Podcasts about Legal Sea Foods

Mark Reich spent 23 years working for Toyota, starting in 1988 with six years in Japan in the Overseas Planning Division, where he was responsible for Product Planning and collaborated with Chief Engineers to define vehicle specifications for overseas markets. This pivotal time was when Toyota introduced the Lexus to the world.In 1994, Mark returned to the United States and transitioned to the Toyota Supplier Support Center (TSSC), a non-profit organization Toyota in North America established dedicated to the practical application of the Toyota Production System (TPS) across various sectors. While at TSSC, he worked to extend TPS beyond manufacturing into healthcare and non-profits, which remains a key focus of TSSC's mission.Mark joined Toyota's Corporate Strategy group in North America in 2001, serving as Assistant General Manager. He managed Toyota's North American hoshin kanri process during a period of significant growth that saw sales and production nearly double over the next decade. Hoshin kanri was essential for aligning the organization during this transformative time.In 2011, Mark transitioned to the Lean Enterprise Institute (LEI) and has held several positions, including Chief Operating Officer and, since 2018, Senior Coach and Chief Engineer, Strategy. He has led lean transformations and coached executives in hoshin kanri across various industries, with clients including Freeman, GE Appliances, Legal Sea Foods, Michigan Medicine, Nucleus Software, and Turner Construction.Mark is now the author of Managing on Purpose, published by LEI in March 2025. This workbook is vital for leaders looking to implement hoshin kanri effectively within their organizations. It provides practical insights into developing corporate and departmental hoshins while fostering leadership development and innovation. The book includes a fictional case study featuring TrueMowers, allowing readers to apply hoshin kanri concepts in a relatable context.Mark earned his bachelor's degree from Ohio Wesleyan University and specialized in Japanese studies at Nanzan University. He resides outside of Cincinnati with his wife and daughters. He is fluent in written and spoken Japanese.Link to claim CME credit: https://www.surveymonkey.com/r/3DXCFW3CME credit is available for up to 3 years after the stated release dateContact CEOD@bmhcc.org if you have any questions about claiming credit.

Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, agree that restaurants are pushing out spring flavors earlier than ever.It's also the season for menu makeovers at several restaurant chains. After identifying “team mom” as a core customer, Walk-Ons Sports Bistreaux introduced a number of new, female-friendly dishes, less sugary cocktails and higher-end wines. And Noodles & Company launched nine new menu items—an overhaul two years in the making—which you'll hear more about next week.But this week, we are spotlighting Matt King, president and COO of Legal Sea Foods, as our guest. He chats about the recent menu makeover at the Boston-based casual-dining chain. While the restaurants' signatures will never be taken off the menu—we're talking about the best-selling lobster roll and fish and chips—King shares Legal Sea Foods' journey toward customization. Guests can now create their own flavor profiles, choosing the protein they prefer, along with a sauce or rub, cooking technique and sides. For the indecisive, there are also plenty of chef-curated dishes featuring seasonal, sustainable seafood. Listen as King, the brand's former head chef, describes Legal Sea Food's new culinary direction and what's next. 

Steve Grzanich has the business news of the day with the Wintrust Business Minute. The restaurant replacing Dick’s Last Resort in Chicago’s Marina City towers finally has an opening set for July. According to Crain’s, Legal Sea Foods has two floors in the space at 315 N. Dearborn with private event spaces and outdoor terraces […]

Kieran has escaped the makeshift studio in Boston Massachusetts to check out Legal Sea Foods' Harborside location, after being told so many times to try a buttery lobster roll. He talks to CEO Matt King about the business.Jess Kelly also joins him to overcome her fear of seafood, hopefully.

Roger Berkowitz knows fish and he knows the fish business. After all, he spent nearly 30 years as the CEO of Legal Sea Foods. He speaks with Radio Boston about climate change, challenges facing restaurants and the ebb and flow of family businesses.

RED Episode 272 The Boston Run Show with Mike Seaman,  CEO of Raccoon Media Group SHOUT OUTS Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement.  Because of you, we have been able to keep the show going over the last two years, and now that the races are returning, we look forward to meeting up with you, too! If you want a shoutout for you or someone you love on the show,  email us at info@runeatdrink.net or call us and leave a message at 941-677-2733. For anyone who would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect weekly shoutouts, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! Thank you to James Gray, Joanne Blatchley, and Dean Gerber, Associate Producers of our show.  Thank you to Josh Ozbirn, Executive Producer of the podcast, too!  We couldn't do it without you. Become a patron if you'd like more of the Run Eat Drink Podcast, including bonus content and early access to episodes!  Go to www.patreon.com/runeatdrinkpodcast.  We want to thank everyone who has supported the show and the ways we've had to adapt this past year.  We can't tell you how much it means to us to have this community.  We love you, Runcation Nation.  We can't wait to runcation with you soon! RUN, EAT, AND DRINK at The Boston Run Show Today, Aimee flies solo and talks with Mike Seaman,  CEO of Raccoon Media Group.  He is an avid runner who has done seven marathons in seven days and many ultra marathons.  His passion for running is evident; he has turned it into his profession. Today, he discusses The Boston Run Show with us, which is coming up on January 27-28, 2024, at Hynes Convention Center.  It is an event for all runners, including inspirational speakers, gait analysis, nutritional tips for runners, running gear, and so much more!  Olympic sprinter Michael Johnson will be the keynote speaker this year. So many others will take the stage to offer advice, experience, and inspiration to take your training to the next level.   Find out more, reserve your spot today at thebostonrunshow.com and use code PODCAST to get your ticket free! Usually, there is a charge to get into this fantastic event, but for the Runcation Nation, you can do so at no charge with the code PODCAST.   Thank you, Mike and everyone at Raccoon Media group! Connect to The Boston Run Show on social media;  Instagram @runshowusa  Facebook facebook.com/RunShowUSA  X (aka Twitter) @runshowusa  YouTube @THERUNSHOW  Mike also let us know about where to explore and indulge in food and beverage when at the show: Legal Sea Foods:  https://www.legalseafoods.com/locations/menus/boston-copley-place-menus/  (Check out the Lobster Mac and Cheese!) Harpoon Brewery:  https://www.harpoonbrewery.com/boston-brewery/ (American Flyer Lager looks tasty to us, and Mike recommended them for their IPA offerings like the Juicier Hazy IPA, too!) THAT'S A WRAP Runcation Nation, we hope you will give MagicMind a try.  It will be available in Sprouts starting in January, but of course, we hope you will order through our unique link and support the show. Go to  https://www.magicmind.com/JANruneatdrink to try it out today.   Remember, you can get 20% off your one-time purchase or up to 56% off your subscription with our code RUNEATDRINK20.  During January, you get one month free with the purchase of a 3-month subscription AND support The DONNA Foundation, too. Thanks to Magic Mind for sponsoring the show! Thank you for listening!  We are in our 7th year of the podcast because of all your support!  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some NEW swag, thanks to Pure Creative Apparel.  Thanks to.  www.PodcastMusic.com for providing the music for this episode, too!

Sandy Block was a Master of Wine who was also the Vice President of Beverage at the Legal Sea Foods group of restaurants, and an Adjunct Professor at Boston University in Massachusetts. Sandy passed away in November of 2021.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Which Canadian wine regions should you add to your must-try and must-visit lists? What makes some of the wine designations and certifications problematic? Why do stories about witches run through my new book Wine Witch on Fire? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Mark Lenzi and Kim Simone, hosts of The Wonderful World of Wine Podcast. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Why do I identify with the witch theme in Wine Witch on Fire? What was the inciting incident that kicked off the worst year of my life? Looking back, would I have handled the situation differently? Was it difficult for me to write this book and why bother? Why did I choose to approach my writing with an entertaining, conversational style? How did I work wine writing into Wine Witch on Fire, with it being a memoir? Which Canadian wine regions should you add to your must-try and must-visit lists? What was it like to lose my sense of smell and why is it so powerful? Why are some of the wine designations and certifications problematic? What are some of the things I do to remain intentional about how much I'm drinking? Who can benefit from the Wine Witch on Fire Book Club Guide?   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Mark Lenzi & Kim Simone Kim Simone is passionate about wine and making it accessible, engaging, and fun. With a career of almost two decades in the wine business she most recently was the Corporate Sommelier for the Legal Sea Foods restaurant group where she assisted Master of Wine Sandy Block curate the wine lists for multiple restaurant concepts and developed educational materials for their staff. Her winding career path has included a stint selling wine wholesale for Ruby Wines, hosting an AIRBNB Experience focusing on the beverage culture of Colonial Boston, and teaching at Boston University. Mark Lenzi is the owner of Franklin Liquors and founder of The Franklin Wine Club. Mark is a Certified Specialist of Wine (CSW) and Spirits (CSS) by the Society of Wine Educators. The first in MA to hold a California Wine Appellation Specialist (CWAS) title from the San Francisco Wine School, Mark holds several designations as a French Wine Scholar(FWS)/instructor,  Spanish Wine Scholar (SWS) by the Wine Scholar Guild, Italian Wine Specialist (IWS) by the North American Sommelier Association, Oregon Wine Expert (OWE) by the Napa Valley Wine Academy, Italian Wine Maestro (IWM) Vinitaly International (First USA Class), and Italian Wine Scholar (IWS*) by The Wine Scholar Guild. Kim and Mark currently co-host the radio program and podcast The Wonderful World of Wine.         To learn more, visit https://www.nataliemaclean.com/246.

Chip Wade was hand-picked by Danny Meyer in 2022 to succeed him as the CEO of Union Square Hospitality Group in New York City, shepherding the brand into the post-pandemic landscape. Chip has held positions in operational leadership for restaurants like Red Lobster, Legal Sea Foods, and TGI Fridays. He is an industry veteran, and is now going to helm the ship of an iconic group of New York City restaurants.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group LavazzaFollow Our Guest:Official Site: USHG.comInstagram: @USHGNYC Hosted on Acast. See acast.com/privacy for more information.

81 bankrupt Hardee's locations have a buyer. Legal Sea Foods is headed west for the first time. And hot honey arrives at Pizza Hut.

Crain's commercial real estate reporter Alby Gallun talks with host Amy Guth about condo deconversions around the city. Plus: As Mayor Johnson prepares his first city budget, he wants ideas from city youth; Chan Zuckerberg biohub will move to new space in Fulton Market; United Airlines pilots reach tentative contract deal; and Legal Sea Foods to replace Dick's Last Resort in Marina Towers.

How have urban markets changed since the pandemic? This week's episode of the Restaurant Business podcast “A Deeper Dive” features Chip Wade, the CEO of Union Square Hospitality Group. Wade has a long and distinguished career in the restaurant industry. He was named CEO of Union Square last year after working with the company since 2019. Before that he worked for 17 years with Darden Restaurants and had previously worked with Legal Sea Foods and Carlson Restaurants. We talk about a wide range of issues. He provides some interesting insight on how the New York market is different now than it was in 2019 before the pandemic and how the company has adjusted. He discusses adjusting to that business while also talking about adjusting to what he calls a "new workforce dynamic" these days. We also talk about all kinds of other topics, including an update on the Union Square business, building and maintaining a strong culture inside of restaurants and how the transition has gone since he took over as CEO from Danny Meyer. It's a great conversation with the CEO of Union Square Hospitality Group so please check it out.

On today's episode of All in the Industry®, Shari Bayer's guest is Chip Wade, Chief Executive Officer of Union Square Hospitality Group (USHG), which was founded by Danny Meyer with the opening of Union Square Café in 1985, and now extends beyond the walls of its eateries, offering event services, partnerships, and business development. As CEO, a title he has had since 2022, Chip is responsible for further enhancing and evolving the company's culture, driving an even greater experience for guests, and bolstering the excellence and growth of its businesses. Chip joined the USHG Executive team as President, in 2019, following a rich 30-year career in operational leadership in the hospitality industry. Prior to joining USHG, Chip spent 17 years in leadership with Darden Restaurants, where he oversaw all operating functions, drove best-in-industry people metrics, and enhanced financial performance for a number of Darden's high-growth brands. He also served as Chief Operating Offer for Legal Sea Foods in Boston, Massachusetts, in which capacity he led all operations for the family-owned group's 31 restaurants, and oversaw the launch of the Legal Test Kitchen concept. Today's show also features Shari's PR tip to endorse endorsements; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards Nominees; plus, Shari's Solo Dining experience at Bad Roman, a new, modern, maximalist Italian restaurant from Quality Branded in Columbus Circle, NYC. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook ** And if you're in the Philly area, please join Shari on Sunday, April 16th for a panel previewing her book, CHEFWISE, in a discussion through the lens of women in hospitality with Sisterly Love Collective members. The complimentary panel will take place during Philly Chef Conference from 3PM to 4:30PM at The Study at University City (20 S. 33rd St, Philadelphia, PA). RSVPs required. For more information, go to: thestudyatuniversitycity.com. Hope to see you there! **Photo Courtesy of Chip Wade.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Gregg, Freddy & Danielle had a genius idea to welcome Prince William & Princess Catherine to Boston!

This week, NRN editors Holly Petre, Leigh Anne Zinsmeister and Sam Oches discussed the start of earnings season. This week, some of the heavy hitters reported, including McDonald’s, Starbucks, Yum Brands and Noodles & Company. The team at NRN chats about what the positive same-store sales numbers mean for the industry. Plus, news broke this week that Starbucks is giving employees another pay increase – the third in 15 months. What does this mean for the industry amid Starbucks’ quarterly earnings? Tune in to hear what the team has to say. Also, amid the announcement that Jack in the Box would be partnering with college athletes, the team at NRN discusses how the new NIL (name, image, likeness) laws have impacted the athletes and this new world of sponsorships from restaurants looking for the next LeBron James. Then, Bret Thorn is joined by Matt King, chief culinary officer of PPX Hospitality Brands, for this week’s interview. The two discuss culinary innovation at PPX Hospitality, which includes Legal Sea Foods and Smith & Wollensky.

S4 Ep 012: The Customer Experience: Sharing the Disney Magic with VIP guest Vance Morris  Vance Morris is a former leader at Walt Disney World in Orlando, Florida. He now shows companies how to increase profits, retain clients and engage employees by adapting the strategies he learned in over a decade at Disney. His clients have included Legal Sea Foods, Tyson, NASA, The Smithsonian and the Kennedy Center for the Performing Arts. Vance is an international speaker and author who now leads the Deliver Service Now Institute, a consulting and coaching business. Listen to this powerful Secrets to Win Big episode with Vance Morris about how to take the customer experience to new heights.  . Here is what to expect on this week’s show: Why “everything speaks.” Attention to detail is critical in all aspects of a business. How companies can turn mundane tasks and services into memorable customer experiences. Why service recovery is a must when there’s a customer slip-up or problem. How small and large businesses alike benefit from the concept of LAST: Listen, Apologize, Solve, Thank. Connect with Vance: Website: https://www.deliverservicenow.com Facebook: http://facebook.com/deliverservicenow Twitter: http://twitter.com/@dlvrprofitsnow LinkedIn: http://linkedin.com/in/vancemorris Learn more about your ad choices. Visit megaphone.fm/adchoices

雑談回。エヴァ(観てない)、シン・ゴジラ、ボストンの海鮮、ワクチン、ヘイトクライム等について。 Show Notes: Evangelion 3.0+1.0 Thrice Upon A Time...本当に見たい 鷺巣詩郎...エヴァの音楽作ってる人。さぎすしろう。 巨神兵東京に現わる...庵野監督による特撮作品 Union Oyster House...ボストンのシーフードの老舗 Legal Sea Foods...村上春樹もよく行っている(た)というシーフード店。(「ラオスにいったい何があるんですか？」に収録) アストラゼネカ製ワクチンと血栓症には因果関係は認められず、リスクがメリットを上回るため基本的には継続使用を推奨するというWHOのレポート。(*3/20時点での情報なので最新の情報にアクセスするようにしてください) Associations of the BNT162b2 COVID-19 vaccine effectiveness with patient age and comorbidities...medRxivのイスラエルにおけるPfizar-BioNTechのBNT162b2のCOVID疫学プレプリント。ここまで効果的とは...mRNAすごい。 White supremacy and hate are haunting Asian Americans...在米アジア人は気をつけましょう Editorial Notes: 巨神兵東京に現る、はシン・ゴジラじゃなくてQとの同時公開でしたね…記憶力を強くしたい…（宮脇） >Qとの同時公開 うーん、すると観てるはずなんですが記憶にない... シン・ゴジラのキャスティングはほぼほぼ全員よかったのですが、特にノーメイク+前髪脂ぎってベタベタになった市川実日子が、人の肌の陰影のコントラストをやたらに高めた画作りも相まって最高に味が出ていてよかったですね。あと高橋一生は2枚目でない変人をやらせた方がハマる、というのを再確認。 (萩原)

WBZ's Jordan Rich talks with Roger Berkowitz, President and CEO of Legal Sea Foods, about how restaurant businesses are coping with changes due to the COVID-19 pandemic.

WBZ's Jordan Rich talks with Roger Berkowitz, President and CEO of Legal Sea Foods, about the restaurant relief bill and its delay.

HOUR 3: Rich Keefe thinks the Celtics have been so impressive without Gordon Hayward that he now believes they will win the NBA championship. Another Boston landmark has closed in “The Fours”. Legal Sea Foods at Park Plaza shut down after 40+ years. Voice of the Bruins Jack Edwards joins Lou and Christian to recap the season discuss the futures of Tuukka Rask and Zdeno Chara. 9-1-20 See omnystudio.com/policies/listener for privacy information.

Fresh fish has been in Roger Berkowitz's family for generations, going back to their fish stand in Cambridge's Inman Square. Now, Berkowitz sells fish as CEO and president of the Legal Sea Foods empire, spanning five states and Washington, D.C. But he decided to close his restaurants down when the coronavirus pandemic hit, and he told us he really misses serving up one shrimp dish that he created on a whim about 40 years ago.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Boston-based restaurant chain says Strathmore Insurance Co. rejected its damages claim under its "business interruption policy."

The Boston-based restaurant chain says Strathmore Insurance Co. rejected its damages claim under its "business interruption policy."

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Roger Berkowitz, President and CEO of Legal Sea Foods. Todd and Roger take a deep-sea dive into sustainable seafood and the secrets to success in building a storied restaurant brand. Plus, Roger shares his Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

Today we have Roger Berkowitz, CEO and President of Legal Sea Foods on the show. A Third generation family business that not only does fish processing, but has a fish restaurant, and a fish grocery store. All of my fans in the East love this restaurant. I interview Roger on the complexities of the fish farming industry and there was some things I didn’t know about, one, Roger talks about how the rising temperature of the water is affecting fish yields, and two, the complexities of fish farming. You will also learn some tips Roger has learned in his life of leadership. And also, learn about Roger’s other food love. It’s not fish, it’s actually….coffee! About Roger Roger started working in the family fish market in Inman Square, Cambridge at the age of 10 and held a variety of roles prior to becoming President and CEO in 1992.  Since taking the helm, he’s led the company’s growth and diversification.  He now oversees restaurant, retail and mail order divisions and steers the course for 4,000 employees. Roger is a member of the Board of Directors for the Federal Reserve Bank of Boston, the Regional Selection Panel for the President’s Commission on White House Fellowships and NOAA’s Marine Fisheries Advisory Committee.  He is a member of the Massachusetts Workforce Training Fund Advisory Committee and a member and past President of the Massachusetts Restaurant Association. In addition, Roger serves on many non-profit Boards including: Dana-Farber Cancer Institute, UNICEF, the Environmental League of Massachusetts and the Blue Frontier Campaign.  He is a member of the Board of Overseers for Brandeis International Business School and serves on the leadership council at the Harvard School of Public Health. Roger graduated from the Newhouse School at Syracuse University and attended executive education programs at Harvard Business School, University of London School of Business and Stanford Graduate School of Business.  He holds an honorary master’s degree from the Culinary Institute of America and honorary doctorates from Johnson & Wales University, Newbury College, Salem State University and Nichols College. Among numerous awards and recognitions, Roger was named a James Beard Award winner in 2017, inducted into the “Menu Masters Hall of Fame” by Nation’s Restaurant News and received the “Chairman’s Award for Distinguished Meritorious Service” by The Atlantic States Marines Fisheries Commission.  He was also the recipient of the George Arents Award, which recognizes Syracuse University alumni for their extraordinary achievements. Sponsor This episode is sponsored by Salt of the Earth. During IFT, I went to their booth. They were serving vegetarian meatballs and mac and cheese using Mediterranean umami. I would say, it was probably the best meatball made of pea protein I’ve tasted. Mediterranean Umami brings a rich, savory component while being clean label and reduces sodium and made with simple ingredients such as tomatoes, sea salt, seaweed, and mushrooms. Ask my friend David for a bottle of Mediterranean Umami any time by emailing  info@salt.co.il Show Notes What advice would you give a CEO?: The best experience you can get as a CEO is to get on the front lines and interact with people What do you tell people in a sentence or less?: I’m a fishmonger What is Legal Seafood?: We’re a restaurant, and a grocery store, and getting into ecommerce but all-in-all, we’re a food business We’re a 3rd generation seafood business. Every generation adds a new part of the business. We have to recognize our DNA to make great decisions What have you observed throughout your years in the food industry?: There are people who have traveled more, or experience more and we have to broaden our scope. How do you get your fish?: We usually go through an auction, however, we’ve realized that ocean is heating up and we’re looking into fish farming NOAA – Green fisheries and advisory committee What is fish farming?: Anything we should know about fish farming: We test every single fish for fecal coliforms and vibrio, and also mercury Vibrio Vulnificus Oysters must be fresh water and not break temperature Describe the steps it took to get to where you are today?: After I went to college with a  degree in journalism, I worked in the restaurant business. I learned it was hard to communicate with the public about fish crises so I took that with me to improve the company. I met James Beard: One of our customers early on was Julia Child and she introduced me to “Jimmy” Beard What food trends are exciting you right now?: Coffee! I bought a coffee plantation and I’m creating a crop in Kona. I not only want to make coffee, but the best coffee ice cream Do people order coffee in a fish restaurant?: We run through 30,000 lbs of coffee a year. How much coffee do you drink?: 1 to 2 great cups of coffee Netherlands: They want 7, but Netherlands coffee cups are very small What is the biggest challenge the food industry has to face?: Cost of labor for restaurants is a big challenge so people in the industry has to change their model. What has Legal been doing to improve the model?: Actually working with Toyota to install lean processing. It’s helped us a ton with handling fish. I can produce a better fish Favorite Book: Sapiens by Yuval Noah Harari How do you make a small fortune in the restaurant business?: Start out with a large one Any advice for anyone who wants to go into the food industry?: If you want to be in the business, immerse yourself in the business How about advice for starting a new industry?: I’ve been working into coffee for 10 years and it’s an ongoing pursuit. I’m going to continue the pursuit All beans have their particular nuances Rogerb@legalseafoods.com  

You might be surprised to learn that your Passover wine doesn't have to include the same sugar content as a Jolly Rancher. In fact, there is no halachic prohibition on consuming drinkable—even excellent—wine on the holiday. Sandy Block, one of the foremost wine experts on the East Coast, has been vice president of beverage operations for Legal Sea Foods for the past 15 years. A certified master of wine (and one of only 279 people worldwide to earn this title!), Sandy knows a thing or two about the subject—especially Israeli vino. In 2016, he visited some of the country's top wine producers and has suggestions for must-try alternatives to that cough syrup-style red that's been sitting on your shelf since last April. Listen as Miriam, Dan and Sandy discuss the best pairings for your Passover seder. And for more suggestions, read Sandy's list of the best Israeli wines, both kosher and non: http://beveragebusiness.com/2016/06/israeli-wine/ Edited by Jesse Ulrich, with music by Ryan J. Sullivan.

Billy and Jenny kick off their first episode of Food For Thought with Roger Berkowitz, the President and CEO of Legal Sea Foods. They also learn how to get fit and burn those calories with two-time world heavyweight champion George Foreman. Ernie Boch Jr., CEO, president, and spokesman of Boch Enterprises, also stops by!

Monday Munchies Episode 032: On these episodes you will be sitting shotgun on my adventures of exploring restaurants in the past few weeks. Albeit, I am not a certified food critic but I do love to eat and some would say that I do have a certain set of skills… I’m not sure what those are nor am I a “yelper” like the majority of residents in South Park, Colorado. But I do love trying new restaurants and food. So enjoy: En Hakkore 2.0 - http://www.enhakkore2chicago.com/ Original Steam - https://originalsteams.com Immm Rice and Beyond - https://www.immmchicago.com/ Staytion Market And Bar - https://www.marriott.com/hotel-restaurants/chisr-renaissance-chicago-downtown-hotel/staytion-market-&-bar/5732263/home-page.mi Monteverde - http://monteverdechicago.com/ Bukowski tavern - https://bukowskitavern.net/ Pauli's - http://paulisnorthend.com/ Legal Sea Foods - https://www.legalseafoods.com/ Ace Bounce - https://www.acebounce.com/ The Albert - https://thealbertchicago.com/ Batter and berries - https://batterandberries.com/ Jacksons Pabst Blue Ribbon Pub - https://www.jacksonsmke.com/home.php

Last Friday, as we often do on Fridays, my wife and I had dinner at Legal Sea Foods in the Burlington Mall and afterwards, we strolled around the mall, ice cream in hand, watching the comings and goings.

Can the restaurant industry change they way they've worked for decades? Legal Sea Foods has been on their lean journey for a few years and lean has influenced everything from the second that fish is caught right up until their guest has left the restaurant.  Legal Sea Foods' Executive Chef, Richard Vellante sat down with LEI's Senior Coach, Josh Howell to talk about some of the changes and experiments that have taken place at several of Legal Sea Food's locations.

There are few if any more engaging players to have put on a Patriots uniform than #80, Patriots Hall-of Famer, Troy Brown. As he often does, Bob gets Troy thinking when it comes to Tom Brady replacing Drew Bledsoe, practicing and playing for Bill Parcells and Bill Belichick and why guys like he and Julian Edelman punt-return for a living. Recorded in the Governor’s Room at Legal Sea Foods in Back Bay, Boston.

Boston and the world through the eyes of a multiple Pulitzer Prize winning Photo Journalist! Stan Grossfeld, who has taken some of the City’s most notable and memorable photos, faced one curve ball after another from Bob, challenging the BU alum and current Globe contributor’s memory of some iconic Boston moments. Recorded live from the Governor’s Room at Boston’s legendary Legal Sea Foods.

Seafood is highly perishable and supply is often uncertain. Roger Berkowitz, CEO of Legal Sea Foods talks with EconTalk host Russ Roberts about the challenges of running 34 seafood restaurants up and down the east coast. Berkowitz draws on his 22 year tenure as CEO and discusses how his business works day-to-day and the question of sustainability.