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We speak to Maryam Jillani about her extensive cookbook on Pakistani cuisine. Then: we get a taste of juicy spot prawns in Vancouver and sip on cocktails at Singapore’s acclaimed Jigger & Pony.See omnystudio.com/listener for privacy information.
Ryan and Becca are joined by Jody Lewis of Good Wheel Ceramics, a Canadian potter whose journey from hobbyist to full-time artist is as thoughtful as his work. Jody shares how he incorporates jiggering and jollying techniques into his process and reflects on what it's been like balancing his growing pottery business alongside his partner's demanding career as an ER doctor. The conversation also explores his future plans for expanding the studio with the help of an assistant. A big thanks to Jody for joining us and sharing his story!Maker of the MomentSandy Harquail @sandyharquailAsahi So @morningsun_sRisa Hricovsky @risa.hricovsky-----Find more about Jody's business below-----Instagram - @goodwheelceramicsWebsite - https://www.goodwheelceramics.com/SponsorsL&L Kilns - The durable kiln that potters trust to fire evenly & consistently. Find your L&L kiln at hotkilns.comSpeedball Ceramics - Try the new mid-fire glazes, artist-collaboration plastic bats, and browse their wide selection of products at speedballart.comSupport the show on Patreon for as little as $3 per month: https://patreon.com/WheeltalkpodcastFollow us on Instagram:@wheeltalkpodcast@rdceramics@5linespotteryVisit our website:www.wheeltalkpotcast.comWheel Talk YouTube Channel
Ganz ehrlich: Braucht man einen Shaker um Cocktails zuzubereiten? Nicht unbedingt, aber er darf auf keinen Fall fehlen! Wie ist das mit einem Rührglas? Oder einem Jigger? Darüber reden wir heute und sortieren die Barutensilien nach ihrer Wichtigkeit. Außerdem wird ein wenig verkostet und wir reden über den Auftakt zum Spendenstream des freundlichen Herrn Z. Also, reinhören und durstig bleiben! Habt ihr Fragen zu Drinks, Spirituosen oder allem Anderen, was flüßig und trinkbar ist? Dann schreibt uns eine Mail an dieletzterundepodcast@gmail.com oder slidet in unsere DMs auf https://www.instagram.com/dieletzterundepodcast/ und wir besprechen eure Frage in der nächsten Folge, Versprochen! (Vielleicht) Den Spendenstream von gestern könnt ihr hier nachschauen: https://www.youtube.com/watch?v=uFQ5HlLJzTc [Werbung wegen Produktnennung] Unser Barequipment haben wir von @lacari_de bekommen. Schaut gerne bei den Jungs vorbei, ganz klare Empfehlung! #barkeeper#podcast #podcastdeutsch #drinkstagram #drinks #dieletzterunde #barkeeperpodcast #cocktailpodcast #bleibtdurstig #fyp #cocktails #freiburg #barfreiburg #spirituosen #fragdenbarkeeper #boldfashioned #oldfashioned 00:00:00 Intro 00:03:53 Drink der Woche - BOLD FASHIONED 00:17:56 Die Tier-List - Cocktailequipement 01:23:39 Verkosten oder es kostet 01:39:23 Outro ——————————- THYREUS KNEE 5cl Cognac 2cl Zitronensaft 1,5cl Honigsirup 1cl Chartreuse Verte Alle Zutaten auf Eis shaken und in eine vorgekühlte Coupetteschale doppelt abseihen. Mit einer Limettenzeste garnieren und servieren! ——————————- Introsamples von Pixabay: Intro und Outro: Let it Go von ItsWatR Drink der Woche: Intrigue Fun von Musictown Verkosten oder es kostet: Big Band Show von Music_For_Videos Die Tier List: Opening-Instrumental von surfhoi
Co-host of the podcast and fellow plant based crushers, Emily Walker and Josh Walker, just finished their first hundred miler taking on the gnarly Jigger Johnson. Jigger Johnson is one of the hardest 100 mile races in the United States, covering about 108 miles and over 32,000 ft of elevation gain and loss in the technical White Mountains of New Hampshire. Let's hear about their race day! You can find more information about The Running Kind here. https://therunningkind.net/ https://www.facebook.com/groups/therunningkind/ @therunningkind_ If you are looking for additional ways to support The Running Kind, check out our Patreon page! patreon.com/TheRunningKind Aimee Kohler Founder of The Running Kind @aimskoh Produced by Aimee Kohler Music Dim Red Light by Don Dilego
July was an amazing month filled with a ton of adventure. I was blessed with the opportunity to crew and pace and two amazing summer ultra marathons. First I headed up to the White Mountains of New Hampshire to pace the Jigger Johnson 100 milers put on by white mountain endurance and aravipia! Then I hopped on a plane and headed out to Montana to crew the Crazy Mountain 100 with the boys from Recovery Strong. In this episode I will talk about my experiences at this race and which one I will most likely take on. I will end the episode by telling you about my next adventure coming this week! --- Support this podcast: https://podcasters.spotify.com/pod/show/50kready/support
Time Stamps:4:15 Keith Nadeau31:32 Mead Binhammer50:30 Lauren Gregory and Dan Curts1:42:53 Larisa Dannis MacFaddenThe Jigger Johnson Ultras are a series of races hosted by White Mountain Endurance and Aravaipa Running in the southern White Mountains. There is a 20 mile, 50 mile, and 100 mile race. Xander and I were lucky enough to get the chance to interview 5 of the 6 winners from Jigger Johnson, and we hope you enjoy!Check out the Craft Pure Trail running shoe: https://www.craftsports.us/products/mens-pure-trail-running-shoeUse code fromthebackcountry at infinitnutrition.us and hyperlitemountaingear.com for 15% off your entire orderpodcast Instagram: https://www.instagram.com/fromthebackcountry/
Simon's been a mate since the late 1990s, when he created CLASS (standing for Cocktail Liqueur And Speciality Spirit) magazine, the print forerunner of Difford's Guide and, in a pre-Internet world, just about the only way to learn about the revolution in cocktails that began sweeping London in the mid-1990s, which we both agree dates to the opening of the Atlantic Bar & Grill there in 1994. Without CLASS and Diffordsguide, the latter of which later moved online and is bigger and better now than ever, the only way to learn about the dawning of the Second Cocktail Golden Age was to hop on a plane to London, so it's no exaggeration to say that Simon and his publications were (and are) critical in helping grow this Second Cocktail Golden Age, first outside London, and then across the world. Before the Internet spawned the Drinkboy messageboard, then morphed into social media and YouTube, you learned about cocktails and this new bar culture from Simon's publications. A serial entrepreneur, Simon's a hilarious person to have a drink with and we caught up over breakfast during Tales of the Cocktail to tape this one, chatting about selling liquor minis from the back of a van, the culinary art of punch, getting a bit too obsessed with cocktails, tax-deductible cocktail bills, and of course the rather amazing Difford's Easy Jigger he's created. Have a listen and enjoy!Diffordsguide on IG: https://www.instagram.com/diffordsguideDiffordsguide on Facebook: https://www.facebook.com/diffordsguideDiffordsguide.com: https://www.diffordsguide.com/Buy the Easy Jigger: https://www.diffordsguide.com/bar-equipment-and-barware/201/easy-jigger Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...
An episode featuring a live panel discussion from Northern Ireland's newest contemporary music festival, TERRAIN in the Accidental Theatre, Belfast featuring Aisling Agnew, Lina Andanovska and Ian Wilson. Presented by Evonne Ferguson. Show Notes Aisling Agnew Lina Andanovska Ian Wilson CMC Composer page Music All music featured in this episode was performed live at TERRAIN Music Festival on 18 May 2024 Improvisation 1 - Lina Andonovska (contrabass flute & flute), David Lyttle (Drums) & Cathal Roche (alto sax) A Winter Sketchbook - Jane O'Leary - Aisling Agnew (flute) & Petcu-Colan (violin) Improvisation 2 - Lina Andonovska (contrabass flute & flute), David Lyttle (drums) & Cathal Roche (alto sax) 'Vigour, Rigour, Jigger' - Greg Caffrey - David McCann (cello) Episode Credits Music Recording and Engineering: Peter Cunningham Podcast Recording: Accidental Theatre, Belfast Editing: Keith Fennell
Our mission is to help runners take their next step along their ultra running journey. With this series of Race Spotlight episodes, we want to introduce you to races that you may or may not have heard of by speaking directly to the Race Directors to give you all the information you need. We have featured a few of the races put on by Aravaipa running which is based out of the Southwest, but what many runners are not aware of is that Aravaipa has also partnered with White Mountain Endurance to host races on the East Coast. This episode spotlights one of those races, the Jigger Johnson 100. According to their website, the Jigger Johnson 100 is one of the world's most grueling trail races. Located in White Mountains National Park in New Hampshire, the race is a 100 mile out and back with an actual mileage of 112 miles and 32,000 feet of elevation gain with a cutoff of 54 hours. Some key info though, the max elevation is 4,340 feet, so you won't be climbing Mt Rushmore and probably not dealing with any form of altitude sickness or acclimation needed. But the race is absolutely tough, remote, and is designed for those that are comfortable being off the grid. Take a few minutes to learn more about this incredible race, the Jigger Johnson, from co Race Directors, Kristina Folcik and Rem Stone. Jigger Johnson Info: More information on the Jigger Johnson: Register: https://ultrasignup.com/register.aspx?did=109601 Race Info:https://www.aravaiparunning.com/white-mountain-endurance/jigger/ Instagram: https://www.instagram.com/whitemountainendurance Checkout more from The Ultra Running Guys: Website: www.theultrarunningguys.com Race: The Final Countdown - September 16, 2024 Race: The Hydra - April 20, 2024 Patreon: www.patreon.com/theultrarunningguys --- Send in a voice message: https://podcasters.spotify.com/pod/show/theultrarunningguys/message Support this podcast: https://podcasters.spotify.com/pod/show/theultrarunningguys/support
On this week's Order P, Rob & Nando discuss the difference between being able to Free-Pour & having to use a Jigger, Nando tells an 86'd story, vent about how the service industry is still in a down phase & ask you the audience to help us rename the JiggerSee, even reading that didn't feel right, did it? The Industry Perspective Socials! Pod Instagram: https://www.instagram.com/theindustryperspectiveGoeffrey's Instagram https://www.instagram.com/geoffrey_mckinney Nando's Instagram: https://www.instagram.com/iwult_/ P's Instagram: https://www.instagram.com/douglas_coffee Rob's Instagram https://www.instagram.com/robeenyo Xia's Instagram https://www.instagram.com/xiaheartsu The Industry Perspective: Pulling back the curtain on your favorite bars and restaurants telling you what goes on behind the scenes with the establishments, the people that make it run and hopefully give you some insight into our perspective
The MidPacker Pod is part of the Freetrail network of Podcasts. You can now support the MidPacker Pod on Patreon. Make sure you leave us a rating and review wherever you get your pods. The stoke is high today as Troy Meadows brings you a conversation with Travis Loncar. Travis is a trail and ultra runner, computer programmer, and the brains behind Freetrail Fantasy the platform that allows you to pick your top finishers for some of the best trail and ultra races for great prize packages. They talk about how this platform came to be and the work that goes into the back end so that the race fields can come together so we can all get our picks in come race day. They also talk about Travis's ultra volunteering vacation where he and his wife both bookended a week-long trip with aid station duties at Grindstone 100 and Yetti 100 in the mountains of Virginia. This a fascinating way to give back to the community as well as have a great time exploring new places.Tavis also loves to do hard things and they dive into his recent run at the Jigger Johnson a 100-mile race in the white mountains that might just be the hardest 100-mile race in North America. Travis's willingness to give back to the community through his volunteerism and his work on Freetrail Fantasy is truly inspirational and we hope you gleaned a tactical approach to setting up your next round of picks. Links to things we talked about on the show: Freetrail Fantasy Barkley Marathons - The Race that Eats it's Young Chasing Walsley non-edited version - edited version Races Grindstone 100 Yetti 100 Jigger Johnson Laurel High lands 70.5mile Eastern Divide 50k Tammany 10 Breakneck Point Crewl Jewel Books North by Scott Jurek Travis's Personal Links Twitter - Tbloncar IG - @Tbloncar If you are enjoying the content, please consider supporting our sponsors using the links below. Sponsor Links: Run Trail Life - This is a brand I am super passionate about because I am the Founder and Chief everything officer for RTL. Run Trail Life Brings you casual apparel that lets you show off your love of trail running and ultrarunning while giving back to ensure that everyone has access to the beauty of nature for generations to come. With each item purchased, we donate $1 to runners for public lands. Use code: midpackerpod to double the donation from your purchase. Visit RunTrailLife.com to check out our line of Hats and Organic cotton T's. Freetrail - Bring Trail Culture with you everywhere you go and join an amazing community of extraordinary trail runners. Freetrail Pro membership is just $96 a year, giving you access to the Freetrail Slack community, training plans, weekly office hours, and so much more. I absolutely love this community and have personally used the training plans to get ready for my ultra efforts. Visit Freetrail.com to sign up today. MidPacker Pod Links: Instagram | Patreon Troy Meadows Links: Instagram | Twitter | Website Freetrail Links: Freetrail Pro | Patreon | Instagram | Website | YouTube
Un mood originale ed unico nel suo genere, una drink list creativa, una programmazione internazionale di rilievo: Rhinoceros Bar, il raffinato lounge bar inaugurato nel maggio di quest'anno sulle terrazze panoramiche della Fondazione Rhinoceros, il palazzo dell'arte di Alda Fendi risalente al 1600 e inaugurato nel 2018 nel cuore del Velabro, ufficializza le tante novità della stagione 2023-2024. Matteo Zed, noto bar manager con esperienze in Italia e USA, da tempo alla guida del The Court di Roma, curerà infatti anche la drink list e la programmazione di eventi (con guest internazionali come Jigger & Pony di Singapore) del roofbar che fa parte del gruppo Manfredi Fine Hotels Collection.
MONEY FM 89.3 - Prime Time with Howie Lim, Bernard Lim & Finance Presenter JP Ong
The World's 50 Best Bars held its 15th annual award ceremony in Singapore this year and this is the first time the announcement took place outside of Europe. Barcelona's Sips took the crown for the world's best bar in 2023, while three Singapore bars managed to secure well-deserved spots, with Jigger and Pony leading the charge as the 14th best bar in the world. So what does it take to be crowned the world's best bar? William Drew, Director of Content, 50 Best shares his thoughts.See omnystudio.com/listener for privacy information.
Jigger Johnson is harder than Western States 100, and even harder than The CUT112, or Eastern States. We talk to 5 experienced trail runners, who showed up to try to survive. Ultimately only 1 out of the five was able to finish this race that had downpors, and over 35,000' vert on the brutally technical trails in the White Mountains of New Hampshire. We also go into their views of what it was like to take on this challenge during the races inagural year. What does the future hold for this race? Featuring: Marc Kelly, Peter Keyo, Sean Meehan, Tyler Tulloch, and Tom Starodaj Jigger Johnson Get your official Cultra Clothes and other Cultra TRP PodSwag at our store! Outro music by Nick Byram Become a Cultra Crew Patreon Supporter basic licker. If you lick us, we will most likely lick you right back Cultra Facebook Fan Page Go here to talk shit and complain and give us advice that we wont follow Cultra Trail Running Instagram Don't watch this with your kids Twitter @BlueBlazeRunner Sign up for a race at Live Loud Running and feel better Buy Fred's Book Running Home More Information on the #CUT112
Detective day!
The Cat in the Hat takes his friends on a fun ride, but he needs a bird's help with stopping.
Arnold “Jigger” Statz was considered one of the best defensive center fielders of his day, and played two years for the Brooklyn Dodgers. But that only accounted for a small portion of his amazing 24-year career, the bulk of which came with the Los Angeles Angels of the Pacific Coast League. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Arnold “Jigger” Statz was considered one of the best defensive center fielders of his day, and played two years for the Brooklyn Dodgers. But that only accounted for a small portion of his amazing 24-year career, the bulk of which came with the Los Angeles Angels of the Pacific Coast League. Learn more about your ad choices. Visit podcastchoices.com/adchoices
American Fans Discuss The Global Sport
Dale Evans and her horse Buttermilk are out for a morning ride. Little do they know they are riding right into trouble. Where is her friend Fidelia and her horse Jigger?
Dale Evans and her horse Buttermilk are out for a morning ride. Little do they know they are riding right into trouble. Where is her friend Fidelia and her horse Jigger?
Dale Evans and her horse Buttermilk are out for a morning ride. Little do they know they are riding right into trouble. Where is her friend Fidelia and her horse Jigger?
Dale Evans and her horse Buttermilk are out for a morning ride. Little do they know they are riding right into trouble. Where is her friend Fidelia and her horse Jigger?
Dale Evans and her horse Buttermilk are out for a morning ride. Little do they know they are riding right into trouble. Where is her friend Fidelia and her horse Jigger?
Dale Evans and her horse Buttermilk are out for a morning ride. Little do they know they are riding right into trouble. Where is her friend Fidelia and her horse Jigger?
Brad gets his own Cantoe - https://twitter.com/CanToeNFT/status/1564336469908529152?s=20&t=ONO01IpctKhuS0LlUveAZA Secret ERC-4626 multi-yield protocol - https://twitter.com/superformxyz / https://www.superform.xyz/ / https://erc4626.info/ Use Jigger helps games block bots in their protocols. 40% of Gamefi users are bots https://jigger.notion.site/Jigger-the-web3-anti-bot-2430cfd4c6e24a27a6357df287918109 https://twitter.com/LevanKvirkvelia/status/1564290386138464256?s=20&t=GTwx-_OKfJzi6zLXgkk91A https://gallery.usejigger.com/ Radio Caca V2 - https://www.radiocaca.com/usm-metaverse LUNC Pumps, but why does Terra classic still happen - https://cryptoslate.com/luna-classic-pumps-70-on-ambitions-to-wipe-the-past-revive-the-chain/ Fed to launch FEDNow digital payments - https://finance.yahoo.com/news/fednow-payment-system-launch-2023-194814075.html LlamaPay grows without VC money - https://twitter.com/0xngmi/status/1563549229817430016 DeFiLlama launches safer URLs for protocols - https://twitter.com/defillama/status/1563906762087989249?s=21&t=79FClRqPs7NdpRIxjz7iuw Cool list of 1500 categorized protocols - https://twitter.com/brazenburrit0/status/1564517564020977664?s=20&t=HD_OeCPMHopf_KzVHKuP-Q Avalanche statement from Emin - https://el33th4x0r.medium.com/my-statement-about-the-crypto-leaks-lies-ef2005da752 Joe Cawley and Brad Nickel cover the DeFi news of the day, new opportunities in the space including liquidity pools, yield farming, staking, and much more. This is not financial advice. Nothing said on the show should be considered financial advice. This is just the opinions of Brad Nickel, Joe Cawley, and our guests. None of us are financial advisors. Trading, participating, yield farming, liquidity pools, and all of DeFi and crypto is high risk and dangerous. If you decide to participate, do your own research. Never count on the research of others. We don't know what we are talking about and you can lose all your money. Never invest more than you can afford to lose, because you probably will lose it all. --- Support this podcast: https://anchor.fm/missiondefi/support
How does teamwork and word of mouth jumpstart a company? Find out in this episode as the team from The Devil's Half Acre Distillery share their brand's story, and how they have jumpstarted their company. The team explains how their product has spread through word of mouth and old school PR and marketing. In addition, learn about the teamwork and the Bangor history behind creating their Jigger and Jones gin. 3:00 – Matt shares his idea to open the distillery that stemmed from his family history. 4:16 – Larry explains the origin story of their brand name, and the Bangor history behind it. 8:43 – James talks about his background as a chemical engineer and how he created the Jigger and Jones gin. 12:47 – Nancy asks all three about their positions in the business, and whether they are all veterans. 14:07 – They talk about how their product has grown through teamwork and word of mouth. 21:52 - Larry talks about the current sales of The Devil's Half Acre, and their plans to expand. 22:41 – Larry and Matt talk about how old school PR and marketing have helped their business. 27:40 – How the pandemic impacted The Devil's Half Acre. 28:38 – How the military has prepared Larry and Matt for running The Devil's Half Acre. 29:40 – Matt talks about the current economic conditions and how that has impacted their business. 30:47 –Matt talks about the future of The Devil's Half Acre. 33:17 – Larry shares the national and international demand they have received, and how they won metals at the San Francisco World Spirits Competition and the Bartenders Spirits Awards Competition. 36:04 – James shares how to make their Boarding Pass cocktail to rediscover gin. Quote “What we learned about our brand story that we put together with the product, is that we had met a need that consumers were missing. People weren't aware that they could like gin. People weren't aware that there was a history that could define what's in the glass in front of them. By meshing those two together, the awareness drove itself and it has allowed people to talk about the product saying, ‘I don't like gin, but I like this Jigger and Jones stuff.'” – Matthew Murphy, President, Director of Operations and Co-founder of The Devil's Half Acre Distillery. Links: Fan Jones and her Sky Blue House of Pleasure - Meander Maine San Francisco World Spirits Competition Bartender Spirits Awards competition The Boarding Pass Cocktail Activate the PR Maven® Flash Briefing on your Alexa Device. Join the PR Maven® Facebook group. About the guest: The Devil's Half Acre Distillery was established in 2016 and is the only military veteran owned and operated distillery in the State of Maine. Their spirits have local character, are artisanal, and expertly handcrafted with a focus on product quality and customer service. Devil's Half Acre relies entirely on the collaboration and contributions of more than any one person. Their success thus far is the result of founders, family and friends who have put their time, money and/or sweat into this project and it could not have been done without them. Looking to connect: Email: Matthew@thedevilshalfacredistillery.com Website: www.jiggerandjones.com
The boys talk about our experience at ST Andrews, meeting tour pros and JCB golf. meeting Tony Finau and Ian Poulter drinking at the famous Jigger inn and Chenjis pub discovery. Become a member at https://plus.acast.com/s/rice-slice-podcast. Hosted on Acast. See acast.com/privacy for more information.
Es macht immer wieder Spaß mit Eric eine gemeinsame Podcast-Episode zu produzieren. Er ist sympathisch, eloquent und weiß wie die Dinge hinter einer erfolgreichen Bar laufen. Vor allem dann, wenn sie wie seine Jigger-and-Spoon Bar in Stuttgart rund 200 offene Whiskys hat. Gemeinsam wühlen wir uns in dieser Episode durch seine Liste der erfolgreichsten Whiskys seiner Bar. Wir sprechen darüber, was diese Whiskys so besonders macht und warum so viele Gäste nach diesen Abfüllungen verlangen.
In this episode of SeaState we chat with the husband and wife team of SeaTrac. Tune in to hear about their system that is designed to tackle a wide range of missions. SeaTrac offers a platform that is a complete system for autonomous observations, data collection, and reconnaissance. The unmanned system is designed to operate in a wide range of conditions, from shallow embayments with significant current, out to the open ocean. The base package includes a variety of built-in sensors, and the system is designed to support a wide range of customer payload sensors. If you would like to be a guest or sponsor an episode of SeaState reach out to our host Rhonda Moniz at seastate@oceannews.com
Guest Master Jigger Ryan Richard
Lee is Joined by John and Chris to discuss all the hot topics in racing. Intro 00:00 French Drug Escapade 09:55 Frost vs Dunne Aftermath 16:08 Single Customer View 47:31 Covid Passes at Racecourses 56:51 www.barstewards.co.uk If you are enjoying the videos, do Subscribe to the channel and follow us on Twitter with our Twitter Links: The Barstewards Enquiry - https://twitter.com/BarstewardsThe Lee Keys - https://twitter.com/SystembetU John Leng - https://twitter.com/JonjoLeng
Wild Mediterranean Bramble Ingredients: 45ml The Botanist gin. 20ml fresh lemon juice. 20ml simple syrup. 20ml Creme de Mure. Handful of wild rocket. Handful of nasturtium flowers and leaves. Nasturtium flower and leaf for garnish. The equipment: Glass: old fashioned glass/tumbler. Equipment needed: jigger, cocktail shaker, strainer and bar spoon. Making the cocktail: Combine all the ingredients together in your cocktail shaker. Add ice and give it a few hard shakes until the shaker is too cold to hold. Place a few ice blocks in your tumbler and, using the strainer, strain the liquid into the glass. Pour in the Creme de mure over the back of the cocktail spoon to gain a layered effect [see how to do it in the video], and then add a nasturtium flower as garnish. Suggested side bars: The Botanist Gin. The Botanist is an artisanal islay gin made by Bruichladdich Distillery. It is one of two gins made on Islay, and is distinctive for its 22 hand-foraged Islay botanicals that are added to nine core gin aromatics. Cocktail terminology used for this cocktail: Infuse: a way to impart flavour into a liquid by soaking herbs, spices or fruits in it for a period of time. Jigger: a conical measuring tool used to make single drinks. These are normally 45ml but can vary from 15ml to 60ml. Muddling: using a blunt tool, called a muddler, to mash fruits, sugar or herbs into a drink to impart it's flavours. Shaken: adding the cocktail mix and ice to a shaker and shaking it swiftly - this process chills the cocktail and is a more thorough method of mixing than stirring. Note that it can leave certain ingredients foamy and cloudy. Simple syrup: this basic ingredient of a variety of cocktails is essentially sugar dissolved in water. A botanical can also be added to it. Using simple syrups ensures that you won't have granules of sugar at the bottom of a cocktail glass. Bitters: used in cocktails like old fashioned Martinis, bitters is made of either glycerin or high-proof alcohol mixed with herb blend of leaves, roots, bark, herbs. etc.
¿Te ha pasado que al momento de replicar una receta no reconoces términos como: dash, una medida, una parte u otras unidades de medidas líquidas? Quédate que hoy te lo explicoExisten muchas nomenclaturas y unidades de medición líquida. De hecho muchos países usan distintas medidas lo que complica saber la cantidad exacta que debemos agregar del ingrediente de la receta.Esto puede frenarnos de vez en cuando a replicar una receta que vemos en internet o que nos han pasado. Y es que es cierto e importante que respetemos las medidas exacta por cóctel ya que variarlas modificará el sabor y presentación final del cóctel. Si quieres profundizar más en todas las unidades de medida líquidas más usadas a nivel mundial incluyendo sus conversiones tengo una masterclass en youtube donde lo explico mucho mejor y mas completo.Así que comencemos con las medidas más usadas y sus equivalencias o valores:Dash o golpe: suele usarse con bitters o ingredientes que tienen un sabor muy fuerte (explicar uso y servida) 6 a 8 gotas Onza líquida: es una de las medidas más universales a nivel mundial. Equivale a 29,5 ml redondeado a 30 ml (1 ½ oz 45ml y 2 oz 60 ml)Medida: unidad de medida equivalente a 50ml. Es por eso que algunos Jigger o medidores tienen esta medida que a veces nos resulta extraña porque estamos acostumbrado a ver Jiggers de 1oz por 2oz ó 1oz por 1/2oz. Por lo tanto su equivalencia en onzas vendría siendo 1 ¾ oz. Partes: Algunas recetas usan la medida partes. Por ejemplo ¼ parte de ron por ¾ partes de cola. La manera de usar estas medidas es dividir visualmente el recipiente o vaso en la cantidad de partes que indica la receta. Otra medida muy usada son los mililitros, centilitros y litros. Para aprender a hacer la conversión de estas medidas y para llevarlas a onzas te invito a ver la masterclass en la que usamos un poco de matemática para explicar de manera simple esta conversión. Pero aprovecho para dejarte unos estándares importantes:1oz = 30ml = 3cl½oz = 15ml = 1,5cl1 1/2oz = 45ml = 4,5clEspero que esta información te haya sido de utilidad para conocer las diferentes unidades de medida.Links Mencionados en el Episodiohttps://barencasa.ml https://www.twitch.tv/mezclandoexperienciashttp://detrasdelbar.com/comunidadhttps://youtu.be/Hza46ZrJNEkOtros links de interésLos equipos que usamos: Nikon D3300 = https://amzn.to/3g3BI54 Lente 50mm 1.8 = https://amzn.to/3fYmlek Microfono portatil = https://amzn.to/3p7xXQm Luz portatil = https://amzn.to/3g0JYD5 Microfonos para el Podcast = https://amzn.to/34IhskdNuestro alojador web: Siteground: http://detrasdelbar.com/hosting Prueba Canva Pro por 45 días: http://detrasdelbar.com/canvaproEpisodios Relacionados ¿Te gustaría que te avisemos cuando salga un nuevo episodio? SUSCRIBETE AQUÍ ¿Te ha pasado que al momento de replicar una receta no reconoces términos como: dash, una medida, una parte u otras unidades de medidas líquidas? Te explico sus diferencias. Tweet Comparte si te ha gustado Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Share on telegram Telegram Share on whatsapp WhatsApp Share on email Email
¿Te ha pasado que al momento de replicar una receta no reconoces términos como: dash, una medida, una parte u otras unidades de medidas líquidas? Quédate que hoy te lo explicoExisten muchas nomenclaturas y unidades de medición líquida. De hecho muchos países usan distintas medidas lo que complica saber la cantidad exacta que debemos agregar del ingrediente de la receta.Esto puede frenarnos de vez en cuando a replicar una receta que vemos en internet o que nos han pasado. Y es que es cierto e importante que respetemos las medidas exacta por cóctel ya que variarlas modificará el sabor y presentación final del cóctel. Si quieres profundizar más en todas las unidades de medida líquidas más usadas a nivel mundial incluyendo sus conversiones tengo una masterclass en youtube donde lo explico mucho mejor y mas completo.Así que comencemos con las medidas más usadas y sus equivalencias o valores:Dash o golpe: suele usarse con bitters o ingredientes que tienen un sabor muy fuerte (explicar uso y servida) 6 a 8 gotas Onza líquida: es una de las medidas más universales a nivel mundial. Equivale a 29,5 ml redondeado a 30 ml (1 ½ oz 45ml y 2 oz 60 ml)Medida: unidad de medida equivalente a 50ml. Es por eso que algunos Jigger o medidores tienen esta medida que a veces nos resulta extraña porque estamos acostumbrado a ver Jiggers de 1oz por 2oz ó 1oz por 1/2oz. Por lo tanto su equivalencia en onzas vendría siendo 1 ¾ oz. Partes: Algunas recetas usan la medida partes. Por ejemplo ¼ parte de ron por ¾ partes de cola. La manera de usar estas medidas es dividir visualmente el recipiente o vaso en la cantidad de partes que indica la receta. Otra medida muy usada son los mililitros, centilitros y litros. Para aprender a hacer la conversión de estas medidas y para llevarlas a onzas te invito a ver la masterclass en la que usamos un poco de matemática para explicar de manera simple esta conversión. Pero aprovecho para dejarte unos estándares importantes:1oz = 30ml = 3cl½oz = 15ml = 1,5cl1 1/2oz = 45ml = 4,5clEspero que esta información te haya sido de utilidad para conocer las diferentes unidades de medida.Links Mencionados en el Episodiohttps://barencasa.ml https://www.twitch.tv/mezclandoexperienciashttps://barspeakeasy.com/comunidadhttps://youtu.be/Hza46ZrJNEkOtros links de interésLos equipos que usamos: Nikon D3300 = https://amzn.to/3g3BI54 Lente 50mm 1.8 = https://amzn.to/3fYmlek Microfono portatil = https://amzn.to/3p7xXQm Luz portatil = https://amzn.to/3g0JYD5 Microfonos para el Podcast = https://amzn.to/34IhskdNuestro alojador web: Siteground: https://barspeakeasy.com/hosting Prueba Canva Pro por 45 días: https://barspeakeasy.com/canvaproEpisodios Relacionados ¿Te gustaría que te avisemos cuando salga un nuevo episodio? SUSCRIBETE AQUÍ ¿Te ha pasado que al momento de replicar una receta no reconoces términos como: dash, una medida, una parte u otras unidades de medidas líquidas? Te explico sus diferencias. Tweet Comparte si te ha gustado Share on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Share on telegram Telegram Share on whatsapp WhatsApp Share on email Email
Wertvolles gehört in einen Tresor Eric Bergmann, wer kennt ihn nicht! Er ist einer der bekanntesten Bartender Deutschlands, Gewinner zahlreicher Wettbewerbe und der Betreiber des Jigger & Spoon in Stuttgart https://www.jiggerandspoon.de/ Aber was alles dazu beitrug, dass Eric den Yo-Yo und KIWIDO Künsten abschwor und sich voll der Bar zuwandte, hört ihr in dieser Folge von Hidden Bar History. https://www.youtube.com/watch?v=HcpO5YIUor8 (habt ihr ihn erkannt?) Seine ersten Berührungen mit der Bar-Kultur hatte Eric über das Flairbartending und in seiner ersten Bar „Bergmann“. Auch wenn Eric heute ein Freund der klassischen Arbeitsweise ist, merkt man an den Technischen Spielereien und an seinem Labor im Jigger & Spoon eine Leidenschaft für die perfekte Show. Wenn sich die schweren Tresortüren öffnen, erwartet die Gäste eine Atmosphäre, die seines gleichen sucht. Neugierig geworden? Dann viel Spaß beim reinhören! In der nächsten Folge von HBH geht es um das Thema TIKI. Sven Kirsten ist derjenige, der in den 80er/90er Jahren in den USA das Revival der Tiki Kultur einläutete. Außerdem könnt ihr euch auf Folgen mit Thomas Domenig oder Chloé Merz freuen. Aber dazu bald mehr… BAR NEWS: Schreibt mir gerne alles, was ihr gerne mit der Bar Community teilen möchtet. Eröffnungen, Positionswechsel, Neue Konzepte, Messen, Community treffen etc…. Abonniert diesen Podcast und teilt ihn gerne weiter https://link.tospotify.com/TWWyZvfcmbb Und folgt mir auch auf Instagram unter https://www.instagram.com/eyck.thormann/ Beim Podcast hören das Glas Redbreast Irish Single Pot Still Whiskey nicht vergessen: https://www.redbreastwhiskey.com/en-en/
The jigger is the basis of all great mixed drinks, it ensures accuracy and consistency. Greg Boehm, owner of Cocktail Kingdom, gives insight into the power a good quality jigger can yield, tune in now! See acast.com/privacy for privacy and opt-out information.
Redbreast Whiskey auf seiner zweiten Station in der schönen Schweiz. Diesmal in Zürich bei Dirk Hany in seiner Bar am Wasser. Dirk Hany, ist ein begnadeter Gastgeber und einer der bekanntesten Bartender in der Deutschsprachigen Barwelt. Heute betreibt Dirk seine eigne Bar die Bar am Wasser direkt am Zürich See. https://www.baramwasser.ch/ Welche Stationen Dirk durchlaufen hatte, um mit seinem tollen Team diese Herausragende Bar zu betreiben, hört ihr in dieser Folge von Hidden Bar History. Neugierig geworden? Dann viel Spaß beim reinhören! In zwei Wochen geht es weiter mit meinen lieben Freund Eric Bergmann aus dem Jigger & Spoon in Stuttgart und danach haben wir ein Thema, welches mir sehr am Herzen liegt: Mr.TIKI Sven Kisten aus den USA ist auf Deutschlandbesuch und hat spontan seine Teilnahme zugesagt. Aber dazu bald mehr… BAR NEWS: Schreibt mir gerne alles, was ihr gerne mit der Bar Community teilen möchtet. Eröffnungen, Positionswechsel, Neue Konzepte, Messen, Community treffen etc…. Abonniert diesen Podcast und teilt ihn gerne weiter https://link.tospotify.com/TWWyZvfcmbb Und folgt mir auch auf Instagram unter https://www.instagram.com/eyck.thormann/ Beim Podcast hören das Glas Redbreast Irish Single Pot Still Whiskey nicht vergessen: https://www.redbreastwhiskey.com/en-en/
Featuring mixologist maestro Dave Newman owner of Pint & Jigger. Definitely some fresh, insightful, vehemently relevant thoughts and sharing of experiences from a true industry icon. Wines of the Week: Elvio Tintero Rosato (Piemonte, Italy) Rudolf Muller Thurgau "Pur Mineral" (Franconia, Germany) Dr. Konstantin Frank Riesling (Finger Lakes, New York)
Die Sommerpause ist vorbei! Redbreast reist in die Schweiz zu Thomas Huhn nach Basel Thomas Huhn, kennt ihr als dauerhaftes Jurymitglied der Mixology Bar Awards oder vielleicht noch aus seiner Zeit in Neuss, Köln oder auf Rügen. Heute arbeitet er als Chef de Bar des Basler Grand Hotel Les Trois Rois (Die Drei Könige) https://www.lestroisrois.com/de/restaurants/bar Aber was alles dazu beitrug, dass Thomas seine Cocktails lieber in der Schweiz mixt, hört ihr in dieser Folge von Hidden Bar History. Ein sehr bewegtes Barleben hat Thomas bereits hinter sich gebracht und wenn man ihn von unserem Beruf so schwärmen hört, können wir uns sicher sein: Er hat auch noch viele Jahre vor sich, die er am Tresen verbringen möchte. Besonders die Ausbildung junger Bartender liegt ihm am Herzen und anders als in Deutschland, steht die Schweiz kurz davor, den Ausbildungsberuf des Bartenders einzuführen. Thomas gehört zu den großen unsere Zunft und es ist schön zu hören, dass er doch noch ein wenig von seinem Heimatdialekt beibehalten hat. Neugierig geworden? Dann viel Spaß beim reinhören! In einigen der nächsten Folgen von HBH werde ich nicht allein mit meinem Interview Gast vor dem Mikro sitzen. Mein Schweizer Kollege Taweechai „Tawee“ Frick begleitet mich auf meiner Tour durch die schöne Schweiz. Ihr könnt euch also noch auf ein paar weitere Folgen aus dem GSA Gebiet freuen. Bereits in zwei Wochen geht es weiter mit Dirk Hany aus der Bar am Wasser in Zürich und danach kommt endlich mein lieber Freund Eric Bergmann aus dem Jigger & Spoon vor mein Mikro. Aber dazu bald mehr… BAR NEWS: Schreibt mir gerne alles, was ihr gerne mit der Bar Community teilen möchtet. Eröffnungen, Positionswechsel, Neue Konzepte, Messen, Community treffen etc…. Abonniert diesen Podcast und teilt ihn gerne weiter https://link.tospotify.com/TWWyZvfcmbb Und folgt mir auch auf Instagram unter https://www.instagram.com/eyck.thormann/ Beim Podcast hören das Glas Redbreast Irish Single Pot Still Whiskey nicht vergessen: https://www.redbreastwhiskey.com/en-en/
Jigger and Topsy have chosen an austere life of isolation deep in the forest, far from the human settlements where they were raised. Though dedicated to sheltering their son, Junior, from the destructive nature of humanity, the forest around them has been slowly dying off, and food has recently become scarce. Now, as the people from the settlements begin encroaching upon their cabin, the family must decide if their struggle to live apart from society is worth fighting for after all. Meet the Artists: https://deanproductionstheatre.com/bare-cabin-episode/ --- Support this podcast: https://anchor.fm/dptc/support
EP267 - Deep Dive into Food Commerce with Matt Newberg of HNGRY Matt Newberg (@thenewb) is the founder of HNGRY (hngry.tv). In this episode we deep dive into the rapidly changing digital grocery and digital restaurant industries. Topics Covered: Changes in competition between grocery, QSR, and fast casual. Digital restaurant marketplaces (Door Dash, Uber Eats) Digital grocery marketplaces (Instacart) Ghost Kitchens (food industry version of private label) Delivery vs Pickup On Prem vs Off Prem Consumption Emerging digital grocery top-off market (GoPuff, Instacart, DoorDash) Amazon evolving grocery strategy (Amazon Fresh, Just Walk Out, Delivery) Episode 267 of the Jason & Scot show was recorded on Tuesday June 16, 2021. http://jasonandscot.com Join your hosts Jason "Retailgeek" Goldberg, Chief Commerce Strategy Officer at Publicis, and Scot Wingo, CEO of GetSpiffy and Co-Founder of ChannelAdvisor as they discuss the latest news and trends in the world of e-commerce and digital shopper marketing. Transcript Jason: [0:24] Welcome to the Jason and Scot show this is episode 267 being recorded on Tuesday June 15 20 21, I'm your host Jason retailgeek Goldberg and as usual I'm here with your co-host Scott Wingo. Scot & Matt: [0:40] Hey Jason and welcome back Jason Scott show listeners Jason one topic we have really wanting to do a deep dive on and is one of your favorites, is the impact from covid on the grocery and restaurant industry so we thought we'd invite a True Food expert Matt Newberg he is the founder of hungry hungry is a new media platform examining the impact of technology on how people eat Matt welcome to the show, thanks so much for having me guys it's awesome to be here. Jason: [1:10] Matt we are thrilled to have you nobody but you will ever get this but Clubhouse comes up all the time and I'm like I was on clubhouse back when it was cool in like. Scot & Matt: [1:23] That was fun I really enjoyed that and it's definitely gone somewhere else but but yeah definitely I've tapered off of that a little bit. Jason: [1:32] I've uninstall that I feel like it's totally jumped the shark but you you invited me to a food chat like early on and so I feel like a rare moment of me being an early adopter. Scot & Matt: [1:45] That was fun. Jason: [1:46] That was fun so we're going to jump into all things food and hungry but before we do our listeners always like to get a little bit of. Behind the scenes color on our guests so I'd love to hear a little bit about your background and how you got interested in the food industry. Scot & Matt: [2:06] Yeah course so my background is kind of really in the technology space I was a product manager most recently a Vimeo and. You know I started getting really kind of curious about the food delivery space I'd say towards the end of 2018 I took a trip to India and I've been reading about ghost kitchens and while I was working in Tech I was making video content around food, and it was really kind of just like Food Tours kind of like Munchies style and I. [2:37] When I saw when I heard what Travis kalanick was doing in Allah with Cloud kitchens I decided I had to kind of merge this. Kind of what I was doing with video content and start examining kind of the technology behind the food industry and when I reached LA and early 2019 to shoot this my I just had one of those moments where you kind of see the, you know like the impact of technology inside of a a like food operation it was it was it wasn't like, walking into a q SI restaurant it was like walking into like you know Ground Zero of this like new I didn't know what to think of it and I was just blown away by how many tablets and people screaming and shouting and they're like, you know 20 or 20 some odd kitchens Under One Roof and. [3:31] You know put out a video in 2019 kind of profiling that kind of for the first time giving people a taste of what ghost kitchens were it got a great response and I kind of dropped everything and decided I was going to start writing about, Food & Tack on a weekly basis so that started really ramping up hungry and late 2019 and then the pandemic it and, I've been covering everything from you know, dark convenience stores to ghost kitchens and virtual Brands all the way down to an alternative protein and a few other little Trends here and there like personalized nutrition which is basically wearables and, the gut microbiome and how that's going to basically play a role and personalizing a lot of the food that we eat over the next few decades in my view, and it's been a wild and crazy Journey especially, with everything that's happened I could have never predicted it and I think the timing of me kind of picking this as my as my beat was, it was a great move so it's been it's been a lot of fun. [4:35] Let I have a million questions just on your intro but let's start let's start it I'm not sure Andrew on the show tell me a little bit about the hungry business model are you doing like a sub stack kind of direct crater direct to an audience thing or is it more of a paid video Channel or ad-supported how does that work. Yes it started out with video which was you know it's all been completely free and then I started adding an October I launched a pay wall paid subscription product, for industry insiders and so that gives them access to premium content every week and also maintain a free Weekly Newsletter so the goal is to kind of build this community, of Industry insiders and also you know create a funnel through the free newsletter so that's kind of been the model to date. [5:24] Are you using this abstract platformer can you say what platform oh no I'm using something called ghost which we basically customized, charge is a pretty high commission so just basically pay for the stripe fees and, and that goes subscription is very cheap so yeah basically rolled my own kind of version of sub stack, and with ghosts you get to control more it's you kind of you know they can't just shut you down someday and less like the internet and show you down or something yeah it's like a modern version of WordPress and I should also say that I have a podcast as well called the feed you can check it out I'm definitely nowhere near the number of episodes as you guys but hopefully one day I'll get there and, we know done a few in-depth videos on you can search for them on YouTube and they're about you know they range in length but they're around 20-30 minutes long kind of deep dives into a particular topic. Well the the super secret of our show is when I have three listeners and one of them is Jason's mom so while we're waiting on episode you may be ahead of us on Muslims. Jason: [6:31] We made an early decision to go quality quantity over quality. [6:38] And I should point out the other fact you can't say you have 30 Minute Podcast and that they're deep Dives because we usually haven't finished our intro in the purse. I've heard that all content needs to be more brief and so Scott and I like the buck we don't like to follow the industry Trends we like to set. For too long yeah so there's a bunch of things we want to jump into but side note before we do are you wearing a glucose monitor right now. Scot & Matt: [7:09] No I did that last summer for about a month I tried. Two different programs one was called clear and based in the Netherlands and other ones called levels and since that since I was going into that. Yeah there's been a number of other startups that have popped up that are they're all using the same freestyle Libre technology Hardware sensor which is made by Abbott, and they're just kind of innovating on the software layer layer above like you know, daily logging of your meals and tracking your levels so and then you know obviously making recommendations about what you should or should not eat but it was definitely fun it was definitely like a really good learning experience and I highly recommend anyone do it, you don't have to be a pre-diabetic or diabetic it's really powerful information. Jason: [7:59] Yeah if nothing else I super admire Abbott Labs because you think you figure about. Only about you know forty percent of the American population has diabetes so your Tam is just not big enough if you can only sell to be with diabetes so they figured out a way to sell the glucose monitor to the whole world. But yeah. Scot & Matt: [8:19] Yeah I wish I wish it was for the entire world I mean it's pretty hard because you have to get a doctor's note. Jason: [8:25] Yeah and it's still kind of expensive for not for Off Script use right like yeah and so for listeners that probably don't know what we're talking about like this is this, kind of trend I would call it an extension of the kind of self measurement thing where people are using these real-time glucose monitors that you wear, to get like really detailed insight into how the food you eat in the timing of that impacts your. Your blood glucose throughout the day and they can you know prescribed changes to your diet and lifestyle based on on your body chemistry. So did you find it useful or was it a gimmick for you. Scot & Matt: [9:08] No definitely useful like I have some tips now like in tricks and little hacks like if I'm going to eat something that I know is in a spike my blood sugar I'll take a little bit of apple cider vinegar, to kind of flatten this bike if I do happen to eat something that makes me feel a little sluggish I definitely like walking for about 10 or 15 minutes is a good, Goodwin and then like the order in which you eat foods like always eat your fiber before your carbs so if I'm going to eat pizza I always gotta order a salad, or even better but the salad on the pizza if you're into that sort of thing so, and levels makes it really fun they give you all these little mini hacks that you can do and you can kind of see whether they work for you or not and that's kind of the whole idea it's highly personalized so what my what might work for me, isn't necessarily going to work for you because we you know you and I we might share you know something like 98 to 99 percent of the same DNA but we, we only share a very small percentage of the same gut microbes so that's kind of where the the Magics secret sauce I guess lies. Jason: [10:14] Yeah yeah I think I've talked to several people who did some variation of that program in most say that they were like somewhat surprised that they had like a preconceived notion, that there were certain foods that would like really Spike their blood sugar or wouldn't. That right sometimes the test were validating but often they learned that their body responded a little differently than they expect. Scot & Matt: [10:38] Yeah like I went to town you know I started eating everything under the sun and the first week. Jason: [10:43] Well in the name of science. Scot & Matt: [10:44] Yeah exactly and like honestly eating the cheeseburger wasn't bad it was the it was like the Coca-Cola I had with it or. You know having it's all about the ratio of like fats to carbs and if that's if that ever gets to be you know certain that gets out of whack then you're going to have a spike. Jason: [11:05] That's why I just go pure carbs. Scot & Matt: [11:07] Did you try a venti Starbucks vanilla latte boy Jason you know you can guess what that would have done. Jason: [11:16] Oh my God like yeah I'd be yeah we don't need to go there so let's pivot to be to be food. And that one of the things that I admire about you is you you take your journalism seriously, so if I'm remembering right one of the first conversations I had with you you casually mention that you posed as a Amazon Fresh delivery driver so that you could sneak, Amazon Fresh store that that was at the time a dark store in LA. Scot & Matt: [11:49] Thank you that yes that is correct. Jason: [11:55] So the so that's kind of how I discovered you I am a paid subscriber to the newsletter I've been following you ever since in Scotland I've been wanting to talk about a bunch of these kind of macro food trends, and so I thought you would just be a great person to have a perspective on those so if you'll indulge me for like a 30-second setup. The biggest thing I talked about with clients in terms of this macro trend is, what I call the the breaking down on the swim lanes and by that what I mean is in the pre-pandemic world. There were certain occasions where the American family was going to buy their calories at a grocery store and make their own meal for at-home consumption, and there would be other occasions when they were going to stop at a q Sr like McDonald's and very likely consume those calories in the car on the way home, and there would be other occasions when they were gonna stop at a fast casual restaurant and have a Applebee's sit-down dinner and. Applebee's competed with the other fast-casual restaurants McDonald's competed with the other cure SARS and hi v– or Albertsons competed with the other grocery stores. [13:09] They really didn't they each had a share of the American stomach and they didn't really necessarily compete hard with each other and in my mind one of the things that happened, either coincidentally or because of the pandemic is, they have all moved in each other space and by that what I mean is you can now have you know ready to eat meals delivered from Whole Foods and then an hour, um you can't you know obviously you can get all those those meals delivered for at-home consumption which is mostly how a restaurant meals got consumed in the last year, but you can also use your Mobile Order ahead Applebee's have your meal waiting for you, walk into the restaurant have the food already served pay at a touchscreen and walk out and kind of have it faster turnaround and Applebee's as you would have in a McDonald's. And oh by the way McDonald's we'll do it our groceries with your. Right so so I kind of feel like all those those swim lanes are off and everyone is competing for every calorie now does like am I seeing that right is that. Scot & Matt: [14:14] Absolutely I think it's you know Grocers becoming rest you know they the term grocer Aunt became a thing and then you had restaurants becoming Grocers like your local, you know, Neighborhood Restaurant was using their you know us foods are what are you know their supplier to basically instead of like trying that into prepared food they would just sell those raw ingredients at the onset of the pandemic. Yeah so much so much happening but the job to be done remained the same you know feed me a certain level of quality and nutrition and convenience. Jason: [14:52] I loved restaurant by the way I hadn't heard that so I'll be using that now although your Porter every time I. Scot & Matt: [14:58] I've stolen the calorie swimlane so we're even now. Jason: [15:02] Okay awesome so one thing that just super timely it's Scott. Knows all too well US Department of Commerce publish all this retail sales data every month and I geek out on it and it published this morning, and one of the things I always like to look at that I think has been fascinating is, one of the categories in the US Department of Commerce data is food and beverage retailers and another category is restaurants like the US Department of Commerce. Definition of retail includes restaurant, and so I went back in history and looked at like what's oh cool what's the breakdown in dollars people spent it restaurants versus food and beverage stores and for most of the last decade it was kind of. [15:53] The pandemic hits and it went 70/30 which by the way surprises people people expected like oh restaurants lost even more. Because of home delivery of restaurants rest you know and of course the Qs are staying with drive-through, it was like 7030 and and then it kind of leveled off to maybe like 60/40 5545 and I've been curious to see if it's gonna. Ball all the way back to 50/50 if there's if there's going to be a flip and in this month data so it's middle of June so the Mets data just came out, and the the restaurant Trade Organization is publishing a version of the data this morning that shows that like restaurants surpassed. Grocery stores for the first time and you know since people are the pandemic. And side note they kind of. Jigger the data they're not comparing restaurants to grocery stores they're comparing restaurants and bars too. Scot & Matt: [17:00] Yeah right there. Jason: [17:01] Grocery stores and grocery stores are a subset of the. Food and beverage retail so like I would argue it ought to be food and beverage retail against restaurant and Grocery and in that case the Gap has narrowed but restaurants are still losing but the restaurant industry of course wants to take the most positive spin so he, you followed that at all and you have a hypothesis or a prediction about like with the with the post pandemic ratio looks like. Scot & Matt: [17:29] Totally yeah so it's D I was looking at that data today and I saw Jonathan maze from restaurant, from that restaurant publication published this and I Dig Dug in and I saw that five billion dollar Gap and I was like you're adding in the bars and like subtracting the liquor stores, so that's a five billion dollar Gap. You know in the grand scheme of things yeah you could basically say it's 50/50 now and I would expect that kind of as you know vaccinations are increase and you know the weather gets warmer and that sort of thing, you know historically food at home I think you know pretty much. Eclipse food away from home up until you know it started getting really neck-and-neck I think around like. You know 2019 as the economy was really booming you know I think it's generally a sign of wealth and developed countries is you know a strong strong restaurant, consumption and our consumption so longer-term you know what where does this where does this all go I. [18:37] I think it goes to grocery to be honest with you I I think these things are the same blips that we saw in covid or kind of going to happen in a you know as re-openings happened this summer and so. [18:51] I think longer term you know like the seismic shift of these things like yeah they can they can change on a dime but like the longer term sustainable Trend I think is food at home, and what that looks like it's just going to change it's not going to be it's going to be more meal solution driven things as we as you mentioned. You know where you're getting you know maybe a famous chef has created a frozen type of product or, fresh prepared product or maybe there's even a ghost kitchen inside of a Walmart you know and so then how do these things get counted but clearly anything get sold through these retail channels is going to get counted as food at home and like technically if I'm consuming if I'm consuming restaurant delivery today that's being counted as food away from home right even though I'm consuming it at home, right and deliveries you know something like close to 10% of of the that entire and you know sector so. You know I do think over time as these like quick Commerce players and we'll talk about those you know enter the market they're going to be doing more and more restaurant style meals, and and that will because it works because the unit economics are better in that scenario I think it's just gonna. Still some share away from the unsustainable Marketplace restaurant delivery model. [20:10] When you when you entered the what got you into hungry you talked about Travis's new start up maybe and I'm kind of the the new but I feel like you guys are at a 400 level and I'm still at 101, but you know so maybe explain what it is he's the Uber founder explain what it is he's building and kind of what you know about it and then you know how prevalent are these ghosts and I always get confused because some people say ghost and darkest that the same thing or is there some difference yeah it's all the same ones just slightly friendlier I don't know which ones from your honesty but. Jason: [20:45] Dark Knight versus Casper. Scot & Matt: [20:46] Ghost makes me think the Snapchat so yeah goes kitchen so you know, I think this you know you're seeing these Trends play out in both Grocery and restaurants which is like startups that are basically owning more and more of the value chain so. Cloud kitchens is really at its core real estate company there's a real estate side to it where they're actually going into you know they're buying up distressed properties that are located in these zip codes where there's High, yeah demand for delivery food and you know they do a lot of research into what those demographics are in advance they buy that building at that they basically lease it to you know called 20 or 30. Restaurants you know or food entrepreneurs that want to do delivery they set them up with a tablet that lists them on every single major, delivery Marketplace they also you know can license some of their own in-house Brands to them, and so they own those Brands they own the software tablets and now you're kind of like. [22:00] You know this food entrepreneur trying to make it work for delivery with all these you know twenty to thirty percent commissions and you need to do about like I'd say seven are 50k and, and top-line sales to break even in one of those kitchens they can cost you know six or seven thousand maybe even more and it's about 200 square feet so you can fit like maybe two people in there. And you work for kitchens I guess is kind of about it yeah a lot of people have compared them to we work but the you know they actually we work with leasing spaces and they're buying spaces and the reason they're buying their buying these properties is too. You know really improve the value of that real estate over time and use technology to figure out, what brands should be put into these kitchens who should we go after what virtual brands should we sell what other kind of, non-food kind of convenience items should be sell along side that and I think over time you know it's going to be a full-on. Vertical play where they started with the real estate and they're just going to move into the last mile component because right now with all these drivers coming in you don't gain the efficiencies of true batching because, everything is fragmented across you know we're whoever owns the customer whether it's door – ubereats Postmates and so, what I believe will happen over time is that. [23:21] Kitchens becomes it's kind of like a Smile hyperlocal Amazon that's in your neighborhood and they've just co-located a bunch of restaurants and and they're that, who do enough delivery volume where it doesn't make sense for them to be doing another brick and mortar right so obviously in covid every restaurant became. Effectively a de-facto ghost kitchen because they weren't able to see customers now as dining rooms you know Roar. You know you're not going to be able to do as much delivery volume so the brands that want to do that we'll have a kind of, experience Center that's augmented by this dark infrastructure and the in the goal is to make that infrastructure kind of plug in play and you could light up a bunch of different markets you know pretty quickly and launch new Concepts so, that's a that's kind of a medium winded answer but I can dive into any of those aspects more a couple quick ones so is this like into neighborhoods in Allah and or because he's like a gazillionaire off of uber going public or as this I can you know I'd be shocked that it's in 80 cities and doubling rapidly what's the scale. It's I have I'm tracking close to 60 right now in the US with some good keys and percentage of them are coming online right now. So larger than I would have guessed here 1 and tier 2 markets. [24:47] And then Mark Lori just left Walmart and his doing something kind of like this with his brother are they the same thing or does he have a different concept, I wrote about that one last year that I believe there is something close to 300 million on a 1.3 1.5 billion dollar valuation. It's. Different model because they're actually leveraging instead of ghost kitchens where you have multiple Brands each day are basically retrofitting like Sprint Sprinter vans electric Sprinter vans into kitchens that can basically cook the meal, Watson route to you within this small neighborhood in New Jersey Westfield New Jersey I think and. [25:30] The idea is that they can do more deliveries per per hour and also unlock higher average order value is because there's selling it to families where you know there's four people or maybe more ordering from, this concept so they basically license. Well-known restaurants in New York City and some other cities and then bring them to the suburbs and the ideas that like that brand recognition, you know that there's demand for that brand outside of that core geography and they basically license that concept, on behalf of from the restaurant tour and then they train those chefs in their commissary that's just like one big commissaries not subdivided into ghost kitchens to basically like create these sous vide packs of meals, and then it's just kind of sitting in the back of the van where like the the final prep State the final, work gets done to heat that meal while it's in route to the customer so you could get your food and like. 10 15 minutes depending on where the nearest van is if you put in your address into this app you can kind of see what you got. [26:37] So it's it's a kind of a crazy idea there's no some people when I put that out there they're calling it the quality of food delivery I think was kind of harsh but you know. I've been tracking that one for a while it was called it was going under a stealth name called food truck ink and finally it's called Wonder.com so, be very careful to see how that fits in with Mark Lori's bigger umbrella which he's calling his like new futuristic city. Jason: [27:05] Yeah yeah people are going to want to eat in the city of the future. Scot & Matt: [27:09] I hope so yeah but I hope that they socialized from time to time. Jason: [27:12] Me too one of the things that's interesting about the whole ghost kitchen model is its West capex intensive and coincidence. And an sorry Trend at the moment is because of work from home and remote work like populations are shifting around right now so review. If you had the perfect restaurant location before the pandemic in your spending a fortune on rent. It likely isn't the perfect location anymore because a bunch of your your target audience moved from San Francisco to Austin or whatever. Feels like the ghost kitchens may be able to be a little more agile. Scot & Matt: [27:55] Totally yeah the idea is you. I guess you can sign a yeah you basically signed a 12-month commitment and it depends on. You know the city but they were doing different types of arrangements to get people in there, definitely more flexibility and less yeah you spend 50k to a hundred K on kitchen equipment, I think they're located in markets where you know they expect that demand to continually grow but it when compared to a brick-and-mortar like absolutely like. There was a period where you know even certain ghost kitchens in Manhattan weren't operating because they were in. You know like business districts like by dye and Tribeca and a lot of people had left the city so. You know you were in the clubhouse I think with Corey from zul and and that was that was the example there, but generally speaking I think you know the bed is that you know delivery will continue to grow wherever the cloud kitchen is located because they've kind of. Pick that market on purpose. Jason: [29:03] So let's let's zoom up to Mack returns again for a moment so. Like you know how much of the stomach restaurants will win back like I think the jury's out like you know I'm like at the moment I'm expecting there'll be some Revenge dining if you will and. You know because there's so much pent-up demand that we're definitely going to see a spike in restaurant usage whether that. Persist or not remains to be seen but it feels like one of the things that it's much more likely to be permanent is. Regardless of where you get them a greater percentage of calories are likely consumed at home than before the pandemic I just feel like you know a lot of the restaurant meals are forever going to be delivered now or consumed at home. Scot & Matt: [29:50] Yeah I yeah I think between grocer be between grocery delivery or between Grocery and food delivery at home the yeah home becomes bigger than it was before for yeah I definitely agree. Jason: [30:04] So then one of the the trends that comes up is okay so you know digital grocery wasn't a huge thing before the pandemic it instantly overnight became a huge thing and it's got and I have talked about in a bunch of context on their show. When something is a brand new trend, the smart thing to do in the thing everyone does is outsourced right so when e-commerce for apparel was a brand new thing there were a bunch of you know e-commerce companies you Outsource it to Target and Toys R Us Outsource their e-commerce to a, Bookseller in Seattle called Amazon right and over time as as a business becomes more real and more legit. [30:44] Increasingly as a mistake to Outsource it because it. You know your core customer experience and So lately we've been talking about that a lot with. Digital grocery space and you know so many people Outsource to instacart and is that really in the that made sense in the short run is that a good long-term solution for grocery stores. Obviously restaurants. Very rarely stood up their own digital infrastructure it seems like the overwhelming majority relied on these marketplaces which I guess door – and ubereats are the two. Two biggest and my understanding is that the unit economics or the restaurant totally totally suck through those marketplaces. Is is that going to be the way that customers always discover their delivery restaurant meals or like we've seen in other categories of e-commerce do you think. More restaurants will try to have their own digital ordering experiences or how could that play out. Scot & Matt: [31:44] Yeah I think that the direct channel is going to definitely become you know it's become a must-have you know you have to have your own direct channel so the question is how do you manage these two things right and and this goes for groceries as well as restaurants right, all these apps are kind of disintermediating the relationship between your customer and your business, you know and so the goal is to figure out how to make those sales incremental on the marketplace and then drive you no longer term retention through. Do your own channels and so you know it's the card has its own white-label tack you know they've. They've been able to create a suite of products that you know Grocers can kind of pick and choose from if they don't want the marketplace you know Wegmans is a good example of this they've you know Leverage The White Label, they're also on the marketplace you know as far as the restaurants you know obviously doordash has storefront, I'm pretty skeptical of but you know there's also door – drive on top of all these white label platforms whether it's cow now or, yeah it's square has an integration I think with a door – now so all these POS ordering systems are going to have Integrations with last-mile fulfillment so. [32:59] I think it's just going to be about balancing it out and being smart about how you kind of load balance those two all these different channels and the number of channels is going to continually increase I. And so you know it's a must that you have a you know it's become a mustard every grocer and every restaurant have their own direct ordering and you know, we can get into the microfilm and all that stuff but. Jason: [33:26] I do want to get there it is it's funny, I you know I spent a lot of time with clients in the restaurant space and I talked a lot about needing to own, the customer experience which is increasingly digital I mean I think Panera came out like last month and said that over 50% of all their orders are now from the website so there are digital first restaurant. And every time I bring this up with clients that are like yeah but Jason you don't understand the magnitude of the problem like we could never own our own delivery like you know how much delivery capacity that would require it's impossible to build. And I'm like have you heard of Pizza Hut. Like it seems like there are all these restaurants that just it's endemic in their model that they'll have delivery like every independent Chinese food restaurant in America has always delivered it seems it seems odd that. Restaurants are so reticent to own their own own capacity. Scot & Matt: [34:23] Well it is true that like if you if they were actually going to go and hire all those drivers you know whether they be contractors are full-time employees that, it does require a lot of demand and it does involve a lot of know-how that they don't necessarily have so it does make sense of why this was the Easy Choice in the pandemic for them to like steal so much Airway and, you know because there was no other solution right that's like easy so I think the thing there is to really break down the things that they can do themselves and the things that they should Outsource and I think when it comes to. Yeah delivery that's clear like no no restaurant unless you're you know Domino's or, you know you have a ton of local delivery demand is going to like really operate their own Fleet, a lot of people will just Outsource it to like door – drive or now lift this getting into that space Uber has an API and although has a aggregate kind of API that will allow. Best messages basically paying this real-time Marketplace of these services and just pick whichever is going to be faster and cheaper they can kind of set the parameters of like. You know how fast or how cheap they want it to be and they could pass or subsidize it to the customer so you know that that part I don't expect restaurants to do I absolutely think restaurants need, have their own website whether it's you know some sort of CMS that their licensing from someone else or build it themselves and then integrate it with a door – driver one of these other players. Jason: [35:52] And I guess that is one of the interesting like so if you look at some of the other segments of e-commerce that evolved by a company I talked about often is this company called GSI and in the early days of e-commerce. [36:05] If you know an investor said hey should we get an e-commerce that the CEO ago yeah I'm gonna hire this company GSI to do it TurnKey right because the, in the same way that it was easy and it was an economically meaningful in the same way that you might you know put your menu on door – when it's not economically meaningful, and by far was the easiest thing over time. Every retailer realized hey it's a mistake to Outsource this this business to GSI and we need to own that but Jesus I didn't actually go away or go out of business like a GS I mean a bunch of money in the, the founder of GSI is this guy Mark Ruben who owns the 76ers and Fanatics and a bunch of other good things so he's a success story and Jesus I still exist today, they they operate under different name called radio and they pivoted from, providing all these Services TurnKey and sort of Outsourcing it to providing the Ava cart services that a retailer you know didn't think it made sense right so they weaned in order management. Fulfillment and 3pl services and you know kind of over time so we gradually moved away from the selling everything as a bundle and. Seems to me that like you know you can imagine not all of door – but some part of, instacart and doordash could could follow that same trajectory. Scot & Matt: [37:31] Totally yeah totally see that playing out like that so some of those that you talked about if the restaurant too, as a consumer these things quality of delivery is pretty bad I don't know if there's any good data but mine's probably like 60 to 70% and getting the order right and getting it here kind of within the window and I don't know if that's, I'm in a smaller City so maybe that's just part of the city here but I don't know if you guys in Chicago and La have the same problem. Jason: [38:01] I heard the triangle is going to be the biggest city in America and. Scot & Matt: [38:03] We do we do it were considered a Goldilocks City because we've got this interesting we're kind of like we match the u.s. demographic or something in a certain way anyway City search was launched here because the. So if I'm a restaurant one of the things that makes Amazon Amazon is the control that customer experience so it seems like even if I'm going to use one of these Network things it's not are never going to be a good as doing it myself you just think the economics are not there to do it yourself. [38:32] As far as I know I think Rick yeah it depends what you're saying would you define by doing it yourself if it's owning the customer relationship that's just the front end right so let's Domino's never made. [38:46] Delivering the pizza they make my all the money on the actual, you know Pizza itself on the margin of the products right so do what you do best on that Customer Loyalty right to whatever loyalty system you're going to use with your own front end but outsourced, you know that last mile component where the driver picks it up and you know delivers it to your customer that last component you know and so why should why should anyone have to go and build that. Because if Pizza you've spent all this time the whole thing breaks down when the pizza gets their cold because right. You know they delivered 60 other things and the pizza was last yeah I mean there's there's also you could also you know hire your own Fleet and then leverage these other software players there's one called get Swift there's another one, called on flea basically allow you to manage your own drivers and yeah I think you know part of it is like product Innovation right like obviously Dominos engineer's it's Pizza to be like, yeah keep retain the heat very well and that kind of impacts this comes full circle with the cut the glucose monitor right it's like makes you feel like crap after but you know. But so I think it's kind of a combo of like designing things that work for delivery like literally like testing. You know there are restaurants that would like literally go and. [40:13] Test order their products and see that okay we need to like cook it at this temperature so that by the you know the time it hits this guy's house 30 minutes later it's like at the perfect. You know crunch or whatever and like that's you know that's a little extreme but like you kind of have to factor that in, and then as far as like the drivers you know screwing up and doing other things like I don't know you guys I guess like. I think it's just asking a lot for the long tail of restaurants like forget the major Q Sr s write this you know the long tail of restaurants you know, to to do this kind of thing and you have to remember a lot of the reasons why these guys even got on delivering the first place was because Uber and Postmates and all these guys and door – Offered Logistics when GrubHub just started as a pure market place that was sitting on top of the existing kind of Chinese restaurants and pizzerias that were already set up to do this through the phone right so, they've kind of unlock that for it for a long tale of restaurants I would have never done delivery had they had they not have access to this on-demand Fleet so. I think it's good that Fleet is here to stay but I think the way in which I just think. [41:26] You know the vertically and it's clear that the vertically integrated model is much better and you can see this with like chains like cluster truck. Which is you know just a vertically integrated goes kitchen that works with a shot of Kroger yeah good brand yeah and as Lori didn't come. Jason: [41:44] Cluster truck is what was left. Scot & Matt: [41:46] What a cluster truck. So I think you'll see a mix of this kind of white label with the door – drive and then like the vertically integrated kind of first-party player that you know, is basically delivering and maybe leasing the space or owning more and more Upstream to get better data online, okay when should you fire this item and you know on on your stove top and you know just to make sure that the timing is the food is not just sitting out there waiting for a driver like a lot of these POS connections have not even, been linked up right is like no kind of connection between like what's in my inventory or what. [42:25] Yeah and and and what's being listed on the marketplace right so that's why you get all these like out of stocks and refunds and and, you know restaurants are not updating customers on like what the ETA is are because there's no transparency into those operations because they're operating in completely offline, yep the worst here is our local Moe's where they have six iPads and they forget to check them and yeah exactly I have to go in because you can never get them delivered Within an hour of placement and when you go in there's like all the frustrated ubereats people sitting there waiting and they haven't even pulled the little tab off of the eight iPad that is the growth of what the one that's super frustrating is Panera because they did their own delivery here locally and then they just started Outsourcing it to GrubHub I think in the quality like literally went down, like 80% but they also you know they seem to be ahead and I think Jason one time mentioned over half of their orders are digital now and that that's kind of more like the Starbucks mobile kind of thing we're more and more people are ordering digitally from the restaurant either be in or out you have any interesting data on that or they are they kind of, are they ahead of the Packer they are most restaurants that have mobile ordering getting to that 50% mark. [43:46] No I think I think there's only gonna be so many brands that can own that with the customer I mean Jason probably knows better but you know. There you know the the golden standards are like the sweet greens the Starbucks is and there's payments actually has a great ranking Pym NTS shout-out to the no vowel Club, um they they have a great ranking of. Food delivery apps or restaurant apps by you know how well they they do loyalty and all these other things, Casey's General Store is a very interesting use case that I would say like somewhere in the 60% range of transactions flow through their mobile app whether it's loyalty or delivery or pickup. Which is pretty fascinating. One thing to remember and this goes back to Olo is that the majority of these transactions are going to be pick up or curbside pickup, deliveries still pretty small and, so it's you know as much as everyone talks about delivery delivery delivery I think pick up deserves. [44:56] Yeah Fair mentioned because. That's a lot of people are doing that to just save time when they when they get to the store and I think you're going to see more of this Q are ordering and other types of channels where, you can kind of use the menu and maybe even order before you sit down now is that going to be a romantic night out with your spouse you know when, you're dining out for a nice you know a nice dinner like no but there are certain occasions where it's going to make sense to. Like you shouldn't be waiting right and so that's kind of what this is all about just you no more free time to do more fun stuff. Jason: [45:36] Yeah no I do think that's interesting I think there are going to be use cases where people are going to like consider foregoing the wader to be Advantage right like it's. In some cases it's annoying when the waiters not writing down your order in your you know they're going to get something wrong versus being able to like beam your order exactly how you want it directly to kitchen and there are other times when that ordering is an important part of the. The Ambiance and the experience right. Scot & Matt: [46:05] Totally yeah yep and that's the rise of the Q R that I think we saw the covid-19. Jason: [46:11] Yeah yeah yeah but you're the mighty QR code is back I think that's a article on you're on the homepage right now isn't it. [46:24] Let's come back to them and then I do want to Pivot because in classic Jason Scott Peck fashion were using were burning Through Time, to grocery a little bit because you did you did kind of talk a lot about the, prevalence of pickup versus delivery and I think that that is also very prominent in how it seems like digital grocery is playing out. Um [46:49] The bike in the same way that a you know as a fast TurnKey solution a lot of people Outsource their restaurant business to Door – a lot of Independent Grocers were pretty quick to Outsource their, some quite large Grocers Outsource their gross their digital grocery to instacart and one of the things that's interesting to me about these marketplaces getting a bunch of the business is, they then have opportunities to kind of cherry pick pieces of the business that they want to steal from their Marketplace Partners right and we. Racine Amazon do that with private labels the you know arguably like the door – is our are doing that with ghost kitchens, and there are some rumors about instacart you know having their own warehouses to fulfill, um like top up orders and I'm curious if you have seen any of that or if you. Hypothesis about how that might play out not shockingly instacart totally denies. Scot & Matt: [47:55] So yeah I mean this has been a narrative that's been a been there for a while and it makes sense that people fear those because the constant story with technology and these you know kind of, offline businesses has generally been like David versus Goliath and. I can say so I put out a story about instacart getting into microfilament with Publix, I'm not sure where this is going to be deployed but they're basically, building an MSC with Publix and they may be doing it with more Grocers but this is the info I received. [48:31] And I think it's the cart it's going to be a it would be a very poor decision for them to become a first party retailer and compete against, it's there Grocers and unlike door – where there's I don't know how many. Hundreds of thousands of businesses on there there's only a few hundred Retail Partners on the instacart platform. And each of those partners are very meaningful I mean like the head of the tail are you got Albertsons you got Kroger you know these are big big big partners, and so if they were to ever take that data what those customers aren't they basically have, aggregated and basically wanting competed against those partners that would just be all out Warfare and I don't I'm I've spoken to people there and I've done some homework into this and I really don't think that that's, in the cards for them despite the fact that there's so many other guys coming up who are vertically integrating and and there's obviously lots of Pros to that. When I see in the car doing as a response to that kind of thread is just basically, creating more virtual storefronts on top of like d2c companies or getting into other non-food categories that can be sold from kind of any kind of Warehouse that may not be a two hour. [49:51] Fulfillment time it might be a two-day fulfillment on them that will eventually work its way to same day, that's kind of the high level there it's a lot of other Grocers you know so-and-so cards I think offering MFC micro fulfillment centers are automated, and usually attached to a retail store because you kind of automate the bulk of items you know picking through this system and then you're picking the rest of the store and that has its own set of challenges we can speak that's a very long debate, but you know. Yeah they're not going to centralize that process it's going to be done on a per grocer basis in they're going to offer that in the same kind of fashion I think is they're going to offer that Enterprise white label solution because once you hit, I don't call it three four thousand orders is when you have to start looking at okay I need to move to a dark store I need to do a manual pick in a dark store that's. Attached to my store because you don't want, no customer wants to go in and see all these Shoppers coming in and ruining the experience rights and the Grocer's know that every order that gets fulfilled from like inside the stores. When you're doing this is just going to be lost Revenue so. They definitely want to to not Outsource it but like move it outside of the store because when you start messing with the store your cannibalizing those sales so. Jason: [51:14] That's the equivalent of Scott's experience of standing in line behind the 12 Uber delivery driver. Scot & Matt: [51:19] Exactly and that's that's just like that's kind of the moment where like going back to like why I got into the space when you have those moments where you see like the majority of people here are not actually consuming this food right it's like, then you're like holy crap we've entered in some other weird phase of the future. Jason: [51:36] Yeah I remember I distinctly remember going to pick up a fast food order during a pandemic and I like popped into this restaurant and they have reconfigured the whole dining area to be pick up tables for the eight different food delivery companies. Scot & Matt: [51:50] Yes that's every every restaurant out here is done that and put like little printed signs like this is the door – table this is the GrubHub table. Jason: [51:59] Part of me was like you know what I really want to do is stand outside this window and just like see who's winning cuz you could you could physically watch it. Scot & Matt: [52:07] I should steal that from you yeah I actually walk in with a. Jason: [52:10] What you'll actually do the work I won't so feel free to Steve. Scot & Matt: [52:12] I put on a door – masked because like it just happens to be handy and I was and I got one for free and everyone thinks that like I'm waiting for a door – or so I get to like cut in line it's kind of fun. Jason: [52:25] I like it you mentioned mfcs a couple time in a lot of our listeners will be super familiar with that but just. To take half a step backwards and then I promise to ask a question so grocery delivery is awesome, Walmart and Kroger love selling selling digital grocery better than they love losing the order to Amazon, but the one Inconvenient Truth is that most of those digital grocery orders right now are wildly unprofitable right because. And that old grocery model the customer pays all the way over to pick the product and they pay the labor to drive at home and in the Digital model of customer expects Walmart to pay to pick the product and drive it home. Which is not very favorable so, the the working hypothesis is man you know customers are pretty happy picking up the groceries outside our curb and that saves us the delivery cost, and if we can eventually get robots to pick the order instead of humans which is a micro fulfillment center or a MFC we can cut 90% of the picking cost, so it does seem like that's a big Trend right now are grocery stores by expanding their pilots of these mfcs and investing a lot more in there, their curbside pickup experience. [53:49] Is that the model that you see winning and and to be honest like I'm optimistic that that could potentially be profitable there's other smart people my friends who charita. Is pretty adamant that even with those two Evolutions that digital grocery still doesn't have have workable unit economics. Scot & Matt: [54:09] I think her skepticism is definitely warranted and you know I actually you know was biased in favor of mfcs and I started digging in the last few weeks, into the shuttle MFC technology and as well as the CFC technology that okada's used and. You know I can say that a lot of these early entrance into the market who are doing the shuttle technology and that's like the takeoffs and. Alert innovation. [54:39] You know I think that was like the 1.0 test and I you know Albertsons did say they're going to do like nine of those they'll have nine up and running this year so they are doubling down, but what I did see was like damn attic which has a shuttle product product and is also seen it being used at Amazon Fresh. They're actually recommending autostore for most of their Grocers and auto store, you know the best deployment I think that we can see in the US as a philly Philly deployment It's actually an e-commerce fulfillment center. It's going to sit outside of the city that will do next day and same-day delivery, I think we'll be pretty profitable and I think some of these shuttle ones are the jury's out on whether or not they can actually fulfill the demand fast enough and that they can actually be. You know they can actually have those payback's I think auto stores targeting about a four year payback for Grocers so there's obviously so many variables and so many different things you have real estate costs labor costs you have, Geographic density you know it doesn't make sense to. [55:50] You know plop a huge monolithic C FC which has you know very low per unit picking costs and in a neighborhood like in a town like Cincinnati where there's only three hundred thousand people. Or you know and if you're if you had six million people you know then that kind of works and that's why ocado kind of really works well in the UK, I'm skeptical what that's going to look like with Kroger in the US and so. [56:21] Yeah the short answer is like there's no I think one-size-fits-all deployment because every situation is different, but the hope is that over time you know you can get more and more stuff in the Automation and out of the store and what's happening with some of these early 1.0 players from what I'm hearing is that they thought that they would put. You know 80% of the most popular ordered most popular ordered skus in the Automation and the other 20% wouldn't you know the deli meats and the dairy and all the stuff that is more it's maybe fast-moving or perishable. They keep it in the store it's actually proving out to be more something like 50/50 and at that point it's kind of a mess and you might not be paying that off for a long time so. I think we're going to see autostore emerge as the as the dominant provider here and, and yes it's an NFC technology but it can also be done kind of as an EFC kind of detached it's not as big and monolithic as a 300,000 square foot Kroger facility with a kado it's about a hundred twenty thousand square feet. And it's all about you know can you do same-day pickup same day some same day delivery if you get it in quick enough in the morning or at the night before do next day so. That's what I'm saying. [57:46] Recall were running up against time so you know it wouldn't be a Jason Scott show if we got to sneak a little bit of Amazon talking here so what do you think about all Amazon's good, a bunch of initiatives going on you know we've heard go puff is I think Jason calls him a top off kind of the thing you know they're evidently spinning up to compete with them they obviously on Whole Foods and are doing a tons of things there what do you think about the the sphere of things Amazon is doing and what has the most is most interesting to you or is most likely to be successful. [58:22] So the one thing that I have on Earth over the last month or so was the, kind of center aisle kind of goods your non-perishables being delivered same day from Amazon they actually announced this I think right we're literally like a week before the pandemic hit. That they were starting this in a few cities. And you know then covid happened demand goes through the roof and then they got to kind of just like put that aside but what I'm saying is they have this new kind of fulfillment center that's. Call it 45 miles outside the customer and. [59:01] They are stocking that with about a hundred thousand of the most of the fastest moving skus that are not fresh, and they're building about 2 million square feet square feet per major Metro to do this so I'm actually trying to go down to San Diego and. Do an Amazon order for that and I'll report back you should check it out why just ordered we need you to sneak in there. Well yeah I'm gonna do a delivery that's what I'm saying like I'm Sino Flex driver so get a little lost looking for the bathroom but they they co-locate they're starting to co-locate these next to their larger Suffocation centers, so they're kind of piggybacking on their existing infrastructure. At the same time they're you know they're going to do they're dipping their toe into grocery into fresh I think we're tracking about 36 some odd. Fresh stores open sometime this year. And then obviously they have 500 Whole Food stores that they could take some of those learnings and and apply their I'm not sure how that's going to be leveraged in the entire ecosystem you know there's. Obviously there's so much there's so many products with Amazon whether it's like they had prime now they just finally announced that they were like going to merge that into. [1:00:21] Poor Amazon or fresh I'm not sure and then, you know with Whole Foods they had 365 Whole Foods and now that is getting Consolidated into just Whole Foods so I think you're going to see them move around these different chest pieces and figure out what to do with all their assets, I think like at a higher level what you what this is all leaning towards is this on the grocery front it's you know. Free one-hour delivery from one of these Whole Foods or fresh stores or maybe even a dark fulfillment center. For Prime members and then like for cpg buyers going back to this whole disintermediation thing like a Consolidated by where some brand is able to purchase shelf space and digital. [1:01:05] Placement on the website and building that flywheel between online and offline and then on the go pop stuff that's like maybe. Less perishable they're going to just they're going to they realize that they you know I think. Kind of gave some of that to Walmart and Target to those stores that really want on the kind of same day so now this new infrastructure that they're building out. Yeah I like I mentioned two million square feet is crazy / Metro is going to kind of I think attack that pretty hard. So that's what I'm saying it's two million square feet in Amazon's a small test. One other thing I should mention is that they're also becoming their own distributor so once once these stores become get a certain volume it doesn't make sense to use like Spartan ashore. Unify so they're gonna they've also confirmed in three markets LOL Orlando Maryland that they've also become their own distributor to those stores unlocks more margin. [1:02:08] Allows you know and obviously with all this there their delivery costs are the lowest in the business is estimate there about 50 cents per bag. Call it may be four bucks in order average order values on these things are typically a hundred a hundred thirty bucks. You know a lot of these you know it's the card charges 10% these micro fulfillment guys net like not even including. [1:02:34] Not including the last mile delivery it's still like north of ten percent so instacart is still a really good bet for a lot of retailers because the a lot of this technology that, it was really hot and that they sold that narrative you know isn't panning out to be as cost effective. You know like your friend at Forest or mentioned so that's that's where we are right now. Can't wait to see what happens towards the end of the year as things kind of normalize and more of these these mfcs get deployed and Amazon start to kind of unveil more of these things because I'm seeing San Diego coming up. So we should see more markets get that same day of the hundred thousand skis. Jason: [1:03:18] Side note Scott will be super excited when they when Amazon starts Outsourcing its distribution its grocery distribution capability to its competitors to write. You could you could tell imagine that, we're past out of time but I want to leave you with one lightning question of course in addition to Whole Foods and all this delivery Amazon has obviously watched their own more mainstream grocery format Amazon Fresh, I think you and I have known about this for a while but like it's there's a new cycle right now where everyone is reporting that the next Amazon Fresh store in Seattle, has just walk out technology instead of the – cart do you have a guest 2 years from now like has does Amazon Fresh scale are there two thousand of them are there, none of them are there 10,000 of them one of them what do you. Scot & Matt: [1:04:08] That's a good question I think yeah we're just at the tip of the spear here and I think it's going to be a mix of dark and you know experiential infrastructure. And you know right now that's kind of one in the same I'm going to be curious to see where all these you know we're all this demand gets fulfilled from, but I think you know Amazon's super efficient with their inventory and, you know compared to a lot of other grocers that don't know what's in their store I'm pretty confident that Amazon knows exactly what's inside it at least it's fresh stores you know and maybe they're getting the fill Whole Foods on to that Tech. So you know I think you can unlock a lot with just pure manual picks you know software from the inside the store that gets you to a certain amount of capacity and so the question is how do you keep, going that you Fortress with more retail stores do you build dark infrastructure, I think they're just kind of moving forging like Full Speed Ahead and and I think. It may not be a ton of retail but there's going to be some kind of warehousing that's going to have to be built to support this demand. [1:05:17] And you know I think it's dipping now I think a lot of Grocers are reporting like dipping their online sales as we've seen this massive surgery or talking about with restaurants and this pent-up demand that's down you know maybe. You know somewhere between five to ten percent of its highs so. Well we get to twenty percent penetration over the next you know five three four five years. Maybe I don't know like you know it's hard to say exactly but I think Amazon is is very well positioned and they're and they're doing in a. As close to profitably as anyone could possibly do it so. Jason: [1:05:59] Yeah that it's actually a great Point there's a huge amount of loss in traditional grocery in just out of stock so you know, total five product benefit of rolling out that the just walk out technology to grocery is to have a much better more accurate handle on it. Scot & Matt: [1:06:17] I would just and even think about that but yeah they're doing a lot of that would like see stores and other kind of non-food retail retail as well that could be. Jason: [1:06:25] You know the bane of instant cards you know existence is they don't have accurate inventory from there. My Sellers and obviously that's you know we suddenly have all this right crappy for substitution if you know exactly how many bananas you have you know things things that customer experience can be very different. Scot & Matt: [1:06:45] Yeah I yeah totally I think well it's a guard has to use a I beat to make basically make up for that, waste is a huge thing and if you can solve that problem you boost the margins significantly and then you know you could make you could maybe break even on delivery, so that's going to be that's another huge salute you know challenge for these Grocers and some of these automation players are selling Solutions in that in that kind of category as well. Jason: [1:07:14] Yeah it's definitely going to be an interesting year in the food space and meant we could we could dive into this for another hour but, it is happen again we use more than our allotted time so for sure if listeners have questions or comments about the show feel free to hit us up on Twitter or Facebook page, as always if this is the show that's going to help you jump to that next ring in your career maybe you could do us a favor of jumping on iTunes and finally giving us that five-star review You've been teasing us with. Scot & Matt: [1:07:43] Matt really appreciate you coming on the show if folks want to find you online where where's the best place to find you yeah thanks so much for having us it's always great chatting with you guys, it's hungry dot TV hngry that's hungry with no u dot TV, and as a free Weekly Newsletter as well as you know paid subscription so thank you Jason for your support but yet definitely get on the dot the weekly digest and you can see kind of what's going on, every weekend hungry lands. Jason: [1:08:15] That is awesome the the newsletter is well worth the subscription although I'm pretty sure Matt lost money on mine because the mighty publicist, accounting department trying to sign up for
In this episode, Jordan Rowan and Jesse Souza from Front & Main join Nancy to talk about growing a network through local food. Jordan and Jesse explain how their commitment to using local suppliers has led to fine dining backed by outstanding locally grown or produced ingredients. Located in the Lockwood Hotel in Waterville, Jesse describes the Maine spin on classic dishes and Jordan talks more about the equally creative beverage offerings and hotel opening. 3:14 – Jordan talks about Front & Main, Colby College's revitalization of downtown Waterville and their vision for the future. 5:04 – Jesse describes the menu and the local vendors. 7:49 – Jordan explains Front & Main's partnership with the Colby Museum of Art and the artwork in the restaurant. 10:43 – After opening in March, Jordan shares their plans for the summer. 12:31 – Jordan talks about the beverage offerings at Front & Main that use local spirits. 18:23 – Jesse explains how the kid's menu is set up and some of the offerings. 22:20 – Jordan describes the Lockwood Hotel. 23:58 – Jordan talks about the events space. 25:03 – Jesse and Jordan share some of their favorite resources. Quote We're excited to give people that opportunity to enjoy themselves, cut loose a little bit and enjoy some of the finer things.” – Jordan Rowan, general manager at Front & Main and the Lockwood Hotel Links: Front & Main: https://www.frontandmainwaterville.com/ Lockwood Hotel: https://www.lockwood-hotel.com/ Colby College: http://www.colby.edu/ Colby Museum of Art: https://www.colby.edu/museum/ Norlands Living History Center: https://norlands.org/index.html Crooked Face Creamery: https://www.upnorthricotta.com/ Maine Grains: https://mainegrains.com/ 3 Level Farm: https://www.3levelfarm.com/ Broad Arrow Farm: https://www.broadarrowfarm.com/ Bernard Langlais: http://langlaisarttrail.org/biography/ Jeremy Frey: http://jeremyfreybaskets.com/ Jigger and Jones Gin: https://www.thedevilshalfacredistillery.com/ Cold River Vodka: http://www.coldrivervodka.com/welcome.php Allen's Coffee Brandy: http://www.allenscoffeebrandy.com/ Maine Voices Live: Sam Sifton: https://www.pressherald.com/2021/02/17/maine-voices-live-sam-sifton/ Start With Why by Simon Sinek: https://www.amazon.com/Start-Why-Leaders-Inspire-Everyone/dp/1591846447 The Flavor Bible by Karen Page and Andrew Dornenburg: https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400 Lessons in Excellence from Charlie Trotter by Paul Clarke: https://www.amazon.com/Lessons-Excellence-Charlie-Trotter/dp/0898159083 Activate the PR Maven® Flash Briefing on your Alexa Device. Join the PR Maven® Facebook group page. About the guests: Jordan Rowan joined Front & Main and the Lockwood Hotel with 10 years of experience in food and beverage and room operations across multiple properties in the seaside beach community of Cape May, New Jersey. A graduate of Lehigh University, his most recent position was General Manager at the Virginia Hotel, a Conde Nast Traveler Readers' Choice Award top-ten property in the Mid-Atlantic region for the past seven years. Jordan is passionate about food, craft beer, and travel, and when he isn't working, he likes to spend his free time with his wife, Gabriela and their 2-year-old daughter, Lilo, reading storybooks, making animals out of Play-Doh, and building pillow forts. Jordan is thrilled to be leading the opening team at the Lockwood Hotel and is excited to welcome guests to downtown Waterville. A New England native, Jesse Souza returned to Maine to join the Lockwood Hotel and Front & Main restaurant after spending the better part of three decades cooking in all four corners of the United States. This journey began as a teen working on the Maine coast, washing dishes and making salads, and quickly led to a cross-country relocation to the San Francisco Bay Area. This was the beginning of a newfound passion for both Regional American Cuisine as well as the culture and camaraderie of a life in hospitality. Jesse eventually joined Noble House Hotels & Resorts and would spend fourteen years with them as executive chef at multiple properties, from Florida to Southern California and ultimately the Pacific Northwest, spending the last six years at the Edgewater Hotel in Seattle, Washington. During a brief relocation back to Maine in 2005, Jesse met his wife-to-be, Shannon, and quite effectively fooled her into saying yes and rambling around this country on a Great Adventure. Together they spend free time with their young daughter, Georgina, and a small (yet unreasonable) zoo of pets. His passions include writing, drawing, cooking, and family. Looking to connect: Chef Jesse's Instagram: @chefjsouza Lockwood Hotel Email: info@lockwood-hotel.com Phone: 207-660-0120 Instagram: @lockwoodhotelwaterville Facebook: https://www.facebook.com/lockwoodhotelwaterville/ Front & Main Email: info@frontandmainwatervile.com Phone: 207-660-0130 Instagram: @frontandmainwaterville Facebook: https://www.facebook.com/frontandmainwaterville/
WBZ's Jordan Rich talks with Larry Murphy, co-owner of the Devil's Half Acre distillery, about how this gin recipe was developed.
A good mate once said, look after your nice things, and your nice things will look after you. What he also taught me was when you find something that works, don't give it to anyone else to use! --- Send in a voice message: https://anchor.fm/get-fit-to-row/message
This series Christian talks to restaurant operators in countries who are further ahead in the reopening process than the UK and the US. This week Christian speaks to Indra Kantono, Co-founder of Jigger and Pony group. Jigger and Pony has just been awarded the best bar in Asia by the Top 50 list. They discuss how reopening in Singapore has gone as well as how the Jigger and Pony group have diversified their offering and the good to come out of it. Find Tenzo: blog.gotenzo.com Linkedin: Tenzo Inc Twitter: @Tenzoinc Instagram: Tenzo_ppl
This lunch period Professor X, Big Mike, and Joe Money "Jackson" decide to give Damian Lillard, a.k.a. Dame D.O.L.L.A.'s latest album "Big D.O.L.L.A." a listen, and debate whether it's championship ready or if it wouldn't even make the playoffs. Jay-Z's deal with the NFL has had the social media and news outlets alike buzzing, and The Cool Table gets into a passionate debate on whether or not Jiggaman's decision is "moving in a room full of vultures" or a public transformation into a "House Jigger"? A followup conversation about The Rich Paul Rule has the crew giving sports organizations as a whole the extreme side eye, so to end the show on an up note, they decide to debate their Top 5 Sports Movies! Pull up a chair and enjoy!! #LunchroomAndChill
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