Podcasts about Catering

Episode 297 features former Major League Baseball player and executive, Ed Lynch, inventor of the BBQ Hooker, John Garcia with his son, Gabriel, and winner of Netflix's season two Barbecue Showdown, Thyron Mathews Ed Lynch was drafted by the Texas Rangers and after three years in their minor league system he was traded to the New York Mets and had the opportunity to play with several outstanding players, including Dwight "Doc" Gooden and The Franchise, Tom Seaver.  Ed was  eventually traded to the Chicago Cubs, which is where he ended his playing career.  Ed then made the decision to attend law school and shortly after graduating was back in baseball working as an executive.  There is nothing better than hearing stories from someone who lived his life as a player and an executive and has many opinions on the game of baseball.   John and Gabriel Garcia are a father and son combo.  John, the father, is the inventor of the BBQ Hooker, a device which is meant to be a better way to flip your various proteins while grilling.  We met them at the National BBQ Festival and were impressed by the device, but more than that we were impressed by John and Gabriel who are trying to "build a better mousetrap."  For more information on the BBQ Hooker go to https://firecookingtools.com/products/experience-hooking-up-at-the-grill Thyron Mathews is an award-winning barbecue chef and pitmaster, known for his appearances on Netflix's Barbecue Showdown, where he won the season two title. He is also the founder of T&T Barbecue and Catering in Iowa which he started with his wife, Terri. Thyron is originally from Royal, Florida, and his Southern roots heavily influence his BBQ style.  He made his way back to television as he is on the Food Network's sixth season of BBQ Brawl.  We met Thyron at the National BBQ Festival where he was cooking for a huge crowd, but still was able to spend some time with us.  We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

Ali Bruce-Ball is joined by Conor McNamara & tennis correspondent Russell Fuller to talk about what it's like commentating at Wimbledon. What is the secret to a good tennis commentary? Will any tennis-isms feature in the Great Glossary of Football Commentary? And will this correspondent come out on top in Clash of the Commentators?WhatsApp voicenotes to 08000 289 369 Emails to TCV@bbc.co.uk02:15 How does Russell prepare for Wimbledon? 04:05 Standing vs sitting & commentating in a booth, 07:15 Russell reveals the secret to a good tennis comms, 10:20 Ali & Conor on having a go at tennis commentary, 12:50 Russell reflects on the dramatic French Open men's final, 17:30 Catering for a wide audience on 5 Live, 20:45 Conor's ‘top top top' player of the Club World Cup, 22:05 Tennis-isms & Americanisms in commentary, 30:10 Russell's surprise Clash of the Commentators, 36:40 LIVE SHOW REMINDER, 39:50 Great Glossary of Football Commentary.BBC Sounds / 5 Live commentaries: Sat 2000 England v Germany in UEFA U21 Final, Sun 1700 England v Jamaica in women's friendly, Wed 1700 Iceland v Finland on Sports Extra 2, Wed 2000 Switzerland v Norway on 5 Live, Thu 2000 Spain v Portugal on 5 Live.

Ireland is currently the only country in Western Europe that does not provide catering services on all train routes. That's according to Fianna Fáil Senator Ollie Crowe, who spoke to Newstalk Breakfast this morning.

Gerhard Maritz (youth month takeover candiate) and Relebogile Mabotja speaks to Zandile Themba the Owner of Zaza's Eatery and Catering about Zaza's Eatery and Catering! which is a go-to spot for delicious fast food and exceptional catering services for festivals, weddings, funerals, and parties. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Ireland is currently the only country in Western Europe that does not provide catering services on all train routes. That's according to Fianna Fáil Senator Ollie Crowe, who spoke to Newstalk Breakfast this morning.

Restaurant industry legend Earl Dardick joins Paul Barron and Anna Tauzin on Restaurant Masterminds to reveal how catering can transform your restaurant's profitability. From his experience with Off Premises Growth Academy, Earl shares why CEO buy-in is non-negotiable, how catering can represent 20% of business while delivering 50% of profits, and why successful operators treat catering as a separate business rather than a menu add-on. Learn about the technology challenges plaguing the industry, the real investment required to scale catering operations, and why local community engagement remains crucial even as AI reshapes food service. Whether you're running a single location or managing a multi-unit brand, this episode delivers actionable insights on building a million-dollar off-premises business.~This episode is sponsored by: Gusto → https://gusto.pxf.io/PBN ~#1 rated HR platform for payroll, benefits, and moreWith Gusto's easy-to-use platform, you can empower your people and push your business forward. See why over 400,000 businesses choose Gusto.RestaurantCatering #OffPremisesDining #RestaurantBusinessGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

This week on What's Up Waco, I sat down with Brittany Miller, owner of Catering by Brittany (@cateringbybrittany), and her story is not what you'd expect.Brittany never set out to become a caterer—in fact, she doesn't even like to cook. But she felt a calling. Then one by one, people from completely different parts of her life started asking her to help with food and events. That's when she realized: this wasn't a coincidence. It was confirmation that there was a need, and she was meant to fill it.For Brittany, catering isn't just about preparing food. It's about serving people well. That includes everything from delicious bites to thoughtful decor to creating a beautiful, seamless experience. One of her newest offerings? A charming charcuterie cart she's calling the Cart-Cute-Erie—and yes, it's as adorable as it sounds.We talked about: Why she felt called to step into something totally unexpected What it means to truly cater to someone—not just feed them Her vision to expand into multiple carts and create jobs for other Wacoans The joys and challenges of being new in business How her deep roots in Waco (she's also a local realtor) influence everything she does If you love stories about following your gut, serving your community, or just appreciate a well-built charcuterie board, you'll love this episode.Follow Brittany on Instagram: @cateringbybrittanyWant to book the Cart-Cute-Erie or plan an event? Reach out through her IG and get your next event handled! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Building Texas Business, I sit down with Pete Mora, founder of Fajita Pete's, to talk about his journey from running a full-service restaurant to building a scalable, off-premise food concept focused on delivery and catering. Pete shares how starting small and keeping the menu focused allowed him to maintain quality and simplify operations. He explains that by limiting the menu and designing the kitchen accordingly, they were able to keep costs low while serving large groups efficiently. His approach helped transition from dine-in service to a streamlined catering and delivery model. We also discuss the importance of hiring well and establishing effective systems. Pete admits he learned the hard way about managing people and the value of setting expectations early. As the company grew, building a culture based on respect, structure, and direct communication became essential to maintaining consistency across locations. Finally, Pete reflects on what it takes to be an entrepreneur. He emphasizes being prepared for challenges, not romanticizing the journey, and staying committed to the long haul. His advice is to set small, achievable goals and surround yourself with people who complement your weaknesses. It's not about doing everything yourself, but about building a structure that supports the growth of your business and your team. SHOW HIGHLIGHTS I delve into the entrepreneurial journey of Pete Mora, founder of Fajita Pete's, exploring his evolution from waiting tables in college to establishing a successful restaurant chain. We discuss Pete's strategic business model, which emphasizes a small footprint and limited menu to enhance operational efficiency and specialize in off-premise services like delivery and catering. Pete shares insights on effective team management, highlighting the importance of hiring the right people, setting clear expectations, and fostering a supportive work environment. The episode explores how Pete's innovative approach and adaptation of technology, particularly during the COVID-19 pandemic, contributed to the growth and success of Fajita Pete's. I examine the significance of maintaining quality and consistency across locations, with a focus on centralizing production processes and collaborating with partners who possess operational expertise. We discuss the advantages of being based in Houston, a competitive environment that offers access to resources and professionals, and how this has influenced the scalability of the business. Pete provides practical advice for aspiring entrepreneurs, emphasizing the value of setting achievable goals and understanding that success can also come from significant contributions within a company. LINKSShow Notes Previous Episodes About BoyarMiller About Fajita Pete's GUESTS Pete MoraAbout Pete TRANSCRIPT (AI transcript provided as supporting material and may contain errors) INTRO Welcome to the Building Texas Business Podcast. Interviews with thought leaders and organizational visionaries from across industry. Join us as we talk about the latest trends, challenges and growth opportunities to take your business to the next level. The Building Texas Business Podcast is brought to you by Boyer Miller, providing counsel beyond expectations. Find out how we can make a meaningful difference to your business at BoyerMillercom and by your podcast team, where having your own podcast is as easy as being a guest on ours. Discover more at yourpodcastteam Now. Here's your host, chris Hanslick. Chris: All right, pete, welcome to Building Texas Business. Thanks for taking time to come on the show. I've been a big fan of your food for years, so really excited about this opportunity. Pete: Well, thank you. I know you told me that the babies grew up eating some of it, so those are always my favorite stories when we get to see multi-generational type of business. We've done some kids from kinder through college now. That's how old we are, that's how long you've been around, I love that I hope my daughters listen. Chris: They don't listen to all these. I think I know that to be true, but they're going to listen to this one. Hayden and Holland grew up on Fajita Pete's. For sure, Fajita Pete's, tell us what that is what you're known for, fajita Pete's. Pete: We're a very small footprint restaurant. 98% of what we do is off-premise. That's our thing. It's either pickup delivery. Catering is a huge part of what we do. By catering, we specialize in corporate catering. Okay, so office lunches, like here at your firm, people call us up 30 people, 11, 30, 14th floor, 29, 25, richmond, you know and then we just show up. They, they like the ease of it. We do three types of deliveries. We do with the warmers, with the servers if you need them, or just drop off and get out of your way which is the most? popular one, but we specialize in a very limited menu so that way we can feed the hundreds of people we do every morning on catering, and then at night we turn into a delivery company, kind of like a pizza company. You call us up, feed us for four. Boom, we show up at your door with the food. Chris: And I can attest that you show up fast. Pete: Yep, yeah, that's from those small menus, so we specialize. There's very few things I'm good at, so I try to do as little as possible so I can be good at those things. Chris: Yeah, keep it simple, stupid, exactly, I love it. So I would think keeping the menu narrow like that helps you with controlling food costs and inventory and managing kind of the cost side of your business. Pete: Yeah, business-wise it's good on a lot of levels. The fixed costs, like you said, the rent. So the menu decides your kitchen layout. So, it decides your equipment package. It decides how many feet I mean you can get very granular with these things. It decides how many feet you need between the equipment, how you lay everything. Our menu specifically allows you to get high ticket items in the small area you know fajitas and group type of events. So we got a high ticket average for the restaurant industry and that's because our items are sold for families or for big groups like this. So it allows you to crank out a lot of food in a short amount of time and allows you to keep it fresh, and it's also a menu that transports well you can compartmentalize everything and it arrives the way you want it to it makes sense. Chris: So let's go back to the beginning. What was the inspiration for you to start this in the first place? At the beginning. Pete: Well, I waited tables to school. I went to. I'm from, naturally from columbia, south america, when we moved here. I grew up inief. I went through high school here, I went to U of H, got into the entrepreneurship program at U of H and that was a program that taught me how to really think about what I can do and scale. Having waited tables, I said well, restaurants really allow you to find out very quickly if you're going to make it or not. And my mom always told me we didn't bring you here to fill out applications, we brought you here to do something. Chris: Wow, I love that yeah. Pete: So with that mentality I was blessed enough to get out of the entrepreneurship program and run into the Meyer family. You know Meyer Land, meyer Park, sure, and we were able to get a very good deal on a restaurant that had been closed for a few years. Mr Meyer was very gracious, allowed me to go into his office. I learned a lot through that negotiation and we started a full service restaurant right out of college, 60 tables in Meyer Park, and that really taught us a lot. I mean typical immigrant story. Right, we made the tables in our garage. You know, walk through the snow in the Houston summers, all that stuff Uphill both ways. Chris: Yeah, exactly. Pete: So that experience was very good, and I always mentioned the full service restaurant because it led to what ended up being Fajita. Chris: Pizza yeah, it's part of your journey, right yeah? Pete: Taught me. The first year was just survival. Second year was figuring out. Okay, now that we kind of know what we're doing because you never know you kind of know what you're doing. Now how do we add revenue? And that's how catering became a topic. Chris: Okay. Pete: It got to over the six years we were there, where we grew the catering business to where it was doing more than our lunch business, and so when it was time to renew a lease, it just didn't really make sense to have the 6,300 square feet we had. Right, we took a leap of faith and went to a 1,200 square foot kitchen in West University and, thank God, it worked out. Yeah, you know, and that's kind of, we were able to keep what we liked from the restaurant business and do it in a way that allowed me to keep doing it, because maybe if I was still in full service I wouldn't be in the business anymore. It was just a very you know, starting at 23, and it was just very hard to get it going yeah uh, but it taught all the lessons I wouldn't learn. I mean, you learn, you know how they say. You learn more the first six months out of college than you do. Chris: The four years in right, yeah. So what was the name of that first restaurant? Pete: Poblano's Mexican Grill. Chris: Okay. Pete: It was in Westmire Park. Now they tore down that area. There's a Coles there. It's a nice development. Chris: Yeah. Pete: I'm very grateful to the people in that area. They were very nice to us. We still deliver to them a lot. You know, we have people that come by the kids. Like I mentioned earlier, we've been able to feed kids from since they're little to college, and when they're in town they come and say hi. So so it's been a very good community based business from the beginning, and I think that's what allowed us to really get the roots down. That allowed us to, you know, withstand all the problems that come with a new business. Chris: Yeah. So let's talk a little bit about those early days. You just said, and kind of alluded to it, those first six months out of college. You feel like you learned a lot more than you did in the four years in college. Anyone in any business starting out on their own there's a lot of headwinds. There's lessons learned. What were some of the things that the challenges you faced that you might share with the listeners to say now you know I went through this, you're likely to go through it too. Here's what I did to help and maybe something you experienced that someone might learn from your experience, to avoid Anything that you share from that perspective. Pete: I think at the beginning, with the restaurant business, you're in the people business right, and the biggest issue that you don't get practice at is managing your employees, your team, your coworkers. I think that was a big eye-opener because maybe people you run into people that don't have the work ethic you have, so you have to learn and I was, you know, young and my mom always told me start when you're young and dumb, because if you're smart enough, you won't do it. If you were smart enough, you wouldn't do this. Chris: Well, there's plenty of people that have come on the podcast that have said you know, yeah, you're never really ready, you just got to take the leap. It's like having a child. Pete: Yeah, you're never ready, it just comes, comes and now you have to figure it out. So, dealing with a crew setting up, the importance of setting up systems from the beginning and not willy-nilly as you go, which I did at the beginning, that's a problem. I said well, we'll figure it out. Chris: Follow your heart. Pete: I think during those trying times at the beginning, it was that developing systems, figuring out how to be a better leader to the people, and also all that while controlling cost, and what really helped me through it because businesses fail from being undercapitalized or mismanaged and what helped me through it is that we were always able to live very below our means to really withstand those pressures that came at the beginning. Chris: Okay, yeah. So yeah, it's good insight. You talked about the challenges of you know work. You're managing a team. There's challenges in building the team right Because you got to get it right and you're going to run across times where you make bad hires. What are some of the things that you've learned over the years? To try to? You know perfect that either the interview process or whatever to make sure you're hiring the right team members that can kind of buy in and get aligned behind your mission and your beliefs. Pete: I think it's hiring. When you hire out of necessity, you're already at a disadvantage. You just need bodies, right. I think, hiring at the right, getting the right person even if you don't have a spot for them, and making a spot for them Somebody that you think can be good for your team. 85 percent of the employee issues are solved at the hiring table. Yeah, you know, you need to get better at picking people who represent, and now people when they're applying, they talk very well, right, so you've got to get used to looking through the through the BS. That's the hard part yeah, and, and we're in the industry where we're talkers right, the end is the restaurant industry and also understanding and being compassionate that most people that are in the restaurant industry didn't that wasn't their goal originally. We get a lot of people that end up in this industry okay, so you have to be understanding of the path they've been through yeah, I didn't think about that yeah, and so so you have to allow them a growth path within your company, allow them a system that shows them respect and treats them like people, because I hear horror stories about how people get treated other places or and it's just the industry word, sure. So I think having that empathy and looking at the same time, looking through the BS and making sure the person you're hiring has somewhat the same values and goals, or at least providing a structure to where it's very clear what you expect from them, I think that's the only fair way to hire somebody Right, because at the beginning I was hiring people and I didn't have a structure, so that's unfair to them because I figured out, like I'm doing current. Chris: Right, right, right, you're living and breathing it. Yeah, someone you hire may not. Pete: No, they need a job yeah, and so learning that that immaturity I had at the beginning, that was key as well and it was unfair to the employee. So really creating systems becomes a way to be more fair to your employees. Set clear expectations, trackable expectations and achievable expectations. I think that's key to them. Chris: So you have this restaurant right, full service for six years or so, and you make a decision that's pretty significant to kind of really change up your entire business model. What was it that kind of you know led you to get the I don't know confidence or the ability to take that risk Like? Pete: everything else. Necessity Necessity Right, because you're signing an extension of a lease and it feels like a plea deal. That's not a good that's a good sign that you shouldn't sign that extension. You know Right, good sign that you shouldn't sign that extension, you know so. Then, luckily, some of my um. Greg lewis is a gentleman who found the spot for me at west you and I'm always very grateful to him. He was just a customer of mine. He said, hey, there's a spot. If you really think about doing it, there's a spot that's available, you should check it out and so I'm very grateful to him. Always he does a lot of real estate here in houston and um, it was a leap of faith in that. I knew that in 10 years I didn't want to be doing what I was currently doing. So I always think if you don't want to do it in 10 years, then don't do it today, because what are you doing? So I said I like this part of the industry and it was also more scalable. The model I was creating was more scalable and coming out of the entrepreneurship program, I mean, you go there to scale businesses. They teach you a lot of things. So I said this is more scalable. With my small brain, it was easier to fill in the spreadsheet and really explain to myself and prove to myself that it was going to be more profitable in the long run. Chris: It's interesting. I wrote a note to come back to this because when you were talking about full service to what you're doing now, it struck me that what you're doing now is way more scalable than a full service restaurant. It's tough and there's plenty of great examples in town that are still very successful restaurants, but those full service restaurants seem to have a. They gain up, the ones that sustain, develop a personality, typically around that founder and entrepreneur right who's there, and we have lots of great examples. I frequent them a lot but they're tough to scale. Maybe they go to two locations, but it's like it's hard to get beyond that personality of that person and what you've done is is may created something that still has great quality food, has your stamp on it, but doesn't require you to be at all the locations for it to be successful and I think that comes from the, the low operating cost, the simplified menu we spoke about earlier, all those things you know. Pete: I do think that the full service there's always. There's great restaurants here. Like I said, I was born in colombia. I learned how to eat mexican food at ninfas yeah you know, and, and there's a lot of amazing restaurants here in houston. People always ask me well, what do you think about this place? They're great. There's a dude, we're blessed in houston there's so much good food and it's just to me. I tell them it's just an honor to be even mentioned. Like they say oh well, I like your food. I compare it to this restaurant. I compare that. You know that's crazy yeah now it's to think of how it's scaled and how how people know we're actually starting to go from the. What the heck is a fajita pizza? Chris: oh, there's a fajita pizza right, which is a weird turn yeah, you know, I don't know how to tell a different mind. Yeah, yeah, so so you, yeah, so you start this new concept, you start to it. Let's talk through what were some of the challenges you faced in scaling the business. Pete: I think it was educating the market. Right, it was really letting people know because at that time in 2008,. You either got pizza delivered or Chinese and that's it. Yeah, so really educating the market that we do delivery. They're like, oh, okay, so for like 150 people or no, no, no, we do. And you would tell the customers would come in, it's a little room like this. They would come in multiple times and then until while they were there, they saw drivers going. They go oh, you deliver to houses. And it was just an education time because Uber wasn't really big. No, third-party platforms, so that was a very difficult thing. I also put the tortilla lady right behind the counter so I could see her hand-rolling tortillas, because also, when you go to smaller locations, people assume it's a lesser product. Right, it's an inferior product. So I said, well, let's put the lady right here so they know, because they're used to going to the restaurant and seeing the ladies make tortillas the good ones, you know and so they were like, oh, I get it, y'all make your food. It was just a big education process, educating the markets always was the hardest thing at the beginning. Chris: Talking about the tortillas, your quality of food is outstanding, my opinion. Thank you. I think other people agree. One of the challenges for a restaurant, I would think, in the scale, is maintaining the quality and the consistency. Is maintaining the quality and the consistency what? And you? You talked earlier about putting systems in place, but what? What are you doing to make sure that quality and consistency is there, because you're now all across the state of texas? Pete: yep. So it was very difficult to begin. Like I said, we we used to trim in house marinating house. It's a. I mean, we can get into the weeds on processes and procedures, but you would always maybe go to another store where they added sugar instead of salt to the marinade. So you're like, oh, we can't do that. Very early on I realized that I needed more system, more structure, and one of my goals was to grow. But I knew I couldn't do it the way I was doing it. Then we got to the point where we could marinate our stuff centrally and distribute it to our food distributor who takes it to the stores. So that was one thing that saved some concern, because that's the biggest heartache is the worst thing you can hear is I don't like that one as much as that one. Chris: Right, it's just different, right? Yeah, that hurts yeah. Pete: So it's developing relationships with manufacturers that can actually do your recipe the right way and deliver it to the customers. Chris: Sorry, yeah, go ahead. You've been talking a lot. Advert: Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyermillercom. And thanks for listening to the show. So let's talk a little bit about innovation. What are some of the things that you feel like you have done, or maybe doing that are somewhat innovative, to help your business grow? Pete: Well, you go back to getting a good team around you, right? So when I started to grow, I ran into one of my partners, joey Aguia, who had a lot of operational experience in the industry. He was a franchisee for multiple concepts and, because I don't want people to think this all came out of my brain, I had a lot of help along the way and I would stop you because that is such a great point. Chris: Rarely has anyone just done it on their own right. You surround yourself and maybe we'll talk a little bit about that in a second, but I think it's a great point we should pause on, it's knowing what you're not good at. Yeah. Pete: And luckily. Chris: I'm so bad at so many things that it was just finding people all over the place that could help me. Well, I doubt that part but I bet you know. Pete: So innovation so you were talking a little bit about All right. So innovation was going to these manufacturers and our recipe is citrus-based. So technology really caught up to what we do in that not that we do anything special, but the way we do it was very hard for technology to be able to put it in a stable way that could perform the way we expected. So along the way we got with further processors who marinated our product and that was a three-year process to really get it right. So that's innovation on their side right. For us it was our technology, our apps, our ability that helped us survive through COVID. Actually Our ability to do curbside, to be quick and responsive, the way we package our things, the way we set up our kitchen, which took a couple iterations, and to really limit steps and increase customers service through speed and convenience and, like I tell people, the three C's you know convenience, a consistency and quality dad joke, like my daughter says that joke and and so. So those three things really helped us to speed up our service and match. So the problem there becomes matching your service through technology and through your processes on the front end. So really investing into that at an early point helped us keep a little bit ahead of the curve along the way. Okay, so those type of innovations. Chris: That's great. Head a little bit ahead of the curve along the way, okay. So those type of that's great. So, as I mentioned, started in houston and one spot in west university. Uh, you've now expanded throughout the state. What are some of the advantages that you've experienced or see in being a texas-based business and maybe it'll kind of spread across the state? I? Pete: think that that well, I came to Houston. I don't you know, being here, you don't realize how big it is and how competitive it is, and, as I think being in that competitive environment really helped us, you know you gotta. I mean, you can't sell fajitas 23 years in Houston and not be good. Chris: Right. Pete: There's 10,000 restaurants that do a great job in Houston, so I think that was one of the things Having access to big providers, distribution, the ports, being close for our produce. You know being close to the border, so I think that being a hub allows you to control costs, develop business and really grow strategically. Having so many people here law firms, business professionals to help you along the way, you have everything you need in Houston, In Texas, you know, by professionals to help you along the way. You have everything you need in Houston In Texas by default, so I think that was really an advantage. Although it's hard to make it, I think you have the tools you need if you're lucky enough to run into them early. Chris: Okay, that's good. So, when you think about the restaurant industry, what are some of the headwinds that you feel like your company or the industry may be facing today, or that you see around the corner that you're trying? Pete: to. Right now. I think there's a crunch. People are spending a little bit less, right? I think we all see it at the grocery stores, we see it everywhere. So a headwind is how do you translate your value proposition to the guests? We're a community-based business, so we tell people teachers, preachers and coaches so that is part of the value proposition you have as a brand. But people still want to. I mean, it's all about the meat and potatoes, right? They want to get a good value for their food. So the headwinds are figuring out how to provide value, control cost and still deliver the quality that the customer deserves. Gotcha. Chris: What was one of the? When you think about struggles or lessons learned, what was one of the maybe failures or mistakes you feel like you made along the way in those early days that you overcame, but it taught you a lesson that you'll never forget. Pete: I think it was really like we mentioned in the beginning hiring problems. At the beginning it was a lack of maturity. It was a lack of having systems, like we mentioned. I think, maybe underestimating what I did in that well, if I did, anybody can do it and maybe making bad decisions on people I could put in key situations, and those probably came because my systems weren't good enough also. So I think really underestimating what you do as an entrepreneur is a problem that we all have. Underpricing your services is a problem we all have. And trying to compete with my full service restaurant, trying to be everything to everybody, having 70 items on the menu that was the biggest lesson. I said no, there's too much waste. It's too hard to be good at everything else. Let's just be good at one thing and replicate that. So I think those lessons really got us to where we are in learning how to trust other people in areas that you're weak at. Chris: I said well, going back to being the best at one thing, it's almost like the GE mindset, right? Yeah, let's be. If you can't be the best, let's not do it. Pete: Yeah, I got any color you want, as long as it's black. Yeah, you know so that's the way you, that's the only way I could figure out how to do it. Chris: Yeah, the kind of going back to the people and I agree with your emphasis on so much of it is in the interview process, hiring process. You usually learn that the hard way, right. And then you get to what do you do when you realize you made a mistake? And what have you kind of learned over the years about when you realize you've made a mistake, how to handle that and how to move? Pete: on. I think you have to be fair to the person. You have to let them go. You have to get rid of the people, right, inform them of why it's probably not a good fit. Most of the times, people just fire themselves. But in this situation where you make the mistake, you just have to be fair. Let them know what their strengths and weaknesses are, because I would want somebody to do it to my son. Sure, let him know where he messed up so he can be better next time. Say, hey, it ain't going to be here, but if you get better, you'll do better there. So having those clear conversations those are tough conversations to have, sure, they are, but they're important because they're part of leadership is not when you're with the person you know. Good leadership extends to when they're gone from you and in the lessons, like a lot of the leaders I've come across, I say the things they say still 30 years later because they're good leaders. So they don't have to be next to you to be a leader. So we, as people who are in charge of businesses, we have to understand that the leadership style we need needs to be forward thinking, right. Chris: But it's a great mindset to share. So let's talk a little bit about leadership then. I always like to ask people how would you describe your leadership style? How do you think that's evolved over the last? Pete: almost 20 years. I think it's like people, I'm very relaxed leadership style. I'm really not very confrontational. I need to get better at those things. But I take everybody's opinion. It's very disseminated the way we make decisions. It's never hey, make the call, pete, right, no, no, we talk about it. I involve everybody. People that maybe even ask why are you asking my opinion? Why do I? Whatever, I think it's very important to always take the opinion of people actually in the front lines, and that's the reason I like having my store, my original store, always because I'm making decisions for a store in Chicago, well, I need to feel the pain of that decision, I need to feel the weight of it, and if I wouldn't do it at my store, why would I do it at theirs? So it keeps you honest. You have to be with the team. I guess is the question for leadership. Chris: Sounds like kind of that servant mindset. Pete: Yes. Chris: I'm not going to ask you to do something I wouldn't do myself Exactly. Pete: And then, once decisions are made, expect everyone to know, get behind it, move forward. Yep, exactly, I think that's important part of especially the industry we're in, because people you, you deal with hourlies, salaries. Now with the franchising corporate staff is a different employee than at the store level, but everybody has a, a trigger. You can. You can touch people in different ways, but you have to take the time to know what motivates them. So you have to to be in it. Chris: Got to be in it. So we've kind of been talking around this, but let's go right into culture, right? So all you're talking about hiring the right people, telling them and being clear about expectations, giving them motivation and incentive to do that job. You know, how would you describe the culture that you believe you have at Fajita Pete's? And then what are you doing to make sure that, as you scale the business beyond that one location, that it is resonating in those other? Pete: locations. We need to do a better job of culture building. You always need to be doing a better job of culture building. I think it's by example, like I told about the leadership side. So we try to communicate directly with the teams. If there's issues, you communicate directly with the frontline people that don't expect a call from you, but it lets them know hey, somebody's watching, and not only when there's issues. When there's good things happening, you need to communicate that to them, because it's like putting deposits in a bank account right, every interaction you have with somebody is that you're putting a deposit or you're taking a withdrawal and if you go and only withdraw, they're not going to listen to you. There's nothing there. So you have to build that up. So those interactions are part of what we do as a culture. We need to incorporate probably more team meetings, as we do. We did at the beginning and now, as the company grew, we have multi-unit franchisees who kind of have a good vibe going on good culture within them. But I do think getting back to more scheduled team events is going to be good. We just had one a few months ago. So those things that allow people to see that you're in it with them. You're going through the same issues it's not just you and you have that support system. I think those things are critical. Chris: I like that and I think the team building right Creating opportunity for them to connect and build relationships so that the team within the team has a connection, feels like they've got each other's back will end up being a better product for the customer Because they're taking pride in what they're doing and want to help each other be successful. Pete: You have to believe your own BS. You know what I mean. Chris: If not, because part of the service that. Pete: You have to believe your own BS. You know what I mean. If not, because part of the service that we try to teach is genuine service. So you have to have a genuine. Like I tell people, don't learn my spiel, but learn in your words. Say the same things in your words, because I don't want it to sound rehearsed True. But, it's a tough thing, as we grow so fast, to really you go through six months at a time in the blink of an eye. So it's something that we have to be more intentional on and keep building that Right. Chris: There's so many things going on right. That's a good point as an entrepreneur, just how you juggle and manage because you're trying to keep the business going, trying to grow the business, you're trying to maintain relationships up, down and all around. But you got to. I think it comes back to systems and processes. Right To say we're going to have quarterly team meetings or whatever they're going to be, so that there's a scheduled cadence to doing the things that help create the connectivity. Pete: Yep, that's part of growth. I think it's just taking stuff off your plate, putting in the right, because on top of all the business stuff there's also life. Yeah, you have a family, yeah, exactly I know so you think about. Chris: you were a great education at U of H and the entrepreneurial program. So what? What type of advice, being where you are now looking back, for someone out there that maybe is thinking about starting on their own, like you did years ago? What are some of the one, two, three things you might say as advice to say, if you're thinking about starting your own business, regardless of the industry? Pete: What's some something you might say as advice to say if you're thinking about starting your own business, regardless of the industry, what's something you could pass on to them? I think you have to have. You have to go in it with open eyes and understand that it's going to be. You can have the best intentions and you can do everything fault, but it's always your problem. So I think that's having you have to know that going in and thank God, now there's industry. You hear, hey, I started a business, sold it in five months for X amount. That's awesome, but that's not everybody. So be ready to. If you're not planning on keeping it, don't start it. Be ready for that. So I buy a couple of little commercial real estate properties. Are you going to flip it? If I'm not willing to keep it for 30 years, I'm not going to buy it today. Now will I flip it? Probably. But you have to go in with the mentality If you're not going to keep it, don't start it. And, like the good things, set yourself small goals, because you always have the big picture as the entrepreneur, as the founder, sure, but set small goals and celebrate the wins, right, you know. So I, I think it, once you achieve those smaller goals, those milestones. You really need to celebrate them for you, because we have, I tell people, entrepreneurship is almost a disease, right, right, and you don't recommend it to everybody. It's not for everybody. 100 so, and there's nothing wrong with not being an entrepreneur now. Now there's a culture that everybody needs to be their own boss and side hustles, and not for everybody. There's nothing. There's entrepreneurship that they teach us in the entrepreneurship program also how to grow within the company Interesting, how to add value to your boss. Chris: I hadn't heard of that. That's great yeah. Pete: So that's a very important part, because not everybody, it's not for everybody. Chris: It's not, and that's a great point, right. Everyone thinks, and because of those, the the things that get the headlines right someone starts a company, a year later, they sold it to whatever it sounds easy, we're making it. Pete: You know the media romanticism about it yeah, but it's not for everyone. Chris: I mean, we're all different, we all have different strengths and and we said this earlier, you know in the podcast, in this episode it's not easy, it's not for everybody. So just because you can't do it, that make you a bad person. You have, you could have a very significant role within a company, even if you haven't found it uh, I would think that's a great thing on your resume is failure right, right that that that I mean. Pete: that's how we all learn, absolutely, you know. And another another thing is people who have done things. If you can move one rock out of the path of somebody coming behind, then that's also our responsibility. Right Now, will they listen or not? Because I remember 23,. You knew everything, you know, yeah, so, but you have to be available to those people as well available to those people as well. Chris: Okay, so you said you moved from Columbia. Yes, sir, what's your favorite thing about Houston or Texas? Is there an event you like to go to every year, or sporting event or cultural event? Pete: About Houston is that there's a lot of live events. So I like live stuff, I like sports, I love the Astros. Go to the Texas games, rocket games, I like that. If you wake up at, if you you're one in the morning and you want to eat food from any country in the world, you pick it. There's a restaurant here in houston for it. Yeah, I like that. There's a good international community. I mean, there's bad things, always the traffic and everything, but that comes with it, right. So I like the opportunity that it's there, because then you can learn from different things, you can apply what you learn in other areas. So that's what I like about it Just the broadness of it, the availability of whatever you can think of and the access to different people that come from maybe not a similar background, but we all have mothers, grandmas, fathers, brothers, sisters. So you end up realizing that the world is not as big as you think and we're not as different as we think. Chris: Very true, very true. So I'm 90-something episodes into this podcast. I've asked every guest this question at the end. When I ask you even though it just seems a little bit odd, but I ask my guests, what do you prefer? Tex-mex or barbecue? You with the fajita restaurant? It seems like it's not a fair question. Pete: It's not a fair question, because my favorite type of food is chinese. Okay, so no. But houston has a great uh text mix scene and and I think it's just awesome when people come here you've seen the interviews they come in for barbecue text mix, but there's so much more in between, sure, you know? I think it's. It's such a beautiful, it's a good city. Chris: It's a great city to be a foodie. Yeah, because it's also where it's such a beautiful part of town. Pete: It's a great city to be a foodie. Yeah, because it's also where it's at on the map right. You can access different produce products that match other cuisines, so then you end up getting more authentic food, like you would if you went there Now. It's not equal apples to apples, but it's a very good representation of whatever that culture is trying to portray. Chris: So last question you've mentioned is it's it's not being an easy being an entrepreneur, run your business. So what do you do to kind of for yourself, to kind of recharge, relax? Pete: Spend a lot of time in the afternoons with the family. The funny thing is cooking, which we do all day. But you know, go home, clip a branch of the rosemary plant, make some steaks for the family, spend time, go to live events. I think recharging that social battery. Being in crowds, I like that environment. That's part kind of the restaurant kind of gives you that. But you know, going to different live events, concerts and sporting events is really kind of the way to charge up and it allows you to be in the moment and, even though you never clock out as an entrepreneur, it allows you to kind of disengage for just enough. Chris: Yeah, you know until you're driving out. Nearly right, yeah, so well, pete, this has been great really your stories amazing and inspiring. Like I said, I've been a big fan of the food for four years before you, so getting to meet you has been a real pleasure. Pete: Thank you, thanks for coming on. Thank you, brother. Chris: Appreciate it.T Special Guest: Pete Mora.

Zora und Hanna trotzen der Sommerhitze und nehmen trotz fortschreitender Schwangerschaft nochmal für euch auf – es ist Babyshower-Zeit! Zora erzählt beim Kaffee von der wohl emotionalsten Babyparty ihres Lebens, während Hanna von ihrem Ausflug ins Tropical Islands berichtet: leere Schmetterlingshäuser, volle Becken und überteuerte Raststätten-Snacks inklusive. Vom kulinarischen Lo-End am Rastplatz geht's direkt ins High-End-Catering: Hanna erzählt von der Gartenparty für 70 Gäste in Dresden, für die sie das Catering übernommen hat – was dort vom Grill kam, erfahrt ihr als Cream-Team natürlich bis ins letzte Detail. Zora berichtet außerdem von der Planung der Abschlussprüfung der Azubis im „Blattgold“ – was zaubert man mit vorgegebenem Warenkorb auf den Teller? Zora und Hanna brainstormen. Im Dreierlei dreht sich diesmal alles um die Poularde: Ob Spatchcocked, mit Zwiebelrahm oder Green-Curry – Hanna und Zora servieren euch ihre liebsten Varianten der edlen Geflügelspezialität. Beim Feierabendbier wird's final: Hanna feilt an ihrem Kochbuch, Zora feilt an ihren Nägeln – die letzten Beautytermine stehen an.

Disney's Coronado Springs Resort and it's Gran Destino Tower are absolutely fantastic places to stay when you're in Disney World. Catering to business travel with it's attached major convention center, this moderate resort has the flair, class, and nearly all the amenities of a deluxe resort at a substantial savings. But don't think families aren't welcome too! The resort has an amazing pool complex a lots to do. Could this be your next vacation spot?----Adventures & Mousecapades is a passion project from Alicea & Nathan Novak - two Seattleites addicted to The Mouse. We are not affiliated with Disney, nor are we travel agents. Opinions are our own.Instagram, Threads, Facebook, Twitter: @ourmousecapadesOurMousecapades.compodcast@ourmousecapades.com

Ireland's tourism, hotel, and accommodation sector is a cornerstone of the national economy, supporting thousands of jobs and welcoming millions of visitors each year. But with the RPZ being extended to the entire country, what impact will it have on the tourism and accommodation sector? Paul Gallagher, Chief Executive of the Irish Hotel Federation & Derek Keogh, Chair of the Irish Self-Catering Federation, join Anton to discuss.

Daniela de Asunción tiene un catering pero se vuelve loca con los costos y precios, ¡termina regalando su laburo! Le respondo con ideas para calcular bien, poner precios rentables y que los clientes valoren su servicio sin llorar miseria. ¡Marketing para que tu catering (o cualquier servicio) te dé de comer!

Titan's MD, C K Venkataraman, explains how Tanishq won over Indian customers by combining classic jewellery styles with innovative marketing and business thinking.Highlights

Building K Catering: A Story of Resilience and Community | Made of More Episode 5 In this episode of Made of More, host Chris Erdmann sits down with Kay Kim, the founder of K Catering, a Seattle-based business specializing in Asian fusion cuisine. Kay shares her family's journey from Korea to America, overcoming financial adversity, and starting her own catering business after a tough marriage and bankruptcy. She discusses the importance of creativity and resourcefulness instilled from a young age and how she's used these traits to build her successful business. Amid the COVID-19 pandemic, Kay creatively continued her operations while supporting the community. Today, she focuses on serving her clients with delicious food and giving back to her community, including supporting the Hope House for women and children. Kay's story is one of resilience, authenticity, and a deep commitment to community. About the show: Made of More is a radio show / podcast that shares the powerful, personal stories behind the entrepreneurs of the greater Seattle area and beyond, individuals who have built meaningful businesses and experiences not just to better their own lives, but to positively impact their communities, families, and the world around them. This show isn't just about what they've built – it's also about who they are as people. We explore their journeys of inspiration, adversity, risk, and resilience. We dig into the pivotal moments, the challenges that shaped them, and the drive that pushed them to step outside the box and do something different. These are people who are made of more. And so are our listeners. Each episode is an invitation to connect more deeply; not only with the story, but with the mission behind each business. Whether it inspires you to chase a dream, break your own mold, or simply experience and support these ventures in a way that speaks to you, Made of More reminds us that greatness often begins with a story worth telling.

Zora und Hanna sitzen bei einem Eiskaffee zusammen – und blicken zurück auf die Torte, die sie am Wochenende gemeinsam für ihren Manager gebacken haben. In dieser Folge werdet ihr Schicht für Schicht durch das süße Meisterwerk geführt – inklusive Hannas Trick für Buttercreme deluxe! Außerdem berichtet Hanna vom finalen Fotoshooting für ihr Kochbuch, während Zora von einem besonderen Restaurantbesuch im arc in Hamburg erzählt. Im Service teilt Hanna ihre Alltime Favorites fürs Vorratsregal und verrät, was sie alles aus Holunderblüten zaubert – ihr persönliches Dreierlei für diese Folge. Aktueller Gesprächsstoff darf natürlich auch nicht fehlen: Die beiden diskutieren die Arbeitsmoral der Gen Z – und haben dazu einige Gedanken. Im offiziellen Dreierlei dreht sich alles um Speisen mit Kaffee – von süß bis herzhaft. Beim Feierabendbier genießt Zora ihre letzten Wochen ohne Termine in freudiger Erwartung. Hanna steckt mitten in den Vorbereitungen für ein größeres Catering und geht davor noch einmal ins Beet.

What are the keys to creating a menu for a gala or signature fundraising event that is both delicious and cost-effective? In today's episode, I talk with one of Texas's top event caterers, Cameron Lockley, Founder of Flavor Hospitality Group. Over the past several years, this top Austin restaurateur has expanded his offerings to include event catering. During this time, Cameron has developed strong relationships with many top Austin philanthropic organizations through offering elevated, delicious meals for guests of all budgets and sizes. Cameron provides countless valuable tips and insights on what it takes to create a great gala meals such as creating a menu that resonates with your audience, tying a meal to your event theme, selecting wine and spirits pairings for your food, the benefits of family-style meals at events, and so much more. This is one episode you will definitely not want to miss.

La seguridad nacional está convertida en buffet mientras asesinan a quienes nos protegen: hay ejecución del 0% en la mayoría de los programas y estamos a mitad de año.

On the latest edition of Buckeye Banter, 2024 Rimington Award winner Seth McLaughlin sits down with Seth Shaner.  The two talk about McLaughlin's career both at Alabama and Ohio State and relive the run through the College Football Playoff, as well as his devastating injury in November.  Jeremy Brauning of the Mid-Ohio Food Collective sits in to talk about the work McLaughlin did for the agency and what can be done through the donation of time and money to help feed Central Ohioans.  Join this channel to get access to perks: https://www.youtube.com/channel/UC2kfc69aD-JmkPNPtFqcGcQ/join  Check out BuckeyeHuddle.com to get all of the best Ohio State Buckeyes coverage. Our team of contributors will have you up-to-the-minute with recruiting, team coverage and so much more.Join the fastest growing community in all of BuckeyeNation at BuckeyeHuddle.com  Join Now: https://buckeyehuddle.com/community/account/upgrades/ ***Please Support our Great Sponsors***Grateful Griddle Food Truck and Catering - https://gratefulgriddleoh.com/  Jeff Ruby's Columbus Steakhouse - https://www.jeffruby.com/columbus  

The Dlivrd catering app for the last year plus has had a program of its top drivers called "Emerald". The way the metrics worked before, if you were not one of the first to get into the program you were simply out of luck. Starting July 1st all of that changes. Join Chris Barnes (Dlivrd) and myself to discuss the new metrics required to get into the "emerald elite" program. Rideshare Rodeo Brand & Podcast: https://linktr.ee/RideshareRodeo 

This week on the Boxoffice podcast, presented by Lumma and HeyLED, co-hosts Rebecca Pahle and Chad Kennerk review the latest industry news and preview the opening weekend of Universal Pictures' How to Train Your Dragon. In the feature segment, Daniel Loria speaks to Rolando Rodriguez about Lumma's premium immersive seating concepts, Magnify 8 and 4D E-Motion.Give us your feedback on our podcast by accessing this survey: https://forms.gle/CcuvaXCEpgPLQ6d18 What to Listen For00:00 Intro00:23 Overview of Today's Episode – Featuring Rolando Rodriguez and LUMMA01:01 Box Office Report: Lilo and Stitch and Ballerina Performance02:48 Review: Ballerina and Audience Reaction03:30 Upcoming Release Preview: How to Train Your Dragon Live-Action04:10 Forecast and Franchise Future for How to Train Your Dragon04:55 Release Date Changes – Ready or Not 2, Animal Friends, Legend of Zelda06:00 Anticipation for Fantastic Four: First Steps and Fandango Ticket Sales07:00 Industry News: Warner Bros. and Discovery Split, HBO Max Name Change07:30 Executive News: New Hires at Regal and D-Box09:00 Intro to LUMMA and Magnify 8 Overview10:00 Rolando Rodriguez on Joining LUMMA and the Company's Background11:30 4D E-Motion Product History and Reliability13:00 Differentiating 4D E-Motion from Other Cinema Upgrades14:20 Introducing Magnify 8: Concept and Features15:50 Benefits of Magnify 8 – Cost, Compatibility, and Immersion17:10 Seat Integration Flexibility and Customization Options18:45 ROI Discussion – Comparing 4D E-Motion vs Magnify 820:00 Minimal Downtime and Installation Ease21:40 Covers as a Seat Refurbishment Strategy22:30 Marketing Immersive Formats – “Feel the Difference”24:10 Aligning with Filmmaker Intent and Studio Feedback25:40 Technical Sync with Films and Studio Approvals27:10 Content Availability – Over 70 Films Supported28:00 Global Adoption – LUMMA Presence in 15+ Countries29:00 Catering to All Demographics with Multiple Formats30:10 U.S. Market Entry and Early Reception31:00 CineEurope 2025 Presence and Booth Information

Paul Smith's deeply ingrained love of both cooking and West Virginia can be traced back to his earliest days — standing alongside his grandfather helping stir the sauce for the large Sunday dinners so common among Italian families who had settled in the coalfields. From those beginnings, Paul's passions for food and his Appalachian home have taken him on a culinary journey that he is proud to share with his community. After graduating from Charleston Catholic High School, Chef Paul immersed himself in learning the hospitality industry and the finer points of great cuisine. With his BA from West Virginia State University, he formally trained at New York's prestigious Culinary Institute of America (graduated with honors) and CIA's Greystone campus in Napa Valley, California, where he studied pastries and wine and graduated as Valedictorian.Paul has worked around the country, from The Ritz Carlton Resort in Naples, Florida, to the world-renowned Biltmore Estates in Asheville, North Carolina, to The Windsor Club in Vero Beach, Florida. Taking the tastes and techniques of every stop along his culinary journey he longed to return to his roots and tell these culinary stories through the traditions and flavors of Appalachia. When the Mountain State pulled at his heartstrings, he returned to West Virginia where he served as the Executive Chef at the University of Charleston, and Corporate Chef for Buzz Food Service.Today, he has multiple restaurants in Charleston, West Virginia's capital: The Pitch Sports Bar & Grill, and 1010 Bridge Restaurant & Catering, which quickly gained a reputation as one of the state's premiere dining destinations.He believes strongly that a rising tide will lift all boats, and has served as an advisor to multiple food and hospitality businesses in West Virginia. Paul's ultimate vision is to give back to the state he has always considered home through his gifts of great food and warm hospitality.Chef Paul was named a Semifinalist for the James Beard Foundation's Best Chef of The Southeast Award and became an official nominee the same year and is the first West Virginia chef to receive that honor. He was also named West Virginian of the year in 2023.In 2024 he was honored again with a nomination for the James Beard Foundation's Best Chef of The Southeast Award and on June 10th 2024 in a ceremony in Chicago he became West Virginia's very first James Beard Award winner. He continues to champion West Virginia and his community in all he does, and loves few things more than the way food brings people together.

Which is the best profession in the Royal Air Force? If you said Pilot, Aircraft Technician, or Regiment Gunner, Chef Warrant Officer Chris Beavis, might disagree. InsideAIR dropped into the Warrant Officers' and Sergeants' Mess at RAF Benson to find out why WO Beavis loves being a Chef and to find out what life is like feeding the RAF. InsideAIR is produced for the Royal Air Force by RAF Media Reserves. Theme music by RAF Music Services.

6pm: The RFK Assassination - June 5th 1968 // Guest - Lisa Pease - Author of “A Lie Too Big to Fail: The Real History of the Assassination of Robert F. Kennedy” // Recapping “Light Catering” 

Send us a textWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about  WNBA, Sidney Sweeny, AI, Edinburg, GW BBQ & Catering, BBQ Budget and Good eats. 0-30 mins: Headlines NBA/WNBA: We talk some NBA finals, Texas baseball and some WNBA. Sidney Bath Soap: Sidney Sweeny is selling her bath water infused bath soap. AI Pics: We laugh at the Katy Perry AI pics and other concerns over AI. Edinburg Concert: We make an outing in our home town to watch some county music. Sizzle Me Daddy: We try to come up with a new catch pharse. 30-50 mins: BBQ Time GW Top 5 BBQ joint: We talk about GW's top 5 ranking and Johnny tells us about his recent trip. Cook'em High Steaks in Edinburg: We talk about the 4th of July cookoff in Edinburg. BBQ on a Budget: The guys talk about the meats they are cooking on a budget.          https://podcast.feedspot.com/barbecue_podcasts/50-1:00 mins: More CookingGood Eats: We talk about what we've eaten lately. Melissa Bankard Farmer's InsuranceMelissa Bankard - Farmers Insurance Agent in Richardson, TXEtsy/ShopReadySetBBQ - EtsyEtsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbq Feedspot https://podcast.feedspot.com/barbecue_podcasts/

In this episode, from a chapel service held on Friday 2 May 2025, Mark Thompson, Principal of Moore Theological College, speaks on John 2:1-11 and the sign Jesus did at the wedding at Cana in Galilee.He reminds us that what Jesus brings is something better than the very best this world has to offer: lavish and extravagant grace that points beyond itself to the joyous wedding banquet of the Lamb on that final day for those who trust in him.For more audio resources, visit the Moore College website. There, you can also make a donation to support the work of the College.Contact us and find us on socials.Find out more and register for the next Priscilla & Aquila Centre event: A history of Complementarianism with Claire Smith (13 Aug 2025).Please note: The episode transcript provided is AI-generated and has not been checked for accuracy. If quoting, please check against the audio.

On this episode:- Maysville wins their 3rd straight come from behind game to advance to their 3rd straight quarterfinal edging out St. Joe Christian. Hear from Wolverines coach Dakota Dunlap & Senior Dillon Willis.- We review the action from Last Weekend's State & Sectional track meets - Mondays Scores & Tuesdays schedule *Want to thank our year long sponsors Tolly & Associates, Little Caesars of St. Joseph, John Anderson Insurance, Meierhofer Funeral Home & Crematory, Musser Construction, HiHo Bar & Grill, Jayson & Mary Watkins, Matt & Jenni Busby, Michelle Cook Group, Russell Book & Bookball 365, The St. Joseph Mustangs, B's Tees, KT Logistics LLC., Hixson-Klein Funeral Home, James L. Griffith Law Firm of Maysville, Toby Prussman of Premier Land & Auction Group, Barnes Roofing, The St. Joseph School District, HK Quality Sheet Metal, Redman Farms of Maysville, Melissa Winn, Amber & Anthony Henke, Adams Bar & Grill, Green Hills Insurance LLC., Cintas, Thrive Family Chiropractic, IV Nutrition of St. Joseph, J.C's Hardwood Floors, Roth Kid Nation, Serve Link Home Care out of Trenton, Barnett's Floor Renewal LLC., Balloons D'Lux, B3 Renovations, Gabe Edgar, KC Flooring & Drywall, C&H Handyman Plumming, The Hamilton Bank member FDIC, Wompas Graphix & Embroidery of Liberty, The Tabor Family, Ellis Sheep Company of Maysville, Bank Northwest of Cameron, Akey's Catering & Event Rentals, Brown Bear of St. Joseph, Whitney Whitt Agency of Hamilton, Wolf Black Herefords, The KCI Basketball Podcast & Jacob Erdman - Shelter Insurance of Rock Port, Rob & Stacia Studer, Green Family Chiropractic , Annie & Noah Roseberry of Re/Max Professionals, Moseley Farms, Jake Anderson of Shelter Insurance & Bray Farms of Cameron.

Big O talks Media handling of feelings 052325

In episode 258 of the Simple Flying podcast, your hosts Tom and Channing discuss,United's San Francisco catering complicationsWizz Air's 1st A321XLR deliveryStarlux eyes Phoenix-Taipei flightsUK-EU e-gate agreementDoorDash driver ends up airside in Chicago

In today’s deep dive, we take you into an international grocery store in Champaign and explore how the family running the shop journeyed from Vietnam to Central Illinois.

In this episode, we're bringing you insights straight from Vegas at the eighth annual Food On Demand Conference! Bernadette sits down with Allen Beck, Director of Off-Premise and Catering at Costa Vida, as he breaks down how the brand uses a holistic, fully burdened approach to grow its catering business profitably. Plus, hear how technology integration plays a critical role in operations—and why having a smart, future-ready tech stack matters more than ever.

Voice AI at the drive-thru is one or two years away from being ready to be rolled out to hundreds of thousands of locations, Checkmate CEO and founder Vishal Agarwal tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Agarwal sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the rapid evolution of voice AI technology. He also comments on how kiosks have become a must have, the rapid growth of catering and what problems AI is best suited to solve. See omnystudio.com/listener for privacy information.

In this flavorful episode, we're joined by two Martha's Vineyard legends—Johnny Graham, celebrity chef and owner of Revel Catering & Events, and Brett Stearns, Director of the Natural Resources Department for the Wampanoag Tribe of Gay Head (Aquinnah). Together, they take us on a journey through the island's rich culture, stunning landscapes, and world-class food and fishing traditions.We dive into Brandon Butler's ambitious “50 in 50 by 50” challenge—harvesting an animal in all 50 states before his 50th birthday—and hear the story behind his recent wild turkey hunt on the Vineyard with Johnny and Brett.From ocean-to-table cuisine and sustainable farming to tribal stewardship of the land and sea, this conversation is packed with passion, tradition, and a deep love for community and nature. And of course, don't miss the always-unpredictable Mystery Bait Bucket segment!Whether you're a foodie, a hunter, or just someone who appreciates the beauty of a tight-knit island community, this episode has something for you.For more info: Revel WebsiteRevel Galley InstagramRevel Catering InstagramJohnny's InstagramWampanoag Tribe of Gay Head (Aquinnah)Special thanks to:Living The Dream Outdoor PropertiesSuperior Foam Insulation LLCDoolittle TrailersScenic Rivers TaxidermyConnect with Driftwood Outdoors:FacebookInstagramYouTubeEmail:info@driftwoodoutdoors.com

In the 5 AM hour: Larry O’Connor and Julie Gunlock discussed: Alanis Morissette’s @Alanis Company Received Over $95,000 from Kamala Harris’s Presidential Campaign Post Election, Listed as “Event Services and Catering” in FEC Records CBS News CEO unexpectedly steps down: ‘It’s become clear that the company and I do not agree on the path forward’ Supreme Court Lets Trump Lift Deportation Protections for Venezuelans Trump says Russia, Ukraine agree to immediate ceasefire talks, Kremlin offers no timeframe Where to find more about WMAL's morning show: Follow podcasts on Apple, Audible and Spotify Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor, @JGunlock, @PatricePinkfile, and @HeatherHunterDC Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Website: wmal.com/oconnor-company Episode: Tuesday, May 20, 2025 / 5 AM HourSee omnystudio.com/listener for privacy information.

On the latest edition of Buckeye Banter, Seth Shaner is joined by former all-Big Ten point guard Jamar Butler.The two talk about Butler being a bridge from being recruited by Jim O'Brien to playing for Thad Matta, and also the 2006 Big Ten title team to the 2007 NCAA runner up team.Check out BuckeyeHuddle.com to get all of the best Ohio State Buckeyes coverage.Our team of contributors will have you up-to-the-minute with recruiting, team coverage and so much more.Join the fastest growing community in all of BuckeyeNation at BuckeyeHuddle.com Join Now: https://buckeyehuddle.com/community/a...**Please Support our Great Sponsors**Grateful Griddle Food Truck and Catering - https://gratefulgriddleoh.com/Jeff Ruby's Columbus Steakhouse - https://www.jeffruby.com/columbus

Send us a textPete Mora, founder of Fajita Pete's, joins Zack Oates to share how a catering-first mindset transformed his brand from a full-service Tex-Mex restaurant into a thriving, multi-unit concept. Pete reveals how simplifying the model, building genuine guest relationships, and leading with care have been the keys to sustainable growth. He also discusses how small gestures—from handwritten notes to surprise gift cards—can create loyalty that no marketing campaign can buy.Zack and Pete discuss:How Fajita Pete's evolved from full-service dining to catering-first QSRWhy caring is the most scalable system in hospitalityHow to use small spaces as relationship-building showroomsThe secret to growing catering without sacrificing qualityWhy outreach and quick feedback loops are critical to repeat businessHow Ovation helps capture guest sentiment and drive better service Thanks, Pete!Links:  https://www.linkedin.com/in/pedro-pete-mora-605a37228/https://www.linkedin.com/company/fajita-pete's/https://www.instagram.com/fajitapetes/https://fajitapetes.com/

On this episode:- Central Boys Volleyball falls short of a district title. Hear from Indians Coach Dan McCamy.- State Tennis Day 2 Recap- Central Cheerleading sees two sign to continue their careers at the D1 Level. Hear from Seniors Savannah Davidson & Kasey Perry.- Lots of District Baseball action in our Friday Scoreboard *Want to thank our year long sponsors Tolly & Associates, Little Caesars of St. Joseph, John Anderson Insurance, Meierhofer Funeral Home & Crematory, Musser Construction, HiHo Bar & Grill, Jayson & Mary Watkins, Matt & Jenni Busby, Michelle Cook Group, Russell Book & Bookball 365, The St. Joseph Mustangs, B's Tees, KT Logistics LLC., Hixson-Klein Funeral Home, James L. Griffith Law Firm of Maysville, Toby Prussman of Premier Land & Auction Group, Barnes Roofing, The St. Joseph School District, HK Quality Sheet Metal, Redman Farms of Maysville, Melissa Winn, Amber & Anthony Henke, Adams Bar & Grill, Green Hills Insurance LLC., Cintas, Thrive Family Chiropractic, IV Nutrition of St. Joseph, J.C's Hardwood Floors, Roth Kid Nation, Serve Link Home Care out of Trenton, Barnett's Floor Renewal LLC., Balloons D'Lux, B3 Renovations, Gabe Edgar, KC Flooring & Drywall, C&H Handyman Plumming, The Hamilton Bank member FDIC, Wompas Graphix & Embroidery of Liberty, The Tabor Family, Ellis Sheep Company of Maysville, Bank Northwest of Cameron, Akey's Catering & Event Rentals, Brown Bear of St. Joseph, Whitney Whitt Agency of Hamilton, Wolf Black Herefords, The KCI Basketball Podcast & Jacob Erdman - Shelter Insurance of Rock Port, Rob & Stacia Studer, Green Family Chiropractic , Annie & Noah Roseberry of Re/Max Professionals, Moseley Farms, Jake Anderson of Shelter Insurance & Bray Farms of Cameron.

On this episode:- Mid-Buchanan baseball edges out Rock Port in a pitchers duel and battle of two of the areas top teams. Hear from Dragons coach Bryce Kemper.- SJ Christian baseball picks up their 8th straight win over a good South Holt squad. Hear from Lions coach Andrew McDonald - Wednesday Scoreboard *Want to thank our year long sponsors Tolly & Associates, Little Caesars of St. Joseph, John Anderson Insurance, Meierhofer Funeral Home & Crematory, Musser Construction, HiHo Bar & Grill, Jayson & Mary Watkins, Matt & Jenni Busby, Michelle Cook Group, Russell Book & Bookball 365, The St. Joseph Mustangs, B's Tees, KT Logistics LLC., Hixson-Klein Funeral Home, James L. Griffith Law Firm of Maysville, Toby Prussman of Premier Land & Auction Group, Barnes Roofing, The St. Joseph School District, HK Quality Sheet Metal, Redman Farms of Maysville, Melissa Winn, Amber & Anthony Henke, Adams Bar & Grill, Green Hills Insurance LLC., Cintas, Thrive Family Chiropractic, IV Nutrition of St. Joseph, J.C's Hardwood Floors, Roth Kid Nation, Serve Link Home Care out of Trenton, Barnett's Floor Renewal LLC., Balloons D'Lux, B3 Renovations, Gabe Edgar, KC Flooring & Drywall, C&H Handyman Plumming, The Hamilton Bank member FDIC, Wompas Graphix & Embroidery of Liberty, The Tabor Family, Ellis Sheep Company of Maysville, Bank Northwest of Cameron, Akey's Catering & Event Rentals, Brown Bear of St. Joseph, Whitney Whitt Agency of Hamilton, Wolf Black Herefords, The KCI Basketball Podcast & Jacob Erdman - Shelter Insurance of Rock Port, Rob & Stacia Studer, Green Family Chiropractic , Annie & Noah Roseberry of Re/Max Professionals, Moseley Farms, Jake Anderson of Shelter Insurance & Bray Farms of Cameron.

Catering for someone's next do could also help feed those who are less fortunate through a new initiative launched by the Wellington City Mission. Craig and Gail's Community conscious catering service offers an array of sandwiches, cakes and other treats for an office morning tea or function. All the proceeds will go to the Wellington City Mission and keeping its social cafe afloat at its community hub, Wakamaru. Wellington City Missioner Murray Edridge spoke to Lisa Owen.

Para saber mais sobre como a Salesforce pode apoiar e mudar o seu negócio acesse: https://www.salesforce.com/br/?ir=1 Mudar o rumo do negócio não é algo simples nem trivial: é preciso ter muita coragem para entender que é o momento de "pivotar" (um aportuguesamento da palavra 'pivot', em inglês, que significa mudar de direção). O empreendedor Fernando Kalache viveu isso no seu negócio. Sua ideia inicial era criar uma loja que vendesse bons sanduíches, feitos com ingredientes de qualidade, para o público em geral que buscasse um almoço rápido. Mas, alguns anos depois, Kalache percebeu que o sucesso do negócio estava em outro tipo de público. Neste episódio, que tem o foco no cliente e conta com o apoio da Salesforce, ele contou a sua história, falou sobre seu novo tipo de cliente e como se relaciona com eles. Para saber mais sobre como a Salesforce pode apoiar e mudar o seu negócio acesse: https://www.salesforce.com/br/?ir=1 Envie críticas, elogios e sugestões de outras histórias para zeroaotopo@infomoney.com.br Participe do nosso Canal do WhatsApp, com conteúdos exclusivos: https://whatsapp.com/channel/0029VakvHUu0LKZGHKMqfo33 Confira a lista completa de episódios em: https://www.infomoney.com.br/negocios/a-historia-das-maiores-empresas-do-brasil-esta-no-podcast-do-zero-ao-topo/ Roteiro e apresentação: Mariana Amaro Equipe multiplataforma InfoMoney: Camila Moura, Emilene Silva, Fabio Teixeira, Fernando Lima, Henrique Donadio Coordenadora Multiplataforma: Bruna Baddini Gerente Multiplataforma: Thales Calipo Diretora de redação: Mariana Segala Diretor geral: Matheus Lombardi

Send us a textIn this week's episode of The Digital Restaurant, Carl is joined by Alayna Sullivan, Senior Director of Corporate Comms at Olo, fresh from Food on Demand. Together, they cover five big stories shaping the restaurant and off-premise landscape, including DoorDash's mega acquisitions, Chipotle's new catering pilot with Olo, and the rising footprint of Wonder.Timestamps:00:01:30 – Chipotle x Olo Catering PartnershipChipotle pilots Olo's Catering Plus with promising early featuresAverage catering check size = $350+ 

We've made it to May and it's time to get busy! The boys look ahead at how they finished up april and what May has in store. Plus find out why Skippy hates Josh this week lol. This and more on this weeks episode.Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.

On this episode:- We run down the Tuesday Scoreboard - Plus the GRC & GRC West crown conference Track & Field championships- Local tennis teams look to move on to Wednesdays district title match.*Want to thank our year long sponsors Tolly & Associates, Little Caesars of St. Joseph, John Anderson Insurance, Meierhofer Funeral Home & Crematory, Musser Construction, HiHo Bar & Grill, Jayson & Mary Watkins, Matt & Jenni Busby, Michelle Cook Group, Russell Book & Bookball 365, The St. Joseph Mustangs, B's Tees, KT Logistics LLC., Hixson-Klein Funeral Home, James L. Griffith Law Firm of Maysville, Toby Prussman of Premier Land & Auction Group, Barnes Roofing, The St. Joseph School District, HK Quality Sheet Metal, Redman Farms of Maysville, Melissa Winn, Amber & Anthony Henke, Adams Bar & Grill, Green Hills Insurance LLC., Cintas, Thrive Family Chiropractic, IV Nutrition of St. Joseph, J.C's Hardwood Floors, Roth Kid Nation, Serve Link Home Care out of Trenton, Barnett's Floor Renewal LLC., Balloons D'Lux, B3 Renovations, Gabe Edgar, KC Flooring & Drywall, C&H Handyman Plumming, The Hamilton Bank member FDIC, Wompas Graphix & Embroidery of Liberty, The Tabor Family, Ellis Sheep Company of Maysville, Bank Northwest of Cameron, Akey's Catering & Event Rentals, Brown Bear of St. Joseph, Whitney Whitt Agency of Hamilton, Wolf Black Herefords, The KCI Basketball Podcast & Jacob Erdman - Shelter Insurance of Rock Port, Rob & Stacia Studer, Green Family Chiropractic , Annie & Noah Roseberry of Re/Max Professionals, Moseley Farms, Jake Anderson of Shelter Insurance & Bray Farms of Cameron.

Michelle Chesser of Millersville, MO started her home bakery 16 years ago from humble beginnings and built it into a "monster" that changed her family's life and led her to become an online influencerGet full show notes and transcript here: https://forrager.com/podcast/140

In this episode of the Chefpreneur Podcast, Andrés breaks down the four major business models in the culinary world — restaurants, food trucks, catering, and personal chef services — and explains why the personal chef business model stands far above the rest. You'll learn about startup costs, profit margins, operational complexity, and how each model stacks up. Whether you're a passionate culinarian or a seasoned chef, this episode could reshape how you look at your culinary future. 

In this episode, industry veteran and current catering consultant Jim Rand shares lessons from building and scaling catering programs at brands like Panera Bread and PF Chang's. Jim walks us through how to build a robust catering program—from understanding production and technology integration to menu adaptation—and how operators can use tools and online ordering systems to streamline operations. He also dives into marketplace strategy, self-delivery vs. third-party fulfillment, and the key investments needed to stand out in a competitive landscape.

Thomas J. Dorsey liberated himself from enslavement and became one of the most sought-after caterers in Philadelphia. His son William Henry Dorsey was born a free Black man before the Civil War, and became an artist, collector and scrapbooker. Research: "Thomas J. Dorsey." Contemporary Black Biography, vol. 90, Gale, 2011. Gale In Context: U.S. History, link.gale.com/apps/doc/K1606005269/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=0c6af117. Accessed 2 Apr. 2025. 1838 Black Metropolis. “What Resistance looked like in 1838.” https://www.1838blackmetropolis.com/post/what-resistance-looked-like-in-1838 Aston Gonzalez (2019) William Dorsey and the construction of an African American history archive, Social Dynamics, 45:1, 138-155, DOI: 10.1080/02533952.2019.1589323 Berlin, Ira. "UNIVERSITY PRESSES; Scrapbooks of a Black Heritage." The New York Times Book Review, 22 Sept. 1991. Gale General OneFile, link.gale.com/apps/doc/A175323797/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=cdf57532. Accessed 2 Apr. 2025. Cashin, Sheryll. “The Agitator's Daughter: A Memoir of Four Generations of One Extraordinary African-American Family.” Public Affairs. 2008. Conrad, Sharron Wilkins. “Nineteenth-Century Philadelphia Caterer Thomas J. Dorsey.” American Visions. August/September 2000. Cromwell, J.W.C. “An Art Gallery and Museum, Not In the Guide Book.” New National Era, Washington D.C. 10/1/1874. https://www.loc.gov/resource/sn84026753/1874-10-01/ed-1/?sp=2&st=text&r=0.437,-0.008,0.25,0.231,0 Du Bois, W. E. B. “The Philadelphia Negro; A Social Study.” Philadelphia, Published for the University. 1899. https://archive.org/details/philadelphianegr00dubo/ Franqui, Leah. “Cultural Histories: Philadelphia’s Black Culinary Trailblazers and the Birth of Catering.” Solo Real Estate. https://www.solorealty.com/blog/cultural-histories-philadelphias-black-culinary-trailblazers-and-the-birth-of-catering/ Greenlee, Cynthia. “A Priceless Archive of Ordinary Life.” The Atlantic. 2/9/2021. https://www.theatlantic.com/culture/archive/2021/02/race-save-black-history-archives/617932/ Howard, Sherry. “Connecting with a 19th-century Black history & art collector.” Auction Finds. https://myauctionfinds.com/2021/04/01/connecting-with-a-19th-century-black-history-art-collector/ Lane, Roger. “Willam Dorsey’s Philadelphia and Ours.” Oxford University Press. 1991. “Seen and Heard in Many Places.” The Philadelphia Times. 10/19/1896. “Seen And Heard in Many Places.” The Philadelphia Times. 10/17/1896. Morehouse College. “Honoring a Forgotten Past: An Author’s Journey.” 2/15/2021. https://news.morehouse.edu/morehouse-faculty/honoring-a-forgotten-past-an-authors-journey Solomon, Tessa. “How Two African American Collectors Celebrated Black Artistry Amid the Civil War.” ArtNews. 4/7/2021. https://www.artnews.com/feature/who-are-william-henry-dorsey-edward-thomas-19th-century-collectors-1234587386/ Still, William. “The underground rail road. A record of facts, authentic narratives, letters, &c., narrating the hardships, hair-breadth escapes, and death struggles of the slaves in their efforts for freedom, as related by themselves and others, or witnessed by the author; together with sketches of some of the largest stockholders, and most liberal aiders and advisers, of the road.” Philadelphia, Porter & Coates. 1872. https://archive.org/details/undergroundrailr00stil Strimer, Steve. "Dorsey, Basil." Oxford African American Studies Center. May 31, 2013. Oxford University Press. Date of access 2 Apr. 2025, https://oxfordaasc-com.proxy.bostonathenaeum.org/view/10.1093/acref/9780195301731.001.0001/acref-9780195301731-e-38488 TerBush, James and Barbara Dreyfuss. “A Cape May Connection.” Cape May Magazine. Mid-summer 2021. https://www.capemaymag.com/feature/a-cape-may-connection/ The Evening Telegraph. “Caterers and Restaurateurs.” 3/30/1867. https://www.newspapers.com/image/78649823/ The Manuscript Society. “William Henry Dorsey: Preserving Black History.” 2/16/2021. https://manuscript.org/2021/02/william-henry-dorsey-preserviing-19th-century-life/ The Philadelphia Inquirer. 2/23/1875. Page 5. https://www.newspapers.com/image/168293006/ The Philadelphia Times. “William H. Dorsey’s African Museum.” 10/25/1896. https://www.newspapers.com/image/52857231/ See omnystudio.com/listener for privacy information.

Newk's Eatery CEO Frank Paci joins Fast Casual Nation to discuss how the 98-location chain is adapting to major industry shifts. With off-premise sales now representing 55% of their business (including 11% from catering), Newk's is building smaller restaurants, implementing digital ordering solutions, and revamping their catering program. Paci shares insights on their expansion strategy targeting Oklahoma and the Carolinas, their focus on menu innovations like customizable pick-three options, and why fast casual is positioned to continue gaining market share from both QSR and casual dining segments. Don't miss his practical wisdom on franchise partnerships and creating true value for customers in today's competitive landscape.FastCasualInnovation #CateringGrowth #RestaurantEvolutionGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Sebastien Centner is the founder of Eatertainment, a hospitality company known for executing high-end events. After stumbling into catering, he built the company on what he calls the 5 Percent Rule. Today, he leads one of Canada's top catering brands alongside his wife Sheila. Listen now to learn about the 5 Percent Rule, the creative partnership with his wife, and delivering more than what's on paper. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

On today's episode of Wedding Secrets Unveiled!, Daniel Larson and Emily Rachels from Russell Morin Catering & Events join us to share their expert insights for your wedding day. Whether you're celebrating at a full-service venue or a private residence, the right catering team can elevate your event and leave a lasting impression on your guests. Dan and Emily reveal essential tips—from crafting the perfect menu to ensuring seamless execution on the big day—so you can make the most of working with an exclusive venue catering company. Please rate, review and subscribe to this podcast wherever you're listening so you never miss an episode. Even better share it with a friend! It's a great way to show your support and let us know what you think. Thank you for listening. To get the full show notes head to https://sarazarrella.com/2025/04/benefits-of-catering-at-exclusive-venues/ For more information check out our website at www.sarazarrella.com/podcast Join our Monthly Newsletter for tips, tricks and Freebies! https://sarazarrella.com/newsletter Would love to be friends on the gram at https://www.instagram.com/sarazarrellaphotography/

Today on the HowToBBQRight Podcast, the weather is FINALLY looking up (00:14)! Malcom whipped up a bison picanha, and it was super beefy and delicious (01:08)! The Michelin guides are making their way down south, and here's OUR picks for who deserves a star (08:03). Y'all are KILLING IT on the BBQ memes competition, and the BINGO game might just be our favorite (19:13). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (27:52)! Malcom's got a new dip just in time for your summer charcuterie spreads (28:41). Is Royal Oak's new charcoal actually worth using (34:42)? This is how you smoke the best BBQ beef short ribs (38:59). Catering a wedding can be a HUGE task, but here's the best ways to cater barbecue for the big day (41:58). When you cook brisket for a crowd, should you slice, shred, or chop it (43:28)? Malcom's cooked a LOT of seafood, but here's how he'd get down on a HUGE seafood boil (45:19)! Should you be trimming your brisket BEFORE you throw it on the smoker (49:27)? We've got a golf get together this weekend, and I ordered the “Taste of the Masters” to review (52:23)...