Podcasts about massachusetts restaurant association

WBZ's Jordan Rich talks with Stephen Clark, President and CEO of the Massachusetts Restaurant Association, about the winners of a high school culinary competition at Gillette Stadium.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with Stephen Clark, President and CEO of the Massachusetts Restaurant Association, about the results of the defeat of Question 5 here in MA. Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with Stephen Clark, President and CEO of the Massachusetts Restaurant Association, about the latest trends in drinking at restaurants.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with Stephen Clark, President and CEO of the Massachusetts Restaurant Association, about what diners are looking for most in their restaurant experience. Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

On today's program, we talked to the Attorney General for the Commonwealth of Massachusetts about the MBTA communities act. We're also joined by the senior reporter for the Boston Business Journal Greg Ryan who outlined the states influx of $8 billion into the transportation system. Stephen Clark president of the Massachusetts Restaurant Association explained the impacts of “Dry January”  and the growth of Mock Tails. Boston Globe  reporter Diti Kohli will shared her story about the layoffs at a popular Boston restaurant chain having to do with immigration issues. And finally, Martha Sheridan president of Meet Boston  talked about a new survey praising the city for its restaurants.

On this episode of the Massachusetts Restaurant Association's Together We Win podcast, President Steve Clark and VP Kerry Miller are joined by two expert leadership consultants to talk about what it takes to successfully lead in the restaurant industry. David Hyatt and Christopher Muller provide insight for managers, owners, operators, and anyone else who is looking to better communicate and run their business.

Listen in as President Steve Clark and VP Kerry Miller of the Massachusetts Restaurant Association chat with two industry vets about the ever-changing MA restaurant and bar scene. Special guests Seana Gaherin from Dunn-Gaherin's in Newton and Gretchen Shelgren from Mamma Mia's in Plymouth share their thoughts on eliminating the tipped minimum wage and why you should vote ‘no' on Massachusetts ballot question 5.

The battle over raising the minimum wage for tipped workers and permitting tip pooling bounces to the Massachusetts ballot this November. Saru Jayaraman, President of One Fair Wage and Director of the Food Labor Research Center at UC Berkeley, argues that the current tipped wage structure perpetuates low pay and high turnover. Although the wage increase would occur over five years, opponents assert the mandate would be detrimental to some small and independent restaurants and could fail to increase employee job satisfaction and retention.  This episode is part of the Tipping and Wage Series where we explore the various angles of this debate with restaurant owners, advocates, academics, and consumers to gain a deeper understanding of the bottom line. Boston University School of Hospitality Administration is committed to presenting topics shaping the hospitality industry's future with thoughtful and constructive discussion that respects different perspectives. We welcome your input and feedback. Email us at shadean@bu.edu  Tipping and Wages Series podcasts: The Psychology of Tipping with Michael Lynn, Ph.D., Professor of Services Marketing, Cornell University's School of Hotel Administration The matters that Massachusetts Restaurant Association wages for (and against) with Stephen Clark, President of MRA Restauranteur's Dilemma of Balancing Equity and Economics with TJ Callahan, co-founder and owner of Farm Bar California Raises Minimum Wage for Fast-Food Workers with Chris Simms, CEO and Founder of Lazy Dog Referenced in this podcast: Always Essential, Still Waiting for Change: Service Worker Fatalities and Inequities During COVID and Post-Pandemic, March 2024 Dean's Distinguished Speakers Series with Saru Jayaraman, presented by BU School of Hospitality, February 7, 2024 Press Release: Department of Labor Renews Multi-Year Initiative to Provide Enforcement, Outreach, Education for Restaurant Workers: 85% of investigations find violations in fiscal year 2021 The “Distinguished” podcast is produced by Boston University School of Hospitality Administration. Host: Arun Upneja, DeanProducer: Mara Littman, Director of Corporate and Public RelationsSound Engineer and Editor: Andrew HallockGraphic Design: Rachel Hamlin, Marketing Manager Music: “Airport Lounge" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0

On today's program, we talk to Greg Ryan, senior reporter with the Boston Business Journal, about Boston's failed bid back in 2015 to bring the 2024 Olympics to the city. We also talk to Colin Young, deputy editor of the State House News Service, about the July 31 legislative deadline. Sam Liang of Rubino and Liang Wealth Partners joins us to talk about retirement planning. Matt Stout of The Boston Globe talks about the five referendum questions which will appear on the November ballot. And Steve Clarke president of the Massachusetts Restaurant Association talks about their opposition to a blanket minimum wage for all tipped workers. 

Restaurant work is undeniably tough. Long hours, fierce competition, and thin profit margins characterize this demanding profession. The challenges only intensified during the COVID-19 pandemic, testing the resilience of workers and business owners alike.  Dining constitutes both an undeniable pleasure and a thriving business sector. It is integral to our lives and livelihood. In this Distinguished podcast, Stephen Clark, President and CEO of the Massachusetts Restaurant Association (MRA), joins us to explore the ballot question to eliminate the tip credit and mandate tip sharing.Get a look behind the kitchen door at this dynamic industry. If you are passionate about restaurants, gather around for this podcast!The “Distinguished” podcast is produced by Boston University School of Hospitality Administration. Host: Arun Upneja, DeanProducer: Mara Littman, Director of Corporate and Public RelationsSound Engineer and Editor: Andrew HallockGraphic Design: Rachel Hamlin, Marketing Manager Music: “Airport Lounge" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0

Joe and Kim talk to Doug Banks, Executive Editor of the Boston Business Journal, about the one year anniversary of the Silicon Valley Bank collapse. Patrick Sylvester, senior vice president for Capital Markets for Leader Bank, talks about the Feds next move on interest rates. Leo Sarkisian, executive Director of the Arc of Massachusetts, outlines the workforce crisis facing families with disabilities and possible solutions. Anthony Lamacchia owner of Lamacchia Realty discusses the spring real estate market. Colin Young, deputy editor of the State House News service explains the state attorney general's lawsuit against the town of Milton. Steve Clark president of the Massachusetts Restaurant Association discussing minimum wage for waiters and waitresses.

We discuss the changing politics of the debate around interchange fees and how the banks and credit card industry, usually in lock step with Republicans, is increasingly finding itself at odds with their old friends and on the target list. We'll discuss why. And Steve Clark, the President & CEO of the Massachusetts Restaurant Association stops by the pod to give us a status check on One Fair Wage's efforts to eliminate the Tip Credit via the 2024 ballot. He'll give us the state of play and what the next few months look like in the Bay State on this important issue We'll discuss those issues and wrap it up with the legislative scorecard.

It's June and President of the Massachusetts Restaurant Association, Steve Clark and Vice President Kerry Miller welcome two new guests on the ‘Together We Win' Podcast to discuss creativity and innovation in the food and beverage industry. First, Jefferson Macklin, managing partner of several South End restaurants, speaks about what it's like to open a new concept and the role creativity plays. He is followed by Maureen ‘Moe' McGuiness, a longtime educator and owner/operator of Sylvester's and Roberto's who leads Western Mass in innovative ideas specifically emphasizing the use of technology in the industry.

In the this month's episode of the ‘Together We Win' Podcast, hosts Steve Clark, President of the Massachusetts Restaurant Association and VP Kerry Miller provide a recap of the 2023 New England Food Show. They welcome their first guest, CEO and President of El Mundo Boston, Alberto Vasallo III, speaking on the evolution of young Latino leaders in the area. Followed by Bob Jarvis, a successful restauranter in Cape Cod, who joins them to talk preparation as the busy season for the coast of Massachusetts inches closer.

In the March episode of the Together We Win Podcast hosted by President, Steve Clark and VP, Kerry Miller of the Massachusetts Restaurant Association, listen in on upcoming opportunities in the restaurant industry. Special guests Nicole Olivier, Vice President of Sales at Martignetti Companies speaks to the changes in the liquor industry post COVID-19 while founder and CEO of the latest in restaurant review platforms, Paul English, discusses his new app, Deets, and what it means for the industry. Tune in for all the ‘Deets' with Steve and Kerry along with returning guest host, JP Faiella of Image Unlimited Communications.

Tune in as your hosts, Steve Clark, President of the Massachusetts Restaurant Association and Kerry Miller his VP, are joined by guest host JP Faiella of Image Unlimited Communications. They welcome their first guest, Boston sports royalty, Todd Angilly, the official anthem singer of the Boston Bruins to talk restaurant events and employment. Followed by Kathy Drew, Vice President of Commercial Operations at Trimark United East speaking on how they've worked to perfect their operation at Trimark as well as their roll in this year's upcoming New England Food Show.

In the February episode of the Together We Win Podcast hosted by President Steve Clark and VP Kerry Miller of the Massachusetts Restaurant Association, listen in on upcoming opportunities in the restaurant industry. Special guests Nicole Olivier, Vice President of Sales at Martignetti Companies speaks to the changes in the liquor industry post COVID-19 while founder and CEO of the latest in restaurant review platforms, Paul English, discusses his new app, Deets, and what it means for the industry. Tune in for all the ‘Deets' with Steve and Kerry along with guest host, JP Faiella of Image Unlimited Communications.

The Massachusetts Restaurant Association is urging restaurant owners to write letters to lawmakers to extend the state authorization beyond next month's deadline. WBZ's Kim Tunnicliffe reports:

The industry gets a big win in California on legislation mandating disclosure of pay and gender equity data but the issue will continue to resonate with labor-friendly legislators across the country. We are joined by Matt Sutton, the Senior Vice President of Government Affairs & Public Policy for the California Restaurant Association to walk us through the issue and likely outcomes. And speaking of big wins, the Massachusetts Restaurant Association and four of its New England counterparts convinced the Commonwealth to delay enforcement of a state law requiring pigs be raised humanely at least until the U.S. Supreme Court can review the constitutionality of a similar law pending in California. We'll take a look at that as well. And a busy week on the union front with Austin, TX now becoming the hotbed of pizza sector organizing and employees at Minneapolis Trader Joes notching a big win. We'll bring you up to speed on the labor front with, of course, an update on Starbucks. We'll discuss those issues and wrap it up with the legislative scorecard.

Ryan Dion is Co-Founder and Chief Operating Officer of 110 Grill and guides one of the nation's fastest-growing restaurant chains, an eight-year-old enterprise with 36 restaurants across five states. He was named The Massachusetts Restaurant Association's Restaurateur of the Year in 2020. Ryan shares what sparked his passion for the hospitality industry and his journey to lead restaurants of his own. He and his team dutifully care for people with food allergies. He discusses their allergy program and protocols and why 110 Grill was named Top Ten Allergy-Friendly Restaurant Brand by Allergy Eats. They are also impressively Proud Supporters of the Boston Children's Hospital Celiac Disease Program. Ryan discusses expansion and carefully considers the whys and hows, where the risks lie in the process, and how these risks can be mitigated. He discusses what he, as an employer, is looking for in a candidate and provides tips on how to sell yourself during an interview. He is deeply involved with ProStart, helping state-level teams and judging at the national level. Golf tournament? Check! 100% of proceeds going towards this great cause.

Happy First Friday of February! Today on East to West, we cover how the Massachusetts Restaurant Association is petitioning the Mayor's office to end indoor vaccine mandate, BU's new 15-day sick leave policy for doctoral students, and the new executive director for newly formed Office for Black Male Advancement and more. FEATURING: Taylor Hawthorne, Nellie MaloneyWRITTEN BY: Rani Thompson, Jit Ping Lee, Taylor Hawthorne, Nellie MaloneyEDITED BY: Jit Ping LeeBASED ON DFP PIECES BY: Walker Armstrong, Anna Vidergar, Leila El Alam, Olga Benacerraf, Tanisha BhatMUSIC:Acid Trumpet by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3340-acid-trumpet License: http://creativecommons.org/licenses/by/4.0/Backbay Lounge by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3408-backbay-lounge License: http://creativecommons.org/licenses/by/4.0/  Ultralounge by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/5010-ultralounge License: http://creativecommons.org/licenses/by/4.0/  

Today on Boston Public Radio: We begin the show by asking listeners for their thoughts on the state of ‘Jeopardy!' after Amy Schneider continued her streak to become the second-place record holder for consecutive game wins. Trenni Kusnierek talks about the athletes taking extreme caution around COVID-19 before the Beijing Olympics, and the Kansas City Chiefs' victory over the Buffalo Bills this past weekend. Kusnierek is a reporter and anchor for NBC Sports Boston and a weekly Boston Public Radio contributor. Massachusetts Senate President Karen Spilka discusses the Mass. legislature moving forward with a $55 million COVID-19 response bill, and the possibility of passing same-day voter registration in the state. Spilka is president of the State Senate. Billy Baker shares the challenges of making friends in adulthood, especially for men. Baker is a Boston Globe reporter. His memoir, “We Need To Hang Out,” is out today in paperback. Bob Luz talks about how the restaurant industry has been impacted by Mayor Michelle Wu's indoor vaccine mandate. Luz is President and CEO of the Massachusetts Restaurant Association. We then open the phone lines, asking listeners about their experiences with the indoor vaccine mandate. John King updates us on the latest political headlines, from rising tension between Russia and Ukraine to former Attorney General Bill Barr cooperation with the Jan. 6 committee. King is CNN's Chief National Correspondent and anchor of “Inside Politics,” which airs weekdays and Sunday mornings at 8 a.m. We end the show by talking with listeners about the challenges of making and keeping friends as an adult.

Out with 2021 and in with 2022! On this episode of “Together We Win,” the Massachusetts Restaurant Association crew talks about sports, politics, and lifestyle TV in the New Year. Bob Luz is joined by NBC's Lifestyle Expert, Anna Rossi, as they discuss her journey to becoming one of Boston's most beloved TV personalities. Steve Clark talks with Doug Bacon of Red Paint Hospitality Group about a changing financial climate within the restaurant industry and beyond, and the role legislation plays in all of it. And Kerry Miller chats with Travis Rafferty, Founder and CEO of Captain, about their revolutionary BYOD (bring your own device) POS system.

Dan begins the show and hour by remembering and honoring Father Patrick Healy, who passed away early today at the age of 100. Healey was a a Catholic priest who served his country in the Army, led quite the life, and impacted the lives of many in Boston area. Dan then dives into his first topic of the evening:Starting this weekend anyone looking to dine indoors at Boston restaurants and bars will be required to show proof of Covid vaccination. A handful of other local communities including Brookline are expected to follow suit. Does this change your plans to dine out? Will this requirement hurt restaurants? Here to discuss is President and CEO of the Massachusetts Restaurant Association, Bob Luz.

The first half of the hour Dan continues the topic on vaccine proof for indoor dining:Starting this weekend anyone looking to dine indoors at Boston restaurants and bars will be required to show proof of Covid vaccination. A handful of other local communities including Brookline are expected to follow suit. Does this change your plans to dine out? Will this requirement hurt restaurants? Here to discuss is President and CEO of the Massachusetts Restaurant Association, Bob Luz.Then, for the last half hour Dan welcomes on two meteorologists, Tom Chisholm and Eric Meglarz who give us some insight into the tough weather that's coming our way this weekend into next week.

On this holiday episode of “Together We Win,” The Massachusetts Restaurant Association's podcast, the crew sits down to discuss the holidays and end of year happenings with exciting guests. Bob Luz is joined by the Food and Entertainment Editor of Boston Magazine, Scott Kearnan, as they discuss restaurant ratings and the…fluffernutter? Steve Clark has the honor of chatting with the podcast's first repeat guest, Frank McLaughlin, Partner at Antares Group, about prepping for end of year financials in the restaurant industry. And Kerry Miller speaks with Derek Canton, Founder and CEO of Paerpay about the past, present, and future of the POS system.

Have time on your hands while the turkey is in the oven? Pop in and listen to this special Thanksgiving episode of “Together We Win,” the official podcast of The Massachusetts Restaurant Association. Family is in town! Bob Luz interviews his brother, David Luz, about his vast experience working at everything from the national level at The Cheesecake Factory, a local, independent brand, and now his newest venture out in Arizona. Steve Clark interviews MRA's own Jennifer Almeida, Director of Education for MRA's Educational Foundation, about teaching the next generation of the restaurant industry. And Kerry Miller talks all things hospitality with Matt Camilleri, Managing Director of RealFood Consulting.

On this month's spooky Halloween episode, the “Together We Win” crew from The Massachusetts Restaurant Association chats about everything from trick-or-treating and the Red Sox the lack of diversity in Massachusetts's restaurant scene and to preparing for crises post-pandemic. Bob Luz sits down with Darryl Settles, President and Partner of Catalyst Ventures Development, to talk about his experience enhancing Boston while providing economic opportunities and increasing diversity. Steve Clark talks with John Napolitano of US Wealth Management about what we can learn financially from the COVID-19 pandemic. And Kerry Miller speaks with Kassandra and Courtney Pike about their Fliptable app, ranked #1 for finding and posting restaurant jobs.

The guys talk about the ups and downs of Covid with Bob Luz from the Mass Restaurant Association. 

This week on Mass Reboot, the pandemic's impacts fell heavily on restaurants. What did industry professionals do to survive the pandemic, and how are they bouncing back as eager diners return in droves as the state reopens? Find out on Episode 4, Food. Bob Luz, President and CEO of the Massachusetts Restaurant Association, describes what it was like reckoning with an entire sector of the economy screeching to a halt almost overnight, and what it took to keep restaurants afloat during that time. Former Lawrence mayor Dan Rivera remembers the quick mobilization of a local coalition when COVID hit-- to both support restaurants and provide food assistance to those who needed it. Restaurant employees Ashley, Caroline, and Bruno anticipate a return to full restaurants and bars, but wonder whether Boston will remain the thriving hub of lunch spots and after-work drink hangouts if remote and hybrid work continues to be as popular as it has been. Next week: Work. Mass Reboot is a production of The MassINC Polling Group, in association with CommonWealth Magazine. Our music is from Blue Dot Sessions. To help us make more episodes, donate at patreon.com/mass_reboot. This week's episode is sponsored in part by Rasky Partners. They're a long-time supporter of ours and a nationally recognized government affairs and communication firm. For over 30 years the team at Rasky has worked with all types of organizations, large and small, helping each one reach their business objectives through advocacy and storytelling. Find out more about Rasky Partners at rasky.com.

This week on Mass Reboot, the pandemic's impacts fell most heavily on restaurants, of all businesses in Massachusetts. What did industry professionals do to survive the pandemic, and how are they bouncing back as eager diners return in droves as the state reopens? Find out on Episode 4, Food. Bob Luz, President and CEO of the Massachusetts Restaurant Association, describes what it was like reckoning with an entire sector of the economy screeching to a halt almost overnight, and what it took to keep restaurants afloat during that time. Former Lawrence mayor Dan Rivera remembers the quick mobilization of a local coalition when COVID hit-- to both support restaurants and provide food assistance to those who needed it. Restaurant employees Ashley, Caroline, and Bruno anticipate a return to full restaurants and bars, but wonder whether Boston will remain the thriving hub of lunch spots and after-work drink hangouts if remote and hybrid work continues to be as popular as it has been. Next week: Work. Mass Reboot is a production of The MassINC Polling Group, in association with CommonWealth Magazine. Our music is from Blue Dot Sessions. To help us make more episodes, donate at patreon.com/mass_reboot. This week's episode is sponsored in part by Rasky Partners. They're a long-time supporter of ours and a nationally recognized government affairs and communication firm. For over 30 years the team at Rasky has worked with all types of organizations, large and small, helping each one reach their business objectives through advocacy and storytelling. Find out more about Rasky Partners at rasky.com.

Welcome back to the 13th Floor Podcast. Join us as we share our views from the 13th floor, where the furniture isn't always the best but the views are AMAZING! In this episode, we have the honor to welcome Restaurateur and Nia Grace, Owner of The Historic Daryl's Corner Bar & Kitchen to the 13th floor. We get a chance to live the life of Black Royalty in Boston, MA through the eyes of our Queen. Nia shares the struggles of owning through COVID-19 and being the only Brown Female to hold a liquor license in the city and so much more. Read Nia's Bio below. Check out Nia and Darryl's Corner Bar & Kitchen: https://dcbkboston.com/ 604 Columbus Ave, Boston, MA 02118 (617) 536-1100 https://twitter.com/DCBKBoston https://www.facebook.com/DCBKBoston/ https://www.instagram.com/dcbkboston/ Nia Grace is the owner and operator of Darryl's Corner Bar & Kitchen, known for its soulful flavors, signature cocktails, personal connections, and live entertainment. A respected leader, role-model, and activist, Nia grew up in Roxbury and Dorchester neighborhoods of Boston. She holds a Bachelor's degree in Criminology with a special focus in African American Studies from the University of Miami. Nia points out that her education has been very instrumental in her ability to lead, manage, and provide exceptional customer service across her career. Understanding human behavior allows Nia to provide high touch experiences for her customers. With her unique and rare skillset, she is able to offer special attention to her customers' needs and cultural nuances, and she also understands how the environment in which her customers socialize can provide the ultimate stimulation, which keeps them coming back to the restaurant. Nia also has over 10 years of event marketing and promotional experience, and has worked on projects for MTV, BET, HBO Def Poetry, and the U.S. Department of Veteran Affairs, along with colleges and universities nationwide. It's this knowledge of booking and promoting of bands' that adds to the growing social nightlife throughout Boston. Nia is a proud member of Sigma Gamma Rho Sorority, Incorporated and also currently serves as a board director the Massachusetts Restaurant Association, The Boston Center for Youth & Families, and the Roxbury YMCA.

Join us for a discussion with the author of the book, "The Six Habits", Laura DiBenedetto where we cover topics ranging from the pursuit of true happiness, artistic freedom and everything in between. At nineteen, Laura founded Vision Advertising, a Massachusetts marketing firm. Over the years, the company grew to become a multi-award-winning agency with a solid reputation, millions in revenue, and national recognition. For nearly twenty years, Laura relentlessly pursued the highest of standards, defying tradition to be the first to bring many cutting-edge technologies to her clients. She is a well-known marketing thought-leader and educator in the area, responsible for educating many other marketing companies on new strategies and tools.During her career at Vision Advertising, Laura accumulated 18 awards to include two Torch Awards from the Better Business Bureau and the Forty Under 40 Award at age twenty-three. She was frequently featured on TV and radio, most notably including multiple appearances on FOX News. Laura routinely gave speeches and led workshops for area business organizations, universities, and special interest groups like the Massachusetts Restaurant Association.With a soft spot for ambitious college students (having been a very young entrepreneur herself), women’s issues, and animals, Laura always felt it was important to be a helper and a mentor in the community. She built many entrepreneur-education and internship programs, and became the benefactor of a handful of local organizations dedicated to women’s abuse recovery and animal rescue services.At thirty-seven, Laura retired as active CEO of Vision Advertising, turning over the reins to her successor, maintaining ownership of the company.Right before her retirement, Laura was exhausted and depressed. She had made the disappointing discovery that no matter how much you love something; you can still get burnt out. This inspired her to take massive, motivated action and set out on a personal research project that changed her life, and subsequently many others. Laura’s research project resulted in massive change in her own life, her energy level, physical health, emotional healing, and for the first time in years – genuine happiness. Laura sold her beloved home in Massachusetts and moved to Maui with her husband, and has been adventuring, sharing her ideas, and empowering others to find true happiness.The astounding results of her research project resulted in findings that became “The Six Habits.” Laura had uncovered the truth of happiness and what it really is. She further uncovered what habits are required for a truly happy life, and how to master those habits. The Six Habits is a book that teaches the importance of a constructive relationship with ourselves and provides specific instructions on developing mastery. The Six Habits is available as a paperback, ebook, and audio book at thesixhabits.com.The powerful impact of The Six Habits seen in Laura’s own life, clients, and colleagues paved the way for “The Six Habits – 90 Day Habit Mastery” program, and “The Six Habits Coaching Framework” – both available now.Laura is a TEDx speaker and is a guest on popular podcasts including “Wings of Inspired Business” and “Soul Powered.” She is an active blogger with an engaged blogging and social platform. She is available for speeches, guest-appearances on podcasts, TV, and radio, guest-appearances in magazines and online channels.

Food writer Corby Kummer joined Boston Public Radio on Wednesday, where he discussed new data from the Massachusetts Restaurant Association indicating the state has already lost a fifth of its restaurants to revenue losses resulting from the COVID-19 pandemic.  Kummer warned that while the numbers are tragic, this forthcoming winter season could prove even grimmer for Mass. restaurants. "Until Spring… we’re not going to have an accurate count, an accurate figure – and I think that’s the news we’re going to be bracing for,” he said. “Many restaurants this winter, unless something changes dramatically, will die." During the interview, Kummer also touched on his recent New York Times review of Tom Philpott’s “Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It,” and an NPR report about the alarming percentage of low-income kids not getting government-subsidized meals through the pandemic.  Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.

Today on Boston Public Radio: MIT economist and Affordable Care Act architect Jonathan Gruber discussed concerns that a rushed COVID-19 vaccine could exacerbate vaccine skepticism in the U.S., and other political quandaries surrounding Operation Warp Speed.  We opened lines to ask listeners: what would it take to get you on board with an American-made coronavirus vaccine?  CNN’s Brian Stelter discussed his latest book, "Hoax: Donald Trump, Fox News, and the Dangerous Distortion of Truth.” National security expert and CNN analyst Juliette Kayyem discussed controversial acknowledgments made by the president in a forthcoming book from veteran journalist Bob Woodward, and her latest piece in The Atlantic, called "The Emotionally Challenging Next Phase of the Pandemic."  Medical ethicist Art Caplan weighed in on the thousands of Americans attending Donald Trump rallies without masks, and ethical questions raised by a new drug claiming to treat a common form of dwarfism.  Food writer Corby Kummer discussed data from the Massachusetts Restaurant Association indicating that 20% of Mass. restaurants have closed permanently because of the COVID-19 pandemic, and thoughts on fellow food writer Tom Philpott’s new book, “Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It." We opened lines to ask listeners: are you ready to continue eating outside at restaurants during the fall and winter?

The country finds itself mired in widespread protests and social unrest and corporate brands are under pressure to engage in the conversation. We'll discuss the corresponding expectations as well as the potential pitfalls facing operators. And the campaign to modernize alcoholic beverage law regarding off-premise alcohol sales - namely to-go beverages and home delivery - is hitting its stride. We'll talk to Mike Whatley of the National Restaurant Association who is the industry's point person on this effort and get the lay of the land. And a number of states have restaurant industry relief packages of their own under consideration. We'll talk to Steve Clark of the Massachusetts Restaurant Association and get the latest on what's happening with his legislative efforts in Boston. We'll have those stories and wrap it up with the legislative scorecard.

Passover starts tomorrow. Host Arun Rath talks with his rabbi, Rabbi Howard Jaffe about how their congregation is staying connected during the holiday while also social distancing. Then, Arun checks in with the head of the Massachusetts Restaurant Association on how the state’s bars and restaurants are surviving with all non-essential businesses still ordered closed until next month.

Passover starts tomorrow. Host Arun Rath talks with his rabbi, Rabbi Howard Jaffe about how their congregation is staying connected during the holiday while also social distancing. Then, Arun checks in with the head of the Massachusetts Restaurant Association on how the state’s bars and restaurants are surviving with all non-essential businesses still ordered closed until next month.

WBZ NewsRadio's Kevin Coleman speaks to Bob Luz, CEO of the Massachusetts Restaurant Association about the possibility of widespread closures, after bars in South Boston closed on Sunday to avoid crowds amid COVID-19.

WBZ NewsRadio's Kevin Coleman speaks to Bob Luz, CEO of the Massachusetts Restaurant Association about the possibility of widespread closures, after bars in South Boston closed on Sunday to avoid crowds amid COVID-19.

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  

Billy has quite the group with him today! His good friend, Joe Piantadosi stops by as well as Bob Luz, the President & CEO of the Massachusetts Restaurant Association and Ernie Tremblay, the owner of Sylvan St. Grille.

Kerry Miller, vice president of Massachusetts Restaurant Association, talks fundraising to feed hungry children in MA on "Life With Gwenn."

Craft Brew News – 2/22/19Courtesy of Brewbound.comReceiver Reaches Agreement to Sell DME Group’s Main BusinessCourt-appointed receiver Alvarez & Marsal filed a report Thursday saying it had reached an agreement to sell financially troubled Canadian brewing equipment manufacturer DME Group’s manufacturing and fabrication headquarters in Charlottetown.According to the receiver’s second report filed with the Superior Court of Prince Edward Island, Alvarez & Marsal said it executed a purchase agreement with CIMC Enric Tank and Process Ltd. on February 13. Now, the receiver is asking the court to approve the sale.According to CIMC’s website, the company is “one of the largest suppliers for the beverages and liquid food industries,” with operations around the globe.Alvarez & Marsal said CIMC plans to continue the DME Group’s operations in Charlottetown, employ a majority of the employees currently working at the facility and potentially rehire others.Backlash Over Boston Beer GardensA pair of Massachusetts lawmakers are attempting to rein in Boston’s popular outdoor beer gardens, according to the Boston Globe.Driven by the Massachusetts Restaurant Association, state Sens. Ed Kennedy (D-Lowell) and Nick Collins (D-South Boston) are co-sponsoring a bill that would prevent any person or company from obtaining more than 14 one-day licenses a year. Beer companies such as Trillium and Wachusett, among others, have used those licenses to operate outdoor beer gardens from the spring into the fall.Currently, the law allows applicants to obtain up to 30 one-day licenses. However, beer companies have used a loophole that allows multiple applicants to request licenses on their behalf. Last year, the city issued 82 one-day licenses, up from 39 in 2017, the Globe reported.Speaking to the Globe, Massachusetts Restaurant Association president and CEO Bob Luz said the law is being abused to the detriment of his organization’s members.The states brewers have said they’re willing to work with lawmakers to evolve the law.Meanwhile, Notch Brewing founder Chris Lohring pointed out that the bill as written wouldn’t just hurt craft brewers, but would also affect nonprofits that rely on one-day licenses.Jim Koch Responds to #CorntroversyIt’s been nearly two weeks since Anheuser-Busch launched its Bud Light Super Bowl ads pointing out MillerCoors’ use of corn syrup in its flagship Miller Lite and Coors Light offerings and upsetting corn farmers. Now, Boston Beer Company founder Jim Koch has trudged into the cornfield with a blog post on the Samuel Adams website titled “Corntroversy — Deja Vu?”Koch wrote “It’s like McDonald’s and Burger King arguing about grilling vs. broiling their burgers,” he wrote. “Who cares? Fast food is still fast food.” Koch also predicted that the next phase of A-B’s fight with MillerCoors would be either the latter’s use of hop extract or an attack on imports such as Corona and Modelo, which “use the same industrial brewing techniques and ingredients”Koch also wrote “How safe is the quality image and premium price point of imported beers if drinkers realize that their fancy, upscale image hides less expensive ingredients and industrial brewing practices, just as happened in 1986?”Drizly Partners with BevMo! in CaliforniaBoston-based on-demand alcohol delivery company Drizly is expanding its reach in California via a new partnership with retailer BevMo!, according to a press releaseBevMo has 166 beer, wine and liquor stores on West Coast.The deal will make Drizly’s 60-minute delivery service available in 45 of BevMo!’s stores, including those in the Bay Area, Silicon Valley, Los Angeles and San Diego.With the addition of BevMo!, Drizly now partners with more than 1,000 retail locations in more than 100 cities across North America. The company recently secured $34.5 million as part of a Series C fundraising round.Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Radio Public: https://radiopublic.com/craft-beer-storm-WdbK0LCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

How do we rebuild trust in our institutions and leaders? Executive Vice President, Communications and External Relations at Brandeis University Ira Jackson and Boston chef and restaurateur Chris Coombs (dbar, Boston Chops and Deuxave) weave a powerful narrative about social responsibility, entrepreneurship and urban renewal with host Billy Shore. Jackson, who was Chief of Staff to Mayor Kevin White in 1970’s Boston, vividly describes the urban decay that defined the city at the time and the racism and violence that erupted over the school bussing program. “A whole generation of students was lost. The notion that 44 years later, today Boston would be the kind of tolerant, inclusive, hip, young city that it is, is a story of redemption,” he says. Coombs relates his own experience of becoming chef and partner of dbar, a restaurant that was built on a commitment to diversity and inclusion. “When you talk about stories in the mid 70’s, the amount of progress we’ve been able to make as a city and a country in very short amount of time is incredible. But progress only happens if you’re committed to making it. Coombs, who owns four restaurants and employs hundreds, has intentionally built social responsibility into his organization, focusing on family homelessness and hunger. “As we grow, it makes me realize how much it’s about imparting culture and vision and letting your team share that with others,” he says. Billy Shore asks Jackson what he has learned from a career that has spanned the public, private, non-profit, and academic sectors. “Part of the moral of the story is we can’t do this on our own and government shouldn’t do it for us, so we need public/private partnerships and collaboration,” he believes. However, he is concerned that trust in our leaders and institutions has almost completely eroded. “I think you have to rebuild it locally - people have to see and touch and feel the impact they’re having because they don’t trust somebody far away,” concludes Shore. Listen to this conversation between two dynamic storytellers as they discuss urban renewal and revitalization through the lens of their personal experiences in the city of Boston. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Ira Jackson is executive vice president, communications and external relations at Brandeis University. He provides leadership for Brandeis' relations with the community, government, businesses and other institutions locally, nationally and globally and assists the president and others in advancing and communicating Brandeis' intellectual and institutional contributions. Jackson has held senior positions in government, business and academia. In government, he served as chief of staff to former Boston Mayor Kevin White and later as Massachusetts Commissioner of Revenue under Gov. Michael Dukakis. In academia, he served as senior associate dean of Harvard's Kennedy School and director of its Center for Business and Government. He also served as president of the Arizona State University Foundation, dean of the Peter Drucker School of Management at the Claremont Colleges, and dean of the John W. McCormack School of Policy and Global Studies and vice provost of the University of Massachusetts Boston. In business, for a dozen years Jackson was executive vice president of BankBoston. He has also played leadership roles in a number of civic initiatives, including CityYear, the Boston Foundation, the New England Holocaust Memorial and Facing History and Ourselves. A graduate of Harvard College, he received his MPA from Harvard's Kennedy School and graduated from the Advanced Management Program at the Harvard Business School.· Brandeis University is a medium-sized private research university with global reach dedicated to first-rate undergraduate education while making groundbreaking discoveries. Its 235-acre campus is located in the suburbs of Boston, a global hub for higher education and innovation. Its faculty are leaders in their fields, as passionate about teaching and mentorship as they are about pushing the boundaries of knowledge. Brandeis students are motivated, compassionate, curious and open to exploring new and challenging experiences. It is a community rooted in purpose, guided by its founding values, poised to lead in education and research in the 21st century.· Chris Coombs is chef and co-owner of Boston Urban Hospitality which owns dbar, Deuxave, and Boston Chops. Coombs graduated from the Culinary Institute of America in New York and worked under award-winning chefs in Massachusetts and then Virginia. He returned to Boston and in 2006 and created Boston Urban Hospitality with business partner Brian Piccini. In 2010, Coombs opened his first restaurant, Deuxave, in Boston. Coombs’ cuisine at Deuxave is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined setting. Since then, Coombs’ success has grabbed the attention of both local and national media, including an appearance on Food Network’s “Chopped” and recognition by Food & Wine magazine as a candidate for “The People’s Best New Chef in New England.” In early 2013, Coombs and Piccini debuted his third concept, Boston Chops. The urban steak bistro has been named one of Food & Wine magazine’s “Best New Steakhouses” and won Best Steakhouse 2015 from Boston magazine’s coveted Best of Boston awards. In 2013, Coombs was named “30 Under 30” for chefs by Forbes Magazine’s and Zagat. He was also named the Massachusetts Restaurant Association’s “Restaurateur of the Year” for 2015. · Boston Urban Hospitality currently owns and operates four restaurants in Boston--Deuxave, Boston Chops (South End and Downtown) and dbar. It is made up of a team of passionate hospitality professionals who believe in seasonal, sustainable, and local food and value a work environment where passion produces excellence. From focusing on exceptional service to cooking heartfelt and exciting meals to remember, Boston Urban Hospitality scrutinizes every detail that goes into orchestrating unforgettable culinary experiences.

To change systems that perpetuate poverty and hunger, where do we start? Erin McAleer, President andCEO of Project Bread in Boston, discusses eradicating hunger with Bob Luz, president and CEO of theMassachusetts Restaurant Association (MRA) on this episode of Add Passion and Stir. McAleerdescribes a multi-level approach that uses on-the- ground learning to drive a wider systems-level change.“We’re in community health centers, we’re in schools, we’ve got this hotline, but we take that informationthat we’re seeing on the ground and pivot quickly to larger scale systems change,” she says. She cites asuccessful program they piloted where children enrolled in SNAP (food stamps) would automatically beenrolled in school breakfast programs. Luz sees a similar effect on systems in his industry. One out ofevery 10 jobs in America is related to the restaurant industry and almost 50% of the businesses areminority owned and 40% are women owned. Many workers come from disadvantaged backgrounds, andwhen they succeed, they want to provide opportunities to other people. “It’s heart-breaking to see initiallyand then heart-warming [later] to see as people excel in our industry,” he says. “I don’t think you’re evergoing to see a more philanthropic group of people who believe in being a good neighbor.”Both guests talk about formative experiences that affected their own attitudes toward hunger and givingback. For McAleer, it was experiencing food insecurity growing up as one of three children with a singlemother. She remembers going to bed with her “mom on the phone saying ‘how am I going to feed thesekids?’” For Luz, it was one of his first jobs with the 99 Restaurant Group, where the owner’s passion forgiving back was built into the business. This experience laid the foundation for his own attitudes aboutphilanthropy which he brought to the MRA board and mission. The MRA holds restaurant dinners wherethe team donates their time, suppliers donate food and beverage, and all the money goes to a cause,including the No Kid Hungry campaign. They did five dinners the first year, eight dinners last year, andwill do 12 this year. “We think we can take this across the entire state,” he predicts.Learn about how channeling resources, knowledge, and compassion can create systems change that canend hunger.

Happy New Year! on this episode we talk food and hotel business with Chef Nick Calias. Nicholas Calias has lead the culinary operation at The Colonnade Hotel and Brasserie Jo for nearly a decade. In 2013, he received “Chef of the Year” honors from the Boston Chapter of The American Culinary Federation, and in 2015, he won the “Chef of the Year” award from the Massachusetts Restaurant Association. We chat about regional food, hotel operations, winning awards and planning for huge events like new years eve in Boston! Of course the age on question on this show millennials in the kitchen...  Chef Nick is an amazing chef and an even better person so this conversation is sure not disapoint!