causing controversy in Beaverton, and the dark money political group that's calling it quits. Joining host Claudia Meza on this week's Friday news roundup are Oregonian business and technology reporter Mike Rogoway and our very own executive producer, John Notarianni.  Discussed in Today's Episode:  Oregon Poverty Remains Relatively Low Overall – but Higher for Some Groups, and in Some Places [Oregonian

Click here to listen to the full episodeContinuous innovation is vital to successful entrepreneurship. In this episode, Brian outlines an innovation formula that will help a business to stay fresh, offer the market something new and keep its customers happy and engaged. YOU WILL LEARN:· Why ‘shiny object syndrome' can be so damaging.· Why it's crucial to innovate on the fundamentals. · Why synergy, creativity and feedback are vital to true innovation. MENTIONED IN THIS EPISODE: “Sacred Cows Make the Best Burgers,” by Robert Kriegel NOTEWORTHY QUOTES FROM THIS EPISODE: “Innovation is at the crux and the core of all successful business ventures, all entrepreneurs.” – Brian Buffini “One of the biggest elements of coaching is to help people push through the dog days, when they don't feel like they're making progress.” – Brian Buffini “There are many businesses and lives that are unfinished projects because people constantly get connected to ‘shiny object syndrome.'” – Brian Buffini “Finishing is one of the key ingredients to innovation.” – Brian Buffini “Sometimes, the fundamentals need to be enhanced and raised to a new level.” – Brian BuffiniItsagoodlife.com Hosted on Acast. See acast.com/privacy for more information.

We crown the winner of Best Burger in the UAE! plus Kris Fade brings in all the fresh Bollywood gossip straight from the IIFA See omnystudio.com/listener for privacy information.

Send us a textIn an attempt to make her feel more comfortable, Vic gave a girl an awkward compliment using words he has never used before. The boys recap an epic fight weekend and celebrated Producer Eric's birthday 3x in one weekend! The stuff you didn't see on IGRumors are swirling of a new instagram feature where people will be notified when you pinch zoom on their photos. STFU of the week! - Stadium sized asteroid heading to earth. We've heard this a million times and nothing ever happens.. STFU8 year old girl in Ohio drives herself to Target to shop and get starbucks.. If this happens in Mexico it is not a story. Kids drive uber at 10 years old lol!National Cheeseburger Day! Vic explains why it's the greatest and most perfect food ever. Also keeps the "best burger" debate simple. Don't get cuteCeas joins us live on the pod & more!Find Vic: @vicdradioFind the pod:@ilysayitbackpod

In hour two, debating where to find the best cheeseburger in South Florida in honor of today being National Cheeseburger Day. A lot of people who clamored for Tua to retire after his hit on TNF have changed their tune. Carolina Panthers head coach Dave Canales says the team has no interest in trading Bryce Young but do we believe him? Plus, Solana's Dad, Eduardo, joins the show for his picks for the sports weekend.

In honor of National Cheeseburger Day, here is everything we discussed on the show today regarding cheeseburgers including a debate about where to find the best burgers in South Florida.

3rd hour of the G-Bag Nation: College Football Insider Doug Farmer joins the Nation to preview the College Football Weekend; Woolly Bully's Top 10: Best: Best Burgers in Dallas; NFL Sad Stats full 2349 Wed, 18 Sep 2024 23:12:43 +0000 YgvK07il5bREIYNkT1YWVHNxOCP4CYPp sports GBag Nation sports 3rd hour of the G-Bag Nation: College Football Insider Doug Farmer joins the Nation to preview the College Football Weekend; Woolly Bully's Top 10: Best: Best Burgers in Dallas; NFL Sad Stats The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc.

Today is national burger day. What is the best burger in Denver? 

Where in Bay is the best cheese burger? Plus, pro tip for you animal lovers... don't keep gators in your backyard. 

On this episode, we are dishing on the best burgers in Disney World. We're ranking our top three burgers and letting you know some honorable mentions that you don't want to skip. Follow The Main St Dish on Social Media: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support our show on Patreon ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ We want to hear your Disney hot takes! Simply leave us a message and you might hear us reacting to your hot take in a future episode! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Submit Your Hot Take Here!

AGREE TO DISAGREE: Toy guns // Starbucks // Male body issues // Gee take the wheel // WE HEAR YOU! and WORDS TO LIVE BY

Step into the world of Ryu Sauce, the food legend who dared to shut down his million-follower food empire and is now sharing why!

Join us as we recap and chat about Bob's Burgers Season 5 Episode 5 Best Burger and Season 5 Episode 6 Father of the Bob Did you know the script cover and working title of this episode is a parody of the movie "Run Lola Run". This is further exemplified by the episode's solitary burger of the day which is the "Run Gorgonzola Run Burger". Wiki page for the episode: Best Burger Father of the Bob Links, articles, and videos mentioned in this episode: Big Bob Improv Join our Book Club and get access to exclusive content on Patreon Follow us on Instagram Follow us on Tiktok --- Support this podcast: https://podcasters.spotify.com/pod/show/obdykpod/support

Appalachian Trail thru-hiker and musician Jake "Slim Pickins" Mosca went from semi-truck driver to a full time musician after a transformative and meaningful hike. He documented his entire hike in the popular documentary, "Stumble" - which is up to 100K views on YouTube! In this episode, you'll learn: 1. Where to find the best burger on the Appalachian Trail 2. What motivating factors propelled him forward to achieving his dreams (and touching an iconic sign) 3. How to deal with life post-trail 4. "Finding your Katahdin", and more! Listen until the end for an acoustic performance of his recently dropped single, "Hiker Trash"! You can connect with Jake and check out his new single, documentary, and more by using the links below: ⁠⁠Jake Mosca's Website⁠⁠ Jake Mosca's Instagram Jake Mosca's Facebook "Hiker Trash" Spotify Single ⁠"Stumble" Documentary The James Mosca Sr. Hike For Alzheimer's Relevant Links: Stakes Podcast Episode (#135) Did you love this episode? If so, please help fellow hikers find the show by following, rating, and reviewing the podcast on ⁠⁠⁠⁠Spotify⁠⁠⁠⁠ and ⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠! Connect With Us / Join The THRU-r Community: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Become A Member!⁠⁠⁠ ⁠⁠⁠THRU-r Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cheer's YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cheer's Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Episode Music: "Communicator" by Reed Mathis --- Support this podcast: https://podcasters.spotify.com/pod/show/thru-hiking-podcast/support

BONUS: The Tournament of Cheeseburgers is over! And we have your winner. They along with some runner ups will be at Smorgasburg at The Row in DTLA this Sunday! Make sure to check out the free event and enjoy some excellent food.RSVP here: https://laist.com/events/tournament-of-cheeseburgers-at-smorgasburg-laTo honor this delicious moment we are sharing again a great live event I co-hosted with LAist food editor Gab Chabrán earlier this year, featuring the one and only winner of the Tournament of Cheeseburgers and other amazing burger entrepreneurs and chefs LA.