Podcasts about Hot chicken

Drake's Friend Top5 DISSES Him & Co-Signs Kendrick, Netflix Starts Billionaire War, Recap Diddy Doc | CAP#drake #podcast #diddy Sponsored by: Dave's Hot Chicken | located in Middletown R.I. Mother Earth Wellness | Promo code “ambition10' for 10% off https://motherearthri.com/ American Auto Body & Collision 1006 Cranston St. Cranston, RI | call (401) 228-7300Timestamps- Intro Club Ambition Podcast Episode 219 0:00- Drake Top5 drama 9:05- Diddy Doc full recap 25:35- Kendrick 100 GNX songs 1:13:20- Netflix buys WB HBO 1:22:04- Quentin Tarantino is insane 1:37:20- India Love Streamer awards drama 1:42:20- Pharrell tone deaf 1:45:40- New music: Lil baby leak album good? New Uzi song? New Game mixtape 1:54:30- New 21 Savage album 1:56:15- Cranston Auto Body shop sponsor interview RI business 2:01:50- Local news Taylor Swift wedding and FIFA World Cup 2026 2:38:55- Noel Political Topics 3:20:40https://linktr.ee/clubambitionUNCUT PATREON https://www.patreon.com/ClubAmbitionDISCORD COMMUNITY: https://discord.com/invite/M8Kmha8UqvMERCH: https://clubambition.shopListen To Podcasts: https://podcasters.spotify.com/pod/show/clubambitionWatch Spanish Podcast El Po K: https://www.youtube.com/watch?v=BqOENhDvdQ0&list=PLNukP3hLjNb_ITL34h3Gjue3z9KWiF-px Watch CAP: https://www.youtube.com/watch?v=W4YVeSYZi28&list=PLNukP3hLjNb_zwvsdwqTOGvgBb-_Ym2mL&pp=gAQBiAQBFOLLOW US!Podcast IG: https://www.instagram.com/clubambitionpodcast/Owner/Host/Editor | SOUND: https://www.instagram.com/itsavibe/CAP Co-Host / Producer | Marloon: https://www.instagram.com/imfromthe401/CAP Co-Host | Noel: https://www.instagram.com/noelfrias_/El Po K Host | Maestro Vitiko: https://www.instagram.com/vitiko_baez_el_po_k?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==El Po K Co-Host | Locotron: https://www.instagram.com/iambenjaminrd?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Graphic Designer | Edwin: https://www.instagram.com/edrebels/TikTok: https://www.tiktok.com/@clubambition/Twitter: https://twitter.com/ClubAmbition__/-----------------------------------------------------------Want a promote your music or hire us for marketing?Email us if interested in business! - ClubAmbition401@gmail.com-------------------------------------------------------------RIP: Nipsey, Mac, XXXtentacion, Juice, Pop, Von, DMX, Virgil, Dolph, Takeoff, RHQ, CLARK KENT---------------------------------------------------------------------COPYRIGHT DISCLAIMER ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS

Eddie shares how his family spent Thanksgiving including the sight-seeing tour he took them on that involved no celebrity houses and a disagreement over hot chicken. Morgan’s family pranked her boyfriend at Thanksgiving dinner and she learned a lot about babies thanks to her new niece. Eddie has a question about buffet etiquette and Morgan got to vote in person for the first time. See omnystudio.com/listener for privacy information.

50 Cent Drops Shocking Diddy Documentary, Playboi Carti Takes Over Fortnite, Stranger Things 5 | CAP Ep 218 #diddy #50cent #livestream Sponsored by:Dave's Hot Chicken | located in Middletown R.I. Mother Earth Wellness long term announcement | Promo code “ambition10' for 10% off your purchase https://motherearthri.com/ timestamps- Club Ambition Podcast Episode 218 0:00- 5O CENT DIDDY DOC TRAILER 17:05 - Happy Birthday Noel 22:51- Back to Diddy Documentary Netflix 29:20- T PAIN SAYS F DJ KHALED 59:09 - CARTI FORTNITE 1:16:30 - Max b apologizes for rapping Chrissy lyrics, blames funk flex 1:24:40- RAY J IS CRAZY 1:39:58- NLE DISSES YB AGAIN 1:53:19- TRUMP RUSH HOUR 4 2:05:00- KEVIN HART IS TRASH 2:09:30- Stranger Things finale season breakdown 2:23:00- Tv shows review, ITS ALL HER FAULT, It welcome to derry town 2:33:08- La Casa De Alofoke Alofoke 2 2:38:25- ROMEO PRINCE ALBUM REVIEW 2:48:40- Ak calls out MEG 2:56:15- Local news 3:03:54- Patriots tickets giveaway 3:19:25- Political topics: Tim Walz being Investigated for Fraud | Report releases blasting Kash Patel Leadership 3:22:44https://linktr.ee/clubambitionUNCUT PATREON https://www.patreon.com/ClubAmbitionDISCORD COMMUNITY: https://discord.com/invite/M8Kmha8UqvMERCH: https://clubambition.shopListen To Podcasts: https://podcasters.spotify.com/pod/show/clubambitionWatch Spanish Podcast El Po K: https://www.youtube.com/watch?v=BqOENhDvdQ0&list=PLNukP3hLjNb_ITL34h3Gjue3z9KWiF-px Watch CAP: https://www.youtube.com/watch?v=W4YVeSYZi28&list=PLNukP3hLjNb_zwvsdwqTOGvgBb-_Ym2mL&pp=gAQBiAQBFOLLOW US!Podcast IG: https://www.instagram.com/clubambitionpodcast/Owner/Host/Editor | SOUND: https://www.instagram.com/itsavibe/CAP Co-Host / Producer | Marloon: https://www.instagram.com/imfromthe401/CAP Co-Host | Noel: https://www.instagram.com/noelfrias_/El Po K Host | Maestro Vitiko: https://www.instagram.com/vitiko_baez_el_po_k?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==El Po K Co-Host | Locotron: https://www.instagram.com/iambenjaminrd?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Graphic Designer | Edwin: https://www.instagram.com/edrebels/TikTok: https://www.tiktok.com/@clubambition/Twitter: https://twitter.com/ClubAmbition__/-----------------------------------------------------------Want a promote your music or hire us for marketing?Email us if interested in business! - ClubAmbition401@gmail.com-------------------------------------------------------------RIP: Nipsey, Mac, XXXtentacion, Juice, Pop, Von, DMX, Virgil, Dolph, Takeoff, RHQ, CLARK KENT---------------------------------------------------------------------COPYRIGHT DISCLAIMER ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS

Did Matt Survive the Dave's Hot Chicken challenge? Who would you choose in a schoolyard fight? How did music play a role in your life growing up? Tom, Kem, and Matt sit down on a very chill, relaxed non-sports episode of the show to answer these questions along with discussing the best human beings, the blues, growing up, and so much more. Make sure you leave a like, subscribe, stick around because we have a lot of plans on the way. There's no better place for the greatest laughs, the hottest takes, and everything different. ADifferentConversation.net00:00:00- Introduction (Dave's Hot Chicken, Madison Square Garden, Pirates of the Carribean, Max B released) 00:12:00- First three people you induct into the human hall of fame00:19:45- Biggest influence growing up 00:23:52- How did music play a role in your life when you were younger 00:34:55- Two hours to listen to one album, top albums of the 2020s00:47:45- Kem gets us into the blues 00:51:44- Preserve 3 legacies for the next 1000 years and none else, who do you choose? 01:02:20- Draft: Choose your team to win a SCHOOLyard fight to conclusion #comedy #music #blues #DavesHot #Growingup #Different #conversation #Show

Kendrick Fans EXPOSED By Elon, Gambino Calls Drake A Groomer, Major Celeste d4vd Update, Uzi Is Back | Club Ambition Podcast Episode 217 #kendricklamar #childishgambino #liluzivert Sponsored by:Rhode Island Education Collective | https://rieducationcollective.org/ Dave's Hot Chicken | located in Middletown R.I. Mother Earth Wellness long term announcement | Promo code “ambition10' for 10% off your purchase https://motherearthri.com/ - Thanksgiving CAP Week 0:00- Kendrick Stan accounts on X exposed 16:00- Drake iceman not coming this year? 28:50 - Gambino disses Drake 36:56- Gambino stroke 45:50- Celeste murder updates 51:25- Klay vs Ja Morant 1:00:00- Carti x Fortnite collab 1:05:30- Lil Uzi Vert reaction 1:09:09- Reaper challenge 1:23:00- Mother Earth 1:49:00- Fabio fake MJ scandal 2:00:45- Bobbi Althoff goes off 2:09:07- Akash wife scandal viral 2:20:00- Mamdani and Trump love fest 2:32:30- Haiti island takeover 2:41:20- Local Rhode Island stories 2:46:15- Ray J Zeus show mess Love Cabin 2:56:10https://linktr.ee/clubambitionUNCUT PATREON https://www.patreon.com/ClubAmbitionDISCORD COMMUNITY: https://discord.com/invite/M8Kmha8UqvMERCH: https://clubambition.shopListen To Podcasts: https://podcasters.spotify.com/pod/show/clubambitionWatch Spanish Podcast El Po K: https://www.youtube.com/watch?v=BqOENhDvdQ0&list=PLNukP3hLjNb_ITL34h3Gjue3z9KWiF-px Watch CAP: https://www.youtube.com/watch?v=W4YVeSYZi28&list=PLNukP3hLjNb_zwvsdwqTOGvgBb-_Ym2mL&pp=gAQBiAQBFOLLOW US!Podcast IG: https://www.instagram.com/clubambitionpodcast/Owner/Host/Editor | SOUND: https://www.instagram.com/itsavibe/CAP Co-Host / Producer | Marloon: https://www.instagram.com/imfromthe401/CAP Co-Host | Noel: https://www.instagram.com/noelfrias_/El Po K Host | Maestro Vitiko: https://www.instagram.com/vitiko_baez_el_po_k?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==El Po K Co-Host | Locotron: https://www.instagram.com/iambenjaminrd?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Graphic Designer | Edwin: https://www.instagram.com/edrebels/TikTok: https://www.tiktok.com/@clubambition/Twitter: https://twitter.com/ClubAmbition__/-----------------------------------------------------------Want a promote your music or hire us for marketing?Email us if interested in business! - ClubAmbition401@gmail.com-------------------------------------------------------------RIP: Nipsey, Mac, XXXtentacion, Juice, Pop, Von, DMX, Virgil, Dolph, Takeoff, RHQ, CLARK KENT---------------------------------------------------------------------COPYRIGHT DISCLAIMER ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS

Success in professional services isn't about doing more—it's about doing less, but doing it exceptionally well. In this episode of The IC-DISC Show, I sit down with Raffi Yousefian, CEO of The Fork CPAs, to talk about how extreme specialization transformed his accounting firm from a general practice into the leading restaurant and bar controllership service in the country. Raffi shares the counterintuitive journey of deliberately shrinking his client base to accelerate growth, ultimately tripling revenue within 18 months of selling off 30% of his practice. We explore how Raffi evolved from serving three industries to exclusively focusing on restaurants and bars, and why weekly financial reporting creates competitive advantages that monthly statements simply can't provide. He breaks down the economics of restaurant operations, explaining why 2% savings in food costs can represent an entire profit margin when you're working with businesses that operate on 5-7% net profits. The conversation reveals how subscription pricing combined with deep industry expertise solves the profession's labor shortage by making firms more profitable and attractive to talent. What strikes me most is how Raffi's specialization philosophy mirrors successful models in other industries, from medical concierge services to dating apps. If you've ever wondered whether narrowing your focus could actually expand your opportunities, this conversation provides a compelling roadmap.   SHOW HIGHLIGHTS Raffi sold off 30% of his accounting practice to focus solely on restaurants and bars, then tripled the remaining 70% within just 18 months. Weekly financial reporting in restaurants isn't a luxury—it's survival, since a 2% swing in food costs can represent your entire profit margin. The Fork CPAs moved from "insecure niching" with three industries to hyper-specialization, proving that doing less actually accelerates growth when done with expertise. Restaurant operators typically process 300-400 invoices monthly for a $3-4 million location, making specialized systems and processes non-negotiable for profitability. Subscription pricing in accounting solves the labor shortage by making firms more profitable, allowing them to pay better and attract talent to the profession. Specialization creates resonance with ideal clients who say "you sound like my soulmate" rather than casting a wide net and hoping something sticks.   Contact Details LinkedIn - Raffi Yousefian (https://www.linkedin.com/in/raffiyousefian/) LINKSShow Notes Be a Guest About IC-DISC Alliance About The Fork CPAs Raffi YousefianAbout Raffi TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Dave: Good morning, Raffi How are you today? Raffi:: Good morning, David. I'm doing well. And yourself? Dave: I am doing great. I appreciate you coming on the podcast. Just a formal introduction, you are Raffi Yousefian, and you're the CEO of the Fork CPAs. Is that correct? Raffi:: That's correct. And I appreciate you having me. I'm excited to have a conversation with a like-minded individual in the accounting industry. Dave: Yes. I've been looking forward to this for some time. So what part of the world are you calling into from today? Raffi:: I am in Brooklyn, New York City. Dave: Okay. Raffi:: Specifically Williamsburg Greenpoint, which is meant to be the hipster capital of the world in case you're interested. Dave: Yeah, I have heard that name. For that reason, I don't think I've ever been there. I haven't been to New York in about 15 years, and I think I rarely have ever been anywhere but Manhattan. So I'll have to be sure to check that out the next time I'm in town. Raffi:: We would love to have you. We're right across the East River. Dave: Okay, Raffi:: Great. Great nightlife scene, great food scene. A lot of sighting. New concepts are popping up every day, bars, restaurants, so it's a great place to be. Dave: That sounds awesome. Well, first of all, let's get to the name. What the heck does The Fork CPA's name mean? Usually the CPA firm is named after the founder or the partners. So what's the fork? What's the meaning of the fork? Was one of your partners named Fork or talk? Raffi:: No. So the fork, I have a 15 slide presentation on it. Maybe I can walk you through it one day. But the fork represents a tool that is highly agile with very sharp and fine edges, and it also relates to the restaurant industry and represents us and our values as a firm. So that's where the four comes from. That's the, in a nutshell description. And then the CPAs, you add that to clarify that we're doing accounting and tax, so that's where work branding comes from. Actually, we launched the brand in 2022, so it hasn't always been our name. Dave: Okay. Well, I really like it. So are you a New York native? Raffi:: I'm not. I'm actually from dc so lived in DC for about 10 years. That's where I started the firm, and I moved up to New York in 2021. Dave: And you went to college in Maryland? Raffi:: Yes, university of Maryland College Park. Dave: Okay. And then you graduated and you went the big four route with ENY? Raffi:: That's right. I worked at ENY for about three and a half years, and then moved to a smaller firm for about a year and a half, two years after that. And this was in 2016 when I launched the firm that I currently have right now. Dave: And you just started it from scratch? Raffi:: So initially the firm was called ROYCA LLC, and I just used my initials with CPA at the end just to get started. Okay. I started it from scratch. At the time I had the potential opportunity to acquire a restaurant bookkeeping business, and that is really what initiated me or catapulted me to taking that leap from moving from a W2 job to starting my own business. The acquisition actually never ended up panning out to be anything. It ended up being more of like a referral relationship. So it was good in that it incentivized me and motivated me to actually take the leap. But as we started from scratch, didn't end up buying any book of business or anything like that and just grew from there January 1st, 2016. Dave: And is that how the restaurant and bar capability started, was from that referral relationship with that bookkeeping firm then? Raffi:: Yes. Well, the referral relationship was a result of me taking over my brother-in-law's finances, and he had a restaurant and catering business. Dave: Oh, I Raffi:: See. And so his accountant was ending their relationship because he was moving on to be the CFO of a big fast growth restaurant group. And so I asked to meet with him. I said, can I meet with the former accountant? Maybe he has a book of business that he wants to sell or get rid of. That's not where the interest in restaurants started, but that definitely had an impact on moving towards that restaurant niche at some point. My first real client was a restaurant business. Dave: Okay. Raffi:: Yeah, Dave: That is great. You've got your CPA firm, it's growing. And then at a point you realized you had a concentration in the restaurant bar business. Now, conventional wisdom says when you have a concentration like that, whether it's client industry, you need to fix it by diversifying, but you decided to go in a different direction, right? Tell me the story. Raffi:: Yeah, so initially the purpose of the firm was to provide an alternative and frictionless experience to traditional public accounting. And this was 2016 when web-based apps were all very new, and even the cloud firms were very server-based. You log into this server and it wasn't very web-based, so even cloud modern firms were still very clunky, and the client experience was terrible. So the idea was, okay, replicate the public accounting model just in a more modern and frictionless way. And so we were still providing a lot of the traditional services you get in a small public accounting firm, 10 forties, monthly bookkeeping, annual bookkeeping, industry agnostic, and one of the first moves. So that was, people love that, right? It was new cutting edge, modern virtual CPA firm. And then I think by year two, we decided we had to narrow down what we were doing. Raffi:: Again, we were trying to be everything to everyone just in a more modern way. And so I think the first change we made was limit our service offering to monthly services only. So value-based billing, fixed fee. It was a mix of value-based billing and fixed fee at the time. So we basically told all of our annual clients, mostly 10 40 clients, sorry, if you want to work with us, you have to have a business, and we have to own the entire accounting process from monthly all the way through your business tax preparation. So that was the first change we made. We didn't specialize just yet. Dave: And what year was this? 2017. Raffi:: I think this was around 2017 or 20 17, 20 18 then. So that worked really well. That allowed us to scale and grow much faster. Now everybody's on a monthly fixed retainer. You're not doing all this work during tax season, those three months trying to do 12 months of books. So there's no bottlenecks during tax season. For the most part, 10 forties are still very much a bottleneck. And in 20 19, 20 20, we decided to narrow down even further and say, okay, we're going to service three industries. And I like to say this is the insecure way of niching down. And so we narrowed it down to, I believe it was restaurants and bars for sure. Nonprofits and professional Dave: Services. Raffi:: And so that helped again, even better. Now we can scale and grow even faster with more efficiency. And then 2022, we were at a point where the restaurant and bar industry vertical was growing much double, triple what our other verticals were growing. And I believe it was just a natural result of our passion was behind that vertical, the professional services and nonprofits, great clients, low volume, easy to work with, very professional. But yeah, just stagnated the growth that stagnated. I wasn't as much interested in those verticals as I was in restaurants. And so we decided to launch the for brand in 2022 and in 2023. So in 2023, the restaurant practice was about 60 to 70% of our revenue. And so we spun off the 30%, which was nonprofits and professional services, and merged it slash sold it to another firm. And since 2023, March of 2023, we've been solely fork CPAs, Eileen niched down into restaurants and bars under the fork CPAs brand. Dave: Okay. I love the story. And then I believe, did Brandon Poe help you sell that practice? Raffi:: Yes, exactly. I think this was probably the first spinoff maybe that they did spinning off a niche and selling it to another firm, and then continuing as a, so it was new to them. And we actually did a podcast about this with Brandon. And yeah, I think it was, like you said, it sounds counter intuitive to specialize versus diversify, but to provide some context, that 70% between March of 2023 and end of 2024, I think it grew like 250, 300% our revenue. So we were basically triple the size that we were when we did the spinoff. Dave: So I have to put some numbers on this. So let's pretend the firm did a thousand dollars a year of revenue. So $700 of it was restaurants and bars. You sold off the $300 practice and then using that multiple, the firm today now is doing 200 or $300. Raffi:: Well, not today, within a year and a half, within a year and a Dave: Half, Raffi:: Within a year and a half, it was at like 2000. So you were at 1000? We were like 2100. So that 700 became 2100. Dave: Wow. Raffi:: And I think a big part of it had to do with, I actually retained my staff that was part of the nonprofit and professional services vertical. So that was about four people. And so that also helped because you need staff to grow into. Dave: And Raffi:: It did hurt our valuation because a lot of the times when firms are acquiring, they want to acquire the staff, one of the biggest problems when, Dave: Yeah, they're just buying the clients basically. Raffi:: So we took a hit on the valuation, but if we hadn't retained our staff, they wouldn't have been as easy and efficient to scale and grow within that year and a half. Dave: So why is it, so it appears based on what you're saying, that there was a underserved market in New York restaurants and bars. That's the only conclusion I can really come to have that kind of a growth implies that the market was not being well served. Is that assumption accurate or was there something else in play? Raffi:: So we definitely have competitors, but I would say underserved in a sense that the level of service and quality is just not there. It's a highly commoditized service offering restaurant bookkeeping. And so our value proposition is not just restaurant bookkeeping, it's restaurant controllership. Raffi:: So for the same price as a bookkeeping service, maybe a little bit more of a premium, 20%, 15, 20%, you can get a more comprehensive service offering under a subscription model to a controller. And the controller owns your entire accounting process. And in addition to that, we also have a tax department that will take care of the tax compliance at year end and quarterly. So I don't think we have any actual competitors that do exactly what we do. However, we have at least 40 to 50 competitors nationally. So it is underserved in that sense, but it's not something super unique or cutting edge that we're doing. It's just a different approach, a different way of doing it. Dave: And your client's all in the New York area? Raffi:: No, it's all, it's nationally. Mostly East coast. Yeah, mostly dc, Maryland, Virginia, New York City, metropolitan areas, urban areas, but it's pretty much all over the country. We can serve clients nationally. Dave: Now, when you pick up a new client, what percentage of the time is it a brand new restaurant and what percentage of the time are you taking over from another provider? Is it mostly taking over from another provider? Raffi:: I would say it's about 70% taking over. It depends. For example, we might have a restaurant group that has 10 locations and now let's say 10 franchises, and they're forming a new group and they're starting from scratch with a new concept. So there's some of that. I see most of them are fast growth. So they have the goal of, Hey, we just opened our first location and we want to be at five locations in three years. That's where a solution like ours really provides maximum value because we can help you get from zero to five in as fast as you want because you're not sitting there concerned about hiring accountants and building an accounting department. And so we take care of the back office for you through that growth stage. Dave: And what percentage of your clients are franchisees? Raffi:: It's not a large percentage. It's mostly independent operators, probably five to 10%. We have competitors that focus solely on talk about hyper specialization. They do restaurant bookkeeping for McDonald's franchises, but it gets pretty specific. And that's not necessarily our target market. Our target market is more independent operators, smaller franchise groups, 15 to 20 units, but we're not like a volume commodity shop. Dave: So I can relate to your business in so many ways, and it's why when I heard you on Brandon's podcast, I just was dying to talk to you. So as I think I told you, so all we do is icy disc work, and we're the only firm I know of that does nothing but icy disc work. We manage more than anyone else. So all we do, we live, eat and breathe it. But within that space, our largest sector by far is the scrap metal business. And what's interesting, and I hear this all the time from our clients, is that I'm the only advisor they've ever had who understands the scrap metal business, that when they have a banker that they're interviewing new banks or a new CPA, it's always the same thing. They come out and they're like, wow, I thought this was going to be Sanford and Son's junkyard. This is a whole different business. And they get so frustrating. And I've frustrated, and some of 'em have asked me to find CPAs, find them a new CPA, and one of the first things they want is somebody with scrap metal experience because it's so frustrating for them having to, every year there's a new staff person and every year they have to explain all over again how the whole business works. I'm guessing it's similar in the restaurant business. Is that right? And kind of dive into how your expertise manifests itself when you're talking with an Raffi:: Potential Dave: Client? Raffi:: Yeah, absolutely. Having an accountant in the entire spectrum of accounting services, whether that's your tax preparer, your controller, your bookkeeper, your CFO, having that industry specialization is completely invaluable. And I think the, in any industry, restaurants aside, the consumer is starting to realize that and the level of insight you can provide as a specialist and the value you can add is way beyond what a generalist can do. And sometimes people will hire generalists because of a referral or a trust that they have with this person. And I think that's really the only time where there's any justification in hiring a generalist, to be honest with you. But even that, it's okay, well, sure, this might be your dad's accountant or your family friend accountant that everybody trusts, but is that really providing any value? If you can't trust your service provider, then what's the point? Raffi:: So yeah, the level of value you can provide, and just to give you some examples, if you have three locations as a restaurant and you want to add another location, you should be able to go to your accountant and say, here is what the landlord is asking for rent. Here's what I'm expecting to do in sales. Is this a good investment? And the accountant, if they're specialized, they should be able to tell you very quickly just by reviewing your projections, your performa and saying, yes, this is an investment that we're not investment advisors, but if your projections actually pan out to be what they say, then yes, we want your occupancy cost to be 8% of sales, and you're showing that in your projection. So yeah, if this spot that you've identified can actually generate that type of sales and your prime costs are going to be this much, your bottom line is potentially going to be this, then your ROI will be X. And therefore, yeah, it's a good investment. Now, a generalist might be able to do that by doing some research, Raffi:: But that example can be applied to so many different things. When we sit down and analyze p and ls as a controller, we need to be able to look at trends and identify, wait, why do we lose money this month? Very quickly, right on a call, oh, it's because your labor was 35% and it's usually 32%. And in restaurants, it's typically 32, 33 is the ideal number. Just being able to throw out numbers off the top of your head and being well-trained in a specific vertical, it just provides so much value. And we talk about in the accounting industry about how we have to become advisors. This is like AI is going to take over all the compliance overseas hiring and all the bookkeeping is going to be automated. And so now we have to become more advisors and just data entry people and compliance providers. And the only way you can really do that, in my opinion, if you want to be a true advisor, is to niche down and specialize. Otherwise, how much value can you really add as a generalist? Dave: Sure. Well, and I was just thinking, I would imagine having come up through the accounting side, I couldn't imagine a worst controller or bookkeeper job than being the bookkeeper or controller for a restaurant. I can just picture it. There's some a closet basically that's your office, and especially if it's in the facility itself and it's not noisy and there's just all this stuff going on, and if it's a bar, all the actions in the evening, and I just couldn't imagine a worst working environment or work environment than that. So it makes even more sense to just have that outsource. And I'm also guessing my clients, probably 20% of the owners of my clients actually have an accounting background just for whatever reason, that was how they ended up there. But I'm guessing that's perhaps even lower in the restaurant business. I just imagine the average restaurateur bar owner is not a former ENY tax person. Raffi:: Right. So it's funny you bring up the bookkeeping role in a restaurant closet that they put the bookkeeper in traditionally speaking with all the stacks of invoices. So just to provide some context, a restaurant that does three to $4 million in revenue will have anywhere from three to 400 invoices minimum per month. Dave: Are you serious? Raffi:: Yeah. They need to get inputted into the accounting system to get true accrual basis accounting. Dave: Wow. I thought you just bought everything from Cisco and payroll and called it a Raffi:: Day. Well, the franchisees, yeah, the franchisees are all different. They work with a Cisco or usb, and then they have less invoices, but still very high volume. So the role of the bookkeeper 10, 15 years ago was show up to the restaurant, get all these invoices and put them into QuickBooks. And if you're not a specialist, even if you're following the traditional model from 15 years ago, there's no way to make money doing this type of work, especially when restaurants are super low margin. They don't have big budgets for accounting. And so the only way to really make it work is to specialize to have a fixed system process, tech stack around restaurant bookkeeping that allows you to process this high volume and still leave some room to make money as an accountant. So I'll just throw that out there. And then your other question was related to what kind of persona do you get, what kind of demographics do you get on the restaurant industry side, and it's mostly blue collar, a lot of creatives. So I think once you get to the groups, the restaurant groups that have five to 10 people, a lot of 'em start hiring more office workers. More people can sit at a computer and do numbers, which helps a lot on the admin side. But if you're working with a single unit operator or two to three unit operator, you're dealing with somebody that's always on the run. They're always busy, they're in the kitchen, they're wearing multiple hats. Raffi:: Most of the time they're creatives, they're chefs that created a concept, and that's their strength. Their strength isn't numbers, so it makes it even harder to get information out of them and to keep them organized. And that's really what an accountant bookkeeper does. It just helps somebody stay organized and provides them and helps digest their financials. And a big part of it's just helping them stay organized. So you can first count the numbers, put them into the system, come up with a good workflow. But yeah, it makes it very challenging to work with those types of clients. Dave: Sure, I can understand that. Now, my understanding is the restaurant and bar business has one of the highest failure rates of any type of business. Is that true? And what is the failure rate? What percentage then fail in 1, 3, 5 years? I'm sure you have some numbers around that. Or Raffi:: Actually, believe it or not, there actually is no number and the number is What's your Dave: Guess? What's your guess? Raffi:: They say the myth has always been nine to 10 restaurants fail, something like that. And I've researched this multiple times, and it's really just a myth. There's no hard evidence about that. I don't think it's wrong or it could be very much accurate because it's very high. But any industry, the reason for the failure rate is because of the supply and demand. Everyone wants to open a restaurant, the barrier to entry are low. It's easy to raise money to open a restaurant. Everyone wants to invest in a restaurant. It's just a sexy business. And when you have such a high supply of any type of business, it could be restaurants, it could be filmmakers, it could be musicians, like how competitive the music and film industry is, you end up having an overage of service providers or suppliers or restaurants in this case. And therefore it makes it extremely difficult to generate a profit. Raffi:: And it is a difficult business to run for sure as well. But I think that's the biggest challenge is once you start making a little bit of money, 10, 15%, boom, another competitor comes in and opens a similar concept down the block or a competing concept, and now there's limited amount of residents or consumers in that neighborhood. So now they go into that restaurant, and especially in cities like DC right now, DC's very competitive. There's just so much money being pumped into restaurants and such a limited amount of guests and consumers. So it's the same, let's say 10,000 people that are going to the same restaurants, let's call 'em upscale, casual restaurants. And every week there's a new restaurant opening. And then you could have the best concept in the world, but it only lasts six months because as soon as you're not the hottest thing in town, another one rolls right in and takes your customer base. So it's very competitive, very low margin, and that's why it makes the financial analysis so much more important. Dave: Yeah, I would think so. Is it safe to assume that the failure rate of your clientele is likely lower than the industry average? If you had to guess? Raffi:: Probably. Yeah. Yeah, our failure rate is pretty low. And I think which might also be overlooked, that insight into your finance is a huge competitive advantage for operators, for restaurant operators. Dave: Yeah, I would imagine. Raffi:: Because even 2%, they're mostly high volume, high revenue businesses, they're top line businesses. So an average full service restaurant probably does three to $4 million in revenue. And so even a 2% savings on your food costs, that can be your entire profit margin right there. So the average restaurant does between three, it used to be like five to 10%, now it's three to 7%. But needless to say, it's pretty low, the profit margin. So if I can provide weekly reports that give managers insight into their labor and food costs, that in itself helps them reduce food and labor costs two to 4%. And it's key to do this weekly, not monthly, right? Because monthly it's already too late. You don't know what you did four weeks ago to be able to tweak and adjust the levers in your business. So yeah, I think it's a competitive advantage. Hey, if I can save you two to 5% just by monitoring the financials, forget all the time savings that I'm going to give you automatically you've added a lot of value and you've maybe even saved that restaurant from going out of business. Dave: So I'm curious, just what are the typical expense breakdowns like in a restaurant, how much, what are the food cost percentage range typically in labor and brand, whether, Raffi:: So it depends on the type of concept, whether it's a pizza shop, whether it's a quick service restaurant versus full service versus steak versus seafood. But generally 60 to 65% is your prime cost. So that's your cost of goods sold and your labor. Raffi:: And so anytime we see, for example, for quick service, it's about 60%. So anytime we see, hey, this quick service restaurant is doing 63%, it's a red flag, and we bring that up to the operator, you need to adjust. And sometimes they can't adjust something they can't control. The sales are low because scaling of labor, when you have sales fixed labor and the rest is pretty much, it's about eight to 10% occupancy costs, rent, real estate, taxes, insurance, and then the rest is overhead, operating expenses, supplies, GNA, office supplies, things like that. And then that leaves about five to 10% profit at the end if it's run well. Dave: Wow, it sounds like a Raffi:: Terrible business. It sounds like a difficult business to run profit. Very difficult. Yeah. I get a lot of people that come to me and say, Hey, I'm thinking about investing in a restaurant, or I want to open a restaurant. I'm like, run, don't do it. Dave: Yeah. There's a joke. I forget how it goes and what industry it is. How do you become a millionaire in the oil and gas business? You start as a billionaire. It's kind of the same in the restaurant. How do I end up with a million dollars restaurant? You start with $10 million. Raffi:: Exactly. Dave: So talk to me, do you have everybody on the same accounting system? For example, all of your Raffi:: Clients? We more or less, we have two tech stacks that we support. So QuickBooks plus Margin Edge, that's one Tech Stack. And then the other Tech stack is a accounting software called Restaurant 365. Dave: Okay. Designed just for the restaurant business. And they're both, and so I know QuickBooks pretty well is the other one. Raffi:: Yes, everything is web-based. The Margin Edge is just a plugin. It's an app for QuickBooks to essentially convert it to providing restaurant. It's the bridge between the restaurant and the books. Whereas Restaurant 365 already integrates all of that, the plugins into one platform, which is really nice. Dave: Have you seen that one is a better fit for most of your clients, or do you have a preference for one over the other? Raffi:: It depends on the concept for sure. Okay. For example, we have Dave's Hot Chicken. I'm not sure if you've heard of it. The franchise, one of the fastest growing franchises in America. They have a, I'm not sure if it's an agreement, like a franchise agreement or some type of agreement with the restaurant 365, but basically as a franchisee, you get Restaurant 365 templates as part of your, Dave: Not Raffi:: Templates, but it's almost pre-configured so that it makes it very easy to use Restaurant 365. So in those cases we're like, it's going to be much easier to implement this off the shelf solution versus having QuickBooks and Margin Edge and setting it up for the franchise and all that. So it really just depends on the concept. Dave: Okay. Raffi:: Yeah. Dave: What are some of the things clients tell you, or what's the feedback you get after six to 12 months? I have to imagine that your clients are really happy with your service. What are some of the things that you hear from folks? So this is your chance to really brag about your team and your business model. What are some of the things you hear? Raffi:: Typically, it's not so much. The feedback we hear is so-and-so is so great. You have an invaluable resource for our team and our growth. We have a lot of testimonials that we get from clients. They provide so much peace of mind. Now I can focus on what I do best without having to worry about are my bills getting paid? Am I profitable? What are the numbers that I need to look out for? But really we see the results most of the time because you see a restaurant operator that has one location or two locations, and they have maybe an internal person that is a partner in the business that is overseeing the financials. And we do a discovery call with them. We find out they're spending their whole week just getting receipts from employees and uploading invoices to the accounting software. And then we're like, you spend your most of your time on this. And we tell 'em our value proposition, and it's hard for them to believe. And then within seven or eight months, they're out there scouting new locations, improving their margins, really working on the business rather than spending their time doing admin work. And that's extremely rewarding to see. Raffi:: And not all of them do this. Some will not take advantage of what we provide. Some of them, just like the time savings when we see, okay, this person was stuck at two, three locations, and now they have the time to really focus on growth and building systems and processes and focusing on their vision, and we're just essentially handling their entire back office. They're reporting and providing all the analytical information they need to make these decisions about their growth. That's really nice to see both from their perspective and our perspective. It's a nice partnership to have. Dave: And I can imagine that weekly reporting is critical. I can just imagine there's a lot of restaurants that it's a part-time person. It's their accounting firm that does it. It's one of the partners. And basically they get their financials two or three weeks after the month ends. So they're looking at six and seven week old data. And I could imagine that if you have a problem and you're losing money and you don't realize it until after you've lost money for seven weeks, I can see where that could be a problem. Raffi:: Yeah, exactly. And you're looking at your p and l 15 days after the month ends and you're saying, wait, how do we get 27% labor? Who was doing the scheduling that week? Who was doing the inventory count? What did he change? What did they not change? And when you're doing it weekly, you know exactly what affected or impacted the numbers in your reports. Whereas if it's, and this can apply to other industries as well, not just restaurants, but in restaurants and bars, it's specifically very, especially very important. Dave: Yeah. What do you enjoy the most about your current role in this business that you've built? Raffi:: I really enjoy the growth aspect of it, the vision setting, the vision, setting the goals. We follow the EOS framework Raffi:: And I love that kind of stuff. Working on the business, setting the goals, as I said, and holding your team accountable to achieving those goals. And it's crazy how quickly you see results when you really commit to it. And I'm still trying to figure out whether I'm a visionary or integrator and I don't know. But I like both. I like ops and I also like sales and marketing and being the CEO, so I'm still trying to pinpoint that. But we have a director of operations and she runs the operations for the most part. But I love setting the vision for operations. Hey, it would be awesome if in a year we can reach a stage where every client is following the same AP process, for example, or something like that. And yeah, I really enjoy that kind of stuff. Dave: So let's say we're talking three years from now, and in fact, I may just make a note to have you back in three years. I've never asked a guest this question, and it's probably because I just was in Strategic Coach session last week. If we were sitting down three years from now and looking back over those three years, what would you have liked to have happened both personally and professionally to have been pleased with your progress? Or even just professionally, what would you like to accomplish over the next few years? How do you see the business going? Raffi:: We have ambitions to grow very quickly, and our mission, I know sounds generic, is to achieve proud employees and happy clients. Raffi:: And so I'm obsessed with great businesses, which pretty much provide that proud employees that love where they work, they want to do a good job, and the customers and clients are all promoters of the business. That's the ideal goal. So we want to grow while maintaining that. We don't want to become one of these, again, commodity shops where we're just bringing on clients for the sake of bringing on clients and adding numbers to the top line revenue. I think of acquisition as a big part of that. I probably see that in the cards in the next two to three years in terms of us acquiring another firm. And it really narrows down your goal when you're trying to focus on restaurants and bars. So just trying to replicate what we do, providing that controllership level service, maybe acquiring the bookkeeping, restaurant bookkeeping service, and deploying our model so that people paying the same price for bookkeeping can essentially get a much higher level of service. And then thus complimenting our mission, our purpose, which is proud employees, happy, happy clients. Dave: I love that. Proud employees, happy clients. That was always Herb Kelleher's philosophy. The founder of Southwest Airlines is he viewed employees as his customers that if he made his employees happy, then they would do a good job with their end customers. Raffi:: Yeah. Yeah. The Southwest stories pretty amazing. But I think we debated our leadership team debated about the happy employees versus proud employees for a bit. Raffi:: And I think we very specifically and adamantly decided that we want proud employees because it's not, as soon as you pay happy, nobody's ever a hundred percent happy. We want the clients to be happy and satisfied, but we want our employees to, there's going to be tough times and they're not always going to be happy, and times are going to be tough, but as long as you're doing what you're proud of and it feels rewarding, at the end of the day, it's a job. So we're not expecting everyone to show up to work and be super happy about what they do, but at least we want them to be proud. And I think that comes with passion. If you don't have passion for what you do, you're most likely not going to be proud, and you're probably not the best fit for our company. So it attracts a certain type of employee, but it also pushes out a certain feeling amongst your team. Dave: I like it. Well, as we're wrapping things up, I can't believe how the time has flown by. If we could go back to 2011 when you were graduating from the University of Maryland, if you could go back in time and give yourself advice, your 22, 20 3-year-old self advice back then, what advice might you have given yourself based on the experience you've had over the last 14 years? Raffi:: I like to say I would have niched down earlier, but it's hard to say that's what I would've done if I had done it differently. I'm just not sure because you learn so much by not niching down early on, and Raffi:: You have to generate revenue when you first start out your firm. So in theory, that's what I would've probably have done niche down earlier. Maybe I would niche down three years earlier, four years earlier, not maybe from the beginning. But in terms of other advice, yeah, I would've probably taken accounting more seriously earlier on because I had so many little businesses at that time when I was in college, I was just still trying to figure things out, and I knew accounting was potentially one of them, but I had a, well before that in college, I had an eBay business where I was selling, going to stores, finding things for cheap and selling them online. And then I had a welding business, and then I had a DJ business. And so I was still trying to figure out, I was very on the fence about do I pursue accounting versus something else, and I would've probably told myself to take it, focus on the accounting much earlier. Dave: That is so interesting. I asked that question to a lot of guests, and they almost all have the same answer. But when I asked you the question as I was asking it, I was thinking, oh, that's a dumb question. Most of my guests, they waited 20 years before they started their own business, and their price themselves would've been, be afraid, take the leap early, but you really couldn't have taken it much earlier. You were an employee for five years. You needed to learn the industry, and obviously you had those entrepreneurial tendencies early on, but that is interesting. You wish you had taken the accounting more seriously since that you didn't know then that this is what your future was going to be. Raffi:: Right. I knew it was going to be in entrepreneurship, growing a business, starting a business, but in hindsight, again, if I hadn't done all the DJing and the parties and the events, I wouldn't have been exposed to how marketing really works and how PR really works. So I don't know. It's hard to say. Dave: Yeah, that makes sense. Well, is there anything I didn't ask you that you wish I had asked you? Raffi:: Yeah, I think when we've talked in the past, we talked about the pricing model when it comes to niche services, I think that's also very relevant. You want to share, Dave: Do you want to share how that works or is that something that Raffi:: Yeah, I think Dave: Standard pricing on or whatever your, I didn't want to get too much into pricing. I didn't want you to feel obligated to share anything you didn't want to share. Raffi:: Yeah. I think another aspect of niching down that is valuable and necessary as it comes to our industry and accounting is the pricing model. So there's various forms of pricing and professional services. You have hourly billing, the traditional hourly billing, you have the value-based pricing, you have fixed fee, and then you have subscription. And the trend, I believe, is moving towards subscription. It was value-based. Hourly is the old model that hopefully most people aren't following anymore. But the subscription model for the industry I think is going to be the best because we have problems in the industry right now. They talk about the shortage of labor and all that and the need to adapt advisory services. But I think it's not just, you can't look at labor in a vacuum. You have to look at why do we have a shortage of labor problem? It's because we have a value proposition problem and we have a pricing problem, Raffi:: In my opinion at least. And I think subscription pricing is going to change that. And subscription pricing is beneficial to our industry because it prices the relationship and not just the scope of work and value-based pricing the customer. How do they see the value that we're providing? And you price based off of that. But I think once you move into subscription, it completely revolutionizes and changes the value of public accounting and the accounting service in general. And if we want to solve the labor shortage problem, we need to make the industry more profitable and pay people better so that they're incentivized to pursue an accounting degree and get a CPA. And subscription pricing, I believe, really does that in order to provide subscription pricing you to don't need to. But it really helps by niching down, because the whole concept of subscription pricing is you pay this fixed price and we do everything for you. No hourly billing. There's no scope of work. We do everything for you that is in our wheelhouse that we can do under our roof. And when you provide that type of peace of mind and frictionless experience for clients, all of a sudden, I think the potential for profit and paying your better skyrockets. Dave: So yeah, Ron Baker would be so proud of your transition. Raffi:: Yeah, I think it's a little too early. I think he wrote his Times Up book like three, four, or maybe, yeah, three, four years ago, something like that. Something like that. So it might be a little too soon to tell whether it's going to work in practice. It's worked for us, but it's very difficult to implement subscription pricing if you don't niche down Dave: Well, and I think the monthly work also helps, like a CPA firm who all they're doing is just the annual tax return. How do you justify a subscription billing? Right? Certainly a month in subscription billing, there's more of a disconnect, but with what you're doing, the tax return is, I don't want to say an afterthought, it's just a inevitable outcome of what you've done throughout the year. Raffi:: I think the most similar example that's been tried and tested is the medical concierge. So one time medical, one medical, the subscription based medical office that Amazon acquired, I dunno, what was it three, four years ago? So I think it's very similar because you have an annual checkup, so think of that as your tax return. So you pay Amazon, it's a very low price. I don't know what it is, but I dunno, maybe a few hundred dollars a year for your subscription to one-time medical or one medical. And a lot of the medical concierge services work like this, they range anywhere from $50 a month to $300 a month depending on the Raffi:: Level of service that you're getting. And that gives you unlimited access to a primary care physician. So if I want to go see them every week, it's included in my a hundred dollars a month subscription, and I can get that once a year tax return done or that once a year physical done, but that doesn't really change anything. It doesn't change my subscription. That could be the only thing that I do with them, but just I'm paying for that peace of mind. I know if something happens or if I'm planning for something, I can just call that primary care physician or that accountant and run it by them for no extra charge. And so I think it works well. Maybe it's a little too soon to tell for the accounting industry, but I think it's generally worked with the primary care medical world. Dave: No, I think the accounting profession is perfect for it. So are most of your clients now on a subscription basis? Raffi:: Yeah, it's pretty much all subscription. We have what are called add-ons, Dave: So Raffi:: Our general subscription is controllership services. But anything that they need, for example, IRS audit, gap audit, notice defense, maybe they're pursuing a valuation or a deal, and that's something that we can handle. It's in our wheelhouse. That's all included in the subscription. But when you don't niche down, it's hard to Dave: Exactly. Raffi:: It's hard to limit what you offer. So that's why I think when you say we're very clear that we don't do budgets, so that's not in our wheelhouse. We don't really have anybody on the team that can do budgeting for restaurants. We can get on a call and talk through it with you based off of what we know, but we won't prepare a projection and budget. We're not a CFO service. We're a controllership service. So it's hard to be clear about where you draw the line with your, what's in your wheelhouse, because technically, yeah, I could learn how to budget. I'm an account. It's not that difficult. But again, you can't promise everything. Then you want to try to promise as much as possible so that your subscription has value, but there also has to be safeguards in place. Dave: Well, that is a great way to wrap things up. I'm glad that you'd mentioned the pricing. I really appreciate that. Well, I really appreciate your time. Like I said, when I reached out to you, I love your specialization approach. I just think that's the problem with specialization is you have to say no to everything else. And that's so emotionally difficult for people, especially if you have a scarcity mindset then, Raffi:: Right? Accountants basically. Dave: Yes. Yes. So I think that's great. It's no surprise to me, and I really would, if you're up for it, I'd love to check in with you in three years and see how things have gone. Raffi:: Yeah, I'm definitely up for it. And I also love, you're hyper specialized. That's the IC-disc. I think you mentioned to me how many there are in the country, and it's very limited. Yeah, a few thousand. So that's even more specialized, but it's great. The more specialized, in my opinion, the better. Right? Dave: I tell you this quick story. I've learned niche specialists, that niche and specializing firsthand. When I was internet dating in 2000, the infancy of internet dating, and I think I was 35 years old. And what I noticed that most guys did, they had an approach of casting a wide net. And it was, I'm looking for a woman between the ages of 18 and 88, any religion, any hobbies, anybody type. And I think their attitude is, I'm going to cast a wide net. I'm going to get all these fish in the net, and then I can just cherry pick the ones I want. So I'm like, I'm going to try something different. And so let's say I was 34. My criteria was they had to be a year older to two years younger. They had to be tall, athletic Christian, dog loving women with a commitment to excellence. And my friends are like, you're not going to get any response. Dave: And I'm like, yeah, you're probably right. And they were right. They were almost right. I got almost no response. But what happened when I did get a response from a woman, it's the same reaction you get. There was resonance because the woman would say, oh my God, you sound like my soulmate. I'm 33, I'm five nine. I used to play college volleyball. I have a golden retriever. And so what would happen is, I think when they were talking to the guys with the white net philosophy, they'd have dinner and the guy would say, wow, you're amazing. You're exactly what I'm looking for. And they're like, no, you're not. Your profile is 18 to 88. It wasn't really, but that's really where I learned it. And I think it's the resonance that you get with specialization, and it worked dating and it worked in my business. Sure. You hear the same kind of resonance thing from your new clients, and you're like, wow, I didn't know such a service existed. Raffi:: Exactly. Yes. Yeah. It's like a perfect match for both sides, right? Dave: But it takes a certain amount of courage and a certain amount of abundance mindset to be able to pull the trigger. The other thing is it's hard to refer people who don't specialize. If you meet an attorney and you're like, what do you specialize in? You go, well, mostly wills. We do the occasional divorce, occasional criminal defense. If you get a speaker sick, you give me a call and you're like, I can't help you. But if they specialize in speeding tickets in one county in Texas, and that's all they do, I talk to somebody, a party, and they say, oh, I got a speeding ticket. I'm like, oh, it's Raffi:: The first person that comes to mind. Yeah, exactly. Dave: Yeah, Raffi:: It makes a big difference. Dave: Yeah, it's great. Well, hey, Raffa, I really appreciate your time. This has been a lot of fun and keep up your work and let's come back in three years. Raffi:: Thank you, David. I appreciate you having me. Dave: There we have it. Another great episode. Thanks for listening in. If you want to continue the conversation, go to ic disc show.com. That's IC dash D-I-S-C-S-H-O w.com. And we have additional information on the podcast archived episodes, as well as a button to be a guest. So if you'd like to be a guest, go select that and fill out the information, and we'd love to have you on the show. So it we'll be back next time with another episode of the IC Disc Show. Special Guest: Raffi Yousefian.

Victor's Getting Married! 6ix9ine's Mom Held Hostage Home Invasion, Rory Cancelled, YB Disses NLE | Club Ambition Podcast Episode 216 #6ix9ine #podcast #livestream Sponsored by:Rhode Island Education Collective | https://rieducationcollective.org/ Dave's Hot Chicken | located in Middletown R.I. Mother Earth Wellness long term announcement | Promo code “ambition10' for 10% off your purchase https://motherearthri.com/ Lil Rhody Laugh Riot Comedy Festival: https://www.lilrhodylaughriot.com/- CAP back 0:00- 6ix9ine house robbed, mom hostage 4:45- Akademiks vs Rory after Rory cancelled 15:20- NLE vs NBA new disses 30:45- Epstein survivors PSA 46:25- MJ impersonator 55:55- John Cena final match Raw 1:02:40- Drake Pusha T petty beef shade 1:07:45- Drake drops agent 1:17:40- Russ on ROC NATION NEW DISTRIBUTION? 1:27:00- New Wale album, Summer Walker album etc 1:36:50- Kim K skims 5Bs 1:42:51- Cardi B and Offset divorce still ugly 1:46:16- GRAMMY STORY HIDDEN? 1:55:00- Jim jones funny mispronouncing 1:59:40- TV Shows recap 2:03:00- Marriage 2:14:10- Local news 2:36:54https://linktr.ee/clubambitionUNCUT PATREON https://www.patreon.com/ClubAmbitionDISCORD COMMUNITY: https://discord.com/invite/M8Kmha8UqvMERCH: https://clubambition.shopListen To Podcasts: https://podcasters.spotify.com/pod/show/clubambitionWatch Spanish Podcast El Po K: https://www.youtube.com/watch?v=BqOENhDvdQ0&list=PLNukP3hLjNb_ITL34h3Gjue3z9KWiF-px Watch CAP: https://www.youtube.com/watch?v=W4YVeSYZi28&list=PLNukP3hLjNb_zwvsdwqTOGvgBb-_Ym2mL&pp=gAQBiAQBFOLLOW US!Podcast IG: https://www.instagram.com/clubambitionpodcast/Owner/Host/Editor | SOUND: https://www.instagram.com/itsavibe/CAP Co-Host / Producer | Marloon: https://www.instagram.com/imfromthe401/CAP Co-Host | Noel: https://www.instagram.com/noelfrias_/El Po K Host | Maestro Vitiko: https://www.instagram.com/vitiko_baez_el_po_k?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==El Po K Co-Host | Locotron: https://www.instagram.com/iambenjaminrd?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Graphic Designer | Edwin: https://www.instagram.com/edrebels/TikTok: https://www.tiktok.com/@clubambition/Twitter: https://twitter.com/ClubAmbition__/-----------------------------------------------------------Want a promote your music or hire us for marketing?Email us if interested in business! - ClubAmbition401@gmail.com-------------------------------------------------------------RIP: Nipsey, Mac, XXXtentacion, Juice, Pop, Von, DMX, Virgil, Dolph, Takeoff, RHQ, CLARK KENT---------------------------------------------------------------------COPYRIGHT DISCLAIMER ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS

Join Paul Barron and the Restaurant Masterminds team—Paul Molinari, Anna Tauzin, and Rudy Miick—as they dive deep into fast casual trends shaping 2026. From Dave's Hot Chicken's billion-dollar valuation to Cava's impressive 28% growth, discover why only some of the 3,500+ fast casual brands will survive the coming consolidation. The team explores the chicken wars, international expansion strategies, AI integration, rising labor costs, and the critical "fourth dimension" of experiential dining that's redefining customer expectations. Plus, get insider picks on emerging brands to watch including Mendocino Farms, Tatte, and Brazilian newcomer Tap. Don't miss their predictions on which concepts will achieve escape velocity and why McDonald's departure from the NRA signals major industry shifts ahead.~This episode is sponsored by: Gusto → https://gusto.pxf.io/PBN ~ #1 rated HR platform for payroll, benefits, and more With Gusto's easy-to-use platform, you can empower your people and push your business forward. See why over 400,000 businesses choose Gusto.#FastCasual #RestaurantIndustry #RestaurantTrendsGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/ Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Kendrick Lamar DOMINATES Grammys 2026, Hip-Hop Died, Max B Is Home | Club Ambition Podcast Episode 215Sponsored by:Rhode Island Education Collective | https://rieducationcollective.org/ Dave's Hot Chicken | located in Middletown R.I. Mother Earth Wellness long term announcement | Promo code “ambition10' for 10% off your purchase https://motherearthri.com/ Lil Rhody Laugh Riot Comedy Festival: https://www.lilrhodylaughriot.com/GoFundMe for Woonsocket family https://www.gofundme.com/f/in-memory-of-kimberly-and-donald-support-jazmyn and https://www.gofundme.com/f/aid-for-kims-daughter-in-her-time-of-need?fbclid=IwY2xjawN-R8hleHRuA2FlbQIxMABicmlkETFtZTI5bFR1V2E2SFdzUUpHc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHnWXPGGEUIoIpltonMskY0ANW8KmOwSmr2JWM7ywwnQ_qMvoqg4BvQFmXMpS_aem__AOpC21xz12IKJn2HY8FUw#kendricklamar #grammys #maxb timestamps* Intro Max B home finally 0:00* Grammy 2026 predictions & Kendrick leading noms 11:30* Hip Hop died? 32:00* Max B home again breakdown 48:22* WWE vs Westside Gunn, boycott them 54:30* Sports scams revealed UFC MLB 1:03:30* Michael Jackson trailer 1:17:10* Outkast Rock hall of fame 1:38:08 * Rosalia's new album LUX review 1:45:09* GTA delay 1:46:55* pr*stit*tes at Buckingham palace 1:54:00* Sydney Sweeney movie flops 2:00:00* Pluribus new show 2:08:06* Local news 2:14:20- Noel ZOHRAN KWAME MAMDANI 2:40:00https://linktr.ee/clubambitionUNCUT PATREON https://www.patreon.com/ClubAmbitionDISCORD COMMUNITY: https://discord.com/invite/M8Kmha8UqvMERCH: https://clubambition.shopListen To Podcasts: https://podcasters.spotify.com/pod/show/clubambitionWatch Spanish Podcast El Po K: https://www.youtube.com/watch?v=BqOENhDvdQ0&list=PLNukP3hLjNb_ITL34h3Gjue3z9KWiF-px Watch CAP: https://www.youtube.com/watch?v=W4YVeSYZi28&list=PLNukP3hLjNb_zwvsdwqTOGvgBb-_Ym2mL&pp=gAQBiAQBFOLLOW US!Podcast IG: https://www.instagram.com/clubambitionpodcast/Owner/Host/Editor | SOUND: https://www.instagram.com/itsavibe/CAP Co-Host / Producer | Marloon: https://www.instagram.com/imfromthe401/CAP Co-Host | Noel: https://www.instagram.com/noelfrias_/El Po K Host | Maestro Vitiko: https://www.instagram.com/vitiko_baez_el_po_k?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==El Po K Co-Host | Locotron: https://www.instagram.com/iambenjaminrd?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Graphic Designer | Edwin: https://www.instagram.com/edrebels/TikTok: https://www.tiktok.com/@clubambition/Twitter: https://twitter.com/ClubAmbition__/-----------------------------------------------------------Want a promote your music or hire us for marketing?Email us if interested in business! - ClubAmbition401@gmail.com-------------------------------------------------------------RIP: Nipsey, Mac, XXXtentacion, Juice, Pop, Von, DMX, Virgil, Dolph, Takeoff, RHQ, CLARK KENT---------------------------------------------------------------------COPYRIGHT DISCLAIMER ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS

The MacVoices Live! focuses on TikTok's new data-sharing policy, Elon Musk's full shift from Twitter to X, and Microsoft Teams' controversial employee-location feature. Chuck Joiner, Marty Jencius, Web Bixby, Jim Rea, Brian Flanigan-Arthurs, Eric Bolden, and David Ginsburg also explore Tinder's facial-verification system, Meta's layoffs and AI focus, and Amazon's large workforce cuts. An information and analysis-packed episode on a wide variety of subjects.  Today's MacVoices is supported by MacPaw and their new Cloud Cleanup feature. Get Tidy Today! Try 7 days free and use my code MACVOICES20 for 20% off at http://CLNMY.COM/MACVOICES Show Notes: Chapters: [0:00] Opening and TikTok's Data-Sharing Controversy[2:14] X Retires the Twitter Domain[6:53] Microsoft Teams Adds Employee Location Tracking[11:09] Sponsor: CleanMyMac and Cloud Cleanup[12:45] Tinder's Facial-Verification Rollout[16:08] Meta Layoffs and AI Strategy Shift[20:52] Amazon Workforce Reductions[21:52] App Store Humor: Dave's Hot Chicken[23:34] Closing Thoughts and Panel Sign-Offs Links: TikTok Won't Say If It's Giving ICE Your Datahttps://www.forbes.com/sites/emilybaker-white/2025/10/21/tiktok-wont-say-if-its-giving-ice-your-data/ Twitter domain is being 'retired,' says X, in a quiet announcementhttps://9to5mac.com/2025/10/27/twitter-com-domain-is-being-retired-says-x-action-required-by-nov-10/ Microsoft Teams Will Soon Tell Your Boss When You're Not in the Officehttps://lifehacker.com/tech/microsoft-teams-will-let-your-boss-know-when-youre-not-in-the-office Tinder Launches Mandatory Facial Verification to Weed Out Bots and Scammershttps://www.wired.com/story/tinder-launches-mandatory-facial-verification-to-weed-out-bots-and-scammers/ Meta AI layoffs today: 600 jobs are already being cut from Alexandr Wang's superintelligence labhttps://www.fastcompany.com/91427041/meta-ai-layoffs-today-600-jobs-are-already-being-cut-from-alexandr-wang-superintelligence-lab Sora Has Lost Its App Store Crown to … Dave's Hot Chickenhttps://www.wired.com/story/sora-app-store-daves-hot-chicken/ Guests: Web Bixby has been in the insurance business for 40 years and has been an Apple user for longer than that.You can catch up with him on Facebook, Twitter, and LinkedIn, but prefers Bluesky. Eric Bolden is into macOS, plants, sci-fi, food, and is a rural internet supporter. You can connect with him on Twitter, by email at embolden@mac.com, on Mastodon at @eabolden@techhub.social, on his blog, Trending At Work, and as co-host on The Vision ProFiles podcast. Brian Flanigan-Arthurs is an educator with a passion for providing results-driven, innovative learning strategies for all students, but particularly those who are at-risk. He is also a tech enthusiast who has a particular affinity for Apple since he first used the Apple IIGS as a student. You can contact Brian on twitter as @brian8944. He also recently opened a Mastodon account at @brian8944@mastodon.cloud. Jeff Gamet is a technology blogger, podcaster, author, and public speaker. Previously, he was The Mac Observer's Managing Editor, and the TextExpander Evangelist for Smile. He has presented at Macworld Expo, RSA Conference, several WordCamp events, along with many other conferences. You can find him on several podcasts such as The Mac Show, The Big Show, MacVoices, Mac OS Ken, This Week in iOS, and more. Jeff is easy to find on social media as @jgamet on Twitter and Instagram, jeffgamet on LinkedIn., @jgamet@mastodon.social on Mastodon, and on his YouTube Channel at YouTube.com/jgamet. David Ginsburg is the host of the weekly podcast In Touch With iOS where he discusses all things iOS, iPhone, iPad, Apple TV, Apple Watch, and related technologies. He is an IT professional supporting Mac, iOS and Windows users. Visit his YouTube channel at https://youtube.com/daveg65 and find and follow him on Twitter @daveg65 and on Mastodon at @daveg65@mastodon.cloud. Dr. Marty Jencius has been an Associate Professor of Counseling at Kent State University since 2000. He has over 120 publications in books, chapters, journal articles, and others, along with 200 podcasts related to counseling, counselor education, and faculty life. His technology interest led him to develop the counseling profession ‘firsts,' including listservs, a web-based peer-reviewed journal, The Journal of Technology in Counseling, teaching and conferencing in virtual worlds as the founder of Counselor Education in Second Life, and podcast founder/producer of CounselorAudioSource.net and ThePodTalk.net. Currently, he produces a podcast about counseling and life questions, the Circular Firing Squad, and digital video interviews with legacies capturing the history of the counseling field. This is also co-host of The Vision ProFiles podcast. Generally, Marty is chasing the newest tech trends, which explains his interest in A.I. for teaching, research, and productivity. Marty is an active presenter and past president of the NorthEast Ohio Apple Corp (NEOAC). Jim Rea built his own computer from scratch in 1975, started programming in 1977, and has been an independent Mac developer continuously since 1984. He is the founder of ProVUE Development, and the author of Panorama X, ProVUE's ultra fast RAM based database software for the macOS platform. He's been a speaker at MacTech, MacWorld Expo and other industry conferences. Follow Jim at provue.com and via @provuejim@techhub.social on Mastodon. Guy Serle, best known for being one of the co-hosts of the MyMac Podcast, sincerely apologizes for anything he has done or caused to have happened while in possession of dangerous podcasting equipment. He should know better but being a blonde from Florida means he's probably incapable of understanding the damage he has wrought. Guy is also the author of the novel, The Maltese Cube. You can follow his exploits on Twitter, catch him on Mac to the Future on Facebook, at @Macparrot@mastodon.social, and find everything at VertShark.com. Support:      Become a MacVoices Patron on Patreon     http://patreon.com/macvoices      Enjoy this episode? Make a one-time donation with PayPal Connect:      Web:     http://macvoices.com      Twitter:     http://www.twitter.com/chuckjoiner     http://www.twitter.com/macvoices      Mastodon:     https://mastodon.cloud/@chuckjoiner      Facebook:     http://www.facebook.com/chuck.joiner      MacVoices Page on Facebook:     http://www.facebook.com/macvoices/      MacVoices Group on Facebook:     http://www.facebook.com/groups/macvoice      LinkedIn:     https://www.linkedin.com/in/chuckjoiner/      Instagram:     https://www.instagram.com/chuckjoiner/ Subscribe:      Audio in iTunes     Video in iTunes      Subscribe manually via iTunes or any podcatcher:      Audio: http://www.macvoices.com/rss/macvoicesrss      Video: http://www.macvoices.com/rss/macvoicesvideorss

The MacVoices Live! focuses on TikTok's new data-sharing policy, Elon Musk's full shift from Twitter to X, and Microsoft Teams' controversial employee-location feature. Chuck Joiner, Marty Jencius, Web Bixby, Jim Rea, Brian Flanigan-Arthurs, Eric Bolden, and David Ginsburg also explore Tinder's facial-verification system, Meta's layoffs and AI focus, and Amazon's large workforce cuts. An information and analysis-packed episode on a wide variety of subjects.  Today's MacVoices is supported by MacPaw and their new Cloud Cleanup feature. Get Tidy Today! Try 7 days free and use my code MACVOICES20 for 20% off at http://CLNMY.COM/MACVOICES Show Notes: Chapters: [0:00] Opening and TikTok's Data-Sharing Controversy [2:14] X Retires the Twitter Domain [6:53] Microsoft Teams Adds Employee Location Tracking [11:09] Sponsor: CleanMyMac and Cloud Cleanup [12:45] Tinder's Facial-Verification Rollout [16:08] Meta Layoffs and AI Strategy Shift [20:52] Amazon Workforce Reductions [21:52] App Store Humor: Dave's Hot Chicken [23:34] Closing Thoughts and Panel Sign-Offs Links: TikTok Won't Say If It's Giving ICE Your Data https://www.forbes.com/sites/emilybaker-white/2025/10/21/tiktok-wont-say-if-its-giving-ice-your-data/ Twitter domain is being 'retired,' says X, in a quiet announcement https://9to5mac.com/2025/10/27/twitter-com-domain-is-being-retired-says-x-action-required-by-nov-10/ Microsoft Teams Will Soon Tell Your Boss When You're Not in the Office https://lifehacker.com/tech/microsoft-teams-will-let-your-boss-know-when-youre-not-in-the-office Tinder Launches Mandatory Facial Verification to Weed Out Bots and Scammers https://www.wired.com/story/tinder-launches-mandatory-facial-verification-to-weed-out-bots-and-scammers/ Meta AI layoffs today: 600 jobs are already being cut from Alexandr Wang's superintelligence lab https://www.fastcompany.com/91427041/meta-ai-layoffs-today-600-jobs-are-already-being-cut-from-alexandr-wang-superintelligence-lab Sora Has Lost Its App Store Crown to … Dave's Hot Chicken https://www.wired.com/story/sora-app-store-daves-hot-chicken/ Guests: Web Bixby has been in the insurance business for 40 years and has been an Apple user for longer than that.You can catch up with him on Facebook, Twitter, and LinkedIn, but prefers Bluesky. Eric Bolden is into macOS, plants, sci-fi, food, and is a rural internet supporter. You can connect with him on Twitter, by email at embolden@mac.com, on Mastodon at @eabolden@techhub.social, on his blog, Trending At Work, and as co-host on The Vision ProFiles podcast. Brian Flanigan-Arthurs is an educator with a passion for providing results-driven, innovative learning strategies for all students, but particularly those who are at-risk. He is also a tech enthusiast who has a particular affinity for Apple since he first used the Apple IIGS as a student. You can contact Brian on twitter as @brian8944. He also recently opened a Mastodon account at @brian8944@mastodon.cloud. Jeff Gamet is a technology blogger, podcaster, author, and public speaker. Previously, he was The Mac Observer's Managing Editor, and the TextExpander Evangelist for Smile. He has presented at Macworld Expo, RSA Conference, several WordCamp events, along with many other conferences. You can find him on several podcasts such as The Mac Show, The Big Show, MacVoices, Mac OS Ken, This Week in iOS, and more. Jeff is easy to find on social media as @jgamet on Twitter and Instagram, jeffgamet on LinkedIn., @jgamet@mastodon.social on Mastodon, and on his YouTube Channel at YouTube.com/jgamet. David Ginsburg is the host of the weekly podcast In Touch With iOS where he discusses all things iOS, iPhone, iPad, Apple TV, Apple Watch, and related technologies. He is an IT professional supporting Mac, iOS and Windows users. Visit his YouTube channel at https://youtube.com/daveg65 and find and follow him on Twitter @daveg65 and on Mastodon at @daveg65@mastodon.cloud. Dr. Marty Jencius has been an Associate Professor of Counseling at Kent State University since 2000. He has over 120 publications in books, chapters, journal articles, and others, along with 200 podcasts related to counseling, counselor education, and faculty life. His technology interest led him to develop the counseling profession 'firsts,' including listservs, a web-based peer-reviewed journal, The Journal of Technology in Counseling, teaching and conferencing in virtual worlds as the founder of Counselor Education in Second Life, and podcast founder/producer of CounselorAudioSource.net and ThePodTalk.net. Currently, he produces a podcast about counseling and life questions, the Circular Firing Squad, and digital video interviews with legacies capturing the history of the counseling field. This is also co-host of The Vision ProFiles podcast. Generally, Marty is chasing the newest tech trends, which explains his interest in A.I. for teaching, research, and productivity. Marty is an active presenter and past president of the NorthEast Ohio Apple Corp (NEOAC). Jim Rea built his own computer from scratch in 1975, started programming in 1977, and has been an independent Mac developer continuously since 1984. He is the founder of ProVUE Development, and the author of Panorama X, ProVUE's ultra fast RAM based database software for the macOS platform. He's been a speaker at MacTech, MacWorld Expo and other industry conferences. Follow Jim at provue.com and via @provuejim@techhub.social on Mastodon. Guy Serle, best known for being one of the co-hosts of the MyMac Podcast, sincerely apologizes for anything he has done or caused to have happened while in possession of dangerous podcasting equipment. He should know better but being a blonde from Florida means he's probably incapable of understanding the damage he has wrought. Guy is also the author of the novel, The Maltese Cube. You can follow his exploits on Twitter, catch him on Mac to the Future on Facebook, at @Macparrot@mastodon.social, and find everything at VertShark.com. Support:      Become a MacVoices Patron on Patreon      http://patreon.com/macvoices      Enjoy this episode? Make a one-time donation with PayPal Connect:      Web:      http://macvoices.com      Twitter:      http://www.twitter.com/chuckjoiner      http://www.twitter.com/macvoices      Mastodon:      https://mastodon.cloud/@chuckjoiner      Facebook:      http://www.facebook.com/chuck.joiner      MacVoices Page on Facebook:      http://www.facebook.com/macvoices/      MacVoices Group on Facebook:      http://www.facebook.com/groups/macvoice      LinkedIn:      https://www.linkedin.com/in/chuckjoiner/      Instagram:      https://www.instagram.com/chuckjoiner/ Subscribe:      Audio in iTunes      Video in iTunes      Subscribe manually via iTunes or any podcatcher:      Audio: http://www.macvoices.com/rss/macvoicesrss      Video: http://www.macvoices.com/rss/macvoicesvideorss

What Does It Take to Scale from Two Gyms to 100+ Stores Across America?n this episode of Retail Retold, Chris Ressa welcomes franchise powerhouse Kal Gullipali — the man who turned two Orange Theory studios into a 100-unit empire spanning Marco's Pizza, Dave's Hot Chicken, European Wax Center, and more. From Wall Street to wellness centers to hot chicken, Kal's story is a masterclass in bold moves, smart capital, and relentless growth.Kal reveals how selling his first franchise lit the spark for scale — and how COVID became the ultimate wake-up call to diversify. Today, his group operates across multiple states, building new stores, buying portfolios, and driving more than $35–40 million in annual growth. He breaks down the numbers, the strategy, and the mindset it takes to play at this level.This episode dives into what it really takes to win in franchising: sharp site selection, patient capital, and powerful partnerships. Kal also calls out a coming shift in the fast-casual world — the return of true customer service — as brands rediscover that speed means nothing without hospitality.What You'll Hear:How Kal built a 100+ unit, multi-brand portfolio in under a decadeWhy diversification saved his business modelThe real economics behind scaling franchisesWhy the next big franchise trend is a return to the human touchChapters00:00 – Meet Kal GullipaliFrom Wall Street to Main Street — how a former Merrill Lynch analyst became a franchise powerhouse.02:00 – The First Franchise BetWhy Kal's first leap into Orange Theory Fitness changed everything.04:00 – From Two Gyms to a Hundred UnitsThe mindset, capital, and partnerships behind explosive growth.06:00 – Lessons from Selling and ScalingHow selling early wins funded a smarter, more diversified empire.07:45 – Enter the Pizza and Hot Chicken GameWhy COVID turned Kal into a believer in delivery-driven, resilient brands.09:30 – Building vs. BuyingThe strategy behind mixing acquisitions with ground-up new builds.10:30 – Why Dave's Hot Chicken Took OffHigh AUVs, hot branding, and a cult following—Kal breaks down the magic formula.13:00 – The Numbers Behind the EmpireA candid look at performance, diversification, and what drives profitability.15:00 – The Power of People and ProcessInside Kal's shared-services model and how he scales culture across brands.18:00 – The Franchise Trend No One's Talking AboutWhy customer service—not tech—will define the next era of QSR success.

DRAKE'S FAKE SPOTIFY STREAMS LAWSUIT? GRACIE BON'S DRAKE SECRETS, KAYLA DISSES TAYLOR SWIFT | Club Ambition Podcast Episode 214#clubambition #taylorswift #drake #lacasadealofoke Sponsored by:Rhode Island Education Collective | https://rieducationcollective.org/ Dave's Hot Chicken | located in Middletown R.I. Mother Earth Wellness long term announcement | Promo code “ambition10' for 10% off your purchase https://motherearthri.com/TIMESTAMPS 0:00* DRAKE NAMED IN SPOTIFY LAWSUIT 7:00* TORONTO LOSES VS DODGERS, DRAKE MEMES EVERYWHERE 18:18* DRAKE AND GRACIE BON EXPLAINED 34:39* DIDDY SMILING IN FORT DIX 1:08:45* YOUNG THUG TEXTED IAN CONNOR WHOS THIS ABOUT ALCHEMIST 1:11:30* JAY-Z VERZUZ RUMORS, WHO WINS 1:17:20* MAGA BARBZ 1:39:40* NLE CHOPPA DISSES YB 1:48:00* Ridiculousness CANCELLED 2:01:00* WHY EVERYONE BUYING WIRED HEADPHONES AGAIN 2:12:05* BILLBOARD RAP SONGS DRAMA 2:19:30* RUSSELL SIMMONS COMEBACK? 2:27:29* KAYLA VS TAYLOR 2:29:30 * PERFECT NEIGHBOR DOC 2:38:30* CRAZY GINO CLIP 2:48:30- Local News: 2:59:16

This is just a PSA. Don't I REPEAT DON'T, get the reaper tenders from Dave's Hot Chicken... Darris almost went to the hospital and Korey had a stomach ache for 2 days... Seat Geek:USE CODE: NOREGULARS to get $20 off your first purchase over $50!https://seatgeek.com/Prize Picks:CODE NOREGULARS to receive a 100% deposit match up to $100 on PrizePicks at signup. https://prizepicks.onelink.me/ivHR/NOREGULARSBECOME A PATREON DRAFT PICK! : patreon.com/NoRegularsFollow Our Main Socials!Darris WatkinsInstagram: https://www.instagram.com/__dlw.21/Korey PettieInstagram: https://www.instagram.com/koreypettie/

Jack Davis, serial entrepreneur and investor in Jomboy Media and Dave's Hot Chicken, joins the show. On this episode, he breaks down how he finds products people actually want, why organic demand beats throwing money at marketing, and how to know when it's time to cut your losses. He says having success is like a chance to eat more pie. Speaking of which, send Dan your favorite pie pick at howsuccesshappens@entrepreneur.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bikky's Abhinav Kapur joins QSR Uncut this week to discuss the state of tech, his journey creating a platform now being used in more than 4,000 locations, from Dave's Hot Chicken to Bojangles, and much more. We'll explore buzz words, reality, what's driving guest engagement, and where the true face of innovation is materializing during one of the most dynamic consumer climates on record for restaurants.

Jim Bitticks, President and COO of Dave's Hot Chicken, shares insider insights on building a billion-dollar hospitality brand. From a humble $900 East Hollywood pop-up to one of the fastest-growing food industry sensations, Jim reveals leadership strategies, hospitality culture, and growth secrets vital for scaling with integrity. Dive into hospitality trends and the power of viral moments that have propelled Dave's Hot Chicken to phenomenal success. Whether you're interested in hospitality investment, emerging brands, or innovative food service approaches, this episode offers expert strategies and inspiring stories for entrepreneurs and industry professionals alike. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ranjan Roy from Margins is back for our weekly discussion of the latest tech news. We cover: 1) OpenAI's Atlas browser is here 2) Atlas plays 2048 3) The danger of AI browser prompt injection 4) Will Atlas be around in five years? 5) Why Dave's Hot Chicken is the world's top app 6) Amazon has plans to automate hundreds of thousands of jobs 7) OpenAI is paying investment bankers to train its models 8) If we automate all the work, who will be left to buy stuff? 9) Meta cuts 100 AI jobs 10) Reddit fools AI crawlers and shows theft 11) Clippy returns! --- Enjoying Big Technology Podcast? Please rate us five stars ⭐⭐⭐⭐⭐ in your podcast app of choice. Want a discount for Big Technology on Substack + Discord? Here's 25% off for the first year: https://www.bigtechnology.com/subscribe?coupon=0843016b Questions? Feedback? Write to: bigtechnologypodcast@gmail.com

Group Chat

When an Eminent Scientist Says Magic Is Real—Pay Attention https://mitchhorowitz.substack.com/p/when-an-eminent-scientist-says-magic 00:00:00 – Cold Open & “Hey yo, Crypto!” Loose banter to kick off the show—traffic stories, neighborhood oddities, and warming up the mics with goofy “hey yo, Crypto” riffs. 00:04:51 – Alex Jones Clip Week (Set-up) Wednesday means AJ clip roundup: shock jock non-sequiturs, late-night “after hours” imagery, and the crew joking through it before the real topics. 00:09:41 – Sparkle Shine Story Time More outrageous AJ pulls (MLK jokes, “story time” bits), production/computer gripe gags, and the pivot promise: Bigfoot, alien DNA, and a little politics coming up. 00:14:42 – American Sasquatch Trailer (Part 1) New David Paulides doc American Sasquatch: Man, Myth or Monster—tying Bigfoot with orbs/UFOs; Stan Gordon mentioned; “primate vs. paranormal” split highlighted. 00:19:02 – American Sasquatch (Part 2: Why it matters) Hosts like the “all phenomena connected” framing; recall to Missing 411 overlaps (hunters, lights, UFOs, vanishings). 00:23:05 – Paulides' Backstory & Production Notes Paulides' own channel intro: project is separate from Missing 411, late-Nov 2025 premiere targeted (Seattle), and rallying viewers to share the trailer. Rights/access chatter on National Parks filming too. 00:28:42 – Bigfoot Takeaways & Pivot Panel leans paranormal/portal-adjacent Bigfoot; Nick Redfern shout; then tee-up to “alien DNA” story next. 00:33:34 – “Alien DNA in Humans?” (Part 1) Daily Mail–driven item: Dr. Max Rampell claims non-parental genetic segments in some families; abductee self-reports folded in; lots of caveats; calls for whole-genome sequencing. 00:38:27 – “Alien DNA” (Part 2: Skeptics & Methods) Notes on cultured-cell artifacts, small samples, 23andMe array limits; suggestion of future high-res sequencing; ethical questions and sci-culture snark about officialdom's silence. 00:43:21 – From Bombshells to Orbs “Bombshell” button gag; then quick hop to a Stan Gordon blog mention about low-level orbs in Pennsylvania and long-running orb/UFO anomaly talk. 00:47:58 – Dean Radin & Real Magic Deep dive into Radin's work (psi, mind-matter, precognition), frustration with “pseudo-skepticism,” and the idea that persistent anomalies deserve serious study. 00:52:51 – Skeptics vs. Unknowns Philosophical riff: comfort with ambiguity vs. compulsive debunking; why people cling to narrow materialism; when to leave mysteries open. 00:57:31 – National Guard, Protests & Precedent (Part 1) Guard deployments crossing state lines; GOP misgivings on executive overreach vs. “what's your plan?”; comparisons to past riot responses. 01:01:56 – National Guard, Protests & Precedent (Part 2) Operation-Gladio-style “provocateurs” mused; culture-war optics; inflatable dinosaur/unicorn/raccoon protest costumes; absurdity of the zeitgeist. 01:06:07 – Culture-War Theater & AI Imagery Jokes about generating protest images (mascot chaos); grim note that we're flirting with civil conflict; meme clips and “Trump dance” mashups. 01:11:00 – Gummy-Bear Hospitalization UK trucker eats 6.6 lbs of gummies in 3 days → severe GI issues, ICU, recovery; candy-bucket jokes, theater contraband bits, and sympathy laughs. 01:16:00 – Gummy-Bear Aftermath & Visual Gags More on symptoms/recovery; swapping images (costumed protesters vs. “actual” dinos); “what are they protesting?” silliness. 01:20:27 – Palisades Fire Arrest (Part 1) Breaking: LA's Pacific Palisades arson suspect ID'd; phone/geodata, videos, and… prompts from ChatGPT found; celebrities lost homes; climate-blame vs. arson debate. 01:25:07 – Palisades Fire Arrest (Part 2) More affidavit bits: location pings, 911 attempts, device records, “are you at fault if…” chat query; investigators' read on creating exculpatory narrative. 01:30:01 – “He Started the Fire” Host debuts a Billy-Joel-rhythm parody about the blaze (without the melody), planning to play it at show's end; segues to EU balloon/drone stories. 01:34:47 – Lithuania's Cigarette Balloons Hot-air balloons ferrying smuggled cigs into EU airspace, airport temporarily closed; thousands of packs recovered; why not shoot them down? Tax avoidance economics. 01:39:50 – “Majestic Tiger” LEGO…with a Butt Hilarious/earnest review of LEGO set 31129—the infamous “butthole tiger.” Design choices, Technic part constraints, and why the detail exists. 01:44:32 – Golf With a Gator Pro calmly blasts from a water's edge bunker as a six-foot alligator watches; caddie earns hazard pay; jokes about rolled pant legs vs. “real man” wet pants. 01:49:16 – Underwear Identifies Robber Dave's Hot Chicken robbery suspect nabbed because surveillance caught his distinctive True Religion underwear; ski mask & briefs banter ensues. 01:54:11 – 11 Foods to Avoid at Dine-In Theaters Loaded nachos chaos, chip-bag noise, ice-cream melt bombs—practical etiquette rant about smelly, messy, loud choices in dark rooms. 01:58:38 – …And More Theater Food Crimes Tacos, onion rings, garlic, curry—crime scene odors; quick housekeeping: no Saturday show; cosplay jokes (Hulk Hogan + giant inhaler). 02:03:07 – Wrap-Up & Plugs Patreon/back catalog plug, program notes, “watch the skies… and the cig-balloons,” sign-offs leading into a final sting. 02:06:35 – Tag: Sparkle Shine Story Time (Stinger) A final quick “sparkle/drag story time” callback. 02:10:26 – Play-Out: “He Started the Fire” (Full) The parody lyric rolls over the credits with wildfire imagery word-play to close the episode. Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research ▀▄▀▄▀ CONTACT LINKS ▀▄▀▄▀ ► Website: http://obdmpod.com ► Twitch: https://www.twitch.tv/obdmpod ► Full Videos at Odysee: https://odysee.com/@obdm:0 ► Twitter: https://twitter.com/obdmpod ► Instagram: obdmpod ► Email: ourbigdumbmouth at gmail ► RSS: http://ourbigdumbmouth.libsyn.com/rss ► iTunes: https://itunes.apple.com/us/podcast/our-big-dumb-mouth/id261189509?mt=2  

The gang just wants one thing — a tour of Boeing. But apparently, holding $7 worth of stock doesn't come with a visitor badge. So instead, they spend this episode doing what they do best: overthinking, roasting each other, and imagining what it would be like to go down the emergency slide. This episode has plane talk, fake science, bad travel stories, and enough sarcasm to power a jet engine. Tune in to another episode of The Rizzuto Show for chaos, laughs, and one very desperate attempt to get Boeing's attention. Show Notes:French influencer jailed for 6 months over viral syringe-attack ‘prank' Why Do Airlines Turn Off The Cabin Lights During Takeoff And Landing?United Passenger Allegedly Attempted to Open Cabin Door, Deploying Inflatable Slides at Houston AirportStowaway found dead in landing gear of American Airlines plane in CharlottePeople who don't like animals are more likely to have dark personality traits, study findsWoman dead for weeks was eaten by her dogs after they became desperate for foodMan accused of stealing from Dave's Hot Chicken in St. Louis CountyAnheuser-Busch hiring workers for Brewery Lights in St. LouisTemporary price changes take effect The adjustments will be in place for the holiday shipping season Man arrested for making over 58,000 false emergency calls Follow The Rizzuto Show @rizzshow on all your favorite social media, including YouTube, Facebook, Twitter, Instagram, TikTok, and more. Connect with The Rizzuto Show online at 1057thepoint.com/rizz #TheRizzutoShow #LetMeIn #Boeing #FunnyPodcast #StLouisSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Firefighter dumps tamps on ex's lawn, don't wear identifiable undies to rob a Dave's Hot Chicken, a new way to nugget, “Zipcoding” - and more.Join us on Patreon  for more of the Inner Sanctum with Sarah and Mary: Seattle recap, Taco Bell 50k, the Steak Nuggie Saunter - and more. Subscribe, Follow, Like, and Review, Wherever you get your podcasts.Follow us on Twitter, Instagram, & Facebook. Get RUMP Merch here:https://areyoumypodcast.bigcartel.com/ Visit oneskin.co and use code MYPODCAST for 15% off your purchase.Visit Viiahemp.com and use code MYPODCAST for 15% off and a free gift with your first order.Visit honeylove.com/MYPODCAST for 20% off your order.Visit TrueClassic.com/MYPODCAST to skip cheap, throwaway stuff and try True Classic yourself. sarahcolonna.commaryradzinski.com    Sarah's merchMary's merch © 2020-2022 Are You My Podcast?

Whomever stole the Sinclair dinosaur mascot from the gas station in LA has returned it with a note...the guy who robbed Dave's Hot Chicken was identified by his underwear...and a bank employee tried to steal over 2 million in gold bars!

Joe Fontana, founder of Fry the Coop, turned a love for Nashville hot chicken into one of Chicago's fastest-growing restaurant brands. Known for bold risks, storytelling, and a $300,000-a-year commitment to frying in beef tallow. Listen now to learn about the leap from cubicle to hot chicken, the marketing stunt with a full chicken costume, and the rise of Fry the Coop across Chicago. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textJason Sobocinski joins Zack Oates to share how Haven Hot Chicken builds lasting guest love through great food, consistent hospitality, and small gestures that surprise and delight. From “reverse tipping” cards to weekly community drop-offs, Jason explains how joy and consistency fuel growth in a competitive chicken market.Zack and Jason discuss: • Why exceeding expectations defines hospitality at Haven • How consistency keeps guests returning visit after visit • Turning feedback into opportunities for improvement • Reverse tipping cards as a unique way to delight guests • Surprise-and-delight catering drops that drive awarenessThanks, Jason!https://www.linkedin.com/in/jason-sobocinski-75016730/https://www.linkedin.com/company/haven-hot-chicken/https://www.havenhotchicken.com/

Scotch and Mandy are fired up—literally! On this episode of The Wake Up Call on Froggy 99.9, we discuss the Hangry Joe’s Angry Hot Challenge, where you have to sign a waiver just to try the spiciest chicken in town. Scotch and Mandy are ready to try it on Tuesday! Will they survive the heat? Tune in to hear about the challenge and find out how one lucky listener scores free lunch for the office, thanks to Hangry Joe’s Hot Chicken & Wings! Plus, Tank opens up the text club to ask: Do you still coupon? Is it worth the effort in 2025? We dive into the world of digital deals, old-school clipping, and whether couponing is still a money-saving trend or a thing of the past.

The US Open semis were electric, and we're here to break it all down before the finals. John, Stevie, and Jack dive into the women's battles, highlighting Anisimova's redemption as she took down Osaka in an amazing match and now faces Sabalenka. How far can Amanda go if she wins?  On the men's side, we discuss whether this could be Djokovic's last shot, the Alcaraz-Sinner dominance, and our thoughts on the men's final. Is Sinner a slight favorite with the No. 1 ranking and Slam race on the line? Things got even spicier with our Dave's Hot Chicken trivia challenge. Who can handle the Reaper without breaking a sweat? Between group chat meltdowns and ridiculous hot takes, this episode got out of hand fast.  We wrap things up with Steve calling a recall on our bracket challenge... let's just say some egos are hurting as a the loser will need to come up with a Nothing Major jingle! 00:00 Introduction and Sponsor Message 01:01 We're Back!  01:29 Where's Sam Querrey? Mystery Explained 04:08 Women's Semifinals Breakdown 07:51 Women's Final Preview: Amanda vs. Sabalenka 15:12 Men's Semis Recap: Alcaraz vs. Djokovic 21:54 Men's Semis Recap: Sinner vs. Auger-Aliassime 26:35 Men's Final Preview: Sinner vs. Alcaraz 30:41 Dave's Hot Chicken Trivia Challenge 31:38 Spicy Trivia Questions & Showdowns 39:46 Final Thoughts & Bracket Challenge Drama

Buy WingFEST Tickets HERE: http://wingfest.co.uk Dom fights flies, Smith hates football and Ethan has a drastic fall! Join our Patreon - https://www.patreon.com/sloppyjoespodcast We have merch! https://sloppyjoespod.com YOU NEED OUR HELP? Send in your advice question to: SloppyJoesPodcast@gmail.com Find us: twitter.com/SloppyJoesPod tiktok.com/@sloppyjoespodcast https://www.instagram.com/thesloppyjoespod/?hl=en Presenters: Joe Smith: https://twitter.com/Joesmith93 Joe McGrath: https://twitter.com/RadioJoeM Dom:  @DommyBW   Ethan James: https://twitter.com/EthanJamesMedia #sloppyjoes #comedy #food #foodreview

For this special bonus episode, we share a story from the Points North podcast about blue moon ice cream—it's a wacky, surprisingly delicious and very blue ice cream flavor beloved in the Midwest. But no one knows what the flavor actually is, and ice cream makers are notoriously secretive about it. We hear about Morgan Springer's quest to find out more. Plus, we share a few of our all-time favorite ice cream stories: Journalist David Johns investigates whether ice cream could actually be good for you; we talk with Saturated Ice Cream founder Lokelani Alabanza, who invents new flavors from peanuts and Coke to Nashville hot chicken; and we make charred pineapple and honey ice cream.Get the recipe for Charred Pineapple with Spiced Honey and Coconut Ice Cream here. Listen to Milk Street Radio on: Apple Podcasts | Spotify

Spark OKC is a relatively new player in the crowded Oklahoma burger scene, yet it already feels like they've been around forever. The concept is a spur of The Social Order, the restaurant group that started as The Jones Assembly and has also umbrellaed to include local Dave's Hot Chicken and Fuzzy's Taco Stand locations. CEO Brian Bogert has been there from the beginning, and he sits down with editor-in-chief Nathan Gunter to catch us up on this exciting new brand, reminisce about his history in the restaurant world, and even talk about the time The Jones hosted a pre-superstardom Chappell Roan. Also on this week's episode, the editors give their elevator pitches for their own dream restaurant concepts, and podvents will help explain why there are so many lemonade stands in Tulsa this week. You won't want to miss it!

How are franchisees dealing with the current operating environment?This week's episode of the Restaurant Business podcast A Deeper Dive features Raj Patel, a multi-brand franchisee out of the Chicago area. Patel's group operates nearly 100 Dunkin' locations and a number of Dave's Hot Chicken restaurants, among others. We wanted to talk with him to get a franchisee's perspective of the current environment. He provides some insight from a franchisee's view of both those brands and why they are doing really well right now. What makes those brands tick?We also talk extensively about development strategies. Patel provides some interesting insight into competition for restaurant real estate right now. He talks about what sites cost more, whether drive-thru-only locations make any sense and the best time to walk away from a potential location.We're talking restaurant development and franchising on A Deeper Dive so please check it out. 

Zaxbys is ready to fulfill its destiny.This week's episode of the Restaurant Business podcast A Deeper Dive features a discussion with Bernard Acoca, the CEO of the fast-casual chicken chain.Acoca was hired as CEO three years ago and was the first non-founder to lead the Atlanta-based chain.He has spent that time “bunkering” and working to fix the brand's operations. Now he's ready to talk and agreed to come on the podcast to detail everything being done at Zaxbys over that time. Zaxbys has what it takes to be a major player in the chicken business but its sales have not reflected that more recently. System sales grew just more than 4%, according to Technomic, well under rivals like Raising Cane's and Dave's Hot Chicken. We talk about why that is.We also talk about new management, unit economics, drive-thru speed, digital sales and, because it's 2025, AI. We're talking Zaxbys on the podcast this week, so check it out.

Today on AirTalk, the labor market reports on a slowdown in employment; how the internet has changed the way we talk to each other; Howlin' Rays Nashville Hot Chicken and FilmWeek. Today on AirTalk, Labor report finds job stagnation (00:15) Communicating online (38:18) Howlin' Rays Nashville Hot Chicken (51:45) FilmWeek (1:07:45) Interview with '2000 Meters to Andriivka' (1:22:45)

All the biggest brands in the world seem have been started from a stupid idea... One that friends, family, and peers said would never work. Yet here we are. Nike, Liquid Death, Patagonia, Dave's Hot Chicken, and many of my episodes from How I Built This with Guy Raz tell the story.  The magic happens outside the comfortzone. Listen to discover some ways you can step outside your comfort zone and start taking action.   I can help you here: www.andyisom.com  

In this episode we have on Steve Younes of Surfin' Bird Hot ChickenWe talked about our shared love of comedians, being over the top for the sake of humor, how he started his hot chicken seasoning business, stories of his divorced, his ex wife passing away and getting remarried, and the life he's building for his daughter.Send us a textFollow us on Facebook and Instagram @theimperfectdadspodcast . Look for new episodes of The Imperfect Dads Podcast every Monday.

How does a restaurant chain go from parking lot startup to $1 billion valuation in less than a decade?This week's episode of A Deeper Dive focuses on the recent sale of Dave's Hot Chicken to Roark Capital. It features the fast-casual chain's CFO, James McGehee, and SVP of Finance Scott Putman. Dave's Hot Chicken was founded in a Los Angeles parking lot—yes, a parking lot—by four friends in 2017. They got favorable local reviews and the concept took off. It brought in investors and professional management and took advantage of a consumer that wants a lot more chicken and spicier options. Dave's has been one of the fastest-growing restaurant chains in the U.S. over the past several years, including nearly 60% system sales growth last year, according to Technomic. And it earned the company a $1 billion sale to the private-equity firm Roark Capital.While some industries such as technology can reach $1 billion valuations in a hurry that kind of growth is nearly unheard of in the restaurant space. We explore exactly how a company can achieve that kind of success, that quickly. Check it out. 

The Rich Zeoli Show- Hour 1: 3:05pm- During Wednesday's White House press briefing, Director of National Intelligence Tulsi Gabbard stated, “there is irrefutable evidence that details how President Barack Obama and his National Security team directed the creation of an intelligence community assessment that they knew was false” when linking the 2016 Trump campaign to Russian government officials. Gabbard also revealed that according to intelligence, Russia had evidence that Hillary Clinton suffered from “psycho-emotional problems, uncontrolled fits of anger, aggression” and took a “daily regimen of heavy tranquilizers,” though they were saving the public release of this information until after her presumed victory. 3:30pm- When asked whether former President Barack Obama engaged in any criminal behavior, Director of National Intelligence Tulsi Gabbard explained: "We have referred, and will continue to refer, all of these documents to the Department of Justice and the FBI...the evidence that we have found and that we have released directly point to President Obama leading the manufacturing of this intelligence assessment." 3:50pm- Rich tries Dave's Hot Chicken—but was warned against getting the “Carolina Reaper' spice level which he learned requires signing a waiver. Plus, did Justin just agree with Matt???

The Rich Zeoli Show- Full Episode (07/23/2025): 3:05pm- During Wednesday's White House press briefing, Director of National Intelligence Tulsi Gabbard stated, “there is irrefutable evidence that details how President Barack Obama and his National Security team directed the creation of an intelligence community assessment that they knew was false” when linking the 2016 Trump campaign to Russian government officials. Gabbard also revealed that according to intelligence, Russia had evidence that Hillary Clinton suffered from “psycho-emotional problems, uncontrolled fits of anger, aggression” and took a “daily regimen of heavy tranquilizers,” though they were saving the public release of this information until after her presumed victory. 3:30pm- When asked whether former President Barack Obama engaged in any criminal behavior, Director of National Intelligence Tulsi Gabbard explained: "We have referred, and will continue to refer, all of these documents to the Department of Justice and the FBI...the evidence that we have found and that we have released directly point to President Obama leading the manufacturing of this intelligence assessment." 3:50pm- Rich tries Dave's Hot Chicken—but was warned against getting the “Carolina Reaper' spice level which he learned requires signing a waiver. Plus, did Justin just agree with Matt??? 4:05pm- While speaking with the press, Director of National Intelligence Tulsi Gabbard said the Obama Administration was engaged in a “years-long coup and a treasonous conspiracy” against Donald Trump. 4:15pm- ABC News correspondent Mary Bruce baselessly accused the Trump Administration of focusing on the Russiagate revelations as a way of distracting from the Jeffrey Epstein case. 4:30pm- Gerald Posner—Award-Winning Investigative Journalist & Author of the book “Killing the Dream: James Earl Ray and the Assassination of Martin Luther King, Jr.”—joins The Rich Zeoli Show to discuss the release of previously classified MLK Jr. files and his latest piece for Skeptic, “The CIA, JFK, and the Fiction Factory: The Illusion of a Smoking Gun.” You can read the full article here: https://www.skeptic.com/article/the-cia-jfk-and-the-fiction-factory-the-illusion-of-a-smoking-gun/. 5:05pm- In a profanity-laced interview with YouTube personality Andrew Callaghan, Hunter Biden discussed his past use of crack cocaine and claimed that the drug is safer than alcohol. What? 5:15pm- When asked whether former President Barack Obama engaged in any criminal behavior, Director of National Intelligence Tulsi Gabbard explained: "We have referred, and will continue to refer, all of these documents to the Department of Justice and the FBI...the evidence that we have found and that we have released directly point to President Obama leading the manufacturing of this intelligence assessment." 5:20pm- Josh Shapiro is spending how much on his social media team!?!? 5:25pm- According to a report from Maggie Haberman and Glenn Thrush of The New York Times, Attorney General Pam Bondi told President Donald Trump that his name appears in the Jeffrey Epstein files—though, the reporters emphasize they do not know in what context his name appears. You can read the report here: https://www.nytimes.com/2025/07/23/us/politics/trump-epstein-files-named.html?smid=url-share. 5:30pm- President Donald Trump delivered remarks from the Artificial Intelligence Summit in Washington D.C. 6:05pm- Yesterday, Ozzy Osbourne, the lead singer of Black Sabbath, died at the age of 76. Did he really bite the head off a bat mid-concert? 6:30pm- During Wednesday's White House press briefing, Director of National Intelligence Tulsi Gabbard stated, “there is irrefutable evidence that details how President Barack Obama and his National Security team directed the creation of an intelligence community assessment that they knew was false” when linking the 2016 Trump campaign to Russian government officials. Gabbard also revealed that according to intelli ...

Ya B and Ya Boy talk about Nashville hot chicken and why you shouldn't have a boring house Drop a comment or reach out your favorite social media platform to hear your topics on future episodes. Cheers! #Horror #housing #hotchicken

In this week's edition of the Flavors of Northwest Arkansas podcast, we're talking to Russell Ingram, co-owner of the very popular Dot's Hot Chicken that recently made the change from food truck to brick and mortar. But first?!?! FOOD NEWS!!! We've hit the time of year where we get some temporary restaurant closures, especially in Fayetteville before the U-of-A gets back in session. Torchy's Taco's re-opens soon in Fayetteville after a remodel. Little Bread Company is taking the week off. Rick's Bakery took some time off, but are back! Baked by Kori is taking the week off in Fayetteville, but open in Rogers. Fayetteville Restaurant Week is next week! Formosa has been closed for over a month but are supposed to come back soon. The revival of the AQ Chicken House is taking a pause. Happy 4 years this weekend to Rendezvous Junction Brewing! Big party there this weekend! Russell Ingram and his wife Sarah moved from Nashville to Fayetteville where she's originally from. Russell has a chef background and learned hot chicken from when they made it as a special at a restaurant where he worked in Nashville. He grew to love it and didn't like that he was moving to a place that didn't have it, so he started his own- Dot's Hot Chicken, and they hit the ground running! They opted for a food truck first.  They bought one that they had to drive back from outside of Houston, and the trip was SCARY. You'll hear that story. Also, who is Dot and how many awards has her chicken won? Russell will tell us. They recently moved into a brick-and-mortar restaurant from the food truck. Russell will talk about that transition, and what that allows them to do that they couldn't do in the food truck... and it's all next right here on the Flavors of Northwest Arkansas!

KFC just fell out of the top 3 chicken chains in America… and Dave's Hot is bringing the heat.Millennial Moms are leading a female founder boom… and it's all thanks to “The Power Pause.”Google and OpenAI are battling to win in Vibe-Coding… and we created an app instantly thanks to it.Plus, the untold origin story of… The Michelin Restaurant Guide.$GOOG $YUM $SPYWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… “The Michelin Guide ⭐ The Tire Company That Accidentally Conquered Food”Subscribe to The Best Idea Yet: Wondery.fm/TheBestIdeaYetLinks to listen.TBOY Live Show Tickets to Chicago on sale NOW: https://www.axs.com/events/949346/the-best-one-yet-podcast-ticketsAbout Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, TBOY Lite is hosted by Jack Crivici-Kramer & Nick Martell.GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts NEWSLETTER:https://tboypod.com/newsletter SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Anything else: https://tboypod.com/ Our 2nd show… The Best Idea Yet: Wondery.fm/TheBestIdeaYetLinksEpisodes drop weekly.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode, Dave starts with a fun game of Southern food fact or fiction. He is then joined by Kahlil Arnold of Arnold's Country Kitchen in Nashville, a classic meat and three. They discuss meat and threes as a format, so-called Southern hospitality, and loving what you do. The duo ends with an in-depth Atlas of Nashville restaurants you have to go to when you visit and a How to Menu at Arnold's. Learn more about Arnold's Country Kitchen: https://www.arnoldscountrykitchen.com/. Follow Arnold's Country Kitchen on Instagram: https://www.instagram.com/arnoldscountrykitchen/?hl=en. Follow Kahlil Arnold on Instagram: https://www.instagram.com/kahlilarnold/?hl=en. Learn more about Prince's Hot Chicken on Ugly Delicious' S1E6, "Fried Chicken," and Martin's BBQ on S1E5, "BBQ": https://www.netflix.com/title/80170368. Learn more about Prince's Hot Chicken: https://www.princeshotchicken.com/. Learn more about Audrey: https://www.southalltn.com/audrey. Learn more about the Waffle House Index: https://www.wafflehouse.com/how-to-measure-a-storms-fury-one-breakfast-at-a-time/. Learn more about Martin's: https://www.martinsbbqjoint.com/. Learn more about Peg Leg Porker: https://peglegporker.com/?srsltid=AfmBOorKWIa30Os1LMh3v6O-. Learn more about Franklin BBQ: https://franklinbbq.com/. Check out our episode with Will Guidara about 'Unreasonable Hospitality': https://www.youtube.com/watch?v=YyFveotyzTA. Learn more about Rendezvous BBQ: https://hogsfly.com/?srsltid=AfmBOoo0xNd9gz9WYI2pIGVbVadAV50AQsO-1khBH9U9vKiyLf8sAOg6. Learn more about Big Bob Gibson: https://bigbobgibson.com/. Check out the full Atlas: Nashville list here: https://www.majordomo.com/blogs/the-dave-chang-show/atlas-nashville. Send in your questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang Guest: Kahlil Arnold Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Yerrrr! The Need to Know squad sat down with the one and only Mero — Bronx legend, multi-hyphenate menace, and certified culture shifter. From smoke shop runs and wrap flavors you've never heard of (00:49) to building his own creative empire, Mero delivers nonstop laughs, real game, and signature BX energy. He breaks down why TV is cooked and YouTube is king (05:51), raising his beautiful children (17:29), and his hilarious theory that Babe Ruth might've been Black (24:25). He explains why licensing your content is the real power move (30:47) and how he's building Victory Light like the Dominican Dick Wolf (33:07). We get personal with stories about giving fans love at Dave's Hot Chicken (40:41), and being inspired early by Combat Jack (42:40). Mero shares how Marlon Wayans gave him game (58:11), and how Denzel Washington taught him to move with an “attitude of gratitude” (01:00:15). He also talks about co-hosting with Carmelo Anthony on 7PM in Brooklyn and why it's deeper than content (01:37:18). Oh — and yes, Mero answers the age-old question: What's harder — being a Knicks fan or coaching little kids in football? (01:24:19). Mero closes it out with a classic BX take — Yankees fans are spoiled, Mets fans are built different (01:42:14). From gems to jokes, legacy talk to hood stories, this one's special. Tap in! Subscribe to our Patreon for early access to episodes - www.patreon.com/NeedToKnowPodcast Book your next podcast recording at Need to Know Studios TODAY - https://needtoknowstudios.com/ Join our Twitter/X Community to chop it up with us about all things Need to Know -https://twitter.com/i/communities/1777442897001910433 The Need To Know Podcast Social Handles https://www.instagram.com/needtoknowpod/ https://twitter.com/NeedToKnowPod https://www.tiktok.com/needtoknowpod SaVon https://www.instagram.com/savonslvter/ https://twitter.com/SavonSlvter Alex https://www.instagram.com/balltillwefall/ https://twitter.com/balltillwefall

It's the 150th episode of the Truth About Vintage Amps! How did that happen?  Thanks, as always, for being a part of the world's finest call-in tube amp repair show. Want amp tech Skip Simmons' advice on your DIY guitar amp projects? Join us by sending your voice memo or written questions to podcast@fretboardjournal.com! Include a photo, too.  Some of the topics discussed this week:  1:26 The Esparto fireworks storage facility explosion (link); salvaging organ pedals  6:22 Jason's life updates: Issue 57; Fretboard Summit (link); trail running; watching the 2025 Western States Endurance Run 11:46 Standel amplifier quirks, voltage regulator tubes, Dave's Hot Chicken kale slaw 16:36 Our sponsors: Grez Guitars; Emerald City Guitars and Amplified Parts! Amplified Parts is having a Fourth of July sale right now (act fast) 19:17 The Fretboard Summit Pinewood Derby race 22:03 Honorary sponsor: Tin Can Valley Letterpress (link) 23:10 Recommended reading: Matthew Zapruder's 'Story of a Poem' (Amazon link) 25:22 An Ampeg V4 / V4B bias circuit baffler 28:07 Single-ended amp 101; Stouffer's Hotel cherry chocolate cake 41:19 Channel jumping on a Silvertone 1482 and other amps; Neil Young 46:00 Music recommendation: Round Eye from Shanghai 47:11 Why do these homebrew 5F1 clones have blackened input jacks? 49:31 The Fender 400PS schematic 54:18 Harmony 420 amps, making a pre-amp out of a Heathkit volt meter 1:00:05 The Fretboard Journal's Dumble short film with Ben Harper (YouTube link) 1:01:46 Dave Hill at the 2025 Fretboard Summit! 1:02:34 Redwood cabinets on Gibson Falcons; Lima, Peru's Los Saicos band 1:12:21 A-Z Darts in Sacramento (link) 1:16:04 Getting a mono tube hi-fi for music playback 1:23:56 Listener Yann at Body and Soul Instruments (Instagram); the new Robert Johnson book (Amazon link)  1:25:24 Keeping the 12v DC power supply on old PA amps? Doug Hoffman 1:30:54 How far should I mod this 1980 Fender Deluxe Reverb? 1:37:24 Ishi in Two Worlds (Amazon link) Recorded July 4, 2025.  Want amp tech Skip Simmons' advice on your DIY guitar amp projects? Want to share your top secret family recipe? Need relationship advice? Join us by sending your voice memo or written questions to podcast@fretboardjournal.com! Include a photo, too.  Hosted by amp tech Skip Simmons and co-hosted/produced by Jason Verlinde of the Fretboard Journal.  Don't forget, we have a Patreon page. Support the show, get behind-the-scenes updates and get to the front of the line with your questions. 

Wanna tell us how you feel about the podcast? Text us!"Tune in to the latest episode of 3 Lawyers Eating Sandwiches as our trio takes on the fiery challenge at Chuck's Hot Chicken in Saint Louis, MO sampling Chuck's infamous hot chicken wings ranging from mild to 'fire-breathing dragon' levels of heat. Amidst bites and burns, they discuss everything from legal hot topics to their favorite sandwich combinations, all while trying to keep their cool—or maybe not so much—as the spice levels rise. Don't miss the hilarious moments and unexpected legal insights in this special episode of 3 Lawyers Eating Sandwiches!"

From a $33 billion family tie-up at Toyota to Japan's 400% surge in M&A activity, Anthony and Stephen break down the latest investment banking scorecard and why dealmakers are suddenly flocking East.They also dig into Disney's final takeover of Hulu, the $15 billion Meta bet on AI startup Scale, and the fiery rise of Dave's Hot Chicken, where three friends turned a $900 parking lot pop-up into a billion-dollar brand.Essential listening for anyone tracking global M&A trends, streaming wars, AI arms races and the unexpected lessons of franchise chicken economics.(00:00) Intro & Themes in Focus(02:09) Investment Banking Scorecard Overview(04:09) Japan's M&A Surge: A Deep Dive(10:46) Disney's Strategic Acquisition of Hulu(16:46) Meta's $15 Billion Bet on AI(23:25) The Rise of Dave's Hot Chicken****Check out the AmplifyME Summer Analyst Tradining Programme https://amplifyme.com/summer-analyst-programme

Episode 597: Neal and Toby talk about Meta's mega nuclear deal with Constellation Energy as it seeks to power its AI demand. Then, Dollar General impresses Wall Street with a strong Q1 that has shoppers from all over looking for value amid rising costs. Also, the fast-food chicken wars reaches a new chapter with the return of the McDonald's snack wrap and a restaurant that's heating up: Dave's Hot Chicken. Plus, a British AI startup filed for bankruptcy after it was allegedly falsifying business to inflate its sales.  Subscribe to Morning Brew Daily for more of the news you need to start your day. Share the show with a friend, and leave us a review on your favorite podcast app. LinkedIn will even give you a $100 credit on your next campaign so you can try it yourself. Go to LinkedIn.com/MBD  Terms and conditions apply. Only on LinkedIn Ads. Listen to Morning Brew Daily Here: https://www.swap.fm/l/mbd-note  Watch Morning Brew Daily Here: https://www.youtube.com/@MorningBrewDailyShow Learn more about your ad choices. Visit megaphone.fm/adchoices

In a roughly $1 billion deal, Roark Capital has added Dave's Hot Chicken to its portfolio of Auntie Anne's, Subway, and Dunkin'. CEO of the chicken chain Bill Phelps recounts the company's journey from folding tables in a parking lot to hundreds of locations around the world. The reconciliation bill has moved from the House to the Senate; Senator Markwayne Mullin (R-Oklahoma) serves as the legislation's liaison between both branches of Congress and the White House, and he's confident that the Senate's changes to the bill will remain cosmetic, rather than structural. Plus, a moment from Squawk Box made it to the Oval Office, and the state of trade and tariffs is still in flux.  Mike Santelli - 15:12Sen. Markwayne Mullin - 21:05Bill Phelps - 34:14 In this episode:Markwayne Mullin, @SenMullinBecky Quick, @BeckyQuickJoe Kernen, @JoeSquawkAndrew Ross Sorkin, @andrewrsorkinKatie Kramer, @Kramer_Katie

Arman Oganesian is one of the owners of a fast casual restaurant chain, Dave's Hot Chicken, focusing on Nashville-style hot chicken. What started in a parking lot in 2017 with 3 friends and only $900, just got acquired for $1Billion! In just 2 years, they formed an agreement with investor, Bill Phelps, former CEO of Wetzel's Pretzel and movie producer John Davis. Later, celebrity investors such as Drake and Samuel L Jackson jumped on board and have currently expanded to 1000 franchises. Dave's Hot Chicken is your modern day American Dream. Arman tells us their story and how they tipped over the bell curve.