Podcasts about California Pizza Kitchen

Rick Rosenfield, Co-Founder, California Pizza Kitchen : author, "The California Pizza Kitchen Story" "From Prosecuting Mob Bosses to Reinventing Pizza: The CPK Story" full 766 Wed, 10 Jun 2026 00:05:14 +0000 5l6NFOC3dCnWJweerCPGwhsshRhImzUQ business CEO Spotlight business Rick Rosenfield, Co-Founder, California Pizza Kitchen : author, "The California Pizza Kitchen Story" "From Prosecuting Mob Bosses to Reinventing Pizza: The CPK Story" David Johnson CEO Spotlight 2024 © 2021 Audacy, Inc.

The California Pizza Kitchen (CPK) story is about more than pizza. It's about resilience, adaptability, and two friends/former federal prosecutors who turned a crazy idea (barbecue chicken on pizza) into an American success story. In the new book, The California Pizza Kitchen Story , CPK co-founder Rick Rosenfield details how he and his co-founder, Larry Flax, created an international franchise with 265 restaurants worldwide and a frozen pizza line sold across more than 20,000 retail locations. “I'd put away major organized crime figures, including the Detroit and St. Louis mob bosses who'd secretly owned Las Vegas's Frontier Hotel, and successfully prosecuted a hijacker who had diverted a commercial jet to Los Angeles to protest the treatment of Mexican Americans—an episode that led to the first metal detectors in the Los Angeles federal courthouse,” says Rosenfield. “But there weren't that many repeat customers in our line of work. Larry and I had a lightbulb moment: Most people had never even heard of California-style pizza, let alone tasted it. In a single day, we dreamed up a concept that would not only define our careers but change pizza forever: the ovens that baked it, the restaurants that served it, and even the frozen grocery aisle where our innovative pizzas inspired an industry.” Subscribe FREE to

Today, the barbecue chicken pizza is a menu staple found in restaurants everywhere. But when California Pizza Kitchen introduced it four decades ago, it changed the way America thought about pizza and reshaped the restaurant industry. The "CPK" brand quickly became a household name with its modern, casual dining concept. What started as a single restaurant in Beverly Hills soon grew into a global footprint. The founders were prosecutors-turned-entrepreneurs who took a major risk with their revolutionary restaurant idea. Co-founder of California Pizza Kitchen, Rick Rosenfield, joins FBN's Lydia Hu to pull back the curtain on the triumphs, shortcomings, and defining risks behind the beloved brand. Rosenfield also discusses his upcoming book, “The California Pizza Kitchen Story: How Two Federal Prosecutors Changed The Way America Eats Pizza.” Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, the barbecue chicken pizza is a menu staple found in restaurants everywhere. But when California Pizza Kitchen introduced it four decades ago, it changed the way America thought about pizza and reshaped the restaurant industry. The "CPK" brand quickly became a household name with its modern, casual dining concept. What started as a single restaurant in Beverly Hills soon grew into a global footprint. The founders were prosecutors-turned-entrepreneurs who took a major risk with their revolutionary restaurant idea. Co-founder of California Pizza Kitchen, Rick Rosenfield, joins FBN's Lydia Hu to pull back the curtain on the triumphs, shortcomings, and defining risks behind the beloved brand. Rosenfield also discusses his upcoming book, “The California Pizza Kitchen Story: How Two Federal Prosecutors Changed The Way America Eats Pizza.” Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, the barbecue chicken pizza is a menu staple found in restaurants everywhere. But when California Pizza Kitchen introduced it four decades ago, it changed the way America thought about pizza and reshaped the restaurant industry. The "CPK" brand quickly became a household name with its modern, casual dining concept. What started as a single restaurant in Beverly Hills soon grew into a global footprint. The founders were prosecutors-turned-entrepreneurs who took a major risk with their revolutionary restaurant idea. Co-founder of California Pizza Kitchen, Rick Rosenfield, joins FBN's Lydia Hu to pull back the curtain on the triumphs, shortcomings, and defining risks behind the beloved brand. Rosenfield also discusses his upcoming book, “The California Pizza Kitchen Story: How Two Federal Prosecutors Changed The Way America Eats Pizza.” Learn more about your ad choices. Visit podcastchoices.com/adchoices

Summary In this episode, Alex shares his journey from firefighter to entrepreneur in the THC-infused beverage industry. Discover the challenges of product formulation, navigating legal regulations, and building a brand in a rapidly evolving market.   Alex was born and raised in San Jose, CA, a city about 45 minutes south of San Francisco. After high school, he moved to San Diego to go to college at UCSD, and he met his wife, Morgan, while they both worked at California Pizza Kitchen. After a few years in Southern California, Alex and Morgan moved to Boulder, CO so that Morgan could finish school. Key  topics Product formulation process for THC drinks Legal and regulatory landscape of hemp and THC products Strategies for branding and marketing in a regulated industry Chapters 00:00 Introduction to the Accidental Entrepreneur 01:05 Alex's Journey: From Firefighter to Entrepreneur 09:17 The Birth of DeltaVine: Exploring THC Drinks 15:52 Navigating the Legal Landscape of THC Beverages 16:51 Crafting the Perfect Beverage 18:39 The Financial Journey of Product Development 20:35 Navigating Co-Packing and Production Challenges 25:52 Sales Strategies and Market Entry 30:34 Scaling Up: Finding the Right Partners 33:34 Building a Brand and Online Presence 34:54 Navigating the Changing Landscape of Cannabis Laws 36:10 The Future of Hemp Regulation 39:34 Building a Business in a Complex Industry 41:12 Early Sales and Market Feedback 49:51 Lessons Learned and Strategic Planning Resources Enjoy DeltaVine - https://deltavine.com Power Brands (Food Scientist Company) - https://powerbrands.com Ironheart Brewing - https://ironheartbrewing.com Braxton Brewing - https://braxtonbrewing.com Sober-ish Platform - https://soberish.com Guest links Instagram - https://instagram.com/enjoydeltavine LinkedIn - https://linkedin.com/in/enjoydeltavine  

The LA Food Podcast is now on YouTube, and we're celebrating with a brand new segment: VERSUS. This week, Luca and Father Sal go head-to-head debating two of LA's most exciting modern Mexican restaurants—Echo Park favorite A Ti vs. the return of Ray Garcia at Broken Spanish Comedor—arguing which one is truly worth your next reservation. Plus, Chef's Kiss Big Miss is back with takes on the latest James Beard Awards controversy, a bizarre California Pizza Kitchen cease and desist, Food & Wine's controversial best food cities rankings, and the rise of the “restaurant relationship gap.” In Part 2, we sit down with Natalie Dial and Harry Posner of Tomat, the Westchester hotspot near LAX, to hear their incredible journey from meeting in The Gambia to leaving London behind to build one of LA's most unique all-day restaurants. If you haven't been yet, this conversation might change that.--Presented by mva.wine.

Tim Conway Jr Show Hour 3 (4.15) ⚾ The Dodgers honor Jackie Robinson Night, while a father and son take on an incredible bike trip to visit all 30 MLB ballparks and raise money for St. Jude. Then things take a delicious turn with a full-on pizza war between Anna Pizza and California Pizza Kitchen. Baseball, heart, and carbs — this hour had range.

Schaefer shares how he forgot to bring his laptop to work, and Joey goes on a rant on California Pizza Kitchen.

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

Applebee's is focusing on its off-premises business with its latest promotion. A Taiwanese-style boba tea chain is gunning for 1,000 U.S. locations. And California Pizza Kitchen is expanding its retail business for the first time ever.

California Pizza Kitchen has a new ownership group. Some McDonald's franchisees are upset about the chain's new pricing strategy. And new economic data presents a less-than-rosy view of the restaurant industry. This episode of Restaurant Daily is sponsored by O'Keeffe's Working Hands Hand Cream. Visit ⁠⁠⁠https://www.okeeffescompany.com/restaurantdaily⁠⁠⁠ and use code NRN for 15% off your first order.

Looks like a struggling pizza chain might soon have a new owner. Starbucks had a very big Red Cup Day this year. And international expansion can be tricky business for restaurants.

The debate over Gov. Jared Polis' proposal to build an elevated walkway outside the Capitol has taken a turn, and for the first time he wants to hear what you think. So host Bree Davies is talking about the governor's new survey with producer Olivia Jewell Love and our politics and green chile correspondent Justine Sandoval about what this new survey is all about. Plus, why are Denverites in particular clamoring to move to Mexico lately? And why are they particularly susceptible to scammers?  Plus, our wins and fails of the week.  Bree talked about the passing of Colorado poet laureate Andrea Gibson, the California Pizza Kitchen in the Cherry Creek Shopping Center, and the Sonic in Edgewater. Justine talked about accessibility at Rocky Mountain National Park, Margaret Atencio, and wildlife crossings, which are increasingly popular across Colorado. Olivia talked about this post on r/Denver about the patios at DIA and EV technician training in Aurora Goodwill. What do you think we should call the new Rhino in RiNo? We want to hear from you! Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Watch the Friday show on YouTube: youtube.com/@citycastdenver Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm/DenverLearn more about the sponsors of this July 18th episode: Check out the Colfax Indie Week with the Colfax Ave BID Wild Iris Floral Studio Denver Health Elizabeth Martinez with PorchLight Real Estate - Do you have a question about Denver real estate? Submit your questions for Elizabeth Martinez HERE, and she might answer in next week's segment. Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

Much of the country suffered from a punishing heat wave last week, including New York City, where Menu Talk co-hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, both live.Earlier in the week, Bret went to Chili's launch of three new premium frozen Margaritas, made with Patrón tequila, that was held in a heavily air-conditioned room appropriate not just for the beverages, but also for the unearthly temperatures outside (Bret joked that he felt like he was being poached).Pat discussed an interview with the corporate chef of California Pizza Kitchen about that chain's new salads, which led to a broader discussion about salad, and about pizza and whether pineapple belongs on it. Bret also pointed out that Mountain Mike's now has a Hawaiian-themed pizza with mango, something neither co-host can recall seeing on pizza before. Next they shared observations about unexpected flavors at chains outside the United States, and Bret went on a tangent about the polarizing tropical fruit durian, which he said tastes like sweetened onion and garlic, but not necessarily in a bad way.Finally, he introduced John Burns Paterson, the co-owner and operator of Frankies Nashville — an offshoot of the Brooklyn, New York, restaurants of that name. Enjoy the interview.

[Spoiler Alert] Happy Pride Month! Grace discusses the show When the Stars Gossip (2025, tvN) starring Gong Hyo-jin and Lee Min-ho, written by Seo Sook-hyang and directed by Park Shin-woo. Grace wonders when a K-drama will allow a woman to have sex and get pregnant out of wedlock and not be punished by death in the end. Grace's guest is the very talented Los Angeles-based clown Oscar Fuentes (@irongogi on Instagram). They discuss clown “rules,” feedback, art, rejection, love and California Pizza Kitchen. Grace's book K-Drama School: A Pop Culture Inquiry into Why We Love Korean Television is available everywhere as a hardcover, paperback, e-book and audiobook: ⁠⁠⁠⁠https://www.hachettebookgroup.com/titles/grace-jung/k-drama-school/9780762485727/⁠⁠ Subscribe to K-Drama School on YouTube: https://www.youtube.com/@kdramaschool and follow @KDramaSchool on Instagram and TikTok. Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.kdramaschool.com/⁠⁠⁠ to learn more. Email info@kdramaschool.com for any booking inquiries.

In this can't-miss episode of Hospitality Hangout, we sit down with Michael Beachman, President of California Pizza Kitchen, for an entertaining and insightful conversation packed with hospitality stories, expert insights, and insider knowledge.Beachman shares how CPK is embracing restaurant transformation, navigating today's biggest hospitality trends, and staying ahead in the ever-evolving food industry. From innovation strategies to growth mindset, get a behind-the-scenes look at what it takes to lead a beloved brand into the future.Whether you're a seasoned hospitality insider or simply hungry for restaurant growth strategies, this episode serves up a flavorful mix of inspiration and actionable takeaways. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Why didn't Ice Age 6 call Joy Behar? Why is Alix Earle ditching her “Unwell” podcast? Why won't Sofia Vergara look Mel B in the eye? Why is Mo'Nique calling out Tyler Perry for what he said at a funeral? Why won't Hulk Hogan's daughter Brooke talk to hime? Why is Jessica Simpson guzzling snake sperm? How much does it cost to help set up JoJo Siwa's performance stage? How did Hilary Duff think that a Pretty Woman sequel was coming out? What's MGK DM'ing BAG? What's Sydney Sweeney doing at Glen Powell's sister's wedding? Who's on Fran Drescher's roster? What's Busy Phillips ordering on the new and improved California Pizza Kitchen menu?  As always, call in at 619.WHO.THEM to leave questions, comments & concerns for a future episode of Who's There?. Want more? Get a ton of bonus content over on Patreon.com/WhoWeekly To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Another casual-dining chain has filed for bankruptcy. Quiznos and Taco del Mar have a new CEO. And California Pizza Kitchen unveiled a fake rebrand this week.

I love CPK, but not for the pizza! California Pizza Kitchen is such a favorite of mine, I'm surprised it took 70 episodes to get to it! My guest, comedian Holly Brown is just as passionate about this chain as I am, so this was a great time The Good includes my favorite salad ever, Holly & my pasta dishes, & the vibes The Not Good: The BBQ Chicken Pizza, the pasta plate real estate, the complimentary bread portions The Just There: This location didn't smell like a septic tank for once! What we ate: White Corn Guac & Chips, Bread & Oil, Thai Crunch Salad, Fettucine Alfredo, Spaghetti Bolognese, BBQ Chicken Pizza, Butter Cake, Mango Strawberry Lemonade Holly's least favorite restaurant experience ever is every Californian's trauma "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode about Pacific Northwest Seafood institution Ivar's Acres of Clams came out just a few weeks ago! From bomb threats to no working water, my guest, author Temple West and I went through a LOT just to eat here), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your California Pizza Kitchen stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Holly on Instagram @hollybrowncomedy   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Arctic Circle History [Part One]! Yeah, I got him. Santa Claus joins as my guest as we talk about the history of the burger chain named after his homeland. Ever work at Arctic Circle? Send your stories to finediningpodcast@gmail.com.

Viola Davis' favorite chain? California Pizza Kitchen has some truly fascinating claims - from pizzas innovated in their kitchen to being the first chain to outlaw smoking in their restaurants - I dive into all of it with comedian Holly Brown Holly used to work at CPK, which makes her the first former employee of the restaurant-of-the-week I've had as a guest on the show The Eat Deets will teach you about how CPK was originally a pasta concept A baffling viral mishap regarding mac & cheese The Secret Menu: Legal Eats Not only is CPK Viola Davis' favorite chain restaurant, but Holly served her! A Yelper writes an absolute epic about crossing the highest reward tier threshold at California Pizza Kitchen "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode just dropped on Ivar's Acres of Clams in Seattle, WA and the founder was a MAV-ER-ICK. Author Temple West joins me to chat all about it and how literal bombs on the freeway derailed our plans), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your California Pizza Kitchen stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Holly on Instagram @hollybrowncomedy   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: California Pizza Kitchen Review [Part Two]! Holly Brown is back to rave about a chain restaurant we both love as we eat pizza, pasta, apps, dessert...everything to discuss the Good, the Not Good, and the Just There of CPK. Ever work at California Pizza Kitchen? Send your stories to finediningpodcast@gmail.com.

No Nut November + the 69th Restaurant! Nice! Note: One of the mics wasn't working properly. It should sound fine, but Dana is a little quieter than I would've liked. Apologies in advance. Note #2: This was also recorded before the decision was made to shake up the show's format this season, so it's the final episode to contain "This Is Way Too Much," "What's Going On Over There?" and no super awesome cold opens. Sam's Hofbrau is technically a strip club, but not based on what we experienced! I brought adult film star Ryan Keely and Dana Scarborough of the I Seduce the Dragon podcast to the strip club for the food which is like reading Playboy for the articles! A metal detector that everyone's setting off, and no one's doing anything about it Ryan details why we legally weren't able to see any nips "It's my first day" What's Going On Over There with Herbert asking an actively-dancing stripper to do a pull-up?? What we ate: Street tacos, hamburger, breakfast sandwich, wings, fries, & coffee Ryan trashes J.W. Marriott while Dana lauds Korean BBQ in the Calibration Station Ryan tries to cause chaos by unrigging and rerigging the You-Must Bowl drawing to force me to go somewhere of her choosing next week "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode about Pacific Northwest Seafood institution Ivar's Acres of Clams comes out in just a few days on the 30th! From bomb threats to no working water, my guest, author Temple West and I went through a LOT just to eat here), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your strip club food stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow I Seduce the Dragon on Instagram @istdpod Follow Ryan Keely @ryankeelytm Follow Dana Scarborough @xoxodanajean   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: California Pizza Kitchen History [Part One]! Comedian Holly Brown Ioves CPK with a passion, so naturally she had to be my guest. Ever work at California Pizza Kitchen? Send your stories to finediningpodcast@gmail.com.

Suz and Doug have a Saturday night dinner at the California Pizza Kitchen in Sarasota, FL. (dougmilesmedia)

Season 3 is coming next week! Follow along for season 3 as I'm headed to a lot of fun restaurants! 11/6-11/13 Casa Bonita with Ify Nwadiwe 11/20-11/27 Strip Club Food with Ryan Keely & Dana Scarborough 12/4-12/11 California Pizza Kitchen with Holly Brown 12/18-12/25 Arctic Circle with Santa Claus   On top of that, I've got some new music to freshen things up, including a brand new opening theme song! "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (Tomorrow, I'm dropping the October Patreon episode covering the iconic Mr. Chow restaurant in Beverly Hills), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Follow the show on TikTok and Instagram @finediningpodcast   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next time on "Fine" Dining: Casa Bonita [Part One]! I'm off to Denver for the season 3 premiere, dropping November 6th, and I brought Dropout's Ify Nwadiwe with me! Ever work at Casa Bonita? Send your stories to finediningpodcast@gmail.com.

Next year marks 40 years since the first California Pizza Kitchen opened. CPK predates the casual restaurant movement, social media, online delivery and even the internet. To stay relevant over the years you've got to find the perfect balance between consistency and innovation. Today we sit down with the head of innovation for CPK, Paul Pszybylski, to discuss how this prolific brand continues to attract new customers while honoring the needs of their existing customer base.  For more information on California Pizza Kitchen, visit https://www.cpk.com/.

Gay homosexuals Nick and Joseph discuss ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Lonely Passion of Judith Hearne - a 1987 British drama film directed by ⁠Jack Clayton⁠, starring Maggie Smith and Bob Hoskins.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Additional topics include: -Our rating system -⁠Queer Diaspora: SCREAM, QUEEN!: MY NIGHTMARE ON ELM STREET doc screening⁠ -California Pizza Kitchen's Kung Pao Spaghetti -Mo Elmasri Join us on Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/FishJellyFilmReviews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Want to send them stuff? Fish Jelly PO Box 461752 Los Angeles, CA 90046 Find merch here: https://fishjellyfilmreviews.myspreadshop.com/all Venmo @fishjelly Visit their website at www.fishjellyfilms.com Find their podcast at the following: Anchor: https://anchor.fm/fish-jelly Spotify: https://open.spotify.com/show/388hcJA50qkMsrTfu04peH Apple Podcasts: https://podcasts.apple.com/us/podcast/fish-jelly/id1564138767 Find them on Instagram: Nick (@ragingbells) Joseph (@joroyolo) Fish Jelly (@fishjellyfilms) Find them on Letterboxd: https://letterboxd.com/ragingbells/ https://letterboxd.com/joroyolo/ Nick and Joseph are both Tomatometer-approved critics at Rotten Tomatoes: https://www.rottentomatoes.com/critics/nicholas-bell https://www.rottentomatoes.com/critics/joseph-robinson --- Support this podcast: https://podcasters.spotify.com/pod/show/fish-jelly/support

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, start off by chatting about the joys of grazing. Neither editor is in the Gen Z or Millennial age group that popularized the “girl dinner” on TikTok, but both like to try small tastes of a lot of different things—whether they are eating alone or dining with friends. On a recent visit to Boston, Bret went to a dinner party where friends gathered around the counter and nibbled on Middle Eastern dips, sashimi, grilled scallops and more while they caught up with each other. Pat is a fan of happy hours, which encourage sharing and nibbling without breaking the bank. She recently went to Springs Tavern on the East End of Long Island where the group ordered a multi-cultural spread that included mussels and frites, potstickers, chicken nachos and Mediterranean spreads with pita. Everything was under $15, including the $12 well-crafted margaritas. Bret also mentioned how heat levels are escalating, sometimes to the detriment of the dish. During a visit to a Chinese restaurant his table specified “medium” spicing on the food they ordered, but it was too hot for most of the diners.  Which brings us to Eggs in Purgatory, an item that seems to be showing up more often on breakfast menus. Can it be the next Shakshuka? Let us know your thoughts. Pat was down in Atlanta visiting GoTo Foods and the team from Moe's Southwest Kitchen. She learned to roll her own burrito like the pros at Moe's and got a sneak peek at some of the flavors coming on to the menu. Look for birria and chili crisp soon. And we shared clips from an interview with Paul Pszybylski, VP of culinary innovation for California Pizza Kitchen. The chef has been with CPK for 15 years but recently moved into this role.  He talks about how the menu has evolved, the signatures that can never be taken away, labor challenges, and the new direction of CPK's sourcing and limited time offers. Chef Pszybylski is especially proud of the new Nashville hot chicken pizza he developed. Give a listen.

Welcome to Xbox On, a podcast with one host, about one console, Xbox. I am said host, Jesse DeRosa, and on today's episode we'll be talking about the latest Xbox news for the week of August 1, 2024 including, Microsoft's quarterly earnings are out again and the news still isn't good for hardware fans, Fable developer Playground Games seem to be spinning up a third team, STALKER 2 has been delayed again, and more! New episodes every Thursday! ______________________________________________________________ Main YouTube Channel: www.youtube.com/channel/UCtW7KhvTGMgYnR6HvsY12Qg ______________________________________________________________ Twitch: www.twitch.tv/lightningmcstream ______________________________________________________________ Twitter: twitter.com/JesseDeRosa ______________________________________________________________ Time stamps: 01:00 Opening Banter 06:08 New Game Releases (Star Wars Bounty Hunter) 11:04 Stories of mild amusement (STALKER 2 Delayed) 34:53 What I've been eating (California Pizza Kitchen) 42:15 What I've been playing (Path of the Goddess) 44:26 News (Xbox hardware down again) 58:54 Small news 1:07:35 Listener Comments 1:33:43

Summary In this conversation, Salim and Sameer discuss various topics including Kamala Harris's marketing campaign, brands' involvement in the Olympics, Southwest Airlines' seating policy change, and Google's decision to backtrack on removing third-party cookies. They highlight the success of Kamala Harris's campaign in resonating with Gen Z and the power of storytelling in political marketing. They also discuss the branding efforts of Figs and Sephora in relation to the Olympics. Additionally, they critique Nike's branding for the Olympics and Southwest Airlines' decision to remove open seating. Finally, they touch on Google's change in plans regarding third-party cookies. In this conversation, Sameer and Salim discuss three main themes: the elimination of cookies by Google, companies with hidden revenue streams, and the power of reactive marketing. They explore the implications of Google's decision to remove cookies and the impact it has on advertisers and privacy concerns. They also highlight examples of companies like McDonald's, Sony, and Costco that generate significant revenue from unexpected sources. Lastly, they discuss the effectiveness of reactive marketing through examples like Oreo's Super Bowl tweet, Coors Light's response to a baseball game incident, and California Pizza Kitchen's reaction to a TikTok video. Overall, the conversation emphasizes the importance of adapting to changing trends, finding alternative revenue streams, and leveraging real-time marketing opportunities. Keywords Kamala Harris, marketing campaign, Olympics, branding, Southwest Airlines, open seating, Figs, Sephora, Nike, Google, third-party cookies, cookies, Google, privacy, advertising, revenue streams, reactive marketing   Takeaways Kamala Harris's marketing campaign successfully resonates with Gen Z and utilizes social listening to create authentic content Figs and Sephora demonstrate effective branding efforts in relation to the Olympics Nike's branding for the Olympics receives criticism for its design choices Southwest Airlines' decision to remove open seating may impact customer loyalty Google's decision to backtrack on removing third-party cookies reflects the need to maintain advertising revenue Google's decision to eliminate cookies has significant implications for advertisers and privacy concerns. Companies like McDonald's, Sony, and Costco generate substantial revenue from unexpected sources. Reactive marketing can turn potential crises into positive brand moments and promotions. Authenticity and brand voice are crucial in successful reactive marketing. Partnerships with other brands can be an effective way to promote movies and entertainment properties. Chapters 00:00.   Introduction and Discussion of Previous Interview 01:17      Kamala Harris's Marketing Campaign 09:02     Branding in the Olympics 16:14      Southwest Airlines' Seating Policy Change 20:24     Google's Backtrack on Removing Third-Party Cookies 21:44      The Impact of Google's Cookie Elimination 24:05     Companies with Hidden Revenue Streams 32:03     The Power of Reactive Marketing

This is the end. This is the end, our friends. But only for season 2 of Just Trust Me. We'll be back in September to bring you all the marketing goodies your little heart could desire. In the meantime, join us for our latest episode. We discuss the marketing world equivalent to that nightmare of showing up to class nekkid. We talk about how California Pizza Kitchen took the mac out of mac and cheese… and it somehow worked. And we all know you wait with bated breath every week to learn how we got got. Listen today and find out! Show links: Article about California Pizza Kitchen mac & cheese debacle Garage Gremlin's original video CPK/Chef Paul's response Garage Gremlin's follow up video  Ethereal eyeshadow by Adriana Nichole Cosmetics CAKES Body silicone inserts  00:00 Cold Open 00:16 Marketing-y Things 13:14 Good Marketing? 25:15 We Got Got Did you know there's more than just this audio file? Visit ⁠⁠But Wait, There's Moore⁠⁠ for more episodes, transcripts, and additional shows you can binge for good times.

This is the end. This is the end, our friends. But only for season 2 of Just Trust Me. We'll be back in September to bring you all the marketing goodies your little heart could desire. In the meantime, join us for our latest episode. We discuss the marketing world equivalent to that nightmare of showing up to class nekkid. We talk about how California Pizza Kitchen took the mac out of mac and cheese… and it somehow worked. And we all know you wait with bated breath every week to learn how we got got. Listen today and find out! Show links: Article about California Pizza Kitchen mac & cheese debacle Garage Gremlin's original video CPK/Chef Paul's response Garage Gremlin's follow up video  Ethereal eyeshadow by Adriana Nichole Cosmetics CAKES Body silicone inserts  00:00 Cold Open 00:16 Marketing-y Things 13:14 Good Marketing? 25:15 We Got Got Did you know there's more than just this audio file? Visit ⁠⁠But Wait, There's Moore⁠⁠ for more episodes, transcripts, and additional shows you can binge for good times.

This is the end. This is the end, our friends. But only for season 2 of Just Trust Me. We'll be back in September to bring you all the marketing goodies your little heart could desire. In the meantime, join us for our latest episode. We discuss the marketing world equivalent to that nightmare of showing up to class nekkid. We talk about how California Pizza Kitchen took the mac out of mac and cheese… and it somehow worked. And we all know you wait with bated breath every week to learn how we got got. Listen today and find out! Show links: Article about California Pizza Kitchen mac & cheese debacle Garage Gremlin's original video CPK/Chef Paul's response Garage Gremlin's follow up video  Ethereal eyeshadow by Adriana Nichole Cosmetics CAKES Body silicone inserts  00:00 Cold Open 00:16 Marketing-y Things 13:14 Good Marketing? 25:15 We Got Got Did you know there's more than just this audio file? Visit ⁠⁠But Wait, There's Moore⁠⁠ for more episodes, transcripts, and additional shows you can binge for good times.

ICYMI: Hour Three of ‘Later, with Mo'Kelly' Presents – An in-depth analysis of the most viral stories of the week in ‘The Viral Load' with regular guest contributor Tiffany Hobbs weighing in on everything from California Pizza Kitchen's viral mac n cheese order mistake to Vice President Kamala Harris going viral with young voters keeping up with political news on social media and MORE…PLUS – A breakdown of the latest social media trend, ‘brat summer,' and why the internet is obsessed with it - on KFI AM 640…Live everywhere on the iHeartRadio app

ICYMI: ‘Later, with Mo'Kelly' Presents – An in-depth analysis of the most viral stories of the week in ‘The Viral Load' with regular guest contributor Tiffany Hobbs weighing in on everything from California Pizza Kitchen's viral mac n cheese order mistake to Vice President Kamala Harris going viral with young voters keeping up with political news on social media and MORE - on KFI AM 640…Live everywhere on the iHeartRadio app

Dave and Chuck the Freak talk about a woman's mac and cheese order from California Pizza Kitchen was just a container of cheese, top fast food restaurants, favorite dips for the summer, fluffy Coke, Southwest Airlines plane drops dangerously close to the ground again, more travel cancellations due to software failure, thieves steal $1M worth of Wagoneers, pizza place busted using underage labor, Costco's apocalypse food bucket, guy creates chirping device to get homeless to leave his apartment building, Britney Griner playing for Team USA, LSU player recorded sex with woman without her consent, tarantula in golf cup, Ozzy Osbourne said he was fed up with Britney Spears dance videos and Britney responds, in the running to replace Vanna White, what guys do when they get aroused while filming a sex scene, Justin Long admits that he pooped the bed next to his hot wife, Celebs people say they could never hate, guy was using funnel to drink margaritas out of his lady's butt, guy in Walgreens bathroom overnight, whole jar of salsa dropped in pool caused $20K in damage, 24-year-old streamer died after eating too much on camera, human finger found on driveway, teacher posted pics of her and partner online, guy used drone to spy on wife he suspected was cheating, couple gets divorced after 3 minutes, Mayor accused of attacking husband with a metal tool, man dies after taking accidental bullet to the chest, golf course worker dies after being attacked by swarm of bees, woman attacked by cluster of venomous spiders, sharks on cocaine, electrician busted stealing power from neighbors' houses, man busted with giant African snails at airport, man tried to smuggle snakes across border in his pants, people and dog rescued after boat ran to ground, man's house listed as location to return car boot, Kum & Go changing name, how long people spend online shopping, dog came home after going missing for 9 years, liquor stores went on strike in Canada and guy stole several bottles of booze, and more!

A woman has gone viral after her mac and cheese order from California Pizza Kitchen was delivered with just the cheese... no mac! CPK not only made it up to her, but is also giving the rest of us a gift. 

Juan Gabriel Perez of Posto joins the podcast to talk about growing up in Colombia, emigrating to the U.S., and how a job at California Pizza Kitchen eventually led him to Posto (3:05). Perez also discusses the massive growth of his Instagram account (@Juangpizza) and the things he'd like to achieve in the world of pizza. Later, Brian Hernandez joins the show to discuss some exciting upcoming events, including the Pizza Power Forum (56:45).

In hour one, Hoch breaks some sad news to begin the show: California Pizza Kitchen has closed in Boca Raton. Another bizarre moment in the new show Clipped that Hoch is obsessed with. We're absolutely dug in on our NBA Finals picks: Hoch is all in on the Mavs and Crowder is convinced the Celtics will take it. Then, Will Manso of Local 10 joins the show to preview the Stanley Cup Final & the NBA Finals. 

Hoch breaks some sad news to begin the show: California Pizza Kitchen has closed in Boca Raton. We're absolutely dug in on our NBA Finals picks: Hoch is all in on the Mavs and Crowder is convinced the Celtics will take it. Plus, Mike McDaniel accepts a mango from the Dolphins beat reporters today and implements an interesting new tactic to keep the team focused on finally winning a playoff game this upcoming season. 

Avital Ash (@avitalash, Avital Ash Workshops her Suicide Note) joins the 'boys to talk overseas travel, wedding food, and blended soups before a review of California Pizza Kitchen. Plus, another edition of Cake It Off.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.hollywoodreporter.com/lifestyle/lifestyle-news/spago-restaurant-wolfgang-puck-1235073034/https://guide.michelin.com/sg/en/article/people/my-signature-dish-wolfgang-puck-s-smoked-salmon-pizzahttps://www.wsj.com/articles/SB10001424052748704107104574571761272509646https://blog.slicelife.com/a-brief-history-of-california-pizza/https://www.cpk.com/aboutSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

My guest today is none other than the one and only Juan Zuniga. He currently is serving as the Vice President of Culinary at Quest Food Management Services and brings nearly two decades of experience to the table.Prior to joining Quest, Juan's experience expands from the likes of California Pizza Kitchen, Higher Education Institutions, Macys, and Pret A Manager. This episode explores the future of food, from smaller, personalized menus to tech-driven kitchens. Plus, discover how childhood food memories and Chicago's acclaimed Mexican scene shape the industry. Tune in for industry wisdom and a dash of nostalgia! Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

In this episode of Take-Away with Sam Oches, Sam talks with Natalia Franco, chief marketing officer at Church's Texas Chicken. This iconic chain is over 70 years old but is now in the midst of a major brand turnaround, and Natalia was recently brought in by CEO Joe Guith to help lead those efforts on the marketing front. Natalia has been a part of other brand turnarounds in the restaurant industry, including at McAlister's, California Pizza Kitchen, and Burger King, and she joined the podcast to talk about the essential building blocks to reviving a brand and what a modern marketing mix should look like. In this conversation, you'll find out why:Marketing channels may change, but the foundations does notWhen you lose track of who you are, the whole brand suffersSometimes brands just need a fresh startExpect a brand turnaround to take about 18 monthsBrand messages should be consistent across all platforms, but the voice will differThe best brands respond to their customers, not their competitorsHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

The wine flows, the jokes fly, and things get kind of "grapey" on this edition of Drinking During Business Hours, as Sarah and Rich welcome Claude Stuart to the show! Claude explains what it was like growing up in Mississippi and dreaming of getting into comedy, how he broke into the business, and how he actually is living the dream, raising a family and supporting them through his comedy. Plus, you will find out all about Claude's interesting hairdo and how he used to grind it out and work on his material while maintaining his prestigious side gigs at California Pizza Kitchen and Blockbuster Video. Take care, spike your hair, and enjoy another one on us! Cheers!Get more from Claude Stuart by visiting his website claudestuart.com.

Ray Villaman is the President and CEO of Tahoe Restaurant Group. Ray got his start in the industry at a young age as a busser, soon moving on to waiter and then bar tender. He eventually took a job after college at California Pizza Kitchen where he assisted the company in impressive expansion. He was then recruited by Boston Chicken (today known as Boston Market and helped that company do the same. He worked for World Wraps in their early stages of expansion until he started his own restaurant group in 2002. Today there are 4 healthy and profitable concepts under the Tahoe Restaurant Group management. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Hire right, train right, treat right." Today's sponsor: OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI  to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader. Tater Kegs, because It's time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Thanks for listening!

Nancy Giles of CBS Sunday Morning joins the party, Arthur goes through the headlines and our pizza topic is double-decker slice.Nancy Giles is an actor, a voice actor, podcast host of the Giles Files, and an Emmy-award winning commentator for CBS Sunday Morning. She discusses her improv days in Chicago, her disappointment in LA pizza, and the healing powers of walking around NYC with a pizza slice.This podcast is brought to you by, Ooni Pizza Ovens. Go to Ooni.com for more information. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

This is Part 2 of a 2-Part Series with Juan G Perez! Juan Perez shares how he got his start at Posto making pizza and worked his way to the Executive head chef position. He also talks about how he grew his social media exponentially, making him a well-known figure in the pizza industry today.   Highlights:

Rick Rosenfield started his career with the Justice Department, going on to become a trial lawyer and prosecutor. But he and his business partner realized early on they wanted out of law, and into the restaurant business. They decided to create a pizza brand based on the California way of living - fresh produce, seasonal ingredients and unique (often misunderstood) flavors for 1980s America. The result was California Pizza Kitchen (CPK) a brand that has more than 200 locations worldwide. We talked about his origin story and how the brand developed its signature style of pizza. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Kelly has a confession about her bad habit of reading influencer reddit threads full of mom snark, Fred has opinions, and Lizz shares about her latest drama indulgences on her finally named ‘Real Talk With Lizz” segment today.  Kelly comes through with a millennial word of the day — hits different — and teaches Lizz the idiom “comparing apples to oranges.” Two former mall kids put their food court favorites to the test on today's great eight. The restaurants going head to head for the win today are, Panda Express, Sbarro, Cinnabon, Auntie Anne's, Charlie's, Subway, California Pizza Kitchen, and Cheesecake Factory. Real talk with Lizz (formerly feral freeway with Lizz) includes a bit of celebrity gossip regarding Selena and Hailey Beiber as well as a chat about the reality shows Vanderpump Rules and Married at First Sight. The gal's advice ain't that great today, but Kelly and Lizz sure tried. One listener writes in about her negative and critical older sister while another is having a surprise baby number three and needs to know if she can fit three across in her sedan and SUV.  In industry news, Kelly has a report about GM's Ultra cruise hands free driving system and the gals are on the hunt for a newly released 2024 Chevrolet Traverse (in spy camo) in the wild. Kelly shares a fun fact about the blind inventor of cruise control who first innovated the technology in 1945. Kelly and Lizz are wrapping up the episode today with the ditch the drive-through they're having for lunch: copycat Chick-fil-A chicken sandwiches. → To share your ditch the drive-through recipe with us, call (959) CAR-POOL and leave us a message! → Want our advice on literally anything? Shoot us an email for a chance to get your questions featured on the show at hello@thecarmomofficial.com Follow the Carpool Podcast on IG Follow the Carpool Podcast on YouTube Follow Kelly on IG Follow Lizz on IG Visit thecarmomofficial.com Learn more about your ad choices. Visit megaphone.fm/adchoices

California Pizza Kitchen in O.C. / Spectrum Shopping Center // Crazy Taxi Video Game/ Tiger Woods Golfs // Guest: Elex Michaelson on his Political show // Espresso Machine/ Keystone Cops/ Preggers People

RIP Raquel Welch aka Miss Fussy Britches, 2022 Top Earning Entertainers, Ted Williams Clip of the Day, Janet Jackson v. The Grammys, Pricilla Presley v. Bam Margera, Drew loves Hugh Grant movies, and show beefs: Trudi v. Gary Graff & BranDon v. East Palestine Ohio phone numbers. Trudi has a major beef with Gary Graff. She also comes up with 3 great distractions. Today's Ted Williams Clip of the Day features name dropping his celebrity friends. RIP Raquel Welch. Drew takes us through Fantastic Voyage. The object shot down in Lake Huron sure is a mystery. East Palestine chemical disaster is finally getting some major news coverage. We try and reach a single person in the rural town, but everyone in it hates BranDon. A reporter was arrested for asking questions. Chris Evans used to casually nail Rochester's Jana Kramer until she stunk up his bathroom. Chris Cuomo claims he was "going to kill everybody at CNN and myself". Federico Quadrani got some hot action at CNN and Jake Tapper tattled on him. We nominate Alex Murdaugh for Best Actor Involved in a Murder. MSU is holding a vigil for those lost in the mass shooting. Protests went down at the capitol. The awful father/husband that tried to murder his family by driving off a cliff in his Tesla is getting backed by his wife... who he tried to murder. Jack Sweeney is looking to launch his own jet-tracking website. The Super Bowl selfie brat from 2018 (with Justin Timberlake) got arrested at a California Pizza Kitchen. Janet Jackson vs The Grammys. Tom Brady is getting crap for his comments on Nipplegate. Priscilla Presley vs Bam Margera is the feud no one was expecting. Now Bam's wife is leaving him. Slash is thankful that the internet wasn't around to cancel him back in the 80's. JLo and Ben get matching tattoos. Awwwwwwwww. Ben is pretending the Dunkin Donuts in Boston was angry at his spot. Megan Fox and MGK went to therapy and figured it out. Armie Hammer has ANOTHER accuser who came forward after he broke his silence. Forbes Top Entertainment Earners of 2022 features a lot of people that sold their music rights. Steven Spielberg tells Tom Cruise saved the movie industry and, thus, the world. The arrest video of Anthony McRae in 2019 has been released. Michigan will honor MSU victims by wearing a supporting decal. Pat Caputo vs. Dr. Don Carpenter. Matt Gaetz will not be charged in the sex trafficking probe. Visit Our Presenting Sponsor Hall Financial – Michigan's highest rated mortgage company Social media is dumb, but we're on Facebook, Instagram and Twitter (Drew and Mike Show, Marc Fellhauer, Trudi Daniels and BranDon).