Podcasts about Catering

The number grows every year, but in 2023, over 17 million people chose to visit Savannah or its surrounding area. Those people are coming to the Hostess City in search […]

Some residents say they are increasingly frustrated with frequent closures of busy thoroughfares, difficulty accessing their neighborhoods during shoots and too-little communication from filmmakers. They welcome the jobs and growth but say they would like city leaders to protect neighborhoods from becoming makeshift soundstages. In other news, the Dallas Stars are taking us back to 1999 with a new jersey announced Tuesday. The team unveiled a new alternate uniform with a legacy Dallas Stars logo and the modern Victory green color scheme. The logo is inspired by the Stars' uniforms back in the late 1990s and early 2000s; and tune into Gordon Ramsay's new competition show that's dropping next month and you'll see two familiar faces. Dallas-Fort Worth bakers Maricsa Trejo of La Casita Bakeshop and Nikki Jackson of Absolutely Edible Cakes and Catering are competitors on the new series Next Level Baker. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tehillah Niselow is in conversation with Desiree “Dezi” Lengwati, Founder at Dezi’s Cuisine & CateringSee omnystudio.com/listener for privacy information.

The shorthand reference for a wrestler not being used on TV is that they're "sitting in catering." They're sitting in the back, eating some food, while other wrestlers get the spotlight and the glory. Just in time for Thanksgiving, Andrew is joined by returning guest Sean Flynn to hunker down in catering and chow down on songs about food or have food in the title. Artists played include System of a Down, Adele, Herb Alpert & the Tijuana Brass, Mac Miller, Nick Drake, King Crimson, Harry Styles, and more. Load up your plate and save room for dessert, this episode will have you stuffed to the gills with delicious entertainment.Theme song: "Hemispheres" by Silent PartnerBluesky: @MusicoftheMat / @justandrewAll VOW podcasts, articles, previews, and reviews: VoicesofWrestling.comJoin the VOW Discord to discuss Music of the Mat and other shows/topics: VoicesofWrestling.com/DiscordDonate to Music of the Mat and other VOW podcasts: VoicesofWrestling.com/DonateAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this conversation, Mary Shelley-Smith shares her extensive experience in the catering industry, particularly in the touring sector. She discusses the evolution of catering practices, the importance of mental health and teamwork, and the growing focus on sustainability. Mary reflects on her unique experiences working with high-profile clients and events, and offers valuable advice for newcomers in the industry. The conversation highlights the adaptability and resilience required in catering, as well as the significance of creating a supportive and enjoyable work environment.This Episode is brought to you by Lightswitch

Send us a textEp 81---Today's guest is Dorothy Shannon and we talk about all things King House Tea Rooms. Dorothy grew up between Ardcarne and Cootehall, and talks about her vivid memories of coming into Boyle as a child – the turkey market, the buzz of the town, and the shops that she loved to visit. Travel opened her world up when she was younger, feeding her love of food, flavours and the joy of creating a variety of dishes from scratch. Catering and hospitality always felt natural to her, so when the chance to take over King House Tea Rooms came up nine years ago, she trusted her gut and grasped the opportunity with both hands. Since then, Dorothy has turned the café into a place known for homemade food, local ingredients and a feeling of genuine welcome. For her, the tea rooms are about community as much as cooking – a space where people meet, chat and keep the heart of Boyle beating. In this episode, she reflects on her journey to where she is today, the people that make her job so rewarding and her plans as the café heads towards its ten year anniversary.Check out the full blog post for this episode here - https://www.voicesofboyle.com/dorothyshannonJoin us on:( Facebook ) ( Instagram ) ( YouTube )( Website )If you'd like to be on the show or if you know someone who would like to chat with us, then drop us an email at ( info@voicesofboyle.com ) Thanks to Brendan O' Dowd for creating and recording the musical piece for the podcast.

Jeff Bliss reports that the Formula 1 race on the Las Vegas city circuit is attracting major spectacle and high-end tourism, though the city is also attempting recovery by catering to lower-income demographics, evidenced by positive activity at the Excalibur Casino, while facing major competition from a new Indian casino near Bakersfield, California, operated by the Tahone tribe and twice the size of Caesars Palace. In California, Governor Gavin Newsom's former chief of staff, Dana Williamson, and four others were indicted on 23 counts of fraud. Additionally, an investigation into the Palisades fire revealed that state workers ordered the LA Fire Department to back off a previously burned area that rekindled, allegedly to protect endangered plants.

Alec Naman from @Naman's Catering called us this morning and said, "Let's make a Chimichurri Sauce this week."      

This week, Johnny had a life-changing dining tip, there was a cozza with a muzza (cop with a moustache), and the Thang Gang received some surprisingly useful potato information. Hear Johnny on Radio X every weekday at 4pm across the UK on digital radio, 104.9 FM in London, 97.7 FM in Manchester, on Global Player or via www.radiox.co.uk

This week on Get Out There, we're getting ready for Thanksgiving with some of the best places to enjoy a meal away from home.

Join John Ramsey as he chats with Adrienne Cole, owner of House of Marigold and Marigold Catering, about her inspiring entrepreneurial journey. Adrienne recounts her evolution from a small corporate cafe in 2018 to launching Marigold Catering in 2019, successfully navigating the challenges of the COVID-19 pandemic with innovative offerings like to-go items and private dining experiences. Discover how her mobile bar concept, featuring a custom-built bar named Rose, became a hit, and learn about the unique, feminine ambiance and seasonal comfort food offered at her 2023 establishment, House of Marigold. This episode highlights Adrienne's dedication to community, hospitality, and serving a diverse clientele, showcasing her remarkable adaptability and vision in the culinary world.

12 - Can we finally get to the bottom of the Epstein files? 1210 - Side - awful American 1215 - Legendary journalist Bill O'Reilly joins us again this afternoon. Why is it incorrect for people to assume that Bill is a conservative Republican? Does Bill care about Nick Fuentes? Why does Bill think it is a journalist's duty not to platform people like that? Where do we stand with the Justice Department and its handling of the Epstein files? Who is the arbitrator of what gets leaked to the public? Why is Bill not giving in to the theories that have been floating around lately? How are book sales during the holiday season? 1230 - Congressman Jeff Van Drew joins us today, as he is one of the Congressmen breaking away from the herd in the vote to release more Epstein files. Why is he doing this if it could hurt the presidency and the party? Why is Jeff not assuming anything about the people mentioned in the latest rumors? 1250 - Your calls to wrap the hour.

AUDIO con la rueda de prensa de Podemos Jódar, con las intervenciones de las concejalas Noelia Herrera y Dolores Montavez, sobre la Guardería Temporera de Aceituna

Alec Naman from @Naman's Catering called us this morning and said, "I thought we could do a little Holiday Sweet Treat this week. Like Apple Enchiladas with a Brown Sugar Butter Sauce."      

WBZ's Jordan Rich talks with Jimmy Pratt, general manager for Karma Asian Fusion, about their catering offerings for the holidays. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7. See omnystudio.com/listener for privacy information.

Brandon Parish and The Kibitz Room:Amaris welcomed Brandon Parish, the owner of The Kibitz Room in KOP to the show. Our host and Brandon then discussed how his growing up within the industry influenced his decision to expand on the family's business. Brandon was born into the deli and restaurant business and followed in his father's footsteps. They discussed the menu offerings at The Kibitz Room, including large portion sizes and the availability of breakfast items all day. Brandon's approach to the current menu is to focus on classic dishes while incorporating some creative twists, particularly for Hanukkah. He plans to offer various latke options, including traditional and innovative varieties, and will introduce a loaded latke with pastrami. The Kibitz Rooms can be found online at: https://thekibitzroomkop.com Chef Brad Daniels' Culinary Journey and Gloria Sports & Spirits:Brad Daniels, head chef and co-owner of Gloria Sports & Spirits in Warrington, PA, opened up about his culinary journey before discussing the newest restaurant from he and his partners. Chef Daniels' culinary journey stemmed from family influences, working for and with former restaurateurs, and after attending the CIA in New York. Chef Daniels then discussed his third restaurant venture, Gloria Sports and Spirits. Opened only 7 weeks ago, Gloria Sports & Spirits aims to be a female-friendly sports bar concept under Daniels' partnership with Trifecta Hospitality Co.Brad discussed the transformation of the bar with an emphasis on their scratch-made pizzas. Daniels' and his partners wanted to focus on using simple, yet high-quality ingredients in their menu offerings, along with creating an inviting atmosphere for families. He described the pizza-making process, highlighting the use of a double-stack deck oven and a hybrid Roman-style pizza technique. He also highlighted other menu items including snacks, shareable plates, wings in various flavors, sandwiches, and a unique hot dog. Brad also described their pasta offerings, emphasizing their collaboration with a local producer for their mac and cheese. You can find Gloria Sports & Spirits online at: https://gloriasportsandspirits.comRandy Pulayya and West Indies Peppa Sauce (WIPS):We rounded out the show with Randy Pulayya, co-owner of West Indies Peppa Sauce (also known as WIPS), about their family-owned business that produces two scotch bonnet pepper sauces based on a four-generation-old recipe. Randy explained that the company, based in Florida, was founded 20 months ago and recently participated in their first trade show, where Amaris met Randy and sampled their products. They discussed the differences between the red and yellow sauces, with the red being citrusy and smooth, and the yellow being tangy and bold.Randy shared the story of West Indies Pepper Sauce, a premium Caribbean brand founded in February 2024, inspired by his great-grandmother's recipe. He explained their two products, red and yellow pepper sauces, are versatile for cooking, marinating, and as a condiment, with recent expansion into 31 Florida Sprouts stores. Amaris and Randy further discussed the two sauces' flexibility for use in other recipe ideas, including drizzling some on eggs for breakfast, whipping some into an aioli for spreads, and as a marinade for meals.You can find more information and how to purchase WIPS online at: https://shopwips.com

Kahlil Wyche became disillusioned with the restaurant industry when he found himself handling all the responsibilities of a store manager but the chain was only paying him assistant manager wages. "I've always liked money and numbers, so I looked into an entry level position at a bank," Kahlil recalls. "I knew God has His hand on me about 40 days in. I overheard a co-worker who was frustrated with her computer. During my military time and after I'd been certified in some Microsoft software and taken some courses." Kahlil offered to take a look at her computer. He fixed it. The next morning, she offered him a job in the information technology (I.T.) department. He received steady promotions. On weekends he developed a catering business which eventually developed into Catering to Your Whims. He had come full circle back to entrepreneurship and the food business. Kahlil Wyche is an entrepreneur, local marketing and social media expert who has been connecting people and products through technology for 19 years. As founder of Catering to Your Whims, Inc., and KGW Enterprises, he draws on his experience in marketing, sales and business development to create a platform for professionals to promote their work, share their expertise and interact with consumers.   

Stories we are following this week include an outlook on the challenges facing the victorious Virginia Democrats, possible changes coming to consumer credit scores vis-a-vis medical debt and a look at Thanksgiving catering options in the D.C. region.

Alec Naman from Naman's Catering called us this morning and said, "Let's go fishing this week with my recipe for Pan Seared Grouper Filet with a twist of Lemon Garlic Butter."      

Stephanie Lulay, Executive editor and Co-Founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. She provides details on: Families Rally After Feds Take Chicago Daycare Teacher: ‘We Are Filled With Rage': Hundreds of neighbors gathered in North Center demanding that federal immigration agents stay out of schools after a teacher […]

It's another “lagniappe” episode of the Gumbo podcast, this time with Mitchell Prudhomme, the director from Southern Board Game Fest!  First, BJ and Mitchell chat up their recent visit to another friendly local game store (sans board games) called LVL 1 Gaming. Then, we dish about recent plays of Tag Team, Big Sur, and Origin Story. Plus, we throw in some lagniappe — our first impressions of ASIAN TIGERS: A STORY OF PROSPERITY, a crunchy mid-weigh euro from the team that brought you NIPPON and MADEIRA.  Finally, it's time for some ENVIE!  Mitchell and BJ chat about the games that they really, really, really want to play next.  Sit back with a cold bottle of Barq's Red Creme Soda, grab your favorite meat-and-three from Theriot's Lunch & Catering, and enjoy another episode of Lagniappe from Board Game Gumbo! Laissez les bon temps rouler!  Get your Board Game Gumbo merch here: https://boardgamegumbo.wordpress.com/gumbo-merch/ Board Game Gumbo plays your games every TUESDAY on TWITCH! twitch.tv/boardgamegumbo @boardgamegumbo on Facebook, YouTube, Twitter, Twitch, Bluesky, Threads and Instagram www.boardgamegumbo.com ← our written reviews, news, and convention recaps

Description: Join us for an exciting episode of our podcast recorded from Oscar's office! This episode features special guests Natashia White, Director of Marketing, and Michele Evans, VP of Sales, Catering and Core Arena. We dive into the transformative journey of Core Arena, the significance of rodeos, and the history of Helldorado Days. Discover the world of rodeos, mutton bustin', and the collaborative effort behind this awe-inspiring event. Plus, get insights into upcoming activities, events and exclusive stories straight from the Plaza Hotel & Casino. Don't miss out on this vibrant discussion! Get tickets and details: plazahotelcasino.com

Alec Naman from @Naman's Catering called us this morning and said, "Let's make a Quiche fit for a Cowboy this week. We can call this one a Cowboy Quiche!"      

We're back! After a long hiatus, Jason and Chris are back with a special episode Thy got a chance to talk to legendary former St. Louis Blues broadcaster, Ken Wilson. They got to chat about his early life, broadcasting career, and of course talk about his 20 year career calling St. Louis Blues games. Ken Wilson also gave a preview of his new book that is hitting store shelves on November 7th called "Oh Baby! From the Blue Line to the Foul Line - My Life Calling Games" Make sure to preorder your book here: https://publishingconceptsllc.com/project/oh-baby-from-the-blue-line-to-the-foul-line-my-life-calling-games/Listen to us on Apple Podcasts, Spotify, Amazon Music, iHeartRadio, Google Podcasts and many more podcast apps!Check out Brookroyal who sings our theme “Bleed Blue” out on ⁠⁠⁠⁠⁠⁠⁠Itunes⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠, and Amazon Music.Be sure to visit one of our sponsors, ⁠⁠⁠⁠⁠⁠⁠Rock Star Taco Shack⁠⁠⁠⁠⁠⁠⁠. The Rock Star Taco Shack has full menu and they're open Tuesday- Saturday every week! They are located on 4916 Shaw Ave., St. Louis, MO 63110. Be sure to pick up some Rockstar Dust at your local Schnucks as well!Check out our sponsors over at ⁠⁠⁠⁠⁠⁠⁠Altered State Comics⁠⁠⁠⁠⁠⁠⁠. Be sure to check them out for all of your comic, Funko Pop! and pop culture collectibles today! Order online or visit them at 671 Big Bend Road in Manchester.Be sure to check out our friends, ⁠⁠⁠⁠⁠⁠⁠Lucky Lola's Foods⁠⁠⁠⁠⁠⁠⁠. Their Sweet Jalapena Heat is a MUST HAVE ingredient for all of your BBQs. Give them a follow to find their products & chef inspired recipes. Support Local! Their products are available at your local Schnucks, Kenrick's Meats & Catering & Fresh Thyme stores.Get the latest news from all of our social media accounts:Instagram – ⁠⁠⁠⁠⁠⁠⁠BluesHockeyPodcast⁠⁠⁠⁠⁠⁠⁠Facebook – ⁠⁠⁠⁠⁠⁠⁠Blues Hockey Podcast⁠⁠⁠⁠⁠⁠⁠Twitter – ⁠⁠⁠⁠⁠⁠⁠@BluesHockeyNHL⁠⁠⁠⁠⁠⁠⁠YouTube – ⁠⁠⁠⁠⁠⁠⁠Blues Hockey Podcast⁠⁠⁠⁠⁠⁠⁠Email – ⁠⁠⁠⁠⁠⁠⁠blueshockeypodcast⁠⁠⁠⁠⁠

Ballarat-based chef Dominique Abad launched a catering side hustle with two partners a month ago, a venture jump-started by a local Filipino community event. - Sinimulan ng chef na si Dominique Abad na taga-Ballarat, regional Victoria ang sideline na binuo kasama ang kanyang dalawang kaibigan, bagay na nasimulan matapos silang mag-cater sa isang Filipino salo-salo.

In this behind-the-scenes episode, Kate gets interviewed by her husband, Zach, about everything that went down at Dream Bigger LIVE Pensacola 2025 — the wins, the surprises, and the moments that didn't go as planned.They dive deep into what it really takes to pull off a transformational event for 55+ women, the lessons learned, and what it means to lead with heart, intuition, and vision when it would be easier to fold. If you've ever dreamed of hosting your own event — or wondered what happens behind the Instagram highlight reel — this episode is your VIP backstage pass.

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Alec Naman from @Naman's Catering called us this morning and said, "I've been seeing some pretty tomatoes out there, so I thought we could make a nice Tomato Pie for the football weekend. Who doesn't love a good ole tomato pie..."      

This week, Nick sits down with his longtime friend Miguel López, founder of Eat Cabo Catering, to talk about the tastiest side of Los Cabos — food, events, and everything in between!From feeding 9,000 people at the PGA tournament to crafting intimate villa dinners and unforgettable weddings, Miguel shares what it takes to make Cabo's luxury events come alive — one dish at a time.They swap stories about celebrity parties, how catering has evolved in Cabo, and even how a vegan birthday 15 years ago changed everything.If you love Cabo, food, and good stories — you'll love this episode.

In this episode, we sit down with Mary Giuliani, the "caterer to the stars," to hear all about her rise to culinary fame! Mary has built her career on the belief that great entertaining is really great storytelling. With her Italian-American, multi-generational upbringing, she learned something essential: food isn't just about taste. It's about memory, identity, and the stories we share around the table.  Whether she's feeding celebrities or writing books that blend memoir with cocktail napkin wisdom, she transforms ordinary moments into unforgettable experiences.  Join us as Mary shares how her Italian roots, her Jewish aspirations, and her deep love of connection have shaped her philosophy: the best parties—and the best lives—are the ones with the best stories. For Mary Giuliani, every plate tells a story. For more info on Mary: maryguiliani.com For more about her books: marygiulianiauthor.com Follow Mary on Instagram: @mary_giuliani Be a part of the every.body.talks. community and join our wellness group: every.body.talks. wellness group Follow us on Instagram: @every.body.talks @jenngiamo @schully Subscribe to our YouTube channel! Don't forget to subscribe to the podcast for free wherever you're listening. Apple Podcasts Spotify Be sure to leave a 5 star rating! It really helps grow the show. If you like the show, telling a friend about it would be amazing!

Have you ever wondered if golf courses actually make money — or if they're just expensive pieces of land? In this video, I answers a viewer's question about owning and selling a golf course, exploring how property value and business profit interact in the real world. From public and private courses to banquet operations and land development, you'll learn what really drives value in this unique industry. What you'll learn in this video: * Are golf courses profitable businesses or just land investments? * The difference between selling property and selling profit * How weather, seasonality, and debt affect golf course margins * Why private clubs and government courses skew the market * When land value exceeds business value — and what that means for owners * How to plan your exit or sale if you own a golf course -- Chapters 00:00 Intro 02:00 Viewer Question: Property vs. Profit 05:00 Understanding the Golf Course Business Model 07:30 Industry Size & Revenue Breakdown 10:00 Weather, Margins & Seasonality 12:40 Importance of Bars, Catering & Events 15:30 Story: The Failed Investor-Owned Golf Course 19:00 Public vs. Private vs. Government-Owned Courses 23:00 Why Some Golf Courses Lose Money 26:00 Property vs. Profit | What Are You Really Selling? 30:00 How to Value a Golf Course (EBITDA Multiples) 34:00 Real Case Study | Hidden Subsidies & Overhead 38:00 Golf Courses as Land Banks | Myth or Strategy? 42:00 Developer Example | When the Bank Owns the Course 46:00 Seasonality | North vs. South Economics 50:00 Key Takeaways for Golf Course Owners 54:00 Profit, Property & Exit Planning 58:00 Why Passion Can Mislead Golf Investors 01:02:00 Advice for Owners Near Retirement 01:06:00 How to Find Out What Your Golf Course Is Worth -- **** - Join David's email list so you never miss any new videos or important information or insights, RECEIVE 7 FREE GIFTS!!- https://www.DavidCBarnettList.com **** Do Business with David using these incredible internet links... - David's Blog where you can find hundreds of free videos and articles, https://www.DavidCBarnett.com - Book a call with David and let him help you with your project, https://www.CallDavidBarnett.com - Learn how to buy a successful and profitable business in a risk-controlled way https://www.BusinessBuyerAdvantage.com - Get help selling your business, https://www.HowToSellMyOwnBusiness.com - Get better organized in your business, https://www.EasySmallBizSystems.com - Learn to make better cash flow forecasts and write incredibly effective business plans from scratch!, https://www.BizPlanSchool.com - Learn to build an equity asset with insurance! visit https://www.NewBankingSolution.com -Did you sign up for an expensive Merchant Cash Advance for your business and now struggle to make the payments? Find out how you can negotiate your way out at https://www.EndMyMCA.com

On episode 503 of What's Eric Eating, Eric Sandler was joined by former food critic, and current Director of Events & Catering at Local Foods Group, Chelsea Thomas! They discussed... The unfortunate closing down of Kim Son, and the continued stress put on all businesses around the I-45 expansion The opening of Maison Chinoise A San Antonio based coffee chain opening up a couple locations in Houston Restaurant of the Week - Vida Mariscos A trip out to Connie's Frozen Custard in Cypress for dessert Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Exclusive: New pub flies into familiar Montrose space with NY-style pizza San Antonio-based coffee shop brews up 2 Houston locations for 2026 Houston boutique hotel is only Texas property added to Michelin Key list Dynamic Houston Duo Opening New Neighborhood Restaurant in Montrose Riel Chef Ryan Lachaine Finds New Home at River Oaks Restaurant

On this episode:- Maryville girls golf capture the Class 2 District 4 Championship in dominant fashion. Hear from coaches Brenda & Larry Ricks, Senior Alayna Pargas & Junior Halle Zimmerman.- Monday Scores Wanna thank all of our great sponsors who make all of this possible.Tolly & Associates Little Caesars of St. Joseph John Anderson Insurance, Meierhofer Funeral Home & Crematory HiHo Bar & Grill Barnes Roofing Jayson & Mary Watkins Matt & Jenni Busby Michelle Cook Group Russell Book & Bookball 365 The St. Joseph MustangsB's Tees KT Logistics LLC Hixson-Klein Funeral Home James L. Griffith Law Firm of Maysville Toby Prussman of Premier Land & Auction Group, HK Quality Sheet Metal, Redman Farms of Maysville, Melissa WinnHenke Farms, 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, KC Flooring & Drywall, C&H Handyman Plumming, The Hamilton Bank member FDIC, Wompas Graphix & Embroidery of LibertyEllis 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.A slice & a swirl of Maysville Adkison Barber ShopMoyer Concrete of Maysville Cody Vaughn Wealth Advisor with ThriventGallatin Truck & Tractor Grandmas Gun Shop in Agency Nash Gas in Dearborn Accurate Appraisal in St. Joseph Ryan Meyerkorth SeedB.W. Timber of Bethany Exclusive P.R. of Chicago Great Than Financial Hogue Lumber Company of Albany Stifel in ChillicotheUnited Cooperates, INC out of Osborn & Pattonsburg

Alec Naman from Naman's Catering called us this morning and said, "It's another great football weekend so let's do a Shrimp Ceviche for a nice party dip with some nachos or crackers..."      

Deer season has officially kicked off here in Iowa and we could not be more excited! This is what we all have been waiting for! For some of you listeners out there, deer season has already been going strong. Some of you guys may have a very early line on your target bucks, while others are still looking for that one piece of information that can pinpoint him. On this episode of the Raised Hunting Podcast, we are answering some questions from you guys and giving you some insight on how catering to your target buck may bring you some early season success! We also have a run down of Warren's elk hunt in Colorado! Discount Codes:You guys have been absolutely amazing when it comes to supporting Raised Hunting so we wanted to return the favor! Just for all you loyal RH Podcast listeners we have some discount codes for you! We got you guys a code for 15% all Raised Hunting products!!! We also have a code for Dominant Strands to get new strings of your bow and get 10% off!!!Dominant Stands Discount Code: RAISED10Raised Hunting Discount Code: RHPCREW15Subscribe To Raised Hunting On YouTube:Raised Hunting:https://www.youtube.com/@raisedhunting/featuredRaised Hunting Podcast:https://www.youtube.com/@RaisedHuntingPodcast/featuredShop Raised Hunting Gear Today:Raised Hunting Website:https://www.raisedhunting.com/Raised Scents:https://www.raisedhunting.com/collections/raised-scents-2-0Raised Canine:https://www.raisedhunting.com/collections/raised-caninesRaised Hunting Apparel:https://www.raisedhunting.com/collections/new-apparel-collectionBeast Broadheads:https://www.raisedhunting.com/collections/broadheads-your-one-stop-shop-for-the-broadheads-we-trust-the-most

Rudy Delatorre - Roost 83 & 59, owner of The Roost restaurants in Lake Villa and Grayslake. Rudy shares his journey from working at Mitch's in Grayslake to running his own family-involved business, discusses menu highlights like Italian beef and creative shakes, and reflects on the challenges of expansion and catering. The conversation covers community involvement, the importance of service, handling reviews, and balancing work with family.  Lessons from The Roost: Building a Family Restaurant, Community Connections, and Customer Service Excellence In this episode of "Discovering Grayslake," host and local business advocate sits down with Rudy De La Torre—known to many as "Dicey"—the owner of The Roost, a beloved restaurant with locations in Lake Villa and Grayslake, Illinois. The conversation is a masterclass in what it takes to build a successful, community-focused restaurant business, and it's packed with actionable insights for anyone interested in entrepreneurship, hospitality, or simply supporting local gems. Below, we break down the main themes and expert advice from the episode, offering a comprehensive guide for listeners and readers who want to learn from Rudy's journey. Table of Contents The Power of Family in Business Service First: Why Customer Experience Matters Most Scaling Up: Challenges and Realities of Expansion Menu Development: Balancing Tradition and Creativity Catering and Food Trucks: Diversifying Revenue Streams Handling Reviews and Customer Feedback Community Involvement: The Heart of Local Business Work-Life Balance and Personal Growth Key Takeaways and Actionable Advice The Power of Family in Business Rudy's story is a testament to the unique strengths and challenges of running a family business. Insights from the Episode Family as a Workforce:** Rudy's sister, mother, and other relatives are integral to daily operations. Family members often go the extra mile, driven by a personal stake in the business's success. Pluses and Minuses:** While family brings dedication and trust, it can also blur boundaries. Rudy admits, “She's the only employee I've ever apologized to,” highlighting the need for humility and open communication. Generational Knowledge:** Rudy grew up in the restaurant world, learning from his parents and passing on that work ethic to his own family. Actionable Advice Set Clear Roles:** Even with family, define responsibilities and expectations to avoid misunderstandings. Communicate Openly:** Regular check-ins and honest feedback are essential—treat family with the same respect as any valued employee. Leverage Family Strengths:** Use the trust and commitment of family to build a strong, reliable core team. Service First: Why Customer Experience Matters Most Rudy's immediate question after the host's visit wasn't about the food—it was about the service. Insights from the Episode Service as a Differentiator:** In a crowded market, exceptional service sets you apart. Rudy's team is trained to prioritize customer satisfaction, especially during busy rushes. Empower Employees:** “Just fix the problem. Don't ask questions. Make the customer happy.” This philosophy empowers staff to resolve issues on the spot, reducing friction and building loyalty. Actionable Advice Train for Empathy:** Teach staff to listen, empathize, and act quickly to resolve concerns. Monitor Peak Times:** Anticipate rushes and staff accordingly to maintain service quality. Solicit Feedback:** Regularly ask customers about their experience and use their input to improve. Scaling Up: Challenges and Realities of Expansion Opening a second location is a major leap, and Rudy's experience offers a candid look at the process. Insights from the Episode From Employee to Owner:** Rudy transitioned from working at Mitch's to taking over a turnkey operation on Route 59, learning the ropes before making it his own. Staffing Struggles:** As the Grayslake location grew, finding committed employees became a challenge, requiring Rudy to be “boots on the ground” more often. Family as a Safety Net:** When hiring is tough, family members step in to keep operations running smoothly. Actionable Advice Start Small, Learn Fast:** Work in the business before owning it to understand the nuances. Prepare for Staffing Gaps:** Build a network of reliable part-timers or family who can step in as needed. Don't Rush Expansion:** Ensure your systems and team are ready before opening a new location. Menu Development: Balancing Tradition and Creativity The Roost's menu is a blend of classic comfort food and creative twists, all made from scratch. Insights from the Episode Signature Dishes:** Italian beef, roast pork, and the Rooster Chicken sandwich are standouts, with homemade sauces and customizable toppings. Quality Ingredients:** Everything is cooked, sliced, and prepared in-house, ensuring freshness and flavor. Creative Sides and Shakes:** Fried pickles, mushrooms, and inventive milkshakes keep the menu exciting and encourage repeat visits. Actionable Advice Focus on Quality:** Make as much as possible from scratch to control quality and stand out. Offer Customization:** Allow customers to personalize their meals for a better experience. Experiment Regularly:** Introduce new items or limited-time specials to keep the menu fresh. Catering and Food Trucks: Diversifying Revenue Streams Catering is a growing part of The Roost's business, and Rudy is considering a food truck to expand further. Insights from the Episode Catering Challenges:** Graduation parties are a big hit, but limited equipment and staffing can constrain growth. Food Truck Realities:** Permits, competition, and logistics make food trucks a significant investment, but they offer flexibility for events and catering. Actionable Advice Start with Core Offerings:** Focus on catering events that match your current capabilities. Research Regulations:** Understand local permit requirements before investing in a food truck. Use Events for Exposure:** Participate in local festivals and community events to build brand awareness. Handling Reviews and Customer Feedback Online reviews are a double-edged sword, but Rudy's approach is refreshingly pragmatic. Insights from the Episode Fix Problems Directly:** Rudy encourages customers to speak up in person so issues can be resolved immediately. Don't Obsess Over Reviews:** “A bad review doesn't define your business.” Focus on consistent quality and let word of mouth do the rest. Word of Mouth is King:** Personal recommendations from satisfied customers are more valuable than viral social media moments. Actionable Advice Respond Calmly:** Address negative reviews professionally, but don't let them consume you. Encourage Direct Feedback:** Make it easy for customers to share concerns privately. Build a Loyal Base:** Focus on creating memorable experiences that customers want to share. Community Involvement: The Heart of Local Business The Roost is deeply embedded in the Grayslake and Lake Villa communities, supporting events and building relationships. Insights from the Episode Event Participation:** Rudy's team caters school events, graduation parties, and would love to do more local festivals. Local Partnerships:** Word of mouth and referrals from other business owners (like Drake from Servpro) are crucial for growth. Visibility Challenges:** Even with a prime location, many locals may not know about The Roost—community engagement helps bridge that gap. Actionable Advice Sponsor Local Events:** Get involved in festivals, school functions, and charity events. Network with Other Businesses:** Build relationships with local entrepreneurs for mutual support and referrals. Stay Visible:** Use signage, social media, and community boards to remind locals you're there. Work-Life Balance and Personal Growth Rudy's commitment to health, family, and personal interests keeps him grounded and energized. Insights from the Episode Early Mornings:** Rudy hits the gym at 5 a.m. daily, setting a positive tone for the day. Family Time:** Supporting his daughter at LSU and traveling for family events are priorities. Personal Interests:** From attending concerts to Bears games, Rudy makes time for fun and relaxation. Actionable Advice Prioritize Self-Care:** Regular exercise and hobbies help prevent burnout. Celebrate Milestones:** Take time to enjoy family achievements and personal interests. Set Boundaries:** Even in a demanding business, carve out time for yourself and loved ones. Key Takeaways and Actionable Advice Rudy De La Torre's journey with The Roost offers a blueprint for building a resilient, community-focused restaurant. Top Lessons Family can be your greatest asset—if you communicate and set clear expectations.** Exceptional service is non-negotiable; empower your team to make things right.** Expand thoughtfully, ensuring your systems and staffing are ready for growth.** Keep your menu fresh and high-quality, balancing tradition with creativity.** Diversify revenue streams through catering and events, but know your limits.** Handle reviews with grace, focusing on direct feedback and word of mouth.** Engage deeply with your community to build lasting relationships and visibility.** Maintain work-life balance to sustain your passion and energy.** Final Thoughts Whether you're a

When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben's' on the sign. Some gluten-free people are fine with it.” And when I asked what I could eat, he said, “We won't kill the meeting planner—we'll make you something else.” Spoiler alert: Uncle Ben's plain rice is gluten-free. So the issue wasn't the rice. It was the lack of follow-through. It was the dismissive attitude. It was the failure to respect the safety of every guest. In this episode, I'm diving into: • Why food safety requires transparency—not assumptions • How “good enough” is not good enough • The responsibility of hotels and planners to deliver on dietary promises If you've ever been gaslit about a dietary request—or told to “just eat something else”—pull up a chair. You're not alone. And this conversation needs to be had. See less

Tune into the NKY Spotlight Podcast! Kristen Bailey of Sweets & Meats BBQ showcases catering options and small business resources and Matthew McGowan of Staffmark highlights the RGF Connect initiative.The NKY Spotlight Podcast is powered by CKREU Consulting and sponsored by Schneller Knochelmann Plumbing, Heating & Air.

En el PPP 402: la Junta de Supervisión Fiscal le ganó a Trump en los tribunales, pero el pleito sigue vivo. Además, analizamos las últimas encuestas de LIT Data que ponen a correr a todos los partidos, y miramos cómo se mueven las fichas de cara al 2028. Fuera del ámbito local, la noticia internacional del día es el acuerdo de paz propuesto entre Hamas, Estados Unidos e Israel. Y como siempre, añadimos un poco de sabor con las convenciones políticas y un chismesito entre Miguel Romero y el gobierno central. Y no olvides, octubre llega con agenda cargada: Oktoberfest en la Cervecera Frutos del Edén, el Abrazo Patroncito en Ponce el sábado 25 de octubre, y mucho más. Si fueras integrante de nuestro Patreon, hubieras escuchado este episodio ayer. Únete ahora en patreon.com/puestospalproblema! Presentado por AeroNet – Nuevo plan GigaFaster Essential: 200/50 Mbps por $99 al mes, con router WiFi incluido.

Alec Naman from @Naman's Catering called us this morning and said, "I hope you guys like Brussel Sprouts because this recipe is a good one. Roasted Brussel Sprouts with Bacon, Cranberries & Pecans."      

In this episode of Take-Away with Sam Oches, Sam talks with Mark Greenblatt, president of Barry Bagel, a Toledo, Ohio-based franchise founded by Mark's dad Barry Greenblatt back in 1972. He joined the podcast to talk about the lessons he picked up working alongside his dad, how he's learned big lessons from dumb mistakes, and how he's finding efficiencies in the business without messing with the good thing his dad started. In this conversation, you'll find out why:You should consider the personification of your brand — and lean into it for marketing Brand leaders must lead by example if they expect hard workYour dumbest mistakes are a chance to learn your biggest lessonsA hub-and-spoke growth model gives you great real estate flexibility Catering is a bigger opportunity than you probably realizeRegister for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Rideshare Rodeo Podcast (episode 505) September 30th This episodes guest is UDM (@gigworkpodcast on YouTube). CATERING DELIVER THAT ZIFTY LAST PODCAST — BOTS DLIVRD IN HOUSE SUPPORT (SOUTH AMERICA) AirB&B Guest Grocery shopper Catering opportunities  check out Prept Vacations Rideshare Rodeo Brand & Podcast: Rideshare Rodeo Podcast  

The crew debate if Vrabel is catering his coaching style to deal with how younger players deal with public criticism and being called out.

In this episode, we chat with drummer Mordecai Girt of The Sneaky Heat Missiles and Subarctic Beach Party about growth as a musician, leaving space for other band members, playing in multiple bands, the touring experience, and the importance of playing outside of your hometown. Plus, “Dad” versus “Rick”, and are drummers musicians?You can check out Mordecai's projects here:⁠⁠https://sneakymissiles.com⁠⁠https://subarcticbeachparty.bandcamp.comhttps://www.instagram.com/subarcticbeachparty/?hl=enOur Youtube show Great Set Guys is here: ⁠⁠⁠https://www.youtube.com/@KatzulhuProductions⁠⁠⁠Paul works a day job and puts out vinyl and puts on shows via ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Katzulhu Productions⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/paul.neil.12⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/katzulhu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/Dont-Quit-Your-Day-Job-podcast-107924851339602⁠

Rideshare Rodeo Podcast (episode 503) EXPEDITE Catering By DLIVRD TECH (w/Chris Barnes) https://dlivrd.io  

Corporations are sick of trying to cater to the left. The worlds driest hands. The ideal ballpark menu. Afghanistan vs Italy. Trust in the media: Democrats vs Republicans. Your democrat friend is stuck in their world of make believe. Follow The Jesse Kelly Show on YouTube: https://www.youtube.com/@TheJesseKellyShowSee omnystudio.com/listener for privacy information.

It's not about the money. It's about the shredded squash sliders. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hoy en el PPP Extra repasamos los nuevos cambios propuestos por Rivera Schatz al Código Electoral, analizamos al polémico candidato del Distrito 31 que tiene el respaldo de Foquito y Johnny Méndez, y discutimos los hallazgos de una encuesta que revela la profunda división por género entre la Generación Z en temas de política, matrimonio y éxito personal. Además, reaccionamos a los tuits de Jerome Garffer sobre la agenda militar en Puerto Rico y te contamos lo que se viene en el podcast con Leo Aldridge. Si fueras integrante de nuestro Patreon, hubieras escuchado este episodio ayer. Únete ahora en patreon.com/puestospalproblema! Presentado por

Hoy analizamos el aterrizaje de los aviones F-35 en Puerto Rico y cómo esto eleva las tensiones militares en el Caribe. También repasamos los datos más recientes de empleo en Estados Unidos, que confirman un enfriamiento económico más fuerte de lo esperado, y reaccionamos al nuevo esfuerzo de concienciación “¿Dónde están los padres?” sobre la responsabilidad parental. Además, comentamos el regreso de Rubén Sánchez y adelantamos la entrevista con Leo Aldridge. Si fueras integrante de nuestro Patreon, hubieras escuchado este episodio ayer. Únete ahora en patreon.com/puestospalproblema! Presentado por

Nicholas Triolo is a writer, endurance athlete, and educator whose life and work sit at the crossroads of ecology, activism, and storytelling. For years, he's been exploring what happens when we stop charging toward the summit and start paying attention to the circuitous paths that wind around it. His new book, "The Way Around: A Field Guide to Going Nowhere," is the culmination of that exploration — a lyrical, wide-ranging meditation on movement, place, and the art of staying present. In the book, Nick traces a series of pilgrimages: circling a sacred mountain in Tibet, exploring a culturally significant northern California hiking tradition, and walking the rim of one of Montana's most infamous superfund sites. Each journey reveals something deeper — about endurance and restraint, about intimacy with landscapes and with ourselves, and about the courage to face environmental and cultural shadows without turning away. The book weaves together memoir, travel writing, and ecological inquiry, and in doing so, it asks us to reconsider how we measure meaning: not by miles logged or summits bagged, but by the depth of our attention and the generosity of our presence. In this conversation, Nick and I dig into the ideas behind the book — the practice of circumambulation, the pitfalls of “summit fever,” and the possibility of finding beauty even in places scarred by extraction. We also talk about the creative process: how to find your authentic voice in a world full of (good and bad) influences, how to write with both intimacy and respect, and how stories can become tools for resilience and re-enchantment. If you've ever sensed that the most interesting part of a long run, a wilderness trip, or a creative endeavor is what happens beneath the surface, this is a conversation for you. Nick has a gift for showing us how going “nowhere” can sometimes bring us closer to where we most need to be. Check out the episode notes for links to everything. Hope you enjoy! --- Nicholas Triolo The Way Around: A Field Guide to Going Nowhere Full episode notes and links: https://mountainandprairie.com/nicholas-triolo/ --- TOPICS DISCUSSED: 2:22 - Intro, when does curiosity become a book? 10:14 - Summits versus processes 12:31 - Western States 18:34 - Structure of Nick's book 24:55 - In each round 28:32 - Butte, America 32:47 - Instruction manual for thinking clearly 35:09 - Nick reads from Widening Circles 38:01 - Putting so much personal out there 45:26 - Finding Nick's voice (and Ed's) 48:59 - Trusting curiosity 53:44 - Catering to the audience 56:04 - Finding the niche that needs you 59:44 - The Jasmine Dialogues 1:05:06 - Meeting your heroes 1:11:46 - Just do you 1:14:19 - Book recs 1:19:47 - Last thoughts --- ABOUT MOUNTAIN & PRAIRIE: Mountain & Prairie - All Episodes Mountain & Prairie Shop Mountain & Prairie on Instagram Upcoming Events About Ed Roberson Support Mountain & Prairie Leave a Review on Apple Podcasts