Podcast appearances and mentions of heinz ketchup

The fellas talk about the elimination of the penny as currency, Pharrell and Diddy, Heinz Ketchup, a trio of face tattooed singers, Brian threatens Cliff with barber implements and they watch a festering pile of TikToks on this week's episode of UnNecessary Talk with Brian Sturges!Hosted by Brian Sturges  @BrianSturges  @MrBrianSturgeshttp://www.briansturges.com With Cliff Beach @CliffBeachMusic @BlackCliffBeachhttp://www.cliffbeachmusic.com http://www.californiasoulmusic.com Cliff's book: https://www.amazon.com/Side-Hustle-Flow-Principles-Productive/dp/1915406005/ref=sr_1_1?crid=3K7GDXMDD9O0E&keywords=side+hustle+and+flow&qid=1655746796&sprefix=side+hustle+and+flow%2Caps%2C114&sr=8-1Cliff's New Album: https://open.spotify.com/album/4HaIgObFa5DUo7wJy8970R?si=1q4LHYfNQni3JIfvfgGFgQCliff's New Audiobook: https://www.barnesandnoble.com/w/side-hustle-flow-cliff-beach/1146434583?ean=2940193398844https://www.amazon.com/Side-Hustle-Flow-Shape-Up/dp/B0DKFZLY8T?ref_=ast_author_dphttps://www.audible.com/pd/Side-Hustle-and-Flow-Shape-Up-Audiobook/B0DKG152DK?eac_link=vDLgovIu2n7R&ref=web_search_eac_asin_1&eac_selected_type=asin&eac_selected=B0DKG152DK&qid=RqYKZY0uvG&eac_id=136-4124974-1465107_RqYKZY0uvG&sr=1-2Sometimes Produced by Tim Hall | 1192 Studios @TimothyHallMusic @1192Studios@timhallisabitchProduced by Poor Life Choices Productions @PoorLifeChoicesProductions https://www.PoorLifeChoices.tv@UnNecessaryTalkhttp://www.UnNecessaryTalk.com More UnNecessary Brian Sturges Socials:YouTube | https://www.youtube.com/@BrianSturgesTikTok | https://www.tiktok.com/@briansturgesIMDb | https://www.imdb.me/briansturges Instagram | https://www.instagram.com/mrbriansturges Facebook | https://www.facebook.com/mrbriansturges Twitter | https://twitter.com/briansturges Spotify | https://open.spotify.com/artist/25q56skn2D4RM9l10JITPl Pandora | https://www.pandora.com/artist/briansturges/ARkwjPf2bX92fVV #UNT230 #UNT #UnNecessaryTalk #UnNecessaryTalkPodcast #BrianSturges #BrianSturgesComedy #MrBrianSturges #PoorLifeChoicesTV #PoorLifeChoicesProductions #PoorLifeChoicesComedy #TimothyHallMusic #1192Studios #CliffBeach #CliffBeachMusic #BlackCliffBeach #ComedyPodcast #Comedy #Podcast #fyp

Strava hit a $2B valuation… because running apps are the new social media.Nuclear stocks just surged 40%… because to quote Mugatu “Nuclear, so hot right now.”Nespresso is pivoting from hot George Clooney… because your 1st coffee is now cold.Plus, the psychological strategy behind Heinz Ketchup's “57 varieties”...Jack's Strava: https://strava.app.link/9GCovhIGITb $NSRGY $OKLO $KHCWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Heinz Ketchup

Zach and Geoff get saucy and share the stories behind iconic campaigns like Heinz “Draw Ketchup” and “Can't Unsee it” with Deadpool.ABOUT OUR GUESTS:Geoff Baillie is a Group Creative Director at Rethink, where he started as an intern in 2018.He's led work for brands like IKEA, Molson Coors and Heinz—including campaigns like Draw Ketchup, Heinz Ketchup and Seemingly Ranch, and the Heinz x Marvel Studios collaboration Can't Unsee It.His work has been featured on The Late Show with Stephen Colbert, The Drew Barrymore Show, The Tonight Show Starring Jimmy Fallon, in marketing books like Hey Whipple Squeeze This and Pearson's Fundamentals of Marketing textbook.Geoff's campaigns have been recognized at every major international award show. He was named to AdAge's 40 Under 40, The One Club's Young Guns Under 30 competition, and AdAge's Creative Team of the Year. He was also ranked Canada's #1 copywriter in 2022, 2023, and 2025 by Strategy Magazine.He has taught at Miami Ad School Toronto, and guest lectured at Humber and McMaster.He also likes to read, play music, and play golf badly. He lives in Toronto with his girlfriend and cat Diego. He recently broke his tibia jumping over a fence. Zachary Bautista is a Partner, Group Creative Director at Rethink.From art school dropout to one of the most consistently recognized creatives in Canada, his work has been awarded at every major international award show from Cannes to Clios with acclaim from figures like Jimmy Fallon and Drew Barrymore, and headlines on publications like CNN and FastCompany.Zach was ranked the #1 Art Director back-to-back-to-back-to-back in Strategy Magazine's Creative Report Card for 2022-2025. He was among AdAge's 40 Under 40 in 2021 and the only Canadian on the list. You can find his work on a billboard near you or in the 6th Edition of Hey Whipple Squeeze This along with Pearson's Fundamentals of Marketing Textbook.In addition to his impassioned dedication as an industry mentor, Zach was a recurring instructor at Miami Ad School in Toronto. In his role as teacher he has elevated the talents of up-and-coming art directors and copywriters. His approach to his students is teaching peers to become future co-workers.Zach spends most of his money on sports memorabilia. He spends most of his time making money to afford sports memorabilia. ADCC Created is brought to you by The Advertising & Design Club of Canada, hosted by Lyranda Martin Evans (Fellow Human), with music and studio care of Grayson Music. Follow us on Instagram @theadccEmail us at created@theadcc.ca

There is an actual “Museum of Failures” which memorializes products that were massive failures. Classics like “neon green Heinz Ketchup” and “Spray on Condoms” (yes, you read that correctly) are on exhibit as are countless others that, while born out of innovation, just never made it. Jon and Kurt highlight a few of the juiciest failures and have fun speculating as to why they never caught on.

Se Viaplay frem for Netflix, hæld Pepsien ud i afløbet, køb ikke Heinz Ketchup og sælg din Tesla. Siden Donald Trump satte sig ved bordet i det ovale kontor har flere danskere valgt amerikanske produkter fra. Facebook-gruppen 'Boykot varer fra USA' har over 70.000 medlemmer og ifølge Business Danmark har 62 procent af danskerne fået mindre lyst til at købe amerikanske produkter. Men har det en reel effekt at boykotte amerikanske varer? Institutleder og professor Dannie Kjeldgaard på Syddansk Universitet giver sit bud i dagens Genstart. Vært: Anna Ingrisch. Program publiceret i DR Lyd d. 14. marts 2025.

After Prime Minister Trudeau made the incorrect comment about Heinz Ketchup, Alex had to get to the bottom of it all and was joined by the VP of Legal and Corporate Affairs, Av Maharaj to talk about why Heinz is still a major economic force in this country, and why the Prime Minister's comment is more than just misguided. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Ben Potter, Peter Austin and Ashton Matthews as they run through some memorable moments over the past 300 episodes of the TripleJump gaming podcast! listener questions, what they're playing, some weird gaming news, and what they think Sony will do with their rumoured stand-alone handheld console? What about the Kirby and Heinz Ketchup collaboration? This is the TripleJump gaming podcast.VIDEO0:00 Intro0:23:50 What We Playin'0:41:51 December Gaming Forecast0:48:39 WEIRD NEWSAUDIO0:00 Intro48:50 WEIRD NEWSPresenters: Peter Austin (@ThatPeterAustin) & Ben Potter (@Confused_Dude) & Ashton Matthews (@ScrambledAshton)Editor: Ciaran Henry#TripleJumpPodcast #300thEpisode #Helldivers2--------------------------Subscribe for more wonderful video game content from Ben Potter, Peter Austin and Ashton Matthews!TripleJump provides video coverage of video games - including top ten lists featuring current gen platforms (PS4 & PS5, Xbox One & Xbox Series X/Xbox Series S, Nintendo Switch and PC), retro consoles (PlayStation, Nintendo, Xbox and Sega), as well as WGE, video game challenges, launch games videos, first impressions, podcasts, livestreams and much, much more.Careers, contacts, and more information can be found on our website: http://tripleju.mp⇨ Patreon: https://Patreon.com/TeamTripleJump⇨ Twitch: https://Twitch.tv/TeamTripleJump⇨ Merchandise: https://triplejumpshop.com/⇨ Cameo: http://www.tripleju.mp/cameo/⇨ Livestream VODs: http://tripleju.mp/vods⇨ Podcast: https://play.acast.com/s/triplejump⇨ Twitter: https://Twitter.com/TeamTripleJump⇨ Facebook: https://facebook.com/TeamTripleJump⇨ Instagram: https://www.instagram.com/teamtriplejump/⇨ Discord: http://Bit.ly/TeamTripleJumpFollow the team on social media:• Ben: http://www.twitter.com/Confused_Dude & Confused_Dude on PSN• Peter: http://www.twitter.com/ThatPeterAustin & https://instagram.com/ThatPeterAustin• Ashton: http://www.twitter.com/ScrambledAshton & https://instagram.com/ScrambledAshtonFollow our friends!• Billy Ray Walrus: https://twitter.com/BillyRayBotrus• Rules Boss: https://twitter.com/ThisIsRulesBoss• Barbara Pis: https://twitter.com/pis_barbaraThe TripleJump Podcast is hosted by Acast, but available on Spotify, iTunes, Google Play, Stitcher, and more!Acast: https://play.acast.com/s/triplejump Hosted on Acast. See acast.com/privacy for more information.

Join Ben Potter and Ashton Matthews as they run through some listener questions, what they're playing, some weird gaming news, and what they think Sony will do with their rumoured stand-alone handheld console? What about the Kirby and Heinz Ketchup collaboration? This is the TripleJump gaming podcast.0:00 Intro24:01 What We Playin'41:57 December Gaming Forecast57:28 WEIRD NEWS1:06:43 The Big DiscussionTo view the articles referenced in the podcast, please view the YouTube versionPresenters: Peter Austin (@ThatPeterAustin) & Ben Potter (@Confused_Dude) & Ashton Matthews (@ScrambledAshton)Editor: Ciaran Henry#Sony #PSVita2 #KirbyHeinz--------------------------Subscribe for more wonderful video game content from Ben Potter, Peter Austin and Ashton Matthews!TripleJump provides video coverage of video games - including top ten lists featuring current gen platforms (PS4 & PS5, Xbox One & Xbox Series X/Xbox Series S, Nintendo Switch and PC), retro consoles (PlayStation, Nintendo, Xbox and Sega), as well as WGE, video game challenges, launch games videos, first impressions, podcasts, livestreams and much, much more.Careers, contacts, and more information can be found on our website: http://tripleju.mp⇨ Patreon: https://Patreon.com/TeamTripleJump⇨ Twitch: https://Twitch.tv/TeamTripleJump⇨ Merchandise: https://triplejumpshop.com/⇨ Cameo: http://www.tripleju.mp/cameo/⇨ Livestream VODs: http://tripleju.mp/vods⇨ Podcast: https://play.acast.com/s/triplejump⇨ Twitter: https://Twitter.com/TeamTripleJump⇨ Facebook: https://facebook.com/TeamTripleJump⇨ Instagram: https://www.instagram.com/teamtriplejump/⇨ Discord: http://Bit.ly/TeamTripleJumpFollow the team on social media:• Ben: http://www.twitter.com/Confused_Dude & Confused_Dude on PSN• Peter: http://www.twitter.com/ThatPeterAustin & https://instagram.com/ThatPeterAustin• Ashton: http://www.twitter.com/ScrambledAshton & https://instagram.com/ScrambledAshtonFollow our friends!• Billy Ray Walrus: https://twitter.com/BillyRayBotrus• Rules Boss: https://twitter.com/ThisIsRulesBoss• Barbara Pis: https://twitter.com/pis_barbaraThe TripleJump Podcast is hosted by Acast, but available on Spotify, iTunes, Google Play, Stitcher, and more!Acast: https://play.acast.com/s/triplejump Hosted on Acast. See acast.com/privacy for more information.

This is a BONUS Spooky Season episode of rabbitHOLE. It's only fitting to start with a cast member's haunting story*. Of course, in proper rabbitHOLE form, the BIT CREW A-Zs it to dead animal furniture. In episode six, you'll hear about hauntings, signs from beyond the grave, random appearances in rap videos, ironic award show categories, daytime dance clubs, over-caffeinated dates, New Ikea, talking furniture, and approval seeking. TLDR Version: Always confirm muffin ingredients. IYKYK As always, rabbitHOLE is unscripted and inspired by the CREW's real-life rabbit hole adventures. If you enjoy rabbitHOLE, follow, rate, and share rabbitHOLE with your friends! APOLOGIES:  Ikea (yet again), the OSCARS®, the GRAMMYS®, Insane Clown Posse, caffeine, Heinz Ketchup, Belle & Sebastian, IMDb, Sally Field, Basements, Pharrell Williams, Tufted Titmice, Dead Pets, Hill's Dad, Fear Factor, and the Williamsburg Co-op (if there is such a thing). BONUS NOTE! About Aleister Crowley - by Sabrina Kim Banes Aleister Crowley was an English occultist, ceremonial magician, writer, and mountaineer who lived from 1875 to 1947. He led the international magical society Ordo Templi Orientis, and his grasp of occult knowledge was second to none. He created his own religion, Thelema, whose teachings are contained in The Book Of the Law — and yes, the Gnostic Mass really does involve consuming trace amounts of bodily fluids.  Crowley's Tarot deck, the Thoth deck, which he co-created with Lady Frieda Harris, is known to this day as one of the most powerful and beautiful in existence. Nowadays, people remember Crowley as a sort of early 20th-century edgelord who wrote inflammatory poetry and encouraged people to do drugs and have lots of sex. Some say he drove all his partners mad. But his greatest esoteric teaching, "Do what thou wilt shall be the whole of the law," continues to endure within occult circles. If you want to read more about him you should check out Perdurabo: The Life of Aleister Crowley by Richard Kaczynski. Not a reader? You can learn a little about some of the wild hijinks of the OTO's Agape Lodge (and the life of Jack Parsons) from the television series Strange Angel.  All errors included here are the sole responsibility of Sabrina Kim Banes! Thanks for reading, and happy spooky season!   DIRECTOR/CREATOR:  Billy Merritt CAST:  Konrad Andrew Sabrina Kim Banes Amber Bellsdale Luke Bovard Hill Kane Lisa Steckman Thea Marie Thorkildsen "rabbitHOLE" Improv is part of The BIT Comedy Network. Production Assistance, Audio Production & Graphics/Art by Hill Kane of Raising Kane Media + Marketing. MUSIC: "Shark Bait" performed by Little Kahunas | Produced by Peter Miller ©  Hosting Platform: Libsyn.com Legal Notices: "The BIT" and "The BIT Comedy Network" are Trademarks owned by Billy Merritt © 2024 Billy Merritt - All Rights Reserved Inquiries + Notices + Requests: TheBitComedyNetwork@gmail.com

Listen to the full episode hereEspresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourFeel free to reach out to the utter legends Josh and Bryony at Unleashed, book in a 20 min chat with this magical link. Even if nothing comes of it, it's worth having a chat. Click this magical link

Listen to the full episode hereEspresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourFeel free to reach out to the utter legends Josh and Bryony at Unleashed, book in a 20 min chat with this magical link. Even if nothing comes of it, it's worth having a chat. Click this magical link

The new ad for heinz ketchup has people set up. Today and tomorrow is prime day so look out for the deals and the padres released a statement before tonight's game

Heinz Ketchup has a chokehold on this city. From stadiums and museums to our own home pantries, it's the ketchup brand on the table and in any good Pittsburghers' fridge. We're seeing if our team can actually tell the difference between our hometown brand and the competition. We're pitting the local OG against a few other ketchups in a blind taste test – and hoping we don't upset any yinzers along the way. Check out our episode on Heinz ketchup's rise to prominence. **This conversation originally published June 6, 2024. Learn more about the sponsors of this September 17th episode: City Theatre Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning Hey Pittsburgh newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover trending foods, travel, and outdoors news: Chili on cinnamon rolls, wild football foods, a 13-foot alligator catch in Mississippi and taxidermy! Join radio hosts Rebecca Wanner aka 'BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with The Bend Radio Show & Podcast, your news outlet for the latest in Outdoors & Western Lifestyle News!   Episode 202 Details Trending: Chili on Cinnamon Rolls, Stormy Gator Hunt, & NFL Football Eats Latest News: Foods, Travel, Hunting Adventures & Taxidermy YUM! Chili & Cinnamon Rolls Trending The Hastings Tribune says Chili topped cinnamon rolls are trending again. They first became popular in 2022 and are now making a comeback. People are heaping chili on top of cinnamon rolls because they like the sweet and savory combo. Pickle & Ketchup Lovers Rejoice! Bold(P): Heinz Has introduced a new pickle-flavored ketchup.  The new condiment takes the thick and rich Heinz Ketchup you love by now packing a punch of pickle flavor. Adding a bold, tangy twist to all your favorite foods with Heinz Tomato Ketchup plus Pickle Seasoning. The tomato ketchup with pickle seasoning features notes of brined cucumber juice, vinegar and dill for a bright, fresh flavor. The bright pop of vinegar and the freshness of blended cucumber juice complement ketchup's sweet flavor, making it a versatile option for providing a fresh tang that pairs perfectly with grilling favorites. Wild Football Foods To Try! Bold (P): NFL Teams Unveil New Football Menu Items The first weekend of the new NFL season has come and gone, and according to the NY Post, teams unveiled their latest food creations. The Dallas Cowboys are offering a pizza burger featuring a 16 oz Angus patty nestled between two pepperoni pizzas as buns, topped with lettuce, tomato, mozzarella, and marinara sauce. They're also serving a Fritos Sundae with Blue Bell vanilla ice cream, cinnamon, sugar, caramel, chocolate syrup, sprinkles, and Fritos. Meanwhile, the Indianapolis Colts introduced "The Ringer" corn dog, coated in honey and rolled in blue Taki crumbs, along with S'mores Fries—sweet potato fries drizzled with chocolate hazelnut sauce, toasted marshmallow, and graham cracker crumble. Remember When: Mississippi Hunters Land HUGE Gator in Storm Looking back on adventurous hunts, do you remember this one? Reported about back in 2023 by Mississippi Clarion-Ledger: A Mississippi alligator hunter, Kyle Mallett of St. Martin, recently captured a 13-foot, 650-pound alligator amid a stormy night on his last hunt of the season. After a frustrating evening with no big catches and a thunderstorm forcing him off the water, Mallett returned to the Pascagoula River marsh with his hunting partner, Matthew Brooks of Biloxi. While clearing grass tangled in the boat's propeller, Mallett was startled when the massive alligator surfaced just three feet from his boat. The water was shallow and clear, allowing him to hook the alligator with a fishing rod. Despite the gator taking off and the challenge of heavy rain, Mallett, with help from his cousin Jarrod Davis and his team, eventually managed to secure and reel in the gator. After a 30-minute struggle to get the giant into the boat, they finally succeeded. The alligator weighed 650 pounds and measured 13 feet, 3 inches, making it one of the largest caught this year. FIELD REPORTS & COMMENTS Call or Text your questions, or comments to 305-900-BEND or 305-900-2363 Or email BendRadioShow@gmail.com FOLLOW Facebook/Instagram: @thebendshow https://www.facebook.com/thebendshow SUBSCRIBE to The Bend YouTube Channel. Website: TheBendShow.com https://thebendshow.com/ #catchBECifyoucan #tiggerandbec #outdoors #travel #cowboys The Outdoors, Rural America, And Wildlife Conservation are Center-Stage. AND how is that? Because Tigger & BEC… Live This Lifestyle. Learn more about Jeff ‘Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ WESTERN LIFESTYLE & THE OUTDOORS Jeff 'Tigger' Erhardt & Rebecca 'BEC' Wanner are News Broadcasters that represent the Working Ranch world, Rodeo, and the Western Way of Life as well as advocate for the Outdoors and Wildlife Conservation. Outdoorsmen themselves, this duo strives to provide the hunter, adventurer, cowboy, cowgirl, rancher and/or successful farmer, and anyone interested in agriculture with the knowledge, education, and tools needed to bring high-quality beef and the wild game harvested to your table for dinner. They understand the importance in sharing meals with family, cooking the fruits of our labor and fish from our adventures, and learning to understand the importance of making memories in the outdoors. Appreciate God's Country. United together, this duo offers a glimpse into and speaks about what life truly is like at the end of dirt roads and off the beaten path. Tigger & BEC look forward to hearing from you, answering your questions and sharing in the journey of making your life a success story. Adventure Awaits Around The Bend.

Heinz Ketchup controversial tweet, Paralympic Marathoner robbed of bronze medal, I can't believe I survived ___ as a kid, Chicken pox stories

Roboburger is billed as the “World's First Burger Chef In a Vending Format.” RoboBurger condenses the average kitchen by 99% into just 12 square feet, including refrigeration, heating, ventilation, prep line and cleaning. Burgers are automatically grilled and assembled in under 4 minutes. Roboburger RoboBurger was invented by Audley Wilson, a data scientist; Dan Braido, a Rutgers PhD grad; and Andy Siegel, a serial entrepreneur. Audley and his team have been working on Roboburger for about five years but Audley's passion for robotics goes all the way back to his childhood. Audley has been passionate about robotics and automation from a young age, and one of his teenage years robotics prototypes got him a scholarship at Carnegie Mellon. RoboBurger was in beta phase up until SharkTank. They launched their first beta location in a dive bar in Jersey City in 2020. They launched an NSF-certified model in 2022. The units now – generation 5 – are UL certified and are launching in locations from Indiana to Missouri. Future locations for Roboburger machines include colleges, airports and rest stops. Friends encouraged Audley to take his idea to Shark Tank since the earliest days of the Roboburger process. Shark Tank producers noticed the media coverage about RoboBurger and reached out to Audley in 2022 with an offer to appear. It wasn't until 2023 that Audley and his team decided the machine was reach for a prime time appearance.  QUOTES “No one ever went bankrupt trying to feed America burgers.” (Michael) “One of the biggest challenges (with Roboburger) has been the health requirements. Getting that NSF certification was a gargantuan challenge and getting our UL certification on top of that was even more.” (Audley)“We clean the griddle after every burger. We do heat sanitization every four hours. We've actually got our cleaning process certified by a third party.” (Audley) “(One of our goals is to) make food service accessible for vending.” (Audley)“People are starting to shift to a higher convenience lifestyle. How can I get what I want, when I want it, wherever I am.” (Audley) “When you get to Shark Tank, it's just one go. You're standing on a carpet. It's live. There are no cuts.” (Audley)“Shark Tank was a really interesting experience. I've done thousands of pitches over the years, but I've never had one (like Shark Tank).” (Audley) “We're very happy with the (Shark Tank) deal. Those are exactly the sharks that we wanted to make a deal with.” (Audley) TRANSCRIPT 00:01.57vigorbrandingHello there to Fork Tales. Today’s guest is Audley Wilson. Now, typically, I have chefs on. Typically, I have restaurateurs. But today, we have a robotics expert. ah He is a burger expert and founder and CEO of Robo Burger, the world’s first burger chef in a vending machine. That’s right. He makes burgers within a vending machine. He also recently appeared on Shark Tank to pitch his idea to the investors. Audley, thank you so much for joining us today. 00:31.42Audley WilsonWell, thank you so much, Michael, for having me on. I’m excited to be speaking with you. 00:36.82vigorbrandingAwesome. wow You and I got to meet, I think it was a little over a year ago and I i saw you then again in LA and I got to actually not only see you, but I also saw the Robo Burger. So that’s super cool and I i got to test it. I got to have the burger and it was ah it was impressive. So let’s start with some background about rogo Robo Burger. I’m sorry, it’s like a tongue twister. ah Tell us about Robo Burger and how it all got started. 00:58.35Audley Wilsonhey five times but So, oh man. Well, so it’s a long story. I’ve been working on a robo burger for in this current incarnation for about five years, but I’ve been working on food robotics over the course of my, for my entire life and burger machines for about 20. So, uh, you know, my first burger machine, my first food machine, uh, got me into Carnegie Mellon. Uh, and like, you know, then it was really focused on. residential kitchens, right? So like, how can you make an entire kitchen, fully automated? 01:31.33Audley WilsonAnd yeah so, you know, talk about really ahead of your time. um So like, that was, that was my first machine, and it was really, could do a variety of different meals. 01:34.72vigorbrandingRight. 01:40.23Audley WilsonBut really all it can make well is rice and chicken. when Yeah, it’s ah but first i college kid that’s great. 01:44.40vigorbrandingSo, but was that something that you did before? yeah Was that something you did before school? Like before you got into the into Carnegie Mellon or was it a contest or talk about that? 01:51.97Audley WilsonYeah. Yes, I was working on this since ah when I was in high school. 01:56.90vigorbrandingThat’s crazy. 01:57.18Audley WilsonSo when I was in high school, I was there, so you know, constantly working on this crazy machine because I was like, you know, I got to feed myself in college. So why not just have a crazy machine that could do it? um And but really, one of the challenges was it was trying to do so many things in one machine. So it was a super, super, super complicated. um But yeah, so that was that was what I was working on in high school. um I’ve been making food, ever since I learned, I self taught electrical computer engineer. So when I was like eight years old, my dad started teaching me how to do electronics. And then I was like, this is this is awesome. Took his college textbooks and started going through those. And I was like, you know so I taught myself electronics. And then I was like, well, if I could make motors move and lights turn on, why not make a food machine? I was watching the Jetsons a lot back then. 02:44.85vigorbrandingUh huh. 02:44.83Audley Wilsonum you know, because it was on constant replay back in the 80s. So was it was like, okay, you know, like, I can make, I can make, you know, Rosie goes up to a machine and she enters what she wants. And then she, you know, outcomes as like, you know, ham on a bone or whatever. ah yeah and I wanted to make that machine. 03:03.40vigorbrandingThat is, that’s crazy. That’s it’s wild. And you know I gotta to say, you’re probably the only human being on earth that can say, I’ve been working on a burger machine for 20 years. 03:13.02Audley WilsonYes, taking a little longer than I expected. 03:13.63vigorbrandingah but But you’re dedicated your life to the burger machine. I think that’s awesome. I mean, you know. 03:19.72Audley WilsonOh, yes, definitely. um you know In college, yeah when I got into CMU, one of the reasons I got in was actually because of that that’s residential food machine. 03:29.71vigorbrandingSure. 03:29.84Audley Wilsonum and In college, own they CMU was awesome and know they they were able to fund some of my development. I was working on the machine throughout the time period. My junior year, i was I was an entrepreneurship major there, so my junior year I had to start a business. So, that’s when I started my first business, which was actually a restaurant. um So, because I was like, okay, my robot isn’t there yet. um If I actually want to dedicate my entire life to food robotics, I should probably learn how to to cook and how a restaurant works. um So, I started a restaurant, you know, because there’s no simpler way to do that. um 04:03.50Audley Wilsonyeah But yeah that’s really yeah everyone’s like, that’s a horrible idea. Don’t do this. This this industry is hard. And you know I definitely learned that that’s the case. 04:13.68vigorbrandingyeah 04:13.75Audley Wilsonum and But to what it was excellent about that time period is they it ah enabled me to really understand what the problem was that I wanted to solve. um you know the labor What I was facing was massive labor problems, um you know tons of really really long hours that I needed to cover, a lack of consistency between my chefs on the weekend or the the late night shifts, um you know and also the size of the kitchen. right My kitchen took up a large space, like you know how can I make this all smaller? 04:39.33vigorbrandingRight. 04:43.44Audley WilsonAnd then like you data. There was like no data in my kitchen. I got data really by putting it in at the end of the day, so I didn’t really have that much data back in 2004. So you know that’s that’s what i wanted to solve like how could i just make this that and it like hit me like one night when i was uh when i was closed down my restaurants like wow what if i just like made this a lot simpler to go back to an automated food restaurant that that ma machine i was working on upset focus on commercial. One thing, just the burger, because it’s yeah like’s it’s pretty standardized for the most part. 05:16.00vigorbrandingHmm. 05:19.52Audley Wilsonright you know Top bun, bottom bun, patty, and anything else that goes on in the in the middle there. 05:22.28vigorbrandingOkay. 05:26.00Audley Wilsonso like you know It’s consistent. um so yeah I could do one thing over and over and over and over again. and At that time period, I really wanted to like automate the whole back end of a Burger King. but 05:36.58vigorbrandingYeah, that’s it’s fascinating. So when you did your restaurant i mean and obviously you summed up everybody’s issues in the restaurant business. I mean, quality of food, consistency, the the labor shortage and just the cost of labor. I mean, you know, ah you’re you’re talking to everybody here and that makes ah that makes a ton ton of sense. um but But just real quick on your on your restaurant, like when you started a restaurant, it was at one location, was it a QSR, was it a focused, it it was it one of those where you focused on just one sort of type of food or one one sort of like like li burgers or a hot dogs or anything like that. Talk talk about that a little bit. 06:11.34Audley WilsonYeah, so I was writing a trend back in 2004. I’m not sure if you remember hookah lounges. They had just came through New York City. 06:17.58vigorbrandingSure. 06:19.21Audley WilsonSo one of my friends dragged me to a hookah bar in LES, you know, checked out the scene. I was like, this is actually pretty cool. This is an experience I haven’t had before. And, you know, it didn’t exist in Pennsylvania at the time. So, you know, I was the first hookah bar in Pittsburgh. um yeah so I opened opened the the concept there at first it was a hookah bar mediterranean tea and drinks and then i then i built out the kitchen myself and with my friends and my fraternity brothers built out the kitchen so went through the whole ah you know process of getting all the like the licenses and everything there so that’s what i learned about the permitting processes which. 06:59.52vigorbrandingUh-huh. 06:59.86Audley Wilsona big part of our life now. And yeah and then then after that, we turned it into a whole music scene. We had like lines around the block. It was it was pretty cool. um and It was Mediterranean food was the ultimate focus. um Because it was so hard to build out the kitchen, we ended up going all electric um you know using these huge pizza ovens to heat up legs of lamb because we couldn’t do a stack. And that’s really one of those things I think my machine really solves for. you know it’s a vetless solution So you can put it anywhere, just plug it in literally, cleans the air, filters it. 07:27.98vigorbrandingYeah. 07:35.57Audley WilsonBecause they told me it was like 100,000 to put in my vent, ah just just the vent solution. 07:37.84vigorbrandingOh, sure. 07:40.66Audley WilsonI was like, really, this is crazy. um So I unfortunately limited the options that I had in my my establishment. 07:48.17vigorbrandingYeah, and you are obviously a serial entrepreneur. I feel like you you can see something and you can, you know, and it’s not a problem. It’s an opportunity, right? And everyone says that, but I think it’s obvious you’ve executed on that all across the board from evolving your hookah thing to the to the robotics. to If I can do electronics, why can’t I make burgers with it? too I’ve got to eat. So therefore, I should make something that can feed me. It’s pretty crazy. That’s that’s awesome. And you know it just goes to show, I guess, that that that drive and positivity and and the and the willing to have your eyes wide open and and execute. 08:20.60vigorbrandingThat’s the key, execute. 08:21.19Audley WilsonAll 08:21.52vigorbrandingAnd I think it’s awesome. So I get to talk to a lot of entrepreneurs, but I’m really i’m really impressed by all that you’ve done. 08:26.79Audley Wilsonright. 08:27.36vigorbrandingIt’s really, really super cool. So, okay, we’ll get to Robo Burger here. 08:29.93Audley Wilsongo 08:31.40vigorbrandingNow, why why not pizzas? why and but eat Why not hot dogs? Why not chicken wings? Why why burgers? 08:37.09Audley WilsonYeah, again, it’s the standardization. um One of the hardest parts of food machines and in general, when I’ve been building them, has been dispensing the ingredients, right? So, you know, if you have like too wide a variety of ingredients, then it could be like challenging. um But really, I love burgers. ah Back in the day, I was eating probably about five burgers a week. um yeah know So it’s pretty ah pretty high pretty high percentage of burgers. 09:07.61Audley Wilsonum and you know And I think they’re really the design of it. I love the sandwich. yeah It’s like ah the perfect meal on the go. 09:14.05vigorbrandingYep. 09:16.30Audley WilsonYou know you could grab it. You could take it in your car. I think it’s just a very convenient form of of heating yeah what I think it’s a little more sloppy. 09:25.77vigorbrandingWell, look, yeah and no one’s ever going to, yeah no, no, one I don’t think anyone ever go really bankrupt trying to feed America burgers. 09:28.80Audley Wilsonyeah 09:33.69vigorbrandingCause I mean, that’s definitely, uh, it’s definitely on the forefront of, uh, I think America’s palette for, uh, uh, for a lot of reasons, but. 09:34.35Audley WilsonYeah. 09:40.37vigorbrandingSo, but like, okay, vending machines, they’ve been around for a while as far as food, hot food, but obviously pre-made and, you you know, soggy thing, not necessarily good for sure. 09:49.14Audley Wilsonyeah 09:50.50vigorbrandingah You know, what what were some of the challenges with putting the process into a 12 square foot box? And talk about the process of your burger because it is not just you know, ah just reheated. It’s not just a microwaved pre-made sandwich. I think maybe that might be even a drawback. Maybe people might think, well, geez, this is probably what this is, but it’s not. It’s it’s it’s made fresh. 10:10.34Audley WilsonYeah. 10:11.16vigorbrandingSo can you talk a little bit about that and then some of the um some of the challenges? 10:15.55Audley WilsonYeah, throughout this journey, I’ve been blessed to have two really good co-founders, Andy Siegel and Dan Bredo. Dan was my CTO. hes Me and him went to Carnegie Mellon together. So he’s really been faced with having to conquer these insane hurdles of really taking an entire commercial kitchen and putting it into 12 square feet um and getting and NSF and UL certified as such. 10:30.03vigorbrandingThanks. 10:40.26Audley Wilsonum So you know one of the biggest challenges, again, was ah you know the, you know, all the health requirements, right? You know, getting that and NSF certification was a gargantuan challenge, and then getting our UL certification on top of that was even more. You know, you always hope that there is some governing body that is ultimately saying, is this good is this safe and am I going to die by eating this? what these these um These groups are there for, um you know, their standards really have pushed us to the next level in making a much better, safer um thing, but ultimately the the ah challenges are or great. um So some of them, you know was you know, most vending machines start with food in a pre-packaged container and they stay there the entire time. 11:30.83vigorbrandingMmhmm. 11:31.17Audley Wilsonhours actually starts in a package. We open the package, dispense the part, the components from there, close those packages, then cook and assemble everything and then put it into a second, into a final packaging. So, you know, due to that, the food touches, you know, food touching zones for all the chefs out there, you know, obviously everything needs to be cleaned. You know, so how do you actually cook? So we, like I guess you could go through the cooking process for ah listeners who don’t know how this machine works. So Roamer Burger, when you after you’ve done ordering what you like on the screen and paying, it’s going to then take a frozen patty out of the freezer, put it onto a griddle, and cook it on both sides. 12:14.66Audley WilsonWhile that’s cooking, it’s going to dispense buns from the toaster into the toasters from our sealed dispensers, and and then start toasting those. Once the buns are toasted, it’s then going to grab a box, put the buns into the box, add the chosen condiments, get the patty, and then get grab go over and get cheese a layer of cheese on top, and then go out to the user and where the user will see it come out, and then the clamshell box will close. So that’s ultimately the process. That’s our our patented procedure for making a burger. 12:46.19Audley Wilsonum We have five patents there. So those are like we have five different inventions. um First one is the oven system, the way we actually cook it on a griddle. 12:50.62vigorbrandingMm hmm. 12:55.89Audley Wilsonyeah So that like yeah we’re actually cooking that. Making it really you know, you really get to the char we really you know, it’s the same way you would want a patty cooked the toasters or another patent that we had because ultimately we had to toast the but toast the bun and also perfectly dispense it our first burger machine back in 2019 that we put that we we were we put live in Andy’s Bar in Jersey City it would flip the buns half the time like ah 13:26.69Audley Wilsonah Every time, just with the buns half the time. It was, it was, it was the worst. We called it a lucky burger because they just kept it. But it was like, we were always lucky. It was horribly unlucky with the the buns. 13:36.98vigorbrandingMm 13:38.74Audley WilsonIt’s, you know, but that’s the thing, you know, these simple, these products are very soft and delicate, you know, the bun. 13:43.78vigorbrandinghmm. 13:44.11Audley Wilsonum And you actually have to get it there right side up every single time. um And, you know, every, everyone’s, everyone is used to having a burger but prepared one way. So, you know, if it’s ever done wrong. um The next, next patent we had was our dispenser, which is actually what holds all these, uh, these a bench, all these, uh, the buns and the top on the bottom button and the paddy sit in different dispensers. So that was a real challenge because, you know, the buns are soft. Um, sometimes, sometimes things can stick. How do you actually you know dispense it every single time? Um, so that was a huge challenge for us. 14:20.49vigorbrandingMmhmm. 14:20.83Audley Wilsonevery Every step was just huge hurdles, but my team must have a really good team, people really solving these problems. it The list just keeps going, but you now now everything is really down to the hardware mechanisms have been perfected, and now we’re getting to do some really, really cool things on the software side, which is really exciting. 14:42.88vigorbrandingYeah, very cool. And it is amazing because, excuse me, the the the the burger is grilled and it’s not just nothing. And that’s the thing, I guess I wonder that that you have to not not overcome, but I think people would just assume because why wouldn’t you that, oh, it’s pre-made, pre-packaged, it’s in a microwave and that’s not it at all. And in fact, I’ll say, I’ll give some plugs here. You know, um Quench, our agency does CPG, food and beverage. ah We started in Pennsylvania and your buns are Martin’s potato rolls, which are very famous here in Pennsylvania, and they are making their rounds around the country, and it’s a really quality product. And and I think Heinz Ketchup is what you’re using too, another Pennsylvania brand. 15:19.59Audley WilsonYeah, so yeah, yeah we love Heinz. The machine that you know has these Heinz bagged products in it. So pretty much all of our condiments start in the Heinz bags and then they get stayed sealed throughout the entire system and that’s like one of those big tests that they also make sure. 15:37.29vigorbrandingYeah. 15:37.29Audley WilsonHow do you actually clean these lines? Have you guys ever had a beer line in your in your restaurant? right Lines are the worst. 15:41.48vigorbrandingYep. Yep. 15:42.87Audley WilsonYou got to clean them. 15:44.02vigorbrandingThat’s right. 15:44.03Audley WilsonSo like you know the machine also has like automatic processes to clean our condiment lines and systems like that because Every line is a problem um if you don’t have an actual cleaning solution. 15:54.10vigorbrandingYep. 15:54.22Audley WilsonSo a machine will automatically do soap, sanitizer, hot water. It has built-in hot water heater. Pretty much, we have as many many things that you could possibly fit into 12 square feet. um and you you know Everything that you would expect to be in your in a restaurant is inside of this. 16:12.20vigorbrandingYeah, and candidly, there’s there’s there’s there’s ah I mean, you guys are cleaning after every burger. So we hear about health inspectors. We hear about, oh, don’t go back in their kitchen, you know about restaurants. Oh, boy, you don’t want to see what it looks like back there. But you guys are actually cleaning after every every burger. and and and and you know and and So the the sanitation part of this thing, the the health part of this thing is like first, foremost, and and extremely well thought out. 16:27.01Audley WilsonYeah. 16:37.05vigorbrandingIs that correct? 16:38.22Audley WilsonYeah. 100%. You know, that’s been, uh, from the very beginning, it was like, you have to get the and NSF certification. Otherwise we can’t do this. We have to be able to really scale this across the country. Um, you know, in the and NSF, you know, that blue sticker that says and NSF, that was our goal from the beginning. 16:51.00vigorbrandingMm hmm. Mm hmm. 16:53.73Audley Wilsonum So, you know, like we clean off clean the the griddle after every burger, we do heat sanitization after every four hours, we do every day, it does a the daily soap, sanitizer, hot water treatment, you know, the three bin sink that you, you know, obviously required by the health department, um we do that process. And we’ve actually gotten our cleaning cleaning procedure certified by a third party. um like, you know, after you months and months and months of usage and doing the cleaning process, you know, in like, indetectable levels of microbes. So, you know, we did the whole culture growth and everything. My, Dan, he’s a PhD, so it’s been ah insane to have him on, you know, fighting this battle because he’s 17:37.98Audley Wilsonyeah He’s really been leading the charge. We’re actually going to the American ah the Association of Food and Drug Officers’ Apto conference next week to present the machine to all of the health the big health officials around the country because you know we’re we’re we’re not we’re we’re not shy now to show what we’ve done because it’s it’s been challenging to get here, um but it’s pretty cool. 17:54.22vigorbrandingVery cool. 18:01.29vigorbrandingYeah, ah yeah you should be you should be incredibly proud. and You know, you always are smiling and you’re always laughing. and I can only imagine how many obstacles you faced. And so you you’re you have the perfect attitude as ah as an entrepreneur because you’re you’re willing to smile and figure out the next thing. And that’s that’s ah that’s a gift. It sounds obvious, but boy, it’s so hard. And yeah, yeah. 18:21.34Audley WilsonOh man, yeah, those was hard days where it’s just like, you’re just like, you go home, you’re like, I don’t even know how we’re gonna, I don’t know how to put a smile on the face. 18:28.18vigorbrandingYeah. 18:29.13Audley Wilsonit And then you go in the next day, it’s like, gotta kick, gotta kick ass today to enter. 18:32.63vigorbrandingYeah, that’s right. That’s right. That’s absolutely right. All right. So you opened up your first row robo burger pop up in Jersey city in 2022. 18:36.44Audley WilsonYeah. 18:39.98Audley Wilsonyeah 18:41.01vigorbrandingHow many locations you have now and then where do you see your machines being successful? 18:45.62Audley WilsonYeah, so it’s been we’ve been in the beta period up until Shark Tank. so That was actually when we had pulled our our machines for all of our beta machines from the market. so First, we and we actually launched our first um unit to the market in 2020. That was in that that dive bar in Jersey City. 19:00.78vigorbrandingOkay. 19:03.87Audley WilsonThen in 2022, we introduced our and NSF certified Mark II generation Two model to the mall and then we then after that we went to a pilot flying J and a couple other locate in the college in Queens and a couple of the locations um to you know, just perfecting the technology getting up to the next levels and then now we just got our and NSF or UL certification for our generation five units and those are the units now we’re rolling into the market. 19:28.50vigorbrandingMm hmm. Hmm. 19:33.91Audley WilsonSo we have ah we we just launched our first units like a month ago into the market in ah in a business in a business and a business location with Pfizer. And now we’re and we’re launching with Penn Entertainment some casinos. in Pennsylvania they’re who are actually launching in their location in Indiana and then in their location in St. 19:51.77vigorbrandingMmhmm. 19:57.67Audley WilsonLouis this month and then next month we’re launching with another location for that same business and then machines after machines so going into a bunch of airports in terms of where we see the best bits you know convenience It’s really like where we are the the kitchen for convenience, both unattended retail as well as the traditional convenience store. So we we really are we really are looking forward to working with partners there. Bending, obviously. Bending partners, who we’re now able to 20:32.03Audley WilsonMake food service accessible for vending, which has really never been the case before. Food service previously was always prepared food, and distribution just dropping it onto to a cold case. and Now we’re talking about real food service, you know being able to offer their customers a higher so higher level solution. airports. We’re going into Orlando, MCO, and we’re going to be going into a few other airports throughout the country when our partners in the travel hospitality industry. And, you know, we’re excited to go into a few colleges. 21:05.70vigorbrandingSure. 21:06.61Audley WilsonHopefully our album amount is over the course of the next few months. So I’m just really excited to start getting this technology out there. 21:11.14vigorbrandingThat’s awesome. Well, it makes sense. Yeah, I mean, it makes sense. You know, it’s kind of interesting because, ah you know, candidly, I was watching the your episode of Shark Tank, and we can talk about that. yeah But when I was watching, I was watching with my wife, and my you know, my wife’s smart. 21:23.90Audley Wilsonyou 21:26.40vigorbrandingShe’s like asking questions like, yeah do you really need um a vending machine that serves burgers? She was impressed by how fresh it was and all that. and i said to her i said well but like Someone did the first vending machine for a soda. and At the time, you could get a soda at your house, you get a soda at a grocery store, you get a soda probably at a convenience store. so There’s plenty of places to get a soda. Why did you need to build a refrigerator, put it somewhere? and and When you think about it from that perspective, i mean it probably seemed a bit outlandish and maybe almost unnecessary But yet, let’s face it, ah soda vending machines are huge. 21:58.43vigorbrandingSo why not burgers? why i mean it makes total When you look at it from that perspective, I think it makes total sense. 22:00.66Audley WilsonIndeed. 22:02.65vigorbrandingBecause again, to your point, like colleges or airports, there’s people that want to have a decent, ah you know a good quality food experience, and places aren’t open. And especially now after COVID, there’s so many issues with employees and you know cutting down hours and and and all of that that you you’re you’re actually answering. You’ve been working on the solution to a problem that probably has been exacerbated over the last couple of years. you know it’s a 22:27.50Audley WilsonYeah. it It’s interesting as well. 22:28.14vigorbrandingso 22:29.57Audley WilsonThink back to like even like 2000, like there were so many more cafeterias, like, you know, in every business that was open, c catering to the office. 22:34.22vigorbrandingRight. 22:38.83Audley WilsonObviously there’s more work from home now, which has sort of caused a sort of shift, right? 22:40.66vigorbrandingMm-hmm. 22:43.75Audley WilsonSo people have gone from like these, the cafeterias and people sort of moving back into this unattended retail. 22:46.82vigorbrandingRight. 22:50.78Audley WilsonVending solution. Um, you know, so going back to the world where the the automat was a solution, right? You know, so if you think back about that back in the 50s, there was the automat Um, so I think people are really starting to shift back to this high high convenience, right? How can I get what I want when I want it wherever I am? um And at the same time businesses need to handle for the fact that there’s ah you know, there’s less labor out there um at ah significantly higher rates than it was yeah I’m thinking back to minimum wage when I had my restaurant in 2004 was six dollars six dollars an hour 23:22.47vigorbrandingYeah, sure. Yeah. 23:25.27Audley WilsonI’m like, wow, I can’t even imagine. so you like having like you know I had 20 people. like I can’t imagine having that many people in a tiny small business with today’s minimal wages and increased food costs. 23:33.43vigorbrandingRight. Right. 23:41.09Audley Wilsonso you know like the The challenges are getting are bigger for the operator than ever. But yeah know by by going to the small unattended footprint, people are able to you know the distribute their costs over multiple locations, and make more money, um and and find new opportunities for growth. 24:01.13vigorbrandingThat’s great. so i mean we We talked briefly about the Shark Tank episode. I think people are really interested because it is ah as an entrepreneur, i mean i like I said, it’s one of those things where I’d sit there and and and focus on. I couldn’t watch it late at night because my brain would be spinning. you know i I loved it trying to figure out the angles. Would I do the deal? If I was selling the idea, how would I sell it? you know Looking at it from a marketing perspective, looking at it from a business perspective, it’s just you know my head’s going to explode. so Talk about that. like did you Did you pitch your idea? Did they come to you? What was the experience like? Did they do run-throughs? Talk a little bit about that and how the whole thing came together. i mean we see you know What do we see? Like 15 minutes, 12 minutes of any segment. um and you know but But what all is in there? i mean how How does that all work? I’d love to hear hear sort of like the behind the scenes a little bit. 24:51.43Audley WilsonYeah. Yeah, I remember when I started working on my burger machine back in the day, you know, Shark Tank had came out and they were everyone was like, you should go on Shark Tank with this idea. So it was crazy to to actually go on Shark Tank eventually. The way it all came about was through, I guess, you know media When we launched our first mission our first Gen 2 machine in the mall here in Jersey, we got 4.4 billion impressions, like 43 million in earned media value. 25:22.69Audley WilsonSo like we just got so much media. 25:23.32vigorbrandingMm hmm. 25:24.93Audley Wilsonum like I remember my wife ah my wife’s mom from Moldova saw us on TV and filmed it and sent us the video in Moldova. 25:30.52vigorbrandingMm 25:35.28Audley WilsonI was like, wow, this is… And I think that shows that like you know people have a lot of interest in this type of technology, and burgers specifically burgers are completely automated in a vending format. 25:39.48vigorbrandinghmm. 25:48.13Audley Wilsonum So that’s when we got the eye of the, I think, Shark Tank team. 25:54.63vigorbrandingGotcha. 25:54.68Audley Wilsonum So at that point they you know they reached out to me back back in 2022. I didn’t even respond because I’m like, there is no way I’m going on Shark Tank with this machine. It is way too early. I need to itate iterate, iterate, iterate, iterate, iterate, iterate, iterate. And then we did probably about 100 more iterations after that. 26:14.76vigorbrandingwow 26:14.72Audley WilsonAnd then you know a year later, i yeah like i get ah i get a response I get the same email again. It’s like, hey. I was like, wait, hold on. Did I respond the last time? And that’s what I realized. I didn’t respond like, wow, I’m a horrible person. ah hu So like, you know, it’s like, all right, you know what? I think we’re ready. So we responded, then then that pretty much got us into the process. And then we we had to do our practice pitches where, um you know, the producer’s feedback to me was usually around, you know, like every everyone did great, upset oddly, more energy. 26:49.93Audley Wilsonbut So my other two partners, they’re like very photogenic. So they like yeah they they really love being on camera. um but So yeah that was that was ah that was a fun process of you know just trying to you try to actually get nailed the pitch, because you get to practice, or they’re practicing it amongst ourselves um with some of our friends, trying to like, you this is you know this is what we’re, or what do you think about this these lines guys? 26:56.32vigorbrandingah 27:14.59vigorbrandingMm hmm. 27:15.64Audley Wilsonum And then, Yeah, but yeah we never when you actually get to Shark Tank, it’s just one go. it’s You get on stage, and you know that youre you’re there that you’re standing on this carpet, and the next, to you know the door’s open, and and it’s it’s live. it’s a the never no no No cuts. 27:36.12vigorbrandingGot it. 27:36.28Audley Wilsonyou and there you know they The team there is amazing. There’s so many cameras trained on your every move. um they’re you know they’re They’re amazing. um Yeah, it but it was ah it was really it was a really interesting experience. It was, you know, I’ve done thousands of pitches, you know, over the over the years, you know, thousands, but this one was, you know, I never had one. It was, you know, quite the same film where, you know, it’s going to be viewed by everyone and with everyone’s ah full ego and energy and enthusiasm coming for television, you know, in terms of the the judges on the other side. So, you know, it was quite an experience. 28:13.83vigorbrandingThat’s awesome. so So I read somewhere that that entrepreneurs who appear in the show required to meet with a show psychologist afterwards, just to make sure you weren’t beat up too bad or tortured by the experience. Was that true? Did you guys talk to somebody afterwards? 28:24.62Audley WilsonThat’s 100% true. That’s 100% true. I know, like, everywhere they told us before, it was like, ah that’s weird. And then author words, it was like, it actually was it was nice to talk. Like, we were all very over the moon and excited. So it was nice to, you know, they they really, you know, they’ve been doing it for 15 years. 28:40.86vigorbrandingYeah. 28:45.31Audley WilsonThey know what they’re doing. It’s an impressive of organization. 28:46.60vigorbrandingYeah. Yeah. I mean, I’m sure. Hey, and you guys got a deal. Congratulations. I’m sure some people are over there and they’re in the fetal position crying in the corner. You know, like I spent most of my life, bill you know, dedicated to this business and they’re telling me it’s a terrible idea. So, ah but but yeah. 28:58.91Audley WilsonYou know, at one point, and you you know you you saw the episode, at one point in the middle of the episode, it’s like, wow, that’s good to be me. 29:05.63vigorbrandingYeah. Well, my wife said, Oh, they’re not going to get a deal. I’m like, well, just watch. Let’s see. You know? And, uh, you’re, by the way, you said about not being photogenic. I disagree with you, but your, your, your partner, the CMO was hilarious because he got a lot of closeups because in the beginning they were saying some stuff that wasn’t so nice and his eyes are just like, you look like a deer in the headlights. It was awesome. So he made he made for good TV. That’s for sure. That guy’s he’s a character you can tell. 29:26.93Audley Wilsonyeah 29:28.22vigorbrandingUh, but. 29:28.42Audley Wilsonyeah he’s so He’s definitely a character. He used to be on ah TV commercials back in the day, like Mr. Bubbles and all this other stuff. And and he’s ah you know he he’s is ah quite a character. 29:41.26vigorbrandingYeah. And so you you you got in with Mr. Wonderful, Kevin O’Leary and Michael Rubin. So you got a $1.5 million dollars loan at 9%. And are you are you happy with the deal? Have you guys ah gotten any traction? 29:52.16Audley WilsonYeah, we’re very happy with the deal. These are exactly the sharks that we wanted to work with. 29:54.39vigorbrandingOK. 29:57.73Audley Wilsonyeah We wanted to we wanted to know work with Mr. Wonderful. We wanted to have him ah up on stage and interacting with the machine. ah And that that was before we found out who the guest shark was going to be. 30:08.71vigorbrandingMm-hmm. 30:08.88Audley WilsonAnd it was Michael Rubin. And we’re like, wow, Michael Rubin. That’s really cool. So like you know we ended up getting exactly the sharks that we wanted to do a deal with. two sharks and especially after coming to a point where we thought we were going to have like zero sharks at one point. 30:23.43vigorbrandingYeah, yeah. 30:23.51Audley Wilsonis So you it was it was ah was it it was just a it was ah it was a lot of fun um after it was done. It was the most intense 34 hours and but of my life, the most intense 34 hour trip to LA ever. 30:41.85vigorbrandingYeah, I’ll bet. 30:41.91Audley Wilsonum It was just nonstop. 30:44.97vigorbrandingThat’s awesome. Okay. So let’s talk back to back on the rubber burger. Can you share some details about what you’re, you’re cooking up for the future? I mean, like, you know, some people want bacon on their burgers. You know, we know the lettuce and tomato thing and fresh vegetable. That can be obviously comp an issue. Can you talk a little bit about maybe some of the decisions you made to do things, not to do things and some potential ideas of what you might do next? 31:00.46Audley WilsonYeah, 31:04.12Audley Wilsonyeah so so let let’s talk about lettuce and tomatoes first. The reason we didn’t do do lettuce and tomatoes first is Dan would always say is because of E. 31:08.15vigorbrandingYeah. 31:13.30Audley Wilsoncoli and some of the challenges there and being able to detect it. 31:13.77vigorbrandingHmm. 31:16.27Audley Wilsonum It actually is just another hurdle for the operator and our goal is trying to reduce hurdles for the operator to be able to deliver road burger to their end consumer. So yeah that’s why we’re not offering it our first first iterations of these units. um In time, we’d like to operate. But actually, the operators that we’ve been working with haven’t been asking for that so much. But we’d love to be able to do it so that we can do more brand partnerships with you some of the bigger fast food companies that are out there that do use lettuce and tomatoes. In terms of bacon, we would like to do bacon. 31:52.30Audley WilsonWe’re not sure how or when. We definitely want to add it to our lineup. In terms of coming soon, what we’re working towards, we want to be able to make the unit smaller. We want to have a smaller unit that we can even reduce the cost to the operator even more. 32:05.61vigorbrandingMm 32:10.34Audley WilsonWe want to be able to make a bigger unit that can really be able to do really high volume. you If you think about replacing the back end of burger production for any of the big fast food companies. and So we want to be able to go about bigger and smaller while constantly just trying to reduce the cost to the operators that way. Because at the end of the day, like yeah I’m an operator, Andy’s andy’s had ah three restaurants as well. 32:32.35vigorbrandinghmm. 32:33.68Audley Wilsonum you like We know how how annoying it is to actually take a portion of your profits out of your pocket to fund X and Y expenses. So we just want to make it lower and lower and lower so that way they can make more money. 32:46.69vigorbrandingthat’s fantastic 32:47.31Audley WilsonThat’s really where our focuses are on. Um, and, uh, you know, faster, you know, it’s currently takes us about four minutes to make a burger. We like to be able to get more throughput, you know, cause at the end of the day, you know, it’s all, if you’re there, which is multiple people right now, we can, we can spread, if there are multiple machines, we can spread orders across a few, the cluster of units, but you know, we don’t want to be ah that same unit to be able to make burgers two times as fast. 33:11.36vigorbrandingYeah. Yeah. And if I remember correctly, your, your machine currently can hold like 50 burgers, right? Like so, uh, it stacks. 33:17.53Audley WilsonYeah. 33:18.40vigorbrandingYeah. So, and I mean, depend obviously depending on how many you sell that someone’s got to come in and then service the machine and, and restock it and everything else. 33:25.40Audley WilsonExactly. 33:26.22vigorbrandingSo yeah, that makes total sense. 33:27.31Audley WilsonExactly. 33:27.63vigorbrandingSo so 33:28.47Audley WilsonSo in some of the airport applications in the busy or high volume, then yeah what we’re they’re doing is putting multiple machines, two, three, four machines in like clusters and then multiple clusters throughout the locations. So that’s ah really what we’re building towards that world where you have food anywhere, anytime. Because we’ve all been to that airport where yeah um the your flight gets delayed. 33:48.16vigorbrandingYeah. 33:50.29Audley WilsonYou’re there till like 2 AM. m yeah The bar closed down at 8 PM. 33:52.45vigorbrandingYeah. Mm-hmm. Yeah, no doubt. 33:56.34Audley Wilsonjust there waiting 33:57.88vigorbrandingYep, I totally, totally. 33:58.23Audley Wilsonyeah so well 33:59.76vigorbrandingI’ve experienced it pretty much every week. you know I’m on a plane every week and ah you know every other week umm I’m in a situation similar to that. like When do I eat? When should I get something? What can I get? What’s the quality I can get? you know And then with delays and layovers and canceled flights, you never know when where you’re going to be. So I think it’s i think um it makes a ton of sense. Now, I have a couple of other just really simple questions for you. 34:21.39Audley WilsonAnd you’re just there waiting. 34:21.65vigorbrandingAnd I know your burger’s great. I’ve had it. So between, I’ll say, Burger King, McDonald’s, and Wendy’s, who makes the best burger? 34:28.40Audley Wilsonah wendy um Wendy’s, Dave Thomas all but all day long, but Shake Shack is definitely my my favorite here as a New Yorker. 34:33.92vigorbrandingYeah, right. 34:39.09Audley Wilsonum yeah I’m a big Shake Shack fan. 34:42.94vigorbrandingYeah, I totally and you know what i agree with exactly what you said. I do agree with Wendy’s out of those three. And I i love Shake Shack. I’m a diehard Phillies fan. They have one down outside the stadium or inside the stadium. And that’s that’s usually my go to that or hot dog. Of course, it’s a baseball game. um And, you know, I was at Burger America in New York and who does the smash burger? and ah the Mr. Mott’s and he said he dedicated his life to the hamburger. So you two have a lot in common. You ought to yeah you you ought to connect. 35:07.38Audley WilsonOh, man, yeah. 35:08.79vigorbrandingHe’s a 35:09.12Audley Wilsonum but i ever I think that’s I’d love to connect to it. another 35:11.99vigorbrandingYeah. Yeah. And so now like one final meal, if you have to, you could pick anything other than your burger. I can’t let you just pick your burger, but anything, what would your, yeah what would your final meal be? 35:19.30Audley WilsonOh, definitely. Yeah, let’s see. 35:22.01vigorbrandingWhat would it be? And where would you have it? Why? 35:26.91Audley WilsonProbably lobster and oysters um on a beach in Jamaica. 35:30.29vigorbrandingVery good. 35:33.31vigorbrandingOh, nice. Well done. I like that. I can, I can picture that. That’s fantastic. 35:37.01Audley WilsonBecause I’m Jamaican, because I’m Jamaican, and whenever me and my wife are down there, I love love hitting up a nice lobster um but from like the rust, the shack on the beach. 35:41.71vigorbrandingThat’s great. 35:50.49vigorbrandingThat’s fantastic. Ollie, you were wonderful. Is there anything else you want to mention about what you’re up to or anything else about the ah Robo Burger? 35:58.65Audley WilsonYeah, well, you know, so right now we’re offering robo burger for sale for the first time really to the general public. Previously, we’ve only been working with like some of the, the biggest players that manage food and, uh, and convenience. So now we’re actually, uh, selling these units. 36:14.19vigorbrandingFantastic. 36:14.15Audley WilsonSo if anybody is interesting in getting their hands on the unit, we’d love to speak with you. Um, come check us out on our website, the robo burger.com th E robo burger.com. Um, and, uh, looking forward to speaking with you. 36:27.91vigorbrandingAli, you are awesome. I appreciate your time and I love your passion and congratulations on your success and your fortitude, I’ll say. You just smile and keep going forward. So, I mean, it’s amazing and I’m really, really impressed by what you’ve done. Thank you. 36:41.09Audley WilsonWell, thank you so much. I appreciate speaking with you. 36:44.92vigorbrandingGood deal. 

Today, I'm reacting to Mad Men's iconic pitches and dissecting Don Draper's advertising genius. I'll break down each presentation, revealing hidden lessons for founders. Ready to level up your startup's marketing strategy? Let's dive in. The pitches Hilton (Season 3, Episode 9) Heinz Ketchup (Season 6, Episode 4) Heinz Beans (Season 5, Episode 6) Lucky Strike (Season 1, Episode 1) Kodak Carousel (Season 1, Episode 13) Jaguar (Season 5, Episode 11) Belle Jolie (Season 1, Episode 8) Kellogg's (Unfrosted) Episode timestamps (00:00) Coming up on today's episode (00:20) Show intro (00:36) The Hilton pitch (01:53) The Heinz Ketchup pitch (03:09) The Heinz Beans pitch (04:26) The Lucky Strike pitch (06:30) The Kodak Carousel pitch (08:34) The Jaguar pitch (09:53) The Belle Jolie pitch (10:52) The Kellogg's pitch (12:28) That's a wrap! Socials Website: https://www.hiten.show/ YouTube: https://www.youtube.com/@hitenshow LinkedIn: https://www.linkedin.com/in/hnshah/ Twitter/X: https://x.com/hnshah Quick Links Share feedback: https://www.hiten.show/feedback Pitch me: https://www.hiten.show/pitch Ask a question: https://www.hiten.show/ask Newsletter: https://www.hiten.show/ Find the show All episodes: hiten.show/episodes YouTube: hiten.show/youtube Spotify: hiten.show/spotify Apple: hiten.show/apple Disclaimer Hiten Shah's “The Hiten Show” episodes are provided for general information purposes only and do not constitute business, financial, or other professional advice. Audience members should not act upon the content or information found here without first seeking appropriate advice from an accountant, financial planner, lawyer, or other professional.

This week at Jam we're defining the goals & priorities of our new growth team and feeling inspired by the future of AI. Since it's week 12 of the pod, it's time to evaluate & make a decision.In this episode we discuss:(00:17) The team reflects on 12 weeks of the podcast & what's next(05:36) Learnings on video distribution & repurposing(06:45) Irtefa tells us the story of Heinz Ketchup & how its similar to AI apps(10:47) A Benedict Evans quote that makes us really excited about AI tools(12:20) Dani shares the first draft of our new growth team's charterSubscribe to Building Jam on YouTube, Spotify, and Apple Podcasts.New episodes drop every Friday at 10AM ET. See you there!

167 | This week we discover “condiment culture” and how Kate Spade New York is quite unexpectedly collaborating with Heinz Ketchup, the number shattering record George Straight recently set, an d the controversy surrounding Denmark as it is set to impose the world's first emissions tax on livestock. Kate Spade and Heinz Unveil Ketchup-inspired collection George Strait Breaks Attendance Record with Largest Concert Ever Held in the US Denmark is charging farmers a $100 ‘burp tax' per cow Welcome to “Discover Ag” where agriculture meets pop culture. Hosted by a western tastemaker & millennial cattle rancher @‌NatalieKovarik and a sought after dairy sustainability speaker & millennial dairy farmer @‌TaraVanderDussen - Discover is your go to podcast for food news. Every Thursday your hosts dish up their entertaining and informative thoughts to keep you in the know & help you “discover” what's new in the world of food. Connect on a more personal level with your hosts by JOINING “CLUB DISCOVER”. Our once weekly newsletter where Natalie & Tara share all their latest discoveries from what they are watching, eating, cooking, reading, buying, listening tom wearing and more. It's the insider scoop on all the things your hosts are LOVING AND DISCOVERING!!!! THANK YOU TO OUR SPONSORS!!!! TURTLEBOX: The loudest, most durable outdoor speaker on the market AMBROOK RESEARCH: Data-Driven Storytelling for Modern Agriculture Code "DISCOVER" ARMRA COLOSTRUM: Our favorite supplement Code “DISCOVER” TOUPS & CO: 100% natural tallow based skincare & makeup Code “DISCOVER” AGSURE: Insurance that specializes in agribusiness. Contact them at 505-377-3897 WILDGRAIN: Artisan breads, pasta & pastries directly to your door Code “DISCOVER” WILD WEST KIDZ: Children's book subscription dedicated to western lifestyle children's books. Code “DISCOVER” ENCHANTMENT VINEYARDS Family-owned winery & the only ingredient in their wine is grapes. No additives. Code “DISCOVER20” Please note this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.

Heinz Ketchup has a chokehold on this city. From stadiums and museums to our own home pantries, it's the ketchup brand on the table and in any good Pittsburghers' fridge. But in honor of National Ketchup Day, we're seeing if our team can actually tell the difference between our hometown brand and the competition. We're pitting the local OG against a few other ketchups in a blind taste test – and hoping we don't upset any yinzers along the way. Check out our episode on Heinz ketchup's rise to prominence. If you enjoyed the interview with Rivers of Steel Director of Historic Resources and Facilities, Ron Baraff, learn more here. Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning Hey Pittsburgh newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here.  Learn more about your ad choices. Visit megaphone.fm/adchoices

This is the poddy I've dreamed of for 8 years.Seth Godin.Seth changed my life.Seth's thinking is INSANEEach word is light yet heavy, pithy and profound, wise and wonderful. Wonderfully wise.Seth stretched my mind to new rich, luscious pastures of thinking.I was SO SO SO nervousPacing and pacing around like a nervous-biscuit scoffing hyaena. Watching the clock till 4pm. Did an 3 min Ice bath hahaha. Walked a trilliion-gazzilion steps.ON THE MENU:why brands must realise marketing is not advertisinga brand is not a logo, a brand is a promise, a brand is a shortcut to an experiencea brand shows up in the world with a true story that touches people and spreads. a brand “change someone for little while”a) how to get your idea to ACTUALLY spread = create smallest viable audience + make promise + wrap story around promise.b) Promise = story. Story = gives consumers Status and Affiliation = idea spreads through Status + Affiliation5 principles to spread any idea on the planet 1. fear, affiliation, status 2. be easy to talk aboutMonk Marmalade principle: there is no such thing as the “best” marmalade or peanut butter. The unique “story” makes it the best in the unique consumers eyesthe race to the bottom of bad brand storytelling: you can pick “anyone” and we “pick everyone”STOP asking consumers for feedback: Don't ask consumers what they want, watch what they dowhy people buy Heinz Ketchup: we don't engage with brands because “they” want us to, but because “we” want to. people people buy Heinz as it reminds them of their childhoodhow Danny Meyer at Shake Shack creates INSANE cultures: don't manipulate + our job is to make things better + if we don't experiment who willhow In and Out Burger spread their story = burger reminds you of California + secret menu + geography locked = status + affiliationwhy scale kills magic. UNTIl scale becomes part of the magicalways look for stuff at the edges, that's where all the best stuff is, people go out of their wayFull episode Monday 8am.Cannae wait till then?Other episodes in the comments below--------------------------------------------------Every top food and drink founder reads our newsletter: https://hungryfeast.beehiiv.com/HUNGRY's Absolutely Bloody Marvellous Sponsors who make HUNGRY possible:North Star: https://www.northstarbc.co.uk/MKJ IGNITE: https://www.mkjignite.co.uk/Big Fish: https://bigfish.co.uk/BOWIMI: https://www.bowimi.com/HC Consulting: https://www.hc-consulting.uk/

On today's episode we continue the conversation on secret food formulas. We get into the secretive realms of renowned brands like Krispy Kreme, Dr. Pepper, Hershey's Chocolate, Heinz Ketchup, and more. From the irresistible melt-in-your-mouth sweetness of Krispy Kreme's original glazed donuts to the unique blend of 23 flavors in Dr. Pepper, discover the meticulous craftsmanship and ingenious combinations that make these products truly exceptional. We also talk about the rich history of Hershey's Chocolate and its closely guarded cocoa formula and explore the savory depths of Heinz Ketchup, where the perfect balance of tomatoes, vinegar, and spices has remained a closely kept secret since its inception. Plus, Billy talks about what's going on with his congressional run, Arian gives us another rap beef update and much more, enjoy! (00:06:51) Billy's Congress Press Conference (00:29:25) Gummy Bear Flavors (00:39:03) Rap Beef Update (a new one) (00:57:53) Secret Formulas Part 2You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/macrodosing

On today's episode of the Off the Clock Show with hosts Shawn Gervais from OrbisX and Marshall Hill from hyperClean we had a great discussion around using crafted products in your business instead of overhyped products that don't work. Shawn also dropped a massive bouquet of tips around co-op marketing, piggyback marketing concepts and how to spot locally viral opportunities in your community. We also discussed the recent solar eclipse of course pointing out how some detailers used the opportunity to film it and drive some attention. The Just the Tip segment on the Off the Clock Show which is brought to you by OrbisX CRM for detailers and hyperClean car care products to help you succeed in your detailing business

We talk about trying to stay positive in a down comedy market, how Jay did or didn't fit in writing a pilot with much younger people, what started the desire to perform, inspirations, Boy Meets World, and the trick to showbiz is just never leaving. Bios: Lucy Blehar is an actor, writer, and musician from Pittsburgh, Pennsylvania (home of Heinz Ketchup). She received her BFA in acting from DePaul University in Chicago where she made her TV debut as a murdered sex worker on NBC's Chicago P.D. Since moving to LA in 2016, Lucy has studied and performed at The Groundlings, co-hosted a popular comedy show called "Titty Committee," and performed in various independent films and series. Lucy co-created and starred in the live show “Dickmatized,” with Mary and Kyle which had a sold out run at UCB before the global pancetta. Lucy plans to sort out her stomach issues this year once and for all.Kyle Kasabian is an LA based actor, writer & director who has been performing live comedy in Los Angeles since 2013. He is a regular writer/performer at the Upright Citizen's Brigade Theatre for shows such as Maude Night, Characters Welcome, Dickmatized, and the wildly popular Dynasty Typewriter show, Bad Drag Race. As an actor, Kyle has been seen on Peacock's "Girls5Eva" and has written for Nickelodeon, CBS, and BYUtv. His most recent project, "Oversharing" is being developed as a TV series by Merman, Naomi Odenkirk, & Jay Kogen, along with a webseries that has appearances from Sarah Silverman, Kate Flannery, and other comedy talents.Mary Ryan is an actress, writer, and producer from the second smallest state in the US, Delaware. After pursuing a BFA in Acting from Ithaca College, she studied improv and sketch at The Upright Citizen's Brigade. Mary has worked on numerous projects, including, co-writing and starring in her first feature, "Mary Tyler Millennial."  Mary co-wrote and performed the stage show “Dickmatized,” with Lucy and Kyle, with a sold out two year run at UCB. By day, you can find her hustling as a personal assistant, but by night she is frantically writing silly sketches and performing comedy to make her dreams come true!From Straw Hut Media

Jordan Leandre, Matthew Crory and Katelyn Blue talk about the Boston Red Sox signing veteran first baseman C.J. Cron to a minor league deal, as well as potential roster ramifications of that move. They also give their first impressions of the team in Spring Training, as well as offer injury updates on Jarren Duran, Triston Casas, Vaughn Grissom and Bryan Mata. The trio then gives their thoughts on the ongoing battle for middle relief innings before talking about the Red Sox' biggest offseason acquisition: Heinz Ketchup at Fenway Park. Make sure to follow us on Twitter, Instagram, & Facebook @PeskyReport.  We are officially a part of Beyond The Monster Twitter: @BeyondtheMnstr Substack: https://beyondthemonster.substack.com/

Cream cheese, Avocado Dip, Frito's into Cottage Cheese, Oreo's into Sour cream? Have you collected all 50 states of Heinz Ketchup packets? Bet you won't eat some peanut butter and swiss cheese sandwich! Please smear your chocolate pudding appropriately... took the whole team to spell that.. on your pizza.

Join Commish, Pitt Girl, Beth and Geoff from the Feed Your Mascot Podcast along with Arthur on the 1's and 2's. We talk about the reinvigorated coaching carousel, a short track speed skating hack, pigeon spy released?, Jim Harbaugh's RV living, ridiculous betting on Pete Rose Way, creating a BILL O' BRIEN ALERT, then the Committee debates all types of condiments! We're talking ketchup, mustard, mayo, BBQ sauce, hot sauce and much much more!

NEW episode of ALF Answers is out today! Listen in every Thursday to find out if ALF can help YOU! Kristina Bergsten, Esquire with The Animal Law Firm, discusses the recent phenomenon of large corporations (like Heinz Ketchup) buying up mom-and-pop veterinary clinics because of the huge profitability margins and low liability. Who owns YOUR pet's vet clinic?

Today on THE ROCK FIGHT (an outdoor podcast that aims for the head) Colin is joined by journalist Justin Housman to talk about notable headlines to come out of the outdoor industry and community in the past week. The pair get into the following topics (with time codes):Listener email about Colin & Justin's Star Wars transgressions (02:04)Heinz ketchup packets as on the go nutrition for runners (05:44)Gearjunkie reverts to form and puts a murder trial verdict as it's lead story (08:40)Pinkbike Podcast vs The Loam Ranger and who gets to share their outdoor content on the internet (14:14)Please follow and subscribe to THE ROCK FIGHT and give us a 5 star rating wherever you get your podcasts.Have a question or comment for a future mailbag episode? Send it to myrockfight@gmail.com or send a message on Instagram or Threads.Subscribe to Adventure Journal to get more Justin Housman in your life.Support our partners!Check out Long Weekend Coffee for the best cup of coffee for your next adventure. Be sure to enter promo code 'rock10' at checkout to receive 10% off of your first order. Long Weekend Coffee...more weekend, please. Head over to Gear Trade to turn your unused gear and apparel into cash money or to pick up that piece of gear you need for your next adventure! Thanks for listening! THE ROCK FIGHT is a production of Rock Fight, LLC.

HUMP DAY! Bookman and Stryke man back at it again. Rounding up all the important news and trending topics for the day. Including all kinds of FoodNews! A new Heinz Ketchup flavor! Del Taco BIRRIA! And a NEW In-N-Out Location?! Plus you know we got some Space News for you to top it off. We also play a round of "What's the Movie" for a pair of Chargers tickets at Sofi Stadium! Have a great Huuuuuump Day!

This week on DMT, Sam and Jack discuss the ending of the WGA Strike, the turning point and downfall of Discovery, Colorado's horrible football weekend, Travler Swiftce, Heinz Ketchup and more - Don't Miss This Podcast!

A very RANDOM Friday before a (4-day?) long 4th of July weekend!!  We talked about fireworks, and Heinz Ketchup, and Amazon, and Sriracha, and Taco Bell.  Morgan's friend told her that she suspects her boyfriend purposely pretends not to know how to do stuff to get out of actually doing them....is this a thing?  Does anyone else do this?  Plus, Battle of the Burbs, New Music Friday, and Austin Love from WKYC Channel 3 stops by to preview some fun events over the 4th of July, talks about how he's going to Shania Twain tonight, and gives us an unexpected movie recommendation for the weekend.  

Heinz Ketchup weighs into the debate on whether or not ketchup is meant to go in the fridge.Sarah Folley, aka Vertical Blonde, joins Jon & Chantel in studio to talk about how to reframe your mind every morning. If you need a pick-me-up, Sarah is key!Jon & Chantel's Radio Podcast is your daily dose of fun and entertainment. Your podcast shouldn't give you anxiety! Let Jon and Chantel make you laugh, share their life stories, and give you the trending topics of the day.

Steve Grzanich has the business news of the day with the Wintrust Business Minute. The Kraft Heinz Company has launched a new global ad campaign that features the Heinz ketchup brand prominently. Ad Age says it’s the first time in the company’s 150-year history where the brand is featured in a unified global campaign. The […]

Prepare yourself for this one. Not only is it packed full of all your usual Mammoth Meatballs, Ketchup Elvis hunters, Turkey Claus, Wolf-Tang Clams, Roast Beef Mothman, Bigfoot bathing, Mothership full of Alien Drones and a terrified son of Buttons... but we also get a rare peek inside Rhys' head to meet all the characters that live in there and try to make it work... and fail! Oh, and Harvard Astrophysicist AVI LOEB joins us for a quick Galileo update, to exponentially raise the IQ level and to give Dan a quick roasting. Enjoy! **This Ep is brought to you by Rax Roast Beef, Impossible Burgers, Beyond Burgers, Mammoth meatballs, Heinz Ketchup, BMW and Button's wife's App.

Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king. You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured. 

You have to hand it to the Heinz folks for creative marketing. Now you can wear your favorite condiment in your skin...sort of. My Insane FL Nephew, "Pancho Guero", tells of a new "exercise" routine that will "enhance" your masculinity but you (hopefully) won't see it at a Planet Fitness. The Japanese have found a new snack that's the "wildest" ever. There's some pretty wild stupidity in this week's episode, too... A Male Bald Eagle in Missouri Thinks a Rock Is an Egg; Philly Uber Driver Runs Red Light–Hits Police Commissioner; Man Engaged to a Doll Announces Birth of His Third 'Child'; Renter Discovers Disgusting Smell in Shower: 'Thousands of Old, Wet Cigarette Butts'; A Bill in NC Would Ban Participation Trophies; OH School Bus Driver Resigns After Profanity-Laced Tirade Goes Viral; An Over-Reacting "Parking Lot Karen" Erupts On An Approaching Man In A Parking Lot; An 89-y/o Japanese man named world's oldest surfer; There Is a Rise in Men Having Their Jaws Broken for Beauty; 38% of People Say It's Fine to Start Eating at a Restaurant Before Everyone's Food Has Arrived; Stupid Criminal: A Woman Stole a Car with a "Club" on It & Crashed; Jacksonville, FL Police Sergeant Charged With Punching Referee at Kids' Soccer Game; McDonald's Workers Face Virtual Layoffs as Chain Closes Offices; Jesus, Cleopatra ‘selfies' generated by AI go viral: ‘Hilarious'; Adult Toy Maker Fined for Tracking Users' Sexual Activity; Farting Cows to Get Food Additives to Stop Them in Climate Fight; Stupid Criminal: A 15-Ft. Spoon Was Stolen from Dairy Queen; Would You Try a Peanut Butter & Jelly Cheeseburger? Play along with "Pancho" this week & see if you can do better then he can at guessing in the "Insane Game Show" & find the answers to life's biggest questions when you hear his profound wisdom as he answers more questions from those who want to "ASK PANCHO" for some advice! "Pancho" addresses the burning questions about “Help! – My Kids Don't Want Me On Social Media" & “Help! – How Do You Decide What Tattoo You Want To Get If You Don't Know?" Don't forget to download the TELEGRAM MESSENGER & join the ⁠⁠⁠"Insane Erik Lane's Stupid World" Channel⁠⁠⁠ to read the actual stories used for the podcast & check out the photos & videos with them! It's FREE & available for Windows, Linux, Android, & Apple for both mobile & desktop! If this podcast doesn't push your buttons, this one will! Join Daniel Leslie for "The Button Pusher" Podcast on ⁠⁠⁠Spotify⁠⁠⁠! --- Send in a voice message: https://podcasters.spotify.com/pod/show/eriklane/message Support this podcast: https://podcasters.spotify.com/pod/show/eriklane/support

It's the one-Heinz Ketchup episode of the "What's Real?" podcast, episode 157! In the opening segment, the guys preview this year's "Wrestlemania"! The wrestling talk continues with WWE on A&E with the biography of Charlotte Flair and WWE Rivals: Roman VS Brock. Then, it's the final week of "March Movie Madness"! Up first is "The Movies That Made US" with the Stallone classic, "First Blood". Then, the explosions begin! It's "Thursday Night Prime" and "Showdown in Little Tokyo". The hilarity of "Goofs R' Goofs" wraps everything up. Please enjoy responsibly. PRESENTED by churchillpictures.com 0:00:00 - Variety Hour: Preview of Wrestlemania! 0:27:18 - WWE on AE: Biography of Charlotte Flair and WWE Rivals: Roman VS Brock 0:50:00 - Movies That Made US: First Blood (1982) 1:17:38 - Thursday Night Prime: Showdown in Little Tokoyo (1991) 1:30:53 - Goofs R Goofs Thanks for Listening!

Heinz Ketchup is looking for Elvis Francois who survived 24 days at sea with a bottle of ketchup, garlic powder, and stock cubes. Heinz would like to give Francois a boat! Then, we find out what happens to clothing made for championship teams that do not win the final game or championship. The NFL made clothing for the Kansas City Chiefs and the Philadelphia Eagles, but while the Chiefs clothing will stay here, the Eagles clothing will head overseas thanks to non-profit group, Good360. Finally, a smart Girl Scout sells out her supply of cookies at WeHo LGBTQ bars.Apple Podcasts: apple.co/1WwDBrCSpotify: spoti.fi/2pC19B1iHeart Radio: bit.ly/2n0Z7H1Tunein: bit.ly/1SE3NMbStitcher: bit.ly/1N97ZquGoogle Podcasts: bit.ly/1pQTcVWPandora: pdora.co/2pEfctjYouTube: bit.ly/1spAF5aAlso follow Tim and John on:Facebook: www.facebook.com/focusgroupradioTwitter: www.twitter.com/focusgroupradioInstagram: www.instagram.com/focusgroupradio

The Supreme Court is considering whether to strike down President Biden's federal student-loan forgiveness plan. Prosecutors in the Alex Murdaugh trail have planned to call up to seven further witnesses to rebut parts of Alex Murdaugh's defense in his murder trial. The Dominican news outlet "Emo News" finds the 'ketchup boat guy' who survived on Heinz Ketchup while at sea.

Diet Coke & Lilith eat some of Pat Dingle's Ore Ida Tater Tots and Heinz Ketchup. Don't worry about Pat Dingle. He's fine. Intro voiceover by Jarett Raymond Music & Sounds used during the intro & Outro: Hall of the Mountain King by Kevin MacLeod (incompetech.com) Thunder by lennyboy (freesound.org) Door, Front, Opening, A - InspectorJ (freesound.org) Noise - Juandamb (fresound.org) Walking through Mud - Breviceps Strong wind inside house _ Viento fuerte interior casa - SonoRec (freesound.org) Tape Start - unfa (freesound.org) video_recorder_load_cassette_02 - Magedu (freesound.org) creaky door - m_marek (freesound.org) Door, Front, Closing, A - InspectorJ (freesound.org) Door closing, door closed - steinhyrningur (freesound.org) Door_Heavy_Reverb_Open_Close - LamaMakesMusic (freesound.org) video_recorder_eject_cassette - magedu (freesound.org) Music used for snack descriptions: Soft Synth Pad Chord Progression 95 bpm - tyballer92 (freesound.org)

Brad and Britt discuss the classified documents found at Mike Pence's house in Indiana, this is absolute sweetness, Greensboro is Heinz Ketchup, the latest right-wing conspiracy theory: Bills are covering up Hamlin's death Donate via PayPal: @bradandbritt Venmo: @BBCast Cash App: $bdub336 Shop at our Amazon store

Friday - Jim celebrates Heinz Ketchup stealing his idea of pre-stained shirts. We argue over french fries...again. Kay Rawlins from Orlando Cuty drops by to talk soccer, golf & footgolf. Amy Drew Thompson recaps her poker experience and talks Four Flamingos, The Mediterranean Deli, Raglan Road & Cows ‘n Cabs. Rich Tips with Candace on tips for transferring money to a credit card. Rauce Thoughts with Momma Padget. Plus, WOKE News, Embers Only, Trivia & Last Call.

Amanda made a goof this week and she's here to talk about it and other ways you may be inadvertently violating Etsy's Terms of Service (TOS). Should you be selling children's clothing? Are you infringing on others' Intellectual Property? Plus, a new segment: Vintage in the News! Heinz Ketchup has teamed with thredUP to toss their gloppy hat in the Vintage clothing ring.

There is an actual “Museum of Failures” which memorializes products that were massive failures. Classics like “neon green Heinz Ketchup” and “Spray on Condoms” (yes, you read that correctly) are on exhibit as are countless others that, while born out of innovation, just never made it. Jon and Kurt highlight a few of the juiciest failures and have fun speculating as to why they never caught on.

What Yinz Talkin' Bout is the Conversation about the Steelers social media conversation. Hosts Kyle Chrise (@KyleChrise) & Greg Benevent (@GregBenevent) expose the week's hottest and most toxic takes on the internet. This week, the guys fell victim to some Madden Misinformation. They talk to CBS photographer Scott Danka (@ScottDanka) who witnessed the Heinz Ketchup bottles come down from Acrisure Stadium. Kenny trades in his bachelor pad for celebrity dingers. And the Steelers fan who is putting their money where their heart is in Sin City. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tuesday on 2 Pros and a Cup of Joe, the guys recap the highlights, from what they saw, of the Home Run Derby. Deshaun Watson and the NFLPA prepare to sue the league if they hand down a season long suspension. Gronk worst kept secret is revealed by his girlfriend. The Heinz Ketchup Bottles are taken down in Pittsburgh and filling the Claret Jug with beer on ICYMI. See omnystudio.com/listener for privacy information.

Cue up the Sarah McLachlan... Those Heinz Field Ketchup bottles are never coming back - An Update on Scoots the baby raccoon that was living in Mikeys garage - The only time we ever got into a fight.... It was over a taco - How does Vecna pee - Heinz Ketchup bottles facebook comments - Mega Millions jackpot is at 530mil... What would you do if you won.... - You never want to be know as the Wiener Man in a Florida jail - Someone send Metallica to rock space - Does anyone have a pet that uses the toilet??

In today's bonus episode, Shalewa and Gastor talk about the lie behind Heinz Ketchup, the supply chain issues leading to a lack of batteries and the best National Parks to visit that nobody is going to. Link Up with us! Instagram: @WarReportPod @SilkyJumbo @GastorAlmonte Twitter: @SilkyJumbo @GastorAlmonte Theme music "Guns Go Cold" provided by Kno of Knomercyproductions Twitter: @Kno Instagram: @KnoMercyProductions --- Support this podcast: https://anchor.fm/warreportpod/support