Podcasts about Menus

durée : 00:10:58 - En 1789, les Etats Généraux ont-ils déclenché la Révolution française ? 3/5 : 5 mai 1789, l'ouverture des Etats Généraux. - par : Stéphanie Duncan - Dans l'épisode précédent, nous avons vu comment les Français, dans les cahiers de doléances, expriment leurs difficultés, mais aussi leurs aspirations à une société nouvelle, plus libre et plus égalitaire. Arrive enfin l'ouverture des Etats Généraux. Il y a foule à Versailles le 5 mai 1789 pour assister sous un soleil radieux à l'ouverture des Etats Généraux. La mise en scène de cette cérémonie très codifiée est grandiose.Un faste qui peut surprendre alors que le peuple a faim, les révoltes grondent et que les caisses de l'Etat sont vides. Les hérauts du roi, accompagnés de trompettes et timbales, qui annoncent l'événement dans toute la ville… L'arrivée de Louis XVI dans un carrosse tiré par huit magnifiques chevaux, suivie de celle de la reine Marie-Antoinette, des princes et des princesses de sang.. Le roi en habit et manteau de drap d'or, porte sur son chapeau Le Régent, le plus gros diamant de l'époque. La reine est vêtue d'une robe d'or et d'argent. La procession des 1177 députés qui, à pied, deux par deux, un cierge doré à la main, se dirigent vers la salle des Menus plaisirs du roi qui a été spécialement aménagée pour accueillir pendant plusieurs semaines les Etats Généraux. A lire : Pierre Serna, Que demande le peuple ? Les cahiers de doléances de 1789, Textuel, 2019 Jean-Clément Martin, La Révolution française, Eyrolles, 2025 Timothy Takett, Par la volonté du peuple. Comment les députés de 1789 sont devenus révolutionnaires, Albin Michel, 1997 - invités : Pierre SERNA - Pierre Serna : Professeur d'histoire de la Révolution française à l'Université Paris 1 Panthéon-Sorbonne - réalisé par : Claire DESTACAMP Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother? Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you're juggling dietary needs, timing, and presentation. This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you'll discover:Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipeDietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavorTips for make-ahead dishes so that hosting can feel calmerPress play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine's Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

André Moraes, Global Digital Marketing lead at PepsiCo, is helping restaurants grow with digital tools and local marketing support. From menu optimization to community programs, Pepsi has become more than a beverage brand. It is a growth partner for restaurants. Listen now to learn how Pepsi supports restaurants with free tools, invests in local businesses, and helps strengthen communities. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

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

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I explore the critical role of signature dishes in restaurant marketing. I share why effective marketing is less about offering a large menu and more about creating standout items that truly resonate with guests. I walk through strategies for identifying, crafting, and promoting a signature dish so it becomes a magnet that draws customers in and keeps them coming back. I also highlight the importance of consistency in execution and show how building a brand story around that dish can strengthen engagement and loyalty. Takeaways:Most restaurant marketing fails because it's built on guesswork.Menus don't go viral. Heroes do.Create the thing the guests dream about.People don't remember lists, they remember legends.Your signature item sets expectations.Rituals turn signatures into traditions.It's a magnet and it functions like one.Give it an iconic name and a one-sentence story.In today's competitive landscape, it just isn't enough.If this conversation made you realize the gourmet you need to magnet.Chapters00:00 Introduction to Full Comp and Restaurant Marketing01:44 The Importance of a Signature Dish05:38 Operationalizing and Ritualizing Your Signature ItemIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

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

The Taste Of Universal (Taste of Fear!) Episode 21 MENU Appetizer Housekeeping items, Perfect Day giveaway contest winner announcement Entrée HHN 2025 Menu overviews Dessert Sneak peek of personal HHN Hype Lists!

This week, Gary and Mike break down the menus at the 2025 EPCOT International Food and Wine Festival. Once again, it looks like there are a lot of winners and losers. Thanks for listening, Gary and Mike. 0:00 Introduction 5:25 EPCOT International Food and Wine Festival 34:38 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links: Check out our YouTube Channel (@wdwbtg) Social media (@wdwbtg)

Tous les mardis, Emmanuelle Ducros dévoile aux auditeurs son "Voyage en absurdie".Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tous les mardis, Emmanuelle Ducros dévoile aux auditeurs son "Voyage en absurdie".Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

California could become the first state to require restaurants to post common food allergens in each menu item. AP correspondent Donna Warder reports.

On this weeks episode: Disney drops a massive amount of news about upcoming attractions! The Halloween Horror Nights food menus are released, plus Rip Ride Rockit is already on the outs and moreFollow The Show:FacebookInstagramYouTube

This week's BONUS segment is with School House Restaurant & Tavern Executive Chef Ryan Jackson. Chef Ryan takes us through the dynamics of creating a menu. The what and why behind it. He then goes deeper explaining how a menu item comes together and the important components he seeks to include in each dish. The Christopher Gabriel Program ----------------------------------------------------------- Please Like, Comment and Follow 'The Christopher Gabriel Program' on all platforms: The Christopher Gabriel Program is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. --- The Christopher Gabriel Program | Website | Facebook | X | Instagram | --- Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

TGIF from EIC! Let's just get into it, shall we?The first episode of Real Housewives of London aired this week and so of course, we're discussing it. What do we make of the franchise's latest crop of rich, glamorous and fiery women? Could this series hold a candle to earlier iterations or are British sensibilities too... sensible?Up next, the potential impact of weight loss drugs on restaurants and hospitality. Is fine dining falling victim to shrinking appetites and growing disinterest in food as a result of wider use of GLP-1s? We also discuss the upcoming Mounjoro price hike.Finally, we're risking it all and talking about Taylor Swift. Last week we learnt that the high empress of pop was releasing her 12th album The Life of a Showgirl. While some fans are a little confused/fatigued, we actually might be the most on board we've ever been.Pleeease could you vote for us in the British Podcast Awards Listener's Choice category here? We're in the top 20 and it would make our year if made the shortlist! (and a cheeky review on your podcast player app?)In partnership with Cue Podcasts.-----Beth has been loving Girls by Kirsty Capes, Oenone has been loving Twelfth Night or What You Will, Ruchira has been loving Crashing (although perhaps slightly less after finding out there's only one series). Click here for tickets to Women of Fiction, an in conversation event with Beth McColl x Kirsty Capes & Ella Berman.What is teeth-gate? Real Housewives of London episode one drama explained 'They're just not eating as much': restaurants in the age of weight loss drugs NY Times - Anticipating Taylor Swift's 'The Life of a Showgirl' Hosted on Acast. See acast.com/privacy for more information.

This week's BONUS segment is with School House Restaurant & Tavern Executive Chef Ryan Jackson. Chef Ryan takes us through the dynamics of creating a menu. The what and why behind it. He then goes deeper explaining how a menu item comes together and the important components he seeks to include in each dish. The Christopher Gabriel Program ----------------------------------------------------------- Please Like, Comment and Follow 'The Christopher Gabriel Program' on all platforms: The Christopher Gabriel Program is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. --- The Christopher Gabriel Program | Website | Facebook | X | Instagram | --- Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Dave Kunz, ABC7 Car Specialist, Electric cars just got cheaper than ever — some drivers can now lease an EV for under $100 a month! Meanwhile, Volkswagen sparks outrage with a “pay-to-unlock horsepower” subscription model that has buyers fuming. A U.K. restaurant is making waves with a menu that serves water like fine wine, while a pilot was arrested after failing a sobriety test just minutes before takeoff. – David Vassegh, Dodgers Update-- Dodger fans, get ready — insider David Vassegh breaks down the latest team drama and playoff buzz. Bodycam footage shows a Rhode Island prosecutor arrested for trespassing telling officers, “You're gonna regret this.”

Hiring professional translation services is critical to create a positive business image for your hotel or restaurant business. Professional translators know how to localize your services accurately to foreign languages. Multilingual menus or hotel brochures are a crucial part of increasing your customer satisfaction. When tourists visit your place, they will feel more comfortable if [...] The post How to translate restaurant menus and hotel brochures appeared first on Dragoman Language Solutions.Become a supporter of this podcast: https://www.spreaker.com/podcast/dragoman-transcreation--4083088/support.

Health New Zealand's changing up hospital cafe menus in the name of a good diet. Its fresh National Food and Drink policy reduces processed foods, and the portion sizes for things like slices and scones. Food will need lower saturated fats and added sugar - examples include skinless chicken and fish. Public Health Service Director Doctor Nick Chamberlain says it would be a bad look if hospitals didn't have healthy food guidelines. Chamberlain says they're trying to provide guidance, which still gives a huge amount of choice. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Tous les matins, l'oeil malicieux de Victor Pourcher se pose sur un sujet tabou ou gênant. Le rendez-vous pour débattre autour de la machine à café.

Hello everyone and welcome to the WDW Mainstreet podcast. Pull up your stool with John and Doug as they as they discuss all of the latest news from around Walt Disney World and their worlds. The guys kick the showoff talking about potato chips, football and other nonsense. Then they get to the news, more Halloween parties sold out, Frontier Land Construction continues, Test Track sound track available, plus so much more from around the world. So, grab yourself a cold one, sit back, relax and enjoy the show! 

On this weeks episode: A milestone for Epic Universe, new menus released for several Disney restaurants, meet a new dino at Islands of Adventure! Plus Scott has a very important PSA for Disney Springs.Follow The Show:FacebookInstagramYouTube

*5:00am: Is this clever dating or just plain using someone? *6:00am: Would you ever donate a pet to be fed to a lion?, *7:00am: Rockabye Remix *8:00am: Not inviting coworkers to wedding, What's a smell you love that everyone hates? *9:00am: Is it ok to order off the kids menu?

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

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

View this video at https://macmost.com/get-the-most-from-the-mac-dock-with-dock-menus.html. The Dock is much more than a way to launch apps. But learning to use Dock Menus you can jump right to a specific window, reopen a recent document, use special commands and much more.

Send us a message!In this episode we will be covering Facebook Live Questions 7/13-7/27/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

[Join our community at my Substack where we continue these conversations with deeper dives into the biggest lessons from each episode, plus my regular essays and behind-the-scenes thoughts: https://bogumilbaranowski.substack.com/]Nick Maggiulli is the COO at Ritholtz Wealth Management, a bestselling author of "Just Keep Buying," and creator of the wealth ladder framework, who transformed his blog Of Dollars and Data into one of personal finance's most trusted resources, and joins us to discuss his new book "The Wealth Ladder."EPISODE NOTES3:00 - Nick shares his lower-middle-class upbringing in Southern California, parents' divorce due to bankruptcy, and early money habits like always ordering from McDonald's dollar menu6:00 - Stanford revelation: "My family summers there" - exposure to different socioeconomic backgrounds opened his eyes to other ways of living9:00 - Chess analogy: effort alone isn't enough, you need the right strategy. Working harder at wrong things won't maximize long-term income12:00 - KEY CONCEPT: Spending freedom framework - different wealth levels unlock different spending categories (grocery freedom at level two, restaurant freedom at level three, travel freedom at level four)15:00 - MAJOR INSIGHT: Use net worth, not income, for spending decisions. "0.01% of your net worth" rule for trivial spending amounts18:00 - House rich, cash poor phenomenon - why liquid net worth matters more than total net worth for spending decisions21:00 - TRANSFORMATION POINT: How income sources change as you climb the ladder - from pure labor to investment income dominance24:00 - The moment when your portfolio earns more than your job: "Is your job a side hustle?"27:00 - CRITICAL REALIZATION: At higher wealth levels, traditional saving can't move the needle - need business ownership to reach next level30:00 - Four types of leverage: labor, capital, content, and code - how internet enables mass distribution33:00 - Wealth composition surprise: how little stocks/funds even richest own, mostly business ownership36:00 - Starting over reality check: NVIDIA founder wouldn't restart his company knowing the difficulty39:00 - WARNING: Climbing higher may not be worth it - family dynamics, trust issues, social complications at ultra-high wealth levelsPodcast Program – Disclosure StatementBlue Infinitas Capital, LLC is a registered investment adviser and the opinions expressed by the Firm's employees and podcast guests on this show are their own and do not reflect the opinions of Blue Infinitas Capital, LLC. All statements and opinions expressed are based upon information considered reliable although it should not be relied upon as such. Any statements or opinions are subject to change without notice.Information presented is for educational purposes only and does not intend to make an offer or solicitation for the sale or purchase of any specific securities, investments, or investment strategies. Investments involve risk and unless otherwise stated, are not guaranteed.Information expressed does not take into account your specific situation or objectives, and is not intended as recommendations appropriate for any individual. Listeners are encouraged to seek advice from a qualified tax, legal, or investment adviser to determine whether any information presented may be suitable for their specific situation. Past performance is not indicative of future performance.

Payment processors come after itch.io, Steam tests new menus, Fallout 1 gets a 3D remake, an unofficial GeForce NOW Linux client appears, and AMD Anti-Lag lands in Mesa.

O Rambo fez um teste bem legal no Claude Code, e o Claude ficou bem agradecido.

Join Roger as he welcomes Leslie Durso, a dynamic chef and culinary consultant who works with the Four Seasons and personal clients. Discover how Leslie blends health-focused culinary practices with profitability in the restaurant industry. Learn about handling food allergies, plant-based menu options that entice all customers, and the financial benefits of healthier choices. Leslie also shares her secrets for maintaining a positive workplace culture in high-profile luxury kitchens. Don't miss out on valuable tips for improving your restaurant's bottom line while catering to modern dietary needs.

On this week's show we look at what the posters at AVS forum have spent on their home theaters and we look at the Roku Secret Menu options. We also read your emails and take a look at the week's news. News: Belkin plans to power down Wemo support in 2026  Netflix Sees Rapid Q2 Subscriber Gains Broadcast TV hits historical viewership low in June Your Roku has secret menus and settings here's how to access them Roku devices have hidden menus for advanced users, offering diagnostic tools, customization options, and more. Full article at ZD Net - Your Roku has secret menus and settings here's how to access them. Here's how to access them using your Roku remote: 1. Developer Settings How to Access: Home × 3 > Up × 2 > Right > Left > Right > Left > Right What It Does: For developers to test apps on Roku. Enables app installation, sideloading, and Roku account management. 2. Network Menu How to Access: Home × 5 > Right > Left > Right > Left > Right What It Does: View IP/MAC addresses, check internet connection, join networks, and toggle bandwidth-saver mode. 3. Wireless Secret Screen How to Access: Home × 5 > Up > Down > Up > Down > Up What It Does: Displays signal strength, antenna info, and error logs. Run AP speed tests or clear Wi-Fi settings. 4. Reset & Update How to Access: Home × 5 > Fast Forward × 3 > Rewind × 2 What It Does: Factory reset, soft reset, search for updates, and USB port tests. 5. Ads & Screenshots How to Access: Home × 5 > Up > Right > Down > Left > Up What It Does: Control scrollable ads, disable screensaver ads, and adjust screenshot output formats. 6. HDMI Secret Screen How to Access: Home × 5 > Down > Left > Up × 3 What It Does: View supported resolutions, refresh rates, HDR settings, switch inputs, and run input tests. 7. Platform Secret Screen How to Access: Home × 5 > Fast Forward > Play/Pause > Rewind > Play/Pause > Fast Forward What It Does: Displays CPU, memory usage, remote diagnostics, IPv6 settings, and remote logs. 8. Channel Info Menu How to Access: Home × 3 > Up × 2 > Left > Right > Left > Right > Left What It Does: View installed channel versions and build numbers. Uninstall apps directly from this screen. 9. Reboot Shortcut How to Access: Home × 5 > Up > Rewind × 2 > Fast Forward × 2 What It Does: Quick reboot without accessing menus. Roku restarts immediately. Tips and Warnings   Use these menus cautiously; some actions (e.g., factory reset) are irreversible.   Not all menus work on every Roku model (e.g., older devices or specific models like the Roku Smart Soundbar).   To exit, press the Home button.   For additional settings, explore the standard Settings menu or enable developer mode via Roku's website for app sideloading. Note: Always back up important settings before experimenting.

Full show - Wednesday | Wouldn't believe me if I told ya | News or Nope - Pete Davidson, Emma Watson, and Harrison Ford | Secret menus | OPP - How do you ask a woman out? | The Diary - Day 8 | What's the most offensive curse word? | T. Hack gave Slacker beauty advice??? | Jumping off a cliff | T. Hack says people need to start choosing sides | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

Do you like ordering off secret menus like Slacker? Or are you completely opposed to them like Erica?

Does a dinner party have to be “perfect” to be memorable? And what are the keys to ease and success when hosting? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!We're sharing menus from two separate dinner parties – one that felt easy, and one that was slightly more ambitious. We learned a lot by swapping notes about what worked well and what didn't go quite like we imagined. By the end of this episode, you'll learn how to make your next hosting experience stress-free, and you'll also discover the best recipe for a bubbling pan of cheesy stuffed shells layered with rich tomato sauce. It's a make-ahead friendly dish that's perfect for gathering friends at your kitchen table. You'll also discover our favorite layered salad, a vegetarian update of a Midwestern classic that's ideal for meal prep or can easily stand out at your next potluck.Tune in for a quick dose of home cooking inspiration!LinksIna Garten's stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on topSonya's challah recipe can be found in her cookbook: BraidsSonya's fava bean mint dip recipe Butter swim biscuits by Naz Deravian from NYT Cooking Kari's 10-Layer Midwestern-inspired Salad from our Substack (it's free to subscribe!)Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosGrilled fruit en papillote from Gourmet Magazine***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. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

Also on YouTube...What's really holding your Shopify store back? After 10,000 UX audits, Oddit co-founder Shaun Brandt has answers, and most stores are making the same 7 mistakes. Menus that bury the merch. Popups that hijack the screen. Product pages with zero context.This episode is a takedown of bad ecommerce decisions, packed with fixes that actually make you more money. Whether you're running a $50k side hustle or an eight-figure brand, the solutions are simple and the impact is real.If your conversion rate's stuck, this is your episode.Sponsors:Zipify – Build high-converting sales funnelsCleverific – Smart order editing for ShopifyLinksOdditShaun Brandt on LinkedInShopify Blog: What Is Conversion Rate Optimization (CRO)?Work With KurtApplyResultsNewsletter

Looked at your menu and thought, “No one's really gonna order that $12 juice, right?” I thought the same. But here's the truth mocktails and zero-proof drinks are on the rise. And if your bar isn't leaning in, you're probably leaving money on the table.In this episode, I'm breaking down how the sober curious trend is changing the game and how bar owners like you can turn it into a real opportunity.What You'll Learn:Why mocktails can actually be more profitable than cocktailsWhat Gen Z and Millennials really want when they walk into your barHow to create a zero-proof menu that's easy to sell and hard to ignoreHousemade sodas, seasonal flavors, and those Instagrammable drinks people lovePricing tricks, staff training, and menu design that make this all workThis isn't about turning your bar into a juice bar. It's about adapting to the shift without losing what makes your place your place.So if you've been side-eyeing this trend, give this a listen. You don't have to understand it you just have to be smart enough to use it.Learn More:Schedule 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 bar profits and overall success in the hospitality industry.

We have all gone to a restaurant and confidently placed our order. We have heard these items many times before, however you may be mispronouncing these common words. Many items in the culinary world are borrowed from other countries that often speak a different language. We are here to boost your confidence and correct these common mistakes so you can order and avoid looking foolish.

When a fired Disney employee went full villain and hacked into the company's menu system, the consequences weren't just petty - they were potentially deadly. In this episode of Don't Eat Poop!, our hosts Matt and Francine dive headfirst into the bizarre true story of a rogue ex-employee who changed prices, dropped profanities, and worst of all, tampered with allergen info on Disney's restaurant menus. From food defense to the overlooked cybersecurity risks in food service, this is one story where food safety, tech, and a little insanity collide.In this episode:

Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he checked out some of the city's restaurants and took a short oyster tasting tour. He stayed at the Lenox Hotel, where Willow & Ivy is the on-premise restaurant.The two editors also talked about the surge in shakes, beverages and desserts inspired by the TikTok-famous Dubai Chocolate Bar. The viral sensation is impacting menus at Shake Shack, Nick the Greek, Paris Baguette and other concepts, which have recently rolled out items with a combo of chocolate, pistachio cream and kataifi (crisp shreds of toasted phyllo dough)—all components of the chocolate bar.We then shared an interview with Laura Camerer, senior manager of culinary, supply chain & facilities for Chicago-based Protein Bar & Kitchen. Protein is in high demand, and this fast casual incorporates the nutrient into many menu items as well as its name. Listen as Chef Camerer describes how she recently expanded the menu with eight smoothies and bowls while adding just two new ingredients to the pantry, and how steak is figuring into her next menu launch.

Chef Lynsey Comalander is bringing big flavor and local flair to the town of Clover, South Carolina. As the executive chef behind the popular food truck It's Worth It, Lynsey draws inspiration from her travels and serves up inventive dishes like tacos, paninis, and Puerto Rican-inspired specials that have her customers coming back for more. But her commitment to local food goes beyond the truck — she's a partner at Five Blossom Farm and resident chef for their events and farm-to-table dinners and is kicking off the 2025 York County Ag + Art Tour with a locally sourced dinner at the Mercantile.In today's episode, Lynsey shares how she works with farmers to source fresh ingredients, what she looks for in a farm partner, and what it really takes to create a meaningful, seasonal meal. If you're a farmer looking to get your products into local restaurants, this conversation is packed with helpful insights and real talk from a chef who believes that fresh, local food isn't just worth it — it's essential.Some of the questions we chat about:You've had such an interesting journey– from flight attendant to executive chef and food truck owner. How have your travels influenced the way you cook and the kinds of ingredients you seek out?Tell us about “It's Worth It.” What inspired the food truck, and how do you come up with your rotating menu items?What do you look for when sourcing ingredients locally? Are there specific qualities or values that matter most when working with a farm or farmer?For farmers listening who want to get their products into local restaurants, what's the best way to approach a chef like you? Cold emails? Farmers markets? A sample drop-off?You're a partner at Five Blossom Farm. How did that relationship begin, and what makes it work well?What's one thing a farmer could do that would instantly make your life easier as a chef trying to source locally?Are there any ingredients you wish you could source locally but haven't found the right farm partner for yet?You kicked off the Ag + Art Tour in York County with a farm-to-table dinner. What went into the planning of that meal — and what can guests expect from the menu?How do you balance creativity with seasonality when putting together these big, special dinners?In your opinion, what role do chefs and farmers play in reconnecting people with where their food comes from?What's your favorite locally grown ingredient to cook with right now — and how do you like to use it?Are there any local farms or producers you've recently discovered that you're excited about?What do you wish more people knew about where their food comes from — especially when they're eating at a local restaurant like yours or grabbing food from your truck?What advice would you give to farmers who want to be more involved in the local food scene — whether it's collaborating on events, supplying restaurants, or just raising awareness about what they grow?And finally—what's one thing about life as a chef  that would surprise people?Subscribe:Spotify | Apple Podcasts | YouTubeMentioned in this episode:It's Worth It Food Truck & CateringIt's Worth It Food Truck & Catering FacebookLynsey Comalander

In this episode, we're talking about how to bring your wedding design to life with invitations and day-of paper goods! Key elements of wedding invitations (2:25)Strategies for mailing wedding invitations (9:15)Booking your paper goods partner (12:54)Enhancing the wedding experience with day-of paper goods (14:30)Seating Chart & Escort Cards (16:05)Menus & Table Numbers (19:28)Links:Save The DatesA Complete Guide to Wedding Invitation WordingThis Is When You Should Actually Send Out Wedding InvitationsTyler Speier Events WebsiteInstagramPinterestYoutubeTikTokFacebook

This is a special edition of HNGRY Live, conversations with the paid HNGRY Trends community. Last week, the group came together for an hour-long discussion about personalizing menu data to individuals' dietary and allergy profiles, and eventually our nutritional needs.Join in on future live discussions by becoming a paid HNGRY Trends memberCheck out Foodini

Send us a textIn this episode, we're covering a full plate of theme park news and updates! First, we dive into Disney's recent changes to their dining reservation system — what's new, what's better, and how it affects your next trip. Then we take a peek at the newly released concept art for the Monsters, Inc. land — what is the future of Monstropolis in the parks? Over at Universal, we break down the latest news on Fan Fest Nights, talk about what makes these after-hours events unique, and who they're really for. And finally, we put the pedal to the metal and discuss the brand-new Fast & Furious: Hollywood Drift coaster that's racing its way into Universal Studios Hollywood — plus what it could mean for the future of thrill rides on the West Coast. Be sure to subscribe, leave us a review, and let us know your thoughts on these new additions! Ready for Monstropolis? Are you excited for Hollywood Drift? Drop us a message on social and be part of the show!Join us in our completely free discord https://discord.gg/4nAvKTgcRnCheck Out  All Of Our Amazing Sponsors!!Getaway Todayhttps://www.getawaytoday.com/?referrerid=8636If you want to book a Disney Vacation please use our friends at Getaway Today. Also if you call 855-GET-AWAY and mention Walt's Apartment you will get a special dose of magicThe Themepark Scavenger Hunt Game - Where In The Parkhttps://shop.whereinthepark.com/?ref=waltsaptpodcastCheck Out Sunken City Designs - from the mind of Louis Medinahttps://sunkencitydesigns.bigcartel.comWe are proud to be part of the Disney Podcast Family , checkout all the other great shows below https://linktr.ee/DisneyPodcastFamily

Listen Now to 116 Future Now Show Once again it is the week of Apple’s annual World Wide Developer’s Conference, with many announcements of the latest and greatest from the computer/phone company.  Naturally we have Taylor Barcroft  on the show to help with our report on what’s new in the Apple universe. Liquid glass design, anyone?  And can you believe the fiasco over this week’s riots in LA? And why oh why were so many Waymo robo-taxis destroyed? Meanwhile, this is a big week for Chinese college entrance exams and how to stop students from using AI? Why shut down AI systems country wide, of course! But…does this really work in a world where our AI allies are always with us? And then there are the non-human bubble ring blowers who share much of their world through this strange form of communications. Bobby Wilder brings us up to date with the latest on Bitcoin’s latest rally, and atmosphere martian sputtering??  Enjoy! How solar radiation strips away the Martian atmosphere

Chipotle and Chick-fil-A both have menu updates. The creators of Equinox fitness centers are entering the eatertainment space. And White Castle wants to join the Avengers.

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you're craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it's time to wow your guests. By the end of this episode ,you'll:Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcutsPress play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! ***Links: Sonya's Menu #1Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious EatsSalad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil Dessert: Blueberry lemon icebox cake from Sally's Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement Kari's Menu #1 Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon AppetitSide: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) Sonya's Menu #2Main: Sungold tomato pasta from Wishbone...

This week is all about the new food coming to the DL resort for the 70th Anniversary celebration that started May 16th. What are you most excited to try?We'd love to have you leave a message here with your own favorite Disney story or anything you want to tell us about! ⁠⁠https://www.speakpipe.com/ropedropparkhop⁠⁠Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!And join us on Patreon!

Thanks so much for listening! For the complete show notes, links, and comments, please visit The Grey NATO Show Notes for this episode:https://thegreynato.substack.com/p/328-slack-crew-and-a-2025-p3The Grey NATO is a listener-supported podcast. If you'd like to support the show, which includes a variety of possible benefits, including additional episodes, access to the TGN Crew Slack, and even a TGN edition grey NATO, please visit:https://thegreynato.com/support-tgnSupport the show

It's Ticked Off Tuesday, and Jared is fired up! First, he tackles his frustration: PIZZA! Jared complains that the specialty pizzas at Jimmy V's in Raleigh are overly complicated, with too many aggressive or niche ingredients that make them hard to order solo. He wishes restaurants offered more balanced, gently creative options or solo-sized portions so diners eating alone could try something new without committing to a full pie.We then move on to emails: Jared reads one from a listener whose frustrating baggage claim experience proves that “priority” tags on checked luggage mean nothing. Plus, don't even get him started on the chaos of people crowding the carousel! Then, a listener shares their luxury lounge-level gripe about the lack of trash cans at coffee shops, leaving her with a purse full of straw wrapper ghosts. Finally, a homeowner vents about a disastrous basement construction job that left her entire house coated in dust thanks to careless contractors and zero protective prep. Jared breaks it all down with his signature blend of logic, laughs, and low-level rage. If you've ever been personally victimized by air travel, iced coffee logistics, or renovation nightmares, this episode will speak to your soul. Tune in for therapeutic venting, relatable rants, and Jared's brutally honest takes. Support the podcast by supporting our sponsors!Nutrafol Get $10 off your first month's subscription of Nutrafol with the promo code FEATHER at https://www.nutrafol.com/menHero Bread Support the show and get 10% off your Hero Bread order. Just use code JTRAIN at https://www.hero.co

An attack on Disney menus, a nun comedian, a truly historic photograph, a crank call to a football star, and things left behind in Ubers are among the minutiae topics discussed this week by Rick and Dave. [Ep389]