Podcasts about happy mouth

Your Royal Podness Lucy & Mr. Touch discover a new strand that's exclusive to High & Doing Things called Smiley. It's hard to talk through the grins but we pull it off. Follow me on my socials @highanddoingthings

July 7, 2022 - Happy Mouth

Los Angeles is getting yet another top restaurant as Seoul's top BBQ restaurant Daedo is coming to town and they're bringing a lot of their amazing ingredients with them. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur talk about Daedo's history -- starting next to Seoul's meat market in 1964, what makes the Hanu beef they use so special, recreating that taste in America, and the different ingredients Daedo will be exporting. Listen to Philip and Nyesha discuss Daedo: Daedo was established in 1964 in Majang-Dong, Seoul's meat market Daedo specifically uses Hanu beef, known for its more complex flavor and richness However, since Hanu beef is rarely exported outside of South Korea, Daedo will be using prime-grade beef wet-aged directly on the premises, giving a similar taste Daedo's new LA location will feature items exported from South Korea like umami soybean paste from Chiri Mountain and cubed kkakdugi Links: Happy Mouth Podcast Instagram Eater - Seoul's most celebrated barbeque restaurant, Daedo, has arrived in Koreatown Eater - 12 best Korean barbeque spots in Los Angeles Wikipedia - Hanwoo Lone Mountain Wagyu - Intro to wet-aged vs. dry-aged beef Korean Bapsang - Kkakdugi recipe Daedo Sikdang - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Airports aren't often known for their high-class food and luxurious accommodations. But one company is looking to change that, bringing world-class food and even a way to expedite your TSA screening. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington talk about The Salon lounge opening at LAX and what parent company PS is aiming to do. Nyesha and Philip talk about some of the services customers can expect at The Salon, as well as what type of food and drinks could appear on the menu. Listen to Philip and Nyesha discuss airport lounges: PS is an exclusive offsite terminal at LAX at $4,000 per visit to stay in a private suite Each visit to PS includes in-suite massages and facials, haircuts, complimentary airport parking and car detailing, and gourmet snacks PS is opening a new luxury airport lounge at LAX called “The Salon” Visits to The Salon will only cost $695 per person The Salon still offers perks like expedited TSA screening, car detailing, and a personal drive to your aircraft's door on the tarmac The Salon will have a rotating cocktail list and a food menu inspired by California and the Mediterranean thanks to LA's H.Wood Group Co-CEO Joshua Gausman believes people are looking to make travel more of an experience, especially coming out of the coronavirus pandemic Links: Happy Mouth Podcast Instagram Travel + Leisure - LAX is about to open what may be the most luxurious lounge a US airport has ever seen ReservePS - Website Robb Report - This exclusive new lounge at LAX is so luxe it lets you skip those long security lines We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Pasta can save the environment! No, really. The world is turning away from single-use plastics as people start recognizing their environmental impact. Plastic drinking straws are among the worst offenders, with millions littering U.S. shorelines alone. But several companies believe pasta could be the perfect answer and products are hitting store shelves near you. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about pasta straws. Philip and Nyesha cover the environmental impact plastic straws have had, their more eco-friendly alternatives, and how pasta straws could offer the sustainability people want without the hassles that come with metal and paper straws. Listen to Philip and Nyesha discuss pasta straws: Bans on plastic straws have gained a lot of traction in recent years, seeing several states and cities phasing them out Companies like Starbucks and Disney World have banned plastic straws company-wide Recycling machines can't process single-use plastic straws, seeing them wind up in the ocean as trash About 18 billion pounds of plastic ends up in the ocean every year and plastic straws are one of the top-10 contributors During a 5-year clean-up project, researchers found almost 7.5 million plastic straws on U.S. shorelines Scientists estimate plastic straws can take 450 years to break down with some remaining forever Paper straws take 30-60 days to properly decompose but some people have found they can disintegrate a little too easily in their drinks Metal straws are a good alternative since they are reusable but the energy needed to make a metal straw is equivalent to 150 plastic straws Pasta straws have begun popping up in restaurants around the country, including Primi and Popina in New York You can find gluten-free pasta straws made from rice and tapioca flour from brands like Pasta Life Pasta straws still dissolve after about 45 minutes but can last longer than paper straws Pasta straws are also a little pricier, coming in at about double the cost of paper straws Links: Happy Mouth Podcast Instagram New York Magazine - Restaurants from Popina to Bar Primi use these nifty straws made of pasta National Geographic - Forever is a long time Our Last Straw - Facts and figures Pasta Life - Gluten-free pasta straws We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

While it's easy to mix up the restaurants you dine at, it's not so easy to switch up the restaurants you work at. That is, until President Biden signed orders giving restaurant workers more freedom to change between jobs. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino explain what a poaching clause is and discuss Biden's hopes that targeting these restrictions will help boost market competition. Listen to Philip and Nyesha discuss poaching clauses: Biden is specifically targeting anti-poaching agreements. A new executive order will allow restaurant workers to take on certain jobs without being as restricted, allowing employees to change jobs more freely. The government will be limiting how much a restaurant or other employers can restrict their workers legally from hopping over to a competitor. Biden is hoping to boost competition in the market. The White House also declared that eliminating the non-competes and anti-poaching clauses were a top priority of the bill. This bill comes as one of 72 policy changes that Biden has made in order to foster greater competition and drive prices down. Links: Happy Mouth Podcast Instagram Photo Credits Restaurant Business - President Biden Takes Aim At Anti-Poaching Agreements We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Do you love a good Big Mac or some McNuggets? We've got great news for you! McDonald's is officially launching a loyalty program, My McDonald's Rewards, where you can earn points and rewards from your orders. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss McDonald's new loyalty program, what it entails, and how it compares to the other loyalty programs in the industry. Listen to Philip and Nyesha discuss My McDonald's Rewards: At the beginning of July, McDonald's launched the My McDonald's Rewards. Their competition in this space includes Starbucks, Dunkin', Wendy's and more. Over half of Starbucks's transactions at company-owned locations are members of the program. Panera Bread's loyalty program has 40 million members with over half of their transactions from those members. Papa John's program has 20 million loyalty members with almost half of their transactions from the program. Wendy's launched a program last year that has already gained 13 million members. Currently, McDonald's sees about 20 million people using their app. McDonald's tests of this program have been met with great success. The app can earn points for free food, allow you to order and skip the line, and creates overall efficiency. Before the pandemic, 70% of McDonald's customers used the drive-thru but since the pandemic, that number has risen to 90%. Links: Happy Mouth Podcast Instagram Restaurant Business - McDonald's Has Big Hopes for it's Loyalty Program We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Happy Fun Friday, Happy Mouth! It's the end of the work week so let's talk about where people are working. With remote work becoming more common, people are working in all different places. One such place is NYC restaurant Kindred, which has converted it's outdoor dining area into a workspace. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss Kindred and what their workspace entails. They also delve into the benefits of this space both for the customer and the restaurant. Listen to Philip and Nyesha discuss Kindred's new CoWorking space : After the pandemic hit them hard, a wine bar called Kindred has converted some of its outdoor space into a remote workplace where workers can rent a table for the day. Guests can rent a table from 10am-4pm for just $25. The space offers free drip coffee, Wi-Fi, full bathroom access all day, as well as options to order lunch and beverages or stay through Happy Hour. Every table comes with a charging station. This space now accounts for about 10% of their sales. By the end of May, Kindred saw around 230 unique guests and by the end of June, their numbers were around 300 unique guests. A Tik Tok feature has also drawn traffic and attention to this CoWorking space. Social media has a large influence in the restaurant industry. Links: Happy Mouth Podcast Instagram CNBC Tech to Table - NYC's Kindred pivots during Covid, turning its restaurant by day into remote office space Kindred We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

If you don't eat meat or are just craving a breakfast patty then you're in luck! What if we told you your breakfast patty could be made from fungus? With plant-based food on the rise, Nature's Fynd is a Chicago-based food/tech start-up exploring using fungus as a meat alternative. On this episode of the Happy Mouth podcast chef Nyesha Arrington and restaurateur Philip Camino discuss the specifics of Nature's Fynd and their products, who is investing, and the health and sustainability benefits of their meat alternative, Fy. Listen to Philip and Nyesha discuss Nature's Fynd and their fungus meat alternative: Investors include Jeff Bezos, Bill Gates and Al Gore. Plant-based food sales have increased by 43% in the past 2 years and in 2020, plant-based food sales surpassed $7 billion, which is up by 27% from 2019. Fungi based proteins are high in protein, fiber, amino acids and also are low in saturated fat. Founder Mark Kozubal discovered a microbe called ​​Fusarium strain flavolapis and fermented it to create the protein ingredient Fy. Founded in 2012, Nature's Fynd recently raised $158 million and plans to have their patties and dairy free cream cheese in stores this year. As a representative of the Food Sustainability Movement, one of their missions is promoting sustainability and reducing our global carbon footprint. Fy has 50% more protein than tofu and only 10% of the fat ground beef has. Taste tests have been met with very positive reviews. Links: Happy Mouth Podcast Instagram CNBC Tech to Table - Bezos, Gates back fake meat and dairy made from fungus as next big alt-protein Nature's Fynd Plant Based Foods Association - Retail Sales Data Sprouts Farmers Market - Survey by Sprouts Looks into New Year Eating Habits, Reveals Young Americans are Likely to Shift Away from Meat We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Not one, not two, but SIX restaurant chains are being sold right now. With a lot of market activity occurring around chain restaurants, what better time to take a look at how this will affect the industry than now? On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington delve into the recent buying of these chains and what factors likely led to these purchases. They also discuss the impacts this may bring about for the industry. Listen to Philip and Nyesha discuss the recent buying of chain restaurants: Since SweetGreen and Krispy Kreme deals, 6 more deals have been announced. June 24th: Lee's Famous Recipe Chicken is being sold to Artemis Lane Partners. June 25th: BBQ Holdings plans to purchase Village Inn and Bakers Square for $13.5 million. Fat Brands plans to acquire Global Franchise Group for $442.5 million. June 30th: Panera will sell Au Bon Pain to the Ampex Brands Family of Companies. July 1st: The largest franchisee of Jack in the Box will buy Taco Cabana for $85 million. July 2nd: Logan's RoadHouse will buy J. Alexander's and sister concepts for $220 million. Causes: Operator fatigue, increased sales, long-time deals, and low interest rates. Links: Happy Mouth Podcast Instagram Restaurant Business - Everybody is Buying Chains Right Now Restaurant Business - Logan's Roadhouse Parent Agrees to Buy J. Alexander's for $220M Restaurant Business - Jack In The Box's Largest Franchisee Agrees to Buy Taco Cabana for $85M Restaurant Business - Panera Bread Sella Au Bon Pan to a Yum Brands Franchisee Restaurant Business - Johnny Rockets Owner Is Buying Global Franchise Group for $442.5M Restaurant Business - Lee's Famous Recipe Chicken to be Sold to Artemis Lane Partners Restaurant Business - Famous Dave's Parent is Buying Village Inn and Bakers Square We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Anthony Bourdain was one of the few true rockstars of the hospitality industry. He reached acclaim not just for his time as the executive chef at Brasserie Les Halles but for his no-holds-barred style of writing and his Emmy award-winning television shows. On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino look back on Bourdain's life, his accomplishments, and what he meant to the hospitality industry. Nyesha also speaks about her personal experiences with Bourdain and what he was like behind the scenes. Listen to Philip and Nyesha discuss Anthony Bourdain: Anthony Bourdain first got started in the hospitality industry after graduating from The Culinary Institute of America in 1978 Bourdain first reached fame after his article “Don't eat before you read this” was published in the New Yorker, covering what it was really like as a chef in a restaurant He then expanded the article into the best-selling book “Kitchen Confidential,” relaying wild stories of drugs, sex, and the real life of the restaurant world Bourdain also launched several shows, including “A Cook's Tour” and “No Reservations” During one episode of “No Reservations,” Bourdain and his crew were trapped in a Beirut hotel while the Israel-Lebanon conflict broke out, which was nominated for an Emmy award Bourdain was able to highlight cultures and cuisines often ignored by the mainstream during his show “Parts Unknown”, celebrating areas like Libya, Armenia, and Ethiopia In one episode, President Barack Obama and Anthony Bourdain had a beer together at a local restaurant in Vietnam The documentary “Roadrunner” takes a look at Bourdain's life and career Links: Happy Mouth Podcast Instagram Amazon - Kitchen Confidential Updated Edition CNN - Cnn's Anthony Bourdain dead at 61 Explore Parts Unknown - Website Travel Channel - Anthony Bourdain Roadrunner - Movie We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Oh, how we hardly knew ye Restaurant Revitalization Fund. After serving just 105,000 restaurant operators over less than a single month, the RRF is officially being shut down by the SBA. Despite having a total of $26.8 billion in funding, the RRF flew through its allotted amount of money quickly. With lawsuits alleging discrimination and the rescinding of thousands of grants, some are viewing the RRF as a complete failure. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look back at the RRF and its pending shutdown. Nyesha and Philip also discuss if the RRF was a failure and what should have been done differently. Listen to Philip and Nyesha discuss the RRF ending: The RRF opened for applications on May 3, 2021, receiving more than 186,000 applicants in the first two days The RRF had been funded with $28.6 billion, with $5 billion earmarked for small businesses -- Which ran out in just 21 days Women, veterans, and those who are socially and economically disadvantaged received priority That priority treatment spurred several lawsuits against the Small Business Association (SBA), including one that was successful The SBA has rescinded almost 3,000 awards from those prioritized individuals A bill was introduced in the Senate to refill the fund with a proposed $60 billion, though it's struggling to find bipartisan support The SBA has announced they'll disable the RRF portal on July 14, meaning they'll no longer accept applications The SBA awarded money to 105,000 restaurant operators before funds ran out, though 265,000 applications didn't receive any money Links: Happy Mouth Podcast Instagram Restaurant Business - SBA pulls the plug on the Restaurant Revitalization Fund Restaurant Business - SBA stops Restaurant Revitalization Fund payments after courts rule they're discriminatory Independent Restaurant Coalition - Contact Congress Deeper Dive podcast - Is there any hope for the Restaurant Revitalization Fund? We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Would you like to add guac to that? If so, your Chipotle burritos and bowls could cost a little more thanks to an avocado shortage. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about the avocado shortage, what's causing it, and how that's having a massive impact on the fast-casual restaurant's menu and stock prices. Listen to Philip and Nyesha discuss the avocado shortage: According to Chipotle CFO Jack Hartung, the company has “diversified” its avocado sourcing to counteract any seasonal shortages Chipotle's tip avocado suppliers come from Mexico, Peru, and California Mexico is the top supplier but regularly ships fewer avocados during the hot summer months, typically offset by an increase in production in Peru California steadily supplies about 12% of the overall avocado supply Avocados make up between 5%-10% of Chipotle's ingredient costs, which can have massive impacts on the company's margins and stock prices The Hass Avocado Board is projecting a 5.8% decline in third-quarter avocado sales compared to the same time last year, which will make it more costly for Chipotle to make its guacamole Avocado prices have been up-and-down in 2021, seeing a 26% decrease in prices in the first quarter due to an influx of shipments from Mexico By the second quarter, avocado prices jumped up 4% and have increased another 6% already in June Chipotle has been facing the worker shortage head-on, looking to attract 20,000 new employees, increasing wages to $15-per-hour by the end of June and introducing referral bonuses of up to $750 per hire The company has already raised menu prices by about 4% to offset increased wages but could need to raise prices again due to the avocado shortage Rising avocado prices have already impacted Chipotle's stock earnings, knocking it down 10-12 cents per share in the third quarter already However, shares of Chipotle (CMG) are up 5% this year so far, creating a market value of $42 billion for the company Links: Happy Mouth Podcast Instagram CNBC - Falling avocado shipments could hurt Chipotle's margins, analyst says CNBC - Chipotle hikes prices to cover the cost of raising wages Market Watch - Chipotle could take a hit from higher avocado prices CNBC - Chipotle to hike wages, debut referral bonuses in attempt to hire 20,000 workers We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

One of the hottest topics within the hospitality industry is the worker shortage. The coronavirus pandemic saw many restaurants shut their doors for at least a little while, leaving many workers out of a job. With restaurants opening back up, workers aren't quite as eager to return, leaving most restaurants understaffed. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington sit down with Brad Metzger. Brad's the owner of BMRS, a recruitment and placement agency specifically for the hospitality industry. Nyesha and Philip talk with Brad about the worker shortage currently plaguing the hospitality industry. Brad provides his unique insight about important topics like just how bad the current shortage really is and whether the industry is close to returning back to normal. Links: Happy Mouth Podcast Instagram BRMS - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Profee, the blend of protein shake with cold-brew coffee, is the latest viral food trend making its way around social media. But do we really need extra protein? And could it actually be harmful? On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a closer look at profee to see what's going into it, what people are getting out of it, and whether people are focusing too much on protein and putting themselves at risk. Listen to Philip and Nyesha discuss profee Profee is simply a combination of protein shake with cold brew coffee Profee has gone viral on TikTok The beneficial components of Proffee are the coffee's antioxidants and the protein shake's energy boost and muscle repair properties For those that want to try this viral trend, registered dietitian Amanda Frankeny says to look for short and pronounceable ingredients in your protein shake but look out for added sugars American adults eat around 100 grams of protein per day, which is double the recommended daily amount Overconsumption of protein can give you side effects like nausea, headaches, and indigestion. Chronic overconsumption of protein can put people at risk for vascular disorders, cardiovascular disease, or kidney and liver problems Links: Happy Mouth Podcast Instagram HUFFPOST - Proffer: What is protein coffee, and is it good for you? American Heart Association - Added sugars New York Times - How much protein do we need Yahoo News - TikTok trend ‘profee,' protein coffee, may do more harm than good, health experts say Islander News - ‘Profee' combines protein to your coffee for added immune health benefits We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

There's no doubt the coronavirus pandemic had massive impacts on everyday life and business. However, for all the bad of COVID-19, it helped people prioritize things differently. One such area was in food and agriculture. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the coronavirus' impact on food and agriculture funding. From record-setting numbers to an emphasis on creating more stable and sustainable food supply chains, the pandemic has seen far more eyes on the hospitality, food, and agricultural side of the United States. Listen to Philip and Nyesha discuss the food and agricultural boom: Food and agricultural startups garnered $22.3 billion in venture funding over the last year, a record high and twice as much as raised the year before 2020 was the first year since 1994 in which restaurant food consumption fell below in-home consumption At times during the pandemic, people found empty grocery store shelves due to panic buying and interruptions in the food supply chain In 2011, only $3 million in venture funding went to agriculture tech over 42 deals while only $1 million went to food tech companies across 22 deals According to a study by Finistere Ventures, food tech companies raised around $17.3 billion across 631 deals in 2020, with 68% going to e-commerce and delivery businesses Meal kits alone raised %6.2 billion E-commerce companies raised $5.3 billion in the food-tech category Ag-tech companies attracted around $5 billion across 416 deals in 2020 Links: Happy Mouth Podcast Instagram CNBC - Covid and ‘peak cow' created a boom for food and agriculture tech in 2020 Finistere - Finistere Ventures 2020 agrifood tech investment review CNBC - Beyond Meat Inc. Revolve Greens - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

It's nearly June 19th, which means it's nearly Juneteenth. On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about Juneteenth's meaning and history, and the strides black chefs have made in the hospitality industry in recent years. Philip and Nyesha also highlight three black chefs deserving of some special praise. Listen to Philip and Nyesha discuss Juneteenth: Juneteenth is celebrated on June 19th On that day in 1865, General Gordon Granger arrived in Galveston, Texas and freed what we have on record as the last enslaved people in the United States Though President Abraham Lincoln had issued the Emancipation Proclamation in 1862, slavery continued throughout the country with an estimated 250,000 still being enslaved. In some cases, slave owners refused to release their slaves until forced to in-person by Union armies and officials Before 2020, the hospitality industry had gone 14 years without seeing a black chef win any best chef or outstanding restaurant categories of the James Beard awards As of last year, around 17% of chefs and head cooks were black, which is roughly 5% higher than the national average in other industries Between 2007-2012, the number of black-owned eating and drinking establishments increased by almost 50% Over the last two years, six black chefs have won James Beard awards in best chef of outstanding restaurant categories Links: Happy Mouth Podcast Instagram Britannica - Juneteenth New York Times - 16 black chefs changing food in America Encyclopedia - Slavery in the middle west The Grey - Website Edna Lewis Foundation - Website Wikipedia - Jerome Grant Bravo TV - Nyesha Arrington Nyesha Arrington - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk to Tail Up Goat co-owner and sommelier Bill Jensen. Michelin recently named Bill their sommelier for Washington D.C., a prestigious honor for anyone in the hospitality industry. Philip and Nyesha talk to Bill about his impressive wine list and the process behind creating it. Links: Happy Mouth Podcast Instagram We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Danny Meyer's 2006 book, “Setting the Table” has been considered a must-read for anyone in the hospitality industry since it was published. But has the coronavirus pandemic highlighted some issues with a “customer is always right” mindset? On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino reflect on Meyer's book and how times might have changed. Listen to Philip and Nyesha discuss ‘Setting the Table': Danny Meyer wrote “Setting the Table” in 2006 “Setting the Table” is considered an industry-standard read The book covers “enlightened hospitality,” which covers emotional intelligence, relationships, and an emphasis on customer satisfaction Food & Wine writer John deBary penned an article where he questioned if it's time to rethink that approach The “customer is always right” approach has led to customer entitlement While the coronavirus pandemic saw even more hostile behavior from customers, it was common enough beforehand 80% of restaurant workers say they've seen or experienced hostile behavior from customers 67% of workers say their tips have diminished by at least 50% compared to pre-pandemic times With a worker shortage, it might be time to rethink the employee experience and how to handle difficult customers Links: Happy Mouth Podcast Instagram Food & Wine - It is time to rethink Danny Meyer's ‘Setting the Table' Setting the Table: The Transforming Power of Hospitality in Business Food & Wine - The customer is not always right We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

If you're on the East Coast of the United States, you're undoubtedly hearing a lot of buzzing right now. That's because Brood X cicadas are back and wreaking havoc. However, one person's problem is another's delicacy. Join chef Nyesha Arrington and restaurateur Philip Camino on this fun Friday episode of the Happy Mouth podcast as they talk about people eating cicadas. While the flying bugs might not be on a lot of dinner plates in the United States, insects are a regular part of diets around the world. That has some in this country starting to look at cicadas as a snacking option. Listen to Philip and Nyesha discuss cicadas: Brood X cicadas are surfacing as we enter summer Depending on the type of cicada, they emerge from the ground every 13 or 17 years Cicadas emerge to mate for a few weeks, leaving behind offspring that burrow back into the ground to repeat the cycle While cicadas are a nuisance to most, some people believe they're a great snack Roughly 2 billion people around the world consume insects in their regular diet More than 1,900 bug species have been reported as food worldwide While cicadas are edible, the U.S. FDA warns against eating them if you have a seafood allergy According to one social media chef, cicadas have a buttery or nutty flavor The cookbook “Cicada-licious” -- published in 2004 -- tells you how to prepare and cook them in almost every way Links: Happy Mouth Podcast Instagram Prevention - Should you eat cicadas? Here's why (and how) people cook the insects WLWT5 - Think Brood X cicadas are bad now? We're about to enter their peak CBS News - The cicadas are coming -- and foodies are getting ready to feast FAO - Edible insects FDA - Cicada allergy warning We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino are taking a look at New York reopening. All eyes are on New York after Governor Andrew Cuomo officially reopened the state. Many are watching to see how the hospitality industry handles the reopening as a sign of things to come across the rest of the country. With New York joining the list of states reopening, there's hope business will soon be booming. Listen to Philip and Nyesha discuss New York reopening: Governor Andrew Cuomo officially reopened New York Cuomo reduced restrictions on masks, social distancing, and indoor dining New York was hit especially hard by the coronavirus pandemic The state had 2.1 million cases with 948,000 being in New York City As of January 2021, over 333,000 people left New York City entirely per the USPS The city lost an estimated $34 billion in income due to the lack of tourism and people leaving New York restaurants lost an estimated $10.3 billion in revenue and 122,400 restaurant jobs were lost as well That has led 1,000 restaurants to have closed as of January 2021 While Cuomo has given the green light to reopen, restaurants are dealing with worker shortages that are keeping them from opening 100% Links: Happy Mouth Podcast Instagram CBS WLNY - Over 333,000 New Yorkers have left city since COVID pandemic began in March Restaurant Business - New York officially reopens but customers still dine outside CDC - Interim public health recommendations for fully vaccinated people Reuters - Fleeing New Yorkers resulted in an estimated $34 billion in lost income Eater - A running list of restaurants that closed in New York City Restaurant Dive - New York City 1 year later: Restaurants faced a one-two punch We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at Sweetgreen's rebrand. After struggling during the coronavirus pandemic, laying off nearly 20% of its corporate staff, Sweetgreen is looking to come out on the other side stronger. The fast-casual salad chain unveiled a new brand identity that will better represent their ethos as they plan a U.S. IPO that could come as early as this year. Listen as Nyesha and Philip break down Sweetgreen's new rebranding efforts and what it could mean for a company trying to bounce back after the pandemic. Listen to Philip and Nyesha discuss Sweetgreen rebranding: Sweetgreen unveiled a new logo in May, along with adjustments to their social media, packaging, uniforms and mobile phone app to better portray their ethos They've vowed to be carbon neutral by 2027 Sweetgreen wants to “reimagine fast food” and make healthy foods more accessible Sweetgreen announced its first “drive-in” restaurant in Highlands Ranch, Colorado In order to expand into the suburbs with this “drive-in,” Sweetgreen has had to streamline its operations Tennis champion Naomi Osaka is Sweetgreen's newest brand ambassador and its youngest investor Sweetgreen is planning a U.S. IPO that could come in 2021, having been recently valued at $1.78 billion Links: Happy Mouth Podcast Instagram Restaurant Business - Sweetgreen updates its branding Restaurant Business - Sweetgreen takes on the suburbs Bloomberg - Salad chain Sweetgreen is planning a U.S. IPO this year Sweetgreen website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Once the coronavirus pandemic hit U.S. shores and the lockdown began, people began hitting the bottle, seeing alcohol sales rocket. With restaurants struggling to stay afloat throughout the pandemic, several states looked to boost revenue with to-go alcohol sales. Now, more than a year after the start of the pandemic, some states are looking to make to-go alcohol a permanent law. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a look at the latest states to make to-go alcohol sales permanent and what the change in philosophy could mean -- both positive and negative. Listen to Philip and Nyesha discuss to-go alcohol: Between March 22 and March 29 -- 10 days after the WHO declared coronavirus as a global pandemic -- liquor sales rose 204% Throughout the pandemic, alcohol sales outpaced previous years The potential reasons why alcohol sales shot up and stayed high Restaurants typically make between 30%-40% of their revenue from alcohol sales 14 states and the District of Columbia have approved of regulations allowing restaurants to sell to-go alcohol permanently 6 more states have approved of extending to-go alcohol until at least 2022 At least 15 other states are debating active bills to keep this legislation in place The potential risks and benefits of to-go alcohol becoming more widespread Links: Happy Mouth Podcast Instagram Happy Mouth's June 1 episode about hospitality trends that could continue Newsweek - How alcohol sales have shifted during COVID-19 CNBC - To-go cocktails will stick around in at least 20 states after the pandemic NIH - State alcohol-related laws during the COVID-19 emergency JAMA Network - Changes in adult alcohol use and consequences during the COVID-19 pandemic FSR - Alcohol sales help restaurants stay afloat during pandemic We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On today's Fun Friday episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the oldest restaurants from around the world. Financial services provider NetCredit dug through historical data to find the oldest restaurants around the world. And when we mean the oldest, we're going back more than 1,000 years. Nyesha and Philip take you on a journey around the globe to the five oldest establishments, giving you a taste of what's on the menu at each one. Links: Happy Mouth Podcast Instagram NetCredit - The oldest restaurants in (almost) every country The Brazen Head website Travel and Leisure - The 10 oldest restaurants in the world are way older than you may think The Old House 1147 website Atlas Obscura - Wurstkuchl Wurstkuchl website St. Peter website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino discuss how Yelp is helping LGBTQ business owners. With June being Pride Month, Yelp is doing its part to boost the LGBTQ community. As more people have been searching for local LGBTQ-owned businesses, owners can now self-identify on the site. With the new search filter, customers can now more easily find and support LGBTQ-owned businesses in their area. When paired with the “Open for All” filter added in 2018, customers can find safe spaces to celebrate Pride and support the community. Listen to Philip and Nyesha discuss minority-owned businesses: June is officially Pride month Yelp noticed searches for LGBTQ-owned businesses in the U.S. increased by 150% last April compared to the previous year Yelp implemented a free LGBTQ-owned business filter for owners to self-identify In addition, Yelp will display rainbow-colored map pins that will identify these businesses While this will help owners, Yelp hopes this and an “open to all” label will help create a safe space for customers as well Yelp added a Black-owned filter last year after noticing a 7,043% increase in black-owned businesses between May 25 and July 10 of 2020 The app EatOkra helps users find local black-owned restaurants and saw a 4,000% increase in downloads between May 2020 and April 2021 Links: Happy Mouth Podcast Instagram BBC - US hate crime highest in more than a decade Yelp - Yelp makes it easy to support LGBTQ-owned businesses and find “open to all” places to celebrate Pride Restaurant Dive - Yelp adds LGBTQ-owned business search filter Human Rights Campaign - New FBI hate crimes report shows increases in anti-LGBTQ attacks We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Eric Sze is one of the hottest young chefs out there right now. Not only is he a member of Eater's New Guard for 2021, Chef Eric has been going above and beyond for his community and his heritage. On this Fun Friday episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino sit down with chef Eric to talk about how he reconnected with his Taiwanese heritage to launch his restaurant, 886, and how it's not only survived the pandemic but found a way to give back to those most in need. Listen to Philip and Nyesha talk with chef Eric Sze: Chef Eric Sze is a member of the 2021 Eater New Guard Chef Eric's new restaurant, 886, had to pivot during the pandemic. He changed the menu to be more deliverable and lowered prices to make meals more affordable while improving the outdoor experience. Eric founded a grassroots initiative called “Enough is Enough” which brings awareness to the hate crimes against Asian Americans. Chef Eric is opening up a new restaurant in Brooklyn called WenWen, named after his wife and mother. WenWen will be celebrating and embracing chef Eric's Taiwanese heritage with unique dishes When the pandemic hit, chef Eric and his business partner decided every penny would go to the employees, even over the landlord and vendors Links: Happy Mouth Podcast Instagram We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Independents are getting another big boost as we come out of the coronavirus pandemic. Grubhub, one of the top food delivery apps, announced they're launching a commission-free platform for independent restaurants and bars. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss Grubhub's new platform, Grubhub Direct. Nyesha and Philip break down what benefits the new platform will bring and what other solutions exist for independents. They also share their insight on just how helpful this service might actually be for smaller restaurants that need a web presence. Listen to Philip and Nyesha discuss Grubhub Direct: 90% of restaurant sales were off-premise at one point during the pandemic Over 50% of adults have used a delivery app in the past year Grubhub Direct allows independents to create customizable ordering websites and provides access to customer data To sign up, there will be a $99 set-up fee and $49 monthly hosting fee for Grubhub Direct, plus standard credit card processing fees However, all fees are being waived through May 2022 if you join the waitlist now UberEats and DoorDash have been offering a similar service Links: Happy Mouth Podcast Instagram Happy Mouth's May 12 episode on restaurant recovery Restaurant Dive - Grubhub launches commission-free platform Restaurant Business - Sysco says that independents have recovered in some markets We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Due to the tightening of personal budgets, the lack of reliable public transportation, and the restrictions put in place during the coronavirus pandemic, food insecurity rose significantly in the United States. But thanks to stimulus checks and other programs, hunger rates dropped almost immediately. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino discuss the hidden issues of food insecurity and how the government's stimulus checks, the increase of SNAP benefits, and federal waivers for free school lunches have helped to turn the tide during a worldwide crisis. Listen to Philip and Nyesha discuss food insecurity: What is food insecurity? 38 million Americans lived on food stamps prior to the coronavirus pandemic The price of groceries grew 2.6% in April 2020 -- the biggest month-to-month increase since 1974 1-in-9 people experience food insecurity while that rate goes up to 1-in-5 for Black individuals During the pandemic, over 42 million people have experienced food insecurity 80% of households spent their first stimulus check on food and continue to do so Adults that reported not having enough to eat dropped by 18% after March's stimulus check Links: Happy Mouth Podcast Instagram Happy Mouth's April 26 episode on food deserts Eater - Hunger rates drop as people spend stimulus money on groceries CNBC - The U.S. is facing unprecedented levels of child hunger Healthy People - Food insecurity Feeding America - Understand food insecurity Feeding America We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

As the world looks to combat global warming, some scientists are taking a closer look at cow burps. While that might sound funny, livestock account for a significant percentage of global greenhouse gases thanks, in large part, to cattle burping methane. Scientists might have found the ideal solution in seaweed though. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino dive into the UC Davis study that is turning heads and stopping burps. Philip and Nyesha talk with one of the scientists behind the study, Breanna Roque, to hear the details about how one type of seaweed is cutting greenhouse gas emissions from cattle by up to 82%. Listen to Philip and Nyesha discuss cow methane: The emission of greenhouse gases accelerate global warming drastically Livestock accounts for 14.5% of global greenhouse gases A cow will belch about 220 pounds of methane a year, which is 28-times more potent than carbon dioxide in warming the atmosphere Ermias Kebreab -- a professor at UC Davis -- and his Ph.D. candidate Breanna Roque conducted a study that supplemented a portion of cattle's feed with high-fiber alternatives like seaweed and found a 60% reduction in cow methane Seaweed inhibits an enzyme in the digestive system that produces methane In a blind study, there was no difference in the flavor of beef and milk produced from cattle fed seaweed The active component in seaweed that combats methane production in cattle is bromoform Links: Happy Mouth Podcast Instagram UC Davis - Feeding cattle seaweed reduces their greenhouse gas emissions 82 percent UC Davis - Cows and climate change We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Food deserts are a serious issue, especially in urban areas like Los Angeles. For Jamiah Hargins, he wasn't going to let the lack of grocery stores near his neighborhood stop him from feeding his family fresh produce. After starting a garden and swapping crops with neighbors, Jamiah started a full-fledged micro farm in his front yard, feeding around 50 families high-quality fruits and vegetables. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a look at Jamiah's journey. From small beginnings and starting Asante Microfarm to his mission to fill Los Angeles with micro farms, this is a great story addressing a major problem. Listen to Philip and Nyesha discuss micro farms: Jamiah Hargins found it difficult to find fresh produce in his West Adams neighborhood. After swapping fruits and vegetables with neighbors, Jamiah started Crop Swap LA, centered on growing food in unused spaces Food deserts aren't just for poor areas, with neighborhoods like View Park -- where the median household earnings are more than $92,000 a year -- not having a grocery store within a mile. Jamiah's micro farm -- Asante Microfarm -- is just 970 square feet but grows over 600 plants and feeds around 50 families. Jamiah and other volunteers set aside 10% of every harvest for local families in need Asante Microfarm uses an irrigation system that recycles water, using just 8% of the water needed to maintain a front lawn of grass. Jamiah has a goal to set up 400 micro farms across Los Angeles Links: Happy Mouth Podcast Instagram Happy Mouth's April 26 episode on food deserts LA Times - ‘Microfarms' come to South L.A. frontyards, bringing fresh produce to food deserts Poverty USA - Homelessness and food deserts in Los Angeles We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

We've all got a lot going on. Sometimes it's hard to figure out how the headlines we see on the news directly affect our restaurants. But the truth is, what's going on out there does matter in here. Few see this more clearly that Celebrity Chef Nyesha Arrington and restaurateur Philip Camino. These two have decided to bridge the gap between what's happening in the world and what's happening in our businesses. Today we unpack the mission of their new project and what we all have to gain from bite-sized restaurant news. ________________________________ Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on Josh's personal calendar: https://bit.ly/3otQm8z We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: The Happy Mouth Morning Show - https://restaurants.yelp.com/happy-mouth-podcast/ Restaurant Marketing School - https://restaurants.yelp.com/hospitality-marketing-podcast/ The Playbook - https://restaurants.yelp.com/the-playbook-restaurant-stories/

At the start of the COVID-19 pandemic and lockdown, one restaurant has been going above and beyond to help Baltimore. On today's episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington talk about the Famous Fund. What started as a bet between a Baltimore restaurant owner and Barstool founder Dave Portnoy turned into nearly $500,000 raised to help local restaurants during a time of crisis. With major donations from people like Baltimore Ravens football players and a ton of small donations coming from individuals, the Famous Fund has helped nearly 20 restaurants so far. Listen to Philip and Nyesha discuss the Famous Fund: The Famous Fund started as a bet between Jimmy's Famous Seafood co-owner John Minadakis and Dave Portnoy of Barstool Sports The Famous Fund surpassed their $100,000 goal, getting to just shy of $500,000 thanks to massive donations from people like Baltimore Ravens cornerback Marlon Humphrey and left tackle Ronnie Stanley The fund has already helped several local restaurants Links: Happy Mouth Podcast Instagram Jimmy's Famous Seafood - The Famous Fund shirt Famous Fund website CBS Baltimore - The ‘Famous Fund' is now a nonprofit organization We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The long-awaited Restaurant Revitalization Fund was flooded with applications immediately, showing just how many businesses were in need. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the early days of the RRF and the ending of the PPP. Nyesha and Philip dive into where initial RRF applications came from, how much they've already helped small businesses, and whether they believe the fund will need to be re-upped. They also take a look at the PPP as it begins to wrap up, including how it's running out of funds early for the second time. Listen to Philip and Nyesha discuss the RRF and PPP: 186,000 eligible businesses applied for the RRF in the first 2 days RRF applications came from all 50 states RRF funds are starting to be dispersed Roughly 61,700 applications came from restaurants and bars with revenues of $500,000 or less More than 50% of total applicants came from places owned by women, veterans and the socio-economically disadvantaged, which were priority groups for the RRF 26% of operators are predicting a return to normal operations within the next 6 months, up from 17% The PPP has run out of funds for most lenders The SBA will continue funding outstanding approved PPP applications Links: Happy Mouth Podcast Instagram Restaurant Dive - PPP runs out of funds for most lenders Restaurant Dive - RRF brings 186K applicants in first 2 days We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

There's a nationwide shortage of restaurant workers and that doesn't seem likely to stop being an issue anytime soon. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington look at the One Fair Wage report and how restaurant workers are saying they don't want to return after the pandemic. Listen to Philip and Nyesha discuss the restaurant worker shortage: One Fair Wage report surveyed over 4,300 applicants -- more than half were employed at the time of the survey 76% of restaurant workers are leaving their jobs due to low wages 87% of workers reported tips have decreased since COVID-19, with 67% saying tips have decreased by 50% or more 78% of workers say they'd stay in their job if they could make a full, stable living wage The difference in a living wage in major markets compared to rural areas 80% of workers say they've seen or experienced hostile behavior from customers, especially when enforcing COVID-19 protocols Roughly ⅓ of restaurant workers have left the industry to find more stable income Chipotle has upped its worker benefits and incentives, including $6.5 million in discretionary bonuses Links: Happy Mouth Podcast Instagram Happy Mouth's April 19 episode on restaurant worker shortage Restaurant Dive - 76% of restaurant workers plan to leave jobs over low wages, tips KFF - Findings from the KFF Women's Health Survey We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington continue to take a look at how restaurants are recovering and, in fact, booming as the coronavirus pandemic slows down. While broadliner Sysco has seen sales rising, several major chains announced impressive first-quarter financials; proving the hospitality industry is in a boom right now. With major players like Starbucks, McDonald's, and Cheesecake Factory all seeing a massive uptick in sales, there's even more hope independent restaurants are well on the road to recovery as well. But with every boom, there's the potential for a bust. Listen as Nyesha and Philip talk about the impact initiatives like the RRF and stimulus checks are having on the hospitality industry, and what you should be careful of as the boom continues. Listen to Philip and Nyesha discuss the restaurant boom and potential bust: People are feeling better about being out due to increased vaccination rates, stimulus checks hitting bank accounts, and loosening restrictions CDC reports 46% have received one dose of the COVID-19 vaccine, with 35% having both doses Starbucks' U.S. sales fully recovered in the 2021 first quarter McDonald's same-store sales have risen 13.6% over a two-year period Cheesecake Factory's same-store sales have shot up 220% While sales are surging currently, there's potential for the sales bubble to pop Food delivery apps have lost money over the last year despite the growth of the market DoorDash lost $155.9 million and GrubHub lost $145 million Links: Happy Mouth Podcast Instagram Happy Mouth's May 12 episode on the Sysco report pointing to restaurant recovery Restaurant Business - Starbucks U.S. sales recovered last quarter Restaurant Business - Chicken helps McDonald's sales soar Becker's Hospital Review - COVID-19 vaccination rates by state NPR - How is the COVID-19 vaccination campaign going in your state? GrubStreet - 5 big reasons the deliver ‘boom' may soon go bust We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this Fun Friday episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino sit down with James Starr, the owner of Prime Pizza and Bludso's BBQ. Prime Pizza has been getting rave reviews for years now and they've officially opened their West LA location. Phillip and Nyesha talk to James about his background in the hospitality industry, how he started Prime Pizza, and how he's using NFTs in a very interesting way. Listen to Philip and Nyesha discuss Prime Pizza and NFTs: James Starr's background, including how he started Prime Pizza and Bludso's BBQ The reason James got into food The new Prime Pizza on the west side What is an NFT? How Prime Pizza used NFTs Does pineapple belong on pizza? Links: Happy Mouth Podcast Instagram We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Going vegan is often a dramatic lifestyle change. For one Wisconsin couple, a cancer diagnosis pushed that change and a new business opportunity. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino look at the story behind the Twisted Plants restaurant in Cudahy, Wisconsin. When Arielle Hawthorne was diagnosed with lymphoma in 2016, she switched to a vegetarian and then vegan diet. With her husband's experience operating a food cart and Arielle's research, they opened up the Twisted Plants food cart in America's dairyland, serving vegan versions of your favorite comfort foods. It's been a smashing success, even spawning a brick-and-mortar location that opened at the height of the pandemic. Listen to Philip and Nyesha discuss Twisted Plants and vegan diets: Arielle Hawthorne and her husband researched the impact of consuming meat when she was diagnosed with lymphoma in 2016. She chose to go vegetarian to feel healthier throughout chemotherapy and radiation treatments, dropping 15 pounds in the first month Arielle says her skin was clearer, her energy was higher, and her health improved thanks to the switch in diet. With Arielle's research and Brandon's experience operating a food cart, the couple started Twisted Plants, a food truck offering vegan versions of comfort foods Twisted Plants offers things like burgers, mozzarella sticks, and BBQ-loaded fries -- all vegan. With the success of the food truck during the pandemic, they've opened a brick-and-mortar location in Cudahy, Wisconsin in May of 2020 Arielle has found out she's now cancer free! Links: Happy Mouth Podcast Instagram Health Careers - Vegan statistics for 2020 OnMilwaukee - Health and sustainability behind new Twisted Plants restaurant VegNews - This couple is serving up vegan comfort food in America's dairyland Fox6 Milwaukee - From food truck to brick and mortar Twisted Plants website

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a closer look at Sysco's report that independent restaurants are beginning to recover from the coronavirus lockdown. One of the biggest broadliners in the industry, Sysco has a unique insight into the hospitality industry's ongoing recovery from the pandemic. They've noticed a surge in business as southern states stop COVID-19 restrictions. Independent restaurants around the country are seeing upticks in business as more people get vaccinated, stimulus checks hit bank accounts, and the weather gets warmer. Nyesha and Philip look at what Sysco's report means for the hospitality industry, from the impact it could have on the worker shortage to the potential for actually growing revenue in the wake of the pandemic. Listen to Philip and Nyesha discuss restaurant recovery: The number of restaurants that closed due to the pandemic Sysco's report says southern states are seeing a surge in business as restrictions loosen Sales at independent restaurants are exceeding 2019 levels Markets like California, Boston, New York, and Chicago that have more restrictions are still struggling Links: Happy Mouth Podcast Instagram Happy Mouth's April 19 episode on the restaurant worker shortage Happy Mouth's May 10 episode on restaurant robots and hiring apps Fortune - More than 110,000 eating and drinking establishments closed in 2020 Restaurant Business - Sysco says independents have recovered in some markets Restaurant Business - Restaurant sales to jump 10.2% in 2021 We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Are we finally living like The Jetsons? Depending on what restaurants you go to, it could certainly feel like it. On this episode of the Happy Mouth podcast, join restaurateur Philip Camino and chef Nyesha Arrington as they discuss how restaurants are turning to new technology to handle their staffing issues. From restaurants turning to new recruiting apps to find employees during the worker shortage to literal robots serving food; the hospitality industry is getting tech-savvy in a hurry. Listen to Philip and Nyesha discuss how restaurants are using technology to solve the worker shortage: The continued restaurant worker shortage Restaurants are turning to robots as servers and for food delivery New hiring apps for the hospitality industry The restaurant hiring app Seasoned functions like a dating app to match potential employees and employers based on their interest Bite Ninja is solving staffing issues by using remote workers for drive-thru orders New technology for recruiting and hiring workers The restaurant Mr. Q Crab House is using robot servers Links: Happy Mouth Podcast - Instagram Restaurant Business - Chick-Fil-A is testing robot delivery KIRO7 - South Florida restaurant employs robot servers ABC7 - Food-delivery robots get rolling in Los Angeles Restaurant Business - As staffing woes continue, some restaurants turn to technology Bite Ninja We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Eleven Madison Park -- a New York food landmark -- is opening their doors once again on June 10. However, the reopening comes with a twist as Eleven Madison Park's menu will be entirely plant-based. Eleven Madison Park's menu is a part of improved sustainability practices in the hospitality industry On this episode of the Happy Mouth podcast, join restaurateur Philip Camino and chef Nyesha Arrington as they discuss Eleven Madison Park's menu change. Nyesha and Philip share their thoughts and insight on chef Daniel Humm's commitment to more sustainable practices and eliminating food insecurity and how this could help spark other fine dining restaurants to incorporate more plant-based dishes. Listen to Philip and Nyesha talk about Eleven Madison Park's reopening: Why chef Daniel Humm decided to go with an entirely plant-based menu The awards Eleven Madison Park has won Eleven Madison Park will be giving away 5 meals to food-insecure New Yorkers for every meal purchased This is the latest in the meatless trend in restaurants Real-world examples of the non-sustainable practices within the hospitality industry Links: Happy Mouth Podcast - Instagram Rethink Food - Our mission Restaurant Hospitality - Eleven Madison Park to reopen with meatless menu Eater - Chef Dominique Crenn has taken meat off the table We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Starbucks recently announced they're testing a “Borrow-a-Cup” program where customers can get a reusable cup for a $1 deposit. It's part of Starbucks' wider efforts to reduce its waste by 50% by 2030. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at how large multinational brands like Starbucks are starting to roll out new efforts to reduce their impact on the environment. Nyesha and Philip discuss how Starbucks' “Borrow-a-Cup” program works, how it's dealing with the hurdles of the COVID-19 pandemic, and what other restaurants can do to improve their sustainability practices. Listen to Philip and Nyesha talk about sustainability programs: Starbucks is testing out a “Borrow-a-Cup” program in five locations in Seattle For a $1 deposit, customers can borrow a reusable cup and return it for a $1 credit and 10 “bonus stars” on their account How the program is working during the COVID-19 pandemic to keep people safe The sustainability programs McDonald's, Burger King, Sweetgreen, and Panera Bread are implementing The wider impact of big multinational brands having more sustainable practices The ways other restaurants and businesses can offset their environmental impact Links: Happy Mouth Podcast - Instagram Starbucks Stories - Starbucks announces new Borrow-a-Cup program National Restaurant News - McDonald's to test zero waste cup solution USA TODAY - Burger King is testing reusable packaging Medium - Sweetgreen's commitment to be Carbon Neutral by 2027 We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

It's the time of year for margaritas once again as we celebrate Cinco de Mayo! While Americans have certainly adopted Cinco de Mayo in their own way, the holiday doesn't mean what most think. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino look at the true meaning and rich history of Cinco de Mayo before diving into a couple of traditional dishes you should use to celebrate authentically this year. It's a delicious history lesson. Listen to Philip and Nyesha talk about Cinco de Mayo: The history of Cinco de Mayo Cinco de Mayo isn't Mexico's Independence Day The Battle of Puebla The celebration of Cinco de Mayo in the United States 3 traditional Cinco de Mayo Dishes -- Mole Poblano, Chalupas, Chiles en Nogada Links: Happy Mouth Podcast - Instagram Mexico In My Kitchen - Mole Poblano recipe Saveur - Chalupa recipe Kitchn - Chiles en Nogada recipe Smithsonian Magazine - Cinco de Mayo celebrates the Battle of Puebla Smithsonian Magazine - What to really eat on Cinco de Mayo We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The hospitality industry had to quickly pivot to keep afloat during the COVID-19 pandemic. We saw changes in how food was prepared and packaged, how customers paid, and where they dined. However, with restaurants and businesses opening their doors once again, customers want to make some of those changes permanent. One such change was restaurants using QR codes to create contactless menus, something a lot of people want to stick around. QR code menus appear to be sticking around On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino do a deep dive on the rise of QR codes in the industry. Philip and Nyesha talk about how QR codes have been utilized during the pandemic, the stats driving their continued use, and how the industry is adapting. Listen to Philip and Nyesha talk about QR codes: When QR codes were first developed and what they were used for initially QR codes are being used as contactless menus Molly Baz's new cookbook uses QR codes for recipes Other potential uses for QR codes in restaurants 40% of Americans want to continue using contactless options after the COVID-19 pandemic How consumer ordering habits have changed during the pandemic and the impact on menus and marketing What restaurants need to consider when designing their menus in the digital age The impact of increased mobile device usage on the dining experience Situations where QR codes make the most and least sense for restaurants Links: Happy Mouth Podcast - Instagram Molly Baz's cookbook - “Cook This Book” QSR Web - Consumers prefer mobile pay We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The hospitality industry has gone through one of the worst times in recent history due to the COVID-19 pandemic and there were bound to be changes in the aftermath. While much of the focus has been on how restaurants have survived, all jobs in the industry have been impacted and are being forced to evolve in the wake of the pandemic, including food critics. Food critics are being forced to evolve with the times On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the changing role of food critics, both during and after the coronavirus pandemic. From prominent critics leaving their publications or even their careers to how restaurant reviews have gotten more diverse, it's a changing landscape for both critics and those working in restaurants. Listen to Philip and Nyesha talk about food critics: How the coronavirus pandemic impacted food critics' jobs The changing role for food critics The perception of bad reviews right after the COVID-19 pandemic “Project takeout” by Devra First of Boston Globe What Adam Platt of New York Magazine wrote about during the pandemic Prominent food critics have left their jobs Are food critics still able to make or break a restaurant? The evolution of restaurant reviews away from only fine dining and into other cuisines The role of social media, influencers, and customer review sites as food critics Links: Happy Mouth Podcast - Instagram Restaurant Business Online - Restaurant critic's job has changed Eater - How the past year changed restaurant criticism We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

We're back again for another Fun Friday edition of the Happy Mouth podcast, and it's a tasty one. On this episode, chef Nyesha Arrington and restaurateur Philip Camino sit down with chef Mei Lin -- James Beard finalist and winner of season 12 of Top Chef. Philip and Nyesha taste Daybird's now-famous Szechuan hot chicken sando, discussing with chef Mei about what ingredients, techniques, and inspirations help to make the sandwich so special. They also talk about chef Mei's background, her experience on Top Chef, and the difficulties of opening a new restaurant during a global pandemic. Listen to Philip and Nyesha talk to chef Mei Lin: Chef Mei Lin's background and accomplishments Eating Daybird's new fried chicken sandwich Chef Mei Lin's experience on Top Chef The challenges of hiring during the worker shortage The inspiration behind Daybird's fried chicken sandwich How chef Mei Lin makes the sandwich so crispy What goes into the different spice dips Why Daybird isn't using food delivery apps yet How many sandwiches Daybird is selling daily What chef Mei Lin learned about opening during the pandemic Chefs Mei Lin and Nyesha Arrington's new show, “Chopped: Next Gen” Links: Daybird LA - Instagram Daybird LA - Website Happy Mouth Podcast - Instagram We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The Michelin Guide is back and they're dining just like the rest of us. Despite Michelin inspectors having to deal with things like masks and outdoor dining, Michelin's “Still Serving” initiative is awarding stars and highlighting some of the accomplishments of the industry's most resilient from Washington D.C., Chicago, and New York. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and Chef Nyesha Arrington talk about Michelin's “Still Serving” initiative, what it's like to work in Michelin-starred restaurants, and the difficulties of serving high-quality food during the coronavirus pandemic. Listen to Philip and Nyesha talk about Michelin Stars: Michelin's "Still Serving" initiative Michelin Stars announced in New York, Chicago, and Washington D.C Michelin inspectors dined like other Americans -- on patios, masked, with plexiglass How the back-of-house feels about Michelin Stars The difficulties of serving Michelin-quality food during COVID-19 Links: Michelin - Still Serving Eater - Bib Gourmand winners Washington Post - Michelin resumes operations We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Tipping has always been a hot-button issue, spawning arguments on television shows like Seinfeld or movies like Reservoir Dogs. But things got even tougher for tipping etiquette during the coronavirus pandemic. Whether because of the rise of food delivery apps and their fees, the financial squeeze individuals felt, or a million other reasons; tipping etiquette took a massive hit. 19% of Americans admit to tipping less now than they did before COVID-19 On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss the role of tipping in a restaurant, how COVID-19 impacted tipping etiquette around the country, and even an LA restaurant that's running on a hospitality-based business model without tipping. Listen to Philip and Nyesha talk about tipping etiquette: How the back-of-house feels about tipping Nyesha's experience with tips as a young chef How the rise of takeout and food delivery apps impacted tipping etiquette Tipping amounts have dropped during the COVID-19 pandemic Using flat service charges to negate the need for tipping The restaurant Pasjoli runs on a hospitality-based business model built on no tipping Will tipping numbers return? Links: Restaurant Hospitality - Pasjoli runs on a hospitality-based business model Fast Company - The ulgy truth about tipping during COVID-19 We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Michelin stars have long been one of the biggest awards a chef and restaurant can win, truly defining them as “world class.” On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino dig into the history of the Michelin Guide -- From what the guide's original purpose was, the brothers that first created it, what all three Michelin Stars actually mean, and even Michelin's newest initiative called the "Green Stars." Listen to Philip and Nyesha discuss the history of the Michelin Guide: The last Michelin Guide for Los Angeles What the Michelin Guide is When the guide was first started The brothers that started the Michelin Guide What the Michelin Stars mean Michelin's newest ratings, called “Green Stars” Links: Washington Post - Michelin will resume awarding stars Michelin - Still Serving GreenQueen - Michelin's Green Star rating explained We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Though the hospitality industry is built around amazing food made with fresh ingredients, not everyone in the country has the same level of access to even the essentials. Known as food deserts, there are growing areas where people can't find or afford things like fresh produce. With an estimated 1-in-9 Americans dealing with food insecurity in 2018 and the COVID-19 pandemic only making it worse, food deserts are a serious problem affecting the country. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino take a dive into food deserts and food insecurity. From what is a food desert to the impact it can have on children and wellness, Philip and Nyesha look at some of the sobering statistics facing the United States right now and some of the ways we can begin addressing those problems. Listen to Philip and Nyesha discuss food deserts: Farmer's markets in Los Angeles What is a food desert? The average poverty rate in food deserts The nutritional impact of shipping produce The role proper food education can have in reducing food deserts How COVID-19 exaggerated food deserts and food insecurity Grocery prices have risen as much as 16.1% The number of people on food stamps in the United States Links: Michigan State University - How COVID-19 affects food deserts CNN - Groceries are getting harder to find Feeding America - COVID-19 Medical News Today - Impact of food insecurity on health Feeding America - What is food insecurity Hanks' Mini Market - Instagram Simply Wholesome - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino dive into Dustin Vitale's incredible story. After his mother was diagnosed with terminal bladder cancer, Dustin resolved to take her on the trip she's wanted to go on since she was a little girl -- to the pyramids of Giza in Egypt. Using her Philly cheesesteak recipe that includes a pound of shaved ribeye, Dustin got to cooking and raised more than $18,000, booking the trip for his whole family. Philip and Nyesha sit down with Dustin to share the details of his story with the world. Listen to Philip and Nyesha talk to Dustin Vitale about his Philly cheesesteak fundraiser: Why Dustin began his fundraiser Dustin's mother's cancer diagnosis and her desire to take a trip to Egypt What makes a classic Philly cheesesteak What makes Dustin's mother's recipe so special Chef Michael Solomonov's involvement and review How many cheesesteaks they produce a day How you can order Dustin's cheesesteaks for yourself Links: Dustin Vitale - Instagram Philadelphia Inquirer - Cheesesteak fundraiser We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino are back to discuss the latest updates on the Restaurant Revitalization Fund. The SBA released more details about when restaurants can apply, when they'll start cutting checks, and what money has already been set aside. Listen to Philip and Nyesha discuss the Restaurant Revitalization Fund: How and when money is going to be allocated What funds have already been set aside What are gross receipts How to apply for the Restaurant Revitalization Fund Ideas of how to spend your allocation What restauranteurs need to think about before applying Links: SBA - RRF details SBA - RRF program guide SBA - RRF application sample SBA - COVID-19 relief options We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

While the COVID-19 pandemic forced people to stay in their homes, food delivery apps allowed them to still have a great meal. After more than a year of the pandemic, the ubiquity of food delivery has completely changed the hospitality industry, seeing as high as 90% of restaurant sales happen off-premises over the last year. Food delivery apps have become essential during COVID On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss how food delivery apps have impacted the hospitality industry. Nyesha and Philip break down the effect on marketing and visibility for businesses, the fees and challenges restaurants face using these apps, and even the rise of ghost kitchens in the wake of the pandemic. Listen to Philip and Nyesha discuss the food delivery apps: The convenience of food delivery for both users and restaurants How COVID-19 impacted the ubiquity of food delivery apps Will dine-in come back as strong after people got used to getting food delivery The challenges restaurants faced dealing with the sudden surge of food delivery How to improve your fees on food delivery apps The marketing and visibility impact of food delivery apps The rise of ghost kitchens Where the ghost kitchen model doesn't work Links: CNBC - How delivery apps changed the restaurant business QSR - Takeout and delivery is now essential to customers We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

There's no doubt COVID-19 has had a massive impact on the hospitality industry over the last year, but help is finally on the way. Signed into law by President Joe Biden in March as a part of the American Rescue Plan, the $28.6 billion Restaurant Revitalization Fund offers grants up to $10 million to restaurants, bakeries, distilleries, and many other eligible businesses in need of a helping hand in recovering from the coronavirus. The Restaurant Revitalization Fund is a part of the most recent massive stimulus package On this episode of the Happy Mouth podcast, Philip Camino and Nyesha Arrington break down the specifics of the Restaurant Revitalization Fund. Nyesha and Philip talk about how much money is available, how to calculate your eligibility, and who will receive priority as they provide some insight on what you might want to do with your slice of the pie. Listen to Philip and Nyesha discuss the Restaurant Revitalization Fund: What is the Restaurant Revitalization Fund How much money is in the fund Which restaurants/businesses will get priority Restaurant Revitalization Fund requirements What you should think about before applying for the fund Restaurant Revitalization Fund calculator How long the fund will likely last Links: NRN - Grant minimums Restaurant.org - RRFG FAQ Eater - Restaurants and bars account for 1.4 percent of COVID-19 spread Restaurant.org - COVID-19 impact on business We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The shortage of workers is being felt in plenty of industries but few have been hit as hard as the hospitality industry right now. Restaurants are opening back up more as states loosen restrictions from the COVID-19 pandemic and the weather gets warmer. That means there are plenty of restaurant jobs but not nearly as many people willing to take them right now. Restaurants are opening but a shortage of workers is hitting the industry hard On this episode of the Happy Mouth podcast -- Monday, April 19, 2021 -- restauranteur Philip Camino and chef Nyesha Arrington take a dive into restaurant hiring. They take a look at some of the reasons why there's such a shortage of workers, how restaurant jobs have been impacted by the sudden surge of reopening, and how restaurants need to start thinking about their employee experience when hiring. Listen to Philip and Nyesha discuss restaurant jobs: Anecdotal evidence the hospitality industry is recovering Restaurant jobs are coming back fast, creating a surge of demand Restaurant employees are looking to stay safe and work toward a purpose How the employee experience has to change in the hospitality industry What's contributing to a shortage of restaurant employees The small things a restauranteur can do to provide a better employee experience We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Hosted by acclaimed restauranteur Philip Camino and star chef Nyesha Arrington, the Happy Mouth podcast is your source for the daily news about the hospitality industry. From bite-sized news stories to food for thought, Philip and Nyesha combine their unique insights to give you the lowdown on what's happening and how it impacts you.

Join The Healing Pendulum with host Kim De Boer and special guest Jackie MaClean to learn about a new form of dentistry that will blow your mind!

TNT ~ Living BEYOND Dissatisfaction ~ Tammy Pocock & Trena Anderson Radio Show Stop tooth decay, regrow gum & bone? Is it really possible? What if our bodies are capable of growing 3 or 4 sets of teeth in our lifetime? What if gleaming, strong teeth, healthy gums and no cavities was possible for everyone? What if your gums didn’t have to recede and in fact could regrow? These ideas may fly directly in the face of everything we’ve been entrained to believe. Join Tammy Pocock and Dr Tom Kolso, a Biologic Holistic Family Dentist with over 20 yrs practice, to explore and play with the infinite possibilities of the gifts Happy Mouth™ invites and inspires you and your oral health to know is yours for the choosing! Tom Kolso has been a dentist for over 20 years. For 17 of those years, he's been using Access Consciousness energetic tools in his practice, and has developed the Happy Mouth system. He always thought that something else ought to be possible with dentistry! info@thehappymouth.com http://www.yourhappymouth.com/ What if the joy and success you are seeking has ALWAYS been there, it just looks WAY different than you thought? Are you NOW ready to acknowledge your dissatisfactions as YOUR personalized “call to action”, as the demand of self to use your potency as the inspiration and self-empowerment that it’s ALWAYS been? Are you ready to be propelled forward with the support to create the life and living you truly desire? Tammy Pocock is an Access Consciousness Bars Facilitator, Radio Show Host, and a Pragmatic Life & Partnership Coach, dedicated to working with people, bodies and animals.  An entrepreneur on the creative edge of online coaching and facilitation, she is dedicated to conspiring with others to actualize fast and amazing changes in their lives, truly actualizing a Conscious Partnership with themselves and ALL that is part of their lives, far beyond what they ever believed possible.  accesstammy@gmail.com Trena Anderson is an Access Consciousness Bars and ESSE Practitioner, Certified Equine Gestalt Coach, Animal Communicator, Intuitive Facilitator and an Immunotec Gold Consultant. For more information visit her website at www.ConnectingInSpirit.com Play with us on Facebook! https://www.facebook.com/TNT-Living-Beyond-Dissatisfaction-w-Trena-Anderson-Tammy-Pocock-1888507598068040/ To get more of TNT ~ Living BEYOND Dissatisfaction with Tammy Pocock & Trena Anderson, be sure to visit the archives page for replays of all their shows here: https://www.inspiredchoicesnetwork.com/podcast/tnt-living-beyond-dissatisfaction/

Dancing with Consciousness with Danielle & Cathleen Radio Show An Interview with Dr Tom Kolso - Creator of Happy Mouth Happy Mouth is a series of activation and restoration points on the head, verbal process and hands-on body processes. It's very much creative edge - growing new teeth, regrowing receding gums,healing gum disease, etc. There's even so much more - since the mouth involves not only eating and digestion, but communication, sex, expression and lifetimes of trauma, starvation, etc can be stored in this area of the body. Our latest addition to the systems being restore/activated is the Youthening point - very excited about this anti-aging system! Listen in to learn more about this exciting new energetic work! Dr Tom Kolso has been practicing dentistry for 20 years and has been using the tools of Access Consciousness for about 18 years to create Generative Energetic Dentistry System. Being in the question has enabled him to activate dental generative systems that have been dormant/shut-down for millennia. He has specific dental clearing and processes to facilitate further changes and create not only health teeth, gums and bones, but ‘Happy Mouths™’. He walks you through many of the infinite possibilities of being conscious with your dental health. What would it be like to consciously regrow missing teeth, gum tissue, and bone structures? What about regenerating your TMJ structures? Is it possible to have plaque and calculus NOT buildup on your teeth? Modern dentistry says these things are impossible—is that the truth or is it a big fat lie? Want to hear more and start generating? Find more on Generative Dentistry at http://www.yourhappymouth.com/ Dr. Tom: info@thehappymouth.com www.exuberantlybeing.com  www.daniellevaranda.accessconsciousness.com

By popular request, Dr. Tom Kolso is back again to discuss ANYTHING around your mouth and what is truly possible.  Is it possible to have a Happy Mouth?  Can you really regrow teeth?  Can you change gum recession?  ? Is it possible to have plaque and calculus NOT buildup on your teeth?  What about regenerating your TMJ structures? How is this possible?  We are super enthused to have Dr. Tom Kolso on our show to discuss these possibilities and so much more. Dr. Tom Kolso has been practicing dentistry for more than 20 years. For more than 17 of those years he has been using the tools of Access Consciousness® to compliment his practice. Dr. Tom’s Generative Energetic Dentistry walks you through many of the infinite possibilities of being conscious with your dental health. Modern dentistry says these things are impossible—is that the truth or is it a big fat lie The “Happy Mouth” system is about more than just creating Happy Mouths.  It’s about creating a happy planet. The system includes activation and restoration points on the head, hands-on body processes and verbal clearings.    www.yourhappymouth.com Play more with Betsy, Sadie and Kathy - www.imperfectbrilliance.com ~ www.facebook.com/imperfectbrilliance Visit Betsy's website www.creatingyumminess.com Visit Kathy's website www.iotransformation.com

Is it possible to have a Happy Mouth?  Can you really regrow teeth?  Can you change gum recession?  How is this possible?  We are super enthused to have Dr. Tom Kolso on our show to discuss these possibilities and so much more. Dr. Tom Kolso has been practicing dentistry for more than 20 years. For more than 17 of those years he has been using the tools of Access Consciousness® to compliment his practice. Dr. Tom’s Generative Energetic Dentistry walks you through many of the infinite possibilities of being conscious with your dental health.  What would it be like to consciously regrow missing teeth, gum tissue, and bone structures? What about regenerating your TMJ structures?   Is it possible to have plaque and calculus NOT buildup on your teeth?  Modern dentistry says these things are impossible—is that the  truth or is it a big fat lie? Want to hear more and start generating?  The “Happy Mouth” system is about more than just creating Happy Mouths.  It’s about creating a happy planet.  The system includes activation and restoration points on the head,  hands-on body processes and verbal clearings.  www.yourhappymouth.com Play more with Betsy, Sadie and Kathy - www.imperfectbrilliance.com ~ www.facebook.com/imperfectbrilliance Visit Betsy's website www.creatingyumminess.com Visit Kathy's website www.iotransformation.com

What if you could re-grow teeth as needed? Banish plaque and tooth decay? Restore receding gums and bone? In Happy Mouth, everything in the mouth is looked at from a totally and completely energetic point of view. This is definitely different dentistry! Life time after lifetime, the mouth has an intimate relationship with survival - you communicate with your mouth, you take nourishment with the mouth, have sex with the mouth, and breathe with the mouth - so there's a whole lot of energy that can be 'stuck' or impacted here. Tom Kolso has been a dentist for 20 years. For the 17 of those years, he's been using Access Consciousness energetic tools in his practice, and has developed the Happy Mouth system. He always thought that something else ought to be possible with dentistry! Dr Tom’s website is www.yourhappymouth.com www.heathernichols.com