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Beverage Digest Editor & Publisher Duane Stanford and industry expert John Sicher bring Wall Street beverage analyst Kaumil Gajrawala of Jefferies into the room to separate consumer reality from consumer headlines. They pressure-test what “value” really means across today's beverage aisle and dig into why energy drinks keep winning, how Coke's price/mix strategy works, and where protein and non-alcoholic beer could steal the next occasion.Also: • How Jefferies tracks consumer health using delinquencies, auto loans, and payment data• Why “the consumer is weak” becomes an easy excuse for poor portfolio performance• Value equation vs affordability, and why breaking trust on price is hard to fix• The ladder behind energy drink growth: new consumers, new occasions, foodservice, and innovation• Why energy looks cheaper versus coffee over the last five years• Why carbonated soft drinks handle price-per-ounce variation better than most categories• What revenue growth management changes mean for Coca-Cola and bottlers...and more.Text us thoughts, questions, or topic suggestions.
#944 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! (Original Air Date - 10/10/25) 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. Watch the video podcast of this episode! To get access to our FREE Business Training course go to MillionaireUniversity.com/training. To get exclusive offers mentioned in this episode and to support the show, visit millionaireuniversity.com/sponsors. Learn more about your ad choices. Visit megaphone.fm/adchoices
We are trying Quirk Hard Seltzer Berry & Botanical Mix Pack by Boulevard Beverage!Cheers!Become a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.
A profitable MillerCoors distributor in West Virginia is demanding wage cuts, retirement rollbacks and health insurance premium increases of up to 880%. The company is not claiming financial hardship. And 49 Teamsters Local 175 members voted unanimously to strike — and have been running 24-hour, seven-day-a-week picket lines ever since. On this episode of America's Work Force Union Podcast, Teamsters Local 175 Secretary-Treasurer and Staff Attorney Luke Farley walks through exactly what Beverage Market is demanding, why it has no justification, how the community has rallied behind the striking workers and what Teamsters International is doing to put pressure on MillerCoors parent companies, whose West Virginia market share is evaporating heading into the Fourth of July weekend. Follow the strike and show your support at teamsters175.org.
Bryon Hayes is a Life Sciences Consultant at Grantek. Bryon is passionate about technology and strives to use it for the benefit of others, which is why he focuses his energy on the life sciences industry. He takes pride in the fact that the technical solutions Grantek implements are helping those companies that manufacture life saving and beneficial medicines and therapeutic products. The Industry 4.0 Podcast with Grantek delivers a look into the world of manufacturing, with a focus on stories and trends that lead to better solutions. Our guests will share tips and outcomes that will help improve your productivity. You will hear from leading providers of Industrial Control System hardware and software, Grantek experts and leaders at best-in-class industry associations that serve the Data Centers, Life Sciences, CPG and Food & Beverage industries.
This week's show comes to you from the patio at 15 Park Bistro at the Watermark Beach Resort in Osoyoos. We speak with General Manager David McBean about how this South Okanagan resort continues to renew its Food, Beverage and Hospitality programs each year, seeking small but steady incremental gains. Mike Dowell, Owner of Liber Estates, and Gustav Allander, Winemaker/Vineyard Manager, stop by to taste their wines with Anthony, including the refreshing Liber Estates 2025 Sauvignon Blanc Organic and 2025 Sémillon. Visiting from the Similkameen Valley is Charlie Baessler, Managing Partner at Corcelettes Estate Winery. Charlie reports that their vineyards are buzzing with excitement, including a highly successful straw mulching program that is improving the health of their Similkameen soils. Charlie brings two wines to taste: a 2022 Traditional Method Sparkling wine made from Pinot Gris, and their 2024 Cascadia Collection-Phoenix Syrah Rosé. Also visiting from the Similkameen is Michael Clark, Managing Director & Winemaker at Clos du Soleil Winery, which is celebrating its 20th Anniversary this year. Michael speaks to their anniversary winemaker dinners and the wines' ageability. We taste the Fumé Blanc 2025 and the 2016 Estate Reserve Red. Michael Bartier, General Manager and Co-Owner of Bartier Bros. Vineyards, brings two wines to showcase, including his 2025 Sauvignon Blanc and 2025 Rosé. Michael extends a special invitation for all to visit their welcoming tasting room, sunny patio, courtyard and bocce court, where visitors can enjoy vineyard views.
Mass Movement Presents… 3 Badge Beverage In which the older, but no wiser, member of the Middle-AgedCrew meets, hangs out with, and chats to August from 3 Badge Beverage, about craft distilling, wineheritage, history, and much, much more. Tune in, turn it up, and geek out. This one's a doozy…
Watch on YouTube: https://youtu.be/NvGIGU_zEk8 Alina Nickolson is the CEO of Europe Licensed & Commercial Markets at Suntory Beverage & Food. In this episode, recorded live at their offices in Amsterdam, she shares her unconventional journey from scientist and forklift driver to FMCG executive, discusses how great leaders balance performance and transformation, and explains why careers are more like a subway than a ladder. The conversation also explores coaching, diversity, AI, and the leadership lessons she's learned managing teams and businesses across Europe. Tune in to hear about: From biochemistry and logistics to leading some of the biggest FMCG businesses in Europe. Why leadership requires both decisiveness and vulnerability—and knowing when to use each. The mindset behind building high-performing teams through coaching, empowerment, and trust. How FMCG companies can navigate transformation, changing consumer expectations, and the rise of AI. Lessons on career growth, work-life balance, and why careers are "more like a subway than a ladder." Follow us on Instagram: https://www.instagram.com/fmcgguys/ Follow us on LinkedIn: https://www.linkedin.com/company/fmcgguys/ Audio Mixing by Modest Ferrer Voice Acting by Jason Martorell Parsekian Disclaimer The views and opinions expressed in this podcast are those of the individual guests and do not necessarily reflect the views of The FMCG Guys (Dwyer Partners SL) or its partners. The FMCG Guys make no representations or warranties about the accuracy, completeness, or suitability of any information discussed, and accept no responsibility for any decisions or outcomes based on this content. Listeners are encouraged to seek their own professional advice before acting on any of the topics covered.
In this episode of the ThinkBusiness Podcast, Oishi founder Ciara Troy shares the real story behind building one of Ireland's best known food businesses, from early mistakes and near burnout to scaling sustainably. Joined by Lucy Ryan, Head of Food & Beverage at Bank of Ireland, this episode explores funding, margins, resilience and what it really takes to grow a food brand in Ireland.Visit www.thinkbusiness.ie for more news and supports for start-ups and SMEs in Ireland. If you want to start and grow a business, ThinkBusiness.
Beverage Chronicles with Gary Monterosso Root Beer, Vodka, and the Unexpected Science in Your Glass This episode of Beverage Chronicles explores the nostalgic origins of root beer, from its sassafras‑root beginnings to its clever rebranding by Charles Hires in the 1870s. It then shifts to the rise of flavored vodka and how it reshaped modern drinking culture, before closing with a surprising look at how everyday fruit juice can naturally ferment into low‑alcohol beverages. Together, the segments highlight how tradition, innovation, and chemistry all shape what we drink.
An international group of scientists have released a new, jaw dropping study that suggests if you consume 2 drinks a day, you have a 1 in 25 increased risk of premature death from alcohol related disease or injury. Results from this latest study challenge the Trump Administration’s newest, vague guidelines, which only suggest Americans “consume less alcohol for better overall health.” See omnystudio.com/listener for privacy information.
An international group of scientists have released a new, jaw dropping study that suggests if you consume 2 drinks a day, you have a 1 in 25 increased risk of premature death from alcohol related disease or injury. Results from this latest study challenge the Trump Administration’s newest, vague guidelines, which only suggest Americans “consume less alcohol for better overall health.” See omnystudio.com/listener for privacy information.
An international group of scientists have released a new, jaw dropping study that suggests if you consume 2 drinks a day, you have a 1 in 25 increased risk of premature death from alcohol related disease or injury. Results from this latest study challenge the Trump Administration’s newest, vague guidelines, which only suggest Americans “consume less alcohol for better overall health.” See omnystudio.com/listener for privacy information.
Most challenger founders assume international expansion should happen in neat, logical steps. New Zealand → Australia → UK → US. But Lisa's view was different, and that's why it's so interesting: In fact, conventional FMCG wisdom tells us to prove your business in nearby markets first. But founder Lisa King of Free AF Drinks ignored that advice! After building a 40% share brand in New Zealand, Lisa decided to skip Australia entirely and went straight after the most competitive drinks market in the world...the USA!Why? --> If the ambition was always to build a globally valuable business, she asked herself why spend years proving the model somewhere that wasn't ultimately where the biggest opportunity sat?In this brilliant conversation with Kiwi female founder Lisa, you'll hear how today AF Drinks is stocked in more than 4,500 stores across the US, including Target, Walmart, Whole Foods and Kroger, and just HOW they're doing it. We discuss why she made they made the decision they did, how Pernod Ricard Ventures invested before the US launch, what it really takes to build a beverage brand in America, why alcohol-free RTD cocktails are outperforming expectations, and the lessons founders should understand before attempting to scale internationally.Lisa takes us through a masterclass in the realities of the beverage market in the United States; Why alcohol-free RTD cocktails are growing faster than many expected and finally, how she has approached fundraising, equity and scaling internationally!Key Topics Discussed Alcohol-free drinks category growth Building challenger brands internationally International expansion & export to USA Listings with Target, Walmart, Whole Foods and Kroger US grocery retail Walmart and Target listings Fundraising and investor strategy Pernod Ricard Ventures investment Beverage category economics Product innovation, IP & technology Ready-to-drink cocktails Scaling consumer brands globally Founder leadership Building brands from New Zealand USEFUL LINKSAF Drinks WebsiteAF Drinks InstagramLike this episode?PLEASE share the love by sharing this episode with another founder building a challenger brand, a colleague or a mate who loves brilliant non-alcoholic drinks, or anyone trying to work out how to build a consumer packaged goods business.Don't forget to FOLLOW or SUBSCRIBE to Brand Growth Heroes on your favourite podcast app, and even LEAVE A REVIEW - both of these actions make a MASSIVE difference to our mission to help more founders just like you.Follow usInstagram (https://www.instagram.com/brandgrowthheroes)LinkedIn (https://www.linkedin.com/company/brand-growth-heroes/?viewAsMember=true)Youtube (https://www.youtube.com/@brandgrowthheroes)Find out more about the programmes and courses Fiona runs here (https://www.brandgrowthheroes.com/mini-mba-2026)Join the NextGen CPG WhatsApp group for founders leaning in to the value that a leadership approach to engaging with AI can unlock for businesses like yours.*** Thanks to Brand Growth Heroes' podcast sponsor - Joelson, the commercial law firm ***If you're a founder, you already know how much energy goes into building the perfect product, creating standout branding and connecting with consumers.But scaling a CPG business also brings legal complexities that can make or break your growth journey - from contracts and regulatory compliance to protecting your intellectual property.That's why I'm proud to partner with Joelson, the leading commercial law firm specialising in helping founders of scaling consumer brands.Joelson works with brands like Little Moons, Trip, Eat Natural, Bear Graze and Pulsin, and advised the innocent founders on their landmark sale to Coca-Cola - and still work with them at JamJar Investments today!Joelson is offering a FREE LEGAL CONSULTATION to all BGH listeners (mailto:hello@joelsonlaw.com) - I honestly recommend you take them up on it, they're brilliant.CREDITSThanks to our Sound Engineer Gyp Buggane at Ballagroove.com
An international group of scientists have released a new, jaw dropping study that suggests if you consume 2 drinks a day, you have a 1 in 25 increased risk of premature death from alcohol related disease or injury. Results from this latest study challenge the Trump Administration’s newest, vague guidelines, which only suggest Americans “consume less alcohol for better overall health.” See omnystudio.com/listener for privacy information.
Sugary drinks are a favourite for many children across the country. However, this consumption of high-sugar drinks is proving harmful, with dental issues, heightened risk of diabetes, and other health issues tied to these drinks. Despite this, sugary drinks are stil readily available to children across Aotearoa New Zealand, even within their schools. This morning, the New Zealand Beverages Guidance Panel, published a policy brief calling for the ban of sugary drinks from school grounds - prohibiting them from being purchased or brought by students into schools To learn more, I spoke to the University of Auckland's Dr Gerhard Sundborn, a member of the New Zealand Beverages Guidance Panel, on their policy brief.
Eat. Drink. Social: Social Media Marketing in the Food & Beverage Industry
Jeremy Murrell of Morpheus Consulting joins us in a discussion around how LLMs like ChatGPT and Claude are changing the game of marketing and how brand managers can start to get their brands to appear as an answer.
Cocktail sour (categoria di drink composti da un distillato, limone e un dolcificante) elegante e senza tempo, caratterizzato da un perfetto equilibrio tra cognac, triple sec e succo di limone, il Sidecar è un grande classico della miscelazione internazionale ancora attualissimo a oltre un secolo dalla nascita. E infatti, secondo l'annuale classifica stilata da Drinks International, nel 2026 è ancora fra i 50 più venduti nei migliori bar del mondo.
Episode 173 of the Tap Room Podcast: host Mike sits down with Marin Slanina of Spindle Tap (now Spindle Tap Beverages) in Houston to explore how a decade-old brewery evolved into a diverse beverage destination. Maren walks through their coffee roastery, THC/delta‑9 drinks, non‑alcoholic taps, ready‑to‑drink cocktails, Cosmic Ice Cream, and the new branding that reflects all offerings under one roof. They discuss Spindle Tap's community focus and event-driven approach—Spindle Park's activities (putt‑putt, pickleball, disc golf), private event spaces, and specialty releases tied to events like Micro Wrestling. Maren also covers hospitality challenges, running a taproom, production logistics, and how craft beverage experiences are curated from menu presentation to team training. The episode includes quick segments—favorite beers and guilty pleasures, situational beers, rapid‑fire “six pack” questions, and upcoming events like LA Beer Fest. Tune in for a lively behind‑the‑scenes look at building community, creativity, and resilience in today's beverage world.
Welcome to Anime Brew: Espresso Shots and Anime Thoughts! On today's episode, we talk matcha, matcha, and more matcha, with some radio chaos lore sprinkled in. And other beverages. And what we haven't been watching. We also answer many listener questions!If you want to ask us questions, join the Radio Chaos Discord!https://discord.gg/rja52p5cfW
Is there a carbonation crisis bubbling up across the beverage industry? For decades, beverage executives stayed awake worrying about the war on sugar, anti-alcohol laws, and Gen Z trends. Today, the biggest liability might be the bubbles themselves. A massive shift in human biology and consumer habits is quietly threating the multibillion-dollar packaged beverage landscape:Surge in Gastrointestinal Distress: Roughly two-thirds of adults regularly suffer from distressing digestive symptoms like bloating and IBS. Their first medical directive? Cut the carbonation.GLP-1 Effect: Weight-loss medications chemically delay gastric emptying. When trapped carbon dioxide hits a slow-moving stomach, it causes intense pain, nausea, and reflux. GLP-1 households cut their spending on sugary, carbonated drinks by nearly 10% within just six months.The alcohol sector (particularly traditional beer) is facing an existential contraction. Meanwhile, non-alcoholic brands are rapidly launching defenses...Functionality: Rebranding fizz into a gut-health hero using prebiotic fibers (e.g., Olipop, Poppi).Going "Fizz-Free": Growing massive platforms with non-carbonated energy drinks (e.g., CELSIUS). Altering the Gas: Experimenting with nitrogenation for a creamy, stomach-friendly mouthfeel.What's next? Expect front-of-pack labeling to evolve. Standardized visual "fizz scales" and terms like “lightly effervescent” will soon become mainstream retail standards.The modern consumer's biology has fundamentally changed. Executives who view digestive health and GLP-1 side effects as a passing trend are misjudging the market. The bubble hasn't popped yet, but it's noticeably losing air!
Ian Tooke is the VP of Digital Transformation & AI at Grantek. Ian has a dual mandate at Grantek; overseeing Consulting & Digital Solutions while directing enterprise IT, AI strategy, and Marketing for a 230-person systems integrator serving regulated manufacturers. With 30 years in manufacturing technology, Ian holds multiple patents and serves as a MESA International board member. His background spans strategy, marketing, partner management, and business development.. The Industry 4.0 Podcast with Grantek delivers a look into the world of manufacturing, with a focus on stories and trends that lead to better solutions. Our guests will share tips and outcomes that will help improve your productivity. You will hear from leading providers of Industrial Control System hardware and software, Grantek experts and leaders at best-in-class industry associations that serve the Data Centers, Life Sciences, CPG and Food & Beverage industries.
On today's After Show, we discuss whether there are perfect beverages to drink with a cigar. How do you decide what pairs best with your cigar? The Cigar Authority is a member of the United Podcast Network and is recorded live in front of a studio audience at Studio 21 Podcast Cafe upstairs at Two Guys Cigars in Salem, NH
The "maxxing" phenomenon has gone too far, a very exciting beverage addition to the Twin Cities -- Colleen is HYPED for 7 Brew, Holly Knows Something, and Jason interviews Jon Favreau, director of "The Mandalorian and Grogo" See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
There is a lot that goes into a cup a coffee. From beans, to roast, to grind, to water and even temperature, it is incredibly difficult to make one cup of coffee the exact same as the next. But researchers at the University of Oregon may have found a way to make a cup of coffee more consistent. Chris Hendon is a chemist and associate professor at UO. His previous research illuminated how spraying water on coffee beans before grinding saves on waste and makes the espresso shots more consistent. Hendon joins us to share more about his work and the world of coffee.
Contributor: Travis Barlock, MD Educational Pearls: Caffeine Geography and Types: Caffeine is found throughout the world and has evolved independently in various plants that are not evolutionarily related through direct lineage, but rather demonstrate convergent evolution (i.e. different species evolve the same traits). These plants use caffeine as an insecticide. Examples of caffeine sources include coffee, tea, yerba-mate, guaraná, cacao, and yaupon holly. Roughly 85% of Americans are estimated to consume caffeine daily. Caffeine Pharmacology in Humans: In humans, caffeine is a nonselective competitive antagonist (blocker) of adenosine receptors (A1 and A2A). During waking hours, neuronal metabolic activity consumes ATP, and a byproduct of ATP hydrolysis is created: adenosine. Adenosine proceeds to build a "sleep pressure". Acting on A1 and A2A adenosine receptors to induce sleep (on A1, it suppresses neuronal "wakefulness" and on A2A it is believed to be an inducer of sleep). Caffeine, by blocking those receptors, blunts sleep induction and feelings of being tired. Caffeine has a half-life of around 6 hours, and a quarter life of approximately 12 hours, which is when the caffeine will off-load and adenosine can once again occupy those receptors, potentially causing a "crash". Thus, for shift-workers, it is important to time caffeine intake roughly 10 hours before target bed time. Caffeine exerts other effects on the body. It is methylxanthine similar to theophylline, which works as a bronchodilator (via phosphodiesterase and adenosine pathways). Caffeine has clinical use to promote bronchodilation in pre-term infants. Caffeine exerts diuretic effects as well (blocking proximal renal tubule reabsorption). Recent ingestion of caffeine may blunt therapeutic use of adenosine in patients with SVT. Key Takeaway? Caffeine exerts a wide variety of effects beyond making us feel more awake. It has cardiovascular, pulmonary, and renal implications in its pharmacodynamics. References Benarroch EE. Adenosine and its receptors: multiple modulatory functions and potential therapeutic targets for neurologic disease. Neurology. 2008;70(3):231-236. doi:10.1212/01.wnl.0000297939.18236.ec Mitchell DC, Knight CA, Hockenberry J, Teplansky R, Hartman TJ. Beverage caffeine intakes in the U.S. Food Chem Toxicol. 2014;63:136-142. doi:10.1016/j.fct.2013.10.042 Bruschettini M, Brattström P, Russo C, Onland W, Davis PG, Soll R. Caffeine dosing regimens in preterm infants with or at risk for apnea of prematurity - Bruschettini, M - 2023 | Cochrane Library. Accessed May 23, 2026. https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD013873.pub2/full?cookiesEnabled Huang R, O'Donnell AJ, Barboline JJ, Barkman TJ. Convergent evolution of caffeine in plants by co-option of exapted ancestral enzymes. Proc Natl Acad Sci U S A. 2016;113(38):10613-10618. doi:10.1073/pnas.1602575113 Cabalag MS, Taylor DM, Knott JC, Buntine P, Smit D, Meyer A. Recent caffeine ingestion reduces adenosine efficacy in the treatment of paroxysmal supraventricular tachycardia. Acad Emerg Med. 2010;17(1):44-49. doi:10.1111/j.1553-2712.2009.00616.x Summarized by Dan Orbidan, OMS2 | Edited by Dan Orbidan & Ahmed Abdel-Hafiz, NREMT-P Donate: https://emergencymedicalminute.org/donate/ Join our mailing list: http://eepurl.com/c9ouHf
The Seattle Medium has launched its inaugural Best of the Best Northwest Reader's Choice Awards, an initiative designed to recognize influential businesses, organizations, leaders, and changemakers across the Pacific Northwest. A key category, 'Black Beverage Maker,' aims to spotlight Black winemakers, brewers, spirit makers, and non-alcoholic beverage creators. This effort is supported by Urban Connoisseurs, an organization dedicated to elevating Black food, wine, and cultural experiences in the region, underscoring the importance of such recognition for community impact. Marcia Jones, Founder and CEO of Urban Connoisseurs, shares more on the Rhythm & News Podcast. Interview by Chris B. Bennett.
Rachel Benkowski and Allo Gilinsky talk with Greg about their inaugural Beverage Education Summit, February 16-18, 2027 in Tempe, AZ. Their goal is to create a space where "beverage enthusiasts, educators, and entrepreneurs can come together for productive, engaging learning - both from one another and alongside one another." - www.beverageeducationsummit.com
Thoughts and Prayers to this famous alcoholic beverage, as it is going away after over 100 years of existence.
Mark Haertzen has been a lifelong entrepreneur. He sold flavored toothpicks to classmates. He's invented a thousand things, tried & failed & succeeded with many, but nothing hit quite like ROCKET MAN.Haertzen discusses his new book STAY THIRSTY with Terry Meiners on 840WHAS.
In this episode, Adam Torres interviews Brian Rosen, Founder of InvestBev Capital, as part of the iConnections Miami series. Brian discusses beverage investing, family office strategies, structured finance, emerging beverage trends, and how InvestBev Capital helps brands scale through investment and acceleration programs. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia Learn more about your ad choices. Visit podcastchoices.com/adchoices
In this episode, Adam Torres interviews Brian Rosen, Founder of InvestBev Capital, as part of the iConnections Miami series. Brian discusses beverage investing, family office strategies, structured finance, emerging beverage trends, and how InvestBev Capital helps brands scale through investment and acceleration programs. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia Learn more about your ad choices. Visit podcastchoices.com/adchoices
Send us Fan MailScarlett Leung, co-founder of Pretty Tasty, joins us for an honest conversation about what it really takes to build a modern consumer brand. From turning around retail businesses and launching companies from scratch to rebuilding after founder heartbreak, Scarlett opens up about the realities behind entrepreneurship, leadership, fundraising, and growth. Scarlett never planned to become a founder, but after careers in luxury retail, finance, wellness, and consumer brands, she found herself building one of the fastest-growing beverage brands in the country. In this episode, she shares the real story behind scaling Pretty Tasty, navigating painful co-founder fallout, raising capital, and learning that resilience sometimes means letting go...Key Takeaways Why Scarlett walked away from a company she helped build The co-founder lessons every entrepreneur needs to hear How Pretty Tasty scaled to 2,000+ retail doors in its first year What investors actually look for in founders and brands The truth about founder salaries, fundraising, and exits How relationships and reputation can accelerate growth Why resilience is about adaptability, not just pushing through The emotional side of leadership and identity as a founder Timestamps05:40 From Deloitte to luxury retail and running a $200M business 15:20 The co-founder conflict that changed everything 33:45 How Pretty Tasty was created and positioned in the market 45:10 Scaling into CVS, Sprouts, and Target 58:30 Founder identity, ego, and learning to let go Resources Mentioned Pretty Tasty BevNet Best New Beverage Award MIT Sloan School of Management Deepak Chopra Wellness National Board for the Diabetes Research Institute Connect with ScarlettInstagram: @drinkprettytasty LinkedIn: Scarlett Leung Website: prettytasty.comConnect with UsSubscribe to the Badass Women in Business Podcast for new episodes every Tuesday featuring honest conversations with women building meaningful businesses.---Subscribe and ReviewIf you loved this episode, drop us a review, share it with a badass woman in your life, and subscribe to Badass Women in Business wherever you get your podcasts.Stay badass. Stay bold. Build it your way.Keep up with more content from Aggie and Cristy here:Facebook: Empowered Women Leaders Instagram: @badass_women_in_businessLinkedIn: ProveHer - Badass Women in BusinessWebsite: Badasswomeninbusinesspodcast.comAthena: athenaac.com
Join us for a conversation with Zane Lamprey, TV host, spirits expert and author once dubbed by The Washington Post as having "the greatest job in America." Zane takes us behind the scenes of his career journey, from traveling the world drinking with locals on his hit shows like, "Three Sheets," and "Chug", to performing stand-up in over 100 cities a year at breweries across the country. He also opens up about his surprising creative pivot toward animal-themed content, his viral YouTube videos, and even his recent legal battle over his cat Scooter's surgery—which he plans to turn into comedy gold. Beyond the laughs, we discuss his charity nonprofit, his apparel brand, and the art of reinvention in an ever-changing entertainment landscape. Check out his website: https://zanelamprey.com/ Watch his Amazon Prime comedy special, Ski Patrol: https://www.amazon.com/Zane-Lamprey-Patrol-Greg-Fitzsimmons/dp/B0D61MRV3C Watch his Amazon Prime comedy special, Medium Club: https://www.amazon.com/gp/video/detail/B0GHPJGZTJ/ref=atv_sr_fle_c_sra5ba81_2_1_2?sr=1-2&pageTypeIdSource=ASIN&pageTypeId=B0GHQ64HJR&qid=1778681613057 Buy his book: https://zanelamprey.com/glass-half-full/ _____________________________________ WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge
In this episode, Leslie speaks with Jeff Padellaro, Director of the Teamsters Brewery, Bakery, and Soft Drink Conference, about ongoing strikes involving Teamsters workers at Breakthru Beverage in Illinois and Missouri. Jeff has been a Teamster for nearly 40 years. He explains why drivers and warehouse workers walked off the job, accusing the company of unfair labor practices and attempting to weaken critical union protections — including workers' rights to honor Teamsters picket lines. He discusses why those protections matter not just in these disputes, but for the broader strength and solidarity of organized labor. The conversation also examines the challenges facing newly organized workers in St. Louis who are fighting for a fair first contract, as well as what the union describes as bad-faith bargaining tactics by management. Throughout the interview, Jeff reflects on nearly four decades as a Teamster and discusses the growing willingness of workers across the country to stand together and push back against corporate pressure. It's a candid conversation about labor rights, solidarity, and why these strikes matter far beyond one company. Founded in 1903, the International Brotherhood of Teamsters represents 1.3 million hardworking people in the U.S., Canada, and Puerto Rico. Visit Teamster.org for more information. Follow them on X @Teamsters and on Facebook at Facebook.com/Teamsters.
In this episode, Leslie speaks with Jeff Padellaro, Director of the Teamsters Brewery, Bakery, and Soft Drink Conference, about ongoing strikes involving Teamsters workers at Breakthru Beverage in Illinois and Missouri. Jeff has been a Teamster for nearly 40 years. He explains why drivers and warehouse workers walked off the job, accusing the company of unfair labor practices and attempting to weaken critical union protections — including workers' rights to honor Teamsters picket lines. He discusses why those protections matter not just in these disputes, but for the broader strength and solidarity of organized labor. The conversation also examines the challenges facing newly organized workers in St. Louis who are fighting for a fair first contract, as well as what the union describes as bad-faith bargaining tactics by management. Throughout the interview, Jeff reflects on nearly four decades as a Teamster and discusses the growing willingness of workers across the country to stand together and push back against corporate pressure. It's a candid conversation about labor rights, solidarity, and why these strikes matter far beyond one company. Founded in 1903, the International Brotherhood of Teamsters represents 1.3 million hardworking people in the U.S., Canada, and Puerto Rico. Visit Teamster.org for more information. Follow them on X @Teamsters and on Facebook at Facebook.com/Teamsters.
In today's episode, we're diving into the fast-moving world of beverage innovation.Everyone wants to know what the next big beverage trend will be – the next iced matcha, mushroom latte or ube cold foam moment. But true beverage innovation is more than chasing trends. It's about understanding what consumers value, recognising emerging opportunities, and delivering products in ways that feel relevant, distinctive and authentic to your brand.So in this episode, we're asking – how can operators build an innovative beverage programme? Which flavours, formats and signature drinks are genuinely resonating with consumers today? And where will the next wave of inspiration come from?We're joined by Josh Tarlo, Director of Growth, Origin Coffee, Chi Sum Ngai, Co-Founder, Coffee Project New York, and David Deeley, Marketing Director for Foodservice Europe, Kerry.Credits music: "Mary Jane" by Arif Raihan in association with The Coffee Music Project and SEB Collective. Tune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear
Chase Dorsey is a Sales Engineer at Inductive Automation. Since 2020 Chase has been helping manufacturers improve their operations with Ignition by Inductive Automation. Ignition brings affordable Digital Transformation to industrial operations. With just one server license, manufacturers can connect all their devices and collect more data. The Industry 4.0 Podcast with Grantek delivers a look into the world of manufacturing, with a focus on stories and trends that lead to better solutions. Our guests will share tips and outcomes that will help improve your productivity. You will hear from leading providers of Industrial Control System hardware and software, Grantek experts and leaders at best-in-class industry associations that serve the Data Centers, Life Sciences, CPG and Food & Beverage industries.
Host Richie Tevlin and Co-Host Evan Blum talk with Nick Cicione, founder of 2Moods Beverage, a Philadelphia-based RTD vodka brand. With deep roots in the industry through his family's South Philadelphia beer distributorship, Cicione Beverage, which operated since 1933, Nick launched 2Moods with a simple but distinct concept: every flavor is available at both 4% ABV Chill and 8% ABV Thrill. https://drink2moods.com/ @Drink2Moods _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney _______________________________________ EPISODE NOTES: Mentioned Craft Brands Fishtown Iced Tea - Epi 28 - Philadelphia, PA Boardroom Spirits Distillery - Lansdale, PA Mentioned People Nate Fotchman - Epi 84 - Hemp & Beverage Consultant Mike McCloskey - Epi 28 - Owner of Fishtown Iced Tea Brandon Cisneros - Founder of CISNE Ventures JP O'Connor - Co-Owner of Kelliann's Bar & Grill Chris Kunda - Epi 16 - Owner of Kunda Beverage Other Mentions Stateside - Philadelphia Vodka Company Ciccione Beverage - Wholesale Beer Store Wegman's - Grocery Store Chain Kunda Beverage - Epi 16 - Wholesale Beer Store Bounds Beverage - Wholesale Beer Store Supervalue - Wholesale Beer Store Stone's Beverage - Epi 3 - Beer Distributor & Retail Store Kelliann's Bar & Grill - Philly Bar What We Drank? Chill Orange Crush | 4.0% 2Moods Beverage --------------------- Thrill Orange Crush | 8.0% 2Moods Beverage _______________________________________ STAY CONNECTED: Instagram: @brewedat / @thebrewedatpodcast Tik Tok: @brewedat / @thebrewedatpodcast YouTube: @brewedat / @thebrewedatpodcast LinkedIn: BrewedAt Website: www.brewedat.com
In this episode, Paul Bauer, Corporate Manager of Food & Beverage, shares how Sandals and Beaches Resorts are evolving their culinary vision with a bold “2.0” approach. From his early training to a 27-year journey with the brand, he highlights how global influences and Caribbean roots are driving innovation, including the game-changing 5-5-5 program. With a focus on local ingredients, modern techniques, and guest feedback, he reveals how dining across the resorts is being reimagined to elevate the all-inclusive experience.
Professionalism and the "Unknown Self": Event Leadership with Jane MonroeIn a recent episode of The Thoughtful Entrepreneur Podcast, host Josh Elledge sat down with Jane Monroe, the owner of Embrace The Grape, to explore the intersection of high-stakes event execution and intentional leadership. Jane, a seasoned beverage caterer, keynote speaker, and emcee, shares her journey of building a 17-year reputation rooted in unwavering professionalism and legal compliance. This conversation provides a strategic roadmap for entrepreneurs who struggle with the "DIY" mentality of clients, offering a deep dive into how strict adherence to standards and deep self-awareness can become a business's greatest competitive advantage.The Architecture of Authority: Compliance, "Reading the Room," and DiscoveryThe beverage catering industry is often fraught with liability and logistical hurdles, yet Jane Monroe has scaled Embrace The Grape by leaning into the complexities rather than avoiding them. By prioritizing licensing and insurance as non-negotiable assets, Jane provides a "full-service" peace of mind that allows hosts to actually participate in their own events. This level of professionalism is built on a foundation of client education, where the team explains the "why" behind legal protocols, effectively filtering for high-quality clients who value reliability over risk. For event professionals, the lesson is clear: your reputation is forged in the moments you refuse to cut corners, and long-term credibility is always more profitable than short-term convenience.Beyond the logistics of catering, Jane's background as a mobile DJ taught her the essential leadership skill of "reading the room." This intuitive ability to observe, adapt, and engage is what separates a service provider from a true experience creator. Whether managing a wedding crowd or leading a corporate team, the ability to pivot based on energy and feedback is vital. This adaptability is further refined through Jane's framework of the "Four Identities," which challenges leaders to investigate their known, blind, and hidden selves. By actively seeking feedback and pushing into the "unknown self"—the parts of our potential only revealed through extreme challenges—leaders can build a resilient internal operating system that inspires autonomy and growth in others.True discovery often happens outside the boardroom, as evidenced by Jane's participation in a 340-mile kayak race. These moments of discomfort are where the "unknown self" emerges, providing a visceral understanding of one's limits and capabilities. In the workplace, this translates to a culture where self-leadership is the prerequisite for leading others. When a founder or manager models integrity and empathy, they set a standard that empowers their staff to handle unexpected situations gracefully. By investing in soft skills like improv and deep self-reflection, leaders can ensure that when the "stakes are high," they aren't just following a script, but are instead providing the steady, calm authority that clients and teams desperately need.About Jane MonroeJane Monroe is the owner of Embrace The Grape and an accomplished keynote speaker and emcee known as "Keynote Jane." With nearly two decades of experience in the event industry, Jane has mastered the art of beverage catering, combining strict legal professionalism with high-energy crowd engagement. She is a dedicated advocate for self-awareness and leadership, helping others discover their untapped potential through her "Four Identities" framework and her personal commitment to extreme physical and mental challenges.About Embrace The GrapeEmbrace The Grape is a premier beverage catering company based in the Kansas City area, specializing in high-end weddings, corporate functions, and outdoor festivals. Unlike standard bar services, Embrace The Grape provides a comprehensive approach that includes licensing, insurance, and highly trained staff to ensure guest safety and event flow. The company is built on the philosophy of "beverage catering done right," allowing clients to focus on their guests while professionals handle the intricacies of alcohol service.Links Mentioned in This EpisodeEmbrace The Grape Official Website: embracecatering.comJane Monroe on LinkedIn: linkedin.com/in/janemonroe/Key Episode HighlightsProfessionalism as a Filter: Why following the law and maintaining high insurance standards attracts better clients and builds a lasting brand.The "Four Identities" Framework: A deep dive into self-awareness and how discovering the "unknown self" transforms leadership.Reading the Room: Lessons from Jane's DJ background on how to adapt and engage with different audiences in real-time.The Value of Discomfort: How extreme challenges, like long-distance kayaking, reveal leadership traits that remain hidden in comfort.Educating the Client: Transforming the sales process into an educational journey that builds trust and sets clear expectations.ConclusionThe conversation with Jane Monroe emphasizes that true success in the event industry and in leadership is a byproduct of self-mastery and professionalism. By educating clients on the value of compliance and pushing oneself to discover the "unknown self" through challenge, entrepreneurs can build businesses that are both legally sound and culturally impactful.More from The Thoughtful Entrepreneur
Chris Hunter is the co-founder of Four Loko and the founder behind Koia, one of the fastest-growing plant-based protein beverage brands in the country. From disrupting the alcohol industry in the early 2000s to building a multi-nine-figure health beverage company carried in over 35,000 retailers, Chris has mastered the art of spotting trends, scaling brands, and staying ahead of consumer demand. In this episode, he shares lessons from decades in the beverage industry, the realities of entrepreneurship, and why curiosity is one of the most valuable traits a founder can have. On this episode we talk about: The evolution of Koia from refrigerated protein drinks to shelf-stable products Why protein and creatine are becoming mainstream for women's health How Chris identifies consumer trends before they explode The brutal realities of building a beverage company Why most successful operators don't spend all their time building personal brands Top 3 Takeaways The best entrepreneurs stay deeply curious and constantly pay attention to changing consumer behavior. Building a successful company rarely follows a straight path—every business requires pivots, patience, and resilience. Simplicity wins: the strongest brands are often built around one clear and easy-to-understand idea. Notable Quotes “What we're inherently good at is not always obvious to us because we only know it as something that we inherently do.” “Finding that curiosity in the middle road has been valuable to me.” “The reason a lot of successful operators don't have huge personal brands is because they're busy actually building companies.” Connect with Chris Hunter: LinkedIn: Chris Hunter on LinkedIn Instagram: Chris Hunter on Instagram Other: Blackout Punch: An Entrepreneur's Journey from Chaos to Clarity Are you ready to start your own creatorjourney and make it big? Visitwww.fanvue.com today and launch yourcareer! Learn more about your ad choices. Visit megaphone.fm/adchoices
Mac n what now? Beverage day. Seis de mayo. See omnystudio.com/listener for privacy information.
Could a "nappuccino" change your life forever? The REAL reporting we want on The Met Gala -- so how to celebrities use the bathroom in those outfits? HOLLY KNOWS SOMETHING about a beverage, and RIP Ask Jeeves -- and let's take a trip in the Wayback Machine See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Dave talks about all the drinks his wife Tracy bought at the store.
Chef David Bull is Austin's first Iron Chef America competitor, Food and Wine Best New Chef 2003, two-time James Beard Foundation nominee, and Regional Vice President of Food and Beverage at LaCorsha Hospitality Group. He led the Driskill Grill to three consecutive Austin American-Statesman number one restaurant awards, competed on Iron Chef America in 2006 as the first Austin chef to do so, and has since overseen 16 restaurant and hotel openings with LaCorsha across Texas, most of them historic renovations. He is also co-founder of the Mineral Wellness Center, a faith-based nonprofit in Mineral Wells dedicated to reducing mental health stigma and providing counseling and community resources.This episode covers the full arc: Austin's first celebrity chef, 16 properties, and the decision to walk away from all of it for something bigger.Why management agreements protect standards across multiple properties in ways licensing never canThe lease clauses, CAM charges, and pro forma details that quietly sink most restaurant deals before they openWhy mental health stigma in professional kitchens is a leadership and retention crisis, not a personal weaknessAndré Natera and David Bull go deep on the Iron Chef America experience, the operational realities of scaling a hospitality group, the trust required in a business partner before any contract is signed, evolving kitchen culture and mentorship across every staffing level, and Bull's personal decision to step back from fine dining and co-found the Mineral Wellness Center. The episode closes with a preview of his upcoming Restored and Delivered concept in Mineral Wells.This episode is sponsored by Rational USA. Learn more at https://rationalusa.comGuestDavid Bull on Instagram → https://www.instagram.com/chefdavidbull/Chef's PSA Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/
In this episode of the Suite Spot podcast, we're heading to the prestigious Cecil B. Day School of Hospitality Administration at Georgia State University. We sat down with the school’s Director, Dr. Benjamin Lawrence, to go behind the scenes of one of the country's top hospitality programs. In this video, we explore: How Georgia State is shaping the next generation of industry leaders. The innovative curriculum driving modern hospitality education. Insights into the future of the hospitality profession. Whether you’re a student, a professional, or just passionate about the industry, you won’t want to miss this deep dive into hospitality excellence! Episode Transcript Our podcast is produced as an audio resource. Transcripts are generated using speech recognition software and human editing and may contain errors. Before republishing quotes, we ask that you reference the audio. 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. Ryan Embree here with the Suite Spot for another edition of our TMG Campus Crawl Series. We are here in the heart of downtown Atlanta at Georgia State with Dr. Ben Lawrence, Director of the Day School of Hospitality Administration. Thank you so much for hosting us and being a hospitable guest. Dr. Benjamin Lawrence : Happy to have you down here. Go Panthers! Ryan Embree: Well, we’re excited about this. You know, we’re here in Atlanta. We’re gonna talk about the location. But before we get rolling with this episode, Dr. Lawrence, this is your first time on the podcast. We would love to hear. Hospitality is all about collection of stories, right. Of individuals. Share a little bit about your hospitality journey and how you came here to the Georgia State, Day School of Hospitality. Dr. Benjamin Lawrence : So, people sometimes are surprised about my past because I was born in Singapore and I grew up in Indonesia, and I came to the States when I was 18, and I came to the States because I wanted to go to the best hotel school in the world. And so, when I was 17, I went to one of those high school, like, what are you gonna be when you grow up? And this Swiss hotelier said, you wanna go to hotel school? Go to Cornell. So, I applied to Cornell and I arrived in the States when I was 18, and I went to Cornell. And so, I went to hotel school there met my wife at, she was a hotelier at Cornell. After I graduated, we ran an inn in upstate New York, historic inn, went back to get my MBA, then worked, in a couple of different industries for a while. Went back to Indonesia to help my family and their business, and then came back to the States. Then I worked in a community college, a couple of community colleges, teaching hospitality. Then I went back and got my PhD at Boston University and my PhD, focus was in franchising. And I know we’ll talk a little more about franchising in a minute. But, franchising is the primary form of distribution of our product. After I graduated from Boston University, I got a job back at Cornell. So I went back there and I was a food and beverage professor. People always laugh. What was your professor? Food and Beverage? So I taught the most of the freshman students at Cornell, Food and Beverage Management. And I also taught, a multi unit franchising course there. And then this position at Georgia State opened up and a benefactor of ours gave money for an inapt professor in franchising. And there’s nothing better as an academic to get inapt professorship in the area that you study. And the weather in Atlanta is a lot better than the weather in Ithaca. Ryan Embree: I don’t know this week my, uh, my… Dr. Benjamin Lawrence : True. We’ve been cold, but it’s gonna be 80 degrees. 80 degrees this weekend. So when my kids moved down here from Ithaca, they were like, oh my Lord, you can play soccer in January, and we have a pool. So, I really loved working here in Atlanta. Georgia State is a very dynamic place. It’s a large state university, so very different from Cornell, but we really transformed the lives of our students here. So I’ve been here, I was here for seven years as a faculty member, and then just last July I became the director of the the Day School of Hospitality. So, we’re working on a lot of interesting stuff here. I’m excited about the position and excited about the potential of Georgia State and Atlanta. Ryan Embree: Yeah. Excited to share it with our audience and your story. Dr. Lawrence is a true indication of what hospitality is international. Right? We say that all the time. Hospitality is the language spoken all over the world. Your journey is certainly a reflection of that across the globe and, and now across the country here. So, share a little bit about the school’s history, Georgia State’s history, and where you think that this program is unique based on maybe others across the country. Dr. Benjamin Lawrence : So Georgia State was founded, the university was founded in 1913 as the kind of nighttime business school of Georgia Tech. And that has evolved over time. We’re a very large university. We are over 50,000 students here. And we’re a very diverse university. So we graduate more African Americans at Georgia State than any other university in the states. So we are a majority minority institution and a research one institution, so an R1 institution. So, we are not only a research powerhouse, but we also transformed the lives of our students. So we are the Day School of Hospitality, was founded in 1973, as a school of Hospitality, and was named in the eighties by the founder of Days Inn, Cecil B Day. So that really ties back into the franchising story, into the entrepreneur story. You had a local Georgian building, a brand that became worldwide brand, which is amazing. We joined the College of Business, and now we’re a school embedded in a business school. So there’s two forms of hospitality programs. There’s hospitality programs like UNLV or University of Houston. They’re standard loan colleges. And then there’s schools like ours that are embedded in a business school. So those are two basic models. There’s advantages and disadvantages to both. One of the advantages that we have is that we are in a college of business that allows our students to take many different courses from marketing department to computer information systems. One of the disadvantages is that we tend to be fairly small. So cost guide programs in business schools tend to be smaller, than standalone colleges. I took over the program in July, and we’re working on our strategic plan right now to grow the school to get more students. Because industry’s always looking for great hospitality students. And also looking to expose hospitality to students in other disciplines. And so if you’re a real estate student, if you’re a finance student, if you’re a student, a psychology student, right? So getting those students among all university students interested in hospitality. And I think that’s, that’s a model in which, will help grow enrollment. Well, only our majors and our minors, but also students just interested in hospitality. Many of our students are working in hospitality, right? They’re working as waiters or they’re working at Mercedes-Benz Stadium. So, they’re exposed to the industry especially being here in Atlanta. Ryan Embree: Even if they’re not in hospitality jobs, you could still be using hospitality skills within those jobs. Which is very important to share because, I think there’s that common misconception of, you think of a hospitality or a hotel worker, you think of all the disadvantages sometimes, right? Of like the holidays, the long hours. It’s a 24 hour business. But at the same time, there’s these different departments, whether it’s accounting, marketing, all the HR, these different avenues within hospitality, that you can be exposed to franchising. And being, which we’re gonna talk about. But one of the things is you look for that strategic plan, I think is a huge advantage, is obviously your location. Right? You’re in the heart of downtown Atlanta. It’s massive headquarters for global brands, sports venues, I mean, state of the art sports venue. You got World Cup coming here this summer. Talk to us about how you’ve used this location to your benefit for the students and prospective students. Dr. Benjamin Lawrence : Yeah. I mean, we have people on campus all the time. We have headquarters for ISG is here. We have, you know, we can walk from our campus to Mercedes-Benz Stadium, state Farm. We have the World Congress Center here, which is one of the largest convention centers at the day school. We don’t really have that many physical facilities. We don’t have a restaurant, we don’t have a hotel, but we don’t need to because we have Atlanta. Right. So that is a huge advantage for us. When we want people to come to campus to speak, they just need to just turn the corner and they’re here. And so we get great speakers to come to campus. Our students are engaged with the local industries here. Atlanta is the capital of franchising in the us Right? So if you think about the brands that we have here, Chick-fil-A, inspire brands, Rourke Capital. Rourke Capital, which is one of the largest private equity companies that owns Inspire and go-to Foods and over 50 franchise brands. And Atlanta’s growing. Right? And so if you’re a student and you come here, you can stay here afterwards, right? So if you’re a student at Cornell and you go to Ithaca, you’re probably not staying in Ithaca, right. Because there’s not much there. People have to get on a plane and they gotta fly to Ithaca to be in class. And so that is a huge advantage for us, right? Absolutely. For universities that are based in cities where people wanna work, that is a huge advantage for us, not only for our students to get internships, but afterwards to be able to live and work with, within the community. Ryan Embree: A hundred percent. And some of the schools and programs that we’ve visited, have laboratories and incubators that they use. Your lab and incubators are right outside these walls, right? So it’s almost like your classroom is the city of Atlanta and, and ’cause so much hospitality is going on every single day in those moments. So, incredible advantage that the students have here and the alumni network, which we’re gonna talk about here in a minute. But, you know, you talked about your, your strong background and franchising and entrepreneurship. Obviously you have a passion there. It’s, it’s kind of your strength and background share with us how you kind of incorporated that into the curriculum, into the day school hospitality. Sure. Dr. Benjamin Lawrence : So when I came here to Georgia State, one of the things that my endow professorship they wanted me to do was basically talk about franchising for students overall. So I teach an undergraduate franchising course. And in that course, even though franchising obviously is central to the distribution of hotels and restaurants, franchising is everywhere. Everything in a strip mall is franchised. And students don’t understand that, right? Students don’t realize that. The other thing that we have here in Georgia State is we have an entrepreneurship innovation center. And so I have a joint appointment with them, and one of my passions is to get entrepreneurship students to think about franchising as one route to entrepreneurship. We have all these headquarters here. Even if you’re not gonna become a franchisee, you might go work for a franchising company Sure. As accountant, as somebody in marketing or in sales. These are large companies. Or you go, might go work for a franchisee. You know, one of the pathways to franchising is ownership. Now that can be difficult for students, and that’s one of the things that we’re gonna be working on in our strategic plan, is figuring out how do we get students in ownership positions, right? So we are a public university that, 40% of our students are Pell Grant eligible. Right? So they don’t come from money. It’s figuring out how we can change the trajectory of our students’ lives and transform their lives is something that is, one of one of our goals and franchising is a wealth creator, right? Some of the wealthiest people I know are franchisees, right? If you own 20 Dunking Donuts, you’re doing pretty well. You probably have a license plate that has donut on it, right? So, I’m very passionate about franchising. Now there’s good franchising and there’s bad franchising, right? So, there are some franchise brands that I don’t suggest students invest in. And part of that is kind of understanding what franchising is about, right? It’s a partnership. So in the class we talk a lot about, you know, these are two options. These are two options for that you might wanna pick as a franchise, which one would you pick? And understanding kind of the owner who owns a franchise brand, what are the parameters of the contract? And exposing students to that pathway. There’s not that many programs in the US that focus on franchising, and there’s very few endowed professorships in franchising. And so one of our goals going forward is to work more on exposing more students to franchising in general. Ryan Embree: It’s such a great opportunity. I mean, I think all of those success stories where franchises were sometimes built from these schools and now are such job creators of what you’re talking about. So to kind of arm your students with that knowledge, whether again, they’re looking to start their own franchise, become a part of a franchise, or work for a franchisee. Incredibly wealth of knowledge there. So really, really cool work that you’re doing there. The school has really deep roots in the business community. You mentioned some of the major brands. How have you seen this kind of fast track students hospitality careers or even like through internships that you’re doing at the on on school? Dr. Benjamin Lawrence : So we, so one of the things we tell students is get internships right away. So, start with doing internships and get into those businesses and start working. ’cause once it’s the best way for them to kind of feel out the company and know if it’s the right fit for them as well as the company filling them out. So we, we have, we have more internship opportunities for our students than we can fulfill, right. Everything from going to the masters or engaging with Mercedes-Benz Stadium or working at State Farm Arena, working local hotels. We could have double the number of students and we still have opportunity for them. I think, you know, Atlanta’s a growing city, right? We’re continually growing. We have a great ecosystem of universities here in Atlanta, not only Georgia State, but Kennesaw State, Georgia Tech, university of Georgia’s not that far away. Georgia Southern. So we have a great ecosystem of universities here, and that helps to kind of feed the need for the businesses, and especially in the hospitality business. Where, we’re building one of the largest entertainment centers here in Atlanta. $5 billion is going to create, create this Centennial Yards, which is this transformation of downtown. So it’s a really exciting place to be. And businesses want our students, our students tend to be the way we describe Georgia State. Students are students with grit. Many of our students are working while they’re going to school.They can’t afford not to work. Luckily in the state of Georgia, we have Hope Scholarship. So most of our students are going, are getting their education covered. And at the day school, we provide a lot of scholarship money. So if you’re a Georgia State Day School student and you don’t get a scholarship, I’m saying, why aren’t you getting a scholarship? You should be applying for one. We have a lot of good, you know, we have Hunter Scholarship for the Hunter family. We have lots of industry partners that understand the benefit of providing our students with scholarship money and offering paid internships that get them, get them engaged and working, in the industry. And we have FIFA coming. So what a great opportunity for students to get a front seat to an amazing event, is to work a FIFA event. Ryan Embree: It’s wonderful advice. And would encourage, students that might be finding this, if you have required internships, would you even I had them when I went to school, get eclectic with it. Like, expose yourself to as many things as possible, because this industry has so much to offer. And this is like a first time glance at what you might wanna do in your career. A lot of the hospitality professionals I’ve talked to have fallen into these types of careers where you could have a fast track of being like, I know exactly what I wanna do. ’cause I had the experience of this internship. So it’s great that you continue to put your, your students in positions like that. And the learning from it will last you here until the end of your career and until their alumni, which we’ll, we’ll talk about, right? Dr. Benjamin Lawrence : And then also study abroad, right. We have two study abroad programs that we do. One is fully funded, so we pay for everything for the students. Unfortunately, location, it was Dubai in Abu Dhabi, so we had to, we’re gonna have to retool that for this year. But we pay for everything for our students to have an experience that is just out of this world. And we also have a European study abroad experience. So I’ll say, you know, the getting, taking advantage of those experiences and trying different things, right. Don’t go to the same company for four years. Try something else. Try something new. And when you’re in Atlanta, you can do that. You don’t have to go anywhere else to go work at State Farm and then figure out like, I wanna go to Mercedes-Benz or gonna work at Inspire Brands. It’s all here. Ryan Embree: It really is. And a lot of, obviously, alumni have come and worked at those organizations. Talk to us about, you know, the alumni network, how you continue and your role to try to foster that. Because if you can show a student, Hey, this is the path you can take and this is where you can get to, and the opportunities that kind of expand and open up to you when you graduate from here it’s a powerful thing and, and powerful way to get people through the doors. Dr. Benjamin Lawrence : Yeah, absolutely. We are a large university, so we have over 300,000 alums. And if you think about it, students who go to Georgia State are probably most likely gonna be living in Atlanta or somewhere else. We’re a large city and we have lots of opportunity. So vicinity wise, you have a lot of alums living in this area. And because we have, we’re such a large school. If you ask someone, do you know anybody from they went to school at Georgia State, probably they did, or they, they got a master’s degree at Georgia State. Or you know, their, their, their sister did. So everyone’s always willing to help too. Right. So this feeling of like, you know, the idea that, you know, you’ve come from a certain background and, and you’ve achieved, graduated from Georgia State. There’s always people willing to help. And I’ll say the hospitality industry is, this is an a industry of opportunity. So there’s people that work, start working in as a waiter and then become CEO of the company. That trajectory happens. It might take some time, but this is an industry that values hard work, grit, personal attention to customer satisfaction. But it’s doable. And so that’s what inspires, that’s what inspires me about Georgia State, is that I can see our students grow over time, and I can see those students in management positions in the future, and that’s gonna change the trajectory of their life. Or they might own a franchise, or they might start a franchise. If you think about a company like Zaxby’s, right? It’s was started by students, you know, it was started at Georgia Southern. And those two founders are now worth billions. So the idea that we can change the life of students and, and we can do that here in Atlanta, is something that I’m really passionate about. Ryan Embree: And, you know, so we kind of spoke to the students now, the hospitality professionals that might be listening to that be open to being a mentor for these younger students. Because, I sit across the table. I had the privilege and honor of sitting across the table for some incredible hospitality leaders. And every single time I ask them about their hospitality journey, there’s typically always a name in there that they attribute a lot of their success as a jumping off point or a starting point for their career. So be on either side of that, right. To be the person that helps someone, or be the person that reach out to someone for help. It’s hospitality. It’s a people serving people industry. That’s why we love it. That’s why we’re in it. So definitely recommend doing that as well. You know, the success of the program has been recognized as Top Hospitality School across the country, multiple accolades. You talked about the research at the top of the episode. Talk to us a little bit about, you know, that what the accolades mean to you and kind of how it’s helped prospective students kind of recognize Georgia State as one of the top hospitality programs. Dr. Benjamin Lawrence : Absolutely. The, you know, one thing is we’ve been around a while, right? So we’ve been around over 50 years, and I think being embedded in a business school helps us as well. Our students have a very strong business background. They have to pass accounting and finance courses. They have that strong kind of analytical background. And then they take their hospitality courses. We have a lot of students that are, we’re known for students with grit. That don’t get their hands dirty and are willing to like, do the, do the operations type jobs. I’ll say that, you know, operations jobs are the foundation of kind of understanding the business, right? You might wanna be a revenue manager, but you don’t really understand what revenue management is about until you work the front desk and understand that business. Absolutely. So, you know, for a long time, we’ve, you know, we’re at a top business school. We’re at a large state university for a long time. We’ve put students into the ecosystem. So when people think about us, they think about those students, and we’re gonna build upon that going forward. So, we we’re working on a strategic plan to kinda strengthen those fundamentals as well as specialize in and expand our portfolio to things like entertainment and sports, which is all about hospitality, right? Absolutely. Because students today, they really passionate about live events and sports and entertainment. And that’s all part of that hospitality ecosystem, right? Hospitality is part of most things we do. It’s like we’re in a service economy. We’re in experience economy. Most of the qualities you learn in a hospitality degree, you can apply in any type of business. So I’m very proud of the fact that we are at, we’re an ACSB accredited school, so we have that business foundation. At the same time we have specialized interest in things that are really important to hospitality. So franchising is one of those that I think we can build upon going forward. Ryan Embree: I mean, you talk about that younger generation loving live events. I mean, look on social media and you also see, them standing in line for food and beverage item. Like that there’s such passion, and that younger generation that they can bring to hospitality and we get the privilege of serving them. So, one of the places where you have a strong alumni presence and even student presence. And the reason we’re here is covering the Hunter Conference 2026 over at the brand new beautiful Signia Hilton, Atlanta. Like I said, a lot of, Georgia State involvement there. Special relationship between the two organizations. Give us some history there and how that’s evolved over the last couple decades. Dr. Benjamin Lawrence : Absolutely. So it’s a very special relationship. We are one of the co-founders of the Hunter Conference, starting in 1989, with less than a hundred people. And now we have 2000 industry professionals coming to Atlanta from one of the largest hospitality real estate conferences, in the U.S. So obviously the Hunters have a scholarship. We have students, our students run the conference, right? So Sarah [Moss] is the Chief of Staff, is one of our former students. Maddie [Thibodeaux] runs a conference, is one of our former students, previously an intern. So we have an internship program, that we run where this year, Heather was the, the intern there, really helps us to get those students start working in, you know, an amazing event and expose those students and all our students have access to the Hunter Conference. So regardless if you’re a real estate student or a finance student, a hospitality student, psychology student, you can access the conference. We also, Mitch Shaw, endowed the Bradshaw Speaker series, in honor of his father. And every year, we have amazing, amazing person from industry come and talk about their life journey. And so Tony Ressler was the speaker this year, transformer of the Centennial Yards, investing in the owner of the Hawks, and exposes our students to those industry professionals. And so I look forward to every year for us to have that event. It’s very special relationship that benefits our students and benefits our faculty. Getting access to that. And it’s less than a mile from here. Right. So we, I can walk from my office down to the Signia Hotel, look at all the development down there, engage our students with amazing content. Ryan Embree: What, what an opportunity for your students to be involved in that event. And, you know, we just talked about the power of mentors, right? And there could be, your mentor is sitting right there. I mean, it, it’s an incredible conference. We have the privilege of covering it over the past couple years. Now, as it enters its new chapter at the Signia, it continues to just grow and grow and really appreciate the relationship that Georgia State has there. And it’s so cool to see those students, we’ve seen students at that conference from, from all over the country, love to see that. Because again, those are those opportunities that we talked about where it’s like, you gotta take advantage of that and you have it less than a mile, you know, away from your campus. Dr. Benjamin Lawrence : Yeah. And the thing is that when you talk about mentors is that, you know, many of our students, their parents, they’re first generation college students. They’re first generation college graduates. Like, I’m a first generation college graduate immigrant to the U.S. Your parents really don’t know how to help you in that. So, especially for our students and other students, they’re first generation graduates, they need those mentors to help them. So they don’t have parents that are working in the corporate environment that are telling them to get this internship. And so I would say, you know, if you’re if you’re opportunity to mentor a student, you can change the trajectory of their lives. And that is gonna pay dividends in the future. There’s nothing more rewarding than looking at a student and seeing their, their change over time and their position in an industry. Ryan Embree: It’s a great segue ’cause we’re gonna give some advice here to a couple exciting chapters and young professionals lives. What advice would you give to hospitality students right now? Because right now, you know, I pose this question by always saying, if I were, going into hospitality, there’s a lot of noise outside of our industry right now about AI and technology taking jobs. And we’ve talked about this where it might kind of be an opportunity for hospitality right now. So what advice would you share with them kind of hearing this? Dr. Benjamin Lawrence : I tell all the marketing students and the finance students, the CIS students come to hospitality. We got jobs. AI is gonna impact our industry, right. But we’re always gonna need that personal touch. We’re always gonna have to have that touch with the customer and have those personal relationships. And so understanding how AI is gonna impact the industry is important. We’re even changing some of our courses to better understand how we can use these tools to improve performance, to improve customer satisfaction, to reduce wait times. But at the end of the day, we’re in a human business, right? We’re about human experiences and people crave human experiences, right? So, you know, the live events, the reason why we love live events is because we live in the digital world a lot. And so this is the, this is I think a turning point for hospitality for us to really become central to people’s lives. Post pandemic, people want to connect with other people. We are in the business of creating amazing experiences. And if we can create American amazing experiences and bring people together, that’s what hospitality is about. So I would tell students, students that are graduating, this is an amazing opportunity for you. Go out there, find a company that you are passionate about and work hard and work in operations, understand the business. This is your opportunity to, people say, I don’t wanna work in operations. I understand the business. You’ve got your whole life ahead of you. Who knows what’s gonna happen in the future. But I’ll say, we have jobs and we will have jobs in the future. Ryan Embree: Absolutely. And when you said that operations point, I love it. ’cause you’d be surprised how many front desk agents, bellmans, I’ve talked to across the, across the table that are now in corporate America because, but that’s where they had their start, and they attribute a lot of their success to saying, I was on the front line doing these jobs, doing these work. That’s where again, whether it’s a first job, entry-level job or whether it’s an internship can be so formative and foundational for your career. Now, let’s turn our attention to maybe incoming freshmen, right? They got the next four years daunting before they graduate and get out into the, to the world. What advice would you give them coming to Georgia State and the Day Hospitality School? Dr. Benjamin Lawrence : I would say take advantage of that time, right? So these are four years in which you can do anything you want. So have some fun, right. Go to events, post pandemic. You know, we we’re somewhat of a commuter school. We have dorms on campus, but a lot of our students are still living at home. So it may take some effort to get in a car drive downtown and meet up with an industry professional, but that’s where the value is. That’s why you’re in Atlanta, right? That’s where the school is about network. Meeting people, learning about other people, creating that network. And I would say get an internship from day one, look for an internship every year, get an internship. That summertime is a time in which you can invest in yourself. And classes are one thing, but really college is a lot about trying to figure out what you wanna do besides just the classes. Select your classes you want to take, and then engage in clubs and go do study abroad. Both my kids are Georgia State. Were Georgia State students, and go do study abroad. Go do whatever you want. This is a time in your life to explore. And you don’t have a mortgage. You might not have a car. You can do anything you want. And we’re there to support you. If you want an internship in Atlanta and you’re a Georgia State student, we can find you one. So, I mean, that to me is like, just be excited about that time of your life and AI, you know, AI is gonna impact our industry, but it’s not gonna take our jobs. Ryan Embree: And, and raise your hand and volunteer. I mean, this you got the World Cup. This is a once in a lifetime opportunity to be involved in something in this amazing city. I mean, there was only a select number of cities, Atlanta being one of them. What an opportunity to be involved in an event that is gonna span maybe something you look back on, where people are coming from all over the world, to be here in Atlanta. So I love that advice, especially for those younger freshmen, just starting their journey. Well, so now we’re gonna, now we’re gonna share a little bit about your vision. So as we wrap up today, you talked about the strategic plan. What’s your vision as you look at the second half of the 2020s for the school here? Dr. Benjamin Lawrence : So we’re really focused on broadening, hospitality past hotels and restaurants and focusing on experiences. And so we really want to be the school that drives and understands how people wanna live their lives through experiences. And so focusing on, on entertainment, focusing on sports focusing on live events, focusing on hotels and restaurants. But people go to restaurants for, for different reasons, right? The transactional component of a restaurant, ordering online and Uber, that’s important. But the other side of going to restaurant is celebrating, right? Sure. And engaging with the people. And like, and you gotta understand where you are. Are you providing a transactional type approach where you’re just giving a meal or you are providing an experience. And we feel that the, there’s lots of value in creating those experiences. And so when you think about hospitality as creating memorable experiences, really broadens the perspective. Every time of service is about creating an experience. And so our plan is to focus on experiences generally, and then also to invite students that aren’t hospitality students to understand the business. So, you know, hospitality programs and business schools are never gonna be huge, right? You have other departments, but what we can do is we can get a marketing student say, listen, come to Hunter and you realize that like they may be maybe 20% of people in that pool are marketing people, right? Sales and marketing. Or accounting. So exposing hospitality to a broad set of students to show them the opportunities, right? We have a lot of opportunity for students. The trajectory of those students that are hardworking, that wanna it is, is very steep. And so that is our strategic plan going forward to figure out how do we can expose hospitality generally to the whole university, not just the school of business. And then to focus on being experts in creating memorable experiences. And I’m excited about the future. We’re in Atlanta, we’re at Georgia State. We have so many positive attributes. We’re investing $80 million in our campus downtown. If you haven’t had an opportunity to come downtown Atlanta, let me know. Send me an email, because we are transforming, downtown Atlanta, and it’s a place that people want to work, play, and stay. And, that’s just gonna improve as we invest in Centennial Yards and the stadium complex. Ryan Embree: One of the advice I always received was talking about the investment behind a school. If you see that it’s growing, it’s a growing university, there’s investment into it, it’s a place that you want to be so, certainly reflected here at Georgia State. Those experiences that you talked about so important. I mean, think about when you were in hospitality school, even when I was in hospitality school. Now the, the lanes of hospitality and specialties that you can get your degrees in because it encompasses just so much right now and it continues to grow. And as far as exposing more and more people to hospitality and its opportunities, it’s exactly what we’re here to do on the TMG campus cross. So we are so happy that you had us here and, sat down with us and, and took some time outta your day to do this with us. Dr. Benjamin Lawrence: Thank you so much. You’re doing important work. And go Panthers! Ryan Embree: Alright. Thank you so much. We’ll talk to you next time on the SuiteSpot. To join our loyalty program. Be sure to subscribe and give us a five star reading on iTunes. Suite Spot is produced by Travel Media Group. Our editor is Brandon Bell with Cover Art by Bary Gordon. I’m your host Ryan Embree and we hope you enjoyed your stay.
Running 35 restaurants takes more than systems. It takes real restaurant operations. In this episode of the Restaurant Rockstars Podcast, I sit down with Alex Sadowsky, Vice President of Training, Culinary, and Beverage at Ojos Locos Sports Cantina, a growing 35-unit brand. We go inside how a multi-unit restaurant actually operates, from hiring and training to culture, accountability, and managing margins in today's environment. Alex shares how they hire for attitude over experience, build long-term teams, and create real paths for growth from server to leadership. We also get into the realities of running a scratch kitchen at scale, keeping menus tight for efficiency, and maintaining consistency across multiple locations. We break down the numbers that matter, including prime cost, labor, and food cost, and how their team is working toward more real-time visibility to make better decisions faster. This is not theory or a list of systems. It's a real look at restaurant operations inside a multi-unit brand that's growing while staying true to its culture. Listen to the full episode: https://restaurantrockstars.com/audio/restaurant-operations-35-unit-brand/ Connect with our Guest: @ojoslocossportscantina https://ojoslocos.com Thank you to our sponsors:
Step into Episode 207 of On The Delo as Delo sits down with Matt and Brian of Iconic Cocktails to talk about building an Arizona mixer brand over the last decade, from farmers markets and small-batch production to wholesale growth, hospitality partnerships, and a 10-year anniversary worth celebrating. What starts as a fun catch-up turns into a sharp conversation about partnership, product pivots, local sourcing, education-based selling, and what it really takes to keep a niche brand alive and growing in hospitality.Matt and Brian break down how Iconic Cocktails evolved from an idea that once included soup and bar catering into a clean-label mixer company built around Arizona ingredients, strong local relationships, and constant customer education. They talk about building the business without a big machine behind them, producing by hand in small batches, growing through wholesale and hospitality accounts, and staying relevant as more consumers look for flavorful nonalcoholic options and more operators need something unique on their beverage menus. Along the way, Delo gets into their origin story, top-selling flavors like prickly pear and spiced honey, the new Strawberry Sage release for their 10-year anniversary, and the everyday habits that keep both founders grounded while balancing work, growth, and life.Chapter Guide (Timestamps):(0:00 - 4:50) Intro, 10-Year Anniversary, and How Matt and Brian First Connected(4:51 - 8:15) Bringing on a Partner, Early Roles, and Why Working With People You Like Matters(8:16 - 10:50) Devour, Arizona Hospitality Community, and Showing Up in Person(10:51 - 16:10) From “Iconic Soup” to Cocktail Mixers, Education, and Small-Batch Production(16:11 - 19:48) Distribution, Wholesale Growth, and Where to Find Iconic in Arizona(19:49 - 24:48) Beverage Trends, Seasonal Flavors, and the Story Behind Strawberry Sage(24:49 - 28:44) Flights, Best Sellers, 10-Year Milestones, and What Customers Love Most(28:45 - 34:45) Daily Habits, Website Resources, Mat Facts, and Future Book Ideas(34:46 - 42:30) Rapid Fire, Favorite Ingredients, Markets, Events, and Delo's Close
In this week's episode, Maria and Robyn share their favorite tips and tricks for working with beverage magic, a simple but powerful practice that's low effort and high reward.They cover the upcoming transits: April 10: Mars conjunct Saturn in Pisces April 10: Moon Conjunct Jupiter (Aries/Taurus) April 13: Sun in Aries April 19/20: Taurus Season Begins & Jupiter Conjunct Uranus: On April 19–20, the sun enters Taurus, followed by a massive, rare conjunction of Jupiter and Uranus in Taurus on April 20. April 21: Sun Square Pluto April 23/24: New Moon in Scorpio And do a collective reading featuring the Two of Swords and the Ace of Cups.Creatives we are loving this week are: Robyn's choice: taxisquirmy Maria's choice: Grim & Ghostly Teaset Listener Choice: sunniecreative.com Don't forget to join us on April 26th for Kelden Mercury's class on Folk Magic Spells and CharmsAs a reminder, all classes will be on the Patreon, library tier and up!Shoot us your submissions for Coffee Talks at submissions@coffeeandcauldrons.com or to our voicemail at (351) 207-0799Thank you to all our Patreon subscribers! Without you, none of this is possible.patreon.com/magickalbeginnings
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