Podcasts about nation's restaurant news

Nation's Restaurant News, the leading source for the b2b food and restaurant industry, has its own podcast. Now, with over a year of backlogged episodes, you can listen to CEO interviews, conversations with leaders in the industry and advice for restaurant leaders from the ones who make it happen all helmed by NRN's accomplished team of journalists. Stay tuned for new episodes every Friday.

Like many restaurants, Cracker Barrel is slowly reopening its dining rooms as many states begin to lift social distancing measures, and though they expect sales to be a bit unpredictable for a while, they plan to combat that by testing a beer and wine program along with new menu items. A report from Nation's Restaurant News said the chain is expecting sales to be "choppy" for awhile and CEO Sandra B.

From the writers and editors at Nation's Restaurant News, Restaurant Hospitality and Extra Serving comes a new podcast starring senior food and beverage editor Bret Thorn. In this podcast, he will have conversations with restaurant chefs and beverage innovators about leadership, trends and the culinary industry. The first podcast is a two-part interview with French chef and restauranteur Daniel Boulud, who reflects on his 40 years in America and mentorship. Take a listen and subscribe!

From the writers and editors at Nation's Restaurant News, Restaurant Hospitality and Extra Serving comes a new podcast starring senior food and beverage editor Bret Thorn. In this podcast, he will have conversations with restaurant chefs and beverage innovators about leadership, trends and the culinary industry. The first podcast is a two-part interview with French chef and restauranteur Daniel Boulud, who reflects on his 40 years in America and mentorship. Take a listen and subscribe!

This year, in recognition of his influence on the industry, Nation's Restaurant News named Glass to the number one spot on our Power List. The 2020 Power List focused on food tech and innovation, and Glass was an obvious choice. Since its inception, Olo has transformed and continues to shape restaurants and foodservice.

In this episode of the Positive Phil Show, we are joined by Firehouse Subs CEO Don Fox to talk about brand involvement with local communities and what it takes to make it! Firehouse Subs is a great example of this because of the chain’s heavy involvement with firehouses throughout the nation, as well as the brand’s 10-year-old Public Safety Foundation, which provides life-saving equipment to public safety officials, be it firefighters, policemen, you name it.Watch the full episode to explore how Firehouse Subs uses community efforts to better connect with its franchisees and its community, key advice to what makes a community-driven initiative successful, and how this involvement has affected consumer perception of the Firehouse Subs brand.Don Fox is a restaurant industry veteran with 45 years of experience, predominately in the QSR and Fast Casual segments. His first job was scrubbing pots and pans at the dish sink of a local Italian restaurant in NJ. He began his food service management career in 1976 with Six Flags amusement parks. In 1980, he began a 23 year career with Burger King Corporation, which included a variety of assignments in R&D and field operations. Don joined Firehouse Subs in 2003 as Director of Franchise Compliance, rose to the position of COO in early 2005, and became CEO in December of 2009. Under his leadership, the brand has grown to over 1170 restaurants in 46 states, Puerto Rico, and Canada.Fox is well regarded within the industry. In 2011, he was awarded the prestigious Operator of the Year Award by Nation's Restaurant News. In 2013, he became a member of the National Restaurant Association's Board of Directors and received the association's Advocacy Award. Also in 2013, he received the Silver Plate Award from the International Food Manufacturers Association, and was named the #1 executive in the Fast Casual segment by FastCasual.com. A board member of the Florida Restaurant and Lodging Association since 2013, he served as its chairman in 2017. He serves on a number of other boards in both the non-profit and for-profit arenas, both within and outside of the restaurant industry.Fox is also a published author. Among his works: "Patton's Vanguard - The United States Fourth Armored Division" , published in 2003 (soft cover edition released in 2007). He has been published in Nation's Restaurant News, Forbes, and other business publications.Fox is a frequent speaker and panelist at conferences and events both within and outside of the restaurant industry (over 175 engagements to date). If you are interested in having him at your event, feel free to reach out.www.firehousesubs.comThe Positive Phil Podcast Show, a podcast, available on iTunes, Spotify, iHeartRadio, where Positive Phil talks about personal stories, events and engaging interviews; with famous people, celebrities, athletes, authors, spiritual educators, thought leaders, as well as others in the social, business and entertainment industry.Airing on over 300 digital channels, including iHeart Radio, Spotify, StitcherFm, Google Podcast and published online via RSS feeds globally. The show has been around for almost 4 years and is one of the most popular podcast shows on the internet in the business-motivation space.Professional radio, tv, podcast host and producer from San Diego California.  We have a large national following on digital media channels, with our popular podcast and network of shows. Airing on iHeart Media, iTunes, Spotify, Spreaker, Stitcher, PlayerFM and over 200 additional media channels.https://www.positivephil.com

Editor in Chief Jenna Telesca speaks with Bloomin’ Brands Liz Smith on why it’s important to fail fast in the inaugural episode of Extra Serving, a podcast from Nation's Restaurant News.

Our guest this week is Jimmy John (James John Liautaud) who is the founder, chairman, and majority owner of Jimmy John’s sandwich chain. He has been recognized by Nation's Restaurant News for overseeing one of the fastest-growing chains in the country and is a philanthropist and mentor for entrepreneurs in the restaurant industry. With no formal business education, Liautaud developed many of the processes in the first shop that Jimmy John's is still known for today. Jimmy shares some amazingly valuable insights with us in this episode. Topics ranging from differentiation, overcoming obstacles, discovering your strengths and so much more! Shownotes: 2:00 Jimmy's upbringing 5:00 Some of Jimmy's greatest challenges 7:00 Started out earning $1.10/hour and $100/week. 10:00 Maintaining emotional stability through very tough times 12:00 How to turn high energy into a billion dollar business 15:30 Jimmy John's key differentiators. 20:00 The many benefits of profit sharing 23:00 Invaluable mentors 26:00 "Just because I'm good at making sandwiches doesn't mean I'll be good at anything else." 32:00 Biggest blessings 34:00 People do what you do not what you say. As a leader whatever you do is times ten. If it's positive or negative it's times ten. 37:00 A loving supporting spouse is the biggest advantage in life. 40:00 Future goals 43:00 Protecting the free enterprise system 44:00 Quinton's True Takeaways

 "We’re working for franchisees so we make sure to take good care of them." - Eddie Flores, Founder & CEO of L&L Hawaiian Barbecue This week on Franchise Today co-hosts Stan Friedman and Paul Segreto welcome as their guest, Bryan Andaya, Chief Operating Officer of L&L Hawaiian Barbecue. In addition to sharing the history of the brand that was founded in 1976, Andaya provides insight into the culture and people behind L&L Hawaiian Barbecue, the brand that Nation's Restaurant News referred to as one of the '50 Regional Powerhouse Chains'. Franchise Today airs LIVE Wednesdays at 11AM CT / 12PM ET with on-demand access on iTunes, and is sponsored by FRM Solutions and Franchise Foundry.   

On today's episode of All in the Industry, Shari interviews Dr. Tim Ryan, president of the Culinary Institute of America, also known as the CIA. Dr. Ryan graduated from the CIA in 1977 and received B.A. and M.B.A. degrees from the University of New Haven and a Doctorate degree in Education from the University of Pennsylvania. With the unique background of being a certified Master Chef and a Culinary Olympic champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president. He has been named one of the 50 most powerful people in food by Nation's Restaurant News among many other accolades.

Bret Thorn, Senior Food Editor with Nation's Restaurant News and a graduate of the famous Le Cordon Bleu Ecole de Cuisine in Paris, shares his thoughts on how you can use social media to connect with the people you want to connect with. Follow the show on Twitter @LED_Curator Website www.learneducatediscover.com/ Subscribe on iTunes https://geo.itunes.apple.com/us/podcast/just-connect/id1180382202?mt=2 Like us on FaceBook at www.facebook.com/learneducatediscover/ Email us at hello@learneducatediscover. We will reply!!

The Brand Boost Podcast mission:   The Brand Boost podcast is the show for brands looking to create the ’start-up sexy’ marketing ideology all while commanding total brand appeal.   About Amanda Hite:   Amanda Hite, Co-Founder, Chief Change Officer of BTC Revolutions - Building Communities, Igniting Movements that make Meaning and Money and CEO and Founder of Talent Revolution, Inc lives her message of “Be The Change” and, for those who work with her and have heard her speak, that message is forever tattooed in their conscience. Amanda is revolutionizing the way companies think about social media, marketing, and branding. And most importantly, sheʼs an innovator who shows that itʼs truly possible to make the world a better place while growing your bottom line. She was awarded Share Our Strength's 2011 Advocate of the Year Leadership Award. Hite's been featured as a Social Media Influencer in Entrepreneur, Nation's Restaurant News and the Huffington Post.   About BTC Revolutions:   Be The Change Revolutions is a digital marketing agency dedicated to building communities and igniting movements that make meaning and money. We make customers and employees fall madly in love with brands and do things with technology that will blow your mind. BTC Revolutions specializes in Social Media Strategy, Cause Marketing, Community Building, Mobile Application Development, Community Management, Digital Marketing, and Mobile Website Development.   Items/people mentioned in the show: Amanda Hite, Twitter BTC Revolutions Applebee's Cinnabon Hail Merry Snacks No Kid Hungry   Vincenzo's Italian Lesson of the Day:   Mi puo aiutare? = Can you help me?   About Vincenzo Landino:   Vincenzo Landino is a brand correspondent, speaker and live streaming strategist. He has worked with brands such as, Applebee's, Barilla Pasta, Cinnabon, SocialFresh and more!   Big thanks to my producer, Cody Stevenson. Voice Over Artist, Rachel Creveling. Rachel owns Belle Strategies, a social media marketing company specializing in turning followers into customers. She has been providing voice over talent for 6 years and has recorded for TV, Radio and Podcasts. Find her athttp://www.bellestrategies.com.   Enjoy the podcast? Give us a rating or a review on iTunes! Check out this episode!

Today's show is focused on Asian Cuisine. The Restaurant Brokers interview restaurant operators who are serving up flavors that Americans have moved beyond the basic "wok and roll." The 2014 Culinary Forecast from Nation's Restaurant News shows this trend continues to grow with Southeast Asian cuisine gaining in popularity along with out of the bento box thinking Asian inspired breakfast items. We will hear from today's operators about what is making their concept fresh, different and appealing to consumers. What does it take to make an Asian restaurant successful? Who is the Asian cuisine customer? What is trending in Asian Cuisine? Join the Restaurant Brokers this week and find out more!

Nation's Restaurant News managing editor Alan Liddle goes virtual dumpster diving as he shares what he learned about the issues and processes surrounding disposal or secondary uses of surplus I.T. gear. Along the way, he passes on a few details about a huge removal project undertaken – with some help – by Darden Restaurants Inc., parent of the Red Lobster and Olive Garden chains, among others. He also highlights some of the services available to operators looking to properly be rid of their unwanted computer equipment and, possibly, profit from the experience.

Chipotle Mexican Grill Inc. executives recently spilled the refried beans about the initial results from a multi-unit test of hand-held POS terminals for line busting, and a Boston Globe columnist shared her unhappiness about being asked to swipe a credit card tableside at a seafood restaurant. Nation's Restaurant News managing editor Alan Liddle, a recent victim of identity data theft, relays some details of these terminal topics and provides a bit of perspective in his latest audio column.

Talk of technology tests and interesting demos were parts of the FS/TEC 2008 conference in Grapevine, Texas. Nation's Restaurant News managing editor Alan J. Liddle shares some information about what he saw or heard at the annual event staged by NRN and Robert Grimes of Accuvia. 

Nation's Restaurant News managing editor Alan Liddle considers convergence, or the bringing together of technologies, products or business processes. Along with a tip for restaurateurs about how they might better position their Web advertising, and a quick look at some industry specific dabbling in the realm of convergence, Liddle takes time to comment on caffeine spiked snacks and weapons trimmed with faux animal hides.

Ruby Tuesday Inc. of Maryville, Tenn., recently overhauled the way it handles credit and debit card data in its 900-plus, company-operated restaurants and at headquarters. Nation's Restaurant News managing editor and technology columnist Alan Liddle reviews the project and touches on why it attracted media attention and why it is timely in light of the growing problem of consumer identity theft.

Taking the Bull by the Horns: To procure great beef, restaurateurs go straight to the source. Nation's Restaurant News food editor Bret Thorn, examines the extremes that chef David Burke and restaurateur Stephen Hanson go to for their steaks

What's in a name? Avant-garde chefs rebel against the term Molecular Gastronomy. Nation's Restaurant News food editor Bret Thorn examines the latest twists in creative cookery.

Nation's Restaurant News food editor Bret Thorn examines the food chain, sustainability and the desires of lobsters.

Bill Miller Bar-B-Q Inc., a 66-unit counter-service chain based in San Antonio, Texas, is overhauling its technology infrastructure. Listen to this audio column by Nation's Restaurant News managing editor Alan Liddle to learn what's up, besides oak smoke, at BMB-B-Q.

Deli Management Inc., parent of the 140-unit-plus Jason's Deli chain, upgraded its corporate intranet portal using so-called "open source" software, or software with no licensing fees. This column by Nation's Restaurant News technology editor Alan Liddle addresses some of the pros and cons of open source applications and what DMI took away from its upgrade project.