Podcasts about Delo

Step into Episode 230 of On The Delo as Delo sits down with Tom King and Craig Miller to announce a new chapter for Arizona Liquor Industry Consultants. Tom is bringing more than 30 years of beverage-alcohol experience—from major suppliers and distributors to startups and celebrity-backed brands—into ALIC's Arizona-focused work alongside Craig and the established team.This conversation connects the dots between licensing, training, compliance, events, brand strategy, and the commercial realities facing bars, restaurants, hotels, and beverage companies. Tom and Craig unpack how Arizona's three-tier system affects operators, why staff education matters, what is changing across alcohol distribution, and how a clear beverage strategy can help an operation build stronger sales without losing sight of responsible service and compliance.Chapter Guide (Timestamps):(0:00 - 0:35) Pre-Roll and Getting Ready(0:36 - 3:02) Meet Tom King and His Start in Beverage Alcohol(3:03 - 6:52) Old-School Mill Avenue and Early Brand-Building Lessons(6:53 - 10:14) On-Premise vs. Off-Premise Pricing, Service, and Promotions(10:15 - 14:35) Diageo, Distribution, Startups, and Celebrity Brands(14:36 - 16:34) Reconnecting Through the WM Phoenix Open(16:35 - 20:37) ALIC's Roots and the Next Chapter with Tom(20:38 - 22:55) One-Stop Support, Membership, Training, and Security(22:56 - 26:28) Industry Headwinds, Distribution Shifts, and Consumer Trends(26:29 - 28:49) Arizona Liquor-Law Priorities and ID Rules(28:50 - 32:37) Practical Beverage Strategy for Bars and Restaurants(32:38 - 35:56) Why Celebrity Beverage Brands Win—or Miss(35:57 - 39:10) Rapid Fire: Music, Movies, Mornings, and Pizza(39:11 - 40:15) Risky Business, ALIC Resources, and Closing

Trump has swamped the U.S. in corruption - Nick Cohen argues that the UK must act now to escape the same fate Nick Cohen delves into the history of past political donations as he argues that the UK must do all it can not to be plunged into the brazen corruption of Donald Trump's crooked White House.The controversial gift of £1 million to the Labour Party by former Formula One boss Bernie Ecclestone produced an exception to a tobacco-advertising ban for Formula One. Uniquely among Western democracies, Britain also lets money purchase a seat in the legislature through peerages; the odds that such honours were coincidental were once put at winning the lottery jackpot five times running. Because big money in politics was never cleaned up, Cohen says, we now live in an age of extreme wealth in which sums that are rounding errors to crypto billionaires can buy an entire party.CRYPTO-SLEAZE & REFORMNick says there is rightly deep concern over the unprecedented funds being showered on Reform by shadowy foreign-based: Christopher Harborne a main investor in the Tether stablecoin firm, has recently pledged £36 million, on top of an earlier £5 million personal gift to Farage, and earlier donations to Reform totalling £12million. The total amount to Reform and Farage would total a staggering £53 million! The Harborne £36 million is being matched by another crypto-billionaire, Ben Delo, co-founder and former chief executive of BitMEX. Delo pleaded guilty in 2023 to U.S. anti-corruption charges over failed anti-money-laundering controls and was later pardoned by Donald Trump. Farage, whom Nick Cohen calls Trump's acolyte, then lobbies the Bank of England against a digital pound that would compete with his patrons' products and presses for capital-gains-tax cuts on crypto. Both Harborne and Delo have indicated they will move back to the UK so their huge donations can be valid, and legally made under current UK electoral law.Labour, despite a huge Commons majority, is not closing the loophole that currently allows foreign based donors to move to the UK in order to make a donation because it too lives off big money. An insider account of the 2024 campaign records Angela Rayner's proposed ban on foreign donations being pulled after Labour's then-biggest donor, Lord Ali, objected. Nick finds a mere foreign-donor ban inadequate anyway: money has no smell, and a gift from Thailand or Hong Kong does not become virtuous if the donor moves to Britain. He wants a hard cap on donations regardless of source—even if that hurts trade unions—plus more public funding of parties, building on existing Short Money. If a Labour government will not do that, he asks, what is the point of it? Hosted on Acast. See acast.com/privacy for more information.

Step into Episode 229 of On The Delo as Delo sits down with Whitney Wingfield, owner of Brick & Barley, for an honest look at what it takes to build a neighborhood bar people treat like home. A fourth-generation Arizona native who started in the bar industry at 19, Whitney shares the path from the original Dos Gringos to selling her house to buy the place where she had already worked for 13 years.The conversation gets into the work guests rarely see: staffing, repairs, regulations, responsible alcohol service, late-night calls, online reviews, and the judgment it takes to spot trouble before it starts. Whitney also explains how AZ Bartenders grew through weddings and corporate events, why responsiveness and flexibility matter, and why knowing how to make a drink is only one part of being a professional bartender.Whitney revisits Brick & Barley's Bar Rescue experience, including what felt made for television, the publicity that still brings people in, and why she insisted that the production avoid structural changes that could create expensive compliance problems. She and Delo also talk about the bar's community-first atmosphere, late-night food, wings, burgers, healthier options, football, and why Whitney has no desire to chase a second location.Chapter Guide (Timestamps)(0:00 - 1:57) Summer Business, World Cup Crowds, and Four Years of Ownership(1:58 - 5:42) Whitney's Arizona Roots and Her Start at the Original Dos Gringos(5:43 - 9:29) Selling Her House, Buying the Bar, and Growing AZ Bartenders(9:30 - 12:14) What Great Bartenders Need: Responsiveness, Training, and Judgment(12:15 - 15:13) The Daily Reality of Ownership, Regulation, and Tempe Community(15:14 - 19:46) Behind Brick & Barley's Bar Rescue Experience(19:47 - 24:02) Handling Reviews and Building a Bar Around Good, Late-Night Food(24:03 - 27:00) Why One Location Is Enough and Why an Owner Is Never Fully Off(27:01 - 30:07) Daily Non-Negotiables, Jack the Dog, Football, and 37 TVs(30:08 - 35:12) Rapid Fire: Bourbon, Yacht Rock, Gummy Nerds, Steak, and Bar Talk(35:13 - 36:13) Closing Thoughts and the Community Energy of World Cup Crowds

Today, we look at two record breaking donations to Reform UK of £72 million. The money has been given to the party by two crypto billionaires, Ben Delo and Christopher Harborne.Laura and Paddy discuss who they are, and why they've decided to hand over such a massive amount of cash.Delo said he wants a "fair fight and a level playing field", before Harborne said his "competitive spirit" inspired him to equal the £36 million.But what effect will this actually have on UK politics? And could it change the date of the next General Election?You can now listen to Newscast on a smart speaker. If you want to listen, just say "Ask BBC Sounds to play Newscast”. It works on most smart speakers.You can join our Newscast online community here: https://bbc.in/newscastdiscordGet in touch with Newscast by emailing newscast@bbc.co.uk or send us a WhatsApp on +44 0330 123 9480.New episodes released every day. If you're in the UK, for more News and Current Affairs podcasts from the BBC, listen on BBC Sounds: https://bbc.in/4guXgXdNewscast brings you daily analysis of the latest political news stories from the BBC. The presenters were Laura Kuenssberg and Paddy O'Connell. It was made by Chris Flynn with Jem Westgate. The social producer was Joe Wilkinson. The technical producer was Jonathan Greer. The assistant editor is Chris Gray. The senior news editor is Sam Bonham.

What does it take to grow a multi-brand hospitality company without losing what made each restaurant special in the first place? In Episode 228 of On The Delo, Delo sits down with Jimmy Herrera and Bill Toole, owners of POV Foods, the group behind Red, White & Brew, Swizzle Inn, Rusty Spur Saloon, 32 Shea, and Lakeside Bar & Grill.Bill and Jimmy both spent decades at Peter Piper Pizza before Bill co-founded POV Foods in 2014 with Rex Moffett. Jimmy joined as the third owner in 2019 to help lead the acquisition and growth of Red, White & Brew. They walk through how the team evaluates new brands to acquire, why they treat Rusty Spur and Swizzle Inn as “one of ones” while scaling Red, White & Brew and 32 Shea, and how a proactive target list keeps them ready when the right opportunity comes along.The conversation also covers empowering teams without red tape, balancing data-driven menu decisions with dietary needs, and the personal routines that keep both leaders grounded while running a company of 270+ employees. If you're building or scaling a multi-location hospitality business, this episode is full of practical insight you can use.Chapter Guide (Timestamps)(0:14 - 1:04) Welcome Back and Meet Jimmy Herrera & Bill Toole(1:21 - 2:14) Red, White & Brew: Mesa and Prescott Locations(2:28 - 3:09) The Prescott Opportunity and Bill's Grill(3:09 - 4:11) Origin Stories: From Pistol Pete's to Peter Piper Pizza(4:11 - 5:40) Founding POV Foods and Jimmy Joining as Third Owner(5:40 - 7:01) Acquiring Red, White & Brew and the Kitchen Remodel(7:01 - 9:05) Splitting the Roles: Finance, Acquisitions, and Innovation(9:05 - 10:47) Empowerment Culture and Growing to 270+ Employees(10:47 - 12:46) The Brand Portfolio as an “Indie Record Label”(12:46 - 14:12) Favorite Restaurants and Repeat Customer Rates(15:31 - 16:33) Marketing: TV, Socials, and Word of Mouth(19:03 - 19:36) Lessons from “Unreasonable Hospitality”(20:45 - 23:55) Data-Driven Menus and Dietary Needs(24:13 - 26:43) Morning Routines and New Puppies(27:17 - 29:24) Team Culture, Recognition, and Company Events(29:24 - 31:58) Non-Negotiables: Quiet Mornings and Daydreaming Time(32:26 - 35:05) Growth Strategy and the Proactive Target List(35:06 - 36:02) Where to Find POV Foods(36:02 - 38:16) Rapid Fire and Delo's Close

V Škofijski karitas Novo mesto že vrsto let pomagajo romskim družinam pri vključevanju otrok v šolo. Kako nastaja odnos, ki prinaša spremembe in s kakšnimi izzivi se pri tem srečujejo? O tem je v rubriki spregovoril Simon Dvornik.

Pred začetkom novega šolskega leta in vroče referendumske jeseni moralni teolog dr. Ivan Štuhec odpira najbolj pereče družbene dileme v Sloveniji. V dinamičnem pogovoru boste izvedeli:Zakaj šolski sistem iz leta 1996 ne deluje več? Kritika šolskega »piflanja«, pomanjkanja domovinske vzgoje in uničevanja avtonomije učiteljev pod pritiski staršev.Kako ustaviti »beg možganov«? Predlog, da bi morali mladi s svojim delom doma najprej odslužiti brezplačno izobraževanje, preden odidejo v tujino.Finančni monopol RTV Slovenija: Zakaj je obvezni RTV prispevek pravzaprav nepravičen davek in zakaj bi morali ljudje sami odločati, katere medije bodo podpirali.Delo namesto socialnih transferjev: Zakaj bi morali delovno sposobni prejemniki socialne pomoči družbi vrniti svoj dolg z družbeno koristnim delom.Resnica o financiranju Cerkve: Kako župniki in prostovoljci na lastnih plečih rešujejo slovensko kulturno dediščino in zakaj politika s to temo že 35 let manipulira.

Ime tedna je Laura Petek, specializantka urgentne medicine iz Maribora, ki se je po kratkem premoru doma že vrnila na novo misijo v Ukrajino. Kot zdravnica prostovoljka pomaga v bližini fronte, kjer oskrbujejo ranjence s strelnimi ranami in poškodbami zaradi eksplozij. Delo poteka pod zemljo, ob zračnih alarmih, eksplozijah in napadih z droni, ki otežujejo evakuacijo ranjencev. Kot prostovoljka je delovala že na kriznih območjih v Ugandi, Indiji, Libanonu in Iraku, za urgentno medicino pa se je odločila prav zato, ker zdravnika pripravi na najbolj nepredvidljive razmere. Kandidati so bili tudi: Alenka Veler in Irena Matko Lukan, urednici zbirke Zlata ptica, prve in največje zbirke folklornih pripovedi pri nas, ki letos praznuje 70 let. Leta 1956 jo je zasnovala legendarna urednica Mladinske knjige Kristina Brenkova. Zbirka prinaša ljudske pripovedi z vsega sveta in še danes velja za založniški unikum v svetovnem merilu ter pomembno vpliva na razvoj pripovedovalske umetnosti pri nas. Doslej je v njej izšlo 125 knjig, jubilejno leto pa je zaznamovala tudi nova antologija Gora, skala, gozd, drevo, ki prinaša 17 evropskih ljudskih pravljic. Matic Omulec, predsednik Rubik kluba Slovenije, ki že več kot 15 let na prostovoljni osnovi združuje ljudi vseh starosti, ki se ukvarjajo z mehanskimi ugankami. Prav minuli konec tedna so v Dobrovi pri Ljubljani pripravili osmo državno prvenstvo v reševanju Rubikovih kock, na katerem se je več kot 140 tekmovalcev iz 17 držav pomerilo v 16 uradnih disciplinah. Med njimi sta tudi reševanje z eno roko in reševanje z zavezanimi očmi.

What makes a restaurant, brewery, winery, or coffee shop worth seeking out? In Episode 227 of On The Delo, Delo sits down with Eric Walters, co-founder of a Taste of AZ, to talk about the stories behind Arizona food and beverage, and the people who put their heart into creating it.Eric shares how a Taste of AZ brings that mission to life through a quarterly magazine, a book, a podcast, a weekly newsletter, and large-scale events. From choosing features and building lasting partnerships to helping people discover their next place to eat or drink, this conversation is a thoughtful look at local storytelling, community, and the work behind a platform built to celebrate Arizona hospitality.The episode also goes beyond the plate. Delo and Eric discuss the noise restaurants face around marketing, the value of local relationships, Eric's experience stepping away from drinking, and the habits—journaling, movement, coaching football, and staying connected—that help him manage an always-active mind. If you care about Arizona hospitality, building meaningful partnerships, or finding a healthier way to stay present while doing the work, this one is for you.Chapter Guide (Timestamps)(0:15 - 2:58) Welcome Back and the Latest a Taste of AZ Magazine(2:58 - 6:14) The Book, Quarterly Publishing, and Stories Behind the Food(6:14 - 12:19) Chefs, Local Hospitality, and Arizona's Changing Food Scene(12:19 - 16:06) Cutting Through Marketing Noise and Creating Lasting Value(16:06 - 24:04) Stepping Away from Drinking, Journaling, and Better Self-Talk(24:04 - 30:18) Support Systems, Coaching Football, and Staying Present(30:18 - 36:09) Movement, Arizona Outdoors, Partnerships, and Event Value(36:09 - 39:26) a Taste of AZ's Multi-Platform Mission and Statewide Discovery(39:26 - 44:28) Rapid Fire: Food, Music, Hiking, and Supper(44:28 - 46:54) Supporting Local Businesses, the Newsletter, and Delo's Close

V tokratni, nekoliko krajši oddaji so mladi predstavili svoje izkušnje s študentskim delom. Preverili smo, kako modro ravnajo z zasluženim denarjem. Če ste oddajo zamudili, vas vabimo k poslušanju v našem radijskem arhivu ali na platformah Spotify in Apple Podcast.

Med 17. in 21. avgustom je na Fakulteti za elektrotehniko Univerze v Ljubljani potekal 27. poletni tabor inovativnih tehnologij. Okoli 100 mladih (osnovno- in srednješolcev) se ga je udeležilo, izbrali pa so lahko eno od 10 zanimivih delavnic, na katerih so raziskovali od električnih vozil do elektrike v človeškem telesu.Delo je bilo zasnovano tako, da so mladi tehnologijo ne le uporabljali, temveč tudi soustvarjali in razumeli njeno delovanje. Da bi izvedeli več, je ekipa Prvega obiskala Fakulteto za elektrotehniko, tam postavila terenski studio in pred mikrofon povabila nekaj udeležencev in mentorjev delavnic.

We hit record with a wild premise: we just found a long-lost “D Lo” tape from the gap years, and it's the kind of raw, messy, hilarious snapshot you can't fake. From the jump, we talk about why the show went quiet, what it feels like to rebuild after a computer crash and real-life stress, and why skating and creating content can be the last thing you want to do when you're going through it.Then we get into the stuff that keeps us plugged in to skateboarding culture. Dr. Jones breaks down the reality of needing another hip replacement, how he's thinking about timing surgery around family life, and what it means to accept limits without giving up your identity. We also talk skateboarding news and progression, including the impact of a woman landing a 900 on vert, plus the videos, skaters, and weird trick obsessions that keep the stoke alive. If you care about skate parks, we also get local: Monument, Emerson, Riverside, what's fun, what's frustrating, and why cities somehow finish parks before they let anyone skate them.And because we can't help ourselves, we spiral into culture talk too: election-year noise, the Trump conviction headlines, and our very unromantic take on party politics. We also ask the question that started an argument in the room: what happened to hip hop performances, and why are so many artists just rapping along to the track? If you like skateboarding podcasts with actual personality, plenty of laughter, and real opinions, tap in. Subscribe, share the episode, and leave a review telling us what topic we should go after next.

Most people who help design and equip restaurants never spent a night on the line themselves. In Episode 226 of On The Delo, Delo sits down with longtime friend Justin McCallister, Owner of Arizona Restaurant Consulting (AZRC), to talk about a career that started in a culinary school kitchen and grew into a full design-build firm behind restaurants, hotels, gas stations, and commercial kitchens across Arizona and beyond.Justin shares his journey from cooking at the original Mastro's Steakhouse and Kona Grill to spending 17 years in restaurant equipment sales and design before taking the leap to launch Arizona Restaurant Consulting in 2016. This year marks AZRC's 10th anniversary, making it the perfect time to look back on the lessons learned from a decade of designing, equipping, and building restaurants.The conversation dives into recent projects including Terrible's gas stations, a Hilton Squaw Peak remodel, and a challenging build for Freeport-McMoRan, along with what it really takes - from budgeting and design to equipment, permitting, and installation - to turn an empty gray shell into a fully operational restaurant.Justin also shares his philosophy on referrals and marketing, why he'd rather be the hub of the wheel than wear every hat himself, and the personal side of running a business for a decade, including bringing his wife on as a full partner after 28 years of marriage.Whether you're opening your first restaurant, remodeling an existing concept, or simply want a behind-the-scenes look at how successful hospitality projects come together, this episode is packed with practical insights from someone who's helped build them.Chapter Guide (Timestamps)(0:14 - 1:13) Welcome Back and Justin's First Time in the Office(1:13 - 3:37) From Missouri to Culinary School: Mastro's and Kona Grill(3:37 - 4:42) Finding a Niche in Restaurant Equipment Sales and Design(4:42 - 5:47) Taking the Leap: Founding AZRC in 2016(5:47 - 7:07) 10 Years of Growth and Launching AZRC Installations(7:07 - 9:50) Proud Projects: Terrible's Gas Stations and the $200K Walk-In(9:50 - 11:28) Current Projects: Hilton Squaw Peak and Jackson's Car Wash(11:28 - 13:00) Learning AutoCAD and Becoming a Design-Build Hybrid(13:00 - 15:11) Marketing as the Hub of the Wheel(15:11 - 17:10) Working Outside Arizona: DC, California, and Beyond(17:10 - 20:12) What It Really Takes to Open a Restaurant(20:12 - 22:44) Being an Equipment Reseller and Owning the Hard Conversations(22:44 - 25:51) Arizona's 2026 Market and the Freeport-McMoRan Challenge(25:51 - 28:11) Non-Negotiables, Family, and Bringing His Wife on Board(28:11 - 29:57) Where to Find Justin and AZRC(29:57 - 32:29) Rapid Fire and Delo's Close

What does it take to create an event people remember? In EP225 of On The Delo, Delo sits down with Johann Warnholtz, Chief Vibes Officer of Exceptional Vibe, for a real conversation about building community, creating meaningful experiences, and betting on yourself in Greater Phoenix.Johann shares how a childhood around endurance races, years of event and marketing work, and a love for Arizona's food-and-beverage scene shaped Exceptional Vibe. From the risk of selling tickets in a last-minute market to designing events that give vendors real one-on-one connection, this episode is packed with practical perspective for operators, marketers, and anyone building something you want people to show up for.Chapter Guide (Timestamps)(0:00 - 1:41) Welcome, the Exceptional Vibe Name, and a One-Person Business(1:41 - 6:02) Endurance Sports, Race Lab, and Finding a Love for Events(6:02 - 9:05) From Freelance Marketing to Phoenix Magazine(9:05 - 11:52) The First Exceptional Vibe Events and Tempe Checkpoints(11:52 - 15:53) Launching Exceptional Vibe and Building Its Marketing Side(15:53 - 18:49) The Risk of Events, Last-Minute Tickets, and Self-Funding Growth(18:49 - 22:50) Brunch Fest, Soup Fest, and Following Event Potential(22:50 - 26:42) Vendor Value, Foodie Audiences, and Turning Attention Into ROI(26:42 - 30:43) Event Flow, Music, Seating, and Interactive Experiences(30:43 - 34:29) Arizona Community, Local Restaurants, and the Agency Vision(34:29 - 38:51) Exercise, Focus, and Rapid Fire(38:51 - 42:22) What's Next for Exceptional Vibe and Delo's Close

What started with a Craigslist ad and a love of food turned into one of Arizona's most recognizable independent burger spots.In Episode 224 of On The Delo, Delo sits down with Bret Shapiro, Chef/Owner of Paradise Valley Burger Company, to talk about 15+ years of PV Burger, the realities of restaurant ownership, and why Bret has never been interested in following the traditional growth playbook.Bret shares the story behind taking over the original restaurant, building a loyal crew and customer base, and eventually moving PV Burger from its longtime 40th Street and Bell Road location to Scottsdale. They get into staying independent, using his own capital to grow, keeping restaurant footprints small, navigating rising costs, and the advice Bret has followed from the beginning: if something has to change, raise the price before you lower the quality.Of course, they talk burgers too—from the story behind the Burger Brulee and Paradise Burger to the TV appearances that put PV Burger in front of a national audience, including Diners, Drive-Ins and Dives, Man v. Food, Guy's Grocery Games, and Check, Please! Bret also shares what's next, his early-morning routine, and why after 15 years in business, consistency still matters more than hype.Chapter Guide (Timestamps)(0:00 - 3:24) Welcome, Meeting Bret Shapiro, and the PV Burger Office Story(3:24 - 7:23) Origin Story: From Music to Food and a Craigslist Ad That Changed Everything(7:23 - 11:10) Losing the Lease at 40th and Bell and the Overnight Move to Scottsdale(11:10 - 14:21) Taking Care of the Crew and Whether Chefs Make Good Business Owners(14:21 - 18:03) Staying Independent, Lease Advice, and Reading Today's Arizona Market(18:03 - 20:39) Footprint, Dine-In vs. Takeout Shift, and Learning From Deluxe Burger(20:39 - 25:06) Fries, Jalapeno Ranch, and the Stories Behind the Burger Brulee and Paradise Burger(25:06 - 28:02) Life on TV: Diners Drive-Ins and Dives, Man v. Food, and Guy's Grocery Games(28:02 - 30:19) The Hardest Part of 15 Years and Why You Never Step Down on Quality(30:19 - 34:25) Morning Routine, Walking With Dad, and Changing His Relationship With Alcohol(34:25 - 35:22) What's Next: A New Sandwich Shop and Reviving Paradise Valley Pizza(35:22 - 38:23) Rapid Fire: Trucks, Scuba, Sushi, and a Month of Travel(38:23 - 39:39) Social Handles, Closing Thoughts, and Supporting Local Restaurants

Step into Episode 223 of On The Delo as Delo sits down with longtime friend Chase Goodman, Systems Integrator at Cactus Sight and Sound, for a candid conversation about audio, video, lighting, and a change that's about to hit sports bars hard. From car stereos and houseboats to designing high-end restaurant systems, Chase pulls back the curtain on what really makes a hospitality space feel right and warns operators about the NFL Sunday Ticket shift that could cost them thousands right before football season.This episode blends practical AV wisdom with an urgent heads-up for anyone in hospitality. Chase explains why lighting and sound matter as much as the food, why getting AV involved at the design stage saves money and headaches, and how his team hides speakers, tunes lighting to the time of day, and tailors systems to each concept. Then the conversation turns to the big one: DirecTV's decades-long exclusive on Sunday Ticket has ended, with commercial rights now controlled by Everpass Media—backed by Redbird Capital and the NFL's own equity arm, 32 Equity—and moving to streaming only. Chase breaks down what that means for bandwidth, hardware, cost, and control, and why many bars may decide it's no longer worth it. If you own or advise a bar or restaurant, this is a must-listen before the season kicks off.Chapter Guide (Timestamps)(0:16 - 2:53) Catching Up: Marriage, a New Baby, and Life at 42(2:53 - 5:19) Origin Story: From Car Audio to Bar and Restaurant AV(5:19 - 9:55) Why Getting AV in at the Design Stage Matters(9:55 - 13:20) Lighting Done Right and the Mistakes Owners Make(13:20 - 16:46) Tiering Systems and Everything Cactus Does(16:46 - 19:44) The Team, the Shop, and 20 Years in Business(19:44 - 24:48) What's Next: Lighting, Cameras, and Data Storage(24:48 - 34:02) The DirecTV Sunday Ticket Shakeup Explained(34:02 - 37:09) What It Costs Operators and Why It's Happening(37:09 - 42:36) Rapid Fire and Delo's Close

»Izčrpanost in izgorelost sta najvišji odličji, ki si jih današnji človek lahko podari.« To misel lahko preberemo na platnici romana Drsenje avtorice Ize Strehar. Delo, ki je izšlo pri založbi Beletrina je romaneskni prvenec uveljavljene, nagrajene ustvarjalke – Iza Strehar je, ob drugih priznanjih, za dramsko besedilo Nezakonske matere prejela nagrado Slavka Gruma, za scenarij za film Prasica, slabšalni izraz za žensko pa nagrado vesna. Roman Drsenje prefinjeno opisuje družbo sodobnega zahodnega sveta, kulturo, ki zahteva neprekinjeno visoko storilnost, optimizem in funkcionalnost, ter njeno drugo stran: posameznike oziroma posameznice, ki ne zmorejo njenega načina in tempa.

Private events may be the most overlooked revenue stream in hospitality. In Episode 222 of On The Delo, Delo sits down with Samia Kohler, Founder of Event Sphere Solutions and creator of SPHERE, to explore how restaurants, bars, hotels, wineries, breweries, and event venues can unlock significant revenue through smarter private event sales. From 18 years in hospitality across France, Shanghai, Hong Kong, and now Phoenix, Samia breaks down how the right system can turn any space with four walls, food, and beverage into a revenue machine.This conversation goes deep on the difference between chasing tables and building an experience, why so many restaurants leave event revenue on the table, and how Samia built her own software after finding no CRM truly made for hospitality. She shares how her clients have seen a 189% increase in event sales, how the platform buys back 20+ hours a week, and how she built AI directly into the system so even a busy GM can capture leads around the clock without losing the human touch. If you run a restaurant, bar, or hospitality group and want a smarter way to grow revenue, this episode is packed with real, usable perspective.Chapter Guide (Timestamps)(0:00 - 2:06) Welcome and Meeting Samia Kohler(2:06 - 6:02) Hospitality Around the World: France, Shanghai, and Hong Kong(6:02 - 11:48) How She Got Into Hospitality and the Private Event Sales Gap(11:48 - 15:54) Building Event Sphere Solutions and Learning the Tech(15:54 - 21:05) How It Works: Pricing, Commission, and a 189% Sales Lift(21:05 - 26:11) Ideal Clients and Buying Back 20+ Hours a Week(26:11 - 29:15) AI in Hospitality: Sphere and Sphere Plus(29:15 - 33:27) Non-Negotiables and Scaling Beyond Arizona(33:27 - 38:15) Rapid Fire and Delo's Close

Tokrat predstavljamo učiteljico slovenskega dopolnilnega pouka v Srbiji Rut Zlobec, ki je slovensko kulturo in jezik v skoraj dvajsetih letih svojega službovanja v tej državi, približala številnim generacijam slovenskih zdomcev in njihovih potomcev. Pred odhodom v Srbijo, je kot učiteljica službovala v Pišecah in že tam tkala vezi med Slovenijo in Srbijo, po odhodu v tujino pa se je še aktivneje posvetila ne le poučevanju slovenskega jezika v slovenski skupnosti v Vojvodini marveč tudi skrbi, da, predvsem mladi v Srbiji, ohranijo stik s koreninami svojih slovenskih prednikov. V oddaji Slovencem po svetu-Portreti učiteljica Rut Zlobec odstira pogled v svoje delo v Srbiji, v kulturni utrip v Novem Sadu in življenje v Banatu.

Hello, We are preparing for a total bad*ss episode next week! So unfortunately that means this week we have a rerun. Sad trombone music add hereBut we have a summertime favorite! The Sandlot! So lave up your cleats and we'll catch you next week with a new episode Nostalgia Nerds! (This week Andy and Ally are joined by their good friend and sports guru, Delo as they dive into the 1993 kids film The Sandlot! They break down everything about its box office numbers, writer and director, cast, plot, some fun facts, and of course all the quotable lines of the iconic film. They top it off with their own baseball Mt. Rushmore's! You're killing me, Smalls if you don't listen to this episode of Notable Nostalgia!)Make sure to leave us a 5 star review, and tell a friend about the show. If you want to suggest a topic for an upcoming show email us at NotableNostalgia90@Gmail.com or find us at Facebook.com/NotableNostalgiaThanks for listening Nostalgia Nerds! of apple cider and get Nostalgic with us!Make sure to leave us a 5 star review, and tell a friend about the show. If you want to suggest a topic for an upcoming show email us at NotableNostalgia90@Gmail.com or find us at Facebook.com/NotableNostalgiaThanks for listening Nostalgia Nerds!

Step into Episode 221 of On The Delo as Delo sits down with Keifer Gilbert - a tattooed small-town Arizona kid turned elite craft bartender turned sober ultra runner - for one of the most honest, raw, and inspiring conversations the show has delivered. From getting fired from Applebee's reeking of Jäger at 20, to helping launch Counterintuitive cocktail bar, to blacking out nightly while raising a newborn, Keifer's story is a masterclass in rock bottom, reinvention, and what it actually takes to do hard things sober.They cover the Phoenix and Scottsdale hospitality scene in depth - Cashmere, Cowboy Chow, Bitter & Twisted, Counterintuitive - and then pivot into the real story: how sobriety on Christmas Day 2018 led to Keifer trading shots for trail running and ultimately finishing the Cocodona 250, a 256.3-mile race from Black Canyon City to downtown Flagstaff with 37,000 ft of elevation gain in 108 hours. If you've ever struggled to let go of an identity that no longer serves you, or wondered if it's too late to become someone new, this episode will hit different.Chapter Guide (Timestamps):(0:17 - 1:25) Ep 221 Intro: Consistency, Repetition & Being a Little Psychotic(1:26 - 6:23) Getting Started: Flagstaff, Applebee's, Getting Fired, and One Semester at GCU(6:24 - 9:37) Landing at Cashmere & Cowboy Chow - Finding His Footing in Fine Dining(9:38 - 12:36) Counterintuitive: 32 Seats, 12 Hours of Prep, 8 Hours of Service - Craft Cocktails Done Right(12:37 - 17:20) Life at Bitter & Twisted: Long Shifts, Late Nights at Tally Ho, and a Body Falling Apart(17:21 - 19:26) Identity, Blackouts, and the Bar Industry's Dark Side(19:27 - 23:59) Sobriety: Christmas Day 2018, Cooper at 6 Months, and the Decision That Changed Everything(24:00 - 27:30) 8 Years Sober: The Emotional Lightning Rod Phase, the Three-Year Switch, and Life Today(27:31 - 29:01) From Jiu Jitsu to COVID Runs: How Ultra Running Accidentally Took Over(29:02 - 35:00) Cocodona 250: The Race, the Prep, the First Day Disaster, and 30,000 Calories Burned(35:01 - 40:18) What 256 Miles Does to Your Identity - And Cam Haines Cheering From the Trail(40:19 - 44:30) What's Next: Front-End Developer, USCA Certified Ultra Coach, and What Keifer Promotes(44:31 - 46:20) Rapid Fire: Climbs vs. Downhills, Warrant vs. Ratt, Bears on Mingus Mountain & More

Gost epizode je dr. Miha Mazzini, pisatelj, scenarist, režiser in predavatelj. Epizoda je bila posneta v sklopu AIDEA konference II. 10.5.2026 v Odiseji. V epizodi: Kultura, pozornost in vpliv slabih novic Zavist, pravičnost in slovenska družba Otroci, odnosi in pomen skupnosti Delo, denar, produktivnost in sreča Umetna inteligenca, osamljenost in sodobni ideal uspeha Samopomoč, potrošništvo in moč majhnih dobrih dejanj

Step into Episode 220 of On The Delo as Delo sits down with Akram Abdallah and Mohamed — the entrepreneurial force behind Laymoon Café, Tempe's buzzing Palestinian-Syrian café bringing Middle Eastern hospitality, culture, and flavor to the heart of the ASU community. From a chance road-trip conversation about an available space to opening one of the most talked-about new concepts in the Valley, this story is about bold moves, deep roots, and a team who built something beautiful before they even had a name for it.Delo digs into the origin stories, the chaos of launch week, supply chain realities, a 40-person staff puzzle, the significance of operating next to one of Arizona's most iconic mosques, and what it means to create a true "third space" rooted in Middle Eastern hospitality. If you're into food, entrepreneurship, culture, and the real behind-the-scenes of building a business from the ground up, this one will hit different.Chapter Guide (Timestamps):(0:00 - 2:42) Delo's Intro, Episode 220, and the New Book "Risky Business"(2:43 - 5:00) Meeting at Filthy Animal and Guest Origin Stories Begin(5:01 - 7:01) Mohamed's Tech Background: Waymo, Amazon, and Pilot's License(7:02 - 9:41) Operations, Staffing Puzzles, and 1,000+ Guests a Day(9:42 - 14:21) Akram's Real Estate Background and Finding the Location(14:22 - 19:33) The Mosque Connection, Nomad Jewelry, and Bringing on House of Form(19:34 - 27:40) Palestinian-Syrian Heritage, Islamic Hospitality, and the "Third Space"(27:41 - 30:12) The Menu: Fusion Drinks, Kedak Chai, Yemeni Honeycomb & More(30:13 - 37:45) Operations, Supply Chain, Social Media Strategy, and What's Next(37:46 - 43:20) Non-Negotiables, Prayer Routines, and Fitness Habits(43:21 - 50:00) Where to Find Them Online and Rapid Fire Questions

In Episode 219 of On The Delo, Delo sits down with Manny and Rick from Nightlife Security Consultants to expose the security failures, operational mistakes, and liability risks that cost bars, restaurants, and nightclubs hundreds of thousands of dollars every year. From a $248,000 lawsuit over an $8 bar tab to a man stabbed on a dance floor the night before his sister's wedding, this episode reveals what operators can do today to better protect their guests, employees, and business.With decades of combined experience in law enforcement, nightclub operations, hospitality security, expert witness testimony, and staff training, Manny and Rick have helped operators across the country reduce risk and build safer venues. Together, they break down the five areas where businesses get picked apart in litigation, why hiring the biggest guy isn't always the right move, how post-COVID nightlife is evolving, and what a well-run security operation actually looks like—from the front door to last call.Whether you're a bar owner, restaurant operator, nightclub manager, hospitality professional, insurance agent, or simply interested in hospitality leadership and risk management, this episode is packed with real-world stories and actionable insight.Chapter Guide (Timestamps):(0:40 - 3:10) Intro: Episode 219, Guests Manny & Rick, and San Diego Small Talk(3:11 - 7:26) Origin Story: Nightlife Security Consultants Founded in 1998(7:27 - 12:38) Rick's Background: 20 Years in Law Enforcement, MBA, PhD & Training Philosophy(12:39 - 16:36) State-by-State Laws, Dram Shop Preparation & the Five Areas of Litigation Research(16:37 - 22:02) Proactive Security, Patron Monitoring & the Puppy Analogy(22:03 - 26:21) Risk by Venue Type: Why Culture & Ownership Matter More Than the Concept(26:22 - 30:21) Hiring Smart: Background Checks, Team Diversity & Women in Security(30:22 - 35:29) Why Operators Don't Hire Help—and Who Does(35:30 - 40:00) Nightlife Trends: Post-COVID Habits, Day Drinking & the Gentleman's Club Pivot(40:01 - 45:01) Craziest Claim Stories: $248K Over an $8 Bar Tab & a Stabbing on the Dance Floor(45:02 - 51:12) Services: Training, Consulting, Policies, Major Incident Review & Expert Witness(51:13 - 58:19) Rapid Fire Questions & Outro

Zdravo. Tokrat začnemo s shortsi, ki jih vsi po malo sovražimo, a se jim ne moremo upreti, ker algoritem ve, kaj rabimo. Ugotovimo tudi, da Apple največ zasluži z dodatki in da Garmin po kapljicah dozira funkcije, ki bi jih ura tako ali tako že imela. Vmes se spomnimo na MacGyverja, ki bi danes lahko imel milijone naročnikov na YouTubu, pa na Aziza Ansarija, ki s flip telefonom živi kot rebel proti stroju (a ima verjetno pametni telefon v predalu). Piknik je bil, čeprav je bil tudi prestavljen, kljub vsemu pa zdaj že načrtujemo, kje bi naredili naslednje druženje. Gallusoa dvorana je v igri, Kino Šiška tudi, Orto bar, bi Cankarjev dom bi bil super. Karte rezervirajte na hvalazavseribe.si. Na koncu razkrijemo še škandal stoletja: nočno delo na primorski avtocesti je čisti nateg. Trije študenti za 9 evrov na uro se prekladajo pod reflektorji, dela pa ne nobeden. Preverite še vi in poročajte na Discordu.

Step into Episode 217 of On The Delo as Delo sits down with Laura, founder of Laura's Gourmet — a woman-owned, Arizona-based granola brand that went from a "happy accident" recipe to 22 years on the shelves of AJ's Fine Foods, Whole Foods, and United Airlines Hawaii flights. From culinary school career changer to food service powerhouse, Laura's journey is a masterclass in trusting your gut, asking for what you want, and never saying no to an opportunity you haven't tried yet.This conversation goes deep on what it really takes to build a certified gluten-free, kosher, chef-driven food brand — navigating FDA compliance, retailers, food service platforms, and now launching an entirely new product category with CounterCool, a lightweight, collapsible aluminum counter rack born out of a real need Laura had as a private chef. Whether you're an entrepreneur, a food lover, or someone figuring out your next chapter, this episode is packed with honest insight, humor, and momentum you can use.Chapter Guide (Timestamps):(0:14 - 1:55) Welcome to EP217, Book Promo & Introducing Laura(1:56 - 5:26) Origin Story: New Jersey, Tech Career, and an Entrepreneur Mindset from Day One(5:27 - 8:48) Finding the Kitchen: From Paris Study Abroad to Culinary School & Celebrity Cuisine(8:49 - 13:22) The Food Philosophy: Slowing Down, Appreciating Your Meal & the Fuel vs. Enjoyment Debate(13:23 - 15:29) Laura's Gourmet Origin: The Happy Accident That Started With a Magazine Recipe(15:30 - 21:27) Getting on the Shelf: Stalking AJ's, Meeting Eddie Basha & 22 Years of Partnership(21:28 - 27:05) Granola 101: What It Is, How It's Made & the Simple Ingredients That Set Laura's Apart(27:06 - 32:30) CounterCool: The Patent-Pending Kitchen Tool Born from a Private Chef Problem(32:31 - 38:38) Savory Toppers, Clusters, Flavors & Where to Buy Laura's Gourmet Products(38:39 - 41:33) Wellness Routines, Saying No, and Leading with Love as an Entrepreneur(41:34 - 46:07) Rapid Fire: Bon Jovi, Appalicious, Granola Shots & South Mountain Trail Runs(46:08 - 46:31) Closing Thoughts: 22 Years in Arizona and the Community That Made It Possible

Step into Episode 217 of On The Delo as Delo sits down with Corey and TJ from inKind to break down one of the most innovative financing and marketing models in the restaurant industry today. Built by operators for operators, inKind gives restaurants upfront capital at zero interest — and a 5-million-user marketing engine to back it up.From a D.C. restaurant incubator 11 years ago to over 8,000 restaurant partners nationwide, Corey and TJ unpack how inKind turned a $500 gift card idea into a non-dilutive funding platform that's helping Arizona restaurants survive 120-degree summers, pay off high-interest loans, and drive 90% net new diners through the door. Delo shares his own experience as both a hospitality veteran and active inKind affiliate — making this conversation raw, practical, and deeply credible for anyone who owns, operates, or eats at restaurants.Chapter Guide (Timestamps):(0:00 - 1:13) Freestyle Intro, Mic Check, and Episode 216 Kickoff(1:14 - 2:49) Delo's Intro: Risky Business Book Promo & Five-Star Ask(2:50 - 4:51) Meet Corey & TJ: Backgrounds, Arizona, and Why This Summer Matters(4:52 - 7:42) The Origin Story: 11 Years, a D.C. Incubator, and a $500 Gift Card Lightbulb(7:43 - 10:58) inKind Comes to Arizona: From 15 Partners to 300+ and Still Growing(10:59 - 13:21) The Capital Model: Non-Dilutive, Zero Interest, and What COGS Really Means(13:22 - 16:06) Risk, Underwriting, and Why Only Top-Quality Restaurants Make the Cut(16:07 - 18:45) The Marketing Engine: 5 Million Users, Push Notifications, and Demand Control(18:46 - 21:24) Retail Presence, Costco Gift Cards, and Cold Beer & Cheeseburgers Launch Stats(21:25 - 24:24) The User Experience: How to Pay Through inKind Step by Step(24:25 - 27:15) The Restaurant Avatar: Fine Dining to Fast Casual and Why Both Work(27:16 - 32:24) Success Stories, Loan Payoffs, and the Ravenous Pig Funded 28 Times(32:25 - 36:17) Sales Philosophy: Relationships, Listening, and "It's Never a No"(36:18 - 41:14) Rapid Fire + Final Thoughts: Where to Find inKind and What's Next

Step into Episode 216 of On The Delo as Delo sits down with Roland Wood III — a Phoenix-born, west-side-raised finance veteran who went from staff accountant to CFO across some of Arizona's most recognized restaurant concepts, including Grimaldi's and Square One. Roland pulls back the curtain on what a CFO actually does, why the best ones never win a popularity contest, and how "if the math doesn't math" sometimes the answer just has to be no.From navigating 50 Grimaldi's locations during a financial restructuring and securing $6–7M in COVID relief programs for Square One, to breaking down food cost management, inventory tech, marketing ROI, and the real value of fractional CFO services for growing hospitality groups — this conversation is packed with honest, practical perspective that operators, owners, and industry professionals rarely get to hear. Roland also unpacks why cutting quality to save margin is a long-game trap, how to use fixed pricing agreements to avoid supply volatility, and why "you will never save your way to prosperity."Chapter Guide (Timestamps):(0:00 - 1:50) Delo's New Book: Risky Business & Intro to Roland Wood III(1:51 - 5:06) Roland's Background, West Side Phoenix & the Restaurant Scene(5:07 - 9:28) School, ASU, Early Career & How Roland Landed in Restaurants(9:29 - 13:54) What a CFO Actually Does: Banking, Cash Flow & Hard Conversations(13:55 - 17:22) Grimaldi's: 50 Locations, Capital Structure & Food Cost Differences(17:23 - 21:38) Inventory Tech, ERP Systems, Cogswell, Craftable & Portion Decisions(21:39 - 25:09) Food Pricing Strategy, Fixed Agreements & Hedging Against Volatility(25:10 - 27:52) Marketing ROI: How Finance Holds Marketing Accountable for Traffic(27:53 - 32:28) Square One: COVID-Era Entry, Multi-Concept Finance & Barrett's Portfolio(32:29 - 34:47) Fractional CFO Services: Who It's For, Ideal Client & the Value Proposition(34:48 - 42:21) Rapid Fire + Roland's Finance Philosophy: Invest, Don't Just Cut(42:22 - 42:43) Delo's Close, Book Promo & Podcast Sponsor Mention

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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