Podcasts about kokonas

Twenty years ago, Nick Kokonas had one of the best meals of his life. Instead of giving compliments to the chef, he offered to open a restaurant with him—something Kokonas had no experience in. That restaurant became Alinea, a paradigm-shifting dining experience that would win three Michelin stars and best restaurant in America in its first year. Since then, Kokonas has opened another Michelin-star restaurant, created an app that revolutionized dining reservations, self-published several books, sold his stake in Alinea and played a ton of golf with interesting people. On this episode of Mind Game, Kokonas discusses his remarkable entrepreneurial journey, his decision-making matrix, his recipe for taking risk, and what he would do to reenergize the PGA Tour. Subscribe to The Golfer's Journal: https://www.golfersjournal.com/ Get 10 free AG1travel packs when you subscribe: https://drinkag1.com/event/bts24 Put the 2025 ProV1 and ProV1x in play: https://www.titleist.com/ All Mind Game episodes: https://www.golfersjournal.com/category/mind-game-podcast/

Twenty years ago, Nick Kokonas had one of the best meals of his life. Instead of giving compliments to the chef, he offered to open a restaurant with him—something Kokonas had no experience in. That restaurant became Alinea, a paradigm-shifting dining experience that would win three Michelin stars and best restaurant in America in its first year. Since then, Kokonas has opened another Michelin-star restaurant, created an app that revolutionized dining reservations, self-published several books, sold his stake in Alinea and played a ton of golf with interesting people. On this episode of Mind Game, Kokonas discusses his remarkable entrepreneurial journey, his decision-making matrix, his recipe for taking risk, and what he would do to reenergize the PGA Tour. Subscribe to The Golfer's Journal: https://www.golfersjournal.com/ Get 10 free AG1travel packs when you subscribe: https://drinkag1.com/event/bts24 Put the 2025 ProV1 and ProV1x in play: https://www.titleist.com/ All Mind Game episodes: https://www.golfersjournal.com/category/mind-game-podcast/

Speak candidly?! Yes please! Maria shares it all in this episode, challenging times, tough times, thriving business and how they led to the woman she is today! Maybe you are at a crossroad in your life, maybe you've chosen the path, maybe you need to get your shoes on. Whatever it is, you have the ability to find your strength within you. It's there. It always has been, it always will be! “My only hope is that the insight I am sharing with you here will move you, motivate you, and give you the strength to make positive changes in your life, no matter how big or small. ”  Brandi If you loved this segment we snagged it from our new book which you can order on amazon and the free audio book code comes inside! ⁠Order our new book HERE!

Nick Kokonas is a Chicago-based bartender and writer. The author of the award-winning book Something & Tonic, he also contributed a feature on tonic water for our May/June issue. In this episode, we talk with Kokonas about the deep global history of tonic water and its defining ingredient, cinchona bark, and explore the many ways it continues to touch today's drinks world.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Today, we’re back with part two of our Tech Tracker roundup on restaurant technology. Last month, Lunchbox and Thanx unveiled the latest version of their suite of tech capabilities for restaurants, with the former focusing on online ordering integration, and the latter focusing on the next wave of digital loyalty programs. Meanwhile, Pepsi is making its mark on the virtual restaurant industry more lately. PepsiCo Foodservice just announced that it will be rolling out a ghost kitchen tool for restaurants that will help operators be able to “seamlessly enter the ghost kitchen space,” leveraging the company’s resources, as well as its suite of Pepsi brands. Finally, a piece of news that broke too late to make our written roundup: Squarespace announced Wednesday that Tock founder and CEO Nick Kokonas will be stepping down from the reservations platform he built eight years ago. Kokonas — who sold Tock to Squarespace in 2021 — will leave the company effective Jan. 2, 2023 and will be replaced by former Olo chief operating officer, Matthew Tucker. Senior technology editor Joanna Fantozzi is here to explain what all this technology news means for the restaurant industry at large.

Crain's contributor Graham Meyer, who writes the weekly Big Ticket column, talks with host Amy Guth about can't-miss arts events in the month ahead. Plus: State Farm on pace for record auto insurance losses, Kokonas stepping down from Tock, investment giant puts another big downtown office building up for sale and enrollment gains.

Nick Kokonas has worked in some of the most well-known cocktail destinations in Chicago. But it was at Heritage that he curated a program that eventually led to an entire...

"Wow, none of the things I do are actually FOR ME!" That's what our guest, Dagmara Kokonas, found herself feeling at the age of 40: filling many roles for others, but without a clear sense of herself. Then she decided to go on a solo trip that happened to include daily hikes...and that changed everything. Now, along with her business partner Jenny, Dagmara leads other women in transformative outdoor adventures via her business Top Set Trekkers. In this episode of Mother of Reinvention, Dagmara and I discuss how to face and conquer fear, what it's like when you start embracing more adventure and challenge, and how to make sure you don't lose yourself amid all the roles you play. Featured Sponsor: Prep Dish is a subscription-based meal planning service catering to Keto, Gluten-Free, and Paleo lifestyles with included grocery lists: shop once, do an hour of prep whenever you have time, and you'll enjoy healthy, delicious meals all week long. Sign up at PrepDish.com/MOR to get your first 2 weeks FREE. Sponsor Shout Out: Elevate your shoe game with cute styles + amazing comfort. I'm eyeing the Adore Sneaker to kick up my walking-the-dog, getting-the-groceries style. Get free shipping when you use code MOR at vionicshoes.com. High quality essentials, factory direct to your doorstep. Check out these washed-silk PJ's, perfect for warm summer nights. OneQuince.com/MOR for free shipping & 365-day free returns. About Dagmara: In 2009, at the age of 40, Dagmara Kokonas took a transformative solo trip that changed her mindset on life. Before the trip, Dagmara referenced her life to being like living in a mine: sending resources to the top, always keeping herself down below, always searching for the next fruitful vein. This all changed after her trip, when she began to look upward, outward and inward. Now, she encourages others to "take a risk on an opportunity to encounter a bit of your best self, in a neutral zone somewhere between Real World and Ideal World" and helps women transform their lives through guided, female-focused adventures as one of the Co-Founders of Top Set Trekkers. Episode Links: Read Dagmara's adventure blog.Check out Top Set Trekker's photo blogs and join the Top Set Trekker community.Follow Top Set Trekkers on Instagram @topsettrekkers and Dagmara's personal account @dagmara.kokonas. Read Meagan's post about her transformative solo hiking and camping adventure at age 42.Mother of Reinvention Season 2 is in the works! You can help by offering your feedback about Season 1.

Nick Kokonas is an award winning bartender who lives and works in Chicago, IL. Over the course of his career he has played an integral role behind some of the most prestigious bars in the city; from the formerly Michelin-starred gastropub Longman & Eagle to working on the opening bar team at Danny Meyer/The Dead Rabbit collaboration Green River. He has participated in a number of the most prominent international cocktail competitions, finding success in Diageo World Class, Bombay Sapphire's Most Imaginative Bartender, and Bacardi Legacy, to name a few.​In June of 2016, Nicolas became the opening beverage director for The Heritage, a restaurant just outside Chicago's city limits. While developing the menu he created a weekly rotating cocktail simply titled “Something & Tonic”, an ever-changing drink with a foundation of tonic water, tonic syrup, or liqueur bittered with cinchona.​The challenge of using tonic in innovative ways provoked his interest into tonic's origins and its growing presence in modern day drinking culture. After the restaurant's opening Nicolas' cocktails began garnering attention. In the Chicago Tribune the “Something & Tonic” was given special mention in veteran food writer Phil Vettel's favorable two star review of the restaurant where he writes:​"Kokonas offers a tidy list of five or six cocktails, of which the most interesting is the Something and Tonic, which changes week to week. I don't know if Kokonas can sustain this for a year, but I've managed to have three versions of this drink, and so far, so good."​Moving on from The Heritage, Nick recently spent two years running a beverage program in Charleston, SC at the Southern food icon The Grocery. He has since returned to Chicago, and is working diligently to complete and publish Something & Tonic with your help

The Interview: Nick Kokonas, founder and CEO of Tock, joins Jason Buck, co-founder and CIO of The Mutiny Fund, to share the lessons he has learned on his path from a derivatives trader, to a restauranter, and to a technologist and fine dining innovator. Kokonas recounts his beginnings in finance in Chicago's trading pits, where he witnessed firsthand the perils of selling tail-risk, or extremely out-of-the-money options. Kokonas and Buck exchange outlooks on options trading and "the Greeks," before Buck prompts Kokonas to share how he founded restaurants such as Trio, Roister, and Alinea (the only restaurant in all of Chicago to retain three Michelin stars). Kokonas shares how identifying and solving the multitude of problems that befall the restaurant industry let him to create Tock. Recorded on March 19, 2021. Key learnings: Most restaurants waste a tremendous amount of time and money, and Kokonas uses the skills he gained as an options trader to spot inefficiencies and innovate in common practices such as dropping checks, making reservations, and ordering ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open Alinea Restaurant in 2005. In the years to follow, Nick would go on to co-find Next, The Aviary, and Roisters. In addition, Kokonas is the Founder and CEO of Tock, a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world. Check out the first time Nick Kokonas joined RU on episode 333. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Just show up!" In today's episode with Nick Kokonas we will discuss: You should know your customer Deciding when to scale Writing a cocktail book Connecting with your guest digitally before they arrive Letting you team weigh in on creative decisions/branding/marketing Collecting emails Are regulars your most valuable customers? What do the numbers say? Partnering with a hotel Opening and closing a restaurant in 3 years Enforcing culture; is it possible? The intricacies of Tock and Tock To Go Contactless payment /paying with your phone Today's sponsor: Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Contact info: exploretock.com/join Email: nick@tockhq.com Instagram: @tockhq Twitter: @tock Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nick Kokonas for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Local community pillar Spiro is originally from Greece & we discuss his life; growing up, travelling to Canada at age 16 by himself & the restaurant business. We discuss the ups & downs of life and the many people who have impacted Spiro's journey. He's an incredible man. Enjoy! All episodes can be found at shaunnewmanpodcast.com New guests every Monday & Wednesday. (Archive Guests are August & September every 2nd Friday)

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry.In this episode, we sit down with Charles Dottore, a culinary associate director for CSSI Marketing + Culinary, and Nick Kokonas, the chief executive officer of Tock. Dottore and Kokonas discuss some of the recent innovations within the restaurant technology space.

In our final episode of the "Quarantine Report" series, host Michael Ruhlman talks with two of the food industries most forward thinking minds about the future of the restaurant industry. Chef Dan Barber of Blue Hill at Stone Barns is a leading voice among those aiming to connect agriculture with gastronomy in more holistic ways. Dan explains how his out of work cooks are taking to gardening and tells the story of a surprising revelation he made after receiving a flood of critical instagram comments. Finally, Dan shares what he's excited about for the future of the food industry. Nick Kokonas is the Co-Owner of The Alinia Group and the Founder and CEO of Tock. His special view from within two businesses helped him make important insights about trends during the global pandemic. Kokonas also shares his predictions for the innovations that will reshape how restaurants operate in the coming months and years. https://www.instagram.com/chefdanbarber https://www.instagram.com/nkokonas Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Sean thinks todays guest is one of the most interesting people in the world and if you’re going to listen to one episode of What Got You There this could be it. Todays guest is Nick Kokonas. Nick Kokonas is co-owner and co-founder of Alinea, Next, Roister, and the Aviary. He manages the marketing, business development, and strategy for current and future operations. Alinea has been 3 times named the best restaurant in North America. Next was named best new restaurant in America. and The Aviary was named best bar in America. He is also the founder and CEO of Tock, Inc, a reservations and CRM system for restaurants with more than 2.5M diners and clients in more than 20 countries. If that wasn’t enough he has co authored three books including The Aviary Cocktail Book which has sold $2.5 million since November. Yes he has also completely disrupted the publishing industry. This episode is going to uncover Nick’s decision making framework, his creative process and so much more! *Questions for the solo podcast email info@whatgotyouthere.com* Subscribe to the Newsletter- https://bit.ly/2RH3eaD   http://whatgotyouthere.com/ NEW SPONSOR TEN THOUSAND- www.tenthousand.cc/wgyt 20% off with discount code "WGYT"  Pure Spectrum CBD 10% off with discount code “WGYT” https://www.purespectrumcbd.com/?ref=227 GlobeKick 10% off with discount code “WGYT” https://globekick.com/ 15% off Four Sigmatic with discount code "WGYT" http://foursigmatic.com/wgyt   www.exploretock.com/ https://www.alinearestaurant.com/site/people/ https://www.linkedin.com/in/nick-kokonas-2a163445/ https://twitter.com/nickkokonas https://medium.com/@nickkokonas https://www.instagram.com/nkokonas/?hl=en     https://twitter.com/SeanDeLaney23 https://www.instagram.com/whatgotyoutherepodcast/ https://www.facebook.com/whatgotyouthere/ https://www.linkedin.com/in/sean-delaney-00909190/   Intro/Outro music by Justin Great- http://justingreat.com/ Audio Engineer- Brian Lapres 

For almost a decade the bible on media consumption trends across 40 different countries has been the Global Media Intelligence Report. With some 500 charts and benchmarks and analyses it tracks, for example, which devices are hot, how audio compares to video, where print is more popular than game consoles or even how big social media is in, say, China versus Spain. The full report, which polled 16-64 year old internet users, is available to Publicis Media clients, or eMarketer subscribers, but for Episode 26 of Insider InSites, Charlene Weisler and E.B. Moss sat down to talk about the findings with two of the experts. Hear from report author, Karin von Abrams, eMarketer Principal Analyst, on changes this year vs last; and Kelly Kokonas, EVP Global Data Strategy, Technology and Analytics for Starcom, who provides interpretation and application of the findings which marketers will want to heed. We discuss: China - on the bleeding edge of change Media overload Total media usage may stay constant but which different formats are thriving and which are declining Data Deluge Smartphones are paramount Advertisers on creating experiences that are empowered by the smartphone Tablet use is declining among adults, but who's still tapping in? Social Media rules and disrupts Radio and Print have transformed, so the worst is (generally) over.

In this episode of the Chewing food and health podcast, Louisa Chu and guest co-host Joseph Hernandez, fellow Chicago Tribune Food and Dining reporter, toast cocktails (while Monica Eng finishes her debut book on mystical noodles and dumplings). First, Louisa visits The Aviary bar owner Nick Kokonas for new cookbook and New York City location sneak peek details. Then Louisa and Joseph discuss why there is no Chicago cocktail. Finally, Joseph accepts a mystery bar challenge at The Onion offices, but Will We Drink It?

In this episode we discuss: Food as a central aspect of life. The science of food. The emotional response to food. The importance of choosing the proper location for your dream restaurant. Why do fancy restaurants have white table clothes? Anything is possible as long as it obeys the laws of physics. The struggles of building a restaurant. Bars should work like restaurants. Fixing inefficiency. The business side of owning and operating a restaurant.  After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open Alinea Restaurant in 2005. In the 123 years to follow, Nick would go on to co-find Next, The Aviary, and Roisters. In addition, Kokonas is the Founder and CEO of Tock, a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world.