Podcasts about dat dog

Mac Nirandorn, Gaming Mogul, Owner of Go4Games and all around great guy invites D-Squared into the Go4 Dungeons to talk about his new Initiative...Locals Supporting Locals. Mac and D2 discuss this weeks spotlighted business "Dat Dog" on Frenchman in the French Quarter. The guys also talk about all the cool things Mac has going on at the store and other random thoughts.In Top Nerd News the big story is Disney buying into Epic Games and Fortnite for a whopping 1.5 Billion dollars.Will that help or hurt? One thing that might hurt is Gina Carano formerly of "The Mandalorion" bringing a lawsuit against them for unlawful termination...and Elon Musk is footing the bill. Also D-Squared is very put out by the thought of potentially likeng a movie with that no acting hack Henry Cavill. Finally we wrap up with This Week in Geek History.All that and more on The Week in Geek with D Squared. Sunday nights at 7pm on WRNO.com and the Free iHeart Radio App. If you want to be on the show or just leave a comment, go to Newstalk 99.5 WRNO or The Week in Geek on the iHeart Radio App and Click the Red Microphone Button to leave a 30 second message! Make sure you Click the SUBSCRIBE button so you never miss a new episode. Follow us on Twitter @TWIGradio and The Week in Geek on Instagram. Like us on Facebook at The Week in Geek Radio Show

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Kristian spoke with Will Jones, the Son of a Saint community engagement manager. Son of a Saint is an organization dedicated to assisting New Orleans boys that grow up in fatherless households. This weekend, Son of a Saint is partnering with Dat Dog for their eighth National Hot Dog Day celebration. Jones explained how volunteers can get involved if they are interested.

a social studies lesson based on my trauma, cmon itll be fun.

Chronicle #3: Paul Tuennerman- New Orleans, LA Find out more about Paul Tunnerman here. Key takeaways We will get out of this better The Waren act and how it applies Business interruption insurance Survive to serve another day New Orleans has allowed only delivery and curbside pickup Everyone wants you to survive so reach out to banks and landlords to find out how they can help What opportunities exist because of this? Reach out to others in the industry Connect with Paul

OK, so here's the thing about nut milk. Apparently Louisiana dairy producers are ticked off and powerful enough to get the legislature to outlaw anyone calling or labeling anything as "milk" that doesn't come from a cow. No bull. That's going to be the law. And that's according to one of the State's most connected journalists, Stephanie Grace. Stephanie Grace was a columnist for the Times Picayune before quitting and moving to The Advocate, only to end up at The Advocate again now that they have bought the Times Picayune and become a brand name with a "|" in it - a vertical line that's been hiding on your keyboard for years and is under-utliized in daily parlance, for good reason. Nonetheless, Stephanie gets paid for calling bullsh!t on Louisiana politicians, a job with enormous security. OK, the paper is officially called The Times Picayune | New Orleans Advocate.  Talking of long life, Paul Tuennerman says an insurance actuarial guy told him he's going to live till he's 92. Paul totally believes this and lives his life accordingly, wantonly eating hotdogs and creating dishes like charbroiled sh!tty sticky buns with high-end ice cream, which you're going to be able to order at a Dat Dog near you. Paul is actually the CEO of Dat Dog and he does sh!t like dream up stoner desserts for a living. Hey! Meet The Bummers! Sean Doyle and Ben Shooter are the guitar playing vocalist 50% of the alt/pop/rock band that sounds kind of like Lennon & McCartney if they had dropped acid in Mid City instead of India. Sweet harmonies wrap around bizarre and whimsical lyrics about subjects ranging from lawyer Morris Bart to the fate of being trapped in The Fountainbeu building on the corner of Tulane and Carrolton. You're going to love this discovery. Find photos from this show recorded at Wayfare by Jill Lafleur, here.

Originally aired on April 17th 2019.

Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher's Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years in the US Navy, it didn't take long for Paul to get back into hospitality. Paul has held positions at Morrison's Hospitality Group, Wood Dining Services, Inc., The Dunhill Group, and Raising Cane's Chicken Fingers. Today, Paul serves as CEO of Dat Dog  which consist of 4 locations throughout New Orleans, LA.    Show notes… Favorite Success Quote or Mantra. "The three rules in life: 1) never lose momentum 2) Be more compassionate 3) Always leave an impact."   In this episode with Paul Tuennerman, we discuss: How working in a restaurant made Tuennerman feel like he belong to part of a family. The impact mentors made on Tuennerman's life and why you should be a mentor too. How Tuennerman has created opportunities in his life with his authenticity and genuine nature. How Tuennerman's early life of adversity has made him into a survivor, and better man today. How "fixing things" in an organization starts with finding the right people.  How this industry all boils down to relationships.   How to get people to work together. Painting a vision and getting people to buy in. When you make it about everyone else, they com along for the ride. How to get your team to buy in and feel like they have a steak in the success of the business. Attention to detail being a good quality for marketing. Strategy on breaking into new markets. The impact of doing one thing better than everyone else. Some of the challenges that come with franchising. Why you won't get better by simply telling people to do better. You got to show them what better looks like and help them get there. Using Key Performance indicators to track your growth. Investing time and energy into your people. Explaining to your people why you want them to do something instead of just telling them to do it. Leveraging volume. How to show your people you exist to serve them. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Block out time first thing every morning to read and educate himself on the industry . What is your biggest weakness? Moves too fast. What's one question you ask or thing you look for during an interview? Ask: What do you want to be when you grow up" Look for: imagination and people who don't limit themselves. What's a current challenge? How are you dealing with it? Helping his team find and settle into their roles. Share one code of conduct or behavior you teach your team. Do not snipe at one another. What is one uncommon standard of service you teach your staff? The answer is yes. Now, whats the question? What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Extreme Ownernship: How U.S. Navy Seals Lead and Win Share an online resource or tool. NationsRestaurantNews QuickserviceMagazine.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast Tab's Theoretic food cost tool 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? It's not about you. It's never about you. The most important people in your origination are your crew. You've got to be fair. Contact Info Paul@Datdog.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 Tuennerman 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!

You can t judge a book by its cover. There s no way you could look at a bunch of random people sitting around a table at Wayfare in New Orleans and guess what you re about to find out about them. A lot of people know Constantine Georges in New Orleans. He was a U.S. Attorney, which in itself is a pretty big deal. When he quit that he made what you d have to describe as a sideways step into the hospitality industry, founding the gourmet hot dog empire, Dat Dog. What you may not know about Constantine is that he has an olive tree that is 500 years old among an olive grove in Kalamata Greece, from which he makes some of the most delicious olive oil you ve ever tasted. Oh, and another thing. You wouldn t know to look at Constantine that he has a phobia about being eaten by a shark. You probably wouldn t guess that New Orleans singer Leslie Blackshear Smith is the mother of one of America s greatest Jewish rugby players. Leslie s son plays on an all Jewish US representative rugby team that may or not be called the All Stars of David. Another thing you probably wouldn t guess about Leslie is that she knows the secret for keeping a relationship together. And she has the numerically referenced ex husbands to prove it. Lea Woolf s secret inner life has got to do with the ability to exercise enormous patience in the face of behavior that would have most of us reaching for a baseball bat to rearrange the face of the person and his 29 friends who are trying to ruin our evening. Lea is the events manager and sales director at New Orleans adult arcade bar, Barcadia. That s actually the tip of the iceberg of secrets you re about to learn from this conversation. One of these people, for example, is banned for life from the campus of Tulane University. Another doesn t believe in love. This Happy Hour is a wild ride. Photos by Alison Moon. See omnystudio.com/listener for privacy information.

Here the COO, Bill DiPaola, of DAT DOG discuss their amazing restaurants and the mural project with the design winner, Jacob Arroyo. DAT DOG is a popular south Louisiana hot dog and sausage joint combining soul of New Orleans with European sophistication...

In this week's episode, Culture Map Food Editor and host Eric Sandler is once again joined by restaurant consultant Nathan Ketcham to discuss the news of the week from the Houston restaurant and bar scene including Hugo Ortega of Hugo's finally winning Best Chef Southwest at the 2017 James Beard Awards, the popular restaurant chain Dat Dog coming to the Houston area, and Chef Paul Qui opening his new restaurant Aqui in Montrose. Eric and Nathan discuss their Restaurants of the week. This week restaurants, Ramen Tatsu-Ya in Montrose, Dolce Neve in the Heights, and Tacodeli on Washington Ave. Eric is then joined by Ronnie Killen of Killen's Restaurants which includes Killen's Steakhouse, Killen's Barbecue, Killen's Burgers, and Killen's STQ. Eric and Ronnie discuss Killen's Burgers being the hardest to manage of the group, the challenges when running a burger place, people's expectations versus what Ronnie wants to execute, what defines gourmet, Killen's STQ's success, and what he said to Houston Texans star J.J. Watt when J.J. called about a reservation at STQ. Plus Ronnie reveals some major info regarding expansion. Hint: a barbecue place somewhere other than Houston. Listen to find out! #WhatsEricEating #EricSandler #RonnieKillen #NathanKetcham #Culturemap #KillensBurgers #KillensSteakhouse #KillensSTQ #KillensBarbecue #HugoOrtega #Hugos #RamenTatsuya #DolceNeve #Tacodeli #Barbecue #BBQ #Burgers #Food #Restaurant #Bar #PaulQui #DatDog

Just 135 miles apart, a 2 hour sprint on the interstate or a scenic ramble on the 90, New Orleans and Lafayette are two of America s most culturally interesting cities. Economically, though, they re different. New Orleans is booming and growing while Lafayette is facing headwinds from a depressed oil economy and the continuing after effects of floods that are combining to limit opportunity. Given this situation, it would seem to be an unlikely time to expand a New Orleans business into Lafayette. But that s what two prominent local companies are doing. The iconic Rock n Bowl and the gourmet hot dog sensation Dat Dog are both opening locations in Lafayette. Johnny Blancher from Rockn n Bowl and Constantine Georges from Dat Dog shed some light on their logic over lunch with Peter Ricchiuti. Lafayette is no stranger to parties but with these two businesses at either end of Jefferson, both with music venues, look for the New Orleans imports to be a big part of the revival of downtown. Photos at Commander s Palace by Alison Moon. See omnystudio.com/listener for privacy information.

Just 135 miles apart, a 2 hour sprint on the interstate or a scenic ramble on the 90, New Orleans and Lafayette are two of America s most culturally interesting cities. Economically, though, they re different. New Orleans is booming and growing while Lafayette is facing headwinds from a depressed oil economy and the continuing after effects of floods that are combining to limit opportunity. Given this situation, it would seem to be an unlikely time to expand a New Orleans business into Lafayette. But that s what two prominent local companies are doing. The iconic Rock n Bowl and the gourmet hot dog sensation Dat Dog are both opening locations in Lafayette. Johnny Blancher from Rockn n Bowl and Constantine Georges from Dat Dog shed some light on their logic over lunch with Peter Ricchiuti. Lafayette is no stranger to parties but with these two businesses at either end of Jefferson, both with music venues, look for these New Orleans imports to be a big part of the revival of downtown.Photos at Commander s Palace by Alison Moon. See omnystudio.com/listener for privacy information.

If you ve ever looked at something in a store and weren t sure whether to buy it or not, apparently the question you are subconsciously trying to answer is, "Is this me " According to artist Rebecca Rebouche, that s the central question in all of our lives in the way we relate to art. How that art gets created is a whole other question. In Rebecca s method, the path from the real world to an image living inside a frame can come from a sliver of nature or the crushing heartache caused by finding out that a total stranger guy you ve been looking at across the room in bar has a girlfriend. Jerry Resse II totally agrees with Rebecca. In Jerry s opinion the heartache of unrequited imaginary love is just as crushing as the real thing. Jerry has his sights set on sports broadcasting or politics but in the meantime he s more than happy to be setting up Dat Dog franchises around the country. If you re interested in making a boatload of money from selling Dat Dogs, look Jerry up. Tell em Happy Hour sent you. Jack Miele might be the most successful New Orleanian entertainer you don t know. What you may have thought was a fun gig playing the part of Randi Wilde, the Devo lookalike singer and guitar player in the band The Molly Ringwalds, is actually serious touring band big business complete with lawyers, managers and tour buses. Despite The Molly s being a full time gig, the kicker is that it s just the tip of the iceberg of Jack s professional career which includes writing and recording Grammy and Emmy winning music. This is one of those typically surprising New Orleans conversations where you discover that the 3 perfectly normal and unassuming people you happen to sitting at the bar with wrote the music on the TV show you love, designed the pattern that s on the sheets you re sleeping on that you bought at Anthropologie, and run the business at the place you ate at last night. Photos at Wayfare by Alison Moon. See omnystudio.com/listener for privacy information.

The last thing you d think of as British food is hot dogs, right Right. And if you were going to import hot dogs into Britain the last person you d turn to would be a foodie from New Orleans. Right Wrong. Skip Murray introduced the unsuspecting Brits to the delicacies of second rate meat on lame white bread roll buns before realizing if that if he amped up his game he could create a gourmet dog and be on to a worldwide first. That s exactly what he did and had a thriving business in London for many years. Till Katrina hit. The hurricane s damage messed with a lot of people s psyches and Skip was one of them. It dragged him home. Back in New Orelans Skip got together with a few friends from high school and with them took a chance on a 475 square foot dilapidated shack on Freret Street that was the first Dat Dog. More recently he s branched out and opened a location that sells more than dogs, that s Dis and Dat. When you meet a guy called "Kiss" what s the first thing you think Gene Simmons, right What s the second thing you think, "Well, being called Kiss can t be anything to do with Gene Simmons, that would be crazy." Guess what You were right the first time. Kiss is the general Manager of Dis and Dat and he is in fact named after and lives his life according to Gene and Kiss. You ve got to hear Kiss tell you the story to believe it. Midnight Menu 1 is recorded live without makeup at The NOLA Brewing Tap Room.

As temperatures rise around Louisiana it s become perfectly clear that summer is here. So this week on Louisiana Eats we re talking about traditional summertime foods, picnics, and other ways to keep your kids entertained for the summer. Skip Murray is The Hot Dog Man behind the popular New Orleans chain Dat Dog we ll speak to him about the booming popularity his stores have experienced in the short years they ve been open. And then we re joined by Bruce Kraig, author of Man Bites Dog. Plus, Dr. Gourmet joins us to talk about the safety precautions to take for your next picnic and Clare Crespo is sure to bring out your inner child with her kid s show, Yummy Fun Kooking. Asian Cole Slaw Serves 6 8 1 small cabbage 4 tablespoons sesame oil cup rice wine vinegar teaspoon chili oil 1 tablespoon sugar teaspoon salt Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar and chili oil and toss with the cabbage. Sprinkle on the sugar and salt and toss. Taste to adjust seasonings, adding more salt, sugar and chili oil if needed and chill until serving.