Podcasts about Menus

In this Omni Talk Retail Fast Five segment, sponsored by the A&M Consumer and Retail Group, Simbe, Mirakl, Ocampo Capital, Infios, and ClearDemand, Chris and Anne dig into DoorDash's latest AI feature rollout for restaurant partners (0:02). The tools include an AI-powered camera for high-quality food photos, an item description generator, and instant visual enhancements to improve online menus (0:08). Anne shares how these tools will help small, independent restaurants like La Bodega Taco Shop compete with larger chains (1:04), while Chris highlights the risk of all AI descriptions sounding the same (3:13). They both agree photography is the most impactful feature—it's what drives clicks and cravings (4:00). The discussion wraps with some food fun and a reminder that good burritos matter more than buzzwords (5:28). For the full episode head here: https://youtu.be/US96EqI2Bnk #doordash #restauranttech #fooddelivery #smallbusinesssupport #foodphotography

The entire crew of Mike, Scott, Pam, and Rikki are here today to share a fun show with you that ties in with a tradition unlike any other, The Masters! Today, we take a queue from Scotty Scheffler's Masters Champions Dinner Menu and each come up with 3 appetizers, a first-course, entree, and dessert from around Walt Disney World that we would serve to our Champions, the BOGP listeners! If you had to create the ultimate menu from around Walt Disney World restaurants, what would you pick? Please share your thoughts over on the Discord channel at www.beourguestpodcast.com/clubhouse. We hope you enjoy today's podcast!  Please visit our website at www.beourguestpodcast.com.  Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast. Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History (Reaktion, 2025) by Nathalie Cooke provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's episodes on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

The Taste Of Universal Episode 16 MENU Appetizer We bring you the latest food news around Universal Orlando Resort including more Comic Strip Café menu updates. Entrée Terra Luna menus & Mardi Gras wrap-up Dessert The hosts create their ideal Mardi Gras booths

Is your menu secretly sabotaging your profits?Many bar owners waste valuable menu real estate on items guests already know they want, while missing opportunities to showcase high-profit signature items that could dramatically increase sales.In today's episode:Learn strategic menu placement techniques that boost profitsDiscover how to use psychology to influence ordering behaviorMaster the art of writing compelling drink descriptionsListen now to transform your menu from a simple list into a powerful sales tool.Learn More:Email ChrisSchedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above.A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase b...

Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History (Reaktion, 2025) by Nathalie Cooke provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's episodes on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History (Reaktion, 2025) by Nathalie Cooke provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's episodes on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History (Reaktion, 2025) by Nathalie Cooke provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's episodes on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Finding Calm in the Chaos, A Guide to Clarity and Purpose.In this episode, we're diving deep into the realm of personal transformation with the incredible Dr. Ravi Iyer, who's not just a high-performance leadership expert; he's also a TEDx speaker, author, and transformational strategist with over four decades of experience. Join us as we explore Dr. Iyer's compelling journey from a moment of personal darkness, losing his laughter, to regaining his clarity and purpose through mindfulness, self-examination, and breaking free from the external and internal conversations that held him back.Dr. Iyer shares his insights on the power of focus, communication, and community, and how these three elements can make you unstoppable in both personal and professional domains. We'll also delve into the attention economy and how to establish a creator mindset over a consumer mindset. Whether you're looking for actionable strategies or profound insights, this conversation promises to be a transformative experience. Get ready to shift your mindset from scarcity to abundance by listening to Dr. Iyer's empowering perspective on life and success. Let's start creating rather than just chasing after what we desire!Enjoy the episode!YouTube: https://youtu.be/9-9SGidBT8Y Show Notes: TheSocialChameleon.Show/Ravi-Iyer You can listen to the episode on Apple Podcasts, Spotify, Overcast, Pocket Casts, Castbox, YouTube Music, Amazon Music, Audible, Substack, or your favorite podcast platform.

Charles O'Donnell and Aisling O'Brien bring you the biggest stories of the week in Irish agriculture from Agriland, which this week includes: DAFM TB proposals;Gardaí appeal for information on missing Kerry farmer;Job losses at Dairygold;The latest update on schemes;Restaurants consider removing beef from menus;Growing concern over EU-US trade tensions and tariffs.Don't forget to rate, review and follow The Farming Week, Agriland's weekly review of Irish agriculture, and visit Agriland.ie for more. 

0:00 Start 6:00 Xiaoran, CEO of Agiga introduces the company, herself and the EchoVision Glasses 8:45 Huasong, CTO of Agiga, gives his story and how they chose to make their own smart glasses 16:00 Optional Colored or Mirrored front covers similar to clip on sunglasses 18:00 How to charge the glasses, how is the battery life and weight? 20:00 Demonstration of the reading mode, first using a business card 23:00 Specifically asking what the phone number on a business card is, summary of text options 25:30 Scene Description, environmental basics such as furniture people and technology 27:45 Facial Recognition, Description and Emotional information 32:45 Point and Describe? Can the glasses recognize gestures like that? 34:45 Tips for Facial Description from a Blindness POV, tips and tricks for longer term development 36:45 Menus and Dim Light Conditions 39:00 Live Descriptions with Continuous Audio Feedback 46:30 Sharing your media taken from the EchoVision Glasses, Media Buttons 49:00 Price, Promo Code and PreOrdering the EchoVision Smart Glasses from Agiga 52:00 Closing The show! Find out more at https://techconnectlive.pinecast.co This podcast is powered by Pinecast.

In this episode the girls are creating and sharing their personalized “Dopamine Menus” with you. Laying out what they consider to be the appetizers, side dishes, desserts and of course the entrees, when it comes to things that bring them happiness in their everyday lives. Enjoy! 

What's the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. Welcome your guests with a springtime feast, and this week we've taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze. By the end of this episode, you'll:Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that's unforgettable! LINKS:1) Sonya's Passover MenuStarter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman's braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari's Midwestern Easter Menu with modern twists: Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here's an excellent carving video for that ham!), and soft rolls from Mel's Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad...

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Paul eats out at Wildmoor Oak, Eylstan Street and Trinity. The HRC Show 2025, Future Menus 4 key trends, Thomas Hine's epic charity challenge, Top 5 Pasta dishes, crushed pretzels and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

SO much news dropped this week, including more about the 70th Celebration coming up at the Disneyland Resort, SXSW announcements, and Season of the Force menus for the festivities starting the end of this month.Thanks 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!

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: What coffee is what? Toasties, Unilever Food Solutions partnership, future menus, food you'd happily never eat again and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jeff and Jeremy dive into a whirlwind of absurdity. First, they dissect how MLB tried to fix a perception problem—only to swing and miss, creating a bigger mess that's got fans howling. Then, Rosie's got some explaining to do: she jetted off to Ireland but kept it under wraps for two whole months—why the secrecy, Rosie?! The guys tackle TSA's latest wild challenge—making it to your flight in 15 minutes flat—spoiler: it's chaos with a side of carry-on panic. And finally, whispers from the elite reveal they're dining on mermaids and ‘sirens'—is it a culinary flex or just fishy nonsense? Expect Jeff and Jeremy to bring the laughs, skepticism, and pure pandemonium! #JeffAndJeremy #MLBFail #RosieInIreland #TSASpeedChallenge #EliteMermaidDiet #PodcastChaos #WeirdNews

The team dives into Victorian slang; former Breakfaster and co-director Tony Wilson talks about the sporting story that inspired the movie Ange & the Boss: Puskas in Australia; Michael Harden gives the low down on degustation menus; playwright Joanna Murray-Smith celebrates the 30th anniversary of Honour and comedian Josh Glanc takes us behind the scenes of his comedy show. With presenters Monique Sebire, Daniel Burt & Nat Harris.Website: https://www.rrr.org.au/explore/programs/breakfasters/ Facebook: https://www.facebook.com/Breakfasters3RRRFM/ X: https://x.com/breakfasters

The menu is centerpiece to the restaurant experience and as such, one of the most critical (and enjoyable) tasks that a chef engages in. Bringing family traditions, work experiences, influence from mentors, and ethnic background to the table, a chef will create his or her menu signature. This signature includes all components of FLAVOR (taste, smell, texture, visual impact, sound, and context) as well as the business dynamics that drive restaurant success. Join CAFÉ Talks for a conversation with Katie Ayoub, one of the country's most experienced experts in the areas of menu development and taste dynamics as she uncovers some of the secrets of building a successful menu concept while keeping an eye on the trends that drive consumer engagement.

estudar mais. trabalhar melhor. retomar a dieta. parar de fumar. praticar exercícios físicos. dormir e acordar na hora certa…é tudo uma questão de disciplina e força de vontade? se você acredita que sim, parabéns! você é seguidor do Culto ao AUTOCONTROLE.em um tempo tomado pelo desempenho, a internet e a cultura estão cheias de discursos, métodos, conteúdos e objetos culturais que prometem o sucesso, desde que o sujeito contemporâneo seja muito dedicado e rigoroso. e, claro, controle tudo o que sente. tem Inteligência Emocional, Estoicismo, Terapia da Aceitação e Compromisso, Neurociência, Hábitos Atômicos, Detox e até os Menus de Dopamina. ironicamente, o que não falta são queixas de falta de foco e procrastinação. daí o que o sujeito do Culto ao AUTOCONTROLE faz? mergulha em frustração, culpabilização, vergonha e doses implacáveis de autocrítica. uma busca pela melhor versão que, geralmente, não acaba nada bem. é claro que não dá pra viver no descontrole total, mas também não vai dar pra só alimentar uma contínua guerra contra si mesmo. e para nos ajudar a elaborar esse tema, convidamos o Thiago Guimarães, que você talvez conheça como Ora Thiago, o canal em que ele fala sobre cultura pop e comportamento. para mais VIBES, acesse os perfis floatvibes:  InstagramTikTokfaça parte do nosos grupo no Telegramassine nossa newsletter no Substacke se vc quiser ajudar a manter esse podcast no ar e receber conteúdos exclusivos, pode se tornar um membro através do apoia.se!pesquisa, roteiro e apresentação: André Alves e Lucas Liedkeprodução: Fernanda Ogasawaraedição e montagem: Jessica Correaarte: Gustavo Jácome* esse episódio tem o apoio da Drogaria São Paulo e Drogarias Pacheco, bandeiras do Grupo DPSP, que se dedicam ao cuidado com a saúde e bem-estar, e que entendem que saúde mental também é uma parte essencial da qualidade de vida.refsAgainst Self-Criticism — Adam Philips A estetização do mundo, Gilles Lipovetsky e Jean Serroy PRODUTIVIDADE (em tempos de IA)

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Alicia's time at Taco Bell's Live Mas Live event in New York City, where company leaders announced that they would double their menu rollouts in 2025. Sam and Alicia discuss the rarefied air that Taco Bell occupies, where it's built a cult-like following among younger consumers and can continue to leverage new menu items to build incredible momentum. They also talk about four companies that reported sales results this week: three that turned in a positive performance (Cracker Barrel, Potbelly, El Pollo Loco) and one that did not (Dine Brands). And they tackle Alicia's recent story on all of the chains that are cutting SKUs from their kitchens, including Starbucks, Papa Johns, and Einstein Bros. In this week's extra serving, senior editor Ron Ruggless joins to talk about Wendy's announcement that it planned to add another 1,000 locations, targeting international growth in particular while also appealing to more young and Hispanic consumers. Finally, we share an interview between managing editor Leigh Anne Zinsmeister and Pizza Guys president and CEO Shapour Nejad. For more on these stories: Taco Bell is doubling the pace of its menu innovations this yearSeveral restaurant chains are reducing the size of their pantriesCracker Barrel's comeback continues as same-store sales grow 4.7%Wendy's expects to grow to more than 8,000 units by 2028

2025 Epcot Flower & Garden Festival Menus: Episode 310 by MouseLife Podcast

Evan Mobley takeovers + Why is Lima staring at menus? full 483 Mon, 03 Mar 2025 14:56:33 +0000 72jZsCj7FMrnByuEEEISSSE7E7CiJvus sports The Ken Carman Show with Anthony Lima sports Evan Mobley takeovers + Why is Lima staring at menus? The only place to talk about the Cleveland sports scene is with Ken Carman and Anthony Lima. The two guide listeners through the ups and downs of being a fan of the Browns, Cavaliers, Guardians and Ohio State Buckeyes in Northeast Ohio. They'll help you stay informed with breaking news, game coverage, and interviews with top personalities.Catch The Ken Carman Show with Anthony Lima live Monday through Friday (6 a.m. - 10 a.m ET) on 92.3 The Fan, the exclusive audio home of the Browns, or on the Audacy app. For more, follow the show on X @KenCarmanShow. 2024 © 2021 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?

Hour 4: Chris Fedor + Cavs playoffs rotations + Lima looking at menus full 2100 Mon, 03 Mar 2025 15:21:36 +0000 QoXotRymSPoerFu740aG3C32cFk4sUtG sports The Ken Carman Show with Anthony Lima sports Hour 4: Chris Fedor + Cavs playoffs rotations + Lima looking at menus The only place to talk about the Cleveland sports scene is with Ken Carman and Anthony Lima. The two guide listeners through the ups and downs of being a fan of the Browns, Cavaliers, Guardians and Ohio State Buckeyes in Northeast Ohio. They'll help you stay informed with breaking news, game coverage, and interviews with top personalities.Catch The Ken Carman Show with Anthony Lima live Monday through Friday (6 a.m. - 10 a.m ET) on 92.3 The Fan, the exclusive audio home of the Browns, or on the Audacy app. For more, follow the show on X @KenCarmanShow. 2024 © 2021 Audacy, Inc. Sports False https://player.amperwav

Send us a textAre high food costs eating into your profits? Discover how seasonal menu changes can dramatically reduce your expenses while delighting your customers.Rising food costs and supply chain issues are squeezing bar owners' margins. Strategic seasonal menu planning can help you take advantage of better pricing while keeping your offerings fresh and exciting.In today's episode learn to:Reduce food costs by purchasing ingredients at peak seasonCreate buzz and excitement with limited-time seasonal offeringsStreamline inventory and reduce waste through seasonal planningListen now to learn how seasonal menu changes can help you control costs while creating memorable experiences for your guests.Learn More:The Bar Business Podcast WebsiteSchedule a Strategy SessionChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Bar Business Nation Facebook GroupThank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above.A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Hello everyone and welcome to the WDW Mainstreet podcast. Pull up your stool with John and Doug as they discuss all of the latest news from around Walt Disney World and their worlds. The guys start off with some interesting prices from when the parks opened up until today's prices. The guys have some major conversation on this topic. In the news Lightning lane prices continue to rise and sell out, multiple closers and water parks opening. The major part of the podcast is Flower & Garden menus are released, and the guys will comment on almost every offering, plus so much more. So, grab yourself a cold one, sit back, relax and enjoy the show!

Loosen your belts and grab a snack because Ryno is going to be taking you through all the 2025 EPCOT International Flower & Garden Festival Menus in this week's episode of the Disney Dining Show. Links:Important DIS links for more information!Support us on Patreon and receive exclusive content! Hosted on Acast. See acast.com/privacy for more information.

It's that time! The California Adventure Food and Wine Festival starts soon and the menus are looking amazing. What would you most like to try?Thanks 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!

Welcome to the thirty-third episode of the Sweet Nothings podcast! Today we're talking about $19 strawberries and garlic bath bombs. We're also discussing (again, on the back of new studies) whether displaying calorie counts on menus is worthwhile in the fight towards healthier eating.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Want to start your own podcast?  Try out Buzzsprout here!Support the showSupport the show

In this episode, Hailey shines a light on an iconic Wisconsin tradition—the supper club tradition—which never goes out of style. At The Del-Bar, it's a tradition defined by over 80 years of business! In today's blog, we're exploring the rich family history, delving into the local flavors, and highlighting the signature Del-Bar experience that keeps guests returning year after year. Read the blog here: https://discoverwisconsin.com/the-del-bar-a-tradition-of-taste-since-1943/Country Bumpkin: https://www.countrybumpkinfarm.com/; Nueske's: https://www.nueskes.com/; Hidden Valley Farms: https://www.facebook.com/HiddenValleyMushrooms/; Menus: https://www.del-bar.com/menus/; Wisconsin Dells Supper Clubs - Timeless Traditions at Ishnala & The Del-Bar;The Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksThe Del-Bar: https://www.del-bar.com/. Follow on social @delbarsupperclub

On this episode, we talk about news including the foodie guide to this year's EPCOT International Flower and Garden Festival and a rumor about Disney changing to dynamic ticket pricing soon. We also have our own version of the Oscars with the Disney World Awards - Deluxe Hotels edition, where we nominate Deluxe hotels in certain categories and decide which one is the winner. Categories include best location, best theming, best pool, best dining and more. Which Deluxe hotel do you think will come out the winner?Join Club 32Help us to fund & grow the show by becoming part of Club 32! You'll get more additional content, CTM Apparel discounts, 1901 Candle Company discounts, private Facebook Group, private podcast & more! - head to ctmvip.com1901 Candle CompanyWe're excited to launch our brand new Disney Scented Candles & You Can Learn More at 1901candleco.com.CTM ApparelGet the best Disney, Universal and/or Pop Culture apparel that is hand made in our shop - shop at ctmshirts.comSubscribe To The Show & Leave Us A ReviewApple Podcasts - Click HereStitcher - Click HereSpotify - Click HereFollow Us on Social MediaCTM Facebook Group: @capthemagicTwitter: @capthemagicInstagram: @capthemagicVisit Us OnlineSubscribe to our YouTube Channel!Capture the Magic Podcast – find the latest episodes!Capture The Magic Apparel – you can find a great Disney-inspired t-shirt collection!Join Club 32! Our private group with access to exclusive livestreams, podcasts, and MORE! Visit ctmvip.comOur SponsorsZip Travel - visit vacationwithzip.com to see how they can help you have the vacation of a lifetime!

It's over to Plant-Based Health Professionals researcher Isabelle Sadler for this week's nugget. PBHP UK have published groundbreaking research examining NHS hospital menus which shows that despite national recommendations to shift towards more sustainable, plant-forward diets, UK hospitals are showing limited progress in offering environmentally-friendly meal options.The reference:How Sustainable Are Hospital Menus in the United Kingdom? Identifying Untapped Potential Based on a Novel Scoring System for Plant-Based Provisions Isabelle Sadler, Alexander Bauer, Shireen Kassamhttps://onlinelibrary.wiley.com/doi/10.1111/jhn.70019

Smaller Menus, Better Vibes: How Starbucks’s CEO Is Shaking Up the Brand Please Subscribe + Rate & Review KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson wherever you listen! --- KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi & E. Curtis Johnson – KMJ’s Afternoon Drive Weekdays 2-6 PM Pacific on News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Smaller Menus, Better Vibes: How Starbucks’s CEO Is Shaking Up the Brand Please Subscribe + Rate & Review KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson wherever you listen! --- KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi & E. Curtis Johnson – KMJ’s Afternoon Drive Weekdays 2-6 PM Pacific on News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

The Secret Sauce to Drool-Worthy Food Photography Picture this: You're scrolling through Yelp, stomach rumbling, overwhelmed by choices, and then BAM! A perfectly lit, mouthwatering dish catches your eye, stopping you mid-scroll. The crisp edges of a golden-brown crust, the vibrant pop of fresh herbs, the glossy sheen of a perfectly plated sauce—it all screams, "Order me now!" Your decision is made. That, my friend, is the undeniable power of great food photography. But how do restaurants determine which dishes deserve this kind of spotlight? What makes a meal truly photogenic, and how can images drive sales and brand loyalty? That's exactly what food photographer Nancy Ingersoll unpacks with expertise and passion. Meet Nancy Ingersoll: The Woman Behind the Lens Nancy is more than just a photographer—she's a strategist, stylist, and storyteller. With eight years of experience photographing food and products, she's worked with over 200 brands, ranging from small local restaurants to big-name food companies. She understands branding and marketing inside and out, so she makes sure every photo she takes perfectly captures a restaurant's unique style and what they're trying to achieve. Her expertise goes beyond photography—she curates props, advises on plating techniques, and even helps businesses understand how to leverage visuals for social media and advertising. She doesn't just capture dishes; she helps restaurants tell their story through compelling visuals that drive customer engagement and sales. What You'll Learn in This Episode Nancy shares her step-by-step process for guiding restaurants in selecting the right dishes for a photoshoot. From asking the right questions (What's your most profitable dish? What's seasonal? What makes people say WOW?) to ensuring variety in textures and colors, she breaks it all down with clarity and expertise. Plus, she shares her Give, Get method to help restaurant owners feel confident in their choices. Take This With You Whether you're a food photographer, restaurant owner, or just someone who loves food (hi, same!), Nancy's insights prove that a well-thought-out photo can do more than just look good—it can create cravings, drive sales, and shape a brand's identity.

In this episode of the Principle of Hospitality podcast, Renee Buckingham sits down with Matteo Tine, the executive chef of Orlo in Collingwood. Matteo shares stories from his rich culinary background, including his early experiences in his grandparents' gelato shop, lessons from his family members who are also chefs, and his journey from Melbourne to Byron Bay's Pixie restaurant. He emphasises the importance of storytelling in dish creation, using seasonal and local produce, and fostering a positive kitchen culture. Matteo discusses the evolution of his menu at Orlo, his nostalgic approach to cooking, and the invaluable lessons he learned along the way, including the significance of being open to mistakes and continually being energetic and passionate about his work.Please find our guest information here:Website: https://www.orlo.com.au/Instagram: https://www.instagram.com/orlo.collingwood/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

Welcome back to Eat. Talk. Repeat.! This week, we cover more culinary ground than any other pod or pundit in town — from avant‑garde tasting menus that feel like intergalactic missions to soggy burgers that'll have you questioning everything. On Today's Menu…Tasting Menu Throwdown & Price Tag Debate:Single Thread:Is the hefty price tag worth this gastronomic adventure? You'll have to listen to decide!Endo:Dive into a world of precision plating and top‑notch ingredients — complete with an unforgettable, theatrical chopstick reveal. But beneath all that pizzazz, is Endo just another pretty plate? Our verdict might surprise you.Dress Codes & Influencer Faux Pas:Does enforcing dress codes (shoutout to Golden Steer) create the right vibe?Pastrami Perfection: Ever been hit by a pastrami so mind‑blowing it nearly knocks your socks off? We've found it, and it's worth every bite.Burger Blunders:Hyped as the burger to end all burgers, yet delivered as a soggy, steamed disappointment with unmelted cheese. If they're only made on Thursdays, you'd think a little extra effort wouldn't hurt!Deep-Fried Dilemmas: If deep‑fried sushi is your guilty pleasure, well, bless your heart. We're not buying it.Recent Ventures:Honey SaltMain St ProvisionsBar GinzaPetite BohèmeThe Pepper ClubLe Thai 2kaiseki yuzuWater GrillWild Fig BBQSingleThread FarmsGolden Bear StationEndo Las VegasJipataRollin Smoke BarbequeMae Daly'sSpots Mentioned: North ItaliaRPM Italian Las VegasFerraro's RistoranteMonzù – Italian Oven + BarSTIX AsiaZaytinya by José AndrésCin-Cin Brewhouse & Seafood BarPapi Steak Las VegasAl Solito Posto 1228 Main Las VegasJoe's Seafood, Prime Steak & Stone CrabThe Golden Steer SteakhouseÈtraNew York Bagel N BakeryAnima by EDOBrezza ItalianChamana's CafeSushi HiroAroma Latin American CocinaBello by Sandro NardoneKame OmakaseVetri CucinaBalla Italian SoulCraft CreameryQuestions, comments, hate mail? Email us at cheers@eattalkrepeat.com!Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on social:Twitter:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatingLasVegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeatLV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@JohnCurtas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney

The Taste Of Universal Episode 14 MENU Appetizer We bring you the latest food news around Universal Orlando Resort. Entrée Mardi Gras & Stella Nova menu reviews along with special Mardi Gras ride overlay ideas from each of the hosts sprinkled throughout! Dessert No formal dessert this month, we're full from the Stella Nova & Mardi Gras menus!

Send us a textHollie and Koby share the Mardi Gras menus for 2025.Support the showSocials, Support the Podcast, and MoreThis podcast is sponsored by Favorite Grampy Travels, a Universal Preferred Travel Agency

A national chain is reducing it's menu by 30% because they say it's too confusing for employees and customers. 

We've got a really fun episode this week! In the aftermath of the Switch 2 news, we're kicking it back to Metroid and ranking every single title theme in the series! We talk the logos, the music, the gameplay, and the menus until we nail it down to the best of the best! Shout out to Alice-chan2137 for the great video, and if you want to see a video version of the pod where you can see the Menus we're talking about, head on over to our YT page (and hey, give us a sub while you're there!) February first, we have a big announcement coming, and we're also answering fan questions next week as well, so be sure to join our Discord and follow us on Bluesky to ask your questions and see the big reveal!   Visit OmegaMetroid.com!   Subscribe! Podbean x iTunes x Spotify x YouTube Support us on Patreon! Omega Metroid Patreon Buy Omega Metroid Merch! Check out our Etsy merch shop! Download the Omega Metroid Theme Song! Get the Single for Free on Bandcamp! Follow us! @OmegaMetroid x @Spiteri316 x @DoominalCross x Omega Metroid Team Member Starter Pack Chat with us in Discord! Omega Metroid Discord Advertise on the Omega Metroid Podcast!

Where are you putting your creative energy and life force? What projects do you have in the works that need support, or that want to be moved forward? Buffy tells stories of auspicious bird-of-prey sightings, friendship, and drop-down menus to help you orient to where you are - right now, today, and this year - in order to bring your art, and your heart, into being.

Appearance, aroma, flavour – the enjoyment of great drinks works on many levels – driven by aesthetics or emotions. Behind them, though, is often a great deal of deep and demanding thinking. This episode celebrates this thinking.We have two products which take on the difficult task of creating delicious non-alcoholic drinks: the complex Crossip Blazing Pineapple and, the delicious ready-to- drink Jasmine and Lily Highball created in partnership with the bright minds at Tayer + Everleaf.Then there's our book choice… This week we're taking a deep dive into the many and varied thought processes that go into becoming a great bartender, via the tome that is The Cocktail Balance 2.0, by Stanislav Harcinik. Our bar choice takes us to The Rivoli Bar at The Ritz where they unveil their first new concept cocktail menu in the history of the bar, it's the playful yet thought-provoking 'Biodynamic Forces Through The Alchemy of Planets and Plants' Then we catch up with Ben MacFarland and Tom Sandham to chat to them about bringing the stories behind drinks to life in their award-winning comedy shows, where they go by the aptly named The Thinking Drinkers.For the products featured in this episode, see websites below:What we're mixing:Adonis45ml fino sherry45ml sweet vermouth4 dashes orange bittersOrange zest (discarded)Method:Combine all ingredients in a mixing jar, add ice, and stir until well chilled. Strain into a cocktail or wine glass. Aromatise with a spritz of orange oils from orange zest, then discard.In this episode:Campari Bar at The AlchemistCrossip Drinks Blazing PineapplePress Club DCTayer + Everleaf Jasmine + Lily HighballThe Cocktail Balance 2.0 by Stanislav HarcinikThe Rivoli Bar at The RitzThe Thinking DrinkersWaldorf Astoria New YorkWith thanks to our partners at Can Makers, Cider Mill Press, DeKuyperThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

 Episode #224- Int'l Festival of the Arts Epcot Food Menus 2025 This week Kate,Tim, & Adam discuss all the new kiosk menus at the International Festival of the Arts at Epcot .Tim shares a new Disney festival recipe this week. https://www.facebook.com/groups/mousellaneous/?ref=bookmarkshttps://twitter.com/Mouse_ellaneoushttps://www.facebook.com/groups/1504215976496722/https://www.instagram.com/mouse_llaneous/www.yohoyohobloggerslifeforme.blogspot.com

Hello everyone and welcome to the WDW Mainstreet podcast. Pull up your stool with John and Doug as they discuss all of the latest news from around Walt Disney World and their worlds. The guys kick the show off with a little news then get into this years EPCOT Festival Of The Arts menus. What are the guys thought? How many new options? The guys cover it all, a little hint they are really excited. The guys are also joined this week by the beautiful Judith for a New Years Eve trip report. A whole lot of wonderful eating going on plus so much more. So, grab yourself a cold one, sit back, relax and enjoy the show.

We're back, and ready to read some menus for Lunar New Year! A huge thank you to our sponsor, Mouse World Travel. Please visit them at www.mouseworldtravel.com and request your free vacation quote today! Follow us on social media @Ropedrop.Parkhop and be sure to join our fun discussion group on FB: Ropedropping and Parkhopping. Mark your calendars for February 7-10, 2025 for our next podcast meetup at the Disneyland Resort! We'll be participating the in amazing Gumball Rally among other fun things that weekend. Hope to see you there!

Making lasagna for the bit and thai disco fries

New York Tawk host, Elyse DeLucci (@ElyseDeLucci) welcomes you into her Upper East Side living room talking: Tenement apartments, banning Shein, Food Tawk: contemplating the Italian Christmas Eve menu, Luigi Mangione…Ugh. TV Tawk: Wicked, Tattooist of Auschwitz, Book Tawk: Holocaust Memoirs of a Bergen-Belsen Survivor & Classmate of Anne Frank and Jacob Riis - How the other half lives AND MORE! LOVE TO LOVE YA! SUBSCRIBE TO MY YT CHANNEL: https://www.youtube.com/channel/UCrl_... Follow Elyse on Instagram: https://www.instagram.com/elysedelucci/?hl=en

Are you struggling to re-engage clients who showed interest but never closed the deal?  Reviving client conversations doesn't have to be a challenge. Nikki will show you how to breathe new life into stalled opportunities and turn them into valuable business wins as you engage and close deals.   In this episode, Nikki shares her proven techniques to engage with both warm and lukewarm leads.  You'll learn how personalized outreach, thoughtful questions, and a fresh perspective help you rebuild connections and close deals.   She'll explain why crafting tailored messages is essential, how showcasing past successes can inspire action and the power of presenting clear options to clients.  These strategies make it easier than ever to turn interest into action and transform silent leads into thriving partnerships.   If you're ready to take action and make your client conversations meaningful again, this episode is packed with practical insights you can use right away. Nikki's here to help you every step of the way!  Nikki invites you to join the Sales Maven Society. Take advantage of this opportunity to work together with you and Nikki. Bring your questions, concerns, and sales situations; she provides answers and guidance. Join the Sales Maven Society here, click Join Today, and then checkout and use coupon code 47trial to get your first month for $47.00!   In This Episode: [00:42] This solo episode is about reviving client conversations using three strategies to engage and close more deals. [02:05] Identify and prioritize your warmest leads. These are people who you possibly have had a call with, and you know what they're looking for and you may have even talked about working together. [03:01] Make a list of hot leads who have expressed interest in working with you. Craft an individualized message for each person. [04:01] Try to get a live call and give them the opportunity to share what's going on in their business right now. [05:24] Personalizing the message is super important. [06:13] The second strategy is to create a list of your lukewarm leads. These people have been on your list for a while and maybe they've even taken part in something in the past. Send them a message as if it's going to one reader. [07:35] Use questions: What's something exciting you're planning in the coming year?  [08:34] Create a bulleted list and give them a menu of options to learn more about. [09:51] Menus are easier for the brain. Make it easy for the buyer to make decisions. [10:33] Would you or someone you know benefit from... or something else? [12:04] Ask questions in your emails. Instinctive elaboration our brains are wired for questions. [14:11] The third strategy is to do a year end message, plant some seeds, and have some questions in the message. You could call it a year in review and be sure to have a call to action. [17:14] Start collecting information, so you'll have the data at the end of the year. [18:06] What action will you take as a result of this podcast?   For more actionable sales tips, download the FREE Closing The Sale Ebook.   Find Nikki: Nikki Rausch nikki@yoursalesmaven.com Facebook | Twitter | LinkedIn | Instagram Sales Maven Society Work With Nikki Discussion To download free Resources from Nikki: www.yoursalesmaven.com/maven 

An overabundance of Chinese take-out menus left at the loft's front door is the catalyst for an interconnected series of adventures for Jess and the guys.See omnystudio.com/listener for privacy information.