Podcasts about Le Pain Quotidien

This week, Juliet and Jacoby discuss how often a water bottle should be washed, weigh in on hiring a line-waiter to get into a busy restaurant, and gush over the Cheez-It Bowl wedding. For this week's Taste Test, they try French cream and pumpkin cream doughnuts from Le Pain Quotidien. Finally, they share their Personal Food News and react to a follow-up Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

We are delighted to present part two of the two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our CEO, Josh Sharkey, was featured as a guest.In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution.Josh Sharkey - CEO & Co-Founder, meezThe founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.comWhere to find Simon Zatyrka: WebsiteInstagramLinkedInWhere to find Culinary Mechanic Podcast:WebsiteYouTubeSpotifyAppleWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter

Parents, Don and Charlotte, summon their adult children, Susanna and Brian, to a meeting at Le Pain Quotidien scheduled smack in the middle of their workday. What's up? Patricia Cotter's comedy ensues.   Did I Miss Anything Important? is a world-premiere James Stevenson commission from accomplished playwright Patricia Cotter (Mulan, Jr., The Daughters). The cast includes stalwarts David Rasche, Maryanne Plunkett, Zach Appelman, Lesley Fray, and Lakisha May. Marchánt Davis (Reality, Ain't No Mo') directs.   Music by Tom Kochan   Stay tuned after the performance for a conversation between the playwright, actors, and Playing on Air's founder, Claudia Catania.   Please be sure to follow us on Instagram, Facebook and LinkedIn or visit us at www.playingonair.org, where you'll find our complete collection of audio plays.

Remplacer un dirigeant d'entreprise par l'intelligence artificielle? Pourquoi pas. Le Pain Quotidien, la célèbre chaîne de boulangeries, a, en quelque sorte, cloné le cerveau de son fondateur et directeur créatif pour en faire un outil au service de nouvelles recettes. On vous explique ce qu'il y a derrière. Pour les JO, le Team Belgium a son chez-soi en plein cœur de Paris. Il s'agit d'un immense espace pour rencontrer les supporters, faire la fête et vibrer au rythme des compétitions. La Belgium House, au budget de quatre millions d'euros, est un succès. Les géants pharmaceutiques se livrent bataille. Novo Nordisk doit revoir sa prévision de croissance à la baisse pour le résultat opérationnel de cette année. Le laboratoire danois a déçu les attentes des analystes. Le Brief, le podcast matinal de L'Echo  Ce que vous devez savoir avant de démarrer la journée, on vous le sert au creux de l'oreille, chaque matin, en 7 infos, dès 7h. Le Brief, un podcast éclairant, avec l'essentiel de l'info business, entreprendre, investir et politique. Signé L'Echo. Abonnez-vous sur votre plateforme d'écoute favorite Apple Podcast | Spotify | Podcast Addict l Castbox | Deezer | Google PodcastsSee omnystudio.com/listener for privacy information.

In deze Trends Talk verwelkomt Francesca Vanthielen, Annick Van Overstraeten, CEO van de Belgische bakkerij- en restaurantketen, Le Pain Quotidien.

In deze Trends Talk verwelkomt Francesca Vanthielen, Annick Van Overstraeten, CEO van de Belgische bakkerij- en restaurantketen, Le Pain Quotidien.

Annick Van Overstraeten is een bekende naam in de foodsector. Haar opmerkelijke carrière begon bij Leonidas, waar ze werkte als sales- en marketingmanager. Na haar functie als General Director Operations bij Quick en een tienjarige ambtsperiode als CEO van Lunch Garden, staat ze sinds 2020 aan het roer bij de internationale bakkerij- en lunchketen Le Pain Quotidien. Naast haar drukke loopbaan neemt zij ook plaats in meerdere raden van bestuur en is ze met hart en ziel een toegewijde moeder, die in elk aspect van haar leven kwaliteit voorrang geeft op kwantiteit. We duiken dieper in het boeiende verhaal van Le Pain Quotidien, een merk dat synoniem staat voor authenticiteit en creativiteit. Onder het toeziend oog van de visionaire oprichter Alain Coumont, heeft het bedrijf zich van meet af aan gericht op natuurlijke en lokale producten. In ons gesprek onthullen we de transformaties van het menu en de strategieën achter de internationale expansie – een avontuur dat hand in hand gaat met de uitdaging om de unieke ziel van het merk wereldwijd te behouden. We bespreken de kunst van het stroomlijnen van processen en structuren, waarbij Annick steeds een harmonie zoekt tussen de organisatiewaarden en de afzetmarkt. Verder verkennen we de nuances tussen franchisemodellen en company-owned bedrijven in de foodsector. Bovendien deelt Annick inzichten over hoe het bedrijf innovatie omarmt, door middel van AI-technologieën om hun klantendatabase te beheren en efficiënt afvalbeheer te implementeren.  Als trouwe fans van Le Pain Quotidien kunnen we de verleiding niet weerstaan om ook een glimp op te vangen van de evolutie van hun koffieblends, en hoe ze inspelen op de evoluerende smaakvoorkeuren. In dit gesprek vertelt Annick hoe zij een vooruitstrevend en toch waardevast merk nastreeft.

De Belgische bakkerij- en lunchketen Le Pain Quotidien sloot in de coronacrisis honderden filialen. Ook deze zomer sloten nog eens negen vestigingen in het Verenigd Koninkrijk voorgoed de deuren. Toch denkt het bedrijf alweer aan uitbreiden. Annick Van Overstraeten, topvrouw van Le Pain Quotidien is te gast in BNR Zakendoen  Macro met Boot  Elke dag een intrigerende gedachtewisseling over de stand van de macro-economie. Op maandag en vrijdag gaat presentator Thomas van Zijl in gesprek met econoom Arnoud Boot, de rest van de week praat Van Zijl met econoom Edin Mujagić.  Ondernemerspanel  Is het verdienmodel van BCC nog wel van deze tijd? En: mag een ondernemer ziek personeel volgen als ze twijfelen? Dat en meer bespreken we om 11.10 in het ondernemerspanel met: Dick van der Lecq, voormalig directeur van DDB Unlimited en Daan Weddepohl,  oprichter van Peerby  Luister l Ondernemerspanel Pitches  Twee startups staan weer te springen om te pitchen. Raoul Valstar, mede-oprichter en COO van AirTulip een luchtpurificatiesysteem en: Laurens van den Berg, mede-oprichter van Tolkie: een online platform die het automatisch leesbaar maakt van teksten voor laaggeletterden.   Contact & Abonneren  BNR Zakendoen zendt elke werkdag live uit van 11:00 tot 13:30 uur. Je kunt de redactie bereiken via e-mail en Twitter.  Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast  en Spotify. See omnystudio.com/listener for privacy information.

Zijn de klanten van de internationale bakkerijketen Le Pain Quotidien nog bereid om voor de chique tartines te betalen nu de koopkracht gedaald is? En: welke gevolgen hebben Brexit en de pandemie gehad voor de lunchrooms van de Belgische keten? In ‘De top van Nederland' een uitgebreid gesprek met Annick van Overstraeten, algemeen directeur van Le Pain Quotidien.  Abonneer je op de podcast   Ga naar ‘De top van Nederland' en abonneer je op de podcast, ook te beluisteren via Apple Podcast en Spotify. See omnystudio.com/listener for privacy information.

Un nuevo perfil le pone sazón a la contienda electoral en México. Los consumidores mexicanos van más al súper, el restaurante cierra en un país y llega Threads.

In this episode titled "Boosting Your Career & Making Your Mark", food industry consultant Renee Guilbault, author of A Taste of Opportunity, shares the importance of having a P-Bod (Personal Board of Directors) to support career pathways along our imperfect journey. ---   Renee Guilbault is a veteran food-industry consultant with expertise in large-scale, global, multi-unit food and beverage operations. Before launching her consulting firm, Essayer Food Consulting, she held leadership roles at Pret A Manger, Bon Appetit Management Company at Google, Compass Group, and Le Pain Quotidien where she was instrumental in developing revolutionary menus and executing high-volume strategies all over the world. Additionally, Renee held a role on the Los Angeles Food Policy Council Leadership Board and its Coordinating Committee for five years in support of her commitment to a more just and sustainable food system for all and has worked as a Board Advisor to both regional food system projects and private sector efforts. Connect with Renee:  SITE  |  IG  |  LI  

Le pain quotidien

My guest today believes that the food industry is a place where anyone can earn their way into a leadership role, regardless of formal education. She emphasizes that the food industry offers many opportunities for growth and learning and that the skills and relationships gained in the food world can be transferred to other career paths and industries.Renee Guilbault, a veteran food-industry consultant with expertise in large-scale, global, multi-unit food and beverage operations, joins this episode of the pursuit of learning podcast to share her experience and insightful perspectives. Renee is the principal of Essayer Food Consulting and she played a pivotal role in creating and implementing high-volume operational strategies and ground-breaking food programming at Pret A Manger, Bon Appetit Management Company at Google, Compass Group, and Le Pain Quotidien before starting Essayer Food Consulting. She is the author of the book "A Taste of Opportunity," designed to help anyone seeking a rewarding career in the food industry, whether they are just starting in the workforce or have their sights set on the highest levels of management.Today, Renee discusses her career progress and the many lessons she has learned along the way.  Renee stresses the significance of self-improvement, deliberate action, and emotional awareness. She elaborates on the areas where she believes young leaders have the most potential for improvement during their transition into leadership and the areas where they tend to miss the mark. We also talk about the idea of the resilience muscle, having a Personal Board of Directors, and the process of writing a leadership obituary. [00:19] Introduction – Renee discusses her career in the food industry, sharing several lessons she has learned about advancing in one's profession, networking, and developing a personal board. [19:19] Get Your Dream Job - You must stand up for yourself, especially in the tough times, and keep going forward by using your goals and dreams as a compass. [32:41] Helpful Tips – Importance of continuous growth, the concept of intentionality, and emotional intelligence for young listeners[48:59] Renee's View – Renee discusses the leadership obituary and its process, her definition of resilience, and the value of JFDI as a tool.[01:01:09] Big 5 - What are the Big 5, and how can we make the most of them?[01:08:02] Amazing Concepts -  Renee provides helpful insight on the concepts of "always hire your replacement and make yourself obsolete," "if not us, then who? and “If not now, then when". Resources:LinkedIn: linkedin.com/in/renee-guilbault-2208b55a/Website: essayerfoodconsulting.com/Book by Renee:A Taste of Opportunity: An Insider's Guide to Boosting Your Career, Making Your Mark, and Changing the Food Industry from Within: essayerfoodconsulting.com/a-taste-of-opportunityMentioned in the Podcast:Reframe Your Story: Real Talk for Women Who Want to Let Go, Do Less and Be More—Together: goodreads.com/book/show/59363531-reframe-your-story?from_search=true&from_srp=true&qid=cWbddK8oHH&rank=1

On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry at restaurants like Oceana, Tabla, Bouley and Cafe Gray. After more than a decade cooking in Michelin-starred kitchens, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés' ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more.  Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com

Taco Bell is offering two new takes on its popular Nacho Fries. Amplify Brands is spinning off Le Pain Quotidien and the Little Beet under a new operating platform. And New York wants to give third-party delivery workers a raise.

De regering heeft er een nachtje dooronderhandelen opzitten over de begroting. En op het moment dat we deze De 7 in alle vroegte opnemen, is er nog geen akkoord en krijgen we zelfs te horen dat we sfeer onder nul zit. Wat is er aan de hand daar aan tafel?Na de opkomst van de deelsteps en deelfietsen is nu ook de deelauto voor 't eerst aan een echte opmars bezig. Dat plotse succes: waar komt dat vandaan?En Le Pain Quotidien krabbelt weer overeind na een zware val door corona. De bakkerijketen opent nieuwe filialen over de hele wereld en doet meer dan ooit beroep op zelfstandige uitbaters. Onze expert legt uit. Host: Bert RymenProductie: Roan Van Eyck Blijf 24/7 op de hoogte van het nieuws dat ertoe doet met onze middagnieuwsbrief en avondnieuwsbrief.Gebeurt er iets belangrijks dat je niet mag missen? Dan weet je het meteen via onze breaking news-alerts.Geboeid door wat je hoort in De 7? Overweeg een abonnement op De Tijd, nu in een uitzonderlijk ontdekkingsaanbod.See omnystudio.com/listener for privacy information.

Jerry Gamez, former Meatless Farm Executive and Board Member and former CEO and Board Director at Le Pain Quotidien and its Board joins me on the Plantbased Business Hour to discuss what is happening outside the plant-based bubble.  SUBSCRIBE! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Jerry Gamez, former Meatless Farm Executive and Board Member and former CEO and Board Director at Le Pain Quotidien and its Board joins me on the Plantbased Business Hour to discuss what is happening outside the plant-based bubble.  SUBSCRIBE! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

On the way to meet a friend at Le Pain Quotidien in Central Park, Scott actually gets lost, and must endure the indignity of having the person he asked for directions, think he's a rube from out of town. Tom and Scott set out to cast the movie version of The Lost Man, and plan to use their not yet finished time machine to cast a 1960's Jack Lemmon and Spencer Tracy. This ability to cast in the past will lead to new SAG contract negotiations, as well as unlimited casting possibilities. --- Support this podcast: https://anchor.fm/tom-saunders9/support

Inviting and Answering Complaints Strengthens the Customer Experience and Improves Satisfaction   This week's guest is renowned business strategist Jay Baer. A seventh-generation entrepreneur, he has founded five multi-million-dollar companies and is the New York Times bestselling author of six books on customer experience and digital marketing. He has advised more than 700 companies and has been inducted into the Professional Speakers Hall of Fame. Jay is most often described as funny, factual, fantastic, and fashionable! In this episode of the Digitally Irresistible Podcast, Jay unpacks the principles he writes about in his book, “Hug Your Haters.” With 80% of companies saying they deliver exceptional customer service and only 8% of their customers in agreement, he shares how businesses can turn things around and improve customer satisfaction.  A Career of Influence  Jay Baer began his career journey as a political campaign consultant before pivoting to traditional marketing and then digital marketing back in 1993 when domain names were still free. Ultimately becoming a trusted advisor on customer service excellence to some of the world's most iconic brands, Jay started a digital consulting firm that he sold before starting another one called Convince & Convert that he ran for 13 years before selling. Along the way, Jay has created a successful content marketing blog, thousands of podcast recordings, a series of bestselling books, and keynote speeches to inspire digital marketing success.   Welcome the Complaints  In his book, “Hug Your Haters,” Jay writes that in order for companies to improve the customer experience and reduce the number of complaints they must first get more complaints. Jay learned the principle from his friend, Erin Pepper, who was the head of customer experience at Le Pain Quotidien. She implemented a plan to help the brand of cafes and bakeries continue to be better than most of their competitors by tripling the number of complaints they received.   Her goal was to make sure they responded to everything that bothered their customers and the only way to do that was by learning what actually bothered them. She recognized that there were probably some things that their customers didn't like that they didn't even know about. So, she created nudges for feedback on social media, the brand's website, signage, and trained cashiers to seek feedback to make clear to customers that they really wanted to know what they thought about their experiences at the cafe.  Through these efforts they received three times more complaints and identified many things they hadn't realized they were doing wrong. For example, at one of their top-selling locations someone mixed up the formula for their signature lemonade. Many customers were unhappy about it but no one said anything until Le Pain Quotidien really made a concerted effort to listen. They took this and all the other feedback they received, responded to the problems, and customer satisfaction improved.  It became clear that in order to get fewer complaints, a company must first get more complaints and then respond to them. Celebrating having only a few complaints doesn't necessarily reflect excellent customer experiences, it often means the customers aren't talking or can't be bothered to share their concerns with the brand. Complaints are necessary in order to gain insight into where improvements can be made.  Statistically, only five out of 100 unhappy customers will register a complaint. Out of these complaints, there's about a 50/50 mix of offstage and onstage complaints. Some customers prefer offstage remarks like personally speaking with a manager or sending an email for an individual response. In contrast, customers who have undergone their own digital transformation journey are often more likely to make highly visible onstage public remarks on social media platforms such as Facebook, Instagram, and Twitter or post a negative review on Google or Yelp. These customers prefer an audience for their dissatisfaction that will commiserate with them or show sympathy. Onstage complaints can be detrimental to a brand if people start to pile on and if the brand doesn't respond.   Answering Complaints Drives Customer Satisfaction  In preparation for his book “Hug Your Haters,” Jay and his team conducted a large national study on customer attitudes around dissatisfaction and discovered that the number one driver of customer satisfaction over the mid- and long-term is not actually fixing the problem, its simply answering the complaint. Jay finds it shocking how few customer complaints actually receive responses, even by large multinational corporations with extensive resources.  Brands don't even have to fix the problem to see improved satisfaction. If they just answer the complaint they will see a 40% increase in advocacy, depending on what the complaint is and where it was waged. On the flipside, not answering just makes it worse. As customer service and experience expert Shep Hyken says, a customer you ignore is a customer you should be prepared to lose.   But often, unhappy customers are written off. No response is a response. It says the brand cares so little about the customer that they're going to ignore their concerns because it's easier and less expensive to replace said customer than to respond.   Part of the problem, Jay finds, is that in thinking about customer satisfaction, brands are sometimes led astray by how customer satisfaction and customer success are measured. For example, the Net Promoter Score (NPS) is often used as a key number to measure CX in many organizations. An NPS in the 50s is generally considered very good, but that means only about seven or eight out of every 10 customers would actually recommend the brand. Likewise, a customer satisfaction rate of 90% is considered excellent, but looking at that same number in a different way can give a different perspective. It wouldn't be viewed as a great success if one out of every 10 customers hates the brand. So why aren't companies aiming for 99% or 100% customer satisfaction rates?  Because sometimes the math gets divorced from the reality. Some executives see the numbers and commit to responding to complaints universally and uniformly. But many others see challenges in responding to customer concerns in high quantities across multiple channels with limited customer service resources.  Marketing and Customer Experience Go Hand-in-Hand  According to recent research from Salesforce, marketing departments lead customer experience initiatives in eight out of 10 global enterprise companies. In Jay's experience, most marketers are really good at branding, increasing awareness, and developing new customer acquisition strategies. He finds that many marketers, however, aren't as good at answering complaints and improving customer satisfaction and customer retention because historically that's a different part of the business with a different skillset and even a different educational underpinning.   The goal then is to help marketers truly understand the totality of the customer journey so they can invest the same level of thought leadership and effort around customer retention that they do for customer acquisition.   An added layer of complexity to the relationship between marketing and customer experience is the complexity and volume of the tech stack related to each. When you add a CX tech stack with speech analytics into an already complex marketing tech stack, it expands tools available to marketing professionals but also requires a higher level of understanding.  That said, the tech stack a business uses for customer success and retention is often owned and powered by the same company that develops their tech stack for customer acquisition. This foundation can provide a holistic understanding of the customer by streamlining the management of data and preferences throughout the customer journey—from customer recruitment and customer onboarding to customer interactions over time.   In sum, structuring the customer experience team to report into the top marketing leader for complete ownership of the customer journey allows for an integrated understanding of the customer. Additionally, utilizing unified technology to track customer engagement further enhances a brand's ability to ensure high customer satisfaction rates.  Turning Lemons Into Lemonade  Haters are not the problem. No company is perfect. There will always be customer complaints. The key is to quickly respond to those complaints with empathy and turn lemons into lemonade.  Many brands treat people who are unhappy as if they are the least important customers, but in many cases they're the most important customers. People who take time out of their day to give feedback to a company deserve a response, especially when the majority of unhappy customers say nothing.  When people care enough to share what they think can be done better in a business, it's worth listening and providing the dignity of a response, and maybe even making some operational changes. If a company does this often enough, they will improve their business intelligence to grow and ultimately improve their brand.  Outsourcing CX to a business process outsourcing (BPO) partner like iQor can provide customer service expertise and omnichannel resources to respond to concerns through voice, social media monitoring, chat, and other channels quickly and uniformly so all customers receive a response that makes them smile.  What Jay Does for Fun  Jay is all about fun! Sports. Barbecue. Tequila. Plaid suits. He has curated a collection of 16 plaid suits in different shades and colors. He's a certified tequila sommelier (a catador) and creates tequila lessons on TikTok and Instagram. He's also a certified barbecue judge.  Read the blog post here. Watch the video here.    

Happy 420! In this special episode, BriAnne has a conversation with Ari Cohen, a Cannabis Operations Executive & Entrepreneur, Co-Founder at doobba - Colorado's 1st Social Equity Business & Cannabis Delivery Company.  Ari brings in-depth knowledge from his global executive experience in Cannabis, Restaurant, Bakery, Retail, and Airport industries. He has held leadership roles at BellRock Brands, Dixie Brands, Le Pain Quotidien, OTG Management, and Danny Meyer's Union Square Café and launched infused product manufacturing operations in Canada and 6 US states.  If you are dreaming of starting your own cannabis delivery business or seeking a social equity license in your state. You don't want to miss this episode.    Apply for RMCC's Social Equity Incubator Program: https://academy.rmcc.io/social-equity-incubator-by-rmcc   Timestamps: 0:00 Intro 2:32 Innovation as a Weapon  4:49 Launching Doobba  7:15 Nuances in Colorado Delivery Model  14:40 Licensing Fees 16:13 How to Qualify for Social Equity  23:45 Preparing for 420 & Partnerships  26:15 Future Expansion  28:07 Ari's Hopes For The Cannabis Future  30:55 Applying Global Experience to Cannabis  34:20 Building Operational Standardization 37:42 Collaboration Over Competition  41:00 Fearful Decisions  47:00 Building Customer Loyal Brands

Signé Dieu (P. Nicolas Sautereau) 2022-04-11 Le pain quotidien by Radio Maria France

A clear trend is these days is the Ops movement. DevOps, AdOps are the most well-known, but more and more support functions are having dedicated systems and platforms created to help support their roles.Our guest today, Josh Sharkey, Founder and CEO of meez, is pioneering the Food Tech space and creating a Google-Drive for restaurants and chefs. He talks about being a non-technical founder and why he wanted to build a dedicated platform for chefs.About Josh Sharkey:Josh started his career as a line cook working for renowned Chef Rick Moonen, he worked his way up the ladder in the NYC food scene (including working with Mario Batali) and became Chef at Gray Cafe in 2004. In 2009, he founded his own restaurant chain, Bark Hot Dogs. From there Josh became COO at Aurify Brands in 2016. Aurify includes chains Five Guys and Le Pain Quotidien. He founded meez inside Aurify in 2017 while still COO, and went full-time at meez in 2020.In this episode we discuss:01:28 How Josh’s journey in the restaurant industry lead him to founding meez04:29 Lessons learned from his first startup Bark Hot Dogs07:06 The early inspiration for meez08:22 The off-the-shelf solutions he tried prior to building something for himself09:54 Why chefs have been forgotten in technology solutions prior to meez12:26 How Josh’s experience has shaped the product offering from meez13:29 Finding user adoption in the chef community14:50 The process of building his MVP16:16 The preconceived notions that needed to rechecked after getting user feedback18:16 Why meez is finding traction20:36 How the vision for the company has evolved as more customers have onboarded21:31 Meez’s data strategy currently and moving forward24:32 Content strategy for meez26:10 What Josh cooks for his family27:41 How recipes add into meez and work for him29:42 Plans for the recent $6.5m seed round with Stuck Capital and Craft Ventures alongside the Founder of Bento BoxFast FavoritesPodcastStarting GreatnessBlogFirst Round ReviewTech GadgetOura RingPitchTrendGig economyBookSiddharthaZero to OneMythical Man-MonthLife LessonEverything is my fault.RecipeFresh pizza doughFollow Matt Cohen and Tank Talks here!Podcast production support provided by Agentbee.Agency This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit tanktalks.substack.com

One on one today Chris is in snowy New York and TJ is back home in Glendale, we chat about chilly temperatures, a Le Pain Quotidien scene report, why Kanye and Pete need to physically fight, the Netflix Hype House program, we break down the mechanics of Drake using hot sauce to exterminate the sperm in his spent condom, disinfecting the airplane seat with the tiny wipe, Djokovic getting kicked out of Australia, what the fuck is Wordle, the scourge of Coachella lineup meme, Jeff Goldblum walking Prada, Billie Eilish's agent on the Lolita Express, and we complain about the word "Showrunner." --- Support this podcast: https://anchor.fm/howlonggone/support

Welcome to Reimagining Company Culture, a series discussing emerging trends and priorities shaping the future of workplace culture and employee wellbeing. We highlight thought leaders who are constantly evolving their strategy and can provide insight to folks about how to address new business challenges.  AllVoices is on a mission to create safe, happy, and healthy workplaces for all, and we're excited to learn from experts who share our mission.In this episode of Reimagining Company Culture, we're chatting with Brittnee Rock, Director of Talent & Diversity AB Wellco (Little Beet Brands & Le Pain Quotidien).  In her role, Brittnee is responsible for creating and translating strategies and programs into the best employee experience by optimizing EID strategy throughout the employee lifecycle.About AllVoicesIn today's workforce, people often don't feel empowered to speak up and voice their opinions about workplace issues, including harassment, bias, and other culture issues. This prevents company leadership from making necessary changes, and prevents people from feeling fulfilled, recognized, and included at work. At AllVoices, we want to change that by providing a completely safe, anonymous way for people to report issues directly to company leaders. This allows company leadership real transparency into what's happening in their companies—and the motivation to address issues quickly. Our goal is to help create safer, more inclusive companies.To learn more about AllVoices visit us at www.allvoices.co!

Retrouvez Vous Avez Dit... ? sur la radio PHARE FM Lyon Dauphiné. Du lundi au vendredi à 07h15 et 16h30, le samedi à 12h15 et le dimanche à 9h30, Anaïs vous explique une expression du quotidien tirée de la Bible, d'après le livre « Expressions Bibliques Expliquées » de Paul Desalmand et Yves Stalloni.

DRAMARAMAMIG@S, HOY TENEMOS DE INVITADO A ED QUEZADA DE @EDRESEÑATEATRO. Invitado: Ed Quezada YT:@EDRESEÑATEATRO IG:@EDRESENATEATRO TW: @EDRESEÑATEATRO En este episodio hablaremos de: Reflector a las Butacas: Canal de YouTube Ed Reseña Teatro; Sígueme para más consejos: Me quiero dedicar al teatro, ¿qué hago?; Escena 1: A partir de la TED Talk “Escuchando a la vergüenza” de Brené Brown hablaremos de la vulnerabilidad; Souvenir: El grupo musical “Joan”, Quinoa Protein Bowl en Le Pain Quotidien, Protein Bowl de Ojo de Agua. Con: Mauricio Montesinos FB , TW y LetterBoxd: @pezdeoromx IG: @elpezdeoromx LI: Mauricio Montesinos Denise Matienzo TW: @lamatienzo IG: @denisematienzo LI: Denise Matienzo Rubio Dramarama: TW, FB e IG: Dramarama Mx Correo electrónico: dramaramamx@gmail.com

Season 2; Episode 2: Feeding People Feeds Leadership with Andy Stern & John Rigos   Andy Stern and John Rigos are co-CEO's of Aurify Brands based in New York City. Aurify Brands is a next generation hospitality group that creates, grows, and operates category-leading brands including Le Pain Quotidien in the US, The Little Beet, Melt Shop, Fields Good Chicken, and The Little Beet Table. The Aurify Brands portfolio comprises nearly 100 restaurants across these five brands in multiple markets, across 9 states.  Andy Stern and John Rigos have worked together for over 21 years as entrepreneurs and now as CO-CEO's – and they have a tremendous amount to teach us about building businesses, creating a successful partnership, the core leadership fundamentals they lean on, how to lead in a crisis, and the challenge of making difficult people decisions.  Key Takeaways from this Episode: CO-CEO's (how to be in equal partnership successfully Critical foundations for a CO-CEO or partnership to work: trust, shared core values, communication, functional decision-making process, check your ego, appreciate other perspectives, shared accountability, ability to talk about and overcome conflict and disagreements. Without trust and knowing each other and having the same outlook; entering a CO-CEO partnership is like going into a blind marriage – it may work, and it may not. Sharing a moral compass cuts down on conversations you don't need to have and allows you to focus on business challenges and issues instead. Holding each other accountable in a partnership is hard because no one reports to anyone in that relationship; it's about us not wanting to let each other down. What derails relationships is making assumptions about what people are doing or thinking, you must remove assumptions, even a simple daily meeting can do that. Find a partner, it's hard and isolating to be on your own, even if means giving up equity in the long run it's worth every penny. Leadership Fundamentals Learn to be accountable to yourself. If nice guys finish last, it's probably a sprint, but in a marathon, the nice guys always finish first. Tell people you don't have all the answers, everyone needs to participate in new ideas. Just like being a parent, a key component of leadership is doing what you say when no one's looking. Leading leaders: support, challenge, and push people but in the end, they make their own decisions because they must own and execute these decisions. People Decisions People decisions is critical, the wrong people in the wrong positions can be cancerous; the amount of energy you spend on a bad fit is draining and it's never getting better. Letting people go is a business decision; you can't be emotional about it and yet you must see the human side of it. But you must do what's right because it impacts so many people. Inaction is ten times more damaging than taking action because everybody knows what should be done. You lose credibility If you don't act quickly. Building a Business (that happens to be in the restaurant industry) We're building a portfolio restaurant business modeled after technology businesses. In this industry you can change the trajectories of people's lives and have a big impact. We're creating leaders in a space that's not known for leadership. Leading in Crisis Transparency about decision making is critical during a crisis. During a crisis, immediate focus on triaging, bring calm then chart a path forward. The most challenging thing during a crisis was losing connectivity and being isolated. To learn more about my work in executive coaching, leadership development and team effectiveness check out my website, connect with me on LinkedIn or email me at winnie@winnifred.org.   Reach out and tell me what was helpful about today's episode or any suggestions you have for my show. Please leave a review and tell someone else about this show; look below for some instructions on how to leave a review on Apple Podcasts. I look forward to sharing another transformative conversation with you next week! ------------------------------------------------------------------------------------------------------------------------------------------------------------ How to leave a rating or review in Apple Podcasts (on an iOS device) 1. Open the Podcasts app. 2. Choose “Search” from the bottom row of icons and enter the name of the show (i.e., “Transformative Leadership Conversations”) into the search field 3. Select the show under Shows (not under Episodes) 4. Scroll down past the first few episodes until you see Ratings & Reviews 5. Click “Write a Review” underneath the displayed reviews from other listeners. You'll then have the option to rate us on a 5-star scale, and write a review if you choose (you can rate without writing, if you'd prefer)

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with John Rigos, the founder and co-chief executive officer of Aurify Brands, to explore the culinary, marketing, and technology behind building a brand.Aurify Brands is committed to conceiving, building, and growing original concepts that last for the long-term. Their brands include Melt Shop, Little Beet, Table, Fields Good Chicken, and Five Guys. The goal is to foster brands with a great culture and lasting value that stay true to each business's mission.“One of the nice things about how we're structured as a platform is that we can pretty readily do a bolt-on acquisition to leverage the platform and integrate it into our portfolio more readily than a typical restaurant company,” says Rigos. “A typical restaurant company has a management team that supports the growth of the brand. We have that at each of the brand levels, but we also have this platform above them that supports the brand.”Aurify recently secured a major acquisition: Le Pain Quotidien. The popular chain was going to go bankrupt before the purchase.“We did pivot very strategically… we proactively started looking in the marketplace for brands that were great brands but were struggling on the liquidity side,” adds Rigos. “The company was sold to a private equity firm in 2016. In the ensuing years, some of the decisions at the management level crushed a lot of what made the brand special.”For Aurify, the bankruptcy was an opportunity for them to acquire the brand.“Either the company was going to go bankrupt or the company needed capital to take it through the bankruptcy process,” says Rigos. “The beauty of the bankruptcy process is it enables you to revisit your contracts. We started negotiating with all the landlords, as the bankruptcy process enables you to shed all the leases you don't like… we felt really good being part of the solution that was going to be bringing back jobs and paying landlords and start paying suppliers.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with John Rigos, the founder and co-chief executive officer of Aurify Brands, to explore the culinary, marketing, and technology behind building a brand.Aurify Brands is committed to conceiving, building, and growing original concepts that last for the long-term. Their brands include Melt Shop, Little Beet, Table, Fields Good Chicken, and Five Guys. The goal is to foster brands with a great culture and lasting value that stay true to each business’s mission.“One of the nice things about how we’re structured as a platform is that we can pretty readily do a bolt-on acquisition to leverage the platform and integrate it into our portfolio more readily than a typical restaurant company,” says Rigos. “A typical restaurant company has a management team that supports the growth of the brand. We have that at each of the brand levels, but we also have this platform above them that supports the brand.”Aurify recently secured a major acquisition: Le Pain Quotidien. The popular chain was going to go bankrupt before the purchase.“We did pivot very strategically… we proactively started looking in the marketplace for brands that were great brands but were struggling on the liquidity side,” adds Rigos. “The company was sold to a private equity firm in 2016. In the ensuing years, some of the decisions at the management level crushed a lot of what made the brand special.”For Aurify, the bankruptcy was an opportunity for them to acquire the brand.“Either the company was going to go bankrupt or the company needed capital to take it through the bankruptcy process,” says Rigos. “The beauty of the bankruptcy process is it enables you to revisit your contracts. We started negotiating with all the landlords, as the bankruptcy process enables you to shed all the leases you don’t like… we felt really good being part of the solution that was going to be bringing back jobs and paying landlords and start paying suppliers.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality.

Jerry Gamez, former Meatless Farm Executive and Board Member and former CEO and Board Director at Le Pain Quotidien and its Board joins me on the Plantbased Business Hour to discuss what is happening outside the plant-based bubble.  SUBSCRIBE! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Jerry Gamez, former Meatless Farm Executive and Board Member and former CEO and Board Director at Le Pain Quotidien and its Board joins me on the Plantbased Business Hour to discuss what is happening outside the plant-based bubble.  SUBSCRIBE! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

With excitement allow me to introduce to you today's guest, CEO of The Little Beat, Little Beat Table, Le Pain Quotidien. For nearly 16 years Becky Mulligan was living the "intrapreneurial" lifestyle while climbing the executive ladder within the Starbucks organization. While at Starbucks she held the title of District Manager; Regional Director NC, VA, & SC; Direct of Mobile Ordering & Pay; Director of Program Development; Director of US Prioritization, Planning, & Promotion; and Regional Direct WA. Check out Servant Leadership: Learn the Most Effective Soft Skills to Become a Servant Leader and Guide Your Team to Success by Liam Taylor as mentioned in today's episode. Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results as mentioned in today's episode! Check out episode 709 with Field Failing as mentioned in today's episode! 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: "Seek patience and passion in equal amounts. Patience alone will not build the temple. Passion alone will destroy its walls." -Maya Angelou In today's episode with Becky Mulligan we will discuss: Playing several roles in various types of companies Find out what your team members want from your employment and company Lessons learned from Starbucks Scaling and driving culture Servant leadership Love your brand The "visioning" process Be intentional Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Bbot is the leading contactless order and pay solution for the hospitality industry.  With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more.  They can also order from home with extensive takeout, delivery, and catering services, commission-free.  Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Presence What is your biggest weakness? I want to do too much too fast What's one question you ask or thing you look for during an interview? Passion for the product, people who challenge me and tell me when something is not right What's a current challenge? How are you dealing with it? Getting restaurants reopened/opening new restaurants Share one code of conduct or behavior you teach your team. Vulnerability, authenticity, humility What is one uncommon standard of service you teach your staff? Sharing the knowledge you team has for food What's one book we must read to become a better person or restaurant owner? The Servant Leader: How to Build a Creative Team, Develop Great Morale, and Improve Bottom-Line Performance by James A. Autry GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Be present with their people What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Meez - The recipe tool for professional chefs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have courage Be real Be kind Contact info: Instagram: @eatlittlebeet Email: info@thelittlebeet.com 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 Becky Mulligan 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!

Aujourd’hui, nous explorons de nouveaux territoires avec ce premier épisode à l’étranger. Nous sommes à Bruxelles, en compagnie d'Alain Coumont, le fondateur du Pain Quotidien, la plus célèbre enseigne belge de boulangerie-restauration, qui a transformé l’univers traditionnel de la boulangerie en un lieu de convivialité. A nos côtés, nous avons aussi Julien Jacquet, cofondateur de PermaFungi, une coopérative qui recycle le marc de café pour cultiver des pleurotes bio.Ensemble, nous revenons sur le parcours d’Alain Coumont. Pourtant déterminé, étant jeune, à ne pas travailler dans la restauration, son admiration pour le chef 3 étoiles Michel Guérard le pousse à intégrer une école hôtelière. Plus tard, alors à la tête d’un restaurant bruxellois, il s’improvise boulanger, à défaut de pouvoir se fournir en bon pain au levain, à proximité. Nous évoquons alors les débuts du Pain Quotidien, cette petite boulangerie, proposant alors seulement deux sortes de pain, où bientôt tout Bruxelles se bouscule pour manger à la fameuse table commune. Puis, Alain et Julien se remémorent avec nous leur rencontre, qui a donné naissance à une offre gourmande et engagée. Si les pleurotes de PermaFungi sont servis à la table du Pain Quotidien depuis plusieurs années, ils sont aujourd’hui à la base d’un tout nouveau produit : le Bun 100% Vegan à découvrir, dès à présent, dans les boulangeries-restaurants du Pain Quotidien. Julien nous emmène donc à la découverte des pleurotes de PermaFungi, qui sont le fruit d’une économie circulaire. Ces pleurotes poussent grâce aux résidus de café bio, récupérés en partie au Pain Quotidien, servant de substrat de culture. Les champignons sont ensuite cuisinés puis dégustés dans les boulangeries-restaurants du Pain Quotidien, et la boucle est bouclée.« La vision, au départ, c’était de contribuer à la résilience urbaine » Pour contacter Alain Coumont et Julien Jacquet :Alain Coumont : https://www.instagram.com/alaincoumont/Julien Jacquet : https://www.linkedin.com/in/julien-jacquet/Plus d'informations sur The Good Bouffe :https://thegoodbouffe.com/Plus d'informations sur Le Pain Quotidien et PermaFungi :Le Pain Quotidien : https://www.lepainquotidien.com/PermaFungi : https://www.permafungi.be/ Pour écouter les épisodes précédents :https://businessofbouffe.com 

E28: Jerry Gamez is former Global CEO and Board Director at Le Pain Quotidien Group.  The group consisted of the restaurant brand operating in 21 countries with over 7,000 team members with 5 offices (United States, Belgium, United Kingdom, France, and Spain) and a manufacturing company with six facilities in Europe and across the US.    He's also served in senior leadership roles at publicly-traded companies like Burger King, Walmart, and UPS. He's also had leadership roles in private equity-backed companies.  His passion and extensive food experience have placed him in a unique position to aggregate growth channels.  With the implications of the new normal and the rapidly evolving eating habits, he is at the center of the global acceleration away from animal protein to more plant-based food. Jerry is currently a Non-Executive Board Director of a European restaurant group and Board Advisor of a prominent North American workforce management SAAS company.   Jerry's LinkedIn Profile: https://www.linkedin.com/in/jerry-gamez-65ab0430/ (https://www.linkedin.com/in/jerry-gamez-65ab0430/ ) WHAT YOU WILL LEARN FROM THIS EPISODE: Jerry's interesting path from Southern California to Switzerland. Two ways to go about identifying and contacting potential mentors. Why you're never too high in your career to find new mentors. The simple way to frame your meeting with a mentor. Why being in the inaugural Walmart Executive Leadership Academy (only 15 selected) was like an” MBA on Steroids”.  The intense strategies Walmart uses to accelerate the growth of their high-potential leaders. What Jerry learned as an expat that he applied to make his expat experience even more successful.   What it was like leading the growth of Burger King across EMEA. The biggest lesson from being Global CEO of Le Pain Quotidien. Jerry's go-to strategy for handling the stress of the CEO role. The advice that Jerry wishes he'd received early on in his career. The one trait he'd instill in every employee. The part of employee turnover “value-chain” that often gets missed. Books, Association, and TEDx recommendations for every leader. HIGHLIGHTS: How Walmart Executive Leadership Academy teaches to accelerate student's growth: They have an interactive, hands-on program. They assign senior executive mentors. Studies are heavily based on business case studies. Students solve business problems in small groups. Things Jerry would have added earlier in his career: Learn more languages. Live outside your home country. Proactively ask for mentorship. QUOTES: “There are two things you should be able to deliver: hard work and integrity.” “The good mentors are always busy, so you must seek them out.” “The skills you've acquired are never as relevant as the skills you can develop today and tomorrow.” RESOURCES: TED Videos on Sustainability https://www.ted.com/topics/sustainability (https://www.ted.com/topics/sustainability ) Seba Castiglioni – Sustainability leader in the plant-based space. https://www.linkedin.com/in/sebastianocc/?originalSubdomain=ch (https://www.linkedin.com/in/sebastianocc/?originalSubdomain=ch)  YPO Europe https://www.ypo.org/europe/ (https://www.ypo.org/europe/ ) Quiet Strength, Tony Dungy https://www.amazon.com/Quiet-Strength-Principles-Practices-Priorities/dp/1414318022 (https://www.amazon.com/Quiet-Strength-Principles-Practices-Priorities/dp/1414318022 ) ------------------- https://www.benfanning.com/the-ceo-sessions/ (Apply to be on the show) ------------------- https://www.benfanning.com/the-ceo-sessions/ (Connect with Ben:) https://www.linkedin.com/in/benfanning/ (https://www.linkedin.com/in/benfanning/) https://www.instagram.com/benfanning1/ (https://www.instagram.com/benfanning1/) https://twitter.com/BenFanning1 (https://twitter.com/BenFanning1)

Quel pain "quotidien" demandons nous à Dieu dans le Notre Père? Pouvons nous prier pour des choses matérielles? Réflexion du pasteur Louis Pernot à l'Eglise Protestante Unie de l'Etoile à Paris

Dans ce podcast, Annick van Overstraeten nous explique comment elle compte donner un second souffle au Pain Quotidien dans une période de crise, tout en garantissant une alimentation saine et un juste prix aux producteurs. En devenant patronne du Pain Quotidien, en août dernier, Annick van Overstraeten a découvert l'univers du slow food, après 10 années passées à la tête de Lunch Garden. Sa mission? Donner un second souffle à ce qui fait l'ADN du Pain Quotidien: des produits sains et une approche plus durable et artisanale. En pleine crise sanitaire, elle doit simultanément réinventer la relation avec la clientèle, trouver le prix juste pour les consommateurs et les producteurs et répondre aux exigences des nouveaux modes de consommation. Parmi ces chantiers, la livraison à domicile. D'ailleurs, elle estime que les sociétés de livraison n'aident pas le secteur Horeca en maintenant des prix élevés. Au menu de cette discussion avec Annick van Overtraeten: produits bio, circuits courts et nouveaux business model pour la restauration. Bienvenue dans le cinquième épisode de Hors pistes. Suivez-nous sur… Notre page podcast : www.lecho.be/podcast Nos réseaux sociaux : www.twitter.com/lecho - www.instagram.com/lecho.be Illustrations : Hélène DavalSee omnystudio.com/listener for privacy information.

Desde que empezó la pandemia en Estados Unidos y hasta el 10 de julio, los cierres permanentes de restaurantes alcanzaron a 72, 842 establecimientos en el país, según cifras del informe de impacto económico de Yelp para el segundo trimestre de 2020.   De acuerdo con el reporte, hasta el 15 de junio más de 57,000 restaurantes que figuran en el sitio habían cerrado permanentemente desde el inicio de la pandemia de coronavirus. En menos de un mes se sumaron cerca de 20, 000 locales más.   Los especialistasq aseguran que la crisis afectó a los restaurantes de forma diferente al comercio minorista, con cierres dispares y una rápida evolución implementada a nivel local para sobrevivir. Actualmente, los restaurantes ocupan un lugar destacado en la lista de pequeñas empresas que necesitan más ayuda.   En los primeros días de la pandemia, los analistas de empresas de servicios alimentarios predijeron que las principales cadenas podrían tener más posibilidades de sobrevivir a los cierres y las restricciones de capacidad que los independientes.   Sin embargo, los datos indican otra situación, ya que Le Pain Quotidien cerró 63 de sus 98 restaurantes estadounidenses, Sweet Tomatoes/Souplantation 97 unidades, y TGI Friday's podría cerrar hasta 20% de sus 386 ubicaciones.   La crisis también afectó a restaurantes de otros tipos: locales que habían estado en el negocio durante generaciones, lugares nuevos y llamativos con clientes distinguidos, y restaurantes dirigidos por chefs famosos como Wolfgang Puck, José Andrés, David Chang, Daniel Boulud, Charlie Palmer y el fallecido Paul Prudhomme.   En Chicago el más reciente caso de cierre permanente de un restaurante famoso es Rainforest Cafe del centro, que abandona River North después de 23 años en la esquina noreste de las calles Ohio y Clark. De acuerdo con su propietario, Sean Conlon, el restaurante de dos pisos con temática de la jungla cerró sus puertas un año antes de lo esperado, debido a la crisis por coronavirus.   La cadena propietaria Landry's Restaurants, con sede en Houston y que opera varias marcas como Morton's Steakhouse y Bubba Gump Shrimp, cerró su ubicación Rainforest Cafe en Woodfield Mall en los suburbios de Schaumburg a principios de este año.   La variedad de restaurantes desaparecidos a causa de la pandemia de coronavirus incluye en la ciudad a Blackbird, del West Loop, inaugurado hace 22 años por Paul Kahan; al Fat Rice, cocina de fusión portuguesa-china de Macao; y al Katana, exclusivo restaurante japonés con sede en Los Ángeles, especialista en ofertas creativas de sushi y carne wagyu de primera línea cocinada en carbón importado de Japón.

Nossa convidada de hoje é um exemplo de excelência. Após 16 anos liderando operações de varejo e hospitalidade no Outback, Starbucks, Le Pain Quotidien e Wendy's, ela é a Diretora Executiva da rede de hotéis Selina no Brasil. Simpatizante das economias compartilhadas e da tecnologia, sua gestão é focada em empoderar as equipes e traz do esporte exemplos de resiliência, trabalho em equipe, foco, disciplina, competitividade e o compromisso de sempre entregar o melhor. É na bicicleta que ela encontra o refúgio para manter a mente em ordem e como resultado, tem uma coleção de conquistas em provas nacionais e internacionais. A conversa hoje aqui no GIRO Podcast é com Flávia Lorenzetii, a Flavinha.

Comment le Pain Quotidien veut se réinventer en se recentrant sur la Belgique et la France

Today we're discussing SpaceX's rescheduled launch in Florida, Boohoo's $331 million purchase of Prettylittlething, Popeyes' 40% increase in sales for the first quarter of 2020, Le Pain Quotidien's file for bankruptcy, the jobless rate in America exceeding 23.9%, Las Vegas's reopening in one week, Disney World's plan to reopen July 11th, the violent protests in Minneapolis in response to George Floyd's death, Twitter's fact-check of Trump's tweet about voting claims, Trump's executive order against social media companies in response, Winners, Losers, Content Recommendations, and more Sign up for the Grand Running Club Virtual Half Marathon on July 4th! Hurry, registration closes June 1st! https://www.themenlohouse.com/store/product/grc-virtual-half-marathon-challenge 336 - Burn It All Down Just care. [3:54] SpaceX launch. [9:50] The new age fashion ‘Succession’ story, Boohoo buys out PrettyLittleThing. [15:40] Popeyes is popping! [20:24] Le Pain Quotidien bankruptcy, the sign of more bad things to come for the restaurant industry. [25:07] Corona Chat. [28:30] Pete Reads the Ads. [39:27] The George Floyd story, enough is enough. [43:00] Donald Trump vs Social Media. [54:10] Weekly Winners & Losers. [1:00:00] Hottest Content for the Weekend. [1:11:13] Related Links/Products Mentioned DeeTour – Just Care SpaceX Launch UK's Boohoo Boohoo Buys Out PrettyLittleThing Shareholders Popeyes U.S. same-store sales soar more than 40% Le Pain Quotidien’s U.S. Restaurants File for Bankruptcy Over 40 million Americans have filed for unemployment during the pandemic Las Vegas is reopening in one week Disney World Targets July 11 for phased reopening after pandemic shuttering George Floyd Black Lives Matter demonstrators Zuckerberg Says Twitter Is Wrong to Fact-Check Trump Twitter CEO stands by fact-check on Trump’s tweets Jack Dorsey explains why Twitter fact-checked Trump’s false voting claims Trump is set to announce an executive order against social media companies Hope, Through History Behind Closed Doors Melrose Street Journal

Today we're discussing SpaceX's rescheduled launch in Florida, Boohoo's $331 million purchase of Prettylittlething, Popeyes' 40% increase in sales for the first quarter of 2020, Le Pain Quotidien's file for bankruptcy, the jobless rate in America exceeding 23.9%, Las Vegas's reopening in one week, Disney World's plan to reopen July 11th, the violent protests in Minneapolis in response to George Floyd's death, Twitter's fact-check of Trump's tweet about voting claims, Trump's executive order against social media companies in response, Winners, Losers, Content Recommendations, and more Sign up for the Grand Running Club Virtual Half Marathon on July 4th! Hurry, registration closes June 1st! https://www.themenlohouse.com/store/product/grc-virtual-half-marathon-challenge 336 - Burn It All Down Just care. [3:54] SpaceX launch. [9:50] The new age fashion ‘Succession’ story, Boohoo buys out PrettyLittleThing. [15:40] Popeyes is popping! [20:24] Le Pain Quotidien bankruptcy, the sign of more bad things to come for the restaurant industry. [25:07] Corona Chat. [28:30] Pete Reads the Ads. [39:27] The George Floyd story, enough is enough. [43:00] Donald Trump vs Social Media. [54:10] Weekly Winners & Losers. [1:00:00] Hottest Content for the Weekend. [1:11:13] Related Links/Products Mentioned DeeTour – Just Care SpaceX Launch UK's Boohoo Boohoo Buys Out PrettyLittleThing Shareholders Popeyes U.S. same-store sales soar more than 40% Le Pain Quotidien’s U.S. Restaurants File for Bankruptcy Over 40 million Americans have filed for unemployment during the pandemic Las Vegas is reopening in one week Disney World Targets July 11 for phased reopening after pandemic shuttering George Floyd Black Lives Matter demonstrators Zuckerberg Says Twitter Is Wrong to Fact-Check Trump Twitter CEO stands by fact-check on Trump’s tweets Jack Dorsey explains why Twitter fact-checked Trump’s false voting claims Trump is set to announce an executive order against social media companies Hope, Through History Behind Closed Doors Melrose Street Journal Learn more about your ad choices. Visit megaphone.fm/adchoices

I'm so happy to bring you this 9th episode of the show and this time, we're talking about Korean with Hanna and guess what? It's another "live" episode since we recorded in a Le Pain Quotidien! Hanna is an interior designer originally from Seoul, Korea currently living and working in New York City. In this episode we talk about the Korean language and we also talk about her experience learning english since moving to NYC several years ago. In this conversation we talk about Korean accents and regional dialects, trying to learn English in the days before Google translate and a very unique genre of Korean television shows. I had a really great time talking with Hanna and i'm so happy that she was willing to share her language and culture with me. Oh, and one more thing. If you like the show, please feel free to rate and review on Apple Podcasts since it will help more language lovers like ourselves find the show. Ok. Now, let's chat! Learn more about Mukbang here: https://en.wikipedia.org/wiki/Mukbang and here on YouTube: https://www.youtube.com/results?search_query=mukbang Yes Man Korean Speaking Scene: https://youtu.be/NoUSoopYwVc Arrested Development Annyeong scene: https://youtu.be/JdT-9-LIthI Find us on Instagram @speakingtonguespod --- Send in a voice message: https://anchor.fm/speaking-tongues/message

Charlie Bresler (Volunteer Executive Director of the non-profit charity The Life You Can Save) visits the studio the morning of a big Los Angeles charity event for TLYCS, and in preparation for Nicholas' speech that night, Charlie gets him to open up about the always-compelling "Would you rather be called Nick or Nicholas" question (note: answer revealed!).  Following a plug for Le Pain Quotidien, Charlie talks about his preoccupation with his own death, and the turmoil he sometimes experiences regarding his belief that he will never see his family again in the afterlife.  Charlie is in deep reflection about what he views as his greatest challenge - dissolving the pull of his ego towards vanity, while at the same time remaining deeply active in the pursuit of making the world a better place.  It's a generous and inspiring interview, full of humor and tragedy and sincerity.   A recommendation I was happy to receive: Buddhist Monk/Activist Thich Nhat Hanh   Twitter: @nicholasdagosto #GodsDelicateShowInstagram: @nicholasdagosto #GodsDelicateShow Official Website: https://godsdelicateshow.podbean.com/   Music by Sean Whalen, Art by Alexandra Delano

Ouça os destaques do suplemento Divirta-se desta sexta-feira (22/11/19)See omnystudio.com/listener for privacy information.

The 'boys are joined by actor and comedian Johnny Pemberton (Superstore, Live To Tape) to discuss his experience growing up with Minnesota cuisine before reviewing our most recent meal at Le Pain Quotidien. Plus, a tequila edition of Drank or Stank.

Noah Galloway went from normal "double amputee veteran" to Men's Health Cover Model. From there he went to appear on Ellen, Dancing With The Stars, and American Grit. You probably know all that already. So let's get to the good stuff on this episode where you will listen in on How Noah pronounces French words. Depression and Anxiety. Instagram. Giving Speeches. Where his best ideas come from. Todays Podcast is sponsored by: Rugged Maniac –  Use Code ORM10 for 10 percent off all 2018 races! Show Notes: ORM-CBS Sports Link Noah's Book Le Pain Quotidien Warrior Dash Video from 2011 Noah's website  

Swapping tortillas for a few baskets of bread, Flo and Nick lose themselves catching up on all the things in this super episode! From addressing social media's questions to never quite answering why Mexico is a rich country, this episode runs through topics like a twenty course meal of appetizers.

Elizabeth and Andy discuss a recent harrowing social experience at Le Pain Quotidien as well as the new levels of hell for Elizabeth that is going to Ikea. Then they give their unqualified advice to listener questions about coping with success jealousy in a serious relationship, how to navigate a difficult mother in law on behalf of your sister in law after having a baby, and how to deal with a brother in law who is a trash bag, potentially bordering on being an abusive one? Enjoy!

Chef Jenny Dorsey is exploring the possibilities of combining food, conversation, and experience in new an innovative ways. Her restaurant, Wednesdays, has been critically acclaimed . In this episode Jenny shares her story of finding her passion and choosing to chase her dream instead of the path she was on. We also discuss New York City, her new venture Studio 10x, and the importance of conversation, and so much more. This fun episode will make you rethink taking the safe route instead of the dream buried inside.Jenny is a professional chef specializing in R&D and experiential gastronomy. What's that? She makes innovative, tasty food and create immersive environments for guests to experience it. In short, she help brands engage with their audience on a deeper level by utilizing the art of food & drink.Her foray into the world of experiential gastronomy started when She started Wednesdays in 2014. Wednesdays is a dinner tasting restaurant that combines fine dining with engaging conversation to push the boundaries of an intellectually stimulating dinner party. It has since been named one of the best NYC dining experiences by publications such as Business Insider, Thrillist, and UrbanDaddy.While it's (now) no surprise she ended up in culinary arts, she first started my career in management consulting for fashion brands. She was a MBA at Columbia Business School before she realized she needed to pursue her dreams and left for culinary school. After graduation she worked in Michelin-starred restaurants in NYC & SF and was part of Global R&D for Le Pain Quotidien before taking a leap of faith to start her own two businesses. She has since received Bocuse d'Or & James Beard Foundation grants to further her work and have been able to share her art on Food & Oxygen Network (last year she beat Bobby Flay!). The food industry has fulfilled her in a way she would never have anticipated.She is a believe in the power of food & drink to forge connections and open meaningful dialogue. Experiences created with purpose is a powerful tool resonate with others and even change minds. Her goal is to use my craft in a way that can bring all of us closer together. She hopes you will be part of that journey!Website: http://www.jennydorsey.co/Wednesdays: http://www.wednesdays.nyc/Make NYC Yours: https://www.makenycyours.com/Facebook: https://www.facebook.com/chefjennydorseyInstagram: https://instagram.com/chefjennydorseyLinkedIn: http://linkedin.com/in/jennyw11Twitter: https://twitter.com/chefjennydorsey

(Bloomberg) -- Taking Stock with Kathleen Hays and Pimm Fox. GUEST: Doug Satzman, US CEO of Le Pain Quotidien, on the fast-casual space, the company outlook and new product offerings in development.

Un plateau très féminin dans une ambiance brunch avec Sofia L. Vandaele, directrice générale du Hilton Paris Opéra et Anne-Gabrielle Verdier, directrice générale des restaurants Le Pain Quotidien. Elles ont inauguré leur collaboration hier matin et viennent en parler sur le plateau du Lunch Show avec Angela Peauty. "C'était sympa, très agréable en fait. Je pense que le mot-clé pour moi, hier matin, c'était convivialité et ça tombe bien, parce que c'était dans l'ADN bien évidemment des valeurs du Pain Quotidien. Et je pense que c'était un beau partage qui s'est retrouvé autour de la table commune, un des emplacements clés dans un Pain Quotidien qu’on retrouve partout dans le monde, depuis 25 ans," raconte Sofia L. Vandaele.

Alain Coumont is a Belgian chef and restaurateur, and founder of Le Pain Quotidien. Coumont is the son and grandson of grocers. His grandmother ran a hotel in front of the train station in Huy, Belgium. As a child in Belgium, Coumont spent countless hours perched on a chair, watching his grandmother make bread. Then, in 1977, after a voyage to the United States, where he was impressed by the success of Michel Guérard, he abandoned his classical studies and enrolled in the Hotel School of Namur in Belgium. After graduating, Coumont worked in a number of highly regarded restaurants including Michel Guérard, Georges Blanc, and Joel Robuchon. However, as a young chef in Brussels, Coumont could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood. Today, Le Pain Quotidien has grown into an international chain operating in many countries around the globe. It sells organic bread and cakes in a homey, rustic style, focusing on their communal table and their simple, elegant boulangerie fare. Learn more from the founder of such an impactful chain in this week’s special episode of Evolutionaries! This program has been sponsored by GreatBrewers.com. “In people’s minds bread was cheap. When bread regulation came, people came to see the “100 dollar” loaf. It helped the business and it was a fair price.” [14:10] — Alain Coumont on Evolutionaries