Podcasts about Catering

Chef Cheryl Grigg of Chara's Kitchen and Catering joins Heart of The East End Gianna Volpe on WLIW-FM ahead of the Juneteenth Jubilee Third Annual White Party and Awards Ceremony at Guild Hall on June 19 at 6 p.m. Listen to the playlist on Apple MusicWatch the interview on WLIW-FM YouTube

At Hilton Orlando, Glenn Haussman talks with Shannon Butler, Director of Catering and Events, about how the hotel uses Xpodigital for flexible event branding, real-time updates, and incremental revenue through digital signage. Meeting planners want spaces that feel customized to their programs Digital signage lets Hilton Orlando update schedules, sponsor messages, sizzle reels, and award content in real time Xpodigital removes the large upfront investment barrier for the hotel and ownership Revenue share adds incremental income while improving the planner and attendee experience Association groups turn signage into sponsor inventory and build revenue for themselves Xpodigital supports the hotel team on-site and remotely, keeping updates fast and execution tight Hilton Orlando started with one screen, saw results, and expanded from there Want the weekly roundup of news, videos, and what you might've missed? Text HOTEL to 66866.

Hochzeitsplanung 2026 – was wünschen sich Brautpaare heute wirklich, und welche Trends verschwinden gerade wieder von der Bildfläche? Eines vorweg: Vieles ist heute komplett anders als noch vor einem Jahr.In dieser Folge ist Katrin Glaser zu Gast – Hochzeitsplanerin, Kreativkopf und Gründerin von „sagt ja – Agentur für Hochzeitsplanung". Katrin zählt zu den gefragtesten Planerinnen Deutschlands und hat in über 20 Jahren mehrere hundert Hochzeiten begleitet. In dieser Zeit kamen und gingen unzählige Trends – aber so große Umbrüche wie in den letzten beiden Jahren hat selbst sie noch nicht erlebt.Wir sprechen über die wichtigsten Entwicklungen rund um die Hochzeitsplanung 2026:

Welcome back to the ELI Podcast! In this episode, Priya sits down with Vivek Tiwari, the Founder of Medikabazaar, India's pioneering B2B online marketplace for medical supplies and equipment.Vivek shares his entrepreneurial journey—from his corporate experience at Tata and setting up dialysis clinics, to building a platform that solves complex procurement and supply chain challenges for hospitals. We discuss the early days of B2B e-commerce, overcoming the marketplace "chicken and egg" problem, and the massive scale Medikabazaar operates at today. Vivek also dives deep into VIZI, their patented AI/ML hospital inventory management software, and explains how it is uniquely tailored to tackle Indian healthcare challenges and disease patterns.

Jerry opens the show with a morning rant about bad drivers, joined by Deepa Prashad, co‑host of Daryn & Deepa on 99.9 Virgin Radio, about pet peeves on the road. Jerry then digs into new documents showing Prime Minister Mark Carney spent $195,000 on in‑flight catering across three trips. He speaks with John Tory Jr., aviation expert, about what’s normal, what’s not, and how government travel actually works. Next, Jerry breaks down Jay Goldberg’s column, arguing it’s time for Premier Doug Ford to “stop poking the bear.” Advocates say homeless people at Union Station are being harassed by security and police. Jerry looks at the claims and the city’s response.

What's the simple chef trick that can make a basic fish dinner taste restaurant-worthy?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.By the end of this episode, you'll want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You'll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche)Arancini made with sushi rice from Serious EatsWildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory SchreiberGrandma's beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roastFrench onion crostini by Lemon Tree Dwelling ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Food is an essential part of every workday; it brings employees together to connect and enables collaboration. ezCater is a workplace food tech platform that connects organizations of all sizes and industries with over 125,000 restaurants nationwide to make food easy to order, manage, and scale.Nihad Rahman is CEO of ezCater. He speaks with Bloomberg's Matt Miller and Alexis Christophorous. See omnystudio.com/listener for privacy information.

Cassie Duval, director of catering at Mo'Bettahs, joins the podcast live from the exhibit floor of the 2026 Food On Demand in Dallas to share insight regarding the success of the catering program she oversees at Mo'Bettahs and common catering pitfalls for other brands. 

A label on a buffet card is not a safety plan. And if you're relying on one to protect your guests with food allergies, this episode is for you. For Day 2 of Food Allergy Awareness Week, I'm bringing Executive Chef Jay Varga of The JDK Group Catering & Events on Eating at a Meeting LIVE — and we are getting into what food allergy safety actually requires in an off-premise catering environment. Jay is the 2022 ICA Chef of the Year, former Culinary Council President of the International Caterers Association, and the executive chef overseeing all culinary operations at one of central Pennsylvania's most decorated catering companies. He has executed flawless events for hundreds of guests at a time — and he knows better than almost anyone where the system breaks down when dietary needs aren't taken seriously from the start. Here is what I want every planner, venue, hotel, and event professional to understand: off-premise catering is not a restaurant. The kitchen travels. The team works in unfamiliar spaces. The volume is high and the timeline is unforgiving. Managing food allergies in that environment takes more than good intentions — it takes systems, culture, and leadership that starts long before the first guest arrives. Jay and I are going to talk about all of it. What real allergen safety looks like from the inside of a catering kitchen. How to design menus where the allergy-friendly plate is just as beautiful and intentional as every other dish. And what you — as the planner or the client — can do to be a better partner in protecting your guests. Join us LIVE and bring your questions. This is the conversation the events industry needs to be having every week — not just during Food Allergy Awareness Week. Every meal matters. Every guest matters. Let's make sure our events reflect that. What do YOU want to ask Chef Jay?

Have you ever whispered to yourself, there has to be more than this — and then talked yourself out of believing it? This episode of She Shift is your permission slip to stop waiting. Chef, minister, and entrepreneur Catrina Blackwell joins host Pamela Stone for a deeply honest conversation about what it really takes to leave comfort behind and step boldly into your next chapter. Seven years into building Carol's Kitchen and Catering, Catrina reflects on the faith, courage, and self-love it took to reinvent herself — even when everyone around her expected her to stay exactly where she was. If you're a woman over 45 standing at the edge of something new and wondering if it's too late — this conversation was made for you. In this episode, you'll hear: Why honoring your shift is the first act of courage How to release fear and build the support system your next chapter requires Why self-love isn't a luxury — it's the foundation everything else is built on To Stay Connected: Connect with Catrina Blackwell: (614) 549-9977 If you like to leave me a message go to sheshift.co and leave me a voicemail message Chef Catrina's story reminds us that there is always more waiting on the other side of the leap. If this conversation stirred something in you, keep that momentum going with a great book. Click the link below to start your free trial of Audible Books and explore thousands of titles on reinvention, purpose, and living boldly after 45 — because your next chapter deserves to be heard. Click here https://amzn.to/4tD9kvq

Gianna Wilkins, Director of Convention Services at the Pasadena Convention Center, and Tricia Galloway, Director of Catering Sales with Oak View Group, join Amanda Ma, CEO and Founder of Innovate Marketing Group, to share what really goes into creating impactful live event experiences behind the scenes.If you're an event marketer, meeting planner, venue professional, or brand leader looking to elevate your next conference, gala, trade show, or corporate event, this episode is packed with practical insights and real-world event planning advice.In this episode, they discuss:How brands are using events as part of their marketing strategyCreative ways to maximize convention center spacesHow food and beverage experiences enhance guest engagementWhy early collaboration with venue teams mattersCommon misconceptions about convention centers and catering servicesHow to stay creative while working within real budgetsEvent trends, activations, and memorable guest experiencesWhat brands can do to better partner with venues and service providersAbout the guests:Gianna Wilkins is the Director of Convention Services at the Pasadena Convention Center, where she oversees logistics, operations, and large-scale event execution for hundreds of events annually. She specializes in helping planners and brands transform flexible event spaces into immersive experiences while ensuring operational excellence from planning to show day.Tricia Galloway is the Director of Catering Sales with Oak View Group at the Pasadena Convention Center. She leads catering strategy and food & beverage operations for conferences, galas, trade shows, and corporate events, helping clients create elevated guest experiences through thoughtful culinary design and creative activations.Follow Tricia Galloway and Gianna Wilkins on LinkedIn!EventUp is brought to you by Innovate Marketing Group. An award-winning Corporate Event and Experiential Marketing Agency based in Los Angeles, California. Creating Nationwide Immersive Event Experiences to help brands connect with people. Learn more here!At Innovate Marketing Group, we've curated a collection of free resources designed to help you elevate your events and marketing efforts. Whether you're planning a company retreat or navigating the latest event trends, our tools, reports, and checklists are here to support your success and keep you at the forefront of innovation. Access them here!Follow us!Find us on ⁠⁠LinkedIn and Instagram and catch our latest episodes on the EventUp Podcast!

Countries, cities and regions are increasingly targeting the luxury travel market. How are they working with travel advisors and luxury suppliers to better define themselves as true luxury destinations? How are they marketing themselves as luxury destinations? In this panel, moderated by Alan Fine of Insider Travel Report, you'll hear from Johanna Gonzalez, leisure sales manager for Discover Puerto Rico; Melanie Schinkel, Aussie specialist program manager-the Americas for Tourism Australia; and Mette Ejlskov Hansen, marketing manager-U.S. for VisitDenmark. All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox. 

Find out how Cincinnati families can secure high-quality, customized catering for graduation parties on short notice—even with just seven days' lead time. Learn what actually works when the clock is ticking. The Delish Dish City: Covington Address: 1032 Madison Avenue Covington Website: https://thedelishdish.com/

#904 Ready to stack your way to side hustle success? In this jam-packed episode, host Brien Gearin sits down with Christine Schaub — author of Queen of the Side Hustle — to unpack how she turned six different income streams into one cohesive business. From concierge piano lessons and professional dog sitting to catering luxe in-home events, writing bestselling books, and even hosting a YouTube show (Come On Over), Christine reveals how she monetizes her many passions with strategy, creativity, and killer time management. She shares how each hustle snowballed from the last, how she prices and structures her services, and why going the extra mile (like weeding gardens while dog sitting or leaving wine and fresh flowers for clients) leads to repeat business and raving fans. If you've ever wondered how to juggle multiple income streams without burning out, this is your masterclass! (Original Air Date - 9/10/25) What we discuss with Christine: + Stacking six side hustles into one business + Teaching piano as a concierge service + Writing and editing books for others + Catering and hosting in-home events + Professional dog sitting with extras + Gardening as a premium add-on service + Hosting the YouTube show Come On Over + How to price and manage multiple hustles + Going the extra mile to wow clients + Time-blocking strategies for productivity Thank you, Christine! Check out ⁠Christine Schaub⁠. Watch the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠video podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ of this episode! To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Rideshare Rodeo Podcast (episode 575) May 11th, 2026 This week my guests are Chris Barnes and Carlyn Hunt from Expedite Catering (by Dlivrd Tech). We answer questions that all drivers, restaurants, and customers should know.  Expedite Catering App: https://expedite.io Rideshare Rodeo Brand & Podcast: https://linktr.ee/RideshareRodeo 

En La Clavada Telefónica de hoy, Dayanara Torres se hizo pasar por Yajaira “La Tóxica” y llamó al Chef Pedro para pedir un catering… pero supuestamente TODO le cae mal. Sin gluten, sin ajo, sin cebolla, sin picante, sin aceite… y con mil exigencias más. Entre pedidos imposibles, cambios absurdos y drama total, veremos cuánto aguanta el chef antes de perder la pacienciaSee omnystudio.com/listener for privacy information.

Professionalism and the "Unknown Self": Event Leadership with Jane MonroeIn a recent episode of The Thoughtful Entrepreneur Podcast, host Josh Elledge sat down with Jane Monroe, the owner of Embrace The Grape, to explore the intersection of high-stakes event execution and intentional leadership. Jane, a seasoned beverage caterer, keynote speaker, and emcee, shares her journey of building a 17-year reputation rooted in unwavering professionalism and legal compliance. This conversation provides a strategic roadmap for entrepreneurs who struggle with the "DIY" mentality of clients, offering a deep dive into how strict adherence to standards and deep self-awareness can become a business's greatest competitive advantage.The Architecture of Authority: Compliance, "Reading the Room," and DiscoveryThe beverage catering industry is often fraught with liability and logistical hurdles, yet Jane Monroe has scaled Embrace The Grape by leaning into the complexities rather than avoiding them. By prioritizing licensing and insurance as non-negotiable assets, Jane provides a "full-service" peace of mind that allows hosts to actually participate in their own events. This level of professionalism is built on a foundation of client education, where the team explains the "why" behind legal protocols, effectively filtering for high-quality clients who value reliability over risk. For event professionals, the lesson is clear: your reputation is forged in the moments you refuse to cut corners, and long-term credibility is always more profitable than short-term convenience.Beyond the logistics of catering, Jane's background as a mobile DJ taught her the essential leadership skill of "reading the room." This intuitive ability to observe, adapt, and engage is what separates a service provider from a true experience creator. Whether managing a wedding crowd or leading a corporate team, the ability to pivot based on energy and feedback is vital. This adaptability is further refined through Jane's framework of the "Four Identities," which challenges leaders to investigate their known, blind, and hidden selves. By actively seeking feedback and pushing into the "unknown self"—the parts of our potential only revealed through extreme challenges—leaders can build a resilient internal operating system that inspires autonomy and growth in others.True discovery often happens outside the boardroom, as evidenced by Jane's participation in a 340-mile kayak race. These moments of discomfort are where the "unknown self" emerges, providing a visceral understanding of one's limits and capabilities. In the workplace, this translates to a culture where self-leadership is the prerequisite for leading others. When a founder or manager models integrity and empathy, they set a standard that empowers their staff to handle unexpected situations gracefully. By investing in soft skills like improv and deep self-reflection, leaders can ensure that when the "stakes are high," they aren't just following a script, but are instead providing the steady, calm authority that clients and teams desperately need.About Jane MonroeJane Monroe is the owner of Embrace The Grape and an accomplished keynote speaker and emcee known as "Keynote Jane." With nearly two decades of experience in the event industry, Jane has mastered the art of beverage catering, combining strict legal professionalism with high-energy crowd engagement. She is a dedicated advocate for self-awareness and leadership, helping others discover their untapped potential through her "Four Identities" framework and her personal commitment to extreme physical and mental challenges.About Embrace The GrapeEmbrace The Grape is a premier beverage catering company based in the Kansas City area, specializing in high-end weddings, corporate functions, and outdoor festivals. Unlike standard bar services, Embrace The Grape provides a comprehensive approach that includes licensing, insurance, and highly trained staff to ensure guest safety and event flow. The company is built on the philosophy of "beverage catering done right," allowing clients to focus on their guests while professionals handle the intricacies of alcohol service.Links Mentioned in This EpisodeEmbrace The Grape Official Website: embracecatering.comJane Monroe on LinkedIn: linkedin.com/in/janemonroe/Key Episode HighlightsProfessionalism as a Filter: Why following the law and maintaining high insurance standards attracts better clients and builds a lasting brand.The "Four Identities" Framework: A deep dive into self-awareness and how discovering the "unknown self" transforms leadership.Reading the Room: Lessons from Jane's DJ background on how to adapt and engage with different audiences in real-time.The Value of Discomfort: How extreme challenges, like long-distance kayaking, reveal leadership traits that remain hidden in comfort.Educating the Client: Transforming the sales process into an educational journey that builds trust and sets clear expectations.ConclusionThe conversation with Jane Monroe emphasizes that true success in the event industry and in leadership is a byproduct of self-mastery and professionalism. By educating clients on the value of compliance and pushing oneself to discover the "unknown self" through challenge, entrepreneurs can build businesses that are both legally sound and culturally impactful.More from The Thoughtful Entrepreneur

Black entrepreneurs in Seattle are confronting increasing pressure from rising costs, labor shortages, economic uncertainty, and shifting political and policy landscapes, challenging the traditional promise of entrepreneurial stability and resurfacing past hardships for many local Black business owners. This critical situation, highlighted by figures such as Lillian Rambus of Simply Soulful Café and Red Jackson of Lil Red's Takeout & Catering, underscores a growing struggle for survival within the community. Interview by Chris B. Bennett.

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Shai Lavi joins the Restaurant Unstoppable Network for a live Q+A on May 25th, 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! Shai Lavi is an Atlanta-based chef and restaurateur known for bringing bold, deeply personal Mediterranean flavors to the city's dining scene. Born and raised in Israel and shaped by his Turkish and Libyan family roots, he has built a career around fresh ingredients, soulful cooking, and warm hospitality. After honing his craft in professional kitchens and catering, Lavi launched ventures including Let's Eat! Catering, Rozina Bakehouse & Coffee, Nur Kitchen, and now The Third Space, where he creates intimate dining experiences centered on community, seasonality, and food that tells a story. 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: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - 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! - 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.thethirdspaceatlanta.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

Sweet Baby Ray’s started in Chicago with Duce Raymond’s father, Chef Larry Raymond, and uncle, Dave Raymond – the creators of Sweet Baby Ray's Barbecue Sauce. Great barbecue sauce is in his blood, and as an accomplished, award-winning chef, Duce is carrying his family’s legacy into a new era with Sweet Baby Ray’s Catering, Duce’s Wild BBQ […]

PJ talks to Maire Ni Mhurchú, Chair of The Irish Self Catering Federation on Short Term Register implementation date passing (May 1st) with nothing happening Hosted on Acast. See acast.com/privacy for more information.

The ladies of Amused Bouche reflect on Abby's wedding and the delectable dishes offered by Beau Monde, a local caterer.

Mom comes first. That's clearly what superstar quarterback Fernando Mendoza thinks! The college player from Indiana is expected to be the number one pick in the NFL draft which starts tonight... But he won't be there to shake the commissioner's hand. Why? He says he'd rather celebrate at home with his mom. And was he bullied to death? We've heard so many heartbreaking stories of teens taking their lives after being bullied online... But this isn't just a teen issue. Now... Authorities say one of the stars of the popular reality show... Storage Wars... Has killed himself, leaving a note saying he was cyberbullied. Plus, more drama rocking the Department of Homeland Security. A top Donald Trump appointed official has been put on leave after a bombshell published report accused her of being on a "Sugar Daddy" website... Catering to young women looking for rich older men. She denies that allegation and says she's done nothing wrong. And more than 100-thousand older Americans fall victim to scams every year... And a grandma is one of those targeted. She got a call from someone she thought was from her bank... Telling her to withdraw tens of thousands of dollars... But it wasn't a bank employee. Thankfully... They didn't get her money... Because the quick-thinking granny turned the tables on the bad guys. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Show notes:This week I'm speaking to Fausto Pifferrer, co-founder of Blue Elephant Events and Catering. We discuss the critical necessity of fostering strong relationships with venues, which serve as the cornerstone of sustained success in this competitive arena. Fausto, with a career spanning over four decades, shares invaluable insights on the significance of treating both clients and staff with the utmost respect, thereby enhancing efficiency in business and overall service quality.Fausto's website Blue Elephant cateringTime stamps:00:01 - Navigating the Industry's Challenges04:08 - Starting a New Journey in Catering13:20 - Lessons from the Wedding Business17:46 - Building and Maintaining Venue Relationships23:21 - The Journey of Writing a BookMentioned in this episode:Club 150 - The Wedding Pro Members LoungeIf you're tired of running your wedding business alone, this is the community for you. An intimate, supportive membership capped at just 150 members, with weekly coaching, expert masterclasses, and a private group of wedding pros who genuinely want to see you succeed. Find out more now!Wedding Pro Members Lounge

Send us Fan MailOn this episode of The Hot Slice, we hear from Eric Sublett, co-owner of Firehouse Pizza in Kentucky. After his first pizzeria was damaged by a tornado, Eric and his wife used the opportunity to redefine their mission. They put their ideas into action at the Morgantown location and eventually replicated their vision in Bowling Green. The new menu included boozy shakes – a somewhat controversial choice in a town where serving alcohol was illegal until recently. Today, the couple is opening their third location in Franklin, Kentucky. Next up on the series recorded during Pizza Expo 2026, we welcome Ahmad Mujtaba, who operates three pizzerias in the San Francisco Bay Area. Fremont, California-based Pizza Hub touts itself as the only certified Halal pizzeria in the region. Mujtaba shares what is involved in becoming Zabiha Halal certified and shares the challenges of sourcing Halal ingredients on the West Coast. Becoming Halal is not just a diet choice, he says, but a way of life. Show Notes:  Learn more about Pizza Expo! Firehouse Pizza: firehousepizza.net Pizza Hub: onepizzahub.com  

"The NFL Draft is finally coming here..it's on its way to Pittsburgh PA."  This is the first line of my next guests song written for the NFL Draft. Meet Jackie Danko, a native Pittsburgher who rebuilt her life through music and entrepreneurship. Jackie shares her journey from music teacher and sales roles to founding Sound Advice Entertainment, assembling thousands of performers, forming a polka band, and becoming an approved entertainment vendor for the NFL Draft in Pittsburgh. Jackie talks about taking risks, overcoming a difficult life transition, rediscovering her passion for clarinet and singing, and encouraging others especially women to pursue new paths at any age. Find her at soundadviceentertainment.com and on Facebook for bookings and upcoming performances. Check out Joe & Jackies band The Pittsburgh Polkmeisters NFL Song below. https://youtu.be/OqEEFUkFUE8?si=EHXGWH6fe-Zg1_nq Thank you to my April Spotlight Supporters Eadie's Market & Catering in the Pittsburgh area, Also, Aladdin's in McMurray. Thank you Wijdan. 4080 Washington Rd, Suite 104, McMurray, PA https://eadiescatering.com/ Another Spotlight Supporters for April is Dionne Malush Entrepreneur/ Realty One Group Gold Standard https://www.dionnemalush.com/ All episodes are available on all the major Audio Platforms as well as Jenny D's YouTube page. Make sure to Subscribe and Follow. http://www.youtube.com/@Spillwithmejennyd If you would like to be a guest or sponsor on Spill with Me Jenny D. Show please fill out the disclaimer at https://www.spillwithmejennyd.com/tell-your-story or email spillwithmejennyd@gmail.com Don't Forget to Subscribe & Follow. Thank you to our Community Partners! Note: "The views and conversations in this podcast are intended solely for informational and educational purposes. They do not constitute professional advice, and listeners are encouraged to seek their own guidance for any specific concerns."   "Music Credit: Theme song, written and performed by Mark Ferrari"    markferrarimusic.com  

Josh is joined by Andrea Gonzalez-Evans (The Pritzlaff) and Yvette Tenorio (Boerner Botanical Gardens) of Zilli Hospitality Group to break down two of the biggest early wedding decisions: venue selection and catering—and how closely they impact each other.They recommend starting with two essentials before touring: a realistic guest-count estimate (so you don't fall in love with a space that can't fit your people) and a clear style/vibe (often helped by a Pinterest board). The trio also emphasizes choosing a venue team you genuinely connect with, since you'll likely work together for a year or more.The conversation then dives into the benefits of in-house or exclusive catering: fewer vendors to coordinate, fewer repeated planning steps, and a smoother experienceoverall. An in-house team already knows the venue's layout, inventory, and logistics—meaning couples don't have to worry about setup details, cleanup, or last-minute surprises.Finally, Andrea and Yvette highlight what makes their venues unique—Pritzlaff's historic Milwaukee charm and capacity flexibility, and Boerner's lush garden setting packed withphoto locations and a calm, destination-like feel close to the city.

Most engaged couples pick a wedding catering format the same way they pick a venue: because it just felt right, or someone recommended it. But the format you choose shapes everything from the energy in the room, to how long they stay at your wedding and, maybe most importantly, how much you spend.Josh de Haas from Chopping Board Catering, one of South Australia's most in-demand wedding caterers, breaks down every major catering format/style in plain terms. Shared platters, plated sit-down, cocktail roaming, food stations, and buffet, including what each one actually feels like, what it costs, and which one is right for your guests.In this episode you will learn•      the most popular catering formats and the honest pros and cons of each•      why buffets have had their day (and what to do instead)•      the catering format that suits big families, mixed generations, and tight timelines•      what cocktail-style weddings get wrong (and how to do them right)•      the TikTok food trend Josh's team gets asked for all the time (that they have to turn down)•      how to get a generous, high-quality feed on a tighter budget, plus•      what to ask a potential caterer before you sign anything. RESOURCESChopping Board Catering: www.choppingboardcatering.com.au@chopping_board_catering on InstagramSend Unbridely a 90-second audio message on Speakpipe: https://www.speakpipe.com/unbridelypodcast*The Unbridely Podcast is sponsored by its listeners. When you purchase products or services through links on our website or via the podcast, we may earn an affiliate commission.*------ This episode of the Unbridely Modern Wedding Planning Podcast is brought to you by Unbridely's ebook How To Write Wedding Vows That Don't Suck https://unbridely.com/shop/htwwvtdsThis is for YOU if you want to write the unique and heartfelt wedding vows your fiancé deserves, but don't know where to start.

“Great catering adventure” or act of insanity? It was probably closer to the latter when Bossy offered to cater her son's film shoot for his senior project on a freezing weekend in February in Philadelphia. Thank God for the help and support of so many people, including sisters-in-law Leslie and Gail and great friends, like Betsy Grenier, who survived the adventure and was willing to talk with us about it in this episode. Talking about trauma always helps.So what was the scope of this catering caper? Five meals for 30 starving college students spread out over two days at the Chamounix Mansion in Fairmont Park. Yep. We did that. And here's the thing about agreeing to do crazy big things: there is a weird sense of triumph that comes at the end because being part of a big creative project is truly amazing. When it was over, it felt like a dream--Betsy said "a bad dream"--but a dream nonetheless. All parents want their kids to find their passion and purpose, and living on the edge and bearing witness to that was, well, every parent's dream. But it definitely takes a village to make dreams happen, and this was more proof of that (as if we needed it). Our village was all the cast and crew members to what Betsy dubbed our "Just Hired Craft Services Company" toiling away in the basement kitchen.The menu featured many Bootie and Bossy recipes from the Pumpkin bread and Granola to homemade marshmallows and garlic aioli, all available on our website and easily found using the oh-so-convenient search bar (ah-hem). Try out the delicious Spinach Mushroom Brunch Bake, which was a big hit for breakfast on the second day—thank you, Gail, for supplying Chris Brez's recipe from The Hawkin School's Best Recipes (2002).Here's what we learned: next time you have the chance to do something big and crazy, do it! You will be glad that you did.

Turn catering into a profit machine. In this episode, Roger sits down with Elias from Rally Catering to talk about how the right restaurant catering system can help operators simplify the ordering process, reduce chaos, and turn catering into a repeatable revenue stream. They break down the biggest mistakes restaurants make with catering, the systems needed to streamline operations, and how easy online ordering can lead to more orders and more repeat business. If your catering process is still being managed through calls, emails, and manual follow-up, this episode will show you how to make it easier for your team and your customers, while building a stronger profit center for your business. Want to simplify your catering and stop missing revenue opportunities? Get a free demo at rallycatering.com/rockstars Want more restaurant profit strategies? Join the 5-Day Menu Margin Makeover Challenge at restaurantrockstars.com/the-5-day-menu-margin-makeover-challenge/

Join us as Chef Joel Gil shares his inspiring journey from law enforcement to culinary success, highlighting his passion for open fire cooking, local sourcing, and the importance of resilience. Discover practical insights, memorable stories, and future plans that showcase his dedication to community and cuisine.Chef Joel Gil is a talented chef based in Bozeman and Big Sky, Montana. With a deep-rooted passion for cooking, Chef Gil blends his Mexican heritage with global culinary influences, creating innovative dishes that showcase his diverse expertise. ​Chef Gil runs a popular food truck and catering business, offering creative, high-quality meals for both private events and large gatherings. He also hosts exclusive tasting events, where guests can experience multi-course menus crafted with seasonal ingredients and local produce. Chef Gil's commitment to exceptional flavors, artistic presentation, and personalized service has made him a standout in the region's vibrant food scene.https://www.eatbraza.comSend us Fan MailFirecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

(April 14, 2026 - Hour One)On the show tonight (All Times Eastern):9:14pm - David Gafford - The Barbecue Lab9:35pm - Marleigh Rempe - Reload From Last WeekAll this plus a new "Would You Rather" YouTube Poll Question of the week and results from last week's poll.

Jeremy Cantarow, director of supply marketing at ezCater joins the podcast to discuss the changing consumer preferences for catering, stand-out approaches to catering menu innovation, the strategies behind ezCater's tech integrations and more. 

Join Me, Jenny D as I sit down with Mandi Pryor, Executive Director of the Southwest Regional Chamber of Commerce to talk  about her journey, her career, and her passion for building a strong, connected community. Mandi shares her background—from figure skating and media work in Florida to returning to Pittsburgh—and explains how she grew the chamber, runs events like coffee hours, growth catalyst roundtables, monthly lunches, holiday parties and themed fundraisers. Also, in this episode Mandi highlights practical networking tips, boosting confidence, creating welcoming spaces for small businesses, and ways listeners can get involved with the chamber. Visit southwestregionalchamber.org for more information. Thank you to my April Spotlight Supporters Eadie's Market & Catering in the Pittsburgh area, Also, Aladdin's in McMurray. Thank you Wijdan. 4080 Washington Rd, Suite 104, McMurray, PA https://eadiescatering.com/ Another Spotlight Supporters for April is Dionne Malush Entrepreneur/ Realty One Group Gold Standard https://www.dionnemalush.com/ All episodes are available on all the major Audio Platforms as well as Jenny D's YouTube page. Make sure to Subscribe and Follow. http://www.youtube.com/@Spillwithmejennyd If you would like to be a guest or sponsor on Spill with Me Jenny D. Show please fill out the disclaimer at https://www.spillwithmejennyd.com/tell-your-story or email spillwithmejennyd@gmail.com Don't Forget to Subscribe & Follow. Thank you to our Community Partners! Note: "The views and conversations in this podcast are intended solely for informational and educational purposes. They do not constitute professional advice, and listeners are encouraged to seek their own guidance for any specific concerns."   "Music Credit: Theme song, written and performed by Mark Ferrari"    markferrarimusic.com    

Ryan Pollyniak is a seasoned sales professional with a rich background in the Microsoft Dynamics space. Before joining Western Computer in 2015, Ryan spent time with an ISV in the Microsoft Dynamics ecosystem, working closely with partners to sell products to other companies. Catering to medium to enterprise-sized businesses, Ryan is well-versed in ERP and CRM strategies and heavily involved in the Microsoft Dynamics Channel.   Ryan's website: https://www.westerncomputer.com/ Show notes: https://successgrid.net/sg265/ If you love this show, please leave a review. Go to https://ratethispodcast.com/successgrid Join AI Marketers Club: https://www.successgridacademy.com/3a30d0c6

Want to quit your job and build a real land investing business?

Send us Fan MailIn episode 295 of Beyond The Story, Sebastian Rusk interviews Ken Nercessian, founder of Kettle Corn NYC, as he shares his incredible journey from overcoming personal struggles to building a successful kettle corn business in New York City and beyond.Tune in for an inspiring discussion that goes beyond the surface to explore the deeper narratives of personal and professional development.TIMESTAMPS[00:01:43] Overcoming addiction and finding purpose.[00:06:34] Kettle corn business journey.[00:09:22] Business growth during COVID challenges.[00:15:10] Building a self-sustaining business.[00:16:20] Purposeful living through value.QUOTES"It was either that or be homeless. So I decided to go, you know, to put my best foot forward. And that was the first time that I had ever done that. And it changed my life." -Ken Nercessian"I want what he said about an empire, a business that runs itself, where I could create, where I could just be, I could grow and create and add value and not be stuck in those day-to-day problems." -Ken Nercessian==========================Need help launching your podcast?Schedule a Free Podcast Strategy Call TODAY!PodcastLaunchLabNow.com==========================SOCIAL MEDIA LINKSInstagram: https://www.instagram.com/podcastlaunchlab/Facebook: Facebook.com/sruskLinkedIn: LinkedIn.com/in/sebastianrusk/YouTube: Youtube.com/@PodcastLaunchLabKen NercessianLinkedIn: https://www.linkedin.com/in/ken-nercessian-b5731668/ ==========================Take the quiz now! https://podcastquiz.online/==========================Need Money For Your Business? Our Friends at Closer Capital can help! Click here for more info: PodcastsSUCK.com/money==========================PAYING RENT? Earn airline miles when you use the Bilt Rewards MastercardAPPLY HERE: https://bilt.page/r/2H93-5474 

Send us Fan MailDavid Youngberg, CEO of Stonefire Grill, and Matt Calabrese, CTO, join Zack Oates for a deep dive into what it actually takes to scale a restaurant brand without losing what makes it special. From feeding 5,500 guests in under an hour to building a business where catering drives over 20% of revenue, they share real operational insights from inside the brand.Zack, David, and Matt discuss: How catering can become a powerful growth and acquisition channel Why meeting guests across every channel is no longer optional How fast feedback loops are reshaping decision making The role of technology in supporting, not replacing, hospitality Why consistency is the foundation of trust and long term loyalty How to grow a brand without drifting from its core identityThanks, David and Matt!Links:https://www.linkedin.com/in/dyoungberg/https://www.linkedin.com/in/matt-calabrese-5657252/https://www.linkedin.com/company/stonefire-grill-inc/https://www.stonefiregrill.com/

Husbands Catering Promo Mix by Level Vibes

Cancer doesn't just affect one person-it touches entire families. In this episode, I sit down with Stephanie Ciranni Executive Director of Cancer Bridges, a Pittsburgh nonprofit offering free programs designed to support anyone impacted by cancer. Stephanie shares her journey and how it lead her to Cancer Bridges.  We discuss counseling, wellness classes, art therapy, virtual options, community partnerships, and volunteer support. Find out how to become a free member, volunteer, or support the organization: visit cancerbridges.org or call 412-338-1919. Cancer Bridges is based in Pittsburgh's Strip District and serves people across Pennsylvania. https://cancerbridges.org/ Thank you to my April Spotlight Supporters Eadie's Market & Catering in the Pittsburgh area, Also, Aladdin's in McMurray. Thank you Wijdan. 4080 Washington Rd, Suite 104, McMurray, PA https://eadiescatering.com/ Another Spotlight Supporters for April is Dionne Malush Entrepreneur/ Realty One Group Gold Standard https://www.dionnemalush.com/ All episodes are available on all the major Audio Platforms as well as Jenny D's YouTube page. Make sure to Subscribe and Follow. http://www.youtube.com/@Spillwithmejennyd If you would like to be a guest or sponsor on Spill with Me Jenny D. Show please fill out the disclaimer at https://www.spillwithmejennyd.com/tell-your-story or email spillwithmejennyd@gmail.com Don't Forget to Subscribe & Follow. Thank you to our Community Partners! Note: "The views and conversations in this podcast are intended solely for informational and educational purposes. They do not constitute professional advice, and listeners are encouraged to seek their own guidance for any specific concerns."   "Music Credit: Theme song, written and performed by Mark Ferrari"    markferrarimusic.com  

Auckland's Mayor is taking an axe to rate-payer funded catering. Documents show was more than $1M last year and almost $5M over the past four years. Jessica Hopkins reports.

On this episode of Black Wall Street Today, guest host Brian Owens, program director at Black BRAND, sits down with the "ancestor's answer" to entrepreneurship: Shanita Bennett, the visionary behind the luxury catering brand Savor in Style. The journey to culinary excellence is "generations deep" for Bennett. Inspired by her grandmother's kitchen bakery and her great-grandfather's catering business, Shanita eventually combined her years of professional restaurant management experience with a spiritual calling to launch her own brand. Today, she operates a true family powerhouse, often collaborating with her mother, an event planner, and her daughter, a mobile bartender, to execute seamless events. Savor in Style is far more than a meal service; it is an elevated experience where the food tells a "story". Owens describes her presentation as a "piece of museum art," featuring meticulously pressed linens, fresh roses, and tiered displays that utilize height for a "grand presentation". Bennett's obsession with detail is unmatched—she even matches food label cards to the event's invitations to ensure every element of the "culinary toast" is synchronized. A cornerstone of Bennett's philosophy is radical inclusivity. As a long-time pescatarian, she understands the frustration of being "overlooked" at upscale events. She prides herself on offering high-level variety for vegans and those with strict dietary requirements, using herbs, spices, and butter alternatives to ensure dishes like collard greens and cabbage are flavorful for everyone. Whether it is a private dinner for two on an oceanfront balcony or a wedding for over 250 guests, her team brings the same "spirit of excellence" to every plate. Her impact extends beyond events into the daily lives of her clients through custom meal prep. Serving everyone from blue-collar workers to medical doctors, she provides convenience and health-focused options that have even helped clients regulate their blood pressure. Bennett's path to success was forged through incredible resilience. She shares the powerful revelation that she once "catered in prison" using only a microwave, a testament to the "tough skin" and determination required of an entrepreneur. Now home for 12 years and managing a five-star business, she encourages aspiring entrepreneurs to trust their higher power and nurture their reputation. For those ready to **"Savor the Style and Taste the Difference,"** Shanita guides her clients through every step of the process, from selecting the perfect cocktail hour appetizers to designing the final dessert course. As the episode concludes, Owens reminds listeners that whether by plane, train, or automobile, Savor in Style is ready to bring a high level of class to any event.#BlackWallStreetToday #EntrepreneurJourney #FromPrisonToSuccess #WomenInBusiness #BlackOwnedBusiness #LuxuryCatering #FoodEntrepreneur #StartupStory #Resilience #BusinessSuccess #CateringBusiness #ChefLife #EntrepreneurMindset #FamilyBusiness #WealthBuilding #Inspiration #BusinessGrowth #HustleAndMotivate #SuccessStory #HospitalityIndustry luxury catering business, from prison to entrepreneur, Shanita Bennett story, Black entrepreneurship success, catering empire journey, women entrepreneurs in hospitality, family owned catering business, upscale event catering, food presentation art, resilience in business, starting a catering company, high end catering services, Black business spotlight, entrepreneurial comeback story, meal prep business success, hospitality business growth, generational entrepreneurship, building a food brand, premium catering experience, business motivation

Join Jenny D. as she highlights women entrepreneurs this month in April. In this new episode, Jenny D sits down with Wijdan, a passionate entrepreneur who arrived in Pittsburgh 25 years ago and now owns both Aladdin's in McMurray and Eadie's Market & Catering. We discuss her journey, her love for people, and the importance of women daring to try new things. Wijdan's story is a testament to building dreams one step at a time. Tune in for a story that reminds us of how generosity and love -both for community and her team- can turn into a true act of connection. To find out more about Eadie's Market & Catering check the link below. And if you're in the Pittsburgh area , stop by Aladdin's in McMurray for a meal that's served with heart. 4080 Washington Rd, Suite 104, McMurray, PA https://eadiescatering.com/ Thank you to Aprils Spotlight Supporters Dionne Malush Entrepreneur/ Realty One Group Gold Standard https://www.dionnemalush.com/ Also, Aladdin's in McMurray and Eadie's Market & Catering is Jenny D's Spotlight Supporter. All episodes are available on all the major Audio Platforms as well as Jenny D's YouTube page. Make sure to Subscribe and Follow. http://www.youtube.com/@Spillwithmejennyd If you would like to be a guest or sponsor on Spill with Me Jenny D. Show please fill out the disclaimer at https://www.spillwithmejennyd.com/tell-your-story or email spillwithmejennyd@gmail.com Don't Forget to Subscribe & Follow. Thank you to our Community Partners! Note: "The views and conversations in this podcast are intended solely for informational and educational purposes. They do not constitute professional advice, and listeners are encouraged to seek their own guidance for any specific concerns."   "Music Credit: Theme song, written and performed by Mark Ferrari"    markferrarimusic.com        

What does it actually take to grow the food that ends up on a hotel banquet table or a farm-to-table dinner menu? Lauren Palmer has spent 17 years answering that question one harvest at a time. Lauren is the owner and farmer behind Bloomsbury Farm, a USDA Certified Organic operation on more than 400 acres outside Nashville, Tennessee. She grows vegetables, fruits, sprouts, microgreens, mushrooms, edible flowers, herbs, and wheatgrass — and she supplies it all to local restaurants, grocers, CSA subscribers, and guests at the farm's own events and private dinners. In this episode, Tracy sits down with Lauren to talk about the real supply chain behind event menus: what organic certification means in practice, how seasonality shapes what's actually available to caterers and chefs, why regenerative agriculture is the next frontier, and what it means to run both a working farm and a hospitality venue under one roof. Lauren also shares her philosophy on community, food transparency, and why she believes the best thing a planner or chef can do is get to know their farmer personally. If you're designing menus, sourcing ingredients, or telling the food story of your destination — this episode is your invitation to start at the source.

On this week's episode of The Venue RX Podcast, our host Jonathan Aymin sits down with Anthony Lambatos, owner of Footers Catering and founder of MIBE, to discuss what it truly takes to build an intentional and high-performing workplace culture in the events industry. Anthony shares his journey of transitioning into and purchasing his family's business, navigating a complex succession process, and redefining the company's core values along the way. He offers practical, actionable insight into improving team dynamics and reshaping company culture, while also highlighting the tangible return on investment that comes from investing in people. He also discusses the impact of MIBE (Make It Better Every Day), including the summits and workshops he leads throughout the year to help businesses grow stronger from the inside out. About Our Guest: Anthony Lambatos is the owner and CEO of Footers Catering and the founder of MIBE, a culture-focused coaching and training company serving the hospitality and events industry. Growing up in the family business, Anthony officially stepped into leadership alongside his wife, April, when they purchased Footers Catering in 2010 and successfully transitioned it into a thriving second-generation company. Under his leadership, Footers has experienced significant growth while becoming nationally recognized for its people-first culture, consistently earning “Best Places to Work” honors and achieving industry-leading employee retention. Anthony is known for pioneering “heart-led leadership,” a philosophy centered on putting people first to drive both team fulfillment and business success. As a nationally sought-after speaker and coach, Anthony has helped thousands of leaders build intentional workplace cultures that fuel performance, engagement, and long-term growth. Through MIBE, he delivers keynotes, workshops, and summits designed to equip business owners and leadership teams with practical tools to create thriving, people-first organizationsFind Him Here: Website: https://themibe.com/Catering: https://footerscatering.com/Linkedin: https://www.linkedin.com/in/anthonylambatos/Instagram: https://www.instagram.com/mibeleadershipFacebook: https://www.facebook.com/themibe

Host Wendy Solganik interviews quilting instructor Heather Kojan, a modern quilter with traditional roots, founder of the Baltimore Modern Quilt Guild, and Willa Workshops instructor behind Threaded and Sewn, The Modern Improv Pillow, and the upcoming in-person retreat Fodder School Live (sold out; August 2026). Heather recounts growing up crafty (crochet, sewing), studying business, working in radio, restaurants, and a small catering business, then making her first quilt in late-80s colors and quilting casually while raising kids. She describes discovering modern quilting through blogs/Flickr, starting a guild to build community in Baltimore, and “faking it till you make it” into lecturing and national teaching, patterns, publications, and retreats (including a large Lancaster retreat). Heather explains her income streams, extensive travel, and plans to reduce travel while creating more Willa Workshops content that merges mixed media and textiles, including future collaborations and a planned co-taught Fodder School 7 lesson.  00:00 Meet Heather Kojan 02:05 Podcast Premise and Intro 03:39 Why Heather Now 04:44 From New York to Virginia 10:02 Early Craft Obsessions 12:46 College and Career Detours 16:26 Radio Restaurants and Catering 19:48 First Quilt and Family Life 23:03 Modern Quilting Awakening 25:06 Starting a Quilt Guild 28:23 First Lectures to Full Time 30:56 Income Streams and Recognition 33:35 How She Booked Teaching Gigs 34:32 Cold Email Breakthrough 35:53 Applying and Getting Noticed 37:04 Taking Over the Retreat 38:55 What Happens at Retreats 41:14 Finding Fodder School 46:13 From Student to Collaborator 50:57 Building Online Courses 59:08 Planning the Next Chapter 01:01:38 Travel Burnout and Ego 01:06:15 Slowing Down and New Hybrids 01:11:34 Recruiting Teachers and FS7 01:14:24 Wrap Up and Thanks 

Chris Stevens has built a career spanning corporate innovation, social entrepreneurship, and education. He's best known as one of the three original developers of the Keurig Premium Coffee System, a product that transformed how millions of Americans enjoy their morning coffee.He has had many different roles, including working at Procter and Gamble and Anheuser-Busch. In 2012, he brought his experience to Notre Dame's Mendoza College of Business, where he now serves as a professor. He teaches courses in business problem solving, change management, and entrepreneurship. Chris is also the founder and CEO of CS 74 Ventures, which oversees more than 20 initiatives that commit at least 50% of profits to charitable and social causes. He's an angel investor, an actor, a broadcaster, and also the executive producer of the award winning film Three Days of Hamlet. Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceFollow Our Guest:Official Site: Chris Stevens - Notre Dame ProfileLinkedIn: Chris StevensFollow The Restaurant:Official Website: Ciao's Restaurant - South Bend, INFacebook: Ciao's Catering and CakesInstagram: @CiaosCatering Hosted on Acast. See acast.com/privacy for more information.

March 16, 2026 | Daniel Harris teaches about the feeding of the 5,000 in John 6. We learn through this message that Jesus is our provider.

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!