Podcasts about kona grill

this time we give away a V-day dinner rez to a listener for KONA GRILL! mmmmSee omnystudio.com/listener for privacy information.

Stephen Cohen, founder of Stephen Cohen Law, is one of the premier real estate attorneys in the restaurant and retail industries. An expert in strategic planning, leasing, financing and development, Stephen provides trusted counsel for real estate-driven brands of all sizes including STK Steakhouse, BJ's Restaurants, Einstein Bagels, Kona Grill, Hell's Kitchen and many others. Stephen has also served as General Counsel and Senior Vice President of Real Estate for Rainforest Café, where he led the company's national and international expansion. Stephen is a frequent speaker at national and regional real estate and commercial leasing conferences. He also serves on the board of Red Hook Responds, a not-for-profit organization that responds to food insecurity and supports agriculture, emergency relief and other community needs in Dutchess County, New York. Website: http://stephencohenlaw.com/ LinkedIn: https://www.linkedin.com/in/stephen-cohen-0423724/

Kona Grill today was sooo good. #lovelyday!!

Even in booming Short Pump, there are restaurants that struggle and even fail – such as Kona Grill (irreverently known as 'Cougar Grill' in its heyday, before closing in 2019) and Bar Louie, which closed in 2020. But high-end steak houses have now popped up in both those long-vacant sites, and – judging from their popularity – might just be here to stay. At Fogo de Chão the Brazilian steakhouse and churrascaria in the former Kona Grill space, be prepared for a lavish (if pricey) meal. Before even getting to the main course of hand-carved, grilled meats, you'll be tempted...Article LinkSupport the show

Short Pump beefs up Within days of each other, two high-end steakhouses opened in Short Pump this month. Fogo de Chão, a new Brazilian steakhouse and churrascaria, opened Feb. 12 in the space vacated by Kona Grill in West Broad Village. What's a churrascaria, you say? It simply means a place where meat is cooked in churrasco style, which derives from Portuguese and translates loosely to "barbecue." Fogo's dining room surrounds a peninsula churrasco grill, so guests can enjoy the view of gaucho chefs hand-carving and grilling their cuts over an open flame. Fogo will donate a portion of its...Article LinkSupport the show

Summary:At a time when many restaurants are cutting back on what they offer guests, the One Group is raising the bar on the dining experience, and positioning themselves for huge success in the process.Today's guest is Manny Hilario, CEO of The One Group and long-time friend of ICR. The One Group is a global hospitality company that develops and operates upscale and polished casual, high energy restaurants and lounges. Their two primary restaurant brands are STK and Kona Grill, where they aspire to be the global leader in vibe dining, a unique combination of casual, upscale lounge and restaurant experiences. They trade under the symbol T K.Manny joined The One Group as a board member in April 2017, and in October 2017 he became President and CEO. Prior to that he was CFO of Sizzling Platter, and was COO at Einstein Noah Restaurant. Manny began his career at McDonalds where he held various financial roles with the company. On this episode, Manny and I talked about the One Group's bold approach to hospitality, their growth strategy, and of course their unique vibe dining concept that is setting them apart from the competition.Highlights: What the vibe dining concept offers (2:57) Manny describes the STK and Kona Grill brands (4:16) New restaurant locations and how they're doing (6:00) The prospects for ROI on the expansion of the restaurants (7:57) The total addressable market for the restaurant brand (10:10) Manny discusses how their franchises work (12:41) The One Group's optimism heading into the holidays (14:33) Technology's role in the restaurant business (16:32) Manny talks about the deal with Reef Kitchens and the ghost kitchen opportunity (18:59) The One Group's philosophy on capital allocation (20:15) What Manny has learned from his various roles in the industry (22:09) Recent trends in the industry that have surprised Manny (24:00) Links:ICR TwitterICR LinkedInICR WebsiteThe ONE Group WebsiteThe ONE Group LinkedInManny Hilario LinkedInManny Hilario, The ONE GroupFeedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

In entrepreneurship you might find yourself balancing a lot of things to make your business successful. But to be most effective, you need to know your audience. Susan Baier shares different perspectives or ways to help your prospects with what they're struggling with. Discover the key elements that can guide you to opportunities that will be the most beneficial for you and your audience. Your greatest asset is your relationship with your customers, and understanding how your services and products could be of help to them.  Highlights  05:53 About 70 percent of our work now - 70 to 80 percent - is research to help agencies build their own reputations.  06:42 Research and the value that it brings, not only just understanding people but understanding in certain cases, like landscapes, some marketplaces, competitors, etc. But all it is truly to understand the person you're trying to connect with.  09:28 I think, honestly, that's the biggest problem. It's people that aren't thinking about their audience. They're thinking only about themselves and being lazy.  10:29 The fundamental thing for defining an audience is who has the problems that I'm really good at solving that I'd like to serve. That's really what it is, and that's a different way of thinking about audience target.  20:27 You can't ask them what they need, you have to talk to them about what they're struggling with.  Listen  Apple Podcasts - Spotify - Google Podcasts - YouTube Connect with Susan Website: https://audienceaudit.com/ (https://audienceaudit.com/) Facebook: https://www.facebook.com/susanbaier (Facebook.com/susanbaier)   + https://www.facebook.com/AudienceAudit (Facebook.com/AudienceAudit ) LinkedIn: Lhttps://www.linkedin.com/in/susanbaieraz (inkedin.com/in/susanbaieraz) Connect with Welcome to Eloma Instagram:https://www.instagram.com/welcometoeloma ( @welcometoeloma) Website:http://welcometoeloma.com/ ( WelcometoEloma.com) Weekly Email Newsletter:https://rayneix.us19.list-manage.com/subscribe?u=ef5b203d3a56f90cbd51c7a54&id=9db6f8746e ( bit.ly/RIXEmail ) Connect with Kiley Social:https://www.instagram.com/kileypeters/ ( @kileypeters) +https://www.linkedin.com/in/kileypeters ( Linkedin.com/in/kileypeters) Websites:https://rayneix.com/ ( RAYNEIX.com) ,https://brainchildstudios.com/ ( BrainchildStudios.com),https://kileypeters.com/ ( KileyPeters.com) Weekly Email Newsletter:https://rayneix.us19.list-manage.com/subscribe?u=ef5b203d3a56f90cbd51c7a54&id=9db6f8746e ( bit.ly/RIXEmail)  Email: info@rayneix.com  Susan Baier's Bio Susan Baier is sought after by marketing agencies and their clients for her attitudinal segmentation research supporting thought leadership development and marketing initiatives. Susan has provided original custom attitudinal audience segmentation studies for hundreds of agencies and their clients including Gap, Kona Grill, Infusionsoft, Tufts University, AT&T, Pella Windows, Jayco, Jay Baer, and more. In her spare time (ha ha) she goes camping, knits, and enjoys a good bourbon.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Tim Griffin, director of culinary at SPB Hospitality about his path to becoming a chef, finding his inspiration, and driving menu innovation for several brands. Since October 2020 Griffin has been leading SPB Hospitality Brands culinary team with over twenty years experience in fine dining, catering and hospitality. Prior to joining the SPB team he has worked for Kona Grill, Ignite Restaurant Group's Joe's Crab Shack and Brick House Tavern & Tap. Griffin also served as a founding Board Member of the Global Culinary Innovators Association. He attended Texas Tech University and earned a bachelor's degree in restaurant and management finishing his education at The Culinary Institute of America. Griffin says, while at CIA in Napa Valley, he would speak to chefs that would come through, and would have great conversations about being a multi-unit corporate chef. Ultimately those discussions helped him identify what he wanted to do with his culinary education. He was drawn to the scope and scale of managing multiple things and entities across cities, states, and the world. I ask Griffin if he has been feeling the challenges of supply chain shortages. He says, “Yes, there's been a lot of react and adapt to current menu items as well as products, it changes daily, weekly but we have a great supply chain and I work very closely with them.” Adding, “it's a tighter relationship now than it has been in the past.” Some of the SPB brands include Logan's Roadhouse, Rock Bottom, Gordon Biersch, Old Chicago, and more. Griffin also shares the different virtual brands that are in development with SPB. Griffin talks about food trends and says he is seeing a lot more from Korea. But he looks for up and coming food trends by taking advantage when he travels, by visiting small restaurants and seeing what ingredients and presentations they are doing. To hear more about the creative process in the test kitchen, get Griffin's take on developing menus, and the story behind the Roasted Cauliflower Recipe, check out this episode of Chef AF “It's All Food” or you can listen on Spotify!

***Due to technical issues that weren't evident at the time of recording, Jesus sounds a bit distorted. Iggy sounds loud and clear though. Our apologies to the listeners and to Iggy*** Jesus talks about his first time at The Berkeley, Park Tavern and Kona Grill. Iggy and Jesus talk about “cancel culture”, hecklers, racism and mental illness. Iggy also talks about some of his projects and events like his show at Pistoleros del Adobe Cantina & Grill, Los Barrio Boys of Comedy, The Counselor and The Con (podcast) and much more!

Our Final Mock draft as we prepare for the Draft show live from Kona Grill with our good friend Mike Ramirez.

Hey Peaches! We celebrated Mel’s 35th birthday this past weekend. Started with a brunch at Beetlecat (which we highly recommend trying) and ended our night with drinks at Kona Grill. There was a #StopAsianHate March & Rally at the Capitol on March 20th for the mass murders of 8 people, 6 of them Asian women working at spas. This episode, Mel took over the interview to talk with JK from Human Vibration about energy, simulation theory and a lot of other weird shit that we don't normally talk about in this podcast. Is this all an illusion? Is the color Purple a REAL color? What shape is Earth? Past life trauma? What is that? Tune in to this super interesting episode to find out why the sky is blue based on a 7 year old girl point of view. We love y'all so GRANDE MUCHO! Tiff & Mel ---- Meet Human Vibration: twitter.com/humanvibration instagram.com/humanvibration_insta Checkout her podcast: https://podcasts.apple.com/us/podcast/real-eyes-radio/id1557298335 instagram.com/realeyesradio ---- Make sure y'all follow us on all social media platforms to get the latest sneak peek on our next episode instagram.com/2peachindopodcast twitter.com/2peachindo 2peachindopodcast@gmail.com --- Send in a voice message: https://anchor.fm/2peachindopodcast/message

Beth and Big Joe share an amazing deal you can advantage of at Kona Grill!

The Platform episode one hundred and thirty-seven features a mix by Jason Craig. Currently residing in El Paso, Texas, he's already made a name for himself all over mentioned by some as “The Industry's Most Versatile DJ.” This Mad Dope DJ's rise to headliner status began in country clubs and local bars in New York before he gained even more exposure after DJ'ing for Chelsea Handler in Baltimore. From there he set the stage at big name festivals and venues with multiple big name stars like Big Sean, 50 Cent, Wale, Nina Sky and more at places like the Baltimore Ravens M&T Stadium and playing South by Southwest four years in a row. He's the current DJ for the UTEP Football and Basketball teams and holds residencies at Kona Grill, Back 9 and Gringo Theory. Aside from hearing him out you can also listen to him every day on the Morning Happy Hour on HBRadio from 8-10 AM Pacific. For more on Jason Craig be sure to follow him on his socials using the links below and enjoy his latest mix on The Platform! FB: facebook.com/itsjasoncraig IG: instagram.com/jasoncraig___/?hl=en Twitter: twitter.com/jasoncraig___

November flies by... It was just Halloween yesterday and today it's Thanksgiving? The crew seems to be non-stop busy from working, partying, and everything in-between. AV Expression hosts its annual Manifest Music Festival featuring a wide range of local artists. The Dallas Cowboys fall short to the New England Patriots. Nat Boogi parties with the LA Lakers at Ash including Lebron James, Anthony Davis, & Danny Green. Kona Grill changes their happy hour menu, again.Hosts:TP - @thetattedgeniusNat Boogi - @natboogiCo-Hosts:DMA - @dmaissaytownJT - @promojunky

Kona Grill ha toccato il 52-week low, il prezzo più basso nel periodo di un anno. Breve analisi su azioni e azienda. Sito internet: Nextbigfind.Track: Star Party - Legends [NCS Release]Music provided by NoCopyrightSounds.Watch: https://youtu.be/pWr1zrw7ZKwFree Download / Stream: http://ncs.io/Legends

Bud and the gang talk what went wrong with Kona Grill and take a trip down "burger" memory lane on Roberts last episode. Learn more about your ad choices. Visit megaphone.fm/adchoices

It only took 11 episodes, but we finally decided to drink some wine while recording "On Cloud Wine"!  We went to happy hour at Kona Grill and our waiter kept our wine glasses coming, and trust us, you can tell as you listen!  Enjoy our first on-location episode as we chat about long distance relationships, halloween, and our childhoods!  Find us on Instagram @theoncloudwine Learn more about your ad choices. Visit megaphone.fm/adchoices

Why are people interested in traveling to your destination? Finding out the “why” makes marketing more precise and leads to more visitors and ergo, more revenue. Finding out the “why” gets beyond lumping people into demographic categories. It helps us understand what motivates them and what could potentially motivate them to choose us. Our guest this episode of Destination on the Left is Susan Baier. Susan is an Audience and Marketing Strategist. She helps organizations figure out what’s going on in the minds of their prospects and customers, and how to use that information to craft targeted efficient and effective marketing programs. Her company, Audience Audit, develops custom attitudinal segmentation research for smart marketing agencies and their clients in a wide range of industries. She has worked with over 50 agencies and their clients including Gap, Kona Grill, Infusionsoft, Jayco, Tufts University, AT&T, Pella and more. Susan has been a Marketing Strategist for 30 years working in Fortune 500 firms such as Dial and ConocoPhillips as well as in marketing agencies. She has an MBA in marketing and entrepreneurship and has mentored hundreds of small business owners in marketing and audience strategy. Susan regularly speaks at major marketing conferences including Inbound and Content Marketing World. She’s been featured on Jay Baer’s Social Pros Podcast, the Build a Better Agency podcast, and the Duct Tape Marketing podcast. Full show notes available here: https://breaktheicemedia.com/podcasts/susan-baier/

Bud and Rick offer a peek at new Fort Worth restaurants Kona Grill and Cane Rosso, plus they offer a few non-traditional ideas for romantic Valentine's Day options. Learn more about your ad choices. Visit megaphone.fm/adchoices