Podcasts about louisiana kitchen

ICYMI: Hour Three of ‘Later, with Mo'Kelly' Presents – “What's Up” with regular guest contributor Nick Pagliochini delving into everything the Southland has to offer; from a wild goose chase around the San Fernando Valley trying to track down the elusive Limited Time Pickle Menu items from Popeye's Louisiana Kitchen and a recap of ‘Pizza City Fest' with Stefoosh; to all things May the 4th, Revenge of the 5th and Cinco de Mayo from LA down to San Diego and back again! Be sure to catch Nick (4/30/25) on Instagram @NickPagliochini & @ThisWeekendWithNick as he tours the Southland with "Bruiser" from "Legally Blonde: The Musical," performing select dates now through 18 May 2025 at La Mirada Theatre - on KFI AM 640…Live everywhere on the iHeartRadio app & YouTube @MrMoKelly

ICYMI: ‘Later, with Mo'Kelly' Presents – “What's Up” with regular guest contributor Nick Pagliochini delving into everything the Southland has to offer; from a wild goose chase around the San Fernando Valley trying to track down the elusive Limited Time Pickle Menu items from Popeye's Louisiana Kitchen and a recap of ‘Pizza City Fest' with Stefoosh; to all things May the 4th, Revenge of the 5th and Cinco de Mayo from LA down to San Diego and back again! Be sure to catch Nick (4/30/25) on Instagram @NickPagliochini & @ThisWeekendWithNick as he tours the Southland with "Bruiser" from "Legally Blonde: The Musical," performing select dates now through 18 May 2025 at La Mirada Theatre - on KFI AM 640…Live everywhere on the iHeartRadio app & YouTube @MrMoKelly

This week we go railside, and explore the fascinating world of trains around Michigan. What we found was a dedicated, passionate group of people, some incredible machinery, lots of history, and one new restaurant. We first meet Kyle Rosol, the general manager of the Friends of the Coopersville-Marne Railway, which is located just due west of Grand Rapids, about halfway to Grand Haven. His life-long passion for trains and railroads led him across town from Lowell to this dream job. The vintage train resides in Coopersville and travels a dedicated 7-mile track to Marne that was originally built in 1858. The historic cars do a 90-minute loop and a relaxing pace. The extra cool thing about this train is that each voyage out follows some type of theme, many of them seasonal. Check out Rails and Ales, and enjoy a craft beer or wine and an appetizer as you travel, or do the Summer Train and learn about the history of the area. The most popular are the fall Pumpkin Train and Holiday Train in December, please plan ahead for these.  Also, reserve ahead of time, and do not miss the Great Train Robbery, which Kyle shared with us. All we'll say is that bandits takeover and a certain someone has to arrive by horseback to save the day, which sounds pretty exciting to us.Owosso, a charming little town located a bit northeast of Lansing, has always been a favorite of ours after spending some time here eating the best fried chicken we ever had at our beloved Lula's Louisiana Kitchen, which has sadly since closed by fire. Taking a walk through downtown offers cute shops, bakeries to pop into, an absolutely lovely green park, and one colossal piece of American engineering.The Steam Railroading Institute in Owosso is home to the mighty Pere Marquette 1225 engine, which pulls the famous North Pole Express, a seasonal and extremely popular excursion based on a famous movie during the holiday season. This four-and-a-half-hour trip includes cocoa, and a visit to the Ashley Christmas Village, as well as a festive train ride.  Situated on the site of the former Ann Arbor Railroad's steam shops and roundhouse in Owosso, SRI's mission is to educate the public about steam-era railroading in Michigan and the Great Lakes region. From individuals to large groups of school children, SRI is open to the public on select days from April to September for visits and tours. You can also book private charters, ride the 7.5 gauge mini-railroad, and experience other special train events.Matthew Buskard has been a long-time friend and restaurant colleague of Amy's from way, way back. It's always a very proud moment to have this restaurant empire owner on the show, knowing how hard he has worked to get here, with multiple locations of his Bobcat Bonnie's popping up all over the state. His most recent spot just opened in the Lansing Train Station, which was formerly the home of Clara's. Matty Cakes tells us about the care they took in this renovation, maintaining many historical parts while consciously updating, which sounds kind of Goop-y but is decidedly not. He also gives us an update on the huge Michigan Central Station rebuild in Corktown by Ford, which sounds incredibly exciting for everyone, including his original location of Bobcat Bonnie's.Andrew Kercher, Community Engagement Manager and Historian for the Port Huron Museums, is another favorite guest, because his passion is just so apparent, and he makes learning effortless and fun. The museum family in Port Huron encompasses multiple locations, including the Fort Gratiot Lighthouse, Carnegie Museum, the Huron Lightship, and the Edison Depot. That last one is our focus on this show, where Kercher shares with us Thomas Edison's childhood in Port Huron and the importance of trains to this young entrepreneur. Plan a visit to this interesting spot this summer to experience history firsthand. Follow John and Amy:https://www.amyandgonzo.com/Facebook at https://www.facebook.com/behindthemittenTwitter at @BehindTheMittenInstagram at @BehindTheMitten

I am thrilled to welcome our special guest expert to this episode of Sell With Authority, Mark Levy. Mark is the Founder of Levy Innovation and has an impressive track record of helping clients break free from the sea of sameness. He's done it over 25,000 times for prominent figures like Simon Sinek, heads of divisions within two different White House administrations, the Strategy unit of the Harvard Business School, the CEO of Popeye's Louisiana Kitchen, and even individuals associated with Major League Baseball who have spoken at the United Nations. I invited Mark to join us today because he's a true expert in solving a chronic problem that many agencies and consulting firms face — the challenge of standing out in a crowded market. Mark understands that even though you and your team might be branding, demand generation, or PR experts, when it comes to showcasing your own uniqueness, it can feel like you're the cobbler's kids. Candidly, one of the most effective ways to attract a steady stream of right-fit clients into your sales pipeline is to stake your claim, own the ground you're standing on, and, most importantly, stop sounding like everyone else. Mark and I focus on how to pick the right story to tell — because by telling it — you step away from the sea of sameness in a real and differentiated way. What you will learn in this episode: Why agencies and consulting firms excel at helping clients but struggle to differentiate themselves The common challenges that agencies face when being stuck in the sea of sameness Why the key to attracting right-fit clients is differentiation How agencies can distinguish themselves authentically How to artistically select the perfect narrative to set your agency apart Resources: Website: https://www.levyinnovation.com/ LinkedIn: https://www.linkedin.com/in/levyinnovation/ Twitter: https://twitter.com/LevyInnovation November Intensive We're getting our Predictive ROI clients together for our next 2-day Intensive on Wednesday & Thursday, November 15th & 16th, from 8:30 a.m. to 12 noon Central on Zoom. It's a private client-only event designed to help everyone in the room move their businesses further faster. Would you like to join us? Just email Stephen (Stephen at Predictiveroi.com) with the word “ONWARD,” and we'll be in touch with the full details, calendar invites, and Zoom links. Additional Resources: Website: www.predictiveroi.com Visit our newly expanded Resource Library Join us in our free How to Fill Your Sales Pipeline Facebook Group

Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme and became the first Night Chef at K-Paul's Louisiana Kitchen in 1980. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. Chef Frank has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine (1988) and America's Best Chef: Southeast by the James Beard Foundation Awards (1998). He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter. In 2022, Chef Frank received the Ella Brennan Lifetime Achievement Award in Hospitality, presented by the New Orleans Food & Wine Experience. Chef Frank's passion is teaching and sharing through food. For 15 years, he taught Contemporary Creole/Acadian cuisine as Adjunct Professor at the John Folse Culinary Institute at Nicholls State University and serves as Chef-in-Residence for the Culinary Arts program at the New Orleans Center for the Creative Arts (NOCCA).

Pete Enich and Todd Leabo were in during hour two Thursday afternoon for Stump the Chumps, where we gave away a gift card to Jazz, A Louisiana Kitchen. Then we heard some bizarre news stories during Around the World with Adam. See omnystudio.com/listener for privacy information.

Welcome to Earthfood, MO! New show, same goofballs; a familiar format with twist. Dan and Andy are returning to the food world--the food planet--with an all-new angle. They'll be reviewing international chain restaurants--any restaurant with a location wherever Andy happens to be AND wherever Dan happens to be. The first week kicks off with Popeyes--the fast-food chicken world's orange-headed stepchild--which presently has only two locations in China. Andy traveled to Shanghai to visit China's flagship Popeyes store, while Dan traveled to 1710 South Glenstone Avenue to visit the first Popeyes in Springfield, Missouri, USA. Later, there's a chicken-centric music game, then a special guest drops in to promote an upcoming feature film.

In today's episode of The Lead With Trust Show, Sue chats with Mark Levy, a magician and the founder of https://www.levyinnovation.com/ (Levy Innovation LLC), a positioning and branding firm that helps consultants and other thought leaders increase their fees by up to 2,000%. Mark helps businesses, and business leaders create differentiation in the marketplace. He has worked with people like Simon Sinek, the former head of strategy for the Harvard Business School, the CEO of Popeye's Louisiana Kitchen, the president of UPS, and the founder of the famed cult TV show Mystery Science Theater 3000.  Mark has also created a show in New York called Chamber Magic that has been running for over two decades, and is ranked by TripAdvisor as the city's number one live show, even above Hamilton. On top of all that, one of his books, https://www.amazon.com/Accidental-Genius-Revolutionize-Thinking-Through/dp/1605095257 (Accidental Genius), has now been translated into 11 languages worldwide.  You'll discover a little of Mark's fascinating background. You'll learn about his unique view of the world, and how he uses it to help business owners and thought leaders create success. You'll also discover how to think differently - creating the trust that will differentiate you in the marketplace no matter what kind of business you have. Join Sue and Mark for this fun and fascinating discussion. Enjoy! What You'll Learn in this Show: A little of Mark's interesting background. His unique view of the world, and how he uses it to help business owners and thought leaders create success. How to think differently - creating the trust that will differentiate you in the marketplace no matter what kind of business you have. And so much more... Resources: https://www.levyinnovation.com (Levy Innovation LLC)

With excitement allow me to introduce to you today's guest, Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. 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: "In cooking, color is flavor, and brown is the color of flavor." "We always have time to do it right." In this episode with Frank Brigsten we will discuss: Providing opportunities to your staff How Hurricane Katrina affected the NOLA restaurant scene Multi-unit? The importance of growth Creating a cooking school Lease negotiation The broken economics of the restaurant industry Labor and costs 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? 100% effort What is your biggest weakness? Not giving 100% effort What's one question you ask or thing you look for during an interview? Do you have the fire and the desire? What's a current challenge? How are you dealing with it? Unpredictability of food markets Share one code of conduct or behavior you teach your team. Be their friend What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Be proactive rather than reactive What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? POS system: Positouch 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? Pass it on Don't forget your loved ones Leave a mark and do good Contact info: Brigsten's website: brigstens.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 Frank Brigsten 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!

Happy New Year to all our listeners! It's 2022, and Lobo and Trash discuss Gothic and erotic literature, the role literature plays in our lives, and the future of this planet. And they recommend some more items for the FDF list – try at your own risk! Marquis de Sade https://www.amazon.com/Marquis-de-Sade/e/B004MPDPZG?ref=sr_ntt_srch_lnk_2&qid=1640638993&sr=8-2 Theodore Dreiser, Sister Carrie https://www.amazon.com/Sister-Carrie-Theodore-becoming-actress/dp/1975828836 Catherine Millet – The Sexual Life of Catherine M. https://www.amazon.com/Sexual-Life-Catherine-Serpents-Classics-ebook/dp/B008LRLVTI/ref=sr_1_2?crid=8PSNQ2HWSI4U&keywords=catherine+millet&qid=1640639055&s=digital-text&sprefix=catherine+millet%2Cdigital-text%2C119&sr=1-2 Exterminate All the Brutes -- https://www.hbo.com/exterminate-all-the-brutes Hellbound -- https://www.netflix.com/title/81256675 Angeline's Louisiana Kitchen -- https://angelineskitchen.com/index.html Koronet Pizza -- https://www.koronetpizzany.com/ As always, you can reach us at trashandlobo@gmail.com

This week on A Horror Console, Chris and Karradyne are joined by weekly emailer, Burgerchamp. Together, they discuss Junji Ito's mysterious Tomie and explore an underwater facility in SOMA. They end the episode with a visit to Popeye's Louisiana Kitchen.You can contact us at:anovelconsole@gmail.comFacebook.com/anovelconsoleTwitter.com/anovelconsoleInstagram: @anovelconsolePatreon.com/anovelconsoleOther Streaming Platforms:anovelconsole.carrd.coOur art was done by:Instagram: @metamorphikeiSupport the show (https://www.patreon.com/anovelconsole)

411. Part 2 of our interview with Hardette Harris on North Louisiana Cooking. Chef Harris is originally from Minden, Louisiana and was recently named by Louisiana Life Magazine as a “2017 Louisianian of the Year.” She also has a recurring column called “Up North” in the Louisiana Kitchen & Culture magazine and is a recipe contributor to LOLA Magazine. As a private chef, Chef Harris has provided a number of services to private individuals, busy corporate VIPs and executives. “My love for home cooking and home cooks is my total inspiration,” said Chef Harris.  She is the owner of  Pure Louisiana Soul and has worked in Houston, San Antonio and now back in her native Louisiana. This week in Louisiana history. April 3, 1793. Pope Pius VI establishes the first Diocese of Louisiana and the Floridas. This week in New Orleans history. Ernie K-Doe hit the Billboard R&B charts on April 3, 1961 with his smash hit 'Mother-In-Law'. The tune went on to become #1 on the R&B charts. Born in New Orleans, K-Doe recorded as a member of the group the Blue Diamonds in 1954 before making his first solo recordings the following year. "Mother-in-Law," written by Allen Toussaint, was his first hit, and was #1 on both the Billboard pop and R&B charts. This week in Louisiana. Biking in Louisiana. Thousands of miles of biking trails loop their way across every region of Louisiana. Enjoy off-road bike rides through bayous of the south or explore the forests of the north. Go for a leisurely ride on the Mississippi River or take a ride down south Baton Rouge's River Road. Pack the mountain bikes for a camping weekend. Bring your bike or rent one for a ride along the 31-mile Tammany Trace rail trail. There are nice bike trails in every area of the state. The site has links to off-road trails, good roads for cycling, various routes, and biking events. Postcards from Louisiana. Maude Caillat and the Afrodiziacs at the Pythian Market, New Orleans.Listen on iTunes.Listen on Google Play.Listen on Google Podcasts.Listen on Spotify.Listen on Stitcher.Listen on TuneIn.The Louisiana Anthology Home Page.Like us on Facebook. 

410. Part 1 of our interview with Hardette Harris about North Louisiana Cooking. Chef Harris is originally from Minden, Louisiana and was recently named by Louisiana Life Magazine as a “2017 Louisianian of the Year.” She also has a recurring column called “Up North” in the Louisiana Kitchen & Culture magazine and is a recipe contributor to LOLA Magazine. As a private chef, Chef Harris has provided a number of services to private individuals, busy corporate VIPs and executives. “My love for home cooking and home cooks is my total inspiration,” said Chef Harris.  She is the owner of  Pure Louisiana Soul and has worked in Houston, San Antonio and now back in her native Louisiana. This week in Louisiana history. March 27, 1934. Rev. Gerald Smith addressed citizens in Sulphur's "Share Our Wealth Club."  This week in New Orleans history. On Tuesday, March 27, 1962, Archbishop Joseph Francis Rummel met with Catholic School Superintendent Henry C. Bezou and a group of parish priests at Notre Dame Seminary on South Carrollton Avenue. At 7 p.m. Monsignor Bezou announced that all New Orleans Diocese Catholic schools would accept all qualified Catholic children (as determined by age and readiness testing), with no exceptions, who might apply for the upcoming school year.  No mention of race was included in Bezou's statement but, as Rummel had been outspoken regarding ending segregation in his schools because it was morally wrong and sinful, the message was clear.  Segregation  in Catholic schools would end at the start of the 1962-1963 school year. This week in Louisiana. Audubon State Historic Site See the landscape and wildlife that inspired one of America’s most famous naturalists. Before John James Audubon became associated with the environmental organization, zoo, park and aquarium that bears his name, he was a wildlife painter with a keen eye for detail. Audubon’s ties to Louisiana date back to 1821, when he was hired to teach painting to the teenage daughter of St. Francisville plantation owners. He spent four months teaching and painting at the house known today as Oakley Plantation, creating 32 of the paintings that were eventually published in his bestselling Birds of America. The Audubon State Historic site commemorates the history of the home, and in particular, Audubon’s stay there. Oakley Plantation was built between 1799 and 1806, in a colonial architectural style that is simple but sophisticated. Its high ceilings spanning three stories, spacious verandas and entrances to landscaped grounds give visitors a glimpse into the setting that inspired Audubon. Postcards from Louisiana. The Super Band plays "Minglewood Blues" on Royal Street.Listen on iTunes.Listen on Google Play.Listen on Google Podcasts.Listen on Spotify.Listen on Stitcher.Listen on TuneIn.The Louisiana Anthology Home Page.Like us on Facebook. 

If you haven’t tried a coach approach to your leadership, you’re missing a key opportunity to focus on serving instead of selling, and getting buy-in from your team and your clients. We’ll share how superior performance is learned by leaders developing leaders, instead of spending thousands of dollars on courses and conferences. We’ll also provide insights that are integral as you implement a coach approach to servant leadership:   • how to turn the performance into service so you can change results into rewards • how to NOT be the leader you’ve dreaded working for so you can be the leader everyone wants to follow  • how to employ the 6 behaviors critical to serving people well so you can reap a return on your investment      About Cheryl Bachelder   Cheryl A. Bachelder is a passionate restaurant industry executive and former CEO of Popeyes® Louisiana Kitchen, Inc. Cheryl is known for her crisp strategic thinking, franchisee-focused approach, superior financial performance, and the development of outstanding leaders and teams. Cheryl joined Popeyes, Louisiana Kitchen, Inc., in November 2007, after serving as an active member of the Board for a year. She brought more than 35 years of experience in brand building, operations, and public-company management at companies like Yum Brands, Domino’s Pizza, RJR Nabisco, The Gillette Company, and The Procter & Gamble Company. At Popeyes, Cheryl promptly established a Road Map for Results. This strategic framework led to market share gains of eight points, improved guest ratings, and increased restaurant margins (400 basis points in seven years). The improvement in restaurant performance led franchisees to remodel the system and accelerate new unit growth both in the U.S. and abroad. In eight years, the enterprise market cap grew from less than $300 million to over $1.3 billion. At fiscal year-end 2015, Popeyes’ system-wide revenues were $3.1 billion. These revenues were generated by over 2,539 restaurants operated by 360 franchisees and more than 60,000 restaurant employees in the United States, three territories, and 27 foreign countries.

1-14-21 The Program is joined by Sports Radio 810 WHB's own Todd Leabo to another edition of Stump the Chumps for a chance to win great Cajun food from Jazz, A Louisiana Kitchen.See omnystudio.com/listener for privacy information.

2020 has been a tumultuous year filled with loss – and the toll on our hospitality industry continues with many restaurants having to shutter their doors after decades in business. One of New Orleans' most significant losses came in July when K-Paul's Louisiana Kitchen closed permanently. Chef Paul Prudhomme and his wife Kay opened the restaurant in 1979, making it into one of the most popular eating places in the city and among the most influential in the United States.

2020 has been a tumultuous year filled with loss – and the toll on our hospitality industry continues with many restaurants having to shutter their doors after decades in business. One of New Orleans' most significant losses came in July when K-Paul's Louisiana Kitchen closed permanently. Chef Paul Prudhomme and his wife Kay opened the restaurant in 1979, making it into one of the most popular eating places in the city and among the most influential in the United States.

Cheryl A. Bachelder is a passionate restaurant industry executive and former CEO of Popeyes® Louisiana Kitchen, Inc. Cheryl is known for her crisp strategic thinking, franchisee-focused approach, superior financial performance and the development of outstanding leaders and teams. Cheryl joined Popeyes, Louisiana Kitchen, Inc., in November 2007, after serving as an active member of the Board for a year. She brought more than 35 years of experience in brand building, operations, and public-company management at companies like Yum Brands, Domino’s Pizza, RJR Nabisco, The Gillette Company, and The Procter & Gamble Company. At Popeyes, Cheryl promptly established a Road Map for Results. This strategic framework led to market share gains of eight points, improved guest ratings, and increased restaurant margins (400 basis points in seven years). The improvement in restaurant performance led franchisees to remodel the system and accelerate new unit growth both in the U.S. and abroad. In eight years, the enterprise market cap grew from less than $300 million to over $1.3 billion. At fiscal year-end 2015, Popeyes’ system-wide revenues were $3.1 billion. These revenues were generated by over 2,539 restaurants operated by 360 franchisees and more than 60,000 restaurant employees in the United States, three territories, and 27 foreign countries. Ms. Bachelder created a culture based on the Popeyes Purpose: to inspire servant leaders to achieve superior results. This purpose was expressed in the six principles of how they worked together. The Popeyes team focus was to serve the franchise owners well; together they pursued a bold ambition for the enterprise. This produced exceptional performance results. In March 2015, Ms. Bachelder published a book chronicling the tenets of the Popeyes turnaround, entitled Dare to Serve, Second Edition – How to drive superior results by serving others. Ms. Bachelder has served on the board of directors for Popeyes Louisiana Kitchen, Inc., since 2006; board of directors for Pier 1 Imports, Inc., since 2012; the advisory board of Agile Pursuits Franchising, Inc., a wholly owned subsidiary of Procter & Gamble, since 2009; and the International Franchise Association since February 2015. She also served on the board of directors for True Value Company from 2007 – 2012 and on the board of the National Restaurant Association May 2009 – 2012. In November 2014, Cheryl was certified as an NACD Board Leadership Fellow. Prior to serving as Popeyes CEO, Ms. Bachelder revitalized brand performance in both retail and consumer goods companies. She was president and chief concept officer for KFC Corporate (2001-2003), creating growth plans for the U.S. business in collaboration with the franchise owners. From 1995 – 2000, Ms. Bachelder served as vice president of marketing and product development for Domino’s Pizza, Inc. She was the brand architect responsible for contemporizing the restaurant chain’s image and launching the innovative Heatwave bag which improved product quality and drove strong same-store sales growth for five consecutive years across 5,400 units. Prior to her restaurant experience, Ms. Bachelder served as general manager of the LifeSavers Division of RJR Nabisco. Her early career years included brand management roles at The Gillette Company and The Procter & Gamble Company. In September 2015, Cheryl was awarded The Norman Brinker Award from Nation’s Restaurant News. She has been profiled in the Wall Street Journal and the New York Times, and was named by CNBC’s Jim Cramer as one of his “21 Bankable CEOs” for 2014. In 2012, she was recognized as “Leader of the Year” by the Women’s Foodservice Forum, and received the Silver Plate Award from the International Foodservice Manufacturers Association. Ms. Bachelder holds a Bachelor of Science degree in Business Administration, and a Masters of Business Administration in Finance and Marketing, from the Kelley School of Business at Indiana University. She has been married for over 35 years to Chris Bachelder and they have three grown daughters. On this episode, we discuss her incredible father, Daddy Max, her family’s dinner conversations that contributed to her and all of her siblings being CEOs, the impact of her faith on her leadership, her journey being a female executive, how she integrated life as a business leader with family, how she turned Popeyes around by leading differently, and much more.  Visit https://www.calwalters.me/ for show notes.  

Here, we dive into Joakim's long journey which ended in a parking lot eating drive-thru chicken from Popeye's Louisiana Kitchen. Water of the week is Mango from Soleil by Signature Select, Bubly and Sanzo.

Green Bay's very first Popeye's Louisiana Kitchen restaurant is opening today See omnystudio.com/listener for privacy information.

Welcome to the 100th episode of the Profit By Design Podcast!  Mark Levy joins Dr. Sabrina and Mike Bruno for a discussion about connection, differentiation, the lessons Mark has learned from being a magician that help him to be such an effective strategist, and much more. We are very excited to have him be our 100th guest! Prepare to be inspired by this lively and insightful conversation! Mark Levy is the founder of Levy Innovation LLC, a strategy and differentiation firm. He differentiates companies, brands, thought leaders, political campaigns, TV shows, live shows, products, services, books, and speeches. The ideas Mark and his clients created have been discussed, written about, and used by hundreds of millions of people worldwide. His clients include Simon Sinek (of “Start With Why” fame), a head of a division of two different White House administrations, a head of the Strategy Unit of the Harvard Business School, a CEO of Popeye’s Louisiana Kitchen, and a member of Major League Baseball. He’s also consulted on a TV special on the History Channel, as well as to the reboot of the beloved cult series, “Mystery Science Theater 3000.” Along with his work as a differentiation and positioning consultant, he’s a magician. A show he co-created, “Chamber Magic,” has run in Manhattan for twenty years, in more than 5,000 performances, and has its own day of celebration by proclamation of the mayor. On TripAdvisor, it’s ranked as New York City’s #1 show; rated higher than even the Pulitzer-winning musical “Hamilton.”  Profit by Design is a Tap the Potential Production in collaboration with Small Business Consulting Group. Show Highlights: According to statistics, there are over one million podcasts in the Apple podcast directory. Fewer than 50% have more than 14 episodes. Dr. Sabrina and Mike each share what they enjoy the most about being a part of this podcast. Consistency contributes to the success of the show. Here’s the reason why Mark has two bios. Mark covers the questions he asks to help differentiate people. Thought-starters are used to discover different versions of a scenario that will lead to the appropriate action. Mark details the best process for, and benefits of, brainstorming sessions. Dr. Sabrina relates how she came to write her How to Hire the Best book series. Incremental steps can help us to solve a problem or reach a goal. Mark explains how his background as a magician influences his work. Mark shares why you don’t have to be scared of elevator speeches, how you can be excited to deliver them, and the reasons you need multiple speeches. Links and Resources: Taking care of yourself is important now more than ever. Are you ready to take your life back from your business?  The FIRST STEP is taking our Assessment at: https://www.tapthepotential.com/assessment NEXT, meet with our Success Team Lead to debrief your results. THEN, join our Better Business, Better Life™ program! Get the Book!! How to Hire the Best - Contractors Editionwww.TapThePotential.com/book How to Hire the Best Toolkit www.TapThePotential.com/Toolkit Dr. Sabrina’s WEBSITE Dr. Sabrina’s PODCAST - PLEASE RATE & REVIEW! Profit by Design, a Tap the Potential production in collaboration with Small Business Consulting Group For Resources & Tools from Sponsors - https://www.profitbydesignpodcast.com Subscribe & Share Podcasts! - https://www.profitbydesignpodcast.com/podcasts/ Facebook Group: https://www.facebook.com/groups/ProfitByDesign/ Calm App Are You Leading with Love or Know Another Entrepreneur Who Is Being a Gift from Their Gifts During This Time? Please use hashtags #leadwithlove #beagift and we will be re-posting these social media posts! Register for the Upcoming FREE Pumpkin Planning Webinar! www.tapthepotential.com/pumpkinwebinar Books Mentioned: Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Mike Michalowicz The Pumpkin Plan: A Simple Strategy to Grow a Remarkable Business in Any Field by Mike Michalowicz Accidental Genius by Mark Levy Connect with Mark! Mark’s Website Mark’s LinkedIn Mark’s Biography #2 Free eBook: List-Making as a Tool of Thought Leadership

K-Paul’s Louisiana Kitchen made enormous contributions to the restaurant world. Perhaps now, even after it has served it last blackened fish, it can add one more to the list.

K-Paul’s Louisiana Kitchen made enormous contributions to the restaurant world. Perhaps now, even after it has served it last blackened fish, it can add one more to the list.

Mark Levy Pt2 of 4: Breaching The Bias: Mark Levy........Mark Levy is a differentiation expert who differentiates businesses, businesspeople, products, TV shows, live shows, and political campaigns. Whether or not you know his name, you know Mark’s work. His consulting-and-coaching clients include Simon Sinek of “Start With Why” fame; the former head of the strategy unit of the Harvard Business School; CEOs of top brands like the former CEO of Popeye’s Louisiana Kitchen; the creator of the cult classic “Mystery Theater 3000”; and TripAdvisor’s top rated live show in New York City, a magic show called “Chamber Magic,” which is rated higher than even the musical “Hamilton.” ........To find out how you can hire Dov Baron The Dragonist as a speaker or strategist for your organization: DovBaron.com Come and join in the conversation here https://www.facebook.com/groups/curiositybites See acast.com/privacy for privacy and opt-out information.

Mark Levy Pt3 of 4: Breaching The Bias: Mark Levy........Mark Levy is a differentiation expert who differentiates businesses, businesspeople, products, TV shows, live shows, and political campaigns. Whether or not you know his name, you know Mark’s work. His consulting-and-coaching clients include Simon Sinek of “Start With Why” fame; the former head of the strategy unit of the Harvard Business School; CEOs of top brands like the former CEO of Popeye’s Louisiana Kitchen; the creator of the cult classic “Mystery Theater 3000”; and TripAdvisor’s top rated live show in New York City, a magic show called “Chamber Magic,” which is rated higher than even the musical “Hamilton.” ........To find out how you can hire Dov Baron The Dragonist as a speaker or strategist for your organization: DovBaron.com Come and join in the conversation here https://www.facebook.com/groups/curiositybites See acast.com/privacy for privacy and opt-out information.

Mark Levy Pt4 of 4: Genius By Any Other NameUrban Exploring and Why The "Right Thing" Isn't Interesting: Mark Levy........Mark Levy is a differentiation expert who differentiates businesses, businesspeople, products, TV shows, live shows, and political campaigns. Whether or not you know his name, you know Mark’s work. His consulting-and-coaching clients include Simon Sinek of “Start With Why” fame; the former head of the strategy unit of the Harvard Business School; CEOs of top brands like the former CEO of Popeye’s Louisiana Kitchen; the creator of the cult classic “Mystery Theater 3000”; and TripAdvisor’s top rated live show in New York City, a magic show called “Chamber Magic,” which is rated higher than even the musical “Hamilton.” ........To find out how you can hire Dov Baron The Dragonist as a speaker or strategist for your organization: DovBaron.com Come and join in the conversation here https://www.facebook.com/groups/curiositybites See acast.com/privacy for privacy and opt-out information.

Mark Levy Pt1 of 4: Nurturing or Ignoring Genius: Mark Levy........Mark Levy is a differentiation expert who differentiates businesses, businesspeople, products, TV shows, live shows, and political campaigns. Whether or not you know his name, you know Mark’s work. His consulting-and-coaching clients include Simon Sinek of “Start With Why” fame; the former head of the strategy unit of the Harvard Business School; CEOs of top brands like the former CEO of Popeye’s Louisiana Kitchen; the creator of the cult classic “Mystery Theater 3000”; and TripAdvisor’s top rated live show in New York City, a magic show called “Chamber Magic,” which is rated higher than even the musical “Hamilton.” ........To find out how you can hire Dov Baron The Dragonist as a speaker or strategist for your organization: DovBaron.com Come and join in the conversation here https://www.facebook.com/groups/curiositybites See acast.com/privacy for privacy and opt-out information.

Serving performs. In this episode, Richard talks servant leadership, the challenges women leaders face, and weathering the pandemic with Cheryl Bachelder, former CEO of Popeye's Louisiana Kitchen, Inc. Bachelder has also held leadership positions at Yum! Brands, Domino's Pizza, RJR Nabisco, the Gillette Company, and Procter & Gamble. Today, she serves on boards, mentors CEOs, and invests in philanthropy. DONATE: If you have enjoyed this podcast and want to support what we do, click here. RESOURCES MENTIONED IN THIS EPISODE: “Dare to Serve: How to Drive Superior Results by Serving Others” by Cheryl Bachelder. Buy it here. “Good to Great: Why Some Companies Make the Leap and Others Don't” by Jim Collins. Buy it here. CONNECT: Follow Richard on Twitter. Follow Richard on Facebook. Read Richard's latest blog posts at www.richardblackaby.com. Follow BMI on YouTube. Send questions to podcast@blackaby.org.

All links and images for this episode can be found on CISO Series (https://cisoseries.com/nytimes-critic-called-our-security-theater-unconvincing/) We tried to pull off the Hamilton of security theater and we fell short. This episode is hosted by me, David Spark (@dspark), producer of CISO Series and founder of Spark Media Solutions and Mike Johnson. Our guest this week is Shawn Bowen (@smbowen), CISO, Restaurant Brands International which handles restaurants such as Burger King, Popeye's, Tim Hortons, and Louisiana Kitchen. Thanks to this week's podcast sponsor GitGuardian. GitGuardian empowers organizations to secure their secrets - such as API keys and other credentials - from being exposed in compromised places or leaked publicly. GitGuardian offers a threat intelligence solution focused on detecting secrets leaked on public GitHub and an automated secrets detection solution which tightly integrates with your DevOps pipeline. On this week's episode How CISOs are digesting the latest security news We recorded this episode on June 24th, just a five days after Trump's first rally in Oklahoma where purportedly TikTok fans en masse were able to register for Trump's rally and fool his entire staff into believing that 1 million people had registered and were planning to attend his rally. In the end, the arena was less than half full. We are all well aware that some cyber protests can cause serious damage, but does this one? Is this the kind of peaceful cyber protests that we should encourage or not encourage? Dan Lohrmann at Security Mentor posted this discussion and said no matter what political affiliation you're on this is a call for more cybersecurity because this will happen again. But is this the fault of Trump's cyber team or his social media team for not keeping an eye on TikTok? Why is everybody talking about this now? On AskNetSec on reddit, NoInterestingGuy, a college student starting his first internship at a security firm, posted he likes to participate in "extracurricular activities". He then asked, "If I were to get caught with a crime related to cyber security, would that impact my chances significantly of getting hired in the future for a security company?" The community almost resoundingly said, "Stop," but has Mike and our guest ever hired someone with a cybercrime past or caught an employee engaging in cybercrime? How did they handled it. Is there an "it depends" meter? We all do stupid stuff in college. What's Worse?! Is the unknowing always the worst? It's security awareness training time On CSO Online, J.M. Porup wrote a piece about five examples of security theater and how to spot them. Security theater refers to the practice having a show of implementing security where its effectiveness is in question. Some examples are purposefully complex passwords, checkbox compliance, and bad security awareness training. How do we spot security theater? Is there any value to security theater? What's the antidote? If it's in place, how do we eradicate it? What Is It and Why Do I Care? We played this game before and like the "What's Worse?!" game, the title pretty much explains it. I have three pitches from three different vendors who are all in the same category, Security Awareness Training. I have asked the reps to first, in 25 words or less, just explain their category. That’s the “What Is It?” and then for the “Why Do I Care?” I asked them to explain what differentiates their product or makes them unique also in 25 words or less. It is up to Mike and Shawn pick their favorite of each and explain why. I only reveal the winning contestants and their companies.

5-8-20 It's trivia time with Stump the Chumps brought to you by Jazz, A Louisiana Kitchen on The Program.See omnystudio.com/listener for privacy information.

In today's episode of the Franchise Freedom Podcast, we chat with franchise industry veteran Aicha Bascaro. Aicha has been in the franchise industry for over 30 years and is the CEO and founder of the American Franchise Academy. Aicha's industry experience is largely on the corporate side of franchise transactions, along with managing operations with direct P&L responsibilities for brands such as Domino's Pizza, Popeye's Louisiana Kitchen, and Olive Garden.

In today’s episode of the Franchise Freedom Podcast, we chat with franchise industry veteran Aicha Bascaro. Aicha has been in the franchise industry for over 30 years and is the CEO and founder of the American Franchise Academy. Aicha’s industry experience is largely on the corporate side of franchise transactions, along with managing operations with direct P&L responsibilities for brands such as Domino’s Pizza, Popeye’s Louisiana Kitchen, and Olive Garden.

Coming to you this week from the State Policy Network conference in Colorado Springs, Eric and Joe talk to two people focused on important education missions. First, they speak with Jonathan Greenberg, executive director of the Jack Miller Freedom Initiative, about the importance of civics education. Then, they talk with Richard Lorenc, executive vice president of the Foundation for Economic Education, about teaching the ideas of liberty to the next generation. Trump visits a World Series game. We’re the people saying “boo” or “Boo-urns?” We were saying “Boo-urns.” And it’s finally back: the Popeyes Spicy Chicken Sandwich returns as Louisiana Kitchen takes a shot at Chick-fil-A. Why raises the question, why does Popeyes hate God?

10-24-19 The Program opens the show talking about the Chiefs upcoming Chiefs and Packers game and whether there is validity to the possibility of Patrick Mahomes playing. The Program is also joined by Fat Jack of Fat Jack Sports for another edition of Program Picks and the end of the hour question presented by jazz: A Louisiana Kitchen.See omnystudio.com/listener for privacy information.

In this week's episode, Damien Tiregol, owner of Crabby's Seafood Bar and Grill talks about the chicken sandwich "battle" between Popeye's Louisiana Kitchen and Chick-fil-A from the perspective of the food business, including what other restaurants can learn from it. Music: "Happy Alley" by Kevin MacLeod, www.incompetech.com.

8-16-19 The PRogram is joined by Peter Yates Enich to play a little ennie meenie and for another edition of Stump the Chumps for a chance to win great Cajun food from Jazz, A Louisiana Kitchen. See omnystudio.com/listener for privacy information.

Louisiana Kitchen aka Popeyes Chicken injured my dove

If you haven’t tried a coach approach to your leadership, you’re missing a key opportunity to focus on serving instead of selling, and getting buy in from your team and your clients. We’ll share how superior performance is learned by leaders developing leaders, instead of spending thousands of dollars on courses and conferences. We’ll also provide insights that are integral as you implement a coach approach to servant leadership: how to turn performance into service so you can change results into rewards how to NOT be the leader you’ve dreaded working for so you can be the leader everyone wants to follow  how to employ the 6 behaviors critical to serving people well so you can reap a return on your investment  About Cheryl Bachelder   Cheryl A. Bachelder is a passionate restaurant industry executive and former CEO of Popeyes® Louisiana Kitchen, Inc. Cheryl is known for her crisp strategic thinking, franchisee-focused approach, superior financial performance and the development of outstanding leaders and teams. Cheryl joined Popeyes, Louisiana Kitchen, Inc., in November 2007, after serving as an active member of the Board for a year. She brought more than 35 years of experience in brand building, operations, and public-company management at companies like Yum Brands, Domino’s Pizza, RJR Nabisco, The Gillette Company, and The Procter & Gamble Company. At Popeyes, Cheryl promptly established a Road Map for Results. This strategic framework led to market share gains of eight points, improved guest ratings, and increased restaurant margins (400 basis points in seven years). The improvement in restaurant performance led franchisees to remodel the system and accelerate new unit growth both in the U.S. and abroad. In eight years, the enterprise market cap grew from less than $300 million to over $1.3 billion. At fiscal year-end 2015, Popeyes’ system-wide revenues were $3.1 billion. These revenues were generated by over 2,539 restaurants operated by 360 franchisees and more than 60,000 restaurant employees in the United States, three territories, and 27 foreign countries. Ms. Bachelder created a culture based on the Popeyes Purpose: to inspire servant leaders to achieve superior results. This purpose was expressed in the six principles of how they worked together. The Popeyes team focus was to serve the franchise owners well; together they pursued a bold ambition for the enterprise. This produced exceptional performance results. In March 2015, Ms. Bachelder published a book chronicling the tenets of the Popeyes turnaround, entitled Dare to Serve, Second Edition – How to drive superior results by serving others. Ms. Bachelder has served on the board of directors for Popeyes Louisiana Kitchen, Inc., since 2006; board of directors for Pier 1 Imports, Inc., since 2012; the advisory board of Agile Pursuits Franchising, Inc., a wholly owned subsidiary of Procter & Gamble, since 2009; and the International Franchise Association since February 2015. She also served on the board of directors for True Value Company from 2007 – 2012 and on the board of the National Restaurant Association May 2009 – 2012. In November 2014, Cheryl was certified as an NACD Board Leadership Fellow. Prior to serving as Popeyes CEO, Ms. Bachelder revitalized brand performance in both retail and consumer goods companies. She was president and chief concept officer for KFC Corporate (2001-2003), creating growth plans for the U.S. business in collaboration with the franchise owners. From 1995 – 2000, Ms. Bachelder served as vice president of marketing and product development for Domino’s Pizza, Inc. She was the brand architect responsible for contemporizing the restaurant chain’s image and launching the innovative Heatwave bag which improved product quality and drove strong same-store sales growth for five consecutive years across 5,400 units. Prior to her restaurant experience, Ms. Bachelder served as general manager of the LifeSavers Division of RJR Nabisco. Her early career years included brand management roles at The Gillette Company and The Procter & Gamble Company. In September 2015, Cheryl was awarded The Norman Brinker Award from Nation’s Restaurant News. She has been profiled in the Wall Street Journal and the New York Times, and was named by CNBC’s Jim Cramer as one of his “21 Bankable CEOs” for 2014. In 2012, she was recognized as “Leader of the Year” by the Women’s Foodservice Forum, and received the Silver Plate Award from the International Foodservice Manufacturers Association. Ms. Bachelder holds a Bachelor of Science degree in Business Administration, and a Masters of Business Administration in Finance and Marketing, from the Kelley School of Business at Indiana University. She has been married for over 35 years to Chris Bachelder and they have three grown daughters. You can find out more about Cheryl Bachelder at her website: https://cherylbachelder.com/     

Chef Paul Prudhomme was a true Ambassador of American/Southern/Cajun/Creole cuisine and culture. When he created K-Paul’s Louisiana Kitchen in New Orleans he drew from his worldly cooking lessons back to his childhood. The legacy of this restaurant is lovingly preserved by niece Brenda Prudhomme, "the daughter he never had." You can feel the taste and the hospitality that Chef Prudhomme created today at K-Paul’s and you can learn about the formula for preserving the legacy when Ron Comacho talks with Brenda Prudhomme and get the close-up story of the palpable passion.

Discovery Communications’ 4th-quarter profits came in higher than expected, but cable subscribers in the U.S. fell.  Analyst Simon Erickson shares why Discovery’s global footprint (and the 2018 Winter Olympics) should give investors optimism.  We also discuss how Bitcoin’s value has quadrupled over the past year as the SEC considers approval of a first-ever Bitcoin ETF.  Plus, shares of Popeye’s Louisiana Kitchen spike on potential buyout reports and we’re heading back to Austin, Texas for SXSW 2017!

“The quality and taste of the food that Costa Vida offers to consumers is rare if not unmatched in fast casual segment of the [restaurant] industry. With a focus on freshness, along with the coastal feel that the brand embodies, we are confident that the residents of Gainesville, Sarasota, and Tampa will be incredibly impressed with everything Costa Vida has to offer.” - Sam Haddock, Multi-unit Franchisee of Costa Vida This week's guest on Franchise Today is 40-year restaurant industry veteran, Sam Haddock. Joining co-hosts, Stan Friedman and Paul Segreto, Sam shares his experience as both a franchisee and a franchisor, owning and operating restaurants such as Donato’s Pizza, Moe’s Southwest Grill, Rally’s Hamburgers, and Wendy’s Hamburgers, and serving as director of operations for Rally’s Hamburgers, COO of Popeye’s Louisiana Kitchen, COO at Winnter’s International and Managing Partner & COO at J.Christopher's Restaurants. In addition, Sam describes his most recent venture as he and two partners are currently bringing Costa Vida to Florida with a 10-store multi-unit franchise agreement. Their first unit is projected to open soon. Franchise Today airs LIVE Wednesdays at 11AM CT / 12PM ET with on-demand access on iTunes, and is sponsored by FRM Solutions and Franchise Foundry.

Kohl’s beats low expectations.  Liberty Media restructures.  And Popeye’s Louisiana Kitchen serves up some tasty earnings.  Plus, we review some of the worst logos in the world and pitch Titan International on the updated logo we want to see.

We joined Susan Ford, publisher of Louisiana Kitchen and Culture Magazine at Emeril's Homebase for the Holiday issue photo shoot...

This past Monday, David Dawson and I had the pleasure of pre-recording the Around The Table radio show in the test kitchen of Emeril's Homebase. Susan Ford, the publisher of Louisiana Kitchen & Culture Magazine, organized it all. This photo shoot was for the upcoming holiday issue of the magazine, which spans Thanksgiving and Christmas. The recipes in this issue alone will top 70. Think about that for a moment. Food magazine. Photo shoot... There must be food, right? Yes, indeed, there was! To see photos, and to read the rest of the story, go to http://catholicfoodie.com

Today's topic is Jazz Fest, Crawfish, and Louisiana Kitchen & Culture Magazine. Our guests are Susan Ford, publisher of Louisiana Kitchen & Culture magazine and Chris Jones, proprietor of French Market Crawfish & Seafood in Mandeville, LA. The recipe for today's show is Drago's Charbroiled Oysters. You can find it at CatholicFoodie.com.

Check, Please! Bay Area's third season episode 3 (#303) profiles and reviews these three Bay Area restaurants: 1) Capannina: | restaurant information | reviews | 2) Angeline's Louisiana Kitchen: | restaurant information | reviews | 3) Playground: | restaurant information | reviews |

Jason talks with Paul Prudhomme, Chef and owner of K-Paul's Louisiana Kitchen in New Orleans. (Running Time 11:43)

Jason talks with Paul Prudhomme, Chef and owner of K-Paul's Louisiana Kitchen in New Orleans. (Running Time 11:43)