Podcasts about hipcityveg

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I chat with Nicole Marquis, chief executive officer of HipCityVeg about her inspiration for building a vegan fast food brand and bringing plant-based food to everyone. Marquis shares her background saying, “I was in school for a while for communications and theater. I went to Temple University and then went to California Institute of the Arts and I was studying avant-garde performance art and theater with an emphasis in classical drama. So I was doing Shakespeare, Greek tragedy, and when I came back home I was really searching for something that I was truly passionate about. I love the arts, but I felt like I needed some more direction and something else in my life and I started to read a bunch of books about nutrition and I was vegetarian at the time. LA definitely influenced me.” Marquis says she read The China Study by Dr. T. Colin Campbell and Eat To Live by Dr. Fuhrman and was quickly convinced to try a plant-based diet when she learned that what we eat has a direct effect on illness and disease. Marquis talks about how she loves business and says, “I think it's so exciting, I get a thrill out of creating something from nothing, I think it's that creative process brings me a lot of joy. I like building teams of great people who can work together to make something awesome happen.” She spent four years after she had the idea of opening a fast food vegan restaurant writing a business plan and building a financial analysis. Once Marquis developed the full concept, she looked to find the right investors. HipCityVeg opened in Philadelphia in April 2012. HipCityVeg offers American classics that are plant-based. Marquis says customers can get well-constructed sandwiches, salads, wraps, milkshakes, and a banana whip. Adding it is presented in a way with really good ingredients, good food, and a menu that is better for the planet. She says, “I think people can expect delicious burgers, shakes, and fries in a cool environment. You know a simple and attractive and experience.” To hear Marquis talk about her vision to create a national and international brand from the beginning, the new delivery-only model, Go Kitchens by HipCityVeg, and about being a digital company, listen to this episode of Fast Casual Nation on Apple Podcasts.

Food can be as powerful as medications in improving health outcomes. But most of us struggle to eat a healthy diet. Nicole Marquis is on a mission to make plant-based food accessible to everyone, even meat-obsessed humans like Bon. She is the founder and CEO of the plant-based fast casual restaurant HipCityVeg that has locations in Philadelphia and D.C. Listen to how Nicole’s vegan restaurants have helped Bon and others on their journey to eat healthier. Challenge your misconceptions about a plant-based diet and get inspired to redesign your pantry.

I'm really learning about Javier for the first time in this conversation: like how his Dad played guitar in Sister Sledge and how he spent his teenage years looking for "inspiration." Javier clears up exactly why and how he went to school on a dancing scholarship, and a very interesting perspective on race. Plus, the background of his sister's Philadelphia restaurants! Facebook: @WWFINHS youtube.com/REDSHIRTPLAYA IG: @wewerentfriendsinhighschool

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry.In this episode, we sit down with Aviva Goldfarb, the director of marketing for HipCityVeg, and Stephanie Lueck, the senior digital marketing specialist for Marlin Network. Goldfarb and Lueck explore how they implement impactful marketing strategies in their businesses.This episode is brought to you by Conagra Foodservice. © Conagra Foodservice, Inc. All Rights Reserved.

In this episode, we talk with Nicole Marquis. Nicole is the founder and CEO of three Philadelphia favorite restaurants Hip City Veg, Bar Bombon, and Charlie Was A Sinner. In this episode, we speak in-depth about everything Nicole has done in response to Covid-19 and the extreme impact this has had on the restaurant industry. Nicole’s inspirational attitude towards the situation is nothing short of amazing, she shares the advice that when you feel stuck, it is an opportunity to spring yourself into helpful action to make a difference. We also speak to Nicole about what it is like to run three very successful businesses, how to manage a large team, and the importance of organization and delegation. ✼ Click to learn more and dine with: Hip City Veg - https://hipcityveg.com/ Bar Bombon - https://barbombon.com/ Charlie Was A Sinner - https://charliewasasinner.com/ ✼ Click to follow on Instagram: Nicole - https://www.instagram.com/n_marquis/ Hip City Veg - https://www.instagram.com/hipcityveg/ Bar Bombon - https://www.instagram.com/barbombon/ Charlie Was A Sinner - https://www.instagram.com/charlie_was/ ✼ You can find our host’s Instagrams by clicking their names: Laura - https://www.instagram.com/lauramdifrancesco/ Lindsay - https://www.instagram.com/sweetgreensoul/ Casey - https://www.instagram.com/caseyflu/ ✼ To Follow Flourish on Instagram: https://www.instagram.com/flourishwestchester/ ✼ To visit our Flourish Coworking Space Website and sign up for a free week and come Co-work with us! https://www.flourishcoworking.com/ ✼ To join our online Flourish Community - we would LOVE to have you: www.facebook.com/groups/1065830593803399/ ✼ To connect with Dean Street Law on Instagram for daily posted legal advice: https://www.instagram.com/deanstreetlaw/ ✼ For free legal guides and resources: https://deanstreetlaw.com/resources ✼ To join our Flourish x LMD Bookclub: https://mailchi.mp/flourishcoworking.com/joinflourishbookclub ✼ To reference the equipment we use to record the podcast: Headphones - https://amzn.to/3dXthWz Microphone - https://amzn.to/3dUqmOe ✼ To view any of the products, books, and resources we have mentioned in the Podcast: Oprah’s Super Soul Sessions Podcast - https://podcasts.apple.com/us/podcast/oprahs-supersoul-conversations/id1264843400 Think and Grow Rich by Napoleon Hill - https://www.amazon.com/gp/product/1585424331/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1585424331&linkCode=as2&tag=wegrowtogethe-20&linkId=f2d060c5f1ba02a1f96518de8b57362d Abraham Hicks Law Of Attraction Resource - https://www.amazon.com/gp/product/1401912273/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1401912273&linkCode=as2&tag=wegrowtogethe-20&linkId=96e3fb55cc078a29a1221bda355be4da ✼ GIVEAWAY ✼ To participate in our giveaway subscribe to our podcast and leave a review or comment on what you liked about the episode! Screenshot the review and DM it to @flourishwestchester on Instagram and you will be entered to receive 1 month free to come co-work with us at Flourish! The winner will also receive access to all of our workshops and resources for FREE! EP. 14 Giveaway Winner: @Jennymeassick! Thank you for your support and entering the giveaway, you’ve won 1 free month at Flourish Coworking Space! Can’t wait to see you at Flourish!

We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices. Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal, food editor Kate Krader of Bloomberg Green, Nicole Marquis of HipCityVeg, and farmer Ian Brendle of Green Meadow Farm.

Nicole Marquis, owner of HipCityVeg, Charlie was a sinner and Bar Bombón, has always kept a dizzying pace at the office. This week, she gives listeners an insider's view of her life during the COVID-19 pandemic, which includes keeping her restaurants open for takeout and delivery and working to help the city’s restaurant industry recover. Then, NBC10Philly Live host Aunyea Lachelle joins to tell the stories of Dolaine Benjamin ‒ a licensed nail technician now making press-on nail kits for her clients ‒ and Stuff’d Buns ‒ a local food truck owned by Rachel Knable and Monica Magalhaes ‒ parlaying one good deed into weeks of feeding those on the front lines. Love + Gritwraps after a conversation with Syreeta Scott, owner of Duafe Holistic Hair Care. Syreeta has worked with Janet Jackson, Ava DuVernay, Jill Scott and Questlove and talks to Rachel, Justin and Laiya to discuss adapting her business to fit her clients’ needs and the importance of hair care and body care to mental health.

In episode 008 of INDIE Colorcast we sit down with Nicole Marquis, Founder & CEO of HipCityVeg, to talk about her journey to pioneering the vegan food movement in Philadelphia.  Thank you to our partner RADIOKISMET.  *  *  * ILC instagram: https://www.instagram.com/indiecongress/ ILC twitter: https://twitter.com/IndieCongress Explore more with ILC: https://ilcongress.com/

In this episode, we sit down with Nicole Marquis, Founder of Marquis & Co. Nicole is the restaurateur behind the plant-based fast-casual restaurant chain HipCityVeg, currently with locations in Philadelphia and Washington D.C. as well as the popular plant-based full-service restaurants Charlie was a sinner. and Bar Bombón. Inspired by experiences with diabetes in her family, Nicole found a way to reinvent the classic American menu by incorporating more healthy alternatives. With an admirable work ethic, Nicole has become a notable figure in the Philadelphia food scene. Hear her tips on what it takes to grow a chain and maintain a high-end restaurant all with a focus on making vegan food palatable for broad audiences all at the same time.

Tune in for this "live" broadcast of "Talking Shop" with Antoinette Marie Johnson, one of KISMET COWORK's favorite Philadelphians. Antoinette is a multi-talented entrepreneur who heads the branding and content strategy company COHERE. In her work, she helps clients with placemaking, identity and business development with clients like Arts and Crafts Holdings, DiBruno Brothers, Pocono Organics and many of the stalwart Fishtown brands. In this episode, we discuss Antoinette's early days serving in the United States Army through her most recent assist in the launch of the incredibly successful HIPCITYVEG up and down the East Coast. Equal parts engaging and tough as nails, Antoinette's story is one for the ages and we hope you will enjoy hearing about it here.

Earlier this year, Nycci moderated a panel about plant-based eating, and was able to bring two of the esteemed panelists into Industry Night to chat the change in social norms around limiting meat from your diet and what it means for the environment. Bruce Friedrich, the executive director and co-founder of The Good Food Institute and Nicole Marquis, founder & CEO of HipCityVeg, are both tremendous proponents of the plant-based movement -- the science of it and you eating it. Powered and distributed by Simplecast

In this episode of Vegan Styled Life, we give our restaurant reviews of HipCityVeg, Manna Avenue, Blossom Du Jour, Cinnamon Snail, and Nucleus Raw Foods. We talk about LA school district having vegan lunches and cosmetics being sold in China. Our take on what it means to be vegan. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Nicole Marquis is the creator of the plant-based fast casual restaurant chain HipCityVeg, currently with locations in Philadelphia and Washington D.C. Nicole also created and runs the popular plant-based full service restaurants Charlie was a sinner. and Bar Bombón. In this episode, you'll hear how Nicole was inspired to create a vegan restaurant chain when she read The China Study and understood the effects that eating meat had on human health. Even her father was skeptical at first. But, after a diabetes diagnosis, Nicole guided him towards a plant-based lifestyle. After a few months, he lost 25 pounds, his blood pressure improved, and his diabetes went into remission. Philly, though, was ready for Nicole's offering of plant-based comfort food. When the first HipCityVeg opened in 2012, it completely sold out of food by noon. Since then, Nicole has been spreading her love of plant-based food throughout Philadelphia, and beyond. Support Philly Who? Donate via Paypal, Venmo: @podphillywho, Become a Monthly Patron, Purchase a T-Shirt or Hat, Become a Sponsor

Nicole Marquis, President and CEO of Marquis & Co., LLC is the owner of HipCityVeg, the wildly successful 100% plant-based fast-casual restaurant that opened in Philadelphia in 2012. She followed that success with a second HipCityVeg on the University of Pennsylvania campus. Marquis, who has been vegan for almost a decade, considers it her mission to make a delicious plant-based diet convenient and available everywhere. Originally from the Philadelphia area, Ms. Marquis maintains close ties to Puerto Rico, where her mother was born and raised. She studied at Temple University before moving to Los Angeles for graduate studies. Upon her return to Philadelphia, Ms. Marquis was frustrated by the dearth of vegan options in her hometown. She addressed that problem in her typical fashion and is now recognized as a leader in the Philadelphia food renaissance, making healthy plant-based food convenient and even sexy. Following the success of HipCityVeg, Marquis created her first full-service restaurant, Charlie was a sinner., a stunning and seductive vegan bar in Philadelphia, which opened to rave reviews in May 2014. In August 2015, she opened Bar Bombón, a full-service bar, and restaurant with an open-to-the-street ambiance that puts a vegan twist on traditional Latin food. Marquis & Co. will continue to grow with the addition of a third Philadelphia HipCityVeg and the first Washington D.C location in Spring 2016. It will mark the national expansion of the popular brand. If you interested in learning more about HipCityVeg, Charlie Was A Sinner or Bar Bombón, please email Nicole at Nicole Marquis. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Syscoat www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, March 24th at 635pm EST with a great International foodie lineup. It's that time again with one of Philadelphia's premier social calendar events of the year where it's a who's who of wining, dining, and dancing the night away for a great cause. That event is the American Red Cross Red Ball 2019 at Lincoln Financial Field on Saturday, March 30th from 7pm till midnight and we are thrilled to talk to Mary Ann Milner who is the American Red Cross Eastern Pennsylvania Region Director. Red Ball benefits the Red Cross House, a center for disaster recovery in Philadelphia that provides hundreds of families with a place to stay, food, clothing and recovery services following a disaster like a home fire or flood. At Red Cross Red Ball 2019 there will be 30 restaurants including HipCityVeg, Bank & Bourbon, Chickie's & Pete's, Hugo's Philly Bar & Chop House, Birdies Biscuits, Dim Sum House, Distrito - Philly, London Grill, El Camino Real Philadelphia, Insomnia Cookies, Moonshinephilly, Rita's Italian Ice & Frozen Custard and Masala Kitchen : Kati Rolls & Platters to just to name a few, plus their popular dessert lounge and beverage options include top notch spirits like Tito's Handmade Vodka, Philadelphia Distillery and Naked Grouse, plus microbrews like Yards Brewing Co.., Manayunk Brewery and Restaurant and more. Red Ball's VIP lounge will feature jazz from Philadelphia's own Gerald Veasley Unscripted, plus exclusive cuisine from 33rd Street Hospitality, Devon Seafood Grill Philadelphia and Cakes and Candies by Maryellen. The Main Event of the night includes two dance bands from Cto Artists to keep you moving all night long. For more information or to purchase tickets go to www.redcross.org/redballphilly We couldn't be happier to welcome in studio again award winning public relations specialist Kory Aversa owner of Aversa PR & Events who is one of Philadelphia -- visitphilly.com and Baltimore, Maryland area most respected, successful, innovative, client focused, and media placement professional marketing organization.He will talk about some of the his organizations clients upcoming events, openings, and happenings. He will also be bringing some food from one of Old City District newest and hippest dining destination Makhani Modern Indian. Makhani pronounced (Ma-Kha-Ni) which means "with butter". Makhani specializes in North Indian curries that usually have thick, moderately spice and creamy gravies and the use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yogurt play an important role in the cooking of both savory and sweet dishes. They make these available at all times of the year for their beloved exotic food lovers. Certain foods are just staples of what you have to have. The local owned and operated Botto's Italian Sausage is one of those foods that everyone knows and loves when it comes to a great quality sausage. Did you know that they also run Botto's Italian Marketas well as Botto's Italian Line Restaurant? Well after an extremely successful cooking competition debut at Uptown Beer Garden Culinary Fight Club and an impressive outing at Philadelphia Burger Brawl at Xfinity Live, we welcome Executive Chef Enrico Botto who has been dazzling diners with his delicious creations at Botto's Italian Line Restaurant and wants to create something special for his guests so their dining experience can truly be savored. Botto's Italian Line Restaurant offers the finest Italian specialties that have been named best of Gloucester County and an OpenTable Diner's Choice Award many times with a taste of authentic Italian and contemporary cuisine. It is a white-tablecloth eatery at heart featuring an elegant yet casual family dining experience, but they also offer the Kings Palace Banquet Room for special events as well as Botto's Lounge that offers their full menu as well as specialty appetizers, sandwiches, wines, spirits, and also serves as a lively nightspot with live music and entertainment every Thursday, Friday, and Saturday. Over in Philadelphia Chinatown Development Corporation district there is new concept that is all the rage and everyone is talking about. The place providing this unique experience is Chubby Cattle. We will welcome the Assistant Manager of Chubby CattleWie to talk about being a reformer of the traditional Mongolia cuisine. Chubby Cattle is the first restaurant in the world providing refrigerated conveyer belt based hotpot with the finest traditional hotpot from Asia. The goal with this innovation is to provide their customers with the healthiest way to enjoy their fresh platters. The Chinese hot pot, sometimes referred to as “Chinese fondue” consists of a simmering metal pot filled with a delicious broth. The broth is set in the center of a delectable assortment of uncooked sides, raw meat (thinly sliced), seafood, vegetables, mushrooms, and their well-known handmade noodles. Pick your sides of choice and let them sizzle until they are cooked to your liking. Complement your meal with the Chubby Cattle signature dipping sauces, or add some spice with their renowned hot sauces. Chubby Cattle provides a unique dining experience with comfortable seating and controlled temperature for an enjoyable hot pot experience in any weather and their broth and ingredients are modified for seasonality. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. Small Bites D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 107 appeared first on Wildfire Radio.

Happy Monday and Thank You for Punching into the Overtime Podcast! This week's episode features Nicole Marquis, founder of the wildly popular vegan fast-casual restaurant HipCityVeg. Nicole hung out with Overtime Podcast and unpacked her journey, one that has led to serial entrepreneurship in the restaurant industry. In addition to the HipCityVeg locations peppered throughout Philadelphia (and Washington D.C.!), Nicole also owns the well-known vegan restaurants Charlie Was A Sinner and Bar Bombon.  @hipcityveg Work. Never. Stops. Follow us on Instagram @overtimepodcast and Twitter @overtime_pc. Don't forget to comment, like, rate, and subscribe for the latest updates!

Nicole Marquis, Founder and CEO of HipCityVeg, tells us how she developed her restaurant to show people that plant-based cuisine can be delicious. Her mission started when her desire to help her father fix his high blood pressure and type 2 diabetes became a debate about genetics versus diet. Nicole knew that she needed to show, not tell, her father that he could eat well and not give anything up that he loves about food, to instill a lifestyle change.

Vegcast 108 looks at a new Philly phenomenon, HipCityVeg, a vegan fast food restaurant that has taken off in a big way. We talk to owner Nicole Marquis about the roller coaster ride of her first month and her plans for the future of vegan fast food. There is also a track from The Dropa Stone, the first band to be sponsored by Tofurky, and a Science Fact about the psychology of denial that underlies the eating of meat.

Vegcast 108 looks at a new Philly phenomenon, HipCityVeg, a vegan fast food restaurant that has taken off in a big way. We talk to owner Nicole Marquis about the roller coaster ride of her first month and her plans for the future of vegan fast food. There is also a track from The Dropa Stone, the first band to be sponsored by Tofurky, and a Science Fact about the psychology of denial that underlies the eating of meat.