Podcasts about ghost kitchens

Join Mike and Rob from the Curated Culture as they discuss Ghost Kitchens and where they stand in the realm of sustainability.If you enjoyed this episode, please consider sharing it with a friend or on social media. Also, don't forget to "like", "follow," and "comment", which helps the share more than you know. Please join our socialsFacebook: ⁠⁠⁠⁠⁠https://www.facebook.com/michael.nazarian.79⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠: @realsustaingyl⁠⁠Treads⁠⁠: realsustaingylBlueSky: @realsustaingyl.bsky.social

Send us a textIn this week's episode of The Digital Restaurant, Carl is joined by Alayna Sullivan, Senior Director of Corporate Comms at Olo, fresh from Food on Demand. Together, they cover five big stories shaping the restaurant and off-premise landscape, including DoorDash's mega acquisitions, Chipotle's new catering pilot with Olo, and the rising footprint of Wonder.Timestamps:00:01:30 – Chipotle x Olo Catering PartnershipChipotle pilots Olo's Catering Plus with promising early featuresAverage catering check size = $350+ 

This week on the MalloryBros Podcast, the Bros kick off with Terrance being caught off guard by the phenomenon of ghost kitchens—he thought he was ordering from a beloved local spot, but things didn't go as planned. They dive into the news that their favorite childhood Six Flags is closing, sparking a nostalgic reflection on the spaces we all grew up with. Then, the Terrance breaks down his latest NBA bracket updates and discusses the high expectations surrounding the upcoming WNBA Season. Terrell puts Terrance in the HOT SEAT. As Terrance grapples with his feelings about Kanye, Terrell asks him the tough question: Is he still a fan? Next, the conversation gets deep as they examine why some fans hold on for so long to their favorite celebrities, even when the relationship has clearly shifted. The Bros take a playful turn with a “One Gotta Go” segment, where they challenge each other to give up something for an entire year. The conversation then turns to "Destination Addiction," with the Bros exploring the different layers of our obsessions and the people who fuel them. They get into what it really means to be addicted to people, to stacking up achievements, and to climbing the so-called “clifftop” of success. Wrapping up, the Bros reflect on the message of love and the importance of staying true to yourself in the face of it all. Your 9 is unique!

Send us a textThis week on The Digital Restaurant, Carl and guest co-host Jason Berkowitz dive into:Qu's move toward smart kitchens with integrated IoT systems (0m 50s)A sharp reflection on the restaurant "disruptors" that weren't — from Zume Pizza to Ghost Kitchens (4m 35)Why Chipotle's negative sales aren't just about the economy — and how training and tech are key to recovery (11m 05)A fascinating new look at menu personalization trends with EveryBite data (17m10)How technology can — and should — help restaurants become more sustainable (23m 20)Support the show

What happens when two middle school friends go from slinging burgers in a knock-off Greek restaurant to running one of Arizona's most dynamic food empires? You get the wild, flavor-packed story of Kyle Hollenbeck, co-founder of AZ Lemonade Stand, Aioli Burger, BLT Kitchens, and a whole fleet of fast-growing brands. In this episode, Kyle sits down with Tyler Jorgenson to unpack how a food truck side hustle exploded into a multi-brand, multi-location culinary business—with a few chaotic pivots and pandemic plot twists along the way.Kyle shares the scrappy beginnings of door-to-door flyer businesses, outsmarting corporate non-competes, and tricking his Food Network-winning chef friend into launching a burger truck. From ghost kitchens and prepaid catering to moving top tenants into horse tracks (yes, seriously), Kyle has turned adaptability into a superpower—and shares what every founder needs to survive in the food game.We also get the inside scoop on Kyle's proudest brand success, AZ Lemonade Stand, now stocked in over 1,000 locations and prepping for national takeover. He breaks down why short meetings beat long ones, how to scale smarter with the right team, and the personal dream he's chasing next (hint: it involves giant balloons and a cold New York hotel room). This episode is packed with hustle, heart, and plenty of inspiration.Key Takeaways:Think Beyond the Truck: Starting as a burger truck, Kyle's team expanded by listening to customer needs and launching new food brands to meet them.Pandemic Pivot Power: BLT Kitchens was born during lockdown and turned into an incubator helping nearly 400 foodpreneurs scale.Partnerships Need Boundaries: Clear roles, regular check-ins, and honest conversations are essential when co-founding with friends.Prepaid Catering = Low Risk, High Reward: Avoiding festivals and betting on guaranteed catering gigs helped reduce risk and scale fast.Big Dreams, Smart Moves: From Walmart ambitions to family traditions at the Thanksgiving Day Parade, Kyle blends hustle with heart.

In this episode, Pat and Tevo discuss the recent market trends, emphasizing the importance of a long-term investment mindset. They explore the impact of tariffs on the stock market and the significance of rational thinking in investing. The conversation shifts to quick business updates, including the merger of UFC and WWE, Tesla's performance, Chick-fil-A's new menu item, and Airbnb's evolving business model. The hosts provide insights into the current state of various industries and the strategies companies are employing to adapt and grow. They also explore consumer perceptions of ghost kitchens and the future of this trend in the restaurant industry.Chapters00:00 Market Insights and Investor Mindset10:29 Quick Hitters: Business Updates and Trends24:10 The Airbnb vs. Uber Debate26:27 The Rise of Ghost Kitchens32:18 Quality Control in Ghost Kitchens40:20 Will Ghost Kitchens Survive?YouTube and Socialshttps://mtr.bio/sorry-were-closed-Pod

การระบาดของ Covid-19 ทำให้เกิดการเปลี่ยนแปลงครั้งใหญ่ในพฤติกรรมการรับประทานอาหารของชาวอเมริกัน ร้านอาหารที่ปิดตัวลงส่งผลให้ลูกค้าหันไปใช้แอปจัดส่งอาหาร ร้านอาหารที่ไม่มีบริการจัดส่งต้องปิดกิจการ และเชฟของพวกเขาหันมาใช้ร้านอาหารเสมือนจริงเป็นวิธีใหม่ในการหารายได้ พวกเขาจ่ายค่าเช่าเพียงเล็กน้อยก็สามารถเริ่มดำเนินการได้ ทั้งหมดนี้ส่งผลให้ร้านอาหารเสมือนจริงเติบโตและน่าดึงดูดอย่างมาก เลือกฟังกันได้เลยนะครับ อย่าลืมกด Follow ติดตาม PodCast ช่อง Geek Forever's Podcast ของผมกันด้วยนะครับ #GhostKitchens #ร้านอาหารเสมือนจริง #ธุรกิจอาหาร #ฟู้ดเดลิเวอรี่ #แอพสั่งอาหาร #CloudKitchens #ธุรกิจหลังโควิด #เทรนด์ธุรกิจ #สตาร์ทอัพ #ธุรกิจล้มเหลว #คลาวด์คิทเช่น #ร้านอาหารออนไลน์ #ครัวเช่า #ธุรกิจเดลิเวอรี่ #อุตสาหกรรมอาหาร #การลงทุน #วิเคราะห์ธุรกิจ #ร้านอาหารไม่มีหน้าร้าน #โมเดลธุรกิจใหม่ #แนวโน้มธุรกิจอาหาร #geekstory #geekforeverpodcast

Send us a textCarl welcomes guest host Cijoy Olickal, a restaurant tech expert, to break down key industry trends.

Episode 128.1: The Boozy Baking Company, Baking with Bourbon, Ghost Kitchens, Pikesville Rye, Bourbon Market, and MGP Whiskeys

Send us a Text Message.In this episode, we dive into the world of ghost kitchens—a rapidly growing trend where restaurants operate exclusively for online delivery without a physical storefront. Inspired by Eddie Burback's eye-opening video, we explore how these virtual kitchens can host multiple "restaurants" under one roof, often using the same ingredients and menus but under different names. This phenomenon not only muddies the waters of food authenticity but raises concerns about health inspections and consumer deception. Join us as we unravel the complexities of ghost kitchens, from their origins and impact to the unsettling realities of ordering from brands that might not be what they seem.Eddy Burback's Ghost Kitchen Videohttps://www.youtube.com/watch?v=KkIkymh5AygBeers we drankBrian - Edmund's Oast Brewing Co. & Taproom - Cereal For DinnerRonnie - New Belgium Brewing - Mountain Time Lager

การระบาดของ Covid-19 ทำให้เกิดการเปลี่ยนแปลงครั้งใหญ่ในพฤติกรรมการรับประทานอาหารของชาวอเมริกันและผู้คนทั่วทุกมุมโลก ร้านอาหารที่ปิดตัวลงส่งผลให้ลูกค้าหันไปใช้แอปจัดส่งอาหาร ร้านอาหารที่ไม่มีบริการจัดส่งต้องปิดกิจการ และเชฟของพวกเขาหันมาใช้ร้านแบบ ghost kitchens หรือ cloud kitchens เป็นวิธีใหม่ในการหารายได้ CBRE บริษัที่ปรึกษาด้านอสังหาริมทรัพย์ชั้นนำระดับโลก คาดการณ์ว่า ghost kitchens จะมีสัดส่วน 21% ของอุตสาหกรรมร้านอาหารในสหรัฐฯ ภายในปี 2025 นักวิเคราะห์ด้านอาหารประมาณการว่าอุตสาหกรรม ghost kitchens จะมีขนาดตลาดถึง 1 ล้านล้านดอลลาร์ภายในปี 2030 มีความคาดหวังจากชุมชนนักลงทุนว่าเทรนด์นี้ที่เริ่มต้นหรือเติบโตอย่างมากในช่วงการระบาดจะยังคงดำเนินต่อไปหลังการระบาด แต่สุดท้ายมันเกิดอะไรขึ้นที่ธุรกิจนี้กำลังต้องต่อสู้ดิ้นรนเพื่อเอาตัวรอด เลือกฟังกันได้เลยนะครับ อย่าลืมกด Follow ติดตาม PodCast ช่อง Geek Forever's Podcast ของผมกันด้วยนะครับ ========================= ร่วมสนับสนุน ด.ดล Blog และ Geek Forever Podcast เพื่อให้เรามีกำลังใจในการผลิต Content ดี ๆ ให้กับท่าน https://www.tharadhol.com/become-a-supporter/ ——————————————– ติดตาม ด.ดล Blog ผ่าน Line OA เพียงคลิก : https://lin.ee/aMEkyNA ——————————————– ไม่พลาดข่าวสารผ่านทาง Email จาก ด.ดล Blog : https://www.getrevue.co/profile/tharadhol ——————————————– Geek Forever Club พื้นที่ของการแลกเปลี่ยนข้อมูลข่าวสาร ความรู้ ด้านธุรกิจ เทคโนโลยีและวิทยาศาสตร์ ใหม่ ๆ ที่น่าสนใจ https://www.facebook.com/groups/geek.forever.club/ ========================= ช่องทางติดตาม ด.ดล Blog เพิ่มเติมได้ที่ Fanpage : www.facebook.com/tharadhol.blog Blockdit : www.blockdit.com/tharadhol.blog Twitter : www.twitter.com/tharadhol Instragram : instragram.com/tharadhol TikTok : tiktok.com/@geek.forever Youtube : www.youtube.com/c/mrtharadhol Linkedin : www.linkedin.com/in/tharadhol Website : www.tharadhol.com

In this episode of Discover Daily, we explore a range of fascinating topics that span the realms of technology, science, and culture. From the groundbreaking development of a new AI-driven streaming service called Showrunner to the alarming melting of Antarctica's "Doomsday Glacier," and from the unprecedented success of a new lung cancer drug trial to the rise and fall of the ghost kitchen industry, this episode covers a diverse array of stories that are sure to pique your curiosity.One of the most exciting developments discussed in this episode is the launch of Showrunner, an innovative streaming platform that harnesses the power of artificial intelligence to enable users to create their own animated shows. By providing simple text prompts, users can control various aspects of the show, such as dialogue, characters, and shot types, while the AI takes care of the writing, voicing, and animation. This revolutionary approach to content creation has the potential to disrupt the entertainment industry, but it also raises important questions about the role of human creators and the use of copyrighted materials.Another highlight of the episode is the discussion of a recent experiment that simulated a wormhole using quantum computers. While the simulated wormhole is not a physical one, the experiment supports the holographic principle, which suggests that space-time and gravity could emerge from quantum effects. This groundbreaking work provides a new way to study quantum gravity in a laboratory setting and opens up new avenues for exploring fundamental questions about the universe using quantum computing.Pages from Perplexity's Discover feed:New streaming service with AI showshttps://www.perplexity.ai/page/New-Streaming-Service-2Lpd0h2xSYuQz8Tq7OQK3gUniverse Wormholes Simulation Experimenthttps://www.perplexity.ai/page/Universe-Wormholes-Simulation-WUoAJ3CDREaEXZrOC2WAgwNew Lung Cancer Drug Trial Successhttps://www.perplexity.ai/page/New-Lung-Cancer-8pW4sw6jQ8yEhqwgpWKhwQAntarctica's Doomsday Glacier Is Meltinghttps://www.perplexity.ai/page/Antarcticas-Doomsday-Glacier-GCsIsjl_TpSAVEBXRtlo.AThe Fall of Ghost Kitchenshttps://www.perplexity.ai/page/The-Fall-of-eRj.SMPZSLyVWXcRjg8G5APerplexity is the fastest and most powerful way to search the web. Perplexity crawls the web and curates the most relevant and up-to-date sources (from academic papers to Reddit threads) to create the perfect response to any question or topic you're interested in. Take the world's knowledge with you anywhere. Available on iOS and Android Join our growing Discord community for the latest updates and exclusive content. Follow us on: Instagram Threads X (Twitter) YouTube Linkedin

Ghost Kitchens, More Diddy and Outdoor Vs Indoor You Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ghost Kitchens, More Diddy and Outdoor Vs Indoor You Learn more about your ad choices. Visit megaphone.fm/adchoices

Karl, Jess, Dan, and Andy are back to talk about restaurants that aren't real, new advances in fighting fake IDs, and playing "Surprise Me" roulette with a bartender. Intro music is from "Coast to Coast" by Cory Gray.

This week on Fell Into Food I have Tim Forseth,  District Sales Manager for Smart Care. Tim has over 20 years of experience in the foodservice industry. Tim dives deep into the world of commercial kitchen equipment, highlighting the critical role maintenance and repair services play in keeping restaurants running smoothly.Here's a taste of our in depth conversation:The importance of equipment maintenance and repair in the food industryHow Smart Care Equipment Solutions provides a one-stop shop for equipment needs, including maintenance, repair, and even HVAC servicesThe benefits of customized preventative maintenance programsEmerging trends in the food industry like ghost kitchens and food hallsWhy data-driven insights and strong customer relationships are essential for success in salesTim Forseth LinkedInSmart Care:WebsiteService RequestLinkedInFacebook Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

✅ Vote for TBOY to win “Best Business Podcast” at the Webby Awards.Limitless (backed by Andreessen Horowitz) just launched a $99 AI pin that records your conversations and transcribes them into notes for you — So we're looking at a world where everything you say, do, and hear is recorded… and how to prepare.Ghost Kitchens were supposed to be the future of food, but now they're disappearing (like ghosts) — This looks like a classic case of “The Segway Effect.”And General Electric just sold its famous Management Academy, a 60-acre corporate retreat campus — It means the Jack Welch School of Business is officially closed.Plus, Heinz just launched a new product: Ketchup Insurance — It's time to ensure that your cute white top is insured.$GE $DENN $GOOGSubscribe to the best newsletter yet: tboypod.com/newsletterWant merch, a shoutout, or got TheBestFactYet? Go to: www.tboypod.comFollow The Best One Yet on Instagram, Twitter, and Tiktok: @tboypodAnd now watch us on YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yeah, that came from us… Nasa wants to go cheaper… Barges on the loose… Key Bridge investigation and cleanup… Depp looking to buy an actual castle… Office building in St Louis sold on the cheap… Billy Joel rebroadcast Friday CBS… Fix algorithm… chewingthefat@theblaze.com Mellencamp storms off... Who Died Today: Kevin Miller III 23… Benjamin Schreiber prisoner died?... Prison deaths in the U.S... www.blaze.com/jeffy Promo code: Jeffy… King Charles cancelled… Where is Princess Kate?... Tesla laying off thousands… Ghost Kitchens shutting down… Apple drops below Samsung… Joke of The Day… Learn more about your ad choices. Visit megaphone.fm/adchoices

Now that the pandemic is behind us, what will happen to the ghost kitchen that popped up to help struggling restaurants? Were they even a good idea to begin with? With no human interaction, how do you connect with your customers? Wait until the end when we cheer up Frenchie with a silly reel. SEND US CLIPS soyouwannagetfat@gmail.com Loss Becomes May 3rd The Meadows Brooklyn https://dice.fm/event/5myly-loss-becomes-godseyes-resistor-from-the-pawn-3rd-may[…]yVKPQom1TLv7IP3lt6J8MAAAA%3D&_branch_match_id=1284208032924311287 CREDIT WHERE CREDIT IS DUE FEASTIE BOYS - New Episode to Come Consuming Couple Thai Dinner Thank you Noel D! We love our new Delirium glasses. GHOST KITCHENS Ghost Kitchens by Eddy Burback / Cyriel Martens https://youtu.be/KkIkymh5Ayg?si=ih9ZLIc4vwDmQj4J End of Ghost Kitchens https://youtu.be/YhANWIaAl7k?si=bYo8QyE1Qck1rCFI HAPPY CLIP Vengeance https://www.instagram.com/reel/C2VSYenrdS6/?igsh=eDdpc25tcDVrazdm PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG MERCH https://downrightmerchinc.com/collections/chef-brian-tsao FOLLOW US ON SOCIAL MEDIA https://www.instagram.com/sywgfpodcast https://twitter.com/sywgfpodcast https://www.tiktok.com/@sywgfpodcast https://www.facebook.com/SYWGFpodcast FOLLOW CHEF BRIAN TSAO! Instagram https://www.instagram.com/chefbriantsao Facebook https://www.facebook.com/ChefBrianTsao Twitter https://twitter.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul https://www.instagram.com/lerivagenyc VISIT THE WEBSITE! https://soyouwannagetfat.com/ Edited by Jordan Herridge https://www.ant-media.co.uk/ For Business Inquiries chefbriantsao@nanozebra.com Follow Mission Sandwich Social https://www.instagram.com/missionsandwich/ #sywgf #chef #podcast #ghostkitchen #uber #doordash #grubhub Learn more about your ad choices. Visit megaphone.fm/adchoices

Now that the pandemic is behind us, what will happen to the ghost kitchen that popped up to help struggling restaurants? Were they even a good idea to begin with? With no human interaction, how do you connect with your customers? Wait until the end when we cheer up Frenchie with a silly reel. SEND US CLIPS soyouwannagetfat@gmail.com Loss Becomes May 3rd The Meadows Brooklyn https://dice.fm/event/5myly-loss-becomes-godseyes-resistor-from-the-pawn-3rd-may[…]yVKPQom1TLv7IP3lt6J8MAAAA%3D&_branch_match_id=1284208032924311287 CREDIT WHERE CREDIT IS DUE FEASTIE BOYS - New Episode to Come Consuming Couple Thai Dinner Thank you Noel D! We love our new Delirium glasses. GHOST KITCHENS Ghost Kitchens by Eddy Burback / Cyriel Martens https://youtu.be/KkIkymh5Ayg?si=ih9ZLIc4vwDmQj4J End of Ghost Kitchens https://youtu.be/YhANWIaAl7k?si=bYo8QyE1Qck1rCFI HAPPY CLIP Vengeance https://www.instagram.com/reel/C2VSYenrdS6/?igsh=eDdpc25tcDVrazdm PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG MERCH https://downrightmerchinc.com/collections/chef-brian-tsao FOLLOW US ON SOCIAL MEDIA https://www.instagram.com/sywgfpodcast https://twitter.com/sywgfpodcast https://www.tiktok.com/@sywgfpodcast https://www.facebook.com/SYWGFpodcast FOLLOW CHEF BRIAN TSAO! Instagram https://www.instagram.com/chefbriantsao Facebook https://www.facebook.com/ChefBrianTsao Twitter https://twitter.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul https://www.instagram.com/lerivagenyc VISIT THE WEBSITE! https://soyouwannagetfat.com/ Edited by Jordan Herridge https://www.ant-media.co.uk/ For Business Inquiries chefbriantsao@nanozebra.com Follow Mission Sandwich Social https://www.instagram.com/missionsandwich/ #sywgf #chef #podcast #ghostkitchen #uber #doordash #grubhub

In a recent captivating episode, industry visionaries Carl Orsbourn, Meredith Sandland, Dan Londono, and moderator Kristen Hawley dove deep into the transformative wave sweeping across the restaurant and hospitality sector. Amidst a backdrop of relentless change propelled by digital innovation, consumer preferences, and the global pandemic, the panel explored how the landscape of dining and food delivery is evolving.The episode, rich in insights, began with an emphasis on the pressing need for adaptation within the restaurant industry. Facing new cost pressures, shifting business models, and an ever-growing demand for technological integration, the discussion underscored the importance of resilience and creativity among restaurant operators. The panelists, representing a spectrum of expertise from startup ventures like Alfalfa to seasoned authors and analysts, shared their perspectives on navigating these changes.Central to the conversation was the concept of delivering the digital restaurant experience. Carl and Meredith, co-authors of "Delivering the Digital Restaurant," shared their journey into writing the book and the necessity for restaurant owners to seriously consider digital adoption. Dan Londono shared Alfalfa's story, illustrating how a tech-enabled approach from the ground up can redefine the fast-casual dining experience, focusing on a balance between healthy eating and indulgent treats like salads and donuts.A significant part of the discussion revolved around the challenges and opportunities presented by off-premise dining options such as delivery and takeout. With consumer behavior tilting increasingly towards convenience, the panelists delved into how restaurants could optimize their operations and customer experience through technology, without sacrificing the essence of hospitality that defines the industry.Dynamic pricing emerged as a pivotal theme, with Carl introducing the audience to the concept of using data-driven strategies to adjust pricing in real time, mirroring practices from the airline and hotel industries. This approach, he argued, could lead to more efficient pricing strategies that align more closely with customer demand and willingness to pay.The human element of the restaurant business, particularly labor issues and the changing workforce dynamics, was also addressed. The panelists shared innovative solutions to staffing challenges, including leveraging technology for training and operations, and fostering a culture that values and motivates employees.As the conversation unfolded, the future of restaurants was painted as one of immense potential, driven by personalization, efficiency, and sustainability. The panelists envisioned a world where technology not only streamlines operations but enhances the dining experience, making it more tailored and enjoyable for consumers.In conclusion, the podSupport the show

SummaryIn this episode of Service Evolution, Shawn Black and Jim Robinson explore the transformative landscape of customer service and leadership in 2024. They discuss the nuanced challenges of maintaining company culture in a remote work environment and the necessity of clarity in communication and face-to-face interactions. Additionally, they explore the shift toward automated services, sparking the balance between AI implementation and understanding customer needs. Lastly, Jim and Shawn highlight the significance of utilizing data to improve customer support strategies while emphasizing the need for urgent and versatile service channels.Show Notes(0:00) Introduction and Topic Overview(1:10) AI and Automation in Customer Service(3:28) Impact of AI on Jobs and the Future(6:13) Ensuring AI Enhances Customer Service(8:34) The Rise of Ghost Kitchens(9:49) Challenges of Opportunities of Remote Work(12:48) Maintaining Company Culture in Remote Work(19:20) The Growing Need for Real-Time Customer Support(23:31) Utilizing Data to Improve Customer Support Strategy(34:36) Effective Leadership in the Service Industry(36:41) Challenges for Leaders in 2024(38:51) Conclusion and Excitement for the Year Ahead   LinksShawn BlackJim Robinson CGP Maintenance and ConstructionQuotes“Everything comes from faith or fear. Faith, you believe it's going to happen, or fear, you believe all hell is going to break loose and the world's going to end. You get to choose one of those. But I'd say you have to go in faith. You have to believe that things are going to be okay, that we're all going to learn something new, we're going to find to look at things not from a fear base.” - Jim Robinson, (3:28)"It's important to recognize what your true authentic behaviors are. If you're just an execution person, if you just want to execute and drive results, sitting in a home office, that's a great place for you because you're just going to drive results because there's less disturbances. If you're relational and you get deprived of the relational opportunity, you're going to feel deprived and you're going to feel defeated because executing on results isn't your top priority." - Jim Robinson (17:20)"There's a lot of data in that time frame that is really important to the partnership and making sure that we stay the course, even in the challenging times. It's being supportive. Be corrective, be instant, call it and see it, state it as it is, but correct the behavior, but keep the partnership. There's a tremendous benefit to the buyer when there's longevity." - Jim Robinson, (25:14)"So you have to make sure as a leader that, you know, all eyes are on you. Even when you think they're not, they're still watching. And so the high sense of urgency, move quickly, talk quickly, explain with clarity, and that alone is going to influence their decision to either follow you or to abandon ship." - Jim Robinson, (36:13)

Mama Dino prompts an examination of carbon monoxide poisoning in Utah. Veteran ghost hunter George shares a guide to exploring Electronic Voice Phenomena. Multiple Conspiracy Realists weigh in on the earlier ghost kitchens episode. The Rise of Nicky Biscuits. All this and more in this week's listener mail segment.They don't want you to read our book.: https://static.macmillan.com/static/fib/stuff-you-should-read/See omnystudio.com/listener for privacy information.

During the pandemic lockdown, food delivery services exploded in popularity -- and, in most major cities, you could order any grub you imagined. However, there's something most customers might not know about their favorite restaurants --- they might not actually be restaurants at all. Tune in to learn more about the rise of ghost kitchens.They don't want you to read our book.: https://static.macmillan.com/static/fib/stuff-you-should-read/See omnystudio.com/listener for privacy information.

Owner of the Kitchen Space in downtown Raleigh, North Carolina Will Pettis joins Max, Matt and guest Host Kyle Sutton. Offering insights into the growing trend of ghost kitchens and smaller restaurant spaces, they discuss the impact of home and delivery food culture on the industry. They also touch on the transition periods between owning a food truck operation, a commissary kitchen, and now, a unique ghost kitchen facility. The episode presents a lively discussion about the evolution of the food industry and its future trends, driven by consumer habits and technological advancements.   01:43 Will Pettis' Journey: From Kitchen Archive to World Travel 02:07 The Concept of Kitchen Space: A New Venture 02:18 Inside the Kitchen Space: Design and Functionality 04:11 The Evolution of Will Pettis' Career in the Food Industry 06:01 The Challenges of Home-Based Commercial Kitchens 07:56 The Role of Sysco in the Food and Beverage Industry 11:24 The Ghost Kitchen Concept and its Potential 17:19 Will Pettis' Travel Experiences and Their Impact 18:28 The Business Side of Kitchen Space: Funding and Planning 19:58 The Popularity of Dukes Mayonnaise in the Kitchen Space 20:12 The Sweetness of Dukes Mayo 21:11 The Journey from Restaurateur to Business Support 21:43 The Shift from Food Trucks to Ghost Kitchens 22:44 The Future of Dining: Takeout, Delivery, and Ghost Kitchens 23:26 The Evolution of Restaurant Spaces 24:17 The Efficiency of Smaller Kitchens 27:40 The Rise of Pop-Up Concepts 27:51 The Appeal of Change and Variety in Dining 33:41 The Ease of Starting a Food Business Today 36:16 The Potential for Alcohol Partnerships in Ghost Kitchens 38:12 The Role of Ghost Kitchens in Fostering Food Entrepreneurship Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Drink Lunazul Tequila Enjoy Duke's Mayo - It's Got Twang!

 Owner of the Kitchen Space in downtown Raleigh, North Carolina Will Pettis joins Max, Matt & guest Host Kyle Sutton. Offering insights into the growing trend of ghost kitchens and smaller restaurant spaces, they discuss the impact of home and delivery food culture on the industry. They also touch on the transition periods between owning a food truck operation, a commissary kitchen, and now, a unique ghost kitchen facility. The episode presents a lively discussion about the evolution of the food industry and its future trends, driven by consumer habits and technological advancements.   01:43 Will Pettis' Journey: From Kitchen Archive to World Travel 02:07 The Concept of Kitchen Space: A New Venture 02:18 Inside the Kitchen Space: Design and Functionality 04:11 The Evolution of Will Pettis' Career in the Food Industry 06:01 The Challenges of Home-Based Commercial Kitchens 07:56 The Role of Sysco in the Food and Beverage Industry 11:24 The Ghost Kitchen Concept and its Potential 17:19 Will Pettis' Travel Experiences and Their Impact 18:28 The Business Side of Kitchen Space: Funding and Planning 19:58 The Popularity of Dukes Mayonnaise in the Kitchen Space 20:12 The Sweetness of Dukes Mayo 21:11 The Journey from Restaurateur to Business Support 21:43 The Shift from Food Trucks to Ghost Kitchens 22:44 The Future of Dining: Takeout, Delivery, and Ghost Kitchens 23:26 The Evolution of Restaurant Spaces 24:17 The Efficiency of Smaller Kitchens 27:40 The Rise of Pop-Up Concepts 27:51 The Appeal of Change and Variety in Dining 33:41 The Ease of Starting a Food Business Today 36:16 The Potential for Alcohol Partnerships in Ghost Kitchens 38:12 The Role of Ghost Kitchens in Fostering Food Entrepreneurship Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Drink Lunazul Tequila Enjoy Duke's Mayo - It's Got Twang!

Time to navigate the exhilarating world of virtual restaurants with Geoff Alexander, the entrepreneurial leader behind WowBao. This intriguing episode promises to dive into the finer details of this revolutionary sector, where we discuss the triumphs, the challenges, and the sheer potential that lies within. Geoff's passion for this space is infectious as he spills the beans on WowBao's unique approach to consistency and execution, and the importance of having resilient partnerships.Are virtual kitchens the future? Is their impact on traditional restaurants fair game or an unwarranted criticism? We tackle these pressing questions with an unbiased lens, exploring the various models within this space and the pivotal role of delivery platforms like Uber Eats and DoorDash. We also shed light on the controversy that often surrounds virtual brands, questioning the fairness of the criticism they receive for simply trying to survive and generate revenue. Geoff reveals the importance of supply chain partnerships in virtual brands. His insights into the success story of WowBao's standout Chinese food underlines the significance of having a unique product and a robust supply chain. Listen on as we reveal the recipe for success within the virtual restaurant landscape, underscored by innovation, resilience, and strategic partnerships!Support the show

In the latest episode of The Digital Restaurant podcast, we delve into the ever-evolving landscape of the restaurant industry, particularly focusing on the technological innovations reshaping dining experiences. Our discussion begins with the intriguing shift in the ghost kitchen segment, highlighting notable industry players like Kitchen United and Crave. We explore whether the concept of ghost kitchens was merely a pandemic phenomenon or a fundamental shift in the food service industry, examining the transition of these kitchens into more sustainable, tech-driven models.We then transition to a captivating discussion on the blurring lines between the front of house (FoH) and back of house (BoH). Illustrating this trend, we spotlight a new fine dining restaurant in Brooklyn, which merges these traditionally separate spheres, providing diners with a more immersive and transparent experience. This segment delves into the broader implications of such innovations for casual dining and traditional restaurants, emphasizing the importance of experiential dining, transparency, and involvement in modern culinary experiences.Another critical topic we cover is the surge in drive-thru and throughput optimization in the fast-casual sector, using Modern Market as a case study. We discuss how this trend is not only enhancing customer experience but also streamlining operational efficiency, reflecting a broader shift in consumer preferences and dining habits.The episode also features a thought-provoking segment on Walmart's technological advancements and their potential implications for the restaurant industry. We explore how Walmart's investments in AI, robotics, and digital marketing could set new standards for the restaurant sector, particularly in improving customer experience, store advertising and operational efficiency.Lastly, we delve into the recent anti-trust investigations within the EU concerning food delivery marketplaces. This discussion highlights the growing scrutiny over the balance of power between delivery platforms and restaurants, exploring the impact on competition, pricing, and consumer choice.This episode of The Digital Restaurant not only offers deep insights into current trends but also forecasts the future of dining, from ghost kitchens and fine dining experiences to the integration of technology in fast-casual settings. It's a must-listen for anyone keen on understanding the dynamic interplay of technology, customer experience, and operational efficiency in today's restaurant industry.Support the show

Ordering food on a delivery app? You may not know precisely where your dinner came from. Columbus Underground Associate Editor Susan Post went down the rabbit hole of ghost kitchens and virtual brands in the restaurant industry. In today's episode, we explore the burgeoning scene of ghost kitchens in Columbus, unraveling their advantages, and the complex challenges they bring to the table. But it's not all about convenience. We'll discuss the transparency issues these virtual brands pose, how they can be misleading to customers, and the implications for food origin disclosure. The post Ghost Kitchens and Virtual Brands appeared first on The Confluence Cast.

Ordering food on a delivery app? You may not know precisely where your dinner came from. Columbus Underground Associate Editor Susan Post went down the rabbit hole of ghost kitchens and virtual brands in the restaurant industry. In today's episode, we explore the burgeoning scene of ghost kitchens in Columbus, unraveling their advantages, and the complex challenges they bring to the table. But it's not all about convenience. We'll discuss the transparency issues these virtual brands pose, how they can be misleading to customers, and the implications for food origin disclosure. The post Ghost Kitchens and Virtual Brands appeared first on The Confluence Cast.

We discussed a few things including:1. Atul's corporate and entrepreneurial journey2. Kitchen United's story3. Industry challenges and opportunities - ghost/dark kitchens4. Insights/trends relating to retail, food and delivery5. Lessons learned - importance of relationships/friendshipsAtul was previously the  Chief Buisness officer of Kitchen Unitied. Previously, he was most Director of Global Business Development for McDonald's Digital, a business unit formed to help spur technological innovation across the restaurant. In this capacity, Atul forged partnerships across the technology ecosystem – ranging from payment platforms to voice activated ordering to food delivery initiatives – to help McDonald's build the ‘restaurant of the future'.Prior to this role, Atul founded and sold a big data start-up in the sales intelligence space. He has also been the turnaround CEO of a company in the Knowledge Process Outsourcing industry, led business development for an enterprise software company, and been an investment banker focused on what was, at the time, a burgeoning e-commerce ecosystem. Across all these roles, Atul has been driven by a desire to hasten the adoption of new technologies and processes for disruptive business growth.As someone who doesn't cook (he's cooked fewer than 5 meals all year), Atul is a firm believer in the growing market in food delivery.Atul spent much of his life internationally and has lived in 8 countries including Japan, the UK, and Saudi Arabia. Atul graduated with a Bachelors of Science in Engineering from the University of Pennsylvania.#podcast #AFewThingsPodcast

Today, Josh and Nicole take a deep dive into the world of Ghost Kitchens and explain their view of the problematic virtual restaurant industry. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

The pair you are about to hear are not professionals. Their opinions and beliefs are not fact. They are just two idiots that are Spitting Nonsense. Hi, We are Jasmine and Zach here to present you with some nerdy news! We upload our news podcast on Wednesdays and our bonus episode on Saturdays! Support us by following us on Discord at: discord.gg/yjxsKww Give us feedback and let us know how you feel in our #questions-and-suggestions channel on the Discord listed above. --- Send in a voice message: https://podcasters.spotify.com/pod/show/spittingnonsense/message

This month, sit down with MRA's Steve Clark and Kerry Miller for the official launch of Together We Win Season 2! Now available in audio and video format, listen (or watch) as the team talks ghost kitchens and creative marketing campaigns with Dan Dillon, VP of Marketing for Olga's Kitchen and Jon Paton, Director of Sales at Widowmaker Brewing Co. Grab a beer and your favorite takeout and tune in to sip along!  

This week, Juliet and Jacoby discuss Padma Lakshmi leaving 'Top Chef,' wonder how a new pickle-flavored hard seltzer would taste, and follow up on Starbucks olive oil coffee. For this week's Taste Test, they try a New Jersey delicacy, Taylor ham. Finally, they close the show by sharing their Personal Food News and reacting to a listener-submitted voicemail. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Timestamps!(00:00) - Ghost Kitchens, literally(9:44) - SUBMISH: AITA for not having sex with my GF?(17:12) SUBMISH: AITA for being overly dramatic in the car with my SO?(21:41) AITA for refusing to babysit my sister's kids?(37:29) - AITA for telling my fiance I cannot rely on her in a life or death sitch?(54:48) - AITA for refusing to take my GF to nice places bc she eats like a kid?STAND UP DATESFriday Jun 30, 7pm - Henderson, Nevada (with Tori Piskin) https://www.facebook.com/events/567809062149665/Saturday Jul 1, 7pm- Superior, Arizona (with Tori Piskin) https://www.facebook.com/events/543825404539622/Thursday, Aug 10 - Woodinville, Washington (No event yet, contact Danny for deets)Friday Aug 11 - Salem, Oregon (No event yet, contact Danny for deets)POD STUFFFree stickers at: https://aitapod.comSubmit to our Subreddit: https://www.reddit.com/r/AITApod/Join us on Patreon! https://patreon.com/aitapodWhat's on Patreon?- 160+ Bonus eps- Discord with awesome community- Call-in shows ($5 tier for call-in, $25 tier for full guest eps)TikTok - https://www.tiktok.com/@aitapodTwitter - https://twitter.com/aitapodInstagram - https://www.instagram.com/aita_pod/This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5632822/advertisement

If you like stories, this very well may be the most story-heavy episode in the history of (NA)CP. Life update- Kyle's been Door Dashing and It's taken him to places I've never been- for better or worse. Then Kyle discovers what everybody else probably already knows about- Ghost Kitchens. What does Stranger Things have to do with chicken strips cooked in the back of an I-Hop? I don't know- but we talk about it on the show. Then on his trip to New York, Kyle meets three interesting characters- a prisoner, an angry atheist and an ultimate street fighter. You don't want to miss this- especially the part where Kyle almost gets assaulted in the streets. Finally, Kyle went to the Kyle Festival in Kyle, Texas in an attempt to break a world record!

0 mins I am joined by Jaime and Hiram in LA. We start off by talking about the NBA playoffs and the 2 favorite teams Lakers and Celtics are both on the brink of getting swept.  We don't think there will be high ratings for a Denver vs. Miami matchup.  Jaime ask if we are excited for the Spurs winning the draft lottery and landing one of the top prospects of all time. Jaime tells us how Yeo Ming was grown in a China lab. Huh? We get a little into the Haney vs. Loma fight and how we thought there was some highway robbery that took place.  I ask the guys if they know what the term Zombied means and Jaime gives us a long and confusing explanation.  15.00 mins We talk about the upcoming Cook'em High Steaks Cookoff in Edinburg.  Jaime and I start our first practice of the year.  We also celebrated my brother Eric's bday and fired up the PK Grill.  I have a conspiracy theory about HEB meat labeling.  We threw some ribeye's and filets on the grill and it did not disappoint.  We talk about the best cuts of meat at a steakhouse and what sides we are ordering with it.  Hiram doesn't know why people still eat corn and says he never touches it.  So Jaime asks him where it touched him.  Hiram takes a Hungry Man blast to the past.  I talk about HEB having some of the best local barbecue around.  Hiram tells us about the next big thing in Los Angeles called Ghost Kitchens.  We think about having a pop-up steak night so that family and friends can have a steak dinner.  Our friends at Palmer Drug Abuse in McAllen are having a fundraiser and Alma and I volunteered our time and equipment to lend a hand.  We finally have some Winners from our T-shirt giveaway.  30 minute markSome people are talking about adding competitive barbecue as a high school competition against other high schools.  Jaime takes some shots at Eddie.  I think they should go a step further and build the pits they are going to be competing on.  Hiram doesn't think it would hit that big.  Finally, in the last segment of our podcast, we talked about plans for the upcoming Memorial Day Weekend.  We ask Hiram if he has any fancy plans on a boat or beach or both.  It's Jaime's bday weekend but we'll probably just make some more steaks again.  A bunch of joes that cook like pros!!!Elda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)GW BBQ & Catering BBQ | United States | GW's BBQ Catering Co. (gwsbbqcatering.com)Melissa Bankard Famer's Insuracne Melissa Bankard - Farmers Insurance Agent in Richardson, TXInsurance Made by You Insurance Made by YouPalmer Drug Abuse Program - McAllenPalmer Drug Abuse Program (pdapmcallen.org)Website/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbqElda's Kitchen Home - Elda's Kitchen (eldaskitchen.com)Melissa Bankard Farmers Insurancehttps://agents.farmers.com/tx/richardson/melissa-bankard

Blake Trolli- LA County expands anti camping law // Costco hot dog fiasco // Newborn babies dressed as Taylor Swift//Rail closure in OC // Orny Adams Tease//Ghost Kitchen on Uber Eats

On this episode of Chuckle Sandwich, we bring back in our first Chuckle Week alumni, Eddy Burback! We talk about his recent video on Ghost Kitchens, Ted & Eddy's Rainforest Cafe Roadtrip, and a shocking revelation about the chicken industry.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Jim Thorpe is a seasoned professional in the Food Service Industry, with over 25 years of experience. As the head of ARAMARK Brand Standards and Innovation, he oversees all aspects of food service design, including equipment specifications, labor models, and operations. Jim's diverse background includes designing and constructing local restaurants, food halls, stadiums, college and healthcare facilities, as well as national and local chain restaurants. He is passionate about innovation in food service design and is dedicated to developing new solutions to optimize kitchen operations and labor. Jim has played a key role in the development of core ARAMARK brands, such as Autonomous Store and Ghost Kitchens, as well as enhancing the overall customer and employee experience. Additionally, he serves on the board of the National Restaurant Association's Innovative Kitchen Equipment Awards, where he reviews and provides feedback on new and innovative cooking equipment to modernize and advance the food service industry. Dick Eisenbarth, FCSI, has dedicated 45 years of his career to Cini-Little, holding several senior positions throughout his tenure. While he has stepped back from day-to-day leadership, Dick continues to mentor staff and stay active in the foodservice industry through various programs. As a Professional Member of Foodservice Consultants Society International (FCSI), he serves on several industry and educational advisory boards and is a past Trustee for The Americas Division. Dick shares his industry knowledge by speaking at academic and industry conferences and serves as a Judge for the National Restaurant Association's Kitchen Innovations Awards Program. He is heavily involved with his alma mater, Purdue University, serving as a President's Council Member and Strategic Alliance Committee Member for the Hospitality and Tourism Management Department. Dick has received several awards for his contributions to the industry, including the Bob Pacifico "Doing Well by Doing Good" Award from FCSI, the Hall of Fame Award from Foodservice Equipment & Supplies, and the Industry Service Award from Foodservice Equipment Report. Dick resides in Jacksonville, Florida, with his wife, Polly, and they have two adult children, a granddaughter, and a dachshund beagle mix. Register at ⁠nationalrestaurantshow.com/mmr⁠ with MrRsdiscount to save $25 off the onsite rate.  Click ⁠⁠⁠HERE⁠⁠⁠ to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts ⁠⁠⁠⁠⁠⁠Click here to schedule your FREE 15 min Consultation⁠⁠⁠⁠⁠⁠ Looking for restaurant tech? Check out exclusive offers from our partners: ⁠⁠⁠⁠⁠⁠Marquii⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Toast⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠7Shifts⁠⁠⁠⁠⁠⁠ ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message

This episode is heavily inspired by this youtube video by Eddy Burback. In it, Eddy does some investigating to reveal some major scamming going on by large corporations by taking advantage of the ghost kitchen business model. Listen in as we discuss these deceptive tactics, how this is bad for consumers, employees, and small businesses, and some tips on how you can spot these types of scams in your own area. For more on ghost kitchens, check out: ⁠https://www.youtube.com/watch?v=KkIkymh5Ayg⁠ https://www.businessinsider.com/uber-eats-cracks-down-on-virtual-restaurant-delivery-brands-2023-3?utm_source=substack&utm_medium=email https://techcrunch.com/2022/09/22/cloud-kitchen-startup-cloudeats-raises-more-capital-to-fuel-its-southeast-asia-expansion/ https://www.cuboh.com/blog/6-celebrity-ghost-kitchens-making-waves-in-the-food-industry https://www.forbes.com/sites/alywalansky/2021/02/20/celebrity-ghost-kitchens-may-be-this-years-hottest-dining-trend/?sh=e07740957fc6 https://en.wikipedia.org/wiki/CloudKitchens https://www.consumerreports.org/food-delivery-services/ghost-kitchens-and-food-delivery-services-a3533667722/ https://www.cuboh.com/blog/which-delivery-companies-are-making-their-own-ghost-kitchens https://www.mashed.com/426156/the-dark-truth-about-ghost-kitchens/ https://www.businessinsider.com/virtual-restaurant-ghost-kitchen-doordash-grubhub-uber-eats-2022-12 — GROW UP podcast is edited & produced by @ktfaithful Hosted by @gr333n.tea and @jac_gemini WEB: grwuppod.com IG: @grwup.pod TIKTOK: @grwup.pod EMAIL: hello@grwuppod.com Send in a voice message: https://anchor.fm/growup/message Leave us a review on Apple Podcasts. --- Send in a voice message: https://podcasters.spotify.com/pod/show/grwup/message

Today is Thursday, April 6, and we're looking at Uber Eats vs. Grubhub vs. DoorDash. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Página del Fondo: https://emprendedurosventures.com/ Descuento en Mezcal Aleron por 15% Codigo: SANTAPEDA https://www.mezcalaleron.com/ (Mexico) https://mezcalaleronusa.com/ (EEUU) ¡Emprendeduros! En este episodio Rodrigo y Alejandro hablan de los problemas que esta viviendo Israel. También hablan de Arabia Saudita invirtiendo en China. También hablan de UberEats y los problemas que tienen con las Ghost Kitchens. Después hablan de Alibaba y la reestructura corporativa que están haciendo. Finalmente hablan de la carta que firmo Elon Musk sobre la Inteligencia Artificial. ¡Síguenos en Instagram! Alejandro: https://www.instagram.com/salomondrin Rodrigo: https://www.instagram.com/rodnavarro Emprendeduros: https://www.instagram.com/losemprendeduros

Today on the show we're talking about ghost kitchens, the decrease in commuter bicycling, and the Portland Art Museum's recent PR disaster. Host Claudia Meza is joined by Crystal Ligori, a host of Oregon Public Broadcasting's All Things Considered, as well as our very own lead producer John Notarianni. Stories discussed in today's episode: Reef Kitchen calls it quits: https://www.wweek.com/news/city/2023/03/21/reef-kitchens-the-softbank-backed-startup-appears-to-abandon-ghost-kitchen-operations-in-portland/  Portland cycling's huge drop: https://bikeportland.org/2023/03/15/city-counts-reveal-data-behind-portlands-precipitous-drop-in-cycling-371407  PR blunder at the Portland Art Museum: https://www.opb.org/article/2023/03/21/portland-oregon-art-museum-policy-karuk-native-basket/ Jenny Conlee's new album: https://www.portlandmercury.com/music/2023/03/21/46412102/tides-is-jenny-conlees-soundtrack-to-the-pacific-northwest-coast Jenny's upcoming show: https://everout.com/portland/events/jenny-conlee/e142154/ Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Still want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Twitter and Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

Do you order dog food on Amazon? You might get illegal loot. Plus, stop your boss from spying on you, get Microsoft Office and Adobe Photoshop for free, useful streaming tricks and five weird ways to make money online. Learn more about your ad choices. Visit megaphone.fm/adchoices

Do you order dog food on Amazon? You might get illegal loot. Plus, stop your boss from spying on you, get Microsoft Office and Adobe Photoshop for free, useful streaming tricks and five weird ways to make money online. Learn more about your ad choices. Visit megaphone.fm/adchoices

Genuine Upbeat Pop Music Lovers... check out Big Time Rush - Noah. He saw them in concert this weekend and even met them backstage! Also this weekend, Kyle was left baffled and embarrassed at a fast-casual burger joint to which it shall remain nameless. PLUS, on the show today, an ALL NEW GROUP THERAPY, Plus some talk on Ghost Kitchens, MrBeast Burger, and SO MUCH MORE!

The Aladdin Exception, Ghost Kitchens, Snowden & The NSA: today the guys dive deep (but hopefully not too deep) into some of their favorite conspiracy theories.

In this Cliff Notes we discuss ghost restaurants and how they are changing the restaurant Industry. #ghostrestaurant #restaurant #foodindustry Full Episode: https://youtu.be/XVfYm1RvbYI EYL University: https://www.eyluniversity.com See omnystudio.com/listener for privacy information.