Podcasts about Coles

Michael Wolff joins Joanna Coles's to unpack the latest twist in Trump's Iran debacle—a truth bomb dropped by U.S. intelligence. Wolff, Trump biographer and author of 'All Or Nothing' explains how Trump, obsessed with showbiz and "bragging rights," staged a “perfect war” for TV that is now unraveling in real time. The leaked intelligence contradicts Trump's declaration of a triumphant mission, showing Iran's nuclear capabilities remain largely intact—sending the West Wing into a tailspin of blame and recrimination. Susie Wiles launches a frantic leak hunt. Tulsi Gabbard is thrown under the bus. Pete Hegseth scrambles to avoid Trump's wrath, which Wolff describes as “frightening,” and akin to being “treated like dogs.” Wolff uncovers Trump's sugary mood swings to his government-by-whim—“a reality TV presidency with nuclear stakes.” Coles and Wolff reflect on how the U.S. went from a system of institutions to one man's ego show, powered by candy, rage, and a desperate fear of losing the narrative. Hosted on Acast. See acast.com/privacy for more information.

Joanna Coles and Michael Wolff are back with a newsflash pod after President Trump dropped an unprecedented F-bomb on the White House lawn. Wolff—the author of 'All or Nothing'—joins Coles to unpack the deeper meaning behind Trump's outburst about Israel and Iran: "They don't know what the f*** they're doing." Wolff reveals how the comment wasn't a gaffe but the latest act in Trump's attempt to script what he calls "the perfect war"—a PR-driven spectacle shaped entirely by headline management, emotional whim, and circular phone calls. Coles and Wolff dissect how Trump has taken personal ownership of a war he likely doesn't intend to finish. With Trump's unkept performance—tie off, hair unruly, language raw it's a revealing look at a president desperate to direct a global conflict like a reality show finale. Hosted on Acast. See acast.com/privacy for more information.

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

Who is the secret influencer behind the nation's most vile hate website? Has Rachel Zegler saved her career with her West End performance of Evita? How did DAZN secure the rights to the Club World Cup, and is it all legit? Richard Osman and Marina Hyde peel back curtain of the murky world of Tattlelife, the toxic gossip website dedicated to tearing down z-list influencers - its owner has finally been exposed and it may surprise you. Jamie Lloyd is reinventing theatre once again with his controversial take on the Rice & Webber classic 'Evita'. Does Rachel Zegler's balcony performance live up to the hype? Finally, we explore the complicated broadcast relationship between FIFA, Saudi Arabia and DAZN. Do football fans even matter in the 21st century? Recommendations: Barry Diller - Who Knew (read) / The Gold (iPlayer) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why do new books smell like THAT? Why is Netflix deleting our favourite shows from their archives - and can they ever be recovered? And why doesn't Denzel Washington need to audition? Richard Osman and Marina Hyde answer your burning questions on the world of Entertainment - including why Gladiators is a bore to film and if the team behind the BBC comedy 'The Thick Of It' knew about Huw Edwards before the Met Police. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Trump biographer Michael Wolff joins Joanna Coles to pull back the curtain on a White House in disarray. The author reveals how the president's impromptu, last-minute decision-making around Iran—epitomized by a series of frantic Friday phone calls and a dismissive “fuck Tucker”—turned what insiders claimed was a long-planned operation into a mad scramble. Wolff explains that while official narratives try to dress up the moment as a flawless, strategic maneuver, in reality the president dithered until the very end, leaving everyone guessing and scrambling for their next move. Coles and Wolff dissect the chaos behind the rhetoric—how rival factions from the MAGA base to neocon advisors vied for his attention—and expose a leader who shifts his course with every call, embodying a breathtaking blend of uncertainty and dangerous improvisation. Hosted on Acast. See acast.com/privacy for more information.

So productively in sync and inseparable are Serong and Jackson, they're starting to morph into one Calukeb Jacksong entity! Time to Restump Podcast the dispatching of the Dons. A combined 56 possessions, 48 hitouts, 17 clearances, 18 score involvements, over 1,000 metres gained and 5 goals neat from Serong and Jackson! Coles and Woolworths are screaming, “What about that duopoly!” Let's just get all the prefacing out of the way early. Yes, it was Essendon, yes, we were expected to win comfortably, yes, they're battling and yes, Vigo Visantini was their sole ruck on debut. With that been said and now subconsciously considered, Thursday was a job satisfactorily and entertainingly done. Despite the first quarter midfield dominance of the Dons, the result really was never in doubt. Was it perfect? Absolutely not. Are we better than that display? Maybe in patches and on occasions, but taking into account the last 5 weeks of form, we're probably a 4th to 9th type of team at the moment. Did our rare as hens teeth accurate kicking make us appear more overall dominant than we truly were? The second and third quarters we piled on 10 goals 1 to the Bomber's 4 goals 6. On paper, at least, they're the same opportunities.Anyway, focusing on the underlying possible realities isn't necessarily fun, so let's talk about Luke Jackson instead. Remember back to those days when there were those who were angry at the club for spending up on what Jackson cost us, suggesting he was overrated? Those crazy dazey times! His ruckwork was one thing, but his fourth midfielder traits somehow astonishingly continue to increase. And not enough fuss has been made about his 3 goals! They weren't gimmes or marks in the goal square, they were from long range and or under pressure on the run.And the other member of Calukeb Jacksong, did he have a day out or what? When Caleb Serong, not exactly known for his accuracy, hit that goal from the boundary… it was put the glasses down, this game is done.  Elsewhere, Corey Wagner's stock continues to rise after another super polished performance, clamping down on Zac Merret. He attended a career high 17 of the 29 centre bounces.Jordie Clark must be an All-Australian lock and Luke Ryan was back to his mopping up everything best. On top of kicking goals and clunking grabs, Josh Treacy hunts opponents down. He literally corals, confuses and catches them. Shai Bolton has simply made us a much better team and Freddy could have had a big day out.Where are we all on Nat Fyfe? It is just his first true game back, but he attended just 5 centre bounces and had little to no impact up forward. Jojo stands by his hard call but the Chief is keeping the faith and extending the hand of opportunity. There is something about September that tells me we'll be thankful for a Fyfe!The Darcy conversation will only escalate. Have we done the right by him, throwing him to the Max Gawn and Toby Nankervis type wolves and then resting him against a debutant? Is there more to the resting story than we're being told? We kneed to know!We ticked the box that needed ticking, we made another 4-point deposit in the September action bank and we got some entertainment along the way. Let's rinse and repeat!The game does seem like it was long ago, but it was too entertaining not to dig conversationally deeper. So, bring your language luggage, grab your purple talking twigs and join us in the conversing corner as we all bang on about the banishment of the Bombers.Send us a textSupport the show

Cette semaine, le Club RFI Abidjan met en lumière sa campagne de sensibilisation sur l'usage responsable des réseaux sociaux, les dangers liés à Internet et la désinformation en ligne en milieu scolaire. Avec la participation de Jean-Luc Adon, secrétaire général du Club RFI. Cousine/invitée : Zogbé Florence, présidente des jeunes de Tipadipa. Musique : Lékilé, Elno.     L'équipe  - Production : Eric Amiens - Réalisation : Cécile Bonici - Collaboration service des auditeurs – Projets Clubs RFI : Audrey Iattoni et Sébastien Bonijol - L'écume des mots : Myriam Guilhot - Mise en ligne internet : Sonia Borelva.

Adam Curtis is one of the UK's most iconoclastic and followed documentarians. His epic films, spanning decades of cultural and political history have become instant classics and gained him a worldwide following including the likes of Kanye West and Elon Musk. Richard Osman and Marina Hyde interview the BBC journalist about his disappointment at modern television, unique approach to archival material and his thoughts on modern culture at large. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

De plus en plus de voix s'élèvent pour mieux protéger les enfants des dangers d'internet et de l'addiction aux smartphones. La France a porté le débat au niveau européen. Avec la Grèce et l'Espagne, elle prône l'instauration d'une majorité numérique fixée à 15 ans. Les familles et le milieu scolaire n'attendent pas pour agir. Des initiatives voient le jour dans de nombreux pays. Au nord de Londres, dans la ville de St Albans, les parents et les établissements ont signé un pacte : « Pas de portable avant 14 ans ». 75% des parents, et 33 écoles sur les 36 que compte la ville en ont fait la promesse. À l'origine de cette initiative, l'école Cunningham Hill Junior School, qui accueille des enfants de 7 à 11 ans. À lire aussiLa France veut une interdiction totale des téléphones portables au collège   À lire aussiLe collège sans téléphone

Trump biographer Michael Wolff joins Joanna Coles to discuss how the president's $45 million attempt at creating a "menacing" military parade backfired into a yawning, low-budget cosplay. The author of 'All or Nothing' reveals the real reason Trump was furious at the troops, what Pete Hegseth got wrong, and why the U.S. military has moved on while Trump is still stuck in 1965. Coles and Wolff explore how Israel's strike on Iran played out while Trump sat bored on a D.C. bleacher—and why the war made him look weak, used, and irrelevant.  Hosted on Acast. See acast.com/privacy for more information.

Follow us on X @nyytakes! On this episode of NYY Takes Toh, Coles and Matt discuss the Yankees' (and Red Sox) rough weekend.

Join us in studio as Mark Fowler and his wife Atlanta reveal how a tiny Gold Coast café experiment grew into Gevity RX, a gut health brand now turning over ten million dollars a year in Woolworths, Coles and independent stores across Australia. You will hear the raw back story of bone broth nights that stank out their apartment, the decision to sell the BMW and ride a battered delivery van, the make or break pivot that dumped franchising for supermarket domination and the simple distribution trick that let them scale without outside investors or big ad spend. If you want the real scoop on building a nationwide product from scratch, fixing your gut along the way and keeping your marriage intact under startup stress, this episode packs it all into one no fluff chat

AI is all around us - and we see it in everyday life in our supermarkets. Large retailers like Coles and Woolies have been building AI into their operations for years, and show what's possible when you apply AI to enhance the customer experience. If you're exploring AI for your own organisation, use these examples to learn how to deliver faster, smarter, and yes, even a more human service.https://swiy.co/go-cx-reimaginedCustomer experience - or CX - matters. In fact, according to Salesforce, an astounding 80% of customers say the experience they have working with a business is just as important as the products and services they buy. So your CX makes a huge difference to whether they buy – and, just as importantly, whether they'll buy again.And many businesses now are using AI to improve their customer experience.You might not be doing it in your own business, but you probably experience it yourself in your life.Take supermarket shopping, where the big retailers like Coles, Woolworths, and Aldi have been using AI for years.For instance, if you shop at Coles or Woolies and use your FlyBuys card or Everyday Rewards card, you scan the card to earn points, discounts, and other rewards. In return, these companies collect vast amounts of data about you, your behaviour, and your habits. They then use AI to process this data to send you personalised emails tailored to that behaviour - and even your likely future behaviour.This is one simple example of AI enhancing the customer experience. The AI itself is complex, but the outcome is simple.Another example is with self-service checkouts, where overhead cameras watch you putting items on the scale, identify the products, and use AI to assist in the next steps. For example, it can detect fruit or vegetables, which don't have barcodes, and automatically suggest that first when asking you to tell the checkout what it is. It can also detect potential fraud if a customer tries to record it as a cheaper product!Another example, which is less well-known because it's not immediately visible to customers, is the way Coles uses cameras at the deli counters.Coles research shows that when people are waiting to be served at the deli counter, they will wait on average 30-40 seconds before being impatient and giving up - which means less income for Coles. So they use cameras and AI to watch the deli counter, detect when customers are approaching, and alert a team member so they can serve that customer promptly.These are just a few examples of AI being used to enhance the supermarket customer's experience.What about YOU? How are you using AI in your business to enhance the experience with your customers, clients, or patients?If you would like to know more about AI and CX, join my online presentation soon. I'll share the latest research, give you more examples of businesses doing it already, and alert you to the traps and pitfalls to avoid when you're applying AI to your customer experience. It's a free, public, online presentation, so register here and invite others in your team and your network as well.Register for the virtual masterclass:https://swiy.co/go-cx-reimagined Hosted on Acast. See acast.com/privacy for more information.

Can Noel Edmonds defeat Jeremy Clarkson in ratings? Why has the Deal Or No Deal supremo upsticks to New Zealand? Do the Chinese have the answer to the Hollywood box office crisis? Richard Osman and Marina Hyde have watched the much-anticipated 'Noel Edmonds' Kiwi Adventure', from iron knights to healing crystals - the pair reveal their thoughts on the 'singular' television host. What is a micro-drama? The Chinese invention, turning hour long movies into 60 second clips, has already raked in billions ocerseas. But are they any good? Recommendations: Adam Curtis - Shifty (BBC iPlayer) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah AkudeVideo Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry SwanProducer: Joey McCarthySenior Producer: Neil FearnHead of Content: Tom WhiterExec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Long term Blue Mountains City Councillor Don McGregor explains the complex creation of the valued Blue Mountains Cultural Centre through an intense charrette process during the late 1990s and early 2000s. With Ann-Maree McEwan. Sitting above Coles and the Village Shopping Centre in Katoomba how it came about is an interesting story. This episode was first broadcast on ⁠⁠Radio Blue Mountains 89.1FM⁠⁠ on 9 December 2022.Disclaimer: We seek a range of perspectives but that means that views expressed in these podcasts are not necessarily endorsed by the ⁠⁠Blue Mountains Unions Council Inc⁠⁠.⁠⁠Apply to be a guest on our show⁠⁠. Join a union - 1300 486 466 or ⁠⁠join online⁠⁠.

durée : 00:04:34 - Le Zoom de France Inter - Après la mort tragique d'une assistante d'éducation poignardée par un élève en Haute-Marne, le débat sur l'impact des écrans sur les plus jeunes est relancé. Enquête sur la stratégie de l'industrie du numérique pour faire entrer les écrans dans les salles de classe.

The Nats lost their fourth in a row after bring shutout by Mets starter David Peterson on Wednesday night. Mark & Al focus on the scuffling offense, which has completely lost its groove since their hot trip out West.(05:45) James Wood had two of the six hits, but has only one homer in the month of June.(09:30) Riley Adams got the start behind the plate against the lefty Peterson.  It seems like his playing time has ticked up this month as Keibert Ruiz's continues to struggle.(17:40) Darnell Coles is back under the microscope during this stretch of little run support. Coles has been the team's hitting coach since the 2022 season.(24:00) Jake Irvin gave up four runs on a pair of homers in just five innings of work.  Irvin had three consecutive poor outings and his ERA has gone from 3.42 to 4.21 in the process.(30:00) Washington is now seven games under .500, but does remain in 3rd place in the NL East.(34:10) Josh Whetzel, the Voice of the Rochester Red Wings, provides his weekly update on AAA.  Hear the latest on Brady House, Cade Cavalli, Daylen Lile, and more. 

With consumers in the United States really starting to feel the pinch of tariffs, luxury goods retailers like Cettire could see the pain on their balance sheets sooner rather than later. MARKET WRAP: ASX200: up 0.31%, 8,565 GOLD: $3,360 US/oz BITCOIN: $166,138 AUD Monash IVF CEO Michael Knaap announced his resignation. Shares up 9.1% Cochlear downgraded its guidance, but the market sent the company 0.7% higher to $272.31. Telstra, Transurban, and Coles were all higher. Cettire fell more than 30% after its CEO warned the market of weaker demand from US customers. AGL suffered a swing against it of 0.9% after confirming it could sell its stake in Tilt Renewables. Myer lost 0.7% Sliding more than 1% was BHP, Macquarie, and Goodman. CURRENCY UPDATE: AUD/USD: 64.9 US cents AUD/GBP: 47.9 pence AUD/EUR: 56 Euro cents AUD/JPY: 93 Japanese yen AUD/NZD: 1.07 NZ dollars See omnystudio.com/listener for privacy information.

What is media training, and who is in desperate need of a long lesson in it? How do you get a fighter jet in your next big film? Do agents ever play their clients against one another in a bid for the big role? Richard Osman and Marina Hyde answer your questions on the world of TV and film, plus Harry Hill explains the insane production pull of making the cult classic - TV Burp. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

durée : 00:36:09 - Le 18/20 · Le téléphone sonne - La mort d'une surveillante de 31 ans, mortellement poignardée par un élève mardi 10 juin à Nogent (Haute-Marne) pendant une fouille des sacs en présence des gendarmes, suscite l'émoi. Comment lutter contre les attaques au couteau chez les jeunes ?

Donyae Coles specializes in creating evocative speculative art that reflects people's fears and anxieties. Her debut novel, Midnight Rooms, came out in July 2024 and has been nominated for a Stoker Award for best first novel from the Horror Writers Association. She has a contract with Amistad for two more horror novels, titled The Sunken, The Adored, and What Kills You. Donyae chats about the appeal of haunted houses, her one non-negotiable request for her cover art for Midnight Rooms, how she went from writing a gothic romance to a gothic horror, 90s video games, and more. You can find out all the latest news by following Donyae on BlueSky @okokno.bsky.social Instagram @artbydonyae and visiting her website https://donyaecoles.com

Après la mort d'une surveillante poignardée par un élève de 14 ans en Haute-Marne, François Bayrou propose d'expérimenter la mise en place de portiques pour détecter les armes à l'entrée des établissement scolaires. On en parle avec Laurent Lafon, sénateur centriste du Val-de-Marne (Union centriste), président de la Commission de la Culture, de l'Education, de la Communication et du Sport.. Ecoutez L'invité de RTL Midi avec Eric Brunet et Céline Landreau du 11 juin 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Après la mort d'une surveillante poignardée par un élève de 14 ans en Haute-Marne, François Bayrou propose d'expérimenter la mise en place de portiques pour détecter les armes à l'entrée des établissement scolaires. On en parle avec Laurent Lafon, sénateur centriste du Val-de-Marne (Union centriste), président de la Commission de la Culture, de l'Education, de la Communication et du Sport.. Ecoutez L'invité de RTL Midi avec Eric Brunet et Céline Landreau du 11 juin 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Avec : Jean-Philippe Doux, journaliste et libraire. Daniel Riolo, journaliste RMC. Et Juliette Briens, journaliste à L'Incorrect. - Après le succès d'audience rencontré cette année, Estelle Denis repart pour une nouvelle saison. Toujours accompagnée de Rémy Barret et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Sydney Sweeney is selling her bathwater… does this make her a bad feminist? Will the Nintendo Switch 2 become the biggest video game console of all time? Where are all the 'real' humans in blockbusters? The hottest of Hollywood stars, Sydney Sweeney, teamed up with Dr. Squatch to sell soap containing her own bathwater which sold out in seconds. Does this make her a soapy sell-out, or is this all just clean fun - turning her into one of the smartest actors in the business right now? Richard Osman has got his hands on the record breaking Nintendo Switch 2, what is his verdict? And can Mario stay on top? Does Hollywood have a problem with humans? Marvel - superheroes, Barbie - toys, Lily & Stitch - aliens. Will humans soon vanish from the big screen? The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton, Harry Sewell Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Droits parentaux et l’idéologie de genre. Des dépenses importantes de Québec et Ottawa. Aile jeunesse de la CAQ. Musk et Trump, deux ex! Dans cet épisode intégral du 6 juin, en entrevue : Francis Denis, documentariste et vidéo-journaliste à Libre Média. Me Olivier Séguin, avocat au Centre juridique pour les libertés constitutionnelles. Nicolas Gagnon, directeur Québec pour la Fédération canadienne des contribuables. Frédéric Beaudet, coordonnateur aux affaires externes de la Fédération des Associations étudiantes du campus de l’Université de Montréal (FAÉCUM). Marc Boilard, chroniqueur Une production QUB Juin 2025Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

It's Big Freeze 11 time and CEO of Fight MND Matt Tilley is our special guest this week. Matt was the king of Melbourne's FM breakfast timeslot not that long ago but now heads up the fight to cure the beast that is Motor Neurone Disease, working with Australian of the Year Neale Daniher and an incredible team of scientists, doctors and fundraisers. While the famous slide into the ice bath at the MCG on the King's Birthday Holiday is the focus of attention, the work to raise money and find a cure for MND happens 365 days a year. Away from work, Matt is a keen cook and passionate veggie grower - an award winning veggie grower, in fact - who shares his secret weapon for success in the garden. The Food Poll this week is a simple choice. Halloumi cheese - is it a yay or a nay? Big Freeze beanies are available at Coles, Bunnings and Shell Reddy and the new digital beanie, which you can personalise, via bigfreeze.com.au Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/Catch us also on:Radio 2DD - Easy Listening - On Line - https://www.2dd.online/Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/Twitter & Instagram - @sarahfoodbytesPost-production by Chris GatesforHowdy Partners Media | www.howdypartnersmedia.com.au/podcasts© 2025 See omnystudio.com/listener for privacy information.

What is the ideal number of films to watch in a year? Child actors can earn a fortune, but who looks after, and protects their money? Is reality TV too woke? 

How do you manage filming inside a busy working kitchen? Man vs. Food's Adam Richman gives Richard Osman and Marina Hyde the inside scoop. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Are you eating too much saturated fat without realising it? In this powerful episode, Leanne and Susie unpack: Why saturated fat still matters (even if you’ve moved to low-carb or high-protein) The hidden saturated fat sources most people overlook The latest science on diabetes risk, insulin resistance, and why gestational diabetes is a huge red flag The exact blood tests you need to detect early glucose problems before they escalate How food sequencing, meal timing and simple movement hacks can dramatically improve blood sugar control A full review of Coles’ High Protein Bread: does it live up to the hype? When weight loss medication (like Ozempic or Mounjaro) is — and isn’t — the right option Why seeing a dietitian often unlocks results where nothing else has worked If you care about your long-term health, hormones, fat loss and metabolic future — this episode delivers real, practical answers. PLUS: Our 200-page kids nutrition ebook is now available here.See omnystudio.com/listener for privacy information.

Is entertainment being weaponised as part of a culture war? Why aren't we celebrating OnlyFans? The business is a massive UK success story. What can the way The Guardian asks for money tell us about subscriptions? With left and right politics now firmly established, how are the right deploying entertainment as a means to further their ideology? Who are the protagonists behind the discourse we're being subjected to?

 OnlyFans was started by Tim Stokely in London in 2016 and has risen to be a billion dollar company but it is rarely spoken about. Is the platform's core content the reason people seem hesitant to shout about a British success story? The Guardian now has well over a million paying 'supporters'. How has what could be framed a polite way to request support driven their success? The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah AkudeVideo Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton Producer: Joey McCarthySenior Producer: Neil FearnHead of Content: Tom WhiterExec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

The trade war between the US and China has threatened to boil over again, just weeks after a truce was declared. MARKET WRAP: ASX200: down 0.24%, 8414 GOLD: $3,289 US/ounce BITCOIN: $162,704 Soul Patts rose 16.4%, and Brickworks gained 27.6% after a $14 billion merger deal was struck. Aluminium companies were scared off by the weekend lift in tariffs by the US, with Alcoa down 4.8%, and South32 dropping 3.6%. BHP lost 1.2%, Fortescue down 2.5% and Rio Tinto off by 1.7%. Mineral Resources fell another 11.8% to $19.58. Bluescope Steel gained 4.4% to $23.75 James Hardie up 1.4% to $35.94 Wisetech, Sigma Healthcare, and Origin Energy were all lower Up by more than 1% was QBE, Coles and Xero CURRENCY UPDATE: AUD/USD: 64.8 US cents AUD/GBP: 47.8 pence AUD/EUR: 56 Euro cents AUD/JPY: 92 yen AUD/NZD: 1.07 Dollars See omnystudio.com/listener for privacy information.

Each year, visiting S.T. Dupont as part of the Coles of London booth provides a distinguished experience, and the 2025 Premium Cigar Association (PCA) Trade Show was no exception. This year's event showcased new production innovations, intriguing collections, and several significant collaborations. These partnerships span a wide range of sectors, encompassing both the cigar industry and various lifestyle brands. The displays were not only visually striking but also effectively demonstrated the exceptional craftsmanship for which S.T. Dupont is widely recognized. Full PCA Report: https://wp.me/p6h1n1-wSu  

Each year, visiting S.T. Dupont as part of the Coles of London booth provides a distinguished experience, and the 2025 Premium Cigar Association (PCA) Trade Show was no exception. This year's event showcased new production innovations, intriguing collections, and several significant collaborations. These partnerships span a wide range of sectors, encompassing both the cigar industry and various lifestyle brands. The displays were not only visually striking but also effectively demonstrated the exceptional craftsmanship for which S.T. Dupont is widely recognized. Full PCA Report: https://wp.me/p6h1n1-wSu

Interview with Tony Coles on The Bootleg Kev Podcast.Full video version of the episode is available on YouTube!See omnystudio.com/listener for privacy information.

Interview with Walter Coles, Executive Chairman of Skeena Resources Ltd.Our previous interview: https://www.cruxinvestor.com/posts/skeena-resources-tsxske-fully-funded-high-grade-gold-poised-for-production-5657Recording date: 29th May 2025Skeena Gold & Silver is developing the Eskay Creek Mine in British Columbia, positioned to become one of the world's largest gold-silver mines when production begins in early 2027. This project represents a compelling investment opportunity with exceptional economics, significant upside potential, and multiple near-term catalysts that could drive substantial share price appreciation.The project's economics are truly remarkable. At $3,200/oz gold price, Eskay Creek boasts an after-tax NPV of $4.5 billion and an extraordinary 72% internal rate of return. This translates to a payback period of just over six months on the $700 million construction cost. Most impressively, Skeena's all-in sustainable cost per ounce is projected at less than $600 for the first six years of production, compared to approximately $1,700 for major producers like Barrick and Newmont. "We have a project that's super super low on the cost curve, enormously profitable per ounce of production.", explains Coles. This cost advantage creates exceptional profit margins even at much lower gold prices.Skeena has secured comprehensive financing through Orion Resource Partners, removing a major uncertainty that typically impacts junior developers. The $750 million package includes equity, a gold stream, and debt facilities. Since announcing this funding, Skeena's stock has nearly tripled from around $6 to $17 Canadian. The company is now exploring refinancing options to reduce its cost of capital as the project de-risks.Beyond the base case, Skeena is advancing several value-enhancement initiatives. The company plans to extend the mine life from 12 to 15-16 years by incorporating the high-grade Snip deposit and the Albino Lake waste facility. Additionally, Skeena has identified significant antimony, lead, and zinc content worth potentially 2.2 million tons of waste tailings that could be recovered with minimal additional costs.Investors can look forward to several near-term catalysts such as final permits expected in Q4 2025, refinancing of the Orion loan facility in Q1 2026, updated feasibility study in the first half of 2026, and production commencement in early 2027.Skeena's partnership with the Tahltan First Nation adds another layer of strength to the project. The company signed the first agreement in Canada giving a First Nation formal consent rights over a mining project, creating a true partnership that reduces social and political risk factors.For investors seeking exposure to precious metals with significant upside potential, Skeena offers a rare combination of exceptional grade, economics, and execution capability in a tier-one jurisdiction. As the company advances toward production and begins generating substantial cash flow, the valuation gap with producing peers is likely to close, potentially delivering substantial returns to investors who position themselves ahead of these developments.View Skeena Gold & Silver's company profile: https://www.cruxinvestor.com/companies/skeena-resourcesSign up for Crux Investor: https://cruxinvestor.com

durée : 00:36:55 - Secrets d'info - par : Benoît COLLOMBAT, Cellule investigation de Radio France - D'anciens élèves et certains enseignants dénoncent des violences régulières au sein des écoles de cirque. Enquête derrière le rideau du monde du spectacle. - réalisé par : Christophe IMBERT

Tous les vendredis, samedis et dimanche soir, Pascale de La Tour du Pin reçoit deux invités pour des débats d'actualités. Avis tranchés et arguments incisifs sont au programme. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:04:08 - Le Zoom de France Inter - Châlons-en-Champagne, Châtellerault, Amiens… Ces dernières années, la parole s'est libérée dans les écoles de cirque sur de nombreux cas de propos sexistes et d'agressions sexuelles. Face à ces situations, un plan de prévention a été mis en place par la Fédération française des écoles de cirque.

Pour débuter l'émission de ce jeudi 29 mai 2025, les GG : Fatima Aït Bounoua, prof de français, Antoine Diers, consultant auprès des entreprises, et Emmanuel de Villiers, entrepreneur, débattent du sujet du jour : "Vidéosurveillance dans les écoles : efficace ?".

Aujourd'hui dans "Punchline", Laurence Ferrari et ses invités débattent de l'interdiction de la cigarette dans de nouveaux endroits en plein air.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui dans "Punchline", Laurence Ferrari et ses invités débattent de l'interdiction de la cigarette dans de nouveaux endroits en plein air.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans un entretien accordé à Ouest France, la ministre de la Santé Catherine Vautrin a annoncé l'interdiction du tabac dans de nombreux lieux publics, notamment dans les équipements sportifs ou aux abribus.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Which novels must you read before your 18th birthday? How are routes planned for Race Across The World? Does 'Alien' have the greatest ever tagline? Richard Osman and Marina Hyde answer your questions on the world of entertainment, including the ever-growing clapping crisis in Cannes. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

How will ITV's brutal re-scheduling of daytime affect the industry? Who is masked singer that's dominating the UK and US charts? Why is Netflix's targeting toddlers in their race to market dominance? Richard Osman and Marina Hyde look at the devastating cuts that ITV have made to their daytime schedule, seeing beloved shows cut and hundreds of jobs culled. Can traditional broadcasters turn the tide, or is it the end of Lorraine? Genre-bending band Sleep Token are storming the charts on both side of the Atlantic, the pair explore one of the most unlikely hitmakers of 2025. Finally, we revisit the streaming wars as a new battlefront has opened for the attention of pre-schoolers, what impact will Netflix's aquirement of Sesame Street and Ms. Rachel have on YouTube? Recommendations: Marina: The Wizard of the Kremlin, by Giuliano da Empoli (Book) Richard: Conclave (Film) The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Adam Thornton Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

durée : 00:59:01 - Entendez-vous l'éco ? - par : Aliette Hovine, Bruno Baradat - Alors que s'ouvrent les périodes d'oraux d'admission pour les écoles de commerce, l'occasion vient de revenir sur l'histoire de ce marché éducatif depuis sa naissance au XIXème siècle. Comment les études commerciales se sont-elles légitimées, et comment décrire la concurrence nouvelle entre écoles ? - réalisation : Françoise Le Floch - invités : Marianne Blanchard Sociologue, maître de conférences à l'Université Jean-jaurès et chercheuse au CERTOP (Centre d'Étude et de Recherche Travail Organisation Pouvoir); Julien Jacqmin Economiste, professeur associé à Neoma Business School

Talented hair and make-up designer tells me about going basic in the design of both for Silo. A challenge was Rebecca Ferguson's underwater scenes where her wigs and tattoo's had to be re-applied each time she came out after filming in the water tank. We discuss the collaboration with other departments and the actor themselves to create the character fully. Start Your Free One Year Trial For Sci-Fi Talk Plus Today.  

SummaryThe conversation delves into the tragic murder case of Martre Coles, a young man whose life was cut short by those he trusted. The hosts explore the details of the case, including the discovery of his body, the dynamics within his family, and the eventual arrest and conviction of his stepmother and stepsister. The discussion highlights themes of grief, manipulation, and the impact of familial relationships on the events leading to Martre's death.---------------------------------------------------------------------SummaryThe conversation delves into the tragic murder case of Martre Coles, a young man whose life was cut short by those he trusted. The hosts explore the details of the case, including the discovery of his body, the dynamics within his family, and the eventual arrest and conviction of his stepmother and stepsister. The discussion highlights themes of grief, manipulation, and the impact of familial relationships on the events leading to Martre's death.---------------------------------------------------------------------Chapters00:00 Introduction to the Case03:22 The Discovery of Martre Coles05:02 Martre's Background and Family Dynamics07:42 The Circumstances of Martre's Disappearance10:12 Investigation Begins13:18 The 12-Year-Old's Testimony16:11 Unraveling the Suspects18:53 The Arrest of Denise and Latoya21:34 Trial and Conviction24:34 Final Thoughts and Reflections32:28 trueCrime-outro-high-long.wav-------------------------------------------------------------------EEP UP WITH USIG:@MURDERINTHEBLACKFACEBOOK:MURDER IN THE BLACK THE PODCASTTIKTOK:MURDERINTHEBLACKEMAIL:murderintheblackpodcast36@gmail.comWEBSITE:www.murderintheblackpodcast.com

Why did Jared Leto send co-stars used condoms and live rats while on set for Suicice Squad? Why can't you trust the Radio 4 pips any longer? And why did Richard spend hours watching Ben White say his name over and over? Richard Osman and Marina Hyde answer your questions on the world of showbiz, including the inside scoop on foul behaviour by method actors and the secrets of casting for Race Across The World. The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah AkudeVideo Editor: Kieron Leslie, Charlie Rodwell, Harry Swan, Adam ThorntonProducer: Joey McCarthySenior Producer: Neil FearnHead of Content: Tom WhiterExec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why has Gary Lineker's career at the BBC ended after 30 years? Who has been enabling Diddy for decades in his infamous 'freak-off' parties? Why did Marina queue for three hours in Westfield for a tiny plastic doll - and was it worth it? Richard Osman and Marina Hyde investigate the sordid Diddy trial for sex trafficking and racketeering and ask if anyone else is to blame for enabling celebrity monsters. Tim Davie sets out his vision for a renewed BBC last week, the pair discuss the future of the public service broadcaster in the UK. What the hell is a Labubu? And where are 20-somethings obsessed with a cheap plastic toy from China? Marina has the scoop from the frontlines (of late-stage capitalism). The Rest Is Entertainment AAA Club: Become a member for exclusive bonus content, early access to our Q&A episodes, ad-free listening, access to our exclusive newsletter archive, discount book prices on selected titles with our partners at Coles, early ticket access to future live events, and our members' chatroom on Discord. Just head to therestisentertainment.com to sign up, or start a free trial today on Apple Podcasts: apple.co/therestisentertainment. The Rest Is Entertainment is proudly presented by Sky. Sky is home to award-winning shows such as The White Lotus, Gangs of London and The Last of Us. Visit Sky.com to find out more For more Goalhanger Podcasts, head to www.goalhanger.com Assistant Producer: Aaliyah Akude Video Editor: Kieron Leslie, Charlie Rodwell, Harry Swan Producer: Joey McCarthy Senior Producer: Neil Fearn Head of Content: Tom Whiter Exec Producers: Tony Pastor + Jack Davenport Learn more about your ad choices. Visit podcastchoices.com/adchoices