Podcasts about MOD Pizza

How do you scale a brand without losing the magic that made it special in the first place? Chris Schultz has spent his career answering that question. From Starbucks to Mod Pizza to his current role as CEO of Voodoo Doughnut, Chris has helped transform cult brands into national powerhouses—all while keeping them authentic, quirky, and loved. In this episode, we dive into what it really takes to grow without losing your identity, how Voodoo is defying industry norms, and why staying weird might just be the ultimate strategy for success. To learn more about Voodoo Doughnut and how they're keeping the magic alive while growing nationwide, visit https://www.voodoodoughnut.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Chris shares how his unexpected first job in a Mexican restaurant set the foundation for a lifelong career in hospitality. From 13 years at Starbucks, where he witnessed its explosive growth, to leading operations at MOD Pizza, Chris has been instrumental in scaling iconic brands. Now at Voodoo Doughnut, he's keeping the brand's counterculture roots alive while navigating expansion into Miami, Los Angeles, and beyond.The conversation gets deliciously deep, covering everything from Voodoo's wild doughnut innovations (hello, NyQuil Doughnut) to the 24/7 culture that keeps fans coming back. Plus, find out why Judge Judy is a must-watch for Chris and why Voodoo is committed to staying fresh, funky, and fan-driven—even without delivery!Key Takeaways:From Dishwasher to CEO: Chris Schultz's 40+ year journey in the restaurant industry.Building Iconic Brands: His role in Starbucks' growth and MOD Pizza's rise.The Magic of Voodoo Doughnut: Keeping a counterculture brand authentic while scaling.Innovation & Fan Engagement: Monthly doughnut drops, wild flavors, and social media-driven campaigns.Breaking News: Voodoo Doughnut is heading to Miami & LA!The Tech Evolution: From cash-only to digital-first with Toast & Tattle. Hot Takes: Cannabis-infused menus, 24-hour dining, and why some trends aren't it.Thanks for hanging with us on Hospitality Hangout, powered by Branded Hospitality Ventures! Stay tuned for more insider scoops, industry shake-ups, and the boldest moves from the trailblazers redefining hospitality.   Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

How can you tell if an emerging brand will be a long-term success? It's not an easy question to answer. A lot of private-equity firms, restaurant executives, real estate companies, consultants, vendors and others all spend hundreds of millions of dollars to try and answer that question. This week's episode of the Restaurant Business podcast A Deeper Dive does its best to answer that question and features David Henkes, senior principal with RB sister company Technomic.  Thousands of entrepreneurs start new restaurants every year. Many of them yearn to grow those restaurants into major chains. The vast majority of them fail.  This year has demonstrated just how hard it is to tell whether a brand will ultimately fulfill whatever promise it once had. Companies such as MOD Pizza, Uncle Julio's, Rubio's, Tijuana Flats and many others, all of which had major backing at one point, either filed for bankruptcy or came close to it after their once-promising futures did not come to fruition. And we recently told you the story of Baja Fresh, which 20 years ago was considered a pioneer of fast-casual Mexican only to quickly lose its place to the younger Chipotle Mexican Grill, which has gone on to become the biggest such concept in the world.  The result is a fascinating discussion on emerging chains and what it takes to make them work, and why it's so difficult to tell winners from losers, at least early on. So check it out. 

Angry customer sics her angrier husband on pizza shop employee. Clever victim secretly calls 911 in front of her attacker.  For more crime and justice news go to crimeonline.com  See omnystudio.com/listener for privacy information.

Send us a textToday I'm thrilled to welcome Chris Schultz, the dynamic CEO of Voodoo Doughnut. Since joining Voodoo in 2017, Chris has leveraged over 30 years of experience in the restaurant industry to transform this iconic Portland brand into a national sensation. Known for its whimsical and bold doughnut creations, Voodoo has garnered a cult following and is now expanding into new markets across the country.Chris shares insights into his journey, from his early days at Starbucks to leading the rapid growth of MOD Pizza, and now steering Voodoo through the challenges of a post-pandemic world. He discusses the importance of maintaining Voodoo's unique culture while adapting to new locations and customer preferences.Join us as we dive deep into the sweet world of branding, hospitality, and what it takes to keep a beloved brand fresh and relevant in today's competitive landscape. Don't miss this opportunity to learn from one of the industry's most creative minds!Thanks for listening! If you enjoyed this episode, please leave a 5-star rating along with a brief review. And don't forget to order your BADASS T-shirt here.About MeHey there, I'm Joelly - the Branding Badass. My BADASS superpower is helping you build a brand that matters. From branded merch to keynote speaking, when you work with me, you get results! Need help telling your brand story? Learn more here.To advertise on the show click hereLet's stay connected!instagram - @Branding_BadasslinkedIn - Joelly Goodsonwebsite - BAMKO.NET

This week, Guy is joined by Leah Solivan of TaskRabbit, Scott and Ally Svenson of MOD Pizza, and Holly Thaggard of Supergoop! to answer questions about reaching new customers from three early-stage founders in this special “mashup” episode of the How I Built This Lab Advice Line. First, Erin from Alameda, California wants to introduce users to an online divorce platform so the legal process isn't any harder than it has to be. Then, Kaveh in San Diego seeks to bring his olive oil beyond the farmers market and into kitchens nationwide. And finally, Erik from New Jersey offers on-the-go medical kits to make travel prep that much easier. Thank you to the founders of Hello Divorce, aficio22 and JetSet Meds for being a part of our show. If you'd like to be featured on a future Advice Line episode, leave us a one-minute message that tells us about your business and a specific question you'd like answered. Send a voice memo to hibt@id.wondery.com or call 1-800-433-1298. To hear our guests' previous episodes:TaskRabbit: Leah Solivan | Advice Line with Leah Solivan MOD Pizza & Seattle Coffee Company: Scott and Ally Svenson | Advice Line with Scott and Ally Svenson Supergoop!: Holly Thaggard | Advice Line with Holly Thaggard This episode was produced by Chris Maccini with music by Ramtin Arablouei. It was edited by John Isabella. Our audio engineers were Gilly Moon and Robert Rodriguez. You can follow HIBT on X & Instagram and sign up for Guy's freenewsletter at guyraz.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MOD Pizza is making plans for a comeback. Denny's is bringing a former exec. back to the job. And Informa's FSTEC conference just wrapped up with a ton of interesting tech insights.

Whataburger's outgoing and incoming CEOs shared their thoughts. The new owner of MOD Pizza revealed part of its plan. And traffic growth returned to Olive Garden this summer.

MOD Pizza founders Scott and Ally Svenson join Guy on the Advice Line, where they answer questions from three founders about strategic expansion, plus discuss MOD's recent acquisition.Today we meet Evan, who recently turned his Richmond-based pizza restaurant into a vegan frozen pizza company. Then Zebbie, a restaurateur in Birmingham who's looking to take his hot chicken concept on the road. And Christiane, a Los Angeles area tequila-maker on a mission to improve her industry's labor conditions. Thanks to the founders of Udderless Plant-based Pizza, Eugene's Hot Chicken and Valor Bebidas for being a part of our show.If you'd like to be featured on a future Advice Line episode, leave us a one-minute message that tells us about your business and a specific question you'd like answered. Send a voice memo to hibt@id.wondery.com or call 1-800-433-1298.And be sure to listen to MOD Pizza's founding story as told by Scott and Ally on the show in 2023.This episode was produced by Katherine Sypher with music by Ramtin Arablouei. It was edited by John Isabella. Our audio engineer was Cena Loffredo.You can follow HIBT on X & Instagram and sign up for Guy's free newsletter at guyraz.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#70. Join host Josh Sharkey as he welcomes an old friend and pioneering entrepreneur, Alex Beltrani, the founder and CEO of Tattle, to the show. In this engaging episode, Josh and Alex dive into the story of Tattle, a revolutionary tech company that digitizes the customer feedback experience for restaurants.Alex shares his journey from the inception of Tattle to its impressive growth, providing insights into how his platform quantifies and drives restaurant success by analyzing customer feedback on service, quality, and consistency. With clients ranging from Chili's and Mod Pizza to Hooters and Dave's Hot Chicken, Tattle's impact on the industry is undeniable.Tune in for an inspiring conversation as Josh and Alex reminisce about their early collaborations, discuss the importance of metrics and results, and explore the future of restaurant success through innovative technology. This episode is a must-listen for anyone interested in entrepreneurship, restaurant management, and the power of data-driven decision-making.Where to find Alex Beltrani:InstagramLinkedInWhere to find Tattle:LinkedInInstagramTwitterFacebookYouTubeWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:11): Where Alex's passion for helping others comes from(13:56): How the definition of "the grind" has changed for Alex(19:43): Raising capital(22:12): Where Alex spends most of his time at Tattle(27:24): Being a founder: Addiction? Or passion?(39:09): Tattle 101(1:02:08): Reminiscing on Tattle's launch party at Bark

Red Lobster will soon have a new owner. MOD Pizza has seen some executive departures amid its recent sale. And McDonald's is extending the run of its popular value meal.

Top Stories:1. NanoString updatePrevious articles: ⁠⁠PSBJ article ⁠& ⁠PSBJ article⁠2. MOD Pizza sells⁠Eater article⁠3. Aquarium to open⁠Seattle Times article ⁠⁠Video⁠4. Discrimination lawsuit⁠Geekwire article⁠5. Costco raising fees⁠Seattle Times article⁠About guest co-host Kathy Surace-Smith - former SVP, Human Resources & Legal Affairs, NanoString:Kathy has over 35 years of experience working in high-growth private and public companies in US and Europe including over 20 yrs working in life sciences industry. She was the board chair for Fred Hutch and now remains a member of the board. She is a member of the UW Medicine advisory board, a trustee of Columbia University and an advisory board member and former co-chair for the Behavioral Health Catalyst – which seeks to improve investments and polices in Washington State's behavioral health system.Host Rachel Horgan:Rachel is an independent event producer, emcee and entrepreneur. She worked for the Business Journal for 5 years as their Director of Events interviewing business leaders on stage before launching the weekly podcast. She earned her communication degree from the University of San Diego.Contact:Email: info@theweeklyseattle.comInstagram: @theweeklyseattleWebsite: ⁠⁠⁠⁠⁠⁠www.theweeklyseattle.com

Might the FTC be preparing to increase its franchising regulations?  Here's what we know about MOD Pizza's new owner. And gamification is making new inroads in restaurant tech.

MOD Pizza has been sold. The wave of restaurant discounts appears to be working. And Chili's gets sued by the Beastie Boys.

MOD Pizza has been sold. The wave of restaurant discounts appears to be working. And Chili's gets sued by the Beastie Boys. This is the last episode to appear on the First Bite channel! If you would like more daily updates on the restaurant industry, subscribe to Restaurant Daily at Apple Podcasts here and Spotify here.

Biden brags about the crowds he draws. George Stephanopoulos corrects him. UK and France move left in recent elections. Today on the Marketplace: The 70's were a very different time. Mod Pizza getting ready for bankruptcySee omnystudio.com/listener for privacy information.

Biden brags about the crowds he draws. George Stephanopoulos corrects him. UK and France move left in recent elections. Today on the Marketplace: The 70's were a very different time. Mod Pizza getting ready for bankruptcy. $30K for a wedding? The press turn on Biden: He sold influence. Host was fired, and rightfully so. Israel is turning its attention to Hezbollah. Biden Says He Was Exhausted. Turn of Fortune for the Left in France. Iran elects a "reformist" President. Delta flight attendant wearing a Palestinian flag. Solar Eclipse Economic Impact for Indy. Record numbers of people are flying. So why are airlines' profits plunging? New Republic Cover Shows Trump as HitlerSee omnystudio.com/listener for privacy information.

MOD Pizza is reportedly considering a bankruptcy filing. Fast-food restaurants in LA are facing more labor regulations. And menu innovation is defying the dog days of summer.

MOD Pizza is reportedly considering a bankruptcy filing. Fast-food restaurants in LA are facing more labor regulations. And menu innovation is defying the dog days of summer. First Bite is becoming Restaurant Daily! Don't forget to subscribe at Apple Podcasts here and Spotify here.

Ian Courtnage helped grow MOD Pizza from 100 stores to 500 locations across the country. Then an opportunity arose to take the reins as CEO of Seattle-based Evergreens. Courtnage takes us behind the scenes of this healthy, fast-casual eatery that is now a local brand synonymous with salads, wraps and bowls. Jon and Ian discuss the Seattle retail market's love for all things local; how Evergreens comes up with catchy names for menu items; doing business in Seattle; the status of downtown and more. Join us for Seattle City Makers with Jon Scholes and guest Ian Courtnage.

In this episode we bring you up to date with current events. Website: thefacthunter.com Email: thefacthunter@mail.com Snail Mail: George Hobbs PO Box 109 Goldsboro, MD  21636Show Notes:GMRS OPTIONhttps://strykerradios.com/ham-radios/gmrs-vs-ham-radio-which-should-i-choose/#:~:text=In%20short%2C%20as%20GMRS%20is,of%20the%20other%20bands%20besides. Canadian municipality now requires a QR code https://thecountersignal.com/canadian-municipality-requires-qr-code/ Philippines also US, European nations consider vaccinating workers exposed to bird flu https://www.reuters.com/business/healthcare-pharmaceuticals/us-european-nations-consider-vaccinating-workers-exposed-bird-flu-2024-05-27/ Chickens culled https://www.usatoday.com/story/news/nation/2024/05/29/bird-flu-updates-iowa-infected-chickens-alpacas/73892743007/ Chase Oliver https://x.com/EndWokeness/status/1794992462403957031 https://x.com/mazemoore/status/1795089209776021510 https://x.com/amuse/status/1795083779460985044 Lawmakers move to automate Selective Service registration for all men https://www.militarytimes.com/news/pentagon-congress/2024/05/23/lawmakers-move-to-automate-selective-service-registration-for-all-men/ Usury: The Crime of the Ages https://www.vtforeignpolicy.com/2024/05/usury-the-crime-of-the-ages AUDIO:  The 1969 Draft Lottery (Vietnam War) https://youtu.be/gl29gRRppBg?si=zLTWGkfUG93hADQm Restaurants going out of business Fuddruckers, Old Country Buffet, iHop, Buffalo Wild Wings. Applebees, Red Lobster, Denny's, Marie Callender's, Pizza Hut, Outback Steakhouse, Sbarro, MOD Pizza, Ruby Tuesday, PDQ, Joes Crab Shack, Bonefish grill, Casinos, Quiznos, Macaroni Grill, TGI Fridays, Boston Markets.  US nears deal to fund Moderna's bird flu vaccine trial https://www.reuters.com/business/healthcare-pharmaceuticals/us-nears-deal-fund-modernas-bird-flu-vaccine-trial-ft-reports-2024-05-30/

One fast-casual pizza chain has shuttered more than two dozen locations. There's lots of activity in tech provider funding. A controversial Florida bill that could change restaurant operations there awaits the governor's signature.

April 3, 2024  Hour 1:  Congress granted $380 million in border security funding to Middle Eastern countries. Similar funding has been included in other spending packages in recent years. Comedian Adam Carolla joins the show to discuss his upcoming show at the Tower Theater on April 12th.   As the minimum wage for fast food workers rose to $20 an hour in California, Mod Pizza has shut down 27 restaurants across the U.S.  The Ray Appleton Show   Weekdays 11-2PM Pacific on News/Talk 580 & 105.9 KMJ  Follow on facebook/  Listen to past episodes at kmjnow.com See omnystudio.com/listener for privacy information.

TEAM Schostak Family Restaurants is based in Livonia, Michigan and has a portfolio of 150 casual dining, family dining, fast casual, and quick service restaurants throughout Michigan, TEAM Schostak Family Restaurants (TSFR) include Applebee's, Olga's Kitchen, Olga's Fresh Grille, MOD Pizza and Wendy's.Mark is the third generation of a four-generation family business. The company places a lot of emphasis on its road map, which includes its core purpose, its vision (to lead the way), its mission statement and its core values. TEAM Schostak Family Restaurants core purpose is to create opportunities that make lives better – to life. They create opportunities to make lives better with their employees, their guests and within the communities the company's restaurants serve. The culture created by TEAM Schostak Family Restaurants took many years to create, but they bring it to life by modeling it and living it every day. The COVID pandemic was unprecedented territory for TEAM Schostak Family Restaurants and most restaurants. The first priority for TEAM Schostak Family Restaurants was keeping people employed.   QUOTES “Our core purpose is to create opportunities that make lives better. You have to give people a sense of purpose and they have to recognize that what they're doing is really important.” (Mark) “You can do a great job with your people, a great job with your guests, a great job in the community and you can do everything with integrity but you have to achieve results.” (Mark)“The only way a culture comes to life in a restaurant is you have to model those behaviors. You have to live it. You have to talk about it all the time.” (Mark) “If you're constantly going to the outside (to recruit restaurant managers), you're losing. The only way you're going to build a culture is you have to internally develop (managers).” (Mark) “People don't quit companies, they quit managers.” (Michael) “We need to be out there. If you're in the restaurant business, you need to be eating at your competitors' restaurants. You gotta be out in the field.” (Mark)   TRANSCRIPT 00:00.97vigorbrandingGreat hello everyone I’m excited today dear friend of mine mark showstack is joining us and if you live in the lower peninsula of Michigan ah, you inevitably have eaten at 1 of Mark’s team show stack restaurants. Mark welcome to the show. You want to tell us a little bit about you and your family. 00:17.83Mark SchostakYeah, sure I’m part of a family business It’s a fourth generation family business I’m third generation and in the ah third generation my brothers and I got involved in the restaurant business and. Family’s legacy business is commercial real estate and we celebrated our hundred year anniversary in 2020 so we’re very proud of that. 00:38.72vigorbrandingAmazing. 00:46.00vigorbrandingIt’s fantastic I mean I know you guys were huge in real estate. It’s just only natural to put restaurants in it. So now you didn’t just put a restaurant in or a couple restaurants in I mean you put it in Applebee’s you have Wendy’s you have August kitchens mod pizza and you know who knows what else you guys are cooking up. You want to talk a little bit about those I mean I think you have ah. Is it a hundred and fifty restaurants 01:03.75Mark SchostakYeah, 150 restaurants who are operating 4 brands today oldest kitchen which is a our proprietary brand. It’s basically a Michigan base company a local iconic brand. We also have applebe’s in the state of Michigan and we have 63 Applebee’s we have 55 Wendy’s and we have 12 my pizzas. 01:29.40vigorbrandingIt’s phenomenal now. So I should do like I know for anybody from Michigan it’s where you live on the hand. So I’d like you to identify every location on the hand of all your restaurants. Ah. 01:37.80Mark SchostakYeah, right be a beat. Be a lot of dots. Um. 01:41.17vigorbrandingAh, yeah, it’s an awful lot of dots. it’s it’s insane it’s just amazing. You know and like you guys I know you guys are huge on core values and I know you and I get to talk about how you manage and I’ve always been impressed with your style I mean you have a ah very familiar. Ah like. Caring family style. Do you want to talk about your like your core values and maybe even your thoughts on leadership and and and management I mean you you know I got to imagine sort of like herding cats 150 restaurants. It’s I mean that’s ah, insane to me. 02:15.65Mark SchostakYeah, so when you scale business and you grow and you’re multi-brands. Um the concept of having what we call a roadmap and we call it. Our tsfr roadmap is really important and gives everybody. Um. Guardrails if you will you know of what we’re doing and how we’re doing it and our our road map is got 5 elements to it. The first element is our core purpose on our core purpose is to create opportunities that make lives better and that is. You know something we talk about all the time and it kind of ties into the whole culture is you got to give people a sense of purpose and um, you got to give them. You know they have to recognize what they’re doing is really really important and so there’s 3 ways that we can. Live our core purpose ah creating opportunities to make lives better with our people that’s first and foremost the second area that we can create opportunities make lives better is just with our guests taking care of our guests making sure they have a great meal a great day sometimes somebody had talked to and then the third way. Is we could create opportunities within our community to make lives better and so our core purpose kind of stands at top of our of our roadmap and then from there we have our vision and our vision is to lead the way. That’s really what we strive for. 03:46.79Mark SchostakAnd we talk about that all the time we chose those words very carefully over the years um and we can easily say to anybody in our organization. Um, you’re leading the way and this is what we’re excited about um and then we have our mission statement which is really how we do it and there’s 3 components to our mission statement. Ah, talented engaged team which is really important. Um that probably delights our guest and increases profits for the benefit of all and it starts with the talented engaged team and if you are got a talented engaged team. You’re going to delight our guest. And you’re going to increase profits for the benefit of all and the benefit of all is really important. You got to make sure if the company’s doing well that everybody’s sharing in that at upside if you will sharing in those profits and then we have 5 core values that we talk about all the time with descriptive phrases are. 04:35.39vigorbrandingIt. 04:45.64Mark SchostakPeople core value. Our guest core value. Our community core value got to do everything with integrity our integrity core value and then lastly is achieve results and I say this often to people you know you could do a great job with your people A great job with your guest. Great job in the community. And you could do everything with integrity but you got to achieve results and the way you achieve results in this business is through utilization of systems and being very disciplined and holding yourself accountable. Um, and then after that we each brand has a its own. So. 05:07.14vigorbrandingUm. 05:19.87Mark SchostakStrategic priorities each year and those those change depending on the needs of the business and then each brand has their metric scorecard. That’s broken off into the 3 categories of people guessed and profits. 05:34.40vigorbrandingThat’s fantastic I mean you know it’s It’s interesting. Yeah, knowing you the integrity ah core value does not surprise me ah you every time I’ve talked to you. It’s always been been from that Perspective. You’ve always had integrity and everything and. Um, always um, when makes sure I say this the right way mad by you know we think about like these fast foodod restaurants and you know we we read about like the and nra. We’ll say like there’s a 70% turnover Employees. So It just seems like almost impossible for for people to even know what’s on their menu if they’re turning over so much. Then you talk about it from this perspective and it it makes sense why you’re so successful I mean it really shows that I guess bringing this through this culture through these core values through everything ah is going to make a difference Now. How do you get that to to permeate I mean 150 restaurants I don’t know how many employees per restaurant but there’s an awful lot of people involved here. How does that. Is it The managers is it. Do you do offsite? How do you?? How do you get this information to us to stick quite candidly. 06:29.68Mark SchostakWell first of all I want to let everybody know that the culture that we created took years to develop and there was a few stops and starts and changes that we had to make and it’s a lot of hard work. It’s a lot of hard work and I tell people if you are. You really want to establish a culture. Okay, you really got to make sure that every touch point in your organization talks about what we call the roadmap every every human touch point every meeting ends starts begins with elements of our roadmap. All the vernacular if you will okay of the organization is all the same. You know everybody understands it we reward against it. We do performance appraisals against it. We hire against it. We fire against it so you know over the when I started you know working on culture. You know you thought that I could sit down and you know come up with set of core values a mission some business priorities and you know hang it up in the office right of the manager’s office and then you know quickly that just became wallpaper. Um. 07:34.87vigorbrandingIs. E. 07:42.16Mark SchostakThe only way a culture comes to life in a restaurant is you got to model those behaviors you got to live it. You got to talk about it all the time I can walk into my restaurants and um I see somebody on drive through this doing a great job in speed of service and I could say to them. You know Michael you led the way today in speed of service. You ran 154 hundred and fifty four seconds um so it’s it’s really about bringing it to life each and every day I don’t know if that answers your question but I can’t stress that enough. 08:06.91vigorbrandingNo it it does. Yeah I mean I think you know like we as a company I mean again I go back. You have 150 restaurants. We have about 100 employees and even that to me is like herding cats. So I can’t imagine what you’re going through. But. We’ve always the 1 thing and and I think it’s been a key to our success. We’ve always stayed true to our core values. We established them probably I think it was like 1995 and they’ve never deviated and ours are simple because I’m not bright enough to remember more than 3 things so ours are respect innovation and passion and ah. Our goal is to to respect the work to respect each other to respect our clients. Ah, and then you know the innovation part is just that we should be thinking of new ways and and always coming up with new ideas to push things and a passion I mean if you don’t love what you do, you don’t belong in this business I think what happens is. Ah, there’s core values like they they become. Ah, ah, part of the recipe of the brand I think they to your point that you got to live it and it becomes who you are and in in an interesting way. It’s ah and I’ve always known this. That’s one of the reasons I was so excited to talk to you I feel like what you’ve done with I’ll say team show stack is you created this brand. That is really your guys your team your playbook and then you can apply I’ll say national brands to it. You know whether it’s ah whether it’s a mod pizza or an Applebee’s or whatever I mean it feels like you can do that. How does that? Um, how do those brands because I’m intrigued obviously by these great national brands that you ah. 09:34.89vigorbrandingThat you manage how how do how do their brands their cultures I guess or their ah personalities I’ll I’ll say because they’re obviously very different types of restaurants. How does that? just ah, how does how does that work with your your team does it just all come together into the show stack name and we do it our way and we put a different logo up there. Ah, can you talk a little bit about that. 09:54.86Mark SchostakYeah, it’s a good question because sometimes the values um of the brand national brand that we’re associated with is could be different than our values and the question is you know who are these? um, the team members of Applebee’s the managers. Are they following dime brands. 10:04.10vigorbrandingAh. 10:11.53Mark SchostakYou know, um core values right? or they following. Um, um, team show stack core values hey on one second and the why phone is thought I put on you got to disturb you try to get hang out went through. Okay. 10:26.96vigorbrandingPerfect, No it was. 10:30.45Mark SchostakI’m sorry about that. Um, so yeah, so what we tell people is that you know we’re party national brands right? and we expect. Um we expect you to follow the brand values of it’s called dying brands which owns Applebee’s and ihop or Applebee’s um and respect those but the your values are team shows tech family values and those what those would govern those you know and by the way something you lot lot of the stuff is very similar. You know so there’s not a lot of conflict. But occasionally there is. 10:55.86vigorbrandingUm. 11:03.37vigorbrandingI Got you very cool How about like when it comes to attracting and retaining talent I mean even with the core values even with the roadmap and all the cool things you do I mean what are some of the things you’re doing that you’re willing to share is there any secrets like attracting and retaining because I got to I just have to think. Again with that number of 70% National average. It’s just ah boy it feels like all you’re doing is educating you know turnover I mean so how does that I mean talk about that a little bit. 11:31.49Mark SchostakYeah, you know so I would tell you that um in our in our core value people. Okay, we have 4 descriptive phrases in our core value of our people the first the first descriptive phrase is train and develop people come in. They got to train and develop them. Training it more the technical and develop is. 

In this episode of Gut Health Dialogues, Alyssa takes a deep dive into the intricacies of the Low FODMAP diet, shedding light on the unique challenges faced, especially when dining out. The discussion centers around the complexities of adhering to the diet and finding suitable options, with a spotlight on fast food choices.Episode HighlightsUnderstanding the Low FODMAP Diet:Alyssa provides insights into the Low FODMAP diet, explaining its nuances beyond the elimination of specific foods. The focus is on fermentable carbohydrates and their impact on individuals dealing with Irritable Bowel Syndrome (IBS), SIBO, and related digestive issues.Individuality in FODMAP Tolerance:Alyssa emphasizes the personalized nature of FODMAP tolerance, highlighting that it varies from person to person. Foods are classified as high or low FODMAP based on their content, but individual tolerance can change over time.Three Stages of the Low FODMAP Diet:The discussion covers the three crucial stages of the Low FODMAP diet – elimination, reintroduction, and personalization. Alyssa explains how individuals cycle through these stages over a few weeks to identify triggers and develop a customized long-term eating plan.Low FODMAP Foods for Dining Out:Alyssa provides a detailed list of low FODMAP foods suitable for dining out, including proteins, hard cheeses, gluten-free grains, vegetables, fruits, seeds, and nuts. She stresses the importance of making informed choices to adhere to the diet when eating away from home.Navigating Fast Food Options: The episode delves into specific fast-food chains such as Wendy's, Jack in the Box, MOD Pizza, Pizza Hut, Subway, and Jimmy John's. Alyssa guides listeners on low FODMAP choices at these establishments, offering practical tips for customization and making gut-friendly selections.Comprehensive Fast Food Guide:Alyssa encourages listeners to download her comprehensive Low FODMAP Fast Food Guide, which goes beyond the discussed options. The guide serves as a valuable resource, providing extensive insights and practical tips for navigating fast-food menus while adhering to the Low FODMAP diet.Hope you enjoyed today's episode. You can find more about Alyssa here:Facebook: https://www.facebook.com/nutritionresolution/ Instagram: https://www.instagram.com/nutritionresolution/ Pinterest: https://www.pinterest.com/alyssasimpsondietitian/ Blog: https://nutritionresolution.com/worried-about-high-fodmap-restaurant-food-heres-a-cheat-sheet/https://nutritionresolution.com/hitting-the-drive-thru-check-out-these-low-fodmap-fast-food-options/ 

MOD Pizza gets a new CEO. Dutch Bros adds three c-level executives. Papa John's wants to spend more on marketing amid an expansion push. And a Las Vegas operator discovers how tough Uncle Sam can be when you try to cheat on your taxes.

How do you make a powerful impression on someone? Is charisma something you can cultivate? In this episode, Derek and Steph join me to discuss best practices for making a big impact on people - which, of course, is a critical factor for enjoying a life of happiness and success. Listen as The Trinity of Masculinity pursues a genuinely interesting conversation about becoming genuinely interesting and impactful — including a rant about Las Vegas and a recommendation for Mod Pizza.  Follow me on Instagram: https://www.instagram.com/vaughnkohler/  Follow Derek on Instagram: https://www.instagram.com/imderekrichards/  Follow Steph on. Instagram: https://www.instagram.com/stephduplooy/  Apply for 1-on1 coaching: https://www.vaughnkohler.com/coaching 

20 November, 2023

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!In this episode of our food and cooking podcast, we're making Garlic Chili Noodles: a storied dish that's a great, quick lunch or dinner. Best with a beer and a streaming movie.Here are the segments for this episode of COOKING WITH BRUCE & MARK;[00:57] Our one-minute cooking tip: use a bouillon cube or bouillon powder to flavor the water for cooking dried pasta.[02:38] We're making garlic chili noodles!Here's the recipe. For ingredient links, scroll down a bit.For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.Add the hot noodles, then top with 2 minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan chili flakes or Korean chili flakes).Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.For the dried, wide, "hand-cut" noodles we used, click here.For the dark soy sauce, click here.For the black vinegar, click here.And for the Sichuan chili flakes, click here.[16:48] What's making us happy in food this week: fall raspberries and MOD Pizza.

SEPT. 27 Dragon Treats Dessert Café, 1404 North Parham Road – No violations reported during a routine inspection. Ridge Elementary School, 8910 Three Chopt Road – The following violations were reported during a routine inspection: milk crates cannot be used as shelves; floor drains and floor edges in dish room are dirty; wall between service area and kitchen is in poor condition. OCT. 2 MOD Pizza, 8671 Quioccasin Road – The following violations were reported during a follow-up inspection: temperatures of salami and blue cheese in both stations are elevated; floor edges still need to be cleaned thoroughly. Davis Elementary...Article LinkSupport the show

Fall means doughnuts, at least for Cort. Here's a look back to May 2023 and our conversation with Chris Schultz, CEO at Voodoo Doughnut.   Chris Schultz, CEO of Portland's iconic brand Voodoo Doughnut, joined the company in 2017 to bring his 30+ years experience in the restaurant industry to the company. Prior to taking over the leadership of Voodoo, he helped Mod Pizza expand nationwide and before that, worked at Starbucks during its rapid expansion.  Since coming aboard, he's helped Voodoo expand into new markets and weather a pandemic.  We talk about bringing Voodoo and its Portland ethos to new markets, what the criteria is, and how it's been accepted.  Chris drops hints at new locations and also announces a new paintjob for their flagship store, taking place as we spoke. We get to know a bit about Chris, too.  Where he eats in Portland, what he thinks of Blue Star, as well as his love of the Pacific Northwest after transplanting here from Southern California 20 years ago. We interviewed co-founder Tres Shannon just before he brought Chris on to run the company in 2016.  One of our favorite episodes:  https://rightatthefork.libsyn.com/85-tres-shannon-voodoo-doughnut https://www.voodoodoughnut.com/ Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

Join us for a mouthwatering and spiritually nourishing episode as Pastors Aaron and Jon embark on a cheesy adventure at MOD Pizza in Woodinville, WA! In this episode, they unleash their culinary creativity by crafting their very own signature pizza while diving in to the topic: "Does God Care How We Spend Our Time?" Pastor Aaron and Pastor Jon navigate the complexities of how we spend our time and how it relates to our faith journey, drawing insights from biblical wisdom, personal experiences, and practical tips. Tune in to this delectable episode of Pastors & Pizza, and prepare to be inspired, challenged, and spiritually nourished, all in the spirit of sharing a slice and growing in faith together—grab a slice and listen in! Pizza "Mad Dog" + bacon and sri-rancha "P&P Signature": spicy red sauce, mozzarela, parmesean, gorgonzola, pepperoni, bacon, jalapenos, roasted garlic, roasted red peppers, Mike's Hot Honey, balsamic fig glaze Music It Is What It Is David Cook, Stephen Cole, Michael Biancaniello ©2022 Life.Church Worship Publishing Let the Wind Blow David Leonard, Dameon Aranda, Ashten Wellman, David Wellman ©2022 Life.Church Worship Publishing Life.Church Worship Publishing Group (ASCAP) (admin at EssentialMusicPublishing.com) / Penny Farthing Music / ISHYDVON MUSIC (ASCAP) --- Send in a voice message: https://podcasters.spotify.com/pod/show/crosswater-church/message

A relentless hunt for their favorite foods and drinks led Scott and Ally Svenson into launching not one but two multi-million dollar businesses. The first came about in 1990s London when they discovered that British coffee meant instant coffee. So, the Washington natives decided to start the Seattle Coffee Company in the U.K, inspired by their love of Starbucks—which was still only in the U.S. But, once Starbucks started to go global, Scott and Ally decided to sell and move back to Seattle. They soon found themselves looking for quick, affordable, crowd-pleasers to feed their growing boys on busy nights; pizza is a good solution, but it can also be slow and expensive. So Scott and Ally wondered if they could figure out how to make individual, fast-casual pizza work; and they started MOD pizza as a one-store experiment. 15 years and more than 500 locations later, Scott and Ally have their answer: they can make it work.This episode was produced by J.C. Howard, with music by Ramtin ArabloueiEdited by Andrea Bruce, with research help from Casey Herman.You can follow HIBT on Twitter & Instagram, and email us at hibt@id.wondery.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Schultz, CEO of Portland, OR-based Voodoo Doughnut, has four decades of restaurant industry operations and growth experience. Before joining Voodoo Doughnut in 2017, he was Senior Vice President of Operations for MOD Pizza, where he led the concept's expansion from a single unit to 350-plus locations.   In this episode, Chris shares the story of two friends' desire to fuse hospitality with a bold and edgy product to open the first Voodoo Doughnut in 2003. At their first location, squeezed between two nightclubs in downtown Portland, they joked about “world doughnut domination”. In 2008, they opened a second unit. Today, Voodoo Doughnut boasts 17 locations in six states.   Chris shares with the Corner Booth his plans for product innovation, business culture, and growth. “Although there will be 24 units in operation by the end of the year,” says Chris, "I see us creating a series of stores rather than a chain." He explains, “It's important [for the units] to be similar rather than identical," adding, “We win when we adapt to the neighborhoods we serve." As far as product, says Chris, "we must remain crave-able."    Chris takes a hire-for-attitude approach to staffing. "We hire interesting people with the will because we can teach the skill." He reminds all he works with, however, not to take themselves too seriously. "We make doughnuts after all."

It's Memorial Day weekend in the U.S. So it shouldn't be a shock that some industry players are “out to lunch.” Google for Jobs search results have really been wacky for a lot of users around the world, and we're here to break down why. Indeed, who's apparently taking an extended vacation, throws some more spaghetti at the wall, and we decide if any of it will stick. And then there's Goldman Sachs, who's CEO is permanently at the country club (at least his lawyers are working overtime). It's not all OOO, however, Instawork raised millions and MOD Pizza is looking to hire millions after doing away with background checks for entry-level workers. Plus, strippers unionize! God bless ‘Murica!

In this week's episode of The Weekly, The Daily speaks to Creative Director Wendy Zhu and A&E editor Ella Jeffries about the importance of design, special issues and The Monthly, and the complexity of newsroom Mod Pizza orders. Read the full article here: https://dailynorthwestern.com/2023/05/22/audio/the-weekly-creative-director-wendy-zhu-and-ae-editor-ella-jeffries-talk-week-8/

Chris Schultz, CEO of Portland's iconic brand Voodoo Doughnut, joined the company in 2017 to bring his 30+ years experience in the restaurant industry to the company. Prior to taking over the leadership of Voodoo, he helped Mod Pizza expand nationwide and before that, worked at Starbucks during its rapid expansion.  Since coming aboard, he's helped Voodoo expand into new markets and weather a pandemic.  We talk about bringing Voodoo and its Portland ethos to new markets, what the criteria is, and how it's been accepted.  Chris drops hints at new locations and also announces a new paintjob for their flagship store, taking place as we spoke.   We get to know a bit about Chris, too.  Where he eats in Portland, what he thinks of Blue Star, as well as his love of the Pacific Northwest after transplanting here from Southern California 20 years ago.   We interviewed co-founder Tres Shannon just before he brought Chris on to run the company in 2016.  One of our favorite episodes:  https://rightatthefork.libsyn.com/85-tres-shannon-voodoo-doughnut   https://www.voodoodoughnut.com/   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org  RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

This week on TRF: DisruptHR Halifax has a great line up for all our Atlantic Canada listeners - this will be such a great event - get your tickets now! In the news Canada added 41,000 jobs in April - almost all of which are part-time. USA job openings drop to the lowest we've seen since 2021 at 9.6 MM  LinkedIn lays off 3.5% of their workforce and sunsets their product in China call InCareer The 4 day work week wins! 93% of Canadian are in favour Tip of the Week PeopleGPT.io Outbound sourcing just got faster & for $40 a month, why not? NB: If you are doing lots of sourcing - best to get a demo or Rolebot.io too Recruiting Insights Jobs that AI will make obsolete, data entry and executive secretaries - according to the WEF (World Economic Forum) - just a little out of touch? Someone show let them know the term secretary died in the 1970's The skills gap will level the playing field - it is soft skills like creative thinking, motivation and lifelong learning - skills that have nothing to do with a university degree White collar job at hitting the wall - no surprise here.  Showing us the receipts - Microsoft announced that 30% of its workforce is women and on top of that 53% of their core US workforce is ethnically diverse. MOD Pizza solved their staffing issues by tapping into a diverse talent pool 

McDonald's is accused of acting like a joint employer, Potbelly ramps up franchising and MOD Pizza is launching a coalition to find jobs for those who face barriers to employment.

This week on the Extra Serving Podcast, a product of Nation's Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister talked about the new battleground for QSR: sauces. McDonald's announced its Big Mac sauce would be available on anything and in a dipping cup while Chick-fil-A expanded the retail rollout of its sauces along with a new merchandise line. Are sauces the next war?Next, the editors talked about the new McDonald's “best burgers ever.” These burgers include fluffier buns, more big mac sauce on its Big Macs, and a new grilling process for its patties. Is this really the best burger ever from McDonald's?Plus, hear about our latest showdown on nrn.com and vote on either our LinkedIn page or Instagram page.This week's guest is Scott Uehlein, vice president of culinary excellence and innovation at MOD Pizza.

Beat Migs. Listeners on the loose. Mod Pizza has Pocket Pies. Ryan Castle question of the day. 

Ep. 136: Harvard Football shaped this "business athlete" who bakes his company's purpose into his product while leading his 12,000 employees.  Scott founded Seattle Coffee Company in London before selling it to Starbucks and serving as the President of Starbucks Europe. In 2008, Scott and his wife Ally founded MOD Pizza in Seattle, a fast-casual restaurant chain that offers artisan-style pizzas and salads, and today they have 500 locations across America. Our BONUS RESOURCE for this episode includes fill-in-the-blank notes and reflection questions. Click here to download the bonus resource. +If these lessons resonated with you, connect with me and my team at maxwellleadership.com/don and together we can next-level your company culture!  Special thanks to Samantha Clark and Daniel Kehn for making this episode possible.

I received a touching email the other day that got me thinking about how I want to be remembered when my time on earth comes to an end. The email is a brief and beautiful story from one of my favorite authors that I share in today's show. My guess is that after you hear it, you will want to reflect on how you want to be remembered too. But before we get into today's episode, here's what this podcast is all about. Welcome to You Were Made for This If you find yourself wanting more from your relationships, you've come to the right place. Here you'll discover practical principles you can use to experience the life-giving relationships you were made for. I'm your host, John Certalic, award-winning author and relationship coach, here to help you find more joy in the relationships God designed for you. To access all past and future episodes, go to the bottom of this page to the yellow "Subscribe" button, then enter your name and email address in the fields above it. The episodes are organized chronologically and are also searchable by topics, categories, and keywords. The author of one of my all-time favorite books One of the top five books I've ever read is Quiet - The Power of Introverts in A World That Can't Stop Talking by Susan Cain. I've mentioned the book in previous episodes, and I think at some point I should do a deeper dive review of it. She has a new book that came out late last year in 2022 that is also worthy of a review, Bittersweet - How Sorrow and Longing Make Us Whole. I'll have links to both books in the show notes. With two books under her belt, and online courses she developed, Susan Cain also started a weekly email newsletter, which I signed up for. Sign up for my own weekly email newsletter As a side note here, many of the listeners to this podcast also get my weekly email which gives a brief description of that week's episode. If you're not getting this yourself every Wednesday, and would like to, go to johncertalic.com, scroll a few inches down the page, and under “Actionable relationship insights delivered weekly to your inbox,” enter your name and email address. Okay. Back to Susan Cain and the story she tells in the recent email she wrote. Here's what she said: On my way to tennis a few weeks ago, I realized I forgot my water bottle at home. I pulled into a gas station and asked if they sold water. "We have no store," said the attendant. Then he looked at me, went to his office, and came back with two bottles of Poland Spring. I pulled out my wallet. “No, no,” he said, waving off my dollars with a wistful smile. “You have the face of my mother.” The man wasn't young; he wore a turban and spoke with a heavy accent; he was far from his childhood home. I imagine it's been many years since he last saw his mother. I drove away with tears in my eyes. The gift he gave me that day was precious as water itself. This is why we're alive – for moments like this… What a beautiful line, This is why we're alive – for moments like this… I'll come back to it in a little bit Her encounter with the gas station attendant reminded me of a similar event I experienced last summer. A similar encounter My wife Janet and I wanted to get together with our three local grandkids, so we offered to take them out to dinner one evening. They wanted to go to Mod Pizza. It's one of those chain restaurants where you go through a line and they make a personal pizza for each person. It looks like an assembly line where they add any of the ingredients you want onto your pizza, and then they stick it in a blazing stone oven. You go sit down at a table and they call you when your individual pizza is done and out of the oven. So there we were in line, Janet, our three adult-size grandkids all taller than her, and me at the end of the line. As we waited, we joked around with each other until it was our turn to order. One by one each person in our party told the pizza preparer the ingredients they each wanted on their pizza. The person behind the counter making our pizzas was a friendly sort in her mid-20s; working a part-time job was my guess. I was last in line and when it came to my turn to order, she looked up at me from the last pizza she had just finished, smiled, and said in a surprised and cheerful tone. “Oh, you look just like my father.” I smiled back at her and quickly bantered with her saying, “I bet he is a very handsome man." She paused briefly, and then smiled again and said wistfully, “Yeah, he was. He died 6 months ago. You remind me of him.” A reflective moment I don't remember what I said next. Did I say “Oh, I'm sorry for your loss?” I don't remember. I was so taken by her smile and the nostalgic expression on her face that spoke volumes about her relationship with her father. Here is a young woman who loved her father, who felt loved by him, and who was so very grateful for this loving relationship they shared. It was all over her face. I enjoy being with our grandkids every time we're together. But all I could of the rest of this evening was this 20-something pizza preparer. Her smile told me her father must have been a good man, a good father. It was a bittersweet moment to be thought of  like him. I felt honored. It made me wonder how I'll be remembered by my wife and kids, and grandkids when I'm gone. What will they think of me 6 months after the funeral? Will they smile fondly as the pizza preparer did to me? “This is why we're alive - for moments like this.” Earlier I mentioned that I was taken by the line from Susan Cain's email that I quoted, “This is why we're alive - for moments like this.” We all leave something of ourselves behind, intentionally or not. Something of ourselves that blesses people and invokes gratitude, or sadly, sometimes just the opposite. We're connected with each other more than we realize. I would like to be remembered for how I related to people. Was I kind to others? Did I bring out the best in people? Was I humble? Above all, did I reflect well the character of God, which is why I was brought into the world in the first place? It's why you and Susan Cain were brought into the world, as well. It's the best way to be remembered after we've left this life. Sometimes that's all we need to know about who we are and how we are to live. This is why we're alive - for moments like this. Another connection point Getting back to Susan Cain's email and her story about the gas station attendant, she said If you've had an experience like this (or a distant cousin to this), I would love to hear about it. (I read every single one of your e-mails, and do my best to reply to some of them.) So I wrote back to her and summarized the story I just told you about the pizza preparer who said I reminded her of her father who died six months earlier. A week later I received an email from a person by the name of Renee, who indicated she was Susan Cain's chief of Staff. Her email said, Dear John --  Susan read and loved your letter. It gave her goosebumps!  She asked me to tell you she was so happy you wrote to her and that you're part of our community. We wish you the very best!  — R My best, Renee Here's another connection. My mother's name was Renee. She died 10 years ago. So what does all this mean for YOU? How can you use what you've heard today to help you find more joy in the relationships in your life? I think God used the 20-something pizza preparer to cause me to reflect on how I want to be remembered. I thought her father is someone I'd like to be like. Where 6 months after my funeral, the family will be out for pizza and they'll see someone that reminds them of me. And it will bring a smile to everyone's face. I can't control what their response will be after I'm gone. What I can control now is my behavior, attitude, and values which gives me the best chance of being remembered well. The same is true for you, too. How do you want to be remembered? It's not too late to start being the person you want to be. And if you're about 80% there, rejoice and be glad in the progress you've made. Trust God to help you with the other 20% as you get closer to the finish line. If you forget everything else from today's episode, here's the one thing I hope you remember It's wise to think now about how you will be remembered. You still have time to become the best version of yourself that will make people smile after you're gone. Closing Before we wrap up today's show, if you'd like some input regarding a relationship question or issue you're dealing with, I'd love to hear from you. Just go to JohnCertalic.com/question to leave me a voicemail. If you'd rather put your question in writing, enter it in the Comment box at the bottom of the show notes. I'll do my best to answer your question in a future episode. In closing, I'd also love to hear any thoughts you have about today's episode. I hope your thinking was stimulated by today's show, to think about how you want to be remembered, and what you might need to do to make that happen. For when you think and reflect upon things like this, it will help you experience the joy of relationships God desires for you. Because after all, You Were Made for This. Well, that's it for today. If there's someone in your life you think might like to hear what you just heard, please forward this episode on to them. Scroll down to the bottom of the show notes and click on one of the options in the yellow “Share This” bar. And don't forget to spread a little relational sunshine around the people you meet this week. Spark some joy for them. Remind them of someone good in their life. And I'll see you again next time. Goodbye for now. Other episodes or resources related to today's shows 130: Be Thankful We Can Make Memories for People 021: The Most Important Relationship of All Susan Cain's books Bittersweet - How Sorrow and Longing Make Us Whole Quiet - The Power of Introverts in A World That Can't Stop Talking Last week's episode 195: Words Matter All past and future episodes:   JohnCertalic.com Our Sponsor You Were Made for This is sponsored by Caring for Others, a missionary care ministry. The generosity of people like you supports our ministry. It enables us to continue this weekly podcast and other services we provide to missionaries around the world.

McDonald's is testing a new kind of cup lid. MOD Pizza is testing a new menu item. And why A&W revamped its menu boards.

Hear how the first conversation between God and Man changed the course of our entires lives, but also provides the blueprint to get back into the pure form of our purpose which is to walk in love and light.Sign up for coaching: https://www.lucasmack.com/coaching ------------ Lucas Mack is an Author, Speaker, and Healing Catalyst for people, especially men who carry concealed trauma. Through his transformative process—the 5 Vulnerable Truths of Healing—he creates a safe, sacred, and deeply healing container for his clients to liberate themselves from the shackles of shame, trauma, and abuse. His mission is to give men permission to put down their armor and experience the power of vulnerability and unconditional love—initiating their healing and empowering them to live with authenticity and purpose. He is the founder and CEO of 4th Avenue Media as well as the host of The Golden Rule Revolution podcast, author of Everyone Has a Plan Until They Get Punched in the Face, and has spoken globally at events including TEDx, Microsoft, Society of Human Resources, and more. After healing from his own childhood abuse, he's been devoted to freeing other high-achieving men from the trauma of the past. Working for clients like Microsoft, T-Mobile, MOD Pizza, Napoleon Foods and more, Lucas dedicated more than 18 years providing companies with ideas, products and services that improved clarity, employee engagement, and sales. His passion for inspiring people to build deeper relationships with those around them is reflected in his writing, speaking, and coaching.

MOD Pizza is much more than a pioneer of artisan pies with any toppings that customers want. For more than 8,000 employees in the U.S. and UK, the company is an inspiring place to work. As a people-first, culture-centric business, MOD is focused on positive social impact. This includes providing opportunities to people who often face barriers to steady employment – those exiting the justice system, individuals with intellectual development disabilities, 18- to 24-year-olds who are not in school and not working. MOD's rapid growth is a testament to its successful strategy. During this podcast hear how MOD made the decision to adopt an integrated cloud solution to handle HR and back-office ERP needs. Learn more about how the power of SAP SuccessFactors and SAP S/4HANA, public cloud edition has allowed MOD to weave together many end-to-end business processes which is having a positive impact not only on its business – but within the greater community it serves. Speakers: Tara Gambill - Sr. Director of Enterprise Systems Jennifer McGrory - SAP S/S4HANA Go-to-Market CoE Additional Resources: Value Exploration Workshop - a hands-on gamified SAP S/4HANA Cloud simulation experience. Catch the last workshop for 2022: bit.ly/3hqyLA3 5 Minutes with....Glen Moffatt on The Renaissance of ERP: bit.ly/3Eeefvr SAP has a Cloud solution for every organization, learn more: bit.ly/3NOkoln

The show starts with Todd and I talking like two old men about cold weather and then about the carb content of various types of fries. We then jump into tonight's main topic (13:00) of 2022's top TV shows. We quickly pivot to our Top5 movies (51:00) of all-time, as Todd tries to claim he simply doesn't like movies. We talk about friend worlds (63:30) colliding, and then close out the show talking about food and cookies we like to eat. Sponsors: ScottyJ's album, Mod Pizza, Crumbl Scotty Js YouTube Page: https://www.youtube.com/channel/UCV3WWSlwDKYf7P5k4XdP3zA IG & Twitter: the_bro_pod, littleBquotes E-mail the show!: thebropodnetwork@gmail.com Buy Merch!!: thebropod.threadless.com Our Website: www.bropodnetwork.com #weatherchat #candycane #carrotfries #TheRehearsal #WhiteLotus #Barry #AlaskaDaily #legitpregnant #BetterCallSaul #Severance #WelcometoFlatch #Andor #TheWalkingDead #moviechat #ChrisBickel #CoreyFeldman #KingSupa #gifts #pizza #foodchat #cookies #podcasts #bropod #bropodnetwork

Aaron Schmookler shares practical, hard-won wisdom on how to delegate wisely to minimize time, and frustration. — YOU'LL LEARN — 1) How to get over the resistance to delegate 2) What you need to do before delegating anything 3) The simple trick to ensuring follow through Subscribe or visit AwesomeAtYourJob.com/ep825 for clickable versions of the links below. — ABOUT AARON — For nearly 30 years, Aaron has helped people find their intrinsic motivation, their capacity to collaborate, and the fulfillment that comes from harnessing their creativity. As the co-founder and CEO of The Yes Works, he specializes in supporting business leaders who believe that people are their greatest asset to create environments that bring out their best. Aaron and The Yes Works serve clients across the country and across industries including Microsoft, MOD Pizza, DiscoverOrg, Burkhart Dental Supply, SOG Knives, 9th Gear, and Textainer to make work good for people and people good for work. • LinkedIn: Aaron Schmookler • Website: TheYesWorks.com — RESOURCES MENTIONED IN THE SHOW — • Book: Who Not How: The Formula to Achieve Bigger Goals Through Accelerating Teamwork by Dan Sullivan and Dr. Benjamin Hardy • Book: Joy at Work: A Revolutionary Approach To Fun on the Job (Pocket Wisdom) by Dennis Bakke • Book: Never Split the Difference: Negotiating As If Your Life Depended On It by Chriss Voss and Tahl Raz • Past episode: 497: How to Prevent Burnout by Shifting Your Focus with Aaron Schmookler See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greetings! As we wind down on season three, we are joined by Bob LeMent of Static Radio to discuss the 2021 Academy Award winning picture, NOMADLAND. Topics cover range everywhere from this amazing film to cartoon cats, to Morrissey, to Tiny House Nation and to the tragic reason why Bob will likely never eat at MOD Pizza ever again. You're gonna enjoy this one! Nomadland links IMDB Rotten Tomatoes What the film was based on... Bob Lement link staticradio.com Related Links Watch Tiny House Nation on Netflix here... Order a MOD Pizza here ;) Home is a Question Mark (Morrissey, live) Yes, this Adam Curry Stamper Cinema links stampercinema.com Stamper Cinema linktree