Podcasts about Juicer

PS Studios have been a creative breeding ground spewing forth IP which have lasted generations but is it time for a shake up? Is it time to say goodbye to God Of War and Spiderman for something fresh? Well in this episode we answer your listener questions with our picks for which studios should stay on their current course and which need a course correction. We also cover: Was Buying Bungie A Mistake? Game Informer Says Goodbye Which Platinum trophy we are most ashamed of Its an episode ruled by you; with 4 listener questions and too many references to washing machines -  so come join Davey, Phil & Spencer for another Juicer of a show of In PS We Trust: A PlayStation Podcast. If you enjoyed the show the best way to support us is to put a like on the video and subscribe to the channel. For audio listeners put a rating on the show on your podcast service of choice. Twitters: @ssjdavey  @Philliphoy  @spenpai_ Timestamps: Intro: 00:00 What We've Been Playing: 18:37 Quick News: 01:12:01 Topic: 02:24:51 #inpswetrust #playstationpodcast #PS5podcast

So I am on the juice wagon it is amazing how it help the body if u can feel it --- Support this podcast: https://podcasters.spotify.com/pod/show/oceanofus0/support

News To Reviews is a video game news and impressions podcast. Each month Zac, Lachy and an awesome guest sit down to discuss the most interesting stories in gaming and impressions on the latest games. Forget your troubles listening to a bunch of friends talking about what they love most! New episode the first Monday or Tuesday of every month. ***Featuring Sammy Deedge*** Sammy's Links: https://twitter.com/sammydeedge https://www.twitch.tv/sammydeedge https://twitter.com/pyryte_music https://open.spotify.com/artist/4jc7PQz5mxF0W0COlb28oY?si=nahQH9piRumEW9Pzji5L3g ⁠⁠https://discord.gg/Wgdd6spw ***Also Featuring Anthony from What Do You Think About This?*** ⁠https://twitter.com/WDYTATPod⁠ https://anchor.fm/wdytat News: Nintendo Direct June 2024- 15:35 Xbox Showcase June 2024- 41:40 Dr Disrespect is a creep- 01:18:14 Impressions: Balatro- 1:43:54 Prince of Persia: The Lost Crown- 1:54:45 Stray Gods: Orpheus DLC- 1:59:21 Elden Ring: Shadow of the Erdtree DLC- 2:11:15 News To Reviews links: https://linktr.ee/newstoreviews Questions and Feedback: newstoreviewspodcast@gmail.com Privacy Policy: https://drive.google.com/file/d/1z8SbxvJ1tbq37XSrJKFb4tynNaFUbjA3/view?usp=sharing © 2019 News to Reviews Sound from http://soundbible.com/ “News Intro” by Maximilien (http://soundbible.com/) License: CC BY (https://creativecommons.org/licenses/by/3.0/au/legalcode) Sounds from https://freesound.org/ “Kadel 3” by ERH (https://freesound.org/people/ERH/) License: CC BY (https://creativecommons.org/licenses/by/3.0/au/legalcode) Elevator Pitch by PYC Music | https://soundcloud.com/pycmusic Music promoted by https://www.free-stock-music.com Attribution-NoDerivs 3.0 Unported (CC BY-ND 3.0) https://creativecommons.org/licenses/by-nd/3.0/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/newstoreviews/message

Try a FREE Fit Vegan Fat Burning Meal Plan - https://www.fitvegancoaching.com/fitvegan-mealplan-builder Book Your FREE Consultation Call Here: http://book.fitvegancoaching.com/podcastWelcome to the Fit Vegan Podcast! Today I'm joined by a very special guest and a good friend Jonny Morelli aka Jonny Juicer! He's a health and wellness enthusiast, creator and coach, who started his journey after healing himself through plant-based diet and lifestyle changes. In This Episode, We Cover: [00:00-08:22] Intro - Meet Jonny! How he went from eating hot dogs at a gas station to discovering the powerful world of juicing.[08:23-13:43] Transitioning to a vegan lifestyle.[13:44-22:05] Jonny explains what was it that made him go vegan after a couple of years as a vegetarian - His spiritual awakening after watching vegan documentaries.[22:06-28:44] The importance of surrounding yourself with people who share your core values. [28:45-36:21] Tools and strategies Jonny implemented as a raw vegan, specially during the holidays - Feeling connected with nature. [36:22-50:30] Getting all the nutrients you need from juicing leafy greens and vegetables - Jonny shares his favorite recipes, pre and post workout options [54:46-01:47:55] The main reason Jonny stopped being raw vegan, his girlfriend's plant-based restaurant & rebuilding health and wellness.[01:47:56-] The story of how Jonny met Noah! The importance of being self-conscious - Closing Thoughts. Keynotes:“It changes you. You become more compassionate. I haven't seen someone go plant-based or go raw vegan and nor become more compassionate and not become more empathic.”- Maxime“I saw Earthlings with my ex-girlfriend and literally, we both cried through it and we went vegan overnight and never looked back” -JonnyMy name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.I've built and scaled one of the world's top whole food plant-based body recomposition program which you should check out and book your FREE introductory coaching call : http://book.fitvegancoaching.com/podcastIf you are an online coach looking to scale pass 100K+/year you can apply here for mentorship: www.empirebuilder.agencyYou can find me on social media:- Follow me on Instagram: https://www.instagram.com/maximes_official/- Join our FREE Fit Vegan Facebook Community: https://www.facebook.com/groups/thefitvegancommunity- Get your FREE Fit Vegan Meal Plan Blueprint to help you create your own Fit Vegan meal plan https://www.fitvegan.ca/fitvegan-mealplan-builder- Youtube Channelhttps://www.youtube.com/channel/UCBTxPyHiMLIc14IGWmVrFow

It's episode 215 of The Cavalry! Johnny needs backup on not being mad at someone for farting unless it smells like eggs. Andrew needs backup that the government should forgive your student loans if you can prove you're not using your degree in any way. Enjoy!

In Episode 52 we invite Eric Wettlaufer on to talk about features and innovations of Goodnature Hummingbird including the grinder, intelligent pressing system, and more. Order the all new Hummingbird cold press juicer: https://www.goodnature.com/juicers/hummingbird --- Send in a voice message: https://podcasters.spotify.com/pod/show/goodnature-radio/message

Although the restaurant industry has been experimenting with dynamic pricing for years, public discourse around the topic grew last month with the news that Wendy's would be testing dynamic pricing in 2025. Though much of the social media buzz can be attributed to the public conflation of dynamic pricing with surge pricing, there is no doubt that variable menu prices — whether they are affected by the time of day, geographic location, or changing consumer needs — are key to restaurant optimization in 2024 and beyond.New tech capabilities, including AI, will play a crucial role in the rise of dynamic pricing across the industry. For Wendy's, changeable pricing starts with digital menu boards, which are being rolled out across the company's portfolio, and includes AI-enabled menu changes that allow restaurants to raise or lower prices in the moment. This type of instant gratification suggestive pricing capability is being tested out by companies like restaurant revenue management platform Juicer, which just announced a new tool that helps restaurants adjust pricing and special offers based on data from local competitors.

In this episode of the Local Marketing Lab, we go behind the scenes with Ashwin Kamlani, the revolutionary co-founder of JUICER, to uncover game-changing insights around the art and science of restaurant pricing. Learn how adopting a data-driven pricing strategy powered by location-based competitive intelligence enables restaurants to make smarter decisions that drive higher revenue. We dive into how JUICER leverages advanced technology to provide customized analysis and pricing recommendations tailored to each restaurant's local market trends and individual menu dynamics.Here are some topics discussed in the episode around the science of restaurant pricing:Discover effective data-driven pricing strategies tailored for restaurants.Gain insights into competitive intelligence for analyzing restaurant pricing.Embrace the importance of a customer-centric mindset in business for lasting success.Uncover the art of leveraging transparency to engage your audience authentically.ResourcesConnect with Ashwin Kamlani on LinkedIn.Learn more about JUICER.Listen to our other episode with Carl Orsbourn, COO at JUICER around data-driven decisions for boosting your local marketing.Other shout-outsDrew Patterson — Co-Founder of JUICERDan Shapero — COO of LinkedIn for inspiring Ashwin to share his own stories on social media.Bartaco — A JUICER customer who is seeing massive incremental revenue with dynamic pricing on third-party channels.

In this episode, Paul Barron discusses the fascinating world of dynamic pricing strategies and the potential role of AI in reshaping menu modeling. Ashwin Kamlani, the CEO of Juicer, joins him as they explore the exciting possibilities that lie ahead in the food service industry.Ashwin Kamlani, CEO of Juicer: Ashwin Kamlani, an expert in AI and its applications, joins Paul Barron to discuss the potential of AI in revolutionizing menu modeling. As the CEO of Juicer, Ashwin has a unique perspective on how artificial intelligence can be harnessed to optimize menu pricing and enhance customer experiences.The Evolution of Dynamic Pricing: Dynamic pricing is not a new concept, but it's gaining newfound significance in today's fast-paced and data-driven world. Dynamic pricing has entered foodservice traditionally associated with industries like airlines and ride-sharing services. Ashwin takes us through the fundamental principles of dynamic pricing and why it's becoming increasingly essential for restaurant businesses.The Role of AI in Menu Modeling: Artificial intelligence is poised to transform the way restaurants approach menu modeling. With AI-driven algorithms, businesses can analyze vast amounts of data to determine optimal pricing strategies, taking into account factors such as demand, time of day, and even weather conditions. Ashwin Kamlani shares insights into how Juicer is at the forefront of this technological revolution.Benefits of AI-Powered Menu Modeling: In this episode, Paul Barron and Ashwin Kamlani explore the myriad benefits of integrating AI into menu modeling. These advantages include:Personalized Pricing: AI can analyze customer preferences and behavior to offer personalized menu pricing, enhancing customer satisfaction.Real-time Adjustments: Dynamic pricing powered by AI allows for real-time adjustments, ensuring that menu prices are always competitive and aligned with market demand.Optimized Profit Margins: AI can help restaurants maximize their profitability by finding the perfect balance between pricing and customer demand.Enhanced Customer Loyalty: By offering customized pricing and promotions, restaurants can build stronger relationships with their customers, fostering loyalty.

Master and pupil discuss Platinum Plaques, Make Me Whole and Costco Customers.

In this episode of The Local Marketing Lab, we have an illuminating discussion with Carl Orsbourn, co-founder and COO of Juicer and author of the “Delivering the Digital Restaurant” book series. With over 25 years of experience crunching data and driving optimizations for restaurants, Carl provides invaluable insights on data-driven decisions for boosting your local marketing, fostering digital hospitality, and developing thoughtful digital strategies.Here are some topics discussed in the episode related to data-driven decisions:Analyze transaction data patterns at each location to uncover opportunitiesOptimize your Google presence for local SEO through contentRespond quickly and authentically to online reviews and messagesDevelop social content that highlights your teams and processesTake an incremental approach to major digital initiativesResourcesConnect with Carl Orsbourn on LinkedIn.Learn more about Juicer and how they help with dynamic pricing.Check out Carl's Digital Restaurant book series.Subscribe to Carl's newsletter on LinkedIn — The Digital Restaurant.Listen to an episode of The Digital Restaurant podcast.Other shout-outsFind a Rock and Brews burger location near you.Meredith Sandland — Co-author of the Digital Restaurant series.Connect with Troy Hooper on LinkedIn.Follow Shawn Walchef on LinkedIn.Learn more about the hype of Slutty Vegan.

Maintenance tips and best practices from the pros. How to keep your X-1, X-1 Mini or M-1 functioning like a (literally) well oiled machine. For official maintenance instructions visit the knowledgebase: https://www.goodnature.com/knowledgebase --- Send in a voice message: https://podcasters.spotify.com/pod/show/goodnature-radio/message

Today's guest is Jonny Juicer.  What an inspiration!! He is a health and wellness coach, motivational speaker and juicing enthusiast who awakened himself through juicing and raw food. We sit down today to discuss Jonny's journey into juicing, spirituality, self love, juice fasting and so much more!  You can find Jonny here https://www.instagram.com/jonny_juicer/http://www.jonnyjuicer.com/https://www.youtube.com/@JonnyJuicer/videosSupport the show

How inflation is impacting loyalty, Is big-tech stifling innovation and how is automation helping Sweetgreen see a 5 point hike in margins. All these headlines and more represent our thoughts and views on the world of restaurants, technology and off premise food in our round up of last week's hot news stories - subscribe today to The Digital Restaurant and register at www.deliveringthedigitalrestaurant.com for more bonus content.Articles mentioned in the video:1. Dine Brands partners with Franklin Junction to grow internationally through virtual brands Related Article: Red Robin pulls the plug on MrBeast Burger and its own virtual brands 2. Paytronix shares how restaurants are adjusting loyalty to deal with inflation 3.  Juicer is helping restaurants communicate value to their guests 4. Chowly's CEO pushes for ongoing restaurant tech innovation 5.  Sweetgreen's infinite kitchen Access the full transcript here.Support the show

JUICER is bringing dynamic pricing to the restaurant industry. Together with their customers who operate more than 4,000 restaurants across the globe, JUICER is applying machine learning algorithms to help restaurants optimize their digital menu pricing. Carl is also the co-author of “Delivering the Digital Restaurant,” a book that explores the world of off premise food and the massive disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans, and start up entrepreneurs. Dynamic pricing in the restaurant industry can mean lowering prices to increase traffic during slow hours, increasing prices for specific menu items to reflect changes in ingredient costs, or increasing prices for all menu items during peak hours, peak days or peak seasons. The result is a pricing model that ensures the right time for each sales channel to optimize a restaurant's profitability and the guest experience. JUICER's focus – for now – is on off-premise dynamic pricing, where the adjustment of prices is easler. On-premise dynamic pricing is more difficult (because of menus with fixed, printed prices) but will be more likely in the future. QUOTES “What JUICER is trying to do is become a full-service solution. We take 12 months of transactional data, put that through our algorithm, come up with recommended prices based on different times of day, and then our team will implement those price changes.” (Carl) “Consumers today are already experiencing dynamic pricing on DoorDash and Uber Eats. The delivery prices will change. The challenge is, restaurants aren't getting any of the upside of that dynamism.” (Carl) “The challenge of dynamic pricing as a term can be somewhat divisive. What we're doing at JUICER is completely avoiding anything related to surge pricing. We're talking about relatively small changes in prices that don't cause a negative reaction. In many ways, the customer doesn't even notice many of the price changes.” (Carl) “There's only one Taylor Swift. In a marketplace, there are hundreds of other pizza places that you can go to.” (Carl) “The whole idea of delivering the digital restaurant is to help restaurants understand that they have to optimize their off-premise channel. It's far more than just turning yourself on DoorDash or Uber Eats and letting those channels run themselves.” (Carl) TRANSCRIPT 00:00.41 vigorbranding Everyone today I am joined by my new friend Carl Orsburn it's oars burn or born say with me everyone um, all joking aside Carl. Thanks for taking time out of your day and your week hang out with me while you say hello and for those that don't know you give a little bit of backstory. 00:17.53 Carl Orsbourn Thanks! Thanks! Jo really good to be here and glad we get to spend a few few minutes together today. Um yes, I'm Carl Osborne I'm the co co-founder at juicer a dynamic pricing company for restaurants. But so. A lot of people know me from my first book that I wrote with Meredith Sandland delivering the digital restaurant that book became a bit of a bests selller and really um, cemented I think my kind of presence in the industry and been out to talk about restaurant digitization before that I was over at kitchen united helping. Ghost kitchen world gets settled helped build out their operating model and before even that I was in the seas storell world I used to run ah a thousand unit um franchise business by the name of ampm a billion dollars worth of revenue about 400000000 of it was food but in a very different and somewhat more stagnated industry and so. But I moved over to the startup space I was really excited into talking about more innovative type themes and everything that we're probably going to get into today. 01:19.20 vigorbranding That's brilliant. So ah, admittedly I didn't know about your C-s store stint ah probably more than a stint but I will wax about that for a second I grew up with ampms and ah I thought. 01:29.58 Carl Orsbourn How well. 01:35.68 vigorbranding That apm was what you called convenience source like because I grew up with it so growing up it was go to the apm because where we just said ap like dropped off the m too much too many letters. Um, and so I think I was maybe like 18 or 19 before I realized that. 01:42.12 Carl Orsbourn Yep yep. 01:52.62 vigorbranding Oh no, that's actually a brand name. That's not what you call C stores that's or like convenience stores. So for me, it was synonymous like band-aid instead of ahesive strip. It was the same thing. Um, so that's kind of wonderful and I think there's a whole world that we could talk about with C stores. Maybe not. We'll see if we get to it. But. 01:55.66 Carl Orsbourn Wow, That's interesting. 02:10.81 vigorbranding You know there is a discussion to be had around sea store's encroachment into the ah fast food and in quick service space and some of them are are doing a fantastic job of it. But what I really want to dig into first and foremost is dynamic ricing because you of course are a proselytizer you you have an entire company talking about it. 02:18.87 Carl Orsbourn Dot com. 02:30.13 vigorbranding And I I Want to say I'm a naysayer I'm just highly skeptical and I think I really want to dig into. Let's talk about the good side of it. Um, so before we you know butt heads against why don't you for the listeners try to clearly define What is dynamic pricing in the restaurant industry. Clear up the misconceptions. 02:51.27 Carl Orsbourn Yeah, look. It's it's a really interesting subject and I think you're right? It is quite divisive. Um, it's quite divisive just as ah as a theme and so before I give you my version of a definition. Let me tell you what I think our vision is surprising because we we see enormous opportunity to. To bring pricing science to restaurants and that's that's way before anything we get into around price dynamism right? So pricing. Let we know is tremendously complex. It's ah, a discipline it requires expertise in data science. It requires access to lots of market data the ability to quantify how changes in price affect demand. And these are not disciplines I think it's fair to say that have historically been part of the restaurant industry I think it's fair to say that most restaurants price using a blunt instrument and if you on where they want to be perhaps positioned against relative to the competition and a desired you know gp so you know with with due to what we're excited to bring. Our experience on working on these problems and my co-founders are these clairvoyance Joseph because they herald from the travel and hotel industry where they've seen all this stuff play out and not a week goes by without them saying yes but we've seen this happen before let me tell you how this is going to play out and it's always funks. We we riff on it a bit so so restaurants now have this kind of opportunity to use these tools. Um because the industry is undergoing to see a change. You know how it interacts with diners or everything I've talked about in my books um and and restaurants are for intents and purposes now an e-commerce category. Um. 04:22.20 Carl Orsbourn Fact that menus are presented as pixels on a screen not printed pages gives us far more flexibility than in the past and so I think that insight that restaurants can capitalize on this change in consumer interaction is giving us a more sophisticated idea about how they can price and that's very much at the heart of our vision Producer. So. How does dynamic pricing fit into this framework. Well for me, it's It's just a fancy way to say we measure Consumer demand and use algorithms to match prices to demand at that point in time. 04:54.92 vigorbranding So I think so that makes sense so there's a prerequisite though right? like you said you're going to have to know what those outside influences are so you can affect the pricing in real-time and of course you need. Digital menu boards that are more than just a I'm going to make a joke but a fire stickk stuck in the back of a Tv screen. Um, which you know for the the do it yourself as I've seen that happen many times but essentially what ends up manifesting though is pricing that changes. 05:13.51 Carl Orsbourn A. 05:28.14 vigorbranding I wouldn't say in real time right? I mean it happens in real time, but it's not like it's not like a stock ticker like as I'm in line I'm watching the price fluctuate from $2 for a cheap hamburger to $25 because of the outside influences. Um what what rate? or um. 05:33.87 Carl Orsbourn All right. 05:45.23 vigorbranding But kind of fluctuation have you seen or do you anticipate with it like what are the updates. What are the refreshes is it daily is it hourly when we're talking about the fluctuations and in dynamic rising. 05:55.27 Carl Orsbourn Yeah, couple couple of things in answer to that because the first thing I'd say is we are focused on off-premise transactions first so you talk about this idea of standard in line and digital menu boards I think that is to come. But I think the industry has to move a little further down the line before we start to see that becoming a major area of focus when it comes to dynamic pricing probably for all the reasons as to why you you might be a bit of a skeptic on the subject right? because for me the opportunity exists today and off-premise because consumers today are already experiencing dynamic pricing. On da dash and uber breeds right? The delivery fees will change. You. You are empowering the customer to say if you want to pay an extra $3 I can get it to you within 20 minutes as opposed to the advertise 40 minutes the challenge is restaurants aren't getting any of the upside of that dynamism today. That's all going into the marketplaces and so. Something here about really just trying to recognize that. How do you actually find the best way to introduce something like this into a part of the industry that is already experiencing it. But you know for me consumers are ah more sophisticated than they often get credit for you know dynamic or demand-based pricing is. Built on the the well-understood intuition that products are more expensive when there's a high demand for a product right? Um, restaurants have been doing this for ages Joseph. You know if we at happy hour em menus right? There's any diner need clarification when a drink or appetizer is less expensive before six zero Pm of course not 07:13.10 vigorbranding Um, sure. 07:21.19 vigorbranding Ah, right. 07:23.19 Carl Orsbourn Know that the restaurant's less busy and they're going to try and drum up more demand for it. So I think it's trying to work alongside those forces and try to help restaurants actually support. What is their lowest Margin channel. 07:35.84 vigorbranding Yeah I mean so that's a great analogy or or a great example I should say um and you're right? The prices do fluctuate then I think the most restaurants are banking on can I keep them here past the happy Hour Marker. So I can start to realize my margin. And and I Also agree I think Dynamic dynamic pricing um could be really fantastic from the monetary spreadsheet level of restaurant brands I think where I start where my yellow flags I Only call them red flags because I'm super interested or else I would have I don't want to talk about it right? like I'm like I'm already set I'm ah pretty malleable on it. 08:06.70 Carl Orsbourn 7 08:11.29 vigorbranding But I think the challenges that we have to overcome is um, the the brand experience that's not me being a carpenter and only seeing nails. Um, and what I'm getting at is if we take other industries that have adopted dynamic pricing that everyone's familiar with like otas. Ah. You know, um in in the travel industry so online travel agents I think is what that stands for which is kind of silly. But um, you know so like Expedia and the aggregators and things like that and anyone that has tried to book a flight and is trying to look for different options and you realize oh my original flight just went up in price. 08:34.34 Carl Orsbourn Yeah. 08:50.16 Carl Orsbourn And. 08:50.66 vigorbranding Which is really funny and not cool at all. Um, that becomes a frustration point for me as a consumer the other layer not to pile it on but I'm going to is if if we use hotels. Let's say as the model. 09:08.32 vigorbranding The hotel still gets the benefit of managing the brand experience when the person walks through the door. We don't have that with delivery as restaurants. So yes, we do want to realize more money but I think one of the issues outside of the the fees and all the other gripes that we hear. 09:12.64 Carl Orsbourn And. 09:26.57 vigorbranding 1 of the issues with that third -party delivery mechanism is we have no control over how good or bad. The service is We're just a machine you gave us money I made your burger. That's all I can do. So we're actually losing the things that add value incrementally. To pricing. So for instance, mcdonald's hamburger versus ah shakeshack versus choose your gourmet burger brand whatever you know? Um, yeah, there's quality ingredients and things like that. But part of it is the touch right? It's the the way it's presented the way it's delivered. The. 09:53.16 Carl Orsbourn It. 10:04.86 vigorbranding The the smile or lack thereof hotels get that opportunity. You know. So if you decide that you're going to spend a little bit more money for a hotel and you walk in you get the greeting. You get the high. You know the white glove even though they're physically not there anymore but like the white Glove Bell hoppy experience for more money. But if you took all of that away. It really does become a commodity I Think that's my worry is commoditization of restaurant brands meaning brands don't really matter any longer. It's just quality of products and that's it I was a lot sorry. 10:33.72 Carl Orsbourn Ah, really one ah lot a lot in that a couple of things. Um, first of all, you mentioned like airlines and the number of price changes what we're finding right now is is at most 2 or 3 changes a day so just to give you an idea that we're not talking about. And I don't think it will ever get there quite honestly where you see that mid-transaction and that change of price because. 10:56.38 vigorbranding So so so hold on hold on and I'm sorry what I'm getting I just so we're clear like literally if I'm on delta.com sorry Delta I love you. But I hate you too. Um I search for flight from Atlanta to to Phoenix because we're talking about our rlc right now. Um. Boom. Okay, hey it's ah, $1200 a first class because you know how I roll um, but then I well maybe maybe I want to go at 11 a m instead of 8 am m okay I look at the price. No not so much I come back to my 8 a m boom. It's gone up. 11:29.29 Carl Orsbourn He's gone. Yeah yeah, and look I'll give you one even worse right? Um, what about when Katrina happened right? and everyone didn't have a home and they had to go into these hotels and the hotels at 40500% price increases right. 11:31.13 vigorbranding That's what I'm like yeah that's the the reference. 11:44.31 vigorbranding Oh yep, Yeah yeah, yep. 11:46.87 Carl Orsbourn That's where I mean Taylor Swift ticket master right? right? if we want to go to an even more recent example that that's where the challenge of dynamic pricing as a term becomes somewhat you know, divisive and and I think it's an understandably so there's another term that. Someone closer to our industry started to create and that's uber and they came up with the term search pricing right? which is kind of in in this whole space it what we're doing at juicer is completely avoiding anything to do with search pricing. The pizza will never be 400 % and what we do with our approach is that we. We asked the restaurant. What is the range that you would like to operate within and it might be minus ten to plus 15 but that means the price only ever moves in between those zones. So what we're talking about here are relatively small movements in price. Don't create that level of negative reaction and as I say in terms of the amount of price changes. Not not a huge plentiful amount so you don't get to that delta example that you're mentioning before so in many ways the customer doesn't really even notice a lot of these changes. In fact, when we start putting our pricing in place. We do a few things. 12:44.54 vigorbranding Um, is. 12:59.86 Carl Orsbourn Because guest sentiment is absolutely central to the way in which we approach this and so before we do any pricing. We do a scan of every single reference to the customer voice in that particular restaurant unit looking for words like expensive or too pricey and anything affiliated to value. And then we look at ratings and then we monitor that all the way through any pricing activity so that we can see if there has been a reaction in terms of the customer voice now you could say well that's fine for those that leave a review but many will just vote with their feet so we also of course monitor volumes and we do diff on diff analysis. And we have test locations and control locations to accommodate any macro changes in the environment to really try and give a clear identification of the uplift we're able to demonstrate and what we've been had to do so far. Joseph is. We've been out to see a lift of somewhere between five and seven percent of off-premise margins without any detrimental effect on traffic and without any detrimental effect on gas sentiment and I think the reason for that is twofold 1 is because of the micro changes. We discussed. You know it's not huge levels of changes. It's just trying to optimize in a certain small area at different times of day and then secondly. I think a lot of this is actually to do with what I mentioned at the start and that is just getting the base price in right helping restaurants really understand what is the willingness to pay for a certain item for a customer and the last thing I'll mention on this is I write for for nations restaurant news with Meredith um every month or two and. 14:22.30 vigorbranding Here here. 14:31.69 Carl Orsbourn We had an article last summer that came out around throttling and I think this is one of the the hidden diseases in off-premise right now because throttling is something where you're you know, closing your virtual doors to your customers because your kitchen can't cope with the amount of demand that they're facing. It's almost like. 14:44.57 vigorbranding Um, right? um. 14:48.27 Carl Orsbourn Ah, good problem to have right? and you've got so many orders coming in but you can't cope with them so you're going to focus on your higher margin channels and that's the logic of why a lot of technology companies have built throttle it but that is perhaps the first time a new guest is discovering your restaurant same as like having ah an abusive price by the way you know if they see a bad price on a menu. 15:01.70 vigorbranding Right. 15:07.91 Carl Orsbourn Like you go wow that place is expensive I'm not going to go there for date night on Saturday even if they're just thinking about a launch third -party experience on this particular occasion. So so for me here. The the point is is how do you create a situation where everyone is free. Having a benefit of dynamic pricing. How do you actually empower the guest so they feel that they have a choice you know if they really want to eat from your restaurant on a friday night at seven p m when your restaurant is at its busiest and they have to pay an extra fifty sixty cents for that item. As opposed to it being completely shut down and not available at all. What would you rather do and similarly if we can get to a world and I think we will get to this type of world where you then can incentivize and almost train the guest to be able to say well if you order a head or if you order up six zero p m on that friday night you can actually get it for a slightly cheaper price. 15:44.27 vigorbranding A. 16:01.14 Carl Orsbourn Isn't that actually empowering the guest isn't actually empowering the restaurant to keep their guest happier by letting them have their control. That's where I think we're going to have a better experience. Overall. 16:12.44 vigorbranding Yeah, yeah I don't I don't fully disagree at all like I again I think there's there's still impediments. Obviously we're not in a perfect world and and idealism is rarely ah realized um but you actually just did spark something in my head with with the ah the throttling and all that. 16:30.50 vigorbranding While we're thinking embarking on this dynamic pricing opportunity. We've already experienced dynamic timing as a good and bad thing. Ah by by the very nature of time and how busy a kitchen gets right? so. Um, what I mean by that is you use Friday night at seven P M bro try to get a pizza delivered. You know I mean like it's going to take you anywhere from 60 to 90 minutes sometimes depending on where you are and what city you're in and that's just happening by the very nature of traffic. So it's it's it's dynamic timing right? So I know if I want to get a good pizza for Friday night I probably should get that order in at five P M so that actually tracks and makes a lot of sense now I'll maybe contradict myself here because um, I'll contradict myself but I do see it from the restaurant's perspective fully. And I've seen it because you know being being ah on the marketing side I've always tried to include operations as a part of the conversation and have a voice at the table. It's important. Um, what I think people consumers I hate that word but I'll use it. Consumers don't realize is how much. 17:30.33 Carl Orsbourn And. 17:41.31 vigorbranding Money has been taken on the chin by restaurant brands like it takes a lot for them to decide to move their price. You know so they'll they'll absorb a lot of costs. They'll eat into their own profit margins to prevent even a fifteen cent increment so when you start talking about the percentages of like the 10 to 15% plus minus that makes a lot more sense than maybe ah, a pure dynamic pricing in real-time jump allah miss swift. 18:07.74 Carl Orsbourn So yeah, yeah, absolutely and look. There's there's only a certain amount of seats on a plane or in a a theater right? or in ah, an arena so it becomes um, a little bit of an easier science I suggest in that regard if that's something that you want to do but also. There's only one Taylor Swift on a marketplace. There are hundreds of other pizza placess that you can go to and so that's the challenge today and look you you mentioned something earlier on I'll put my author hat back on for a second if I may and and that is. 18:41.20 vigorbranding Um, yeah. 18:43.72 Carl Orsbourn You know the whole idea of delivering the digital restaurant and at some point I'll tell you about the new book. But the the whole idea of it is to help restaurants understand that they have to optimize their Off-premise Channel It's It's far more than just turning yourself on on door dash or uber eats and just let them let that kind of channel run itself and off you go. 19:00.32 vigorbranding Right. 19:03.85 Carl Orsbourn Don't think guests have said anything particularly good about the off-premise experience in recent times. In fact, I'd go as fast to say that the guest experience for off-premise today has never been worse because guests aren't getting their food in the time that it was promised the quality of the food isn't. 19:14.13 vigorbranding Right. 19:22.88 Carl Orsbourn As good as they perhaps would expect in an on-premise occasion and ultimately the biggest issue that's happening with off-premise today is the accuracy of whether the order was indeed fulfilled correctly is it the right items is it. You know as per the spec that they request it. So. 19:36.68 vigorbranding Um, right. 19:39.93 Carl Orsbourn You know there's this thing here to be able to say well most restaurants today are putting on a threshold increase onto their third -party prices and even the door dashes of this world are sending notes out to restaurants that are going beyond a certain threshold to say look if you keep doing this. We're going to reduce your presence on the platforms and reduce your appearance if you will. Which is ah another entire subject. We should. We can talk about but the point is is if that's happening then the guest is saying well I'm paying this much more and I'm given an inferior product as a result and I think all that's going to lead to is customers. They've become even more switched on. 20:11.63 vigorbranding Um. 20:17.92 Carl Orsbourn To be allowed to know which restaurants can they rely upon which ones are able to do this consistently which ones are actually changing their operating system to be able to make sure they do get a better experience and so price is a function of value but the experience all those table touches and things you were mentioned in your earlier question. Are very much still central to it and you know in in delivering the digital restaurant. We talked about how gig workers are for intents and purposes your new server. Do you remember that chap sir Joseph you know that that that one was all about when I was going out as a door dash driver myself and feeling terribly treated by the restaurants that I went into. 20:46.79 vigorbranding Um, yep, yep. 20:56.18 Carl Orsbourn You know? and maybe so maybe understandably so because I was taking tips away from their staff and things like that. But but but um, the point is is that if you embrace those drivers if you give them samples of your new items on the menu if you give them a free cup of coffee or allow them to use your restrooms. They are going to to more likely more likely. Not definitely but more likely. 20:58.22 vigorbranding Sure yeah. 21:16.13 Carl Orsbourn Be, a better proponent of your brand and give the guests that they're servicing on on your behalf a better experience and so there are little bits and pieces that need to happen in that regard to try and bring more elements of digital hospitality into off-premise. But ultimately. It's the operation. The operation needs to get Better. We been now to do things to a better quality on time and more accurately and all of that's going to play into whether customers see they get value from this or not. 21:43.82 vigorbranding Yeah, what? what was the brand I want to say it was chipotle but I don't want to ah missattribute this where they they created a whole delivery driver experience for them to wait and hang out. It's kind of was kind of a lounge I think it was in New York um 21:55.95 Carl Orsbourn Ah, Buka Depeo Buca Depeo had a bit of reference to this in in the news a few months ago. But I think there were a few that are starting to do it so it wouldn't surprise me that partly I doing it as well. 22:05.80 vigorbranding Yeah, yeah, it makes sense I'm surprised inspire brands hasn't done it either I mean they've invested so much in this innovation center here in Atlanta on the west side. Um there's definitely the space for it. Um I think that's something it makes a lot of sense. You have to start treating them as such but then I think that starts to. Makes some folks in the c-suite a little cringy considering the back and forth pendulum swing that we see with labor ownership and things like that like you you treat them too. Nice are you starting to blur the lines right? and you know we know how that goes. Um. 22:31.92 Carl Orsbourn Yeah, well But then you've got these first party logistics software platforms. You know like cartwheel that are out there that are allowing you now to try and figure out how you wish to service different diners. You know, perhaps your most loyal diners with your better drivers from your own fleet. So there are. There are ways and means by which you know technology is enabling you to give the best service to your most valuable customers. 22:51.10 vigorbranding Um. 22:56.96 vigorbranding Yeah I believe ah Romo is on the forefront of that as well. We had Alan Hickey on the show a little while ago. Um, proud Scotsman he's gonna hate me for that. No, he's he's definitely proud. He's the proudest scotsman there ever was. 23:02.68 Carl Orsbourn Um, yeah Irish my Irishman ah he'll hate that you. 23:11.23 vigorbranding I do this every every so often. Some of the episodes just see if Allen's listening um and you know when I'm when I'm in person and I do run into him I'll say it again. It's it's an ongoing joke. But yes, he is an irishman and he is wonderful. Gracious guest but they're doing great things. So um. 23:23.55 Carl Orsbourn So. 23:28.36 vigorbranding Thanks for digging in so much into this I feel like there's so much to still unpack and and I am really excited about where you're going with Juicer which is the company that you founded to essentially tackle this thing head on. Can you tell me a little bit about juicer before we shift gears and talk about the the new book and even the original book. 23:45.60 Carl Orsbourn So yeah, so so Juicer has been around for a year and a half my my co-founders as I mentioned earlier have come from the travel hospitality space. In fact, our technical co-founder Marco he he builds a company called Duetto which is one of the 2 remaining platforms that help hotels dynamically price. But the difference the difference I think between hotels and restaurants beyond what we've already discussed is that hotels have revenue managers as part of the team as part of the property team restaurants don't so what juice is trying to do is become a full service solution and so we take twelve months worth of data transactional data. Put that through our algorithm come up with recommended prices based on the different times of day as we've discussed and then our team will implement those price changes so we we get given that range we talked about maybe the minus ten to the plus 15% and that's it the restaurant hands us the keys and then we report back to them the revenue up if we've been out to generate. Yeah, sentiment analysis. The volume analysis and a way we go from there. It's as simple as that now it sounds simple but there's a lot of complexity behind the actual algorithm as you can imagine. But also there's this piece that um is a complexity that affects many restaurant technology companies and that is integrations. Very early on into my tenure I said to the team look if we have to wait to build integrations with every pos out there. This is going to be a very difficult thing to be able to implement and what we're trying to do is to try and help brashchnault see the upside of our approach so that their voice can go to their technology partners to help. 25:19.37 Carl Orsbourn Build the necessary integrations because we have teams in India in Mexico and in Brazil that are actually making these price changes manually today and that's that's like wow what what does that? you sure that's the right way of doing it. Well it is because that way we've got more assuredness that it's going to happen and b it demonstrates the uplift. And then also the restaurants are going to have the louder voice in helping the tech companies see why they need this as part of their technology platforms. It's also adopting I don't know whether you've heard this term before but headless commerce um salesforce I think introduced it. But for those of you are your listeners that haven't heard of that. It's it's all for instance, all intents and purposes. It's a bit like ah a Chrome plugin right? as opposed to being Chrome or another piece of technology to add into the tech stack. Um, it's actually said no we want to be almost like a white label solution that sits on top of your current technology providers that supports you when you are ready for dynamic pricing. 25:58.80 vigorbranding Um. 26:12.10 Carl Orsbourn And I think that's really really important for many technology leaders out there to consider because the problem today is that restaurants have got so many technology solutions to choose from. They've got some folks that are out there saying oh we do it all. We do all, we're an all in one solution which isn't true and the other are those that are very specialist in other regards and so it's very difficult for The average restaurant owner-erator who let's face it remember that they didn't get into this industry because they love technology. They love food. They love hospital hospitality. They love seeing the smiles in their guest faces. Those are the reasons they got into it and so technology is a necessary efor if you will to to support the the business and where it is today. And so therefore we're trying to make things easier I think by building the company in this regard it it also then means the procurement practice is also a little easier as well and been able to find the necessary clients. So we we we certainly go direct out to restaurants. But also we're building partnerships with the lights of oracle with it a checkmate and others. To try and have that automated nature so we don't actually have to have manual teams implemented it but the best thing about it. Is it just it helps restaurants have this pricing capability without affecting anyone on the ground and because it's just off-premise focus. It doesn't really create any distraction for them. 27:25.63 vigorbranding That's great. Yeah I mean I think the the future obviously would be um, some sort of on-prem Maybe maybe with less real-time you know, maybe it happens on the weekly or things like that. But it needs it needs to happen for the restaurants in order for restaurants to thrive. Um. 27:35.48 Carl Orsbourn Yeah. 27:42.54 vigorbranding I'm always going to be the ultimate defender of the people or at least the brand experience. You know So How do you make sure that it's delivered in a way that isn't going to negatively affect the Brand's experience but like like you have said and I've even attitudes like the brand experience is already under threat and there are a lot of negative experiences happening. Um. This probably isn't going to.. It's it's pales in comparison like if everything was perfect and you're dropping a dynamic pricing model. Um outside of the even the 15 or 10 then maybe there's a conversation but I'm actually more more interested on the technology side like what's going to be done with packaging and how how can. Our delivery vehicles be ah, fitted with cold and hot areas to to keep food as good as possible. Um packaging that holds in the heat without sweat things like that like it makes French fries Such a bummer man. 28:29.70 Carl Orsbourn Um. 28:36.27 Carl Orsbourn Um, well look in our first book. Um, one of the chaps is was called why pizza works and it was when there was a bunch of references in to think about the amount of science and innovation that's happened to the pizza box right? So from the 4 little vents around the edge. 28:41.67 vigorbranding Um, yeah. 28:48.55 vigorbranding Absolutely. 28:52.48 Carl Orsbourn That little thing you'll probably tell me Joseph if whatever the little thing is in the middle and then the little trade that it sits on you know all of those little components are to ensure that when a pizza arrives at your front door. It's in the best condition possible and so you're absolutely right. Packaging is very much. It's vital with your marketing hat on. 29:03.79 vigorbranding Um, that's right. 29:09.15 Carl Orsbourn There's a great third party. The first party conversion angle on the packaging but there's also a quality angle to it as well. 29:14.88 vigorbranding yeah yeah I think there's there's so much room for growth and this is one of those permanent pivots. So one of the other things that happened. Um so I've mentioned this so many times on the show and I apologize to listeners. But. Back in 2019 I had the opportunity to speak at the fed summit ah held by restaurant design development design magazine great group of people over there at Zumba group. Um, and I predicted a lot of things that are happening now not because I'm a genius but because I know how to read and what I didn't predict was the acceleration that would be brought on by. Pandemic. Um, what's great is a lot of the things that we're talking about now and a lot of things that you covered in the first book that you and Meredith Pennd haven't had a chance to read the second one? sorry um, have come to fruition and and we are. It's no longer this sluggish. Dip the toe. Maybe the second toe into the water we are full plunge into digital transformation and that is essentially the topic of your you and Meredith's work in general from all your thought leadership. So can you give maybe like a quick hit on the first book. 30:09.13 Carl Orsbourn And. 30:20.40 Carl Orsbourn Yep. 30:24.20 vigorbranding Why why? it's interesting. Why people should grab it and then I want to make sure you have enough time to talk about this second book because I didn't give meritdiff any time to talk about it and I still feel bad about it. 30:29.28 Carl Orsbourn Yeah, and absolutely well it is a sequel to delivering the digital restaurant your roadmap to the future of food that was the name of the first book and and that was written in the early days of the pandemic. You know we were into the outline. Think we spoke to a big publisher and they said yeah, we'll get this out but it'll be 2022 and we went ah this this is happening right now restaurants need this so we had to go through our hybrid publishing path. Um and we wrote it to help restaurants see the why behind digitization but being you know off-premise and. 30:53.21 vigorbranding Are. 31:03.45 Carl Orsbourn But consumers are hungry for better ways to engage with restaurants and then it wasn't the evil tech companies or vcs forcing the change to happen but it was the consumer that was driving this to happen and of course timing couldn't have been better for us in in writing and given that book out of that time. The book came ah international bestseller. It's. Just got the romanian restaurant association would you believe agreed to translate it into romanian so I wasn't thinking the first foreign language translation would be romanian. But thank you Romania but you know the the fact that at this time in 21 every restaurant became a ghost kitchen overnight. They were forced to embrace digitization to survive and. 31:25.43 vigorbranding Um, that's amazing. Yeah. 31:38.94 Carl Orsbourn It really was a spray and prayy type approach just to keep in business but the second book you know now we're in a different phase restaurants are spending somewhere between two and four percent of revenue on technology I'd hasten to guess that they're spend in about across 15 to 20 different pieces of technology. And those different pieces of technology are probably just not being used to their optimal capability and they're certainly not talking to each other these different technologies in a way that restaurants really want them to so so our new book is called delivering the digital restaurant the path to digital maturity. 32:03.20 vigorbranding Right. 32:13.64 Carl Orsbourn And it's with the pandemic in the rearview mirror. We we believe that restaurants are now in a place where they're trying to consolidate their focus. You know where they want to deploy their resources where they want to deploy concentrated efforts to build the the right foundations that support a digital transformation because we're still in it right? We're still in the trenches on transforming this industry digitally. 32:22.51 vigorbranding Um. 32:33.59 Carl Orsbourn And restaurants are I think are are now largely moving on from begrudgingly accepting off-premise channels where they were did now see them as a vital part of the restaurant growth agenda. But many restaurants have that kind of scattergun focus as I mentioned and so I think many now have ah. Got solutions technology solutions because there are so many of them scattered across the entire restaurant ecosystem and they're not really using them to their best potential and so the new book helps restaurants see this path. It explains in a linear fashion where rest structure focus and when and I hope it's going to help them find their place on this path and. And from that give them more confidence on where to focus. You know it's it's a different type of book to the first you'll remember the first it was quite. You know one hundred or so interviews with executives that we spoke to it was ah a little academic if you will very businessy this one's more of a playbook. It's got tips. It's got worksheets at the back of each chapter. So. The the reader can self-ass assess reflect consider the lessons in the context of their own restaurant and through it. Hopefully they can chart their path towards you know, greater maturity and it asks them to consider some serious questions of themselves and you know it leads towards um, a new restaurant category that we believe is emerging. Um, a category that we think is going to represent some of the highest levels of growth available in the industry but the the title of that chapter when we discuss that is called disrupt yourself and it's saying consider how consider how you need to optimize if you had a blank sheet of paper if you were starting your business fresh right now. What would you do and we we introduce this term of the. 34:04.45 Carl Orsbourn Digital native restaurant and the digital native brands and how that is a channel that is going to move more of the costs into food out of labor out of ah out of rent and that everything will be focused on digital and fully focused and off-premise occasions and we think that category. Much like fast casual before it will actually be very very exciting and then we also talk to the technologists much like we've been touching on today. You know anyone in restaurant tech will want to to read the book because if we're really going to help restaurants for each digital maturity. We have to find faster better ways to enable tech tech solutions to talk to each other. In a symbiotic way and or just build our technology operating systems differently. You know a bit like the app store if you go for a restaurant. Could you imagine that? um you know I'd ah um, I'd love to see a world Joseph where where 1 input affects a restaurant. 34:51.40 vigorbranding Um, yeah. 34:58.16 Carl Orsbourn And a symbiotic fashion affecting other functions. You know an interdependability of functionality that that drives better decision-making and and a smoother implementation of change that that today the the average restaurant Gm has to navigate these factors. You know, can you imagine? For example, where if a supplier cost increase comes through there that 1 simple data input change can then have an autonomous effect on recipes inventory management menu build menu optimization pricing training documentation and on and on you know, the example I was using on a podcast. The other day was I imagine you're in a restaurant and two li cooks call out tonight. The Gm has to deal with that today. 35:24.58 vigorbranding Um. 35:35.45 vigorbranding Um, yep. 35:36.80 Carl Orsbourn Like there's no piece of technology that's saying how do I sold for that. So imagine if that technology could then talk to opentable to restrict the amount of table reservations or talk to juicer and increase the off-prem prices a little bit more as opposed to just talking to 7 shifts and payroll systems. You know that's the way in which technology needs to evolve. 35:49.38 vigorbranding Right. 35:55.15 Carl Orsbourn So that we can help restaurants really optimize the experience not just for off-premise but for on-premise as well, right? So the book is quite practical in that regard I think seventy to eighty percent of restaurants are probably in the first 2 chapters where we talk about third -party optimization and converting them to first. But. As I've touched on you know it goes into a bit more of the futurist stuff as we get towards the end. 36:15.90 vigorbranding Yeah, that's pretty awesome. Ah, the first book was great read. Ah it is I definitely turn the pages yellow with my highlighter. Um I'm one of those I still read the physical book and still highlight things. Um, so I can only imagine the second one is going to be even better I wrote an article about. 36:22.37 Carl Orsbourn So. 36:33.89 vigorbranding Removing the word pivot I'd like to commend you for not using that word. Um, mainly because pivoting keeps you anchored with one foot and I think that's what you're talking about with disrupting yourself I think ah what ends up happening especially the larger you get is making those cataclysmic um shifts. 36:38.85 Carl Orsbourn Move. 36:51.35 vigorbranding Requires you to lift the foot. It can't be a pivot. Um, it has to be movement forward. It has to be a change of direction or a narrowing of focus or or a mix of both and so many leaders are just crippled by the fear of what that means of unsementing one of your feet in order to go because if you keep your foot planted. You really can only go so far before you've stretched too too thin and then you have a young more agile company that will easily surpass you or or at least have ah have a competitive edge in their agility to do so um and so I think it's such a fantastic time to be a part of this industry with everything that's happening. Um I will say that. You have nudged me closer to an advocate of ah at least? Yeah yeah, it's a few steps closer I would say it's equivalent to the number of steps closer that Meredith got me on the topic of gas ranges versus ah induction heat. 37:31.60 Carl Orsbourn Yeah I'll take you I'll take that for today. Ah. 37:47.91 vigorbranding Ranges that are digital. Um I will still fight to to the death over my gas range at home. But I really appreciate the insights and I know there's so much more I mean man I had so many things that I wanted to ask you but I also like to keep these around the 30 minute Mark so 37:48.13 Carl Orsbourn Ah. 37:54.51 Carl Orsbourn Yeah, yeah. 38:04.92 vigorbranding Ah, like I said to meredith. Maybe maybe we should just do the first ever 3 person podcast we have you and her on it. We can just really start to dig into some of these topicics together because I don't think this conversation stops today. 38:12.67 Carl Orsbourn And I'd love that now. I'd love that I mean we we set out to do this to help the industry and so hopefully our our 2 books do that and I think podcasts like your angels are very much part of that journey as well. So we're all in it together and I think the more we. We talk about these things the more we're going to help the industry move forward to. 38:31.87 vigorbranding Absolutely so I have 1 final question. It's the hardest 1 ever and then I'll get you to drop some plugs on where to buy the book and and where to find juicer. So first the the most difficult question in the world if you had 1 final meal. What would you eat. 38:47.51 Carl Orsbourn Um. 38:48.69 vigorbranding Ah, where would you eat it and why. 38:50.48 Carl Orsbourn Well this one kind of comes back to one of my favorite dining experiences of my life so far and in many ways. It's not so much about the food. The food was freshly caught fish but this was about I'd say half a mile three quarters of a mile. By a dragon boat off the shores of pouquette Thailand and I went out in this dragon boat and there's this floating pontoon which they've built and there are some tables on top of this flob at this pontoon and in the middle. There's a a hole where they give you a net and they say choose your dinner and you you put the net in you choose the fish. 39:26.55 vigorbranding Um, oh well. 39:29.83 Carl Orsbourn And then they cooked the fish and I remember sitting there with my wife and overlooking the the kind of Hills of pouette. The sun was setting. It was beautiful and um I think that goes to show about just how occasions and moments like that are just as important as the quality of the food as well. So I'd probably go with something like that. 39:47.82 vigorbranding Yeah I would not blame you that it that sounds amazing. Um, great answer, great answer. Um, where is the preferred place to pick up the books. 39:56.77 Carl Orsbourn Well you see this comes back to third party first party if you like third parties and the and the flexibility that comes with them Amazon of course has a Kindle version a hardback a paperback the the audio book is read by me. It's going to be out a month or so from now. So Amazon of course is the place to go to for that. Ah, but if you want to support first party then you can head to ww.thetheboommis side again wwdot delivering the digitalrest dot com and there you'll be able to get a copy of a book or if you'd like to get a case of books for your team or for clients then that's the place to get discounted copies in bulk as well. So. Deliveringthe digitalrest.com for first party and we also have our own podcast there that we put out every couple of weeks called the digital restaurant where we we just have ten fifteen minutes between Meredith and myself talking about 5 of the top articles affecting off-premise technology and restaurants and so that's another place where. Your podcast listeners to heads if they're interested. Okay. 40:51.32 vigorbranding I that's great guys. Go first party I know Amazon's convenient it's awesome but look it puts more money in alls pocket pockets when you go first party I should know I prefer people to go to my website to get my book. But yeah I understand conveniences oftentimes the winner. Um, and then juicer how can we connect with juicer. 41:09.78 Carl Orsbourn So great. Well with juicy you can obviously reach out to me on Linkedin but our website isjuicerpriccing.com and there you'd be able to fill out an inquiry I would love to chat to you with particularly focus right now on restaurant groups of 20 units or more. Um, but if you've got an off-premise business that's sizable I think we can help you so I'd love to hear from you. 41:30.39 vigorbranding Brilliant. Thanks so much for your insights again. Ah thirty forty minutes is just not enough time and we'll have to do this again very soon. 41:36.51 Carl Orsbourn Looking forward to Joseph. Thank you so much.

Learn Polish in a fun way with short Episodes. On this episode we talk about  Chce mi się pić - I want to drink.   Please consider donating so I may continue to create free content https://www.podpage.com/learn-polish-podcast/support/     Store https://www.podpage.com/learn-polish-podcast/store/   Our Websites https://www.podpage.com/learn-polish-podcast/   https://learnpolish.podbean.com/     Find all Graphics to freely Download https://www.facebook.com/learnpolishpodcast     Start Your Own Podcast + Social Media & Donations https://bio.link/podcaster     All other Social Media & Donations https://linktr.ee/learnpolish   Spotify https://open.spotify.com/show/0ZOzgwHvZzEfQ8iRBfbIAp   Apple https://podcasts.apple.com/us/podcast/learn-polish-podcast/id1462326275   To listen to all Episodes + The Speaking Podcast + The Meditation Podcast + Business Opportunities please visit http://roycoughlan.com/ ===================================== 1st Episodes https://learnpolish.podbean.com/page/35/ ===================================== Now also on   Bitchute https://www.bitchute.com/channel/pxb8OvSYf4w9/   Youtube https://www.youtube.com/channel/UC9SeBSyrxEMtEUlQNjG3vTA   To get Skype lessons from Kamila or her team please visits http://polonuslodz.com/  -------------------------------------------------- In this Episode we discuss:   Pić- Drink   Picie- Drinking   Chcę mi się pić- I want to drink   Szklanka- Glass   Szklanka wody, mleka, herbaty, soku- Glass of water, milk, tea, juice   Napoje- Drinks   Butelka wody- Bottle of water   Woda mineralna gazowana, niegazowana- Sparkling and still mineral water   Woda gazowana z cytryną- Sparkling water with lemon   Zimne piwo- Cold beer   Sok wyciskany- Squeezed juice   Wyciskarka do soku- Juicer juice   Kieliszek szampana, wódki, wina- A glass of champagne, vodka, wine   Łyk- Sip   Daj mi łyka wody- Give me a sip of water   Filiżanka- Cup   Napoje bezalkoholowe, alkoholowe- Soft drinks, alcoholic drinks   Słomka- Straw   Graphic can be downloaded from here https://www.facebook.com/learnpolishpodcast --------------------------------------------------------------- If you would like Skype lessons from kamila or her team please visit http://polonuslodz.com/   All Polish Episodes / Speaking Podcast / Meditation Podcast / Awakening Podcast/ Polish Property & business Offers - http://roycoughlan.com/   Donations https://www.podpage.com/learn-polish-podcast/support/   Store https://www.podpage.com/learn-polish-podcast/store/   All Social Media + Donations https://linktr.ee/learnpolish   Start your own Podcast    https://bio.link/podcaster   Please Share with your friends / Subscribe / Comment and give a 5* Review  - Thank You (Dziekuje Bardzo :) )   #learnpolish #polishpodcast #learnpolishpodcast #speakpolish

Rob + Josh are back with another JUICER! As with every episode, we have a bunch of segments for you, and today they're all fantastic! ------ DETH PEDDLING: Our news is sourced directly from @macabredaily for this portion, and we're bringing you four articles! • "THE PURGE' Creator Wants To Revisit Original Movie Characters in New TV Series" • "Pete Davidson-Led Global Warming Movie 'THE HOME' Will Feature "Heavy Horror" & “Crazy Mythology” • "The Demon Valak Returns In First Official Trailer For 'THE NUN II" • "Filming Wraps on Disney's First ‘Alien' Franchise Movie" ------- THE WAR: In this episode we're putting The Fly (1958) against The Fly (1986) in an all out war to see who comes out on top! ------ HORROR KLUB: For this episode we're covering "Bite" (2015) and we'll let you know if you should give it a pass, rent, or buy after we rant and review it book club style! ------ LIST OF DOOM: "Top 5 Body Transformations In Horror Films" ------ THE HORRORS OF GAMING: "Hollow Knight - An Ode To Bugs" We take an in depth look at a whimsical and gothic masterpiece! ------ OUR CURSED ONES: We're slowly building up to a mail bag episode of Horror Tube so we're saving questions and comments we've received until then. ------ EVEN THE DEAD LAUGH: We have six bloopers for this episode and we hope you find them to be funny! ------ With that said, see you again in two and two! Shout out to CHUCK WOOLERY! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Rob + Josh are back with another JUICER! As with every episode, we have a bunch of segments for you, and today they're all fantastic! ------ DETH PEDDLING: Our news is sourced directly from @macabredaily for this portion, and we're bringing you four articles! • "Insidious: The Red Door' Invites You To Make A Call Into The Further" • "Metalocalypse: Army of the Doomstar, Gets A Very Metal Trailer Before August Release" • "Producer Confirms 'Mortal Kombat 2' Has Begun Filming" • "Next Tale in R.L. Stine Comic Series Heads to a Horror Convention In, Stuff of Nightmares: Red Murder" ------- THE WAR: In this episode we're putting Invasion Of The Body Snatchers (1956) against Invasion Of The Body Snatchers (1978)! ------ HORROR KLUB: For this episode we're covering "Slither" (2006) and we'll let you know if you should give it a pass, rent, or buy after we rant and review it book club style! ------ LIST OF DOOM: "Top 5 Imposters In Horror Movies" ------ THE HORRORS OF GAMING: "Among Us: The Herald Of Sus" We take an in depth look at the game that got us all through the beginnings of Covid and became a pop culture icon! ------ OUR CURSED ONES: We're slowly building up to a mail bag episode of Horror Tube so we're saving some of the questions and comments we've received until then. ------ This week we have a question from @ that actually turned out to be a Google first! @ Or "Other Josh" has a couple comments for us! And finally, a man named Jackson from a horror group has a question that it seems some of you have been wanting an answer to for a bit now. ------ EVEN THE DEAD LAUGH: We have four bloopers for this episode and we hope you find them to be funny! ------ With that said, see you again in two and two! Shout out to CHUCK WOOLERY! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

The digitally native restaurant could overtake fast casual and become the fastest growing concept in the US, Carl Orsbourn, co-author of the Delivering the Digital Restaurant book series and chief operating officer at Juicer, tells Bloomberg Intelligence. In this episode of the Choppin' It Up podcast, Orsbourn sits down with BI's senior restaurant and foodservice analyst Michael Halen to discuss dynamic pricing as well as the importance of using data and converting customers to first-party from third. He also comments on the growing pains currently experienced by ghost kitchens and virtual brands.See omnystudio.com/listener for privacy information.

The "Juicer" from the Rifts role-playing game is an enhanced human with augmented physical abilities but a shortened lifespan due to the taxing nature of the augmentation process. Are we on the precipice of unlocking the 'critical period' of learning?LIVE ON Digital Radio! http://bit.ly/3m2Wxom or http://bit.ly/40KBtlW http://www.troubledminds.org Support The Show! https://rokfin.com/creator/troubledminds https://patreon.com/troubledmindshttps://www.buymeacoffee.com/troubledminds https://troubledfans.comFriends of Troubled Minds! - https://troubledminds.org/friends Show Schedule Sun-Mon-Tues-Wed-Thurs 7-10pst iTunes - https://apple.co/2zZ4hx6Spotify - https://spoti.fi/2UgyzqMStitcher - https://bit.ly/2UfAiMXTuneIn - https://bit.ly/2FZOErSTwitter - https://bit.ly/2CYB71U----------------------------------------https://troubledminds.org/the-temporal-juicer-unlocking-the-prison-of-the-mind/https://www.wired.com/story/the-psychedelic-scientist-who-sends-brains-back-to-childhood/https://scitechdaily.com/tripping-through-time-how-psychedelic-drugs-reopen-the-brains-learning-window/?expand_article=1https://rifts.fandom.com/wiki/Juicerhttps://www.somagnews.com/with-biotechnology-people-can-be-sentenced-to-1000-years-in-8-hours/https://www.simplypsychology.org/critical-period.htmlhttps://pubmed.ncbi.nlm.nih.gov/32958196/https://en.wikipedia.org/wiki/Savant_syndromehttps://uproxx.com/life/derek-amato-musical-savant/This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4953916/advertisement

Rob + Josh are back with another JUICER! As with every episode, we have a bunch of segments for you, and today they're all fantastic! ------ DETH PEDDLING: Our news is sourced directly from @macabredaily for this portion, and we're bringing you four articles! • "Beau Is Afraid" Bringing The Anxiety To Blu-ray This July" • "Jenna Ortega Promises More Horror-Centric Focus For "Wednesday" Season 2" • "Meet Sweet Tooth In This Full-Clip From Peacock's "Twisted Metal" TV Series" • "John Carpenter's "Toxic Commando" Launches On PC And Consoles Next Year" ------- THE WAR: In this episode we're putting The Last House On The Left (1972) against The Last House On The Left (2009)! ------ HORROR KLUB: For this episode we're covering "Becky" (2020) and we'll let you know if you should give it a pass, rent, or buy after we rant and review it book club style! ------ LIST OF DOOM: "Top 5 Survival Horror Movies" ------ THE HORRORS OF GAMING: "Dead By Daylight - A Horror Love Letter" We take an in depth look at the survival horror game that changed the landscape for the genre! ------ OUR CURSED ONES: We're slowly building up to a mail bag episode of Horror Tube so we're saving some of the questions and comments we've received until then. ------ This week we have a question from @mr_mass_mc that actually made us think! ------ EVEN THE DEAD LAUGH: We have four bloopers for this episode and we hope you find them to be funny! ------ With that said, see you again in two and two! Shout out to CHUCK WOOLERY! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

The audio for this podcast was extracted from a YouTube video that was recorded at an earlier time. While the information in the video is still valuable, some of the content might be date-specific. If you want to watch the video, please follow this link: How To Make CELERY JUICE WITHOUT A JUICER To get extra nutrients and sweeten your Celery Juice, try my greens powder: https://store.drlivingood.com/collections/greens-1/products/livingood-daily-greens Celery juice is an absolute powerhouse when it comes to improving your health! Celery juice is extremely good for your gut, aka your digestive system and your liver. When introduced, it starts to detox and flush out all of those nasty toxins that might be inside. Celery juice also helps level out the hydrochloric acid in the stomach which is essential because we typically damage it from all of the sugar we eat and all of the protein we have to process. How To Make Celery Juice Without A Juicer 1. Add a stock of celery to your blender with about a cup of water. 2. Pour blended celery juice into a cup with pulp. 3. Pour the celery juice back into the blender through a strainer to decrease the amount of pulp. 4. Add water to for desired consistency. 5. Pour the celery juice back into a cup and stir in one scoop of greens powder for a sweet, flavorful drink packed full of nutrients. To see the 5 EXTREME Effects Of CELERY JUICE click here: https://bit.ly/2TFVgnZ Don't know where to start on your journey to better health and living? Get a copy of my FREE book here: https://www.livingooddailybook.com/ld... Shop all Livingood Daily Products on Amazon here: https://www.amazon.com/stores/page/6F... Follow and listen to Dr. Livingood on any of these platforms: YouTube: https://www.youtube.com/@DrLivingood Facebook - https://www.facebook.com/drlivingood Instagram - https://www.instagram.com/drlivingood/ TikTok - https://www.tiktok.com/@drlivingood Pinterest - https://www.pinterest.com/drlivingood... Blog - https://drlivingood.com/real-health/ http://Medium.com - https://medium.com/@drblakelivingood LinkedIn: https://www.linkedin.com/in/drlivingood/ Twitter: https://twitter.com/doctorlivingood DISCLAIMER: Dr. Blake Livingood is a licensed Chiropractor in North Carolina and Florida, he founded a clinic in North Carolina but no longer sees patients. He received his Doctor of Chiropractic degree from Life University in 2009. Dr. Livingood uses “doctor” or “Dr.” solely in relation to his degree. This video is for informational purposes only and should not be used as a reason to self-diagnose or as a substitute for diagnosis, medical exam, treatment, prescription, or cure. It also does not create a doctor-patient relationship between you and Dr. Livingood. You should not make any changes to your health regimen or diet before consulting a qualified health provider. Questions regarding your personal health conditions should be directed to your physician or other qualified health providers.

Rob + Josh are back with another JUICER! As with every episode, we have a bunch of segments for you, and today they're all fantastic! ------ DETH PEDDLING: Our news is sourced directly from @macabredaily for this portion, and we're bringing you four articles! • "Alien VS Predator Anime Series Is Complete But Disney Has No Plans On Releasing It" • "Halloween 4 Director Releasing "Natty Knocks" With Robert Englund, Bill Moseley, and Danielle Harris This Summer" • "First Footage For "The Walking Dead: Daryl Dixon" Previews The Norman Reedus Spinoff Series" • "Sigourney Weaver Will NOT Be Returning For Upcoming "Ghostbusters: Afterlife" Sequel ------- THE WAR: In this episode we're putting Prom Night (1980) against Prom Night (2008)! ------ HORROR KLUB: For this episode we're covering "Tragedy Girls" (2017) and we'll let you know if you should give it a pass, rent, or buy after we rant and review it book club style! ------ LIST OF DOOM: "Top 5 Horror Movie Proms" We're featuring movies with good and bad moms in them. ------ THE HORRORS OF GAMING: "Mortal Kombat 1 And The History Of Series" In this segment we talk about the new beginning for Mortal Kombat with the upcoming game, and the rich history the series has in the world of horror! ------ OUR CURSED ONES: We're slowly building up to a mail bag episode of Horror Tube so we're saving some of the questions and comments we've received until then. ------ This week we have a question from @mr_mass_mc that actually made us think! ------ EVEN THE DEAD LAUGH: We have four bloopers for this episode and we hope you find them to be funny! ------ With that said, see you again in two and two! Shout out to CHUCK WOOLERY! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Rob + Josh are back with another JUICER! As with every episode, we have a bunch of segments for you and today they're all fantastic! DETH PEDDLING: Our news is sourced directly from @macabredaily for this portion, and we're bringing you four articles! • "Willem Dafoe Joins Cast Of Tim Burton's Beetlejuice II!" • "AMC Releases Key Artwork And Official Trailer For The Walking Dead: Dead City" • "Pedro Pascal Staring In New Horror Movie "WEAPONS" From "BARBARIAN" Director, Zack Cregger" • "Bandai Namco Moving Forward In Next Chapter Of The "Little Nightmares" Franchise" THE WAR: In this episode we're putting Mother's Day (1980) against Mother's Day (2010)! HORROR KLUB: For this episode we're covering "mother!" (2017) and we'll let you know if you should give it a pass, rent, or buy after we rant and review it book club style! LIST OF DOOM: "Top 5 Killer Moms In Horror Movies" - We're featuring movies with good and bad moms in them. THE HORRORS OF GAMING: "The Controversy Of MOTHER 2 aka Earthbound" we explore this classic, the controversies surrounding it and breakdown how it is indeed a horror game! OUR CURSED ONES: We're slowly building up to a mail bag episode of Horror Tube so we're saving some of the questions and comments we've received until then. This week we have a question from @trauma , a "Top 5" from @burnt , and also, @josh himself has a couple questions. EVEN THE DEAD LAUGH: We have five bloopers for this episode and we hope you find them to be funny! • "A Mother's Love", A Horror Poem, by @ With that said, see you again in two and two! Shout out to CHUCK WOOLERY! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Herbalist Viola explains proper fasting blending vs juicing process some get confused Colon Queen www.verywisealternatives.com --- Support this podcast: https://podcasters.spotify.com/pod/show/verywisealternatives/support

Rob + Josh are back with another JUICER! As with every episode, we have a bunch of segments for you and today they're all fantastic! DETH PEDDLING: Our news is sourced directly from @macabredaily for this portion, and we're bringing you four articles! • "Teaser Trailer For TWISTED METAL Peacock Series Brings Video Game To Life On July 27th" • "First Footage Description For THE EXORCIST: BELIEVER Showcases Ellen Burstyn Return" • "Title Revealed For Fourth CONJURING Film, The Conjuring: Last Rites" • "EVIL DEAD RISE Slaughters At The Box Office With $23.5 Million Opening Weekend" THE WAR: In this episode we're putting The House On Sorority Row (1983) against Sorority Row (2009)! HORROR KLUB: For this episode we're covering Sorority House Massacre (1986) and we'll let you know if you should give it a pass, rent, or buy after we rant and review it book club style! LIST OF DOOM: "Top 5 College Horror Movies" - We're featuring horror films that take place in college or with college students. THE HORRORS OF GAMING: "Night Trap - How The Controversial 90's Game Created The ESRB" we explore this article from SCREEN RANT, written by MARA BACHMAN and discuss the impact this actor portrayed horror video game had in the industry. OUR CURSED ONES: We're slowly building up to a mail bag episode of Horror Tube so we're saving some of the questions and comments we've received until then. This week we have an interesting suggestion from MASS that we're sure can be featured, but needs to be fleshed out a bit more. Listen to find out what it is! EVEN THE DEAD LAUGH: We have five bloopers for this episode and we hope you find them to be funny! With that said, see you again in two and two! Shout out to CHUCK WOOLERY! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Rob + Josh are back with an absolute JUICER! This episode has a little bit of everything for everyone! DETH PEDDLING: News on next weekend's viewing of Evil Dead Rise for both of them together, Insidious 5, Animated Stranger Things, AHS12, and Rob give a quick review of Kill Her Goats! THE WAR: House Of Wax (1953) V House Of Wax (2005) HORROR KLUB: Tourist Trap (1979) LIST OF DOOM: "Top 5 Masks In Horror" Horrors Of Gaming: We discuss the tropes we're tired of seeing, and what kinds of new Horror games we'd like to see in the future. Our Cursed Ones: We discuss a fan comment, and then discuss our feature on the Macabre Daily website and Instagram page! We also talk about bringing horror together with how Suffering_Plague is operating as well! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Babyyyy Fart do do do do do do. This soup is not OSHA approved. DEEZ NUTZ Vending. Show Me Your Cookies. Depeche a la mode. While My Keytar Gentle Meeps. Maintaining Eye Contact During a Fart. Apple Jail - They Call it the Juicer. Is AI Smashmouth better than Nickelback? The Donnettes party. Almond Joys: a misleading log of sadness. Soulful methane production. App-Connected Golf Tees. 9 Days? NEIN! You can't see a tempest if it's in a teapot with Tom. Recommentals are not for everyone with Randy and more on this episode of The Morning Stream. Learn more about your ad choices. Visit megaphone.fm/adchoices

Babyyyy Fart do do do do do do. This soup is not OSHA approved. DEEZ NUTZ Vending. Show Me Your Cookies. Depeche a la mode. While My Keytar Gentle Meeps. Maintaining Eye Contact During a Fart. Apple Jail - They Call it the Juicer. Is AI Smashmouth better than Nickelback? The Donnettes party. Almond Joys: a misleading log of sadness. Soulful methane production. App-Connected Golf Tees. 9 Days? NEIN! You can't see a tempest if it's in a teapot with Tom. Recommentals are not for everyone with Randy and more on this episode of The Morning Stream. Learn more about your ad choices. Visit megaphone.fm/adchoices

Joining the show today are two individuals who I am sure you have seen all over social media and at conferences if your business is restaurants and technology. Carl Orsbourn and Meredith Sandland join the show to talk about their new book, “Delivering the Digital Restaurant; The Path to Digital Maturity.” This falls on the heels of the must have book from last year, “Delivering the Digital Restaurant: Your Roadmap to the Future of Food.”Meredith Sandland is the CEO of Empower Delivery, a software company that enables restaurants to profitably and sustainably serve off-premise demand. Meredith met with every major restaurant company, food-tech company, real estate company, and VC investor who is exploring the online food revolution. In Empower Delivery, she found what she had been looking for: a restaurant tech company built from the ground up to service the on-demand consumer. Prior to Empower Delivery, Sandland created and drove disruptive growth as Chief Development Officer at Taco Bell, America's largest Mexican-inspired restaurant, and as COO at Kitchen United, a ghost-kitchen start-up that is rolling out nationally.Carl Orsbourn is a global retail executive and board member whose experience spans blue-chip companies, disruptive start-up ventures, and restaurants. As COO of Juicer, Carl leads business development, partnerships, and operations for this innovative start-up supporting the development of dynamic pricing capability for restaurants. At Kitchen United, Carl established the operating model and led operations & customer success for one of the country's foremost ghost kitchen providers.Carl and Meredith serve as advisors and board members at several food-service and tech start-ups. They have been recognized as Power Players by Nations Restaurant News and Business Insider for their thought leadership in supporting restaurants to adapt to the challenges and opportunities offered through digitization, technology, and automation.Don't worry, this episode is not just a sales pitch for the book. We dig much deeper in conversation about things like figuring out what “digital” means to the restaurant industry, order throttling, dynamic pricing, converting 3rd party to a 1st party customers, the gig workforce and even talk about the good and evil of AI.How To Contact MeWebsite: https://SkipKimpel.com (all archived shows and...

Today is Trump arrest day, folks. We break down the whole situation, unpack an insane Matt Walsh take, Mike Lindell living in his car, Ethan being a short king, and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Rob + Josh are back with another JUICER! This week's episode brings you an entirely new format change, new segments, new narration, new everything! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Framson has worked in the citrus industry for more than 25 yearsWith over 20 years of blue chip experience in the banking, manufacturing and fast moving consumer goods (FMCG) industries, Brian finds it easier to drink an unbelievably fresh glass of orange juice in Vienna, Austria than when he visits with his family in Florida parents. It didn't make sense, so Brian set out to change that and in 2010 founded Citrus America, Inc. He swapped his corporate hat for an entrepreneur hat and has since brought a new level of quality, innovation and service to the industry. His mission is to provide blue chip professional services to underserved segments of the food and hospitality industry.https://citrusamerica.com/team/brian-framson/ Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

The booth was a beaut! Jay was jazzy and the podcast was pretty, pretty awesome! If you don't know Jay Gardner, meet him now! If you're a General Manager, Chef, or F&B and you're looking for a serious fresh squeezed juice program, get in contact with Jay. He's got amazing juicing equipment to show you! https://citrusamerica.com Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Ella is a honey bee that is easily distracted...she could be called lazy.  So when she needs to meet her quota and is running out of time, will the results be sweet??  Find out in "Junk In, Junk Out". Visit zekeandelliot.com to find out more about the podcast and its creators.  You can support The Tales of Zeke & Elliot through our giving portal. Choose a 1 time or recurring donation.  All donations are tax deductible. Or support us by purchasing a personalized Z&E bracelet! (coming soon!)   Vocal Credits: Ella: Andrea Ptaszkiewicz Zoey: Johanna Keller Nora: Josie Johnson Narrator: Leah Busick Steve: Owen Lyons Queen: Tracy Lawson Zeke: Michael Pardini Elliot: Ernie McHone   SFX Credit: Sound Effects from Pixabay: Buzzing Bee_24_96_stereo, Kitchen aid mixer stirring bread dough, Stirring cup, bees_29400, Bees swarming, Juicer shredding and shutting down, Conveyor belt in an airport, Birds chirping, Boings jews harp Best adventure ever  Music by geoffharvey from Pixabay before the sky sheds a tear  Music by geoffharvey from Pixabay the nymphsx27_tea_party Music by Lexin_Music from Pixabay quirky romantic spy   Simonays banjo opener 

Rob + Josh are back with another JUICER!! Oh yes we are! In this episode, we celebrate Josh's Birthday!! With that being said, everything on this show was selected by him. For THE WAR, we have Psycho V Psycho. After that, HORROR KLUB has us doing a book club style review of Hide And Seek! Then we move on to THE LIST where we talk about our "Top 5 Split Personalities In Horror", we sail into HORRORS OF GAMING after that with a retrospective of the Resident Evil franchise, discuss the Resident Evil 4 remake, and finally take it home with THE PEOPLE! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Rob + Josh are back with another JUICER!! This episode has everything and anything you could want from ghosts! We begin of course with Horror News! In The War, we have Shutter V Shutter in a standoff of the OG Thailand film against the American remake! And then in Horror Klub, we find out what Rob TRULY thinks of Sinister! Around the corner we have The List, where we break down our "Top 5 Horror Films With Ghosts In Pictures"!! Then we talk about #raingate in Resident Evil 4's remake, some stuff about the Dead Space remake, a quick chat about The Last Of Us show, and then off to the end! Finally, we round out this episode with you, The People, asking questions and sending us comments! Come on in for some entertaining things, and have a blast with us. You only have to listen for a couple minutes for it to count as a play, but we hope you listen to the whole thing!! Remember to keep it classy, with a dash of slashy!!

Joe Cross aka Joe the Juicer joins the show to discuss his story of going from Fat, Sick, and Nearly Dead to juicing expert known around the world. (00:00) Health, Wealth, and the Self(02:30) Joe's health journey(07:45) 2 year water and fire diet plan(10:20) 60 Day juice fast, Fat Sick and Nearly Dead(13:57) Joe's diet now, achieving enlightenment through juicing(18:00) Digestion, self-repair, Joe's generation and health(25:55) Living in the spirit, Joe's rules for life(33:00) Serving, Giving and receiving, abundance, Joe's favorite recipes, having a strong WHY(40:45) Having balance and grace with yourself(45:40) Traveling and staying healthy(52:00) Who SHOULDN'T juice fast(57:00) Wrap up question, recap, outroJ2 Juicer- Code: JEREMY 10 for $55 offJoe's InstagramMy InstagramBirocratic Music

Today's topic: Traveling for work… That's right, hitting the highway … It's planes, trains and automobiles today folks - Our guest this session is my dear friend Jay Gardner from Citrus America! Yep, this fella travels the country, state by state building relationships with Foodservice and retailers from sea to shining sea! We're gonna find out what Jay's life looks like and we're getting some delicious fresh squeezed juice from one of his amazing machines! www.citrusamerica.comAttn Chefs & Food Buyers If you haven't heard of Cahaba Club Herbal Outpost - you must look into this amazing Florida Farm!  We're talking about a wide selection of micro greens, to micro flowers!  If you're in the Central Florida area, Puzycki's Produce & Specialty Foods proudly carries all of Marvin's pretty products! Or Contact Marvin directly- he is a wonderful human being and my friend - Jump on his website: www.Cahabaclub.com Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Rob + Josh are back with another JUICER!! This week in THE WAR, we put the cannibal horror films We Are What We Are against each other. In HORROR KLUB, we talk about the cannibal and PETA inspired horror film, The Farm, and review it book club style! And finally for THE LIST, we talk about our Top 5 Cannibal Films! Notice a theme?

Green smoothies and green juices. In this episode I explain the difference between the two, why both are healthy when made right, and why they aren't miracle drinks that will cure all of our troubles. I also give you my favorite recipes that I whip together when I need a shot of green. Resources mentioned in this episode: Plant Fueled Reset Juice and smoothie recipes from the blog Juicer-less Green Juice The 411 on blenders if you want to go juicer-less About Clean Food Dirty Girl helps people eat more plants while celebrating human imperfection. Subscribe to our podcast for plant based eating inspiration and permission to be perfectly imperfect. Share in awkward moments we all have and find strength and beauty in challenging times. Let's expand our capacity to hold our dreams and goals. Please note: Molly doesn't curse all the time, but this podcast is a tad sweary. Sign up for our free 10 day trial to Plant Fueled Life Join Plant Fueled Life to get instant access to the tools and accountability you need to start making changes to your life today. Subscribe to Molly's Sweary Saturday Love Letters Join our thriving private Facebook group (you don't have to be plant based or be a member of Plant Fueled Life). Follow us on Instagram for drool-worthy food pics and bouts of inspiration Check out our blog with loads of free whole food plant based recipes and inspiration Plants change lives - see health makeovers and more with our Plant Fueled Life members reviews.

Big news for all you Complete Drivlers.. I'm officially apart of LiSTNR! But even with a  fancy new studio and new producer, I'm still a mess. Today I talk about how bullsh*t "Love Languages" are and I put my new producer to the test... will I crack her? See omnystudio.com/listener for privacy information.