Podcasts about Menus

“Because the truth is, there's a lot of magical hotels out there. But what makes something truly unique is the location in which it is, because our hotels aren't buildings that were built. They are beautiful essences, that were renovated with love and were kept the same. They were just polished. Nothing from our hotels was changed.”We're in great company with Marialuisa D'Angelo, the Managing Director of The D'Angelo Family Collection, a thoughtfully curated portfolio of intimate boutique hotels and organic vineyards, woven across three of Italy's most evocative regions—Lecce, Matera, and Lake Como. Alongside her parents, Marialuisa has rebuilt these rare sanctuaries with unwavering intention—spaces where local artisans and farms shape every sensory detail, where silence is luxury, and where the art of slowing down, “il dolce far niente,” feels like coming home. In this episode, Marialuisa shares how a childhood spent moving between eight countries taught her that stories are humanity's shared currency, and how that belief now shapes every meal, every room, every moment at her family's collection.Top Takeaways[2:00] Born in Southern Italy but raised across eight countries, Marialuisa developed a profound love of storytelling and realized the power of human connection from an early age. [5:10] Her parents' return to Italy was rooted in gratitude—a desire to give back to the country that shaped them. Marialuisa's path, however, was her own—a desire to return to the family business where she could tell stories that mattered.[10:20] It started in Matera, her father's hometown, with a neglected palazzo. Success there sparked Villa Mojana on Lake Como, then Palazzo Zimara in Lecce—three intimate sanctuaries born from opportunity and deep regional roots.[12:25] In a world where constant connection breeds disconnection, The D'Angelo Family Collection are sanctuaries designed to pause that cycle—where each space invites guests to simply be present.[16:00] Three distinct landscapes, one philosophy—Lecce's baroque streets and limestone walls echo Florence's grandeur, Lake Como offers Alpine silence surrounded by green, Matera's neolithic caves whisper ancient history. Each property is lovingly restored—never reinvented—preserving the essence of places where culture and agriculture intertwine.[18:40] Guided by her mother's architectural motto "less is more"—guests feel home away from home, surrounded by the authentic essence of the place from the strategic lighting to the local artisans, and regional services.[22:55] Menus shift monthly with the seasons, sourced in a true kilometer zero philosophy. Open kitchens invite chefs to share stories of local producers directly with guests, while communal tables turn strangers into friends and meals into memories.[28:10] The D'Angelo Family's organic wines anchor every property through tastings, wine baths, pairing menus, and workshops. Each sip connects guests to volcanic terroir and the belief that true hospitality is about meaningful experience, not just consumption.[32:10] In a generation creating memories through screens, Marialuisa hopes to instill the magic of authenticity, identity, and real connection—believing family businesses leave the most meaningful footprints on earth.Notable MentionsThe Sassi of Matera, UNESCO World Heritage SiteArcidiaconata, Organic Aglianico del Vulture D.O.C.Cuccù from MateraLimonta on Lake ComoVisit For YourselfThe D'Angelo Family Collection Website | @thedangelofamilycollectionPalazzo Zimara | @palazzozimara | @labocca_restaurant_Villa Mojana di Limonta | @villa_mojana_bellagioIl Palazzotto | @ilpalazzottomatera Radino Wine Bistrot | Francesco Radino Wine | @radinowine10% off when you email directly with code SIGC25

Why do your numbers look right… but your bar feels off?Your labor's tight.Margins look healthy.The menu's optimized.On paper, you're doing everything right.But data is transactional. It tracks sales and costs. It doesn't track loyalty. It doesn't measure vibe. And it won't tell you when you're optimizing the life out of your bar.Cutting a low-margin item might improve percentages.It might also hurt long-term relationships.In this episode, we break down the blind spots of data-driven bar management and where gut instinct still matters.If your spreadsheet says you're winning but something feels off, this one's for you.

Episode web page: https://bit.ly/4k9H4fT Episode summary: In this episode of Insights Unlocked, design and research leaders from TruStage share how they transformed UX research from an inconsistent, ad-hoc effort into a scalable, trusted practice embedded directly within their design team. Through a creative “cookbook” framework, the team built shared standards, accelerated time to insights, and increased stakeholder confidence—without sacrificing flexibility or creativity. What you'll learn Why TruStage shifted from siloed research teams to an embedded UX research model How a visual “cookbook” system helped standardize research without making it rigid The power of shared language and artifacts to build stakeholder trust and buy-in How repeatable research “meal plans” enabled faster pivots and better decision-making What it takes to scale research volume while improving quality and consistency Key themes and ideas From potluck to practice. The TruStage team describes their early research approach as a “potluck”—rich in individual expertise but lacking consistency. By designing a shared system, they moved toward a polished, repeatable research practice that stakeholders could rely on. The research cookbook framework. Using food metaphors, the team created: Recipes for designers and researchers that explain how to run specific studies Menus for stakeholders that clearly outline value, effort, and outcomes Meal plans that bundle methods together across stages of the product lifecycle This framework helped align internal teams and external partners around expectations, scope, and impact. Embedding research into everyday workflows. By building the system directly in Figma and connecting it to their agile tooling, TruStage made research easy to plan, prioritize, and execute—removing friction that previously slowed teams down. Scaling impact through trust and clarity. Clear artifacts and shared standards made research easier to explain, faster to approve, and more likely to be requested. As a result, the team more than doubled the number of research stories completed year over year and shifted from “selling” research to responding to demand. Empowering teams through co-creation. Rather than dictating a process from the top down, the team involved designers across experience levels in shaping the system. This created stronger ownership, higher adoption, and a culture where research felt both accessible and fun. Advice for teams operationalizing research Lean into tools your team already loves and uses daily Invest time in shared philosophy and language—not just templates Co-create systems with the people who will use them Treat research operations as an evolving practice, not a one-time deliverable Resources & links TruStage's website (https://www.trustage.com/) Nick Higbee on LinkedIn (https://www.linkedin.com/in/nicholas-higbee-95540425/) Benny Brooks on LinkedIn (https://www.linkedin.com/in/thebenbrooks/) Betsy Drews on LinkedIn (https://www.linkedin.com/in/betsy-drews-4a30256b/) Natalie Padilla on LinkedIn (https://www.linkedin.com/in/natalie-weiner/) Nathan Isaacs on LinkedIn (https://www.linkedin.com/in/nathanisaacs/) Learn more about Insights Unlocked: https://www.usertesting.com/podcast

Why are guests leaving earlier than you think they should?Your pricing's solid, the drinks are good, the team's doing their job and still, tabs are closing after two rounds.Most operators assume it's a marketing issue or a menu problem, but a lot of the time it's the room itself working against you.Lighting that's too bright, music that's just a little too loud, or a space that's slightly uncomfortable can quietly shave minutes off dwell time.In this episode, we break down how to measure those invisible factors and make simple adjustments that actually show up in your sales.If you think your bar is “fine” but your numbers say otherwise, this episode is for you.

Hollie and Koby share the Mardi Gras 2026 food menus and discuss their upcoming trip plans for February 2026. Support the showSocials, Support the Podcast, and MoreThis podcast is sponsored by Favorite Grampy Travels, a Universal Preferred Travel Agency

Mike and EB are heading to Epic Universe for the FIRST TIME and they need YOUR help! In this super interactive episode, the guys dive into a mountain of listener advice for conquering Universal's newest park—and honestly, there's almost too much information (but in the best way possible). Learn insider secrets like which metal detector line is fastest at Stardust Racers, why you should ride Monsters Unchained in the morning before the animatronics start breaking down, which secret password unlocks a hidden menu at the Burning Blade Tavern, and why the Tiki Bar serves dangerously strong mai tais. Plus, could Elon Musk's Boring Company actually build underground Tesla tunnels connecting Epic Universe to the airport?! (Spoiler: Florida is basically a swamp, so... good luck with that.) There's also exciting news about Six Flags Over Texas breathing new life into Mr. Freeze with a complete queue refurbishment, updates on the world's tallest vertical loop being installed on Tormenta, and details about the upcoming SeaWorld Orlando meetup on February 22nd. Whether you're planning your own Epic Universe trip or just love hearing theme park nerds geek out over secret drinks, Easter eggs, and the best strategy for marathon-riding Stardust Racers, this episode is for you!

Say hello to Al Mancini. He’s the host of the Food and Loathing Podcast and he’s got another Neon Feast Foodie Update. Al and his team know #Vegas eats. Here’s a bite-sized serving of delicious foodie news, celebrity interviews and on-the-scene reporting; covering the most important restaurant happenings on and off The Strip. FOOD & LOATHING PODCAST NEON FEAST The post Neon Feast: Excalibur's Tiki Bar, Lunar New Year Menus, and Naked City Burgers appeared first on Highway Radio.

Running a bar isn't just about controlling costs, it's about leading people.In our latest episode with Dave Nitzel and Dave Domzalski, we unpack their new book, A Tale of Two Taverns, and the deeper lesson behind it.Through the story of two competing bar owners, they reveal why traditional corporate logic often fails in hospitality, and how culture, incentives, and leadership directly impact your bottom line.One owner focuses on spreadsheets.The other focuses on people.The difference? Profit becomes an outcome, not the goal.The lesson here? If you're still treating your bar like a transaction, you're missing the real driver of growth.

Dana In The Morning Highlights 2/11US currently holds 2 Gold - 3 Silver - 2 Bronze - iHeartRadio has your Olympics coverageLOTS of Houston restaurants are curating special Valentine's Day menus if you're going outAI is very helpful - BUT experts caution using it for Valentine's Day - as it could backfire

Caitriona Redmond, Irish Examiner columnist

Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can't tell you what's in it. Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and culinary educator Fran Costigan to talk about what should be one of the easiest wins in event food and beverage: designing menus that respect both people and ingredients. Fran has spent decades teaching chefs—many of them in traditional kitchens—how to create plant-based desserts that are stunning, delicious, and practical to execute. And here's the truth she keeps proving: most kitchens already have what they need. What's missing is the mindset, the training, and the commitment to transparency. We dig into: •⁠  ⁠Why hotel and catering pastry teams still treat vegan (and dairy-free) desserts like a "special request" •⁠  ⁠How to build one great dessert for everyone instead of creating multiple "separate but sad" options •⁠  ⁠The real issues with hidden ingredients (hello, seasoning mixes with wheat flour) and why labeling matters •⁠  ⁠Smarter sweeteners and why "dairy-free" doesn't always mean safe •⁠  ⁠Practical swaps and techniques chefs can use right now—without reinventing their pantry •⁠  ⁠Why gluten-free isn't automatically "healthier," and what planners should understand when designing menus

The Taste Of Universal Episode 26 MENU Appetizer Specialty menu offerings and updates around the resort: Black Heritage Month & Valentine's Day Entrée Mardi Gras 2026 Menus Dessert No official dessert this month.

You can run a perfect 20% labor cost and still feel like your bar is one bad shift away from falling apart. Call-outs start stacking up, the vibe changes, and people show up physically but mentally they're gone.That's usually the moment owners realize the numbers never warned them anything was wrong.In this episode, we break down the Staff Sentiment Index and why labor cost doesn't protect you from turnover, burnout, or walkouts. You'll learn how to spot the early signals that someone is checking out, how to identify high performers who are quietly hurting your culture, and what actually predicts a quit before it happens.If you want fewer surprises, less turnover, and a team that wants to be there, not just clock in, this episode is for you.

Jay Zawaski previews Olympic hockey tournament, Super Bowl food menus (Hour 2) full 2608 Sat, 07 Feb 2026 20:30:00 +0000 LCCRzKYrZKnwHqHtgmJBGhkOGqSwY5xN sports Steve Rosenbloom Show sports Jay Zawaski previews Olympic hockey tournament, Super Bowl food menus (Hour 2) Former Chicago Tribune writer and columnist Steve Rosenbloom brings his witty, at-times snarky sports commentary to the airwaves on Saturdays at 11 a.m. to lead a show that he and listeners affectionately call Saturday Suckage. Follow him on Twitter @SteveRosenbloom.  2024 © 2021 Audacy, Inc. Sports False https://player

Dylan McDonnell, the Founder & CEO of Foodini, joins the show to share his journey from finding out he has celiac disease to creating the dietary intelligence company with over 150 personalized menus for diets & allergens. Hear how celiac disease works, how Foodini keeps allergies & dietary restrictions simple for restaurants, how Foodini improves the food experience at stadiums, the place Dylan's traveled to that didn't live up to the hype, and his all-time favorite memory as a sports fan. Connect with Dylan at Foodini.co and on LinkedIn

Click this link ⁠https://www.boot.dev?promo=KINDAFUNNY⁠ and use my code KINDAFUNNY to get 25% off your first payment for ⁠boot.dev⁠. Thank you ⁠Boot.Dev⁠ for Sponsoring! Thank you for the support! Run of Show - - Start - Nioh 3 Review (So Far) - Combat Highlights - Defining SAUCE - “Open World”, Menus, and Gear - The Gamescast Game Tip - Ads - Questions - Bosses - Art Style - The Top 10 Soulsikes Learn more about your ad choices. Visit megaphone.fm/adchoices

Click this link ⁠https://www.boot.dev?promo=KINDAFUNNY⁠ and use my code KINDAFUNNY to get 25% off your first payment for ⁠boot.dev⁠. Thank you ⁠Boot.Dev⁠ for Sponsoring! Thank you for the support! Run of Show - - Start - Nioh 3 Review (So Far) - Combat Highlights - Defining SAUCE - “Open World”, Menus, and Gear - The Gamescast Game Tip - Ads - Questions - Bosses - Art Style - The Top 10 Soulsikes Learn more about your ad choices. Visit megaphone.fm/adchoices

Click this link ⁠https://www.boot.dev?promo=KINDAFUNNY⁠ and use my code KINDAFUNNY to get 25% off your first payment for ⁠boot.dev⁠. Thank you ⁠Boot.Dev⁠ for Sponsoring! Thank you for the support! Run of Show - - Start - Nioh 3 Review (So Far) - Combat Highlights - Defining SAUCE - “Open World”, Menus, and Gear - The Gamescast Game Tip - Ads - Questions - Bosses - Art Style - The Top 10 Soulsikes Learn more about your ad choices. Visit megaphone.fm/adchoices

Click this link ⁠https://www.boot.dev?promo=KINDAFUNNY⁠ and use my code KINDAFUNNY to get 25% off your first payment for ⁠boot.dev⁠. Thank you ⁠Boot.Dev⁠ for Sponsoring! Thank you for the support! Run of Show - - Start - Nioh 3 Review (So Far) - Combat Highlights - Defining SAUCE - “Open World”, Menus, and Gear - The Gamescast Game Tip - Ads - Questions - Bosses - Art Style - The Top 10 Soulsikes Learn more about your ad choices. Visit megaphone.fm/adchoices

A lot of people think you need years of bar experience to open or run a successful bar.That assumption keeps a lot of people stuck or broke.Today, I'm talking with Zach Yurchuck of Truck & Tap, who helped build a profitable, multi-location neighborhood bar brand without coming from the bar industry.We get into why smaller bars often outperform big ones, why hiring for personality beats hiring for experience, and how clear systems make both staff and guests happier.If you run a bar, want to open one, or are trying to grow without burning out your team, this episode will give you perspective you can actually apply.

Vampire Penguin is redefining the dessert landscape, and Parker King's exclusive interview on the Ash Said It show highlights why this brand is a viral sensation. Far from your average treats, Vampire Penguin offers a proprietary Shaved Snow experience that bridges the gap between the creamy richness of high-end ice cream and the ethereal lightness of a fresh snowfall. Unlike traditional snow cones, which rely on crunchy crushed ice and syrupy top-coats, Shaved Snow is crafted from infused frozen blocks shaved into delicate, ribbon-like layers. This process creates a "melt-in-your-mouth" sensation that is significantly lower in sugar and calories than standard dairy desserts—often containing only 10–14g of sugar per serving. Accessibility is a cornerstone of the Vampire Penguin philosophy. The menu is intentionally designed to be inclusive, featuring a vast array of Dairy-Free, Vegan, and Gluten-Free options. Most snow bases are non-dairy, allowing plant-based fans to indulge in signature creations without compromise. Seasonal offerings keep the menu dynamic, with rotating specials like the Mexican Candy (Mango snow with Chamoy and Tajin), Thin Mint, and the tropical Pina Colada. For the truly adventurous, "Secret Menu" combinations often emerge through the Conjure Your Own feature, where guests mix and match from 17+ flavors like Taro, Horchata, and Sea Salt Caramel with toppings ranging from popping boba to condensed milk. Beyond the bowl, the Vampire Penguin culture is a lifestyle. Many locations carry exclusive Vampire Penguin merchandise, including the brand's signature plushies (like Walter the Walrus and Paula Bear), children's storybooks detailing the "Legend of Vampire Penguin," and even branded apparel like hats and t-shirts. Whether you are visiting the Cumming, GA location or any of their global outposts, the experience is a curated blend of whimsical storytelling and culinary innovation. This isn't just a dessert; it's a "low-guilt" indulgence that proves you don't need heavy cream to achieve heavy-hitting flavor. Web: www.vampire penguin.com - Looking for that extra spark to level up your life? Say hello to Ash Brown—your go-to American powerhouse, motivational speaker, and the ultimate hype-woman for your personal and professional growth. Ash isn't just a voice in personal development; she's a trusted friend who brings real-talk wisdom and contagious energy to every conversation. Whether you're stuck in a rut or ready to scale your dreams, Ash is here to fuel your journey with a mix of heart and hustle.

You can have a packed bar, a full staff, and still wonder why the profits aren't there.The truth is, most owners mistake busy for profitable. The real problem isn't effort, it's not knowing which hours actually make money and which ones just look good on paper. In this episode, I break down a simple daily check that shows you exactly when your bar makes money and when it doesn't. You'll learn how to spot your most profitable dayparts, see where labor is quietly eating your margins, and make smarter decisions about hours, staffing, and specials. It's not complicated, just clear, quick, and powerful once you see the numbers the right way. By the end, you'll stop guessing and start managing your bar with real confidence, knowing exactly when the business is working for you. 

Rev. Mark Steinbrenner

Are you struggling to balance menu complexity with profitability in your bar? Discover the surprising insights that could transform your business strategy.In this episode of Party of Six, Chris, Dave, and Cliff dive deep into the intricacies of menu design, inventory management, and pricing strategies. Learn how industry leaders use simple menus to maximize margins and minimize waste, and why most bars fail to control inventory effectively.Imagine running a bar where your menu not only delights customers but also boosts your bottom line. With expert tips on seasonal menu adjustments, strategic supplier partnerships, and effective staff training, you can achieve operational excellence and financial success.Tune in now to uncover actionable strategies that will help you streamline your operations, enhance customer satisfaction, and increase your profits. Don't miss out on the opportunity to elevate your bar's performance!Key Topics:- Balancing menu complexity with guest experience- Pricing strategies that drive revenue and profitability- Inventory management techniques to control costs- Showcasing premium spirits effectively- Seasonal menu adjustments and leveraging back stock -Staff training for consistency and customer satisfactionConnect with Us:Chris Schneider –  https://barbusinesscoach.com/  Dave Nitzel –  https://daveanddave.co/ Cliff Crider – https://truckandtap.com/  Resources & Links:Stinger Compliance – ID verification and bar safety solutions - https://www.stingercompliance.com/Quickspec – Data-driven dashboard for POS and financial analytics - https://www.quixspec.com/Book: Hospitality DNA – Insights on building a resilient hospitality operation - https://www.amazon.com/dp/195984086X/Book: The Bar Shift – Practical strategies for bar management and profitability - https://www.amazon.com/dp/1987562216Book: How to Make Top Shelf Profits in the Bar Business - 75 Lessons on Bar Ownership - https://www.amazon.com/dp/B0C5BMKDJN/

Today we're going to get into why analogue habits feel so appealing right now, and how dopamine menus fit into that bigger picture, and what we can all do to embrace it in a way that actually feels realistic.+SIGN UP TO THE WORKING HARD NEWSLETTER: https://graceb.myflodesk.com/k0sfhlac34+FOLLOW THE PODCASTInstagram: https://www.instagram.com/workinghardpod/?hl=en-gbTikTok: https://www.tiktok.com/@workinghardpodcast?lang=en+DILEMMA SUBMISSIONIf you'd like to submit any dilemmas to the podcast to be answered in the bonus episodes, please send them to podcast@grace-beverley.com with the subject beginning DILEMMAS or DM us @workinghardpod on instagram!+MY LINKS: https://gracebeverley.komi.io/+RETROGRADE, SHREDDY, TALA and THE PRODUCTIVITY METHOD are my own businesses, therefore any mention of them - whilst not being a sponsorship - is monetarily endorsed. As usual, sponsorships do not change my opinions nor my honesty, but I will always disclaim to make sure motives are clear

Bars aren't losing money on non-alcoholic drinks.They're losing money by misunderstanding them.As guest behavior shifts toward functional, botanical, and alcohol-free options, the bars winning right now aren't guessing, they're following the math.In this episode, I break down why non-alcoholic drinks can match or exceed cocktail margins, how pricing psychology has changed, and what happens when you treat this category like a system instead of a patch.If your menu hasn't evolved with how people actually choose drinks now, this episode explains what changed.

ANDREA ROMAN, DIRECTOR OF SALES OF FIREMAN HOSPITALITY GROUP. Fireman Hospitality Group has been the host of TWO Broadcast for Broadways at Brooklyn Deli and Bond 45 (where we've welcomed Fireman Hospitality Group CEO, Ben Grossman). Andrea will be speaking about the four restaurants (Bond 45, Trattoria dell'Arte, Redeye Grill and Paris Bar) participating in NYC Restaurant Week. Menus are attached for all participating restaurants Bond 45- 221 West 46th St (between 7th and 8th Avenues) LUNCH Trattoria dell'Arte- 900 7th Ave (at West 57th Street) DINNER Red Eye Grill- 890 7th Ave (at West 57th Street) LUNCH AND DINNER Paris Bar & Le Jardin Rooftop- 120 West 57th Street (between 6th and 7th Avenues) LUNCH AND DINNER WEBSITES FOR FIREMAN HOSPITALITY GROUP: https://www.thefiremangroup.com www.cafefiorello.com www.bond45ny.com www.brooklyndiner.com www.brooklyndelicatessen.com www.redeyegrill.com www.trattoriadellarte.com www.parisbarnyc.com WEBSITE FOR NYC TOURISM: www.nyctourism.com ABOUT ANDREA: Andrea Roman is Director of Sales of Fireman Hospitality Group. She is a sales, Catering and Marketing professional with 30 years of experience creating, selling, marketing and managing all aspects of corporate, social events and partnerships at a range of venues from ultra-high end to broad theme appeal. She has been Director of Sales since 2012 (previously working for FHG as sales manager from 1995-1997) and helps manage the iconic restaurant group operating restaurants in NYC including Trattoria Dell'Arte, The Redeye Grill, Bond 45, Café Fiorello, Brooklyn Deli, Paris Bar and Brooklyn Diner on 43rd and 57th Streets. She grew banquet sales by more than $1,000,000 in her first year and is responsible for securing high profile events including the opening night of Late Show with Stephen Colbert; A Night on Broadway with Mel Brooks; A Night on Broadway with Barry Manilow; Broadway Investor Events, Preshow Events, TONY events and Closing Parties; Holiday parties for Broadway shows including Hamilton and Dear Evan Hansen. Andrea is in charge of maintaining relationships with surrounding Cultural institutions including Carnegie Hall, Lincoln Center, Broadway and Off-Broadway Theaters, as well as broadening existing partnership with The Actors Fund, Broadway Briefing, Pulsd, NYC & Company, City GuIde NY and NY Sightseeing Pass. This included creating initiatives during the pandemic to assist the restaurant, Broadway, and tourism industries. She is a proud member of the Broadway Association and a graduate of Northeastern University.

Why does every “quick update” from your manager turn into a 20-minute conversation?Most bar owners don't realize how much vague communication is slowing decisions, increasing burnout, and keeping them stuck in the weeds instead of running the business.In this episode, I walk through the 1-3-1 Rule, a three-minute update format that forces clarity, speeds up decision-making, and trains managers to think in solutions.If you're tired of chasing details and want your team to communicate like leaders, this episode makes the fix simple.

Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Audrey Largouët part sur le terrain et se faufile dans les cuisines des chefs !Aujourd'hui, on prend la direction de Roissy-Charles-de-Gaulle, au cœur des unités de production de Newrest, où se préparent chaque jour des milliers de plateaux-repas destinés à voyager à 10 000 mètres d'altitude. Aux côtés d'Alexandre, chef exécutif, et de Marc, responsable communication du groupe, notre journaliste Audrey Largouët explore un ballet millimétré mêlant exigences sanitaires extrêmes, logistique XXL et créativité culinaire. Menus adaptés à des dizaines de régimes alimentaires, recettes pensées pour la réchauffe, sourcing responsable et innovation végétarienne : ici, chaque gramme compte et chaque saveur est calibrée pour l'altitude.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé.Journaliste : Audrey Largouët ; Réalisateur : Benjamin Macé ; Productrice : Alice Deroide ; Vidéaste ; Edouard Jacques Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

We have all gotten familiar with resturaunts and their secret menus well there was a list put together about the best secret menu items and one of them may have been created by somebody in this room!We try again and again, week after week, trying to get Sky to like food. Well when we spun the wheel this time, it landed on something we knew she already hated but we gave it to her anyway.It's EMily's best friend Kelly Kapowski's birthday today! To celebrate we broke down a list of the best teen actors from the 90's aand it was quite a surprising list

We have all gotten familiar with resturaunts and their secret menus well there was a list put together about the best secret menu items and one of them may have been created by somebody in this room!We try again and again, week after week, trying to get Sky to like food. Well when we spun the wheel this time, it landed on something we knew she already hated but we gave it to her anyway.It's EMily's best friend Kelly Kapowski's birthday today! To celebrate we broke down a list of the best teen actors from the 90's aand it was quite a surprising list

A lot of people in hospitality end up managing without ever being taught how to manage. You're good at the job, you get promoted, and suddenly you're responsible for people, numbers, and decisions you were never trained for.Today, I'm talking with Andrew Roy, who worked his way up from the floor to running a high-level operation. We get into what most management training misses, where new managers struggle, and what actually helps people grow into the role.If you manage a bar or restaurant or you're thinking about stepping into leadership, this episode will give you practical perspective you can use right away.

Welcome to another bonus edition of the Flavors of Northwest Arkansas podcast! This one will be a quick one, as it's Bentonville Restaurant Week primer! 19 Bentonville restaurants have already committed, and more will most likely jump on during the week. In this episode, we'll talk about this week's discounts and freebies as well as curated menus and signature plates (so far). There are some GREAT deals! Get out this week and check them out!!

Why does your bar show up on Google, but not when someone asks ChatGPT where to go for a drink? That's happening more than you think, and it's costing bars real customers. People haven't stopped searching, they've just started asking AI instead, and AI looks at your business differently than Google does. In this episode, I break down how local search actually works now and why bars that only focus on SEO are getting skipped. If you want your bar showing up where people are actually asking, this episode will make the shift clear. 

Whole milk will soon return to school menus. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

The Restaurant Masterminds team explores the biggest trends shaping 2026, from intimate 10-seat dining concepts and the solo dining economy surge to GLP-1 menu engineering and protein-packed offerings. Discover how low-fi authenticity is replacing polished content, why bagels and Hawaiian cuisine are poised for comebacks, and how operators can adapt to health-conscious consumers seeking meaningful experiences over convenience. Paul Barron, Paul Molinari, Stacey Kane, and Rudy Miick share actionable insights for restaurant professionals navigating the evolving hospitality landscape.#RestaurantTrends #HospitalityIndustry #MenuEngineeringGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/ Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what's safe for them to eat. No guessing. No anxiety. No risk. That's the world Dylan McDonnell, founder and CEO of Foodini , is helping to build. Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what's being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform using AI and dietitian-led data to make ingredient transparency effortless—for both guests and kitchens. Now, as California implements SB 68, the nation's first allergen-disclosure law for restaurants, Dylan's advocacy and innovation are shaping a safer, more informed dining future. Together, on this week's Eating at a Meeting Podcast LIVE we're unpacking:

After years of rising prices pushing fast food beyond reach for some consumers - big chains are rolling out new value menus, Bears playoff ticket scams are surging, and a quick getaway might beat flowers and candy this Valentine's Day.

Bienvenue dans le trois-centième épisode de CacaoCast! Dans cet épisode, Philippe Casgrain et Philippe Guitard discutent des sujets suivants: electricite-quebec.info - La demande provinciale au bout des doigts Electron Liquid Glass - On n'arrête pas le progrès! Swift concurrency - Enfin un guide simplifié Icônes dans les menus de Tahoe - Vous pouvez les enlever dans votre application Subtext - Un éditeur de texte pour iOS simple et gratuit Unixv4.dev - Unix original dans votre navigateur Sloppy - La nouvelle mascotte IA de Microsoft Drone et ski - Un petit film de Philippe Ecoutez cet épisode

Intentionality is on the menu in 2026, with many Stoneham bar patrons planning their alcohol consumption like they do their screen time. Savvy bartenders are keeping their clients happy by focusing on quality over quantity and embracing the growing sober curious movement. Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners' freedom to choose meat or dairy. From behavioral science to buffet design, Kent and Taylor are redefining what "sustainable dining" looks (and tastes) like. Their approach shows that changing how food is presented — not just what's served — can drastically reduce carbon emissions and food waste without sacrificing satisfaction. We'll dish on:

Was für ein Bücherjahr! "Für Polina", "Königin Esther", "Atmosphere" - diese drei Bücher haben 2025 für lebhafte Diskussionen zwischen den Hosts gesorgt. Aber es gab auch viele Momente, die alle drei in guter Erinnerung haben: Gemeinsam blicken Jan, Daniel und Katharina zurück auf ein Jahr mit ausgefallenen Vorspeisen, tollen Begegnungen und - natürlich - großartigen Büchern. Und sie küren das Lieblingsbuch der eat.READ.sleep.-Community. Alle Infos zum Podcast: https://ndr.de/eatreadsleep Mail gern an: eatreadsleep@ndr.de Alle Lesekreise: https://ndr.de/eatreadsleep-lesekreise Unseren Newsletter gibt es hier: https://ndr.de/eatreadsleep-newsletter Podcast-Tipp Eltern ohne Filter: https://1.ard.de/eatreadsleep-eof Die Bücher der Folge: (00:02:33) Tobias Roth und Moritz Rauchhaus: "Wohl bekam's. In hundert Menus durch die Weltgeschichte." Verlag Das Kulturelle Gedächtnis. (Literarische Vorspeise) (00:25:42) Wolf Haas: "Wackelkontakt" (Hanser) (00:27:23) Liz Moore: "Der Gott des Waldes". Deutsch von Cornelius Hartz (C.H.Beck) (00:29:43) Kristine Bilkau: "Halbinsel" (Luchterhand) Ausgelost für die nächste Bestellerchallenge: Evie Woods: "Der verschwundene Buchladen". Deutsch von Ivonne Senn (Adrian & Wimmelbuch Verlag) Das Rezept für päpstliche geschmorte Äpfel https://www.ndr.de/kultur/buch/eatreadsleep-154-papst-dessert-zum-neuen-buecherjahr,ersfolge-130.html Der Link zum Sockenstrickwettbewerb: https://www.sockenweltrekord.com/weltrekord/ Der Link zum Oktopushäkeln: https://www.oktopusfuerfruehchen.de eat.READ.sleep. ist der Bücherpodcast, der das Lesen feiert. Jan Ehlert, Daniel Kaiser und Katharina Mahrenholtz diskutieren über Bestseller, stellen aktuelle Romane vor und präsentieren die All Time Favorites der Community. Egal ob Krimis, Klassiker, Fantasy, Science Fiction, Kinder- und Jugendbücher, Urlaubsbücher, Gesellschafts- und Familienromane - hier hat jedes Buch seinen Platz. Und auch kulinarisch (literarische Vorspeise!) wird etwas geboten und beim Quiz am Ende können alle ihr Buch-Wissen testen und Fun Facts für den nächsten Smalltalk mitnehmen.

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. Host Tracy Stuckrath sits down with Lauren Blakey from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism New Zealand to uncover how Māori traditions of kai and kōrero (food and conversation) are inspiring authentic event experiences rooted in wellness, sustainability, and inclusion. From carbon net-zero venues and reusable cup programs to zero-proof wines and allergen-aware menus, discover how New Zealand's food and beverage philosophy is creating meaningful change—one meal at a time.

At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes

When Lawrence Longo launched the Off the Menu app, he was not envisioning becoming one of the most prolific restaurateurs in Los Angeles. Yet a decade later, that's exactly where we are. Lawrence is responsible for the birth of Prince St. Pizza in Los Angeles, rescuing beloved stalwart Irv's Burgers, launching Tacos 1986 & even pioneering the smashburger craze with Burgers Never Say Die. Truly a fascinating character with a unique & fun origin story.

Vegan PBS chef Laura Theodore welcomes bestselling vegan cookbook author, Nava Atlas, who will share how to plan, prepare, and serve delicious, plant-based holiday menus. Nava's many books include 5-Ingredient Vegan, Vegan Holiday Kitchen, Vegan on a Budget, and many more. Nava also creates visual books on women's issues, including The Literary Ladies Guide to the Writing Life, and she runs two websites, The Vegan Atlas and Literary Ladies Guide. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning vegan blog at: JazzyVegetarian.com Learn more about Nava Atlas at: TheVeganAtlas.com Find Laura's vegan recipes at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop Learn more about your ad choices. Visit megaphone.fm/adchoices

Send a Text Message. Please include your name and email so we can answer you! Please note, this does not subscribe you to our email list, it's just to answer if you have a questions for us. Tired of staring into the fridge exhausted, hungry, and out of ideas?Enter Brooke Simonson, a nutrition and mindset coach who specialises in helping busy women eat well without the all-or-nothing approach. She supports my clinic every month through group calls and my 30/30 Program, so she sees firsthand what people are up against (and what actually works in the thick of real life).We cover simple, practical tools you can use straight away, including her weekly high-protein lunch rotation, the “home menu” strategy to reduce decision fatigue, fibre go-tos that actually help, and a quick label-check hack for choosing higher-protein, higher-fibre foods at the grocery store. Hit play to simplify meal prep and feel confident you're eating well, even on the most chaotic days!ReferencesConnect with Brooke:WebsiteInstagram TikTokThe 30/30 ProgramAudio Stamps01:04 - Meet Brooke Simonson, nutrition coach and mindset expert who helps clients break the crash diet cycle.04:36 - The genius high-protein lunch rotation that eliminates decision fatigue on busy days.11:24 - Why creating a personal menu solves the "I don't know what to eat" panic.14:25 - Brooke's go-to foods for hitting protein and fiber goals effortlessly.21:20 - How to make one meal work for the whole family without becoming a short-order cook.23:10 - How to eat well during your busiest seasons without relying on takeout or processed foods.32:06 - Simple tricks for identifying the most nutrient-dense foods at the grocery store.All of the information on this podcast is for general informational purposes only. Please talk to your physician and medical team about what is right for you. No medical advice is being on this podcast. If you live in Indiana or Illinois and want to work with doctor Matthea Rentea, you can find out more on www.RenteaClinic.com Not Sure Where to Start With the Podcast? I've Got You.Get my free Podcast Roadmap—a simple guide to help you find the episodes that matter most to your journey. Whether you're on GLP-1s, navigating plateaus, or just starting out, there's something here for you.Support the show

Are you trying to decide what to cook for the holidays this year? Whether you're hosting or attending a family or friends gathering, if you're craving a delicious December, this week we're sharing four menus to make your holiday planning and cooking more peaceful and joyful. By the end of this episode, you'll:Discover four menus for Hanukkah, Christmas, and the holiday season that reduce decision fatigue and support celebrating in a way that matches your real life, not a picture-perfect ideal.Find out about festive make-ahead mains, one-pan latkes, and a wide range of easy vegetable sidesLearn our go-to kid-friendly desserts, like our must-make chocolate-covered orangesListen now to take the pressure off your holiday cooking and step into a December that feels calmer, clearer, and deliciously doable!***This episode is sponsored by Mill – the odorless, effortless, automated food recycler.This time of year, we're doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don't go to waste. You just toss them in, and overnight it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked-up and shared with farms. Mill is the easiest way to prevent food waste at home. It's one small action that makes a big difference for your kitchen, your family, and the planet. Add Mill to your wish list or gift one now and get $75 Off with code FRIENDS!You can learn more at mill.com/foodfriends. ***LinksSonya's Hanukkah Party Menu:Sheetpan latke board Adeena SussmanSocca pancakes by David Leibovitz, with romesco sauce from Love & LemonsSpinach, grapefruit, avocado salad with sesame vinaigrette from Food & WineIce cream with olive oil and dates by Ali Slagle for NYT Cooking (unlocked)Sonya's ponchiki (little farmers cheese donuts)Kari's Intimate Hanukkah Dinner Party:Make-ahead latkes, reheat for several serving on several boards with classic toppingsLeafy herby salad by Alison RomanRoasted chicken drumsticks from Healthy Recipes BlogMac will make Sonya's chocolate dipped cara cara's Boozy pear cake based on French apple cake by Jennifer Segal from Once Upon a ChefPurchased black and...

In this Extra Scoop we're tackling your brilliant listener questions, from the confusion around food intolerance tests to what to cook for a summer Christmas lunch. We break down why IgG tests aren't reliable, how to get a proper diagnosis and why unnecessary restriction can do more harm than good. Rhi shares her clinical insight into navigating misinformation online, from the rise of the AIP diet to the red flags around unregulated “women's health practitioners.” We also answer your questions on omega-3 supplements, skincare ingredients like BHT and phenoxyethanol, and whether lots of small meals or three bigger ones best support digestion and sleep. Plus, we share your latest dark chocolate recommendations and talk through what a Deliciously Ella–style summer Christmas menu might look like. It's a practical, myth-busting episode designed to bring a bit of clarity, calm and common sense to the world of everyday wellness. Recommendations: The best dark chocolates (so far!): Sainsbury's Taste the Difference Madagascan 80%, M&S 75%, Tesco 85%, Divine 85%, Hu Kitchen, Ombar 80% Ella's book event: https://www.bookbaruk.com/event-details/meet-ella-mills-exclusive-pre-publication-signing-and-meet-greet Learn more about your ad choices. Visit podcastchoices.com/adchoices

Listeners who have attended a "Friendsgiving" so far this year call in to share what was on the menu, and where the conversation went - especially if it involved politics.