Podcasts about Delo

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

Med letošnjimi prejemniki nagrad Prešernovega sklada je režiser in direktor fotografije Gregor Božič. Nagrado je dobil za kratki film Navadna hruška, samosvoj preplet dokumentarnega filma in žanra znanstvene fantastike, ki ga podpisuje kot režiser, ter za filma Človek, ki ni mogel molčati Nebojše Slijepčevića in Fiume o morte! Igorja Bezinovića, pri katerih je kot direktor fotografije pomembno sooblikoval vizualno podobo in avtorske poetike obeh del. V njegovem delu izstopata natančen občutek za prostor in dosledno grajena atmosfera, pogosto vezana na značilne lokalne kontekste. Vzporedno s filmskim ustvarjanjem že vrsto let raziskuje stare sadne sorte, to pa je dolgoročen projekt na presečišču kulturne krajine, še posebno v njegovih domačih Goriških brdih, in filmskega razmisleka o odnosu med človekom in naravo. Pred mikrofon ga je povabila Tina Poglajen. Urednica oddaje Tadeja Krečič Scholten. Produkcija 2026.

V rubriki se je tokrat Jure Sešek zahvalil darovalcem v letošnji Pustni Sobotni iskrici. »Med obilico lepih, prelepih občutij letošnje pustnega sobote, dragi poslušalci, je spoznanje, še bolj utrjena zavest, da vedno znova lahko zaupamo v vašo plemenitost, v vaša dobra in odprta srca. Hvala! Kako hitro začutite stisko, kako odprto zaupate in verjamete, da dobrodelnost ima smisel.«

Igor Štemberger je ustanovitelj, lastnik in predsednik uprave Ilirike d.d., ene najstarejših in najbolj prepoznavnih finančnih hiš v Sloveniji. Kot dolgoletni strokovnjak za kapitalske trge in investicijsko upravljanje vodi Iliriko skozi obdobje rasti, digitalizacije in širitve v širšo regijo. Igor je znan po svojem strateškem razmišljanju, jasni komunikaciji in sposobnosti povezovanja tržnih trendov s potrebami vlagateljev. V Sloveniji velja za izjemno kredibilen glas, ko gre za razumevanje financ, portfeljev in dolgoročnega investiranja. Je oseba, ki razume psihologijo vlagateljev in zna razložiti trende tako, da so razumljivi tudi širši javnosti. O družbi Ilirika:Ilirika je ena vodilnih in najdlje delujočih finančnih institucij v Sloveniji, ustanovljena leta 1993. Podjetje je specializirano za borzno posredništvo, upravljanje premoženja, investicijske sklade, finančno svetovanje ter podporo institucionalnim in malim vlagateljem. Deluje v Sloveniji, Srbiji, Severni Makedoniji in širši regiji, kjer gradi svoj ugled na strokovnosti, zanesljivosti in dolgoročni investicijski filozofiji. Ilirika je ena redkih domačih institucij, ki združuje tradicijo, regionalno prisotnost in modernizacijo portfeljskih storitev. Najljubsi citat: Mark Avrelij: Če ni prav, tega ne stori, če ni res, tega ne reciNajljubša knjiga: Starec in morje, Ernest HemingwayNajljubša serija: Izgubljeni v vesolju ter Lucky Luciano je bilo ime seriji,ki sem jo zelo rad gledal ob petkih zvečer leta 1999. Bil je to čas 1930 mafijskih družin v ZDA čas prihibicije.Hobiji: šport - kolesarstvo, smučanje, plavanjeNajljubša hrana: ribe Najljubši podjetnik: v Sloveniji jih je kar nekaj, žal ne moreš našteti prav vseh; brata Jakopin, izjemen dosežek v gradnji jadrnic; g. Akrapovič, g. Ivo Boscarol, oba ustanovitelja Bitstampa, lastnik-stanovitelj NGEN baterijski polnilniki, …G. Pleško, director in ustanovitelj Cosylab.Med tujimi: ne poznam vseh - a ustanovitelj in dolgoletni vodja Microsofta in prav tako podjetja Apple so po mojem mnenju zagotovo med najbolj uspešnimi Najljubša aplikacija: email aplikacija, Delo, Zaključni nauki za poslušalce: ·      V življenju je zelo pomembno vedeti, kaj je prav in kaj narobe. Treba se je držati dobrega občutka, da lahko dobro spiš. Nujno je delati v skladu z zakonom, da ne zaideš s prave poti, kajti potem zelo pogosto ni več vrnitve, saj to pomeni nemir v telesu,nemir v družini, slabo samozavest…·      Potrebno je čuvati zdravje, saj je to ključno, ker življenje ni tekma na kratke proge, skrbeti za dobro hrano, dovolj spanja..·      Morajo si prisluhniti in ugotoviti, kaj bi zares radi delali in ugotoviti, ali imajo v svojem telesu tudi vsaj osnovne predpostavke za to. Kajti če jih nekaj zares zanima in to delajo z veseljem, delo postane hobij. S tem in tako imajo seveda tudi voljo. Tam, kjer je volja, je tudi moč in to pomeni, da ni težko v taki simbiozi najti tudi disciplino, ker rad delaš tudi poskrbiš za pravi ritem in na dolgi rok ne utruja telesa in misli ter prinaša tudi rezultat.

Drugi poudarki oddaje: Prenova Narodnega doma in graditev nove tržnice v Novem mestu potekata po načrtih Občina Velike Lašče veliko pozornosti in investicij namenja prenovi in širitvi vodovodnih omrežij Ena večjih in zahtevnejših naložb na Celjskem bo v tem letu celovita obnova Ceste na grad Število otrok na prilagojenem programu Osnovne šole Danila Lokarja iz leta v leto večje

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

Knjiga dolgoletne profesorice italijanščine na klasičnem liceju v Trstu Marije Kacin z naslovom Primorska šola na prepihu pokriva čas od konca prve svetovne vojne leta 1918 do leta 2025. S tem zgodovinskim delom so se pri idrijski založbi Bogataj spomnili 80. obletnice obnovitve slovenskih šol v Italiji. V Teatru Rampa, edinem profesionalnem gledališču slovenske narodne skupnosti na avstrijskem Koroškem, pa so pripravili novo predstavo Simultano, s katero obeležujejo 100. obletnico rojstva pisateljice Ingeborg Bachmann.

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.

Reporte Urbano. Programa periodístico informativo en radio de interés general. Un recorrido por la actualidad con entrevistas, noticias, opinión, cultura, economía, información, sociedad, espectáculos, comentarios y política. Emisión Principal: Todos los viernes de 10 a 11 horas por AM 1010 y más de 50 retransmisoras en 8 países: España, Colombia, México, EEUU, Costa Rica, Chile, Uruguay, y todo el territorio argentino. Programa periodístico en radio de Roberto VILLALOBOS ATLAS, Cintia NEVES y equipo. 💥Víctor RODRÍGUEZ Transporte 💥Julio PARDO Deportes 💥Víctor LENNIN Psicología 💥Antonio FANÁ Espectáculos 💥Silvana RIDNER Nutrición 💥Walter TELECHEA Trabajo 💥Fabricio GUERRERO Operación Técnica 💥INDESANET Desarrollo Personal Declarado de Interés para la Comunicación Social de la Ciudad Autónoma de Buenos Aires por la Legislatura Porteña. Distinguido por el Premio Latinoamericano "Señal Latina" y por el Premio Nacional "Reina Del Plata" en el rubro Programa Periodístico en Radio. Tags: #Información #Periodismo #Opinión #Actualidad #Entrevistas #Notas #Noticias #Radio #Secciones #Política #Economía #Niños #Infancia #Oyentes #Publicidad #Derecho #DDHH #Cultura #Educación #Vecinos #AyudaSocial #Solidaridad #Salud #Apoyo #Amor #Felicidad, #Efemérides #BolsaDeTrabajo #DadoresDeSangre #Campañas #Historias #Sorteos #Nacionales #Mundiales #Locales #Provinciales #Amigos #Compañeros #Horóscopo #Comunas #Barrios #Justicia #Porteño #Amigos #Lucha #AlienaciónParental #ObstrucciónDeVínculos #ImpedimentoDeContacto #Niñas #Niños #Adolescentes #Infancia #RadioOnLine #RadioEnLínea #RobertoVillalobosAtlas #VAconvos #ReporteUrbano #RadioOrión #CintiaNeves #Ciudad #BuenosAires #Podcast #Ivoox #Spotify #TuneIn #Itunes #Radio #Entrevistas #Nota #VillalobosAtlas #Ayuda

Ocenjujemo črno komedijo Ni druge izbire Park Chan-wooka, na podelitvi Evropskih filmskih nagrad smo pred mikrofon ujeli igralko Liv Ulmann, ki je prejela letošnjo nagrado za življenjsko delo, režiserka Maja Weiss razmišlja o sekciji Divje vrtnice na 37. Tržaškem filmskem festivalu – ta je bila letos posvečena slovenskim režiserkam –, v Slovenski kinoteki pa bo prihodnji teden v znamenju 5. Dnevov poljskega filma.

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.

Minister za delo Luka Mesec po posvetu s socialnimi partnerji vztraja pri zvišanju minimalne plače na tisoč evrov neto. Kot vodilo za to odločitev je navedel zdaj veljaven prag tveganja revščine, ki je 981 evrov. V gospodarstvu menijo, da gre za predvolilno potezo. Predsednik Združenja delodajalcev Marjan Trobiš opozarja, da so podjetja preobremenjena. Ostali poudarki oddaje: - V evropskih vojaških okrepitvah na Grenlandiji naj bi sodelovala tudi Slovenija - na otok bo predvidoma napotila 2 častnika. - Bela hiša napovedala ustanovitev mednarodnega odbora za mir v Gazi, a imen članov za zdaj ne razkriva. - Na kariernem sejmu v Ljubljani v ospredju poklici v zdravstvu in drugih dejavnostih, kjer primanjkuje kadrov.

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.

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.

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

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.

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

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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

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.

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...

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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

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.