Podcasts about oches

In this special bonus episode of Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with colleague Jonathan Maze, editor-in-chief of Restaurant Business, to debrief their time at the National Restaurant Association Show.From THC drinks to snacks, there was plenty of food and beverage to discuss, but the editors were clear on one thing: technology investment remains critical.Technology in the restaurant industry can feel overly theoretical when operators talk about artificial intelligence, data, and the like. But the exhibition halls of the National Restaurant Show were full of practical case studies for how tech companies, often working together through tech stack integrations, are saving restaurants time and money, enabling them to scale.One such partnership is the CAKE point-of-sale system by Mad Mobile and the DAVO sales tax solution developed by Avalara. Bryon Kunkel of Mad Mobile and Cristine Vickery of Avalara spoke with Oches to explain how the hardware and software create automation to maximize a foodservice operator's return on investment.Through its integration with CAKE, the DAVO application pulls the day's transactions for each restaurant and automates the calculation of sales tax due to state and federal agencies and the depositing of those funds into a withholding account, so that taxes are paid on time. The benefits go beyond mitigating the risk of tax penalties, the executives said, including significant time given back to the operator by replacing a tedious manual process with automation.

On this week's episode of Extra Serving, a podcast by Nation's Restaurant News, managing editor Leigh Anne Zinsmeister, editor-in-chief Sam Oches, and senior food and beverage editor Bret Thorn talk about the latest drink trend sweeping the nation. Adding cream to sodas is not a new concept, but in their current form, dirty sodas certainly feel new and exciting and they're trending in large part thanks to Utah-based Swig. The editors talk about why.Then, they turn their attention to Panera Bread. Last week, the company unveiled what executives call its “biggest menu transformation in history,” but there may be more than meets the eye. The editors talk about some other changes going on behind the scenes at the brand, and why they're not all good news.Finally, Oches talks about the Restaurant Leadership Conference, coming up in April.

This week, the earnings conversation will focus on Chipotle, which saw massive gains during the fourth quarter. The fast-casual chain bucked all trends with a same-store sales increase of 8.4% with a 7.4% increase in transactions compared to a 1.6% decline industrywide. The editors talked about how Chipotle has managed to exceed both analyst and industry expectations and what this means for the future of Chipotle as it looks to have 7,000 restaurants shortly.Then, the editors talked about the future of burgers. Several chains have revamped their burger offerings within the past few months, maybe as a reaction to chicken overtaking much of the beef business these past few years. The biggest name on the list we compiled was McDonald's. When the chain introduced its “best burgers ever” and rolled it out systemwide in January, it was a big statement considering the chain was built on its burger. Will this help some of these brands that have been struggling? And will it bring consumers back to beef?Finally, NRN's editor-in-chief Oches talked about two of our big projects: Burger Showdown and Breakout Brands.This week, you'll hear an exclusive conversation between Oches and Robert Byrne of Technomic. They dove deep into America's Favorite Chains.

Ever wondered about the inner workings of the restaurant industry? Sam  Oches is an award-winning editorial director of Informa's Restaurant and Food Group. Sam Oches has had his eye on the industry for quite some time and has developed an eye for exploring the factors shaping this dynamic landscape. On this episode, you'll learn from Sam about: Labor availabilityRise of automation Tip cultureMore!Thanks, Sam!

In this episode of Heroes & Headwinds, we're talking shop with Sam Oches, the award-winning Editorial Director of Informa Restaurant & Food Group, which publishes Nation's Restaurant News and Restaurant Hospitality. Sam has such a unique and big picture vantage of the F&B landscape; he is deeply in touch with the million challenges our community faces, but persists in forging a path from those challenges towards a better and more vigorous industry.

This week on the Extra Serving podcast, an award-winning production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister talked about loyalty programs at restaurant chains. Fast-casual chains Just Salad and Sweetgreen have both recently talked about their loyalty programs. Just Salad launched a whole new system, “Race to Rewards,” a gamified program to create new perks for customers like freebies or order discounts in the form of “Salad Bucks.” Sweetgreen, meanwhile, mentioned its loyalty tests on its third-quarter earnings call. It tested several programs in 2022, including Sweetpass. Why are chains suddenly so enthusiastic about this marketing tactic? The editors also talked about new prototypes across the industry, from Subway vending machines to To-Go Panera stores to pick-up windows at Chili’s. The team agrees that the off-premises trend is here to stay as chains figure out how to meet consumers where they are. Finally, Oches and Petre talk about their recent trip to White Castle headquarters in Columbus, Ohio. The 101-year-old restaurant was named NRN’s first-ever Brand Icon this week; Oches explains why, and what other chains can learn. Then, hear a conversation between senior food & beverage editor Bret Thorn and Firebirds Wood Fired Grill executives Steve Sturm and Stephen Loftis.

Hoy en MOTORK vamos a contestar las preguntas frecuentes sobre coches eléctricos y enchufables (PHEV) que más os preocupa, pero que nadie te suele contar. Desmontamos mitos y leyendas urbanas sobre movilidad eléctrica que no deberías creer sin antes ver este vídeo.

This week on the extra Serving podcast, a product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about the possibility of a three-day workweek. One Chick-fil-A operator in the Miami area has been successfully running a three-day workweek in his store since the store opened in February 2022 – and it’s helped with labor. The team discussed what this could mean for the industry, which is in the middle of a labor crisis, and the future of restaurant operations. Also, the team discussed McDonald’s latest promotion selling out within days, beating the Travis Scott merchandise line in 2020. The Cactus Plant Flea Market Box Adult Happy Meal was sold out quickly, prompting employees to beg customers not to order it. This brought up questions of labor with executive editor Alicia Kelso, who joined the podcast to discuss the story she wrote and the implications of the promotion on the labor market alongside Petre, Oches and Zinsmeister. Finally, the four discussed the possibility of a tech or restaurant acquisition by Yum Brands. In a recent call, the chain’s chief financial officer indicated that there might be a possibility of the multi-brand company acquiring a Mediterranean brand. The team discussed what it could mean for Yum and made their guesses as to what the brand could be. This week’s interview is Wan Kim, CEO of Smoothie King. He spoke with Oches about what it’s like 10 years into his job and ownership of the company.

This week on Extra Serving, an award-winning podcast from Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about the recent wave of nostalgia in restaurant ad campaigns and marketing stunts. Burger King this week released a nostalgic ad campaign bringing back their “Have it Your Way” ad campaign but with a new twist. This is in addition to McDonald’s which re-released Boo Buckets, a nostalgic Trick-or-Treating bucket for children during Halloween. In addition, last week, the team spoke about the nostalgia of Taco Bell’s marketing move to bring one menu item back from the past. The team discussed what nostalgia means for the industry and how it’s impacting customers. Next, the team discussed menu price increases. This week, two studies came out that showed consumers’ limit on menu price increases which hovers around 10-13%. The team discussed what this means for the industry and how you can react to inflation while still pleasing customers. Finally, the team discussed our own Consumer Picks report where we share information compiled by Datassential from you, the reader. We recently shared a gallery on the brands with the highest perceived value. The team discussed what value means and why consumer sentiment is down in general across all categories. This week’s interview is Sahil Rahman and Rahul Vinod, co-founders of RASA, an Indian fast-casual eatery in Washington D.C. The two discuss what it’s like being an emerging operator serving Indian food in the D.C. area with Oches.

This week on Extra Serving, an award-winning podcast by Nation’s Restaurant News, NRN editors Holly Petre and Sam Oches discussed the acquisition of Tokyo Joe’s by Salad Collective. Salad Collective, which owns Mad Greens and Snappy Salads, acquired the 27-unit Japanese concept on Monday. The Tokyo Joe’s acquisition brings Salad Collective’s holdings to 65 company-owned restaurants in Arizona, Colorado and Texas. The two editors discussed what this acquisition means for the brands as well as the industry at large. Also, the two discussed the newest menu item at Taco Bell made with a brand-new product, Beyond Steak. Oches and Petre discussed what this means for the plant-based movement and Taco Bell’s standing as a vegetarian-forward restaurant. Plus, hear from Bryan Tublin, CEO of Kitava, Hanson Li, CEO of Lazy Susan, and Elliot Schiffer, CEO of Mici Handcrafted on what it’s like to be in the restaurant industry during one of our CREATE conversations that occurred during CREATE: The Future of Foodservice last week in Denver.

This week on Extra Serving, a podcast by Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about how robots are elevating the pizza industry, Wendy’s possible E. coli outbreak and plant-based proteins at Taco Bell and Burger King. While robots have become a critical part of restaurant technology, nowhere is it more prevalent than in the pizzeria, as senior editor Joanna Fantozzi broke down on NRN this week. Petre, Oches and Zinsmeister talk about why this is and what they think may be ahead for restaurant tech. Then, attention turned to a more serious topic: E. coli. Wendy’s this week removed romaine from its sandwiches in three states because of a possible outbreak, so the editors talked about why that is and the lasting impact of Chipotle’s infamous E. coli outbreak in 2015. Finally, the team talked about new plant-based proteins at two quick-service giants: Taco Bell and Burger King. Burger King is expanding its Impossible lineup with a chicken sandwich, and Taco Bell — already a haven for vegetarians — is testing a proprietary protein. The team talks about the ongoing plant-based trend and these different approaches. Plus, hear from Mark Brandau of Datassential, who spoke with Oches about this year’s Top 500 report.

On this week’s episode of Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre and Sam Oches talk about the “earnings palooza” of the past week. Several more brands reported over the last week including Papa Johns, Noodles & Company, Portillo’s, Taco Bell, Pizza Hut, KFC, Burger King, Tim Horton’s, Popeyes, Firehouse Subs, The Habit Burger Grill, Starbucks, and Denny’s. Oches and Petre talked about the themes consistent throughout the second week of earnings, including menu price increases, inflation, and labor woes. The two also discussed the return of Taco Bell’s Mexican Pizza, the shining star of the Yum Brand’s second-quarter results. The LTO is returning to the menu fulltime beginning Sept. 15 and the two talked about what it means both for the brand and for consumers. This week’s interview is with Green District, a healthful chain in Kentucky that’s attempting to bring healthier food to the middle of the country.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about Taco Bell’s new drive-thru that opened on Tuesday. Taco Bell, along with a slew of other restaurant chains, introduced this “restaurant of the future” prototype in 2020 during the height of the pandemic, sensing consumer needs would be changing in the long term. The new design is a drive-thru only unit, like the prototypes many others created but have yet to materialize during 2020 and 2021. The team also discussed Starbucks’ new search for a CEO, which the company announced would be an outside hire who would be named in the fall, starting in Q1. The team speculates who it could be and what industry the potential hire could come from, plus whether or not they will be a restaurant veteran gaining this highly coveted job. Finally, for this week’s interview, Oches sat down with Aaron Noveshen, founder and CEO of San Francisco-based Starbird, at the National Restaurant Association Show where they discussed trends in the industry and what’s up next.

Today on Extra Serving, a Nation’s Restaurant News podcast, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister and Lisa Jennings spoke about lessons restaurants learned during the pandemic. Zinsmeister and Oches spent the show talking directly to operators (some videos available here and here) so they shared some of the lessons that they’ve been hearing operators have learned over the past two years — and which they’ll take with them into the new future. The team also discussed the resiliency of the industry throughout this time, whether by creative solutions to the labor crisis, like today’s podcast guest, or by innovations in technology or a host of other things. Jennings spoke about the emergence of single-seat cars — which were on display at the show in Lakeside — and the innovation of the car for delivery. The cars can park in motorcycle spots and go up to 80 miles per hour, yet the driver doesn’t need a motorcycle license to operate it. Then, hear a conversation between Zinsmeister and FB Society CEO Jack Gibbons, who talks about leaning into his company’s “unicorns” — the things that differentiate the experiential brands — at a time when most companies were running in the other direction.

In this episode of Extra Serving, a production of Nation’s Restaurant News, all of NRN’s on-site editors gathered to share what they saw and learned. Holly Petre, Sam Oches, Leigh Anne Zinsmeister, Lisa Jennings, Bret Thorn and Joanna Fantozzi recap executive interviews, including with Del Taco chief marketing officer Tim Hackbardt and FB Society CEO Jack Gibbons, who Zinsmeister interviewed about value and labor, respectively. Jennings shared about an ice-cream throwing demonstration she saw from Dylan Lemay, and Oches filled the team in on his own interviews from the weekend. Thorn talked about last night’s MenuMasters celebration, and Petre gave the lowdown on her new tattoo courtesy of Lunchbox. For today’s episode, Fantozzi talked to Andrew Zimmern about TiNDLE, a plant-based company for which he is culinary advisor.

This week on the Extra Serving podcast, Nation’s Restaurant News editors Holly Petre, Sam Oches, and Bret Thorn talked about Chipotle’s new $50 million acquisition fund for startup technology companies. The team discusses how Chipotle has become Taco Bell-ified under Brian Niccol’s leadership, becoming more reliant on technology and moving away from its emphasis on farmers. The editors discuss the potential that the fund could hold for the future of Chipotle and how it fits in the mold of other major restaurant companies. Plus, the team discusses the trend of “reverse ghost kitchens,” or ghost kitchens that are morphing into brick-and-mortar restaurants. Oches brings up that it was the original intent of ghost kitchens to be a test for new markets before opening a brick-and-mortar unit, but the pandemic changed everything. What does this new flow mean for virtual restaurants? Also, Thorn spoke with Jet Tila, the Food Network Star and — for the past few years — the corporate chef for Pei Wei. They spoke about how Tila became a corporate chef and his new cookbook.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Joanna Fantozzi spoke about the return of the Restaurant Revitalization Fund. As the three editors hit the record button, the RRF was passed in the House of Representatives, securing $42 billion in funding for restaurants who did not receive funding the first time around. However, while on the podcast, news broke that the Senate would not be taking up a vote until after April recess. Hear what the editors had to say about this shocking news. Plus, the editors discussed Virtual Dining Concepts new CEO, Stephanie Sollers. Sollers comes to VDC from DoorDash and, as the editors discuss, will be able to help the brand mature past its current stage. But what does it mean that this company is getting its first-ever CEO? Is this finally the start of a new segment? The editors discuss. Also, Petre, Fantozzi, and Oches discuss Chipotle entering the metaverse. While the fast-casual brand is following in Wendy’s footsteps just a week later, it’s entering the metaverse with a game. Learn more about the gamification of the metaverse and how this could impact the way brands enter the metaverse in the pod. Lastly, Fantozzi speaks with J.R. Galardi, CEO of Wienerschnitzel as he takes over the reins at the family-run company. They talk about what it’s like to be part of a family run company and the brand’s plans for growth.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister spoke about Wendy’s entrance into the metaverse with the new “Wendyverse” restaurant. On April 2, Wendy’s will officially enter the metaverse with a new virtual restaurant. Rather than hop on the trend of simply trademarking its name, the Dublin, Ohio-based quick-service restaurant has created a virtual reality restaurant in the Metaverse 2.0. This will give users the opportunity to interact with one another and the brand in a new way. Out of the major QSR players, Wendy’s is the first to dive deep into the metaverse and open up a new restaurant. What does this mean for the brand? The team discusses. Also, the team talks about Smashburger’s latest innovation: a full-service location. The fast-casual restaurant is entering a new segment and calling it the “way of the future for fast-casual.” Find out what the team has to say about this new play for Smashburger. Lastly, Petre, Zinsmeister and Oches talk about the Applebee’s email that went viral from a local manager, claiming that wages may be lowered due to rising gas prices. The team speaks about the implications for the industry. For this week’s interview, Petre spoke with Thomas DeGeest, founder of NYC-based regional chain Wafels and Dinges about the brand’s recent entrance into franchising.

For our final COEX interviews, NRN editors Holly Petre and Sam Oches spoke with two culinarians in the food industry about what they see as future trends ahead for the industry. Matt Harding of Piada Italian Street Food, with 42 restaurants based in Columbus, Ohio, spoke with Petre about the new store opening in Houston and the expansion of the regional brand. “Many people would define [Piada] as the Italian version of Chipotle…but we want to be the next Piada,” said Harding. Harding spoke about the new menu innovations at the restaurant that include new salmon entrees with fresh squeezed lemon and fresh ingredients as well as how they’ve been impacted by the supply chain woes. Oches spoke with Nicole Votano, formerly the head of culinary and concept development at REEF, about what she sees as the current and future food trends in the industry and how to find trends through social media and travel. Some trends Votano pointed out include: Plant-based foods for meat-eaters; To-go and delivery food space will have a major focus; Food profiles will go heavily Asian and Latin; and Hybrid food types to not eliminate anyone from the equation. Check out the full episode and subscribe to Extra Serving wherever you get your podcasts.

This week on a special bonus episode of the Extra Serving podcast, a production of Nation’s Restaurant News’ Last Bite Network, NRN editors Holly Petre and Sam Oches shared their takeaways from the International Foodservice Manufacturers Association’s (IFMA) annual Chain Operator Exchange (COEX) conference in Austin. The two discussed some of the key points from the conference, including: Everyone on the supply chain is struggling right now The key to sorting out your supply chain woes is communication with your vendors Efficiency is key to navigating supply chain and labor problems The labor situation is getting better — but overtime is still a big problem Nobody knows how gas prices will affect things Oches also spoke with three manufacturers at the conference about what they’ve been experiencing in their businesses, from supply chain to labor to gas prices to food trends.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News’ Last Bite Network, NRN editors Holly Petre, Leigh Anne Zinsmeister and Sam Oches discussed the wave of restaurants showing support for Ukraine by closing restaurants in Russia. Companies from McDonalds to Yum Brands to Papa Johns released statements intending to close Russian units or halt Russian expansion is the wake of the attack on Ukraine. The team discussed how Vladimir Putin has been trying to fight against these restaurants showing support for Ukraine and how the industry has been showing its support for Ukraine in other ways. The team also discussed President Biden’s new regulations on cryptocurrency and what that means for the booming market here in the restaurant space. Will it limit the industry’s expansion into the metaverse? Find out more in the podcast. And finally, the team discusses the future of RRF which was pulled from the omnibus spending bill this week in the Senate. Though it wasn’t a surprise to the team, it pulled the final rug out from a lot of independent restaurants who were relying on that money to get through the last leg of the pandemic. Donna Tuttle, Whataburger’s group director for brand communications and culture, spoke with Oches at IFMA’s COEX about how the regional chain has been handling the labor crisis by paying managers six-figure salaries and offering careers.

This week on the Extra Serving podcast, a production of Nation’s Restaurant News’ Last Bite Network, NRN editors Holly Petre, Sam Oches and Bret Thorn discussed Popeyes’ year-over-year sales decline after an epic 2020. “Even though the headline is that their sales were down, I have to imagine they’re not too disappointed because it seems like there were a lot of external factors like labor that’s primarily at fault here,” Oches said on the podcast. The team, meeting in person at NRN’s New York City headquarters, sampled the famous chicken sandwich (as seen below on video) and discussed its merits while also analyzing Popeyes’ massive 2020 in comparison to 2021 following the brand’s fourth quarter earnings. The big headline from all of Restaurant Brands International’s earnings, however, was that Burger King is raising menu prices. The team discusses how rising menu prices at quick-service versus fast-casual restaurants during this time of inflation will impact customer expectations for these segments. Plus, Thorn interviewed Amy Alarcon, the vice president of culinary innovation at Popeyes about that sandwich and new menu innovations at the chicken chain.

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

Zum Abschluss unserer Sonderfolgen zur PDC Darts-WM sprechen wir heute mit DAZN-Redakteur und Kommentator Tom Kirsten über seine Perspektiven der vergangenen Titelkämpfe und beleuchten dabei unter anderem auch die Diskussionen abseits des Oches und das Abschneiden der deutschen Spieler. Darüber hinaus gibt Tom uns und euch einen Einblick in seinen Weg zu Sportjournalismus. Wir wünschen euch viel Spaß mit dieser Folge und hören uns am Montag mit unserem Wochenrückblick wieder! Alle Plattformen, auf denen wir aktiv sind, findet ihr auf linktr.ee/onthepitch Kontaktiert und folgt uns gerne bei Twitter und Instagram - @onthepitch_pod Schaut auch gern bei unserem heutigen Gast Tom Kirsten vorbei: @tkirstinho Benni: @bennischerp David: @mrdadihd Gern könnt ihr uns auch eine Kleinigkeit rüberbeamen, damit wir unser Setup weiter verbessern können: buymeacoffee.com/onthepitchpod Für Fragen und Feedback sind wir jederzeit offen und dankbar!

This week on the Extra Serving podcast, a production of Nation’s Restaurant News’ Last Bite Network, NRN editors Sam Oches and Holly Petre discuss new year’s resolutions and hopes for the restaurant industry. Mostly, the two discuss the biggest phrase in the world right now: the Great Resignation. The restaurant industry has been hit the hardest by what was once dubbed the labor crisis but morphed into the Great Resignation as the new year dawned. Oches and Petre cover why the restaurant industry is being hit particularly hard and what operators can do to combat some of the issues the crisis has brought up including pay, worker treatment and career advancement. Finally, the episode wraps up with an interview with Kristen Barnett, the CEO and founder of Hungry House, a Brooklyn-based anti-ghost kitchen company focused on chefs. Barnett and editor Lisa Jennings discuss the business and what it means to be an anti-ghost kitchen.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Sam Oches, Editorial Director at Informa's Restaurant & Food Group.Oches, who started out as a reporter but had never worked in the restaurant space, this past May became the Editorial Director at Informa where they cover restaurants, supermarkets, food management, hospitality news, and recently added podcasts. Oches talks about how he ended up in the restaurant space saying, “I'm a drummer, I've been drumming since I was twelve, I was a musician and you know look when I went to college I wanted to be a journalist. I went to Ohio University, it's got a great journalism program and look you know at that age everybody wants to be the next you know, great Rolling Stone's contributor.” Adding, “I was the luckiest man in the world to find a job at a restaurant trade publication which was QSR and a week after I graduated college, I joined the team.” Oches shares his thoughts on hospitality and says, “I think the best part of my job is the people. I think you know the reason I'm the luckiest man in the world to end up in this industry as you guys well know and this is hospitality. The best part of hospitality is the people and the work you get to do in meeting new people, interesting people and interesting people who have big ideas.” Frischling asks Oches about the current state of the industry and he says, “I think about the state of the industry is its creativity. I said I got into this industry in the great recession and so I watched firsthand as the fast casual industry emerged back then, added this need to adapt to the state of things back in 2008, 2009, and 2010, you know there was an incredible amount of creativity that came in that season which was primarily I think around culinary and menu and it was this idea that fast casual is going to do something a little bit better.” He adds, “because of the pandemic I think what we're seeing is that same sense of creativity. But it's really more oriented around operations and this was obviously by necessity. It was forced innovation that restaurants had to adapt or die and I've been just blown away by the flexibility of the industry of restaurant operators to be able to ride with all the changes that have come in the past eighteen months.” To hear from Oches about technology in the restaurant industry, tune into this episode of Hospitality Hangout podcast on Spotify. Click here for more recovery and relief information for restaurant, hospitality and food service operators.This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Sam Oches, Editorial Director at Informa's Restaurant & Food Group.Oches, who started out as a reporter but had never worked in the restaurant space, this past May became the Editorial Director at Informa where they cover restaurants, supermarkets, food management, hospitality news, and recently added podcasts. Oches talks about how he ended up in the restaurant space saying, “I'm a drummer, I've been drumming since I was twelve, I was a musician and you know look when I went to college I wanted to be a journalist. I went to Ohio University, it's got a great journalism program and look you know at that age everybody wants to be the next you know, great Rolling Stone's contributor.” Adding, “I was the luckiest man in the world to find a job at a restaurant trade publication which was QSR and a week after I graduated college, I joined the team.” Oches shares his thoughts on hospitality and says, “I think the best part of my job is the people. I think you know the reason I'm the luckiest man in the world to end up in this industry as you guys well know and this is hospitality. The best part of hospitality is the people and the work you get to do in meeting new people, interesting people and interesting people who have big ideas.” Frischling asks Oches about the current state of the industry and he says, “I think about the state of the industry is its creativity. I said I got into this industry in the great recession and so I watched firsthand as the fast casual industry emerged back then, added this need to adapt to the state of things back in 2008, 2009, and 2010, you know there was an incredible amount of creativity that came in that season which was primarily I think around culinary and menu and it was this idea that fast casual is going to do something a little bit better.” He adds, “because of the pandemic I think what we're seeing is that same sense of creativity. But it's really more oriented around operations and this was obviously by necessity. It was forced innovation that restaurants had to adapt or die and I've been just blown away by the flexibility of the industry of restaurant operators to be able to ride with all the changes that have come in the past eighteen months.” To hear from Oches about technology in the restaurant industry, tune into this episode of Hospitality Hangout podcast on Spotify. Click here for more recovery and relief information for restaurant, hospitality and food service operators.This syndicated content is brought to you by Branded Strategic Hospitality.

This week on Extra Serving, NRN editors discussed Domino’s first domestic same-store sales dip in a decade. More than anything, it’s a sign of the exceptional numbers the chain saw in 2020, as this most recent quarter was 15% up over 2019. Also, McDonald’s is finally testing its plant-based burger in the U.S. The NRN editors discuss what this means for the brand that has notoriously refused to release a plant-based burger “until customers asked for it,” and how it compares to the launch of Burger King’s Impossible Whopper. Lastly, the team discusses Megan Thee Stallion’s investment in Popeyes as a franchisee and the history of musicians and athletes becoming franchisees of restaurant companies. What does it mean that a celebrity is being so vocal about their involvement in a restaurant franchise? Listen to the editors share their thoughts in this episode. Finally, Extra Serving wraps with two interviews. The first is with Dr. James Pogue, an expert on diversity, equity and inclusion. Dr. Pogue spoke at CREATE on a panel about diversity in the workplace and we caught up with him just after the panel to get some more thoughts on the topic. Then, NRN senior food and beverage editor Bret Thorn spoke with Dontre’al Haigler, Denny’s product development chef, about what it’s like to be a corporate chef versus going to culinary school and becoming a working kitchen chef. Also this week on the Last Bite Network, a production of Nation’s Restaurant News and Restaurant Hospitality… Take-Away with Sam Oches aired a mini episode with Damola Adamolekun, CEO of P.F. Chang’s, and another mini episode with Joe Guith, president of Focus Brands. Both were recorded live at CREATE and have interesting insights with the executives. Oches will be back next week with a regular episode of that podcast featuring Luke Holden, founder and CEO of Luke’s Lobster. In the Kitchen with Bret Thorn this week featured restaurateur Sam Fox. Thorn and Fox spoke about Fox’s history and his role as an employee after so many years as being entrepreneur and boss.

This week on Extra Serving, a podcast from Nation’s Restaurant News and the Last Bite Network, the team covered this week’s most urgent news: vaccine mandates. Digital editor Holly Petre, senior editor Lisa Jennings and editor-in-chief Sam Oches talked about the impact of vaccine mandates on restaurants. Immediately following the conversation, President Joe Biden announced that the Department of Labor will require all workplaces with 100 or more employees to mandate vaccines or negative weekly tests. Also, the NRN team discussed Hurricane Ida’s impact on restaurants, including what the rising tide of climate change could mean for the industry and how it can help prevent storms from getting worse. Petre, Jennings and Oches also discuss the string of wildfires in the Northwest last year and how that impacted chains like Dutch Bros. Finally, Petre, Jennings and Oches reviewed the latest IPOs from morning daypart companies First Watch and Dutch Bros. The latter filed for an IPO in June but announced this week it is seeking a $3.3 billion valuation; the former company filed paperwork this week, but the number of shares and price range have not yet been determined. For this week’s interview, Jennings spoke with the CEO of Jack in the Box, Darin Harris, about the future of the quick-service company. A little over a year into his tenure with the brand, Harris talked about how he is expanding the company’s reach into new markets. Check out the latest episode of Take-Away with Sam Oches here and register for CREATE here.

Have you ever wondered how space food is made? Well wonder no more as Blaze’s co-founder Brad Kent joins this week’s podcast to explain how food in space is made including gamma radiation. But Kent also discusses the trailblazing pizza chain with senior food and beverage editor Bret Thorn including the chain’s one day only LTO using the hard seltzer White Claw. Kent uncovers the science behind why replacing the water in the pizza dough with the hard seltzer worked and made the dough flakier – and why it won’t be a permanent menu addition. Before getting into all of that, Holly Petre, Sam Oches and Thorn discuss some restaurant news from the past week including Wendy’s and Inspire Brands’ latest foray into nontraditional spaces and what it means for the future of the ghost kitchen space. Will the bubble pop? Find out what the experts think here. Be sure to also check out Oches’ new podcast from the Last Bite Network, Take-Away with Sam Oches. On this podcast, which launched this Wednesday, Oches interviews chain CEOs and founders sharing their stories and ideas for the future but also real, tangible insights for how to innovate in our foodservice future. Subscribe here or wherever you get your podcasts.

Nation’s Restaurant News is excited to announce the launch of Take-Away with Sam Oches, its latest podcast serving the needs of the U.S. foodservice industry. Hosted by NRN editor in chief Sam Oches, Take-Away will feature interviews with CEOs and founders of restaurant companies big and small, sharing their stories and ideas for the future but also real, tangible insights for how to innovate in our foodservice future. “No industry evolves quite as quickly as restaurants — and that was true even before the COVID-19 pandemic,” Oches said. “Restaurant leaders were forced through an intense period of rapid innovation in the past year, inventing the future of food on the fly as they navigated unprecedented barriers to getting their menu items into the hands of loyal guests.” Each week, Take-Away with Sam Oches will share a candid one-on-one interview along with Oches’ Take-Away — on-the-go observations about how each leader’s strategy fits within the broader foodservice context, and what actionable insights you should be applying to your own business. Oches, who joined NRN in May, has covered the restaurant industry for over a decade, and previously hosted the podcast “Fast Forward.” Take-Away will tap into his access to leading foodservice innovators who have an outsized role in influencing the way that Americans eat — those leaders who are responsible for guiding this undercurrent of change in the restaurant industry. “I want to give you an all-access pass to those decision makers. I want to give you a peek behind the curtain as they create that change and leave their fingerprints all over the future of how and what we eat,” Oches said. “I want to show you how the chief executive of a billion-dollar company can still engage directly with store employees, and how a startup entrepreneur can affect change that resonates far beyond their footprint.” Subscribe to Take-Away with Sam Oches on Spotify, Apple Podcasts, or wherever you listen.

This week on the Extra Serving podcast, Nation’s Restaurant News associate editor Joanna Fantozzi, digital editor Holly Petre and editor-in-chief Sam Oches get together to discuss the news about JAB Holding forming Panera Brands, merging Panera Bread, Caribou Coffee and Einstein Bros. Bagels. The news broke right recording time, and the NRN editors share their honest and unfiltered opinions on the move. The three also talk about the prevalent issue of vaccination requirements. And Oches speaks about CREATE, the event happening live and in person Oct. 4 – 6 in Denver. You can register for CREATE at Informaconnect.com/create to join Fantozzi, Petre, Oches and the rest of the NRN staff in person. Then, Mark Finnegan, chief marketing and technology officer at WaBa Grill, joins Fantozzi to discuss the chain’s speedy orders and how it accomplishes that speed. The two also cover what makes WaBa stand out from it quick-service competitors and how healthful food fits into the restaurant landscape.

Sam Oches, the editor of QSR Magazine, joined Chad to discuss current technology trends in the quick service restaurant industry and what consumers can expect next. They discuss the impact of delivery apps on your local restaurant, restaurant redesigns for the future, how COVID-19 required restaurants to adopt new technology, and more. If you're a fast food and fast casual restaurant fan, this episode is for you! Listen to Sam's podcast, "Fast Forward," on all major podcasting apps. Learn more: https://www.qsrmagazine.com/fast-casual/fast-forward-podcast-qsr-magazine Subscribe to The Chad Whittle Podcast on Apple Podcasts, Spotify, Stitcher, Google Podcasts, TuneIn, and listen at ChadWhittle.com. For a full list of available podcast platforms to listen to Chad's podcast, visit https://chadwhittle.com/ Subscribe to Chad's newsletter to receive podcast updates and his weekly articles. Follow Chad on Twitter @CWhittleMedia and Facebook.com/CWhittleMedia --- Support this podcast: https://anchor.fm/chadwhittle/support

Willkommen bei 26Darts - der Podcast. Ab jetzt haben Jana, Lutz und Sascha die Augen auf der Scheibe, blicken aber auch auf die Geschehnisse abseits des Oches. Diese drei Spitzen kennen jeden Winkel im Ally Pally und liefern euch feines Sporttainment. In der ersten Folge mit Dimitri van den Bergh. "Dancing Dimi" spricht völlig happy über sein Leben auf dem Weltmeister-Bauernhof und die Konsequenzen durch Corona für die WM! Check it out! www.instagram.com/26darts www.twitter.de/26darts1 Jetzt abonnieren und damit keine Folge verpassen!

Avant toute chose, voici le lien pour nous soutenir pour le prix du public du Paris Podcast Festival ! Ne traînez pas, il ne reste que 3 jours pour voter !  ttps://www.parispodcastfestival.com/competition-2019 Toutes les bonnes choses ayant une fin, voici le dernier zikdepod/épisode de la deuxième saison d'Ecoute Ca ! Sinon, au programme de ce Zikdepod, plusieurs titres qui feront écho aux années 80 dans des styles assez divers mais aussi à un des groupes initiateurs de la fusion ! Comme d'habitude, on espère que ce numéro vous plaira, n'hésitez pas à le partager et à nous rejoindre sur les réseaux sociaux :  Twitter : @ecoute_ca (https://twitter.com/ecoute_ca) Tipeee : http://tipeee.com/ecoute-ca Instagram : @ecoutecapodcast (https://www.instagram.com/ecoutecapodcast/) Facebook : ecoutecapodcast (https://www.facebook.com/ecoutecapodcast/) Pour nous contacter : ecoutecapodcast@gmail.com  Podmust : https://podmust.com/podcast/ecoute-ca/  Itunes : https://itunes.apple.com/fr/podcast/%C3%A9coute-%C3%A7a/id1307143363?l=en Merci de parler du podcast autour de vous et de nous mettre quelques étoiles sur iTunes pour le référencement!