Podcast appearances and mentions of corey mintz

Data from the restaurant reservations app OpenTable says that the number of people choosing to dine alone in Canada is up 16% from a year ago. But some people still find it socially awkward or intimidating to dine out alone. Our guest is Corey Mintz, a journalist who writes about food economics, politics and culture -- and is an ardent believer in solo dining. We're also joined by Stephen Zagor, a restaurant consultant and teaches at the Columbia Business School.

Corey Mintz is a distinguished food journalist hailing from Winnipeg, Manitoba. He has contributed to several prominent publications, such as The New York Times, Eater, and The Globe and Mail, and is the author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After. In this episode, Corey and I delve into a range of topics, from tipping and restaurant pricing, to the Michelin awards and the role of migrant workers in Canada's food industry. His extensive expertise, sharp cultural insight and thought-provoking perspectives make for an engaging and lively discussion.Some of the columns we go over are as follows:Restaurant Math Isn't Working - EaterFeast of riches - The Globe and Mail‘We are the farmer's property': A former migrant worker on his fight for justice - TVOMichelin removes stars from two Toronto restaurants - blogTOIf you have questions, observations, or ideas for future episodes, email at trackandfoodpod@gmail.com 

2024 is going to be remembered for a lot of things, one of them being that it was the year we finally moved past the COVID-19 Pandemic. Industries everywhere are claiming to ‘be back' to pre-pandemic functions, with everything from return to office initiatives to the National Restaurant Association boasting that restaurants are back to 2019 rates of turnover. The problem is, the 2019 turnover rate for restaurants was 73%, which is insane. So rather than referencing some not-so-great statistics from the past, today's guest Corey Mintz is looking forward to the future. Corey is a freelance food writer for everything from Eater to The New York Times, as well as an Operations Advisor for hundreds of restaurants across North America. He's the author of two books, How to Host a Dinner Party and his most recent one, The Next Supper: The End of Dining as We Know It. In today's episode Corey shares his experiences embedding himself within various communities revolving around the restaurant industry, from farmers in Florida to the line in high-end LA restaurants. He got to experience first hand, not just how restaurants adapted to the COVID-19 pandemic, but how they've integrated lessons learned from that time to make a more sustainable, and equitable restaurant industry for all. This is another episode you're definitely not going to want to miss, so with that…let's bring it in!

 ZOOMER SQUAD: CANADIAN HOSPITALS CONTINUE SEEING LONG WAITING LINES IN EMERGENCY WARDS Libby Znaimer is joined by Anthony Quinn, Chief Community Officer of CARP,  Rudy Buttignol, President of CARP, and John Wright, Executive Vice President, Maru Public Opinion. Libby today discusses the wait times skyrocketing in emergency wards partially due to shortage of family doctors. Anthony shares his personal experience as a caregiver to his dad. And finally, Loblaws is ready to sign on to the government's grocery code of conduct. HELICOPTER CRASH KILLED IRANIAN PRESIDENT EBRAHIM RAISI AND FOREIGN MINISTER Libby Znaimer is joined by Larry Haas, a former White House communications strategist and  Senior Fellow for U.S. Foreign Policy at the American Foreign Policy Council. Continuing the coverage, Libby talks about the future of Iran after President Embrahim Raisi dies in a helicopter crash. According to Iran's constitution, an election must take place within 50 days. Meanwhile the little-known vice president has become the interim president. CANADA CELEBRATES VICTORIA DAY Libby Znaimer is joined by Alison Eastwood, Editor-in-Chief at HELLO! Canada and Anthony Wilson-Smith, President and CEO, Historica Canada. Libby and guests talk about the history behind Victoria Day and Queen Victoria as the “Mother of Confederation.” Guests discuss the mystique about the royal family that keeps people intrigued about their personal lives. CAFETO PROGRAM & CANADA SEEING A TREND OF PEOPLE EATING DINNER AT 5 P.M. Libby Znaimer is joined by Derek Valleau, Co-Owner of Pukka and Corey Mintz, Food Reporter, and the author of THE NEXT SUPPER: The End of Restaurants as We Knew Them, And What Comes After. Libby talks about how important it is for restaurants to partake in the patio season, how reservation apps like OpenTable work and how Corey found that a lot of people all over the country were eating dinner around 5 p.m. Listen live, weekdays from noon to 1, on Zoomer Radio!

In this episode of the Restaurant Growth Show podcast, the hosts engage in a fascinating discussion with acclaimed food reporter and author, Corey Mintz. They delve into the intricacies of dynamic pricing in restaurants and how it can impact profitability. Corey shares his insights on the humiliation faced by fast-food chain Wendy's due to their mishandling of the dynamic-pricing announcement. The hosts and Corey also discuss the potential backlash restaurants may face from customers if dynamic pricing is not implemented transparently and with consideration for customer trust. The discussion extends to issues like tipping, AI technology in drive-thrus, and the importance of restaurants reassessing their pricing strategies routinely. Towards the end, Corey talks about his personal journey and experiences with food, including his challenge of eating everything on the Tim Hortons menu. 00:00 Introduction and Guest Presentation 00:34 Corey Mintz's Unique Food Experiences 02:54 Engaging Kids with Food 04:22 The Future of Dining Out 09:11 The Impact of Dynamic Pricing 09:27 The Wendy's Debacle 13:54 The Transparency of Dynamic Pricing 19:06 The Future of Dynamic Pricing Articles and resources https://www.businessinsider.com/wendys-surge-dynamic-pricing-controversy-fast-food-cost-uber-airlines-2024-2 https://coreymintz.ca/ ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬  Audio Podcast Links Spotify | Apple | Google | Amazon | RSS | Download Leave your suggestions for new topics in the comments! We read every single one.

In this episode, hosts Gordon and Jose discuss issues plaguing the restaurant industry, including labor shortages and customer expectations. They analyze a New York Times article by food reporter Corey Mintz, who proposes solutions related to tipping policies and operational models. The hosts also discuss how technology, like artificial intelligence in dynamic pricing, can be leveraged to improve profitability. They take into account examples of businesses implementing non-tipping policies and the importance of adopting innovative strategies to deal with dwindling profit margins and labor shortages. 00:00 Introduction: The Problem with Your Favorite Restaurant 00:27 Meet the Hosts: Gordon and Jose 02:30 The Current State of the Restaurant Industry 02:41 Workforce Issues and Management Challenges 11:03 Proposed Solutions: Rethinking Tipping and Customer Expectations 15:18 Dynamic Pricing: A Technological Solution 18:56 Conclusion: Embracing Change for a Sustainable Future Article referenced: https://www.businessinsider.com/restaurants-america-eating-out-crisis-your-fault-labor-shortage-tipping-2024-2

Corey Mintz, food reporter and author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, joins Lisa Dent to explain why many restaurants are still struggling four year after the coronavirus pandemic and what some establishments are doing to solve the problem. Follow The Lisa Dent Show on […]

What does the economic outlook look like for 2024 in Calgary? We catch up with Mayor Jyoti Gondek to get her thoughts on the state of the Calgary economy and what we can expect to see in the 12 months ahead.    Then, we head stateside for a look at the latest news making headlines including the aftermath of last week's deadly shooting in the State of Maine. We speak with Global News Washington Correspondent, Jennifer Johnson.    Finally, have you reached your tipping “tipping point”? We do a ‘deep dive' into the practice of tipping, the history behind it and just how much we should be leaving for a gratuity with Food Reporter and Author, Corey Mintz.

Canadian explorer Joe MacInnis reflects on the tragic end of the Titan submersible; food writer Corey Mintz says The Bear has a lot to say about the restaurant industry; Day 6 books columnist Becky Toyne leans into thrillers for the summer; after her son died by suicide, Kentucky state senator Karen Berg became an important voice against the growing wave of anti-trans legislation; and more.

A year of podcasting and we've finally got around to onions! Possibly the most important and versitile vegetable in our pantry gets some love along with an extended talk about canning and the craziness currently going on in the culinary industry. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Track and Food Podcast with Corey Mintz: https://www.midrangevancouver.com/posts/2022/12/27/track-and-food-83-food-journalist-corey-mintz-on-the-prevalence-of-tip-creep-at-starbucks-and-what-this-means-for-hospitality Bon Appetit article on Noma's Closing: https://www.bonappetit.com/story/noma-restaurant-closing Thomas Keller's Quick Pickled Pearl Onions: https://www.foodandwine.com/recipes/quick-pickled-pearl-onions My Dark Raven by Andreas Eggenberger: https://www.youtube.com/watch?v=3m5y-YpZink Sushi 4004: https://www.discogs.com/release/474265-Various-Sushi-4004-The-Return-Of-Spectacular-Japanese-Clubpop  

Prominent food journalist, Corey Mintz, jumps on once again to help break down the news of Noma's impending closure at the end of 2024. If you are unfamiliar, the New York Times dropped the story this past Monday with a fully detailed exposé regarding the context and timing of this announcement. Issues with unpaid labour and what this signifies for chef and owner, René Redzepi, and his team moving forward as well as how this affects global fine dining in the future. The former world number one has made an indelible mark within the food economy. There's a lot to unpack here. Enjoy!Famed New York Times food critic, Pete Wells, shared his thoughts regarding this announcement and why it's so significant. Here's the link to Corey's Eater feature from 2017. 

After reading Corey Mintz's NBC News column, ‘Outrage at Starbucks tipping prompt shows people don't get how the tipping con works‘, I brought on the prominent food journalist to get his unique insights and perspective on the “tip creep”: what is it actually, and what does it mean for the hospitality and business industries moving forwards?For more Mintz, be sure to check out my previous podcast with him (originally aired November 30th, 2021) where we dig into his book, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After – fantastic stuff.Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor (or labour, as it's spelled in Canada), education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife, Victoria, and their daughter, Cookie Puss.

Rhett McLaughlin and Link Neal, hosts of “Good Mythical Morning,” extol the virtues of Twinkie Jell-O, order all the food off the Taco Bell menu through song and tell us what you're not allowed to eat on YouTube. Plus, we discuss the current state of the restaurant industry with journalist Corey Mintz, Grant Barrett and Martha Barnette go nuts with their language lesson, and we learn how to make Crete's anything-goes salad.Get this week's recipe for Cretan Salad.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Paul Bartolotta is the Chef and Co-Owner of The Bartolotta Restaurants in Milwaukee, Wisconsin. Paul got started in restaurants in his very early teens as a dishwasher and eventually became a prep cook. He decided to pursue becoming a chef after high school and eventually made his way to Italy where he trained in multiple restaurants for 7 years. From Italy he went to France and worked and studied there as well. He returned to the states and helped open a few restaurants before opening his very own Ristorante Bartolotta in 1993, with his brother Joe as his business partner. The Bartolotta Restaurants has opened 17 unique concepts in its lifetime, from fine dining to food halls. Since 2017, Chef Paul Bartolotta and his brother Joe have been nominated for, and won, 2 James Beard Foundation awards. Check out The Next Supper: The End of Restaurants as We Knew Them, and What Comes After by Corey Mintz as mentioned in today's episode! Check out RestaurantSystemsPro as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Integrity and authenticity above all else." In this episode with Paul Bartolotta we will discuss: Telling your story The decision to become a chef Helping young chefs find opportunities Staging in Italy and France Work/life balance Scaling Standards Art and economics Winning James Beard awards Labor and how to address the current issues Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Indefatigable What is your biggest weakness? Time management What's one thing you ask or look for when interviewing/growing your team? Sparkle - enthusiasm for living What's a current challenge? How are you dealing with it? Inspiring growth in the team - get them as excited as I am Share one code of conduct or behavior you teach your team. Integrity above all else What is one uncommon standard of service you teach your staff? Knowing the name of the guest through technology and habit What's one book we must read to become a better person or restaurant owner? Speak Like Churchill, Stand Like Lincoln: 21 Powerful Secrets to History's Greatest Speakers by James C. Humes GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? HR software What is one thing you feel restaurateurs don't do well enough or often enough? Take enough time to find green space and travel to refresh themselves If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family first Listen to your moral compass To chefs: find your own voice Contact info: Website: https://www.bartolottas.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Paul Bartolotta for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Today we're bringing you an episode of City Space, a Globe and Mail podcast about how to make our cities better, hosted by Adrian Lee.Cities are filled with seemingly endless options when it comes to food. But we're also increasingly disconnected from what we eat and how it makes its way to our plate. In this episode, we're taking a look at how the pandemic has given us the opportunity to rethink our relationship with food, both in terms of the restaurant industry and farmed food that fills our fridge. Adrian speaks to Corey Mintz, a food writer and critic about his new book The Next Supper: The End of Restaurants As We Knew Them, and What Comes After. Corey shares how the pandemic has changed the restaurant industry, from tipping to labour demand, and what diners should think about next time they eat out. Plus, we hear from Carolyn Steel, architect and author of Sitopia: How Food Can Save the World. Carolyn shares how cities have lost some of their essential connections to the food that fuels their citizens, and what we can do about it.

In a conversation with Matt Galloway from last year: Corey Mintz has spent much of his life in restaurants — as a cook, as a food critic and as a diner. Now, he's taking a critical look at them as an author. In his book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, Mintz looks at why restaurants as we know them are broken — and what can be done to fix them.

Listen back to an archive Bunker from Jan 2022. London's restaurants are now closing at nearly the double the normal rate as rising VAT, rent, and energy costs add to the weight of COVID, post-Brexit labour issues and supply chain shortages. Corey Mintz, author of The Next Supper, and Eater London's Adam Coghlan joined Jelena Sofronijevic to chew on why haute cuisine is cooling off, whether takeaway food is really so democratic…and if COVID has called time on the all-you-can-eat buffet.  Complete our listener survey for a chance to win a Bunker t-shirt: https://bit.ly/3zFSySB   “Restaurants were told to diversify and prepare themselves for the rise of takeaways. But they didn't until the pandemic.” - Corey Mintz “The major delivery companies in the UK are neither economically nor environmentally sustainable.” - Corey Mintz “Today I discovered, ordered, and ate the food from a new restaurant within 30 minutes. Once you've tasted that, you can't go back.” - Adam Coghlan “If you hired an architect to build a restaurant today, they'd ask you where you'd like the Instagram wall.” - Corey Mintz “The £6k given to restaurants which closed over Christmas was mere chicken feed.” - Adam Coghlan https://www.patreon.com/bunkercast Presented and produced by Jelena Sofronijevic. Music by Kenny Dickinson. Audio production by Alex Rees. Lead Producer: Jacob Jarvis. Group Editor: Andrew Harrison. THE BUNKER is a Podmasters Production Learn more about your ad choices. Visit megaphone.fm/adchoices

Corey Mintz is a failed cook and a successful writer. His latest book "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After" carefully lays out the thesis for why success is so hard to come by in our industry. In today's conversation we discuss the obstacles within the restaurant business and practical solutions to overcome them. Be sure to pick up his book, The Next Supper, wherever you buy books.

Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater and others), focusing on the intersection between food with labor, politics, farming, ethics and culture. He has been a cook, a restaurant critic and is the author of How to Host a Dinner Party, which chronicled 192 dinner parties he hosted with fascinating people including politicians, refugees, criminals, artists, academics, acupuncturists, hi-rise window washers, competitive barbecuers and one monkey. Get The Next Supper: The End of Restaurants as We Knew Them, and What Comes After RIGHT HERE! Check out episode 845 with Corey Rosen as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Big change starts with little change." Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Contact info: Website: coreymintz.ca Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Corey Mintz for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

6 feet apart, 9 pm Curfew, and empty shelves across the Nation. It's been two whole years since COVID showed up, but restaurants still feel the effects today. Low staffing, higher demands from customers, and an environment known for it's high stress and long hours. This week we discuss a book by Corey Mintz who breaks down restaurants inside out. 80% of all money spent on food is spent going out to eat. So how will our near future look?Like, Share, and Subscribe!Follow us onInstagram : https://www.instagram.com/brotastethis/Tik Tok : https://vm.tiktok.com/ZTdxMYt4E/YouTube : https://www.youtube.com/channel/UCqh1iSbMJK8ETbX3kdmnT9A

Cities are filled with seemingly endless options when it comes to food. But we're also increasingly disconnected from what we eat and how it makes its way to our plate. In this episode, we're taking a look at how the pandemic has given us the opportunity to rethink our relationship with food, both in terms of the restaurant industry and farmed food that fills our fridge. Adrian speaks to Corey Mintz, a food writer and critic about his new book The Next Supper: The End of Restaurants As We Knew Them, and What Comes After. Corey shares how the pandemic has changed the restaurant industry, from tipping to labour demand, and what diners should think about next time they eat out. Plus, we hear from Carolyn Steel, architect and author of Sitopia: How Food Can Save the World. Carolyn shares how cities have lost some of their essential connections to the food that fuels their citizens, and what we can do about it.

Right now, undercover inspectors from France's prestigious Michelin Guide are visiting Canada for the first time, to decide if any of Toronto's restaurants are worthy of a coveted Michelin Star. Getting that designation from the de facto gastronomical authority can propel a chef and their restaurant to stardom. But the Michelin Guide has also been plagued with allegations of bias, elitism, putting dangerous levels of strain on chefs, and ignoring how the workers making the food are treated. Today, food writers Nancy Matsumoto and Corey Mintz join us to hash out what the guide's arrival in Canada could mean for a beleaguered industry — and whether it even matters.

Corey Mintz, food reporter talks about vax passports and what restaurants will do next.

Despite Dishy Rishi's best intentions, restaurant culture has been hit hard by COVID. Lockdowns and cancelled reservations, social distancing and staff absences, have stirred up a toxic cocktail for many businesses - one garnished with post-Brexit labour and supply chain shortages. So has our relationship with restaurants changed forever, and what's next on the menu? Corey Mintz, author of The Next Supper, and Eater London's Adam Coghlan join Jelena Sofronijevic to chew on why haute cuisine is cooling off, whether takeaway food is really so democratic…and if COVID has called time on the all-you-can-eat buffet.    “Restaurants were told to diversify and prepare themselves for the rise of takeaways. But they didn't until the pandemic.” - Corey Mintz “The major delivery companies in the UK are neither economically nor environmentally sustainable.” - Corey Mintz “Today I discovered, ordered, and ate the food from a new restaurant within 30 minutes. Once you've tasted that, you can't go back.” - Adam Coghlan “If you hired an architect to build a restaurant today, they'd ask you where you'd like the Instagram wall.” - Corey Mintz “The £6k given to restaurants which closed over Christmas was mere chicken feed.” - Adam Coghlan https://www.patreon.com/bunkercast Presented and produced by Jelena Sofronijevic. Music by Kenny Dickinson. Audio production by Alex Rees. Lead Producer: Jacob Jarvis. Group Editor: Andrew Harrison. THE BUNKER is a Podmasters Production Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the The Voice of Retail , I'm your host Michael LeBlanc, and this podcast is brought to you in conjunction with Retail Council of Canada. In light of the pandemic, author and food reporter Corey Mintz has written a compelling look into the restaurant and foodservice industry, illuminating a path to a better, safer, happier meal.Today on The Voice of Retail, I get to pick Corey's brain about the future of food retail, how and in what ways we can expect the grocery industry to change alongside the restaurant industry and, of course, all about his new book “The Next Supper: The End of Restaurants as We Knew Them and What Comes After.”Corey shares his research and insights base on decades both on the front lines and reporting around the industry- offering key tips for grocers who find themselves navigating a changing food landscape at the intersection of consumers, restaurants and everywhere in between. Thanks for tuning into this special episode of The Voice of Retail.  If you haven't already, be sure and click subscribe on your favourite podcast platform so new episodes will land automatically twice a week, and check out my other retail industry media properties; the Remarkable Retail podcast, the Conversations with CommerceNext podcast, and the Food Professor podcast.  Last but not least, if you are into Barbeque, check out my all new YouTube barbecue show, Last Request Barbeque, with new episodes each and every week!I'm your host Michael LeBlanc, President of M.E. LeBlanc & Company & Maven Media, and if you're looking for more content, or want to chat  follow me on LinkedIn, or visit my website meleblanc.co!  Have a safe week everyone! Get the Bookhttps://www.anrdoezrs.net/click-8946794-11556907?url=https%3A%2F%2Fwww.chapters.indigo.ca%2Fen-ca%2Fbooks%2Fthe-next-supper-the-end%2F9781541758407-item.html%3Fikwid%3Dcorey%2Bmintz%26ikwsec%3DHome%26ikwidx%3D0%23algoliaQueryId%3Dda80d92a8beb492bc1277b6ae1163b6e AboutCorey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor (or labour, as it's spelled in Canada), education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife, Victoria, and their daughter, Cookie Puss. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience and has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated on thought leadership panels worldwide.  Michael was recently added to ReThink Retail's prestigious Top 100 Global Retail Influencers list for 2021. Michael is also the producer and host of a network of leading podcasts, including Canada's top retail industry podcast, The Voice of Retail, plus the Remarkable Retail with author Steve Dennis, Global E-Commerce Tech Talks and The Food Professor with Dr. Sylvain Charlebois.  Most recently, Michael launched Conversations with CommerceNext, a podcast focussed on retail eCommerce, digital marketing and retail careers - all available on Apple, Spotify, Amazon Music and all major podcast platforms.   Michael is also the producer and host of the “Last Request Barbeque” channel on YouTube where he cooks meals to die for and influencer riches.

Corey Mintz is no stranger to restaurants, working as a cook, restaurant critic and food reporter. His book "The Next Supper: The End of Restaurants As We Knew Them and What Comes After" explores fundamental problems within the food service industry and describes what restaurants, and most importantly, diners, must do to rebuild food service for eaters, owners and staff. In this episode, Mark and Corey explore the main themes of the book in the context of restaurants and bakeries across North America. Helpful Links Corey Mintz's website The Next Supper on Goodreads Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

March 16, the day the restaurants died. Or did they? Food industry writer, Corey Mintz, dissects what COVID-19 and the rise of third-party delivery apps have meant for the industry and our culture surrounding food. Further reading: The Next Supper, Corey Mintz, PublicAffairs Books The truth about Uber Eats, DoorDash and Skip the Dishes, Corey Mintz, Maclean's You can support Canadaland at canadaland.com/join or you can gift an ad-free subscription to a friend or family member by visiting canadaland.com/gift.   Sponsors: Kilne, Douglas and Article Support CANADALAND: http://canadalandshow.com/join See omnystudio.com/listener for privacy information.

The pandemic has been tough on everyone but it has been especially tough on restaurants. While change for the industry was inevitable, this significant shock may catalyze some significant changes going forward. Food writer Corey Mintz has written a book - The Next Supper: The End of Restaurants as We Knew Then and What Comes After. Mike talks to Corey about some of the key themes in his book, how restaurants will change and what we can do individually to get the types of restaurants we would like to see in the future.

For the season finale, chef Robert Belcham chats with Corey Mintz, author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, on the kinds of fixes and solutions needed in our workplace.

What an absolute delight it was to chat with prominent food journalist Corey Mintz (New York Times, Globe and Mail, Eater) about his recently released book, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After.  This was definitely one of my all time favourite chats as Corey's book touches on many of the themes this podcast has aimed to cover in the past.His book is broken down into eight distinct chapters, as each is fully fleshed out with interviews and thorough analysis. Topics range from the virtual restaurant to the chef driven affair to chains and fast food. All facets of this industry are covered with Corey giving a unique and timely perspective of where we came from, where we stand currently and where he sees us moving forward.  If you want a discussion which gets at the heart of this industry as a whole, this one is for you. Corey is candid, humble and personable. You can tell he cares and wants the best for this sector. Mad respect given for this. I'm extremely grateful I was able to do this interview. I hope you enjoy it. **Apologies for the odd blip in audio. Can't win every Zoom call. Scout is one of Vancouver's leading food and culture magazines. If you're wanting to learn more about the city's food and cultural sphere with regards to community news, new restaurant openings, essential guides to some of the city's best offerings as well as who's hiring, Scout is where you should go. We're proud to have Scout as our presenting sponsor as we believe what they “Scout out” is an excellent compliment to what we're offering here with Track and Food. Do check them out. scoutmagazine.ca

Show Notes:Connect with Corey: https://coreymintz.ca/ Corey on Instagram: [@coreymintz] Corey on Twitter: [@coreymintz]The Next Supper The End of Restaurants as We Knew Them, and What Comes After: https://geni.us/opecezChefs Without Restaurants with Chris Spear - Ep. 122 - https://theemulsion.simplecast.com/episodes/chrisspear-chefswithoutrestaurantsBest Lessons from Chefs Without Restaurants with Chris Spear - Ep. 127 - https://theemulsion.simplecast.com/episodes/chrisspearAtomix: https://www.atomixnyc.comKitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain: https://amzn.to/3HOemh1(if you come across something you ended up having to search, send me a message to help make these Show Notes better!

Author and journalist Corey Mintz's new book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, should be required reading for industry professionals and anyone who wants restaurants to evolve as they must to survive as viable businesses and workplaces, and succeed in the future. In this episode, Corey joins Andrew to discuss the challenges facing the industry, and the actions he suggests diners take to do their part to bring about change.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. Photo of Corey Mintz by Jaime Hogge.

Journalist and author (and friend of the podcast) Corey Mintz has a new book out -- The Next Supper: The End of Restaurants As We Knew Them, and What Comes After -- and he's here for a record-setting third episode to talk about The Big Short, Adam McKay's searing 2015 study of the global economic meltdown of 2008. (It's the one where Christian Bale has a glass eye, Steve Carell has rage issues, Ryan Gosling is a weenie and Brad Pitt is a prepper.) Your genial host Norm Wilner is just happy to be able to discuss a past disaster rather than a current one.

Corey Mintz is a Winnipeg-based journalist and author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, which was published last week. See omnystudio.com/listener for privacy information.

Norm and NOW music editor Richard Trapunski talk to journalist and author Corey Mintz about his new book, The Next Supper: The End Of Restaurants As We Knew Them, and how problems like underpaid employees, toxic work culture and untenable delivery-app fees won't go away with the return of indoor dining. In fact, they might get worse.

Corey Mintz is a freelance food reporter for the New York Times, Globe and Mail, Eater, and other presigious media outlets, so we have no idea why he's slumming with us this week. A former cook and restaurant critic, he's the author of two and a half books, the latest of which is The Next Supper: The End of Restaurants as We Knew Them, and What Comes After. We cannot recommend it highly enough. Come for the insightful revelations about the restaurant industry, stay for the references to Advanced Idea Mechanics.For an extra 45 minutes of this episode, support us on Patreon at the $4/month level to get access to our super-secret bonus feed of content. The expanded edition of this episode includes our conversations about Thor #175 and Amazing Spider-Man #84, in which we talk about the similarities between Loki and celebrity chefs, why Kingpin is a better husband than Reed Richards, and what the best Iron Man stories of the 70's are. (Spoiler: we don't know.)Stories Covered In Detail This Episode:"The Doomed Land - The Dying Sea!" - Iron Man #25, written by Archie Goodwin, art by Johnny Craig and Sam Grainger, ©1970 Marvel Comics"Mystery on the Moon!" - Fantastic Four #98, by Stan Lee and Jack Kirby w/Joe Sinnott, ©1970 Marvel Comics"Marvel by the Month" theme v. 2.0 by Robb Milne, sung by Barb Allen, with bass by Ryan ‘Biff' Dudder. All incidental music by Robb Milne. Visit us on internet at marvelbythemonth.com, follow us on Instagram at @marvelbythemonth and support us on Patreon at patreon.com/marvelbythemonth.Much of our historical context information comes from Wikipedia. Please join us in supporting them at wikimediafoundation.org.

How much thought do you put into where your food comes from and how the employees at your favorite restaurant are treated? If you're like most of us, probably not much. Corey Mintz is a former cook turned food writer and he is pulling back the curtain on some of the most pressing issues facing your waistline, your wallet, and the health and wallets of restaurant employees. How can we be more informed and spend our money more wisely by choosing restaurants that align with our values? Corey is here to help point us in the right direction! Good news for some savers! During our headline, we'll give you the deets on retirement plan contribution limits for 2022. The IRS updated some, but not all, contribution limits and we'll break it down. We'll also answer Tabitha's question about selling items on Ebay. Will she be taxed on the gains from the sale? We'll share! And Doug will enlighten us with his trivia question. Enjoy!

Corey Mintz has spent much of his life in restaurants: as a cook, as a food critic and as a diner. Now, he's taking a critical look at them as an author. In his new book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, Mintz looks at why restaurants as we know them are broken — and what can be done to fix them.

Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor, education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife and daughter. In the episode we discuss his new book: The Next Supper. We talk about the responsibility chefs have on ensuring cooks are able to leave when needed for better career opportunities. We then discuss how unrealistically expensive it is for most people to stage, immigrant restaurants, gig economy jobs and much more.  Link to Corey's Book/Website: https://coreymintz.ca/ Twitter: @coreymintz Instagram: @coreymintz Line Cook Thoughts Blog/Merchandise: linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Guest: Corey Mintz, freelance food reporter and the author of the upcoming book “The Next Supper: The End of Restaurants as We Knew Them, and What Comes After” The COVID-19 pandemic has shown that in a lot of cases what was once normal couldn't sustain a lot of people. Among many things, the pandemic highlighted longstanding issues within the restaurant industry, such as low pay, worker protections, burnout and delivery apps eating into profit margins. The impact on restaurants closing and reopening through lockdowns, and not having every table filled, was also visibly apparent. Toronto Star food reporter Karon Liu guest hosts “This Matters” to speak with Corey Mintz, former Star restaurant critic and author of the new book “The Next Supper, The End of Restaurants as We Knew Them, and What Comes After,” about these issues and what diners can do about it.

Websites like Yelp and Google Review were exploding just as dedicated undercover restaurant critics all but vanished from Canada's major papers. Host Samira Mohyeddin asks what do we lose and what do we gain when anyone can become an online restaurant critic? And whose opinion should we trust? Guests include Amy Pataki, retired food critic for the Toronto Star and Corey Mintz, writer and food reporter.

Catch up on what you missed on The Rush Hour. Hosts Elvira Caria and John Scholes talk with Lou Berkovits about AFFORDABLE living in Ontario. Then, the crew talks to the author of “THE NEXT SUPPER: The End of Restaurants as We Knew Them, And What Comes Next”, Corey Mintz about the future of eating out. Jevohn Shepherd stops by to provide a preview of next week's NFL Super Bowl Match. Also, Martin Firestone, President of Travel Secure explains latest COVID19 Travel restrictions & Airport Closures. Lastly, Scholes and Caria speak with Annalisa Merelli COVID-19 vaccines showing promise in slowing the ongoing pandemic.

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Once upon a time, I loved Tim Horton's. I drank their coffee and I ate their fresh baked goods, but those days are gone. The love affair is long over. To put it bluntly, I think they suck now.  What puzzles me, is that it wasn't always this way and that's why I'm left with burning questions...   When did they lose their way, why did they lose their way, and will they ever get back the magic they used to have?  It wasn't until I happened upon a piece of investigative journalism in a MacLean's magazine that the full picture of this betrayal became apparent.  The piece was titled "How Tim Horton's lost it's way" and as I read it the veil of marketing that had obscured the slow decline of Tim Horton’s was forcefully pulled away and Canada's dirty secret was exposed.    Some of the points raised in that article will be discussed and expanded upon in this episode as in this episode, I'm joined by author and journalist Corey Mintz.  Our topic is the DECLINE of Tim Hortons.  Links referenced in the episode: Corey Mintz on twitter: https://twitter.com/coreymintz How Tim Hortons lost it’s way:  https://www.macleans.ca/opinion/how-tim-hortons-lost-its-way/ Recreating Tim Hortons Menu for the Better: https://www.macleans.ca/opinion/recreating-the-tim-hortons-menu-for-the-better/ Tim Hortons Needs to Stop Dreaming: https://www.macleans.ca/opinion/tim-hortons-needs-to-stop-dreaming/ Contact: Website: https://www.nighttimepodcast.com Twitter: https://twitter.com/NightTimePod Facebook: https://www.facebook.com/NightTimePod Instagram: https://www.instagram.com/nighttimepod Support the show: https://www.patreon.com/nighttimepodcast Support the show: https://www.patreon.com/Nighttimepodcast See omnystudio.com/listener for privacy information.

On this episode I chat with Corey Mintz. Corey has been a critic for the Toronto Star, and has written many acclaimed articles on food. We chat about his career, and what it meant for him to make a career of writing about food. --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Eat a bunch of carbs and pop on a flowy linen number cause we're talking about It's Complicated! This week, Kat, Jocelyn and special guest Corey Mintz discuss shallow plots, characters that exist just to deliver exposition, and fact check the chocolate croissant sequence. This episode brought to you in part by Pretty Please. What your cat eats can determine the strength and longevity of their life. PrettyPlease contains 24 essential vitamins and nutrients, and a host of feline nutritionist-designed ingredients formulated to keep cats optimally healthy, energetic, strong and living long. Treat your cat to the new standard of feline nutrition by visiting www.prettypleasecats.com/love and use promo code LOVE for twenty percent off your order. This episode brought to you in part by Cove. Cove is on a mission to make migraines less of a headache. By linking you directly to a doctor from home you can treat and defeat migraines at your convenience. If you suffer from migraines, the last thing you need is to have to wait to see your doctor. With Cove, there’s finally a way to get the help you need when you need it. IHIBILI listeners get their first month of treatment for free by going to www.withcove.com/loveit This episode brought to you in part by ThirdLove. When it comes to bra shopping, it's all about finding the right fit for you. And there's only one lingerie brand that offers bras in sizes double-A through G and half-cup sizes: ThirdLove. Go to www.ThirdLove.com/LOVE now to find your perfect-fitting bra and get 15% off your first purchase! That's www.ThirdLove.com/LOVE. Edited by Andrew Ivimey and produced for the From Superheroes network. Visit www.FromSuperheroes.com for more podcasts, YouTube series, web comics, and more. IHIBILI Logo by Cubbyhole Studio www.cubbyhole.studio

Three generations of cooks — a former ego-driven chef turned recruiter, a recent cooking school grad who's fed up with low rates, and a workaholic "lifer" who trains and mentors young cooks — sit down with host Corey Mintz to speak candidly about pervasive issues in the industry, share their personal trajectories and horrifying training experiences, and grapple with how to push back against a culture of machismo and burnout. — Illustration by Andrew Barr.  This episode of Taste Buds is sponsored by Foodora, Canada's #1 food delivery app.   

Three generations of cooks — a former ego-driven chef turned recruiter, a recent cooking school grad who's fed up with low rates, and a workaholic "lifer" who trains and mentors young cooks — sit down with host Corey Mintz to speak candidly about pervasive issues in the industry, share their personal trajectories and horrifying training experiences, and grapple with how to push back against a culture of machismo and burnout. — Illustration by Andrew Barr.  This episode of Taste Buds is sponsored by Foodora, Canada's #1 food delivery app.  See omnystudio.com/listener for privacy information.

Now that friend of the show Corey Mintz is a podcaster himself — check out his new series Taste Buds on the Canadaland network! — he makes a triumphant return to celebrate Big Night, Stanley Tucci and Campbell Scott’s wonderful 1996 movie about brothers, business, art, food and Louis Prima. Your genial host Norm Wilner bought a red-and-white checkered … Continue reading Corey Mintz on Big Night →

Food journalist Corey Mintz speaks with Jesse about how influencers, marketing and Instagram have impacted food writing and eating.  Check out the most recent episode of Corey’s new podcast, Taste Buds, where Corey sits down to break bread with chefs and restaurant insiders.  Support CANADALAND: http://canadalandshow.com/join See omnystudio.com/listener for privacy information.

What happens when a restaurant owner sits down with the critic she blames for killing her business? Jen Agg is Canada’s top restaurateur. Chris Nuttall-Smith is Canada’s top critic. And Chris’ 2012 review of her beloved restaurant, Raw Bar (his description of the food as “awful”) has not been forgotten. The two sit down with host Corey Mintz for dinner at The Black Hoof — Jen’s trend-setting and much-imitated restaurant, which is closing after a decade — to argue over whether critics matter anymore. — Jen Agg is the owner of The Black Hoof, Rhum Corner, Cocktail Bar and Grey Gardens, as well as the author of the memoir I Hear She’s A Real Bitch. Chris Nuttall-Smith is the editor-in-chief of the recently launched review website The Taster.  Read Corey’s original review of The Hoof here. “That review was a big deal,” says Jen. “But at that time, reviews mattered. I don’t know that that’s true anymore.” And Nuttsy’s review of Raw Bar: “When Chris reviewed Raw Bar, that was like a death knell for the business.” — Taste Buds is sponsored byFoodora, Canada’s #1 food delivery app. See omnystudio.com/listener for privacy information.

What happens when a restaurant owner sits down with the critic she blames for killing her business? Jen Agg is Canada’s top restaurateur. Chris Nuttall-Smith is Canada’s top critic. And Chris’ 2012 review of her beloved restaurant, Raw Bar (his description of the food as “awful”) has not been forgotten. The two sit down with host Corey Mintz for dinner at The Black Hoof — Jen’s trend-setting and much-imitated restaurant, which is closing after a decade — to argue over whether critics matter anymore. — Jen Agg is the owner of The Black Hoof, Rhum Corner, Cocktail Bar and Grey Gardens, as well as the author of the memoir I Hear She’s A Real Bitch. Chris Nuttall-Smith is the editor-in-chief of the recently launched review website The Taster.  Read Corey’s original review of The Hoof here. “That review was a big deal,” says Jen. “But at that time, reviews mattered. I don’t know that that’s true anymore.” And Nuttsy’s review of Raw Bar: “When Chris reviewed Raw Bar, that was like a death knell for the business.” — Taste Buds is sponsored by Foodora, Canada’s #1 food delivery app.

We are releasing a new podcast this week called Taste Buds. Food writer and former critic Corey Mintz sits down for a meal with chefs, cooks and restaurant owners for real talk about food. These are the conversations insiders have at the table when the customers have gone home. Subscribe now for a preview. Support CANADALAND: http://canadalandshow.com/join See omnystudio.com/listener for privacy information.

Corey Mintz joins restaurant insiders after hours to eat, drink, and dish about the industry and its culture. First episode drops Wednesday, July 18th.Here’s a taste. See omnystudio.com/listener for privacy information.

Corey Mintz joins restaurant insiders after hours to eat, drink, and dish about the industry and its culture. First episode drops Wednesday, July 18th. Here’s a taste.

This week’s guest, food writer and occasional video star Corey Mintz, brings John Hughes’ 1987 road comedy Planes, Trains & Automobiles to the basement. Your genial host Norm Wilner is along for the ride.

In this extra-special, blockbuster, live-from-Osaka episode, Eric talks to his friend Corey Mintz, co-founder of the New York Pizza Project, along with return guest Adam Rubin (without his own microphone, hence the low audio levels) about the perfect slice of pizza, Andy Richter, Japanese eggs, the amount of weird white people in Japan, Eric's Japanese language skills, "getting spiked," and what it's like to go out with Eric in Osaka. Buy Corey's pizza book when it comes out in April, and buy Adam's books now.

In Toronto's Kensington Market, Colin Marshall talks to Corey Mintz, author of the Toronto Star column "Fed" and the book How to Host a Dinner Party. They discuss what makes a dinner party a Torontonian dinner party; the city's "uptight" reputation; how he bottomed out in his initial cooking career, winding up working the kitchen at a dinner theater; how he converted to writing and also found a way to take a friend's advice that he "should host dinner parties for a living"; the time he made lunch for Ruth Reichl, and what his editor appreciated more about the blog post he wrote about it than the actual column he did; his dinner party with the disgraced head of the District of Toronto School Board, pre-disgrace; what it means when some like what you do and some dislike it for the same reasons; the art of mixing personalities at the table; why to recognize that "important people can be blowhards," and indeed that blowhardiness often makes them important in the first place; how he keeps the smartphones in peoples' pockets; "Toronto" versus "Toronno"; how he came to regularly invite the city, whatever the pronunciation of its name, into his home for dinner; his food-paradise neighborhood of Kensington Market, which through accidents of history now exists "outside reality, a little bit"; his questioning of his Councillor at dinner about why the neighborhood doesn't have trash cans, and what he learned from the attempt; how Torontonian multiculturalism translates into food; what took him into the secret VIP room of a suburban Nigerian restaurant; and whether he considers his dinner parties the revival of a lost art.