Podcasts about Delo

John Smith sodi med ključne predstavnike britanske filmske avantgarde, čeprav sam takšnim oznakam že dolgo nasprotuje. Od sedemdesetih let prejšnjega stoletja ustvarja filme in videe, ki so zaznamovali tako eksperimentalni film kot galerijsko umetnost, njegova dela pa danes hranijo in predstavljajo najuglednejše svetovne ustanove sodobne umetnosti. Ob bok avtorjem, kot so Malcolm Le Grice, Lis Rhodes in Michael Snow, ga postavljajo predvsem zaradi izvirnega raziskovanja razmerij med podobo, jezikom in pomenom. Čeprav njegovi filmi pogosto izhajajo iz povsem vsakdanjih prizorov – ulice, hotelske sobe, pogleda skozi okno ali napisa v izložbi –, se iz njih razvijajo duhoviti in hkrati natančni premisleki o zaznavi, jeziku in načinih, kako ustvarjamo pomen. Njegov znameniti film Dekle, ki žveči čigumi danes velja za eno ključnih del britanskega eksperimentalnega filma, med njegove najbolj znane stvaritve pa sodijo tudi Črni stolp, videoesejistični cikel Hotelski dnevniki ter najnovejši celovečerni film Biti John Smith, v katerem z razmislekom o lastnem imenu preplete avtobiografijo, samoironijo in kritičen pogled na sodobni svet. Maja je bil John Smith gost 6. festivala eksperimentalnih avdiovizualnih praks V-F-X; posvetili so mu retrospektivo in ob tej priložnosti je tudi obiskal Ljubljano. Z njim se je pogovarjala Tina Poglajen. Bralec Igor Velše, ton in montaža Robert Markoč.

Step into Episode 215 of On The Delo as Delo sits down with Scott and Josh, co-founders of Craft Culture Draft Solutions, to pull back the curtain on one of the most overlooked profit leaks in the bar and restaurant business — your draft beer system. From foamy pours and dirty lines to bad CO2 pressure and undertrained bartenders, these two Arizona-based draft pros break down exactly why money is literally going down your drain, and what you can do about it right now.Founded on April 1st, 2022, Craft Culture was born out of a shared passion for doing this work the right way — with 25+ years of industry experience behind Scott and 10 years of hands-on install and service work behind Josh. Together they bring a rare mix of technical expertise, hospitality roots, and genuine service-first mentality to a niche most bar owners barely think about. The conversation covers the science of temperature and CO2, the danger of a walk-in cooler flooded with gas (yes, it nearly happened to Scott), keg yields that should hit 95% but often drop to 50%, and what a red-yellow-green system health report can do for your beverage program. Delo also gets the scoop on their current big push: free draft system health checks for bars and restaurants across Arizona — and why they're giving it away.Chapter Guide (Timestamps):(0:00 - 2:17) Delo's Intro, Batching Episodes & Why In-Person Always Wins(2:17 - 6:12) Scott's Origin Story: Hensley, Micromatic, Austin, and Starting Craft Culture(6:12 - 8:00) Josh's Background: Navy, Trucking, Logistics & Becoming a Draft Nerd(8:00 - 12:00) The Real Cost of Foam: Temperature, CO2, and Keg Yield Math(12:00 - 14:20) Line Cleaning, Off Flavors, and Bartender Training That Saves Profit(14:20 - 18:05) The YouTube Channel, Free Phone Calls, and Owning Your Beverage Program(18:05 - 21:30) Wine, Cocktails & Coffee on Tap: Why 304 Stainless Steel Matters(21:30 - 26:15) How to Find Craft Culture: The Guild, Distributors, Breweries & Word of Mouth(26:15 - 32:00) Free Draft System Health Checks: What's Included and Why It Matters(32:00 - 36:40) Non-Negotiables, Family Time, Sleep, and Running a Business with Heart(36:40 - 43:00) Rapid Fire: Cows, 80s vs. 90s, Aliens, Beans, and Build the Bar Right(43:00 - 45:15) Best Local Installs, Formation Brewing, Red House Cask System & Kansas City Airport

Večer ima svojo moč. Sredino srečanje na frekvencah Radia Koper je dolgo eno uro. A mine kot bi trenil. Za to so krivi gostje, s katerimi se ob izbrani glasbi pogovarjajo novinarji. Bojan Roš je človek, ki je v življenju nosil veliko različnih vlog. Bil je zdravnik, pulmolog in diabetolog, dolgoletni zdravnik v Tolminu, kasneje tudi koncesionar. Je lovec, človek narave, vizionar, ki je na pobočju gore Kuk, s pogledom na Matajur, simbolom Nediških dolin in osupljivo doline Soče, soustvaril Nebesa – eno najbolj prepoznavnih turističnih zgodb Posočja. Najbolj je človek srečen, če je zdrav in če ima zdravo familijo. In celo familijo. Bojan Roš Rojen je bil v Hrastniku, odraščal v družini, ki jo je povojna razlastitev močno zaznamovala. Kot mladenič je hodil peš čez hribe v šolo, študij medicine končal z odliko, hkrati pa vodil enega najbolj znanih študentskih zbirališč v Ljubljani. Žena Katja je več kot 30 let pisala zgodbe za časopis Delo. Hči Maja je stopila po mamini poti, le da je za pripovedovanje zgodb uporabljala televizijsko kamero. Hči Ana pa je verjetno najboljša kuharska mojstrica na svetu. Bojan Roš je dedek in človek, ki še danes rad poprime za delo, pomaga sosedu in z zanimanjem spremlja svet okoli sebe. Z njim o  življenju med ambulanto in hribi, o zdravstvu nekoč in danes, o lovski etiki, družini, Nebesih in o tem, kaj človeka po vseh teh letih še vedno žene naprej. 

Aprila lani je časopis Delo objavil članek z naslovom Ko ulomki izgubijo smisel. Ali ulomki sploh lahko izgubijo smisel? Očitno lahko. Tako meni Mateja Peršolja, učiteljica matematike in strokovna voditeljica BeGrejt Inštituta. Na vprašanje kdaj in zakaj se to zgodi, odgovarja: Kaj je znanje računanja ulomkov v primerjavi s tem, ko učenci ne znajo sobivati, sodelovati ali reševati sporov? Kaj je znanje ulomkov v primerjavi s stiskami, s katerimi se mladi ukvarjajo doma ali s prijatelji – na primer, zaradi ločitve staršev, izključevanja med sošolkami ipd? Komentar je pripravil Milan Knep, tajnik Katehetskega urada ljubljanske nadškofije.

Step into Episode 214 of On The Delo as Delo sits down with Jeremiah, Air Force veteran, mortgage broker, and multi-unit franchisee of Jeremiah's Italian Ice, for a candid conversation about building multiple businesses, staying grounded through discipline, and why family-focused frozen treats are a surprisingly powerful vehicle for entrepreneurship. From opening his first location next to Corona del Sol High School in Chandler to expanding with a drive-through near Cardinal Stadium in Glendale, Jeremiah brings real talk on what it takes to run two companies at once without letting either one fall apart.The conversation covers Jeremiah's remarkable origin story — born in Guyana, raised in Brooklyn, trained as an Air Force veteran, and pivoting from aviation to mortgages to franchising — and why he's never once thought about retiring. Delo and Jeremiah go deep on the parallels between brokering mortgages and brokering insurance, the importance of systems and high-trust relationships with your team, and why "autopilot culture" is the fastest route to a failing business. You'll also hear about Delo's new book Risky Business: The Arizona Liquor Liability and Insurance Survival Guide, the power of waking up at 4:35 AM, the joy of watching anxious teenagers build confidence scooping gelati, and why authentic person-to-person connection beats transactional business every single time.Chapter Guide (Timestamps):(0:00 - 1:26) Welcome, Delo's New Book Risky Business & Intro to Jeremiah(1:27 - 3:50) Queen Creek Growth, Arizona Roots & Origin Story(3:51 - 5:57) From Guyana to Brooklyn to the Air Force & Valley Living(5:58 - 8:12) Mortgage Brokering, Desert State Mortgage & The Broker Parallel(8:13 - 11:26) Discovering Jeremiah's Italian Ice & Opening the First Chandler Location(11:27 - 14:22) Youth Employment, Anxiety, Confidence Building & The Value of In-Person Work(14:23 - 17:07) The Jeremiah's Brand Story: Florida Roots, First Franchise in Arizona & 200 Locations(17:08 - 20:57) Family-Focused Model, Gelati, Drive-Throughs & What Makes Italian Ice Different(20:58 - 24:06) Managing Two Businesses, Daily Routine & Building a High-Trust Team(24:07 - 28:20) Health, Fitness, Prayer & Serving Mom: Staying Grounded Across It All(28:21 - 31:41) Franchising Advice: Know the Day-to-Day, Systems, and Work Ethic Required(31:47 - 38:38) Rapid Fire: Aliens, Tacos, Pull-Ups, AC/DC & Cheesecake Italian Ice

Pesnica, prevajalka, novinarka in multimedijska umetnica Sara Afzali se je rodila v iranskem Širazu, poznanem tudi kot mestu pesnikov. Da bo pisala poezijo, je vedela že pri dvanajstih, ko je zmagala na državnem tekmovanju. Pred dokončno selitvijo se je v Slovenijo najprej odpravila za nekaj mesecev, da je preverila, kakšno življenje jo čaka. Po več kot sedmih letih pravi, da bi težko živela v kakšni drugi evropski državi, obenem pa prizna, da privajanje na novo kulturo ni bilo enostavno. Delček slovenske književnosti želi zdaj predstaviti Irancem, v farsi namreč prevaja roman Draga Jančarja To noč sem jo videl.Uporabne povezave: osebna spletna stran Iran: zgodba o odpornosti neke družbe, Delo Iranka v Sloveniji: Svobodo si lahko zagotovimo le sami, Delo

What happens when a former curriculum director becomes an AI strategist for an entire state? You get the kind of zoomed-out view most of us in education never get to see.In this episode, I welcome back my good friend Karle Delo, AI Strategist at Michigan Virtual, for a real conversation about what's actually working in school districts, what's flopping, and what the secret AI culture in your building probably looks like right now.Karle works with districts across Michigan, helping them build AI guidance, professional learning, and integration plans. She's seen the speedboats, the tugboats, and the anchors. And she's not here to sell you on hype.We get into:→ Why one-and-done AI PD is setting your district up to fail→ The "shadow AI" problem and why pretending it doesn't exist makes it worse→ Why students say AI feedback from teachers feels like a slap in the face→ The AI-slop cycle, where teachers, students, and graders are all just feeding the machine→ The three things every school leader needs to read on a billboard→ Why your authentic voice matters more in 2026 than it ever has→ The one question to ask students that will change how you think about AI in your schoolChapters00:00 Welcome and Sponsors00:56 Meet Carly the AI Strategist07:24 District AI Guidance and Onboarding17:51 Why AI Efforts Succeed or Fail27:05 Avoiding AI Mistakes30:39 Spotting AI Slop36:16 What Students Want47:55 Kryptonite and Wrap UpIf you're a superintendent, CTO, instructional coach, or classroom teacher trying to figure out where to start, where to slow down, or where you might already be off track, this episode is for you.Karle reminds us that you don't need every teacher to be an AI super user. You don't need 20 tools. You need a strategy. You need community. And you need to actually talk to your students.This is the kind of conversation that cuts through the noise and gives you something you can take back to your building on Monday.

Step into Episode 213 of On The Delo as Delo sits down with Cianna and Mike, the husband-and-wife team behind ATL (All the LUV) Wings, to unpack how a commercial cleaning company pivoted into a growing Arizona wing brand built on “all the love.” From losing contracts when the economy crashed to opening their first Chandler location with zero restaurant experience and a whole lot of faith, they share a real, unfiltered look at betting on themselves, their marriage, and their community. If you're building a food concept, scaling a brand, or just obsessed with great wings and better stories, this one hits on grit, growth, and doing one thing exceptionally well.In this conversation, Delo digs into how ATL went from an idea Mike brought home one day (“we're gonna do chicken”) to lines wrapped around the building, customers washing dishes on day two, and a 13‑location footprint powered by word of mouth and simple, focused operations. Cianna breaks down the realities of signing that first lease with no credentials, watching rent and build-out drain their savings, and then discovering that 82 percent of their business is carryout—so they don't need flashy 4,000‑square‑foot boxes to win. Mike shares how he built ATL's sauce lineup by listening to guests, experimenting in their home kitchen until he destroyed carpets and drapes, and eventually scaling into big kettles and a dedicated farm relationship that guarantees their wing volume even when prices spike.They also get real about the double‑edged sword of franchising—why no one will ever treat the brand like its founders do, why some money isn't worth the headache, and how they balance Cianna's love of simplicity with Mike's drive to “have money with problems” instead of problems without money. You'll hear how they collaborate with concepts like Zoyo/Froyo Love using ATL Kool‑Aid flavors, use smart specials to survive brutal Arizona summers, and stay excited about taking ATL outside the state with new deals in places like Las Vegas. Along the way, they talk Southern roots and culture, being a true “destination” in B‑centers, giving back to loyal guests and even the homeless who help behind the building, plus the non‑negotiables that keep them grounded—like Cianna's four‑mile walks and Mike's simple rule that waking up is the first win of the day.Chapter Guide (Timestamps):(0:00 - 1:49) Delo's intro, Risky Business book preview, and meeting Cianna & Mike.(1:49 - 6:15) From commercial cleaning to chicken wings and building a marriage‑and‑business partnership.(6:15 - 13:25) Signing the first lease, Chandler launch, and opening weekend chaos that turned into a community moment.(13:25 - 17:30) Wing shortages, price spikes, and how ATL secured supply while simplifying the menu and footprint.(17:30 - 21:09) Sauce experiments at home, scaling production, and dividing roles between back‑of‑house flavor and back‑end business.(21:09 - 26:33) Franchising wins and challenges, customer realities, and why not all money is good money.(26:33 - 30:44) Hidden‑gem locations across Arizona, B‑center strategy, and early steps into new markets like Vegas and Gilbert.(30:44 - 33:13) Summer survival strategies, cutting back, creative collabs like Kool‑Aid frozen yogurt, and staying visible.(33:13 - 37:16) Wingstock dominance, five straight wins, and the surreal feeling of becoming the “Michael Jordan” of wings.(37:16 - end) How many wings is enough, rapid‑fire fun, local food favorites, and Delo's close on why ATL's story matters.

Step into Episode 212 of On The Delo as Delo sits down with Rudy and his son Thomas, the father–son team behind Strictly From Scratch, a 31‑year bakery that quietly supplies breads and pastries to hospitals, hotels, airlines, and big‑box retailers across the country. From New York City nightclubs and an Acapulco sabbatical to relaunching a bakery in Arizona in 1995, Rudy walks through how a career in nightlife turned into building one of the largest behind‑the‑scenes bakery operations in the United States.You'll hear how Strictly From Scratch grew from a small Tucson bakery into an 85,000‑square‑foot facility (with another 20,000 on the way) that sends three to ten truckloads at a time to major brands, while still delivering fresh bread six days a week to local restaurants and hotels around Phoenix. Thomas shares how a global food safety initiative pulled him away from a nursing path and into the business, where he became an ISO auditor, built HACCP programs, and now leads the quality systems that make it possible to serve clients like Walmart, Costco, airlines, hospitals, and hospitality groups without compromising safety or consistency.The conversation also dives into what operators are feeling right now—ingredient inflation, FDA changes like new red food coloring rules that suddenly spike the cost of something as simple as raspberry filling, and the pressure to manage margins without constantly hammering customers with price increases. Delo and his guests unpack how scale, dual commercial and local channels, and a focus on doing what's right for long‑term customers and employees helped them navigate COVID without major layoffs, all while investing millions in new automation and capacity.If you're in hospitality, foodservice, insurance, or just curious about the unseen companies that keep airlines, hospitals, and restaurants stocked every day, this episode gives you a rare look at “the biggest company nobody's heard of” and the mindset it takes to build a durable family business from scratch.Chapter Guide (Timestamps):(0:00 - 4:50) Intro, “Risky Business” liquor‑liability book, and meeting Rudy & Thomas(4:51 - 10:10) New York nightclubs, Acapulco sabbatical, Tucson bar & grill, and the birth of Strictly From Scratch(10:11 - 15:00) Selling to a Chicago restaurant group, non‑compete, and relaunching Strictly From Scratch in 1995(15:01 - 22:30) Thomas joins the business, global food safety initiative, ISO audits, HACCP, and quality systems buildout(22:31 - 30:30) Big‑box retailers, airline accounts, Michael Lewis Company, and becoming a top bakery supplier in the U.S.(30:31 - 37:30) Local foodservice routes, Cold Beers & Cheeseburgers, hospitals, hotels, and being “the biggest company nobody's heard of”(37:31 - 44:30) Ingredient inflation, FDA red‑dye changes, managing margins, and operating through COVID without major layoffs(44:31 - 50:30) Expansion plans, artisan line with partners like Noble, capital investments, and succession from Rudy to Thomas and the long‑term team(50:31 - End) Morning rituals, family life, liquor liability in Arizona, and closing thoughts on passion, work, and knowing when to pass the torch

Gostja oddaje Obrazi sosednje ulice je bila Anita Kovačič – predstavnica za odnose z javnostmi Policijske uprave Maribor. Mdr. smo z gostjo, ki javnosti skuša približati delo policije na sodoben, drugačen način, govorili tudi o zakulisju policijskega komuniciranja, odnosih z novinarji in o stresnih razmerah. (foto: Marko Pigac)

Na svetovni premieri njegovega filma Propeller one-way night coach, ki ga je posnel po lastnem romanu mu jo je izročil umetniški direktor festivala Thierry Fremaux. Travoltni režijski prvenec je zabavna, samoironična pripoved skozi oči mladoletnega Johna Travolte na prvem poletu z avionom skupaj s svojo mamo, od New Yorka do Los Angelsa. Film ne tekmuje za eno od festivalskih nagrad, Travolta pa je bil celo presenečen, da so film sploh uvrstili na program.

Step into Episode 211 of On The Delo as Delo sits down with Ted Golden — Arizona craft beer veteran, former Four Peaks sales director, and founder of AZ Locale Brewing — for a wide-open conversation about what it really takes to leave a 25-year career and bet on yourself. From skateboarding in Southern California and busing tables at a Manhattan Beach boutique hotel to building one of Arizona's most exciting independent beer brands with his wife Stephanie, Ted brings the kind of energy, humor, and hard-won wisdom that makes this one impossible to put down.Ted pulls back the curtain on how a rivalry with San Tan's Anthony Kanekia turned into the opportunity that launched AZ Locale, why he designed every beer at 4.8% ABV (a nod to Arizona being the 48th state), and what it looks like to grind 20 accounts a day as both the owner and the salesperson. Delo and Ted also dig into the real philosophy behind ethical selling, how Ted navigated self-distribution before landing statewide partners including Crescent Crown, and what brewing brands across Arizona need to hear about protecting their backyard before chasing national expansion.If you love craft beer, entrepreneurship, or just a great origin story rooted in Arizona pride, this episode delivers.Chapter Guide (Timestamps):(0:00 - 1:30) Freestyle Intro, Ted's Skateboard Tap Handle, and Episode 211 Kickoff(1:31 - 4:44) Running a Business With Your Spouse and Experiencing Arizona Together(4:45 - 7:08) Tommy Boy Sales Philosophy, Joe Dirt, and Taking the Entrepreneurial Leap(7:09 - 10:33) Ted's Origin Story: Southern California, Alpha Beta, Haagen-Dazs, and Barnaby's Hotel(10:34 - 13:05) 22 Years at Four Peaks: Growth, Sales Director, and the Identity of a Brand(13:06 - 16:22) The AZ Locale Birth Story: San Tan's Anthony Kanekia and the Deal That Started It All(16:23 - 18:27) Designing Beer With a Sales Mindset: 4.8% ABV, Food Pairings, and Differentiating in a Crowded Market(18:28 - 21:24) Self-Distribution Hustle: Honda Ridgeline, 100 Draft Accounts, and the Move to Crescent Crown(21:25 - 27:16) Statewide Distribution, Forecasting Logistics, and Always Reinvesting in Your Brand(27:17 - 31:32) The Beer Lineup: Toasty, Cactus Bird, Drafternoon, and What's Coming Next(31:33 - 36:36) Daily Habits, Gym Routines, and Rapid-Fire Questions With "TheOG" Ted Golden(36:37 - 40:36) Arizona Pride, Staying Local, and Where to Find AZ Locale Beer Right Now(40:37 - 42:33) Where to Find Ted, Closing Thoughts, and Delo's Send-Off

Step into Episode 210 of On The Delo as Delo sits down with Mark Miller, a five-decade veteran of Arizona's beverage and food industry, whose career took him from delivering beer on a Hensley truck in 1978 to serving as VP of Sales for the state's largest Anheuser-Busch wholesaler, leading the Arizona Food Marketing Alliance (AFMA), and now heading BACIC Arizona — the industry-backed organization dedicated to reducing underage drinking across the state. If you're in hospitality, food retail, distribution, or simply want an insider's look at how the food and beverage world really works, this episode is packed with perspective you won't find anywhere else.Mark breaks down how the Arizona beverage landscape evolved from a handful of brands and no light beer to craft explosions, hard seltzers, THC beverages, and the booming non-alcoholic movement — and how consumer behavior, dram shop laws, and lower BAC limits quietly reshaped where and how people drink. He unpacks the three-tier distribution system from the ground up, explains why consolidation among distributors is accelerating, and gives local Arizona food and beverage brands the honest roadmap for getting their products onto grocery shelves, into restaurants, and in front of the right distributors. You'll also hear about BACIC Arizona's newest initiative — funding alcohol-free prom and graduation parties for high school students across the state with $10,000 in grants awarded to schools through organizations like Chicanos Por La Causa.Chapter Guide (Timestamps):(0:00 - 1:41) Episode 210 Intro, Toilet Paper Roll Theory & Mark's Origin Story(1:42 - 4:33) Iowa Farm Roots, Hensley Beverage, Copper Mines & Coming Home to Phoenix(4:34 - 8:41) Beer Evolution: Light Beer, Craft, Seltzers & What Gen Z Is Drinking Now(8:42 - 12:22) THC Beverages, the Three-Tier System & How Prohibition Shaped Today's Laws(12:23 - 17:39) Dram Shop, Liquor Liability, Drunk Driving, Uber & Distributor Consolidation(17:40 - 22:09) AFMA, Food Supply Chain & Lobbying for Online Grocery Delivery Before COVID(22:10 - 25:11) Taxation Battles, Tips Policy & Defending the Food Industry at the Legislature(25:12 - 30:39) Local Brand Playbook: Brokers, Shelf Space, SEO, Siete & Tito's Success Stories(30:40 - 36:28) BACIC Arizona: Underage Drinking Prevention, $10K School Grants & Prom Parties(36:29 - 42:07) Giving Back, Non-Negotiables & Rapid Fire: Golf, Fine Dining & Convenience Stores(42:08 - 43:26) Delo's Close, BACIC Arizona Resource & Bar and Restaurant Insurance Shoutout

Nataša Smerdelj je ustanovna članica Ženskega pevskega zbora Kombinat, zbora, ki se je rodil pred 18. leti na dan upora. Zbora, ki se ves čas zavzema za pravice najranljivejših. Glasno in s pesmijo tudi za pravice delavk in delavcev. Nataša Smerdelj je izkusila brezup in nemoč ob izgubi zaposlitve in grožnjah rubežnikov. Pa strah pred tem, da bi znova ostala brez dela. Delo bi bilo treba praznovati vsak dan, ker delo počloveči človeka, meni Pivčanka, ki že vrsto let živi v Ljubljani. Spomin na tovarno Javor, ki je dajala kruh številnim Pivčanom, je živ in je opomin, kako hitro se lahko vse sesuje v prah. Pivko je odnesla s seboj, tudi tako, da je ohranila značilno pivško narečje. Diplomirana teologinja, je prepričana, da imajo teologija in pesmi upora pomembne stične točke. Foto: Barbara Berce

Kakšno delo je tisto o katerem pravi prerok Job, da ga blagoslavljaš? In kakšno je ono drugo, kjer isti prerok reče, da ga zametuješ? (prim. Job, 1,10 in 10,3)

Delavske pravice v Evropi veljajo za ene najmočnejših na svetu, a pritiski deregulacije in globalne konkurence jih vse bolj načenjajo. Sekretarka Evropske konfederacije sindikatov Tea Jarc opozarja, da se socialna Evropa umika logiki trga. V ospredju tokratne praznične oddaje so vprašanja, ki že krojijo prihodnost dela: vpliv kriz na življenjski standard, izguba delovnih mest v zelenem prehodu ter vse večji nadzor nad zaposlenimi z umetno inteligenco. Sogovornici nastavljamo tudi ogledalo: sindikati izgubljajo svoje člane, nove generacije kolektivno organiziranje ne zanima več. Kaj morajo torej narediti sindikati, da v svoje vrste privabijo mlade?

Ob bližajočem se 1. maju smo spregovorili o delavskih pravicah. Zakaj so mobing, preobremenjenost in negotove zaposlitve v porastu? Kje delavci največkrat ostanejo brez zaščite – in kaj lahko naredijo sami? Naš gost je bil predsednik Društva Delavska svetovalnica Goran Lukić, ki je odgovarjal tudi na vprašanja poslušalcev.

Dolgo sem mislila, da vem, kaj pomeni delati. Ustvarjati, organizirati, producirati – delo je imelo obliko, rok, rezultat. Nekaj, kar si lahko pokazal. Ljudje so vedeli, kaj počnem.Potem je prišlo materinstvo in z njim delo, ki nima robov. Delo, ki se razliva čez dan in noč, brez jasnega začetka in konca. Poskušala sem ga meriti z istimi merili kot prej, zato se mi je zdelo, da ga sploh ni. Da dnevi minevajo brez sledi. Da čas, preživet z otrokom, pomeni ždenje v prazno …

Delavci in sindikati neprestano razmišljajo o razmerah in pravicah na področju dela, seveda pa so prvomajski prazniki, ki bodo ta konec tedna, temu še posebej namenjeni. Časi so zaostreni. Mnogi so se razveselili dviga minimalne plače in zimskega regresa, kljub temu pa so tu opozorila delodajalcev, energetska kriza in nov interventni zakon, o učinku katerega so mnenja med sindikati in gospodarstveniki deljena.

Svetovno odmevna knjiga sodobnega ameriškega filozofa Jasona Stanleyja vleče pomenljive vzporednice med historičnim fašizmom 20. stoletja in nacionalističnimi, populističnimi, mačističnimi in avtoritarnimi strankami, ki dajejo ton političnemu življenju na planetu danesV širokem loku od Argentine do Indije, od Rusije do Brazilije, od Združenih držav do Izraela – da o Evropi ne govorimo – političnemu življenju zdaj že lep čas dajejo osnovni ton nacionalistične, populistične, mačistične, neliberalne in avtoritarne stranke, za katere se zdi, da konec koncev strežejo predvsem interesom oligarhov, lokalnih in globalnih. Nasprotniki teh novih, desno orientiranih političnih sil se sicer ne obotavljajo njihovih voditeljev zmerjati s fašisti, a izraz fašizem je vendarle obtežen s takšno zgodovinsko prtljago, s travmatičnim spominom na dvajseta, trideseta in štirideseta leta 20. stoletja, na tajno policijo, koncentracijska taborišča, zasužnjeno delovno silo, vojno agresijo, genocid in holokavst, da ni čisto jasno, ali so tovrstne diskvalifikacije, tovrstna zmerjanja analitično pertinentna in politično učinkovita ali ne. Bolsonarovi, Modijevi, Trumpovi ali Putinovi podporniki pač lahko vedno opozorijo na že kakšno potezo, po kateri se njihovi voditelji očitno razlikujejo od zgodovinskih fašistov izpred 90 let, in tako otopijo ost očitkov svojih oponentov. Ta retorična operacija se zdi precej spretna, precej učinkovita, a ob tem le ne gre pozabiti, da si njega dni celo Mussolinijeva in Hitlerjeva ideologija oziroma politična praksa nista bili podobni kot jajce jajcu. Zato si najbrž velja zastaviti tole vprašanje: ali mora neka politika izkazovati točno določen, zaokrožen, končen seznam simptomov, da jo smemo po pravici označiti kot fašistično, ali pa fašizem vendarle obstaja v, pogojno rečeno, različnih barvah, različnih okusih? In če drži to drugo: katere širše poteze so skupne vsem fašizmom – tako tistim iz klavrne zgodovine 20. stoletja kakor, potencialno, tistim, ki na svetovnem političnem odru delujejo danes? Natanko to je vprašanje, ki nas je zaposlovalo v tokratnih Glasovih svetov. Do odgovorov pa smo skušali priti ob listanju po knjigi Kako deluje fašizem, dobrih sedem let stari, globalno odmevni razpravi uglednega ameriškega političnega filozofa Jasona Stanleyja, ki je pred nedavnim pod založniškim okriljem Mladinske knjige izšla tudi v slovenskem prevodu. Kako natanko ameriški filozof misli fašizem in kako s pomočjo njegove analize misliti našo zdajšnjost, smo preverjali v pogovoru z novinarjem in komentatorjem časopisne hiše Delo, dr. Janezom Markešem, ki je slovenski izdaji Stanleyjeve knjige pripisal spremno besedo. Foto: zvezni uniformiranci na križišču 34. ulice in avenije Portland v Minneapolisu 7. januarja 2026, ko je med demonstracijami zoper brutalne prakse Zvezne službe za priseljevanje in carino (ICE) v Minnesoti agent J. Ross ubil ameriško državljanko in opazovalko dogajanja Renée Good (Chad Davis / Wikipedia)

Kako sušna pomlad vpliva na delo na naših zelenjavnih vrtovih in kakšen vpliv imajo spremenljive temperature, predvsem še vedno hladna jutra, na vrtna opravila? Kdaj je pravi čas za saditev plodovk, na kaj moramo biti pozorni pri direktnih setvah in kako razporediti sajenje vrtnin, da imamo preko cele sezone na voljo ravno prav zrelo zelenjavo. Na ta in še druga vprašanja je odgovarjala prof. dr. Ana Slatnar.

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour

V Muzeju novejše in sodobne zgodovine Slovenije je na ogled razstava Ženske in delo med tradicijo in modernizacijo: obdobje zgodnjega socializma, posvečena vlogi dela žensk v povojni Sloveniji in v njeni modernizaciji vse do konca 60. let. Razstava, ki je nastala v sodelovanju s Filozofsko fakulteto Univerze v Ljubljani ter Znanstvenoraziskovalnim centrom Slovenske akademije znanosti in umetnosti, razkriva pomen ter razumevanje dela žensk v hkratnosti kontinuitet in prelomov, v soobstoju tradicije in modernizacije, v razpetosti med ideološkimi obljubami in vsakdanjo resničnostjo. Zgodovinski pogled na delo žensk ponuja pomembna izhodišča za razmislek o pomenu dela, ekonomske neodvisnosti in položaju sodobnih žensk. V tokratni oddaji Sledi časa bo o zgodovini pravice žensk do dela ter o izzivih, s katerimi se spopadajo današnje ženske, spregovorila zgodovinarka dr. Jovana Mihajlović Trbovc z Znanstvenoraziskovalnega inštituta Slovenske akademije znanosti in umetnosti. Gostjo je pred mikrofon povabila avtorica in voditeljica oddaje Tita Mayer.

Državni zbor nadaljuje postopke v smeri oblikovanja nove vlade. Ta bo po predlogih stranke SDS imela 14 ministrstev, kar pa še ni povsem usklajeno z vsemi preostalimi partnerji na desni sredini. Do predlaganih sprememb so skeptični v strankah najverjetnejše opozicije in v sindikatih, ki problematizirajo združevanje resorjev za delo in gospodarstvo. Druge teme: - Evropska unija po sagi le odobrila 90 milijard posojila Kijevu - Teheran trdi, da je prejel prve pristojbine za prečkanje Hormuške ožine - Mariborski svetniki prestavili odločanje glede referenduma o sežigalnici

How do you build a clean-label snack brand from scratch?In Episode 208 of On The Delo, Shannon shares how she turned a home kitchen idea into The Best Bar — a handcrafted snack brand now sold across Arizona, from AJ's Fine Foods to the Grand Canyon and Phoenix Sky Harbor Airport.What started with a $2,000 investment, a Vistaprint logo, and Arizona's cottage food law has grown into a six-year journey built on grit, consistency, and doing things differently.Delo and Shannon break down what it really takes to build a food business from the ground up — without cutting corners.From hand-chopping ingredients and fulfilling orders out of her own kitchen, to landing major retail placements, this is a story about building a brand with intention, not shortcuts.They also get into:Scaling without losing qualityClean-label products and ingredient integrityThe reality of hiring and growthSobriety, healing, and personal disciplineWhy sleep, gratitude, and routine matter more than most people thinkWhether you're building a product, growing a business, or just getting started, this episode is a real look at what it takes to turn something small into something sustainable.Chapter Guide (Timestamps):(0:00 - 2:35) Devour Phoenix Intro, Booth Memories & Event Prep Systems(2:36 - 6:21) Shannon's Origin Story: Minnesota Roots, DC Nannying & Learning to Cook(6:22 - 8:34) 10 Years in Wine Sales, Sommelier Cert & Choosing Sobriety 19 Years Ago(8:35 - 11:36) Foster Parenting, Health Turning Point & Giving Up Refined Sugars(11:37 - 14:10) Shannon's Kitchen Cottage Food Start, $2K Investment & the Birth of The Best Bar(14:11 - 17:05) AJ's Fine Foods, Peddler's Son Distribution & the Fox 10 Segment Moment(17:06 - 20:36) Hardest Part of Entrepreneurship: Hiring, Delegating & Work-Life Reality(20:37 - 23:56) 200 Trays a Week, 4,896 Bars in One Order & Hand-Making Every Single One(23:57 - 27:00) Bar Flavors Deep Dive: Original, Chocolate Chip, Cacao & Seed Bar Charity Tie-In(27:01 - 29:30) Scaling Challenges, Pitching Natural Grocers & Saying Yes Before You Know How(29:31 - 33:11) Healing Hospitality, Joy Bus Donations & Why Food and Community Go Together(33:12 - 36:15) Shannon Today vs. Shannon 2020: GCU Space, Grand Canyon Lodges & Personal Growth(36:16 - 42:00) Rapid Fire: Music, Cacao Bar Sleeper Pick, Sneakers, Beach Getaways & Grow Bigger

Step into Episode 207 of On The Delo as Delo sits down with Matt and Brian of Iconic Cocktails to talk about building an Arizona mixer brand over the last decade, from farmers markets and small-batch production to wholesale growth, hospitality partnerships, and a 10-year anniversary worth celebrating. What starts as a fun catch-up turns into a sharp conversation about partnership, product pivots, local sourcing, education-based selling, and what it really takes to keep a niche brand alive and growing in hospitality.​Matt and Brian break down how Iconic Cocktails evolved from an idea that once included soup and bar catering into a clean-label mixer company built around Arizona ingredients, strong local relationships, and constant customer education. They talk about building the business without a big machine behind them, producing by hand in small batches, growing through wholesale and hospitality accounts, and staying relevant as more consumers look for flavorful nonalcoholic options and more operators need something unique on their beverage menus. Along the way, Delo gets into their origin story, top-selling flavors like prickly pear and spiced honey, the new Strawberry Sage release for their 10-year anniversary, and the everyday habits that keep both founders grounded while balancing work, growth, and life.​Chapter Guide (Timestamps):​(0:00 - 4:50) Intro, 10-Year Anniversary, and How Matt and Brian First Connected​(4:51 - 8:15) Bringing on a Partner, Early Roles, and Why Working With People You Like Matters​(8:16 - 10:50) Devour, Arizona Hospitality Community, and Showing Up in Person​(10:51 - 16:10) From “Iconic Soup” to Cocktail Mixers, Education, and Small-Batch Production​(16:11 - 19:48) Distribution, Wholesale Growth, and Where to Find Iconic in Arizona​(19:49 - 24:48) Beverage Trends, Seasonal Flavors, and the Story Behind Strawberry Sage​(24:49 - 28:44) Flights, Best Sellers, 10-Year Milestones, and What Customers Love Most​(28:45 - 34:45) Daily Habits, Website Resources, Mat Facts, and Future Book Ideas​(34:46 - 42:30) Rapid Fire, Favorite Ingredients, Markets, Events, and Delo's Close​

Vsakdo ima svojo mestno izkušnjo. Zakaj se na nekaterih točkah mesta počutimo dobro in varno, tudi če so neurejena. Kaj ustvarja mestno doživetje, kaj so gradniki mesta!? O tem v pogovoru z Alešem Gabrijelčičem, ki bo nocoj na povabilo Nine Zagoričnik, gost oddaje Proti etru spet ta dež. Aleš Gabrijelčič je arhitekt Biroja Arhitektura, ki si ga deli skupaj z očetom in bratom Boštjanom. Na Fakulteti za arhitekturo v Ljubljani deluje kot asistent v seminarju profesorja Roka Žnidaršič. »Delo s študenti je zelo intenzivno, letos se ukvarjamo z zanimivo temo: to je predsedniška rezidenca!« pravi Gabrijelčič. 

Step into Episode 206 of On The Delo as Delo sits down with Rick Miller of RLM Hospitality to talk about what really happens when a lifelong restaurant operator shifts from running the floor to helping restaurant groups understand their numbers. From growing up in Scottsdale and building his career in New York and Austin to returning to Arizona to launch RLM, Rick shares the experiences that shaped his views on hospitality, leadership, profitability, and quality of life.​This conversation goes deep on the realities many operators avoid: late P&Ls, weak AP processes, unclear prime cost, hidden third-party delivery fees, and the risks of running a business by just looking at cash in the bank. Delo and Rick also unpack restaurant culture, training, sobriety, and why cutting costs the wrong way can damage service and become “a formula to go out of business.” If you're a restaurant owner, operator, finance leader, or hospitality entrepreneur, this episode delivers practical perspective on building a stronger and more sustainable business.​Chapter Guide (Timestamps):​(0:16 - 2:15) Intro, the Foodist Awards, and Why Hospitality Community Still Matters​(2:26 - 5:24) Scottsdale Roots, New York City, and Falling in Love with Restaurants at Craft​(5:25 - 8:06) Austin, Big Restaurant Projects, Marriage, and Life Changes​(8:07 - 12:20) Hospitality Lifestyle, Drinking Culture, and Choosing a Better Path​(12:21 - 15:34) Leadership, Financial Knowledge, and Why Culture Drives Restaurant Success​(15:35 - 17:36) What RLM Hospitality Does and How Restaurant 365 Fits In​(17:37 - 20:13) Weekly Soft Closes, Prime Cost, and Getting Financials on Time​(20:14 - 21:58) Ideal Clients, White-Glove Implementation, and Restaurant Accounting Support​(21:59 - 26:00) Low-Hanging Fruit, Bad AP Processes, Profit Leaks, and Profitability Gains​(26:01 - End) Fit, Change Management, and Building Month-to-Month Client Partnerships​

Step into Episode 205 of On The Delo as Delo sits down with Mat Snapp and Cortnie of Barter & Shake, the team behind some of Arizona's most immersive cocktail concepts, to unpack what it really takes to build hospitality spaces people want to come back to. From Mat's years helping open dozens of restaurants with Sam Fox concepts to Cortnie's path through Starbucks, Nespresso, San Francisco bar leadership, and eventually Phoenix, this conversation dives into the operator mindset behind culture, guest experience, and long-term team retention. The episode explores how Barter & Shake grew from one building with three concepts to multiple locations and brands, why they lead with people-first operations, and how they think about guest immersion as a form of escape in an always-on world. Mat and Cortnie also break down the real art of bartending beyond drink-making, including safe service, internal communication, non-alcoholic hospitality, and why making every guest feel included matters just as much as what goes in the glass.​You'll also hear the story behind spaces like Sunny's Lounge and Undertow, what makes their concepts different in a changing market, the importance of giving people a place to unplug, and what's next for the group as Undertow celebrates 10 years and new projects take shape in downtown Phoenix. If you care about hospitality, leadership, culture, cocktails, or creating memorable guest experiences, this episode is packed with insight you can actually use.​Chapter Guide (Timestamps):​(0:00 - 2:43) Intro, Name Stories, and Welcoming Mat and Cortnie​(2:44 - 5:58) Origin Stories: Sam Fox, Starbucks, Nespresso, San Francisco, and Phoenix​(5:59 - 8:08) Leadership Chemistry, Partnership, and Building Alignment at Barter & Shake​(8:09 - 11:48) Growth Since 2021, Post-COVID Shifts, and Why Low Attrition Matters​(11:49 - 16:02) Guest Experience, Immersion, and the “Magic Trick” Behind Their Concepts​(16:03 - 19:40) Non-Alcoholic Cocktails as an Act of Hospitality​(19:41 - 23:52) Lessons from Restaurant Growth, Accessibility, and Why Sunny's Hits Right Now​(23:53 - 28:34) The Art of Bartending, Safe Service, and Training Teams to Read the Room​(28:35 - 31:48) Concept Breakdowns: Sunny's, Undertow, Platform 18, and Grey Hen​(31:49 - 35:40) Daily Non-Negotiables, Balance, and How They Reset as Leaders​(35:41 - 38:43) What's Next: Undertow's 10-Year Celebration and Pablo's in Downtown Phoenix​(38:44 - 43:40) Rapid Fire, Leadership Philosophy, and Episode Close​

Step into Episode 204 of On The Delo as Delo sits down with Teddy, a fifth-generation Arizona native and co-founder of Pretty Decent Concepts, for a wide-ranging conversation about music, grit, marriage, and building one of Phoenix's most creative restaurant groups from the ground up. From touring the country on $7 a day with his rock band Hollywood Heartthrob to winning a million-dollar raffle and losing it all chasing the music dream — and then betting everything on Downtown Phoenix before anyone else believed in it — Teddy's story is a masterclass in persistence, pivoting, and playing the long game.The conversation covers how Teddy and his wife Katie built their restaurant group concept by concept, starting with a bootstrapped Chico Malo at Cityscape in Downtown Phoenix, navigating chef drama and a complete menu overhaul weeks before opening, opening and ultimately shuttering Chico Malo Miami after a four-year battle with neighbors, and doubling down on Tempe when everyone said it couldn't work. Teddy also shares the creative philosophy behind their cinematic concepts, why he treats every restaurant like an album, how collaboration with talent like Scott Conant on the upcoming Roman God of Fire sets them apart, and why a rising tide lifts all ships when it comes to building great neighborhoods. If you're in hospitality, entrepreneurship, or just love the Arizona food scene, this episode is packed with real insight and great stories.Chapter Guide (Timestamps):(0:00 - 1:41) Delo's Intro, Episode 204, and Welcoming Teddy(1:42 - 3:34) Fifth-Generation Arizona Roots, Sun Devil Marching Band, and West Side Phoenix(3:35 - 7:19) Hollywood Heartthrob, Warped Tour, Record Label, and Music Industry Lessons(7:20 - 10:57) Every Failure Translates: Business Lessons from Music to Restaurants(10:58 - 13:49) Building with Katie: Partnership, Marriage, and 17 Years of Growing Together(13:50 - 17:03) Life on Tour, $7 a Day, and Katie Running Merch on the Road(17:04 - 18:25) Winning the Million-Dollar Health & Wealth Raffle and Taking the Cash Option(18:26 - 24:36) Opening Chico Malo: Downtown Phoenix, Chef Drama, Menu Pivots, and the Underdog Win(24:37 - 26:38) Chico Malo Miami: COVID, Hotel Rooms with a Toddler, and Knowing When to Walk Away(26:39 - 32:18) Betting on Tempe: Filthy Animal, Doubters, a Rising Tide, and the ASU Generation(32:19 - 36:10) Pat Tillman, Jake Plummer, ASU Lore, and the Rose Bowl Memory(36:11 - 38:23) Roman God of Fire, Scott Conant, Forgive Me Father, and What's Opening in June(38:24 - 40:48) Wren and Wolf, the California Group That Never Opened, and Downtown Phoenix Today(40:49 - 44:31) Rapid Fire: Coffee, Aliens, Bench Press, Richardson's, and Rapid-Fire Wrap-Up

Vojni na Bližnjem vzhodu še vedno ni videti konca. Izraelsko-ameriška vojaška koalicija nadaljuje napade na cilje v Iranu, ta vrača z napadi na Izrael in sosednje arabske države. O padcu iranskega režima ni več govora. Hormuška ožina, skozi katero poteka prevoz več kot petine količin svetovne nafte, ostaja zaprta, cene energentov se vztrajno zvišujejo. Ameriški predsednik Trump skuša v konflikt povleči tudi druge zahodne države; te se za zdaj upirajo. Več o aktualnem bližnjevzhodnem konfliktu in njegovih posledicah v tokratnem Studiu ob 17-ih. Gostje: dr. Primož Šterbenc s Fakultete za management Univerze na Primorskem; Boštjan Videmšek, novinar časnika Delo; Mirko Cigler, nekdanji diplomat in publicist; Karmen Švegl, bližnjevzhodna dopisnica RTV Slovenija. Avtor oddaje Blaž Ermenc.

What happens when the host becomes the guest? Ina very special Episode 203 of On The Delo, Eric Walters of A Taste of AZ flips the mic to interview Delo and his father Ed DeLorenzo—the original "Delo"—in a rare, unfiltered father-son conversation about legacy, fitness, sales, and what it really means to build something that lasts.From Ed's Mr. Colorado bodybuilding titles and his 50+ years in insurance, to Delo's pivot from the music business into carving a restaurant hospitality niche, this conversation is packed with raw wisdom, honest stories, and real lessons on relationships, persistence, and knowing when to let go. The trio covers how the DeLorenzo legacy traces three generations—from Grandfather Guido selling kitchen equipment at iconic New York establishments, to Ed founding Ambassador Group, to Delo spending 26 years building a niche serving the hospitality industry. Along the way, they tackle the Pumpkin Patch Theory on firing bad clients, how honest selling beats slick tactics every time, health as a non-negotiable business pillar, and why people eating at their neighborhood restaurant still matter more than any transaction.If you've ever wondered how decades of experience pass from one generation to the next—or what it looks like to keep showing up at 77, five days a week—this one's for you.Chapter Guide (Timestamps):(0:00 - 2:32) Role Reversal Intro: Eric Takes the Mic & Who Is the Original "Delo"?(2:33 - 4:20) Ed's Roots: Brooklyn, New Jersey, Colorado State Football & Moving West(4:21 - 7:30) The Fitness Foundation: Mr. Colorado, Working Out at 77 & Accountability(7:31 - 9:15) Pressure, Persistence & Knowing When Enough Is Enough(9:16 - 11:20) Three Generations: Grandfather Guido, Restaurant Roots & Ambassador Group(11:21 - 15:10) Sales Then vs. Now: Honest Selling, AI Disruption & The Human Advantage(15:11 - 21:00) Extrovert Introverts, Relationship Business & Firing Bad Clients(21:01 - 24:35) Delo's Story: Music, Diamond in the Rough & the First Restaurant Client(24:36 - 27:05) Learning from Dad: Breakfast Appointments, Phone Calls & Julian Wright(27:06 - 30:50) Health as Priority #1: Sobriety, Fitness & Knowing Your Numbers(30:51 - 34:10) Restaurant Trends: Drinking Less, Mocktails, Healthy Menus & Neighborhood Loyalty(34:11 - 37:25) The Future of Ambassador Group, Human Connection & Close

Step into Episode 202 of On The Delo as Delo sits down with Dan Bogert, 10-year Government Affairs veteran at the Arizona Restaurant Association, to pull back the curtain on the policy battles, legislative wins, and behind-the-scenes advocacy that protect Arizona's restaurant industry every single day. From a viral "Free the Scoop" ice cream bill to negotiating directly with the governor's office twice a week through a global pandemic, Dan brings the kind of candid insider knowledge that rarely makes the news but directly shapes how every operator runs their business.The conversation covers a sweeping decade of high-stakes moments: COVID shutdowns, the $4M outdoor dining program, the messy road to getting alcohol-to-go codified into law, now finally simplified as a clean permit as of January 1, 2026, plus the ongoing fight against dram shop liability and the Torres Supreme Court ruling that changed the game. Dan also flags what operators should be watching right now in 2026: the mainstream rise of generic GLP-1 drugs quietly suppressing restaurant traffic, a new Tempe drink-spiking ordinance, and Arizona's shifting labor regulation landscape. They close with a genuine breakdown of why an ARA membership — starting at $495/year — can be one of the most valuable investments a restaurant owner makes, giving operators a strong voice at the Capitol and access to the advocacy that helps protect and shape Arizona's restaurant industry. The episode wraps with a rapid-fire round that reveals Dan was a competitive swimmer who'd choose dishwasher if he ever crossed over to restaurant life.Chapter Guide (Timestamps):(0:00 - 2:04) Intro: Episode 202, Meet Dan Bogert & the Arizona Rain(2:04 - 3:35) Dan's Background: Tempe Native, Wildland Firefighter & Federal Reserve(3:35 - 6:38) Landing at the ARA, Lobbying Life & the Learning Curve(6:38 - 10:38) First Big Win: The Ice Cream Bill & "Free the Scoop"(10:38 - 14:32) COVID-19: Shutdowns, Reopening Guidance & the $4M Outdoor Dining Program(14:32 - 18:40) Alcohol To-Go: AZ To Go Week, Executive Orders & the 2021 Legislative Fix(18:40 - 21:25) What Is an Executive Order? A Plain-Language Breakdown(21:25 - 26:20) What Arizona Gets Right, Dram Shop Failures & the Torres Ruling(26:20 - 33:27) ARA Membership Value: Lobbying, Regulatory Support & Why $495 Is Worth It(33:27 - 37:29) 2026 Watch: GLP-1 Drugs, Drink Spiking Ordinances & Consumer Shifts(37:29 - 41:52) Rapid Fire: Whiskey, Speedo vs. Swim Trunks & Sushi in Vegas(41:52 - 43:07) Arizona Restaurant Week in May & Outro

Step into Episode 201 of On The Delo as Delo sits down with Riley, Director of Pickleball, and Casey, General Manager of Dink & Dine — a brand-new pickleball-anchored eatertainment facility that's rewriting what a night out looks like in the Valley. Four months in and sitting at a 4.9-star rating with over 110 fully organic reviews, this isn't a pickleball gym with a menu tacked on — it's something entirely different.Casey and Riley bring serious depth to this conversation. Casey went from cutting his teeth in Old Town Scottsdale's nightlife prime and graduating Scottsdale Culinary to spending 12 years growing through every level of Main Event — all the way to GM for all three Arizona locations and Regional Director covering Phoenix, Albuquerque, Denver, and Baton Rouge — before landing the opportunity to build something from the ground up with a team of hospitality consultants who asked, "Why don't we just start our own thing?" Riley's road ran through a painful divorce, a transformational pickleball flow state, a coaching company she built from scratch, overseas pickleball yacht trips, the PPA and App Tour, and even designing the world's first floating pickleball court in Croatia — before LinkedIn brought her to a facility she calls the nicest she's ever walked into. Together, they unpack four core values, the kitchen philosophy of Chef Kelly Milani, and why doing both pickleball and food at a truly high level is harder than anyone realizes — and exactly what makes Dink & Dine worth the visit.Chapter Guide (Timestamps):(0:00 - 2:38) Intro: Episode 201, Delo's 52nd Birthday & Welcome to Casey and Smiley Riley(2:39 - 6:14) Casey's Origin: New Orleans, Hurricane Katrina, Scottsdale Culinary & Old Town Nightlife(6:15 - 8:10) Main Event to Dink & Dine: 12 Years, Regional Director & The Founding Team(8:11 - 12:33) 4.9 Stars, Organic Reviews, Hospitality Philosophy & Four Core Values(12:34 - 15:23) Riley's Story: From Divorce Court to the Pickleball Court & Finding Flow State(15:24 - 19:15) PPA Tour, Floating Court in Croatia & What It Means to Be Director of Pickleball(19:16 - 20:30) Bridging the Gap: High-Level Pickleball AND High-Level Food — Neither an Afterthought(20:31 - 37:00) Chef Kelly Milani, Kitchen Philosophy, Menu Highlights, Programming & Corporate Events(37:01 - 45:47) Rapid Fire Questions, Best Menu Items & How to Connect with Dink & Dine

Step into Episode 200 of ‘On The Delo' as Delo celebrates a major milestone by sitting down with fellow "Delo" Dave Delos, a 30-year bar industry veteran, owner of six neighborhood dive bars, and president of the Arizona Licensed Beverage Association (ALBA). From growing up in Poughkeepsie, New York, and building homes with his hands to buying his first bar from his father-in-law Tony Marino in 1996, Dave shares the full arc of how hard work, family, and a willingness to "figure it out" built a six-location dive bar empire across the West Valley.​The conversation goes deep on what it really means to run a family business in hospitality, how Dave and his wife Lori built their operation together (she's known as "the executioner" for a reason), and how their son and daughter have now stepped into daily operations and HR to carry the legacy forward. Dave also opens up about life at 60, losing his father last year, taking his 86-year-old mom wine tasting, and why golf, travel, cooking, and wine at night keep him grounded. You'll hear one of the wildest bar stories ever told involving a live World War II hand grenade thrown into one of his bars, plus Dave's journey from ALBA board member to seven-year president, why a $200,000 Series 6 license needs protecting, and where he stands on mandatory Title 4 training and personal responsibility. Stay for rapid fire on Sunday day drinkers, Michelob Ultra, napkin deals, White Castle, and why dive bars are the fabric of America.​Chapter Guide (Timestamps):(0:00 - 2:53) Episode 200 Celebration, "On The Delos," and Why Delo Matters to the Industry(2:54 - 6:38) Growing Up in New York, the Mazda B2000 Road Trip, and Meeting His Wife at Gentleman's Choice(6:39 - 9:54) Moving to Arizona, Buying a Bar from Tony Marino, and Building Six Locations with His Hands(9:54 - 12:38) His Wife "The Executioner," Partnership, and What a Good Woman Does for Your Life and Business(12:39 - 15:18) Passing the Business to His Kids, College First, and Letting Go After 30 Years of Decisions(15:18 - 17:55) Life at 60: Golf, Travel, Wine at Night, and Taking His 86-Year-Old Mom Wine Tasting(17:56 - 20:52) The Live Hand Grenade Story: The Wildest Thing That's Ever Happened in One of His Bars(20:52 - 25:06) Getting Into ALBA, Industry Titans, Bill Weigel, and Why It's "My Time, My Turn"(25:06 - 29:02) What ALBA Does: Lobbying, Licensing, Protecting the $200K Series 6, and Don Isaacson at the Capitol(29:02 - 33:19) Title 4 Training, Mandatory vs. Voluntary, Personal Responsibility, and Masking Intoxication(33:19 - 35:42) ALBA Membership Benefits, $300/Year, Insurance Discounts, and a Welcome to New Members(35:42 - 42:03) Rapid Fire: Sunday Drinkers, Dive Bars, Michelob Ultra, Napkin Deals, White Castle, and Delo's Close

In Episode 199, Delo sits down with Michael Merendino, the founder of Crust Simply Italian and a fixture in the Arizona hospitality scene. Born and raised in New York, Michael shares his incredible journey from waiting tables at Mastro's Ocean Club—where he made $1,000 a night during the golden era of steakhouses—to buying a 7-foot pizza oven before he even had a lease for his first restaurant. This conversation is a masterclass in grit, "scrappy" entrepreneurship, and the relentless pursuit of authentic hospitality.Michael opens up about the early days of opening Crust in 2007, making "every mistake possible," including opening without silverware and forgetting to wash the romaine lettuce on day one. He and Delo discuss the evolution of the restaurant industry from labor costs to the "MALT" principle (Music, Ambiance, Lighting, Temperature) that defines a great dining experience. They also dive deep into his expansion into the craft cocktail world with The Ostrich, a basement speakeasy in a 100-year-old hotel that houses feathers from the actual ostrich farm of Dr. Chandler.Whether you're a restaurateur navigating the chaotic waters of construction and permitting, or just a lover of great food and stories, this episode delivers. Michael explains why "touching every table" is still the secret sauce to retention, how he balances running a multi-concept portfolio while keeping a "family" culture, and even claims a little credit for the invention of lobster mashed potatoes.Chapter Guide:(0:00 - 3:15) Intro: Family Life & The "Scottsdale Love Story"(3:16 - 8:42) The Golden Era: Making $1k/Night at Mastro's(8:43 - 15:20) The First Crust: Buying an Oven Before a Lease(15:21 - 22:10) The Ostrich: Building a Speakeasy in a Basement(22:11 - 28:45) Scaling Up: Why "Touching Tables" Matters(28:46 - 35:30) Leadership: Managing Headaches & Celebrating Wins(35:31 - 40:37) Rapid Fire: MALT, Steaks, & Lobster Mashed Potatoes

LINKS:Go to Susie's website HERE!Contact Susie HERE!Want to listen to Lauren Heaton's interview? Click HERE!Want to listen to Elissa Swihart's interview? Click HERE for part 1 and HERE for part 2!WHO THIS EPISODE HELPS Anyone carrying unresolved grief, long-term trauma, shame, or emotional self-judgment who struggles to offer themselves compassion.WHAT LISTENERS WILL GET A powerful, practical look at how grief healing deepens through self-forgiveness, reflection, and hearing your own story without judgment.DESCRIPTION: In this follow-up conversation, Nick Gaylord reconnects with Susie Delo after she listened back to her original Grief Is Not A Dirty Word interview for the first time. What she experienced surprised her: pride, compassion, and deep self-forgiveness for the woman telling the story — herself. Together, Nick and Susie explore how listening to your own voice can transform trauma, soften shame, and unlock grief healing at any stage of life. This episode dives into emotional self-compassion, forgiveness, and the power of reflection without blame. Susie shares why recording and listening to your own story can be a pivotal healing practice. The conversation also highlights community, safe connection, and why grief work must include caring for yourself first. This episode stands alone but builds powerfully on Susie's original interview.This episode answers:How can listening to your own story help heal trauma and grief?Why is self-forgiveness so hard after trauma and loss?Can hearing your own voice change how you see your past?How do you stop judging yourself for what you survived?What role does reflection play in long-term grief healing?Key Takeaways:Self-forgiveness is essential for meaningful grief healingListening to your own recorded story can unlock deep emotional clarityTrauma survivors are often harsher on themselves than anyone elseHealing accelerates when shame is replaced with compassionYou cannot support others fully without caring for yourself firstGIVE THE SHOW A 5-STAR RATING ON APPLE PODCASTS! FOLLOW US ON APPLE OR YOUR FAVORITE PODCAST PLATFORM! BOOKMARK OUR WEBSITE: www.ourdeaddads.com FOLLOW OUR DEAD DADS ON SOCIAL MEDIA: Facebook: https://www.facebook.com/ourdeaddadspod/ Instagram: https://www.instagram.com/ourdeaddadspod TikTok: https://www.tiktok.com/@ourdeaddadspod Twitter / X: https://x.com/ourdeaddadspod YouTube: https://www.youtube.com/channel/UCmmv6sdmMIys3GDBjiui3kw LinkedIn: https://www.linkedin.com/in/ourdeaddadspod/

Meet Chef Patty, a food entrepreneur who turned homesickness for Nigerian food into a thriving food truck empire. In Episode 198 of On the Delo, Delo sits down with Chef Patty to explore how she traded healthcare administration for authentic West African cuisine, built Lasgidi Cafe from the ground up with just $50K, and is now planning a brick-and-mortar location to scale her vision. From selling 50 tickets to backyard pop-up events in two weeks to serving 112 meals per shift, Chef Patty shares the real story of building a culturally rich brand in Phoenix's competitive food scene.In this deep dive, you'll hear about the challenges of launching a mobile kitchen, the gas leak incident that nearly ended everything, how she balances family, adjunct teaching, and entrepreneurship, and her strategic menu design that uses gateway dishes like suya tacos to introduce customers to authentic Nigerian flavors. She also opens up about the importance of community partnerships, staying accessible to customers, and keeping her social media authentic—because authenticity, she believes, is what builds lasting loyalty. If you're an entrepreneur, foodie, or anyone interested in how resilience, cultural pride, and smart strategy combine to build a sustainable business, this conversation is for you.Chapter Guide (Timestamps):(0:00 - 2:15) Intro, Delo's Cold Open, and Meeting Chef Patty(2:16 - 5:30) From Healthcare Administration to Nigerian Food: The Homesickness That Sparked It All(5:31 - 10:45) The Pop-Up Events That Changed Everything: 50 Tickets Sold in Two Weeks(10:46 - 15:20) Building the Food Truck: Investment, Timeline, and the Leap from Pop-Ups to Mobile(15:21 - 20:30) Balancing Family, Teaching, and Entrepreneurship: How Chef Patty Manages It All(20:31 - 25:15) Operations Deep Dive: Local First Arizona, Eastlake Kitchen, and Serving 112 Meals Per Shift(25:16 - 30:00) The Gas Leak Crisis: When Things Go Wrong and How to Keep Going(30:01 - 36:00) Menu Strategy and Gateway Dishes: How Suya Tacos and Loaded Fries Introduce Nigerian Cuisine(36:01 - 40:15) Storytelling, Community Collaboration, and Building Brand Loyalty Through Authenticity(40:16 - 43:43) Four to Six Month Timeline for Brick-and-Mortar, Social Media Strategy, and Where to Find Chef Patty

Gost epizode je Marjan Batagelj, slovenski gospodarstvenik, ki je prevzel in vodi družbo Postojnska jama d. d. ============================= V epizodi se dotakneva naslednjih tematik: Medijska izpostavljenost in pritisk javnosti Odnosi, ego in poslušanje Vodenje ljudi in kultura (primer jame) Cene, regulacija obiska in nosilnost Slovenski odnos do uspeha in profita Evropa, regulacija in "kruh in igre" Šola, talenti in ambicija Inflacija, regres/božičnice in država Davki na premoženje in demografija

CHECK OUT SUSIE'S WEBSITE!!Go to Susie's website by clicking HERE!Contact Susie by clicking HERE!WHO THIS EPISODE HELPS People navigating childhood trauma, domestic violence, complex grief, and long-term emotional healing after abuse and loss. WHAT LISTENERS WILL GET A deeply honest conversation about grief, trauma, resilience, and how healing begins when someone finally feels that they matter.  DESCRIPTION: This episode of Grief Is Not A Dirty Word features trauma-informed peer coach and You Matter founder Susie Delo, who shares her powerful story of surviving childhood abuse, domestic violence, and profound grief. In conversation with host Nick Gaylord, Susie explores how unresolved childhood trauma and silenced grief shaped her relationships, identity, and sense of self-worth. She reflects on losing her brother as a child, growing up in poverty and addiction, and enduring emotional and physical abuse that followed her into adulthood. Susie also opens up about the death of her abusive husband and the complicated grief that followed, including blame, shame, and isolation. Through therapy, faith, and advocacy, she transformed trauma into purpose by creating You Matter to help others heal. This episode centers resilience, post-traumatic growth, and the life-changing impact of finally being seen and believed.  This episode answers: How does childhood trauma affect grief and adult relationships?What happens when grief is silenced or ignored for decades?How do survivors heal after domestic violence and emotional abuse?What is complicated grief after losing an abusive partner?How can trauma be transformed into healing and purpose?Key Takeaways: Unresolved childhood trauma deeply shapes grief responses later in lifeSilence around grief can create lifelong emotional damageSurvivors of domestic violence often carry shame that isn't theirsHealing begins when people feel believed, supported, and valuedPurpose and advocacy can grow from even the most painful experiences GIVE THE SHOW A 5-STAR RATING ON APPLE PODCASTS! FOLLOW US ON APPLE OR YOUR FAVORITE PODCAST PLATFORM! BOOKMARK OUR WEBSITE: www.ourdeaddads.com FOLLOW OUR DEAD DADS ON SOCIAL MEDIA: Facebook: https://www.facebook.com/ourdeaddadspod/ Instagram: https://www.instagram.com/ourdeaddadspod TikTok: https://www.tiktok.com/@ourdeaddadspod Twitter / X: https://x.com/ourdeaddadspod YouTube: https://www.youtube.com/channel/UCmmv6sdmMIys3GDBjiui3kw LinkedIn: https://www.linkedin.com/in/ourdeaddadspod/

Step into Episode 197 of On The Delo as Delo sits down with chef Beau MacMillan for an unflinching conversation about what happens when 30 years of grinding finally collide with reality.Beau has lived the highlights—celebrity chef status, Iron Chef wins, cooking for Steven Tyler, Jerry Bruckheimer, Adam Sandler, and building Sanctuary into a 23-year Arizona institution. What often goes untold is what happens when validation, recognition, and performance stop being enough.Now over 50, Beau describes feeling mentally 19 and physically 76. Decades of 14-hour days, seven-day weeks, and constant pressure caught up to him. The shift began when his wife, after prioritizing her own health, told him plainly: “We've got all these kids, and they need us. I want you to be around.This episode doesn't start with résumés or origin stories. It starts with reckoning.Beau opens up about quitting smoking after a lifetime of loving cigarettes, going alcohol-free in an industry built around booze, and rebuilding his health incrementally so he can actually be present for his wife and five kids. The yacht chapter—cooking in the Caribbean, losing 75–80 pounds, fasting, and learning to eat for fuel instead of numbing—became the baseline he's been trying to return to ever since.But this conversation goes beyond personal health. It confronts the brutal reality of hospitality: stress is the root cause, and substances, food, and dopamine become coping mechanisms when the pressure never stops. Beau reflects on thriving in chaos, the rush of 350-cover nights, and how the same wiring that made him great also made him numb.Leadership and legacy take center stage as Beau challenges industry norms—calling for clean, organized, desirable kitchens, real mentorship, and cultures where people stay because they know they matter. Success, for him, was never titles or money, but “beautiful people, beautiful places, beautiful food.Chapter Guide (Timestamps)(0:00 – 2:40) Introduction: Skipping the Origin Story and Starting in the Present(2:41 – 8:40) Turning 50: Health Wake-Up, Family Priorities, Quitting Smoking and Alcohol(8:41 – 15:20) The Yacht Chapter: Solitude, Weight Loss, Fasting, and Food as Fuel(15:21 – 23:35) Food, Addiction, and Incremental Change: Nourishment Over Numbing(23:36 – 31:15) The Invisible Weight of the Grind: 7-Day Weeks and Dopamine Highs(31:16 – 40:00) Kitchens, Culture, and Retention: Why Young Chefs Are Leaving(40:01 – 46:30) Stress as the Root Cause: Healing Hospitality and Managing Pressure(46:31 – 55:30) Sanctuary Legacy: Mentorship, Relationships, and Redefining Success(55:31 – 1:04:00) Early Career and Recognition: Celebrity Diners, TV, and Iron Chef(1:04:01 – 1:12:30) The Handwritten Letter: Top Chef, Timing, and Full-Circle Moments(1:12:31 – 1:20:00) Arizona as Home: Community, Gratitude, and What's Simmering(1:20:01 – 1:27:30) Resting, Consulting, and Manifesting the Next Chapter(1:27:31 – End) Quiet Heroes, True Impact, and Final ReflectionsThis isn't a redemption story. It's a recalibration. A hard look at ambition, sacrifice, and deciding—finally—that the game you've been playing isn't the one you want to win anymore.If you're caught in the grind, leading burned-out teams, or questioning the metrics you've been chasing, this episode is a gut check worth hearing.Drop a comment with what landed for you—was it the stress vs. substance framework? The mentoring legacy? The reframe on what success means? Let's keep this conversation going in the community.Follow Beau's Next Chapter: https://www.instagram.com/chefbeaumac

Step into Episode 196 of On The Delo as Delo sits down with Arizona PR powerhouse Melissa DiGianfilippo, founder of Proof Publicity, for an honest conversation about building credibility, navigating crisis communication, and what it really takes to grow a business on your own terms. From firing clients who waste time to leveraging AI for faster content creation without losing the human touch, Melissa pulls back the curtain on how PR actually works—and why relationships still matter more than most entrepreneurs realize. If you're running a business, launching a concept, or trying to get real attention in a noisy market, this episode is packed with practical insights you can use right now.Hear how Melissa went from a 25-year-old agency owner in 2008 to running a lean, intentional PR firm that only works with clients she believes in—and how she's learned to be ruthless with feedback, flexible with change, and crystal clear on what moves the needle. She breaks down why PR isn't just press releases, how newsjacking gets more coverage than any planned pitch, and what it takes to onboard a new client (spoiler: it starts with 90 minutes of deep questions). The conversation also dives into how Arizona's hospitality scene is exploding right now, from downtown Phoenix popping off to brand collaborations becoming the fastest way to expand your audience, and why authentic storytelling beats viral gimmicks every time.Melissa also gets candid about balancing motherhood with two daughters (10 and 13) while building a business that feels like a third child, why she pays for help so she can stay focused, and how she's unlearning some pandemic-era fears around being direct with her team. You'll hear about crisis situations she's handled—from student housing disasters to media showing up at a property's door with cameras—and why staying calm, responsive, and human is the only way through. From her morning news podcast ritual to hiring blunt Gen Z employees who don't want fluff, Melissa's approach is equal parts strategic and refreshingly real.Chapter Guide Timestamps:0:00 – 2:48 – Intro, Birthday Coincidence, and Built Different Community Overview2:49 – 5:09 – Americano Event Recap and the Power of Networking with Purpose5:10 – 8:06 – Origin Story: Wisconsin to Kent State, PR Degree, and the Professor Who Changed Everything8:07 – 12:40 – First Job at Martz Agency, Learning Ruthlessness, and Starting a Business at 2512:41 – 14:20 – Why She Started Proof Publicity and What the Name Really Means14:21 – 16:53 – Why Women Excel in PR, Listening Over Ego, and Crisis Control Stories16:54 – 20:52 – Newsjacking, Media Relationships, and Why the Landscape Has Changed20:53 – 25:02 – Being a Good Boss, Patience, Directness, and Learning from Gen Z25:03 – 26:47 – Balancing Motherhood, Business, and Paying for Help Without Apology26:48 – 29:53 – Arizona Hospitality Boom, Downtown Phoenix, and Brand Collaborations29:54 – 32:19 – How AI is Changing PR, Building Client Projects in ChatGPT, and Staying Human32:20 – 36:08 – The Onboarding Process: 90 Minutes of Deep Questions and Delivering Results36:09 – 38:18 – Firing Clients Who Waste Time and Protecting Media Relationships38:19 – 40:45 – Hobbies, Travel, Pickleball, Peloton, and Being a Picky Eater40:46 – 43:10 – Rapid Fire: Pizza vs. Sushi, Wine vs. Coffee, PR Myths, and Big Wins43:11 – 47:44 – More Rapid Fire, Music Preferences, and Episode Wrap-UpIf this conversation about PR, building intentional businesses, and navigating Arizona's hospitality boom resonated with you, hit Subscribe for more deep dives on business, relationships, and growth. Drop a comment with your biggest takeaway, and share this episode with someone who's trying to get real attention in a crowded market. And be sure to check out Proof Publicity at https://www.proofpublicity.com.

Step into Episode 195 of On The Delo as Delo sits down with Chris Nelson, founder of Nelson's Meat + Fish, for an intimate conversation about the ocean, sobriety, and what it really takes to build a specialty food market that refuses to cut corners. From growing up on the Connecticut coast and falling in love with the water to navigating decades in hospitality while battling addiction, Chris opens up about the mentors, mistakes, and moments that shaped both his recovery and his business philosophy. If you're in hospitality, love high-quality food, or are building something that requires patience and integrity, this episode delivers real-world wisdom you can use right now.Hear how Chris went from pot scrubber at a Virginia bed-and-breakfast to opening two Arizona locations that source day-boat scallops from Nantucket, Faroe Island salmon, and Family Roots Wagyu from Eloy—all while working with a team that's been with him for years and treating every guest interaction like family. He breaks down why Nelson's isn't a restaurant, how to shop like you're at a farmer's market, the importance of air-chilling seafood at home, and why Americans need to start eating more underrated fish like bluefish, pollock, and mackerel. The conversation also dives into Chris's 13 years of sobriety, meeting his wife Danielle at the one-year mark, and how the discipline of recovery translates directly into the discipline of running a business built on relationships, not transactions.You'll also get the story behind the Nelly Slaw, how Nelson's landed exclusive Pocomo Meadow oysters from Nantucket, and why Chris never wants to own a restaurant again. From mentorship and music (Metallica, Depeche Mode, and punk rock) to the spiritual connection he feels with the ocean, Chris's journey is a testament to how passion, presence, and purpose can turn a love of food into a thriving community hub. Whether you're a chef, home cook, entrepreneur, or someone navigating your own recovery, this episode is packed with honest, relatable insight that goes far beyond fish and meat.Chapter Guide: Timestamps0:00 – 2:08 – Episode 195 Intro, Built Different Community, and Meeting Chris Nelson2:09 – 5:04 – The Power of Relationship, Connection, and Real Service in Business5:05 – 11:49 – Meet the Team: Phoenix and Scottsdale Staff Who Make Nelson's Special11:50 – 16:16 – Nelly Slaw Origin Story, Mentorship from Ann Cashin, and Austin Grill Days16:17 – 20:55 – Chris's Origin Story: Connecticut Coast, Miami, Northern Virginia, and First Taste of Hospitality20:56 – 23:27 – University of Florida, Finding His Tribe, and the Importance of Friendship23:28 – 30:02 – Meeting Danielle: A Chance Dinner in Arizona and 13 Years Together30:03 – 34:44 – Sobriety Journey: Owning It, Feeling Everything, and the Blessing of Recovery34:45 – 39:09 – The Nelson's Customer Experience: Shop Like a Farmer's Market, Not a Grocery Store39:10 – 46:45 – Chasing Seasonality: Nantucket Scallops, Hawaiian Auction, and Day-Boat Quality46:46 – 50:15 – Family Roots Farms Wagyu, Bagelfeld's Bagels, and Working with Local Diamonds50:16 – 53:05 – Food Memories, Claudio's Olive Oil Lesson, and Eating Simple, Good Things53:06 – 55:17 – Fresh Forecast Email, No Pre-Orders, and How to Stay Connected with Nelson's55:18 – 58:50 – Rapid Fire: Salmon vs. Tuna, Metallica, Depeche Mode, East Coast vs. Desert Sunsets58:51 – 1:00:10 – Most Underrated Fish (Bluefish!), Closing Gratitude, and Supporting LocalIf this conversation about the ocean, recovery, and building a business with integrity resonated with you, hit Subscribe for more deep dives on hospitality, food, and real-life resilience. Drop a comment with your biggest takeaway, and share this episode with someone who loves great food or is navigating their own journey of sobriety and entrepreneurship. And be sure to check out Nelson's Meat + Fish at both Phoenix and Scottsdale locations or online at www.meat.fish.

Step into Episode 194 of On The Delo as David DeLorenzo sits down with Zach and Ruly Couch of The Restaurant Brokers—a father-son powerhouse who've dominated Arizona's restaurant market for over four decades. From Ruly's bold decision to go restaurant-exclusive in 1990 to Zach joining the family business and bringing fresh energy, this conversation reveals what it really takes to thrive in a hyper-specialized niche.Discover why saying "no" to everything else made them Arizona's most trusted restaurant brokerage, how they've navigated the hardest market conditions in restaurant history, and what separates them from every other commercial agent chasing the same deals. You'll hear stories from their first listing ever, the misconceptions sellers bring to the table, why lease rates are crushing independent operators, and how they use AI to work smarter—not harder. Plus, Zach drops insights on why younger restaurant owners are drinking less and pivoting to healthier alternatives, how they scout deals nobody else can find, and why keeping things small and specialized beats chasing growth at any cost. Whether you're looking to buy, sell, or just understand what's happening in Arizona's restaurant ecosystem, this episode is required listening.Chapter Guide (Timestamps):(0:00 - 1:36) Intro Vibes: Episode 194, Birthday Countdowns, and Meeting the Brokers(1:37 - 2:07) First Deal Ever: Endgame Arcade Bar in Mesa and a Decade of Growth(2:08 - 6:02) From Regular Brokerage to Restaurants Only: Ruly's Journey and the Moment Everything Changed(6:03 - 7:31) Why Zach Joined the Family Business: Lifestyle, People, and Learning from the Best(7:32 - 8:36) Social Media vs. Person-to-Person: The Mix That Moves Listings(8:37 - 13:05) Why Restaurateurs Sell: Conversions, Retirements, and the Bones That Matter(13:06 - 14:25) Arizona Exclusive: Why Specialization in One Market Beats National Reach(14:26 - 15:22) What Differentiates Them: Lease Rates, Location Trends, and Local Independent Operators(15:23 - 16:22) Building Relationships: Events, Mentorship, and Knowing Everyone(16:23 - 20:03) Zach's Band Life: From Creed Concerts to Metalcore, Playing 8-9 Shows a Year(20:04 - 22:35) Business Security in the AI Era: Why Restaurants Will Always Need Brokers(22:36 - 27:00) Labor Costs, Occupancy Rates, and Mandatory Drink Spiking Kits(27:01 - 26:42) The Younger Generation's Shift Away from Alcohol and Healthier Bar Alternatives(26:43 - 31:15) Keeping It Small: Why Growth at Any Cost Isn't the Goal(31:16 - 35:00) Rapid-Fire Questions: Concert Preferences, Favorite Hobbies, and the Limo Days(35:01 - 37:34) Real Advice for Buyers and Sellers: Polish the Apple and Run It Till You're Out(37:35 - 39:00) How to Connect with The Restaurant Brokers and the Mystery of Spelling "Restaurant"(39:01 - 41:14) Delo's Closing: Why Stories Matter and Built Different Community Launch

Step into Episode 193 of On the Delo as DELO pivots into a solo cast after a scheduled guest cancels 15 minutes before recording—because in the restaurant business, chaos is part of the job and the show still goes on. DELO uses the moment to spotlight a mission that matters: building a healthier hospitality industry through real-world wellness support, not more empty “grind” advice.In this episode, DELO shares why he's been 11.5+ years without alcohol, how his fitness approach has simplified over time, and why prevention (bloodwork, doctors, movement, recovery) is the real “maintenance plan” for long-term performance. He also breaks down Healing Hospitality, a 501(c)(3) community created to support hospitality workers through events like sound baths, breathwork, cold plunges, hikes, Qigong, and more—plus ways the broader industry can partner, donate, and help scale the impact.Chapter Guide (Timestamps):(0:16 - 2:34) Last-minute guest cancel → DELO's solo pivot + why hospitality needs wellness conversations.(2:35 - 3:19) Built Different Community update with Jeremy Scott and what's inside the programs.(3:20 - 5:02) 11.5+ years without alcohol: The decision, the lifestyle shift, and why it changed everything.(5:03 - 6:58) Hospitality “party culture,” early career hustle, and how burnout sneaks in.(6:59 - 7:40) Preventative maintenance: Doctors, blood tests, movement, and simplifying priorities with age.(7:41 - 9:31) Supporting restaurants without falling off track: Food choices, consistency, and staying accountable.(9:32 - 11:01) Stress, anxiety, and asking the key question: “What's the opposite of that?”(11:02 - 13:36) Healing Hospitality (501c3): What it is, events hosted, and community partners mentioned.(13:37 - 16:40) Why healthier employees mean better business: culture, retention, and the human side of service.(16:41 - 19:07) Connecting wellness to insurance realities: health insurance and workers' comp implications.(19:08 - 21:29) Culture alternatives: replacing the default “after-shift drink” with healthier shared outlets.(21:30 - 23:53) The challenge: show up to an event—especially a sound bath—and feel the reset firsthand.(23:54 - 26:16) How to support: donations, brand partnerships, and “Healing Hospitality tents” at events.(26:17 - 27:43) Wrap: share the mission, leave a 5-star review, and help get the word out.

Step into Episode 192 of On the Delo, where David DeLorenzo reunites with top guest and business partner Jeremy Scott for a raw, end-of-year wrap-up that's equal parts fun banter and sharp business intel. From debating the best Diet Cokes to dissecting why multi-location scaling often backfires, they cover real hospitality headaches like labor automation, customer experience traps, and eating out without the health hype.Jeremy drops practical gems on AI-driven marketing shifts—like pumping out SEO content daily for pennies—while calling out Scottsdale's micro-economy realities and 2026 trends like white-collar job losses. Perfect for restaurant owners and entrepreneurs navigating growth, pricing insanity, and staying ahead of tech disruption without losing your edge.Chapter Guide (Timestamps):(0:00 - 3:10) Intro Vibes: Clean drinks, sparkling water debates, and Jeremy's return.(3:11 - 8:16) Fast Food Shift: Kiosks, labor cuts, and Verizon-level customer fails.(8:17 - 14:22) Growth Traps: Multi-locations, culture dilution, and knowing "enough."(14:23 - 20:44) Dining Real Talk: Seed oils myths, "80/20" eating, and feel-good spots like Pizzeria Bianco.(20:45 - 27:28) Price Shock: Hawaii $40 salads, hotel overcharges, and Midwest roots.(27:29 - 33:00) 2026 Forecast: Economic squeezes, AI job threats, and consumer shifts.(33:01 - 38:10) Marketing Wins: Instagram trust, AI SEO hacks, and Google search dominance.(38:11 - 42:17) AI Discovery: Maui food trucks, real-time finds, and digital real estate.(42:18 - 47:52) Built Different: Community power, relationship sales, and raving fans.(47:53 - end) Service Edge: Staff magic, holiday close, and action takeaways.

Step into Episode 191 of On the Delo as David DeLorenzo jumps on the mic solo to close out the year with real talk on hospitality risk, restaurant trends, and how technology is reshaping the business. From foreign objects in food to seven-figure kitchen fires, Delo pulls back the curtain on what really happens after the incident is over and the lawyers get involved.He also shares where the industry is headed next: AI ordering, predictive inventory, labor shortages, non-alcoholic drink trends, and why community and culture inside your four walls matter more than ever. Along the way you'll hear about the Built Different Community he runs with Jeremy Scott, a Vegas trip to see Def Leopard at Caesars, and why his Spotify Wrapped was Creed… and only Creed.Chapter Guide (Timestamps): (0:15) Solo Year-End Check-In & Episode 191 Overview (1:04) Built Different Community, Circle App & Why It Exists for Entrepreneurs (2:35) Community, Coaching Calls & 50 Years of Combined Business Experience (3:23) What Guests Don't See: Behind-the-Scenes Reality of Hospitality (4:56) Top Claims from 2025: Foreign Objects in Food & Customer Injury Letters (7:11) Kitchen Injuries, Wet Floors, Clutter & Workers Comp Fallout (9:43) “Small” Kitchen Fires that Turn into Million-Dollar Losses (12:00) Walk-In Coolers, Spoilage & How Cause of Loss Really Works (13:35) Parking Lots, Slip-and-Falls & The Power of Video Cameras (17:44) Liquor Liability, Obviously Intoxicated Laws & Fatal DUI Claims (20:56) AI, Automation & Predictive Analytics in Restaurant Operations (23:04) Non-Alcoholic Options, Late-Night Food & Shifting Guest Habits (25:36) New Openings, Moves to Downtown Phoenix & Arizona's Top 100 Recognition (27:33) Heritage, Protein House, Feta Cowboy & the Growth of Local Concepts (28:12) How to Truly Support Your Favorite Restaurants & Close of 2025

Step into Episode 190 of On the Delo as David DeLorenzo sits down with longtime friend and Arizona hospitality pro Tiffany for a candid conversation about life behind the bar, responsible service, mental health, and launching a new industry-driven concept in downtown Mesa. From nearly two decades in restaurants and bars to opening “The Walk In” while navigating new motherhood, Tiffany pulls back the curtain on what it really takes to care for guests, protect your team, and still protect your own energy. If you're in hospitality, own a bar or restaurant, or just love the Arizona beer community, this one gives you real-world perspective and practical takeaways you can use right now.Hear how Tiffany went from a 19-year-old hostess at Native New Yorker in Tempe to a respected leader in Arizona's craft beer scene, shaping programs at spots like Cornish Pasty, Postino Gilbert, and The Sleepy Whale. She breaks down the psychology of reading guests, the art and “mama bear” finesse of cutting someone off, and why hospitality that feels like family is the only way to stand out when people are more selective than ever about where they spend their money. The conversation also dives into how therapy, boundaries, lifting, early mornings, and porch coffee help her manage burnout and stay grounded in an industry that often expects you to be “on” no matter what's happening in your own life.You'll also get an inside look at The Walk In, the new “grandma's basement” bar Tiffany is opening in a historic basement space in downtown Mesa with partners Chris Rogers and Thad Krosky. Think cozy couches, wood paneling, beer neons, beer, natural wine, vinyl nights, and a serious non-alcoholic program designed for people who want the full experience without the booze. Tiffany shares the real startup journey: losing their first dream Tempe location, regrouping with help from community and a strong broker, finding the former Sun Devil Liquor basement and its old cellar “relics,” and deciding they don't have to settle for anything less than the right space.Chapter Guide (Timestamps):(0:00 - 2:40) Saturday Morning Vibes and Episode 190 Intro(2:41 - 5:56) Tiffany's Start in Hospitality: Native New Yorker, ASU, and Falling in Love with the Industry(5:57 - 12:40) Psychology Behind the Bar: Reading Guests, Responsible Service, and Care Over Transactions(12:41 - 18:21) Arizona Beer Community: Hospitality, Storytelling, and Surviving a Changing Market(18:22 - 23:58) Building The Walk In: Concept, Partners, Mental Health Focus, and Learning the Business Side(23:59 - 30:38) Losing a Location, Finding a Basement: Tempe Setbacks, Downtown Mesa, and Not Settling(30:39 - 37:56) Non-Alcoholic Programs, Mental Wellness, Therapy, and Coping Without the Crutch of Alcohol(37:57 - 43:21) Motherhood, Support Systems, Arizona Roots, and Raising Riley in Hospitality(43:22 - 47:24) Rapid Fire: Music, Tattoos, Aliens, Gold Shows, and Strength Inside and Outside the Bar(47:25 - 48:39) What's Next: Copper State Beer Festival and Built Different Community Invite

Get ready for Episode 189 of On the Delo as David DeLorenzo reconnects with designer and founder Dala for a real, behind-the-scenes conversation on motherhood, leadership, and building a boutique hospitality design firm that actually supports life outside of work. From early episodes recorded in a conference room to a thriving studio with 12 team members, Dala opens up about how becoming a mom, facing an early breast cancer diagnosis, and scaling House of Form have sharpened her focus on time, team, and purpose.Dala shares how “$1 tasks,” choosing CEO over designer, and building the right leadership layer allowed her to step out of the day-to-day and into higher-value work, all while expanding from food and beverage into hotels, multifamily, branding, retail, and events. The two dig into why thoughtful design is a business tool—not a luxury extra—for restaurants and hospitality concepts, plus how Off the Menu, her nonprofit for emerging F&B concepts, is now supporting founders across the country with mentorship and grants. If you're a restaurateur, hospitality operator, or creative entrepreneur trying to grow without burning out, this episode delivers tactical insight, honest reflection, and plenty of laughs.Chapter Guide (Timestamps):(0:00 - 3:13) Four Years Later: Return to the Pod and Episode 189(3:14 - 8:45) From Two Employees to Twelve: Team Growth, New Verticals, and Culture at House of Form(8:46 - 16:55) Systems, AI, and One-of-One Design: How Dala Scales Creativity Without Losing Soul(16:56 - 22:30) Off the Menu and Early Detection: Nonprofit Impact and Dala's Breast Cancer Journey(22:31 - 29:54) Projects, PV Mall, and A Week in the Life of a Mom-CEO(29:55 - 39:58) Travel, Calendars, Spa Dreams, and What Really Recharges Dala