Podcasts about covid-19-podcast

Hi, I'm Zak. My sister's the queen bee at school and I'm her nerd brother.Yeah. Just let that sink in for a sec...Check out our YouTube channel by clicking the link below

This episode address the ways human beings had to adapt during Covid. It talks about the impact as had on individuals but primarily their relationships and how this made them feel. It normalize a lot of different scenarios, but also provides hope for a way out.

monologo video podcast 2022 : questo è un episodio particolare...vi racconto il mio ultimo anno passato senza il gusto e l'olfatto persi a dicembre 2020 a causa del covid...diciamo che la vita cambia e parecchio.Diciamo che è stato un anno strano...tornavano, sparivano e spesso e volentieri erano distorti.Vi racconto anche la famosa prova della coca cola....

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tom Pickett, Chief Revenue Officer at DoorDash, to explore delivery and virtual cloud kitchens. Pickett is responsible for building out restaurant partnerships from big chains to mom and pops helping them become successful. Pickett says, “for the last year and a half we really have been working very closely with merchants to help them navigate the challenges of the pandemic.” He adds a stat saying that restaurants that have been on DoorDash are eight times more likely to still be around today than those not on DoorDash. In terms of what DoorDash is seeing, Pickett says, “a big acceleration in delivery, delivery has become a more prominent part of business and they find the most successful are treating it like a new line of business.” Another highlight is the operations experience of getting delivery in and out of your restaurants and Dashers love to go to the restaurants that are efficient and get them out of there quickly because they are able to make more money when operators are moving out deliveries.Pickett talks about Storefront, a DoorDash product that takes their online ordering capability and makes it available for restaurants for free to put on their own website. Underutilized kitchen capacity is a great opportunity for virtual brands and the cloud kitchen space. Pickett says that virtual brands and kitchens are a way to expand in a very cost effective way, using the power of delivery platforms. Delivery is at the center of these and DoorDash works very closely as a consultant for restaurants. To learn more about all of the new partnership programs, daily payouts for merchants, and DashPass, a subscription program for consumers, tune into this episode. Click here for more recovery and relief information for restaurant, hospitality and food service operators. And keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Marty Hahnfeld, Chief Customer Officer at Olo, to explore the future of delivery. “The things that are happening within our business right now happened a decade ago in the hotel industry,” says Hahnfeld, and the industry felt like they needed to deliver without understanding all of their options to have food delivered, letting an oversized number of consumers shift off direct business and shift off to the market places, adds Hahnfeld. Hahnfeld says, for any brand that doesn't invest in serving their loyal customers directly, it could be rough days. Citing two-thirds of all restaurant transactions are consumed off premise, of that two-thirds only sixteen percent of those transactions are delivery. When discussing what types of things an operator can do to make sure they are set up correctly, Hahnfeld talks about what Olo can offer. He shares how Olo's platform has a solution called Expo, a tablet-based software focused on enhancing the front-of-house workflow in restaurants. Hahnfeld talks about how Olo addresses deliveries in regards to urban vs. suburban markets, and says suburban delivery has been proven to work, although there is a cost problem, investments will continue to improve handoff and delivery. Olo focuses on their platform supporting delivery long term and Hahnfeld gives his take on ghost kitchens, virtual kitchens, delivery kitchens, and the idea of restaurants aggregating. To hear about Olo's success and it's process of going public, check out this episode of Hospitality Hangout. Click here for more recovery and relief information for restaurant, hospitality and food service operators.This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tom Recine, the founder of Recine Hospitality, to explore the latest innovations in point of sales tech.“It's not just a restaurant, it's an experience,” says Recine. “And that's what you have to create these days to attract attention. No one wants the same-old same-old.”Recine was a partner and the chief operating officer for Sugar Factory for eight years. While there, he helped build the business and craft a strategy that emphasized the restaurant's unique experience of candy, excitement, celebrities, and fun drinks. According to Recine, Sugar Factory was ranked the number one venue in the world for social media posts.Recine recently developed a new cash register system inspired by ATMs. Called the automated till register (ATR), the register has no drawer that opens or closes. Transactions are fully automated and closed from the moment they are initiated.“At the point you put the cash in, it's deposited to your bank. No employee or manager will have to touch it,” adds Recine. “It's a simple idea that's never been done before. I truly believe cash drawers as you see them now will be replaced forever.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Brandon Barton, the chief executive officer of Bite, to explore digital hospitality and improving the online ordering process.“We see an incredible amount of information that we're helping restaurants to take and learn about their guests, and then personalize ordering experiences for them,” says Barton. “There's more visibility into what options you have when you get to a restaurant before you get there. Now, you can give people digital experiences in-store or at home—and what's going to flip here is the concept of hospitality.”Bite offers restaurateurs solutions for making their restaurants better. It is an omni-channel digital ordering platform for restaurants, providing restaurants with every digital ordering channel they can have: websites, apps, contactless ordering, kiosks, QR codes, curbside pickup, and even drive-thrus.“Take labor out of the equation when it comes to the order. Every single person knows how to order food digitally. Let's just let people do it—in the lobby, at home, or in the restaurant,” adds Barton. “If you want us to know who you are, and you want us to use that data, we're more than happy to provide you with a better guest experience.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality.

In the first episode of the new 12-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood explore how owners, leaders, and operators can effectively accelerate their business in a post-pandemic world to push for more success, more profits, and more opportunities to rebuild the industry.“Operators are busier than ever. There's pent-up demand in the marketplace and a huge lack of labor,” says Stanovich. “If we're not being strategic, and if we're not getting ready, we can't accelerate our business to where the most amount of profit is because we're being reactionary versus proactive in our business.”Despite appearances, the industry is moving at a rapid pace. With the pressure of the labor shortage, the pressure of supply changes, and new competitors entering the marketplace, many formerly successful businesses will be left behind if they don't start investing in and accelerating their business now.One group that businesses need to start investing in is Gen Z—the 72 million people born between 2000 and 2015. “These Gen Zs are digital natives. Everything about their world is technologically infused,” notes Wood. “COVID really brought their voices to the forefront. These Gen Z are becoming our customers and our workforce… and they are driving all of us to be more flexible, agile and technologically advanced.”Listen to the episode to learn more about embracing the uncertain future of the industry amidst the ongoing pandemic, and successfully implementing new, relevant technology!

In the first episode of the new 12-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood explore how owners, leaders, and operators can effectively accelerate their business in a post-pandemic world to push for more success, more profits, and more opportunities to rebuild the industry.“Operators are busier than ever. There's pent-up demand in the marketplace and a huge lack of labor,” says Stanovich. “If we're not being strategic, and if we're not getting ready, we can't accelerate our business to where the most amount of profit is because we're being reactionary versus proactive in our business.”Despite appearances, the industry is moving at a rapid pace. With the pressure of the labor shortage, the pressure of supply changes, and new competitors entering the marketplace, many formerly successful businesses will be left behind if they don't start investing in and accelerating their business now.One group that businesses need to start investing in is Gen Z—the 72 million people born between 2000 and 2015. “These Gen Zs are digital natives. Everything about their world is technologically infused,” notes Wood. “COVID really brought their voices to the forefront. These Gen Z are becoming our customers and our workforce… and they are driving all of us to be more flexible, agile and technologically advanced.”Listen to the episode to learn more about embracing the uncertain future of the industry amidst the ongoing pandemic, and successfully implementing new, relevant technology!

On the last episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Nick Vojnovic, the president of the Little Greek franchise, to explore brand building and how businesses have shifted since the onset of the pandemic.Little Greek specializes in fresh, grilled Greek cuisine. The chain prioritizes quality, handcrafted food that is as flavorful as it is affordable.“Keep your footprint as small as you can,” says Vojnovic. “We've not seen a correlation between store size and sales… the future will be smaller boxes, and drive-thrus will be a key element going forward.”Little Greek currently maintains 44 locations, adding four or five restaurants each year. The company dropped about 30 to 35 percent when the pandemic first hit, but was able to rebound and become even with the previous year by summer 2020. For the chain, the main priority is to offer a wide selection of authentic food.“From a marketing standpoint, I think we're the only franchise in the country that does not collect a marketing fee,” adds Vojnovic. “We try to let our food speak for itself. We use our catering to market the brand… for the most part, it's all been organic growth.”Listen to the episode to learn more about mentorship and cultivating a successful work culture!

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Elizabeth Baxter, the chief people officer of Torchy's Tacos, to explore the taco business, crafting products and merchandise, and building a culture of caring.Begun in a food trailer—with some advertising conducted on a Vespa—Torchy's Tacos specializes in high quality, cooked-to-order tacos. With over 75 locations, the chain is committed to responsible sourcing, constant menu innovation, and hiring employees that reflect and reinvest in their communities.“Every taco we serve, you're not going to see in another kind of taco shop,” says Baxter. “Our focus has really been about the best ingredients and fun, memorable names. The Brushfire has fresh mango on it, and the fact that we source that mango and make sure that it's ripe and cut perfectly—that's what gets people coming back.”For Torchy's, the goal is to make the food original and keep the customers engaged. They have a secret menu that customers can only learn about through the grapevine, and a taco of the month special to continuously surprise guests with new tacos as well as tacos from the vault to try.“Food trucks are relevant because it's just another form. Right now, people don't want to sit in a restaurant, so we've shifted to this off-premise idea,” adds Baxter. “It's another way of people getting food in an easier, different way. And people like different, innovative, and easier.”Listen to the episode to learn more about taco trucks and best practices for recruiting!This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tom Foley, the founder of Indigo Group, and Tiffany Derry, the chef and owner of Roots Chicken Shak, to explore packaging, catering, community, and planting roots for the future.Roots Chicken Shak is famous for its duck fat fried chicken, courtesy of celebrity chef Tiffany Derry. Options range from wings and tenders to sandwiches and salads, all freshly prepared in the chain's limited 300 square feet of space. Indigo Group helped found Roots Chicken Shak in 2017, and the management consulting company continues to oversee the chain's operations.“We call the front of the house the restaurant, where Tiffany is amazing both from a chef's perspective and a guest's engagement,” says Foley. “The back of the house is all the operational components. Anything that smells legal comes my way.”Roots Chicken Shak has a culture of buying local. The chain endeavors to keep the menu narrow and focused—emphasizing chef Tiffany's southern upbringing and preference for dishes with local, fresh ingredients and spices—to keep ordering and packaging processes simple and seamless. Roots found the ideal packing partner in H-E-B.“We're quick service. We knew that in order to make the numbers that we needed to make, it wasn't just about everyone coming in and eating—we needed our pickup and delivery to be a large part of our program,” says Derry. “I wanted to make sure that we had proper materials… not everything works for chicken.”Listen to the episode to learn more about the making of duck fat fried chicken, as well as how to successfully invest in your community!

On this episode of the Takeout, Delivery, and Catering podcast series, host Sam Stanovich sits down with Lewis Rudd, the president and chief executive officer of Ezell's Fried Chicken, to explore chicken, food trucks, and marketing transparency.This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Carin Stutz, president and chief executive officer at Native Foods, to explore earth-friendly eating, investing in your community, as well as the ins and outs of packaging and catering.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Brandy Blackwell, the director of new business at Dunkin' Brands, to explore third party deployment, building loyalty, and managing the influx of drive-thru customers.This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Gerry Fernandez, the president and founder of the Multicultural Foodservice and Hospitality Alliance (MFHA), to explore building culturally intelligent brands and leaders, and developing multicultural solutions that help raise the top line, improve the bottom line, and strengthen your brand.

This episode of the Takeout, Delivery, and Catering offers a mixed lineup featuring some of the notable clips of and trade secrets discussed in the podcast series. If you are a bit behind on episodes, this collection can catch you up on the best moments of hosts TJ Schier and Sam Stanovich's interviews this past year with:Brian Duffy, a chef, traveler, consultant, host, and restaurateurMegan Danielson, the head of industry, food, beverage, and restaurants at GoogleJim Knight, the owner and chief executive officer of Knight SpeakerKathleen Wood, the founder of Kathleen Wood Partners and the co-founder of Suzy's SwirlDon Fox, the chief executive officer of Firehouse Subs This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Don Fox, the chief executive officer of Firehouse Subs, to explore the latest in off-premises and packaging trends, as well as the importance of giving back to the community.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Scott Taylor, the president and chief operating officer of Walk On's, to explore recent off-premises trends and the importance of building culture and community. This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Aaron Noveshen, the founder and chief executive officer of The Culinary Edge and Starbird, to explore ghost kitchens and the latest off-premises trends.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Kathleen Wood, the founder of Kathleen Wood Partners and the co-founder of frozen yogurt company Suzy's Swirl, to explore catering desserts, handling digital hospitality, and cultivating dynamic, collaborative leadership.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Geoffrey Goodman, the chief executive officer of Fresh Brothers, to explore restaurant trends, off-premises basics, and ghost kitchens.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Geoff Alexander, the president and chief executive officer of Wow Bao, to explore the ins and outs of the dark kitchen space.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Monty Moran, an author, filmmaker, and the former co-chief executive officer of Chipotle Mexican Grill, to explore the importance of leadership and how to help brands thrive.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Shawn Walchef, the founder of Cali BBQ Media, to explore how restaurants can use technology and digital advertising to drive off-premises sales.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Rom Krupp, the chief executive officer and founder of OneDine, to explore off-premises ordering and how restaurants can leverage technology to drive sales and capture more self-delivery.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Thom Crosby, the president of Pal's Sudden Service, to explore how to handle hiring, employee training, and managing your off-premise business.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Bill Birgen, the chief technology officer at SAVRPak and the founder and chief executive officer of Soggy Food Sucks, to explore how the restaurant and hospitality industry can improve to-go food quality.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Jim Knight, the owner and chief executive officer of Knight Speaker, to explore takeout and the future of hospitality amidst the pandemic.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Darien Terrell, the president of DeliverThat, to explore the current status of delivery and catering, balancing in-house and third party delivery, and helping the industry thrive.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Zack Oates, the founder and chief executive officer of Ovation, to explore the ever-evolving guest service model, and measuring consumer feedback.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Carl Howard, the president and chief executive officer of Fazoli's, to explore menu innovation, food safety strategies, and how to thrive in a crowded market.

Come on sit on down we bout to have a lil chat, I just wanna share some of my thoughts on a few random things...and bring your lunch with ya

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Noah Glass, the founder and chief executive officer of Olo, to discuss online ordering and the burgeoning era of digital hospitality.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Mo Asgari, the president at MonkeySoft Solutions, an ezCater Company, to explore the ins and outs of catering amidst the ongoing coronavirus crisis.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Eric Greenwald, the president of Grimaldi's Pizzeria, to explore menu innovation, social media marketing, and the future of third party delivery.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tristen Larsen, the founder of OrderingAds, to explore how strategic investments in digital marketing can help your takeout, catering, and delivery businesses grow.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with John Isbell, the director of learning and development for Portillo's, to discuss self-delivery and menu innovation amidst the coronavirus crisis.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Chef Brian Duffy to explore menu innovation, sales mix, self-delivery, social media marketing, and data management.Duffy is a lifelong Philadelphia native with over twenty years of chef experience. He has owned and operated restaurants, served as a consultant, and made a number of television appearances on the television series Bar Rescue. He now has his own company, the Duffified Experience Group, and a travel podcast called Duffified Live.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Megan Danielson, the head of industry, food, beverage, and restaurants at Google, to explore how restaurants can implement Google systems and innovations to assist with takeout, delivery, and catering.

I love what Tom Peters said “Tough times makes for matchless opportunities.” That is never more true than today with a global pandemic. In today's podcast for them to discuss three secrets that will help you not only rebound and recover from this crisis, but explode with marketshare and revenue. Now is not the time to contract. Now is the time to attack. Learn how. Follow Don online at https://www.accountabilitynow.netPlease subscribe to The Morning Jolt Podcast at: Apple: https://podcasts.apple.com/us/podcast/the-morning-jolt-podcast/id1511514689 Spotify: https://open.spotify.com/show/0Rqxjrxz9KccnTeZzkIXXB?si=IbYYXGAmRTeCmDs2JcNzXDon Markland is the CEO and owner of Accountability Now™, an Executive Coaching and Business Strategy company out of Jacksonville, Florida. As a Forbes.com contributor for Entrepreneurship, Leadership, and Sales, he has over 20 years of experience in the world of sales, marketing, leadership and business growth. Currently, he is leading the sales efforts for one of the most successful digital marketing agencies in the US, 411Locals. In addition to building businesses with clients, he was the Chief Revenue Officer for MoneySolver™, a private equity financial services company, where he lead the nationally recognized company of over 350 employees. As CRO, Don has spearheaded the radical growth of MoneySolver™ where they have become the nationally recognized and largest Tax Resolution digital marketing financial services company in the U.S. Prior to MoneySolver™, Don spent time as a Global Customer Care Executive for working with Amazon in Jamaica and Guatemala. He has also managed $100M Care Centers for State Farm Insurance, All State, and Geico. Don spent time in the startup world as an Owner and Chief Operating Officer for Launch Leads, a marketing startup in Salt Lake City, Utah where he helped them achieve record performance in both client and revenue growth and was named to Utah Business Magazine's Top 40 under 40 for leading businesses executives in the entire state. Prior to Launch Leads, Don spent the previous 12 years with Focus Services, helping them grow from $7M to over $45M, and into four different countries, in under five years. Follow Don online at https://www.accountabilitynow.net@DonMarkland on TwitterExecutivecoach.don on Instagram@DonMarkland on Facebooklinkedin.com/in/donmarkland on LinkedIn

Updates on Covid Cases with first hand feedback from positive patients. Also, a new virus is out there. What should we do? I tell you that and more

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Sterling Douglass, the co-founder and chief executive officer of Chowly.

On this episode of the new Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich explore recent packaging changes, and discuss why operators should continue to invest their time and resources in their catering business.

On this episode of the new Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Steve Bigari, the founder and chief executive officer of takeout order processing and restaurant call center Synq3.

Follow Don online at https://accountabilitynow.subscribemenow.com/The worst relationship people have in their life is not with their parents but actually with money. In today's podcast, we will discuss real strategies on how to make more money today and fix that bad relationship once and for all. If money is so important, then why do so many people have such a terrible relationship with it? Why do so many people avoid talking about it, or avoid asking for it, or even avoid expecting it for their hard work? I've heard people say for years “Ya know, Money isn't everything…” to which I've responded, “I agree but what's your point? It sure is a lot better when I have some.” Please subscribe to The Morning Jolt Podcast at: Apple: https://podcasts.apple.com/us/podcast/the-morning-jolt-podcast/id1511514689 Spotify: https://open.spotify.com/show/0Rqxjrxz9KccnTeZzkIXXB?si=IbYYXGAmRTeCmDs2JcNzXDon Markland is the CEO and owner of Accountability Now™, an Executive Coaching and Business Strategy company out of Jacksonville, Florida. As a Forbes.com contributor for Entrepreneurship, Leadership, and Sales, he has over 20 years of experience in the world of sales, marketing, leadership and business growth. Currently, he is leading the sales efforts for one of the most successful digital marketing agencies in the US, 411Locals. In addition to building businesses with clients, he was the Chief Revenue Officer for MoneySolver™, a private equity financial services company, where he lead the nationally recognized company of over 350 employees. As CRO, Don has spearheaded the radical growth of MoneySolver™ where they have become the nationally recognized and largest Tax Resolution digital marketing financial services company in the U.S. Prior to MoneySolver™, Don spent time as a Global Customer Care Executive for working with Amazon in Jamaica and Guatemala. He has also managed $100M Care Centers for State Farm Insurance, All State, and Geico. Don spent time in the startup world as an Owner and Chief Operating Officer for Launch Leads, a marketing startup in Salt Lake City, Utah where he helped them achieve record performance in both client and revenue growth and was named to Utah Business Magazine's Top 40 under 40 for leading businesses executives in the entire state. Prior to Launch Leads, Don spent the previous 12 years with Focus Services, helping them grow from $7M to over $45M, and into four different countries, in under five years. Follow Don online at https://accountabilitynow.subscribemenow.com/@DonMarkland on TwitterExecutivecoach.don on Instagram@DonMarkland on Facebooklinkedin.com/in/donmarkland on LinkedIn

Learn how to overcome the death of a loved one and support your family members dealing with loss

With each day of the COVID-19 pandemic we have to look at new strategies to win and get ahead. Even though new strategies will help, age old methods continue to rise to the top. In today's Morning Jolt, we focus on one of the most important things a business leader and entrepreneur can do: Focus on their daily routine.

In our very first episode we start at the beginning of the pandemic when the first cases of a pneumonia like illness were reported. We see from the very beginning that the Communist regime in China knew more than they revealed and they also knew it was severe. Even all the way up until January the local authorities were playing down the inferno that was blazing through their population reporting only 11 cases even though they knew things on the ground were taking a turn for the worst From there until now, the world has struggled to cope with the pandemic. This is the beginning of that story. To contact me:Bobbycapucci@protonmail.com If you enjoy my content and want to help support the podcast:https://www.gofundme.com/f/the-jeffrey-epstein-showSource:https://www.sciencemag.org/news/2020/01/novel-human-virus-pneumonia-cases-linked-seafood-market-china-stir-concernSource:https://www.scmp.com/news/china/society/article/3074991/coronavirus-chinas-first-confirmed-covid-19-case-traced-back