Podcasts about chicago restaurants

Amid the nationwide cyclosporiasis outbreak, Chicago restaurant operators are switching suppliers and remixing menus. Crain's restaurants reporter Ally Marotti discusses with host Amy Guth. Plus: Illinois Tech to lay off 160 as enrollment and financial struggles force restructure; push to sideline Mayor Johnson from picking new police chief draws mixed response;  Streeterville garage listing tests market for downtown parking; and Senators Durbin and Duckworth ask FAA to justify decision to limit O'Hare flights. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Freelancer Samantha Nelson joins Bob Sirott to talk about Lollapalooza artists’ top Chicago restaurants and their favorite iconic dishes, including pizza and Italian beef. Some of their must-visit restaurants include Big Star, Pizz’amichi, Uncle Remus, La Luna, and more.

Before iPad and iPhone, there was a way to entertain kids at the restaurant table. Remember the crayons and placemats filled with games and things to color? Now, they're making a comeback.

Before iPad and iPhone, there was a way to entertain kids at the restaurant table. Remember the crayons and placemats filled with games and things to color? Now, they're making a comeback.

Before iPad and iPhone, there was a way to entertain kids at the restaurant table. Remember the crayons and placemats filled with games and things to color? Now, they're making a comeback.

Crain's restaurants reporter Ally Marotti talks with host Amy Guth about the 82 local spots that have earned national honors for their wine programs and how World Cup crowds are packing bars and restaurants around the city. Plus: Chicago's quantum bet starts taking shape on the lakefront, Third Coast Foundry opens San Francisco hub for Midwest startups, Hub International files confidential plans to go public and Illinois farm bankruptcies rise for third straight year. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Soaring beef prices have some Chicago restaurants in a bit of an existential crisis. Reporter Ally Marotti discusses with host Amy Guth. Plus: Tax break for United Center's 1901 Project advances despite pushback, former Walgreens office in Deerfield sold for a revamp, United Airlines sponsorship puts transportation secretary's side gig under scrutiny, and a mid-year outlook warns wealthy investors to brace for inflation, trade shocks and AI. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Crain's reporter Ally Marotti talks with host Amy Guth about Chicago restaurants that are launching second acts in the city and four local bars ranked among North America's best. Plus: St. Regis Chicago hotel owners land a big new loan, appellate court upholds Madigan's conviction on corruption charges, Chicago Skyway's Australian owner fields takeover bid and mid-market investment bank Lincoln International files for IPO. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This is a Vintage episode from 2008.Why This Episode MattersStephanie Izard joins the show just after winning Top Chef Season 4, while the moment is still fresh and the career shift is just beginning.She gives a candid look at how Top Chef compares to real restaurant life: the parts that felt authentic and the parts that felt more like high-pressure catering.The conversation captures Izard before her later restaurant empire, as she talks about searching for the right space for her next restaurant in Chicago.There's a strong discussion of kitchen leadershipIt also preserves an early moment in the public conversation around women in professional kitchens, with Izard reflecting on becoming the first female Top Chef winner.The BanterMark Pascal and Francis Schott open the show reflecting on Francis's first trip to The Cheesecake Factory, using it as a springboard for a funny but pointed conversation about chain restaurants, fake food, seasonality, and what happens when restaurants pretend convenience is quality.The ConversationFresh off her Top Chef win, Stephanie Izard talks about the surreal aftermath of the finale, what the show did and did not capture about real chef life, and how she handled the pressure of leading in competition. She reflects on cooking with Eric Ripert as her sous chef, the heartbreak of ingredient mishaps, and the realities of being judged on national television. Izard also shares her thoughts on kitchen culture, respectful leadership, women in the industry, and her plans to open her next restaurant in Chicago.Timestamps00:00 – Francis reviews his first Cheesecake Factory experience09:00 – Stephanie Izard joins the show after winning Top Chef11:00 – Is Top Chef like restaurant life? Eric Ripert as sous chef15:00 – Career momentum, and opening a new restaurant in Chicago18:00 – Kitchen culture, leadership, and female representation in the culinary world24:00 – How real is reality TV?25:30 – Judging the judges, Tom, Gail, Padma and keeping a secret31:50 – History of Top Chef guests on The Restaurant GuysBioStephanie Izard is a Chicago chef and the winner of Top Chef Season 4, becoming the first woman to win the Bravo competition. At the time of this interview, she had recently closed the restaurant Scylla in Chicago and was planning her next venture.InfoStephanie Izard https://stephanieizard.com/Top Chef https://www.bravotv.com/top-chefSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Freelancer Samantha Nelson joins Bob Sirott to share her favorite restaurants in the Chicagoland area that have weekly fish fries and pepper and egg sandwiches for those who observe Lent or just have a taste for a delicious seafood dinner. Some of the restaurants include the Irish American Heritage Center, King Crab House Chicago, Buona, […]

Freelancer Samantha Nelson joins Bob Sirott to talk about restaurants that have deals to celebrate Mardi Gras, which include Industry Ales and Junebug Cafe. NBC 5’s “Food Guy” reporter, Kevin Pang, also joins Bob to explain what dim sum is and some restaurants celebrating Chinese New Year, like MingHin and Cai.

A look at the busy week ahead on Wall Street, some of Chicago's interesting new restaurants, and how a family money meeting can be a financial game changer.

The 100 greatest American restaurants of this century have been ranked by the online luxury lifestyle magazine Robb Report. At Number-1 is Alinea in Lincoln Park. Other Chicago restaurants earning Top 100 spots on the list are Smyth, Kasama, Charlie Trotter's, Virtue, Monteverde, Oriole, Girl & The Goat, and Boka.

The 100 greatest American restaurants of this century have been ranked by the online luxury lifestyle magazine Robb Report. At Number-1 is Alinea in Lincoln Park. Other Chicago restaurants earning Top 100 spots on the list are Smyth, Kasama, Charlie Trotter's, Virtue, Monteverde, Oriole, Girl & The Goat, and Boka.

The 100 greatest American restaurants of this century have been ranked by the online luxury lifestyle magazine Robb Report. At Number-1 is Alinea in Lincoln Park. Other Chicago restaurants earning Top 100 spots on the list are Smyth, Kasama, Charlie Trotter's, Virtue, Monteverde, Oriole, Girl & The Goat, and Boka.

Louisa Chu, Chicago Tribune Food Critic, joins Lisa Dent to share the latest details coming from Michelin. Two Chicago restaurants earned Michelin stars this year. Feld earned its first Michelin star while Kasama earned its second. Chu highlights what sets these restaurants apart from the others in Chicago.

Choose Chicago's Director of Corporate Communications Isaac Reichman joins Bob Sirott to talk about some of his favorite restaurants in Chicago’s Theater District, like The Berghoff and The Dearborn, and more. He also shares some restaurants that will be open on Thanksgiving, like Hawksmoor and Cafe Robey, as well as Thanksgiving Day Afternoon Lunch Cruises.

This spring, amidst the frenzy of James Beard Foundation Awards weekend in Chicago, chef-proprietors Adam McFarland & Tom Rogers welcomed Andrew to their hit restaurant John's Food & Wine for a LIVE! podcast session before an industry audience. In a tight 42 minutes, the chefs shared their respective backstories, discussed the restaurant's innovative service model and staffing practices, and discussed how they navigate the increasingly common challenge of co-cheffing. They also answer audience questions from colleagues from around the US. Longtime listeners know how much we love a live show and this was a truly special one. Enjoy!Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

The city's restaurant industry is showing signs of stress. Crain's Forum editor Cassandra West talks with host Amy Guth about the sector's many migraines.Plus: Chicago stands to win — and lose — in the rail industry's first coast-to-coast merger, AbbVie raises guidance as key drugs and pipeline deals boost growth, Illinois co-leads states' lawsuit against Trump administration's transgender care crackdown and M&M's owner is helping a premium chocolatier crack the U.S. market, starting in Chicago.

For the first time, we welcome a bartender to the pod: Maria Rodriguez of Cantina Rosa in Chicago, Illinois. The bar is part of friend of the pod Erick Williams' restaurant group, and is focused on Mexican spirits, especially agave-based ones such as mezcal and tequila. In this conversation, recorded on site at Cantina Rosa, Maria shares her path to her career and she and Andrew observe the similarities between a chef's journey and that of a bartender. They also discuss the essential components of a great cocktail and great beverage programs.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Journalist and media personality Candace Jordan joins Rick Kogan to talk about her Playboy memorabilia that will be housed at the Chicago History Museum. Candace explains the James Beard Awards and its value on Chicago restaurants. Candace also discusses the Lincoln Park Zoo Ball and some other trending Chicago news.

In this episode of The Chicagoland Guide, host Aaron Masliansky interviews Chef Mona Sang, the visionary behind Khmai Cambodian Fine Dining in Chicago's Rogers Park neighborhood.More than a restaurant, Khmai is a deeply personal tribute to Mona's mother—a survivor of the Cambodian genocide—and a celebration of Cambodian culture through food. Mona shares how cooking helped her mother heal, how their journey together brought Khmai to life, and how traditional recipes passed down through generations continue to shape every dish on the menu.From humble beginnings to being recognized as a James Beard semifinalist, Mona explains how Khmai became one of Chicago's most sought-after dining experiences. Discover the emotional stories behind the food, the values driving the restaurant, and why Khmai is a place where culture, memory, and community converge.Learn more and connect:Website: https://khmai-fine-dining.comInstagram: https://www.instagram.com/khmaichicagoFacebook: https://www.facebook.com/monabellacatering/#TikTok: https://www.tiktok.com/@khmaichicago1?lang=enYelp: https://www.yelp.com/biz/mona-bella-catering-chicagoMore episodes and local insights: https://www.thechicagolandguide.com Thank you for listening to The Chicagoland Guide!For more insights into the best places to live, work, and explore in Chicagoland, visit thechicagolandguide.com. Connect with us on social media for more updates and behind-the-scenes content. If you have any questions or want to share your own Chicagoland stories, feel free to reach out! Don't forget to subscribe and leave a review if you enjoyed this episode.

Welcome to The Chicagoland Guide! I'm your host, Aaron Masliansky.This podcast is for anyone who wants to explore what makes Chicagoland one of the most vibrant, diverse, and fascinating regions in the country.In this kickoff episode, I share what to expect in Season 2—from local business spotlights to neighborhood tours, cultural insights, interviews with community leaders, and real estate updates.This show is an evolution of Inside the Skev, and I'm excited to expand the conversation to include more of what makes our region a great place to live, work, and explore.

In this this second  installment of our conversation with Jenner Tomaska and Katrina Bravo, the couple behind Chicago's Esmé, the pair discuss  their time at MK and Next in Chicago, the process of concepting Esmé, and their working relationship..Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Two guests demand two episodes! In this first  installment, Jenner Tomaska and Katrina Bravo, the couple behind Chicago's Esmé, talk about their childhoods in, respectively, Illinois and Florida, and the relationship with food and cooking that led Jenner to become a chef and Katrina to become a creative director.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

There's a trend surfacing of Chicago restaurants chasing a retro or throwback vibe. In this episode, on our October edition of “Where Dave Ate,” we'll share host David Manilow's experiences at four new spots that have the feel of a speakeasy or supper club. Plus, Manilow reports on the surprising number of Michelin-starred restaurants that have closed in just the past three years.

In the lead-up to last week's Democratic National Convention, Chicagoans were told time and time again that neighborhood restaurants would see a boost during the week. City Cast contributor Leigh Giangreco tells host Jacoby Cochran if the convention impacted local restaurants as promised.  Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 If you enjoyed today's interview with Chicago Department of Cultural Affairs and Events Program Director Event Productions, Neal Heitz, learn more here. Learn more about the sponsors of this Aug. 28 episode: Chicago Association of Realtors Wastenot — use code citycastcompost to test the service with a free month. Taste of Polonia Art City — use code 5off to save on your next visit. Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE 

Born in Mexico and raised in the Midwest, Adair Canacasco brings his personal background and passion to his role as executive chef of Roister restaurant in Chicago. While in Chicago recently, Andrew sat down with Adair to learn about his familial roots, his maturation as both a cook and a manager/mentor of cooks, and the complex nature of the live-fire cooking performed at Roister.This episode is part of Chefs on Fire, our conversation series featuring today's live-fire tastemakers. Chefs on Fire is presented by Prime 6®, the high-performing, sustainable charcoal and wood logs designed to burn longer, hotter, and cleaner in open hearths, wood-burning ovens, and smokers. Learn more about how Prime 6 can save you time and money, and claim your free sample today, by visiting Prime 6's website.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

A look at the grocery merger involving Mariano's and Jewel on local stores, why young workers should take an aggressive approach to funding retirement and Chicago favorite Portillo's continues its out-of-state expansion.

Over the last year, we tracked our host David Manilow around town. He dined at more than 200 restaurants, delis, pubs, taco stands, diners, coffeehouses and more. As the new year begins, we look at his top "Where Dave Ate" spots of 2023.Plus, Manilow reveals the big reasons he can't wait to see what the industry has in store for 2024.Here's David's list of five favorites.La Catedral Cafe & Restaurant Mexican breakfast & brunch in Little VillageCiccio Mio Italian dining in River NorthThattu Kerala Indian cuisine in AvondalePompette French-influenced all-day dining in BucktownRedhot Ranch late night burgers & fries in Lakeview and Bucktown

The home video game console is one of the hot gifts this year, a look at the explosion of artificial intelligence in the past year and Chicago-based restaurants look for growth opportunities by chasing the sun.

Whether it's a friend's party, a family gathering, or a work potluck, there's no way you're cooking for all of your holiday festivities. That's where Chicago restaurants come in. Executive producer Simone Alicea, producer Michelle Navarro, newsletter editor Sidney Madden, and host Jacoby Cochran designed their best potluck menus. Using just restaurants in their area, each person picked an appetizer, entree, side, and dessert. Who do YOU think had the best menu? You can text us or leave a voicemail at: 773 780-0246 Jacoby Black-eyed pea fritters from Majani Jerk chicken and shrimp from Caribbean Jerk Palace Gouda mac and cheese and candied yams from Lexington Betty Smokehouse Baklava from Cedars Mediterranean Kitchen Simone Bavarian Pretzels from Paulina Market Duck from Sun Wah Maduros and mofongo from Borinquen Cupcakes from Jennivee's Bakery Michelle Spring/Egg Rolls from Lotus Banh Mi Shawarma from KoKo's Mediterranean Grille Rice and beans, maduros, and tostones from Jibaritos y Mas Variety from Panaderia Nuevo Leon Sidney Charcuterie from Eataly Shawarma, kebob, falafel, and hummus from Oasis Cafe Tiramisu from D'Amato's Bakery Custard tarts from MingHin Cuisine Donuts from Doughnut Vault Good News: 46th annual Chicagoland Toys for Tots Motorcycle Parade Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago Interested in advertising with City Cast? Find more info HERE  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason Hammel originally set out to be a writer, then found his way to the professional kitchen. For more than 20 years, his Lula Cafe has been a Chicago institution. This fall, with the release of the Lula Cafe Cookbook, Jason combines his two professional passions and lovingly tells his story, and that of the restaurant, along with--of course--recipes for the restaurant's many long-enshrined signature dishes.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Horn Barbecue needs your help to recover from a catastrophic fire. If you would like, and are able, to make a contribution, please do!Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Timothy Nolan, an employment lawyer at Nolan Law Office, joins Wendy Snyder (filling-in for Lisa Dent) to talk about why some restaurants in Chicago are still applying pandemic-era surcharges to customers' bills as a way to cover rising costs, and whether it’s legal for them to do so. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow […]

CEO of Harry Caray's Restaurant Group and the Chicago Sports Museum Grant DePorter joins the Steve Cochran Show to discuss the potential negative impact the One Fair Wage will have on Chicago restaurants, reducing the cost of doing business in Chicago, and the need for better representation of the industry's interests in City Hall.See omnystudio.com/listener for privacy information.

Joe Carlucci of Carlucci Chicago Restaurants joins Rick Kogan to talk about the restaurant business and what is new at Carlucci Chicago Restaurant.

Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier, and Robert Tas review the wine list at Dear Margaret, an authentic French Canadian restaurant. The atmosphere is rustic and the food is wholesome, comforting and surprisingly decadent. The wine list represents the world of wine with selections from classic areas in addition to regions on the rise, offering something for the traditional wine lovers and something for the more adventurous.  Wines reviewed include: 2018 Enrique Mendoza La Tremenda 2020 Dönnhoff Oberhäuser Leistenberg Riesling Kabinett 2018 Domaine du Closel La Jalousie, Loire Valley, France For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

A look at challenges facing the Chicago Bears as they develop the former Arlington Park property, Michelin recognizes more Chicago restaurants and money management with an emphasis on women.

Sam Toia, President and CEO, Illinois Restaurant Association, joins Lisa Dent to respond to an article in the Chicago Sun-Times which reported that 39 of the 362 restaurants participating in the 16th Annual Chicago Restaurant Week were adding a surcharge ranging from 3% to 20%. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow […]

A company that helps you upgrade your restaurant table, an event designed to bring together innovators and entrepreneurs in Chicago and an update on Chicago dining ahead of the city's annual Restaurant Week.  

On this edition of The Arts Section, host Gary Zidek takes a closer look at a long-running Chicago holiday tradition that's turning 80 this year. The Museum of Science and Industry has been celebrating Christmas Around the World since 1942. The Dueling Critics, Kerry Reid and Jonathan Abarbanel, review Steppenwolf Theatre's world premiere, BALD SISTERS. Later in the show, Gary catches up with acclaimed theater director Mary Zimmerman to talk about her play THE STEADFAST TIN SOLDIER, which is quickly becoming a holiday tradition. And Gary checks in with Chicago magazine dining editor Amy Cavanaugh to talk about the current state of the local restaurant scene and her favorite menu items from the past year.

This kind of fraud occurs when diners enjoy their meal, then call their bank or credit card company to report the charge as fraud, leaving the restaurant to forfeit the tab and the server's tip. Reset hears more about how this is affecting the local restaurant industry with Crain's Chicago Business reporter Ally Marotti.

David Sloan is a Managing Partner at Venture Kitchen. He is also the former CEO and Founder of Naf Naf Grill. David started a financial career soon after school and built it up for 10 years. One day around 2010, while driving through Chicago, David saw a restaurant specializing in shawarma falafel, a food he had enjoyed with his family while living and traveling in Paris as a kid. It was the best shawarma he had ever tasted, so he asked the owner if he wanted a partnership, and a partnership was formed. The restaurant was called Naf Naf and it was in a "hole in the wall" location. With the newfound partnership, David and his partners built out a new location for Naf Naf, changed the name to Naf Naf grill, and opened 6-7 months after leaving the old location. Naf Naf Grill was instantly popular and a second location opened roughly a year after the first. a third location followed just a few months later. Today, Naf Naf Grill has 38 locations. David also opened Taqueria Invicto, a Mexican restaurant. He also started a charity organization looking to solve child hunger, called One Feeds Two, which has provided now over 20 million meals to hungry kids. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "I like to live my life knowing I'm going to die." In this episode with David Sloan we will discuss: Passion Buying an existing restaurant Location Building a chain restaurant Franchising Growing very fast Creating brands Assembly line operations Restaurants in the MetaVerse Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Myself What's one thing you ask or look for when interviewing/growing your team? Love and passion What's a current challenge? How are you dealing with it? Real estate in the suburbs Share one code of conduct or behavior you teach your team. Be a good person What is one uncommon standard of service you teach your staff? Delicious food What's one book we must read to become a better person or restaurant owner? Can't Hurt Me: Master Your Mind and Defy The Odds by David Goggins GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Lunchbox What is one thing you feel restaurateurs don't do well enough or often enough? Get inside the restaurant and work with the staff in the physical space If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love your family Find your passion Never give up Contact: Venture Kitchen website: https://www.venturekitchen.co/ Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Sloan for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Brad Parker is the Founder and CEO of Parker Hospitality in Chicago, IL. Brad worked at Starbucks as a teenager and needed up getting into real estate after college. He started his entrepreneur journey by starting a luxury car rental service in Chicago. He eventually, along with his business partner, decided to open a bar. American Junkie opened in 2013 and Brad and his partner sold the business in 2015. That same year, Brad opened The Hampton Social as a sole proprietor. The Hampton Social intentionally targets women 25-40 because Brad's sister claimed American Junkie was too male-oriented. Brad also puts an emphasis on making his restaurant spaces Instagram-friendly, so that guests naturally and enthusiastically do his marketing for him. The Hampton Social currently has 8 locations with more on the way in cities such as Miami and Nashville. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Anything is possible, but you need to put one foot in front of the other." In this episode with Brad Parker we will discuss: Opening a bar with a partner Operating a bar Systems, systems, systems Food costing Importance of checklists Public perception Raising capital Growing too fast Changing customer habits Dealing with online review culture Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I rarely sleep What is your biggest weakness? Not the best listener What's one thing you ask or look for when interviewing/growing your team? Do they fit our culture? What's a current challenge? How are you dealing with it? Labor and consistent culture Share one code of conduct or behavior you teach your team. Always find a way What is one uncommon standard of service you teach your staff? Every customer leaves happy What's one book we must read to become a better person or restaurant owner? Row the Boat by P.J. Fleck and Jon Gordon GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Sunday - pay at the table What is one thing you feel restaurateurs don't do well enough or often enough? Focus on the asset and not the people If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take a chance and do it You can't take your money with you You want to be known for how you treat people, not what you built Contact: Website: https://www.parkerhospitality.com Instagram... Parker Hospitality: @parkerhospitality Hampton Social: @thehamptonsocial Brad: @bradparker_hospitality Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Brad Parker for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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