Podcasts about copper branch

Un groupe qui réunit Colombus Café, Copper Branch, Krispy. Kreme Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Hey Pickles!We were scheduled to be at the Toronto Vegfest this week. Alas, the Vegfest was cancelled due to an issue with their venue, but we decided to go to Toronto anyway because we love Toronto, and we had a non refundable hotel reservation.We turned lemons into the most delish lemonade, and visited so many great vegan establishments!We stopped first at Coven Plant Based Marketplace in Hamilton where we got some great vegan groceries, and a couple really swell sandwiches. Then, we headed to the Hamilton Market to see our friend Kristy at The Apothecary Kitchen, and to get some of her amazing soups! After talking with the fine folks there, we moved on to see Fraser at No Bones Plant Based Kitchen. We had a great time talking with Fraser while he baked us up some of his epic vegan sausage rolls.We stayed in Vaughan, visited a huge Ikea, and had dinner at the Vaughan location of Copper Branch, a casual vegan place that has a ton of options to choose from. We visited the Ontario Science Center, AND we had some of the best vegan Indian food at The Veggie Thali in North York. If you're in this area, and love Indian food, don't miss this place. So good!On our way back, we stopped in Hamilton again to check out The Hearty Hooligan. This place is a funky little gem on Ottawa St with an amazing menu that's jam packed with vegan burritos, sandwiches, quesadillas & pizza pockets. They also have some great smoothies, coffee drinks and cocktails!This was such a great weekend of vegan food & fun. We hope you enjoy coming along with us!Thanks so much for listening!Here are the links!Join Our Patreon!    https://www.patreon.com/CompassionandcucumbersCoven Market    https://www.covenmarket.comApothecary Kitchen   https://www.healwithplants.caNo Bones Kitchen    https://www.noboneskitchen.caCopper Branch     https://www.eatcopperbranch.comEvviva    https://evviva.caSupport the show

Ben je op zoek naar een Japans 'huiskamerrestaurant' waar je ook nog eens hoogwaardig porselein kunt kopen? Of een nieuwe plek voor vegan fastfood omdat je weigert nog een voet bij Waku Waku binnen te zetten? Dag mag je deze nieuwe aflevering zeker niet missen. We bespreken namelijk het stijlvolle Japanse restaurant Shokudo, dat aan het Griftpark is verschenen in het pand van de legendarische Snackbar Hans. En we gingen naar de Steenweg voor een portie 'plant based cuisine' bij de Canadese vegan fastfood franchise Copper Branch. Het ziet eruit als een dertien-in-een-dozijn koffietent, maar je eet er vooral vegan hamburgers. Een bomvolle aflevering dus, opgenomen bij onze vrienden van Drink en Eetlokaal De Straatweg. Meer info en extra content op: www.vriendvandeshow.nl/etenwatdepodcast

Charles Spence is a veteran, a serial entrepreneur, and the founder of Copper Branch! Copper Branch has the mission of... "To Empower, Energize and make people feel their Best. Serving our community whole foods, plant-based, good for you and our planet." Really awesome mission! The food is incredible and the story behind its creation is even cooler! Charles and his family are passionate about making Copper Branch a staple in the Middle TN community! Listen in for the full story! eatcopperbranch.com  

Bernard Charland sits down with Rio Infantino, founder of Copper Branch to discuss how the company got its start and, subsequently, what is the structure and clauses used by the company to lease and sub lease their locations.

In this episode, we sit with Andrew Infantino to discuss how Copper Branch has approached growth with great food, and impactful customer experiences. https://www.cavesocial.com/andrew-infantino/

Chronique de Danny St Pierre, animateur du balado L’Addition à QUB radio : La Baie ordonnée de payer la moitié de son loyer en Ontario. Certaines entreprises ont bel et bien pu profiter de la vague d’achat local. La chaîne végétalienne Copper Branch en difficulté.   Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Point de presse de François Legault et analyse de Geneviève Pettersen Chronique de Nicole Gibeault, juge à la retraite : plaidoiries de la Couronne au procès Salvail. Un important regroupement d'avocats critique le processus de sélection des juges fédéraux.   Entrevue avec Gaëlle Fedida, coordonnatrice aux dossiers politiques l'Alliance des maisons d'hébergement de 2e étape pour femmes et enfants victimes de violence conjugale : on parle de la violence conjugale post-séparation et du rôle des maisons d’hébergement de 2e étape. Entrevue avec Dr François Marquis, Chef des soins intensifs à l’hôpital Maisonneuve-Rosemont : est-ce que l’Halloween a causé une montée des cas et des hospitalisations? Retour sur le point de presse de 13h.  Entrevue avec Isabelle*, femme ayant été victime de violence conjugale *(nom fictif) : la réalité d’une victime de violence conjugale, mais d’ordre psychologique.    Chronique de François Lambert : - Mise à jour économique du gouvernement provincial aujourd’hui. Gel de taxes résidentielles à Montréal malgré la COVID-19. Le fondateur du magasin d’équipement sportif Rousseau est décédé. Portrait de cette entreprise prisée par les amateurs de hockey. Chronique de Danny St Pierre, animateur du balado L’Addition à QUB radio : La Baie ordonnée de payer la moitié de son loyer en Ontario. Certaines entreprises ont bel et bien pu profiter de la vague d’achat local. La chaîne végétalienne Copper Branch est en difficulté.  Entrevue avec Nicolas Prévost, président de la Fédération québécoise des directions d’établissements d’enseignement : est-ce qu’il y aura une prolongation de congé dans les écoles? Retour sur le sujet de la ventilation.  Chronique d’André Noël, journaliste indépendant : les médias et l’importance de la vérité. Chronique de Pierre Nantel : est-ce que le gouvernement devrait se doter d’un comité de crise de la COVID-19 non partisan?     Une production QUB radio Novembre 2020 Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Have you ever wished you could walk into a popular fast food restaurant chain with your family that actually had really tasty AND healthy food...one that didn’t have you trying to figure out what was vegan or not?    In this episode of Plant-Based Profits, we welcome Rio Infantino, the founder of Copper Branch, one of the world’s largest whole foods plant-based restaurant chains shaking up the fast-food industry.  With a string of successful businesses to his credit, including a dry cleaning business and 16 Subway franchises, Rio will share his lessons learned as a serial entrepreneur.  What would compel you to quit a successful business and go work at McDonald's for two years? How does someone go from owning dry cleaning stores to a fast food restaurant chain serving whole food, plant-based meals?     We’ll explore Rio’s entrepreneurial spirit at age 16 when he bought some cleaning supplies and started a cleaning that grew so quickly that he had a team of employees to manage and was able to sell the business by age 19.   What contributed to his incredible work ethic and how was that passed down to him by his family, including his mother who still works full-time in her senior years?   We will also be joined by Trish Paterson, Copper Branch’s new CEO who is also the owner of the first Copper Branch franchise in Ontario.  She’ll share some of the strategies they have developed to beat the pandemic slowdown that has affected so many businesses.     Rio Infantino - Bio Copper Branch was founded on the idea that food should always empower our bodies and our lives. President and founder, Rio Infantino, has had, for many years, a very strong idea of how food should be sourced and served.   Rio Infantino has over 30 years of combined experience in the restaurant industry. His true franchise experience began with Subway restaurants in which he was a multi-unit franchise owner for over 20 years, owning as many as 15 locations at one time. Throughout his career, his health and lifestyle were severely negatively impacted. Weighing up to over 350 pounds and in physical despair, Rio’s health was a major concern. After several years of feeling stressed, overweight and out of shape, Rio finally decided his life needed to change. From that moment on, he has made a commitment to bettering his health and was fed up with serving food that he was not proud of, and that had no true nutritional value.   Today, he is incredibly healthy and a strong advocate for a plant-based, whole foods diet. And so finally, with his new-found health and intense years of operational training, he started to work on the project that was Copper Branch.   Copper Branch took several years to fully develop before opening the first location. Rio would work tirelessly establishing his contacts, working out his marketing and concept plan, and of course, working with many different chefs to establish a 100% plant-based menu that was not only delicious, but that had the capability of expanding to many locations and be served fast! Years went into this development until Rio was finally confident in opening the first Copper Branch location -that opened September 2014 in Montreal, Quebec. Ever since then, Copper Branch has been on a mission: to inspire and educate communities with our 100% Plant-Based, Power Food menu. To nourish and bring joy to our community and respond to many people’s demand for actual healthy foods in the fast-food market.   Our goal is to branch across the globe, touching upon as many different communities as we can and inspiring the Food Revolution. We are proud to be part of this movement and want to continually be a game-changer and inspire our customers with new and great-tasting menu items.   Trish Parterson - Bio:   Trish Paterson is an accomplished executive who brings over 30 years of experience across multiple industries.  Trish is a community leader and philanthropist who brings strategy, passion and a genuine love of everything plant-based to her role as CEO of Copper Branch.   Trish oversees operations and provides the strategic road map for the company’s growth.  When Ms. Paterson is not speaking at corporate gatherings, community events or schools about the Copper Branch story, she can be seen hands-on in the Copper Branch restaurants because that is “where the most important people are - our staff and our customers “   Throughout her career, Trish has earned a reputation as a transformational hands-on leader who builds strong partnerships and teams with a focus on making change happen.    Trish is a dedicated mother of 3 boys and resides with her husband Sean in Raglan, Ontario where they have been known to host large plant based gatherings. Trish is a graduate of Carleton University. 

We are here on another episode of Free Talk with Aya & Shani. We are talking about eating healthy, either through your own meals or at a restaurant. Copper Branch restaurant, they have 100% plant-based meals. Recommendations: Spicy Black bean burger, Mushroom galaxy burger and their Power bowls. Shani's go to cookbook is “3 times a day” by Marilou and Alexandre Champagne, originally released in French under “Trois Fois Par Jour.” Great find: Ella Woodward, British writer under the brand, Deliciously Ella all her products can be found online. Shani is subscribed to her app and loves her recipes, Ella can also be found on Instagram @deliciouslella. Subscribe to us wherever you listen to podcasts. Anchor: https://anchor.fm/freetalkca Listen to us on Spotify, Apple Podcasts and Google Podcasts, please like, share, rate (5 stars) and leave us comments so that others can join in on the free talk. Email us at freetalk.ca@gmail.com Connect with us on Facebook (Aya.Shani.315) and Instagram @freetalk.ca Work towards being healthy, make good choices wherever you go and be safe. #Podcasts #Freetalk #Aya #Shani #healthychoices #food #vegan #goodfood #deliciouslyella --- Send in a voice message: https://anchor.fm/freetalkca/message

Join Lori McLorn on Chewin The Fat to hear about the world’s largest plant-based franchise Copper Branch that is sprouting like crazy across the GTA. Angelee Brown the Executive Franchise Director will be advising us on all the very appealing menu items that will even have Carnivores stand up and pay attention!!

Part of the RHB code is 'have passion for what you do.' Angelee Brown tells me how her passion for plant based foods derived from her personal lifestyle transformation (she lost over 100 pounds by changing her nutrition.) This made her determined to become head of North American Franchising for Copper Branch, the world's largest 100% plant based restaurant franchise.  On being a young wife: “My mother-in-law was ... Italian." On growing up: “My dad was head of sales for a major chocolate company. I was the most popular kid on the block." On changes: “I have struggled with my weight for my entire life.  By age 35, I was my heaviest. I had no energy and I felt like my body had betrayed me."On diets versus lifestyle: "Because I look at this as a lifestyle, I no longer track my calories or my weight like I did in the past. And I don't feel the anxiety now that I'm eating plant based foods."” On fast food: “Fast food can be healthy and beautiful and delicious and good for you. It doesn't have to be laden with calories and fat." One wish: “I’wish I could go back and scold the old me. I wish I could have made these changes 15 years ago." On the military: “I have a lot of respect for people who serve their country, both those in uniform and their families."Links: Cflc (Canadian forces liaison council) #cflc #dnd @canadianforces @cflc  https://www.canada.ca/en/department-national-defence/services/benefits-military/supporting-reservists-employers/about-canadian-forces-lisison-council.html   CfA (Canadian franchise association @canadianfranchise @cfa #canadianfranchiseassociation MVP (military veterans program) @mvp  Copper branch (@copperbranch) 

Bon jeudi! C’est toujours le petit bonheur, toujours avec Daphné Létourneau et toute ta belle gang! Nick nous parle de la saga American Airlines contre les riches, Chuck donne tout plein de luv à Copper Branch, Daphné a décidé d’essayer GoodFood et Vanessa pense que nous devrions imposer des cours de voix à tout le monde. Que du bon!   Daphné: http://bit.ly/2qcFofh Vanessa: http://goo.gl/bcRVA9 Nick: http://bit.ly/2LbOVuW Chuck: http://bit.ly/2L45sBi   iTunes (On vous adore quand vous nous laissez ★★★★★): http://goo.gl/n1411W YouTube: http://goo.gl/K2kKOo Google Play: http://goo.gl/KUTKG4 Spotify: http://goo.gl/QrK6Tv Podbean: http://goo.gl/Hp7UPj Twitter: http://twitter.com/lepbonheur   Merci de nous suivre!

Bon mercredi! Nick s’avoue être le “savoir même” du pain brun, Guillaume nous parle du Paradoxe Burger du A&W et Chuck te gosse en parlant de Copper Branch. De quoi faire jalouser Gordon Ramsay! À demain!   Guillaume: http://bit.ly/2RwcMa3 Nick: http://bit.ly/2LbOVuW Chuck: http://bit.ly/2L45sBi   iTunes (On vous adore quand vous nous laissez ★★★★★): http://goo.gl/n1411W YouTube: http://goo.gl/K2kKOo Google Play: http://goo.gl/KUTKG4 Spotify: http://goo.gl/QrK6Tv Podbean: http://goo.gl/Hp7UPj Twitter: http://twitter.com/lepbonheur   Merci de nous suivre!

Consultant: Natalie Riviere Even seasoned entrepreneurs recognize the importance of planning, as it was 2 years in the making before they opened. Rio and Andrew Infantino of Copper Branch will share with us the challenges for both a franchisor and franchisee, and together we’ll discuss some do’s and don’ts of launching a new brand through online marketing.

In which we discuss music festivals and musicians Matthew has never heard of. Sebastien rejects modern payment methods, while Matthew tries to come to terms with the demise of the penny and the fact that he will never be fully submerged in water. Also, a "burger" was ingested (mostly).

In an attempt to avoid the 'Meat Crazies' that are sure to follow a week of burger hedonism, Sebastien goes out on a limb and visits the Copper Branch restaurant. Can a burger conceived of plants and good intentions live up to its once living and breathing competition? Will Sebastien turn Vegetarian? Or Vegan?? All this and more will be answered in todays episode! Tune in for the mildly shocking results!