Podcast appearances and mentions of elie ayrouth

Social media is flooded with short-lived food trends and recipes, but a few brands know how to keep their edge.In this episode, Elie Ayrouth, the brains behind Foodbeast, dishes out a spread of insights, breaking down how Foodbeast reels in over 100 million people each month. He also gives us a sneak peek into his plans for expanding into consumer packaged goods and why live events are a game-changer for building a tight-knit community.Join us as we discuss:The invaluable impact of in-person events, in building a unique, engaged community that online interactions simply can't replicate.How Foodbeast maintains agility and innovation without losing focus on what already works.Why authentic human storytelling is so important and how it can forge deeper connections with the audience, helping you stand out.

On this week's menu: we get to the bottom of Elie Ayrouth's journey to finding the best bean and cheese burrito to exist. After decades of dismissing this commonplace menu, Elie's wife guided him to eventually embracing these delicious bites of comfort. But what happened at almost bean and cheese #100 that made him shed tears? The answer will surprise and enlighten you. Watching the full video episodes on YouTube. Follow Elie & Food Beast:  Elie's Instagram: https://www.instagram.com/bookofelieFood Beast's Instagram: https://www.instagram.com/foodbeastFood Beast Website: https://www.foodbeast.comFollow Us:Instagram: https://www.instagram.com/fulldiscoursepodTikTok: https://www.tiktok.com/@fulldiscoursepod Follow the host Josh:Instagram: https://www.instagram.com/thejoshelkin TikTok: https://www.tiktok.com/@thejoshelkin YouTube: https://www.youtube.com/thejoshelkin

On this week's menu: we're switching things up and inviting back dear friend of Josh and the show, Elie Ayrouth (Food Beast) to get real about what it means to run a digital company in 2024. Watching the full video episodes on YouTube. Follow Elie & Food Beast:  Elie's Instagram: https://www.instagram.com/bookofelieFood Beast's Instagram: https://www.instagram.com/foodbeastFood Beast Website: https://www.foodbeast.comFollow Us:Instagram: https://www.instagram.com/fulldiscoursepodTikTok: https://www.tiktok.com/@fulldiscoursepod Follow the host Josh:Instagram: https://www.instagram.com/thejoshelkin TikTok: https://www.tiktok.com/@thejoshelkin YouTube: https://www.youtube.com/thejoshelkinThis has been a Diamond MPrint ProductionProduced by Diane Kang and Melisa D. MontsProduction Camera and Audio by Jeff LeuPost-Production Sound by Coco LlorensProduction Assistance by Melanie D. WatsonGraphics by Claudia Choi

On this week's menu: we're discussing a new type of food critic and journalism that emerged with the Internet primarily from the early 2000s to what we see online today. Joining us is one of the early adopters of formal food reviews online (a.k.a food blogs) and dear friend of mine, Elie Ayrouth. You may also know him as “FoodBeast”. How did we go from simply posting and sharing pics to creating a full fledged industry around online food editorials? Whose opinion could we trust and why would the opinion of someone you've never met or seen become the way many make their decisions on where and what to eat? Watching the full video episodes on YouTube. Follow Elie & Food Beast:  Elie's Instagram: https://www.instagram.com/bookofelieFood Beast's Instagram: https://www.instagram.com/foodbeastFood Beast Website: https://www.foodbeast.comFollow Us:Instagram: https://www.instagram.com/fulldiscoursepodTik Tok: https://www.tiktok.com/@fulldiscoursepod Follow the host Josh:Instagram: https://www.instagram.com/thejoshelkin Tik Tok: https://www.tiktok.com/@thejoshelkin This has been a Diamond MPrint ProductionProduced by Diane Kang and Melisa D. MontsProduction Camera and Audio by Jeff LeuPost-Production Sound by Coco LlorensProduction Assistance by Melanie D. Watson

Phil and @ryusauce talk with Foodbeast publisher Elie Ayrouth and Meester Kim on a wide variety of topics from starting the food porn revolution to Las Vegas over a ton of breakfast burritos in a very insightful conversation!

Boba goes mainstream in the U.S. as fast-food chains like Dunkin’ Donuts and Del Taco begin serving bubble tea & popping boba pearls. On today’s episode of The Foodbeast Katchup podcast, we discuss the Boba wave going on in America. Del Taco’s new poppin’ boba in the form of “Sprite Poppers,” allows customers to put cherry or mango boba pearls on top of their Sprite. Meanwhile, Dunkin’ is testing Bubble Iced Tea and Bubble Iced Coffee through mid-August at a few locations in Upstate New York and Massachusetts. We sat down with our dear friend Tai Tran of @AsiansNeverDie, who’s built a community of millions on Facebook and Instagram around comedic moments and culture in the Asian-American community, to discuss the current boba wave hitting U.S. fast food chains. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Tai Tran: @asiansneverdie on IG FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news

The global pandemic and the resulting restrictions and limitations brought on the restaurant industry — from prohibited dine-in to a forced pivot to delivery and pick-up only service — has brought on unique challenges to small business owners throughout the country. With restaurants worried about how to keep their heads above water, this necessity has brought about alternative solutions — namely technology that provides answers to keeping revenue streams steady and consistent. A particular service, named Numa, has helped restaurants explore unique solutions by being an AI-powered virtual assistant and concierge. What’s great about Numa is that it makes a restaurant’s number textable. The technology then answers every voicemail, text, Facebook message and more. Overall it leads to an efficient use of team coordination that has helped many restaurants who have used it. Foodbeast Managing Editor, Reach Guinto, sat down recently with Tasso Roumeliotis, co-founder and CEO of Numa, and Lex Gopnik-Lewinsky, owner & founder of Augie’s Montreal Deli in Berkeley, CA to talk about the benefits of alternative technology beyond third-party delivery apps and how they could be the next wave in restaurants taking advantage of different solutions to serve their customers. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Reach Guinto: @reachhard_ on IG and Twitter FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news

In the latest episode of Foodbeast's The Katchup Podcast, hosts Elie Ayrouth and Geoff Kutnick, along with managing editor Reach Guinto, wax poetic, and eulogize just how much Souplantation meant to them, while also exploring the immediately unfortunate prospects buffets have post-pandemic. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Reach Guinto: @reachhard_ on IG and Twitter FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news

Famed Chef & Restaurateur José Andrés has positively affected millions through his non-profit World Central Kitchen (WCK). In addition to feeding entire communities devastated by natural or economic disaster in Puerto Rico, Tijuana, Venezuela and beyond, WCK had to pivot its model yet again for COVID-19. FOODBEAST Co-Founder Geoff Kutnick and Managing Editor Reach Guinto talk to Tank Gonzales, the project lead for a pilot program in Southern California that re-activates closed restaurants and feeds at-risk seniors. Within days Gonzales cold-called restaurants, UPS, senior centers and city officials leading to an operation feeding thousands of people. To date WCK has provided 3,000,000+ meals across the country during COVID-19, and over 20,000+ in Gonzales’ Long Beach community. Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our FOODBEAST hosts & guest: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter Reach Guinto: @reachhard_ on IG and Twitter Tank Gonzales: @tanks_travels on IG FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news

Restaurants are one of the strongest backbones of our community because of how many roles they serve beyond providing sustenance to patrons. They act as a third space for gathering & connecting, they employ tens of millions in the US, they provide tax revenue for our states & local communities, and beyond. FOODBEAST Co-Founder Geoff Kutnick talks to the President & CEO of the California Restaurant Association, an advocacy group for the restaurant industry with access to many of the forefront politicians reacting to the new economic environment like Governor Gavin Newsom, and LA Mayor Eric Garcetti. We talk about the ever-slimming margins of restaurants (25:15), how ‘over-built’ the overall restaurant industry was (28:00), how the lost sales tax will affect local communities (34:17), how there are more costs eating up the restaurant ‘pie’ (36:48) and more. Kutnick also talks to Alycia Harshfield, the Executive Director of Restaurants Care, the non-profit arm of the California Restaurant Association funding restaurant employees directly affected by the Coronavirus. Restaurant Care has received thousands upon thousands of grant requests (47:32), but also have been bolstered by major donations like the $100,000 it received from Skrewball Whiskey Peanut Butter Whiskey (50:12). Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below: Elie Ayrouth: @bookofelie on IG & Twitter Geoff Kutnick: @geoffkutnick on IG & Twitter FOODBEAST: @foodbeast on Facebook, IG, Twitter, YouTube & Twitch www.foodbeast.com for breaking food & beverage news

If the Frotcast sounds mad profesh this week it’s because we were down in Santa Ana recording in a real studio — well, a real business, anyway — at Foodbeast HQ. Sitting in with Matt and Vince were Geoff Kutnick (second from right) and Elie Ayrouth (left) from Foodbeast and Uproxx Life editor and author of Danger … Continue reading 398: Live From Foodbeast! (But Not Live) →

Our resident food scientist, Constantine Spyrou, joined The Katchup to explore his controversial article questioning lettuce's importance in the food world.  From its susceptibility to bacteria, negative effects on the environment, and lack of nutritional value, Spyrou makes his case on why lettuce should be "eradicated from the face of the earth." More importantly, he has drawn the ire of Foodbeast founder Elie Ayrouth, in the process. Lettuce has become a key fabric to American cooking, and the thought of its usefulness has never really been questioned, until now. Elie and Constantine had a heated back and forth in this episode, while Geoff Kutnick acted as moderator for a topic we didn't know would cause such a ruckus.  ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store

The Foodbeast crew made a trip to Suzhou, and quickly found out that it's not like any other travel destination. Our own Elie Ayrouth and Reach Guinto discuss the struggles of exchanging currency, internet censorship, and obvious language barrier, as our slightly ill-prepared staff had to learn how to make things work on the fly. While shooting episodes of Foodbeast's "Taste the Details" series, the team experienced the intricacies of Suzhou cuisine, from jumping live shrimp, to the best pork belly they've ever tasted.  Elie and Reach explain how they found places to eat that locals didn't even know about, what the China payment system is like, how to get around, and how several miscommunications led to some embarrassing moments. Listen in and learn from their experiences to better prepare yourself for any potential trips to the culturally shocking country.    ---- 5:35- The difficulty of getting visas 6:48- Why Americans don't travel to China 9:05- ATMs and U.S. credit cards don't work in China 10:15- Importance of WeChat, for everything in China 16:00- China doesn't cater to English-speaking tourists 22:10- The overall feel and atmosphere in China 26:27- Geoff teaches how to properly travel overseas 28:18- Why you should never wear green hats in China 32:20- Accidentally getting driven to a brothel 36:40- The crazy differences in fast food 38:56- Suzhou cuisine, jumping live shrimp 48:00- Suzhou has life-changing pork belly 52:06- Difficulty of finding restaurant info online 61:53- McDonald's kills it in China 67:34- Exploring without relying on technology 69:18- Tours and guides are a good starting point 73:15- Exploring the unknown makes traveling to China worth it ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store

Listen in as Elie Ayrouth talks about how he started Foodbeast from his college dorm room, how he's landed major brand deals, and more on today’s show. "I don’t really have a passion to cook. But I knew that there were people that liked food but didn’t need all the pretentiousness around it, and I wanted to fill that gap.” - Elie Ayrouth. Learn more about this episode of Unstoppable at www.karagoldin.com/13

On this week's episode of THE KATCHUP, we invite PETA Media Director Ben Williamson to get an honest inside look at how the organization operates, why they have such aggressive guerrilla campaigns, and ask about the myths often associated with PETA. The Plant-Based God Wally Vu also joins the podcast to discuss what caused his drastic change in lifestyle, why he has some issues with PETA, and how going vegan has changed his everyday life.   Follow us on Instagram: @Foodbeast, @thefoodbeastkatchup Your hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your guests: Wally Vu (@whatsupwally) Ben Williamson (@Peta / @TofuHomeboy) Produced by: Isai Rocha (@izzy_serious)   ---- Email us any questions or thoughts: thekatchup@foodbeast.com

Author Jaya Saxena wrote a thought-provoking article with the title "How Men Elevate, and Women Ruin, the Foods They Love" and it broke our food worldview. Clickbait aside, we discuss the incredibly complex, deeply rooted gender issues in food. Rosé, pizza, grilling, unicorn frappuccinos, dieting, frozen yogurt, we talk about it all. On the mics this week are Elie Ayrouth (@bookofelie), Annie Trimber (@thebaconprincessblog) and Rudy Chaney (@rudeluv). Jaya's original article can be read here: https://www.tastecooking.com/women-arent-ruining-food/ Please follow us everywhere and if you enjoyed the episode (or hated it, disagreed, agreed) please do leave us comments on Soundcloud, iTunes or wherever you listen to your podcasts!! http://foodbeast.com http://facebook.com/foodbeast http://instagram.com/foodbeast http://instagram.com/foodbeast

25 episodes into The Katchup podcast and we've yet to let our vocal chords celebrate the greatness of WAFFLES! Hot on the news of Pillsbury launching a breakfast-stuffed waffle at 7-Elevens nationwide, Elie, Geoff and resident Foodbeast Historian Costa Spyrou go down the wormhole of everything waffles. Oh yeah, we also talk about the 10-pound donut you can get delivered to your room, as well as trying the world's NEW hottest pepper, PEPPER X. This is the KATCHUP: foodbeast.com @foodbeast @bookofelie - Elie Ayrouth @geoffreykutnick - Geoffrey Kutnick @outhereflourishing - Constantine Spyrou

Just in this past week, two ex-Google employees got DRAGGED by the Internet over their "Bodega killing startup," "insensitively" named "Bodega." We also talk Kooks Burrito from Portland, and our special guest, Vietnamese wonderman, restaurateur, agency owner, and close friend of the Foodbeast family, Thomas Pham, talks about Halal Guys' expansion into the West Coast, climate for Middle Eastern food and everything in between. Hosted by: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) GUEST: Thomas Pham (@tpham & @thehalalguyssocal & @eatersanonymous) FOLLOW FOODBEAST EVERYWHERE: foodbeast.com Instagram: instagram.com/foodbeast Twitter: twitter.com/foodbeast FACEBOOK: facebook.com/foodbeast

No holds barred this week. People stealing recipes, branding, Instagram photos, restaurant concepts and food content online -- and Elie Ayrouth, Geoff Kutnick and TV Host & Chef Josh Elkin (@TheJoshElkin) uncover the thievery in all its rawness. In the heat of this episode, we talk about a place called "Hiccups Tea House," but we're specifically talking about their concept "Churroholic." Enjoy! We really appreciate you all listening in every week. Agree or disagree, please do Tweet and Instagram at us what you thought about the topics in this week's episode. Elie Ayrouth: @bookofelie Geoffrey Kutnick: @geoffreykutnick Josh Elkin: @TheJoshElkin FOLLOW FOODBEAST EVERYWHERE: http://foodbeast.com Instagram: http://instagram.com/foodbeast Twitter: http://twitter.com/foodbeast FACEBOOK: http://facebook.com/foodbeast

Summer entertaining is heating up! And with the official start of the season quickly approaching, Elie Ayrouth publisher and co-founder of the uber-popular food and drink network �Foodbeast� which serves up delish news and video programming to 50 million people every month will dish this summer�s hottest food trends! �Foodbeast�s� Elie Ayrouth Elie Ayrouth is the 28-year-old publisher and co-founder of the go-to food and drink network Foodbeast. Along with a dedicated group of food creators and journalists, the Foodbeast team delivers delicious news and video programming to a whopping 50 million people every month. The team has also drawn over 10,000 people a year to their roster of ridiculous food festivals like OozeFest, Meat Street, and Noods. Elie has been profiled by the likes of �MTV�, and �BuzzFeed� even called him a �hero� in the wake of his running column of food mashups. He is currently the host of such food and travel shows as �GQ�s� �Where�s The Bar?�, Tastemade�s �All Nighter�, and Foodbeast�s new weekly podcast �The Katchup�. For much more information on Foodbeast, please visit their official website www.foodbeast.com or follow them on Facebook at https://www.facebook.com/foodbeast. SPONSOR: Qdoba

What would you say the worst beard food is? And what do you think about Ikea restaurants??? Find out our thoughts in this week's episode of The Menu Podcast! Thanks to Elie Ayrouth for joining us this week! Follow him on all the things: @bookofelie @foodbeast http://www.foodbeast.com Watch the video version of this podcast here: http://youtube.com/thejoshelkin Follow @theJoshElkin on Twitter and Instagram. Follow @mookygwopson on Snapchat. Follow @davidheuff on all of the above.

Wendy's demands 18 million retweets for a few nuggets? And is alcoholic Capri Sun a good thing, or an affront to our childhood memories? Thanks to Elie Ayrouth for joining us this week! Follow him on all the things: @bookofelie @foodbeast http://www.foodbeast.com Watch the video version of this podcast here: http://youtube.com/thejoshelkin Follow @theJoshElkin on Twitter and Instagram. Follow @mookygwopson on Snapchat. Follow @davidheuff on all of the above.