Podcasts about Menus

Full show - Monday | Turn ons and turn offs | News or Nope - Oliver Tree, Tyra Banks, and birthday hunks | Erica's menus | OPP - My real husband says I need to dump my work husband | Is Erica turning on cyclists too? | Is Vegas kid-friendly? | Did T. Hack's joke ruin his anniversary? | Erica issues a public apology | Stupid stories www.instagram.com/theslackershow www.instagram.com/askslacker www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

The menus, the menus, the menus!

Summer is peak tourist season for the Atlantic provinces, and many restaurants rely on revenue made during the season to get them through the rest of the year. But this summer, chefs and restaurateurs are facing a challenge: Staples tourists have come to expect, like scallops, haddock, and oysters, will be in short supply. Dakshana Bascaramurty is The Globe's food culture reporter. She'll explain what's causing these shortages, what it means for businesses and customers, and how chefs are adapting to the new landscape. Questions? Comments? Ideas? E-mail us at thedecibel@globeandmail.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Most unhappy guests will never complain. They will just leave.And if your team is not paying attention, you may not know there was a problem until the review shows up or the guest never comes back.In this episode, Chris breaks down how to spot guest issues before they are spoken and how to handle complaints in the moment.Because a guest who complains is not always the problem.Sometimes they are giving you one last chance to fix it.If your team is not reading the room or asking better questions, you are probably missing patterns that cost you repeat business.Bad nights happen. But bad nights handled well can become loyalty stories.

Can it possibly be a decade since the horrific Pulse shooting in Orlando? On "Florida Matters Live & Local," hear reflections from a clubgoer who was there the night 49 people were killed and a journalist who covered the aftermath.Plus, a look at the challenges for some just to feed their families over the summer.Website: https://www.wusf.orgSign up for our daily newsletter: https://www.wusf.org/wakeupcall-newsletterFollow us on social media:Facebook: https://www.facebook.com/WUSFInstagram: https://www.instagram.com/wusfpublicmedia/YouTube: https://www.youtube.com/channel/UCsN1ZItTKcJ4AGsBIni3

Send us Fan MailOn the latest episode of The Hot Slice podcast, we chat with Armando DiMeo, owner of Houston-based Coastline Pizzeria. In addition to 12-inch Neapolitan pies, Coastline specializes in grilled pizza. DiMeo explains that he “wanted to create another style of pizza that would … be the opposite of a Neapolitan pizza.” He threw some dough on the grill, and the rest is history … almost. DiMeo tells The Hot Slice that it took him five years to perfect the pizza style, which uses high-gluten flour and a 24-hour ferment in oiled and seasoned sheet trays.Coastline also is innovating when it comes to its rotating seasonal menu. DiMeo shares that anyone at the pizzeria is encouraged to suggest new additions to the craft cocktail, pizza or small plate menu. Not only do staff members get credit on the menu for dreaming up the seasonal dishes, they also earn $1 for each time their item is sold.“It's just about making the team happy – and the customers really see that,” DiMeo tells The Hot Slice, adding that a Cacio e Pepe-inspired Neapolitan pizza was one of the staff suggestions that proved popular with guests. The profit-sharing program has another incentive: building friendly competition among employees.Listen in to this episode to learn more about grilled pizzas, employee-sourced seasonal menu items and more! Podcast NotesCoastline Pizzeria: https://www.coastlinepizzeriahtx.com/Sign up to be notified when registration opens for Pizza Expo Columbus! 

When guests say your bar is too expensive, they may not be talking about price.They may be talking about value.In this episode, I talk about perceived value: the gap between what guests pay and what they feel they received.We break down where guests form that value judgment, from your Google profile and first 90 seconds to your menu, staff language, physical touch points, table checks, and send-off.Because price is just the number on the menu.Value is the story your whole bar tells before, during, and after the visit.If guests are coming in less often, spending less, or saying things feel too pricey, this episode is for you.Your prices may not be the problem.Your value signals might be.

Meet Tom Berry, Chief Culinary Officer of COJE Management Group!

Your Google reviews are not just nice to have.They are one of the biggest reasons new guests choose you over the bar down the street.In this episode, I talk about why most bar owners wait for good reviews to happen instead of building a system that makes them happen.We break down when to ask for reviews, how to train your team to ask, why personal invitations work better than QR codes, and how to respond when a bad review shows up.If your regulars love you but your Google profile does not show it, this episode is for you.Good reviews do not happen by accident.You need a system.

Emails, Ted's Meat & Potatoes has Fancy Food Words on Menus, The Mens Room Top 10 and the Shot of the Day!

This month, we are joined by special guest Willie Rosenthal of Gin & Luck. Discover the incredible journey of Willie Rosenthal as he transforms a single cocktail bar into a global hospitality empire with Gin & Luck.Learn how maintaining core values and embracing local cultures have been key to their success. Willie shares insights on leadership, innovation, and the strategic decisions that have driven their growth. Uncover the secrets behind their unique approach to brand expansion, team building, and customer engagement. Find out how they navigate challenges and seize opportunities in the competitive hospitality industry. Tune in to gain valuable advice for hospitality professionals and entrepreneurs looking to scale their brands while staying true to their roots.Panelists:Willie Rosenthal - Gin & Luck (Death & Co, Close Company)Minakshi Singh - Sidecar, The Brook, India Bartender ShowDave Nitzel - Dave and Dave Consulting, BarmetrixCliff Crider - Truck and Tap, Stinger ComplianceChris Schneider - The Bar Business Coach, The Bar Business PodcastGin & Luck Website - https://www.ginandluck.com/Gin & Luck Instagram - https://www.instagram.com/ginandluck/Death & Co Website - https://www.deathandcompany.com/Death & Co Instagram - https://www.instagram.com/deathandcompanyClose Company Website - https://www.closecompanybar.com/Municipal Grand Hotel Website - https://municipalgrand.com/

What's the secret to hosting a dinner party without spending the whole night stressed in the kitchen?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.By the end of this episode, you'll have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We're sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.You'll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya's Hosting at Home MenuChicken schnitzel, like this one from Smitten KitchenCrispy Tofu Schnitzel from Live Eat Learn Charred asparagus and snap peasMarinated beets, dilly cucumber salad (both can be found in her cookbook Braids )Samin Nosrat's labneh dipMichael Solomonov's 5-minute hummus recipeNicole Rucker's Strawberry Rhubarb Pie Recipe from Amateur GourmetKari's Picnic- Style Menu Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + PotlucksCruditesChevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)Hailee Catalano's Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rollsBig green salad with tons of dill and avocado with lemony orange-marmalade vinaigretteStrawberry rhubarb bars from Food Friends' Substack****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What happens when a regular ends up running the bar?In this episode, I talk with Harald Plok about taking over Turtle House Sports Bar in Plovdiv, Bulgaria.He had no real bar experience.He kept his 9-to-5.He renovated the place himself, dealt with the legal side, rebranded the bar, opened it solo, and worked it seven days a week.We get into what it takes to build a bar community from scratch, how he learned cocktails on the fly, why he focuses so hard on making guests feel welcome, and what changed when he finally started hiring help.If you have ever thought, “I could run a bar,” this episode will show you what that actually looks like.It is not cute.It is work.

What do private chefs actually cook for families during the week… and what can home cooks learn from it?In this episode, we're pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.But this episode isn't just about cooking for clients. We're sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.By the end of this episode, you'll discover:How to build “mix-and-match” weekly meal plans that don't feel boringStrategies for prepping proteins, sauces, and vegetables once and using them throughout the weekFour unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n' cheese (that has a secret serving of veggies)Tune in now to cook like a private chef in your kitchen!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:SONYA's -- Menu #1For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advanceDinner for that night (plus extra):Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chipsAdditional meals for mix and match throughout the week:Creamy Lentil tomato soup by Carolina Gelen for NYT CookingRoasted shawarma chicken thighs, also added onion wedges and placed on a sheet panTurmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currantsHerby tuna salad (recipe can be found in Braids)Mixed lettuces and cucumberGreen goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)KARI - Menu #12 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don't move it until it looks almost cooked through! It won't taste like mayo and it won't stick.Spicy skirt steak tacos with red cabbage - similar to Kari's approachRoasted cornGrilled zucchiniKari's Granola recipe is published in Sonya's cookbook, BraidsChicken cheddar sandwich paninis for the fridge similar to what Kari makesSONYA - Menu #2Family of 2, 1 low carb, 1 teenagerMonday:Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple saladTuesday:Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed riceWednesday:Sheetpan sausage with peppers and tomatoes with arugula saladThursday:Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauceKARI - Menu #22 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari's: use full-fat dairy and can sub canned pumpkin for the sweet potatoChicken cheddar sandwichpaninis for the fridge similar to what Kari makesRoasted delicata squash salad with kaleTuna saladChicken soup - simply made, recipe from our SubstackGranola barsStrawberries, apriumsIna Garten's honey orange yogurt****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Send us Fan MailHalo!In todays lesson, Uncle Mike & Tony D go over some key vocabulary if you plan on ordering off of a Croatian Menu.The Super Slatko Report takes us to the 7 defensive castles along the Dalmatian Coast.See you there! Pod cast links -Let's Learn Croatian the App!https://studio.com/lets-learn-croatianVisit our LLC website: https://www.letslearncroatian.com/NEW BOOK ALERT- Croatia Explained by DJ MOE!This is an affiliate link, if you buy, we may earn a small commission.https://amzn.to/4svEhjHCheck out our LLC Link Tree, lots of amazing ways to support the LLC Pod via our handpicked affiliate links! https://linktr.ee/MaliMomentoLLC?utm_source=linktree_profile_share<sid=830b9f1d-ec9d-483b-bf35-25d070ee2600We have a YouTube channel: https://youtube.com/c/LetsLearnCroatianLLC Merch Store: https://www.letslearncroatian.com/llc-storeKeep the content flowing, donate to the LLC: https://www.letslearncroatian.com/llc-supporters-pageBuy the LLC a Cup of Coffee: https://www.buymeacoffee.com/infoKX Collaborate with LLC: https://www.letslearncroatian.com/become-a-sponsorDo you FaceBook, we do: https://www.facebook.com/llcpod/?__tn__=-UC*FWe even do Instagram: https://www.instagram.com/llcpod/?hl=enTeeDee's Soaps!https://www.teedeessoaps.comLLC APPThe wait is over, the Let's Learn Croatian App is finally here! All our content now at your finger tips. This is a 100% personalized, Ai immersive language experience to get you speaking Croatian quickly and confidently. Sign up today and see where the journey takes you.https://studio.com/lets-learn-croatian BOOK!Check out my book, Croatia, Explained, for travelers who want more than just nice views and a few good meals. So before you take off this summer, make sure you're not just showing up… you're showing up prepared.Croatia, Explained. Available now on Amazon—link in the description.This is an affiliate link, if you buy, we may earn a small commission.https://amzn.to/4svEhjH BUY ME A COFFEEWe launched a Buy Me a Coffee supporters page. Here's your opportunity to become an LLC Members. Lots of incentives, including: an LLC Members Only Magnet, automatic entrance to any LLC Member Only raffles & prizes and access to the LLC Members Only page on our website, where we upload new content monthly.Click on the link below.https://www.buymeacoffee.com/infoKXHvala, Support the show

High labor cost does not always mean you have too many people.Sometimes your people are just scheduled at the wrong time.In this episode, I talk about why bar labor cost is often a scheduling problem, not a headcount problem.Your sales do not move evenly through a shift.But your labor usually does.That mismatch is where labor percentage starts getting ugly.We break down how to read your sales curve, spot the ramp, peak, and tail, and schedule your team based on when the money is actually coming in.If cutting staff is your only labor strategy, this episode is for you.Because the goal is not fewer people.It is the right people at the right time.

Are your kids menus helping drive family revenue…or just checking a box? In this episode of Restaurant Rockstars, Roger sits down with Mick Carr, founder of GrubLab, to explore a new approach to family dining that turns the traditional kids menu into an interactive experience. Using augmented reality, licensed sports and entertainment brands, and rotating collectible content, GrubLab helps restaurants engage kids, improve the guest experience, and create stronger loyalty with families. Roger and Mick discuss why kids often influence where families dine, how experience impacts repeat business and online reviews, and why restaurants that create memorable family moments have a competitive advantage. They also tackle hospitality, service culture, and the balance between table turns and guest experience. If you operate a family-friendly restaurant and want fresh ideas to increase revenue, loyalty and word-of-mouth marketing, this episode is packed with practical insight and inspiration. Our audience Now gets 1st Month Free membership and 100 Free Kids Menus. https://www.grublab.co/rockstars ⭐️ Run a Smarter, More Profitable Restaurant. Discover the proven systems & solutions that drive sales, train staff, and maximize your margins. Join The Restaurant Academy now: https://restaurantrockstars.com/joinacademy Thank you to our sponsors:

We talk Frederick Wiseman's Menus-Plaisirs – Les Troisgros (2023) with writer Julien Allen.0:00:00: intro135:17: chat w/Allenwisemanpodcast@gmail.com

Introdução ao novo dispositivo Passport Prime da Foundation Devices. Mais do que uma hardwallet, é uma nova plataforma de segurança para a vida digital, com um sistema operacional de microkernel em Rust totalmente Livre e Open Source criado especificamente para armazenar chaves de maneira segura e prática - o KeyOS. Neste vídeo apresento a plataforma e faço o processo de inicialização básica, nos próximos vamos explorar os diferentes aplicativos e por último a utilização no modo avançado.Playlist da Passport Primehttps://www.youtube.com/playlist?list=PLgcVYwONyxmihg_jN6lTmr2vGzrq99eBIFoundation Devices Passport Primehttps://foundation.xyz/https://foundation.xyz/buy-passport-prime/Desconto com o código "BITCOINHEIROS"Setup e Backups da Passport Primehttps://docs.foundation.xyz/prime/setup/https://docs.foundation.xyz/backups/prime/Sobre o esquema de Bluetooth QuantumLinkhttps://foundation.xyz/2025/01/quantumlink-reinventing-secure-wireless-communication/https://docs.foundation.xyz/prime/quantumlink/Sistema Operacional KeyOShttps://github.com/Foundation-Devices/KeyOShttps://foundation.xyz/2024/12/building-keyos/Software Envoy para o celularhttps://foundation.xyz/download/https://github.com/Foundation-Devices/envoy/releasesChaves PGP da Foundation Deviceshttps://foundation.xyz/pgp-envoy/Diagrama do hardware da Passport Primehttps://github.com/Foundation-Devices/passport2-hardware/tree/main/electronicsSobre Avalanche Noise (fonte de entropia)https://betrusted.io/avalanche-noiseGravado no bloco 948436________________APOIE O CANALhttps://bitcoinheiros.com/apoie/⚡ln@pay.bitcoinheiros.comPara agendar uma CONSULTA PRIVADA com o Dov: https://consultorio.bitcoinheiros.com/Consulta pública: https://ask.arata.se/bitdov00:00 Introdução01:11 O que é a Passport Prime03:03 Aplicativos da Passport Prime10:51 Fabricação e recursos da Passport Prime14:02 Hardware da Passport Prime15:20 Sistema operacional da Passport Prime16:21 Conexão Bluetooth criptografada na Passport Prime20:43 A Passport Prime será sempre open source?21:23 Recursos de privacidade da Passport Prime25:45 Passport Prime à prova de futuro: criação de aplicativos28:37 Onde comprar a Passport Prime?30:45 Especificações de hardware da Passport Prime34:17 Artigos sobre QuantumLink da Passport Prime36:23 Repositório da Passport Prime e Envoy Wallet37:03 Diagrama do hardware da Passport Prime41:31 Download do app Envoy com segurança46:44 Unboxing da Passport Prime52:40 Comparação: Passport Prime vs Passport Foundation Core54:39 Primeira inicialização e setup da Passport Prime1:05:47 Criar master key e Magic Backup na Passport Prime1:12:17 Menus da Passport Prime1:18:24 Configurações gerais da Passport Prime1:20:14 Configurar Security Words na Passport Prime1:22:42 Opções de backup da Passport Prime1:26:11 Update de firmware da Passport Prime1:27:05 Verificar keycard na Passport Prime1:29:03 Desativar e ativar conexões na Passport Prime1:30:45 Verificar endereços na carteira Passport Prime1:31:50 Recuperar carteira na Passport PrimeEscute no Fountain Podcasts (https://fountain.fm/join-fountain)para receber e enviar satoshinhos no modelo Value4ValueSIGA OS BITCOINHEIROS:Site: https://www.bitcoinheiros.comTwitter: https://www.x.com/bitcoinheirosAllan - https://www.x.com/raicherDov - https://x.com/bitdovBecas - https://x.com/bksbk6Podcast: https://anchor.fm/bitcoinheirosMedium: https://medium.com/@bitcoinheirosPara ver as carteiras de hardware que recomendamos, acesse https://www.bitcoinheiros.com/carteirasISENÇÃO DE RESPONSABILIDADE:Este conteúdo foi preparado para fins meramente informativos.NÃO é uma recomendação financeira nem de investimento.As opiniões apresentadas são apenas opiniões.Faça sua própria pesquisa.Não nos responsabilizamos por qualquer decisão de investimento que você tomar ou ação que você executar inspirada em nossos vídeos.

Raising prices is awkward.But not raising them can wreck your margins.In this episode, Chris talks about using a seasonal menu change as a natural pricing reset for your bar.Instead of randomly bumping prices and hoping guests do not complain, use your summer menu to rethink what stays, what gets cut, and where your margins need help.Chris breaks down sales data, P-Mix, high-volume items, seasonal cocktails, fresh ingredients, and fast builds that are easier to sell at volume. The goal is simple:Make guests excited about what is new, not annoyed about what costs more.Your summer menu is not just a menu update.It is your cleanest chance to raise prices without starting a fight.

A lot of bar reels look great.But they do nothing.In this episode, Chris breaks down why the gap between “looks content” and “feels content” is killing your social media ROI.Pretty cocktails, neon signs, plated food, and clean bar shots can look good, but they do not always make people want to leave their house and come in.What actually works is content that captures the feeling of your bar: the crowd noise, the energy at 10 p.m., the regulars, the birthday moments, the staff having fun, and the little real-life moments that make someone say, “We have to go there.”If your bar is posting reels but not seeing those views turn into bodies in seats, this episode will show you what to start capturing instead

Jaunā valdība top, četras partijas tagad mēģina sadalīt atbildības sfēras. Amatu ir pametis Valsts kancelejas vadītājs. Tikmēr aizejošā premjere ir aicinājusi pārskatīt draudu līmeņa pakāpes. Dronu dēļ pat nākas pārtraukt centralizētos eksāmenus skolās. Aktualitātes analizē "Latvijas Avīzes" žurnālists Māris Antonēvičs, TV24 žurnālists Romāns Meļņiks, domnīcas "Providus" direktore Sanda Liepiņa un Latvijas Radio Pētnieciskās žurnālistikas daļas žurnālists Andrejs Vasks.  

Neste episódio, mergulhamos no trabalho do time de Home & Menus e nos bastidores da principal tela do app do Magalu. Falamos sobre arquitetura, BFF, performance, testes A/B, acessibilidade, métricas e os desafios de manter qualidade e escala em uma experiência acessada por milhões de pessoas todos os dias.___Nos siga no Twitter e no Instagram: @luizalabs e @cabecadelAbDúvidas, cabeçadas ou sugestões? Mande um e-mail para cabecadelab@luizalabs.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ___Participantes:RAISSA XAVIER | https://www.linkedin.com/in/raissaxavierYSABELLA CRISTINA: https://www.linkedin.com/in/ysabella-cristina/RAFAEL GALDINO: https://www.linkedin.com/in/galdineris/

What happens when the business you planned is not the business you actually build?In this episode, I talk with Brandon McCraney, owner of Old Raleigh Distillery, about leaving corporate life, chasing whiskey, and opening a distillery during COVID.Brandon shares how Old Raleigh started as a blending vision, how a change in North Carolina law turned him into a bar owner, and what it was like opening before he could even sell his own whiskey.We also get into whiskey blending, one-off batches, cask finishes, and why building a bourbon brand takes more than a good product.If you've ever had to pivot because reality wrecked your original plan, this one is worth listening to.Sometimes the business you survive is the business you were supposed to build.

Avec : Baptiste des Monstiers, journaliste. Juliette Briens, journaliste à L'Incorrect. Et Frédéric Hermel, journaliste RMC. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

What was the last thing you ate? This is the question we always begin our podcast episodes with. The reason is because we always want to know what the other is fixing and cooking! What's going on in your kitchen these days? What's fresh and good? One of our earliest episodes recounts everything in our refrigerators at the moment! That was a lot of fun to record.Part of what drives this interest in what we are eating is developing the ideas and understanding of what a day in the life of ancestral food looks like in a world where you may be the only person you know who is eating anything like an ancestral or ancestrally inspired diet. A world where once upon a time it would have been the norm to eat this way, but now you are trying to create a life, habits, rolling tasks, completely on your own, and without the benefit of examples from your childhood or the people around you or expert cooks who live nearby and can give suggestions and show you a good way to use up chicken carcasses or how to feed a lot of small children filling food day after day. And another reason why is - there is something intangible we learn when we travel to a place, stay in a home and break bread with someone. It is an intimate communion that tells us something about that person.For this episode, we decided to track our meals for an entire week so you could see the shape of them - where some were more interesting, some were new and exciting, and others were leftovers, scraps, things we were just trying to use up. An ancestral diet is often made up of the mundane and simple, but exquisite foods. Pure in their sourcing, flavour, freshness but simple in their preparation and humble in their serving.To create a supporter bonus, I reached out to our supporter community and asked if they were willing to contribute a week of their meals as well, to be published as an accompanying booklet to the episode. The incredible booklet for podcast supporters that accompanies this episode includes at last count 50 pages with about 20 delicious menus, real menus made by families eating ancestral and home prepared meals ranging in size from empty nesters to 7 children in the home, including a special weekend with 12 children to be fed!There is also an aftershow - we wanted to go over some details from these contributed menus and we were really pushing the limit on podcast length so we continued recording some of those discussions as an aftershow which supporters can find in the podcast feed. Now without further ado, let's find out what is on the menu in ancestral homes today.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we talked about:What we ateA lovely review from a listenerWhy talk about a week of meals?An incredible download for supporters, contributed to by supporters!The beauty of the mundaneWhere our concept of mealtimes came fromAlison's upper-class menu styleAlison's notes on her menu: low histamine, gluten-free, and moreAndrea's notes on her menu: winter fare, gluten-free, an outdoor weekOur week in meals, alternating daysThe most common concerns listeners had about their menusSharing samples from some listener menusSupporters can visit the private podcast, Kitchen Table Chats, to see the aftershow for this episode and hear more from the listener menus.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Supporters can download A Treasury of Ancestral Menus, Volume I in the downloads section today!The Evolution of MealtimesWhy and How to Study Food History - hour long YouTube lectureThe Little-Known Evolution of LunchThe Regency Town House: MealtimesMegan's Ranch SeasoningSending in a menu? Include how many adults/children (and the children's ages!), any special dietary needs, and roughly where you are in the world (country/state or major city if you like), and Firstname/Last initial. Any other details you feel are pertinent such as sourcing, what you grew, special processing info or food prep, is all delightful and adds to much color! Photographs and recipes or instructions are welcomed. We are most interested in the menu you actually ate, not the menu that was planned - it's what actually ends up happening that tells us our story! We cannot guarantee your menu will be used in a future volume, and we are honored to receive it regardless! Volumes may be available for sale in the future and submitting information implies you consent to your material being included. Menus can be sent to info@ancestralkitchen.com.Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

On this episode, we are dishing on new menus across Disney parks and resorts, including some new cocktails that we had on this last trip, and we are spilling the tea on the newly opened Garden View Lounge Tea Experience at the Grand Floridian.Support us on Patreon:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Support our show on Patreon ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠We want to hear your Disney hot takes! Simply leave us a message and you might hear us reacting to your hot take in a future episode!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Submit Your Hot Take Here!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow The Main St Dish on Social Media:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Theme Song By The Disneylanders:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Disneylanders on Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Disneylanders on Instagram⁠⁠

Most bars say they do private events.But most bars do not have a real system for booking them.In this episode, Chris breaks down why private events are one of the most underused revenue streams in independent bars, especially when slow nights are harder to fill.He covers what to put on a one-page event inquiry sheet, how to think about food and beverage minimums, when to take deposits, why you should not discount your minimums just to close, and how fast follow-up can make or break the booking. Because private events are not just “extra business.”They are pre-sold guests, guaranteed minimums, and revenue you can lock in before the night even starts.

Experience does not always mean someone is a good hire.In this episode, I talk about why hiring bar staff based on experience alone can backfire.A resume may tell you they know the job.But it will not tell you if they are warm, coachable, curious, resilient, or right for your culture.And that is the part that keeps guests coming back.We break down what to screen for in interviews, why technical skills are easier to train than genuine hospitality, and how to stop hiring experience just to fire attitude later. Your next great team member may not have the longest resume.They may be the person guests actually want to come back for.

Ecoutez Vous allez en entendre parler avec Tom Lefevre du 12 mai 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Gen Z is not impossible to manage.A lot of bars are just managing them like it is still 2005.No clear growth path.Vague schedules.Random communication.Feedback only when something goes wrong.Then owners act shocked when younger staff leave.In this episode, I talk about what actually makes Gen Z leave bar jobs and what keeps them around.It is not always more money.It is clarity.Feedback.Growth.Ownership.And a reason to care.If you keep losing younger staff, maybe it is time to stop blaming Gen Z and look at the management.

What if your bar was built to look good, but not to make money?That might sound harsh.But if your bartenders are walking laps, reaching too far, making a mess, or fighting the layout every shift, your design is costing you more than you think.In this episode, I talk with Tobin Ellis about how bar design impacts speed, service, bartender fatigue, and profit.We break down why every wasted step matters, why pretty bars can still be operational disasters, and why seconds behind the bar turn into real money.If your bar looks great but your bartenders are fighting the layout every shift, you should listen to this.Because a bar that looks great but slows your team down is not good design.It is expensive decoration.

Where is your bar's money actually going?Probably not where you think.A heavy pour.A spill nobody logs.A comp that never gets rung in.A free drink for a friend.One small thing after another.In this episode, I talk about micro loss, the tiny leaks that quietly wreck your margins without looking like a big problem.If your sales look fine but the numbers still do not add up, this is where to look.Your bar may not have a theft problem.It may have a visibility problem.

Why do guests leave after one drink, even when the cocktail was good?That is usually not a drink problem.Your bar may be telling them to leave before anyone says a word.In this episode, I break down the hidden signals that kill second-round orders: empty glasses, dead room energy, awkward server check-ins, messy tables, flat lighting, bad music shifts, and staff behaviour that makes the night feel over.Because the decision to order another drink usually happens before the guest asks for one.I'll show you why the five minutes before and after an empty glass matter, how guests decide whether to stay or go, and what your team can do to keep the experience moving without being pushy.If your guests keep leaving after one round, this episode will make you look at your bar differently.Sometimes the problem is not the drink.It is the signal your room is sending.

A few Walt Disney World restaurant menus had some significant changes to them. What are they and how do they sound? We finish the show by discussing what restaurants need a refresh desperately. What restaurants would be on your list for a refresh? Let us know in the comments below. Thanks for listening, Gary and Mike.   0:00 Introduction 13:46 Chefs de France Updated Menu 22:50 Kona Cafe Updated Menu 27:39 Sci-Fi-Dine-In Theater Restaurant 32:15 What Restaurants WE Feel Need to be Refreshed 38:46 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next vacation with Mike and Kristen....Their services are completely free, and you will support a small business. (mike@luxurytraveladvisorsllc.com) or (kristen@luxurytraveladvisorsllc.com)   Social Media: Facebook Page: https://www.facebook.com/wdwbtg Facebook Group: https://www.facebook.com/groups/748540042888446 Instagram: https://www.instagram.com/wdwbtg Twitter (X): https://x.com/wdwbtg YouTube: https://www.youtube.com/@wdwbtg LinkedIn: https://www.linkedin.com/in/ltallcmike   #WaltDisneyWorld #Disneland #Disney

Most bar owners think high-margin liquor is making them money.But if the bottle barely moves, it is not profit. It is trapped cash.In this episode, I break down why obsessing over pour cost can blind you to a bigger problem: slow inventory. A premium bottle might look great on paper, but if it sits on the back bar collecting dust, it is quietly choking your cash flow.I'll show you how to spot dead stock, when a high-end bottle is actually worth keeping, and how to price slow-moving liquor so you can move it out, get your cash back, and stop treating shelf decoration like profit.If your bar has expensive liquor that barely sells, this episode will make you rethink what “profitable” inventory really means.

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube.This week, we're excited to get cooking! First, two-time New York Times bestselling cookbook author and the internet's favorite Italian, Dan Pelosi, joins us to staff the phone and answer your cooking questions. We get into his top hosting tips, the how-tos of building menus for all kinds of gatherings, and his favorite springtime recipe, Roasted Asparagus with Parmesan Sauce. Then, Francis and Dan jump into your cooking questions. Dan Pelosi is the author of Let's Eat: 101 Recipes to Fill Your Heart & Home - A Cookbook, and his latest book is Let's Party: Recipes and Menus for Celebrating Every Day. Then, we dive into Caribbean cooking with Brooklyn-based chef Rawlston Williams. Rawlston talks about growing up in St. Vincent and the Grenadines and his introduction to that island's foodways. He talks about the diverse and delicious culinary traditions of the Caribbean, and we take an in-depth look at the different seasonings and marinades that are the foundation of Caribbean cooking. Ralwston Williams is the author of The Caribbean Cookbook, and he left us with recipes for Green Seasoning, Jerk Marinade, and Sofrito from Puerto Rico.Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Broadcast dates for this episode:April 24, 2026 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Join special guest Katalin Bene, and our normal panel:  Aoife Halliday, Dave Nitzel, Minakshi Singh, Cliff Crider, and Chris Schneider as they explore the transformative power of personal evolution in the hospitality industry.  Discover how Katalin overcame barriers and embraced continuous learning to create memorable guest experiences. Her story of resilience, innovation, and collaboration offers a rich tapestry of knowledge and inspiration.Gain valuable insights into balancing passion with financial stability, the importance of mentorship, and the role of authenticity. Learn how these elements have shaped their careers and can fuel your own professional growth.Tune in to this episode for practical tips on menu design, ingredient innovation, and building a supportive network. Whether you're new to the industry or a seasoned professional, this conversation offers inspiration and actionable advice.

Father-daughter film critics and podcast hosts Leonard Maltin and Jessie Maltin team with Turner Classic Movies for the essential guide to 25 family-friendly classic films, paired with delicious and simple recipes to make movie-watching a next-level experience for all ages.Family Movie Night Menus is the ultimate guide to family-friendly classic movie viewing. In this volume, bestselling author and critic Leonard Maltin teams with his daughter and Maltin on Movies podcast host Jessie Maltin to help introduce classics in the same way he did with his own family: by sharing the best of the best that's fit for the enjoyment of a range of ages from pre-school on up. And just like in the Maltin household, enhancing the experience with easy dishes-from snacks to entrees and desserts-inspired by the films to make together only adds to the experience.Each entry includes a film profile filled with behind-the-scenes stories about the production, stars, and filmmakers; moments to watch (or watch out) for; recommended further viewing; and a recipe inspired by the film to make together before the credits roll and enjoy while watching. The movies span one silent entry (The Kid), through classic horror (Bride of Frankenstein), to legendary stories (The Wizard of Oz), musicals (The Sound of Music), can't miss adventures (Star Wars), and modern must-sees (Harry Potter and the Sorcerer's Stone).Other featured titles include: Meet Me in St. Louis (1944), A Tree Grows in Brooklyn (1945), Singin' in the Rain (1952), To Kill a Mockingbird (1963), Willy Wonka and the Chocolate Factory (1973), E.T. the Extra Terrestrial (1982), Princess Bride (1987), Addams Family (1991), The Secret Garden (1993), Enchanted (2007), and more!Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Most bar owners think hiding financial numbers protects the business. In reality, it usually does the opposite. When your staff doesn't understand what overpouring, waste, breakage, labor pressure, cash handling, and check averages are doing to the business, they can't help protect profit. They just keep working blind.Instead, this episode shows you how to use the right numbers to build ownership, stronger accountability, and better decisions from the people who affect your margins every single shift.From what numbers to share, to what to keep private, to how to frame KPIs in a way your staff actually understands, you'll learn how to get your team to care about profit without handing over your entire financial life.If you're a bar owner tired of carrying the business on your back while your team has no clue what things cost, this episode will show you how to create real staff buy-in and turn everyday operations into stronger profit protection.

How much money is your dirty bathroom costing you?Most bar owners think guests only care about drinks, service, and prices.They don't.Guests walk into one filthy bathroom, and suddenly your whole bar feels dirty, sloppy, and untrustworthy.In this episode, we break down why bathroom conditions have a bigger impact on guest trust, repeat business, and sales than most operators want to admit.You'll learn a simple 5-point bathroom audit that helps you catch the problems that kill perception fast, from bad smells and missing supplies to dirty surfaces, full trash, and details that make guests question everything else behind the scenes.If you run a bar, manage a team, or oversee hospitality operations, this episode will help you fix one of the dumbest ways to lose customers and build a cleaner, tighter, more trusted business.

That Don't Sound Right is all about conversation—the way we did it before the internet, when you couldn't instantly prove anything and the “facts” came from whoever was in the room. In this episode, Peter and Cecil take a nostalgic trip back to the surprisingly busy world of phone hotlines—the analog lifelines that once kept us informed, entertained, and occasionally confused. From dialing in for school lunch menus and time-and-temperature recordings to movie listings, snow-day closings, traffic reports, and even joke-of-the-day numbers, these simple calls shaped daily life in ways that feel almost unbelievable now. They also revisit the quirks of the era: psychic hotlines, horoscope recordings, fan-club mailings, and the unforgettable ritual of waiting in long lines for concert tickets—no apps, no refresh button, just commitment and maybe a folding chair. It's a warm, funny look at how we stayed connected before everything went digital—and a reminder that sometimes, the old ways of figuring things out might've been a little more fun. So listen in, laugh along, and if it sparks a memory that makes you think, that don't sound right… send it their way. You're one of us. #tdsrpodcast #ThatDontSoundRight #BeforeTheInternet #Nostalgia #Throwback #AnalogLife #PhoneHotlines #90sKids #RetroTech #ConcertMemories #SimplerTimes #FunnyPodcast #CulturalHistory #OldSchool Connect with us:

Today Stanford and Rachel talk the best Disney (live action and animated) food movies and what menus we would have for Cinebites Sign up for the Haven newsletter https://bakerpublishinggroup.com/pages/haven Get all the Haven romance books https://amzn.to/4u52Wgr (ad) Get your #animationjunkie shirt and holiday gear at https://www.teepublic.com/stores/hallmarkies?utm_campaign=Hallmarkies&utm_medium=8581&utm_source=affiliate Follow us on twitter at https://twitter.com/DisneyTalking Please support the podcast on patreon https://www.patreon.com/hallmarkies Check out the Talking Disney Anchor feed https://anchor.fm/talkingdisneycanon Follow us on itunes https://podcasts.apple.com/us/podcast/talking-disney-classics-with-rachel-wagner-stanford-clark/id1479958412 Follow Rachel's Reviews on Itunes! https://itunes.apple.com/us/podcast/rachels-reviews/id1278536301?mt=2 Follow Stanford on twitter- https://twitter.com/StanfordClark Follow Stanford's blog http://moviespastandpresent.com/ http://blog.stanfordclark.com/ Follow my blog at https://rachelsreviews.net Follow me on twitter https://twitter.com/rachel_reviews Follow me on facebook https://www.facebook.com/smilingldsgirlreviews/ Listen to Hallmarkies Podcast at https://podcasts.apple.com/us/podcast/hallmarkies-podcast/id1296728288 Learn more about your ad choices. Visit megaphone.fm/adchoices

Today Stanford and Rachel talk the best Disney (live action and animated) food movies and what menus we would have for Cinebites Sign up for the Haven newsletter https://bakerpublishinggroup.com/pages/haven Get all the Haven romance books https://amzn.to/4u52Wgr (ad) Get your #animationjunkie shirt and holiday gear at https://www.teepublic.com/stores/hallmarkies?utm_campaign=Hallmarkies&utm_medium=8581&utm_source=affiliate Follow us on twitter at https://twitter.com/DisneyTalking Please support the podcast on patreon https://www.patreon.com/hallmarkies Check out the Talking Disney Anchor feed https://anchor.fm/talkingdisneycanon Follow us on itunes https://podcasts.apple.com/us/podcast/talking-disney-classics-with-rachel-wagner-stanford-clark/id1479958412 Follow Rachel's Reviews on Itunes! https://itunes.apple.com/us/podcast/rachels-reviews/id1278536301?mt=2 Follow Stanford on twitter- https://twitter.com/StanfordClark Follow Stanford's blog http://moviespastandpresent.com/ http://blog.stanfordclark.com/ Follow my blog at https://rachelsreviews.net Follow me on twitter https://twitter.com/rachel_reviews Follow me on facebook https://www.facebook.com/smilingldsgirlreviews/ Listen to Hallmarkies Podcast at https://podcasts.apple.com/us/podcast/hallmarkies-podcast/id1296728288 Learn more about your ad choices. Visit megaphone.fm/adchoices

All of your regular hosts finally make it into the clubhouse again to present to you a roundtable! After a fairly lengthy meta (it's been a long time y'all, but all interesting stuff!), we expose elements of 3D lighting and discuss an internet meme that's maybe relevant for game development.No Kings ProtestsErin Macdonald YouTube Channel - Erin Macdonald, YouTubeGURPS Prime Directive Core Rulebook - Steve Jackson Games0:26.123D LightingWe previously had Mark's friend and colleague Mike on to workshop Ladder Game.Ladder GameUniversal Render Pipeline documentationUnitySG Series Part 1: A Brief (and Incomplete) History of Baked Lighting Representa…MJPThe Danger ZoneReflectors: Your Secret Weapon for Amazing Portrait PhotographyOded WagensteinDigital Photography School0:58.43Menus vs Parkourmenus and parkourimGhostKittyRedditSave Room - Organization PuzzleFractal ProjectsSteam

Reading Menus and Newspapers on Shabbos

The Drive was excited to learn new facts about The Masters, including how inside the clubhouse there are no menus.

Front Row Classics is thrilled to welcome Leonard and Jessie Maltin to chat about their new book, "Family Movie Night Menus: Receipes & Films for Unforgettable Times Together". The book features 25 unforgettable family films and pairs them with specific receipe for your family to enjoy together with the film. The father/daughter duo discuss the origins of the book and how introducing young people to classic film can inspire them to be life-long aficianados.  Family Movie Night Menus: Receipes & Films for Unforgettable Times Together" is available from Turner Classic Movies and Running Press wherever books are sold. Leonard Maltin is one of the world's most recognized and respected film critics and historians. He is also a husband, father, and grandfather who has a long association with family-friendly films, from hosting Our Gang/The Little Rascals on home video to introducing The Walt Disney Treasures collectible DVDs—and reprising that role for four years on Turner Classic Movies. He and his daughter Jessie work together on a variety of projects, including a weekly interview podcast, Maltin on Movies, which has run since 2016. Jessie Maltin was born into the entertainment industry and has been lucky enough to gain experience in many different functions, from wardrobe to publicity. She is proudest of the work she does with her dad, running leonardmaltin.com and sharing the microphone for interviews with everyone from Angela Lansbury to Al Pacino, Norman Lear to Amy Adams and Jordan Peele.  

(00:00) Toucher and Hardy break down the Top 75 metal albums of all time. (19:26) Toucher and Hardy are joined by Sports Illustrated's John Karalis to talk about the Celtics who are coming off a win over the Warriors last night. Is Boston ready for a deep playoff run? (34:13) The guys try to guess which Masters dinner menu belongs to which recent winner. Please note: Timecodes may shift by a few minutes due to inserted ads. Because of copyright restrictions, portions—or entire segments—may not be included in the podcast.For the latest updates, visit the show page on 985thesportshub.com. Follow 98.5 The Sports Hub on Twitter, Facebook and Instagram. Watch the show every morning on YouTube, and subscribe to stay up-to-date with all the best moments from Boston's home for sports!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.