Podcasts about next supper the end

Corey Mintz is a distinguished food journalist hailing from Winnipeg, Manitoba. He has contributed to several prominent publications, such as The New York Times, Eater, and The Globe and Mail, and is the author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After. In this episode, Corey and I delve into a range of topics, from tipping and restaurant pricing, to the Michelin awards and the role of migrant workers in Canada's food industry. His extensive expertise, sharp cultural insight and thought-provoking perspectives make for an engaging and lively discussion.Some of the columns we go over are as follows:Restaurant Math Isn't Working - EaterFeast of riches - The Globe and Mail‘We are the farmer's property': A former migrant worker on his fight for justice - TVOMichelin removes stars from two Toronto restaurants - blogTOIf you have questions, observations, or ideas for future episodes, email at trackandfoodpod@gmail.com 

2024 is going to be remembered for a lot of things, one of them being that it was the year we finally moved past the COVID-19 Pandemic. Industries everywhere are claiming to ‘be back' to pre-pandemic functions, with everything from return to office initiatives to the National Restaurant Association boasting that restaurants are back to 2019 rates of turnover. The problem is, the 2019 turnover rate for restaurants was 73%, which is insane. So rather than referencing some not-so-great statistics from the past, today's guest Corey Mintz is looking forward to the future. Corey is a freelance food writer for everything from Eater to The New York Times, as well as an Operations Advisor for hundreds of restaurants across North America. He's the author of two books, How to Host a Dinner Party and his most recent one, The Next Supper: The End of Dining as We Know It. In today's episode Corey shares his experiences embedding himself within various communities revolving around the restaurant industry, from farmers in Florida to the line in high-end LA restaurants. He got to experience first hand, not just how restaurants adapted to the COVID-19 pandemic, but how they've integrated lessons learned from that time to make a more sustainable, and equitable restaurant industry for all. This is another episode you're definitely not going to want to miss, so with that…let's bring it in!

 ZOOMER SQUAD: CANADIAN HOSPITALS CONTINUE SEEING LONG WAITING LINES IN EMERGENCY WARDS Libby Znaimer is joined by Anthony Quinn, Chief Community Officer of CARP,  Rudy Buttignol, President of CARP, and John Wright, Executive Vice President, Maru Public Opinion. Libby today discusses the wait times skyrocketing in emergency wards partially due to shortage of family doctors. Anthony shares his personal experience as a caregiver to his dad. And finally, Loblaws is ready to sign on to the government's grocery code of conduct. HELICOPTER CRASH KILLED IRANIAN PRESIDENT EBRAHIM RAISI AND FOREIGN MINISTER Libby Znaimer is joined by Larry Haas, a former White House communications strategist and  Senior Fellow for U.S. Foreign Policy at the American Foreign Policy Council. Continuing the coverage, Libby talks about the future of Iran after President Embrahim Raisi dies in a helicopter crash. According to Iran's constitution, an election must take place within 50 days. Meanwhile the little-known vice president has become the interim president. CANADA CELEBRATES VICTORIA DAY Libby Znaimer is joined by Alison Eastwood, Editor-in-Chief at HELLO! Canada and Anthony Wilson-Smith, President and CEO, Historica Canada. Libby and guests talk about the history behind Victoria Day and Queen Victoria as the “Mother of Confederation.” Guests discuss the mystique about the royal family that keeps people intrigued about their personal lives. CAFETO PROGRAM & CANADA SEEING A TREND OF PEOPLE EATING DINNER AT 5 P.M. Libby Znaimer is joined by Derek Valleau, Co-Owner of Pukka and Corey Mintz, Food Reporter, and the author of THE NEXT SUPPER: The End of Restaurants as We Knew Them, And What Comes After. Libby talks about how important it is for restaurants to partake in the patio season, how reservation apps like OpenTable work and how Corey found that a lot of people all over the country were eating dinner around 5 p.m. Listen live, weekdays from noon to 1, on Zoomer Radio!

Last week, it came out that Wendy's was considering using dynamic pricing, which sparked concern that would mean increased prices during peak hours. Immediately, the company was met with a deluge of criticism and they reversed their decision.While dynamic pricing is off Wendy's menu for now, the practice is still common in everything from ride hailing services to air fare and even concert tickets.What does the heated backlash reveal about what customers will accept? And where could dynamic pricing sneak in next?GUEST: Corey Mintz, freelance food reporter and author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After We love feedback at The Big Story, as well as suggestions for future episodes. You can find us:Through email at hello@thebigstorypodcast.ca Or by calling 416-935-5935 and leaving us a voicemailOr @thebigstoryfpn on Twitter

Corey Mintz, food reporter and author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, joins Lisa Dent to explain why many restaurants are still struggling four year after the coronavirus pandemic and what some establishments are doing to solve the problem. Follow The Lisa Dent Show on […]

The Hamilton Today Podcast with guest host Scott Radley: How is Buffy Sainte-Marie's Indigenous heritage being called into question being received by the Indigenous community and society at large? How is it that approximately a third of all restaurants in Canada are operating at a loss? The government's spending is putting upward pressure on inflation. Why can't we move Halloween to a time of year that's less cold and challenging to trick or treat in? What is a hate crime in Canada anymore and shouldn't we be seeing more charges get applied in the wake of the Israel's war against Hamas? Should the player whose skate slit the neck of Adam Johnson be charged with manslaughter? While Canadians' support for immigration seems to waning, is there anything in particular that we can point to as the cause? As the Pan Continental Curling Championships are underway in BC, you'll find there are some countries being represented that would surprise you. Guests: Darrel J. McLeod is an award-winning Cree author. His most recent book is "A Season in Chezgh'un: A Novel." Kelly Higginson, CEO of Restaurants Canada Moshe Lander, Senior Economics Lecturer with Concordia University Corey Mintz is a Winnipeg-based food reporter and the author of the 2021 book "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After." Michael Kempa, Associate Professor of Criminology at the University of Ottawa Don Robertson, Owner of the Dundas Real McCoys Keith Neuman, Senior Associate with the Environics Institute Michael Houston, Feature Writer for the World Curling Federation Host – Scott Radley Content Producer – Jordan Armenise Technical/Podcast Producer – Ben Straughan News Anchor – Dave Woodard & Jen McQueen Want to keep up with what happened in Hamilton Today? Subscribe to the podcast! https://megaphone.link/CORU8835115919

Right now, thousands of grocery store workers are striking because, they say, they can't afford to buy food at the chain they work for. Food bank use has skyrocketed. Shopifting has increased so rapidly that stores are using it as a reason to try to check customers' bags and receipts. Food inflation still hovers near double digits, even as general inflation has cooled. And the heads of Canada's huge grocery chains have testified that billions in profits don't come from hikes to food prices.Amid all this, the federal government has given some Canadians a one-time grocery rebate and ... so far, that's it, across all levels of government. But food inflation is here to stay and if politicians wanted to help, there are plenty of other options they could consider. So why wouldn't they? What's the hold up? GUEST: Corey Mintz, food reporter, author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After

The Bill Kelly Show Podcast: One of two men arrested for allegedly operating a secret police station for China in Manhattan had photographic evidence on his phone of the opening of a similar covert station in Canada, the U.S. Federal Bureau of Investigation says. GUEST: Steven Chase, Senior Parliamentary Reporter for the Globe and Mail - Canada's inflation rate is rapidly cooling this spring, a welcome development for the Bank of Canada as it holds interest rates at their highest levels in more than 15 years in a bid to restore price stability. GUEST: Marvin Ryder, Professor with the DeGroote School of Business at McMaster University - What implications does the U.S Inflation Reduction Act have on Canadian competitiveness? GUEST: Glen Hodgson, Author of this piece for the CD Howe Instittute, and has 36 years of experience in global and Canadian macro-economics, international trade analysis and finance - Canadians are still seeing "elevated" prices at grocery stores in March but by a "lesser extent" than in February. Prices of items like flour, fruit juices and apples remained high in March whereas ham, tomatoes and lettuce saw reductions from February to March 2023. GUEST: Corey Mintz is a Winnipeg-based food reporter and the author of the 2021 book "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After." 

Guest host Rob Breakenridge Corey Mintz is the author of The Next Supper: The End of Restaurants As We Knew Them Learn more about your ad choices. Visit megaphone.fm/adchoices

After reading Corey Mintz's NBC News column, ‘Outrage at Starbucks tipping prompt shows people don't get how the tipping con works‘, I brought on the prominent food journalist to get his unique insights and perspective on the “tip creep”: what is it actually, and what does it mean for the hospitality and business industries moving forwards?For more Mintz, be sure to check out my previous podcast with him (originally aired November 30th, 2021) where we dig into his book, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After – fantastic stuff.Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor (or labour, as it's spelled in Canada), education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife, Victoria, and their daughter, Cookie Puss.

Paul Bartolotta is the Chef and Co-Owner of The Bartolotta Restaurants in Milwaukee, Wisconsin. Paul got started in restaurants in his very early teens as a dishwasher and eventually became a prep cook. He decided to pursue becoming a chef after high school and eventually made his way to Italy where he trained in multiple restaurants for 7 years. From Italy he went to France and worked and studied there as well. He returned to the states and helped open a few restaurants before opening his very own Ristorante Bartolotta in 1993, with his brother Joe as his business partner. The Bartolotta Restaurants has opened 17 unique concepts in its lifetime, from fine dining to food halls. Since 2017, Chef Paul Bartolotta and his brother Joe have been nominated for, and won, 2 James Beard Foundation awards. Check out The Next Supper: The End of Restaurants as We Knew Them, and What Comes After by Corey Mintz as mentioned in today's episode! Check out RestaurantSystemsPro as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Integrity and authenticity above all else." In this episode with Paul Bartolotta we will discuss: Telling your story The decision to become a chef Helping young chefs find opportunities Staging in Italy and France Work/life balance Scaling Standards Art and economics Winning James Beard awards Labor and how to address the current issues Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Indefatigable What is your biggest weakness? Time management What's one thing you ask or look for when interviewing/growing your team? Sparkle - enthusiasm for living What's a current challenge? How are you dealing with it? Inspiring growth in the team - get them as excited as I am Share one code of conduct or behavior you teach your team. Integrity above all else What is one uncommon standard of service you teach your staff? Knowing the name of the guest through technology and habit What's one book we must read to become a better person or restaurant owner? Speak Like Churchill, Stand Like Lincoln: 21 Powerful Secrets to History's Greatest Speakers by James C. Humes GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? HR software What is one thing you feel restaurateurs don't do well enough or often enough? Take enough time to find green space and travel to refresh themselves If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family first Listen to your moral compass To chefs: find your own voice Contact info: Website: https://www.bartolottas.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Paul Bartolotta for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Today we're bringing you an episode of City Space, a Globe and Mail podcast about how to make our cities better, hosted by Adrian Lee.Cities are filled with seemingly endless options when it comes to food. But we're also increasingly disconnected from what we eat and how it makes its way to our plate. In this episode, we're taking a look at how the pandemic has given us the opportunity to rethink our relationship with food, both in terms of the restaurant industry and farmed food that fills our fridge. Adrian speaks to Corey Mintz, a food writer and critic about his new book The Next Supper: The End of Restaurants As We Knew Them, and What Comes After. Corey shares how the pandemic has changed the restaurant industry, from tipping to labour demand, and what diners should think about next time they eat out. Plus, we hear from Carolyn Steel, architect and author of Sitopia: How Food Can Save the World. Carolyn shares how cities have lost some of their essential connections to the food that fuels their citizens, and what we can do about it.

In a conversation with Matt Galloway from last year: Corey Mintz has spent much of his life in restaurants — as a cook, as a food critic and as a diner. Now, he's taking a critical look at them as an author. In his book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, Mintz looks at why restaurants as we know them are broken — and what can be done to fix them.

Corey Mintz is a failed cook and a successful writer. His latest book "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After" carefully lays out the thesis for why success is so hard to come by in our industry. In today's conversation we discuss the obstacles within the restaurant business and practical solutions to overcome them. Be sure to pick up his book, The Next Supper, wherever you buy books.

Cities are filled with seemingly endless options when it comes to food. But we're also increasingly disconnected from what we eat and how it makes its way to our plate. In this episode, we're taking a look at how the pandemic has given us the opportunity to rethink our relationship with food, both in terms of the restaurant industry and farmed food that fills our fridge. Adrian speaks to Corey Mintz, a food writer and critic about his new book The Next Supper: The End of Restaurants As We Knew Them, and What Comes After. Corey shares how the pandemic has changed the restaurant industry, from tipping to labour demand, and what diners should think about next time they eat out. Plus, we hear from Carolyn Steel, architect and author of Sitopia: How Food Can Save the World. Carolyn shares how cities have lost some of their essential connections to the food that fuels their citizens, and what we can do about it.

Welcome to the The Voice of Retail , I'm your host Michael LeBlanc, and this podcast is brought to you in conjunction with Retail Council of Canada. In light of the pandemic, author and food reporter Corey Mintz has written a compelling look into the restaurant and foodservice industry, illuminating a path to a better, safer, happier meal.Today on The Voice of Retail, I get to pick Corey's brain about the future of food retail, how and in what ways we can expect the grocery industry to change alongside the restaurant industry and, of course, all about his new book “The Next Supper: The End of Restaurants as We Knew Them and What Comes After.”Corey shares his research and insights base on decades both on the front lines and reporting around the industry- offering key tips for grocers who find themselves navigating a changing food landscape at the intersection of consumers, restaurants and everywhere in between. Thanks for tuning into this special episode of The Voice of Retail.  If you haven't already, be sure and click subscribe on your favourite podcast platform so new episodes will land automatically twice a week, and check out my other retail industry media properties; the Remarkable Retail podcast, the Conversations with CommerceNext podcast, and the Food Professor podcast.  Last but not least, if you are into Barbeque, check out my all new YouTube barbecue show, Last Request Barbeque, with new episodes each and every week!I'm your host Michael LeBlanc, President of M.E. LeBlanc & Company & Maven Media, and if you're looking for more content, or want to chat  follow me on LinkedIn, or visit my website meleblanc.co!  Have a safe week everyone! Get the Bookhttps://www.anrdoezrs.net/click-8946794-11556907?url=https%3A%2F%2Fwww.chapters.indigo.ca%2Fen-ca%2Fbooks%2Fthe-next-supper-the-end%2F9781541758407-item.html%3Fikwid%3Dcorey%2Bmintz%26ikwsec%3DHome%26ikwidx%3D0%23algoliaQueryId%3Dda80d92a8beb492bc1277b6ae1163b6e AboutCorey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor (or labour, as it's spelled in Canada), education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife, Victoria, and their daughter, Cookie Puss. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience and has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated on thought leadership panels worldwide.  Michael was recently added to ReThink Retail's prestigious Top 100 Global Retail Influencers list for 2021. Michael is also the producer and host of a network of leading podcasts, including Canada's top retail industry podcast, The Voice of Retail, plus the Remarkable Retail with author Steve Dennis, Global E-Commerce Tech Talks and The Food Professor with Dr. Sylvain Charlebois.  Most recently, Michael launched Conversations with CommerceNext, a podcast focussed on retail eCommerce, digital marketing and retail careers - all available on Apple, Spotify, Amazon Music and all major podcast platforms.   Michael is also the producer and host of the “Last Request Barbeque” channel on YouTube where he cooks meals to die for and influencer riches.

Corey Mintz is no stranger to restaurants, working as a cook, restaurant critic and food reporter. His book "The Next Supper: The End of Restaurants As We Knew Them and What Comes After" explores fundamental problems within the food service industry and describes what restaurants, and most importantly, diners, must do to rebuild food service for eaters, owners and staff. In this episode, Mark and Corey explore the main themes of the book in the context of restaurants and bakeries across North America. Helpful Links Corey Mintz's website The Next Supper on Goodreads Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

The pandemic has been tough on everyone but it has been especially tough on restaurants. While change for the industry was inevitable, this significant shock may catalyze some significant changes going forward. Food writer Corey Mintz has written a book - The Next Supper: The End of Restaurants as We Knew Then and What Comes After. Mike talks to Corey about some of the key themes in his book, how restaurants will change and what we can do individually to get the types of restaurants we would like to see in the future.

For the season finale, chef Robert Belcham chats with Corey Mintz, author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, on the kinds of fixes and solutions needed in our workplace.

They've been around in one form or another for almost two decades. And the impact these apps have had on the restaurant business has been immense, and costly. But even as they take over every aspect of food delivery, these apps aren't turning a profit — so whatever their final form, they haven't found it yet.The real value of these apps is in the data they collect from their users—and that leads to the next logical question: If tech companies know everything about what kind of food we like, when we like it and how much we're prepared to pay...what do they need local, independent restaurants for, anyway?GUEST: Corey Mintz, food reporter, author of The Next Supper: The End of Restaurants as We Knew Them and What Comes After

What an absolute delight it was to chat with prominent food journalist Corey Mintz (New York Times, Globe and Mail, Eater) about his recently released book, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After.  This was definitely one of my all time favourite chats as Corey's book touches on many of the themes this podcast has aimed to cover in the past.His book is broken down into eight distinct chapters, as each is fully fleshed out with interviews and thorough analysis. Topics range from the virtual restaurant to the chef driven affair to chains and fast food. All facets of this industry are covered with Corey giving a unique and timely perspective of where we came from, where we stand currently and where he sees us moving forward.  If you want a discussion which gets at the heart of this industry as a whole, this one is for you. Corey is candid, humble and personable. You can tell he cares and wants the best for this sector. Mad respect given for this. I'm extremely grateful I was able to do this interview. I hope you enjoy it. **Apologies for the odd blip in audio. Can't win every Zoom call. Scout is one of Vancouver's leading food and culture magazines. If you're wanting to learn more about the city's food and cultural sphere with regards to community news, new restaurant openings, essential guides to some of the city's best offerings as well as who's hiring, Scout is where you should go. We're proud to have Scout as our presenting sponsor as we believe what they “Scout out” is an excellent compliment to what we're offering here with Track and Food. Do check them out. scoutmagazine.ca

Show Notes:Connect with Corey: https://coreymintz.ca/ Corey on Instagram: [@coreymintz] Corey on Twitter: [@coreymintz]The Next Supper The End of Restaurants as We Knew Them, and What Comes After: https://geni.us/opecezChefs Without Restaurants with Chris Spear - Ep. 122 - https://theemulsion.simplecast.com/episodes/chrisspear-chefswithoutrestaurantsBest Lessons from Chefs Without Restaurants with Chris Spear - Ep. 127 - https://theemulsion.simplecast.com/episodes/chrisspearAtomix: https://www.atomixnyc.comKitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain: https://amzn.to/3HOemh1(if you come across something you ended up having to search, send me a message to help make these Show Notes better!

Welcome to the The Food Professor podcast episode 36, I'm Michael LeBlanc, and I'm Sylvain  Charlebois!  In this episode we talk about the latest research from the Dalhousie Agri-Food Analytics Lab and their Salmon Report, the potato crisis in PEI, updated on the Dairy Price Increase file, understanding the impacts to the food industry of the BC environmental crisis, and an exclusive opportunity for Sylvain to be on the other side of the mic with food critic, restaurant industry observer Cory Mintz all about his new book "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After".If you liked what you heard you can follow us on Apple iTunes , Spotify or your favourite podcast platform, please rate and review, and be sure and recommend to a friend or colleague in the grocery, foodservice,  or restaurant industry.   Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc  is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice.   He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career.  Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast,       The Voice of Retail, plus        Global E-Commerce Tech Talks  and       The Food Professor  with Dr. Sylvain Charlebois.  You can learn more about Michael       here  or on       LinkedIn.  
Have a safe week everyone!   Reminder to everyone about our YouTube channel where you can watch the entire first part of our podcast with bonus content and the whole Trying Stuff segment 

Author and journalist Corey Mintz's new book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, should be required reading for industry professionals and anyone who wants restaurants to evolve as they must to survive as viable businesses and workplaces, and succeed in the future. In this episode, Corey joins Andrew to discuss the challenges facing the industry, and the actions he suggests diners take to do their part to bring about change.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. Photo of Corey Mintz by Jaime Hogge.

Journalist and author (and friend of the podcast) Corey Mintz has a new book out -- The Next Supper: The End of Restaurants As We Knew Them, and What Comes After -- and he's here for a record-setting third episode to talk about The Big Short, Adam McKay's searing 2015 study of the global economic meltdown of 2008. (It's the one where Christian Bale has a glass eye, Steve Carell has rage issues, Ryan Gosling is a weenie and Brad Pitt is a prepper.) Your genial host Norm Wilner is just happy to be able to discuss a past disaster rather than a current one.

Corey Mintz is a Winnipeg-based journalist and author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, which was published last week. See omnystudio.com/listener for privacy information.

Corey Mintz is a freelance food reporter for the New York Times, Globe and Mail, Eater, and other presigious media outlets, so we have no idea why he's slumming with us this week. A former cook and restaurant critic, he's the author of two and a half books, the latest of which is The Next Supper: The End of Restaurants as We Knew Them, and What Comes After. We cannot recommend it highly enough. Come for the insightful revelations about the restaurant industry, stay for the references to Advanced Idea Mechanics.For an extra 45 minutes of this episode, support us on Patreon at the $4/month level to get access to our super-secret bonus feed of content. The expanded edition of this episode includes our conversations about Thor #175 and Amazing Spider-Man #84, in which we talk about the similarities between Loki and celebrity chefs, why Kingpin is a better husband than Reed Richards, and what the best Iron Man stories of the 70's are. (Spoiler: we don't know.)Stories Covered In Detail This Episode:"The Doomed Land - The Dying Sea!" - Iron Man #25, written by Archie Goodwin, art by Johnny Craig and Sam Grainger, ©1970 Marvel Comics"Mystery on the Moon!" - Fantastic Four #98, by Stan Lee and Jack Kirby w/Joe Sinnott, ©1970 Marvel Comics"Marvel by the Month" theme v. 2.0 by Robb Milne, sung by Barb Allen, with bass by Ryan ‘Biff' Dudder. All incidental music by Robb Milne. Visit us on internet at marvelbythemonth.com, follow us on Instagram at @marvelbythemonth and support us on Patreon at patreon.com/marvelbythemonth.Much of our historical context information comes from Wikipedia. Please join us in supporting them at wikimediafoundation.org.

Corey Mintz has spent much of his life in restaurants: as a cook, as a food critic and as a diner. Now, he's taking a critical look at them as an author. In his new book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, Mintz looks at why restaurants as we know them are broken — and what can be done to fix them.

Guest: Corey Mintz, freelance food reporter and the author of the upcoming book “The Next Supper: The End of Restaurants as We Knew Them, and What Comes After” The COVID-19 pandemic has shown that in a lot of cases what was once normal couldn't sustain a lot of people. Among many things, the pandemic highlighted longstanding issues within the restaurant industry, such as low pay, worker protections, burnout and delivery apps eating into profit margins. The impact on restaurants closing and reopening through lockdowns, and not having every table filled, was also visibly apparent. Toronto Star food reporter Karon Liu guest hosts “This Matters” to speak with Corey Mintz, former Star restaurant critic and author of the new book “The Next Supper, The End of Restaurants as We Knew Them, and What Comes After,” about these issues and what diners can do about it.

Food costs more. Employees aren't returning. Pandemic protocols are costly, but necessary. Indoor dining won't be full for some time yet. COVID-19 has altered the way restaurants survive and thrive — and it looks like there's no going back to the past, even after the pandemic ends. So what does the future of your local favourite look like?GUEST: Corey Mintz, food reporter, author of The Next Supper: The End of Restaurants as We Knew Them, And What Comes After.

Catch up on what you missed on The Rush Hour. Hosts Elvira Caria and John Scholes talk with Lou Berkovits about AFFORDABLE living in Ontario. Then, the crew talks to the author of “THE NEXT SUPPER: The End of Restaurants as We Knew Them, And What Comes Next”, Corey Mintz about the future of eating out. Jevohn Shepherd stops by to provide a preview of next week's NFL Super Bowl Match. Also, Martin Firestone, President of Travel Secure explains latest COVID19 Travel restrictions & Airport Closures. Lastly, Scholes and Caria speak with Annalisa Merelli COVID-19 vaccines showing promise in slowing the ongoing pandemic.