Podcast appearances and mentions of lisa jennings

When a woman is found dead in her home, it's ruled a suicide. But when a new investigation begins, police question if this is a murder case. Will the truth be revealed? Keith Morrison reports. 

It's impossible to kill a restaurant chain, even when it's dead. This week's episode of A Deeper Dive features a discussion on a fascinating phenomenon in the restaurant world lately: Operators bringing formerly dead or dying brands back to life. RB colleagues Lisa Jennings and Joe Guszkowski join me to talk about three such concepts: Steak & Ale, Souplantation and Sweet Tomatoes and Ground Round.  Steak & Ale, a Norman Brinker-created brand that was a casual-dining pioneer, recently opened a location in suburban Minneapolis, 15 years after the entire chain was shut down.  Sweet Tomatoes, a buffet concept that was killed in a 2020, pandemic-related shutdown, recently opened a location in Arizona.  And Ground Round—which still has a couple of locations open in the west—is planning a new location in Massachusetts.  Why are these brands coming back? And most importantly, can these chains survive off nostalgia alone? We're about to find out. We're chatting about resurrected restaurant brands this week so check it out. 

C'est l'événement culturel majeur de la rentrée : le musée du Quai Branly accueille les « morts-vivants ». L'exposition « Zombis. La mort n'est pas une fin ? » plonge les visiteurs aux origines du mythe du zombi et montre comment cette figure centrale du vaudou a été transformée en Occident. Loin des stéréotypes de morts-vivants contagieux popularisés par le cinéma et la pop culture, cette exposition propose d'explorer un mythe authentique. En Haïti, le zombi se développe en marge du vaudou, notamment à travers les pratiques de sociétés secrètes, telles que la société bizango. À la frontière entre réalité et fiction, l'exposition révèle les vérités cachées derrière la peur que suscite cette figure emblématique du « non-mort ». Reportage de José Marinho. Les dégâts à long terme provoqués par l'ouragan HélèneTrois semaines après le passage de l'ouragan Hélène, le plus meurtrier à frapper les États-Unis en plus d'un demi-siècle (237 morts), l'État de Caroline du Nord, dans l'est du pays, s'efforce de réparer les dégâts. De nombreuses maisons et routes ont été dévastées. Après l'urgence humanitaire, les écologistes constatent également les dégâts sur la biodiversité de cette zone montagneuse, riche en espèces. Lucile Gimberg, notre envoyée spéciale, a rencontré Lisa Jennings, garde forestière au United States Forest Service dans la forêt nationale de Pisgah, près d'Asheville. C'est la région la plus touchée par l'ouragan Hélène. Jennings explique que l'ouragan a gravement perturbé les écosystèmes, tuant des poissons et polluant les eaux avec des produits chimiques.Donald Trump et Kamala Harris font aujourd'hui campagne dans le Michigan, un État industriel très disputéSelon Politico, la vice-présidente démocrate va « intensifier ses attaques contre les projets économiques du candidat républicain ». Kamala Harris doit rencontrer des responsables syndicaux dans une usine de General Motors, qui devrait recevoir une subvention de 500 millions de dollars dans le cadre de l'Inflation Reduction Act, le vaste programme de relance économique mis en place par Joe Biden. Le message de Harris aux ouvriers est clair, selon Politico : si Donald Trump est élu, les 650 emplois de l'usine pourraient être menacés, car l'ancien président a promis d'annuler les fonds non dépensés de cette loi.Par ailleurs, le New York Times rapporte l'inquiétude croissante au sein du camp républicain à propos des discours erratiques de Donald Trump. Un conseiller estime qu'il est dangereux pour lui de s'éloigner de ses textes et de détourner son discours, car cela serait « contre-productif ». De plus, des études internes menées par l'équipe de Kamala Harris révèlent que « l'un des moyens les plus efficaces de convaincre les électeurs de soutenir la vice-présidente est de présenter Trump comme instable et Harris comme une dirigeante stable, capable de renforcer la sécurité de l'Amérique ». Au Venezuela, Nicolas Maduro pousse l'opposante Maria Corina Machado à l'exilSelon le journal colombien El Tiempo, le régime chaviste mène une véritable campagne de communication pour faire pression sur Maria Corina Machado, qui revendique la victoire de son alliance lors de l'élection présidentielle de juin 2024. Nicolas Maduro affirme que Machado a déjà quitté le pays pour l'Espagne, ce qu'elle dément. « Ils veulent savoir où je suis, mais je ne leur donnerai pas ce plaisir », a-t-elle déclaré à El Tiempo. Contrairement à Edmundo Gonzalez Urrutia, ancien candidat de l'opposition exilé en Espagne, Maria Corina Machado a choisi de rester clandestine au Venezuela.La campagne américaine en musiqueJulien Coquelle-Roehm reçoit Julien Grossot, co-auteur d'une encyclopédie sur la musique américaine, Rock'n Road Trip. Aujourd'hui, il s'agit des voitures et de leur place centrale dans la vie des Américains.Journal de la 1ère : déclin démographique en MartiniqueCela se confirme : année après année, la population de la Martinique diminue.

On this week's podcast, Nation's Restaurant News and Restaurant Hospitality senior food & beverage editor Bret Thorn is joined by Lisa Jennings, executive editor of Restaurant Business, who subbed in for Pat Cobe. Lisa came fresh off of the launch of Rokusho in Los Angeles, which has an eight-seat omakase room upstairs that's an outpost of a Udatsu Sushi, a Michelin-starred restaurant based in Tokyo. It's headed up by chef Shingo Ogane, but it will also host visiting Japanese chefs for three-week stints. Downstairs is a more casual sushi restaurant run by Carlos Couts, recently of Sushi by Scratch. The venue is a collaboration between the Japanese parent company and Boulevard Hospitality Group, which operates many properties in L.A., including Yamashiro, Comedor and the TCL Chinese Theatre. Lisa particularly enjoyed an avocado half stuffed with salmon tartare and served with nori seaweed, allowing guests to make their own handrolls. Bret discussed the trends that Rokusho addresses, including experiential dining, making news with visiting chefs and providing luxury for guests who can afford to pay for it. He went to the opening of the second location of Reserve Cut, a kosher steakhouse. It has long had a location in Manhattan's Tribeca neighborhood, but the new one is in Midtown. It's a much grander space than its downtown sibling and is trying to show that kosher dining can appeal to a broader audience than just Jews who follow religious dietary practices. Apart from steak, Bret enjoyed the restaurant's sushi, short rib tacos, butternut squash bites and more. He also is continuing to explore his new neighborhood of Sheepshead Bay in Brooklyn, where he discovered fresh dates, which are crunchy and taste like less-concentrated versions of dried dates. Lisa had not had fresh dates, although California has a robust date industry, but she did recently try paw paws for the first time while she was visiting Philadelphia. She said they'd be great as ice cream. Bret marveled that fresh dates apparently weren't being used by Angeleno chefs, and recalled that chefs in Atlanta didn't used to cook with local green peanuts, but now they do. So perhaps there is a future for fresh dates in restaurants in California. Then the editors discussed TV food competition shows. They're not fans, but Bret did enjoy his interview with Alyssa Osinga, who is chef de cuisine of The Butcher's Cellar, which opened earlier this year in Waco, Texas. She was a contestant on Hell's Kitchen, where she met Alejandro Najar, who is executive chef of The Butcher's Cellar and Osinga's life partner. Bret shared clips with his interview with Osinga, who discussed the restaurant and the fact that she strives to find uncomfortable situations, because they help her to grow.

What do all these bankruptcies mean for the future of the restaurant industry? In this week's episode of the Restaurant Business podcast A Deeper Dive, RB editors Joe Guszkowski and Lisa Jennings join me to discuss the spate of bankruptcy filings this year and what they mean for the business. Seventeen restaurant chains have filed for Chapter 11 debt protection this year, most of them since June. That probably undercounts the true industry challenge as several companies are either close to filing or are doing an out-of-court restructuring. The filings include one of the industry's biggest ever in Red Lobster. We discuss these bankruptcies and get an update on where the businesses stand. We also talk about why these bankruptcies are happening now, four years after the pandemic. We also get into a discussion on what works and how businesses can generate sales in a difficult environment. Amid all the bankruptcy filings are companies like Chili's and Wingstop that have reported ultra-strong sales. Why are they able to do that while others struggle? We're talking bankruptcies on A Deeper Dive so please check it out.

In today's "Crazy Crime of Passion" story DCS talks about a couple that had an arguement and then the woman either committed suicide or her husband ended her life. This story has so many twists and turns! Plus DCS talks the new Apple Goggles, a man who fathered 90+ children and played their game "Who's Lying"

Part I [0:23] Local resident Colleen Eccleston recounts the evening of Feb. 2, 2008 when she and her friend were looking at a house across the street from her place on De Sousa Place, and the moment she received an alarming call from one of her neighbours. Part II [3:03] “Some murders … seem like they were scripted for primetime television, and this is one of them.” Investigative reporter Zander Sherman introduces us to Jimmy Thomson, managing editor of Capital Daily, a small media company on Vancouver Island looking to separate fact from fiction with this unsolved case.Part III [5:30] Zander speaks with Shirley Zailo, one of Lindsay's colleagues and the mother of Lindsay's boyfriend. Shirley recalls coming to the office and Lindsay telling her that she was excited because she had a new client that was coming to town who was looking to buy a house for a sizable amount of money.Part IV [14:55] Lisa Jennings, a retired paramedic with BC Ambulance Service, recounts the night she received a Code 3 to come to the house on De Sousa Place. Her account differs from that of the Saanich Police Department.Part V [18:38] The whole street on De Sousa Place is shut down with police beginning their search for the murderer.---Get up-to-date information on the Lindsay Buziak case and bonus episodes at lindsaybuziakpodcast.com.Murder On The Island: The Lindsay Buziak Story is presented by capitaldaily.ca. 

What sets a brand apart? Tim Hackbardt, CMO at Del Taco, shares that freshness, speed, and reliability keep Del Taco strides ahead of the competition. Tune in to learn how Del Taco is using AI, reliable customer experiences, and a promise of freshness to set themselves apart in the eyes of the consumer.Tune in to learn:How Del Taco has evolved since Tim returned  (9:39)What Del Taco is using AI for (19:52)Why freshness is so vital to the brand (30:42)About sticker QR code for immediate customer feedback (36:56)Mentions:Fresh Flex - New Del Taco store design“It's official: Jack in the Box Inc. now owns Del Taco” Article by Lisa Jennings for Nation's“Del Taco Introduces Mexican-Style Torta Sandwich Platform Supporting New Better Mex Brand Initiative” Article by Del Taco for Global Newswire“2 For $4.50 Beer Battered Fish Tacos And Epic Crispy Fish & Guac Burrito Made With Samuel Adams Boston Lager Now Available At Del Taco As Part Of 2022 Seafood Menu” Article by G. Ramsey for The Fast Food Post . Del Taco's Partnership with Samuel AdamsDave Burwick, President and CEO of Boston Beer“Del Taco Pours 2 New Purple Pear Poppers” Article by Bob Miller for ChewboomSteve Robinson MT episodeDarin Harris, CEO of Jack-in-the-BoxDel 4 Better (structured philanthropic effort) - based on Maslow's hierarchy of needsMarketing Trends is brought to you by Salesforce Marketing Cloud. For more great marketing insights, sign up for The Marketing Moments newsletter. You'll get ideas to help you build better customer relationships, invites to upcoming events, and access to the latest industry research. Subscribe at https://sforce.co/MarketingMoments

Does the fast-casual sector exist? In this week's episode of a Deeper Dive I'm joined by my colleague Lisa Jennings to talk about the blurring of the lines in the restaurant industry—particularly between fast-casual and quick-service restaurants. The fast-casual sector represented a group of higher-end limited-service concepts and until the pandemic largely dominated industry growth over the past two decades. But since the pandemic, a lot more of these chains have added drive-thrus, such as Shake Shack, Sweetgreen and Chipotle. And a lot more quick-service chains like Chick-fil-A have raised their prices to match what is often seen at traditional fast-casuals. Add it all up and the two sectors look so much alike it makes sense to wonder whether we should do away with that differentiation altogether. Meanwhile, Lisa and I also talk about recent earnings results from McDonald's and Chipotle. McDonald's is gaining low-income diners. Chipotle is losing them. We wonder whether the two industry giants are trading them with one another.

A pair of technology companies raised some money on Tuesday, Restaurant Business has a new executive Editor and Krystal has a new chief marketing officer.

This Episode we interview Lisa Jennings, Snez Veljanovska, Michael Patete about their take on being a Gym Owner. Welcome to the Gym Lords Podcast, where we talk with successful gym owners to hear what they're doing that is working RIGHT NOW, and to hear lessons and failures they've learned along the way. We would love to share your story! If you'd like to be featured on the podcast, fill out the form on the link below.  https://gymlaunchsecrets.com/podcast

This Episode we interview Lisa Jennings, Snez Veljanovska, Michael Patete about their take on being a Gym Owner. Welcome to the Gym Lords Podcast, where we talk with successful gym owners to hear what they're doing that is working RIGHT NOW, and to hear lessons and failures they've learned along the way. We would love to share your story! If you'd like to be featured on the podcast, fill out the form on the link below.  https://gymlaunchsecrets.com/podcast

Chipotle announced Thursday it would be investing in two startup companies, Hyphen and Meati Foods, through its $50 million Cultivate Next Fund launched earlier this year. The first is a new robotics company designed to improve makelines with the use of, what else, robots. NRN senior editor Lisa Jennings sheds more light on Hyphen. Meati Foods is a mushroom-based plant food company that’s using the meaty substitute to counter the chemical-packed plant-based alternative world. Then we turn to our tech reporter, NRN senior editor Joanna Fantozzi, for more on how this impacts the tech sector and how these tools fit into that sphere. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Castos, Spotify, or Apple Podcasts.

Today on Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister and Lisa Jennings spoke about lessons restaurants learned during the pandemic. Zinsmeister and Oches spent the show talking directly to operators (some videos available here and here) so they shared some of the lessons that they’ve been hearing operators have learned over the past two years — and which they’ll take with them into the new future. The team also discussed the resiliency of the industry throughout this time, whether by creative solutions to the labor crisis, like today’s podcast guest, or by innovations in technology or a host of other things. Jennings spoke about the emergence of single-seat cars — which were on display at the show in Lakeside — and the innovation of the car for delivery. The cars can park in motorcycle spots and go up to 80 miles per hour, yet the driver doesn’t need a motorcycle license to operate it. Then, hear a conversation between Zinsmeister and FB Society CEO Jack Gibbons, who talks about leaning into his company’s “unicorns” — the things that differentiate the experiential brands — at a time when most companies were running in the other direction.

In this episode of Extra Serving, a production of Nation’s Restaurant News, all of NRN’s on-site editors gathered to share what they saw and learned. Holly Petre, Sam Oches, Leigh Anne Zinsmeister, Lisa Jennings, Bret Thorn and Joanna Fantozzi recap executive interviews, including with Del Taco chief marketing officer Tim Hackbardt and FB Society CEO Jack Gibbons, who Zinsmeister interviewed about value and labor, respectively. Jennings shared about an ice-cream throwing demonstration she saw from Dylan Lemay, and Oches filled the team in on his own interviews from the weekend. Thorn talked about last night’s MenuMasters celebration, and Petre gave the lowdown on her new tattoo courtesy of Lunchbox. For today’s episode, Fantozzi talked to Andrew Zimmern about TiNDLE, a plant-based company for which he is culinary advisor.

Today on a special episode of Extra Serving, a production from Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, Lisa Jennings, Bret Thorn and Joanna Fantozzi catch up after the first day of the National Restaurant Association Show in Chicago. The first restaurant show in three years kicked off Saturday, with thousands of operators and exhibitors descending upon McCormick Place. On the first day, NRN editors roamed the floor to get first impressions on the latest industry trends. Thorn filled listeners in on the latest food and beverage trends, like dragon fruit, which he found in multiple drinks. Petre was impressed by the range of plant-based products, which we previewed ahead of the show. Fantozzi and Jennings caught everyone up on the latest in technology and sustainability, while Zinsmeister recapped her conversations with operators. In this episode, hear the first of those interviews from the NRA Show floor, as Zinsmeister and Teriyaki Madness CEO Michael Haith talk all things innovation, labor, supply chain and inflation. Come back tomorrow for more from the floor of the restaurant show.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, Sam Oches and Lisa Jennings discussed Panera Bread’s entrance into the chicken sandwich wars with its own healthier option. The fast-casual chain announced the new menu item earlier this week with a healthier spin: The chicken isn’t fried like the rest of its chicken sandwich war competitors. Is it too late to join the chicken sandwich was? Is it time to retire the name? The editors discuss. Next, the team discussed third-party delivery company Waitr’s new policy of passing out gas cards to employees to help offset the price of gas for its drivers. The team speaks about the logistics of being a delivery driver and how this move can or will impact restaurants who may be experiencing slower-than-usual traffic due to rising gas prices. Then, the team discussed how Grubhub is being sued by the city of Washington D.C., following in the footsteps of many other cities, for false advertising and excessive fees tied to the pandemic. Plus, chef Spike Mendelsohn talks with Jennings about Chfty Pizza, his new NFT collaboration with Tom Colicchio on Discord that’s functioning as a membership to a community of chefs and foodies alike with an online presence and in real life events.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News’ Last Bite Network, NRN editors Lisa Jennings, Holly Petre and Sam Oches enter the metaverse. McDonald’s and Panera both registered trademarks to enter the metaverse this week, joining the likes of companies such as Chipotle that have already begun experimenting in the metaverse. But that’s not all, there’s the difference between cryptocurrency to blockchain to the metaverse to NFTs (nonfungible tokens). Jennings explains the difference between them all and why it’s important. “Trillions of dollars are being traded in cryptocurrency…it’s a thing people have to understand,” Jennings said on the pod. “But it’s something you have to research as a restaurant company if you want to play this game.” Then, the team discusses Chipotle’s latest quarterly earnings where it was announced that average wages would be raised to $17 an hour — just one week after the NRN team discussed the thought of Chipotle raising wages on the podcast. How will the chain be paying for this increase, and how else is it helping stave off the labor crisis? Find out more in the episode. Plus, hear from Nick Marsh, CEO of Founders Table Group — owner of Chopt, Dos Toros and FieldTrip — about the group’s latest collaboration.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News’ Last Bite Network, NRN editors Sam Oches and Holly Petre discuss new year’s resolutions and hopes for the restaurant industry. Mostly, the two discuss the biggest phrase in the world right now: the Great Resignation. The restaurant industry has been hit the hardest by what was once dubbed the labor crisis but morphed into the Great Resignation as the new year dawned. Oches and Petre cover why the restaurant industry is being hit particularly hard and what operators can do to combat some of the issues the crisis has brought up including pay, worker treatment and career advancement. Finally, the episode wraps up with an interview with Kristen Barnett, the CEO and founder of Hungry House, a Brooklyn-based anti-ghost kitchen company focused on chefs. Barnett and editor Lisa Jennings discuss the business and what it means to be an anti-ghost kitchen.

This week, the NRN editors took to the show floor at CREATE: The future of food service to share their thoughts on the event thus far. This episode was recorded on Day 2 of CREATE and editors Leigh Anne Zinsmeister, Holly Petre and Sam Oches spoke about recent talks by foodservice professionals including one from Dr. James Pogue on diversity in the workplace. Plus, editor Lisa Jennings speaks with Josh Kern, chief marketing officer for SPB Hospitality which recently completed the acquisition of J. Alexander’s. Jennings and Kern discuss the growth plan for the parent company including future acquisitions as well as the hot topic of the year – virtual brands.

This week on Extra Serving, a podcast from Nation’s Restaurant News and the Last Bite Network, the team covered this week’s most urgent news: vaccine mandates. Digital editor Holly Petre, senior editor Lisa Jennings and editor-in-chief Sam Oches talked about the impact of vaccine mandates on restaurants. Immediately following the conversation, President Joe Biden announced that the Department of Labor will require all workplaces with 100 or more employees to mandate vaccines or negative weekly tests. Also, the NRN team discussed Hurricane Ida’s impact on restaurants, including what the rising tide of climate change could mean for the industry and how it can help prevent storms from getting worse. Petre, Jennings and Oches also discuss the string of wildfires in the Northwest last year and how that impacted chains like Dutch Bros. Finally, Petre, Jennings and Oches reviewed the latest IPOs from morning daypart companies First Watch and Dutch Bros. The latter filed for an IPO in June but announced this week it is seeking a $3.3 billion valuation; the former company filed paperwork this week, but the number of shares and price range have not yet been determined. For this week’s interview, Jennings spoke with the CEO of Jack in the Box, Darin Harris, about the future of the quick-service company. A little over a year into his tenure with the brand, Harris talked about how he is expanding the company’s reach into new markets. Check out the latest episode of Take-Away with Sam Oches here and register for CREATE here.

In this episode I interview Lisa Jennings, Founder of Wildly Different. A ton of value bombs dropped int his episode:How they pivoted from live events to virtualHow dropping your prices to get sales hurts you long termThe importance of keeping your employees engaged in 2020 and much more!Grab a pen and take notes on this one!www.StevePlacey.comwww.WildlyDifferent.com

How can we continue to live as a community when we are so far apart from each other? Are there circumstances in which the best way to be a community is to stay apart? Rev. Sam Teitel explores these questions in Abide With Me. This week's service includes a Medical Minute with Dr. Lisa Jennings, a special reminder from Music Director Chuck Schulz, and a prayer for Rev. Rosemary Bray McNatt of the Starr-King School for the Ministry.

On this episode of Extra Serving, we continue our trend predictions for 2020 with two of our senior editors, Lisa Jennings and Bret Thorn. We’ve covered tech, food, operations and overall trends so far but never with this much detail. They spoke earlier about what to expect for 2020 in terms of food and beverages, including some things that may just be fads. Though they’re on opposite coasts, our editors seem to have come to a consensus about what we should prepare for in the next year. In years past, they’ve been spot on so it’s worth a listen.

Listen in as this Toxin Investigator shares tips and tricks for avoiding the bad stuff, and including more of the good. Lisa is a Beauty Counter Rep, who has taken her clean living mission to Congress.  The mom of two young ones - one of whom reacts to different chemicals and foods - Lisa is determined to spread the word about how our every day go to products might be causing anything from a headache to a serious illness. Instagram @Be_Well_By_Lisa Lisa's Recommendations: The Environmental Working Group: https://www.ewg.org/ Counteract Coalition/Beauty Bill Stink on Netflix  

Episode – 37 Summary On this episode of Hair Biz Radio, Host Zakiyrah interviews Lisa Jennings founder of Bouji Lip Cosmetics about how she built her brand and how she got into the beauty world.... The post Ep: 37 Creating the Bouji Movement with Lisa Jennings appeared first on Hair Biz Radio.