Podcasts about Delo

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.

Vrstijo se odzivi na odločitev ustavnega sodišča, da je prepoved dodatnega dela zdravnikov zunaj javne zdravstvene službe neustavna. Ministrica za zdravje Valentina Prevolnik Rupnik ob tem od direktorjev zdravstvenih zavodov pričakuje odgovorno izdajanje soglasij. Pogoji za to pa so, da ne bo povročena škoda javnemu zavodu, da zaposleni ne zavrača sodelovanja pri skrajševanju čakalnih vrst, da ne zavarača nadurnega dela, dela v neprekinjenem zdravstvenem varstvu ter da zavod sam nima potrebe po dodatnem delu. Ministrica je poudarila še, da so cilji spremembe zdravstvenega zakona po presoji ustavnega sodišča primerni, zato odločitve ne jemlje kot nezaupnico. Druge teme: - Ob velikem povečanju števila okužb z gripo v ljubljanskem UKC-ju zmanjkuje bolniških postelj. - Zelenski upa na čimprejšnji odgovor Moskve na najnovejši mirovni načrt, ki predvideva zamrznitev frontne črte. - V Vzgojnem zavodu Veržej praznično vzdušje pričarajo tudi tistim otrokom, ki praznikov ne preživijo z družino.

"I’m not saying today’s music is bad, but it’s just... awful." Adelaide’s Con Delo joins Bill Woods to discuss how his YouTube channel became a 5-billion-view juggernaut by ignoring the charts. Discover how Kon and his band are proving that well-crafted songs, real instruments, and actual talent beat modern samples every time. It’s a masterclass in giving the greatest era of music the "lick of paint" it deserves. Listen to Bill Woods live on air from 8pm Monday to Thursday, and 7pm Friday - on 2GB Sydney, 4BC Brisbane, and network radio stations across AustraliaSee omnystudio.com/listener for privacy information.

Koroški Slovenec in eden izmed najpomembnejših srednjeevropskih likovnikov našega časa Valentin Oman je dopolnil 90 let. Življenje je posvetil umetnosti slikanja, v kateri je z grafičnimi postopki in z inovativnimi likovnimi intervencijami razvil izviren slog. Pomembno je sooblikoval sodobno avstrijsko slikarstvo. Pustil je globok pečat na številnih sakralnih objektih, pa tudi na posvetnih stavbah. Omanov osrednji motiv je že od nekdaj človek. Njegove fragmentirane podobe človeških figur so nedoločljive, nejasne in večplastne, tako pa namerno puščajo prostor gledalčevi domišljiji. Njegova praksa je usmerjena v postopek sam, pri katerem upošteva lastnosti materialov in se z njimi poigrava. Zanj so značilni plastenje, večkratno obdelovanje, odtiskovanje in uporaba medijskih podob ali umetnostnozgodovinskih referenc. Ob umetniškem ustvarjanju je tudi politično angažiran, poznan je kot borec za pravice koroških Slovencev in človek dejanj. V svojem najnovejšem delu dvojezične krajevne napise, simbol boja koroških Slovencev za svoje pravice, uliva v bronaste stebre, ki so in še bodo postavljeni v javni prostor na avstrijskem Koroškem. Za to delo sam pravi, da je nekaj najboljšega, kar je naredil kot umetnik do zdaj. Z Valentinom Omanom se je pred dnevi, ob odprtju nove razstave Križev pot: Ukrajina / Bližnji vzhod v Koroški galeriji likovnih umetnosti v Slovenj Gradcu, pogovarjala Urška Savič. Gre za zadnjo razstavo v ciklu Omanovo leto, s katerim so se muzejske ustanove v Sloveniji, Avstriji in na Slovaškem poklonile umetniku ob njegovem jubileju. Foto: Dobran Laznik

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

Minister za delo Luka Mesec je včeraj uspešno prestal interpelacijo v državnem zboru, ki so jo vložili poslanci opozicijskih SDS in NSi. V burni razpravi, ki se je zavlekla pozno v večer, sta si vladna in opozicijska stran med seboj večkrat očitali posredno ali neposredno krivdo za umor Aleša Šutarja v Novem mestu konec oktobra in si nasprotovali v še drugih vprašanjih, povezanih z Romi. Več po drugih poudarkih oddaje: - Analitiki kritični do skupne zadolžitve Evropske unije za Kijev - Ukrajinski in ameriški pogajalci na Floridi vnovič o končanju vojne - Nagrado Ivane Kobilce za življenjsko delo prejel Zmago Lenardič

Koroški Slovenec in eden izmed najpomembnejših srednjeevropskih likovnikov našega časa Valentin Oman je dopolnil 90 let. Življenje je posvetil umetnosti slikanja, v kateri je z grafičnimi postopki in z inovativnimi likovnimi intervencijami razvil izviren slog. Pomembno je sooblikoval sodobno avstrijsko slikarstvo. Pustil je globok pečat na premnogih sakralnih objektih, pa tudi na posvetnih stavbah. Omanov osrednji motiv je že od nekdaj človek. Njegove fragmentirane podobe človeških figur so nedoločljive, nejasne in večplastne, tako pa namerno puščajo prostor gledalčevi domišljiji. Njegova praksa je usmerjena v postopek sam, pri katerem upošteva lastnosti materialov in se z njimi poigrava. Zanj so značilni plastenje, večkratno obdelovanje, odtiskovanje in uporaba medijskih podob ali umetnostnozgodovinskih referenc. Ob umetniškem ustvarjanju je tudi politično angažiran - poznan je kot borec za pravice koroških Slovencev in človek dejanj. V svojem najnovejšem delu dvojezične krajevne napise, simbol borbe koroških Slovencev za svoje pravice, uliva v bronaste stebre, ki so in še bodo postavljeni v javni prostor na avstrijskem Koroškem. Za to delo sam pravi, da je nekaj najboljšega, kar je naredil kot umetnik do zdaj. Z Valentinom Omanom se je pred dnevi, ob odprtju nove razstave Križev pot: Ukrajina / Bližnji vzhod v Koroški galeriji likovnih umetnosti v Slovenj Gradcu pogovarjala Urška Savič. Gre za zadnjo razstavo v ciklu Omanovo leto, s katerim so se muzejske ustanove v Sloveniji, Avstriji in na Slovaškem poklonile umetniku ob njegovem jubileju. Foto: Dobran Laznik

Koroški Slovenec in eden izmed najpomembnejših srednjeevropskih likovnikov našega časa Valentin Oman je dopolnil 90 let. Življenje je posvetil umetnosti slikanja, v kateri je z grafičnimi postopki in z inovativnimi likovnimi intervencijami razvil izviren slog. Pomembno je sooblikoval sodobno avstrijsko slikarstvo. Pustil je globok pečat na številnih sakralnih objektih, pa tudi na posvetnih stavbah. Omanov osrednji motiv je že od nekdaj človek. Njegove fragmentirane podobe človeških figur so nedoločljive, nejasne in večplastne, tako pa namerno puščajo prostor gledalčevi domišljiji. Njegova praksa je usmerjena v postopek sam, pri katerem upošteva lastnosti materialov in se z njimi poigrava. Zanj so značilni plastenje, večkratno obdelovanje, odtiskovanje in uporaba medijskih podob ali umetnostnozgodovinskih referenc. Ob umetniškem ustvarjanju je tudi politično angažiran, poznan je kot borec za pravice koroških Slovencev in človek dejanj. V svojem najnovejšem delu dvojezične krajevne napise, simbol boja koroških Slovencev za svoje pravice, uliva v bronaste stebre, ki so in še bodo postavljeni v javni prostor na avstrijskem Koroškem. Za to delo sam pravi, da je nekaj najboljšega, kar je naredil kot umetnik do zdaj. Z Valentinom Omanom se je pred dnevi, ob odprtju nove razstave Križev pot: Ukrajina / Bližnji vzhod v Koroški galeriji likovnih umetnosti v Slovenj Gradcu, pogovarjala Urška Savič. Gre za zadnjo razstavo v ciklu Omanovo leto, s katerim so se muzejske ustanove v Sloveniji, Avstriji in na Slovaškem poklonile umetniku ob njegovem jubileju.

Minister za delo Luka Mesec bo predlagal zvišanje minimalne neto plače na tisoč evrov. Minister Mesec pa predlog utemeljuje s precejšnjo inflacijo v zadnjih letih, zlasti v 2022 in 2023. Po besedah ministra Mesca je izračun pokazal 18-odstotno zvišanje minimalnih življenjskih stroškov od leta 2022, ko je bila minimalna plača nazadnje določena, in sicer pri približno 930 evrov neto. - Delavska svetovalnica: Zaostritev nadzora nad bolniškim dopustom je nesmiselna, odstotek kršitev je zanemarljiv. - V Bruslju še vedno brez soglasja glede zamrznjenega ruskega premoženja; hkrati poteka protest kmetov zaradi krčenja sredstev za kmetijstvo. - Medtem ko se nekatere države Zahodnega Balkana pospešeno približujejo Evropski uniji, Srbija stopica na mestu.

Poljanski rokopis sodi med najdragocenejša odkritija slovenskega rokopisnega izročila. Delo je veljalo za igubljeno, leta 2008 pa so ga našli v kmečki hiši v Poljanski dolini. Njegovo ponovno odkritje in izjemno znanstvenokritično izdajo, ki je luč sveta ugledala letos, bosta predstavila urednika izdaje in letošnja prejemnika Trubarjevega priznanja, doc. dr. Matija Ogrin in doc. dr. Andrejka Žejn.

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

Hello, music lovers... It's time for Episode 104, a special End of Year edition of the RepostExchange podcast! Join Jaz as she curates a selection of hers and our members' favourite tracks coming through https://repostexchange.com throughout 2025, covering a range of genres and styles. Also featuring interviews with artist and RepostExchange Brand Ambassador, Syanté, and Leeds, UK-based producer, ALTA... Re-Ex members should keep their ears open for a code which will unlock an exclusive discount or free credit pack for use on the platform. All episodes are now available on Spotify & iTunes! iTunes: https://podcasts.apple.com/gb/podcast/the-re-ex-podcast-the-freshest-music-on-the-planet/id1462895235 Spotify: https://open.spotify.com/show/2c9WM6PVgx4UCFQXbUA62w?si=zlbVt0ZwQtSTaMQou9fYZA TRACKLIST: [INTRO] Hayden Passmore - Underworld @hayden-passmore KIGGAREVEAL - IF GOD MADE ME A BITCH? @ifgodmademeabitch Ultra_eko - Villainous @ultraeko Rimmy - One Queston (Prod. Delo) @oxooo-rimmy ***CHART RUNDOWN*** ***INTERVIEW WITH SYANTE*** Syante - Cold Blooded @syante1 Aimée Britannia - Rome @aimeebritannia Peter Cat - Mango Season @trappedanimal ***INTERVIEW WITH ALTA*** ALTA ft. Leo Wood - Hold On Me @altasounds Out The Blue - Aberdeen @nubz Southall - Mind Block @liquid-salvation Bio Bane - WISH LIST

Žiga Magjar je pred sedmimi leti svoj dom našel v zelenem nemškem mestu Bremen. Zaposlen je v organizaciji Natur Kultur, soustvarja mladinske projekte, mentorira prostovoljce ter organizira mladinske izmenjave in treninge. Medkulturnega razumevanja in sprejemanja se učijo prek teatra, z igro vlog, pogovori in delavnicami. Eden od projektov je tudi Make Music, Not War. Mladi iz držav, ki so sicer v konfliktu, denimo iz Izraela in Palestine, Ukrajine in Rusije, Grčije in Cipra, skupaj ustvarjajo glasbo za mir. V službi, v hiši organizacije, Žiga Magjar občasno skuha tudi kaj slovenskega, pravi, da je Slovenija zdaj njegov drugi dom. Pogreša družino in prijatelje, a so sodelavci postali njegova razširjena družina.

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

Oddaja je prinesla odkritje dveh umetniških del. V Stični so blagoslovili umetniško delo, posvečeno Mariji in cistercijanom, v Škofji Loki pa doprsni kip s. Katarine Majhnič, katere delo je močno vplivalo na šolstvo, kulturo in identiteto tega mesta.

Dramatičarka in pisateljica Tjaša Mislej je ena najpomembnejših avtoric mlajše generacije. Za dramo Naše skladišče je prejela nagrado Slavka Gruma, besedilo pa je bilo vključeno tudi v lanski izbor za maturitetni esej iz slovenščine. Letos je v SNG Drama Ljubljana zaživela njena nova drama Prva beseda je mama, za katero je bila avtorica nominirana za nagrado Slavka Gruma in nagrajena na Draminem natečaju za izvirno dramsko besedilo. Radijsko izvedbo besedila smo jeseni kot petdelno serijo predvajali tudi na Radiu Slovenija. Tjaša Mislej se letos prvič predstavlja tudi kot pisateljica s svežo zbirko kratke proze Ocean na steni. O svojem aktualnem ustvarjanju in novih projektih govori v pogovoru s Kajo Novosel. Tonska mojstrica: Klara Otorepec

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Razmišljamo o jezi, krivici, medsebojnih odnosih, odpuščanju, čustvih itd. Izhodišče pogovora je namreč delo Jeza in odpuščanje (2016, slovenski prevod je izšel pri Slovenski matici leta 2024) sodobne ameriške filozofinje Marthe C. Nussbaum (1947). V tej obsežni filozofsko-etični razpravi, ki ima za izhodišče številne filozofske, zgodovinske, literarne idr. reference, avtorica predvsem premišljuje o čustvu jeze ter ob tem vpelje t. i. "tranzicijsko jezo", ta pa ne vsebuje želje po maščevanju, niti vzvišene zahteve po odpuščanju, temveč se usmerja h konstruktivnemu mišljenju o prihodnjem dobrem tako za žrtev kot za celotno družbo. Avtorica to problematiko predstavi z mnogimi primeri na treh ravneh: na osebno-intimnem, vsakdanje-družbenem in skupnem političnem področju, pri čemer se še posebej ustavi pri najbolj opaznih predstavnikih nenasilja, kot so Mahatma Gandhi, Martin L. King in Nelson Mandela. Več o Jezi in odpuščanju s prevajalko in pisko spremne besede mag. Katarino Majerhold in prof. dr. Olgo Markič. Foto: Wikipedija.

Ime tedna je postal Ervin Hladnik Milharčič, Dnevnikov novinar in kolumnist, ki z vrhunskimi reportažami in kolumnami postavlja najvišje standarde slovenskega novinarstva. Kolegi in bralci ga pogosto opisujejo kot »legendo slovenskega novinarstva«, saj s svojim delom dokazuje, da novinarstvo ni le prenos informacij, temveč način razumevanja sveta. Da je »nacionalna kulturna dediščina«, pa je zapisala porota Društva novinarjev Slovenije v obrazložitvi nagrade Čuvaj za življenjsko delo, ki jo je prejel za desetletja izjemnega ustvarjanja. Foto: BoBo  Kandidata sta bila tudi: Alenka Gregorič, umetniška vodja Cukrarne in sokuratorka razstave ART VITAL – 12 let tandema Ulay/Marina Abramović, ki ponuja prvi večplasten vpogled v njuno skupno ustvarjalno obdobje. Razstava vključuje deloma prvič razkrit arhiv, ki omogoča razumevanje tesne povezanosti njunega življenja in ustvarjanja. S tem projektom se Ljubljana postavlja kot prestolnica, sposobna gostiti umetniške projekte svetovnega formata. Andrej Blatnik, predavatelj, urednik in eden najvidnejših sodobnih slovenskih pisateljev, ki je letos prejel Schwentnerjevo nagrado, najvišje priznanje za življenjsko delo v založništvu. Pri Cankarjevi založbi že več kot tri desetletja sooblikuje programsko usmeritev in pomembno vpliva na razvoj slovenske književnosti. Za svoje leposlovje je prejel Župančičevo nagrado in nagrado Prešernovega sklada, s pisateljskim in uredniškim delom pa je zaznamoval generacije bralcev ter prostor sodobne literature.

Step into Episode 188 of On The Delo as Delo sits down with Hunu founders Deyton and Breaben to break down how two former college wide receivers turned their love of soda into a superfood sports drink built for athletes and students. From juicing in a tiny kitchen and running late-night “chemistry labs” to navigating manufacturing, testing, and regulations, they share the real story behind creating a soda that's actually made from whole foods and designed to support recovery, immunity, and everyday performance.​From patience and integrity in formulation to the pressures of social media, money myths, and working day jobs while bootstrapping a beverage brand, this conversation goes deep on what it really takes to build something that's good for people without cutting corners. The trio also explores earth-based healing, Irish sea moss, shifting drinking culture among Gen Z, and Hunu's bigger mission with a Healthy Soda Act to get better options into schools and youth programs, all while keeping it fun, human, and honest. If you're into entrepreneurship, wellness, or just want a smarter way to enjoy soda, this episode will give you both inspiration and practical perspective.​Chapter Guide (Timestamps):​(0:00 - 2:11) Freestyle Intro, Delo's Cold Open, and Meeting the Hunu Founders​(2:12 - 4:22) College Football, Wide Receiver Room Stories, and the Spark for a Better Beverage​(4:23 - 7:28) Patience, Integrity, and Refusing to Cut Corners in Building a Whole-Food Formula​(7:29 - 10:51) From Shirt Business to CPG: Learning the Beverage Game and Naming Hunu (“Who Knew”)​(10:52 - 15:28) Regulations, Testing, Manufacturing Partners, and Funding the Brand While Working Day Jobs​(15:29 - 21:05) Money Myths, Social Media Illusions, and Attention as a Non‑Negotiable Business Pillar​(21:06 - 24:55) Superfood Sports Soda: Irish Sea Moss, Athlete Recovery, and Redefining What “Soda” Can Be​(24:56 - 32:31) Gen Z Drinking Shifts, Earth-Based Healing, and Discovering Sea Moss, Maca, and Moringa​(32:32 - 36:36) Whole-Food Eating, Fasting, Movement, and Designing a Lifestyle You Actually Enjoy​(36:37 - 43:06) Healthy Soda Act, Petitions, Distribution Dreams, Rapid-Fire Questions, and Delo's Close​

Cada vez que pasas tu tarjeta, alguien cobra.

Join David DeLorenzo for Episode 187 of ‘On the Delo' as he sits down with Megan Sparks of Greenwood Brewing Company, a woman-owned craft brewery making waves in downtown Phoenix. In a raw and inspiring conversation, Megan shares her unconventional path from industrial engineer to craft beer pioneer—including her garage microbrewery phase, the gut-wrenching decision to delay her brewery opening right before the 2020 shutdown, and her determination to create an inclusive, welcoming beer community that reflects her values.From small-town Iowa roots to navigating male-dominated industries, Megan opens up about the real barriers she faced securing funding, the unique culture she's built where 80% of job applicants are women, and why mindset is the ultimate business asset. She discusses what it takes to build a beloved taproom experience, her award-winning beers including the signature Rosemary IPA, and why representation in craft brewing matters. Whether you're an entrepreneur, business owner, or someone seeking authentic local stories, this episode delivers powerful insights on resilience, female empowerment, and creating community through craft.Chapter Guide (Timestamps):(0:00 - 3:10) Introduction: Episode 187 and Megan Sparks of Greenwood Brewing(3:10 - 8:47) The 2020 Startup Story: Delayed Opening, COVID Shutdown, and First Principles Thinking(8:47 - 14:00) Iowa Roots and Early Entrepreneurial DNA: From Grocery Store to Industrial Engineering(14:00 - 18:30) The Homebrew Origin Story: From Birthday Gift to Garage Microbrewery(18:30 - 22:00) From Concept to Reality: Building Greenwood and Creating an Inclusive Beer Space(22:00 - 28:45) Women in Brewing: Gender Dynamics, Representation, and Breaking Down Barriers(28:45 - 32:15) Funding Journey: Why Banks Said No and Finding Support from an Unlikely Partner(32:15 - 36:50) Life as a Business Owner and Greenwood: Non-Negotiables and Balancing it All(36:50 - 41:10) Rapid Fire Round: Arizona Living, Favorite Venues, and Personal Preferences(41:10 - 45:15) The Greenwood Brewing Difference: Award-Winning Beers, Distribution, and Looking Ahead

Si tienes huevos, pícale aquí y participa en una sesión exclusiva en vivo https://fenixiaone.com/comunidad-priv-715187Regístrate en clic Derecho aquí: https://form.typeform.com/to/CC1vfWAH Sígueme en mis Redes Sociales para más Contenido:- https://www.instagram.com/mastermunozoficial- https://www.tiktok.com/@mastermunozoficial- https://www.facebook.com/Mastermunozoficial- https://www.twitter.com/soymastermunozEscucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKkw7CDoMI9LkG3EXo?si=bc7e9eb5143e4511

Step into Episode 186 of ‘On the Delo' as Delo hosts a candid conversation with Jess, the creator and driving voice behind Mouth by Southwest — the Valley's essential restaurant and hospitality newsletter.Jess shares how a creative side project evolved into one of Arizona's most trusted industry publications, reaching more than 2 million readers. From grinding out newspaper gigs in North Dakota to shaping the voice of Phoenix's dining scene, his story is one of persistence, community, and authentic connection.If you're in hospitality, content creation, or entrepreneurship, this episode is packed with insights on building a personal brand, sustaining creative integrity, and navigating the ever-changing media landscape. Expect honest talk about small business advocacy, marketing lessons, and why genuine relationships still matter most.Chapter Guide (Timestamps):(0:00 - 3:30) Introduction: Podcast 185 and Guest Jess, Mouth by Southwest(3:31 - 9:15) From Fargo to Phoenix: Early Journalism, Career Shifts, Building Skills(9:16 - 13:30) Launching Mouth by Southwest: Hobbies Turned Business(13:31 - 18:30) Paid Content, Changing Advertising Models, Subscription Growth(18:31 - 23:00) Advocacy: Supporting Local, Marketing Musts, Real Impact23:01 - 28:30) Newsletter Power, Audience Growth, Lessons Learned(28:31 - 32:30) Restaurant Success & Failure: Capital, Marketing, and Longevity(32:31 - 38:00) Digital Challenges: Websites, AI, and Tech in Hospitality(38:01 - 45:00) Personal Side: Dogs, Hobbies, Real Life Behind the Work

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Step into Episode 185 of ‘On the Delo' as David DeLorenzo welcomes Jason and Jon, the duo behind Arizona Distilling Company, for an unfiltered conversation about turning a wild idea into a thriving craft spirits empire. These high school friends reunited over a mutual friend's wedding in 2010, and what started as "the dumbest effing idea" became a 14-year journey through three facilities, countless challenges, and a mission to shine a light on Arizona's hidden agricultural gold.From Jason's blackjack dealing days to Jon's banking career, discover how they walked away from steady paychecks to chase a passion for local grain-to-bottle spirits. They pull back the curtain on renovating a crumbling 1901 horse stable in Mesa (yes, the first Coors distributor outside Colorado), sourcing Durham wheat from Casa Grande that Italians use for world-class pasta, and creating a brand-new spirits category—American Single Malt Whiskey—for the first time since the 1960s. This is the untold story of Arizona agriculture, entrepreneurial grit, and why downtown Mesa is becoming the East Valley's hottest hospitality destination.If you're a business owner, hospitality professional, or craft spirits enthusiast who values local production, authentic storytelling, and the hustle behind every bottle, this episode delivers real talk, wild distillery stories, and a deep dive into what it takes to build something meaningful from scratch.Chapter Guide (Timestamps):(0:00 - 1:30) Introduction: Episode 185 and Guests from Arizona Distilling(1:31 - 4:10) High School Friends and Origin Story(4:11 - 8:04) From Banking and Blackjack to Distilling(8:05 - 12:15) Tempe vs. Mesa: The Evolution of East Valley Hospitality(12:16 - 15:00) Building Renovation: From 1901 Horse Stable to Modern Distillery(15:01 - 19:27) Arizona Agriculture and Durham Wheat Discovery(19:28 - 23:38) The Process: From Grain to Bottle(23:39 - 28:02) Tours, Storytelling, and Community Engagement(28:03 - 30:49) New Malting Facility and American Single Malt Whiskey(30:50 - 34:42) International Work and Global Whiskey Market(34:43 - 38:40) Mesa Events, Wild Distillery Stories, and Life Balance(38:41 - 42:25) Rapid Fire Questions and Van Halen Stories

John sits down with Dr. Delo of Delo Sports Medicine and Interventional Orthopedics to discuss what regenerative medicine is and who it's appropriate for.  

Si tienes huevos, pícale aquí y participa en una sesión exclusiva en vivo con Carlos y Ricardo:https://fenixiaone.com/comunidad-priv...Regístrate en clic Derecho aquí: https://form.typeform.com/to/CC1vfWAH Sígueme en mis Redes Sociales para más Contenido:  / mastermunozoficial    / mastermunozoficial    / mastermunozoficial    / soymastermunoz  Escucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKk...

Step into Episode 184 of ‘On the Delo' as Delo reconnects with chef-owner Aaron Chamberlin and partner/chef Suny Santana to trace a 13-year mentor-to-partner journey from St. Francis to building Taco Chelo. It's a straight-talk playbook on persistence, clean food, tight operations, and leading with trust—told by the people who lived it.From a 15-year-old staging every station to co-creating a brand named after Suny's mother, this episode delivers practical lessons for restaurateurs: keep menus clean, models simple, and teams empowered. If you care about real ingredients, scalable ops, and developing leaders, you'll get a lot here.Chapter Guide (Timestamps): (0:00 – 0:31) Opening & Episode Setup: “This is episode 184…” and early memories of the show's first guest slots. (0:36 – 1:03) Taco Chelo Age Check: Downtown Phoenix location—“eight years, almost nine.” (1:19 – 5:36) Origin Story at St. Francis: Suny's relentless knock-on-the-door persistence leads to a shot on the line.(5:36 – 8:46) First Day & Drive: Prep, stocks, research at night—Suny grinding at 15 with no ego, just energy. (8:58 – 17:27) Monterrey → Phoenix: Family sacrifices, language barrier, and choosing to stay the course. (17:45 – 21:23) Birth of Taco Chelo: San Diego taco takeover sparks the idea; roles set (Suny: recipes, Gennaro: design, Aaron: vision); name honors Suny's mom, “Chelo.” (23:24 – 26:21) Menu Philosophy: Three-course flow (apps, tacos, dessert) plus salads and proteins; simple, clean, real food. (24:55 – 26:51) Ingredients That Matter: Tallow, no seed oils—flavor without the gut bomb. (27:44 – 29:51) The Model That Works: Tiny 50-sq-ft kitchen → constrained, labor-efficient, repeatable operations. (29:56 – 31:13) Tempe's Hard Lessons: Hoods, vents, and even a grease-pot fire—nothing easy, everything earned. (35:01 – 37:58) Mentorship to Partnership: Rapid station mastery, reliability, and leadership → real equity and a strong team culture. (38:30 – 39:47) What's Next: Retaining long-timers, building a commissary, and planning smart growth. (44:52 – 48:19) Rapid Fire: Dogs, carne asada, salsa, Metallica, Grand Canyon hikes, and dream cars.

Na Festivalu slovenskega filma, ki se je končal pred dnevi, je vesno za najboljši celovečerni film prejela režiserka Urška Djukić. Takole piše v utemeljitvi: "Film Kaj ti je, deklica je zaradi izrazitega filmskega jezika, ki gradi na premišljenem prepletanju igre, zvoka in kamere, edinstveno estetsko doživetje. Z vpogledom v eksistencialno kompleksnost najstništva film prepričljivo in skrbno premišljeno razgrne širok spekter večnih tem – od prijateljstva, ljubezni in spolnosti do solidarnosti in izdaje. Empatična perspektiva, na kateri konsistentno gradi film, pri tem razpira prostor za organski soobstoj humorja in resnosti, ljubezni in prezira ter upanja in strahu." Z režiserko Urško Djukić, ki je pred leti soustvarila večkrat nagrajeni animirani film Babičino seksualno življenje, se je pogovarjala Petra Meterc. Foto: BoBo/Borut Živulović

Si tienes huevos, pícale aquí y participa en una sesión exclusiva en vivo con Carlos y Ricardo:https://fenixiaone.com/comunidad-priv...Regístrate en clic Derecho aquí: https://form.typeform.com/to/CC1vfWAH Sígueme en mis Redes Sociales para más Contenido:  / mastermunozoficial    / mastermunozoficial    / mastermunozoficial    / soymastermunoz  Escucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKk...

¿Te gustaría formar parte de la comunidad de emprendedores más importante de Latinoamérica? https://carlosmastermunoz.com/100-soc...Sígueme en mis Redes Sociales para más Contenido:  / mastermunozoficial    / mastermunozoficial    / mastermunozoficial    / soymastermunoz  Escucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKk...

In this episode of On the Delo, David DeLorenzo welcomes investor and operator Stephen Cole back for a no-BS, practical conversation on Bitcoin for real businesses—especially restaurants. They hit family buy-in, what “21M cap” actually means, instant vs. final settlement, and how owners can allocate a small, repeatable % of revenue into BTC without wrecking their books.Stephen also breaks down why fractions (0.01 BTC) aren't “small,” how AI will demand internet-native money, and what his company Castle is building so small and medium sized businesses can automate buys and plug into tools they already use (Stripe, PayPal, Square, Clover, Shopify, QuickBooks). They cover tax basics (buy/hold vs. sell), loans against BTC, and why “high-yield” dollar accounts rarely beat inflation in the real world.Chapter Guide (Timestamps):(00:13 – 01:02) Cold open & why Stephen's back on the show (01:58 – 03:29) Getting spouse buy-in; teaching money to kids (04:22 – 06:20) Money 101 & the Lynn Alden primer to understand fiat (06:27 – 08:19) From Silicon Valley engineer to Bitcoin (since 2013) (08:55 – 12:33) Scarcity (21M / ~19M mined), settlement vs. instant layers (13:44 – 17:51) Unit-bias myth; why AI will use internet-native money (18:24 – 23:23) Corporate treasuries → Castle for SMBs; set-and-forget allocations (23:37 – 24:25) Taxes: buy/hold ≠ taxable; borrowing against BTC (responsibly)(25:27 – 30:22) Restaurants: accept vs. hold; accounting realities today (31:14 – 36:19) Inflation math for owners; “high yield” vs. real purchasing power (37:04 – 38:34) DCA mindset & the early “faucet” story (39:01 – 40:52) Mortgages, lenders, and regulators starting to acknowledge BTC (40:53 – 43:18) “No second best”: BTC vs. altcoins; how to reach Stephen (47:14 – 50:26) Rapid-fire and close

¿Un país gobernado por una inteligencia artificial? ¿Donald Trump recibiendo el Nobel de la Paz? En este episodio, exploramos dos escenarios que suenan a ciencia ficción… pero que cada vez parecen más posibles. Analizamos qué implicaría que una IA tomara el control total de un Estado, desde decisiones políticas hasta la economía, y debatimos las reacciones globales ante un Nobel de la Paz dedicado a una de las figuras más controversiales de la política reciente. ¿Estamos entrando en una nueva era… o simplemente perdiendo el juicio colectivo? Dale play y acompáñanos en este viaje entre la distopía y la realidad.¿Te gustaría formar parte de la comunidad de emprendedores más importante de Latinoamérica? https://carlosmastermunoz.com/100-socios211629Sígueme en mis Redes Sociales para más Contenido:- https://www.instagram.com/mastermunozoficial- https://www.tiktok.com/@mastermunozoficial- https://www.facebook.com/Mastermunozoficial- https://www.twitter.com/soymastermunozEscucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKkw7CDoMI9LkG3EXo?si=bc7e9eb5143e4511

Gospodarska zbornica oceno Mednarodnega denarnega sklada, ki je Sloveniji znižal napoved gospodarske rasti, ocenjuje kot spodbudno. Kot pravi prvi mož GZS-ja Bojan Ivanc je sklad v nasprotju s preostalimi institucijami napoved za letos ohranil nad enim odstotkom. Za prihodnje leto nam sklad napoveduje gospodarsko okrevanje in 2,3-odstotno gospodarsko rast. Drugi poudarki oddaje: - Obrambni ministri članic zveze Nato in Unije bodo danes ločeno razpravljali o krepitvi obrambe. Nemčija, največje evropsko gospodarstvo, vojaško industrijo že postavlja v ospredje. Podjetje Rheinmetall proizvodnjo avtomobilskih delov preusmerja v orožarski posel. - Delo slepim in slabovidnim prinaša več kot le finančno varnost, ob dnevu bele palice poudarja stroka. - Društvo slovenskih skladateljev je 80-letnico delovanja zaznamovalo s koncertom v Slovenski filharmoniji in podelitvijo Lipovškovih nagrad. Prejela sta jo Slovenska filharmonija in Simfonični orkester RTV Slovenija.

Step into a true Arizona story on ‘On the Delo' as Delo sits with Tiffany from Aunt Chiladas, the Original—a nine-generation, family-run fixture founded in 1890 and holder of Arizona's first issued liquor license—to talk legacy, community, and running a real scratch kitchen without cutting corners.From miners and trading-post roots to 3,000 railroad ties, multi-decade regulars, and a sister restaurant tie-in with Rustler's Roost (yes, “Horny the bull” makes an appearance), this episode is for anyone who values hospitality done the old-school way—quality ingredients, generous leadership, and showing up for your people.Chapter Guide (Timestamps): (0:13 - 1:05) Early Start & Fuel: 9am pod, 18:6 fast, and welcomes. (2:00 - 2:25) “Home Base”: Why the neighborhood keeps coming back. (2:28 - 3:01) Since 1890 + First AZ Liquor License: Roots and rights that lasted. (3:05 - 4:17) From Trading Post to Family Stewardship: Multi-generation ownership and a resilient dad. (14:51 - 15:39) One Iconic Location; Sister Ties: Base of Piestewa Peak and Rustler's Roost (“Horny”). (15:45 - 16:59) The Ghost “Parent”: TVs flip, music changes—then back again. (20:03 - 22:05) Health Shift: Mocktails, moderation, and changing habits. (22:05 - 23:49) The Business Reality: Economy, to-go surge, and best-sellers. (32:40 - 33:28) 7am Kitchens & 100% Scratch: Standardized recipes; nothing phoned in. (31:50 - 32:12) Salsa De Oliva & Chip Pairings: House favorites and fideo's Yelp saga. (36:17 - 37:08) Tip Fatigue & Kiosks: Where gratuity makes sense—and where it doesn't.

Step into Episode 181 of On the Delo as David DeLorenzo sits down with Charles Jr. (“Chuck D”) —an East Valley native behind Aftermath, Born & Bred, and the forthcoming Rosewood in downtown Gilbert—to talk craft, community, and why he wants people dressing up for dinner again.From first shifts at Tony Roma's to 15 years fast-tracking at Zinc with mentor Terry, Charles breaks down the real levers: concept, lighting, music, and a female-friendly vibe that draws everyone. The two get real on safer nightlife and DUIs, scaling pains from a 1,300→3,800 sq ft buildout, and what's next—an aggressive late-night push in Chandler.Chapter Guide (Timestamps): (0:15 – 1:02) Opening & Episode 181; welcome Charles.(1:03 – 2:23) Junior & nicknames (“Chuck D” plates; Delo's “Italian Stallion”). (2:26 – 3:01) Origin story—5th-gen AZ; Mesa/Chandler/Gilbert roots. (6:52 – 8:27) First jobs: Tony Roma's → Outback lessons. (11:41 – 13:29) Zinc years & discovering hospitality as craft. (18:00 – 20:07) Launching Aftermath in Uptown; scaling from 1.3k→3.8k sq ft. (22:41 – 23:48) Where to find them: Aftermath (Phoenix), Born & Bred (Scottsdale & Chandler), Rosewood → downtown Gilbert. (25:17 – 27:05) Mature crowd, safer nights; calling out DUIs. (39:56 – 40:24) Chandler goes late-night—food & cocktail specials. (40:33 – 42:27) Rapid fire: read minds, water slides, gold, flip-phone experiment. (45:06 – 45:28) Health: lift weights & bodyweight focus.

En este episodio, te traemos el doble clic de Ricardo Moreno, en el cual te llevamos a un emocionante viaje por la increíble historia de Costco, descubriendo cómo esta empresa revolucionó el mercado y alcanzó un valor impresionante que pocos podían imaginar. ¡Pero eso no es todo! También desglosamos el crecimiento anual de Walmart, revelando las estrategias poderosas que han impulsado a este gigante minorista a dominar el mundo. Prepárate para una dosis llena de inspiración, datos sorprendentes y análisis que te harán ver el retail con otros ojos. ¡No te lo puedes perder!

Step into Episode 180 of On the Delo as David DeLorenzo welcomes back Melissa (Eat Drink AZ / Eat Drink Creative Agency) for a sharp, no-nonsense conversation on what actually moves the needle for restaurants in 2025. From scaling her team from a one-woman show to Arizona's largest hospitality social media agency, Melissa lays out exactly how she did it—and what you need to know to stand out on social. From her 15M-view “chicken at home” TikTok to geofenced Meta campaigns and a new storytelling series at historic Arizona spots, this one is packed with tactical plays, trend calls, and a clear view of where marketing is headed (hint: AR is coming fast). If you run a restaurant—or advise one—this is your field guide to content that converts, budgets that make sense, and brand choices that age well.Chapter Guide (Timestamps): (0:14 - 1:07) Episode 180 intro & Melissa's second appearance confirmed. (1:08 - 3:25) 2021→now: Eat Drink AZ growth; TikTok to 270k+/220k; 15M chicken clip. (3:26 - 5:18) Team & scale: 5 employees, 4 contractors; Texas trip for Mujinzo & Hayashi (Lin's). (6:13 - 10:23) 70% “out” of the business: delegation, Ryan's role, and Michelle's elevation. (10:54 - 12:18) New short-form history series: Hanny's & Enchiladas; call for real stories. (12:42 - 16:13) Owner playbook by budget: in-house hour, small retainer, or agency—let insights lead. (16:52 - 18:57) Truth about paid social: Meta is pay-to-play; boost ≠ backend; spend with intent. (20:09 - 23:15) What's next: guerrilla returns; “flat internet” → AR interfaces; Minority Report moment. (23:15 - 24:36) Food/design shift: fewer IG gimmicks; more sleek, sexy, service-forward experiences. (26:39 - 28:33) Vegas sticker shock: $36 for two beers; hotels $650+ a night. (28:57 - 31:37) Personal upgrades: fitness, cooking at home, and continued education (AI in Anaheim). (31:53 - 35:21) Free 30-min social audit, upcoming Evolve PR talk, Taste of AZ, salsa judging, Esplanade win.

Step into Episode 179 of On the Delo as David DeLorenzo sits down with chef-restaurateur Doug Robson—Mexico City–born, Arizona-made—for a straight-shooting conversation about immigration, grit, and building neighborhood restaurants that people actually return to three and four times a week. From a 1983 move to San Antonio to Scottsdale Culinary Institute (1996), the Phoenician and Roaring Fork, through the LGO crucible and beyond, Doug lays out the mindset shifts that turned ego into collaboration and fine-dining polish into community comfort.You'll hear the real story: $7.35/hour kitchen days, 9/11's night-of impact on reservations, opening Gallo Blanco in 2009 on just $65K, closing “Gallo 1.0,” launching Otro Café in 2013, then expanding his canvas with Tesota—all while learning to delegate, welcome failure as tuition, and reset in Greer with long hikes that spark new recipes.Chapter Guide (Timestamps): (0:14 – 1:12) Cold Open & Episode 179 intro; Lake Powell guitars and banter. (1:13 – 3:04) Origin story: Mexico City → San Antonio (1983); psychology major; industry since 16; SCI (1996). (3:05 – 6:52) Early career: The Phoenician (Robert McGrath), Roaring Fork, Michael's at the Citadel; ESL grind. (6:53 – 9:38) Meeting his wife; support system; $7.35/hour realities and expectations. (9:39 – 12:06) Owning the dream; 9/11's same-day reservation crash. (12:07 – 15:22) LGO years: 5 a.m.–11 p.m. shifts, ego check, neighborhood focus, “I wanted to do tacos.” (20:08 – 23:30) Audience > opinions; “feed the masses” philosophy; the no-parking $8M goal. (23:31 – 26:06) B-locations with vision; Gallo Blanco (2009) for $65K; kept and grew the team. (26:07 – 31:27) Letting go to lead; embracing $20K–$100K mistakes; Rich Melman's portfolio math. (31:28 – 41:27) Health reset, Greer cabin hikes, sourcing from Phoenix, Santa Fe road trips → menu R&D. (41:28 – 44:17) Restaurant guide: Otro (flour tortillas, huevos/barbacoa, pancakes), Gallo (nixtamal corn tortillas, ceviches, embuelto), Tesota (global veg plates, wood-oven eggplant, Sonoran pasta). (45:58 – 50:38) Rapid-fire: chili as a secret weapon; add sour cream + extra egg to pancakes. (50:39 – 54:56) Bigfoot vs. bears; Motley Crüe; why early angst powers classic records; close & subscribe.

Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one's for you.Chapter Guide (Timestamps): (00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.” (01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike's Pike across from Mother Road (Route 66). (02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days). (04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand. (09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell. (15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff. (17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds. (26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl. (27:59) Owner-operator ethos: “won't embrace mediocrity” and the dream of “six Owls.” (33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target). 

¡Ya saben cómo se pone!

¡En el episodio #325 te contamos todo sobre cómo construir un libro desde cero y darle vida a esa gran idea que tienes en mente! Descubre por qué nadie crea un imperio solo y cómo rodearte de personas que te impulsen a crecer. Además, exploramos ese fuego interno, ese deseo imparable por la independencia que nos lleva a romper límites y alcanzar nuestros sueños. ¡Prepárate para una charla llena de energía, motivación y consejos prácticos para dar el salto y crear algo increíble!

En el episodio #324 te llevamos a un viaje lleno de historias sorprendentes y reflexiones profundas. ¿Sabías que existe una estatua considerada la más triste del mundo? Descubriremos qué historia oculta detrás de su expresión y qué significado tiene para quienes la contemplan. Además, debatimos sobre un tema que nunca pasa de moda: ¿los ricos tienen realmente todo fácil o hay aspectos que desconocemos? Finalmente, analizamos cómo la inteligencia artificial está revolucionando, y en algunos casos manipulando, las reseñas online, cambiando la forma en que confiamos en las opiniones digitales. Prepárate para cuestionar lo que creías saber y abrir tu mente a nuevas perspectivas. ¡No te lo puedes perder!

Step into Episode 177 of On the Delo as David DeLorenzo sits down with hospitality builder Mikis Troyan—the behind-the-scenes operator who helped launch American Junkie, co-founded Clive Collective, and now steers concepts like CALA, Tell Your Friends, and Neon Spur. From Phoenix roots and a real-estate grind (think 600–700 foreclosure homes a year) to design-driven restaurants and bar programs, Troyan lays out the unvarnished reality of building places locals actually love—and what's next: Kuza (robata + hand rolls) and a downtown Phoenix trio (Love Call, Ada, Kuza Tori).Chapter Guide (Timestamps): (00:15 - 01:36) Intro & long ties: Episode 178, decades-long friendship, and fathers who've known each other ~50 years. (01:46 - 04:09) Origin story: Phoenix-born; real name Michael; family called him “Matthew”; nickname “Mikis”; Chaparral → SDSU → LA (PA gigs, CAA) → back to help dad; foreclosure wave (600–700 sales/yr). (04:09 - 06:23) Jump to hospitality: American Junkie → Ride Hospitality Group → founding Clive Collective (CALA, Tell Your Friends, Neon Spur); why he prefers staying off-camera. (06:23 - 07:52) Family & leadership: 15-year marriage (March), kids Asher (9½) and Ivy (7½); team-first ops. (07:52 - 11:20) Design lens → CALA: Value-engineering (“if you can't touch it, it doesn't have to be real”); hotel partner Tyler Kent; vibey Mediterranean gap; patio built from scratch; opened in ~4 months; PV Mall #2 targeted next. (11:27 - 12:22) Food matters: Chef Bo's role; why timing made the partnership click post-Sanctuary. (13:30 - 15:29) Neon Spur & Tempe's revival: A country-lean dive on Mill Ave; landlord vision + Mayor Corey; why the opportunity was a no-brainer. (18:08 - 19:34) CALA reality check: Open 7 days (hotel F&B), breakfast/lunch/dinner daily, brunch daily; seasonal menu updates. (21:24 - 23:06) Tell Your Friends: Basement lounge under The Americano; partners Dave Sellers & Bob Agahi; designer Paul Basile; global Bar & Restaurant Design Awards nod; Thu–Sat live music; Americano menu available downstairs. (23:31 - 25:32) Kuza: Robata, sushi, hand rolls in the former Chauncey Social space; aiming for October; Bo is crafting the menu. (25:43 - 27:44) Downtown trio: Love Call (dark neighborhood bar), Ada (mostly outdoor, seafood-lean), Kuza Tori (alley-entry listening bar with hand rolls) with Intersection Development (see “Rainbow Road” apartments shout-out). (28:25 - 31:55) People, seasonality & habits: Why summer slumps test Phoenix operators; his 6am news + breakfast routine, kids at St. Francis, Thursday date nights.

En el episodio #323 exploramos experiencias y aprendizajes que nacen de comenzar con recursos limitados, tenemos como invitado especial al presidente de la Sociedad Mexicana de Parrilleros, quien nos comparte su visión y nos brinda información exclusiva sobre este apasionante mundo. Además, profundizamos en el campeonato más grande de Latinoamérica, analizando su importancia, la magnitud del evento y cómo está transformando el panorama competitivo en la región. También dedicamos tiempo a entender qué es SMP (Sociedad Mexicana de Parrilleros) y su relevancia actual. Acompáñanos en esta conversación llena de historias motivadoras, análisis y datos clave.

Step into Episode 176 of On the Delo as Delo sits down with Andrew, Executive Director of the Arizona Craft Brewers Guild, to unpack what's really happening across Arizona beer—on the brewhouse floor, at the Capitol, and out in the community. From a 20-year restaurant career to head brewer roles at The Perch and Uncle Bear's, and ultimately joining the Guild in February 2022, Andrew lays out a no-spin view of the landscape and where the wins are coming from.If you care about healthy breweries, smarter laws, and stronger taprooms, this one delivers: the event engine that funds promotion, the practical policy changes (including a hard reduction in minimum production requirements), the real challenges operators face (tourism and top-line), and why non-alcoholic offerings matter for safety and inclusion—all capped with what to expect at Arizona Beer Week and the Guild's GABF presence.Chapter Guide (Timestamps): (0:18 - 3:31) Episode Intro & Origin Story — Restaurants → The Perch → Uncle Bear's → joining the Guild (Feb 2022) (3:31 - 4:41) From Brewhouse to Business — Event season (Arizona Strong Beer Fest, Beer Week, Baja) and the “promote & protect” mission (4:41 - 5:13) Naming Matters — Reframing “Arizona Strong Beer” to clarify the festival's scope (5:13 - 7:10) Guild Snapshot — Founded in 1998, ~100 breweries statewide; 67 current members and rolling sign-ups (7:10 - 10:46) Policy Wins — Minimum production cut from 5,000 → 1,000 gallons; relief for small/innovation sites (e.g., PV pilot, Bisbee example) (10:46 - 12:48) Modernizing Service — Growler rule updates and Arizona's pro–small business footing (13:51 - 16:48) Operator Reality — Hiring stabilizes, tourism dips; focus on top-line + cross-guild collaboration and “brewery-in-planning” value (23:30 - 27:12) Inclusive Options — Non-alcoholic beer is hard and capital-intensive; hop waters and elevated N/A choices (Hoplark shout-out) (27:22 - 30:45) Arizona Beer Week — Why it runs 10 days; Pink Boots arm-wrestling, Cicerone education, and festival audience trends (33:58 - 35:37) GABF Playbook — Arizona's booth with a tourism film—showcasing the state while championing AZ beer

¡Prepárate para un episodio explosivo #322 con nuestro invitado especial Temach! En esta charla llena de energía y controversia, vamos a analizar si Chicharito es un verdadero héroe o un villano en el mundo del fútbol y la cultura popular. Además, Temach nos sorprende con una perspectiva provocadora sobre las feministas y su papel, en el segmento "Las feministas trabajan para mí". Para rematar, te revelamos juntos cómo salir de la matrix y tomar el control absoluto de tu vida y mente. ¡No puedes perderte esta conversación única, intensa y llena de verdad con Temach, una de las voces más vibrantes del momento!

Step into Episode 175 of ‘On the Delo' as David DeLorenzo welcomes back his good friend and fitness expert Jeremy Scott for another unfiltered conversation on health, hospitality, and living a balanced life. In his third or fourth appearance, (who's counting really) Jeremy opens up about fatherhood, the realities of staying fit while working in high-stress industries, and why long-term health is built on simple, sustainable habits—not fad diets.From navigating restaurant menus without sabotaging your goals, to building movement into your workday, to finding the mental space to truly enjoy life, this episode blends practical advice with candid stories from two decades in fitness. Whether you're in hospitality, sales, or simply looking to feel better and live longer, you'll walk away with strategies you can actually apply—without feeling like you're “on a diet.”Chapter Guide (Timestamps): (0:00 – 3:00) Introduction: Episode 175, guest Jeremy Scott, and updates from Delo (3:01 – 6:58) Fatherhood, choosing the name Brock, and the parallels between naming and nutrition (6:59 – 11:24) Real food over fads: why diet labels matter less than sustainability (11:25 – 15:46) Dining out without derailing progress—decision fatigue, guardrails, and avoiding calorie traps (15:47 – 20:46) Short-term indulgence vs. long-term impact: moderation, feeling good, and breaking unhealthy cycles (20:47 – 27:37) Defining “healthy” for busy professionals—body fat ranges, functional strength, and the role of bloodwork (27:38 – 32:31) Alcohol in balance: knowing your limits, guardrails, and its impact on fat loss and recovery (32:32 – 38:38) Restaurant culture: menu items, special requests, and realistic expectations when eating out (38:39 – 43:06) Movement and mobility for hospitality pros: microdosing mobility and daily functional prep (43:07 – 51:46) Mental health, creating margin, and reclaiming hobbies as an adult (51:47 – end) The power of presence in hospitality and why people—more than food—keep customers coming back