Podcasts about Duetto

Fabrizio Guarducci"Il richiamo del sentimento"Lorenzo de' Medici Presswww.lorenzodemedicipress.itElvira, una studiosa, inizia una complessa ricerca sul movimento religioso dei Catari e sull'attualità del loro messaggio spirituale.Vuole scrivere un nuovo libro sull'argomento Il suo percorso procede con importanti testi antichissimi di religione, partendo dalle pagine del trattato gnostico Kephalaia: tra questi un raro e dimenticato vangelo gnostico – la Pistis Sophia – in cui Gesù spiega agli apostoli cosa accade all'uomo dopo la morte e che cosa c'è nell'aldilà. Secondo la Pistis Sophia, Gesù dopo la morte rimase 11 anni con gli Apostoli per spiegare loro questi segreti e la via verso il raggiungimento del divino.Elvira sente di compiere, al tempo stesso, anche un viaggio dentro il proprio animo. Ma sarà un'inattesa presenza, incontrata casualmente, a trasportarla verso un modo completamente diverso di considerare il sentimento, l'animo umano e la ricerca del vero significato del divino.La sua ricerca è diventata un'altra cosa e il suo libro è davvero il punto di arrivo per una nuova scoperta del sentimento.Fabrizio Guarducci si è formato nella concezione sociale e umana di Giorgio La Pira. Dopo aver vissuto il movimento Underground alla fine degli anni Sessanta negli Stati Uniti e aver conosciuto Guy Debord in Francia, ha aderito convintamente al Situazionismo.Ha fondato il Dipartimento di Antropologia culturale dell'Istituto Internazionale Lorenzo de' Medici di Firenze. Ha insegnato Mistica, Estetica e Tanatologia, dedicandosi interamente alla ricerca dei linguaggi come strumenti per migliorare l'interiorità dell'individuo e per trasformare in positivo la realtà che ci circonda. È, inoltre, autore cinematografico: Paradigma italiano (premiato al PhilaFilm, 1993), Two days (2003) e Il mio viaggio in Italia (vincitore del Golden Eagle, 2005). Come autore, produttore e regista ha realizzato i film Mare di grano (2018), Una sconosciuta (2021), Anemos (2022) e La partita delle emozioni (2025). Ha pubblicato i saggi La parola ritrovata (2013), Theoria. Il divino oltre il dogma (2020) e i romanzi Il quinto volto (2016), La parola perduta (2019), La sconosciuta (2020), Duetto (2021), Amor (2022), Il villaggio dei cani che cantano (2022), La partita delle emozioni (2023) ed Eclissi (2023, selezione Premio Strega 2024).IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

SANREMO (ITALPRESS) – "Mi piace l'idea di condividere il palco con qualcuno che sta vivendo la gara con me" ha detto Noemi sul duetto con Tony Effe sulle note di "Tutto il resto è noia". "La musica è condivisione, oggi si lavora tanto in solitaria, ma suonare insieme ha un altro valore", aggiunge.xg8/mgg/gtr

J. S. Bach (1685-1750) - Christmas Cantatas Dazu ist erschienen der Sohn Gottes (Per questo è venuto al mondo il figlio di Dio) BWV 40 Dazu ist erschienen der Sohn Gottes Coro in fa maggiore per coro e tutti gli strumenti Riutilizzato nel Cum Sancto Spiritu della Messa BWV 233Das Wort ward Fleisch und wohnt in der Welt Recitativo in fa maggiore/si bemolle maggiore per tenore e continuoDie Sünd macht Leid Corale in sol minore per coro, 2 oboi, corno, archi e continuoHöllische Schlange, wird dir nicht bange? Aria in re maggioreper basso, 2 oboi, archi e continuoDie Schlange, so im Paradies Recitativo in si bemolle maggiore per contralto, archi e continuoSchuttle deinen Kopf und sprich Corale in re minore per coro, 2 oboi, corno, archi e continuoChristenkinder, freuet euch! Aria in fa maggiore per tenore, 2 oboi, 2 corni e continuoJesu, nimm dich deiner Glieder ferner in Genaden an Corale in fa minore per coro, 2 oboi, corno, archi e continuo*********Unser Mund sei voll Lachens (La nostra bocca sia tutta un sorriso) BWV 110 [14:40]Unser Mund sei voll Lachens Coro in re maggiore per coro, 2 flauti traverse, 3 oboi, fagotto, 3 trombe, timpani, archi e continuo Utilizza l'ouverture della quarta suire per orchestra, BWV 1069Ihr Gedanken und ihr Sinnen Aria in si minore per tenore, 2 flauti tenori e continuoDir, Herr, ist Niemand gleich! Recitativo in fa diesis minore/la maggiore per basso, archi e continuoAch Herr! was ist ein Menschenkind Aria in fa diesis minore per contralto, oboe d'amore e continuoEhre sei Gott in der Höhe Duetto in la maggiore per soprano, tenore e continuo Arrangiamento del “Virga Jesse floruit” del Magnificat, BWV 243aWacht auf, ihr Adern und ihr Glieder Aria in re maggiore per basso, tromba, 2 oboi, oboe da caccia, archi e continuoAlleluja! gelobet sei Gott! Corale in si minore per coro, tromba, 2 flauti traverse, 2 oboi, oboe da caccia, archi e continuo Sopranos: Katharine Fuge, Joanne LunnCounter-tenors: Robin Tyson, William TowersTenor: James GilchristBass: Peter HarveyMonteverdi ChoirEnglish Baroque SoloistsJohn Eliot Gardiner, conductor

Josiah Mackenzie has spent over 20 years building, selling, and buying technology. In this tell-all episode, he shares his insider's guide to buying, implementing, and getting the most out of hotel technology today.Listen now to learn:Why technology is essential in today's fast-paced hospitality landscapeKey steps to take before searching for technology solutionsProven methods for evaluating tech solutionsTips for making a strong business case and getting buy-in How to implement technology in a way that helps you get the results you needStrategies for succeeding with technology over the long term (including insider "hacks" for getting VIP treatment)Timestamps:Introduction & Why This MattersMy Background [10:03] Coding & first steps in software[11:54] ReviewPro (operations)[13:36] Duetto (revenue management)[14:34] Juniper Square (investment management)[16:16] The benefits of a career in hotel techBefore You Start Looking for Technology[17:16] Start with problems[18:15] Innovation through observation[19:49] Collecting stakeholder needs How to Evaluate Technology[21:22] Ask trusted hospitality professionals[22:51] Research online (Hotel Tech Report)[24:55] Move beyond typical demos[25:51] Have meaningful conversations[26:11] Compare provider engagement stylesMaking the Purchase[31:34] Building the business case[32:00] Getting buy-in[34:16] Contract negotiation Implementation & Success[37:39] Cross-functional team involvement[38:07] Staged rollout approach[39:37] Working with implementation teams[42:22] Internal marketing importance[43:43] Maintaining momentumLong-term Success[44:03] Staying connected with tech partners[45:04] Being a customer reference[45:54] Participating in user groups[46:29] Continuous evaluationResources mentioned:The Story Behind Hospitality Daily (Josiah Mackenzie, interviewed by Steve Turk)What's Happening in Hotel Tech Today? - Jordan Hollander, Hotel Tech ReportA few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

「完実電気、ソナス・ファベールのワイヤレス製品の取扱を開始。「Duetto」「Omnia」の2モデル」　完実電気は、イタリア・SONUS FABER（ソナス・ファベール）のアクティブスピーカー関連モデルの国内取り扱いを開始する。第一弾製品として2ウェイステレオスピーカーの「Duetto」が登場。またこれまでノアが扱っていた一体型スピーカー「Omnia」についても完実電気扱いに移管となる。

Send us a Text Message.Linking the Travel Industry is a business travel podcast where we review the top travel industry stories that are posted on LinkedIn by LinkedIn members.  We curate the top posts and discuss with them with travel industry veterans in a live session with audience members.  You can join the live recording session by visiting BusinessTravel360.comYour Hosts are Riaan van Schoor, Ann Cederhall and Aash Shravah.Stories covered on this session include -The latest Advito travel price index suggests that intercontinental airfares will decline and hotel rates will stabilize in the third quarter, while domestic and regional airfares in the U.S. and Europe are on the rise.Etihad Airways launches a chatbot to assist clients with ticket, visa and other information.Lufthansa Group's news about a new environmental surcharge caused a great deal of discussion and debate.VDR - The German Business Travel Association releases a study which says that German travel managers reported a "significant" cost increase in business travel spending.Whilst we're still waiting to hear about their next African investment, Qatar Airways revealed it's also hoping to invest in the Australian market by taking a proposed 20% stake in Virgin Australia.Duetto, a hotel revenue management solution, has been acquired by GrowthCurve Capital.KAYAK launches a travel product for SMEs, with a flat $20 per booking rate. Skift releases a "fact from fiction" travel industry carbon offset report. Extra StoriesYou can subscribe to this podcast by searching 'BusinessTravel360' on Google Podcast, Apple Podcast, iHeart, Pandora, Spotify, Alexa or your favorite podcast player.This podcast was created, edited and distributed by BusinessTravel360.  Be sure to sign up for regular updates at BusinessTravel360.com - Enjoy!Support the Show.

The wireless loudspeaker category has made enormous strides over the past 5 years and there is no question that there are high-end options that offer better sonic performance, superior connectivity options, and greater value for your money than traditional passive loudspeakers.Don't listen to members of the Hi-Fi press who try to tell you that you must continue down the traditional path to achieve better sound quality at home. We have listened to more than two dozen of the best wireless and Bluetooth loudspeakers currently available below $5,000 and have some thoughts on what you should consider and how one can build out a system that is great for both music and movies around them. Thank you so much to our sponsor SVS! Read all about their fantastic line of wireless speakers here:https://www.svsound.com/collections/prime-wireless-proSpeakers Covered in this episode:Triangle BOREA BR03 BT - $699 (light oak, black, oak green, light oak blue, cream)Q Acoustics M40 - $999 (black, white, walnut)PSB Alpha iQ - $1,299 (black, white, blue, yellow)KEF LSX II - $1,299 (black, white, red, blue, olive green, beige)Sonus faber Duetto - $3,999 (graphite, walnut)Related Story: https://www.ecoustics.com/articles/editors-choice-2022/Credits:Hosted by: eCoustics Editor in-Chief, Ian White https://www.ecoustics.com/author/ian-white/Original intro music by The Arc of All. https://sourceoflightandpower.bandcamp.comVoice Over Provided by Todd Harrell of SSP Unlimited. https://sspunlimited.comProduction by Mitch Anderson, Black Circle Studios. https://blackcircleradio.comKeep up-to-date with all the latest Hi-Fi, Headphone, Home Theater and Music news by visiting:https://www.ecoustics.com#hifi #audiophile #wirelessspeakers #ecoustics #audioforbusiness #smallbusines #portableaudio #bluetoothspeaker #wirelessstreaming #speakers #musicindustry #musicpublication #publisher

Novità in casa Alba Tramezzini: grazie al co-branding con Rovagnati arrivano le nuove Special Edition 2024.L'unione dell'esperienza di due grandi realtà italiane, una specializzata nella produzione di salumi, l'altra nella realizzazione di panini e tramezzini freschi di alta qualità, ha creato due tramezzini e due panini esclusivi.I nuovi tramezzini special edition, sotto il sub-brand Duetto, con un pane senza crosta, sono in confezione da 150 grammi e propongono due gusti: Prosciutto Cotto Rovagnati e Mozzarella e il secondo Arrosto di Tacchino Rovagnati, entrambi accompagnati da salsa leggera. 

MILANO (ITALPRESS) - "A Sanremo spero che vada tutto bene e di tornare a casa con un bagaglio". Lo dice Gazzelle che, nella serata cover del festival di Sanremo, presenterà con Fulminacci "Notte prima degli esami". "E' un brano che ci unisce, anche artisticamente, rappresenta Roma, spero che a Venditti piaccia", aggiunge. eb/mgg/gtr (fonte video: ufficio stampa Gazzelle)

cosa ne pensate?

Hosts Katie Walsh and Blake Howard join Alfonso de Portago of Michael Mann's Ferrari, Gabriel Leone. In this episode, we talk about being indoctrinated to The Last of the Mohicans as a kid, the extensive preparation for Ferrari and the serendipity of playing de Portago and Senna (in the upcoming Netflix series) back-to-back.Join our Patreon for as little as $1 a month for an exclusive weekly podcast + access to the OHM discord here.GABRIEL LEONEGabriel Leone started his artistic career at theater eleven years ago. In 2021, he debuts on the series 'Dom' as the main character who entitles the show. He is also shooting 'Um Lugar ao Sol,' the next TV Globo main soap opera written by Lícia Manzo. Gabriel also is going to premiere in the following movies: 'Anaíra,' by Sérgio Machado and Milton Hatoum; 'Eduardo e Mônica,' starring with Alice Braga and directed by René Sampaio; 'Piedade,' by Cláudio Assis; 'Alemão 2,' by José Eduardo Belmonte; 'Duetto,' by Vicente Amorim; and the musical feature film 'Meu Álbum de Amores,' by Rafael Gomes, in which he performs songs by Arnaldo Antunes and Odair José. Gabriel has been part of other important TV Globo productions like the soap opera 'Velho Chico,' by Luiz Fernando Carvalho, 'Onde Nascem Os Fortes,' by José Villamarim, 'Verdades Secretas,' by Mauro Mendonça Filho, 'Carcereiros,' by José Eduardo Belmonte, and 'Os Dias Eram Assim' as an actor and a recording artist. He also shows up in movies like 'Garoto,' by Júlio Bressane and 'Minha Fama de Mau,' where he plays the famous Brazilian singer Roberto Carlos.ONE HEAT MINUTE PRODUCTIONSWEBSITE: ONEHEATMINUTE.COMPATREON:ONE HEAT MINUTE PRODUCTIONS PATREONTWITTER: @ONEBLAKEMINUTE & @KATIEWALSHSTX & @OHMPODSSupport this podcast at — https://redcircle.com/one-heat-minute-productions/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, we're tuning in to the music making of early colonial New Zealand. We meet music librarian and curator Marilyn Portman to look at a collection of early music albums which were brought amongst personal possessions to Aotearoa, to become the soundtrack of life in the colony. To bring the soundtrack to life, we meet up with musician Polly Sussex who demonstrates music making on a square piano by playing from the Auckland Libraries musical manuscript collection. See a list of references for this episode below or get in touch with us by emailing libraryresearch@aucklandcouncil.govt.nz and we'll make sure you can find the collection items of your interest. This podcast is part of a wider series of short films Ngako: The Collections Talk, available to view via aucklandlibraries.govt.nz/Ngako This episode was written and produced by Sue Berman, was recorded and produced by Benjamin Brooking and edited and engineered by Juliana Machado. This has been Ngako: The Collections Podcast - Musical Manuscripts Subscribe to check out the next episode! REFERENCES MANUSCRIPTS: Arthur Guyon Purchas. Williams Family albums of music. Book 1. 1852. MusMS-058-1. https://kura.aucklandlibraries.govt.nz/digital/collection/manuscripts/id/13983#.YZQg-QJ0H64.link Williams family. Williams Family albums of music. Book 4. 1850s. MusMS-058-4. https://kura.aucklandlibraries.govt.nz/digital/collection/manuscripts/id/14189#.YZQhBzXo3cU.link Arthur Guyon Purchas. Williams Family albums of music. Book 2. 1871. MusMS-058-2. https://kura.aucklandlibraries.govt.nz/digital/collection/manuscripts/id/14054#.YZQhBH3bZDE.link Williams family. Williams Family albums of music. Book 3. 1850s. MusMS-058-3. https://kura.aucklandlibraries.govt.nz/digital/collection/manuscripts/id/14079#.YZQi0u2J-fw.link PRINTED MUSIC: Henry R Bishop. I love thee Duetto, sung by Mrs. Bishop and Mr Braham, at the late Theatre Royal Drury Lane, in the opera of the Circassian bride. London: Goulding, D'Almaine, Potter & Co., 1810. https://discover.aucklandlibraries.govt.nz/search/card?id=44105b58-4f27-4915-905b-584f27c91597&entityType=FormatGroup BOOKS: Kirstine Moffat. Piano forte: stories and soundscapes from colonial New Zealand. Dunedin: Otago University Press, 2011. https://discover.aucklandlibraries.govt.nz/search/card?id=a2071fc3-60ff-5d93-81f5-502a7a46752c&entityType=FormatGroup Tessa Dudder. Sarah Mathew: explorer, journalist, and Auckland's ‘First Lady.' Auckland: David Ling Publishing Limited, 2015. https://discover.aucklandlibraries.govt.nz/search/card?id=5c7a3794-eab3-5941-803f-cf1800ecb72e&entityType=FormatGroup RECORDING Polly Sussex. My devoted piano. 7 Nov 2019. https://soundcloud.com/auckland-libraries/my-devoted-piano-november-7-2019?si=067ea631a6b94afc812032ca9dbe3a1d&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing BLOG: Polly Sussex. Recreational music in 1840s Auckland. 17 Nov 2021. https://heritageetal.blogspot.com/2021/11/recreational-music-in-1840s-auckland.html Image credit: Williams Family albums of music. Book 1. 1852. MusMS-058-1. Pg 68 https://kura.aucklandlibraries.govt.nz/digital/collection/manuscripts/id/13970

In questa becerissima classificona a ridosso della puntata cento cazzeggiamo con i nomi d'arte e di battesimo delle rockstar più amate. Hanno fatto bene a cambiare nome o potevano invece tenersi il loro e farci più bella figura? Scopriamolo insieme in questo episodio ignominioso!

Keno Helmi is a five-time CRO with a wealth of experience in the technology industry. He has held leadership positions at companies such as PTC, HP, Digby, Duetto, Platform 9, and Pegasus. Currently, he serves as the CRO at Espressive.Keno discusses the importance of proof of value (POV) in the sales process. He explains that a POV is not just about validating the technology, but also about validating the business case. By setting clear success criteria and involving the economic buyer (EB) in the process, sales reps can increase the predictability of the outcome and improve their forecasting. Keno emphasizes the need for a champion to take the rep to the EB and highlights the importance of thorough qualification before engaging in a POV. He also shares best practices for running a successful POV, including defining objectives, setting clear success metrics, and involving the sales rep throughout the process. Keno concludes by discussing the importance of debriefing with the champion and presenting a comprehensive report or presentation to the EB after the POV.HERE ARE SOME KEY SECTIONS TO CHECK OUT[00:00:00] POC vs. POV: POC validates technology; POV validates both tech and business value.[00:05:19] Meeting the Economic Buyer is critical for authority and budget.[00:11:50] Don't do POCs too early; understand the customer's use case.[00:14:11] Champions expedite sales by taking you to the Economic Buyer.[00:18:17] POC should lead to a natural close, not put the customer in the market.[00:25:11] The go, no-go meeting with the Economic Buyer is decisive.[00:38:33] Share a comprehensive RFP or scoring template to guide the evaluation.[00:41:45] Leverage serendipitous visits from stakeholders to build additional champions.[00:43:29] Proactively bring in potential champions who may not be aware of the POV.[00:46:13] Actively engage during the POV, troubleshoot discreetly, and showcase successes.[00:48:16] Create a comprehensive report or presentation (Champion's Deck) summarizing technical and financial results.HIGHLIGHT QUOTES[00:10:28] "You want to do a P.O.V. to increase the predictability of the outcome, improve your forecasting, and potentially grow the business value of the deal."[00:13:25] "That person has earned the right to be called a champion and not a prospective champion. You do not have the right to call that person a champion until that person takes you to the economic buyer."[00:15:11] "You want to ensure that your test plan is going to be the scoring mechanism by which all vendors are evaluated."ADDITIONAL RESOURCESConnect with Keno: https://www.linkedin.com/in/keno-helmi-74779329/More on Espressive: https://www.espressive.com/ Engineer Your Strongest SKO Yet: https://forc.mx/46BipZB 

Frank Murphy is joined by his friend Kathryn Frady of Marble City Opera. Frank says he is more comfortable on Diva Daylight Time. Frank was reminded of Kathryn when he heard a mention of Sazerac cocktails and when he used an empty whiskey bottle as a flower vase.  In last Tuesday's Einstein Simplified show, Frank was in a singing game called Three-Headed Broadway Star. Jessica Brackeen, Sara Grace Peglow, and Frank each sang one word at a time.  Kathryn's upstairs air conditioning unit isn't working properly. She thinks the repairman has not been up to the attic, where he would see the creepy painting of a child that has been there since before Kathryn and her husband moved in. She discussed it a year and a half ago in podcast episode 0025, “Attic Painting Ghost Girl” which can be seen at https://youtu.be/uP019i2sjNY  Kathryn asked Frank to record a video of Marble City Opera's “Stalactites, Sopranos, and Stilettos" concert in order to make fifteen-second clips for social media. Frank recorded the entire one-hour concert rather than be responsible for choosing which fifteen seconds to record.  Frank enjoyed the performance of Rossini's "Duetto buffo di due gatti” (The Cat Duet), which Kathryn rearranged as a trio to sing with Jacquie Brecheen and April Hill. A brief video clip is included.  Frank tried to AirDrop the one-hour video to Kathryn but there wasn't enough memory on her iPhone. He offered to show her how to go to Settings, General, iPhone Storage, Messages, Review Large Attachments and then delete a few files but she wanted no part of it.  This episode is sponsored by BoneZones.com (don't forget the S). Buy books and other merchandise autographed by Body Farm founder Dr. Bill Bass at https://bonezones.com/ including Body Farm t-shirts. You can also get several of Sam Venable's books, signed by the author and the new book by former UT counsel Ron Leadbetter.  Dr. Bill Bass turns 95 on August 30, which is also “Missy Barrett Day: A Day to Do Good Deeds.” Frank received a Facebook message from the fictional character that said:  “So, Mr. Frank, are you going to help out on International Missy Barrett Day: A Day To Do Good Deeds on Wednesday, August 30th by doing more good deeds than usual and telling people why you're doing more good deeds than usual and asking them to do more good deeds than they usually do?” Learn more at https://missybarrett.wordpress.com/  At a Marble City Opera production at the Old City Performing Arts Center, Frank and his wife sat behind an older woman who could not access the electronic program on her phone. Kathryn loaned her iPad to the woman, who accidentally tapped the messages icon. Frank could see that she was now reading a text conversation between Kathryn and Frank.  Kathryn heard from a friend that their high school band was having a reunion. The friend told Kathryn that there is a private Facebook group with many photos, including several that include Kathryn. She makes Frank try to find her in three group photos.  Subscriber April wore her Frank & Friends Show bucket hat to the “Stalactites, Sopranos, and Stilettos" concert. Jere took a photo of April with Frank and Kathryn.  Sign up for a 30-day trial of Audible Premium Plus and get a free premium selection that's yours to keep. Go to http://AudibleTrial.com/FrankAndFriendsShow  Find us online https://www.FrankAndFriendsShow.com/  Please subscribe to our YouTube channel at https://YouTube.com/FrankAndFriendsShow  and hit the bell for notifications.  Find the audio of the show on major podcast apps including Spotify, Apple, Google, iHeart, and Audible.  Find us on social media:  https://www.facebook.com/FrankAndFriendsShow  https://www.instagram.com/FrankAndFriendsShow  https://www.twitter.com/FrankNFriendsSh  Thanks!

JUICER is bringing dynamic pricing to the restaurant industry. Together with their customers who operate more than 4,000 restaurants across the globe, JUICER is applying machine learning algorithms to help restaurants optimize their digital menu pricing. Carl is also the co-author of “Delivering the Digital Restaurant,” a book that explores the world of off premise food and the massive disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans, and start up entrepreneurs. Dynamic pricing in the restaurant industry can mean lowering prices to increase traffic during slow hours, increasing prices for specific menu items to reflect changes in ingredient costs, or increasing prices for all menu items during peak hours, peak days or peak seasons. The result is a pricing model that ensures the right time for each sales channel to optimize a restaurant's profitability and the guest experience. JUICER's focus – for now – is on off-premise dynamic pricing, where the adjustment of prices is easler. On-premise dynamic pricing is more difficult (because of menus with fixed, printed prices) but will be more likely in the future. QUOTES “What JUICER is trying to do is become a full-service solution. We take 12 months of transactional data, put that through our algorithm, come up with recommended prices based on different times of day, and then our team will implement those price changes.” (Carl) “Consumers today are already experiencing dynamic pricing on DoorDash and Uber Eats. The delivery prices will change. The challenge is, restaurants aren't getting any of the upside of that dynamism.” (Carl) “The challenge of dynamic pricing as a term can be somewhat divisive. What we're doing at JUICER is completely avoiding anything related to surge pricing. We're talking about relatively small changes in prices that don't cause a negative reaction. In many ways, the customer doesn't even notice many of the price changes.” (Carl) “There's only one Taylor Swift. In a marketplace, there are hundreds of other pizza places that you can go to.” (Carl) “The whole idea of delivering the digital restaurant is to help restaurants understand that they have to optimize their off-premise channel. It's far more than just turning yourself on DoorDash or Uber Eats and letting those channels run themselves.” (Carl) TRANSCRIPT 00:00.41 vigorbranding Everyone today I am joined by my new friend Carl Orsburn it's oars burn or born say with me everyone um, all joking aside Carl. Thanks for taking time out of your day and your week hang out with me while you say hello and for those that don't know you give a little bit of backstory. 00:17.53 Carl Orsbourn Thanks! Thanks! Jo really good to be here and glad we get to spend a few few minutes together today. Um yes, I'm Carl Osborne I'm the co co-founder at juicer a dynamic pricing company for restaurants. But so. A lot of people know me from my first book that I wrote with Meredith Sandland delivering the digital restaurant that book became a bit of a bests selller and really um, cemented I think my kind of presence in the industry and been out to talk about restaurant digitization before that I was over at kitchen united helping. Ghost kitchen world gets settled helped build out their operating model and before even that I was in the seas storell world I used to run ah a thousand unit um franchise business by the name of ampm a billion dollars worth of revenue about 400000000 of it was food but in a very different and somewhat more stagnated industry and so. But I moved over to the startup space I was really excited into talking about more innovative type themes and everything that we're probably going to get into today. 01:19.20 vigorbranding That's brilliant. So ah, admittedly I didn't know about your C-s store stint ah probably more than a stint but I will wax about that for a second I grew up with ampms and ah I thought. 01:29.58 Carl Orsbourn How well. 01:35.68 vigorbranding That apm was what you called convenience source like because I grew up with it so growing up it was go to the apm because where we just said ap like dropped off the m too much too many letters. Um, and so I think I was maybe like 18 or 19 before I realized that. 01:42.12 Carl Orsbourn Yep yep. 01:52.62 vigorbranding Oh no, that's actually a brand name. That's not what you call C stores that's or like convenience stores. So for me, it was synonymous like band-aid instead of ahesive strip. It was the same thing. Um, so that's kind of wonderful and I think there's a whole world that we could talk about with C stores. Maybe not. We'll see if we get to it. But. 01:55.66 Carl Orsbourn Wow, That's interesting. 02:10.81 vigorbranding You know there is a discussion to be had around sea store's encroachment into the ah fast food and in quick service space and some of them are are doing a fantastic job of it. But what I really want to dig into first and foremost is dynamic ricing because you of course are a proselytizer you you have an entire company talking about it. 02:18.87 Carl Orsbourn Dot com. 02:30.13 vigorbranding And I I Want to say I'm a naysayer I'm just highly skeptical and I think I really want to dig into. Let's talk about the good side of it. Um, so before we you know butt heads against why don't you for the listeners try to clearly define What is dynamic pricing in the restaurant industry. Clear up the misconceptions. 02:51.27 Carl Orsbourn Yeah, look. It's it's a really interesting subject and I think you're right? It is quite divisive. Um, it's quite divisive just as ah as a theme and so before I give you my version of a definition. Let me tell you what I think our vision is surprising because we we see enormous opportunity to. To bring pricing science to restaurants and that's that's way before anything we get into around price dynamism right? So pricing. Let we know is tremendously complex. It's ah, a discipline it requires expertise in data science. It requires access to lots of market data the ability to quantify how changes in price affect demand. And these are not disciplines I think it's fair to say that have historically been part of the restaurant industry I think it's fair to say that most restaurants price using a blunt instrument and if you on where they want to be perhaps positioned against relative to the competition and a desired you know gp so you know with with due to what we're excited to bring. Our experience on working on these problems and my co-founders are these clairvoyance Joseph because they herald from the travel and hotel industry where they've seen all this stuff play out and not a week goes by without them saying yes but we've seen this happen before let me tell you how this is going to play out and it's always funks. We we riff on it a bit so so restaurants now have this kind of opportunity to use these tools. Um because the industry is undergoing to see a change. You know how it interacts with diners or everything I've talked about in my books um and and restaurants are for intents and purposes now an e-commerce category. Um. 04:22.20 Carl Orsbourn Fact that menus are presented as pixels on a screen not printed pages gives us far more flexibility than in the past and so I think that insight that restaurants can capitalize on this change in consumer interaction is giving us a more sophisticated idea about how they can price and that's very much at the heart of our vision Producer. So. How does dynamic pricing fit into this framework. Well for me, it's It's just a fancy way to say we measure Consumer demand and use algorithms to match prices to demand at that point in time. 04:54.92 vigorbranding So I think so that makes sense so there's a prerequisite though right? like you said you're going to have to know what those outside influences are so you can affect the pricing in real-time and of course you need. Digital menu boards that are more than just a I'm going to make a joke but a fire stickk stuck in the back of a Tv screen. Um, which you know for the the do it yourself as I've seen that happen many times but essentially what ends up manifesting though is pricing that changes. 05:13.51 Carl Orsbourn A. 05:28.14 vigorbranding I wouldn't say in real time right? I mean it happens in real time, but it's not like it's not like a stock ticker like as I'm in line I'm watching the price fluctuate from $2 for a cheap hamburger to $25 because of the outside influences. Um what what rate? or um. 05:33.87 Carl Orsbourn All right. 05:45.23 vigorbranding But kind of fluctuation have you seen or do you anticipate with it like what are the updates. What are the refreshes is it daily is it hourly when we're talking about the fluctuations and in dynamic rising. 05:55.27 Carl Orsbourn Yeah, couple couple of things in answer to that because the first thing I'd say is we are focused on off-premise transactions first so you talk about this idea of standard in line and digital menu boards I think that is to come. But I think the industry has to move a little further down the line before we start to see that becoming a major area of focus when it comes to dynamic pricing probably for all the reasons as to why you you might be a bit of a skeptic on the subject right? because for me the opportunity exists today and off-premise because consumers today are already experiencing dynamic pricing. On da dash and uber breeds right? The delivery fees will change. You. You are empowering the customer to say if you want to pay an extra $3 I can get it to you within 20 minutes as opposed to the advertise 40 minutes the challenge is restaurants aren't getting any of the upside of that dynamism today. That's all going into the marketplaces and so. Something here about really just trying to recognize that. How do you actually find the best way to introduce something like this into a part of the industry that is already experiencing it. But you know for me consumers are ah more sophisticated than they often get credit for you know dynamic or demand-based pricing is. Built on the the well-understood intuition that products are more expensive when there's a high demand for a product right? Um, restaurants have been doing this for ages Joseph. You know if we at happy hour em menus right? There's any diner need clarification when a drink or appetizer is less expensive before six zero Pm of course not 07:13.10 vigorbranding Um, sure. 07:21.19 vigorbranding Ah, right. 07:23.19 Carl Orsbourn Know that the restaurant's less busy and they're going to try and drum up more demand for it. So I think it's trying to work alongside those forces and try to help restaurants actually support. What is their lowest Margin channel. 07:35.84 vigorbranding Yeah I mean so that's a great analogy or or a great example I should say um and you're right? The prices do fluctuate then I think the most restaurants are banking on can I keep them here past the happy Hour Marker. So I can start to realize my margin. And and I Also agree I think Dynamic dynamic pricing um could be really fantastic from the monetary spreadsheet level of restaurant brands I think where I start where my yellow flags I Only call them red flags because I'm super interested or else I would have I don't want to talk about it right? like I'm like I'm already set I'm ah pretty malleable on it. 08:06.70 Carl Orsbourn 7 08:11.29 vigorbranding But I think the challenges that we have to overcome is um, the the brand experience that's not me being a carpenter and only seeing nails. Um, and what I'm getting at is if we take other industries that have adopted dynamic pricing that everyone's familiar with like otas. Ah. You know, um in in the travel industry so online travel agents I think is what that stands for which is kind of silly. But um, you know so like Expedia and the aggregators and things like that and anyone that has tried to book a flight and is trying to look for different options and you realize oh my original flight just went up in price. 08:34.34 Carl Orsbourn Yeah. 08:50.16 Carl Orsbourn And. 08:50.66 vigorbranding Which is really funny and not cool at all. Um, that becomes a frustration point for me as a consumer the other layer not to pile it on but I'm going to is if if we use hotels. Let's say as the model. 09:08.32 vigorbranding The hotel still gets the benefit of managing the brand experience when the person walks through the door. We don't have that with delivery as restaurants. So yes, we do want to realize more money but I think one of the issues outside of the the fees and all the other gripes that we hear. 09:12.64 Carl Orsbourn And. 09:26.57 vigorbranding 1 of the issues with that third -party delivery mechanism is we have no control over how good or bad. The service is We're just a machine you gave us money I made your burger. That's all I can do. So we're actually losing the things that add value incrementally. To pricing. So for instance, mcdonald's hamburger versus ah shakeshack versus choose your gourmet burger brand whatever you know? Um, yeah, there's quality ingredients and things like that. But part of it is the touch right? It's the the way it's presented the way it's delivered. The. 09:53.16 Carl Orsbourn It. 10:04.86 vigorbranding The the smile or lack thereof hotels get that opportunity. You know. So if you decide that you're going to spend a little bit more money for a hotel and you walk in you get the greeting. You get the high. You know the white glove even though they're physically not there anymore but like the white Glove Bell hoppy experience for more money. But if you took all of that away. It really does become a commodity I Think that's my worry is commoditization of restaurant brands meaning brands don't really matter any longer. It's just quality of products and that's it I was a lot sorry. 10:33.72 Carl Orsbourn Ah, really one ah lot a lot in that a couple of things. Um, first of all, you mentioned like airlines and the number of price changes what we're finding right now is is at most 2 or 3 changes a day so just to give you an idea that we're not talking about. And I don't think it will ever get there quite honestly where you see that mid-transaction and that change of price because. 10:56.38 vigorbranding So so so hold on hold on and I'm sorry what I'm getting I just so we're clear like literally if I'm on delta.com sorry Delta I love you. But I hate you too. Um I search for flight from Atlanta to to Phoenix because we're talking about our rlc right now. Um. Boom. Okay, hey it's ah, $1200 a first class because you know how I roll um, but then I well maybe maybe I want to go at 11 a m instead of 8 am m okay I look at the price. No not so much I come back to my 8 a m boom. It's gone up. 11:29.29 Carl Orsbourn He's gone. Yeah yeah, and look I'll give you one even worse right? Um, what about when Katrina happened right? and everyone didn't have a home and they had to go into these hotels and the hotels at 40500% price increases right. 11:31.13 vigorbranding That's what I'm like yeah that's the the reference. 11:44.31 vigorbranding Oh yep, Yeah yeah, yep. 11:46.87 Carl Orsbourn That's where I mean Taylor Swift ticket master right? right? if we want to go to an even more recent example that that's where the challenge of dynamic pricing as a term becomes somewhat you know, divisive and and I think it's an understandably so there's another term that. Someone closer to our industry started to create and that's uber and they came up with the term search pricing right? which is kind of in in this whole space it what we're doing at juicer is completely avoiding anything to do with search pricing. The pizza will never be 400 % and what we do with our approach is that we. We asked the restaurant. What is the range that you would like to operate within and it might be minus ten to plus 15 but that means the price only ever moves in between those zones. So what we're talking about here are relatively small movements in price. Don't create that level of negative reaction and as I say in terms of the amount of price changes. Not not a huge plentiful amount so you don't get to that delta example that you're mentioning before so in many ways the customer doesn't really even notice a lot of these changes. In fact, when we start putting our pricing in place. We do a few things. 12:44.54 vigorbranding Um, is. 12:59.86 Carl Orsbourn Because guest sentiment is absolutely central to the way in which we approach this and so before we do any pricing. We do a scan of every single reference to the customer voice in that particular restaurant unit looking for words like expensive or too pricey and anything affiliated to value. And then we look at ratings and then we monitor that all the way through any pricing activity so that we can see if there has been a reaction in terms of the customer voice now you could say well that's fine for those that leave a review but many will just vote with their feet so we also of course monitor volumes and we do diff on diff analysis. And we have test locations and control locations to accommodate any macro changes in the environment to really try and give a clear identification of the uplift we're able to demonstrate and what we've been had to do so far. Joseph is. We've been out to see a lift of somewhere between five and seven percent of off-premise margins without any detrimental effect on traffic and without any detrimental effect on gas sentiment and I think the reason for that is twofold 1 is because of the micro changes. We discussed. You know it's not huge levels of changes. It's just trying to optimize in a certain small area at different times of day and then secondly. I think a lot of this is actually to do with what I mentioned at the start and that is just getting the base price in right helping restaurants really understand what is the willingness to pay for a certain item for a customer and the last thing I'll mention on this is I write for for nations restaurant news with Meredith um every month or two and. 14:22.30 vigorbranding Here here. 14:31.69 Carl Orsbourn We had an article last summer that came out around throttling and I think this is one of the the hidden diseases in off-premise right now because throttling is something where you're you know, closing your virtual doors to your customers because your kitchen can't cope with the amount of demand that they're facing. It's almost like. 14:44.57 vigorbranding Um, right? um. 14:48.27 Carl Orsbourn Ah, good problem to have right? and you've got so many orders coming in but you can't cope with them so you're going to focus on your higher margin channels and that's the logic of why a lot of technology companies have built throttle it but that is perhaps the first time a new guest is discovering your restaurant same as like having ah an abusive price by the way you know if they see a bad price on a menu. 15:01.70 vigorbranding Right. 15:07.91 Carl Orsbourn Like you go wow that place is expensive I'm not going to go there for date night on Saturday even if they're just thinking about a launch third -party experience on this particular occasion. So so for me here. The the point is is how do you create a situation where everyone is free. Having a benefit of dynamic pricing. How do you actually empower the guest so they feel that they have a choice you know if they really want to eat from your restaurant on a friday night at seven p m when your restaurant is at its busiest and they have to pay an extra fifty sixty cents for that item. As opposed to it being completely shut down and not available at all. What would you rather do and similarly if we can get to a world and I think we will get to this type of world where you then can incentivize and almost train the guest to be able to say well if you order a head or if you order up six zero p m on that friday night you can actually get it for a slightly cheaper price. 15:44.27 vigorbranding A. 16:01.14 Carl Orsbourn Isn't that actually empowering the guest isn't actually empowering the restaurant to keep their guest happier by letting them have their control. That's where I think we're going to have a better experience. Overall. 16:12.44 vigorbranding Yeah, yeah I don't I don't fully disagree at all like I again I think there's there's still impediments. Obviously we're not in a perfect world and and idealism is rarely ah realized um but you actually just did spark something in my head with with the ah the throttling and all that. 16:30.50 vigorbranding While we're thinking embarking on this dynamic pricing opportunity. We've already experienced dynamic timing as a good and bad thing. Ah by by the very nature of time and how busy a kitchen gets right? so. Um, what I mean by that is you use Friday night at seven P M bro try to get a pizza delivered. You know I mean like it's going to take you anywhere from 60 to 90 minutes sometimes depending on where you are and what city you're in and that's just happening by the very nature of traffic. So it's it's it's dynamic timing right? So I know if I want to get a good pizza for Friday night I probably should get that order in at five P M so that actually tracks and makes a lot of sense now I'll maybe contradict myself here because um, I'll contradict myself but I do see it from the restaurant's perspective fully. And I've seen it because you know being being ah on the marketing side I've always tried to include operations as a part of the conversation and have a voice at the table. It's important. Um, what I think people consumers I hate that word but I'll use it. Consumers don't realize is how much. 17:30.33 Carl Orsbourn And. 17:41.31 vigorbranding Money has been taken on the chin by restaurant brands like it takes a lot for them to decide to move their price. You know so they'll they'll absorb a lot of costs. They'll eat into their own profit margins to prevent even a fifteen cent increment so when you start talking about the percentages of like the 10 to 15% plus minus that makes a lot more sense than maybe ah, a pure dynamic pricing in real-time jump allah miss swift. 18:07.74 Carl Orsbourn So yeah, yeah, absolutely and look. There's there's only a certain amount of seats on a plane or in a a theater right? or in ah, an arena so it becomes um, a little bit of an easier science I suggest in that regard if that's something that you want to do but also. There's only one Taylor Swift on a marketplace. There are hundreds of other pizza placess that you can go to and so that's the challenge today and look you you mentioned something earlier on I'll put my author hat back on for a second if I may and and that is. 18:41.20 vigorbranding Um, yeah. 18:43.72 Carl Orsbourn You know the whole idea of delivering the digital restaurant and at some point I'll tell you about the new book. But the the whole idea of it is to help restaurants understand that they have to optimize their Off-premise Channel It's It's far more than just turning yourself on on door dash or uber eats and just let them let that kind of channel run itself and off you go. 19:00.32 vigorbranding Right. 19:03.85 Carl Orsbourn Don't think guests have said anything particularly good about the off-premise experience in recent times. In fact, I'd go as fast to say that the guest experience for off-premise today has never been worse because guests aren't getting their food in the time that it was promised the quality of the food isn't. 19:14.13 vigorbranding Right. 19:22.88 Carl Orsbourn As good as they perhaps would expect in an on-premise occasion and ultimately the biggest issue that's happening with off-premise today is the accuracy of whether the order was indeed fulfilled correctly is it the right items is it. You know as per the spec that they request it. So. 19:36.68 vigorbranding Um, right. 19:39.93 Carl Orsbourn You know there's this thing here to be able to say well most restaurants today are putting on a threshold increase onto their third -party prices and even the door dashes of this world are sending notes out to restaurants that are going beyond a certain threshold to say look if you keep doing this. We're going to reduce your presence on the platforms and reduce your appearance if you will. Which is ah another entire subject. We should. We can talk about but the point is is if that's happening then the guest is saying well I'm paying this much more and I'm given an inferior product as a result and I think all that's going to lead to is customers. They've become even more switched on. 20:11.63 vigorbranding Um. 20:17.92 Carl Orsbourn To be allowed to know which restaurants can they rely upon which ones are able to do this consistently which ones are actually changing their operating system to be able to make sure they do get a better experience and so price is a function of value but the experience all those table touches and things you were mentioned in your earlier question. Are very much still central to it and you know in in delivering the digital restaurant. We talked about how gig workers are for intents and purposes your new server. Do you remember that chap sir Joseph you know that that that one was all about when I was going out as a door dash driver myself and feeling terribly treated by the restaurants that I went into. 20:46.79 vigorbranding Um, yep, yep. 20:56.18 Carl Orsbourn You know? and maybe so maybe understandably so because I was taking tips away from their staff and things like that. But but but um, the point is is that if you embrace those drivers if you give them samples of your new items on the menu if you give them a free cup of coffee or allow them to use your restrooms. They are going to to more likely more likely. Not definitely but more likely. 20:58.22 vigorbranding Sure yeah. 21:16.13 Carl Orsbourn Be, a better proponent of your brand and give the guests that they're servicing on on your behalf a better experience and so there are little bits and pieces that need to happen in that regard to try and bring more elements of digital hospitality into off-premise. But ultimately. It's the operation. The operation needs to get Better. We been now to do things to a better quality on time and more accurately and all of that's going to play into whether customers see they get value from this or not. 21:43.82 vigorbranding Yeah, what? what was the brand I want to say it was chipotle but I don't want to ah missattribute this where they they created a whole delivery driver experience for them to wait and hang out. It's kind of was kind of a lounge I think it was in New York um 21:55.95 Carl Orsbourn Ah, Buka Depeo Buca Depeo had a bit of reference to this in in the news a few months ago. But I think there were a few that are starting to do it so it wouldn't surprise me that partly I doing it as well. 22:05.80 vigorbranding Yeah, yeah, it makes sense I'm surprised inspire brands hasn't done it either I mean they've invested so much in this innovation center here in Atlanta on the west side. Um there's definitely the space for it. Um I think that's something it makes a lot of sense. You have to start treating them as such but then I think that starts to. Makes some folks in the c-suite a little cringy considering the back and forth pendulum swing that we see with labor ownership and things like that like you you treat them too. Nice are you starting to blur the lines right? and you know we know how that goes. Um. 22:31.92 Carl Orsbourn Yeah, well But then you've got these first party logistics software platforms. You know like cartwheel that are out there that are allowing you now to try and figure out how you wish to service different diners. You know, perhaps your most loyal diners with your better drivers from your own fleet. So there are. There are ways and means by which you know technology is enabling you to give the best service to your most valuable customers. 22:51.10 vigorbranding Um. 22:56.96 vigorbranding Yeah I believe ah Romo is on the forefront of that as well. We had Alan Hickey on the show a little while ago. Um, proud Scotsman he's gonna hate me for that. No, he's he's definitely proud. He's the proudest scotsman there ever was. 23:02.68 Carl Orsbourn Um, yeah Irish my Irishman ah he'll hate that you. 23:11.23 vigorbranding I do this every every so often. Some of the episodes just see if Allen's listening um and you know when I'm when I'm in person and I do run into him I'll say it again. It's it's an ongoing joke. But yes, he is an irishman and he is wonderful. Gracious guest but they're doing great things. So um. 23:23.55 Carl Orsbourn So. 23:28.36 vigorbranding Thanks for digging in so much into this I feel like there's so much to still unpack and and I am really excited about where you're going with Juicer which is the company that you founded to essentially tackle this thing head on. Can you tell me a little bit about juicer before we shift gears and talk about the the new book and even the original book. 23:45.60 Carl Orsbourn So yeah, so so Juicer has been around for a year and a half my my co-founders as I mentioned earlier have come from the travel hospitality space. In fact, our technical co-founder Marco he he builds a company called Duetto which is one of the 2 remaining platforms that help hotels dynamically price. But the difference the difference I think between hotels and restaurants beyond what we've already discussed is that hotels have revenue managers as part of the team as part of the property team restaurants don't so what juice is trying to do is become a full service solution and so we take twelve months worth of data transactional data. Put that through our algorithm come up with recommended prices based on the different times of day as we've discussed and then our team will implement those price changes so we we get given that range we talked about maybe the minus ten to the plus 15% and that's it the restaurant hands us the keys and then we report back to them the revenue up if we've been out to generate. Yeah, sentiment analysis. The volume analysis and a way we go from there. It's as simple as that now it sounds simple but there's a lot of complexity behind the actual algorithm as you can imagine. But also there's this piece that um is a complexity that affects many restaurant technology companies and that is integrations. Very early on into my tenure I said to the team look if we have to wait to build integrations with every pos out there. This is going to be a very difficult thing to be able to implement and what we're trying to do is to try and help brashchnault see the upside of our approach so that their voice can go to their technology partners to help. 25:19.37 Carl Orsbourn Build the necessary integrations because we have teams in India in Mexico and in Brazil that are actually making these price changes manually today and that's that's like wow what what does that? you sure that's the right way of doing it. Well it is because that way we've got more assuredness that it's going to happen and b it demonstrates the uplift. And then also the restaurants are going to have the louder voice in helping the tech companies see why they need this as part of their technology platforms. It's also adopting I don't know whether you've heard this term before but headless commerce um salesforce I think introduced it. But for those of you are your listeners that haven't heard of that. It's it's all for instance, all intents and purposes. It's a bit like ah a Chrome plugin right? as opposed to being Chrome or another piece of technology to add into the tech stack. Um, it's actually said no we want to be almost like a white label solution that sits on top of your current technology providers that supports you when you are ready for dynamic pricing. 25:58.80 vigorbranding Um. 26:12.10 Carl Orsbourn And I think that's really really important for many technology leaders out there to consider because the problem today is that restaurants have got so many technology solutions to choose from. They've got some folks that are out there saying oh we do it all. We do all, we're an all in one solution which isn't true and the other are those that are very specialist in other regards and so it's very difficult for The average restaurant owner-erator who let's face it remember that they didn't get into this industry because they love technology. They love food. They love hospital hospitality. They love seeing the smiles in their guest faces. Those are the reasons they got into it and so technology is a necessary efor if you will to to support the the business and where it is today. And so therefore we're trying to make things easier I think by building the company in this regard it it also then means the procurement practice is also a little easier as well and been able to find the necessary clients. So we we we certainly go direct out to restaurants. But also we're building partnerships with the lights of oracle with it a checkmate and others. To try and have that automated nature so we don't actually have to have manual teams implemented it but the best thing about it. Is it just it helps restaurants have this pricing capability without affecting anyone on the ground and because it's just off-premise focus. It doesn't really create any distraction for them. 27:25.63 vigorbranding That's great. Yeah I mean I think the the future obviously would be um, some sort of on-prem Maybe maybe with less real-time you know, maybe it happens on the weekly or things like that. But it needs it needs to happen for the restaurants in order for restaurants to thrive. Um. 27:35.48 Carl Orsbourn Yeah. 27:42.54 vigorbranding I'm always going to be the ultimate defender of the people or at least the brand experience. You know So How do you make sure that it's delivered in a way that isn't going to negatively affect the Brand's experience but like like you have said and I've even attitudes like the brand experience is already under threat and there are a lot of negative experiences happening. Um. This probably isn't going to.. It's it's pales in comparison like if everything was perfect and you're dropping a dynamic pricing model. Um outside of the even the 15 or 10 then maybe there's a conversation but I'm actually more more interested on the technology side like what's going to be done with packaging and how how can. Our delivery vehicles be ah, fitted with cold and hot areas to to keep food as good as possible. Um packaging that holds in the heat without sweat things like that like it makes French fries Such a bummer man. 28:29.70 Carl Orsbourn Um. 28:36.27 Carl Orsbourn Um, well look in our first book. Um, one of the chaps is was called why pizza works and it was when there was a bunch of references in to think about the amount of science and innovation that's happened to the pizza box right? So from the 4 little vents around the edge. 28:41.67 vigorbranding Um, yeah. 28:48.55 vigorbranding Absolutely. 28:52.48 Carl Orsbourn That little thing you'll probably tell me Joseph if whatever the little thing is in the middle and then the little trade that it sits on you know all of those little components are to ensure that when a pizza arrives at your front door. It's in the best condition possible and so you're absolutely right. Packaging is very much. It's vital with your marketing hat on. 29:03.79 vigorbranding Um, that's right. 29:09.15 Carl Orsbourn There's a great third party. The first party conversion angle on the packaging but there's also a quality angle to it as well. 29:14.88 vigorbranding yeah yeah I think there's there's so much room for growth and this is one of those permanent pivots. So one of the other things that happened. Um so I've mentioned this so many times on the show and I apologize to listeners. But. Back in 2019 I had the opportunity to speak at the fed summit ah held by restaurant design development design magazine great group of people over there at Zumba group. Um, and I predicted a lot of things that are happening now not because I'm a genius but because I know how to read and what I didn't predict was the acceleration that would be brought on by. Pandemic. Um, what's great is a lot of the things that we're talking about now and a lot of things that you covered in the first book that you and Meredith Pennd haven't had a chance to read the second one? sorry um, have come to fruition and and we are. It's no longer this sluggish. Dip the toe. Maybe the second toe into the water we are full plunge into digital transformation and that is essentially the topic of your you and Meredith's work in general from all your thought leadership. So can you give maybe like a quick hit on the first book. 30:09.13 Carl Orsbourn And. 30:20.40 Carl Orsbourn Yep. 30:24.20 vigorbranding Why why? it's interesting. Why people should grab it and then I want to make sure you have enough time to talk about this second book because I didn't give meritdiff any time to talk about it and I still feel bad about it. 30:29.28 Carl Orsbourn Yeah, and absolutely well it is a sequel to delivering the digital restaurant your roadmap to the future of food that was the name of the first book and and that was written in the early days of the pandemic. You know we were into the outline. Think we spoke to a big publisher and they said yeah, we'll get this out but it'll be 2022 and we went ah this this is happening right now restaurants need this so we had to go through our hybrid publishing path. Um and we wrote it to help restaurants see the why behind digitization but being you know off-premise and. 30:53.21 vigorbranding Are. 31:03.45 Carl Orsbourn But consumers are hungry for better ways to engage with restaurants and then it wasn't the evil tech companies or vcs forcing the change to happen but it was the consumer that was driving this to happen and of course timing couldn't have been better for us in in writing and given that book out of that time. The book came ah international bestseller. It's. Just got the romanian restaurant association would you believe agreed to translate it into romanian so I wasn't thinking the first foreign language translation would be romanian. But thank you Romania but you know the the fact that at this time in 21 every restaurant became a ghost kitchen overnight. They were forced to embrace digitization to survive and. 31:25.43 vigorbranding Um, that's amazing. Yeah. 31:38.94 Carl Orsbourn It really was a spray and prayy type approach just to keep in business but the second book you know now we're in a different phase restaurants are spending somewhere between two and four percent of revenue on technology I'd hasten to guess that they're spend in about across 15 to 20 different pieces of technology. And those different pieces of technology are probably just not being used to their optimal capability and they're certainly not talking to each other these different technologies in a way that restaurants really want them to so so our new book is called delivering the digital restaurant the path to digital maturity. 32:03.20 vigorbranding Right. 32:13.64 Carl Orsbourn And it's with the pandemic in the rearview mirror. We we believe that restaurants are now in a place where they're trying to consolidate their focus. You know where they want to deploy their resources where they want to deploy concentrated efforts to build the the right foundations that support a digital transformation because we're still in it right? We're still in the trenches on transforming this industry digitally. 32:22.51 vigorbranding Um. 32:33.59 Carl Orsbourn And restaurants are I think are are now largely moving on from begrudgingly accepting off-premise channels where they were did now see them as a vital part of the restaurant growth agenda. But many restaurants have that kind of scattergun focus as I mentioned and so I think many now have ah. Got solutions technology solutions because there are so many of them scattered across the entire restaurant ecosystem and they're not really using them to their best potential and so the new book helps restaurants see this path. It explains in a linear fashion where rest structure focus and when and I hope it's going to help them find their place on this path and. And from that give them more confidence on where to focus. You know it's it's a different type of book to the first you'll remember the first it was quite. You know one hundred or so interviews with executives that we spoke to it was ah a little academic if you will very businessy this one's more of a playbook. It's got tips. It's got worksheets at the back of each chapter. So. The the reader can self-ass assess reflect consider the lessons in the context of their own restaurant and through it. Hopefully they can chart their path towards you know, greater maturity and it asks them to consider some serious questions of themselves and you know it leads towards um, a new restaurant category that we believe is emerging. Um, a category that we think is going to represent some of the highest levels of growth available in the industry but the the title of that chapter when we discuss that is called disrupt yourself and it's saying consider how consider how you need to optimize if you had a blank sheet of paper if you were starting your business fresh right now. What would you do and we we introduce this term of the. 34:04.45 Carl Orsbourn Digital native restaurant and the digital native brands and how that is a channel that is going to move more of the costs into food out of labor out of ah out of rent and that everything will be focused on digital and fully focused and off-premise occasions and we think that category. Much like fast casual before it will actually be very very exciting and then we also talk to the technologists much like we've been touching on today. You know anyone in restaurant tech will want to to read the book because if we're really going to help restaurants for each digital maturity. We have to find faster better ways to enable tech tech solutions to talk to each other. In a symbiotic way and or just build our technology operating systems differently. You know a bit like the app store if you go for a restaurant. Could you imagine that? um you know I'd ah um, I'd love to see a world Joseph where where 1 input affects a restaurant. 34:51.40 vigorbranding Um, yeah. 34:58.16 Carl Orsbourn And a symbiotic fashion affecting other functions. You know an interdependability of functionality that that drives better decision-making and and a smoother implementation of change that that today the the average restaurant Gm has to navigate these factors. You know, can you imagine? For example, where if a supplier cost increase comes through there that 1 simple data input change can then have an autonomous effect on recipes inventory management menu build menu optimization pricing training documentation and on and on you know, the example I was using on a podcast. The other day was I imagine you're in a restaurant and two li cooks call out tonight. The Gm has to deal with that today. 35:24.58 vigorbranding Um. 35:35.45 vigorbranding Um, yep. 35:36.80 Carl Orsbourn Like there's no piece of technology that's saying how do I sold for that. So imagine if that technology could then talk to opentable to restrict the amount of table reservations or talk to juicer and increase the off-prem prices a little bit more as opposed to just talking to 7 shifts and payroll systems. You know that's the way in which technology needs to evolve. 35:49.38 vigorbranding Right. 35:55.15 Carl Orsbourn So that we can help restaurants really optimize the experience not just for off-premise but for on-premise as well, right? So the book is quite practical in that regard I think seventy to eighty percent of restaurants are probably in the first 2 chapters where we talk about third -party optimization and converting them to first. But. As I've touched on you know it goes into a bit more of the futurist stuff as we get towards the end. 36:15.90 vigorbranding Yeah, that's pretty awesome. Ah, the first book was great read. Ah it is I definitely turn the pages yellow with my highlighter. Um I'm one of those I still read the physical book and still highlight things. Um, so I can only imagine the second one is going to be even better I wrote an article about. 36:22.37 Carl Orsbourn So. 36:33.89 vigorbranding Removing the word pivot I'd like to commend you for not using that word. Um, mainly because pivoting keeps you anchored with one foot and I think that's what you're talking about with disrupting yourself I think ah what ends up happening especially the larger you get is making those cataclysmic um shifts. 36:38.85 Carl Orsbourn Move. 36:51.35 vigorbranding Requires you to lift the foot. It can't be a pivot. Um, it has to be movement forward. It has to be a change of direction or a narrowing of focus or or a mix of both and so many leaders are just crippled by the fear of what that means of unsementing one of your feet in order to go because if you keep your foot planted. You really can only go so far before you've stretched too too thin and then you have a young more agile company that will easily surpass you or or at least have ah have a competitive edge in their agility to do so um and so I think it's such a fantastic time to be a part of this industry with everything that's happening. Um I will say that. You have nudged me closer to an advocate of ah at least? Yeah yeah, it's a few steps closer I would say it's equivalent to the number of steps closer that Meredith got me on the topic of gas ranges versus ah induction heat. 37:31.60 Carl Orsbourn Yeah I'll take you I'll take that for today. Ah. 37:47.91 vigorbranding Ranges that are digital. Um I will still fight to to the death over my gas range at home. But I really appreciate the insights and I know there's so much more I mean man I had so many things that I wanted to ask you but I also like to keep these around the 30 minute Mark so 37:48.13 Carl Orsbourn Ah. 37:54.51 Carl Orsbourn Yeah, yeah. 38:04.92 vigorbranding Ah, like I said to meredith. Maybe maybe we should just do the first ever 3 person podcast we have you and her on it. We can just really start to dig into some of these topicics together because I don't think this conversation stops today. 38:12.67 Carl Orsbourn And I'd love that now. I'd love that I mean we we set out to do this to help the industry and so hopefully our our 2 books do that and I think podcasts like your angels are very much part of that journey as well. So we're all in it together and I think the more we. We talk about these things the more we're going to help the industry move forward to. 38:31.87 vigorbranding Absolutely so I have 1 final question. It's the hardest 1 ever and then I'll get you to drop some plugs on where to buy the book and and where to find juicer. So first the the most difficult question in the world if you had 1 final meal. What would you eat. 38:47.51 Carl Orsbourn Um. 38:48.69 vigorbranding Ah, where would you eat it and why. 38:50.48 Carl Orsbourn Well this one kind of comes back to one of my favorite dining experiences of my life so far and in many ways. It's not so much about the food. The food was freshly caught fish but this was about I'd say half a mile three quarters of a mile. By a dragon boat off the shores of pouquette Thailand and I went out in this dragon boat and there's this floating pontoon which they've built and there are some tables on top of this flob at this pontoon and in the middle. There's a a hole where they give you a net and they say choose your dinner and you you put the net in you choose the fish. 39:26.55 vigorbranding Um, oh well. 39:29.83 Carl Orsbourn And then they cooked the fish and I remember sitting there with my wife and overlooking the the kind of Hills of pouette. The sun was setting. It was beautiful and um I think that goes to show about just how occasions and moments like that are just as important as the quality of the food as well. So I'd probably go with something like that. 39:47.82 vigorbranding Yeah I would not blame you that it that sounds amazing. Um, great answer, great answer. Um, where is the preferred place to pick up the books. 39:56.77 Carl Orsbourn Well you see this comes back to third party first party if you like third parties and the and the flexibility that comes with them Amazon of course has a Kindle version a hardback a paperback the the audio book is read by me. It's going to be out a month or so from now. So Amazon of course is the place to go to for that. Ah, but if you want to support first party then you can head to ww.thetheboommis side again wwdot delivering the digitalrest dot com and there you'll be able to get a copy of a book or if you'd like to get a case of books for your team or for clients then that's the place to get discounted copies in bulk as well. So. Deliveringthe digitalrest.com for first party and we also have our own podcast there that we put out every couple of weeks called the digital restaurant where we we just have ten fifteen minutes between Meredith and myself talking about 5 of the top articles affecting off-premise technology and restaurants and so that's another place where. Your podcast listeners to heads if they're interested. Okay. 40:51.32 vigorbranding I that's great guys. Go first party I know Amazon's convenient it's awesome but look it puts more money in alls pocket pockets when you go first party I should know I prefer people to go to my website to get my book. But yeah I understand conveniences oftentimes the winner. Um, and then juicer how can we connect with juicer. 41:09.78 Carl Orsbourn So great. Well with juicy you can obviously reach out to me on Linkedin but our website isjuicerpriccing.com and there you'd be able to fill out an inquiry I would love to chat to you with particularly focus right now on restaurant groups of 20 units or more. Um, but if you've got an off-premise business that's sizable I think we can help you so I'd love to hear from you. 41:30.39 vigorbranding Brilliant. Thanks so much for your insights again. Ah thirty forty minutes is just not enough time and we'll have to do this again very soon. 41:36.51 Carl Orsbourn Looking forward to Joseph. Thank you so much.

Dopo il suo trionfo nei concerti con Andrea Bocelli, il mezzo-soprano Silvia Colloca si ripete e canterà accanto a Zucchero nei concerti di Sydney e Melbourne.

FB粉專 影片 https://bit.ly/3MJJXFs YouTube 影片 https://bit.ly/3GNDVQy 本集主題：『隨想曲二次方』(Capricci ²)獨奏會 訪問：黃翠屏 節目介紹： 【隨想曲二次方】來自卡瓦利尼隨想曲的二度隨想，將原本以獨奏方式呈現之卡瓦利尼之30首隨想曲編創成二重奏，故開啟了二次方之想法，Neo為New或in a Modern Form之意。 Cavallini 30 Capricci富含音樂性與技巧性，二重奏想法出自少時，當時覺得如果不要只有對著乏味的節拍器，假設變成二重奏會是什麼效果呢 ? 當年興起的有趣念頭，終於付諸行動。並於編創鋼琴旋律的同時，調皮地讓某些樂曲中的旋律能有趣的與魔笛、卡門、或古巴鄉村舞與法國康康舞曲甚至與迪士尼等音樂等結合，產生另一全新風貌。 創作過程中隨著音符移動，腦中也浮現了各種想像畫面，因此以想像之情境，大膽為每一首樂曲加上標題。希望這樣的編創方式能帶給大家對這 30首樂曲一個全新感受， 期待大家的共襄盛舉。 演出曲目： Ernesto Cavallini / Tsuey-Ping Huang : 30 Neo-Capricci : Selection from Duetto for Clarinet & Piano 卡瓦利尼/黃翠屏 : 30首「新編隨想曲」給單簧管與鋼琴之二重奏 （選曲) 時間：2023/4/8 (六) 19:30 地點：國家兩廳院演奏廳 購票連結：https://bit.ly/3lyeCug #李基銘 #李基銘主持人#fb新鮮事#生活有意思#快樂玩童軍 #廣播之神#廣播之神李基銘#漢聲廣播電台 YouTube頻道，可以收看 https://goo.gl/IQXvzd podcast平台，可以收聽 SoundOn　https://bit.ly/3oXSlmF Spotify　https://spoti.fi/2TXxH7V Apple　https://apple.co/2I7NYVc Google　https://bit.ly/2GykvmH KKBOX　https://bit.ly/2JlI3wC Firstory　https://bit.ly/3lCHDPi 請支持六個粉絲頁 李基銘主持人粉絲頁：https://www.facebook.com/voh.lee 李基銘的影音頻道粉絲頁：https://www.facebook.com/voh.video 廣播之神李基銘：https://www.facebook.com/voh.god Fb新鮮事新聞報粉絲頁：https://www.facebook.com/voh.fbnews 漢聲廣播電台「fb新鮮事」節目粉絲頁：https://www.facebook.com/voh.vhbn 漢聲廣播電台「快樂玩童軍」節目粉絲頁：https://www.facebook.com/voh.scout

This question was sent by Gerrit, or, I don't know how to pronounce it. If he's Dutch, maybe “Herrit.” I would appreciate people maybe giving us feedback how to pronounce their names, right? Would be nice. So Gerrit writes: I've watched and listened to your performance of Duetto, Op. 156 No. 6 of Joseph Rheinberger. Thank you for that. It sounds beautiful. I have a question, maybe somewhat off topic, but I've noticed that playing from a tablet, the pages seem to turn by themselves. For example at 1:04. How did you do that? I am working with MobileSheets with the auto-scroll function, but your method is better. Did you turn the pages by yourself or was it another person? Hope that you can clarify this mystery for me.

The Gateway will examine the analytics of pleasure and how technology is allowing hotels and casinos to provide custom experiences for every visitor. In a city built on chance, innovative start-ups like Duetto are ensuring profitability for some of the most recognizable hospitality destinations around the world.Duetto co-founder, Marco Benvenuti discusses the wins and losses of starting a tech company in one of the most competitive markets. Marco brings an essential perspective since guiding the product and brand vision for Duetto, which launched in 2012. Since then, Marco has shepherded Duetto towards fast growth, boasting over 100 employees and partnerships with approximately 4,000 hotels and casinos in more than 60 countries.

To get live links to the music we play and resources we offer, visit This show includes the following songs: Jill Detroit - The First Noel  Kimberly Haynes - O Holy Night  Duetto - This Christmas I Got You  Valerie Giglio - God Rest Ye Merry Gentlemen  Kilanin - Toyland  Dani Fiorentino - Believe  Kay Miracle - Christmas Valentine  Jack Franklin Wise - Little Child in Me  Leslie Beauvais - Kindred Spirits  Nancy Pustilnik Polyak - Christmas With My Love   Donna Cristy - One Magical Christmas  Jaquie Daniels - I Love Christmas  Milka Seka Tokić - Dear Santa, I Really Mean It  For Music Biz Resources Visit and Visit our Sponsor Pocahontas Reese at Visit our Sponsor Rick Lineback at Visit our Sponsor Ed & Carol Nicodemi at Visit our Sponsor Rock Your Next Release at Visit our Sponsor Bandzoogle at:

The 2 Sides Of Freedom To get live links to the music we play and resources we offer, visit This show includes the following songs: Peggy Atwood - Time To Run  Jackie Morris -  Crazy Eddie Got a Gun  MaryEllen Winsor - Broken Glass  Ann Hampton Callaway - Thoughts and Prayers  writer Glen King - American Pride  Duetto - Let Em Unfurl   Susan Horowitz - The Heroes of Nine-Eleven  Yvette Medina - We'll Always Remember 9-11  Grace Garland - New York Attitude (feat. Jeff Barone)  For Music Biz Resources Visit and Visit our Sponsor MaryEllen Winsor at Visit our Sponsor Indie Bible at: Visit our Sponsor Bandzoogle at:

Building Community & Coming Together To get live links to the music we play and resources we offer, visit This show includes the following songs: Sofia Evangelina - Smile  Julie Nevel - Step by Step  Marcia Taylor -  I Believe in You  Ruth Broyde Sharone - Meet Me There  Eljuri - La Lucha  Hardware Girls - Windstrong Storm  Levi Perry - This World  Duetto - Hope And Love  Denise Richardson (Laura Goldman Weinberg songwriter) - One Big World  Cheryl Hillier - Another Way  For Music Biz Resources Visit and Visit our Sponsor Ruth Sharone at Visit our Sponsor Marcia Taylor at Visit our Visit our Sponsor Bandzoogle at:

Hebert Bruno with his repique mor Repique mor at GoSamba.net Samba drum, straps, bags and gear at GoSamba.net Shop Now Bio:Hebert Bruno grew up in a family of sambistas. His mother made costumes for the samba school for 15 years and his father was on the organizing board of his neighborhood samba school Só Vou se Você For. He started playing repique when he was 3 years old. He kept playing and as a young man met Lucas Eduardo, together they won the Repique De Ouro competition 3 times! In 2016 Herbert began playing repique mor that he still plays to this day in DuettO. In 2017 Herbert realized a dream he had had since he was a child, he became the mestre at “Só Vou se Você For”. He remained the mestre for 3 years until responsibilities with DuettO became too much to do both. Before the pandemic DuettO was traveling, teaching workshops, collaborating with other bands. Now they are doing what they can at home teaching classes online and writing. Links:Facebook https://www.facebook.com/hebert.bruno.319 https://www.facebook.com/DuettO17Instagramhttps://www.instagram.com/hebertbrunoo/ https://www.instagram.com/duetto.repinique/The video we talked about with DuettO in masks at the Rosas quadra:https://www.instagram.com/tv/CDDVZdxnOYK/?igshid=6zn04m7vx6fuYoutube https://www.youtube.com/channel/UCyjBS0fTerp6vZR9oewFjoA Hebert Bruno playing repique as a child. He could fit inside that surdo behind him! Hebert Bruno of DuettO as a little boy! Hebert Bruno has been playing for a long time. Look at that 12 lug repique!

This Week's Guest:  Hannah with Duetto! Guys, we are reviewing the newest Pulse Report that's being released Thursday morning!

Lucas is full of positive energy it was really nice to spend a couple of hours with him picking his brain about the repique.

Glenn speaks with Laura Mandala, Managing Director of Mandala Research discuss a new study highlighting the impact African American travelers make to the US economy ($63 billion annually). Additionally, the study revealed concerns over racial profiling remain a key deciding factor on if, when and where African Americans travel. First, Glenn speaks with Craig Sullivan, founder of CLIC, the California Lodging Investment Conference. They discuss all things ALIS related on the eve of the first major hotel financial conference of 2019. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof, CLIC Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks with Ben Rafter, the CEO of OLS Hotels & Resorts on the boutique hotel business, what guests really want, and how his background in the tech industry informs him to the future of the hotel business. First, Glenn speaks with Jay Hubbs, SVP, eCommerce and Digital Marketing with Remington Hotels, and Holly Zoba, Owner of Influencer Sales Training, about the importance of digital marketing in the hotel business and share some of the big trends. They also discuss the upcoming HSMAI Digital Marketing Strategy Conference coming to NYC on January 23. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof, CLIC Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/  

Glenn speaks with MGM Springfield President and CEO Michael Mathis, who shares the story of the property's development, community commitment, and it's design, which tightly tethers it to the city's history. First, Glenn speaks with Alex Bregman, the co-founder and CEO of invitly, a new app connecting you with like-minded professionals when traveling for business, or if simply want to meet other folks in your industry. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof, CLIC Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn chats with Tim Busch, Founder/ CEO, Pacific Hospitality Group, which operates Meritage Collection hotels including Paséa Hotel & Spa in Huntington Beach, Estancia La Jolla Hotel & Spa near San Diego, Ko'a Kea Hotel & Resort in Kauai, and two Napa Valley properties – The Meritage Resort and Spa and Vista Collina Resort. First, Dave Eisen, Director of Hotel Intelligence and Customer Solutions at HotStats and Glenn discuss the prospects of 2019 and the hotel business. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof, CLIC Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn chats with Simon Naudi, CEO of Corinthia Hotels. First, Chris Green, Chief Commercial Officer of Chesapeake Hotels, and Glenn wrap up 2018 and look into 2019. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn chats with Bill Walshe, CEO Viceroy Hotel Group, who reveals management techniques that drive success. First, Chris Hartley, CEO, Global Hotel Alliance, share show smaller hotel companies are teaming up in an innovative way to compete against the major global hotel companies.  Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn chats with Valeriano Antonioli, CEO of the Lugarno Collection, an ultra-luxury hotel company that's reinventing the luxury hospitality experience. The company's newest brand Portrait is designed to be an extension of the community in which its located and Antonioli shares the critical nature of this strategy as travel trends change. Oh yeah, it happens to be owned by luxury fashion brand Salvatore Ferragamo. First, It's holiday season! That means it must be time to think about summer travel? Huh? We catch up on the hottest summer travel trends with travel experts Rebecca Alesia and Stefani Horowitz who run the travel advisory Wanderologie.   Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

The World Travel & Tourism Council (WTTC) released its annual Cities Report and Shanghai and Beijing are now the top tourism cities in the world! Who else is on the list? Listen to Rochelle Turner, Director of Research at WTTC and find out. First, Glenn gets us caught up on some stuff. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks with Michael McCormick, Executive Director of the Global Business Travel Associations. They're a group we don't talk enough about on the hotel side, but you must know about them! Topics: brands, customer loyalty, apps, duty of care, and tools creating better policies for placing employees on the road. Also, Theresa van Greunen of Hawaii based Aqua-Aston Hotels on sustainability, protecting coral reefs and the ocean, and keeping environment healthy so tourism will continues growing. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Marco Benvenuti, co-founder of Duetto, joins Glenn for an in depth discussion about the radical disruption technology is creating within the hotel business, specifically around making meaningful connections with customers regarding pricing and the increasing reality that personalization is everything! Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks with Triumph Hotels COO Brett Blass on how they've created the ultimate NYC hotel collection steeped in local history and neighborhood ties. First, Glenn speaks with Bruce Ford, SVP of Lodging Econometrics from BNDY and the HX: Hotel Experience in NYC on state of the hotel universe and lots more. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/  

Glenn speaks with Kevin Dallas, CEO of the Bermuda Tourism Authority about the history of the Bermuda tourism business, how It fell out of favor and its recent resurgence with new hotels and an under construction all new international airport.   First, Glenn speaks with Parris E. Jordan, Vice President with HVS New York and Managing Director of HVS Bahamas, who creates and organizes the CHICOS conference about the incredible excitement surrounding the region's investment opportunities. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks with Alan J. Fuerstman, founder, chairman and CEO, Montage International, and Michael Fuerstman, co-founder & creative director, Pendry Hotels, on creating memorable brands and rethinking the luxury experience. First, Glenn speaks with Andrew Cohan, Managing Director at Horwath HTL – Miami, on why sustainability is not only makes great business sense, but could help out Mother Nature. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks with Kimpton's Chief Commercial Officer Kathleen Reidenbach on the company's newest campaign Stay Human, which highlights the important role humanity plays in hospitality. Plus, inside the brand's first social experiment Room 301, an element of the Stay Human campaign exploring human connection through a three month in-room experiment at the Kimpton Everly Hotel in Los Angeles.  First, Glenn speaks with Donald Bowman, General Manager at Waldorf Astoria Las Vegas on transitioning to a new brand, his personal journey to be a luxury hotelier at the highest level and insight into what the lux Vegas guest craves. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks Mark Dorr, President, New York State Tourism Authority on the opportunities and challenges experienced in the varied regions of NY state tourism. First, Glenn speaks with Kelly Abdo, Public Relations Manager with Turning Stone Resort Casino in Upstate NY. They discuss smart PR practices. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks with Bill Duncan, Global Head of the All Suites and Focused Service Categories with Hilton where he oversees Embassy Suites by Hilton, Homewood Suites by Hilton and Home2 Suites by Hilton (All Suites) along with Hampton by Hilton, Hilton Garden Inn and Tru by Hilton (Focused Service). In addition, Duncan oversees the Enterprise Owner Relations team, which provides an aligned global owner relations strategy, and drives owner portfolio and hotel-level performance by coordinating owner support communications, events, and recognition. First, Glenn and his HeretoStay.tv producer Art Lewry discuss the convergence of lodging categories. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn speaks with Julienne Smith, SVP, Development & Owner Relations for Hyatt Place and Hyatt House, North America and share the latest behind the scenes news on Hyatt Place and Hyatt House brands in the U.S. and Canada, the next generation of Hyatt Place hotels and the importance of wellness in hospitality. First, Glenn and producer Jeff Polly examine the top 10 best cities to hold a conference. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Glenn catches up with AAHOA Secretary Vinay Patel who shares what's happening in the political landscape regarded the lodging industry. They cover the recent AAHOA & AHLA Legislative Action Summit, Tax Cuts and Jobs Act and Tax Reform 2.0, JOLT Act, Joint Employer, tariffs and more. First, Bruce Ford, SVP of Lodging Econometrics gives a report from The Lodging Conference and event Glenn missed and is very sad about. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Find Bruce Ford on Twitter @BFinNH, and learn more at www.lodgingeconometrics.com Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/  

Glenn catches up with industry icon Jim Holthouser for tales from a storied career and what it's like reinventing yourself after a decades long career. But first Glenn speaks with Calvin Stovall, Chief Experience Officer with ICONIC Presentations on coaching staff on delivering incredible customer experiences. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

In this special show, Glenn hosts a roundtable discussion with members of the Hospitality Mastermind Group discussing some of the biggest issues faced by designers, purchasing execs and suppliers. It's a fantastic fast paced discussion featuring: Brian Thornton of BGT Designs; David Messersmith, Director of Hospitality Development for JMJ Development, formerly of Gatehouse Capital; Tarlene Davis, Hospitality Angelz Principal; Neil Locke, Neil Locke & Associates; Tracy Chevalier, Senior VP of Soho Myriad Art Consulting; David James, National Director of Sales and Marketing for Astoria Compass. Subscribe to our weekly newsletter. Text hotel to 66866. Visit www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsors: Duetto, Red Roof Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at www.novacancynews.com Produced by Jeff Polly: http://www.endpointmultimedia.com/