Podcasts about Michelin

Mes chers amis, accrochez vos ceintures : cet épisode est un vrai bijou.Je ne sais pas pourquoi je n'avais jamais fait ça auparavant, mais pour la 1ère fois sur ce podcast, j'ai eu la chance d'interviewer un duo hors du commun : Anne-Sophie Pic et son mari et associé, David Sinapian.Un couple inséparable, dans la vie comme dans leur maison emblématique.Grâce à eux, j'ai pu explorer non seulement leur histoire d'amour et leur parcours entrepreneurial, mais aussi les coulisses de l'une des plus belles success stories françaises.Anne-Sophie Pic, c'est la femme la plus étoilée au monde :11 étoiles au guide Michelin, 7 établissements, une exigence absolue et une sensibilité rare.Mais derrière cette légende vivante, il y a aussi David, discret, solide, fondamental dans l'aventure Pic. Leur regard l'un sur l'autre, leur complémentarité, leur sincérité… tout cela rend cet épisode profondément touchant.On a parlé de transmission, de leadership, d'héritage, d'identité mais aussi d'intuition et de ce qui fait réellement tenir une maison familiale depuis des générations.J'ai été fascinée par leur transparence, leur lucidité et leur humilité.J'espère que cette conversation vous fera, à vous aussi, regarder cette institution française d'un œil totalement nouveau.Je vous invite à envoyer un petit mot à Anne-Sophie sur Instagram ou sur LinkedIn, elle en sera, j'en suis sûre, très touchée.Chapitrage00:00 – Introduction02:24 – Le choc familial et la décision de reprendre la Maison Pic11:50 – L'apprentissage côte à côte : construire un duo professionnel et amoureux14:40 – Perte de la troisième étoile : résilience et reconstruction18:10 – Comment on reconquiert une étoile : vision, travail et intuition27:10 – Être femme, chef et légitime dans un univers masculin29:29 – Ouvrir l'international : Lausanne, premier tournant31:50 – Fonder un groupe tout en restant 100% indépendant33:20 – Comment transmettre l'ADN Pic dans chaque restaurant du monde40:17 – Le défi du temps : maternité, travail et équilibre de vie46:45 – Travailler en couple : confiance, complémentarité et zones d'expression53:20 – Nourrir la créativité : rêverie, collaborations et inspirations croisées56:15 – S'éduquer au goût : le travail du palais et de l'association57:30 – Le Crible du Podcast 1:07:30 – Leurs recommandations de livres Pour retrouver Anne-Sophie Pic et David Sinapian :Anne Sophie Pic David Sinapian Livres cités dans l'épisode : La traversée des temps d'Eric-Emmanuel Schmitt Le Défi de Jérusalem d'Eric-Emmanuel SchmittLes vertus de l'échec de Charles Pépin #annesophiepic #davidsinapian #longchamp #hautegastronomie #michelinstar #chefetoilee #podcastfrancais #paulinelaigneau #entrepreneuriat #excellencefrancaise #maisonpic #cuisinegastronomique #leadershipfeminin #succès #transmission #familleentrepreneurVous pouvez consulter notre politique de confidentialité sur https://art19.com/privacy ainsi que la notice de confidentialité de la Californie sur https://art19.com/privacy#do-not-sell-my-info.

De trabajo temprano y cero privilegios a un gastronómico serio en Barcelona. Rafa de Bedoya cuenta por qué dejó Económicas para formarse con Arguiñano, el aterrizaje sin anestesia en Azurmendi (“si quieres jugar a esta liga, tienes que ir en serio”) y cómo ha construido Aleia desde el detalle y la constancia.Reivindica la sala (“soy más prescindible que Paula”) y dispara contra la prisa: “hay proyectos que quieren ser ‘grandes casas' muy rápido; falta tiempo y consistencia”. También explica qué espera Michelin “de verdad”: seriedad y excelencia sostenida, no fuegos artificiales.Un episodio sobre oficio, estándares y cómo levantar una casa que aguante el tiempo.Este pódcast cuenta con el patrocinio oficial de @kitchenconsult, especialistas en diseño e instalación de cocinas profesionales.============================¡Síguenos!

Dans cet épisode exceptionnel, CHEFS vous emmène au cœur d'une des adresses les plus emblématiques de la gastronomie française, pour découvrir le parcours et l'univers non moins remarquable d'Eugénie Béziat.Cheffe du restaurant L'Espadon, à l'hôtel Ritz Paris, elle s'est imposée avec une cuisine singulière, personnelle, nourrie de ses origines, son histoire, et d'une fibre à la dimension artistique.Son récit éclaire le cheminement d'une femme qui s'est construite loin des projecteurs, avant de trouver sa voie dans la cuisine d'excellence. Elle y raconte son enfance, ses influences, la place de l'art dans son développement, sa vision du métier, les étapes qui l'ont amenée à décrocher une première puis une deuxième étoile, ainsi que la manière dont elle compose aujourd'hui une identité culinaire intime, sensible, et profondément cohérente avec son parcours.Dans cet échange, on découvre comment elle transforme son héritage culturel en langage culinaire, comment elle intègre ce qui la traverse à son travail, et comment elle aborde la singularité dans un lieu chargé d'histoire comme le Ritz, tout en restant fidèle à elle-même.Un épisode rare, inspirant, où le geste, la mémoire, la création et la recherche intérieure se répondent.

Chef Patrick O'Connell of the renowned Inn at Little Washington on turning a run-down stretch of rural Virginia into a three-star Michelin destination. Recorded for an audience at the Virginia Museum of History & Culture.

Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face. A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences. In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements. Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

Tucked inside the massive bill to end the government shutdown, a ban on hemp-derived THC products. Crain's cannabis reporter John Schroyer discusses the fallout from the ban with host Amy Guth.Plus: Johnson unveils amended budget to a skeptical City Council, AbbVie reportedly exits $1.5 billion longevity drug deal with Calico, big Chicago systems win out as three hospitals slide to F grades in Leapfrog report and Michelin just stripped Alinea of its three-star status. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Comment on this episode by going to KDramaChat.comToday, we're doing a special episode on Bon Appétit, Your Majesty, the hit K Drama on Netflix starring Lee Chae Min as King Yi Heon and Im Yoon A as Yeon Ji Yeong. We are joined by the amazing Ernabel Demillo to discuss:The featured song during the recap: I Find You by Do Young.How Bon Appétit, Your Majesty is a light-hearted, romantic, and food-filled drama inspired by the dark reign of King Yeonsangun.The show's unique blend of historical fiction, time travel, romance, and culinary arts — with food as a central character and storytelling device.The story of King Yeonsangun, the real tyrant who inspired the fictional King Yi Heon, and how the drama reimagines his story.A comparison to Mr. Queen and why this show, though similar on the surface, is more about food, love, and redemption than gender-bending comedy.Im Yoon A and Lee Chae Min's incredible chemistry, with Lee Chae Min's breakout performance being especially notable given his short preparation time.The standout supporting characters, including Gil Geum, Gong Gil, Kang Mok Ju, and the Chinese chefs — each representing different cultural and culinary dynamics.The symbolic power of food in the drama, showing how it connects people, heals trauma, and even saves nations.The use of the Mangunrok as the show's MacGuffin — both a literal time travel portal and a symbolic love letter from the king.The drama's conclusion, including how the king travels to the modern day, and the emotional payoff of their reunion through food.A discussion of Michelin-starred restaurants in Asia, the rise of Korean cuisine globally, and personal dining experiences from Ernabel.Gong Gil's deeper role and edited-out storyline — including a potential love triangle that was ultimately minimized.The theme of finding your destined love across time, emphasized through the OST lyrics and repeated motifs of reunion and promise.What we're watching now — from Because This Is My First Life to Would You Marry Me and The Uncanny Counter — and a preview of Season 13 of K Drama Chat, where we will recap and analyze Startup.ReferencesFrom The Tatler: The true story about the fictional king in ‘Bon Appétit, Your Majesty'From TIME: The Real History Behind the Time Travel K-Drama Bon Appetit, Your MajestyFrom Reddit: Summary of the ending of the book “Surviving as Yeonsangun's Cher”Asian American Life website and recent episodes

This week on The LA Food Podcast, Luca sits down with Ben Leventhal — the founder of Eater and Resy — to talk about his most ambitious project yet: Blackbird, a next-gen restaurant loyalty and payments app that might reshape how we dine out and how restaurants survive. Recorded at Rustic Canyon in Santa Monica, the conversation breaks down how Blackbird rewards you for actually showing up and paying at your favorite restaurants, why Ben thinks this model could transform the industry's financial future, and how LA's rollout fits into his vision for the app. We also get into Ben's background in food media and reservations, and as a die-hard New Yorker, what he really thinks about Los Angeles as a tier 1 dining city.Before that, Luca and Father Sal kick things off with recent eats — from Atelier Manna to the San Diego Food + Wine Festival — before diving into a rare silver lining for food media. We react to a week of big news:The New York Times naming two new associate food critics, including friend of the pod Ryan SuttonElazar Sontag taking over as restaurant critic at The Washington PostEmily Sundberg's Feed Me launching the podcast Expense AccountAnd rumors of a brand-new food media startup from former Puck staffersIn Chef's Kiss / Big Miss, we tackle:Robot woks and automation at LA spots Tigawok and RobowokThe Infatuation's Best New Restaurants in LA list for 2025Big three-star demotions in the Michelin Guide (Alinea, Masa, The Inn at Little Washington)AI-driven restaurant marketing and fully AI-generated ad campaignsAnd looming tariffs on Italian imports and what that could mean for pasta nightWe close with a Mailbag question on whether it's finally time for us to launch a LA Food Awards of our own.If you care about LA restaurants, restaurant tech, loyalty apps, Blackbird, food media, Michelin stars, and the future of dining, this episode is for you.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

In this week's episode, Rex Nelson sits down with former Master Chef contestant, Jennifer Muane, to talk about her new restaurant, Restaurant Fleur, set to open in downtown Little Rock next year. Jennifer tells Rex about her journey, how she became interested in cooking and her time studying abroad to learn different techniques for baking pastries and other world class foods. Jennifer also expresses her goal of bringing the Michelin Guide to the state and truly standing out as the premier fine dining experience in Arkansas. Follow Rex Nelson's Southern Fried Podcast on Apple, Spotify, and YouTube, or visit arkansasonline.com/podcast23 for an exclusive subscription offer available only to podcast listeners Chapters (00:00:11) - Southern Fried Podcast: Jennifer Maughan's Arkansas Story(00:01:44) - Jennifer's Journey to a Full-Time Restaurant(00:07:58) - Arkansas chef on MasterChef(00:11:44) - Arkansas Chefs on MasterChef(00:13:18) - Arkansas chef on gaining a Michelin star(00:17:11) - Dining Scene in Little Rock(00:22:17) - Arkansas to Have a Michelin Guide(00:26:53) - The Couple: Chefs and PR(00:28:10) - Ouachita Student Walt Keogh on Inspiration(00:28:36) - Gordon Ramsay Expands His Little Rock Restaurant(00:31:38) - Southern Fried Podcast

Chaque semaine, en bonus du podcast CHEFS, David et Adrien Pitard, opening planner et fondateur de la société Entrée, partagent les coulisses de l'entrepreneuriat food.Ce format donne des clés concrètes à toutes celles et ceux qui rêvent d'ouvrir leur restaurant.Cette semaine : Comment bien s'entourer pour ouvrir un restaurant ?Ouvrir un établissement, c'est gérer plus d'une centaine de tâches, à faire au bon moment, avec les bons interlocuteurs, et dans le bon ordre.Et parfois, cela commence par quelqu'un qui coordonne tout.Dans cet épisode, Adrien détaille les 7 alliés clés d'une ouverture réussie :Avocat – pour sécuriser juridiquement le projet et le bail.Expert-comptable – pour fiabiliser les chiffres et la structure financière.Architecte ERP – pour assurer la conformité aux normes (PMR, incendie).Cuisiniste – pour concevoir une cuisine fonctionnelle et aux normes.Banquier / conseiller en financement – pour trouver le bon montage financier.Graphiste / agence de com' – pour travailler l'identité et la marque.Chef de projet ou accompagnateur d'ouverture – pour coordonner, challenger et éviter les oublis coûteux.

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 dive into one of the most overlooked parts of running a successful restaurant—the lease. I explain how rent isn't just an expense but a performance metric that can shape your entire business. You'll learn how to negotiate from a position of strength, build better relationships with landlords, and know when walking away is the smartest move for your bottom line.  TakeawaysYour lease can bankrupt you while you're succeeding.Treat rent as a performance metric, not a bill.Negotiate from proof, not panic.Investors don't ask for discounts, they ask for upside.A bad lease with great sales is just a trap.Know when to walk away and leave rich.Highlight every clause that changes over time.Schedule a lease review with your accountant, not your landlord.Your landlord is your most dangerous business partner.Share this with an owner still negotiating like a tenant.Chapters00:00 Introduction to Restaurant Success Strategies01:52 Understanding the Lease as a Business Tool05:39 Negotiation Tactics for Restaurant OwnersIf 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.

MONSTER PARTY PRESENTS A PSYCHOTIC CINEMATIC FEAST! JAMES GONIS, SHAWN SHERIDAN, LARRY STROTHE, and MATT WEINHOLD invite you (and possibly a fictitious lady friend) to a multi-course, film-themed dinner party that is guaranteed to cause a confrontation with the chef! Get ready for some monstrous Michelin star mayhem as we present… MONSTER PARTY'S MEAL AND A MOVIE!!! Watching a great horror, sci-fi, or fantasy film is an event, and it deserves more than just the standard theater fare of stale popcorn, soggy hot dogs, and flat sodas. It suddenly dawned on us that if you really want to do these movies justice, they need to be served with a spread that fits the atmosphere they're trying to evoke. So as fast as you could ask "What wine goes well with Soylent Green?" we rushed to our mics and started pairing genre films with thematically consistent delicacies. The result was a series of culinary curiosities that are bound to push your palate to its breaking point. And let's be honest, we've been trying to break your palette for years! Joining us for this cinematic smorgasbord is a beloved guest of MONSTER PARTY, who is also one of our most generous benefactors! He's an immensely talented actor, voice artist, producer, podcaster, and entrepreneur who possesses an almost godlike knowledge of pop culture. And if that were not enough, he helped fill your empty shelf space by founding the company BIF BANG POW! TOYS Please welcome back the moody foodie… JASON LENZI! BON APPE-TOMB!!!

Jitin Joshi isn't “just” one of the world's most respected Michelin-star chefs. He's also a multiple-marathon finisher who's raced across several continents and, for his 50th birthday, took on the highest marathon in the world – the Ladakh Marathon.In this conversation we dive into:What it's really like behind the scenes in top kitchens around the worldLong hours, brutal schedules, poor nutrition… and how he turned that aroundHow running his first 10K at 40 led to 21 marathons in 10 yearsThe mindset shift from “no time to train” to making endurance a non-negotiableTraining at sea level in Dubai for a high-altitude race with very little oxygenThe emotional story behind Ladakh, his family, and why this marathon meant so muchHow Jitin uses food, curiosity and stories to create unforgettable experiences for his guests at Revolver in DubaiIf you work long hours, struggle with balance, or think “my job doesn't allow me to train,” this episode will challenge that story in the best way.

The Aussie & Kiwi Film Fest kicks off in Prague tomorrow. A look inside the Brno company that manufactures plaques for Michelin-starred restaurants. A new exhibition in Prague's Planetarium, and a new digital archive of Czech folk songs - Písňovna.

It's Thursday, and that means it's time for our weekly politics review with the Times Picayune/The Advocate's editorial director and columnist, Stephanie Grace. She breaks down the upcoming New Orleans elections for clerk of criminal court and city council.On Tuesday, we observed Veterans Day and those who have served the United States during times of conflict. To continue our observation, we're speaking with a Louisiana native who has served the U.S. in many positions in South Korea, Germany, Washington, D.C. and southeast Louisiana, among others. Lt. Gen. Russel Honoré joins us for more on how to honor veterans, the January 6th attack and the role of the National Guard.It was a moment of joy and pride for the restaurant industry in New Orleans this past week when the Michelin ratings came out, and a number of the Crescent City's eateries were noted, recognized and starred. Emeril's Restaurant won two stars, a surprising number for a debut restaurant. Saint Germain & Zasu both were awarded a single star.Host of Where Ya Eat and reporter on Food and Lifestyle for the Times Picayune/The Advocate, Ian McNulty, joins us for more on these ratings.—Today's episode of Louisiana Considered was hosted by Bob Pavlovich. Our managing producer is Alana Schreiber. We get production support from Garrett Pittman and our assistant producer, Aubry Procell.You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App and wherever you get your podcasts. Louisiana Considered wants to hear from you!  Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

Dans cet épisode de CHEFS D'ENTREPRISE-S, on explore un parcours qui ne ressemble à aucun autre.Celui de Dimitri Alexopoulos, diplômé de l'ESSEC, passé par la finance et les métiers du conseil, passé par la Banque d'affaires Lazard (!)… avant de tout quitter pour ouvrir PLAKA, une enseigne dédiée à une cuisine grecque artisanale, exigeante et profondément personnelle.Dimitri raconte comment on réapprend un métier quand on vient “d'ailleurs”, comment on quitte le confort d'une carrière balisée prestigieuse pour un projet en apparence plus modeste, où tout est à construire : les recettes, les process, l'équipe, le lieu, l'identité.Il partage ses doutes, ses erreurs, les heures passées à refaire, à comprendre, à apprendre — et la manière dont l'héritage familial, les repas grecs de son enfance, et l'envie de créer une maison sincère l'ont guidé dans cette reconversion.On parle aussi de business, de vision, d'opérations, de routine pour tenir le rythme imposé par l'entrepeneurait, on parle de travail manuel retrouvé…Bref : l'histoire d'un entrepreneur qui a choisi la vérité du produit plutôt que la facilité du concept et qui n'a pas hésité à changé radicalement la trajectoire de sa vie pour s'aligner avec lui même, et les siens!!Encore un néo-restaurateur qui incarne cette nouvelle génération qui arrive dans la gastronomie par passion, avec exigence, et une conscience aiguë des réalités du métier pour lui insuffler une vision et de nouvelles pratiques aussi ;)Pour découvrir Plaka, deux adresses désormais:46 rue Legendre (Paris 17) et 19 rue des martyrs (Paris 9)

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

From Caribbean flavors that deserve a Michelin star to the top luxury destinations already heating up for 2026 — this episode has it all.If you love food, culture, and staying ahead of travel trends, you'll want to tune in to this week's Luxury Travel News edition of the “You Deserve A Luxury Vacation” podcast.

In just four years, the premium alcohol-free wine French Bloom has become a global luxury brand — sold in 60+ countries, producing 500K bottles in 2024, and on track to double sales in 2025. It also became the first non-alcoholic brand backed by LVMH, signaling a new era for luxury drinks without alcohol.Co-founder Maggie Frerejean-Taittinger, formerly of the Michelin Guide, shares how she turned a personal need into a brand — and made moderation aspirational.

Sentarse a platicar con Andoni Aduriz es una experiencia que te cambia la forma de ver la cocina. Más que un chef reconocido a nivel mundial, es un pensador de la gastronomía, alguien que entiende la comida como un lenguaje que conecta cultura, identidad y emociones.En esta platica nos contó sobre sus restaurantes, los retos de innovar en la cocina, cómo para él la gastronomía es cultura, identidad y expresión y mucho más. Fue una conversación honesta, cercana y llena de inspiración, con una de las personas más genuinas y brillantes que hemos tenido la oportunidad de conocer.

Dans cette dernière partie du portrait d'Eugénie Béziat, on entre dans le temps de la construction.Après les apprentissages et les doutes, viennent les choix forts, les premières places de cheffe, la Flibuste à Villefranche-sur-Mer, cette aventure hors du commun qui se conclura par une première étoile, puis l'appel du Ritz, et le saut dans un tout autre univers.La cheffe raconte comment elle a bâti sa confiance, comment elle a su s'affirmer sans rompre, imposer une voix sans hausser le ton.De la Méditerranée à la Place Vendôme, elle continue d'écrire une cuisine d'équilibre, entre rigueur et vibration, entre racines et modernité.Deux fois étoilée, elle signe aujourd'hui une partition unique : un dialogue entre l'Afrique et la France, entre la tradition et la liberté d'un regard neuf.

Rob Williams is the President of Hankook Tire North America, one of the most respected names in the global tire industry. From his early days in Virginia to leading a multinational brand, Rob's story is one of grit, curiosity, and relentless drive. With decades of experience spanning retail, commercial, and manufacturing, he has built a reputation for developing people, simplifying processes, and leading with purpose. At Hankook, Rob continues to champion innovation and partnership through what he calls the “Four P's”: Product, Partner, Process, and People; a framework that defines the company's culture and customer relationships.In this episode…What does it take to lead with heart in an industry built on grit and innovation? In this episode of Gain Traction, host Mike Edge welcomes Rob Williams for a conversation about leadership, teamwork, and building something that lasts. Rob reflects on his journey from a small-town kid bussing tables in Virginia to heading one of the tire industry's top brands. He shares how lessons from Goodyear and Michelin shaped his leadership style and how Hankook's Four P's philosophy keeps the company relentlessly focused on excellence.Rob also takes listeners inside Hankook's state-of-the-art plant in Clarksville, Tennessee, a symbol of how technology and teamwork can transform an entire operation. From tackling workforce challenges to investing in innovation, Rob explains how Hankook is setting new standards for quality and growth. Whether you're in the tire business, manufacturing, or leadership yourself, this episode delivers powerful takeaways about resilience, culture, and purpose.Here's a glimpse of what you'll learn: [01:13] Who Rob Williams is and how he got his start in Virginia[02:58] How a first job bussing tables taught early lessons in humility[04:31] How Black Monday changed his career path and led him into tires[05:46] Key takeaways from Goodyear and Michelin that shaped his leadership[08:25] The “Four P's”: Product, Partner, Process, and People and how they guide Hankook[10:17] Why Rob moved to Nashville and his perspective on the city's growth[11:27] How Hankook supports its dealers and builds true partnerships[15:00] Inside Hankook's Clarksville plant: Expansion, innovation, and automation[19:25] How Hankook is navigating workforce growth and new technology[21:08] A funny travel story that proves even leaders have off days[23:36] The books that inspired Rob's leadership style and relentless mindset[27:08] What “going from good to great to relentless” means in business and life[33:55] When Rob turns the tables and asks Mike Edge a few personal questionsResources mentioned in this episode:Rob Williams LinkedInHankook Tires WebsiteTread PartnersGain Traction Podcast on YouTubeGain Traction Podcast WebsiteMike Edge on LinkedInQuotable Moments:“Don't forget the people that brought you to the dance.”“Are you laying bricks, or are you building something special?”“We're going from good to great… to relentless.”“Hankook, One Team.”“Innovation and teamwork can transform an entire operation.”Action Steps:Revisit your leadership framework: Identify your own “Four P's” that guide your team or business.Focus on people and partnerships: Build relationships that drive long-term results, not just transactions.Invest in innovation: Explore automation and technology that streamline your operations.Prioritize culture: Create an environment where every employee feels they're building something special.Adopt a relentless mindset: Never settle for “good enough”, keep improving every process and every product.

On this episode of the South Carolina Lede for November 11, 2025: we take a hard pivot from news and politics to food and beverage as four South Carolina restaurants were awarded Michelin stars, and several more were given prominent designations in the Michelin Guide; we talk with Hannah Raskin, one of the South's most preeminent voices in the South's food, beverage, and dining culture scene; and more!

Ruth Rogers, Baroness Rogers of Riverside, CBE, is an American and British chef who owns and runs the Michelin-starred Italian restaurant The River Café in Hammersmith, London. Get her cookbook River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant: A Cookbook Anthony Scaramucci is the founder and managing partner of SkyBridge, a global alternative investment firm, and founder and chairman of SALT, a global thought leadership forum and venture studio. He is the host of the podcast Open Book with Anthony Scaramucci. A graduate of Tufts University and Harvard Law School, he lives in Manhasset, Long Island.

It's official—Raleigh is a Michelin city! We take you behind the velvet rope of the Michelin Guide American South reveal in Greenville, SC—from the chaos of the leak to the insider buzz you won't find in the press releases. Read: all the drama, surprises and standout stars. Raleigh Is Officially a Michelin CityAll the Buzz, Straight to Your Inbox—FreeMeet Our Sponsors:Timber PizzaVillage TavernAlpha RaleighThe Cocktail ClassicGet the issue to your door! Subscribe Now

“Send us a Hey Now!”We went back racing after an off week last week and it was a return to Brazil for the race at Interlagos.The race weekend was also a sprint weekend so we had extra competitive action at a track we love here on the Dirty Side.The flow will be...1) News & SocialAll the best bits from both the sports news out there as well as what caught our eye on the various social channels2) Brian's Video Vault    https://www.youtube.com/watch?v=uZVCOuONHRU&t=234s. 28 Times Drivers Made Breathtaking Saves! Formula 1 channel. 10 mins. This was fine. Beginning was great, then kinda meh for the end..https://www.youtube.com/watch?v=gerjec5EhmA. Can an F1 Driver play the guitar? Visa Cash App RB F1 Team. Liked this way too much.https://www.youtube.com/watch?v=OznUbl1FTwQ. Lando Norris makes a one-of-a-kind burger at Michelin-starred restaurant | Hilton channel. 11 mins. Way too long. Good idea, but could have been much shorter. Chef has a lot of patience for Lando.https://www.youtube.com/watch?v=tjL2fbHBjuI&pp=0gcJCQMKAYcqIYzv. Can F1 Drivers Guess The Circuit From Just The Steering Wheel? Formula 1 channel. 7 mins. WAY TOO HARD. holy cow this was difficult.3) Brazil GP ReviewPractice, Sprint Qualy, Sprint, Qualy, and raceKing of the Pits vs The PitsPitlane PaulCasino Games updateWDC & WCC updatesFantasy UpdateSupport the showWe would love you to join our Discord server so use this invite link to join us https://discord.gg/XCyemDdzGB To sign up to our newsletter then follow this link https://dirty-side-digest.beehiiv.com/subscribeIf you would like to sign up for the 100 Seconds of DRS then drop us an email stating your time zone to dirtysideofthetrack@gmail.comAlso please like, follow, and share our content on Threads, X, BlueSky, Facebook, & Instagram, links to which can be found on our website.One last call to arms is that if you do listen along and like us then first of all thanks, but secondly could we ask that you leave a review and a 5 star rating - please & thanks!If you would like to help the Dirty Side promote the show then we are now on Buy me a coffee where 100% of anything we get will get pumped into advertising the show https://www.buymeacoffee.com/dirtysideofthetrackDirty Side of the Track is hosted on Buzzsprout https://www.buzzsprout.com/

Don Baldwin, retired from Michelin, talks about the origins of NACFE, why he put his personal stamp on starting NACFE and the fuel agnostic Challenge Bibendum. He also talks about the importance of passion in your work, the value of bringing unbiased information to decision makers and the need to establish some guiding principles for your life. He comments on his role as a recruiter/interviewer for the Naval Academy and where he thinks the trucking industry is today.

Adolph Michelin v. Warden Moshannon Valley

Dans ce nouvel épisode de CHEFS, la cheffe Eugénie Béziat poursuit le récit de son parcours.Après l'enfance et la découverte du goût, elle raconte ici ses premiers pas dans les cuisines, ses apprentissages, ses doutes et les rencontres qui ont façonné sa manière de cuisiner — de Michel Guérard à Michel Sarran, de la rigueur des grandes maisons à la chaleur des brigades.C'est le récit d'une jeune femme qui entre dans la cuisine comme on entre en art : avec curiosité, exigence et cette conviction qu'« il reste encore tant de choses à inventer ».Une histoire de transmission, de reconnaissance, de construction patiente — où l'on comprend comment s'est forgée la cheffe qui, aujourd'hui, incarne une voix singulière au Ritz Paris.

 “What if the secret to a better morning isn't just the coffee you drink, but the stories you share?” In this lively episode of The JB and Sandy Show, JB, Sandy, and Trisha dive into the rituals, revelations, and unexpected adventures that shape their lives. From the surprising rise of mold-free coffee and its impact on JB's health, to the camaraderie of college football fans raising $176,000 for a rival team's barber in need, this episode is packed with heartwarming moments and laugh-out-loud banter.Key Moments & Themes:Coffee Reinvented: JB shares his journey from giving up coffee due to stomach issues to discovering “Danger Coffee,” a mold-free, smoother brew recommended by Trisha. “Life without coffee is not worth living,” JB admits, capturing the passion and nostalgia behind morning routines.[1]Community Kindness: Sandy highlights the generosity of BYU fans supporting Texas Tech's barber, reminding listeners of the power of sports to unite and uplift.[1]Austin's Food Scene: The crew explores Michelin-rated barbecue at Leroy and Lewis, sharing the thrill (and frustration) of chasing the city's best brisket.[1]Giving Back: Trisha introduces Tito's “Turkey Rot”—a spoof race supporting Meals on Wheels, blending humor with heartfelt charity.[1]Car Culture & Curiosity: From classic VW buses to the mysterious world of Tesla RoboTaxis and AI-powered cemetery drives, JB and Sandy spark curiosity about technology's role in everyday life. “Is Elon screwing with you?” Sandy jokes, as the team debates the eerie avatars Teslas display in cemeteries.Memorable Quotes:“Sometimes I go to sleep at night excited because I know when I wake up I get to drink coffee.”“If it's fake, it is so well done. It is so eerie.”“Do us a solid and copy and paste the link to this episode and send it to a friend or two.”[1] Call-to-Action Love what you hear? Subscribe to The JB and Sandy Show, leave a review, and share this episode with friends who need a dose of inspiration, laughter, and local flavor. Your support keeps the stories coming!

In this episode of States of Discovery, we continue our Orlando adventure with a journey through the city's soulful mix of food, art, and local culture. From a MICHELIN-recommended brunch spot to a stroll through Mister Rogers' beloved alma mater, and from Tiffany glass masterpieces to a Filipino fine dining experience, this episode captures the creativity and community that make Orlando truly one-of-a-kind.Join hosts Marisa & Sara as they explore the heart of Orlando and Winter Park through the voices of the people shaping its story—chefs, curators, and community leaders who remind us that the city's magic isn't just found in its theme parks, but in its neighborhoods, kitchens, and art galleries.Featured Stops in Orlando:Se7en Bites (Milk District, Orlando) – Chef Trina Gregory shares her story behind this MICHELIN-recommended spot serving nostalgic Southern comfort food with a modern twist.

SummaryBranden McRill, Detroit-raised restaurateur, operator, and Michelin-star winner, traces a career from dish pits to Alinea and stints with Danny Meyer, Jean-Georges, Alain Ducasse, Marcus Samuelsson, and more, before cofounding acclaimed NYC spots Pearl & Ash and Rebelle (earning a Michelin star within months). He then expanded to Philadelphia, while recently relocating home to Michigan. He shares a philosophy that rejects “balance” in favor of riding life's waves, embracing calm and chaos, paired with risk tolerance and a bias for action. McRill argues hospitality pros are innate givers who deserve tools that free them to be present with guests; that's the promise of 5-out, his forecasting and automation platform that continuously re-forecasts sales, labor, and product needs (and can close the loop on purchasing and prep), augmenting, not replacing, human judgment, especially on messy, human scheduling. He sees adoption accelerating as AI gets embedded in existing systems.  Waves, not balance: McRill manages life and work by accepting cycles of calm and intensity and staying steady through both. Risk forward: He credits outsized wins to taking big swings, and not letting fear of others' opinions block action. From Alinea to Michelin: Early exposure to elite kitchens set standards that shaped Pearl & Ash and Rebelle, which earned a Michelin star just months after opening. Hospitality first: The joy is creating experiences that “wash over” guests; tech should buy back time for that human work. Tech as a new teammate: AI in restaurants does the jobs most shops aren't doing (analysis, forecasting), rather than replacing core human roles. What 5-out does: Pulls POS, weather (historic + forward), traffic, and local events to forecast revenue by hour; converts that into labor budgets, item-level sales, purchasing, and automated prep lists. Closed loop optionality: 5-out can auto-send POs and prep, or let teams review/override—human in the loop where it matters. Re-forecasting nightly: Like a stock ticker, the plan updates every day so operators always see the best available signal. Why some don't adopt: Cost, another login, and rollout friction - hence faster traction with multi-unit groups that have champions. Future = partnerships: Mass adoption for independents will come as AI embeds inside familiar tools; best results will come from specialized apps working together (e.g., Schedulefly + 5-out).

In this Careers and the Business of Law | Pre-TLTF Series episode, David Cowen sits down with James Ding, CEO and Co-Founder of DraftWise and former Palantir engineering lead, to explore how data, accountability, and forward-deployed engineering are reshaping the business of law. From mobilizing firm knowledge to the philosophical lessons behind "Stillness is the Key," James shares a rare blend of technical insight and human wisdom ahead of the TLTF Summit in Austin. Key Topics Covered: How DraftWise turns legal data into actionable intelligence through digital twins of firm knowledge. The difference between a consultant and a forward-deployed engineer and why accountability is the real differentiator. Lessons from Palantir's customer-first model and how it inspired a new standard in legal AI. Why TLTF feels like a Michelin-star experience - a curated mix of funders, founders, and innovators. How cross-generational collaboration is driving innovation across law and tech. What James is reading and how "Stillness is the Key" informs his leadership philosophy. Why focus is more valuable than information in the age of AI abundance.

Today we're delighted to be joined by Michelin starred chef and restaurateur the wonderful Chris Galvin, who has been one of the important chefs in London over the last 40 years, from winning Sir Terence Conran his only ever Michelin star to launching one of the most famous restaurants in history in 'The Wolsely' with Jeremy King and Chris Corbin.Stories tumble out. Michel Roux Sr. once told a 19-year-old Chris never to take a restaurant with fewer than 70 seats. Anthony Worrall Thompson was already running a small-plates playground that felt like the future. At The Ritz, Michael Quinn flipped menus into English and put British cheese on a pedestal. Later, Chris joined Jeremy King and Chris Corbin to sketch The Wolseley after a whistle-stop tour of Europe's great cafés, locking in icons like the schnitzel and even commissioning hand-wrapped chocolate coins with pastry star Claire Clark. Sir Terence Conran's notes sharpened Chris's eye. Pierre Koffmann's grouse with ceps still sits in his personal hall of fame. It is a roll call of British gastronomy and the impact still echoes through London dining rooms.Chris is clear-eyed about the business. He tracks the return of the long lunch after the hits of Brexit, the pandemic, and a thinned-out City week. He talks about value in a Michelin-starred room, why sharing plates suit how people want to eat, and why consistency is the quiet superpower. He is honest about the ledger too, from paid-by-the-hour labor to ingredient costs that keep faith with farmers and winemakers under climate pressure. Strikes can wipe out six figures in a day. Even so, he argues the restaurant table is one of the last places we look each other in the eye, do deals, celebrate, and live fully in the moment.------Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben's favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

Dans ce nouvel épisode de CHEFS, David Ordono reçoit Eugénie Béziat, cheffe de L'Espadon au Ritz Paris.Une voix singulière, un parcours rare, et une cuisine remarquable en trait d'union entre ses origines lointaine à la tradition gastronomique française.Car avant la rigueur des brigades et la lumière de la Place Vendôme, il y a eu l'enfance au Gabon, les odeurs, les gestes transmis, et aussi les épreuves et un rapport à la cuisine au départ contrarié...Des premiers repas préparés « pour nourrir sa mère », à la découverte de la cuisine comme un espace d'expression, un lieu où l'on répare, où l'on se cherche, où l'on finit par se trouver pour partager.Dans cette première partie, Eugénie raconte la construction patiente d'une vocation : ses années de doute, ses hésitations, la fascination naissante pour l'art culinaire, le fameux “choc esthétique” devant une revue de cuisine, et cette première rencontre fondatrice avec un chef qui saura allumer la flamme que la cheffe ne laissera plus jamais s'éteindre.Un épisode sur la transmission, le besoin de comprendre d'où l'on vient et la lente émergence d'une identité culinaire.Un portrait sincère et profond, celui d'une cheffe qui avance malgré son talent et la renommée mondiale de son restaurant avance avec humilité.Mais ajoutons aussi avec conscience et poésie, avec une sensibilité au penchant artistique qui nous laisse tout à fait à l'aise avec l'idée d'en parler comme l'une des grandes figures en devenir de notre gastronomie.

The Real Measure of Culinary Leadership: When Cooks Choose You Over MoneyIn a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to high-volume hotel operations across continents, Chef Franck has built his reputation not on ego or spectacle, but on the unglamorous fundamentals that actually matter—discipline, mentorship, and the long view of leadershipJoin the Chef Life Brigade Member Community by clicking hereIn this episode of Chef Life Radio, I sit down with a chef who's witnessed the evolution of our industry from the inside out, and more importantly, has evolved with it. We explore the challenging transition from being a technically excellent cook to becoming a leader worth following, and why the hardest lesson in leadership might be learning when to stay silent.From Perfectionist to People DeveloperChef Franck opens up about his early days in France, where the pursuit of Michelin stars shaped his understanding of excellence:How the relentless standards of fine dining created both his greatest strengths and biggest blind spotsThe moment he realized technical skill alone wouldn't make him a successful leaderWhy his first attempts at management nearly drove away the very people he needed mostThe Validation That Really MattersWe discuss what true success looks like in culinary leadership:Why the best chefs measure their worth by who follows them, not who applauds themThe profound moment when team members choose growth over money to stay with your visionHow retention became his unexpected competitive advantage in an industry plagued by turnover"I realized very quickly that everyone has a good reason to be in this. Everyone has their own journey and it is up to you to get to know their journey, where they're headed."The Craft of Building OthersChef Franck shares his philosophy on what it means to be in service:How he shifted from seeing cooking as his craft to viewing mentorship as his true art formThe responsibility that comes with the power to shape someone's anniversary dinner—or their entire careerWhy making yourself obsolete is actually the highest form of culinary leadershipLessons from the Marathon MindsetIn our conversation, we explore:How to balance the creative passion of menu development with the patient work of people developmentWhy some of his greatest teachers were the chefs he didn't want to emulateThe difference between being ready for leadership and being willing to step into itThis episode offers a refreshing perspective on what it means to build a culinary career that extends beyond the kitchen. Whether you're struggling with the transition from cook to leader, or you're an experienced chef looking to deepen your impact, Chef Franck's insights provide a roadmap for creating the kind of legacy that outlasts any menu or review.Ready to discover what sustained excellence looks like when nobody's watching? This conversation will challenge your assumptions about success and inspire you to lead from a place of genuine service.Join the Crew & Support The Show @Join the Crew & Support The Show Stay Tall & Frosty and Remember to Lead from the Heart,AdamLinks In The ShowChef...

What happens when a world-class chef learns that success doesn't taste like he imagined?David Chang—the culinary force behind Momofuku and author of Eat a Peach—joins Guy Kawasaki to talk about ambition, burnout, scaling the unscalable, and learning to trade Michelin stars for family time. From plumbing disasters to poetic revelations, Chang opens up about the messy, beautiful art of creating something worth tasting.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.Subscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David Nellis. On today's show: · So timely a guest and a subject. Brian Mulholland, chairman of the John S. Mulholland Family Foundation, whose mission is very straightforward -- to ensure local food pantries have the resources they need to support food-insecure families with dignity and respect. He is joined by Christianne Ricchi; · Chef Tadayoshi Motoa of the Omakase Room by Tadayoshi. Chef Tadayoshi has held leadership roles in cities such as Madrid, London, Jakarta, Osaka and Copenhagen. As executive chef at Toki in Madrid he earned a Michelin star within six months of opening. This is Chef's first U.S. venture; · Moxies is a premium casual restaurant whose menu focuses on house-made ingredients with a "global inspiration." Brandon Thordarson is Moxies' Washington D.C. franchise owner and a partner at Elevated Hospitality. Moxies has 58 locations in the U.S. and Canada. It is opening an 8,000+ sq. ft. flagship restaurant early in December, in the heart of D.C.'s Dupont Circle neighborhood; · Cynthia Phillipe and Brandon Shackelford join us from the West End's a.kitchen restaurant+bar.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TV personality and Bachelor in Paradise alum Wells Adams joins Jaymee to talk about his new Food Network role hosting Sweet Empire: Winter Wars, where sugar, teamwork, and big personalities collide. He shares how his radio roots shaped his hosting style, the lessons he's learned from judges Jacques Torres and Yolanda Gampp, and why dessert competitions might just have more drama than dating. Wells also opens up about life with wife Sarah Hyland, the tacos that sparked their romance, and his newfound love of all things sweet, from Michelin-level desserts to his mom's “nuclear dip.” Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Wells Adams on Instagram: HERE Learn More about Sweet Empire: HERE Hosted on Acast. See acast.com/privacy for more information.

According to recently analyzed incident reports, no reasons were documented for most of the 600 traffic stops made by the Tennessee Highway Patrol during ICE's six-day sting operation in May. Host Marie Cecile Anderson is joined by Newsletter Editor Margaret Kingsbury and Nashville Banner Editor-in-Chief Steve Cavendish to talk about this story, what we know about the new ICE call center that's reportedly planned for Nashville, and the proposed housing bills that are continuing to make waves. Plus, food aid resources for those impacted by withheld SNAP benefits and how you can help, and the Predators' big moment on SNL. Want to dive deeper into those zoning reform bills? Check out our recent episode with Metro's director of planning and development. And don't miss our article about Nashville's Michelin winners. Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashville   Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

Sarah talks to Chef Josh Bingham from Below Deck Med Season 10. Topics include: his recent move to Australia, music career, clown work, working in Michelin kitchens, the picky vegan charter, being on WWHL, his relationship status, handling criticism, his connection to Kizzi, favorite songs off his new album, inspiration, busking on the street, confidence and getting recognized. Join us in the crew mess for a preference sheet meeting - a new episode of Above Deck is out now!  Follow us on Instagram: @abovedeckpod  Get in touch: abovedeckpod@gmail.com  Get ya some Above Deck merch! https://shop.hurrdatmedia.com/collections/above-deck Please subscribe on Apple Podcasts, Spotify or wherever you get your podcasts, and tell a friend! Resources: instagram.com/joshbingham__ Johnny Zephyr on Spotify Johnny Zephyr on YouTube https://www.joshbingham.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Every November, Irish Times restaurant critic Corinna Hardgrave looks back at her year to produce a list of the top 100 restaurants across the country.This year, with the help of the writer Joanna Cronin, readers are treated to a plethora of options for every occasion from new and quirky eateries to heritage restaurants which have stood the test of time.It's also an exciting period for the Irish dining scene.In February, Dublin will host the Michelin star ceremony for the first time, the convention for unveiling new Michelin stars. And the speculation about awards in the Republic is electric.Front and centre in Corinna and Joanne's choices this year, they say, is supply. Those menu's which utilise the best of home grown Irish produce.So where are the top restaurants in Ireland, and what's on the menu?Presented by Bernice Harrison. Produced by Suzanne Brennan and Andrew McNair. Hosted on Acast. See acast.com/privacy for more information.

In this live video chat recorded Friday, Nov. 7, 2025, Charlotte Ledger reporters discuss some of their coverage from the week:* Tuesday's election* Michelin ratings of Charlotte restaurants* The effect of the government shutdown on food-assistance benefits and flights at Charlotte's airport* The prospect for new office construction* The upcoming shutdown of Charlotte magazine* Trends in home decor from the High Point furniture market* A new padel complex near uptown* “Hunting Wives” casting call at Coyote Joe's… and more! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit charlotteledger.substack.com/subscribe

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

The North Carolina Food and Beverage Podcast, host Max Trujillo welcomes back co-creator and longtime co-host Matthew Weiss as they delve into the recent Michelin Guide announcements for the American South that have stirred quite a buzz in the North Carolina culinary scene. We kick off with a lighthearted debate about Michelin's surprising decisions, revealing a mix of excitement and skepticism. Max shares his rich experience working with notable chefs while Matt provides insights from the wine industry. They touch upon deserving winners like Counter in Charlotte and explore other notable mentions in Raleigh, Asheville, and beyond. The duo also reminisces about past joint projects and updates on their separate ventures. Max gives a shoutout to the upcoming Raleigh Oyster Fest he's promoting and throws in some humorous, candid thoughts about his dating life post-divorce. If you stick around until the end, you'll get a raw, unedited taste of their off-the-cuff banter, giving you a glimpse into the real minds behind the mics. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com  

Our guest is Cheng Lin who is the chef/owner of Shota Omakase https://shotaomakase.com/ in Brooklyn, New York. After nearly three decades of studying and serving sushi at notable restaurants in New York City, including Sushi Seki, Blue Ribbon, and ITO Tribeca, he opened his Omakase-only sushi restaurant Shota Omakase in August 2023 and earned his first Michelin star within a year. In this episode, we will discuss how Cheng got into sushi, an inspiring book that steered his career as a sushi chef, how he finds unique ingredients from Japan, such as seven-year-old vinegar and a rare sushi rice, the advantage of being non-Japanese as a sushi chef, how to eat confidently at an Omakase sushi bar and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Clay Edwards for an unfiltered dive into the heart of America's cultural and political battles. In this episode, Clay tackles the corruption plaguing Jackson, Mississippi, and calls out the systemic issues no one else dares to discuss. He explores the push to repeal the 19th Amendment, blaming liberal women voters for societal woes like transgender policies and election outcomes. Clay praises Glenn Youngkin as a rising GOP star and celebrates Momdani Jones' NYC win as a gift to Republicans, predicting epic failures ahead.   Delving into local news, Clay shares positive vibes with Mississippi restaurants earning Michelin nods, then exposes eight eateries failing health inspections due to rodents and improper sanitation. He debates solutions for safer parades in Jackson post-shootings and rants on culture rot, rainbow supremacy, and the clash between Black communities and immigrants over resources.   Strap in for raw, no-holds-barred talk on fighting for America's soul, with humor, controversy, and zero sugar-coating. Award-winning podcaster Clay Edwards delivers your daily dose of reality—boom shakalaka!  

We're stepping into the lap of Disney luxury for another epic round of Resort Wars — and this time, it's an all-out battle between elegance and refinement as Disney's Riviera Resort goes head-to-head with Disney's Grand Floridian Resort & Spa. From European artistry to Victorian grandeur, we're diving deep into what makes each of these Deluxe destinations truly magical in its own right.We'll explore every corner and category, starting with theming and atmosphere — is it Riviera's intimate boutique charm or Grand Floridian's timeless opulence that captures the crown? Next, we'll unpack the rooms, from Riviera's clever Tower Studios and sprawling villas to Grand Floridian's newly refreshed spaces inspired by Mary Poppins Returns. Both deliver comfort and class, but in very different ways.Then it's on to dining — and let's be honest, this round alone could fill an entire podcast. We're comparing Topolino's Terrace and Primo Piatto to Victoria & Albert's, Citrico's, Narcoossee's, and more. From rooftop character breakfasts to Michelin-worthy cuisine, the food fight is fierce. We'll also talk transportation, where the Skyliner's breezy charm goes up against the monorail's Magic Kingdom convenience, and recreation, where Riviera's quiet sophistication faces Grand Floridian's live music, fireworks, and full-service spa.Finally, we'll weigh in on value. Whether you're planning a romantic couples' getaway or a bucket-list family stay, this showdown helps you figure out which resort best matches your Disney style, budget, and vibe.So grab your latte from Le Petit Café or a cocktail from Enchanted Rose, and join us as we debate, laugh, and share insider stories from two of Walt Disney World's most stunning resorts. It's Riviera versus Grand Floridian — modern European charm versus classic Disney royalty — and the results just might surprise you.

The North Carolina Food and Beverage Podcast, host Max Trujillo welcomes back co-creator and longtime co-host Matthew Weiss as they delve into the recent Michelin Guide announcements for the American South that have stirred quite a buzz in the North Carolina culinary scene. We kick off with a lighthearted debate about Michelin's surprising decisions, revealing a mix of excitement and skepticism. Max shares his rich experience working with notable chefs while Matt provides insights from the wine industry. They touch upon deserving winners like Counter in Charlotte and explore other notable mentions in Raleigh, Asheville, and beyond. The duo also reminisces about past joint projects and updates on their separate ventures. Max gives a shoutout to the upcoming Raleigh Oyster Fest he's promoting and throws in some humorous, candid thoughts about his dating life post-divorce. If you stick around until the end, you'll get a raw, unedited taste of their off-the-cuff banter, giving you a glimpse into the real minds behind the mics. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com