Podcasts about Catering

Is your business suffering from “mission creep”—trying to be everything to everyone? What would happen if you simplified your offerings and focused on doing one thing exceptionally well? In this episode, I explore how subtracting, not adding, can make your business and life better, and why aligning your work with joy and purpose leads to outstanding customer experiences.Listen to this new episode for inspiration on simplifying your business, avoiding burnout, and creating exceptional experiences by focusing on what you love and doing it better every day.About Anthony:Anthony Lambatos believes heart-led leadership isn't just good for people — it's good for business.Since purchasing Footers Catering from his father in 2010, Anthony and his wife April have quadrupled revenue, maintained retention 50% better than the industry average and opened an event center called Social Capitol. Footers has been recognized nationally for innovation in both catering and culture, earning “Best Places to Work” honors eight years running.In response to industry demand, Anthony founded MIBE, a leadership development and culture-building organization that helps leaders grow people-first organizations. An award-winning speaker, Anthony inspires leaders to create workplaces where fulfilled employees fuel unstoppable results.Contact: LinkedIn: www.linkedin.com/in/anthonylambatosInstagram: @MibeLeadershipwww.themibe.com (education company)www.footerscatering.com (catering business)www.socialcapitolevents.com (event center)If you have any questions about anything in this, or any of my podcasts, or have a suggestion for a topic or guest, please reach out directly to me at Alan@WeddingBusinessSolutions.com or visit my website Podcast.AlanBerg.com Please be sure to subscribe to this podcast and leave a review (thanks, it really does make a difference). If you want to get notifications of new episodes and upcoming workshops and webinars, you can sign up at www.ConnectWithAlanBerg.com  View the full transcript on Alan's site: https://alanberg.com/blog/Are you going to Wedding MBA? Use the promo code - Alan - to save $20 off your tickets, at www.WeddingMBA.com And don't worry, if you can't use your tickets this year, they're transferrable or you can hold them to use next year. I'm Alan Berg. Thanks for listening. If you have any questions about this or if you'd like to suggest other topics for "The Wedding Business Solutions Podcast" please let me know. My email is Alan@WeddingBusinessSolutions.com. Look forward to seeing you on the next episode. Thanks. Listen to this and all episodes on Apple Podcast, YouTube or your favorite app/site: Apple Podcast: http://bit.ly/weddingbusinesssolutions YouTube: www.WeddingBusinessSolutionsPodcast.tv Spotify: https://spoti.fi/3sGsuB8 Stitcher: http://bit.ly/wbsstitcher Google Podcast: http://bit.ly/wbsgoogle iHeart Radio: https://ihr.fm/31C9Mic Pandora: http://bit.ly/wbspandora ©2025 Wedding Business Solutions LLC & AlanBerg.com

Albert Sanchez and Chris Schultz join the Restaurant Unstoppable Network for a live Q+A on April 6th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Albert Sanchez is the co‑founder and owner of Beto's Mexican Restaurant, a family‑owned Mexican restaurant based in Grand Prairie, Texas, that has been serving the community since 1993. A lifelong Grand Prairie resident and graduate of South Grand Prairie High School, Sanchez grew up around the restaurant industry, working alongside his father, Humberto "Beto" Sanchez, who originally pursued his dream of opening a Mexican restaurant using family recipes from Monterrey, Mexico. As a very young entrepreneur, Albert helped transform Beto's from a small "hole‑in‑the‑wall" location into a well‑known local destination for traditional Mexican cuisine, focusing on hand‑rolled enchiladas, homemade tamales and tortillas, and freshly fried chips. Over the years, he has navigated the growing pains of expanding and relocating the business, balancing the demands of ownership with raising a family and staying deeply involved in the Grand Prairie community. Today, as owner and CEO, Sanchez continues to guide Beto's Mexican Restaurant and Catering, emphasizing family hospitality, community engagement, and authentic Mexican flavors for guests from across the Dallas–Fort Worth area. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Website: https://www.eatatbetos.com Thanks for listening! Rate the podcast, subscribe, and share! 

Interview with Corine's Cakes and Catering and Agewell Services

Gig App Rodeo Podcast (episode 554) March 2nd, 2026 Today our guest is Chris Barnes from Team Expedite, the most transparent and fair catering app out there in 2026. Rideshare Rodeo Brand & Podcast: https://linktr.ee/RideshareRodeo

Çdo mëngjes zgjohuni me “Wake Up”, programi i njëkohshëm radio-televiziv i “Top Channel” e “Top Albania Radio”, në thelb ka përcjelljen e informacionit më të nevojshëm për mëngjesin. Në “Wake Up” gjeni leximin e gazetave, analiza të ndryshme, informacione utilitare, këmbimin valuator, parashikimin e motit, biseda me të ftuarit në studio për tema të aktualitetit, nga jeta e përditshme urbane e deri tek arti dhe spektakli si dhe personazhe interesantë. Zgjimi në “Wake Up” është ritmik dhe me buzëqeshje. Gjatë tri orëve të transmetimit, na shoqëron edhe muzika më e mirë, e huaj dhe shqiptare. 

Christopher & Jobst im Gespräch mit Steffen. Wir reden über potentielle Lifetime / State of the Nation-Tour, Spiegeleier für Walter Schreifels, die Geburt der Tochter, 1983 Bad Brains in Tübingen, Queen Ende der 70er, ein Internat in Königsfeld, nicht um Normahl rumkommen, Spiky Hair & Lederjacke, die amerikanische Base in Wertheim, Wertheim gibt´s quasi erst seit 1945, Blutmisch-Pipetten, das geile Jugendzentrum in Wertheim, Bluttat für 4DM, ein Anruf der Tourmanagerin von Toxic Reasons, SLapshot & Skeezicks, Auftrittsverbot im gesamten Main-Tauber-Kreis, Jingo de Lunch im AKW, Born Against & Rorschach, Sid von Cheetah Chrome Motherfuckers, heimlich Papas Faxrollen leerfaxen, First Strike Records & Jailcell Recipes, die erste SFA-Tour, abgezogen von Comin Correct, RadDev bei Don Fury, Live-Konzerte waren immer die Basis, eine schwache Gewerkschaft, Riesen-Respekt vor Berlin, das Frontkino in Berlin, das Abwickeln von Vaters Firma, die ganzen Plattensammlung verkaufen, beim Handstandlaufen die Schulter brechen, JFA in den USA, Bands per Soundcharts analysieren, Wolle ist die Excel-Tabelle, Catering ist das A & O, Walls of Jericho erfüllen die Quote nicht, Schwierigkeiten mit Johnny Rotten, ayurvedische Morgenroutinen, zwei Tassen heißes Wasser, eine der zehn schönsten Weitwanderwege Deutschlands, eine Clash-Hologram-Show, "Mein Vater ist Punker von Beruf", ein Punkrock-Damenchor, ein Tattoo von Henk Schiffmacher, uvm.Drei Songs für die Playlist:1) Ein Lieblingslied vom 15-jährigen Steffen: QUEEN - We Will Rock You2) Der beste Song NYHC-Song aller Zeiten: CRO-MAGS - Hard Times3) Ein Lied, das Steffen über seine Tochter kennengelernt hat: WALK OFF THE EARTH - Somebody That I Used To Know

Abbie Halberstadt, mother of 10 children and author of "You Bet Your Stretch Marks," joins Arlene Pellicane to dismantle the myth that moms should "love every minute" of parenting. Abbie shares practical wisdom on prioritizing heart work over housework, reclaiming parental authority in a culture that overemphasizes children's emotions. This is the perfect episode for any mom who feels overwhelmed, frustrated that her kids won't listen, or guilty that she's not enjoying motherhood "enough." 05:17 - The myth of "loving every minute" of motherhood 10:08 - Dealing with comparison and mom guilt 12:18 - The danger of making parenting your identity 14:45 - Prioritizing heart work over housework 18:39 - Teaching kids to serve vs. being served 25:09 - "My kids won't listen to me" - understanding parental authority 26:30 - The problem with emotion-centered parenting 29:21 - Why kids need to know that "mama means what she says" See Abbie's blog on https://misformama.net/ or on Instagram https://www.instagram.com/m.is.for.mama/?hl=en Check out Abbie's podcast, M is For Mama, and grab her book, You Get Your Stretch Marks, anywhere books are sold. More Resources from Arlene Pellicane: SUBSCRIBE to Arlene's newsletter "What I'm Learning This Week" and get access to 12 free resources to help you as a parent. Check out Arlene's BOOKS including Parents Rising, Screen Kids, and Making Marriage Easier. Follow Arlene on Instagram and/or Facebook Go to Arlene's YouTube Channel How did Arlene's kids adapt to not having phones, video games or social media? Watch the free video, Screen Kids: In Their Own Words. Have a question for Arlene to address on the podcast? Want to invite Arlene to speak to your group? Email speaking@arlenepellicane.com Not sure about a smartphone for your child? Check out the Gabb Wireless phone for kids and teens (use the promo code ARLENE) Learn more about Every Woman's Bible today by visiting: https://hubs.la/Q0427v7r0 Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.

We can't price from a photo without details. Yet people expect it. Real-world food truck training in about 10 minutes. Profit, pricing, food cost, speed of service, marketing, events, and smart systems—no hype, just what works.Enjoyed this episode? First Hit Follow on Spotify so you never miss a new one: https://bit.ly/3LkAF4w Then go to https://nsfva.org/join/ and become a member today!

On this episode of The Late Night Restaurant Podcast, Jay Ashton Canada's Restaurant Guy and Domenic Pedulla sits down with Elias Hage, Founder and CEO of App8 and the force behind Rally Catering.This is a deep, practical conversation about how restaurants, caterers, and foodservice operators use technology to move orders faster, cut admin time, and grow revenue without burning out.Elias breaks down:• How digital ordering replaces handwritten catering forms• Why catering adds real margin when done right• How schools now manage lunch programs with online ordering and government subsidies• What operators miss when they ignore catering• How systems create leverage across kitchens, staff, and sales• Why speed, accuracy, and repeat orders matter more than everYou'll also hear how App8 evolved from solving table payments to powering catering, events, and K–12 food programs across North America, plus how operators unlock hidden sales sitting in their inbox right now.If you run a restaurant, catering business, bakery, commissary kitchen, or foodservice brand, this episode gives you clear insight into:• Building repeat catering customers• Reducing order errors• Saving hours each week• Turning operations into growth enginesReal talk. Real tools. Real ways to scale.

On this episode of The Late Night Restaurant Podcast, Jay Ashton Canada's Restaurant Guy and Domenic Pedulla sits down with Elias Hage, Founder and CEO of App8 and the force behind Rally Catering.This is a deep, practical conversation about how restaurants, caterers, and foodservice operators use technology to move orders faster, cut admin time, and grow revenue without burning out.Elias breaks down:• How digital ordering replaces handwritten catering forms• Why catering adds real margin when done right• How schools now manage lunch programs with online ordering and government subsidies• What operators miss when they ignore catering• How systems create leverage across kitchens, staff, and sales• Why speed, accuracy, and repeat orders matter more than everYou'll also hear how App8 evolved from solving table payments to powering catering, events, and K–12 food programs across North America, plus how operators unlock hidden sales sitting in their inbox right now.If you run a restaurant, catering business, bakery, commissary kitchen, or foodservice brand, this episode gives you clear insight into:• Building repeat catering customers• Reducing order errors• Saving hours each week• Turning operations into growth enginesReal talk. Real tools. Real ways to scale.

Columbia-based Sara Fougere Catering has earned three straight first-place “Best of Columbia” awards from the readers of Zimmer's “Inside Columbia” magazine. Sara grew up on a cattle farm in western Missouri's rural Richmond and earned her degree in food science from the University of Missouri's College of Agriculture, Food and Natural Resources (CAFNR). Sara Fougere joined host Fred Parry in-studio for the hour Saturday morning on 939 the Eagle's “CEO Roundtable.” Fred describes small business as the heartbeat of our community and praises Sara's business, her professionalism and her work ethic. Sara Fougere Catering has been in business for 22 years. Sara tells listeners that it's hard work and that she is blessed to do it. She once did an Eclipse event with 800 people and enjoys cooking beef. She also shared some of her favorite foods from Columbia-area restaurants:

A Return Visit Reveals Restaurant Reality Just months after opening their doors, Amanda and Bill Whitson welcome back Valley Today host, Janet Michael, and SBA Virginia District Director, Carl Knoblock to share the unvarnished truth about launching Clem's Kitchen at Middletown's historic Wayside Inn. While the couple anticipated challenges, the reality of restaurant ownership has delivered surprises at every turn. Nevertheless, their commitment to quality, community, and scratch-made comfort food keeps them moving forward. Click here to listen to the September conversation. The Best-Laid Plans Meet Reality Originally, the Whitsons planned a cautious rollout—breakfast service only, with dinner introduced gradually over several months. However, customer demand quickly rewrote that script. Within just one week of opening in September, they expanded to full dinner service. "It's definitely not what we thought," Amanda admits, though she emphasizes the fun amid the exhaustion. This rapid expansion tested their team immediately, yet it also validated their concept faster than expected. Staffing: The Universal Challenge Throughout the conversation, both Amanda and Bill identify staffing as their biggest ongoing challenge. Unlike Amanda's early days working at the Wayside Inn for Leo Bernstein, today's workforce operates with different expectations and motivations. Consequently, the couple has built their culture around a simple principle: everyone does everything. Bill proudly notes that he washes more dishes than anyone else, not because he must, but because it frees his team to focus on food preparation and guest service. Meanwhile, Amanda reinforces this philosophy during every interview, making it clear that hierarchies don't exist at Clem's Kitchen—only teamwork. Furthermore, the Whitsons recognize that attracting quality staff requires competitive wages. They deliberately pay above minimum wage, understanding that employees who can cover their bills become invested team members. This strategy has paid dividends, creating a staff that genuinely cares about guest experiences rather than simply collecting paychecks. The Social Media Tightrope In addition to staffing challenges, the couple navigates the precarious world of online reviews. As Carl observes, one negative review can significantly impact a new restaurant, and responding requires finesse that's difficult to muster when you're "in the weeds" with cooking and service. Therefore, Amanda and Bill's decision to open slowly—despite the eventual rapid expansion—gave them crucial time to train their team thoroughly before facing the unforgiving court of public opinion. Scratch-Made with a Twist What sets Clem's Kitchen apart, however, isn't just their operational philosophy—it's the food itself. Amanda, who describes herself as someone who "doesn't measure anything," creates dishes that honor classic comfort food while adding unexpected elements. For instance, her twice-baked potatoes feature a crispy tater-tot exterior that Janet still raves about. Similarly, the restaurant's fresh-baked biscuits—which disappeared in just 28 minutes during a recent sausage gravy contest—come with house-made flavored butters and preserves that change regularly. Moreover, the couple prioritizes sourcing raw ingredients over pre-processed products, despite the additional labor involved. Bill emphasizes that while it's easy to source food, finding quality raw product proves much harder. Nevertheless, guests can taste the difference between hand-cut vegetables and frozen alternatives, making the extra effort worthwhile. A Menu That Evolves Initially unplanned, Clem's Kitchen now changes its dinner menu monthly—a practice that emerged from necessity but has become a strategic advantage. This rotation keeps regular customers engaged while allowing Amanda creative freedom to experiment. At the same time, certain favorites remain constant: burgers, wings, and the popular roasted chicken ensure that creatures of habit can always find something familiar. Additionally, the monthly changes help manage food costs, especially when catering events require specific ingredients that can then appear on the restaurant menu. Events: The Economic Engine Speaking of catering, Bill candidly acknowledges that special events "kept us afloat" during January's slow season. The couple brought their established catering clientele from their food truck, and now these clients enjoy the full-service venue with its bar and multiple event spaces. From corporate gatherings to weddings, these events provide crucial revenue that allows the restaurant to maintain quality ingredients and competitive wages during slower periods. In fact, Bill notes that in today's restaurant landscape, "you gotta do two, three things at once" to remain profitable. Building Community, Not Just Serving Food Beyond the business metrics, Amanda and Bill focus relentlessly on creating genuine connections. Bill regularly sits with guests, sharing coffee and conversation regardless of whether he knows them personally. Amanda has introduced personal touches like allowing regular customers to have designated coffee mugs and accepting family heirloom salt and pepper shakers from neighbors who eat there weekly. These gestures transform transactions into relationships. As Carl astutely observes, "Nine times out of ten, people come back for the relationship versus coming back for the food." This philosophy drives everything at Clem's Kitchen, from the warm greeting guests receive upon entering to the tableside chocolate milk service that makes children feel special. Looking Ahead: Spring and Beyond Looking forward, the Whitsons plan to leverage the four-acre property more fully. They're launching Friday night live music, opening their expansive patio (which adds 40% more seating capacity), and actively pursuing a farmer's market partnership. Additionally, they're exploring ways to highlight the Wayside Inn's historical significance, particularly as Virginia celebrates its 250th anniversary. Carl enthusiastically suggests that local economic development could help showcase this pre-Civil War landmark as a destination for history-focused tourism. Furthermore, Amanda dreams of eventually adding a small retail shop where guests could purchase house-made sauces, pickles, and Tricia's celebrated desserts—particularly that coconut cake that has customers asking to take whole cakes home. The Superpower of Execution When asked about their approach, Bill identifies their "superpower" simply: "We figure it out." While they acknowledge that preparation reveals blind spots, their ability to execute under pressure has carried them through every unexpected challenge. From the rapid dinner expansion to managing a 400-biscuit order that disappeared in under half an hour, the couple consistently delivers. Yet beneath this execution-focused mindset lies something deeper. As one longtime community member told Bill while shaking his hand: "It's back. Nice job. It's back." After years of the Wayside Inn lacking its heartbeat, Clem's Kitchen has restored what was missing—not through financial investment alone, but through genuine care, quality ingredients, and unwavering commitment to community. The Bottom Line Ultimately, Amanda and Bill Whitson aren't just running a restaurant—they're rebuilding a community gathering place. While the work exhausts them and challenges emerge daily, their focus remains clear: create experiences that make guests feel welcomed, valued, and eager to return. In an industry where many cut corners to maximize profits, Clem's Kitchen takes the opposite approach, betting that quality, authenticity, and human connection will sustain them through the difficult early years and beyond. As spring approaches and the patio opens, Middletown's historic Wayside Inn stands ready to reclaim its place as the heart of the community—one scratch-made meal, one warm greeting, and one genuine relationship at a time.

Hoy en la Clavada Telefónica, Dayanara llama a un servicio de catering para hacer un pedido especial… pero hay un pequeño detalle: ¡es alérgica a casi todo! Entre restricciones imposibles, ingredientes prohibidos y opciones que no puede ni oler, la conversación se convierte en un verdadero reto para el pobre encargado. ¿Lograrán armarle un menú que no la mande directo al hospital?

Jonathon Saenz gives us an update on this situation.PLUS Terri Hall and I discus Voter recommendation lists and we get a report on American Stewards of Liberty recent event.

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson. As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation. In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume. Episode Highlights What it takes to design and deliver 54 million airline meals a year Food trends shaping airline menus, including protein and fibre Sustainability in aviation catering and the Paddock to Plane programme Working with high-profile chefs, including Ross Lusted for Qatar Airways Integrating native Australian ingredients into global menus Developing and mentoring the next generation of chefs This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail Robert Smithson Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr Lucy Allon: https://www.linkedin.com/in/lucyallon Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

When you're in Philly for PCMA Convening Leaders, you don't just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn't leave town without sitting down with one of the catering chefs doing exactly that. This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what's on the plate. Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn't a "nice to have" for him—it's the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility. We talk about what it really means to build safe, sustainable, and inclusive food experiences into events so seamlessly that guests simply feel cared for. Adam shares the story of creating a carbon-neutral menu before the industry was ready—and why that moment still shapes how he approaches innovation today. We also dig into 12th Street's Meals With a Mission philosophy and partnerships with Trellis for Tomorrow and Philabundance, showing how catering can nourish communities, not just attendees. If you plan events, this matters. Food is where trust, risk, inclusion, and brand values all collide—and Adam offers a real-world look at how thoughtful leadership turns those moments into WOW experiences. Because when food is done with care and creativity, it doesn't just feed people. It brings them together. What does "every guest feels welcome" look like at your events?

An Unexpected Path to Baking Chef Chuck Arnaud didn't follow a traditional route to becoming one of Luray's most beloved bakers. For over two decades, he worked in stagecraft, starting as a junior high school stagehand and eventually country music artists in Nashville. However, his career took a dramatic turn when he traded stage lights for bread ovens, opening Main Street Bakery and Catering in the heart of Page County. During this episode of The Valley Today with host Janet Michael and Gina Hilliard, president of the Luray Page Chamber of Commerce, Chef Chuck revealed what drew him to this picturesque Virginia community. "I've lots of kin in the area," he explains, describing his deep family roots on the other side of the ridge in Shenandoah County. This connection made the transition feel natural rather than terrifying. Moreover, Page County's stunning landscape—featuring Shenandoah National Park, the Shenandoah River, and George Washington National Forest—provided the perfect backdrop for his new venture. The Aroma of Home Walking into Main Street Bakery triggers something profound in visitors. "The number one thing people say is, 'Wow, it smells wonderful in here,'" Chef Chuck shares. This reaction isn't accidental. He believes people have become disconnected from their grandmother's kitchens, where families gathered around tables filled with home-baked bread and the aroma of love filled the air. Furthermore, Chef Chuck sees his bakery as more than a business—it's a bridge to lost traditions. "That magical aroma of family and love has just become lost to us," he reflects. "So people reconnect with that when they come in because that aroma—pow—it's front and center right there when you walk into the bakery." What's on the Menu Currently, Main Street Bakery operates with a skeleton crew of three people, plus dedicated volunteers like Mike Salvino. The team focuses primarily on artisan breads, muffins, scones, and quiche. Chef Chuck personally handles everything that goes into the oven, while Emma has moved into savory work, tackling knife work, soups, and salads. The bakery's soup program has become particularly popular. Two standouts fly off the shelves: the Senegalese peanut soup, which customers request repeatedly because of its unique, original flavor, and the classic potato leek soup, which sells by the quart. Customers can enjoy soup in the bakery or take it home in half-pint, pint, or quart containers, either hot or cold. Meanwhile, the sweet treats maintain their own devoted following. Chocolate chip cookies disappear so quickly that they rarely make it to closing time. Brownies and blondies also prove to be "good problems to have," as Chef Chuck puts it, consistently selling out. The Art of Bread Making Unlike many modern bakeries that focus exclusively on cakes and cupcakes, Main Street Bakery champions the nearly lost art of bread baking. Chef Chuck approaches bread with seasonal creativity rather than rigid schedules. On cold, chilly days, he gravitates toward dark, rustic loaves. Recently, he crafted a buttered honey oat multigrain bread that toasts beautifully, as well as a traditional pumpernickel—chocolatey and coffee-forward with generous amounts of caraway and fennel seeds. Additionally, Chef Chuck emphasizes that customers shouldn't hesitate to make special requests. Want a bread bowl for your soup? Just call ahead. "If you want a bowl, call us," he insists. "We'll make you a bowl and we'll put soup in it and sit you down and make you happy. That's just what we do and who we are right now." Building Community Through Collaboration Chef Chuck's philosophy extends beyond his own storefront. He actively seeks collaborations with other local businesses, understanding that a rising tide lifts all boats. His strongest partnerships include Hawksbill Brewing Company and Wisteria Vineyard, where food naturally pairs with beer and wine. These collaborations take various forms. For Mardi Gras, he brings king cake to Hawksbill Brewing Company, complete with the traditional baby hidden inside—whoever finds it wins a free beer. For St. Patrick's Day, he plans to serve cottage pies with ground beef, gravy, mashed potatoes, and caramelized cheese. At Wisteria Vineyard, he creates seasonal popups that showcase wine pairings with his culinary creations. Nevertheless, Chef Chuck remains open to new partnerships. He specifically mentions The Vintage Barrel and Coal Ridge Brewery as businesses he'd love to work with, encouraging anyone interested to reach out directly. The Power of Food Memories Throughout the conversation, Chef Chuck returns repeatedly to the concept of food memories—those powerful moments when a simple dish transports you to another time and place. "It can be a simple moment where you have a dish in front of you," he explains. "It could be in Tuscany. It could be at the top of a mountainside just having a ham and cheese sandwich, but that moment, that exhilaration of you just climbed up Old Rag Mountain and you have a cheese sandwich, and by God that is the best cheese sandwich because you are sitting on top of the known world at that point." These memories stick with people forever, whether they're teenagers or ninety years old. Consequently, Janet believes parents need to create more of these moments for their children, exposing them to the aromas and experiences that will become their own cherished food memories. Catering with Intention While COVID devastated the bakery's large-scale catering operations, Chef Chuck has found his sweet spot in wedding brunches. His pitch to couples is simple but compelling: at a wedding reception with 175 guests, newlyweds won't get quality time with Aunt Maggie. However, a brunch the next day allows them to sit, have coffee, and actually hear about her whale-watching trip. "Isn't that what weddings are about?" he asks. "It's just a unification of two people who have, against all odds, found love." Brunches also unite two families who may have nothing in common, giving them time to discover shared interests—like realizing they both golf and should play together sometime. For these events, Main Street Bakery arrives with coffee, creamer, quiche, muffins, scones, and seasonal pastries. Importantly, Chef Chuck sources as much as possible from local farmers, which sets his offerings apart from generic catering options. "You can tell a muffin from Costco," he notes. "It might as well have a red light that's flashing on it." The Kindness Economy One of the most touching stories Chef Chuck shares involves Tommy and Hannah Chang, who became regular customers after Main Street Bakery made them feel welcome in the community. When they noticed his outdated website, they brought in a videographer from DC with drones, track cameras, and steady cams. They spent an entire day filming and creating a professional website. When Chef Chuck reached for his checkbook, expecting a bill in the thousands, they refused payment. "You showed us kindness and here's kindness repaid," they told him. This exchange perfectly illustrates the reciprocal nature of community building that Chef Chuck champions. Similarly, regular customer Noel now works at the bakery and has become an exceptional salesperson. "People are like, 'Dude, I just wanted a cookie,'" Chef Chuck laughs, "and they walk out of there with three quiches, four bread puddings, and six breads. And they're feeling good about it." Looking Toward Retirement As Chef Chuck enters his sixties, retirement looms on the horizon. His plans? "I'm gonna smoke stuff and ferment things," he declares with a smile. This includes smoked meats, smoked fish, fermenting ales, wines, and exploring breads from different cultures around the world. More importantly, he hopes to find a venue where he can help people recapture the lost moments of generational knowledge transfer. "It used to be the grandmothers would teach the young ladies sewing and needlepoint and crafting," he reflects. "Guys would show their sons and grandsons how to hunt, how to fish, how to tie a lure on." These traditions are disappearing, and Chef Chuck worries that Page County's agrarian roots are being forgotten in the rush toward progress. Practical Information Main Street Bakery operates Tuesday through Friday from 8:00 AM to 5:00 PM, and Saturdays from 8:00 AM to 3:00 PM. Located at 127 East Main Street in Luray, the bakery sits right at the top of the hill with flags out front—you can't miss it. While the bakery doesn't post menus online because offerings change frequently based on season and availability, customers can visit mainstreetbakery-catering.com/ for more information. The bakery maintains an active presence on Facebook and Instagram, where Chef Chuck's wife Janet showcases her exceptional food photography skills. Finally, Chef Chuck encourages customers to call ahead, especially near closing time. "If it's 4:45 and we close at five, call ahead and say, 'Hey, do you have three cookies that would really make my day?' I will stay open till you get there," he promises. "What's the worst thing that's gonna happen? I'm gonna say I just don't have that, but maybe tomorrow." The Bigger Picture As the conversation winds down, it becomes clear that Main Street Bakery represents something larger than artisan bread and chocolate chip cookies. It embodies a philosophy of community, collaboration, and connection—values that Chef Chuck believes are essential to preserving what makes small-town life special. In an era when people increasingly feel disconnected from their food sources and family traditions, Chef Chuck offers a simple remedy: walk through his door, breathe in the aroma of fresh-baked bread, and remember what it felt like when someone who loved you baked with care. That memory, that feeling, that moment of connection—that's what Main Street Bakery serves alongside every loaf, every muffin, every bowl of soup. And perhaps that's the most important recipe of all.

PJ hears from Máire Ní Mhurchú, Chair of the Irish Self Catering Federation, who says people will rather see buildings lie idle than pay huge planning fees and keep track of complex paperwork Hosted on Acast. See acast.com/privacy for more information.

En el PPP Extra de hoy, nos metemos de lleno en una pregunta que cada vez suena más fuerte: ¿qué sabe doña Ciary… y por qué sigue el silencio? Analizamos el contexto, las omisiones y lo que no se está diciendo, mientras las piezas siguen cayendo donde no conviene.También entramos al debate incómodo: ¿Trump peor que Biden? Sin consignas, sin libreto, con el análisis político crudo que no vas a escuchar en otros lados.En el chit chat, hablamos de qué es lo próximo para Bad Bunny, el momento que vive y cómo se mueve el tablero cultural alrededor de él.-

Friend, Let's welcome Alex Lipin to the podcast.Alex is the Co-Founder and Managing Partner of Hospitality & Culinary Collective, a Miami-based catering and hospitality company that's been raising the bar in the events industry. With over a decade of experience, Alex leads the business side of H&C Collective with a strong focus on operations, client experience, and building systems that actually support creative work.In today's episode, we're talking about branding, marketing, and how H&C Collective has attracted the kind of clients many creatives dream of working with. Alex shares how they approached their brand from the beginning, where their best clients really come from, and the moment he realized the business was starting to click with the right audience.We also dig into what makes H&C Collective stand out in a crowded market and which marketing avenues have truly moved the needle.This conversation is a great reminder that growth doesn't come from doing everything. It comes from being clear, intentional, and consistent with what you're building.I hope this episode encourages you to look at your brand and marketing with a little more clarity and a lot less pressure.__You Can Find More About Alex Lipin Here:H&C Co. WebsiteH&C Co. InstagramSubscribe to The H&C Co. Newsletter__Episode sponsored by Pic Time: https://carolinaguzikphotography.pic-time.com/referral

The Galaxy's Edge rumors are true! The Five Idiots dive into the massive changes officially announced for Star Wars: Galaxy's Edge at both Disneyland and Disney World. Disney is expanding the timeline to incorporate the Original Trilogy!Official Disney Parks Blog Announcement: https://disneyparksblog.com/dlr/star-wars-galaxys-edge-timeline-expands-at-disneyland/The discussion covers the official Disney Parks announcement (7:04) and details which classic characters, such as Darth Vader, Han Solo, and Luke Skywalker, are heading to Batuu (8:09). We also connect these major park changes to the new leadership at Lucasfilm, specifically Dave Filoni (4:20), and analyze why these updates make strong fan and financial sense for the company (10:49). Are you excited for the Original Trilogy characters to arrive? Let us know in the comments!☎️ Leave a question, comment, or show idea on our new FITT Voicemail line: (732) 800-1977Timestamp Chapter List0:00 - Cold Open: The Theme Park Topic0:37 - Welcome & Tonight's Topic: Galaxy's Edge Changes1:17 - How often do the FITT hosts visit Disney Parks?3:16 - The RUMOR: Original Trilogy Characters are Coming4:20 - Could Dave Filoni be influencing the change?7:04 - OFFICIAL CONFIRMATION: Disney Parks Blog Announcement8:09 - Which Original Trilogy Characters Are Arriving?8:40 - Catering to the New vs. Classic Star Wars Fans10:49 - The Economics of Disney Parks: Who is Spending the Money?14:32 - More Official Details: Music and Cantina Band16:28 - Final Thoughts & Outro#GalaxysEdge #DisneyParks #GalaxysEdgeUpdate #StarWarsOriginalTrilogy #DisneyParksNews #disneyparksblog #StarWars #FITT #Disneyland #DisneyWorld #StarWarsToys #DarthVader #HanSolo #LukeSkywalker #DaveFiloni -----------------------

Want to be featured on the next Q&Andy? Send us a video on our socials or email us at askandy@servedmediagroup.com Andy Roddick goes behind the scenes with Nexo Dallas Open Tournament Director Peter Lebedevs to reveal what it really takes to build a tournament from scratch. Andy also shares what he does during the Slams, weighs in on the debate around players wearing yellow, and explains how Carlos Alcaraz's creativity mirrors Steph Curry's impact.

They aren’t trying to be right or tell the truth. How is “turning the temperature down” working? Why would these billionaires who made their fortunes under capitalism, fund communism? Catering to the dregs of society to stay in power. Folding under The Left’s propaganda. Follow The Jesse Kelly Show on YouTube: https://www.youtube.com/@TheJesseKellyShowSee omnystudio.com/listener for privacy information.

#116.What began as a plan for a casual Quickfire catch-up evolved into one of the most poignant conversations on the show. Josh sits down with his friend and former colleague Dan Jackson, and while they touch on the mechanics of the restaurant industry, the heart of this episode lies in a tribute to Dan's late wife, Stephanie Jackson. Stephanie was a beloved figure in the hospitality world whose passing left a profound impact on everyone who knew her.Dan opens up about the reality of navigating the pandemic while facing a life-altering family tragedy. He shares the story of leaving New York City for Chapel Hill, the challenges of single parenthood to three children, and the fog of grief that follows the loss of a partner. The conversation explores how he found his footing again, transitioning from the corporate structure of Union Square Hospitality Group to becoming a chef-partner at Osteria Georgi and preparing to launch his second concept, Geo's Tavern.Toward the end, the two shift gears into the originally planned rapid-fire questions. They geek out over kitchen tools, discuss the realities of scaling a restaurant brand, debate the best ways to utilize broccoli stems to reduce waste, and break down exactly how Dan makes a grilled cheese sandwich for his kids. This is an episode about the resilience of the human spirit, the community of the hospitality industry, and moving forward without forgetting the past.Links and resources

ANDREA ROMAN, DIRECTOR OF SALES OF FIREMAN HOSPITALITY GROUP. Fireman Hospitality Group has been the host of TWO Broadcast for Broadways at Brooklyn Deli and Bond 45 (where we've welcomed Fireman Hospitality Group CEO, Ben Grossman). Andrea will be speaking about the four restaurants (Bond 45, Trattoria dell'Arte, Redeye Grill and Paris Bar) participating in NYC Restaurant Week. Menus are attached for all participating restaurants Bond 45- 221 West 46th St (between 7th and 8th Avenues) LUNCH Trattoria dell'Arte- 900 7th Ave (at West 57th Street) DINNER Red Eye Grill- 890 7th Ave (at West 57th Street) LUNCH AND DINNER Paris Bar & Le Jardin Rooftop- 120 West 57th Street (between 6th and 7th Avenues) LUNCH AND DINNER WEBSITES FOR FIREMAN HOSPITALITY GROUP: https://www.thefiremangroup.com www.cafefiorello.com www.bond45ny.com www.brooklyndiner.com www.brooklyndelicatessen.com www.redeyegrill.com www.trattoriadellarte.com www.parisbarnyc.com WEBSITE FOR NYC TOURISM: www.nyctourism.com ABOUT ANDREA: Andrea Roman is Director of Sales of Fireman Hospitality Group. She is a sales, Catering and Marketing professional with 30 years of experience creating, selling, marketing and managing all aspects of corporate, social events and partnerships at a range of venues from ultra-high end to broad theme appeal. She has been Director of Sales since 2012 (previously working for FHG as sales manager from 1995-1997) and helps manage the iconic restaurant group operating restaurants in NYC including Trattoria Dell'Arte, The Redeye Grill, Bond 45, Café Fiorello, Brooklyn Deli, Paris Bar and Brooklyn Diner on 43rd and 57th Streets. She grew banquet sales by more than $1,000,000 in her first year and is responsible for securing high profile events including the opening night of Late Show with Stephen Colbert; A Night on Broadway with Mel Brooks; A Night on Broadway with Barry Manilow; Broadway Investor Events, Preshow Events, TONY events and Closing Parties; Holiday parties for Broadway shows including Hamilton and Dear Evan Hansen. Andrea is in charge of maintaining relationships with surrounding Cultural institutions including Carnegie Hall, Lincoln Center, Broadway and Off-Broadway Theaters, as well as broadening existing partnership with The Actors Fund, Broadway Briefing, Pulsd, NYC & Company, City GuIde NY and NY Sightseeing Pass. This included creating initiatives during the pandemic to assist the restaurant, Broadway, and tourism industries. She is a proud member of the Broadway Association and a graduate of Northeastern University.

You are the reason that they are in demand. You know that. They forget that or they don't care. If you weren't there at all where would they be? 

When the Betazed president alphas Admiral Keeps-Sending-You-Dave-Ramsey-and-Tony-Robbins-Videos during negotiations to potentially rejoin the Federation, it becomes clear he may not be there to negotiate in earnest. But after the president's daughter takes a liking to a Caleb, he may be able to save the negotiations as long as he doesn't goo everywhere first. Which dead actor is living on? How was BART rebranded? Which cadet is jacked like a WWE superstar? It's the episode that forgot everyone's name.Support the production of Greatest TrekGet a thing at podshop.biz!Sign up for our mailing list!Greatest Trek is produced by Wynde PriddySocial media is managed by Rob Adler and Bill TilleyMusic by Adam RaguseaFriends of DeSoto for: Labor | Democracy | JusticeDiscuss the show using the hashtag #GreatestTrek and find us on social media:YouTube | Facebook | X | Instagram | TikTok | Mastodon | Bluesky | ThreadsAnd check out these online communities run by FODs: Reddit | USS Hood Discord | Facebook group | Wikia | FriendsOfDeSoto.social Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

An all-new season of the Paper Trails podcast is here! In the first episode of Season 1, Nick Kalogeromitros sits down with Chef Darius Johnson, owner of Noelle's Catering. Darius shares his journey from being inspired by his father's cooking at a young age, to joining the military and the lessons it taught him, overcoming adversity, and unveiling his new concept coming to Charlotte: Sage & Citrus 

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In this episode of the ArmaniTalks Show, I share how to balance your main hustle and side grind, and how to maintain a social life without losing your edge. Learn to navigate high-friction environments, whether you're handling a "roasting" from the group or tactfully disagreeing with authority. I also share my thoughts on the philosophy of money, avoiding the cheap mindset, and why communication is the ultimate form of holistic intelligence. 0:00 Intro 0:30 Main hustle vs side hustle 4:45 Work life vs Social life 8:56 Dealing with Tough Personalities 11:40 What to do when everyone roasts you 17:10 When one person keeps roasting you 21:20 How to Disagree with Authority 24:31 Signs of a Weak Manager 26:31 Lessons from Going to a Wedding Recently 34:02 Never Act like a Big Shot in Front of Guests 35:00 Cooking vs Catering 40:45:The Art of Spending 44:00 The New Generation of Cheap People 48:50 How People Become Cheap 51:30 How to Un-cheap Yourself 56:30 Communication Skills is Holistic Intelligence 58:30 Outro CONQUER SHYNESS

PREVIEW FOR LATER TONIGHT: Gregory Copley explains that relentless media coverage of Royal Family troubles acts as an enduring institution catering to public appetites for scandal, particularly regarding "spares" like Prince Andrewand Prince Harry. He notes that younger siblings often lack purpose, leading to entitlement and conflict seen throughout monarchical history.COTSWOLDS

Hour Three of TexAgs Live — the final hour opens with Billy Liucci joining the show on the Buppy's Catering & Bartending Hotline. Head Texas A&M Volleyball Coach Jamie Morrison joins the show inside the Rollo Insurance Studio to talk all things Aggie Volleyball. 

It's the GO Hour with Olin Buchanan, and ProFootballTalk.com's Charean Williams joins us on the Buppy's Catering & Bartending Hotline. 

It's the second hour of TexAgs Live! Former Texas A&M Women's Basketball Player Katy Lee joins the show on the Buppy's Catering & Bartending Hotline to talk Aggie Women's Basketball. Recruiting Country kicks things off as Jason Howell joins us inside the Rollo Insurance Studio to shift our attention to the Aggie football recruiting scene. 

Israel Jiles reflects on his evolution from managing elite, high-volume establishments like Catch NYC and partnering with Montclair Hospitality Group (Ani Ramen) to founding his passion project, Po Boy Riche. The episode captures the pivotal moment around the one-hour mark where Jiles discusses the decision to leave the security of established hospitality groups to build something deeply personal.The discussion centers on the "uncompromising pursuit of authenticity"—from shipping legendary Leidenheimer bread directly from New Orleans to ensuring his beignets rival those of Café Du Monde. Jiles explains that Po Boy Riche isn't just a restaurant; it's a cultural bridge. He shares insights on the grit required to launch in the competitive Jersey City market, the importance of operational excellence learned in the "big leagues" of NYC dining, and his philosophy on community-centric business, exemplified by the restaurant's "Artist Wall."10 Takeaways The Power of Provenance: Authenticity isn't a buzzword, it's a logistics challenge. Jiles emphasizes that using authentic New Orleans French bread is non-negotiable for the brand's integrity. The Pivot to Purpose: Transitioning from high-end "trendy" dining to casual soul food requires a shift from selling status to selling comfort and heritage. Operational Rigor: His experience at Catch NYC provided the blueprint for scaling and maintaining consistency, even in a cozy 20-seat neighborhood spot. Strategic Partnerships: The collaboration with Chef Darrell Raymond (with 25+ years of experience) shows that even a "simple" sandwich shop benefits from high-caliber culinary leadership. Catering to Modern Palates: While rooted in tradition, Jiles highlights the necessity of inclusivity, offering vegan and gluten-free options like BBQ mushroom po' boys. Cultural Stewardship: He views his role as an ambassador of New Orleans culture, ensuring that the "debris-style" fries and chicory coffee are educational moments for customers. The "Leap of Faith": Around the 83-minute mark, Jiles addresses the psychological weight of leaving a successful corporate partnership to start from scratch. Community as Interior Design: By featuring local photographers on the "Artist Wall," the restaurant becomes a living gallery that belongs to the neighborhood. Marketing Through Tradition: Using "Big Game" catering and weekend brunches (like Hummingbird French Toast) creates multiple "entry points" for different customer demographics. The Mastery of Simplicity: The episode concludes that doing a few things perfectly (the po' boy, the beignet, the gumbo) is more impactful than an overextended menu.

Ep. 170 - Nathalie Velasquez, owner of Nathalie & Co. Dancewear, Swimwear and Activewear, talks about her commitment to the performing arts community

On this episode of HALO Talks, host Pete Moore welcomes industry veteran Steve Roderick, the man behind Bozeman, Montana's Ridge Athletic. Steve began his career in the HALO sector serendipitously—thanks to a chance encounter in a Wyoming bar—Roderick talks about how his love for athletics fueled his vision to elevate community health and wellness. From building the Ridge from the ground up to navigating the constantly evolving landscape of Bozeman, he reflects on the importance of creating a multi-generational, welcoming environment, his strategies for growth, and the value of relationships—both inside the club and across the industry. Whether you're an entrepreneur, an operator, or a passionate member of the HALO sector, Steve's story is packed with insights on building culture, driving community impact, and staying ahead through collaboration. When it comes to the secret of building out a great team Roderick jokes, "If you're gonna run a business, the thing you need to do is hire people smarter than you. And I said, 'Well, that's gonna be easy!'" Key themes discussed Origins and evolution of Ridge Athletic. Strategic location and real estate development. Building brand equity and community presence. Facility design and member demo. Growth of Bozeman and regional opportunities. Creating strong company culture and staff retention. Importance of networking and industry learning. A Few Key Takeaways:  1.Building from the Ground Up and Taking Risks: Roderick got his (very) unexpected start in the fitness club business when he was literally handed the keys to a 30,000 square foot facility in Wyoming that was going out of business. He didn't know much about running a gym but dove in, learned quickly, and eventually built his own fitness center from scratch in Bozeman. 2. The Importance of Location and Vision: When developing Ridge Athletic, Steve  chose a piece of land on the outskirts of Bozeman, trusting that the community would eventually grow around the facility. Over time, his vision proved spot-on, with Bozeman's expansion making The Ridge a hub of activity and fitness in the center of town. 3. Community and Brand Equity: Maintaining both a main facility and a satellite downtown location allowed The Ridge to reach diverse demographics and reinforce its presence. Steve recognized the value of building relationships in the business district while also expanding with a larger, flagship facility. 4. Creating a Welcoming Culture for Staff and Members: A key to The Ridge's success is the positive, team-driven culture Steve built for both employees and members. He focuses on hiring people who are passionate and smarter than himself, fostering an environment where staff feel respected and motivated, which translates to a better experience for members. 5. Catering to All Ages and Building for the Future: The Ridge is intentionally inclusive, offering programs and spaces for everyone—from children to seniors. He emphasizes that creating meaningful programming for kids encourages family memberships and helps foster lifelong fitness habits. He also stresses the need for continued professional growth and industry connection, citing the value of mastermind groups like REX Roundtable. Resources:  Steve Roderick: https://www.linkedin.com/in/steve-roderick-735133b3  Ridge Athletic Club: https://ridgeathletic.com/  REX Roundtables: https://www.rexroundtables.com  Integrity Square: https://www.integritysq.com Prospect Wizard: https://www.theprospectwizard.com Promotion Vault: https://www.promotionvault.com HigherDose: https://www.higherdose.com

It's GO Hour with Olin Buchanan and David Nuño! To kick things off, OB and Nuño recap a huge night for the No. 3 Texas A&M volleyball team after sweeping No. 1 Pitt in the NCAA Women's Volleyball National Semifinal. Then, OB and Nuño lay out the three key things they want to see from both Aggie Football and Aggie Volleyball moving forward. OB's Matchups of the Week (Texas A&M vs. Miami): Aggie QB Marcel Reed vs. the Miami secondary A&M offensive tackles vs. Miami defensive ends Aggie running backs vs. Miami linebackers A&M DE Cashius Howell vs. Miami OT Markel Bell Aggie cornerbacks vs. Miami WR Malachi Toney Later, TexAgs Content Specialist Kay Naegeli joins the show on the Buppy's Catering & Bartending Hotline to talk all things Aggie Volleyball — breaking down the sweep of Pitt, the Aggies punching their ticket to Sunday's NCAA National Championship matchup against Kentucky, and the impact of head coach Jamie Morrison. 

It's hour two of TexAgs Live! SEC Mike joins the show on the Buppy's Catering & Bartending Hotline to share his thoughts ahead of Texas A&M vs. Miami, key matchups between the Hurricanes and the Aggies, Le'Veon Moss potentially returning after missing more than six weeks with an injury, Carson Beck, and thoughts on if Kalen DeBoer could potentially be leaving Alabama to Michigan. Then, gives his thoughts on No. 9 Alabama at No. 8 Oklahoma and predicting the final score, and thoughts on the CFP expanding to a 16 team playoff. Later, Billy Liucci of TexAgs joins the show from inside the Rollo Insurance Studio to talk Aggie Volleyball — recapping Texas A&M's sweep of Pitt and previewing the Aggies as they prepare to play for the NCAA National Championship. 

Czabe enjoys a Power Lunch at the Palm in Tysons Corner, VA with "Mr. X" and Steve Buckhantz. Sadly neither one of them saw the absurd sequence of kid glove calls Bron got at the end of the Suns/Lakers game. And he still should have been suspended for pushing a ref. But hey, the league has been co-opted by LeBron and his minions. Also Josh Hart gooses Jalen Brunson. Fair play on a funny prank, or out of bounds humor? What does Buckhantz do while sitting on the beach? Two minute warning, or two minute timeout? Replay still really sucks. Why the weather person always asks a question before tossing to break. MORE.....Our Sponsors:* Check out Aura Frames and use my code CZABE for a great deal: https://auraframes.com* Check out CBDfx and use my code CZABE for a great deal: https://cbdfx.com* Check out FRE and use my code LISTEN20 for a great deal: https://frepouch.com* Check out Hims: https://hims.com/CZABE* Check out Indeed: https://indeed.com/CZABE* Check out Infinite Epigenetics: https://infiniteepigenetics.com/CZABEAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Former Texas A&M Wide Receiver Ryan Swope joins the show inside the Rollo Insurance Studio to share his thoughts ahead of the Aggies vs. Hurricanes matchup, Mike Elko, Carson Beck, and the Aggie receivers vs. Miami receivers matchup. FOX Sports Radio Host Aaron Torres joins the show on the Buppy's Catering & Bartending Hotline to talk Texas A&M vs. Miami in the first-round CFP matchup, highlighting the key battles between the Aggies and Hurricanes and the variables that could swing the game in either direction.  

It's the second hour of TexAgs Live! Houston Texans Sideline Reporter John Harris joins the show on the Buppy's Catering & Bartending Hotline to share his thoughts ahead of Texas A&M vs. Miami, Carson Beck, Cashius Howell, and how the Houston Texans have been playing. Former Texas A&M Tight End Max Wright joins the show on the Buppy's Catering & Bartending Hotline to talk all things Aggie Football — the Aggies taking on the Hurricanes, key matchups, and the Aggie receivers, including Ashton Bethel-Roman, Mario Craver, and KC Concepcion. Miami Insider Alex Donno joins the show on the Buppy's Catering & Bartending Hotline to talk all things Miami vs. Texas A&M — including Carson Beck, key matchups between the Hurricanes and the Aggies, the Aggies hosting the first round and the 12th Man's impact on the atmosphere, and KC Concepcion's influence on the Aggies this season. 

It's the third and final hour of TexAgs Live! Recruiting Country kicks things off as Jason Howell joins the show on the Buppy's Catering & Bartending Hotline to share how he's scouting the Texas high school football state championships, the CFB transfer portal, and upcoming 2026 Aggie Football recruits. Then, Peter Burns joins the show on the Buppy's Catering & Bartending Hotline to talk all things SEC — sharing his thoughts ahead of Texas A&M vs. Miami, Carson Beck vs. Marcel Reed, Cashius Howell as a threat to the Miami offense, Le'Veon Moss potentially returning after missing more than six weeks with an injury, Mike Elko vs. Mike McDaniel, and Alabama vs. Oklahoma in the first round of the CFP. 

It's the third and final hour of TexAgs Live! Former Texas A&M Defensive Back Jordan Pugh joins us on the Buppy's Catering & Bartending Hotline for Keeping It Real to share his thoughts ahead of the A&M vs. Miami matchup, highlight the key matchups between the Aggies and the Hurricanes, and discuss the Aggies' path in the CFB Playoff. Texas A&M Head Volleyball Coach Jamie Morrison joins the show from inside the Rollo Insurance Studio to talk all things Aggie Volleyball — recap the program's first-ever trip to the Final Four, break down the marathon 37–34 Set 4 loss to Miami, and discuss the twist of A&M eliminating Wisconsin's rival while Wisconsin knocked out A&M's rival. 

Hoy venimos con uno de los PPP Extra más cargados del mes. Arrancamos con una nota triste: RIP El Amolao, una figura querida del ambiente cultural que recordamos con cariño y respeto. De ahí pasamos al tema que explotó desde anoche: LUMA SE VAAAAAA. Analizamos qué dice la demanda, si realmente pueden ganar, y el media rollout que arrancó a máxima velocidad. Luego entramos en un tema sabroso: #NoticieroWars. Cambios en WAPA, un nuevo espacio para Normando Valentín, movidas estratégicas detrás del telón y una industria que se está reacomodando en tiempo real. Esto está bueno. Y cerramos con novela premium: Jay se molesta con nosotros. Desde el segmento en PPM hasta la reacción en WKAQ, pasando por mensajes internos dignos de telenovela. Presentado por AeroNet

Fantastic comedian and old friend, Sean Patton is back to talk about his time at Skankfest. His family owns Patton's Catering in New Orleans and their food was showcased at the festival. | Sean can expertly deep-fry a turkey and tells the secrets of not getting burned. | Jay once got dosed with acid by his so-called friends. | Sean knows all the dangers of his hometown of NOLA but still had a harrowing experience with a cab driver who got crazy for no reason. Sean Patton will be performing at @witsendcharleston North Carolina all week! *To hear the full show to go www.siriusxm.com/bonfire to learn more! FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolf Subscribe to SiriusXM Podcasts+ to listen to new episodes of The Bonfire ad-free and a whole week early.  Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

(00:00-27:54) Maybe we'll call the texters today. Auto-asphyxiation. Propecia for beards. A blank dossier is a good dossier. Martin's CBC grooming. Doug thinks the best coaching job in college football is Texas. The Texas A&M milkmen. Josh Pate's has a great voice. NASCAR keeps Chuckles Marlowe busy. Martin has busy hands and curious fingers. How do you do, Connor Bedard? How Jackson became producer of TMA. Name that foot.(28:02-55:49) You wanted Kriss Kross, you got it. Where'd those feet pictures end up? Worst celebrity feet. Finger toes. You gotta own it. Tim's lock of the week on Spread Zone is BYU +12.5. Indiana's got a lot going on. Hinkle Field House. Fixing Jackson's 7-iron today. Doug won't cover the Missouri State bowl game. Larry Eustachy.(55:59-1:24:17) Chairman is an offensive guru on NCAA Football '26. Katie Woo leaving the Cardinals to cover the Dodgers. Vacationing in St. Barth's. Lane Kiffin still the main story on ESPN's website. The worst business moves of all time. Sniffin' the johns in the front yard. Catering to the people at peace with the world. You don't see a lot of dungeons. Carpenter Matt is back on the line. Got bad knees. Can you survive an 80 foot fall?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.