Podcasts about Menus

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

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:

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

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.

Set deep in the Suffolk countryside, the Greyhound Inn is the kind of place that immediately feels special. Over 400 years old and restored with quiet confidence, it balances the warmth of a proper English pub with the ambition of a serious food destination. The welcome is generous, the bar stacked with thoughtful bottles, and the room hums with the sense that hospitality comes first. This is not a place chasing trends, but one grounded in time, community and craft.At the heart of it all is chef Adam Spicer, whose cooking is rooted in hyper-seasonality, nose-to-tail thinking and an obsessive respect for produce. Menus change weekly, sometimes daily, depending on what local farmers, gamekeepers and fishermen bring to the door. One night might feature wild halibut, venison shot by a family member, or rabbit offal cooked with confidence and restraint. When ingredients are this good, Spicer's philosophy is simple: do as little as possible and do it well.Spicer's journey here has been anything but conventional. Largely self-taught, he honed his fundamentals while cooking at Corpus Christi College in Cambridge, before testing himself on MasterChef: The Professionals in 2019. The experience sharpened his focus rather than defining him. What sets his food apart now is not showmanship but depth, from long-reduced bone sauces to perfectly judged offal dishes that feel both generous and precise.Underpinning it all is a shared belief in hospitality over margin. Wine is priced to be enjoyed, not hoarded, with a list leaning towards small, organic producers. Regulars mix easily with visitors from London, including the occasional appearance from local fan Ed Sheeran. With its roaring fires, serious cooking and unpretentious charm, the Greyhound Inn feels like a pub that knows exactly what it is and why it matters. It is a reminder that some of the most exciting food in Britain is happening far from the capital, quietly and confidently. Hosted on Acast. See acast.com/privacy for more information.

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

In this episode of the Leading Voices in Food podcast, Norbert Wilson of Duke University's Sanford School of Public Policy speaks with researchers Jean Adams from the University of Cambridge and Mike Essman from Duke's World Food Policy Center. They discuss the mandatory calorie labeling policy introduced in England in April 2022 for large food-away-from-home outlets. The conversation covers the study recently published in the British Medical Journal, exploring its results, strengths, limitations, and implications within the broader context of food labeling and public health policies. Key findings include a slight overall reduction in calorie content offered by food outlets, driven by the removal of higher-calorie items rather than reformulation. The discussion also touches on the potential impacts on different consumer groups, the challenges of policy enforcement, and how such policies could be improved to more effectively support public health goals. Interview Summary Now everyone knows eating out is just part of life. For many, it's a place to make connections, can be a guilty pleasure, and sometimes it's just an outright necessity for busy folks. But it is also linked to poor dietary quality, weight gain, and even obesity. For policymakers, the challenge is identifying what policy changes can help improve population health. Jean, let's begin with you. Can you tell our listeners about the UK's menu labeling intervention and what change did you hope to see? Jean - Yes, so this was a policy that was actually a really long time in coming and came in and out of favor with a number of different governments. So maybe over the last 10 years we've had various different suggestions to have voluntary and/or mandatory calorie labeling in the out-of-home sector. Eventually in April, 2022, we did have new mandatory regulations that came into a force that required large businesses just in England - so not across the whole of the UK, just in England - if they sold food and non-alcoholic drinks and they had to display the calories per portion of every item that they were selling. And then have alongside that somewhere on their menu, a statement that said that adults need around 2000 calories per day. The policy applied just to large businesses, and the definition of that was that those businesses have 250 or more employees, but the employees didn't all have to be involved in serving food and drinks. This might apply also to a large hotel chain who just have some bars or something in their hotels. And the food and drinks covered were things that were available for immediate consumption. Not prepackaged. And then there was also this proviso to allow high-end restaurants to be changing their menus regularly. So, it was only for things that were on the menu for at least 30 days. You mentioned that this policy or a menu labeling might have at least two potential modes of impacts. There's first this idea that providing calories or any sort of labeling on food can somehow provide information for consumers to make what we might hope would be better choices. Might help them choose lower calorie options or healthier options. And then the second potential impact is that businesses might also use the information to change what sort of foods they're serving. It might be that they didn't realize how many calories were in the foods and they're suddenly embarrassed about it. Or as soon as their customers realize, they start to put a little bit of pressure on, you know, we want something a little bit lower calorie. So, there's this potential mechanism that operates at the demand side of how consumers might make choices. And another one at the supply side of what might be available to consumers. And we knew from previous evaluations of these sorts of interventions that there was some evidence that both could occur. Generally, it seems to be that findings from other places and countries are maybe null to small. So, we were thinking that maybe we might see something similar in England. Thank you for sharing that background. I do have a question about the length of time it took to get this menu labeling law in place. Before we get into the results, do you have a sense of why did it take so long? Was it industry pushback? Was it just change of governments? Do you have a sense of that? Jean - Yes, so I think it's probably a bit of both. To begin with, it was first proposed as a voluntary measure actually by industry. So, we had this kind of big public-private partnership. What can industry do to support health? And that was one of the things they proposed. And then they didn't really do it very well. So, there was this idea that everybody would do it. And in fact, we found maybe only about 20% of outlets did it. And then definitely we have had government churn in the UK over the last five years or so. So, every new prime minister really came in and wanted to have their own obesity policy threw out the last one started over. And every policy needs consulted on with the public and then with industry. And that whole process just kind of got derailed over and over again. Thank you. That is really helpful to understand that development of the policy and why it took time. Industry regulated policy can be a tricky one to actually see the results that we would hope. You've already given us a sort of insight into what you thought the results may be from previous studies - null to relatively small. So, Mike, I want to turn to you. Can you tell us what came out of the data? Mike - Thank you, yes. So, we found a small overall drop in average calories offered per item. That amounts to a total of nine calories per item reduction in our post policy period relative to pre policy. And this is about a 2% reduction. It was statistically significant and we do in public health talk about how small effects can still have big impacts. So, I do want to sort of put that out there, but also recognize that it was a small overall drop in calories. And then what we did is we looked at how different food groups changed, and also how calories changed at different types of restaurants, whether it was fast food, restaurants, sit downs that we call pubs, bars, and inns. And then also other different types of takeaways like cafes and things like that where you might get a coffee or a cappuccino or something like that. What we found was driving the overall reduction in calories was a reduction in higher calorie items. So, as Jean mentioned at the outset, one of the things we were trying to identify in this analysis was whether we saw any evidence of reformulation. And we defined reformulation as whether specific products were reduced in their calories so that the same products were lower calories in the post period. We define that as reformulation. And that would be different from, say, a change in menu offering where you might identify a high calorie item and take it off the menu so that then the overall calories offered goes down on average. We found more evidence for the latter. Higher calorie items were removed. We separated into categories of removed items, items that were present in both periods, and new items added in the post period. There were higher calorie items in the removed group. The items that were present in both periods did not change. The new items were lower calorie items. What this says overall is this average reduction is driven by taking off high calorie items, adding some slightly lower calorie items. But we did not find evidence for reformulation, which is a crucial finding as well. We saw that the largest reductions occurred in burgers, beverages and a rather large mixed group called Mains. So, burgers reduced by 103 calories per item. That's pretty substantial. One of the reasons that's so large is that burgers, particularly if they're offered at a pub and might even come with fries or chips, as they say in the UK. And because they have such a high baseline calorie level, there's more opportunity to reduce. So, whether it's making it slightly smaller patty or reducing the cheese or something like that, that's where we saw larger reductions among the burgers. With beverages, typically, this involved the addition of lower calorie options, which is important if it gives an opportunity for lower calorie selections. And that was the main driver of reduction there. And then also we saw in Mains a reduction of 30 calories per item. A couple of the other things we wanted to identify is whether there was a change in the number of items that were considered over England's recommended calories per meal. The recommended calories per meal is 600 calories or less for lunch and dinner. And we saw no statistical change in that group. So overall, we do see a slight reduction in average calories. But this study did not examine changes in consumer behavior. I do want to just briefly touch on that because this was part of a larger evaluation. Another study that was published using customer surveys that was published in Nature Human Behavior found no change in the average calories purchased or consumed after the policy. This evaluation was looking at both the supply and the demand side changes as a result of this policy. Thanks, Mike and I've got lots of questions to follow up, but I'll try to control myself. The first one I'm interested to understand is you talk about the importance of the really calorie-heavy items being removed and the introduction of newer, lower calorie items. And you said that this is not a study of the demand, but I'm interested to know, do you have a sense that the higher calorie items may not have been high or top sellers. It could be easy for a restaurant to get rid of those. Do you have any sense of, you know, the types of items that were removed and of the consumer demand for those items? Mike - Yes. So, as I mentioned, given that the largest changes were occurring among burgers, we're sort of doing this triangulation attempt to examine all of the different potential impacts we can with the study tools we have. We did not see those changes reflected in consumer purchases. So, I think sticking with the evidence, the best thing we could say is that the most frequently purchased items were not the ones that were being pulled off of menus. I think that would be the closest to the evidence. Now, no study is perfect and we did in that customer survey examine the purchases and consumption of about 3000 individuals before and after the policy. It's relatively large, but certainly not fully comprehensive. But based on what we were able to find, it would seem that those reductions in large calorie items, it's probably fair to say, were sort of marginal choices. So, we see some reduction in calories at the margins. That's why the overall is down, but we don't see at the most commonly sold. I should also mention in response to that, a lot of times when we think about eating out of home, we often think about fast food. We did not see reductions in fast food chains at all, essentially. And so really the largest reductions we found were in what would be considered more sit-down dining establishment. For example, sit-down restaurants or even pubs, bars and ends was one of our other categories. We did see average reductions in those chains. The areas you kind of think about for people grabbing food quickly on the go, we did not see reductions there. And we think some of this is a function of the data itself, which is pubs, bars and inns, because they offer larger plates, there's a little bit more space for them to reduce. And so those are where we saw the reductions. But in what we might typically think is sort of the grab and go type of food, we did not see reductions in those items. And so when we did our customer surveys, we saw that those did not lead to reductions in calories consumed. Ahh, I see this and thank you for this. It sounds like the portfolio adjusted: getting rid of those heavy calorie items, adding more of the lower calorie items that may not have actually changed what consumers actually eat. Because the ones that they typically eat didn't change at all. And I would imagine from what you've said that large global brands may not have made many changes, but more local brands have more flexibility is my assumption of that. So that, that's really helpful to see. As you all looked at the literature, you had the knowledge that previous studies have found relatively small changes. Could you tell us about what this work looks like globally? There are other countries that have tried policy similar to this. What did you learn from those other countries about menu labeling? Jean - Well, I mean, I'm tempted to say that we maybe should have learned that this wasn't the sort of policy that we could expect to make a big change. To me one of the really attractive features of a labeling policy is it kind of reflects back those two mechanisms we've talked about - information and reformulation or changing menus. Because we can talk about it in those two different ways of changing the environment and also helping consumers make better choices, then it can be very attractive across the political landscape. And I suspect that that is one of the things that the UK or England learned. And that's reflected in the fact that it took a little while to get it over the line, but that lots of different governments came back to it. That it's attractive to people thinking about food and thinking about how we can support people to eat better in kind of a range of different ways. I think what we learned, like putting the literature all together, is this sort of policy might have some small effects. It's not going to be the thing that kind of changes the dial on diet related diseases. But that it might well be part of an integrated strategy of many different tools together. I think we can also learn from the literature on labeling in the grocery sector where there's been much more exploration of different types of labeling. Whether colors work, whether black stop signs are more effective. And that leads us to conclusions that these more interpretive labels can lead to bigger impacts and consumer choices than just a number, right? A number is quite difficult to make some sense of. And I think that there are some ways that we could think about optimizing the policy in England before kind of writing it off as not effective. Thank you. I think what you're saying is it worked, but it works maybe in the context of other policies, is that a fair assessment? Jean - Well, I mean, the summary of our findings, Mike's touched on quite a lot of it. We found that there was an increase in outlets adhering to the policy. That went from about 20% offered any labeling to about 80%. So, there were still some places that were not doing what they were expected to do. But there was big changes in actual labeling practice. People also told us that they noticed the labels more and they said that they used them much more than they were previously. Like there was some labeling before. We had some big increases in noticing and using. But it's... we found this no change in calories purchased or calories consumed. Which leads to kind of interesting questions. Okay, so what were they doing with it when they were using it? And maybe some people were using it to help them make lower calorie choices, but other people were trying to optimize calories for money spent? We saw these very small changes in the mean calorie of items available that Mike's described in lots of detail. And then we also did some work kind of exploring with restaurants, people who worked in the restaurant chains and also people responsible for enforcement, kind of exploring their experiences with the policy. And one of the big conclusions from that was that local government were tasked with enforcement, but they weren't provided with any additional resources to make that happen. And for various reasons, it essentially didn't happen. And we've seen that with a number of different policies in the food space in the UK. That there's this kind of presumption of compliance. Most people are doing it all right. We're not doing it a hundred percent and that's probably because it's not being checked and there's no sanction for not following the letter of the law. One of the reasons that local authorities are not doing enforcement, apart from that they don't have resources or additional resources for it, is that they have lots of other things to do in the food space, and they see those things as like higher risk. And so more important to do. One of those things is inspecting for hygiene, making sure that the going out is not poisonous or adulterated or anything like that. And you can absolutely understand that. These things that might cause acute sickness, or even death in the case of allergies, are much more important for them to be keeping an eye on than labeling. One of the other things that emerged through the process of implementation, and during our evaluation, was a big concern from communities with experience of eating disorders around kind of a greater focus on calorie counting. And lots of people recounting their experience that they just find that very difficult to be facing in a space where they're maybe not trying to think about their eating disorder or health. And then they're suddenly confronted with it. And when we've gone back and looked at the literature, there's just not very much literature on the impact of calorie labeling on people with eating disorders. And so we're a little bit uncertain still about whether that is a problem, but it's certainly perceived to be a problem. And lots of people find the policy difficult for that reason because they know someone in their family or one of their friends with an eating disorder. And they're very alert to that potential harm. I think this is a really important point to raise that the law, the menu labeling, could have differential effects on different consumers. I'm not versed in this literature on the triggering effects of seeing menu labeling for people with disordered eating. But then I'm also thinking about a different group of consumers. Consumers who are already struggling with obesity, and whether or not this policy is more effective for those individuals versus folks who are not. In the work that you all did, did you have any sense of are there heterogeneous effects of the labeling? Did different consumers respond differentially to seeing the menu label? Not just, for example, individuals maybe with disordered eating? Mike - In this work, we mostly focused on compliance, customer responses in terms of consumption and purchases, changes in menus, and customers reporting whether or not they increase noticing and using. When we looked at the heterogeneous effects, some of these questions are what led us to propose a new project where we interviewed people and tried to understand their responses to calorie labeling. And there we get a lot of heterogenous groups. In those studies, and this work has not actually been published, but should be in the new year, we found that there's a wide range of different types of responses to the policy. For example, there may be some people who recently started going to the gym and maybe they're trying to actually bulk up. And so, they'll actually choose higher calorie items. Conversely, there may be people who have a fitness routine or a dieting lifestyle that involves calorie tracking. And they might be using an app in order to enter the calories into that. And those people who are interested in calorie counting, they really loved the policy. They really wanted the policy. And it gave them a sense of control over their diet. And they felt comfortable and were really worried that if there was evidence that it wouldn't work, that would be taken away. Then you have a whole different group of people who are living with eating disorders who don't want to interact with those numbers when they are eating out of home. They would rather eat socially and not have to think about those challenges. There's really vast diversity in terms of the responses to the policy. And that does present a challenge. And I think what it also does is cause us just to question what is the intended mechanism of action of this policy? Because when the policy was implemented, there's an idea of a relatively narrow set of effects. If customers don't understand the number of calories that are in their items, you just provide them with the calories that are in those items, they will then make better choices as rational actors. But we know that eating out of home is far more complex. It's social. There are issues related to value for money. So maybe people want to make sure they're purchasing food that hasn't been so reduced in portions that now they don't get the value for money when they eat out. There are all sorts of body image related challenges when people may eat out. We didn't find a lot of evidence of this in our particular sample, but also in some of our consultation with the public in developing the interview, there's concern about judgment from peers when eating out. So, it's a very sensitive topic. Some of the implications of that are we do probably need more communication strategies that can come alongside these policies and sort of explain the intended mechanism impact to the public. We can't expect to simply add numbers to items and then expect that people are going to make the exact choices that are sort of in the best interest of public health. And that sort of brings us on to some potential alternative mechanisms of impact and other modes of labeling, and those sorts of things. Mike, this has been really helpful because you've also hinted at some of the ways that this policy as implemented, could have been improved. And I wonder, do you have any other thoughts to add to how to make a policy like this have a bigger impact. Mike - Absolutely. One of the things that was really helpful when Jean laid out her framing of the policy was there's multiple potential mechanisms of action. One of those is the potential reformulation in menu change. We talked about those results. Another intended mechanism of action is through consumer choice. So, if items have fewer calories on average, then that could reduce ultimately calories consumed. Or if people make choices of lower calorie items, that could also be a way to reduce the overall calories consumed. And I would say this calorie labeling policy, it is a step because the calories were not previously available. People did not know what they were eating. And if you provide that, that fulfills the duty of transparency by businesses. When we spoke to people who worked in enforcement, they did support the policy simply on the basis of transparency because it's important for people to understand what they're consuming. And so that's sort of a generally acceptable principle. However, if we want to actually have stronger population health impact, then we do need to have stronger mechanisms of action. One of the ways that can reduce calories consumed by the consumers, so the sort of demand side, would be some of the interpretive labels. Jean mentioned them earlier. There's now a growing body of evidence of across, particularly in Latin America. I would say some of the strongest evidence began in Chile, but also in Mexico and in other Latin American countries where they've put warning labels on items in order to reduce their consumption. These are typically related to packaged foods is where most of the work has been done. But in order to reduce consumer demand, what it does is rather than expecting people to be sort of doing math problems on the fly, as they go around and make their choices, you're actually just letting them know, well, by the way, this is an item that's very high in calories or saturated fat, or sodium or sugars. Or some combination of those. What that does is you've already helped make that decision for the consumers. You've at least let them know this item has a high level of nutrients of concern. And you can take that away. Conversely, if you have an item that's 487 calories, do you really know what you're going to do with that information? So that's one way to have stronger impact. The other way that that type of policy can have stronger impact is it sets clear thresholds for those warnings. And so, when you have clear thresholds for warnings, you can have a stronger mechanism for reformulation. And what companies may want to do is they may not want to display those warning labels, maybe because it's embarrassing. It makes their candy or whatever the unhealthy food look bad. Sort of an eyesore, which is the point. And what they'll do is they can reformulate those nutrients to lower levels so that they no longer qualify for that regulation. And so there are ways to essentially strengthen both of those mechanisms of action. Whereas when it's simply on the basis of transparency, then what that does is leave all of the decision making and work on the consumer. Mike, this is great because I've worked with colleagues like Gabby Fretes and Sean Cash and others on some menu labeling out of Chile. And we're currently doing some work within the center on food nutrition labels to see how different consumers are responding. There's a lot more work to be done in this space. And, of course, our colleagues at UNC (University of North Carolina-Chapel Hill) have also been doing this work. So, this work is really important because it tells us how it can help consumers make different choices, and how it can affect how companies behave. My final question to the two of you is simply, what would you like policymakers to learn from this study? Or maybe not just this study alone, but this body of work. What should they take away? Jean - Well, I think there's lots of information out there on how to do food labeling well, and we can certainly learn from that. And Mike talks about the work from South America particularly where they're helping people identify the least healthy products. And they're also providing messaging around what you should do with that - like choose a product with fewer of these black symbols. But I think even if labeling is optimized, it's not really going to solve our problem of dietary related diseases. And I think I always want policymakers to know, and I think many of them do understand this, that there is no one magic solution and we need to be thinking about labeling as part of a strategy that addresses marketing in its entirety, right? Companies are using all sorts of strategies to encourage us to buy products. We need to be thinking of all sorts of strategies to support people to buy different products and to eat better. And I think that focuses on things like rebalancing price, supporting people to afford healthier food, focusing advertising and price promotions on healthier products. And I also think we need to be looking even further upstream though, right? That we need to be thinking about the incentives that are driving companies to make and sell less healthy products. Because I don't think that they particularly want to be selling less healthy products or causing lots of illness. It's those products are helping them achieve their aims of creating profit and growth for their shareholders. And I think we need to find creative ways to support companies to experiment with healthier products that either help them simultaneously achieve those demands of profit or growth. Or somehow allow them to step away from those demands either for a short period or for a longer period. I think that that requires us to kind of relook at how we do business in economics in our countries. Mike? Yes, I think that was a really thorough answer by Jean. So, I'll just add a couple points. I think most fundamentally what we need to think about when we're doing policy making to improve diet is we need to always think about are we helping to make the healthier choice the easier choice? And what that means is we're not implementing policies that merely provide information that then require individuals to do the rest of the work. We need to have a food environment that includes healthier options that are easily accessible, but also affordable. That's one thing that's come through in quite a lot of the work we've done. There are a lot of concerns about the high cost of food. If people feel like the healthier choices are also affordable choices, that's one of many ways to support the easier choice. And I really just want to reiterate what Jean said in terms of the economics of unhealthy food. In many ways, these large multinational corporations are from their perspective, doing right by their shareholders by producing a profitable product. Now there are debates on whether or not that's a good thing, of course. There's quite a lot of evidence for the negative health impacts of ultra-processed (UPF) products, and those are getting a lot more attention these days and that's a good thing. What we do need to think about is why is it that UPFs are so widely consumed. In many ways they are optimized to be over consumed. They're optimized to be highly profitable. Because the ingredients that are involved in their production means that they can add a lot of salt, sugar, and fat. And what that does is lead to overconsumption. We need to think about that there's something fundamentally broken about this incentive structure. That is incentivizing businesses to sell unhealthy food products with these food additives that lead to over consumption, obesity, and the associated comorbidities. And if we can start to make a little progress and think creatively about how could we incentivize a different incentive structure. One where actually it would be in a food business's best interest to be much more innovative and bolder and produce healthier products for everyone. That's something that I think we will have to contend with because if we are thinking that we are only going to be able to restrict our way out of this, then that's very difficult. Because people still need to have healthy alternatives, and so we can't merely think about restricting. We also have to think about how do we promote access to healthier foods. This is great insight. I appreciate the phrasing of making the healthy choice the easy choice, and I also heard a version of this making the healthy choice the affordable choice. But it also seems like we need to find ways to make the healthy choice the profitable choice as well. Bios: Jean Adams is a Professor of Dietary Public Health and leads the Population Health Interventions Programme at the University of Cambridge MRC Epidemiology Unit. Adams trained in medicine before completing a PhD on socio-economic inequalities in health. This was followed by an MRC Health of the Population fellowship and an NIHR Career Development Fellowship both exploring influences on health behaviours and socio-economic inequalities in these. During these fellowships Jean was appointed Lecturer, then Senior Lecturer, in Public Health at Newcastle University. Jean moved to Cambridge University to join the MRC Epidemiology Unit and CEDAR in 2014 where she helped establish the Dietary Public Health group. She became Programme Leader in the newly formed Population Health Interventions programme in 2020, and was appointed Professor of Dietary Public Health in 2022. Mike Essman is a Research Scientist at Duke University's World Food Policy Center. His background is in evaluating nutrition and food policies aimed at improving diets and preventing cardiometabolic diseases. His work employs both quantitative and qualitative methods to explore drivers of dietary behavior, particularly ultra-processed food consumption, across diverse environments and countries. Mike earned his PhD in Nutrition Epidemiology from the University of North Carolina at Chapel Hill, where his research focused on evaluating the impacts of a sugary beverage tax in South Africa. He completed MSc degrees in Medical Anthropology and Global Health Science at the University of Oxford through a fellowship. Prior to joining Duke, he conducted research at the MRC Epidemiology Unit at the University of Cambridge, where he evaluated the impacts of calorie labeling policies in England and led a study examining public perceptions of ultra-processed foods.  

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

Elise and Savanna discuss their dream vegan menus as we make the case for vegan eating as celebration rather than deprivation. Savanna is now a part of the Freedom of Species team, so keep your eye out for her shows in 2026!  Links: This episode is based on the format of the foodie podcast Off Menu with Ed Gamble and James Acaster, but with a vegan twist. For those wanting to check out that show, an episode we particularly recommend features the dream menu of vegan comedian Simon Amstell (episode 112): https://shows.acast.com/offmenu/episodes/ep112-simonamstell You can also hear our previous shows in this format – Nick's menu: https://www.3cr.org.au/freedomofspecies/episode/mock-meat-and-potatoes-nick%E2%80%99s-dream-vegan-menu Hayden and Lottie's menus: https://www.3cr.org.au/freedomofspecies/episode/what%E2%80%99s-menu-our-dream-vegan-communist-utopia Hayden's vegan breakfasts from around the world: https://www.reddit.com/r/ShittyVeganFoodPorn/comments/1o09bpa/my_partner_and_i_are_making_a_veganised_breakfast/  Music: Animal Liberation by Los Fastidios: https://www.losfastidios.net/ Foie Gras by Ceschi and Factor Chandelier: https://fakefour.bandcamp.com/track/foie-gras-produced-by-factor-chandelier Coyotes by Modest Mouse: https://modestmouse.bandcamp.com/track/coyotes The Funeral by Local Resident Failure: https://peerecords.bandcamp.com/track/the-funeral

Episode 130: Today, we're talking dopamine menus — the quick, everyday hits of joy you can reach for when you need a reset. We're breaking down how to build your own menu and giving you tons of inspiration by sharing what's currently on ours.We chat through our current hyperfixations, the oddly specific things that instantly lift our mood, and the simple habits that help take the edge off on busy days.A concise, cozy episode that will leave you with fresh ideas to add to your own dopamine menu. Tune in and steal whatever sparks joy. ✨Cozy Earth code: YCDB for up to 40% off

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...

This is a preview of this week's Patreon episode. To listen to the full episode and to enjoy weekly bonus content, videos, BTS bits, extra guest stories, live show discount codes and more, sign up to the Yer Don't Get Owt Fer Nowt! tier on Patreon at patreon.com/northernnews.This week on Patreon, Amy and Ian look back at their Off Menu menus, and decide who made the most delicious choices. Listen to Amy's episode of Off Menu here, and Ian's here. Got a juicy story from t'North? Email it to northernnewspod@gmail.com.And follow Northern News on Instagram @NorthernNewsPodcastRecorded and edited by Aniya Das for Plosive.Artwork by Welcome Studio.Photography by Jonathan Birch. Hosted on Acast. See acast.com/privacy for more information.

The fast-casual category is thriving in one specific area. Brands that have strayed too far from their core menus are returning to their origins. And Razzoo's Cajun Cafe may have a buyer.

https://www.redsinloomis.com/holiday-dining-loomisWhat's shaping holiday dining in 2025? From elevated comfort foods and plant-forward updates to global flavor mash-ups and communal dining trends, chefs are blending nostalgia with fresh ideas to create festive experiences that resonate with today's families. Reds' Bistro City: Loomis Address: 3645 Taylor Rd. Website: https://www.redsinloomis.com/holiday-dining-loomis

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

Chef Benjamin Maides joins Chef's PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once.This episode is for chefs who care about real craft and the work required to build a sustainable culinary career.Links & Resourceshttps://www.instagram.com/swissbenny/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20 for 20% off

When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion. That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to businesses, brands, and yes, event planners, to stop overlooking the people whose choices are shaped by health concerns, allergies, and sensitivities. Amy and I first talked last year about her journey and why she founded Hidden Consumers Consulting. Since then, she's taken her advocacy further—bringing data, strategy, and storytelling together in a book that's already creating buzz. Why this matters for event professionals: ▶︎ Hidden consumers aren't niche anymore. They're your attendees, your sponsors, your staff. ▶︎ Inclusion isn't just about space and seating—it's about food, labels, and the confidence to eat safely. ▶︎ Thoughtful F&B isn't just hospitality—it's a business advantage. On the next Eating at a Meeting Podcast LIVE, we'll explore what Amy has learned since we last spoke, what surprised her while writing this book, and how her insights can transform the way we think about menus, catering, and guest experience. Because every time someone skips a meal, sits out at a banquet, or feels invisible at your event, it's a missed opportunity—for connection, trust, and belonging. Are you ready to see the hidden consumer at your table?

On mange assez de protéines… ou pas vraiment ? La newsletter PROTEIN MANIA avec TOUS LES BONUS !Est-ce qu'on doit en mettre à chaque repas ? Est-ce que les végétaux “manquent” vraiment d'acides aminés essentiels ? Pourquoi dit-on que certaines protéines sont “complètes” et d'autres “moins bonnes” ? Et surtout : comment expliquer qu'on parle autant de protéines aujourd'hui, entre influenceurs, sportifs, médecins ?Dans cet épisode spécial, je vous propose un voyage au cœur de ce nutriment qui fascine. On repart de la base - qu'est-ce qu'une protéine, exactement ? - mais on explore aussi tout ce que personne ne prend le temps de vous expliquer : pourquoi notre corps en fabrique des milliers de types différents, pourquoi certaines sont indispensables alors que d'autres peuvent être synthétisées, et comment nos besoins réels se déterminent… Vous vous êtes déjà demandé si vous mangiez “assez” de protéines ? Si le fameux “30 g par repas” s'applique à tout le monde ? Si le shake post-séance est obligatoire ? Ou encore pourquoi la plupart des Français dépassent déjà leurs besoins sans s'en rendre compte ? Vous entendrez peut-être la réponse dans l'épisode, mais pas forcément là où vous l'attendez.Et puis il y a le débat qui divise : protéines animales ou végétales ? Qui gagne vraiment le match ? Que valent les lentilles, pois chiches, céréales complètes, tofu, pistaches ou quinoa… quand on regarde la digestibilité, le profil en acides aminés, la biodisponibilité ? Et si les méthodes de classement qu'on utilise encore aujourd'hui venaient… de tests sur des rats du début du XXᵉ siècle ? Et si le “manque” de certains acides aminés végétaux n'était pas vraiment un problème… dès que l'alimentation est variée ? Autre question : quels sont les choix en protéines qui pèsent le plus sur la planète ? Est-ce que réduire la viande suffit ? Pourquoi certaines sources sont-elles plus sobres que d'autres ? Est-ce qu'un label garantit vraiment une pêche ou un élevage durable ? Et que vaut l'idée “moins mais mieux” quand on regarde les données récentes sur le climat, l'eau, les sols ou la biodiversité ? Là aussi, la réponse est plus nuancée qu'on ne le croit.Enfin, un sujet dont on parle trop peu : comment les besoins évoluent à la périménopause et à la ménopause ? Pourquoi certaines femmes perdent du muscle malgré une alimentation identique ? Pourquoi la fatigue augmente-t-elle ? Pourquoi le corps utilise-t-il moins efficacement les protéines ? Et comment adapter sans excès, sans se restreindre, et sans tomber dans les injonctions ?Si vous vous posez des questions, si vous voulez comprendre sans culpabiliser, si vous cherchez à mieux manger en respectant votre corps, votre rythme et vos valeurs… cet épisode est fait pour vous.⭐ Si cet épisode vous parle, laissez 5 étoiles et un petit mot sur votre plateforme d'écoute - ça m'aide énormément à faire connaître le podcast. Déjà, je lis tous vos petits mots et ça me fait un petit truc chaud dans le coeur. Et d'autres ça aide d'autres personnes à découvrir Dans la poire!. Et voui, vous avez un pouvoir de recommandations, rien qu'en notant le podcast ou en écrivant un petit mot !

Sho Genge! You are tuned into Venues & Menus With Sis G.U. Welcome to the Venue! This baby is the N Line edition peep the sporty red accents and the paddle shifters. Very on brand for today's guest: bold, driven, and in full control

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. 

Do you wish you could meal plan easily for busy weeks or easy entertaining?This week, we're sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you'll:Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and morePress play now to discover how the best kind of cooking isn't about perfection or posting pics – it's about care, connection, and cooking what's needed in the moment. ***LINKS:Sonya's Mediterranean-Inspired Dinner Party Menu:Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet MagazineKari's Weeknight Family Dinner Menu:Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineSonya's Thai-inspired Dinner:Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)Kari's 7-Hour Lamb Dinner Party:7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kale

Many of us would have watched the Presidential Inauguration last week to get a sense of what Catherine Connolly would bring to the role.We expect that her words and her actions will be a fair representation of modern Ireland, but can you get a sense of what the country was like from other aspects of the President's behaviour, like what they choose to eat for example?Dr. Elaine Mahon is a Lecturer in Gastronomy and Food Studies at Technological University Dublin (TUD) and she's been looking at what we can learn from Presidents' inauguration menus through the years. She joins Tom Dunne to discuss.

Rounding out the holiday menus at the resort including DCA, the resorts, and Festival of Holiday foods. What are you most excited to try?We'd love to have you leave a message here with your own favorite Disney story, celebrity encounter at Disney, or anything you want to tell us about! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.speakpipe.com/ropedropparkhop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!And join us on Patreon!

The Disney Destiny is almost here, and we could not be more excited for our upcoming preview sailing on Disney…

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?Whether you're planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).We're breaking down how to plan a memorable Thanksgiving with:The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.A fully-tested vegetarian menu that satisfies every guest at your table.A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.***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***Links:Sonya's co-hosting Thanksgiving menu:TurkeyBaked ham from Natasha's KitchenClassic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon AppetitBaked beans from Rancho Gordo (with vegetarian option)Parsnips with miso and parmesan by Yotam Ottolenghi for NYT CookingRadicchio salad with walnuts and pears or radicchio salad from the Gjelina CookbookBrioche rolls (although typically Amanda's mom uses Julia Child's brioche...

On this week's episode of "Delicious Disney", holiday menus are finally out and we're talking all about the offerings at Disneyland! We'd love to have you leave a message here with your own favorite Disney story, celebrity encounter at Disney, or anything you want to tell us about! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.speakpipe.com/ropedropparkhop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!And join us on Patreon!

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into how smart menu design can completely transform your restaurant's performance. I explain how structure, storytelling, and price positioning shape the guest experience and directly impact profitability. You'll learn how to streamline decisions, highlight your most profitable items, and turn your menu into one of your most powerful marketing tools. TakeawaysStructure is key to a profitable menu.Cutting choices, not items, improves decision-making.Menus should guide the guest's journey logically.Price positioning enhances perceived value.Storytelling in menu descriptions increases sales.Emotional language resonates more than technical jargon.Observing guest behavior can identify menu choke points.Clear section headings improve menu navigation.Pricing anchors make items feel more affordable.Redesigning menus can reduce decision time.Chapters00:00 Introduction to Restaurant Marketing Masterclass01:02 Understanding Menu Structure for Profitability03:17 Designing Menus for Decision Efficiency05:12 The Importance of Price Positioning06:11 Crafting Emotional Menu Descriptions07:38 Actionable Steps to Improve Your MenuIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

HOUR 4- Klein's Small Menus, Can You Sing Take Me Out to the Ballgame and MORE full 1810 Wed, 15 Oct 2025 15:41:00 +0000 7mTj7P0jPcERi7UpZGi5a3UtPnq5bWxk society & culture Klein/Ally Show: The Podcast society & culture HOUR 4- Klein's Small Menus, Can You Sing Take Me Out to the Ballgame and MORE Klein.Ally.Show on KROQ is more than just a "dynamic, irreverent morning radio show that mixes humor, pop culture, and unpredictable conversation with a heavy dose of realness." (but thanks for that quote anyway). Hosted by Klein, Ally, and a cast of weirdos (both on the team and from their audience), the show is known for its raw, offbeat style, offering a mix of sarcastic banter, candid interviews, and an unfiltered take on everything from culture to the chaos of everyday life. With a loyal, engaged fanbase and an addiction for pushing boundaries, the show delivers the perfect blend of humor and insight, all while keeping things fun, fresh, and sometimes a little bit illegal. 2024 © 2021 Audacy, Inc. Society & Culture False https://player

Bill rambles about seeing Oasis at the Rose Bowl, potential dystopian futures, and electronic menu ordering. ZipRecruiter: Use ZipRecruiter, and save time hiring. Go to www.ZipRecruiter.com/BURR to try for free. OpenPhone: Go to www.OpenPhone.com/BURR and get 20% off your first six months.