Podcasts about Menus

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!

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week Resorts World was in the news again for yet another shakeup at the property. As the new President is saying the casino is in "recovery mode" what changes do they have planned to turn things around and what is happening to their old "new" president? Plus who are they bringing in to turn around the slots and restaurants? In other news Vegas was busy this weekend but that didn't stop MGM from having another front desk meltdown. We also discuss: Mirage and Bottled Blonde updates, a Fontainebleau room service controversy, driverless car crashes, Desert Inn dining in 1953, MGM removing more walkways, the Cliffs at GVR, M Resorts cabana experience & gambling the way mother nature intended. 0:00 A case for private gaming salons! 0:40 Busy Vegas weekend & another MGM meltdown 2:50 Fontainebleau room service controversy 5:13 M Resort cheap cabana experience 6:11 Meeting MTM Vegas viewers in the wild 7:12 The ultimate Vegas prank 8:05 MGM removing even more moving walkways 9:38 A look back at Desert Inn in 1953 - Menus, postcards and more 11:20 The Cliffs at GVR may finally be happening 12:35 Bottled Blonde & Mirage drone updates 14:47 Will Harlem Nights (historic Westside casino) ever get built? 15:58 Zoox Vegas robotaxi crash & recall 18:19 Resorts World in recovery mode 19:40 New VPs of food & beverage and slots coming to Resorts World 20:50 Tightest machines on the Strip? Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

According to local representatives, drug menus are now being dropped through university student letter boxes in Limerick. John Cooke spoke to students in Limerick about the availability of drugs and we then hear from Sinn Fein TD Maurice Quinlivan, and Pauline McKeown, Chief Executive of Coolmine Addiction Services.

Speaking freely but wrongly, Puppies and McDonalds dollars all in this first hour with Dan Cook filling in for Jason!

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]

D&P Highlights: The Savannah Bananas are a must-see, former Disney employee sentenced for hacking menus full 294 Tue, 29 Apr 2025 18:57:00 +0000 UPjOulI0e8iGBUgrTdCn02TR6BFSsEPH news The Dana & Parks Podcast news D&P Highlights: The Savannah Bananas are a must-see, former Disney employee sentenced for hacking menus You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! 2024 © 2021 Audacy, Inc. News False

Matt Wadsworth has, for the last decade or so, been working to make fellow visually impaired people's access to the food industry much easier. He developed the concept of Good Food Talks, which is now available as a free app, and it can provide a raft of restaurant menus in an accessible format and on the go. Matt has been working with food data management company Nutritics, to reach more providers in the industry. Nutritics are currently conducting research, that aims to better understand visually impaired people's access to the food industry. If you would like to contribute to their research by providing your experiences, you can do so via the link below:https://app.glowfeed.com/survey/727a96ce-a100-4560-b6e0-e4e02527dda7?linkId=c807f9ee-c876-4e70-9ede-bc033b3e1f3a&channelId=b212f786-3cc7-4dc2-b762-bd2762389ab7 Also on the programme: Jixie Dye has been visually impaired all her life, and she has recently fulfilled a long-standing ambition of becoming a published author. She joins Peter White in the In Touch studio to discuss her new children's book, The Welsh Witch and her subsequent series.Presenter: Peter White Producer: Beth Hemmings Production Coordinator: Liz Poole Website image description: Peter White sits smiling in the centre of the image and he is wearing a dark green jumper. Above Peter's head is the BBC logo (three separate white squares house each of the three letters). Bottom centre and overlaying the image are the words "In Touch" and the Radio 4 logo (the word ‘radio' in a bold white font, with the number 4 inside of a white circle). The background is a bright mid-blue with two rectangles angled diagonally to the right. Both are behind Peter, one is a darker blue and the other is a lighter blue.

Why would someone do this? Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

Send us a textThis week on The Digital Restaurant, Carl and guest co-host Jason Berkowitz dive into:Qu's move toward smart kitchens with integrated IoT systems (0m 50s)A sharp reflection on the restaurant "disruptors" that weren't — from Zume Pizza to Ghost Kitchens (4m 35)Why Chipotle's negative sales aren't just about the economy — and how training and tech are key to recovery (11m 05)A fascinating new look at menu personalization trends with EveryBite data (17m10)How technology can — and should — help restaurants become more sustainable (23m 20)Support the show

In this episode, I chat with owner Tim Hutchins, from Hutchins Barbeque, who has locations in McKinney & Frisco, Texas. See all things Hutchins Barbeque here: https://hutchinsbbq.com Facebook: https://www.facebook.com/hutchinsbbq Instagram: https://www.instagram.com/hutchins_bbq McKinney Address: 1301 N Tennessee St, McKinney, TX 75069 Frisco Address: 9225 Preston Rd, Frisco, TX 75033 Catering: https://hutchinsbbq.com/catering Menus: https://hutchinsbbq.com/menus Goldbelly: https://www.goldbelly.com/restaurants/hutchins-bbq?utm_medium=website&utm_source=partner&utm_term=2806 Tim's Tour of McKinney: https://www.youtube.com/watch?v=EGGk04rubdk

00:00 Intro01:10 Trump: US ‘Actively' Talking to China on ‘Fair Deal'03:33 US States to Be Hit by China Tariffs04:39 US Tariffs on China-Made Solar Panels Could Hit 3,400%06:25 US-China Trade Negotiations: What's Next?11:21 Former NY Governor's aide Linda Sun Set to stand Trial in July13:25 US Beef Disappearing from Menus in Beijing16:25 US Liquor Industry Copes with Tariff Uncertainty17:57 Humanoid Robots Race Humans in Beijing19:20 Expert on VP Vance's Goals for His India Visit

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

Freelancer Samantha Nelson joins Bob Sirott to talk about restaurants that are hosting Easter dinners this weekend, including Swift Tavern and Big Star West Town. Dan Levy, host of the Barguments podcast, also joins Bob to review Portillo’s new breakfast menu and his opinion of the Popeyes pickle lemonade.

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. 

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.

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

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

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?

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

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.

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

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.

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!

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.