Podcasts about moxy hotel

Listen in to our live show from the Moxy Hotel, the night before our crucial match against Plymouth.#SBFTV #CCFC #PUSB #SBA

Greg Matzek and Jessica Tighe are joined in-studio by MMAC President Emeritus Tim Sheehy to talk about Eli Lilly's major investment project in Kenosha, Moxy Hotel coming to downtown Milwaukee, the Marquette Wisconsin game from over the weekend and more.

Very sad to hear about Willy Adames moving on to San Francisco NOW AT NOON: -Chemicals in everyday products are now banned -End of an era(s): Taylor Swift's Eras tour ended recently in Vancouver; the highest grossing tour of all time. -Reservations for visiting the Notre Dame Cathedral are sold out despite it being free; it's the first time it has been open since the fire. Greg Matzek and Jessica Tighe are joined in-studio by MMAC President Emeritus Tim Sheehy to talk about Eli Lilly's major investment project in Kenosha, Moxy Hotel coming to downtown Milwaukee, the Marquette Wisconsin game from over the weekend and more. Greg Matzek and Jessica Tighe are next joined in by another president emeritus, one of O&H Danish Bakery, Eric Olesen to talk about the “White Christmas” line of Kringle, Kringle competition and more. A new development in the United Healthcare CEO murder: a person of interest has been found and taken into custody in Altoona, Pennsylvania and we have a name. Pantone's Color of the Year is Mocha Mousse; Greg and Jessica discuss.

PJ chats to Roger Russell of the Moxy Hotel about their woof-friendly deals. Hosted on Acast. See acast.com/privacy for more information.

Founder & CEO of TEACH 1 REACH 1 FOUNDATION FOUNDER & CEO, D-UP Basketball, James Christian is talking Jingle Jokes and Jams: Uniting Communities for Foster Children. Event Lineup:December 13, 2024: The weekend kicks off with a golf event at the Chester Washington Golf Course, offering an afternoon of connection,camaraderie, and charity. In the evening, festivities continue at Legends Cigar Lounge, in Gardena, featuring exquisite cuisine, top-tier DJentertainment, refreshing drinks, and fine cigars for an unforgettable evening.December 14, 2024: The Love and Basketball Camp at the Salvation Army in Long Beach will host 100 foster children for a day of joy, unity,and skill-building activities. The foundation is providing free haircuts, manicures, toys, prizes, and a variety of food vendors to make this dayeven more special. Following the camp, the If You Love Me day party at the Moxy Hotel in Los Angeles, presented by Refined N AKTIV, will offera unique blend of cuisine and live DJ music.December 15, 2024: The grand finale will take place at the Famous Laugh Factory in Hollywood, where sponsors, volunteers, social workers,and contributors will be honored. Celebrities and media will join in celebrating the foundation's mission to transform the lives of foster children.The evening will conclude with an exciting after-party in Hollywood.December 17, 2024: In collaboration with the LA County Department of Public Social Services (DPSS) and the Department of Children and Family Services (DCFS), the Teach 1 Reach 1 Foundation will distribute donations and toys to foster children at the Long Beach Scottish Rite.This event will directly benefit foster families and children, ensuring that they receive much-needed gifts and support during the holiday season.Donate here.

*Key news articles for today*Egypt's external debt has decreased by 8.43% after hitting USD153.86 billion at the end of May 2024 compared to USD168.03 billion at the end of December 2023. This is mainly attributed to the waiver of UAE's deposits in the CBE, amounting to USD11 billion.Egypt's expected external debt obligations in May during the 12 months ending in May 2025 declined by about 16.7% to USD37.5 billion, compared to April's position at USD45 billion.Egypt's foreign reserves can now cover around 7.9 months of merchandise imports, “greatly exceeding internationally recognized safe levels,” a CBE source said.US oil giant Apache has plans to expand its operations in Egypt, and boosting production over the coming period.Energy consumption reached its highest level ever on Sunday at around 165 mn cubic meters of fuel equivalent, the Oil Ministry said.Egypt's wheat imports jumped 34% y-o-y in the first six and half months of 2024, rising to 7.5 mn tons, with private sector imports leading the increase.The World Bank will discuss in September approving two programs, one of which is worth USD300 million to support the competitiveness of SMEs, and the other, worth USD250 million, for the climate-resilient agriculture program, in addition to USD500 million for the state companies reform program, which will be discussed in November.The Chairman of the EGX revealed that work is being done to complete the registration procedures for 11 new companies, which are planned to be listed before the end of this year, 8 of which are in the main market and 3 in the small and medium enterprises market “NileX”.Lotus for Agricultural Investments and Development has moved from the EGX's small and medium enterprises market to the main market.OLFI reported outstanding 2Q24 financial results, showing:o                 Record high net profit of EGP266 million, bringing 1H24 bottom-line to EGP 422.9 million (+99.3% YoY), on the back of the trickling down of an outstanding gross profitability in addition to FX gains of EGP30 million. This increase came despite a hike in interest expenses.o                 OLFI is currently trading at a 2024f P/E of 5.3x.OLFI aims to expand into new markets, especially Russia, England, and America, during the year, additional to their current 25 export markets. Also, the company has contracted to purchase a machine for manufacturing processed cheese, to begin production early next year. In addition, the Obour Farm is still in the construction phase and expected to begin production early 2025.MASR signed a co-development agreement with Midar for Investment and Urban Development to co-develop a 1.0 million sqm land plot in Mostakbal City in East Cairo on a revenue-share basis, with MASR entitled to 62% of revenue as the developer and Midar entitled to 38% of revenue as the land owner. PHDC and Arco are co-developing Arco's 0.2 million sqm land plot in West Cairo on a revenue-share basis, with PHDC entitled to 65% of revenue.Al Ahly CIRA, has received the greenlight from President Abdel Fattah El Sisi to commence operations at the Saxony Egypt University of Applied Sciences and Technology (SEU). Egyptian companies are racing against time for rapid transformation of ammonia production via green hydrogen and clean energy, after one of the local entities acquired export contracts for green ammonia to European market worth EUR397 million which indicates an increasing European demand.Marriott and Reliance Egypt's hospitality arm, Reliance Ventures, are partnering up to repurpose part of downtown's Lazoghly complex, formerly the offices of the Interior Ministry, into a Moxy Hotel. The hotel is set to open in 2029.

Welcome to Episode 067, live from the rooftop of the Moxy Hotel in South Beach, Miami! Check out the rooftop vibes on YOUTUBE.Pure Stimulation is a WEEKLY podcast mix by Athenz. Featuring the hottest most stimulating house, techno and trance hits Athenz is jamming to for the week.Available on Apple Podcasts SoundCloud && YouTube !Stay tuned to hear what Athenz finds stimulating next week!

Welcome to Episode 067, live from the rooftop of the Moxy Hotel in South Beach, Miami! Check out the rooftop vibes on YOUTUBE.Pure Stimulation is a WEEKLY podcast mix by Athenz. Featuring the hottest most stimulating house, techno and trance hits Athenz is jamming to for the week.Available on Apple Podcasts SoundCloud && YouTube !Stay tuned to hear what Athenz finds stimulating next week!

SummaryThe hosts discuss their wristwatches and surprise Casey for his birthday in Nashville. They visit various bars, including Kid Rock's and Garth Brooks' bars, and enjoy the lively atmosphere. They also talk about their experiences at Buck Mason store and the crowded Nashville bar scene. Overall, it was a fun and eventful trip. The conversation covers a visit to a cool shop, shopping and dining experiences, bourbon tasting at Nashville Barrel Company, mixed reviews on bourbon, different flavors of bourbon, maple flavored bourbon, temperature control and bourbon flavor, barrel picks at Nashville Barrel Company, price and quality of Nashville Barrel Company bourbon, aging and flavor of bourbon, meeting a fan and enjoying the atmosphere, Casey's passion for bourbon, photo bombing and comparisons, meeting a fan, Garth Brooks' bar, multiple bands in the bar, taking requests at the bar, Kevin's resemblance to Jo Koy, and Kevin's familiarity with strangers. The conversation covers the experience of staying at the Moxy Hotel in Nashville, including its unique features and minimalist design. The group enjoyed the bar, games, and amenities at the hotel, creating memorable moments together. They also explored different neighborhoods in Nashville and appreciated the morning walks and breakfasts. The conversation then shifts to the controversy surrounding the $100,000 Jeep Wrangler and the appeal of owning a Jeep. They discuss the features and specifications of the expensive Jeep and consider alternative options for off-roading vehicles. The conversation concludes with a reflection on the joy of driving a Jeep Wrangler. The hosts discuss various topics related to cars and car rentals. They talk about the trend of placing rubber ducks on Jeeps and express their confusion about it. They then discuss the challenges faced by Hertz, including high repair costs and the lack of available parts for Teslas. The hosts also talk about the importance of having a tire plug kit and a tire inflator in case of emergencies. They share their tire recommendations and end the episode with a wrap-up and closing remarks.TakeawaysNashville has a vibrant bar scene with multi-level bars and live music.Surprising Casey for his birthday to create memorable experiences.Collaborations between clothing brands and watchmakers are becoming more common.The hosts enjoyed exploring different bars and experiencing the unique atmosphere of each. The Moxy Hotel in Nashville offers a unique and minimalist design, with features like peg hooks instead of closets and fold-out desks.Exploring different neighborhoods in Nashville can provide a more authentic experience than just sticking to the popular tourist areas.The $100,000 Jeep Wrangler has generated controversy, with some questioning the value of its features and suggesting alternative options for off-roading vehicles.Driving a Jeep Wrangler can provide a sense of freedom and a laid-back, beachy vibe, making it a popular choice for those who enjoy outdoor adventures. The trend of placing rubber ducks on Jeeps is a popular but confusing phenomenon.Hertz faced challenges due to high repair costs and the lack of available parts for Teslas.Having a tire plug kit and a tire inflator is essential for handling tire emergencies.The hosts recommend Michelin PS4S tires for street use.The hosts express their passion for tires and the importance of choosing the right ones for different driving conditions.

Tophotel Today vom 13.12.2023 mit diesen Themen: 1. Im Gastgewerbe wachsen die Existenzängste 2. Moxy Hotel in Metzingen eröffnet 3. Keine Sondernutzungsgebühren für Berliner Gastronomen

A wealthy Portland businessman, Geoffrey E. Hammond, 46, allegedly fatally gunned down a man amid a road rage confrontation and later turned the weapon on a bystander who attempted to capture the incident on film. The disturbing encounter unfolded in downtown Portland when Hammond, owner of financial company Aequantium, partially blocked traffic with his Mercedes Benz SUV in front of the Moxy Hotel on Southwest Alder. The victim, Ryan Martin, 47, pulled up behind Hammond and tried to persuade him to move, resulting in an exchange of gestures. According to witness accounts and an arrest affidavit, Martin approached Hammond after exiting his vehicle. Hammond later admitted to officers that he could see that Martin was unarmed. After a verbal exchange, Hammond began loading a firearm and shot Martin in the chest. Martin tried to plead with Hammond for his life — telling him, “I'm sorry. I had a bad day” — but the gunman allegedly tried to take a second shot at the dying man. The gun jammed, police said. As Phoenix resident Samuel Gomez filmed the unfolding tragedy, Hammond reportedly targeted him with gunfire. The bullet passed through one of Gomez's legs, breaking the femur in the other. Hammond, fleeing the scene, allegedly fired another shot but missed his target. “You are lucky I didn't shoot you in the head,” witnesses recalled Hammond saying, adding that the businessman also flashed a badge “as if he were a policeman.” Despite leaving the crime scene, Hammond called 911 as he drove to the county courthouse, admitting to shooting both men. In his call, Hammond claimed he believed the shootings were justified, citing perceived threats from Martin and suspicions of an ambush by Gomez. “He believed he was justified in doing so because Ryan Martin menaced him and because Sam Gomez might have had a weapon,” the affidavit states, adding that he thought Gomez “may have been planning an ambush which he recognized as a military tactic.” Further investigation revealed that Hammond recently changed his name from Jeffrey Edward Mandalis, who had a criminal history in Illinois with charges ranging from assault and vandalism to trespassing and domestic battery. Witnesses and video footage, however, did not support Hammond's claims of justification for the use of deadly force. Hammond now faces multiple charges, including murder in the second degree with a firearm, attempted murder in the second degree with a firearm, assault in the first degree with a firearm, and two counts of unlawful use of a weapon. Want to listen to ALL of our podcasts AD-FREE? Subscribe through APPLE PODCASTS, and try it for three days free: https://tinyurl.com/ycw626tj Follow Our Other Cases: https://www.truecrimetodaypod.com  The latest on Catching the Long Island Serial Killer, Awaiting Admission: BTK's Unconfessed Crimes, Delphi Murders: Inside the Crime, Chad & Lori Daybell, The Murder of Ana Walshe, Alex Murdaugh, Bryan Kohberger, Lucy Letby, Kouri Richins, Malevolent Mormon Mommys, Justice for Harmony Montgomery, The Murder of Stephen Smith, The Murder of Madeline Kingsbury, and much more! Listen at https://www.truecrimetodaypod.com

A wealthy Portland businessman, Geoffrey E. Hammond, 46, allegedly fatally gunned down a man amid a road rage confrontation and later turned the weapon on a bystander who attempted to capture the incident on film. The disturbing encounter unfolded in downtown Portland when Hammond, owner of financial company Aequantium, partially blocked traffic with his Mercedes Benz SUV in front of the Moxy Hotel on Southwest Alder. The victim, Ryan Martin, 47, pulled up behind Hammond and tried to persuade him to move, resulting in an exchange of gestures. According to witness accounts and an arrest affidavit, Martin approached Hammond after exiting his vehicle. Hammond later admitted to officers that he could see that Martin was unarmed. After a verbal exchange, Hammond began loading a firearm and shot Martin in the chest. Martin tried to plead with Hammond for his life — telling him, “I'm sorry. I had a bad day” — but the gunman allegedly tried to take a second shot at the dying man. The gun jammed, police said. As Phoenix resident Samuel Gomez filmed the unfolding tragedy, Hammond reportedly targeted him with gunfire. The bullet passed through one of Gomez's legs, breaking the femur in the other. Hammond, fleeing the scene, allegedly fired another shot but missed his target. “You are lucky I didn't shoot you in the head,” witnesses recalled Hammond saying, adding that the businessman also flashed a badge “as if he were a policeman.” Despite leaving the crime scene, Hammond called 911 as he drove to the county courthouse, admitting to shooting both men. In his call, Hammond claimed he believed the shootings were justified, citing perceived threats from Martin and suspicions of an ambush by Gomez. “He believed he was justified in doing so because Ryan Martin menaced him and because Sam Gomez might have had a weapon,” the affidavit states, adding that he thought Gomez “may have been planning an ambush which he recognized as a military tactic.” Further investigation revealed that Hammond recently changed his name from Jeffrey Edward Mandalis, who had a criminal history in Illinois with charges ranging from assault and vandalism to trespassing and domestic battery. Witnesses and video footage, however, did not support Hammond's claims of justification for the use of deadly force. Hammond now faces multiple charges, including murder in the second degree with a firearm, attempted murder in the second degree with a firearm, assault in the first degree with a firearm, and two counts of unlawful use of a weapon. Want to listen to ALL of our podcasts AD-FREE? Subscribe through APPLE PODCASTS, and try it for three days free: https://tinyurl.com/ycw626tj Follow Our Other Cases: https://www.truecrimetodaypod.com The latest on Catching the Long Island Serial Killer, Awaiting Admission: BTK's Unconfessed Crimes, Delphi Murders: Inside the Crime, Chad & Lori Daybell, The Murder of Ana Walshe, Alex Murdaugh, Bryan Kohberger, Lucy Letby, Kouri Richins, Malevolent Mormon Mommys, Justice for Harmony Montgomery, The Murder of Stephen Smith, The Murder of Madeline Kingsbury, and much more! Listen at https://www.truecrimetodaypod.com

Today we are in Downtown Boston at the Moxy Hotel! Listen to today's Instrumental Mix : https://youtu.be/2rOJwvGPoe4?si=TqLkcPgQsYoNEUS2 BeatClubPodcast.com | To upload beats and get the latest Merch. $TheStewShowcase for all donations. | @beatclubpodcast on all social media platforms. #Whereproducersareheard

Tophotel Today vom 13.10.2023 mit diesen Themen: 1. Neuer Finanzchef bei Premier Inn Deutschland 2. Moxy Hotel eröffnet in Karlsruhe 3. Hotel- und Tourismusbranche wieder auf Wachstumskurs

Clutched My Pearls Podcast sat down for a Saturday morning coffee chat with "VA Fashion Week" creator Ann Ward Leister at the eclectic Moxy Hotel in Virginia Beach. Dakota and Ann discuss fashion, travel, art, film, life, food, and everything that brings happiness to its full potential!!! --- Support this podcast: https://podcasters.spotify.com/pod/show/dakota-somerville/support

Chicago's Pixel Grip guest on the first in-person Dynasty Podcasts recording since the pandemic started!Recording in a hotel room at the Moxy Hotel in downtown Chicago, Rita Lukea, Tyler Ommen, and Jonathon Freund speak about the making of the trio's dark and dancey sophomore record, Arena.The musicians also speak on their influences, which favor blog house over the '80s, and discuss support from local institutions like the Chicago Reader and Audiotree. They also speak about their impressively twisted "Demon Chaser" video, and wax nostalgic about the golden age of the iPod.Recorded in 2021.

Season Premiere of NoPixAfterDarkPodcast we are back! The first guest is Alex Smith is the Founder and President of Atlas Restaurant Group, a nationally-acclaimed Baltimore-based hospitality group featuring twenty-five concepts currently open with more set to open in the near future. Aaron and Alex discussed everything from the his interest in Restaurant Management, the shutdown for COVID, opening more restaurants in the Baltimore Area, over saturating the market, trials and tribulations the company has gone through . We talked about DEI training and how employees going to extensive training before they even began to work.   Smith founded the group in 2012 with the opening of Mediterranean kouzina Ouzo Bay in Baltimore, and has since grown the group in Maryland, Texas and Florida. Following five years as a professional lacrosse player and inspired to pursue a career in hospitality by his grandfather's immense success with Baltimore's H&S Bakery, Smith got his start operating a Häagen-Dazs franchise in Baltimore's Harbor East neighborhood. With each restaurant, Smith creates an unparalleled experience featuring quality of product, live entertainment and impeccable service. In 2023, Atlas will expand to Washington D.C. with two new concepts in the Moxy Hotel, which will bring the total amount of restaurants to 27 and over 2000 employees nationally. In addition to restaurant operations, Alexander Smith is also an active board member at some of Baltimore's most notable organizations and charities, including his longest tenured membership with Visit Baltimore, the city's official destination marketing organization. Some of the other organizations and charities where Smith is currently a board member include the Maryland chapter of the Cystic Fibrosis Foundation, the National Aquarium, Living Classrooms, Greater Baltimore Committee, and most recently with the Maryland Science Center and Signal 13 Foundation in Baltimore.   intro Music: John Tyler produced: www.acutevisions.com www.nopixafterdark.com Sponsors of NoPixAfterDarkPodcast Zeke's Coffee www.zekescoffee.com Maggies Farm www.maggiesfarm.com FoundStudio Shop www.foundstudioshop.com United Way Central Maryland https://uwcm.org Charm Craft City Mafia www.charmcitycraftmafia.com Siena Leigh https://www.sienaleigh.com Open Works https://www.openworksbmore.org Snug Books Baltimore https://www.snugbooks.com Baltimore Fiscal https://www.baltimorefiscal.com

Diana is the violin half of the violin/cello Moxie Strings duo. They work with thousands of kids every year as guests in schools all over the country. We talk about our shared mission of striving to give young people the ability to play their own pop music on strings. Then we find out what the Moxie Strings violinist knows about...the Moxy Hotel in Chicago.

We sit down with comedian and international headline act, Jiggy, to discuss his career, how he became a member of the Impractical Jokers family and how a buffet full of prime rib at a comedy show is the harbinger of doom. Grab your melon balls and avoid the golf course! Jiggy will be at The Moxy Hotel in the East Village on Thursday October 21st, The New York Comedy Club at the Gramercy Theater on October 26th and with James "Murr" Murray at the Stress Factory in Bridgeport, CT on October 28th. Check out his podcast Taste's Funny wherever you get podcasts, follow him on all socials @jiggycomedy and go to www.jiggycomedy.com for all your Jiggy needs. DITD is sponsored by smoothmyballs.com. Enter promo code DITD to get $10 off your purchase and you too can experience the glory of a smooth sack. Check us out at our new website www.digginginthedome.com Sub to our YT channel: https://www.youtube.com/channel/UCX0m8DVfmuQ-RJPTXmImxiQ Follow, like, subscribe, like again to all of our social media. Twitter: @diggingdome FB/IG: @digginginthedome --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We continued our tour of Miami by talking with food and restaurant connoisseur Alan Drummond. After growing up in Mexico City, Drummond had a dream of bringing authentic Mexican cuisine around the world, with his first stop being Wynwood. Drummond put Wynwood on the map by opening Coyo Taco, a fresh Mexican street food experience. Drummond, then, brought Miami its first food hall, 1-800-Lucky. He now spearheads all food and beverage initiatives at The Oasis Wynwood and the Moxy Hotel in South Beach. Watch to listen to Drummond talk about how he achieved his childhood dream and the expansion of his business around the world.

Christian Henzler ist Captain. So lautet seine offizielle Berufsbezeichnung als General Manager des Moxy Hotels in Frankfurt am Main. Außerdem hat er sich gerade als Coach für Führungskräfte selbständig gemacht. Genau über diese spannende Kombination sprechen wir im Interview. Und natürlich darüber, wie sie in ihrem Hotel verschiedenste Menschen zusammenbringen und so spannende Begegnungen schaffen. Lass' dich inspirieren!

I must admit, my music knowledge is pretty vast. I have been on a music binge all quarantine. LOL. Hopefully you love music like I do and I really enjoy playing it for all of you who are willing to listen. I am grateful that Moxy and Tao Group have continued to use my talents during these unprecedented times. Check out the vibes.  Please follow me on Twitch. Twitch.TV/DJFirstChoice Hope you enjoy. For everything DJ First Choice related, please visit www.DJFirstChoiceTheOnlyChoice.com. Follow me on all Social Media Instagram: DJFirstChoice Twitter: @DJFirstChoice Facebook.com/DJFirstChoice1

Episode 12 of The Be More Today Show features Najah Lewis, a full time musician from NYC. She was a semi-finalist on season 14 of American Idol. Najah's music has been featured by Timeout Mag, JetBlue AD, Nytimes & more. She's performed at the James NY Nomad Hotel, Moxy Hotel, the W Hotel and countless weddings & private events. Her talent has taken her from the Hamptons in NY to Beirut, Lebanon. She has a single out titled "Fly Away" and is featured on other songs like Be More Today's "24", Levite Music's "I Wanna Love You More" and Reggie Parker's "Lifetime" just to name a few. She recently started her company A Musical Message where she creates personalized songs for any occasion. Her main goal is to touch as many people as possible through her music. Follow her @najahlewisofficial. For more information, visit @bemore2day and subscribe to our pages! #americanidol #musician #singersongwriter #guitar #musicalmessage #bemoretoday #bmtbook #bmtshow --- Send in a voice message: https://anchor.fm/bemoretoday/message Support this podcast: https://anchor.fm/bemoretoday/support

Matt Sachs is back on the pod to discuss 9/11 conspiracy theories, the Moxy Hotel, immersive theater, and more.

Finale of #SundayBubbles of 2019. Located at Tao Group's Magic Hour. Rooftop of the Moxy Hotel in Times Square. Lots of good music and great vibes.  Hope you enjoy.  For everything DJ First Choice related, please visit www.DJFirstChoiceTheOnlyChoice.com. Follow me on all Social Media Instagram: DJFirstChoice Twitter: @DJFirstChoice Facebook.com/DJFirstChoice1

We did it! We recorded LIVE from MOXY in Louisville, Ky.  Now, you get to hear all of the fun.  We are truly thankful to Moxy for giving us this opportunity to bring our zen friends into this space and chat about some inappropriate things.  Tune in today as we chat about the behavior you only have in a hotel and why Die Hard is the best holiday movie.  

Today's episode features two AMAZING guests here to talk about how they turned their passion for community into a career. Founder of Chicago-based A Sweat Life Jeana Anderson Cohen started her business to mobilize community and fitness, creating spaces for people to cultivate new relationships in the fitness space without intimidation. Kendra Peterson turned her passion for cooking into a career cooking for people and families who have food issues. Each guest talks about how they navigated into their current career paths, their focus on community, and advice for young women in their 20's - all live from a tiny podcast booth at the Moxy Hotel in Chicago during our Squad Launch event! --- Send in a voice message: https://anchor.fm/the-shefactor-podcast/message

This week in our podcast The Wrap, we discuss plans a Columbus startup that raised $10 million for its software that helps independent retailers better connect with customers and a new Short North hotel that caters to the young party crowd. We also look at proposed Italian Village tower and the return of Longaberger baskets. Check back weekly for our regular review of the week's top stories.

This week in our podcast The Wrap, we discuss plans a Columbus startup that raised $10 million for its software that helps independent retailers better connect with customers and a new Short North hotel that caters to the young party crowd. We also look at proposed Italian Village tower and the return of Longaberger baskets. Check back weekly for our regular review of the week's top stories.

In this super special episode, we hang with The What Podcast and record a crossover podcast with them live from the Moxy Hotel in Chattanooga!We talk anything and everything Bonnaroo with Brad and Barry, as well as some of our best friends from Camp Reddaroo.

Host Natasha Pearl Hansen guest tapes in Chicago at the trendy Moxy Hotel with guest Kellye Howard (@kellyehoward). They talk life after losing a kid, finding a way to not be an asshole, shoplifting, military life, the truth behind the TSA, being a bully, hanging at JFL and getting a nod from Bernie Mac and Dave Chappelle.Video podcast versions available at https://tinyurl.com/ydgjvddoPodcast Website: https://www.comedypopupla.com/futurerolemodelFollow us:https://www.instagram.com/nphcomedyhttps://www.instagram.com/futurerolemodelhttps://www.instagram.com/comedypopup https://www.instagram.com/cpupodcasts

Host Natasha Pearl Hansen guest tapes in Chicago at the trendy Moxy Hotel with guest Kellye Howard (@kellyehoward). They talk life after losing a kid, finding a way to not be an asshole, shoplifting, military life, the truth behind the TSA, being a bully, hanging at JFL and getting a nod from Bernie Mac and Dave Chappelle.Video podcast versions available at https://tinyurl.com/ydgjvddoPodcast Website: https://www.comedypopupla.com/futurerolemodelFollow us:https://www.instagram.com/nphcomedyhttps://www.instagram.com/futurerolemodelhttps://www.instagram.com/comedypopup https://www.instagram.com/cpupodcasts

Today on the Hotel Design Podcast we a have Mitch Patel, President  & CEO of Vision Hospitality Group, one of the most highly regarded developers and owners in North America. Mitch is a second generation hotelier, starting his company in 1997 with seed capital of just $3000 after cashing in his 401k and divesting his career as a civil engineer. He makes light of his modest startup funding by telling the story of his father who immigrated to the US with just $8 to his name, but eventually bought the family’s first hotel in Stockton, California. Today Vision Hospitality Group owns 33 hotels and has 17 more in development. Mitch has an innate eye for design and sits on both Hilton and Marriott’s Design Boards. His opinions are well founded and he believes in using key design elements to connect with guests, such as the creation of social media moments. He believes designers need direction from owners, and that it is unwise to be trendy with certain items, but good to go all out with others. He urges particular caution on the building envelope and exteriors. Brand standards are important for conformity but Mitch firmly believes in pushing the boundaries with Art and Food & Beveridge. Vision Hospitality Group is building the USA’s first new construction Moxy Hotel by Marriott in Cherry Creek, Denver, and Mitch explains the lifestyle concept of his boutique properties and soft branded Autograph and Curio collections. Listeners will hear the enthusiasm Mitch has for the boutique segment and the creation of VHG’s first independent property, The Edwin Hotel in Chattanooga, Tennessee. Mitch reveals his fundamental knowledge that hospitality is unique in the real estate industry. His belief is that people are the real differentiator in his business and he sites company culture will always trump business strategy. Vision Hospitality Group invests heavily in staff development and has their own Vision University, with a 150 curriculum class situated at their HQ. Mitch wraps up this wonderful conversation by endorsing the opinion of Hilton’s Chris Nassetta – that  the industry is in the golden age of travel and there is sustainable long term growth ahead. Learn more about Vision Hospitality Group at http://www.vhghotels.com/. Visit us at www.hoteldesignpodcast.com for more episodes, or email us at info@hoteldesignpodcast.com.   Featured Product: Porcelanosa’s KRION® Solid Surface Material is made out of two-thirds natural minerals and a low percentage of high-resistance resins. KRION® is available in an array of colors, can be thermocurved or backlit, and is antibacterial – making it a perfect product for the hospitality industry. KRION® is also highly resistant to impacts and external elements (such as fire, chemicals, and frost), and is easy to clean and maintain. Porcelanosa’s newest shades of KRION® are called K-LIFE and feature a unique property that helps purify the air when the material is in contact with light. Inspired by the properties of photocatalytic materials, Porcelanosa has evolved their KRION® Solid Surface material called K-LIFE. When K-LIFE comes into contact with light, it will be able to purify the air, expel harmful bacteria, and more. K-LIFE can easily be integrated into many applications – from wall coverings and claddings for ceilings, to custom tables, bars, sinks, shelving units and furniture. The application of K-LIFE in areas with high daily traffic, such as waiting rooms or reception areas, can assure a gradual decontamination of germs and lead to ongoing ecological benefits. Some research performed with KRION® K-LIFE, which has photocatalytic properties, proved that the material can significantly reduce the presence of bacteria. This revolutionary process has led to a patent pending, innovative, and exclusive product that will have a direct effect on our quality of life. Learn more about KRION® at https://www.porcelanosa-usa.com/what-is-krion/.     Industry Partners: Porcelanosa: www.porcelanosa-usa.com NEWH: http://newh.org/  

Christoph Trappe and Valerie Dennis Craven sit at the outside bar at the Moxy Hotel in Minneapolis and do an impromptu review. Like to hang out in hammocks? Sure. There’s a spot for that. Enjoy gathering and listening to records? Sure. They have those too. Need motivation on the treadmill? A doughnut neon sign is there to remind you to keep going. Hear what they have to say about this trendy, unique way to stay! Enjoying this episode? View more episodes of the Buildings Podcast! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/buildings-podcast/support

Dynasty Podcasts Chicagoverse 218 - Green Sllime http://dynastypodcasts.com https://soundcloud.com/dynastypodcasts Fellow broadcast host Green Sllime makes his Dynasty Podcasts debut in an interview recorded in the podcast booth at Chicago's new Moxy Hotel. The creator and producer speaks about his DIY broadcast series, Sllime's Broke Ass Low Budget Show, and how the program showcases Chicago's strongest emerging talent. Sllime also shares his own backstory, from serving time to visiting Harvard, and everything in between, as well as delving into his collaborative history with Mick Jenkins. Hosted by Jaime Black Produced by Natalie Aurelia Logo Design by Danyelle Sage | http://danyellesage.com Web Design by Marcus Carter Voice Imaging by Alice Hayes

Dynasty Podcasts Chicagoverse 217 - Raych Jackson http://dynastypodcasts.com https://soundcloud.com/dynastypodcasts Multi-disciplinary creative Raych Jackson visits Dynasty Podcasts, in an interview recorded in the podcast booth at Chicago's new Moxy Hotel. Jackson speaks on the experience of curating a room for Refinery29's 29Rooms pop up event in Chicago, revealing how she became involved with the activation. The artist also speaks about her work as an educator, poet, voice actor, and more. Hosted by Jaime Black Produced by Natalie Aurelia Logo Design by Danyelle Sage | http://danyellesage.com Web Design by Marcus Carter Voice Imaging by Alice Hayes

It's Trin's birthday and it's Friendshipping Live! Raw! Uncut! Sweaty! Listen as we down cocktails and discuss gift-giving etiquette, group plans, and how to change up your social life when you feel like you're a boring person. Hint: you are not boring. And you have great taste in podcasts. Thank you to Dynasty Podcasts for having us and our friends for being there!

Chef Josh Katt, the founder and CEO of Kitchfix, isn’t a goal guy. In fact, when I posed the first of our two big questions on #WeGotGoals—what’s a big goal you’ve achieved, why was it important to you, and how did you get there?—he couldn’t really come up with an answer. Don’t take that to mean he’s achieved less than other guests we’ve had on the show. In about five years, Katt has built Kitchfix from a small personal chef business into a citywide meal delivery and catering company. He has more than 60 employees and a Gold Coast storefront, not to mention packaged products like Paleo granola and waffles available in-store and online, nationwide. Maybe it’s just a matter of semantics. Katt prefers to discuss things in terms of passions and beliefs, guiding principles he aims to follow. Eating a healthy, nourishing diet. Knowing where your food comes from. Treating your customers well at every step of the transaction—while also doing right by your employees. Those core elements have taken Katt far beyond where he might have dreamed when he first moved to Chicago from Michigan in 2006. Back then, he thought he’d cook in fine-dining restaurants. Soon, though, he realized the late-night, hard-knock lifestyle just wasn’t what he wanted in the long term. Katt explored a number of different food-related jobs throughout the city, including catering and retail. He worked with a non-profit called Common Threads that taught kids about healthy dishes from around the world. There, he met a woman who asked if he could work as her personal chef. He jumped at the chance, but there was a catch—she was recovering from cancer and eating an anti-inflammatory diet. Katt dove into reading and research, and realized his farm-to-table cooking experience in Michigan aligned perfectly with the type of nourishing dishes her recovery required. What’s more, his heart and soul became part of the recipe. “I really took to the idea that food is very powerful,” Katt says. “It can heal your body.” One client became a few became a few more. Katt eventually realized he could bring costs down by investing in a kitchen—then, of course, he needed a few more clients to make the rent on that space. He worked with gyms to spread the word about his healthy, convenient options. Each step was essentially guided by combining financial practicalities with his guiding principles. “How am I going to make my paycheck? I don’t want to go work in a restaurant. I love cooking, I love having flexibility, so what do I need to do to make that happen?” he asked himself. Kitchfix became the answer. And though he didn’t always know he’d start a company, he did know he’d work hard to help make peoples’ lives better. Now, he does that not only by feeding customers nutritious, delicious meals—he also aims to correct some of the imbalances he’s observed in the life of food-service workers (and the bigger-picture economic disparities he saw in the city). So, he offers jobs to those with criminal records and others who might not be able to find work elsewhere, paying them fairly and including benefits. The stories of transformation, both among those who prepare and devour his meals, fuel him. One woman received thousands of dollars of Kitchfix funds as gifts to sustain her through chemotherapy. Another family was able to delay putting their father in assisted living thanks to the availability of meal delivery. “Now I'm a little removed from the day to day, but I get to see these cool things my team is doing for people,” he says. “This thing that I created five years ago is now doing those things for people; people are using it for good and I'm not really partaking in the actual cooking as much as I used to. It’s a pretty cool feeling.” Katt continues to learn in his transition out of the kitchen and toward scaling his principles into an expanding enterprise. In addition to business development, “part of my growth is really establishing some systems and structure for the team,” he says. “Communicating the vision and communicating the passion that we're talking about is important. Hiring the right people is important. We do food service a lot differently than the average restaurant.” He's coming to appreciate the need for strategy and using terms like “10x” and “BHAG.” But Katt’s goal-getting advice for anyone else who has a deeply held conviction and a desire to make it something bigger remains simple. Don’t think too hard, he says—just take the leap. “I may be on one end of the spectrum of not thinking first or setting a goal and just going for it; there’s certainly room for goals and thought,” he says. “But a lot of people get hung up on that stage, right? Like it's too cerebral and they're not just doing it. So I would say just take a chance, go for it. You'll regret it later if you don’t.” Listen to this week’s episode to hear more about Katt’s own eating habits, the one thing he’d change about the Kitchfix menu if he could do it all over, and his big, ambitious goals for the future (one will make you toss your nachos and hot dogs in surprise). And stick around till the end of the episode to hear our first installment of your own big goals! If you enjoy it, subscribe anywhere you get your podcasts and leave us a rating or a review on Apple Podcasts. ------- JAC:Welcome to #WeGotGoals, a podcast by aSweatLife.com on which we talk to high achievers about their goals. I'm Jeana Anderson Cohen; with me, I have Kristin Geil and Cindy Kuzma. CK:Good morning, Jeana. KG:Hi Jeana. JAC:Good morning. And Cindy, this week you did the podcast live recorded from the Moxy Hotel. CK:I did. So again, you might hear a little bit of background noise. It was a really exciting evening at the Moxy Hotel, but I spoke with Chef Josh Katt of Kitchfix. JAC:And Chef Josh Katt of kitchfix has been evolving the way that he sets goals over the years. Wouldn't you say that's right? CK:Absolutely. I mean he is one of the few guests that we have who has come on and said, yeah, I don't really set goals. Um, that's not really my thing or that hasn't been my thing. Yet he's managed to build a pretty successful business despite not having really intentionally set out with a goal to do so. He works really hard. He has these sort of guiding principles and passions that he's followed and the opportunities have found him, but now that he has kind of stepped away from the chef role and into the CEO role, he's definitely thinking that he needs to focus a little bit more on goals. He's using terms like BHAG and 10x and things that we hear entrepreneurs and ceos talk about when they talk about goals. So I think he has recognized that the way he has done things in the past worked to get him to a certain point and now that he's responsible for a big company and lots of people, he's. He's adjusting his approach to goals and exploring how these new options might work for him. KG:And one thing we know about Kitchfix from working with them and sampling everything on their menu for so many years is that they really care about their customer and being transparent about what food they're serving you, what ingredients they're using, where they're sourcing things from. So we know that they care about the forward facing aspect of the company. But Josh spoke a little bit to how he also makes sure his back of house staff and employees are taken care of as well. CK:Yeah, I thought that was a really interesting and compelling--I mean, one of the reasons honestly, he started the company in the first place was he found restaurant life to be a lot harder than he had anticipated. There's late nights, there's low pay, there's no benefits. It's a lifestyle that can be really hard on people and in addition to building a business that serves healthy food to people who have had cancer or people who are sick, anyone who wants an anti-inflammatory Paleo Whole30 compliant diet, he's also really focused on making life better in all aspects for those workers. So you know, he wants to hire people who maybe don't have a good chance to get a job somewhere else. He wants to give them regular hours and pay and benefits and just create opportunity in the restaurant and catering and food service world. That makes life a little bit better and a little bit different. It's almost like the antithesis of the gig economy right now, which is really kind of refreshing because you have a lot of workers who are not being treated well, but so it's really great to see a company starting from the beginning with that passion and that responsibility to to workers as well as customers JAC:And we know and love Josh Katt and I've had his food over the years and have seen the company grow so we can't wait to hear this interview with you, Cindy. And stick around listener for the end of the episode where you'll hear from real-life goal getters and what they're achieving out there in the real world today. CK:And I am Cindy Kuzma and I'm here with Josh Katt who is Chef Josh and CEO of Kitchfix. Josh, thank you so much for being with us today on #WeGotGoals. JK:Thank you for having me. Love being here. This is great. CK:So for those of our audience here at the Moxy and also our listeners at home who don't know Kitchfix, I was a little bit about what it is. JK:Sure. Kitchfix, I started it as a meal delivery service. So we serve fully prepared, Paleo, Whole30 meals. You don't have to prep or anything, you just throw them in your microwave or oven. We deliver those all over Chicago. We have about 55 items on our menu every week. We also sell some granola, all Paleo. We sell Paleo waffles, Paleo granola bars, and those are available in Whole Foods and Sprouts around the country. And then we do catering as well.  So we got a bunch of things going on. Really everything is founded on the healthy food philosophy and sourcing philosophy. CK:You do have a lot going on these days at Kitchfix and I know you've had quite a career path from, from chef to CEO. Did you think back in 2006 when you moved here to Chicago that this is where you'd be sitting today with all of this happening? JK:Yeah, I know. I came to Chicago really to focus on cooking. I really wanted to learn from some of the best chefs in Chicago. We have an amazing talent pool here of chefs, so after culinary school I'm from originally from Michigan, came down to Chicago to work in a fine dining restaurant where the chef had experience working at the French Laundry and just decided that I wanted to like commit my life to learning all about fine cuisine and all the techniques involved in that and actually pretty quickly in that experience here in Chicago, I realized that wasn't the life for me and I started looking around in different parts of the food world for something that I had a little bit more work life balance. JK:I didn't love the idea of spending my whole life working 10 a.m. to 2 a.m. every day and falling asleep on the train and all that sort of thing that the guys around me were doing because it was such a hard life. So  started exploring other things and ended up in tons of different food businesses throughout Chicago. It was pretty interesting. CK:And I know the genesis of Kitchfix came out of some, an experience you had as a personal chef, right? JK:Yeah. Yeah. So I decided to explore catering and sort of like retail outlets that served prepared foods. I ended up partnering with a nonprofit, working with them called Common Threads and teaching kids how to prepare healthy food from different countries throughout the world. It was like an afterschool program. So I would go and entertain these 12 year old kids, get them to eat pad Thai or peanut soup, all these really kind of cool dishes. And really it was like the food was great that we were making and it was a blast. And during that time someone needed a personal chef, someone that was involved in the nonprofit actually. And so I was like, yeah, I got some spare time I'd love to, I'd love to do that and she said, OK, I'm recovering from cancer and you know, can you make the antiinflammatory diet for me, can you learn about it? JK:And so I started exploring that and really took to the idea that food is very powerful. It can be functional, it's not all about just, you know, consumption. It can, it can heal your body and really realized that my background at farm to table cuisine really lent itself well to that style of cooking and so, started making her food and you know, my, my heart and soul was in it and she loved it and loved all the food I was doing and ended up telling all of her friends. And soon as I was going house to house to house to house and one day I was like, you know, I should get my own kitchen and start doing deliveries. And that's, that's really like the genesis of, of Kitchfix was, you know, that whole process. CK:Fascinating. So how do you go about that? I mean, obviously you knew a lot about food and you were already teaching these children about some healthy, delicious things by the anti inflammatory diet is like a whole other kind of ballgame. How did you educate yourself? JK:Reading a lot of books, anticancer, Dr. Weil is another author. He's actually one of the founders of True Food Kitchen. So at the time there was only one of those restaurants, now there's probably 15 and so yeah, I mean really back then there wasn't a lot--there wasn't really, I don't think Protein Bar was around. There was just nothing. And so today it's pretty commonplace. We probably all drink something with turmeric in it, you know, at least once or twice a week and that just wasn't there then. And so you know I had a big opportunity and got to kind of ride the wave of health and nutrition early on. CK:Yeah, yeah. You definitely seemed to ahead of the curve there. So this kind of leads into it, you know, we've talked about this long way you've come and this amazing company you've built, but Josh, if you had to answer our big question--which you do because you're on #WeGotGoals ... JK:Wait, what is this called? CK:Our big question, our first big question on #WeGotGoals is what is a big goal you've achieved, why was it important to you and how did you get there? So how would you answer that? JK:I was thinking about this question prior to coming on here and I realized that I just am not a big goal guy. I don't really operate like that and I and I don't necessarily think it's a good thing, but personally and kind of how I've gotten to this point is just I'm all about passion and belief and really about getting excited about doing things that are good and good for people. And so personally I think now as I move out of chef and sort of, you know, this art more artistic side and getting more into the CEO role, which I'm in now, it's, goals are a little bit more important. So I'm learning how to apply that focus that I think a goal gives you to my life and the business that I'm running, so I actually couldn't, can't really think of a big goal that I've really like strived for and checked off my list, but it's something that I'm certainly looking to embrace in the future. CK:Interesting. I'll be interested to hear how you're going about that, but let's talk about that. That passion and that belief. So obviously if you built this great company without necessarily setting out to do it, where did you feel that passion and that belief and how did you kind of know that hey, this is something bigger than just this one person or just these few people that I'm cooking for, starting out cooking for people in their homes and seeing that people were willing to pay me. I think at the time I just needed to charge $40 for a meal, which is outrageous, right? So seeing that people would pay for that. I was able to sort of leverage those clients of mine and eventually I was like, OK, if I got a kitchen, I could charge them less, they could eat my food more consistently and that was sort of like, it was almost like early on I needed to do it just to survive. I needed to make money and so, you know, it's like, how am I going to make more money? How am I gonna make my paycheck? I don't want to go work in a restaurant. I love cooking, I love having flexibility, so what do I need to do to make that happen? JK:And I always just kinda growing up, always thought outside of the box and never really wanted to be a um, never really wanted the corporate life I guess. So it made sense to me, just kind of do my own thing and that's ended up getting my own kitchen and so forth. And then it was all of a sudden I had my own kitchen and it was like, Oh man, I need to pay rent now. It's crap. How do I find more customers? And so again, early on it was like this, everything, like I needed to do these things and, but it was all founded on a passion for making really good food and, and not only just, I mean this, this is like where the chef part comes out and the artist I suppose. So it's not about just good food, it's about good service, it's about positive energy in everything that you're doing and you can make good food but just throw it on somebody's table and walk away or forget to follow up on something. And that's part of, that's part of the whole experience, right? So I've always been passionate about start to finish of the whole eating process. I guess the feeding window. I could go on and on about it. So it's just being passionate about every single step and yeah. CK:Yeah. That's interesting. So it sounds like, I mean, again, part of what you're saying is each step in your company's evolution was sort of driven by financial incentive, but, but in a way, OK, well how can you make this work financially in a way that also upholds those values and beliefs? And passions that you had. JK:That's right.  Yeah. That's been, that's been something that has kept us set apart from others too, is that we had a really high standard for the sourcing of our ingredients, the limited use of things that are inflammatory or sort of, you know, just things that can be shortcuts in some kitchens. And I think as I've evolved over the last few years and you know, it's tough to really say like all of these foods are bad and Kitchfix doesn't use them because they're awful because that's not always the case. And we didn't use oats for a long time and oats are great. A lot of things that we do are Paleo and so you don't really put oats in those things, but I just think, you know, everything in moderation is, is really what it's all about. But still, I think there's so much in our lives, there's a lot of opportunities for excess and there's a lot of opportunities to eat things that are bad. And so the thing I love about Kitchfix is we provide like a really healthy, you don't have to think about it solution for your life that is like primo healthy really does something for you so you don't have to, you know, you can go eat pizza on the weekend and you can enjoy yourself and know that you're kind of going back to like a really healthy, clean lifestyle, you know, Sunday through Tuesday or Wednesday, or Thursday. CK:So that's interesting that you mentioned that about the oats, because I was curious how you keep tabs on the nutrition research and the science of how you're sort of nutritional philosophy at Kitchfix evolves or if it does, JK:We don't really, for our meal delivery service and for the products we're selling to Whole Foods and sprouts, like we've kind of taken a stance of Paleo and in a sense, you know, we do some grains on our prepared foods menu, so we'll do, we'll do your, like local and organic brown rice and quinoa, we'll do. That's really as far as we go in terms of the grain realm, but we could certainly--like, cheese is OK I think for some people, I think there's things that are fine for people, but I think sort of what we go back to at Kitchfix is like do we really need to include it or can we just make good food without it and why not fill your body with clean, delicious vegetables and high quality proteins and good oils and herbs and spices. That's fine. We don't need to be everything to everyone. You can get all that stuff, you can get cheese and bread and good other grains elsewhere. Just this is what we are. So that's kind of how we stay grounded. I think the one thing I would change is having corn like in our, like fresh corn. That's the one thing I'm like, man, if I, if I'm ever going to change one thing about our meal delivery is some good summer corn. CK:Yeah, there's something special. JK:But we're like corn-free. CK:So talk to me, Josh, a little bit about Whole30 because I think  that's, it seems like  that's been a pretty important part of the development of Kitchfix. So how did that relationship come about? And I guess maybe we can start by explaining to people who don't know what Whole30 is a little bit about it, but how did that relationship come about and what role has that played? JK:Sure. So Whole30, if you're not familiar, it's really like an amped up Paleo diet. It's no grains, no gluten, no dairy, no soy, no corn, no added sweeteners whatsoever. And then they really take it a step further and really challenge you to eliminate things that you kind of use as a crutch. So if you were to find a donut, for example, that had Whole30 compliant ingredients, they would advise you do not eat that because it's similar. It's very similar. And you can make, you can make a donut taste really sweet and delicious without sugar. You can use apple juice concentrate or things like that. So really Melissa, the founder, is big on stop--it's really like about food freedom and getting away from things that you're bingeing on. So that's Whole30. And I met Melissa at an event we were doing. We did Whole30 appetizers for her, she was speaking and we went out to dinner and a couple of others and really just I had heard about it. I had done research. People had asked us about it and hadn't really considered going out full force with Whole30 in terms of changing our menu, but so after talking with her and hearing her passion and seeing the influence that she had, it just made sense for us to really start to provide that because I think it's a resource for people who don't cook, don't have time, but want to change their life, their dependency on certain foods that it was a cool solution that we can provide for people. CK:Did that make a big difference in your business too, in terms of calling attention to it? JK:Yeah. No, it's been great. They're a fantastic partner. They really care and they're really, I think with power, which I think Melissa and the brand has, comes a lot of responsibility and I believe that they handle that pretty well, so it's been cool to be a part of that. Yeah, it's been good for us, but I think yeah, I mean it's been really cool to see people respond and be able to come to us for that solution in their life, which wasn't totally available before from our menu. CK:Yeah, so I am curious, do you have like stories of people who had transformations among your clientele at that kind of inspire you to keep moving? JK:Sure, yeah. We have stories, yeah, we get testimonials quite a bit from people who are coming to us for Whole30 diets. I mean people come to us for all sorts of solutions in their life for people who are going through an illness that need to eat really healthy to people who want to lose weight. We had one customer who was given a gift card by about 20 or 30 people and they ended up giving her like thousands of dollars. JK:She was going through chemo, just so she could have healthy good food. We had another family who provided food for their, I think it was their dad and because we could provide him food regularly, he was able to not go into assisted living right away, you know, he was able to kind of stay out and I think one of the coolest things about running your own business is as you grow you get to like, because now I'm like a little removed from like day to day, right? But I get to see these cool things that my team is doing for people, right? And so like they're providing like this thing that I created five years ago is now doing those things for people, that is people are using it for good and I'm not, you know, really partaking in the actual cooking, you know, as much as I used to. So I don't know, it's pretty, pretty cool feeling. CK:Yeah. That's, that's incredible. Oh my gosh. What incredible stories and also what a great idea for like someone to who knows someone who's going through something like that for them. So yeah, let's talk about that a little bit more because as you mentioned, you're not cooking as much day to day and you talked about kind of the challenges in transitioning and learning more of the business side and the goal side. So what are some of the ways that you're doing that? JK:Naturally when we, when I first started the company, I started to separate myself from the kitchen. I can't, I don't know why It just felt natural in some ways. I think cooking is so, it's very, it's a riot, but it's also a lot of hard, hard work and I knew that in order for me to grow the business I needed to use my brain in a different way and so I knew that I needed, I could communicate well my passion to others and then I could go out and try to grow the business. And so that's kind of what I started doing pretty early on, but I'm still involved regularly with the whole food process, you know, meeting with our chefs, talking about menu items and what, uh, what is the, what are the latest trends, what can we do to improve certain parts of the operation. Honestly, like our meal delivery service is basically run by our amazing staff. JK:They can do every part; they're brilliant people. They come up with amazing food and I and I really can kind of step back and work on other parts of the business so we have catering that we're doing and kind of building this unique offering of really healthy food that we serve to sports teams, we serve to backstage for artists. And that's a whole different world. It's not necessarily Kitchfix per se all the time, but it's, it's still very passion driven and all about health and wellness and really good service. So like I kind of am starting all these little businesses within Kitchfix, which is pretty fun, yeah. CK:So how do you, how does that scale, like how do you make sure that commitment to service at every step along the way is a part of all of these businesses when you can't obviously be hands on in every single aspect. JK:I mean that's part of my growth is really establishing some systems and structure for the team to say to them, hey, these are the things that I really want to see on a regular basis and this is part of your job. So doing things like that, communicating the vision and communicating the passion that we're talking about is important. Hiring the right people is important. We do food service a lot differently than the average restaurant. You know, kind of my experience in the restaurant world early on was that really like sold-out life or working the line and grinding it out, no time for a family, it's all about the food. I didn't really like that. I felt like this. There's an opportunity for something different and there's like people getting paid, you know, I think when I moved to Chicago I got paid like 80 bucks a day for like 16 hours. JK:It's like, that's acceptable because you're learning from a great chef and you know, maybe someday you'll make it, but like so many people like burnout or become drug addicts or alcoholics. It's like rough life. So at Kitchfix, I always said I don't want to work at night really. Right. I want to have most of my nights free, which sometimes is the case. I want to try to do things differently. I want to pay my workers well, I want to give them sick leave. I want to, I want to just take care of them  because they're the ones that are doing the work and as an owner and CEO they have--yes, my job is hard and it's burdensome and when an employee steals, they steal directly from me. If an employee gets hurt, I pay for it. So I'm ultimately responsible, but at the end of the day like I want to take care of them and treat them really well and so that's something that I think is pretty cool about Kitchfix food services that were all about that. We treat our kitchen staff very well and take care of them and they have I think really good lives and I can't wait to keep improving that for people with, for my team. Yeah. CK:That's really cool. So that your motivation is not only the people that you're serving, but the people who are working for you and making their lives better. I know you too, you hire people too through programs that kind of give people a second chance who might not otherwise be able to get a job. And I was wondering kind of where that came from and now it's a little bit, it's clearer to me where some of that passion comes from. But can you talk a little bit more about that? JK:Yeah, sure. When I moved to Chicago I kind of saw the disparity throughout the city and you know, traveling from the west side to the east side, or south side up here and seeing homeless people on the street and I just never really had that exposure in a small beach town in Michigan. It kind of like, shook me pretty hard when I first moved here and I just knew that I didn't mean I didn't know I was going to start something, but I knew that I always wanted to kind of give back. That was sort of why I got involved in the nonprofit and knew that I could offer food always seemed like an amazing opportunity to get people involved and teach them a skill that maybe they could grow into something really great someday. So at Kitchfix we reserve a few of our spots in the kitchen-- well actually really early on when we first started, we partnered with a church, that was our first kitchen and I made an agreement with them that we would hire people from like second chance programs to help me with, in the kitchen. JK:And so like my first two hires were people, these two women from the CARA program who had no food experience and they were helping me in the kitchen and I was training them and it. And then, uh, my business took off and I was like, wow, I need someone really to help me. Like some real chefs in here and so the vision sort of changed at first and then a year and a half later, we had seven people working and these two ladies were still there with me. I took everyone in this room. We had gotten this opportunity to help out with a sports team and I was like, hey guys, we have this sweet opportunity. I'm so excited to share with you to be that you can be a part of it and you know, you just have to take a background check. JKAnd like everyone in that room was like, I know I can't. I wouldn't pass. And so like it was that kind of at that point that I realized a lot of my team is really, even though I might not have found them from CARA or Growing Home or we just started working with refugee, someone that like basically help works with refugees and now they're placing them in jobs. A lot of stuff that we were hiring was already having issues finding work. Right? So like I had an already a source of people that I could really take care of and mold and not take advantage of. And so I realized that I was already doing that even even though I wasn't like purposely hiring from CaRA for all of my employees. So overall I think that's, and now we have a like our system is for, for prep and things like that and our kitchen like Thursdays and Fridays arem we get in like all of our sweet potatoes and cauliflower, like all of these, like this special is that we're using hundreds of pounds of and you have to peel all those things and it's like very basic work. JK:And so we have those positions reserved for inch, you know, like entry level positions for people that do need the practice of showing up for work on time, standing up all day. Those are things that not everyone know. Honestly. It's hard for anyone that doesn't do that. Right? I mean like if you go to stand up all day and like peel a potato, it would not be fun. You'd be like, I'm losing my mind. But it does take practice. So we give those opportunities, we've had some really cool stories as of late and we're excited to kind of keep growing that part of our business. CK:And you have something like 60 total employees? JK:Yeah, 60, over. Seems like less but our, um, like VP of finance keeps telling me it's more, so I guess we have more. CK:Yeah, so again, you, you've done all this growing. You've, you've taken care of both the people that you're serving food to and the people who are serving the food and the people who are preparing the food and you've done this all without setting intentional goals, many of them. You've said now that you're thinking more along these lines of goals. So that brings us to the next big question on #WeGotGoals. Do you have a goal for the future and how might you plan to get there? JK:Sure, great question. I think, you know, I kinda have certainly have some strategy that we've developed for how we plan to approach the next five years. But I think so, like one of those goals is we want to be in 3,000 stores with all of our products that we have out. So we have Paleo granola bars, we have paleo frozen waffles and paleo granola that we sell and whole foods weren't about with each of those, about 350, 400 stores now. So seeing 10x growth at least in the next four years with each of those products. And then I think another one that's kind of like my big hairy audacious goal is to like take over all of the food service at like a stadium. I know that's not very, it's not very Kitchfixy in terms of what you know about our brand, but we've done some work in that space more so in the realm that we are making healthy really delicious food, but there's like a monopoly on stadiums for food service. It's run by like two or three companies and I think there's some opportunity to do it differently. And so my 10-year goal is to like run a stadium. CK:Do you have a specific one in mind?

Runners on the Lakeshore Path spend miles with their noses down, but starting August 2017, there was a reason to look up just north of LaSalle Street. The Shore Club is an oasis on the Lakefront that Lisa Jaroscak and her two partners - Robbie Schloss and Nick Thayer - helped to create. The day that this location opened its doors, Jaroscak told us that she accomplished a big goal that took months of hard work and endless creativity. She talked through what that meant for her on this week's episode of our podcast, #WeGotGoals (a live episode that we recorded at the new Moxy Chicago). That goal and its achievement may seem like a departure from where Jaroscak started her professional journey. Just five years ago, Jaroscak graduated from college with formal training as an operatic soprano. But as any musician learns, getting paid to perform your craft comes with a lot of hustle. And that hustle propelled Jaroscak to find opportunities - opportunities to book other artists and to eventually produce music festivals and events. When she found the site that would become The Shore Club, her eyes were already open to opportunities and she was willing to put in the work to make it happen. The rest of the pieces fell into place after Jaroscak trusted her gut and charged ahead to bring her project to life. Listen to this week's episode and you'll hear Jaroscak discuss how she met her partners, the inspiration for the Shore Club, and who you should never ask an opera singer to belt out a note for you (she never actually discussed that, but I did ask her to sing a note and realized to my horror that it was like asking a sprinter to run their fastest 40-meter dash, totally cold). And if you enjoy #WeGotGoals, subscribe anywhere you get your podcasts and leave us a rating or a review on Apple Podcasts. ------- JAC:Welcome to #WeGotGoals, a podcast by aSweatLife.com, on which we talk to high achievers about their goals. This week's episode is a special episode. We recorded it live at the Moxy Hotel Chicago, which just opened up so you may hear a little bit of background noise and a little bit of music, but that's really just the ambiance and the fun of the Moxy coming through on this episode. Let's get to the show. I'm Jeana Anderson Cohen and with me I have Maggie Umberger and Kristen Geil. MU:Hi Jeana, how's it going? KG:Hey Jeana. JAC:What's up, goal-getters? MU:Jeana, this week you spoke with Lisa Jaroscak of the Shore Club. JAC:I did, so Lisa does a lot of things, the Shore Club being one of them. And I say a lot of things because it's actually sort of staggering. She currently is involved with, a partner of or leading at four different companies across Chicago. Everything from the seasonal work that's involved in the Shore Club, which is a restaurant located on Chicago Park District land right on the lake shore. It's really beautiful and one-of-a-kind. She's also involved in some planning and event logistics and operations, so her work really spreads from that sort of hospitality mindset. MU:So the Shore Club is newer to Chicago even though people have been running on the lake shore path for a very long time. This is a new addition to what tourists and locals can experience alike, and I think it's a need for the lake shore. So when Lisa saw this space, she almost became obsessed with the goal of creating it and creating that opportunity for people to experience what she had in her mind. JAC:Yeah. She's absolutely a fixator, which I say in a way that is incredibly positive because I too am a fixator and when I say she fixates, she talked about how she saw the space on the lake shore path that would become the Shore Club and at first, she saw it as a perfect venue to host an event for one of her clients and then as she started to dig into the logistics of actually opening a restaurant or an event space on Chicago Park District property, she realized really quickly that it needed to be open and available and accessible to all Chicago residents. So a restaurant was the clear way to go. JAC:The Shore Club is inspired by beautiful beaches across the world, how Lisa puts it, and really when you see it, it makes sense because it looks like something you could find in Greece. It looks like something you'd find in the south of Italy or France or Croatia, wherever you'd want to go to a beautiful beach with great beach food or snacks to share. This place really represents that and I. But I think what's most striking, even though the design is incredible and even though the place is remarkable, I think what's really striking about it is that Lisa is so young. JAC:She's out of college in a handful of years, so she hasn't been in the workforce for a super long time. Her professional training was in music and she sort of had this idea, had this dream, had this vision and found the people to help her execute it. And when that vision was like create this beautiful place that was healthy, that that really reflected the lake rather than taking away from it. What she created was truly remarkable, especially given her age and experience. KG:And it seems like in your interview, even though she's so young and she's already accomplished so much, she stayed really humble throughout it all. JAC:She's super humble and I'm going to point to a couple of things for that, one being just the hard work that goes into event production in general and hospitality in general. Sometimes when you hustle all the time, it's hard to sort of spend a lot of time on ego. And the other one being where we're both from. JAC:So we're from Minnesota, she's from a town that borders mine. I'm from Anoka, she's from Coon Rapids and we are a hardy stock, the Minnesota people, we work hard and we do not take compliments well. So when you hear her sort of speak to her own accomplishments, it, it's sort of those things where it's just she's put her nose down, she's worked really hard probably for her entire life. And now you're really sort of seeing that pay off. MU:On this podcast. We get to talk to high achievers and how and talk to them about how they approach goals in general. And some are really opposed to thinking far ahead and they really like living in the present moment, but it seemed to me like the way that you talk about, uh, how hard she works in what she's doing. It doesn't, doesn't leave her much room to talk about the big goals in the future. It's really just driving forward and kind of digging down into that hard work. Would you say that that sort of her mindset about goal setting in general? JAC:Yes. And she also knows that she wants more of these restaurant brands. She wants to be a restaurant group and have a restaurant brand that's known across the country. So I, I think that she's present in the work that goes into making a successful brand, but she's not removed from the path that leads you to future growth. KG:Another thing Lisa mentioned in the interview was how important it was for her to find the right partner for the Shore Club. Can you talk a little bit more about why this was so important to her? JAC:The partnership was incredibly important to Lisa in creating the Shore Club because she needed help in areas where she hadn't had experience, so when she started to get connections and pointed towards people who were a friend of a friend or were from where she's from or went to church camp with her in one case, she started having these conversations about the vision and the dream and and sort of was able to see the synapses fire in other people and the connections get formed. JAC:You'll hear her talk about the gentleman who would eventually become her partner and how she just knew she had a gut feeling that he would come to this meeting and he would be her path forward. So even though he was an hour late, which I will tell you, does not strike a Minnesotan well. We are punctual people. She stayed. She waited because she just knew intuitively that this meeting was important. Whether he would end up being her partner or not. And he ended up being her partner. MU:We're so excited to hear this full interview with Jeana and Lisa. So here it is. JAC:I'm here with Lisa Jaroscak on an episode of #WeGotGoals. Lisa, how's it going? LJ:It's going good. Pretty busy, but good. ] JAC:And you're busy for a lot of reasons which we'll get to, but we're here actually doing a live episode at the brand new Moxy Hotel here in Chicago. So shout-out to Moxy for hosting us in this incredible podcast studio. But Lisa, you've got a lot going on right now before we get into the big question. So talk me through how you spent today. LJ:Oh Man, today. Well, I got up and I picked up some popcorn from Garrett's Popcorn for a favor, for a wedding that I'm doing this coming weekend. And then after that we moved on and I went to Shore Club. We're opening this weekend on Friday and we're getting ready. We have our friends and family opening tonight and getting the space set and we had a photo shoot today. JAC:It's a busy day. LJ:Yeah, definitely. JAC:And you have not always been in the business of food and beverage and hospitality. Right? You started your career more so in music. Can you talk me through how you made the leap from music into hospitality? LJ:Yeah, so my background being in music kind of started with, you know, I was performing a lot and I did a lot of gigs all around town and I was touring for a little while and then from there it just seemed like a natural progression to get more into the production side of things and booking. So I was working with some other artists and helping them book for like festivals and private events and corporate events, all sorts of different things. And then from there, you know, it was like, OK, so you're getting the artists. So now can you get the sound?  Can you get the stage, can you get the lights, can you get the tent, can you get the mobile stage unit, all of that. And suddenly you're, you're producing the whole event. JAC:And when we talk about artists, you're not talking about just like an artist, no one's heard of, you're talking about Chance the Rapper, you're talking about O.A.R. and some other big names. So you're being very humble about your background. LJ:Yeah, I think working in some of the large festivals--I've worked on Lollapalooza, I've worked on the NFL draft, different things like that that are bringing in, you know, high level talent that are coming in and performing for large masses of people. They are absolutely excited. And, and when you talk about like working with the artists, you are, you know, for me, I'm in the background and I'm setting up the stages, I'm setting the microphones, I'm collaborating with all the vendors that are involved in making it happen. JAC:So talk me through how you started the Shore Club, before we jump into your big goals. LJ:Yeah. So man, three years ago I was working with the Chicago Bears and Soldier Field and I was working on some tailgating events and from there I met a gentleman that was working, working with the Park District and he introduced me to this space. And when I was first looking at it, I thought of it as being an event venue because I thought it would be a great place to host people and as the process kept going, I started realizing it needed to be public and the way to do that is to make it into a restaurant and you know, there really weren't a lot of restaurants on the lake front, especially restaurants that do high end food. And so we started going after it and I got introduced to my partner, Robbie Schloss about two and a half years ago. LJ:So about six months into my process. And from there he and I like hit the ground running, talking to everybody, telling everybody about it and you know, talking with all of the, the people at large with the, with the city. JAC:And I also know that you're from the same place that I'm from. You're from Minnesota and we Minnesotans are hardy stock. We're hard workers. So as soon as I met you and got to know that fact, I figured that it made it a lot of sense that you're going to answer the next question I'm about to ask you the way you're going to answer it. How many businesses do you currently work for or own right now? LJ:Fou. I was counting them. I was like going through the list. JAC:Can you name them and that you do it each? LJ:Yeah, so I obviously am an owner with Shore Club Chicago on North Avenue Beach. I'm the executive director at First in Flight Entertainment and Event Productions, which is the event production festival side of things and entertainment booking and then I am a lead planner and destination wedding planner with Storybook Weddings and Events, and I am the co-owner of Thrive Event Consulting. JAC:So nothing much. LJ:No, I'm. I have a boring life and I sit at home a lot. JAC:You just shared with me before we got started that you grocery shop for the first time yesterday. LJ:Yeah, for like in a month, you know, it's OK. I work at a restaurant. So you use scrap things together. JAC:Absolutely. So let's get down to it. Let's talk about your big goal. Can you tell me about a big goal that you accomplished, how you got there and why it was important to you? LJ:Well, I definitely think that Shore Club is that goal that I've kind of gone after and it's happening.  I did not come from a background in, in raising any sort of venture capital; working in restaurants--I like, you know, waited tables in college. That was my extent of it, but you know, I saw this, this place on the beach and I just, I couldn't let it go. I kept, I kept thinking about it and it started in one place and it has grown into something completely different but still in reference to what it started as. And it just develops because you have to, you have to let it go where it's going to go based off of other people's opinions in order to actually make it happen. You have to evolve your plan and I think a lot of that I, I pay a testament to my partners with Shore Club, you know, their background being more on the restaurant and venue side of things. LJ:They really helped guide me on that side of it. My experience in tenting and poppop concepting really helped Shore Club pop up and so, you know, I think just like never giving up and always being able to be flexible in order to make your goal and your dream come true. And I think for me one of the most satisfying moments was last year we did the grand opening of Shore Club on August 14th. We had over 400 people there and like to see 400 people like of, you know, Chicago socialites and, and PR people and people that are working with major news organizations coming to this place. That was just an idea in your head and like to watch them just enjoying themselves and, and celebrating within it. I mean, it was so surreal for me and you know, I'm really excited going into this season about it being even closer to where I wanted it to be and I'm excited for people to enjoy it again this season. JAC:So you talked about the Shore Club being, your big goal and the vision that you had when you first saw this venue. So can you talk me through what your original vision was and how it evolved as you brought on partners and started getting feedback? LJ:Yeah. So as I mentioned before, it was like, I thought it was just going to be an event venue and I was like, oh, we're going to host weddings and corporate parties and like, we'll be closed when we're not rented out, was kind of like what I originally thought. And then from there, you know, learning from the Park District because I didn't know. It's like it had to be a public entity and the way that we did that was was making it into a restaurant. And so with that comes a whole other slew of issues that you have to tackle. LJ:I mean it's exciting, but for me, you know, bringing in my partner Robbie at the time and later on Nick Thayer, you know, it was like, it was going to be just the outdoor space and the tented area. And then it evolved that we have the, it's called the oasis where people can like rent a cabana day bed or sun bed and they can enjoy like bottles of champagne and bottle service out there and like trays of shared foods. And you know, I think that in the beginning it was supposed to be kind of this blank canvas that people would bring in their own stuff and like decorate it the way they want to like an event space, you know, like a ballroom or, or I dunno Shay down on Orleans or whatever. And it's like now it's evolved into this whole place that people come in and they're like, oh wow, you know, like I don't have to bring anything in. LJ:Like it's all here. It's our, it's already decorated. And, and to watch people everyday, like hanging out in the space and having like regulars. It's so bizarre and exciting. You know, I think that a lot of it too for me in the journey was I, I didn't know everything that I was getting into. I just had this end goal idea and, but like the steps to get there, it takes so much more than I knew at the time when I started, you know, going through, you know, meeting with people from the city and going through permitting and going through meeting with the neighborhood committee and like getting everybody's input and like changing your plans so that it can accommodate what their, their goals are because at the end of the day we want the public to be excited about what we're bringing there. So yeah, that's a little bit about how things started in comparison to where they are now. JAC:And I'm interested too, because I know that you studied music in college. I'm interested to hear how you've sort of learned the lessons in business that you've learned that have helped you be so successful. LJ:Well, I think being in music you have to market yourself and nobody's going to get the gigs for you until you're at a certain level. So, you know, it was about, I, I studied opera performance and you know, people would say, oh, it's a dying art. It's like, or, and, and maybe, maybe it is, but for me it was something I was incredibly passionate about and so it was about getting myself out there, doing the research to figure out like where auditions were. Where, you know, for me, I was a soprano so I was looking for companies that were doing productions that would fit my voice, getting out there for summer programs, getting out there, you know, I, I ended up transferring to a conservatory, you know, like what was the best thing for my career and moving forward and I think that it really, it really takes like you learning that you need to support you in your goals and that everybody else's opinion--take it, but also like don't lose sight of what your end goal is and like let, let opinions help guide you, but don't let them dictate where you're going. JAC:That's great advice and I think it's especially great advice for anyone who's taking on money or partners. Which leads me to my next question about a big goal you've accomplished. So how did you pick the partners that were right for you and for Shore Club? LJ:Well, OK. It's a funny story actually being from Minnesota, so I grew up in Coon Rapids, Minnesota and I went to a good Lutheran church as most Minnesotans do and I went to church camp and a very good friend of mine, Noah Kraft who owns Kraft Lighting here in Chicago. We grew up together going to church camp and when I was, when I had moved to Chicago, he lived here too and he does like a lot of lighting and sound installations across the city in like for Lettuce Entertain You venues and and all over. So he was working on a project with Robbie. LJ:So I presented the idea of Shore Club to him because I knew like he wouldn't steal it. And so then he, I was like, so what do I do now? Like I've never raised money. I don't know anything about like entering things into a POS system. I don't know about hiring staff. Like I don't know these things. And so he ended up introducing me to Robbie. He was like, Robbie's a good guy, you know, he will, you know, he'll help you and he'll give you his ideas. And then I had scheduled coffee with Robbie at the Chicago Athletic Association and he was an hour late, but I stayed because I was like, he's my chance. So I stayed there for an hour and he like, called me in a panic and he was like, Oh my God, my Outlook Calendar, something crazy happened. I was like, it's OK. LJ:It's OK. So he came. I presented the idea and like I think that he, you know, he like played it cool. He was like, yeah, yeah, I think it's a, I think it's a good idea. And then afterwards, like I heard this later from, from his wife being like, oh my God, he came back and he was like super amped about the project. Like he tried to play it totally cool. But then through, through Robbie, so you know, we started hitting the ground running and we were working together. There were other people that I thought would be involved then later weren't. And then like through time I feel like it weeds the wrong people out because you just stay dedicated to the goal and if people aren't dedicated then they kind of drop off. And then from there Nick Thayer was like, he texted the wrong Robbie, so he ended up texting Robbie on accident and then they ended up getting together and he told them about Shore Club. LJ:And then Nick was all about it. Then I met nick and then all of us were, we decided to do this together and then you know, to go full circle. Nick and Noah from church camp had worked together previously so everybody knew each other. And so we opened up things. And I think one of the most amazing things about our partnership is that like we each have our thing that we know that we're really good at and we don't get in each other's way, but we'll come to each other if we have, if we have a question and like we have team meetings and say like, OK, what do we think about this? And, and I love having three because it's like, then it's never one against the other, it's like usually somebody agrees with one of them and then we like convince the other ones that we're right or, or that we're wrong, you know, and I think that that has been such a valuable part. LJ:And like Robbie, Nick and I are like, we're also like, we're really good friends. So outside of work, even though that's kind of like, oh all we do and talk about, it's like I also know that like Robbie would have my back and Nick would have my back in, in life in general too. And I think when you have that trust, it just leads itself to being a great place for a business to thrive and grow. JAC:OK. Two rapid fire questions, before we get into your future goals. One, do you still sing? LJ:Yes. JAC:Can you sing a note for us? LJ:Oh, I don't want to do that. JAC:Don't do it. You don't have. As soon as I asked, I was like, that's probably rude. Two: Do you think that someone who is from Minnesota or who is not from Minnesota would have stayed for an hour for that coffee? LJ:Oh man. JAC:I think that's a very Minnesota thing to do. LJ:Yeah. I mean my friend told me he was a good guy. Like I believed him. He was worth the wait and like I just took out my laptop and got some other stuff done and I was like, if he doesn't show he doesn't show, but at least I got some work done in the meantime and then. And then he showed and it was like history. History was writing itself. JAC:And the rest is history. So let's jump in to a big goal you have for the future. So can you talk me through a big goal you hope to accomplish--you've already done so much--and how you plan to get there? LJ:Yeah, so I think that one of my big goals or I guess a collective goal of Robbie, Nick and myself as a, you know, we're, we want to open more places and that's something that's on our horizon. LJ:And I think, you know, we want to get to a place where we're a well established hospitality group here in Chicago and hopefully nationwide and I think that that's something that we're creating a good foundation in making sure that we have kind of all of our bases covered and through the way that the public has just, I dunno, just captured our hearts and just really taken us in as even though we're like new kids on the block, so to say as a group together, I'm excited for what the future has to hold of other endeavors. I think that, you know, the three of us are pretty creative individuals and we're, all three of us are, you know, we're not afraid to get our hands dirty and so I'm excited moving forward of what those other projects are going to be. And yeah, I mean I hope that we open 20 properties someday. JAC:Get to say those big goals aloud. LJ:Yes. JAC:Well thank you Lisa for joining me on the #WeGotGoals podcast. Before we sign off, would you tell me where you want to open next, if you were to open your second location? LJ:We're looking in the loop or in the Fulton Market area. JAC:Hot. LJ:Definitely. I'm a big believer in like go where the people are. JAC:I didn't know what to say then but hot came out, so here we are. Thank you for joining me. It has been a pleasure and you can find Lisa, by the way, at the Shore Club all summer long opening-- announcing tomorrow its fitness lineup, so don't miss that. LJ:Yeah. CK:This podcast was produced by me, Cindy Kuzma, and it's another thing that's better with friends, so please share it with yours. You can subscribe wherever you get your podcasts and if you get a chance to leave us a rating or review while you're there, we would really appreciate it. Special thanks to J. Mano for our theme music; our guest this week, Lisa Jaroscak; and to Moxy Chicago Downtown for hosting our live podcast event.