Podcasts about beverage

Mike & Janell BassTake a walk with me down Fascination Street as I get to know Mike and Janell Bass. Mike & Janell are the creative team behind the new canned cocktail sensation Pony Boy Slings. In this episode, we get to know these two crazy kids. They tell the story of their journey from different parts of the country, to end up meeting in Louisville, Kentucky during, and because of the Covid 19 pandemic. Janell shares some of her backstory as a voiceover actress for video games and tv shows, and an award-winning sales associate; while Mike regales us with tales of bartending, and cocktail creating for various global restaurant & bar companies. Thanks to Covid and some online dating apps, this lovely duo met and fell in love. Naturally I ask how all of this applies to their startup beverage company. Pony Boy Slings was created out of a super cool stroke of luck, and opportunity. I'm not going to spoil the story, but let's just say that there may be an angel involved! Pony Boy Slings are a line of refreshing easy to handle bourbon based carbonated canned cocktails. There are three flavors currently, and they are available all over Kentucky and Tennessee, wherever fine alcoholic beverages are sold. Check them out at DrinkPonyBoy.com and follow them on Instagram & Tik Tok.

BONUS EPISODE!!! While we're cooking up the next entry in our spy movie review series (Hint: It's Casino Royale), have this quick lil' extra! We're talking YooHoos, rollover minutes, bagged ice cream, and a good bit more! But not too much. This is a mini episode, after all.Also in this episode, Harrison reveals his ice cream stash. Robby has some trouble with his tearaway pants. Spencer wonders what a YooHoo even is. And the guys reminisce about TGI Friday's potato skins.Website: sorrywetried.comMerch: bit.ly/swtmerchInstagram: @swtpodcastTwitter: @sorrywetriedEmail: thepodcastmen@gmail.com(As always, a huge thank you to Richard Hackley for the music.)Send us a textSupport the show

Mancano pochi giorni all'International Coffee Forum, l'appuntamento che trasforma Napoli nella capitale mondiale del caffè. L'edizione 2025, prima in assoluto in programma il 12 e 13 novembre al Centro Congressi dell'Università Federico II in via Partenope, si preannuncia come un'occasione unica per esplorare innovazione, sostenibilità e cultura della torrefazione. Due giornate intense di panel congressuali, workshop e incontri che metteranno al centro il presente e il futuro della seconda bevanda più consumata al mondo dopo l'acqua.

Negli ultimi anni il turismo di alta gamma ha assunto una centralità crescente all'interno dell'economia globale dell'ospitalità. L'evoluzione dei comportamenti di viaggio, l'aumento del reddito disponibile tra le fasce più agiate della popolazione e la ricerca di esperienze personalizzate e autentiche hanno trasformato il lusso in uno dei segmenti più dinamici e redditizi dell'intero comparto turistico mondiale.

Nel cuore di Roma si sviluppa un progetto che unisce arte, cultura e ospitalità in modo sorprendente: Wisdomless Club. I titolari sono Graziano Paventi di San Bonaventura, Francesco e Vincenzo Saitta: legati da un vincolo personale e familiare, hanno scelto di dare vita a uno spazio che va oltre il semplice locale. Qui, la storia del rione, l'arte, la convivialità si intersecano. Non si tratta solo di bere o di uscire: è un'esperienza.

Alle pendici dell'Etna, tra castagneti e muretti a secco, i noccioleti tornano a disegnare il paesaggio. Dopo anni di abbandono la corilicoltura etnea sta vivendo una fase di rinascita e rilancio grazie al progetto per il riconoscimento della Denominazione di Origine Protetta “Nocciola Etnea”, che mira a valorizzare un frutto dalle caratteristiche uniche e profondamente legato al territorio. Produttori, istituzioni e consorzi hanno costituito un comitato promotore per certificare l'origine e il valore della nocciola coltivata sul versante orientale e nord-orientale del vulcano. L'obiettivo è proteggere un prodotto dalle qualità distintive (profumo intenso, gusto equilibrato, croccantezza e ottima pelabilità) frutto di un ambiente irripetibile. «La nostra nocciola è superiore dal punto di vista aromatico grazie alle caratteristiche dei suoli lavici su cui cresce e al microclima più umido», spiega Gaetano Aprile, presidente della OP Sicilia in Guscio, l'organizzazione nata nel 2023 che riunisce circa 25 aziende su 450 ettari tra Etna e Nebrodi. La DOP, oltre a essere un riconoscimento di pregio, rappresenta una leva economica e un argine contro le imitazioni.

Bars, restaurants and social gathering spaces are beer's "moneyball" opportunity, National Beer Wholesalers Association VP of analytics and chief economist Lester Jones shares during the latest edition of the Brewbound Podcast. Jones is the first of two interviews this week. Adam and Amanda Kroener, the founders of spirits-based cocktail brand Carbliss, also join this week's podcast to share their slow approach to brand building and goal of becoming a national brand. First, Jones explains why the on-premise channel remains the key to unlocking wins for brewers. "We can go looking for home runs all day long, but at some point, you've got to have the base hitters," Jones said. "You gotta have the guys when they step up to the plate, you're gonna move the game forward." While placements in off-premise chains such as Walmart, Kroger, HEB, 7-Eleven and others are analogous to home runs, getting a tap handle is a solid base hit on the way to scoring, and brewers shouldn't lose sight of those singles. Jones also discusses why he believes craft beer's funk is potentially ending, why the ethanol pie was cut too many ways, how beer is competing for dayparts and why beer needs to bring fun and socializing back. Then, the Kroeners discuss their methodical approach to brand building and why it has worked for the family-owned and run Midwestern-based canned cocktail brand. They also dish on Carbliss' entry into warm weather markets such as Florida and being one of the most successful brands that people have never heard of. "The fun part is, when we come out to places like Vegas, if you're not in the industry, you've never heard of us," Adam says. "But at the same time, if you're looking at the Circana or Nielsen data, we're a top three, four, five brand in dollars. So it is a fun, cool thing to be this biggest thing that some people have never heard of." Before the interviews, Justin, Jess and Zoe recap the latest industry news, including Brooklyn Brewery outsourcing sales to U.S. Beverage, BeatBox's forthcoming Chillitas line, Surfside's lawsuit against Anheuser-Busch InBev over Skimmers hard tea and George Clooney joining the non-alcoholic beer game.

Chili's is bringing back its Skillet Queso following a swift outcry on social media. 7 Brew is leading the coffee segment in traffic as bigger coffee chains struggle. And Taco Bell continues to expand its Live Mas Cafe beverage concept.

The Deadly Brew, The Beer That Claimed Lives, Exploring Sparkling Wines with Robin Shreeves, Cocktail Recipies and How a Unique Liquor is taking the World by Storm.

Il 12 e 13 novembre a Napoli la prima edizione dell'International Coffee Forum, piattaforma di dialogo e confronto tra protagonisti della filiera del caffè.

Starting a beverage brand might be one of the hardest things you can do in CPG. The margins are thin, the logistics are brutal, and most investors will tell you not to even try. But Harvard Business School grad Vanessa Royle and her co-founder did it anyway. They built Tilden, a ready-to-drink, premium non-alcoholic cocktail from the ground up. It all started with kitchen experiments, then they raised their first friends-and-family round with intention, and structured their seed raise to last. From the start, they made one simple but rare choice: to build for profitability, not hype, to grow slowly, stay intentional, and do things on their own terms. But that gets hard once the feedback starts rolling in. Every investor has a different take on pricing, strategy, and what success should look like. Somewhere in all those opinions, even the most confident founder can start second-guessing themselves. Vanessa eventually learned that sometimes, you really do know your business better than any investor. Feedback can be helpful, but it doesn't mean you have to change direction every time someone tells you to. So what did she figure out along the way? And what should CPG founders really look for in an investor? In this episode, Vanessa shares how she tuned out the noise, made the right calls for her company, her unexpected mini Shark Tank moment, and what's next for Tilden as the brand keeps growing. Topics Covered; Why most investors discourage founders from entering the beverage industry How to structure a friends-and-family round that sets you up for long-term success The simple way Tilden kept their cap table clean while bringing dozens of early believers on board What founders get wrong about feedback, and how to know when to trust your instincts instead Why chasing growth too fast can backfire (and how profitability became Tilden's secret advantage) How to prepare for a seed raise when investors keep moving the goalposts What it really takes to stand out in a crowded non-alcoholic category Guest Bio Vanessa Royle is a Harvard Business School grad and co-founder of Tilden, a ready-to-drink, premium non-alcoholic cocktail that redefines how we celebrate without alcohol. After quitting drinking in 2020, Vanessa was frustrated by the lack of sophisticated non-alcoholic options. So she set out to create her own premium ready-to-drink cocktail that's low sugar. She has broken through the initial push and is currently selling in hundreds of stores. To learn more, visit https://drinktilden.com/, follow @drinktilden on Instagram. If you want to learn more about investing, send an email to vanessa@drinktilden.com. About Your Host Jayla Siciliano, Shark Tank entrepreneur turned real estate investor, excels in building brands, teams, and products. CEO of a bi-coastal luxury short-term rental company, she also hosts the Seed Money Podcast, where she's on a mission to help early-stage entrepreneurs turn their ideas into reality! Connect: Website: https://seedmoneypodcast.com/ Instagram: https://www.instagram.com/jaylasiciliano/ Subscribe and watch on YouTube https://www.youtube.com/@seedmoneypodcast/ Please rate, follow, and review the podcast on https://podcasts.apple.com/us/podcast/seed-money/id1740815877 and https://open.spotify.com/show/0VkQECosb1spTFsUhu6uFY?si=5417351fb73a4ea1/! Hearing your comments and questions helps me come up with the best topics for the show! The information in this podcast is educational and general in nature and does not take into consideration the listener's personal circumstances. Therefore, it is not intended to be a substitute for specific, individualized financial, legal, or tax advice.

Il Paper Plane è appena maggiorenne (è nato 18 anni fa), eppure è già un “modern classic” conosciuto in tutto il mondo. D'altra parte, è un cocktail “d'autore” in cui bourbon, Aperol e Amaro Nonino si fondono in un piacevole equilibrio. Insomma, vale la pena di provarlo e, nell'attesa, di conoscerne la storia e la ricetta.La storiaA creare il Paper Plane, nel 2007, fu Sam Ross, uno dei più noti e influenti bartender contemporanei, che lo studiò per il menù inaugurale di un locale in cui non ha mai lavorato, il Violet Hour di Chicago. Ross mise a punto il drink su richiesta dell'amico Toby Maloney, collaboratore del Violet Hour, alla ricerca di cocktail originali che arricchissero la lista del locale.

Due giorni intensi, sale piene, masterclass esaurite e un racconto del vino che ha saputo tenere insieme metodo e identità. La prima edizione di B.E.V.I. – Borgo Eccellenze Vinicole Italiane archivia il debutto con un risultato chiaro: il format funziona e il borgo è la sede giusta per riportare il vino dentro un contesto culturale, vicino ai luoghi e alle persone che lo fanno. 

Dorie Greenspan Bio: Dorie's Anytime Cakes is my 15th cookbook (cue the fireworks, please). Several of my books, including Baking From My Home to Yours, Dorie's Cookies, Baking with Dorie, and Around My French Table, were New York Times bestsellers and/or won James Beard Awards. I've been a Times columnist, inducted into the Who's Who of Food and Beverage and awarded the Order of Agricultural Merit from the French government for writing about the foods of that country, none of which I'd ever imagined as a kid. I live – cook, bake and write the xoxoDorie Substack - in France and the US. Website: https://doriegreenspan.com/Instagram: @doriegreenspan Dories Anytime Cake: https://www.amazon.com/Dories-Anytime-Cakes-Dorie-Greenspan/dp/0063346966/ref=sr_1_1?dib=eyJ2IjoiMSJ9.f7fx6f1yVDQs8ni3_bhKwH-64-cekj3Mp3jhRqCp-dvv5bDtYhtWhQVSdju4UZCjouLs0egEWexRJTH4sLdxSjNRyGtFAXtKh4IMFYsKOUkOXCz5pvWQ9-dpNxT3gIyzRlzXrArFVLSn-3PiwiKbUw.JEad2YV-H0wHW8_2uP5k3Lxy69w8pCUOVBnP0LANG7U&dib_tag=se&hvadid=616985272982&hvdev=c&hvexpln=0&hvlocphy=9032055&hvnetw=g&hvocijid=12615569316024523929--&hvqmt=e&hvrand=12615569316024523929&hvtargid=kwd-2424665651434&hydadcr=4847_13263323&keywords=dorie%27s+anytime+cakes&mcid=cc19f1cd5a8b3c318e6ed125280134f7&qid=1761369939&sr=8-1___________________________________________________________Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

This episode is brought to you by Aptean. As food and beverage processors seek ways to operate efficiently while monitoring and maintaining food safety and a traceable supply chain, they're looking for advanced technology to help them achieve their goals. Jack Payne, solution consulting director, Food & Beverage and Process Manufacturing, for Aptean, and a longtime industry expert in the field, shares his insights on the innovations that have driven the industry forward, and how a shared passion for serving the best quality, safest food and beverage products has shined through in nearly every partnership he's developed with processors. Learn more about Aptean.

A new online training platform for swine barn workers is allowing farms to manage, coordinate and track their training programs.Mark Fynn is the Training Resources Coordinator with the Canadian Pork Council.He will discuss the progress for the new program that was officially launched in March 2025.Challenges in the trade and economic environment, largely due to tariffs from the U.S. and China, have affected Canada's Food and Beverage sector.Farm Credit Canada released its mid-year update on the food and beverage industry and say while the first half of the year had a sales increase of 0.8 per cent, it’s not expected to hold, and FCC projects sales will decline to 0.3 per cent in the second half.Most of the growth has been from price increases, but Senior Economist Amanda Norris says declining volumes of goods sold is causing slower-than-expected growth.See omnystudio.com/listener for privacy information.

Fine dining cantonese, cocktail bar, galleria d'arte. Il Duddell's è tutto questo insieme, ma soprattutto è uno dei luoghi più emblematici di Hong Kong: incastonato in un edificio d'epoca al numero 1 di Duddell Street, a pochi passi dalle ultime lampade a gas rimaste accese in città. Lì, tra una mostra di arte contemporanea e un dim sum d'autore, c'è anche un bar. A guidarlo è un italiano: Mario Calderone.

Viaggio slow in convogli di lusso, col calice in mano e la campagna che scorre come un film fuori dal finestrino: è il nuovo modo di scoprire i territori del vino che sta prendendo sempre più piede in Europa attraverso il binomio treni di lusso e wine experience, dimensione ideale per chi ama il nettare di Bacco, cerca bellezza o vuole semplicemente rallentare.

Siamo all'Ozone Bar, al 118° piano del Ritz‑Carlton di Hong Kong, nel rooftop bar più alto della città e tra i più alti del pianeta. Qui si celebra il closing party dei 50 Best Bars 2025 — e tra una stretta di mano e l'altra, si beve la birra Noam. L'avevo assaggiata a Milano al Dry, in occasione di una guest patrocinata dal brand. E quando mi presentano Andrea Villa, Commercial Director di Noam GMBH, decido di saperne di più

From the Williams Broadcasting Studio join John Williams and Shaun Drummond for this weeks golf update at "The 19th Hole".

This episode is brought to you by Envita Solutions. As food and beverage processors look for ways to enhance their sustainability efforts, more of them are turning toward their production waste streams to find hidden value. Scott Cole, senior director, Strategic Growth for Food & Beverage, for Envita Solutions, discusses some of the initiatives and innovations processors can look into that can help them both save on costs and also protect the environment around them. Learn more about Envita Solutions.

Send us a textIn 2025, navigating beverage distribution has become one of the most critical challenges facing drinks entrepreneurs. From the end of Prohibition to today's consolidated three-tier system, the distribution landscape has fundamentally shaped which brands scale and which stall — yet many suppliers still don't fully understand how the second tier actually works or where it's headed next.In this special collaboration episode, Park Street Insider host Emmett Strack teams up with Business of Drinks co-hosts Erica Duecy and Scott Rosenbaum to decode the distribution tier for beverage alcohol brands. Together, we break down the past, present, and future of distribution in the U.S. — explaining the nuts and bolts of the three-tier system, revealing the different distributor types and partnership models available to suppliers, and identifying the key dynamics that will define the next decade of the industry. We'll explore what brands need to know to successfully navigate this complex landscape and share the strategies that separate those who break through from those who get left behind. Featured Guests: Erica Duecy, Founder and Co-host, Business of DrinksScott Rosenbaum, Co-host, Business of DrinksMentioned in this episode:The Business of DrinksWant to stay in the know about new episodes from the podcast? Fill out the form below: https://share.hsforms.com/1MEb-81x2TXi3f15qO_yEpA4tip1Learn More About Park StreetSign up for our Daily Industry Newsletter.Sign Up for our Monthly Newsletter.Check out Park Street's Guide to Getting Started in the U.S. MarketFollow us for more industry insights onLinkedIn FacebookTwitterInstagram

Show Highlights: Cascadia Capital's services, its ag practice and ag client profiles. [03:55] The impact of net farm income on ag market dynamics. [08:04] What are the drivers of supply–demand imbalance in ag? [09:50] M&A as an exit in downturns, and qualities of winning companies. [14:17] Crucial strategic considerations for opportunistic M&As. [20:21] The paradox of market recovery and producer distress. [26:10] Explore four distinct M&A “eras” identified in ag. [30:50] Two co-op types and long-term sustainability explained. [37:40] What attracts PE to ag and yet causes surging dry powder? [43:34] Learn about the types of private investors in ag. [47:52] Industry-wide implications of Bunge–Viterra scale mega-mergers. [51:47] Explore Cascadia Capital's Food, Beverage, and Agribusiness group at https://www.cascadiacapital.com/industries/food-beverage-and-agribusiness/. To contact Scott Porter, visit https://www.linkedin.com/in/scott-porter-93537026/ on LinkedIn, or email him at SPorter@cascadiacapital.com. The WSJ article mentioned in the episode: Corn and Soybeans Rule the American Farm. Why That's a Growing Problem, in Charts If you are interested in connecting with Joe, go to LinkedIn: https://www.linkedin.com/in/joemosher/, or schedule a call at www.moshercg.com.

In this special collaboration episode, Business of Drinks teams up with Park Street Insider host Emmett Strack to tackle one of the biggest questions in the drinks industry: How does distribution actually work — and where is it headed?From the end of Prohibition to today's fractured and consolidated landscape, co-hosts Erica Duecy and Scott Rosenbaum join Emmett to break down what every drinks entrepreneur needs to know about navigating the middle tier — and what the next decade might look like for beverage alcohol, non-alcohol, and THC brands alike.Together, we explore the systems, players, and shifting power dynamics that shape whether brands scale or stall — and share the most useful lessons for anyone working to grow a drinks business today.We discuss:

We're diving into the world of THC-beverages with Jason Wade of Neace Ventures on our latest episode of "Eat. Drink. Social." He shares who is buying THC-beverages and the opportunities and challenges the category faces. As part of his role, Jason also oversees more traditional categories like Falls City Beer and Old 502 Winery.

What if the biggest barrier to transformation isn't strategy or resources, but the beliefs your people hold about what's possible?In this week's episode of the Only Constant, Alina discusses with Nellie Wartoft how she approached tripling Heineken Germany's revenue in three years by first building the right team, understanding employee beliefs through her "believe, behave, become" framework, and creating scenarios for course correction while balancing performance with transformation.Connect with:⁠⁠⁠⁠⁠⁠⁠⁠Nellie Wartoft⁠⁠⁠⁠⁠⁠⁠⁠CEO of ⁠⁠⁠⁠⁠⁠⁠⁠Tigerhall⁠⁠⁠⁠⁠⁠⁠⁠Chair of the ⁠⁠⁠⁠⁠⁠⁠⁠Executive Council for Leading Change (ECLC)⁠⁠⁠⁠⁠⁠⁠⁠nellie@tigerhall.com

Willy is the Founder at Krack'd Snacks. A delicious, sweet snacks company that makes better-for-you Butterfingers and Samoas. WHAT WE GO OVER:When Willy pursues retail opportunitiesPod Foods as a distributorSelf-manufacturing vs. co-manufacturingThe evolution of Krack'd Snacks' brand nameWilly's hopeful next retailerMiscellaneous logistics and ops conversationCONNECT WITH US:Connect with Vasa on LinkedInConnect with Willy on LinkedInPerfy's websiteCPGSPN by Growthbuster, a CPG newsletter with a sports themeCheck out Krack'd Snacks Check out Krack'd Snacks on AmazonSPONSOR:Food Chained is a Perfy podcast brought to you by Growthbuster. Growthbuster is a team of creatives and strategists that help food & beverage brands grow. Check out Growthbuster's newsletter, CPGSPN here. 

From advising Red Bull and Fortune 500s to writing the #1 bestseller “High Tolerance: The Intoxicating World of Alcohol Marketing,” Ella Parlor is the go-to expert for beverage brands ready to break through the noise. In this episode, Ella reveals how she helps companies scale smarter—navigating tariffs, market chaos, and shifting consumer trends with surgical precision. Discover why Texas is the new epicenter for beverage growth, how Gen Z is reshaping the industry, and why the next big thing might just be a Japanese hard soda you've never heard of. Ella shares actionable strategies for investors, founders, and anyone curious about branding, retail, and the future of beverage innovation. She dives into the importance of planning in volatile markets, the power of authentic influencer partnerships, and the surprising ways Gen Z is driving retail trends both online and in stores. You'll hear behind-the-scenes stories about how top brands prepare for industry disruptions, why some companies thrive while others stall, and what it takes to create a brand that stands out in a crowded marketplace. Whether you're looking to invest, launch a new product, or understand the forces shaping the beverage world, Ella's insights will help you spot opportunities, avoid common pitfalls, and build lasting success. Quotes: “If you are strategic, if you are surgical, you can actually find the upside—even in chaos.” “Gen Z wants brands that are really authentic… not just a lifestyle brand, but a product you're passionate about.” “Don't be dissuaded or empowered by the noise. Keep in mind who's actually playing the game, who's got skin in the game, and who's in the field grinding with you.” Resources: Connect with Ella Parlor on LinkedIn Follow Ella Parlor on Instagram Explore Ella Parlor's #1 bestseller High Tolerance on Amazon Explore Ella Parlor's Official Website

#623 Ever wonder what it really takes to launch a handcrafted spirits brand from scratch — without owning your own distillery or a massive marketing budget? In this episode, host Brien Gearin sits down with Alek Szczupak, founder of Broda Beverage Company in Chicago, to share how he transformed a generations-old Polish family recipe into a fast-growing, small-batch vodka brand. Alek dives into the story behind Broda's authentic, all-natural production process — from zesting lemons by hand to infusing real honey and ginger — and opens up about the challenges of navigating alcohol regulations, finding the right co-packer, and building distribution relationships in a crowded industry. He also reveals how grassroots marketing, local tastings, and one viral TikTok helped Broda gain traction and develop a loyal following. If you've ever dreamed of turning a kitchen recipe into a nationally recognized product, this episode will give you a front-row seat to what it really takes! What we discuss with Alek: + Origins of Broda Beverage Company + Polish family recipe inspiration + Handcrafted vodka with real ingredients + Challenges of alcohol licensing and regulation + Finding the right co-packer + Building distribution and retail partnerships + Power of tastings and local marketing + Viral TikTok boosting online sales + Expanding flavors and product line + Lessons for aspiring beverage entrepreneurs Thank you, Alek! Check out Broda at DrinkBroda.com. Follow Alek on Instagram. To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. And follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Want to hear from more incredible entrepreneurs? Check out all of our interviews ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

At the upcoming Equipment, Automation and Technology Show (EATS) for Food & Beverage slated for Oct. 28-30 in Chicago, attendees will see over 300 exhibitors across eight sectors along with three live production lines and demos from Jeff Mauro and Rick Bayless. Not to be overlooked are the education sessions designed around the challenges food processors care about most, from food safety to sustainability and automation.   In this bonus episode, Sarah Hatcher, Group Show Director for EATS, shares details on 4 educational topics that will be covered at the show. Learn more about EATS here.

Pete A. Turner is an American podcaster, production expert, and Army counterintelligence veteran. The man with the gift of gab has used his experience from the intel community to do what he does best - spread the message and help others do the same. 00:49 - The things behind the scenes in the podcast people will never know about, the tradition of military service 08:23 - Small world: served in the same unit(?), unique military assignments, playing sports in the military 31:01 - Some things that the military brings to the civilian table, baseball, and how PED's impacted or not impacted it 53:35 - About MMA cut man "Stitch," baseball commentator Jim Neverett, the internal Struggle 1:05:05 - was there an inciting incident that triggered your motivation, or was it many things, 1:22:14 - the creation and sustainment of a podcast, knowing your style(s) 1:45:27 - last good book you read, also, sports movies that inspire you, favorite comedian, and of course, "Beverage" #nyvarsitysports #optionpodcast

In every cup of matcha lies a life philosophy: balance, awareness and respect for the process - Dalam setiap cangkir matcha tersimpan filosofi hidup: keseimbangan, kesadaran, serta penghargaan terhadap proses

Bo Shuff, Executive Director of the United States Bartenders' Guild, shares his passion for education, mentorship, and elevating the craft of bartending. Bo talks about the current climate within the bar & restaurant industry, and what it takes to inspire and support the next generation of hospitality professionals Recorded live July 2025 in New Orleans, LA & available with video on our YouTube channel - come like & subscribe!

In this episode of Masters of Moments, Jake Wurzak sits down with hospitality leader Adam Crocini for a deep dive into the intersection of food, beverage, and hotel design. Adam shares his journey from working as a teenage barback in Connecticut to shaping global hospitality experiences with iconic brands like Wolfgang Puck, Capella Hotels, and Hilton. Together, they explore how restaurant culture defines hotel success, the role of thoughtful design in guest experience, and why details, from lighting to linen color, can transform an entire property. They discuss: • The early influences that sparked Adam's passion for hospitality • Lessons learned from building and leading world-class restaurants and hotel programs • How food and beverage can be the defining feature of a hotel brand • The importance of design diversity and collaboration between hotel and restaurant designers • Global labor and service culture differences shaping the future of hospitality Topics: (00:00:00) - Intro (00:01:03) - Adam's career and background (00:05:57) - Challenges and failures in the restaurant business (00:09:26) - The role of landlords and location in restaurant success (00:12:19) - The impact of food and beverage on hotel differentiation (00:14:53) - The evolution of hotel food and beverage (00:20:02) - Designing successful hotel restaurants (00:36:00) - Balancing independent and hotel restaurant operations (00:42:39) - Reflecting on past experiences (00:43:30) - Challenges and strategies in hospitality (00:48:03) - Global perspectives on service culture (00:50:09) - The evolution of Singapore's hospitality industry (00:53:49) - Labor challenges in the U.S. hospitality sector (01:02:00) - Transitioning to hotel management (01:10:23) - The importance of details in luxury hotels (01:15:55) - Future opportunities in hospitality (01:25:39) - Favorite hotels and closing thoughts Links: Adam on LinkedIn - https://www.linkedin.com/in/adam-crocini/ Connect & Invest with Jake: Follow Jake on X: https://x.com/JWurzak 1 on 1 coaching with Jake: https://www.jakewurzak.com/coaching Learn How to Invest with DoveHill: https://bit.ly/3yg8Pwo

From the Williams Broadcasting Studio join John Williams, Shaun Drummond and Al Fitzmorris for this weeks golf new update at "The 19th Hole".

In this episode of the DC Beer Show, the hosts discuss the upcoming Wanderland event organized by the Brewers Association of Maryland, emphasizing the importance of supporting local breweries and fostering a family-friendly environment. They examine the changing trends in craft beer consumption, the role of music and entertainment at events, and the legislative hurdles faced by Maryland breweries. The discussion also includes personal beer preferences and the excitement around local craft alcohol initiatives.https://wanderlandmd.comWanderland is a new event for the Brewers Association of Maryland.The event will feature about 30 Maryland breweries, wineries, and distilleries.The focus is on promoting local makers and encouraging visits to their establishments.The event is designed to be family-friendly, catering to changing consumer habits.Music and entertainment will play a significant role at Wanderland.The 'Make Mine a Maryland' campaign aims to unite Maryland's craft alcohol sectors.Legislation around beer sales in grocery stores remains a complex issue.Direct-to-consumer shipping for breweries is not as widely adopted as expected.Personal beer preferences vary, with a focus on unique and local offerings.The hosts express excitement for the Wanderland event and its potential impact. Thanks to our monthly supporters Steve Murray Scialdo Brian Matthew Green Jeff Lucas Micaela Carrazco Lauren Sean Moffitt Anthony Scipione johnna infanti Catherine Ramirez Kristin Adam Frank Steven Lynch Jared Prager Jeff Michael O'Connor Favio Garcia Josh Ellen Daniels Juan Deliz Mike Lastort James Wisnieski Brian Minch Sam Chip Tory Roberts Chris DeLoose Lauren Cary Clifton B Scott Pavlica Greg Antrim jeffrey garrison Joshua Learn Alexis Smith Dan Goldbeck Anthony Budny Greg Parnas Frank Chang Mikahl Tolton Kim Klyberg Chris Girardot Alyssa jeffrey katz Andrew MacWilliams Jamie Jackson Meegan Mike Rucki Jason Tucker Nick Gardner Amber Farris Sarah Ray Peter Jones Blue2026 Brad Stengel Bill and Karen Butcher Jordan Harvey Stephen Claeys Julie Verratti DFA Howie Kendrick

How the owner of Lunazul tequila, Deep Eddy vodka and a high-end bourbon and whiskey portfolio is tapping into fast moving social media and food trends without losing sight of its roots. Blevins also discusses new agency relationships with Mono and Assembly.

In the Williams Broadcasting Studio join Shaun and John for this weeks Golf Update the "19th Hole".

We're always excited to have UW-Madison Wildlife Specialist David Drake on the show. Today we look at a problem in one part of the state with regard to chemicals and our ducks and it's time for the Monarchs to fly and we learn more about these gorgeous butterflies. Then, with coffee prices going up and belts getting tighter, so for Audio Sorbet - we want to know: Do you coffee? And are you cutting back because of costs? And oh boy howdy, do we have something for you - it's This Shouldn't Be A Thing - Cover Me Edition. As always, thank you for listening, texting and calling, we couldn't do this without you! Don't forget to download the free Civic Media app and take us wherever you are in the world! Matenaer On Air is a part of the Civic Media radio network and airs weekday mornings from 9-11 across the state. Subscribe to the podcast to be sure not to miss out on a single episode! You can also rate us on your podcast distribution center of choice. It goes a long way! Guest: David Drake

Jed is the Founder at Pirawna, Uptikk, and Refund Hawk. Pirawna is a performance agency for Amazon. Uptikk is a performance agency for TikTok. And Refund Hawk claws back erroneous fees from Amazon. WHAT WE GO OVER:Must-read tips for Prime DayAmazon reviewsManaging 3rd party sellersJed's 3-step checklist for BFCMCONNECT WITH US:Connect with Vasa on LinkedInConnect with Jed on LinkedInPerfy's websiteCPGSPN by Growthbuster, a CPG newsletter with a sports themeCheck out PirawnaCheck out UptickkCheck out Refund HawkSPONSOR:Food Chained is a Perfy podcast brought to you by Growthbuster. Growthbuster is a team of creatives and strategists that help food & beverage brands grow. Check out Growthbuster's newsletter, CPGSPN here. 

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Chick-fil-A's planned beverage concept, Starbucks' layoffs, and a plethora of store closures. First up is Chick-fil-A, which announced that it would open a new concept called Daybright in Atlanta, serving specialty coffees, smoothies, juices, and more. It's not too surprising considering the ongoing beverage boom — which has also included McDonald's and Taco Bell rolling out distinct beverage-focused concepts — but is it sensible for Chick-fil-A? Sam and Alicia think so — find out why. Next they talk about Starbucks, which surprised just about everybody when it announced it would be laying off around 900 corporate employees — on the heels of the 1,100 it let go earlier this year — while also closing hundreds of North America locations. Is the sky falling at Starbucks? Sam and Alicia puzzle out this complex news and what it could mean for CEO Brian Niccol's plan for the future. Finally they address the flood of restaurant closures, which not only includes Starbucks but also smaller concepts like Iron Hill and Craveworthy-owned Hot Chicken Takeover, both of which closed up shop on their entire systems. Are these unique instances or could they be part of something much bigger? For more on these stories: Chick-fil-A is opening a beverage concept called DaybrightStarbucks announces more layoffs, plans to close 1% of North America storesCraveworthy Brands' Hot Chicken Takeover closes all locations

Our mutual friend (and PR guru) Laura Peet suggested I have liquor biz lifer Ken on, and he was a great guest! We chatted about the liquor industry, recent developments like GLP-1 inhibitors, the effects of phone-based gambling on drinks sales in bars, the Seagrams curse, and a whole bunch more, while I was drinking a Fre Damm Tostada a non-alc beer whose parent brand, Damm coincidentally is imported to the US by United States Beverage, where Ken's been brought in to bolster the liquor division. Ken on LinkedIn: https://www.linkedin.com/in/kenaufiero United States Beverage on IG: https://www.instagram.com/unitedstatesbeverage/?hl=esLaura Peet on IG: https://www.instagram.com/peetcom7/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either, and no, you can't sit in on the interview or Zoom.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

This is a tough episode to do this year because everything is top notch! However, we do need to look every detail and think "Could this have been done better?" or "How do we take this and improve it for next year?"' We go into the Food and Beverage, Scare Zones, Street Experiences, Houses and Shows!

A lunch out may give you sticker shock, but a popping boba won't pop the budget, right? While some consumers are trying to be more money-conscious, many are still spending big on eating and drinking out. Chains like Chick-fil-A, Taco Bell, and McDonald's are all trying to cash in — in part by offering fancier, pricier, non-alcoholic drinks. Also on the program, we'll check in on New England's economy.

A lunch out may give you sticker shock, but a popping boba won't pop the budget, right? While some consumers are trying to be more money-conscious, many are still spending big on eating and drinking out. Chains like Chick-fil-A, Taco Bell, and McDonald's are all trying to cash in — in part by offering fancier, pricier, non-alcoholic drinks. Also on the program, we'll check in on New England's economy.

September 25, 2025- State regulations for cannabis beverages can be limiting for producers and confusing for consumers, so the manufacturers of hemp-derived drinks want more latitude in New York. We talk about the regulatory landscape with Jake Bullock, CEO of Cann, a THC-infused beverage producer.

The Suite Spot takes a trip to central Florida to visit the incredible AC Hotel Orlando Downtown, part of the Kolter Hospitality portfolio. The Regional Director of Food & Beverage at Kolter, Robert Mason, joins the Suite Spot to discuss: Seasonal Menus F&B in the Guest Experience How Kolter Hospitality is Shaping F&B The Importance of a Social Presence for a Hotel Property Be sure to tune in to catch the whole episode. Ryan Embree: Welcome to Suite Spot, where hoteliers check in and we check out what's trending in hotel marketing. I'm your host, Ryan Embree. Hello everyone. Welcome to another episode of The Suite Spot. This is your host, Ryan Embree, continuing our series of the Suite Spot Road Trip into the summer a little bit coming into the fall. I'm here with right down the road from our Travel Media Group headquarters, I-4. I know you probably hear that and think might be a long way away. I-4 can be congested sometimes, but not too bad of a drive here. We're gonna talk about that today. I'm here with Robert Mason, Regional Director of Food and Beverage at Kolter Hospitality. Robert, thank you so much for joining the Suite Spot. Hey, thanks for having me. And we're gonna talk a little bit about your property today. We're gonna talk a lot about the portfolio and your job here as the Food and Beverage Director, but I do want to get to, as it is, tradition here on the Suite Spot, get to know a little bit about your background and what led you to Kolter Hospitality. Robert Mason: Wow. So I've been 42 years in food and beverage. It's all I've ever done. It's all I know. I started in the culinary side. I worked all the way up to executive chef. I actually studied under a master chef in San Francisco Bay Area and, had a really fun journey through culinary for about two decades. And about 15 years ago, I made the transition to the dark side, as I say, got into the front of house operations. and it's been a great journey. Work brought me to Orlando. In San Fransico, I was kind of a small fish in a big pond, but here I'm kind of, was kind of a big fish in a small pond, so to speak. Yeah, but Orlando has certainly grown and developed over the last 20 years that I've been here. And just having fun. And this opportunity actually came up right in the middle of COVID. I came from a much larger property down in South Orlando. And the reason I took this job was couple full first, you know, I like the company culture. I liked the fact that the Skybar had so much to offer. I saw the potential right away. And it's a smaller, easier to manage kind of thing 'cause everything's in one place as opposed to a big sprawling resort with 15 outlets and that kind of thing. But I have stayed with the company because I really do enjoy all the people I get to work with Sarah, I know, you know, Sarah and John from our corporate office and Scott, our president, they just do a wonderful job. And they're really people first. We're a really people first company. So I believe in the vision here and that's why I stay. It's awesome to hear. And your story resonates coast to coast, but I think it's a true example of hospitality professionalism. 'cause it's transferable skills, right? Yeah. You know, you can work at a hotel, whether you're in food and beverage on one side of the country, and then move all the way to the other, side of the country, like your story. And here you are in Orlando, before we get to talk about your property and this beautiful skybar that we're in right now,right behind us, I four can throw a rock to the Kia Center, Citrus Bowl right over there. Orlando City Stadium. For those that aren't familiar, Robert, that might be listening to this podcast, paint a picture of why this is just the perfect intersection and location. You've got yourself a great location here. Robert Mason: We really do. We really do. So, you know, I always tell people we're kind of three different operations within one.

In this episode I am joined by Warwick, NY based ukulele aficionado Jeff Howard. Jeff shares the story of how he taught himself to play the ukulele during the pandemic, his battle with kidney cancer (now cancer free), and how that motivated him to start releasing his own music. Jeff's debut EP 'Sun Will Rise' is out Sep. 26th so go check that out and listen to the pod for Jeff's story and a breakdown of the songs. Enjoy! ..... Beverage of the episode: Nine Pin Cider (Albany, NY)

Michael Sellers is reviving Ghost Train, launching a new brand called Porch, and building an entire beverage collective on Birmingham's Hugh Kaul Trail. In this episode, he joins Carrie Rollwagen to talk about alcohol trends, risk, regulation—and building brands that last. Mentioned in this episode: Porch Instagram: www.instagram.com/drinkporch/  Porch Website: www.DrinkPorch.com  Good People Brewing Company Instagram: www.instagram.com/gpbrewing/  Good People Brewing Company Website: www.goodpeoplebrewing.com  Avondale Brewing: www.instagram.com/avondalebrewing  Avondale Website: www.avondalebrewing.com  Ghost Train Brewing Instagram: www.instagram.com/ghost_train_brewing/  Ghost Train Website: www.ghosttrainbrewing.com  All Good Beverage Instagram: www.instagram.com/allgoodbeverage/  All Good Beverage Website: www.AllGoodBeverage.com   

On a new episode of All Access, we talk with Derek Hickey who oversees food and beverage operations at the Iowa Events Center! Plus, new show announcements including Jeff Dunham and the Harlem Globetrotters coming to the Casey's Center. Learn more about your ad choices. Visit megaphone.fm/adchoices