Podcasts about nyesha arrington

A few weeks ago, in record time, the good folks behind the LA Chef Conference, organized a benefit for victims of the recent, devastating LA wildfires. Dubbed Chefs ❤️ LA, the event raised more than$800,000, with all proceeds going to World Central Kitchen and Restaurants Care to support their work on behalf of those who lost their homes in the conflagrations. It was a restorative and emotional evening, and Andrew was honored to be in attendance to interview some key participants. This episode takes you inside the planning of an event of this scale, (it was hosted at the expansive Lawry's The Prime Rib), features interviews with auctioneer Billy Harris, chefs Nyesha Arrington and Sherry Yard, Darin Bresnitz (who lost his home in the fires), Ellen Marie Bennett (from outside the site of her childhood home in Altadena, which was lost in the fire), and others. The episode is also a celebration of the spirit of the industry and testament to the way so many chefs, purveyors, restaurateurs, and others step up when tragedy strikes.To donate, visit the Chefs ❤️ LA homepage and scroll down to mid-page.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. * event images courtesy Chefs Roll, Elijah Nicolas, and Nicholas Gingold/Craft Media Solutions  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In this special installment of Snacky Tunes, Darin continues the conversation on how the Los Angeles culinary community is responding to the devastating L.A. fires. First, we welcome back Brad Metzger and Jacqui Leanza, who are behind one of the most incredible fundraising dinners—Chefs Love LA. The event features an all-star lineup including Ruth Reichl, Daniel Boulud, Nyesha Arrington, Billy Harris, Phil Rosenthal, Jeremy Fox, Curtis Stone, Jonathan Waxman, and more!!! The dinner at the legendary Lawry's is raising critical support for World Central Kitchen and Restaurants Care.In the second half of the show, we sit down with Zak Fishman, owner of Prime Pizza and a longtime Altadena local, to discuss the impact of the fires on the neighborhood and the restaurant community. He shares his experience navigating the aftermath and the path to rebuilding.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/MACHINE and get on your way to being your best self. Have you ever wondered what it would be like if your dreams came true?  What if your dream was to have a TV Show with Gordon Ramsay? What would you do to make it happen? Nyesha Arrington, an American chef, television star, activist, and entrepreneur, joins us on the Greatness Machine to share her story of figuring out what she wanted to do in life and how she realized her purpose at a very young age. Nyesha has long admired Gordon Ramsay as a culinary icon and mentor and dreamed of working alongside him, learning from his expertise, and gaining valuable insights into the art of cooking.  Fast forward to 2022, and that dream became a reality when she said yes to joining “Next Level Chef,” where she, Gordon Ramsay, and Richard Blais serve as mentors to the chosen home cooks, social media chefs, and culinary professionals. In this episode, Darius and Nyesha talk about the keys to achieving goals, the many benefits of doing what you really love, and why it is important to go above and beyond when doing something.  Topics include: How reverse engineering has helped Nyesha reached her goals Nyesha looks back at the epiphany moment when she realized her dream Why Nyesha decided to go on TV How Nyesha used the power of manifestation to achieve her dreams The story behind how Nyesha ended up working with Gordon Ramsay Nyesha explains the premise of “Next Level Chef” The importance of being an effective communicator Nyesha describes her death meal And other topics… Resource mentioned: Kitchen Confidential by Anthony Bourdain: https://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly-ebook/dp/B002UM5BXW  War of Art by Steven Pressfield: https://www.amazon.com/War-Art-Steven-Pressfield-ebook/dp/B007A4SDCG  Grit by Angela Duckworth: https://www.amazon.com/Grit-Passion-Perseverance-Angela-Duckworth/dp/1501111108  Connect with Nyesha: Website: https://www.nyeshaarrington.com/ Instagram: https://www.instagram.com/nyeshajoyce Twitter: https://twitter.com/nyeshajoyce Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/imthedarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsors: Indeed - Just go to indeed.com/darius right now and support our show by saying you heard about Indeed on this podcast. Shopify - Sign up for your one-dollar-per-month trial period at shopify.com/darius. Timeline - Timeline is offering 10% off your first order of Mitopure. Go to timeline.com/GREATNESS. Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Locales Only, we cruise through Santa Monta to pick up a literal Next Level Chef, Nyesha Arrington. Nyesha has been a co-host alongside Gordon Ramsay on the hit TV show Next Level Chef. However, we're not talking about food in this episode but instead about what drives Nyesha to be a chef, an athlete, and a voice in her community. So buckle up, and let's take a ride on Locales Only. Big thanks to Fletcher-Jones Motorcar of Newport Beach for sponsoring the show and building out the all-electric Mercedes-Benz EQE as our rolling podcast studio!  

Nyesha is a chef, entrepreneur, TV personality and mentor. In this episode we talk about how food became a part of her, the advice she'd give her younger self, her “ I can do anything” mindset and how she took a step back to reevaluate and stop pouring from an empty cup. Show Notes:  Original music by Colin Killalea & Curtis Fye Edited by J Mack Media Podcast logo by Moochie Creative Follow Nyesha  @nyeshajoyce Follow Lindsay @table5pod & @lululuttrell

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to the final episode of Hey Hey, L.A., a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the L.A. food scene. Our guest is Nyesha Arrington of Next Level Chef,  the culinary competition starring Gordon Ramsay.A native of Los Angeles, Nyesha grew up in a multicultural household and fell in love with food at a young age. She worked the line at her local Taco Bell as a teen then went on to culinary school and a career in fine dining. Nyesha opened her own restaurants in L.A. and found a fan in the legendary critic Jonathan Gold. “She is a chef whose food tastes like L.A.,” he wrote in his review of Nyesha's second spot, Native. Nyesha joins host Kerry Diamond to talk about her career, her transition from a restaurant “pirate” running on fumes to a centered chef who prioritizes self-care, her role on Next Level Chef, and more. Thank you to Square for supporting our Hey Hey, L.A. miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Nyesha: Instagram, Next Level Chef, website

Have you ever wondered what it would be like if your dreams come true?  What if your dream was to have a TV Show with Gordon Ramsay? What would you do to make it happen? Nyesha Arrington, an American chef, television star, activist, and entrepreneur, joins us on the Greatness Machine to share her story of figuring out what she wanted to do in life and how she realized her purpose at a very young age. Nyesha has long admired Gordon Ramsay as a culinary icon and mentor and dreamed of working alongside him, learning from his expertise, and gaining valuable insights into the art of cooking.  Fast forward to 2022, and that dream became a reality when she said yes to joining “Next Level Chef,” where she, Gordon Ramsay, and Richard Blais serve as mentors to the chosen home cooks, social media chefs, and culinary professionals. In this episode, Darius and Nyesha talk about the keys to achieving goals, the many benefits of doing what you really love, and why it is important to go above and beyond when doing something.  Topics include: How reverse engineering has helped Nyesha reached her goals Nyesha looks back at the epiphany moment when she realized her dream Why Nyesha decided to go on TV How Nyesha used the power of manifestation to achieve her dreams The story behind how Nyesha ended up working with Gordon Ramsay Nyesha explains the premise of “Next Level Chef” The importance of being an effective communicator Nyesha describes her death meal And other topics… Resource mentioned: Kitchen Confidential by Anthony Bourdain: https://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly-ebook/dp/B002UM5BXW  War of Art by Steven Pressfield: https://www.amazon.com/War-Art-Steven-Pressfield-ebook/dp/B007A4SDCG  Grit by Angela Duckworth: https://www.amazon.com/Grit-Passion-Perseverance-Angela-Duckworth/dp/1501111108  Connect with Nyesha: Website: https://www.nyeshaarrington.com/ Instagram: https://www.instagram.com/nyeshajoyce Twitter: https://twitter.com/nyeshajoyce Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Learn more about your ad choices. Visit megaphone.fm/adchoices

Szn 6 Part II of Eps7- On this episode of Blacked Educated & Broke: We sit down with Next Level Chef, Season 2 contestant and super star Chef Darryl Taylor, AKA Chef Drama. He shares his near death experience, working alongside Chef Ramsey, Chef Nyesha Arrington and Chef Richard Blais! And did we mention he's bringing all the drama!!! As always, like, share & subscribe to all things Black Educated & Broke!!!

On today's episode of Athleisure Kitchen, we have our JAN ISSUE #85 cover of Athleisure Mag, Chef Nyesha Arrington. She utilizes food as a way to tell stories and brings her passion and intention to each plate that she creates. As Co-Host/Mentor for FOX's Next Level Chef alongside Chef Gordon Ramsay and Chef Richard Blais, she inspires those in the culinary industry and provides expertise, intel and techniques that they can continue to navigate the industry. When we last talked with her in 2021 for our JUL ISSUE #67, we talked about how she got into her career and her passion for putting her soul on the plate she was in the midst of production for the first season of Next Level Chef and we talked about identity.Nyesha continues to do what she does best, exploring the world through travel, and participating in pop-ups and multi-day food events around the world, she is currently on Next Level Chef UK on ITV and is back for the second season of Next Level Chef here in the US on FOX that starts immediately following this year's Super Bowl LVII!We talked about her recent TEDx talk on her life recipe, the importance of mentorship and being in spaces that fuel your fire. Of course, we talk about the success of Next Level Chef as well as Native by Nyesha Arrington which is at LAX's Delta Terminal 3!Athleisure Kitchen is hosted by Kimmie Smith, Executive Produced by Paul Farkas and Kimmie Smith and is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

We're back for the 3rd season of Athleisure Kitchen! Our past seasons have shared incredible stories of how chefs and culinary enthusiasts connect with food and allows them to showcase their personalities. Last season we chatted with chefs that included Justin Sutherland, Duff Goldman, Kristen Kish and Jordan Andino! We had a pop culture meets foodie moment with Brian Baumgartner who played Kevin Malone in The Office. This season, the stories continue as we dig into how chefs and those in the culinary industry embrace food and maintain their creativity. We will kick off this season with Chef Tom Colicchio right before the 20th season of BRAVO's Top Chef World All Stars which takes place in London. We also talk with our JAN ISSUE #85 cover, Chef Nyesha Arrington who is currently hosting FOX's Next Level Chef alongside Chef Gordon Ramsay and Chef Richard Blais.Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

On today's episode of All in the Industry®, Shari Bayer's guest is Andrew Chason, Co-Founder of FRESH MGMT, which manages the careers of some of the world's most influential chefs and tastemakers, including José Andrés, Kristen Kish, Aarón Sánchez, Roy Choi, and Nyesha Arrington. FRESH is a full-service, boutique management company dedicated to helping its clients build lasting legacies through content, brand partnerships, live and virtual events, technology, value-add investment opportunities, and social good. A 20-year talent management and marketing veteran, Andrew was among the first to recognize that food-entertainment would have a similar impact on pop culture as film, TV, sports, and music, and that chefs could become cultural icons. Prior to launching FRESH, he was head of CAA Culinary, a division of leading entertainment and sports agency Creative Artists Agency (CAA), which focused on representing high-profile culinary personalities. Today's show also features Shari's PR tip to keep things fresh; Industry News Discussion on José Andrés' new TV series, "Jose Andres and Familly in Spain" (Discovery Inc.); Jeremy Allen White's 2023 Golden Globes win for best performance by an actor in a TV musical or comedy for "The Bear" (fx/hulu); and how restaurant workers are helping to pay for lobbying to keep their wages low via The New York Times; plus, Shari's Solo Dining experience at Daytrip, an award-winning wine bar with fermentation-driven party food in Oakland, CA. Photo Courtesy of Andrew Chason.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In this episode, Nyesha and Jeffrey discuss Nyesha's career journey, what it's like being on TV, how food can bring people together, and much more… Watch this episode on YouTube: https://youtu.be/aLtTVfy1d7M Learn more: Recording date: 12/5/22 Instagram: https://www.instagram.com/nyeshajoyce/ Website: https://www.nyeshaarrington.com/ TedX talk: https://www.youtube.com/watch?v=nw4owe_WdBs Plateworthy with Eater: https://youtube.com/playlist?list=PLUeEVLHfB5-Sr228v7G2sTyVfh8tsHePY Chef Nyesha J. Arrington has been in love with the kitchen since cooking alongside her Grandmother at a young age. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi during the first stages of life which these experiences infinitely shape Arrington's palate development and her ideas about cooking and culture. By integrating flavors and techniques from around the world, Arrington is able to create a global style that is both personal and unparalleled. A graduate of the Art Institute of California in Los Angeles, Arrington draws from a fine dining background and has worked with the legendary French chef Joel Robuchon and Melisse. The late Jonathan Gold placing both of her California restaurants in the “Best 101 of Los Angeles”. Arrington is celebrated for her advocacy of using farm fresh, locally, and responsibly sourced ingredients and has been featured on the Los Angeles Times, Food & Wine, GQ, Cooking Channel, Essence Magazine, Life and Thyme, and Eater LA for her accomplishments in the culinary industry. Partnerships with Facebook, Tastemade, Nike, PBS continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine, Los Angeles Food Bowl, Disney California Adventure® New York Food & Wine Festival, and most recently was featured on the Cover of The Rachael Ray Everyday (March 2019) and Delta Airlines' Sky Magazine (May 2018). Today, Arrington owns and operates a full-service Chef consulting & catering business. While traveling around the globe for speaking engagements and dinner collaborations. Her greatest enthusiasm will always be diving into the creative process and cooking “Food that Hugs the Soul.”

Chef Nyesha Arrington is a California native born into a multicultural family, she is best known for her accomplishments as a chef and TV personality. Arrington has competed on Season 9 of “Top Chef” and most recently featured as a recurring judge on Chopped Next Generation. Arrington was introduced to diverse culinary experiences at an early age, which has continually shaped her palate development and perspective of culture-informed cooking.

On today's episode of Athleisure Kitchen, we catch up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at Taste of Tennis with the Williams sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We caught up with him to talk about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings! He also talks with us about a challenge that he will be judging on TikTok where food influencers will go head-to-head with their chili creations! We also catch up with what he has been working on, his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

We may have been fighting back the urge to squeal the entire time… Chef Nyesha Arrington, who has cooked in numerous Michelin star restaurants, was a finalist in Bocuse d'Or (the world renowned chef championship), and owns and operates a full-service Chef consulting/catering business, joined the Raindrop Corner Podcast this week. We dove into her personal journey in and outside the culinary industry, setting boundaries, centering women of color, and embracing the self. This was such a treat! Nyesha's Connects: - Website: www.nyeshaarrington.com - Instagram: @nyeshajoyce Music provided by free-stock-music.com and chosic.com

This is a fun one. I've known Richard Blais for a long while, and we tend to bring the best stories out of each other. Like golf foraging. When most of us lose our golf balls in the bushes, we venture into the brush and come out with scrapes and a handful of profanities. When chef Richard Blais sucks at golf, he goes into the brush and comes out with wild fennel and some carrots for dinner. When he opened his first restaurant at Park Hyatt Aviara in Carlsbad—Ember & Rye, a modern steakhouse with a wood-burning grill that's always on fire above the 18-hole course—he took up the clubs. “So maybe occasionally my ball would go into the bushes,” he admits. “I go in there to get it and I found all this wild fennel and carrots and radishes and garlic and nasturtiums.” Over the last year, fans who know Richard through Top Chef and Guy's Grocery Games and his new show on Fox, Next Level Chef, may have looked at his Instagram and wondered if he was training for the PGA. “I became a golf influencer,” he says. “I got a free hat.” Richard is on fire. On Next Level Chef he's teamed up with Gordon Ramsey and Nyesha Arrington in a cooking competition show that's probably got the most elaborate set in the history of food competition shows—a three-level “restaurant.” Competitors start in the basement and move their way up with each challenge. “We shot the first season in Vegas,” he says, “and at the time it was the tallest non-permanent structure in the city. What an odd stat.” Richard and I have known each other for years at this point. He and I talk about his restaurants (“no matter how much media I do, I always come back to the kitchen—I love restaurant life”), rank the classic side dishes for American steakhouses and how Ember & Rye tweaks the standards (ie, the traditional creamed corn becomes corn creme brulee). I relay one of my earliest Richard memories when we were both on a TV show together and the producers made me take off my glasses because they couldn't have “two guys with big hair wearing glasses.” I spent the entire episode unable to see what the cooks were making (“looks like Karen's got lobster,” I'd say, and someone else would say, “yep, that's skirt steak”). It's a great, free-association conversation between a couple friends, one of whom happens to be one of the most accomplished chefs in the country who calls San Diego home.

What's the secret to preparing delicious, nutritious food rooted in love? In this episode Ruben welcomes Chef Nyesha Arrington, a Southern California native who has been featured on a variety of high-profile media outlets for her accomplishments in the culinary industry. Nyesha owns and operates a full-service Chef consulting and catering business while traveling around the globe for speaking engagements and dinner collaborations.  “Cooking is 100% my love language. Truly, cooking found me. I'm an artist, and food is my medium of self-expression. - Nyesha Arrington Nyesha contends that food, aside from being a necessity, is “the ultimate connector”. It is something that brings people together in one space and transcends any notion of race or creed. Food itself carries with it a unique heritage, and one could even say that eating is living history in action. Nyesha goes on to speak about her passion to cook “food that hugs the soul” and how she is working to make healthy eating more widely accessible. One major way she does this is by educating people—especially People of Color—on how to prepare healthy yet delicious dishes by themselves without breaking the bank. “How I live my highest expression of love in this life is ultimately through cooking.” - Nyesha Arrington How do YOU live out love through your strongest medium of self-expression? About the Guest: Chef Nyesha J. Arrington has been in love with the kitchen since cooking alongside her Grandmother at a young age. The Southern California native has been featured on a variety of high-profile media outlets for her accomplishments in the culinary industry. Nyesha owns and operates a full-service Chef consulting and catering business while traveling around the globe for speaking engagements and dinner collaborations. During Arrington's tenure as Executive Chef at Wilshire restaurant in Santa Monica from 2011-2013, she was named a Rising Star by Brad Johnson, then the restaurant critic of Angeleno. She has been featured in Restaurant Hospitality, on StarChefs.com and was a guest chef at the popular Test Kitchen restaurant in 2011. In 2011, Nyesha has appeared simultaneously on two reality cooking shows as a "cheftestant" -- Top Chef and Food Network's series, Chef Hunter,where she won the competition. In 2012, Nyesha was recognized by Zagat.com as one of the 30 Under 30 -– LA's Hottest Up-And-Comers as well as Where LA's top talent under 30. She was also profiled in the LA Weekly's People issue as one of the most 69 interesting people to watch in 2012. She has also appeared on KTLA and Good Food on KCRW. In 2013 she won the cooking competition show Knife Fight on Esquire Network and later returned to Knife Fight in 2014 as a Guest Chef Judge. As of 2022 she can be seen on Next Level Chef with Gordon Ramsay and Richard Blais on Fox.

And just like that, the DEUCE Racing Podcast is in the double digits for episodes! On this week's episode, you'll get to meet the one-of-a-kind, exceptionally humble and nurturing, Nyesha Arrington. Not only does Nyesha have a special story about finding her greatest passion, cooking, at an incredibly young age, she also has a particularly special gift for storytelling. Throughout this episode, you're guaranteed to find yourself drifting off into a warm space of appreciation and admiration for everything that Nyesha talks about. But equally so, you'll experience how listening to her so clearly describe her passion – and staying true to it despite numerous obstacles along the way – can will lend itself to rich, nourishing reflection for you to consider regarding your own passions. For Nyesha, everything can be distilled to its nucleus; the act of finding the common denominator. The one that unites a singular thing to a far more expansive, collective, connected world. Nyesha, forever a student, is fiercely committed to a growth mindset, and believes intellectual birth should commence at birth, and really only cease at the end of life. All this goes without saying, the work she does and the grace in which she does it is astonishing. Folks, there's simply nothing else I can say other than this: you're gonna glow after listening to this episode!

Los Angeles is getting yet another top restaurant as Seoul's top BBQ restaurant Daedo is coming to town and they're bringing a lot of their amazing ingredients with them. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur talk about Daedo's history -- starting next to Seoul's meat market in 1964, what makes the Hanu beef they use so special, recreating that taste in America, and the different ingredients Daedo will be exporting. Listen to Philip and Nyesha discuss Daedo: Daedo was established in 1964 in Majang-Dong, Seoul's meat market Daedo specifically uses Hanu beef, known for its more complex flavor and richness However, since Hanu beef is rarely exported outside of South Korea, Daedo will be using prime-grade beef wet-aged directly on the premises, giving a similar taste Daedo's new LA location will feature items exported from South Korea like umami soybean paste from Chiri Mountain and cubed kkakdugi Links: Happy Mouth Podcast Instagram Eater - Seoul's most celebrated barbeque restaurant, Daedo, has arrived in Koreatown Eater - 12 best Korean barbeque spots in Los Angeles Wikipedia - Hanwoo Lone Mountain Wagyu - Intro to wet-aged vs. dry-aged beef Korean Bapsang - Kkakdugi recipe Daedo Sikdang - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Airports aren't often known for their high-class food and luxurious accommodations. But one company is looking to change that, bringing world-class food and even a way to expedite your TSA screening. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington talk about The Salon lounge opening at LAX and what parent company PS is aiming to do. Nyesha and Philip talk about some of the services customers can expect at The Salon, as well as what type of food and drinks could appear on the menu. Listen to Philip and Nyesha discuss airport lounges: PS is an exclusive offsite terminal at LAX at $4,000 per visit to stay in a private suite Each visit to PS includes in-suite massages and facials, haircuts, complimentary airport parking and car detailing, and gourmet snacks PS is opening a new luxury airport lounge at LAX called “The Salon” Visits to The Salon will only cost $695 per person The Salon still offers perks like expedited TSA screening, car detailing, and a personal drive to your aircraft's door on the tarmac The Salon will have a rotating cocktail list and a food menu inspired by California and the Mediterranean thanks to LA's H.Wood Group Co-CEO Joshua Gausman believes people are looking to make travel more of an experience, especially coming out of the coronavirus pandemic Links: Happy Mouth Podcast Instagram Travel + Leisure - LAX is about to open what may be the most luxurious lounge a US airport has ever seen ReservePS - Website Robb Report - This exclusive new lounge at LAX is so luxe it lets you skip those long security lines We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

While many cities around the country have created temporary delivery fee caps for third-party food delivery apps during the coronavirus pandemic, San Francisco is going a step further and it's angered two food-delivery app giants. DoorDash and Grubhub are going after San Francisco after the city made its delivery fee cap permanent. Citing the move as “unconstitutional,” the food-delivery apps are fighting back against a cap of 15%. Listen as restaurateur Philip Camino and chef Nyesha Arrington discuss third-part food-delivery apps, the delivery fee cap, and what it all means for those working in the hospitality industry. Listen to Philip and Nyesha discuss San Francisco's delivery fee cap: In April 2020, many cities enacted temporary delivery fee caps to relieve some pressure from struggling restaurants at the start of the pandemic The caps were usually around 15% of the food order and were meant to be a temporary solution until restrictions lifted and restaurants could resume 100% of their normal capacity Prior to these caps, fees could range from 20%-40% Third-party food delivery apps rely on fees charged to customers and restaurants to cover things like credit card processing, driver pay, and marketing campaigns San Francisco's Board of Supervisors unanimously voted to make the fee cap permanent in June, earning the praise of the Golden Gate Restaurant Association, though San Francisco Mayor London Breed chose to not sign it DoorDash says they aren't able to cover driver pay, operations, credit card fees, and marketing costs while fees are capped at 15% To make up the difference, new fees are popping up for consumers DoorDash and Grubhub filed a joint complaint against San Francisco to the U.S. District Court, alleging the delivery fee cap to be “unconstitutional” and a “dangerous overreach” of local government power Grubhub and DoorDash are suing the city for damages and to put a stop to the delivery fee cap Links: Happy Mouth Podcast Instagram Restaurant Business - DoorDash and Grubhub sue San Francisco over delivery fee cap Restaurant Business - San Francisco to permanently cap third-party delivery fees Restaurant Business - DoorDash says delivery fee caps are hurting order volumes Restaurant Business - DoorDash unveils tiered pricing plan for restaurants We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

It's Meatless Monday and Panda Express is making one of their classics without meat. That's right, the orange chicken can now be ordered without the chicken! Panda Express has teamed up with the Beyond Meat team to bring a plant-based twist on their classic orange chicken dish. Listen as chef Nyesha Arrington and restaurateur Philip Camino give you a little history lesson on Panda Express' orange chicken, Beyond Meat's foray into chicken, and how this new plant-based dish might stack up to the original. Listen to Philip and Nyesha discuss orange chicken: Panda Express chef Andy Kao created the famous orange chicken dish in 1987, four years after the first store opened Panda Express has served more than 80 million pounds of orange chicken since 2016 alone Panda Express chef Jimmy Wong spent more than a year working with Beyond Meat to develop the product It will have the same size, taste, and texture of the original orange chicken Beyond Meat recently launched plant-based chicken tenders nationwide Beyond Meat's plant-based chicken tenders are made with fava beans and peas and have 14 grams of protein per serving The dish is only available for a limited time in select locations in New York City and southern California Links: Happy Mouth Podcast Instagram Restaurant Business Online - Panda Express transforms its signature original orange chicken into a plant-based dish Restaurant Business Online - Beyond Chicken Tenders launches on restaurant menus nationwide Panda Express - Our family story We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Pasta can save the environment! No, really. The world is turning away from single-use plastics as people start recognizing their environmental impact. Plastic drinking straws are among the worst offenders, with millions littering U.S. shorelines alone. But several companies believe pasta could be the perfect answer and products are hitting store shelves near you. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about pasta straws. Philip and Nyesha cover the environmental impact plastic straws have had, their more eco-friendly alternatives, and how pasta straws could offer the sustainability people want without the hassles that come with metal and paper straws. Listen to Philip and Nyesha discuss pasta straws: Bans on plastic straws have gained a lot of traction in recent years, seeing several states and cities phasing them out Companies like Starbucks and Disney World have banned plastic straws company-wide Recycling machines can't process single-use plastic straws, seeing them wind up in the ocean as trash About 18 billion pounds of plastic ends up in the ocean every year and plastic straws are one of the top-10 contributors During a 5-year clean-up project, researchers found almost 7.5 million plastic straws on U.S. shorelines Scientists estimate plastic straws can take 450 years to break down with some remaining forever Paper straws take 30-60 days to properly decompose but some people have found they can disintegrate a little too easily in their drinks Metal straws are a good alternative since they are reusable but the energy needed to make a metal straw is equivalent to 150 plastic straws Pasta straws have begun popping up in restaurants around the country, including Primi and Popina in New York You can find gluten-free pasta straws made from rice and tapioca flour from brands like Pasta Life Pasta straws still dissolve after about 45 minutes but can last longer than paper straws Pasta straws are also a little pricier, coming in at about double the cost of paper straws Links: Happy Mouth Podcast Instagram New York Magazine - Restaurants from Popina to Bar Primi use these nifty straws made of pasta National Geographic - Forever is a long time Our Last Straw - Facts and figures Pasta Life - Gluten-free pasta straws We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

While it's easy to mix up the restaurants you dine at, it's not so easy to switch up the restaurants you work at. That is, until President Biden signed orders giving restaurant workers more freedom to change between jobs. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino explain what a poaching clause is and discuss Biden's hopes that targeting these restrictions will help boost market competition. Listen to Philip and Nyesha discuss poaching clauses: Biden is specifically targeting anti-poaching agreements. A new executive order will allow restaurant workers to take on certain jobs without being as restricted, allowing employees to change jobs more freely. The government will be limiting how much a restaurant or other employers can restrict their workers legally from hopping over to a competitor. Biden is hoping to boost competition in the market. The White House also declared that eliminating the non-competes and anti-poaching clauses were a top priority of the bill. This bill comes as one of 72 policy changes that Biden has made in order to foster greater competition and drive prices down. Links: Happy Mouth Podcast Instagram Photo Credits Restaurant Business - President Biden Takes Aim At Anti-Poaching Agreements We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Do you love a good Big Mac or some McNuggets? We've got great news for you! McDonald's is officially launching a loyalty program, My McDonald's Rewards, where you can earn points and rewards from your orders. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss McDonald's new loyalty program, what it entails, and how it compares to the other loyalty programs in the industry. Listen to Philip and Nyesha discuss My McDonald's Rewards: At the beginning of July, McDonald's launched the My McDonald's Rewards. Their competition in this space includes Starbucks, Dunkin', Wendy's and more. Over half of Starbucks's transactions at company-owned locations are members of the program. Panera Bread's loyalty program has 40 million members with over half of their transactions from those members. Papa John's program has 20 million loyalty members with almost half of their transactions from the program. Wendy's launched a program last year that has already gained 13 million members. Currently, McDonald's sees about 20 million people using their app. McDonald's tests of this program have been met with great success. The app can earn points for free food, allow you to order and skip the line, and creates overall efficiency. Before the pandemic, 70% of McDonald's customers used the drive-thru but since the pandemic, that number has risen to 90%. Links: Happy Mouth Podcast Instagram Restaurant Business - McDonald's Has Big Hopes for it's Loyalty Program We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

You don't need a dedicated storefront to make great food. With the rise of virtual brands and ghost kitchens, companies are producing and delivering food out of underutilized kitchens and making a killing. Owners of virtual brands like Umami Burger, C3 is partnering with companies to expand into even more locations. They've recently raised $80 million in a Series B funding round to help boost their expansion efforts as they utilize ghost kitchens. Join restaurateur Philip Camino and chef Nyesha Arrington as they take a closer look at what hospitality companies like C3 are doing and the boom of ghost kitchens and virtual brands on your favorite food delivery apps. Listen to Philip and Nyesha discuss C3: C3, known as Creating Culinary Communities, recently raised $80 million in a Series B funding round C3 is a food tech company that has several virtual restaurant brands, including Umami Burger, Krispy Rice, and Sam's Crispy Fried Chicken in ghost kitchens C3 recently partnered with the point-of-sale integration company Chowly, giving more than 10,000 partners access to C3's virtual brands This allows partners to create additional revenue streams by allowing C3's virtual brands to work out of their kitchens C3 is looking to expand to 12,000 locations by 2021, leasing an assortment of hospitality and retail spaces to open food halls and physical locations for its virtual restaurants They plan to open a 40,000 sq/ft food hall at Brookfield Manhattan West in NYC They also agreed to acquire a 24,000 sq/ft food hall in Atlanta by 2022 C3 recently started their Citizens Go app, allowing customers to order from multiple virtual brands in one order Dickey's Barbeque Pit recently announced plans to add 100 ghost kitchens to its operations via a partnership with Combo Kitchen In a deal with Nathan's Famous, Franklin Junction will operate Arthur Treacher's also out of 100 ghost kitchens before 2022 Links: Happy Mouth Podcast Instagram Restaurant Dive - C3 raises $80M to grow virtual brand footprint Restaurant Dive - Dickey's to add 100 ghost kitchens through Combo Kitchen partnership Restaurant Dive - C3, Chowly partner to bring virtual brands to 10K restaurants C3 - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

With the Restaurant Revitalization Fund leaving more than a quarter-million applicants unfilled, states are beginning to step up and help out the hospitality industry. Several states have created their own restaurant funds to help with things like lost revenue, equipment, and worker shortages. On this episode of the Happy Mouth Podcast, chef Nyesha Arrington and restaurateur Philip Camino break down the various states that have created their own restaurant funds. Listen to Philip and Nyesha discuss state-created restaurant funds: The SBA shut down the RRF on July 14 265,000 applicants didn't receive money The National Restaurant Association asked governors, mayors, and other state officials to launch state-based funding New York's 2021 budget includes $25 million dedicated to the New York Restaurant Resiliency Grant Program and $35 million for the Restaurant Return-to-Work Tax Credit The Restaurant Resiliency Grant awards funds to restaurants that give meals to under-represented communities The Return-to-Work Tax Credit allows restaurants that lost at least 40% of their revenue to receive a $5,000 tax credit for each worker they rehire Businesses can apply for 10 workers rehired, with a maximum of $50,000 for tax credits New Jersey Governor Phil Murphy signed 6 bills that give additional help to small businesses in the state, including a relief package for $30 million dedicated to bars and restaurants $20 million is set aside for grants for restaurants and operators with the other $10 million given to entities that purchased in-bulk restaurant meals for those in need There's a $25 million fund for new restaurants, retailers, and other service providers to help restore storefronts empty as a result of COVID-19 Ohio has set aside $100 million for a restaurant grant fund Restaurants, bars, coffee shops, food, trucks, cafeterias, and other businesses can apply for grants of $10,000, $20,000, and $30,000; depending on revenue losses Links: Happy Mouth Podcast Instagram Happy Mouth Podcast - July 12, 2021: SBA Shutting Down The RRF Restaurant Dive - Tracking 2021 state restaurant aid Restaurant Dive - NRA urges states to offer grants as RRF runs dry Restaurant Dive - NY passes budget that includes $60M in restaurant relief We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Happy Fun Friday, Happy Mouth! It's the end of the work week so let's talk about where people are working. With remote work becoming more common, people are working in all different places. One such place is NYC restaurant Kindred, which has converted it's outdoor dining area into a workspace. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss Kindred and what their workspace entails. They also delve into the benefits of this space both for the customer and the restaurant. Listen to Philip and Nyesha discuss Kindred's new CoWorking space : After the pandemic hit them hard, a wine bar called Kindred has converted some of its outdoor space into a remote workplace where workers can rent a table for the day. Guests can rent a table from 10am-4pm for just $25. The space offers free drip coffee, Wi-Fi, full bathroom access all day, as well as options to order lunch and beverages or stay through Happy Hour. Every table comes with a charging station. This space now accounts for about 10% of their sales. By the end of May, Kindred saw around 230 unique guests and by the end of June, their numbers were around 300 unique guests. A Tik Tok feature has also drawn traffic and attention to this CoWorking space. Social media has a large influence in the restaurant industry. Links: Happy Mouth Podcast Instagram CNBC Tech to Table - NYC's Kindred pivots during Covid, turning its restaurant by day into remote office space Kindred We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

If you don't eat meat or are just craving a breakfast patty then you're in luck! What if we told you your breakfast patty could be made from fungus? With plant-based food on the rise, Nature's Fynd is a Chicago-based food/tech start-up exploring using fungus as a meat alternative. On this episode of the Happy Mouth podcast chef Nyesha Arrington and restaurateur Philip Camino discuss the specifics of Nature's Fynd and their products, who is investing, and the health and sustainability benefits of their meat alternative, Fy. Listen to Philip and Nyesha discuss Nature's Fynd and their fungus meat alternative: Investors include Jeff Bezos, Bill Gates and Al Gore. Plant-based food sales have increased by 43% in the past 2 years and in 2020, plant-based food sales surpassed $7 billion, which is up by 27% from 2019. Fungi based proteins are high in protein, fiber, amino acids and also are low in saturated fat. Founder Mark Kozubal discovered a microbe called ​​Fusarium strain flavolapis and fermented it to create the protein ingredient Fy. Founded in 2012, Nature's Fynd recently raised $158 million and plans to have their patties and dairy free cream cheese in stores this year. As a representative of the Food Sustainability Movement, one of their missions is promoting sustainability and reducing our global carbon footprint. Fy has 50% more protein than tofu and only 10% of the fat ground beef has. Taste tests have been met with very positive reviews. Links: Happy Mouth Podcast Instagram CNBC Tech to Table - Bezos, Gates back fake meat and dairy made from fungus as next big alt-protein Nature's Fynd Plant Based Foods Association - Retail Sales Data Sprouts Farmers Market - Survey by Sprouts Looks into New Year Eating Habits, Reveals Young Americans are Likely to Shift Away from Meat We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Not one, not two, but SIX restaurant chains are being sold right now. With a lot of market activity occurring around chain restaurants, what better time to take a look at how this will affect the industry than now? On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington delve into the recent buying of these chains and what factors likely led to these purchases. They also discuss the impacts this may bring about for the industry. Listen to Philip and Nyesha discuss the recent buying of chain restaurants: Since SweetGreen and Krispy Kreme deals, 6 more deals have been announced. June 24th: Lee's Famous Recipe Chicken is being sold to Artemis Lane Partners. June 25th: BBQ Holdings plans to purchase Village Inn and Bakers Square for $13.5 million. Fat Brands plans to acquire Global Franchise Group for $442.5 million. June 30th: Panera will sell Au Bon Pain to the Ampex Brands Family of Companies. July 1st: The largest franchisee of Jack in the Box will buy Taco Cabana for $85 million. July 2nd: Logan's RoadHouse will buy J. Alexander's and sister concepts for $220 million. Causes: Operator fatigue, increased sales, long-time deals, and low interest rates. Links: Happy Mouth Podcast Instagram Restaurant Business - Everybody is Buying Chains Right Now Restaurant Business - Logan's Roadhouse Parent Agrees to Buy J. Alexander's for $220M Restaurant Business - Jack In The Box's Largest Franchisee Agrees to Buy Taco Cabana for $85M Restaurant Business - Panera Bread Sella Au Bon Pan to a Yum Brands Franchisee Restaurant Business - Johnny Rockets Owner Is Buying Global Franchise Group for $442.5M Restaurant Business - Lee's Famous Recipe Chicken to be Sold to Artemis Lane Partners Restaurant Business - Famous Dave's Parent is Buying Village Inn and Bakers Square We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Anthony Bourdain was one of the few true rockstars of the hospitality industry. He reached acclaim not just for his time as the executive chef at Brasserie Les Halles but for his no-holds-barred style of writing and his Emmy award-winning television shows. On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino look back on Bourdain's life, his accomplishments, and what he meant to the hospitality industry. Nyesha also speaks about her personal experiences with Bourdain and what he was like behind the scenes. Listen to Philip and Nyesha discuss Anthony Bourdain: Anthony Bourdain first got started in the hospitality industry after graduating from The Culinary Institute of America in 1978 Bourdain first reached fame after his article “Don't eat before you read this” was published in the New Yorker, covering what it was really like as a chef in a restaurant He then expanded the article into the best-selling book “Kitchen Confidential,” relaying wild stories of drugs, sex, and the real life of the restaurant world Bourdain also launched several shows, including “A Cook's Tour” and “No Reservations” During one episode of “No Reservations,” Bourdain and his crew were trapped in a Beirut hotel while the Israel-Lebanon conflict broke out, which was nominated for an Emmy award Bourdain was able to highlight cultures and cuisines often ignored by the mainstream during his show “Parts Unknown”, celebrating areas like Libya, Armenia, and Ethiopia In one episode, President Barack Obama and Anthony Bourdain had a beer together at a local restaurant in Vietnam The documentary “Roadrunner” takes a look at Bourdain's life and career Links: Happy Mouth Podcast Instagram Amazon - Kitchen Confidential Updated Edition CNN - Cnn's Anthony Bourdain dead at 61 Explore Parts Unknown - Website Travel Channel - Anthony Bourdain Roadrunner - Movie We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Oh, how we hardly knew ye Restaurant Revitalization Fund. After serving just 105,000 restaurant operators over less than a single month, the RRF is officially being shut down by the SBA. Despite having a total of $26.8 billion in funding, the RRF flew through its allotted amount of money quickly. With lawsuits alleging discrimination and the rescinding of thousands of grants, some are viewing the RRF as a complete failure. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look back at the RRF and its pending shutdown. Nyesha and Philip also discuss if the RRF was a failure and what should have been done differently. Listen to Philip and Nyesha discuss the RRF ending: The RRF opened for applications on May 3, 2021, receiving more than 186,000 applicants in the first two days The RRF had been funded with $28.6 billion, with $5 billion earmarked for small businesses -- Which ran out in just 21 days Women, veterans, and those who are socially and economically disadvantaged received priority That priority treatment spurred several lawsuits against the Small Business Association (SBA), including one that was successful The SBA has rescinded almost 3,000 awards from those prioritized individuals A bill was introduced in the Senate to refill the fund with a proposed $60 billion, though it's struggling to find bipartisan support The SBA has announced they'll disable the RRF portal on July 14, meaning they'll no longer accept applications The SBA awarded money to 105,000 restaurant operators before funds ran out, though 265,000 applications didn't receive any money Links: Happy Mouth Podcast Instagram Restaurant Business - SBA pulls the plug on the Restaurant Revitalization Fund Restaurant Business - SBA stops Restaurant Revitalization Fund payments after courts rule they're discriminatory Independent Restaurant Coalition - Contact Congress Deeper Dive podcast - Is there any hope for the Restaurant Revitalization Fund? We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Move over Uber Eats and GrubHub, there's a new challenger emerging. Snackpass is making serious waves after recently raising $70 million from investors, joining the likes of Uber Eats, GrubHub, and DoorDash. With a focus on pickup orders instead of delivery, Snackpass is aiming for college towns where users are wary of high delivery fees. They hope to use the investment to expand into several new and large markets, offering serious competition for the food delivery app giants. Restaurateur Philip Camino and chef Nyesha Arrington discuss Snackpass' recent Series B funding, their expansion plans, and how cities imposing fee caps could change the landscape for food delivery apps. Listen to Philip and Nyesha discuss Snackpass: Snackpass started in 2017 and by 2019 had gained $21 million in funding In June, Snackpass raised another $70 million through Series B funding The most recent investment raises the valuation of the company to more than $400 million Snackpass focuses on pickup orders rather than delivery and is targeting college towns where cash-strapped users want to avoid high delivery fees found on competing apps like GrubHub and UberEats Unlike food delivery apps that have fees as high as 30%, Snackpass commissions begin at just 7% for restaurants Snackpass is using this investment to expand their teams as well as move into new markets in New York, Los Angeles, Miami, San Francisco, Chicago, Washington D.C. and Austin, Texas. Currently, Snackpass has over 500,000 users in 13 college towns with users ordering an average of 4.5 times per month Links: Happy Mouth Podcast Instagram Restaurant Dive - Social e-commerce platform Snackpass raises $70M Tech Crunch - Snackpass gobbles up $70M at a $400M+ valuation as its social food ordering platform crosses 500k users Eater - Will permanent fee caps actually rein in delivery apps We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Would you like to add guac to that? If so, your Chipotle burritos and bowls could cost a little more thanks to an avocado shortage. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about the avocado shortage, what's causing it, and how that's having a massive impact on the fast-casual restaurant's menu and stock prices. Listen to Philip and Nyesha discuss the avocado shortage: According to Chipotle CFO Jack Hartung, the company has “diversified” its avocado sourcing to counteract any seasonal shortages Chipotle's tip avocado suppliers come from Mexico, Peru, and California Mexico is the top supplier but regularly ships fewer avocados during the hot summer months, typically offset by an increase in production in Peru California steadily supplies about 12% of the overall avocado supply Avocados make up between 5%-10% of Chipotle's ingredient costs, which can have massive impacts on the company's margins and stock prices The Hass Avocado Board is projecting a 5.8% decline in third-quarter avocado sales compared to the same time last year, which will make it more costly for Chipotle to make its guacamole Avocado prices have been up-and-down in 2021, seeing a 26% decrease in prices in the first quarter due to an influx of shipments from Mexico By the second quarter, avocado prices jumped up 4% and have increased another 6% already in June Chipotle has been facing the worker shortage head-on, looking to attract 20,000 new employees, increasing wages to $15-per-hour by the end of June and introducing referral bonuses of up to $750 per hire The company has already raised menu prices by about 4% to offset increased wages but could need to raise prices again due to the avocado shortage Rising avocado prices have already impacted Chipotle's stock earnings, knocking it down 10-12 cents per share in the third quarter already However, shares of Chipotle (CMG) are up 5% this year so far, creating a market value of $42 billion for the company Links: Happy Mouth Podcast Instagram CNBC - Falling avocado shipments could hurt Chipotle's margins, analyst says CNBC - Chipotle hikes prices to cover the cost of raising wages Market Watch - Chipotle could take a hit from higher avocado prices CNBC - Chipotle to hike wages, debut referral bonuses in attempt to hire 20,000 workers We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

One of the hottest topics within the hospitality industry is the worker shortage. The coronavirus pandemic saw many restaurants shut their doors for at least a little while, leaving many workers out of a job. With restaurants opening back up, workers aren't quite as eager to return, leaving most restaurants understaffed. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington sit down with Brad Metzger. Brad's the owner of BMRS, a recruitment and placement agency specifically for the hospitality industry. Nyesha and Philip talk with Brad about the worker shortage currently plaguing the hospitality industry. Brad provides his unique insight about important topics like just how bad the current shortage really is and whether the industry is close to returning back to normal. Links: Happy Mouth Podcast Instagram BRMS - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The U.S. Department of Labor recently proposed changes to the 80/20 rule, altering what type and amount of work qualifies for the tip credit. While the hospitality industry is beginning to recover from the impact of the coronavirus pandemic, there's also a worker shortage thanks in part to low wages and a reduction in tipping. Restaurateur Philip Camino and chef Nyesha Arrington break down the DOL's proposed changes to the tip credit and the impact they'll likely have on both restaurant owners and employees. From the need to improve the employee experience to how changes in pay could impact menu prices, Nyesha and Philip provide valuable insight to get to the most important parts of the new guidelines. Listen to Philip and Nyesha discuss the tip credit: In the United States, employers can pay employees as low as $2.13 per hour as long as a majority of that employee's work is tipped work In 43 states, employers can claim a credit against the tips employees earn to make up the difference in hourly rate to $7.25 to meet the federal minimum wage The 80/20 rule has come under some scrutiny in recent years as the Department of Labor rescinded it in 2018 due to many employers claiming it despite not meeting the regulations By the end of 2020, the DOL released the Final Tip Rule but delayed it for adjustments Under President Donald Trump's administration, the 2020 tip rule favored the employer's use of the top credit, allowing them to claim it even when employees were performing non-tipped work Under the DOL's guidelines, servers can't perform non-tipping work as more than 20% of their duties The newly proposed tip rule puts limits on the type and amount of non-tipped work an employee can do for the employer to claim the tip credit That non-tipped work has to support the job of a server including tasks like folding napkins and preparing silverware The DOL says these new guidelines came as an effort to further support tipped workers Links: Happy Mouth Podcast Instagram Restaurant Business - DOL proposes change to 80/20 tip credit rules Restaurant Business - DOL delays discontinuation of 80/20 rule on servers' pay Waller - Restaurants must be aware of the 80/20 rule We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The Restaurant Revitalization Fund was a massive hit, earning nearly 200,000 applicants in the first two days. But nearly two months after sending out the first checks, the SBA has been rescinding some RRF grants without a clear explanation. Hosts Philip Camino and Nyesha Arrington break down the latest RRF updates and RRF information. They discuss what issues the RRF has had thus far, the beginning funding mistakes that led to these issues, and what it could mean for those restaurants who had awards rescinded. Listen to Philip and Nyesha give a RRF update: RRF money ran out quickly, getting applications for $65 billion despite just $28.6 billion being earmarked In Tennessee and Texas, 3 restaurants sued the SBA for distributing the funds in a discriminatory way Though some applicants have already received their funds, the SBA has sent over 3,000 letters to rescind its awards, including to women and military-owned restaurants and disadvantaged individuals Owners whose grants were taken away will see “fully canceled” on their application status However, those applications will be kept in place and on the date they're filed so that businesses with rescinded grants won't have to file a new application and will be further up the line if the SBA receives more funds In the 3rd round of rescinded grants, the SBA sent out a letter that sometimes incorrectly said businesses had applied for the SVOG (Shuttered Venue Program) or defaulted on an SBA loan, making them ineligible for the RRF Despite all the issues, the SBA has remained mostly silent, creating further frustration Links: Happy Mouth Podcast Instagram National Restaurant News - SBA remains silent on RRF confusion Restaurant Business - More restaurants have their RRF awards rescinded Restaurant Dive - SBA rescinds more RRF grants Happy Mouth podcast - RRF gets 186k applicants in first 2 days Happy Mouth podcast - Revisiting the Restaurant Revitalization Fund We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Nearly everyone loves a good chicken wing. Well, it seems like too many people are enjoying wings, creating a national chicken wing shortage. To combat the shortage and increasing chicken wing prices, Wingstop has looked at the rest of the chicken. Wingstop partnered with delivery app Doordash to create the virtual brand Thighstop as a ghost kitchen -- serving thigh versions of their famous chicken wings. Listen as restaurateur Philip Camino and chef Nyesha Arrington break down the chicken wing shortage, Wingstop's ingenuity, and what this could mean for the brand and their competitors. Listen to Philip and Nyesha discuss chicken wings: Demand for chicken wings has been up 7% during the pandemic Despite increased demand, chicken and labor shortage are creating supply issues In 2020, Wingstop exceeded $1 billion in digital sales, 60% of the company's $2 billion in total sales Wingstop's digital sales increased 25% from 2019 to 2020 thanks in part to a new delivery system being introduced CFO Michael Skipworth said Wingstop saw a 25.8% increase in wing prices in one year, even after forming a price-mitigation strategy with their biggest poultry suppliers Wingstop partnered with the delivery app to open the virtual restaurant Thighstop as a ghost kitchen at 1,400 locations While Wingstop has created Thighstop, they won't be putting thighs on their regular menu, choosing to build the brand separately Links: Happy Mouth Podcast Instagram Associated Press - Chicken wing shortage forces restaurants to adapt Restaurant Dive - Wingstop surpasses $1B in digital sales in 2020 Restaurant Dive - Wingstop debuts virtual brand focused on chicken thighs Newsweek - Chicken wings shortage sees prices rise in restaurants across U.S. We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The most expensive spice in the world, saffron is an essential part of Central and South Asian cuisine. Unfortunately, its labor-intensive harvesting means it hasn't become widely used in the United States. That is until Mohammad Salehi started Heray Spice as a way to ethically source Afghanistan saffron to the chefs and home cooks in America. Listen as chef Nyesha Arrington and restaurateur Philip Camino give you some amazing facts about saffron and discuss Mohammad's amazing journey from interpreter to saffron farmer. Listen to Philip and Nyesha discuss saffron: Mohammad Salehi was born and raised in Afghanistan to a farming family He became an interpreter for the U.S. Army, then moved to Chicago in 2014 Mohammad's family had farmed wheat and chickpeas before turning to saffron in 2002, which was made more profitable thanks to the U.S. and U.N. extending support for saffron after the fall of the Taliban Mohammad started Heray Spice, a nod to the Persian city “Herat” where the spice is rumored to have originated Heray Spice employs 28 families in Afghanistan to grow saffron, offering training, tools, and other resources to help set them up, with a focus on ethical sourcing Heray's farmers harvest the saffron by hand -- the traditional method While Heray focuses on sourcing saffron to chefs, home cooks can also buy the spice through Heray's website Mohammad plans on adding other quality spices, including cumin and Afghanistan's popular green tea Links: Happy Mouth Podcast Instagram Eater - Can good saffron change lives? Mohammad Salehi thinks so Eater - ‘This land is meant only for saffron. Without it, it means nothing' Heray Spice - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Get aboard the IPO train! Krispy Kreme and Sweetgreen are going public as they've announced their IPO plans recently. With valuations in the billions, both companies are primed to do big things in the near future and potentially even become one of the new, big faces of fast food in the United States. Join restaurateur Philip Camino and chef Nyesha Arrington as they take a look at Sweetgreen and Krispy Kreme's IPO plans, what both companies could be looking to do by going public, and the hurdles they'll have to face afterward. Listen to Philip and Nyesha discuss restaurant IPOs: Krispy Kreme went public once before, back in 2000 JAB Holding bought Krispy Kreme for $1.35 billion in 2016 and made the company private Krispy Kreme's revenue increased by 17% to $1.12 billion in the 2020 fiscal year, nearly matching their 19% average increase in revenue since 2016 Krispy Kreme has reported net losses over the last 3 years due to investing revenue back into the business The company currently has $1.2 billion in debt Krispy Kreme filed documents for a $100 million IPO back in May but is now hoping to raise anywhere between $560 million - $640 million With shares expected to sell for $21-$24, there's an implied valuation of $3.46 billion - $3.96 billion Sweetgreen officially announced its IPO plans recently After raising $156 million in January, Sweetgreen's valuation is at $1.78 billion Sweetgreen recently underwent a brand redesign, changing logos and designing a new app Links: Happy Mouth Podcast Instagram Restaurant Business - Dutch Bros Coffee says it is going public CNBC - Krispy Kreme looks to raise as much as $640 million through IPO Restaurant Business - Sweetgreen says it is going public Restaurant Business - Krispy Kreme files its $100M IPO We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

For the first time in more than a year, people are spending more money at restaurants than on their groceries. It's yet another sign that the hospitality industry is bouncing back in a big way as the coronavirus pandemic begins to fade away and consumers return to normal life. Join chef Nyesha Arrington and restaurateur Philip Camino as they break down the details of restaurant spending compared to grocery spending. Philip and Nyesha also share their thoughts on why the dynamic has flipped, how restaurants might have to start charging more, and how Amazon's purchase of Whole Foods could continue to change things after the pandemic. Listen to Philip and Nyesha discuss restaurant sales: Customers are spending more at restaurants than on groceries for the first time since February 2020 Prior to the coronavirus pandemic, restaurant sales exceed grocery sales In April 2019, restaurant sales were $63.62 billion compared to $57.25 billion for groceries In April 2020, restaurant sales plummeted to just $29.9 billion -- a 30-year low At the other hand, grocery sales skyrocketed up to $75 billion in March 2020 thanks in part to panic buying, COVID-19 restrictions, and the ease of grocery delivery apps As of May 2021, restaurant sales totaled $67.3 billion -- an increase from pre-pandemic times Links: Happy Mouth Podcast Instagram Restaurant Business Online - Consumers are back to spending more at restaurants than at grocers Happy Mouth May 26 episode on food insecurity Happy Mouth May 17 episode on the restaurant boom We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Not everyone is ready to give up their meat. But that doesn't mean it has to come from factory farms either. Through the use of regenerative farming practices, farms are putting great products on the table while letting nature thrive. Doniga Markegard from Markegard Family Grass-Fed Farms joins chef Nyesha Arrington and restaurateur Philip Camino. Doniga shares her insights straight from the pastures, including how she's seen more biodiversity and improved mineral content on the farm, as well as happier and healthier animals all without needing pesticides, chemical fertilizers, and hormones. Links: Happy Mouth Podcast Instagram Happy Mouth's May 24 episode about urban microfarms Markegard Family Grass-Fed Farms Doniga Markegard Book - Dawn Again: Tracking The Wisdom Of The Wild Doniga Markegard - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

The chicken sandwich wars are heating up as a new competitor jumps into the ring. With Burger King launching their new “CH'King” sandwich, the QSR giant appears to be taking shots at some of their biggest competition. Burger King called out Chick-fil-A in a tweet and is donating money for every sandwich sold in June -- Pride month. Listen as chef Nyesha Arrington and restaurateur Philip Camino break down the chicken sandwich wars, Burger King's philanthropy, and what they'd put on a fried chicken sandwich of their own. Listen to Philip and Nyesha discuss Burger King's chicken sandwich: Burger King launched their new “CH'King” fried chicken sandwich nationwide on June 3 Ellie Doty, chief marketing officer of Burger King North America, said they've been working on the sandwich for 2 years Burger King's new “CH'King” fried chicken sandwich features a potato bun with pickles and a savory, spicy sauce Burger King is the latest QSR (Quick Service Restaurant) entrant into the chicken sandwich wars, joining the likes of McDonald's, Popeyes, and Wendy's Burger King took a shot at competitor Chick-fil-A by saying customers can get their chicken sandwich on Sundays Chick-fil-A hasn't always been the biggest supporter of the LGBTQ community, donating to organizations with controversial views on marriage equality Burger King will donate 40 cents to The Human Rights Campaign for every chicken sandwich sold in June The Human Rights Campaign is the largest LGBTQ civil rights organization Links: Happy Mouth Podcast Instagram Human Rights Campaign - Website CNN - Burger King launches new chicken sandwich nationwide CNN - Chick-fil-A backlash is nothing short of ‘cancel culture' CNN - The fried chicken sandwich wars are heating up NY Daily News - Burger King to donate to LGBTQ group with every sale of new fried chicken sandwich CNN - Burger King trolls Chick-fil-A with LGBTQ+ donations We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Profee, the blend of protein shake with cold-brew coffee, is the latest viral food trend making its way around social media. But do we really need extra protein? And could it actually be harmful? On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a closer look at profee to see what's going into it, what people are getting out of it, and whether people are focusing too much on protein and putting themselves at risk. Listen to Philip and Nyesha discuss profee Profee is simply a combination of protein shake with cold brew coffee Profee has gone viral on TikTok The beneficial components of Proffee are the coffee's antioxidants and the protein shake's energy boost and muscle repair properties For those that want to try this viral trend, registered dietitian Amanda Frankeny says to look for short and pronounceable ingredients in your protein shake but look out for added sugars American adults eat around 100 grams of protein per day, which is double the recommended daily amount Overconsumption of protein can give you side effects like nausea, headaches, and indigestion. Chronic overconsumption of protein can put people at risk for vascular disorders, cardiovascular disease, or kidney and liver problems Links: Happy Mouth Podcast Instagram HUFFPOST - Proffer: What is protein coffee, and is it good for you? American Heart Association - Added sugars New York Times - How much protein do we need Yahoo News - TikTok trend ‘profee,' protein coffee, may do more harm than good, health experts say Islander News - ‘Profee' combines protein to your coffee for added immune health benefits We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

What if I told you that you could eat beef, chicken, and duck that never once stepped foot on a farm yet is incredibly sustainable and free of animal cruelty? That's the mission of Uma Valeti, the founder of Upside Foods (formerly Memphis Meats), who has pioneered a way to grow meat in laboratories. Join hosts Nyesha Arrington and Philip Camino as they take a closer look at Valeti, Upside Foods, and the possibility of sustainable meat coming to tables. From the reasoning behind Valeti starting Upside Foods and the investor attention the company is getting all the way to their thoughts on if lab-grown meat makes its way to fine dining establishments. Listen to Philip and Nyesha discuss lab-grown meat: Uma Valeti, originally a cardiologist, is the founder of Upside Foods/Memphis Meats His goal was to find a sustainable alternative to raising cattle without sacrificing the delicious meals we all love According to Upside Foods, we'll have 10 billion mouths to feed worldwide by 2050 In 2016, Upside Foods created the world's first meatball from beef grown in labs In 2017, they created the world's first cultured chicken and duck In 2020, they had the largest Series B funding round, bringing in $161 million In total Upside Foods has raised $180 million Links: Happy Mouth Podcast Instagram Upside Foods - Website Forbes - Memphis Meats raises $161 million in funding Morning Brew - Icebreakers with… Uma Valeti We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

There's no doubt the coronavirus pandemic had massive impacts on everyday life and business. However, for all the bad of COVID-19, it helped people prioritize things differently. One such area was in food and agriculture. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the coronavirus' impact on food and agriculture funding. From record-setting numbers to an emphasis on creating more stable and sustainable food supply chains, the pandemic has seen far more eyes on the hospitality, food, and agricultural side of the United States. Listen to Philip and Nyesha discuss the food and agricultural boom: Food and agricultural startups garnered $22.3 billion in venture funding over the last year, a record high and twice as much as raised the year before 2020 was the first year since 1994 in which restaurant food consumption fell below in-home consumption At times during the pandemic, people found empty grocery store shelves due to panic buying and interruptions in the food supply chain In 2011, only $3 million in venture funding went to agriculture tech over 42 deals while only $1 million went to food tech companies across 22 deals According to a study by Finistere Ventures, food tech companies raised around $17.3 billion across 631 deals in 2020, with 68% going to e-commerce and delivery businesses Meal kits alone raised %6.2 billion E-commerce companies raised $5.3 billion in the food-tech category Ag-tech companies attracted around $5 billion across 416 deals in 2020 Links: Happy Mouth Podcast Instagram CNBC - Covid and ‘peak cow' created a boom for food and agriculture tech in 2020 Finistere - Finistere Ventures 2020 agrifood tech investment review CNBC - Beyond Meat Inc. Revolve Greens - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

It's nearly June 19th, which means it's nearly Juneteenth. On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about Juneteenth's meaning and history, and the strides black chefs have made in the hospitality industry in recent years. Philip and Nyesha also highlight three black chefs deserving of some special praise. Listen to Philip and Nyesha discuss Juneteenth: Juneteenth is celebrated on June 19th On that day in 1865, General Gordon Granger arrived in Galveston, Texas and freed what we have on record as the last enslaved people in the United States Though President Abraham Lincoln had issued the Emancipation Proclamation in 1862, slavery continued throughout the country with an estimated 250,000 still being enslaved. In some cases, slave owners refused to release their slaves until forced to in-person by Union armies and officials Before 2020, the hospitality industry had gone 14 years without seeing a black chef win any best chef or outstanding restaurant categories of the James Beard awards As of last year, around 17% of chefs and head cooks were black, which is roughly 5% higher than the national average in other industries Between 2007-2012, the number of black-owned eating and drinking establishments increased by almost 50% Over the last two years, six black chefs have won James Beard awards in best chef of outstanding restaurant categories Links: Happy Mouth Podcast Instagram Britannica - Juneteenth New York Times - 16 black chefs changing food in America Encyclopedia - Slavery in the middle west The Grey - Website Edna Lewis Foundation - Website Wikipedia - Jerome Grant Bravo TV - Nyesha Arrington Nyesha Arrington - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Legendary chef and a pioneer of the “slow food” movement, Alice Waters, is slated to open her first restaurant in nearly 40 years. The restaurant will reportedly open in the Hammer Museum in Los Angeles and feature the mindset Waters became famous for promoting. Listen as chef Nyesha Arrington and restaurateur Philip Camino discuss what Waters' return means for the industry as a whole, for Los Angeles, and for the slow food movement. Listen to Philip and Nyesha discuss Alice Waters: Alice Waters helped shape California cuisine and pioneered the “slow food” movement in 1986 The slow food movement was founded as a counter to fast food, which was rapidly growing at the time Slow food promotes locally sourced food, regional cuisines, and a seasonal eating style Waters opened her famous Chez Panisse in 1971 on the philosophy of the slow food movement Waters' new restaurant will reportedly be in the Hammer Museum in Los Angeles While there's currently no name or many details about the restaurant, Hammer Museum representatives said it will “highlight wholesome foods sourced from local farms dedicated to responsible and regenerative farming practices” Waters will reportedly open the restaurant with a team including chefs David Tanis and Jesse McBride Links: Happy Mouth Podcast Instagram Eater - Chez Panisse legend Alice Waters opens first restaurant in Los Angeles this fall Restaurant Hospitality - Alice Waters to open new restaurant in Los Angeles this fall PBS - Brief but spectacular: Alice Waters Wikipedia - Slow food Edible Schoolyard Project - Website Slow Food Nations - Alice Waters Episode photo credit We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk to Tail Up Goat co-owner and sommelier Bill Jensen. Michelin recently named Bill their sommelier for Washington D.C., a prestigious honor for anyone in the hospitality industry. Philip and Nyesha talk to Bill about his impressive wine list and the process behind creating it. Links: Happy Mouth Podcast Instagram We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Chef Nyesha Arrington is a California native born into a multi-cultural family, best known for her accomplishments as a chef, restaurateur, entrepreneur and tv personality having appeared in numerous shows such as Top Chef, Tournament of Champions, Oprah's OWN Food Fantasies and many others. In this episode of Corner Table Talk, host Brad Johnson and Nyesha discuss their shared love of the LA restaurant scene, cultural mash-ups, her Dad's influence and discovery that he played bass with the Brothers Johnson. * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.mail brad@postandbeamhospitality.com Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLC See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.