Podcasts about restaurants

You might not think running marketing for over 130 wildly different restaurants sounds like fun, but Jay Schwedelson finds out that for Jennifer Bell, it's exactly that. From Michelin-starred fine dining to casual pizza joints, Jennifer has spent 25 years at Lettuce Entertain You, mastering how to scale loyalty, storytelling, and strategy without turning everything into a bland, one-size-fits-all experience.Jennifer oversees the marketing for Lettuce Entertain You...As a culinary-driven company, our restaurants - including R.J. Grunts, Aba, Hub 51, Wildfire, RPM Italian, M Burger, Shaw's Crab House, Mon Ami Gabi, Beatrix and more - offer diverse opportunities. But we all share the same goal: a desire to be the best we can be. If you want to be part of a progressive company with a firm commitment to its people, join the creative team of Lettuce partners and employees. Please visit https://www.lettucejobs.com to learn more about Lettuce and view our current openings.Lettuce Entertain You Restaurants is an independent, family-owned restaurant group based in Chicago that owns, manages and licenses more than 110 restaurants in Illinois, Minnesota, Maryland, Nevada, Texas, Virginia, Florida, Washington D.C. with Tennessee coming soon. We were founded in June 1971 by Richard Melman and Jerry A. Orzoff with the opening of R.J. Grunts and today, thanks to the creativity of our partners, we proudly serve guests at more than 60 concepts ranging from fast casual to fine dining restaurants.ㅤDownload the LettuceEats app: https://www.lettuce.com/lettuceeats-app/Visit Lettuce Entertain You: https://www.lettuce.com/Connect with Jennifer Bell on LinkedIn: https://www.linkedin.com/in/jenniferleberbell/ㅤBest Moments:(01:30) Why the company's founder never wanted to be the biggest—just the best(03:45) How marketing is structured across 60+ brands without losing individuality(06:19) The “scary” shift from total flexibility to standardized tech platforms(08:58) The Scratch Off promo that moved from mailers to the app (and why servers loved it)(10:45) How they test and scale new tools without forcing every restaurant into it(11:31) Loyalty isn't just a program—it's their biggest strategic asset(13:45) Why they had to reinvent loyalty metrics across wildly different concepts(15:00) The matchmaking magic of pairing the right influencers with the right restaurants(17:39) Jennifer's favorite way to use AI (and how it makes guest experiences better)(20:45) Why two drinks help her stop analyzing every menu when dining outㅤCheck out our 100% FREE + VIRTUAL EVENTS! ->Guru Conference - The World's Largest Virtual EMAIL MARKETING Conference - Nov 6-7!Register here: www.GuruConference.comㅤCheck out Jay's YOUTUBE Channel: https://www.youtube.com/@schwedelsonCheck out Jay's TIKTOK: https://www.tiktok.com/@schwedelsonCheck Out Jay's INSTAGRAM: https://www.instagram.com/jayschwedelson/ㅤMASSIVE thank you

Call to OrderRoll CallApproval of Minutes: May 13, 2025 Board of Appeals Approval of AgendaReports of Officials and Committees: Mayor's Report Assembly Committee Reports Treasurer's Report Manager's Report Communications to the Assembly: Correspondence Hear Citizens PresentOrdinances, Resolutions, & Proclamations: Public Hearing and Adoption of Resolution No. 25-16R: Supporting Updates to the Fifteen-Acre Site Plan Near the Klondike Highway and Unleashing of a Public Dog Park (Active motion from June 5, 2025; public hearing pending) Public Hearing and Adoption of Resolution No. 25-17R: Amending the Assembly Rules of Procedure to Address Motion Restatement Discrepancies Unfinished BusinessNew Business: Consideration of Appointment to Assembly Standing Committees Confirmation of Assembly Assignments: Ex-Officios, Boards & Liaisons C. Consideration of Liquor License Renewal Applications: Historic Skagway Inn LLC, dba Olivia's at the Skagway Inn; Beverage Dispensary Tourism Seasonal License #3867 Combined Renewal Notice Daniel J. & Eileen M. Henry, dba Skagway Fish Company; Restaurant or Eating Place Seasonal License #3891 Combined Renewal Notice Fraternal Order of Eagles #25, dba Frat Order of Eagles #25; Club License #334 Combined Renewal Notice for 2025-2026 Renewal Cycle Approval of Draft Letter to Alaska Board of Education re: Proposed Changes to Local Contribution Statutes Approval of West Creek Subdivision Cultural Coordination Part 2 Fee Proposal Approval of Draft Comments re: Winter 2025 - 2026 Ferry ScheduleMayor and Assembly Discussion ItemsExecutive sessionAdjournmentPacket

Dave and Chris start the podcast by talking about the first of their "25 for 25" food trends over the past 25 years. Stay tuned to find out their first selection. They then interview Dan Giusti of Brigaid and talk with him about the current stigma against institutional cooking, underrated paths for chefs, and the flaws of the current hierarchy of restaurants. They finish with an Ask Dave about cookbooks. Learn more about Brigaid: https://www.chefsbrigaid.com/ Get tickets for the Brigaid Summit: https://www.chefsbrigaid.com/brigaid-summit Follow Dan on Instagram: dan.giusti Follow Brigaid on Instagram: brigaid Learn more about Restaurant 1789: https://www.1789restaurant.com/ Learn more about Noma: https://noma.dk/ Learn more about Daniel: https://www.danielnyc.com/ Watch Dan on the Ugly Delicious Season 2: Kids episode Learn more about bills: https://www.bills.com.au/ Listen to Dan's COVID episode: https://www.theringer.com/podcasts/the-dave-chang-show/2020/06/12/dan-giusti-black-lives-matter-is-more-than-a-moment-and-how-food-professionals-can-be-part-of-social-change Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Watch Roy Choi and Daniel Patterson's MAD talk on LocoL: https://www.youtube.com/watch?v=EUizrhtazPc Learn more about LocoL https://welocol.com/ Learn more about Clyde's: https://www.clydes.com/clydes-restaurant-group/ Watch Dan's MAD talk with Rene https://www.youtube.com/watch?v=YDfwb5QnXa0 Learn more about Old Ebbitt Grill: https://www.ebbitt.com/ Learn more about Real Sports Toronto: https://www.rs.ca/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Guest: Dan Giusti Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Josh Gondelman (@joshgondelman, Positive Reinforcement) joins the 'boys to talk sports fandom, Boston eats, and New England comedy before a review of the Little Caesars Fantastic 4 Pizza. Plus, a new Snack or Wack.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://movieweb.com/fantastic-four-director-josh-trank-landed-in-movie-jail/https://weminoredinfilm.com/2015/05/02/fired-the-strange-story-of-josh-trank-simon-kinberg-the-fantastic-four-star-wars/https://www.hollywoodreporter.com/movies/movie-news/inside-a-star-wars-firing-792933/https://collider.com/fantastic-four-2015-josh-trank/https://www.polygon.com/2020/5/5/21246679/josh-trank-capone-interview-fantastic-four-chroniclehttps://www.ilitchnewshub.com/post/little-caesars-r-teams-up-with-marvel-studios-the-fantastic-four-first-stepsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef & owner of On the Hill Cafe and CookHouse, George Dailey joins the podcast. Dailey is originally from Venezuela. He started his cooking career in Boston, then moved to Baltimore and opened On the Hill Cafe in 2005. In this conversation, Dailey shares his passion for global flavors, seasonal menus, and the art of hospitality. Dailey reflects on building two beloved Baltimore spots. Dailey shares his hands-on approach that ensures quality and consistency. Dailey reveals how he crafts inventive menus inspired by what he loves to eat and what makes the community happy. Dailey also shares how being present in every detail keeps his restaurants thriving after decades.Topics Covered: The journey of sustaining On the Hill Cafe for over 20 years and launching CookHouse Menu development: balancing classics, creativity, and customer cravings The value of local, seasonal ingredients and adapting to change Dailey's commitment to being in the kitchen and why that matters Building community and memorable experiences through food

More news, good stuff.

This week on the Omni Talk Retail Fast Five podcast, sponsored by the A&M Consumer and Retail Group, Simbe, Mirakl, and Ocampo Capital, we examine Shopify's proactive stance on AI agent regulation. Shopify is drawing boundaries around agentic AI with new language in merchant websites' robots.txt files, stating "scraping, buy from me agents, or any end-to-end flow that completes payment without a final review step is not permitted." The move shows Shopify thinking ahead to protect its ecosystem while directing legitimate integrators to use official APIs.

Send us a textIn episode 262 of Beyond The Story, Sebastian Rusk interviews Brady Lowe, a culinary branding expert and Founder of Taste Network, as he shares his journey from the early days of his company to his current role in helping culinary and spirit brands build lasting legacies. Tune in for insights, laughter, and a look back at pivotal moments that have shaped their paths.TIMESTAMPS[00:02:57] Cachon 555 food event.[00:06:03] Culinary consulting and branding.[00:10:01] Brand relevance in social media.[00:14:02] Commitment and persistence in hospitality.[00:17:21] Engagement in hospitality marketing.[00:19:15] Social media customer engagement.[00:24:43] Engagement playbook for restaurants.[00:25:09] Foodie adventure and Peach Fest.QUOTES "It's all about trust. People gotta know you, trust you, like you, work with you." -Brady Lowe“You have to make people be seen. And hospitality has failed at that one card.” -Brady Lowe "I wanna find someone who has slightly impaired vision and give them a new pair of glasses where they feel like I can now see what I was not seeing before." -Brady Lowe ==========================Need help launching your podcast?Schedule a Free Podcast Strategy Call TODAY!PodcastLaunchLabNow.com==========================SOCIAL MEDIA LINKSSebastian RuskInstagram:https://www.instagram.com/podcastlaunchlab/Facebook: Facebook.com/sruskLinkedIn: LinkedIn.com/in/sebastianrusk/YouTube: Youtube.com/@PodcastLaunchLabBrady LoweInstagram: https://www.instagram.com/bradylowe75/ BIO:  https://gamma.app/docs/Brady-Lowe-Entrepreneur-Community-Builder-d83qhnwdzpbhipi WEBSITETaste Network: https://tastenetwork.com/ ==========================Take the quiz now! https://podcastquiz.online/==========================Need Money For Your Business? Our Friends at Closer Capital can help! Click here for more info: PodcastsSUCK.com/money==========================PAYING RENT? Earn airlines when you do with the Bilt Rewards MastercardAPPLY HERE: https://bilt.page/r/2H93-5474

Shrimp Scandal Exposed: Jackson Restaurants Caught in Wild-Caught Deception! In a eye-opening segment, Clay Edwards breaks down a new genetic testing study by CD Consulting (for Southern Shrimp Alliance) revealing widespread fraud in Jackson-area seafood spots. From June 23-26, 2025, 44 restaurants were sampled; only 14 served genuine US wild-caught shrimp as advertised – the rest dished out imported fakes. "Mississippians deserve to know what they're being served – wild-caught is pride & livelihood!" quotes COO Aaron Williams. Clay lists the authentic 14: Aha Crawfish Bistro, Barry's Seafood, Da Shack, Drago's, Howlin' Miles, Half Shell Oyster House, McB's Bar & Grill, Primo's Cafe, Shaggy's on the Rez, Season's Crawfish, Shuckers on the Reservoir, Table 100, The Mayflower, The Twisted Turnip. Praises them as well-run, mostly local/MS-owned institutions: "No surprise – they hold higher standards, don't lie to friends & neighbors." Notes 18 explicitly inauthentic, 10 implicitly (via branding), 2 admitted imports post-query. Ties to new MS labeling law (July 1, 2025) for transparency: "Hope retesting shows improvement – honesty, not deception!" Calls out suppliers' role but stresses accountability. 

See omnystudio.com/listener for privacy information.

Send us a text Brian and Ronnie welcome a very special guest to Whip Cream Salmon this week: their former coworker and "everything guy," Matt Corella! Matt drops some serious knowledge about his incredible culinary journey, from starting a Michelin-starred restaurant in a (once illegal) garage in his hometown to navigating the vibrant, and sometimes challenging, kitchen scene in Mexico City.Matt recounts tales of a kitchen raid, adapting to a "cooking class" loophole, and the culture shock of transitioning from backpacking to grueling 15-hour shifts. The conversation also delves into the stark differences in food systems between the US and other countries, with Matt and Brian debating the impact of over-sanitization on flavor and immunity. Plus, a lively discussion about the frustrating reality of gloves in the kitchen and an update on Matt's current (and potentially fleeting) career selling wine corks.Tune in for an episode packed with behind-the-scenes culinary insights, travel anecdotes, and plenty of laughs!What We DrankBrian - SinghaRonnie - Highland Brewing - PilsnerMatt - ModeloSTAY CREAMY

Découvrez ma formation en ligne sur les fondamentaux de l'accueil !1️⃣ Présentation de l'invité :L'impact d'un message provient de la manière dont on le transmet, et non uniquement de ce que l'on dit. David Fontanier, ancien journaliste radio, l'a compris depuis longtemps. Après avoir passé plusieurs années derrière le micro, il met désormais son expertise au service des autres, en les accompagnant à développer leur pouvoir vocal. Personnellement, David m'a été d'une aide précieuse lors de mes préparations de conférences et de podcasts. Aujourd'hui, je suis ravi de l'accueillir pour révéler les secrets d'une prise de parole impactante.Quelle est la distinction entre une prise de parole banale et une prise de parole de qualité ?Pourquoi la voix joue-t-elle un rôle essentiel dans l'accueil et l'hospitalité ?Quelles sont les qualités d'une voix accueillante ?Comment les développer et existe-t-il des techniques pour s'exercer ?Comment David a-t-il développé son expertise ? Quels sont ses conseils spécifiques pour les hôteliers ? Nous vous invitons à vous procurer son livre "La Voix", récemment publié, qui regroupe tous les éléments pour tendre vers l'excellence en améliorant l'utilisation de votre voix.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : D-EDGE permet une gestion centralisée du processus de paiement. La collecte des paiements sur les canaux en ligne et hors ligne n'a jamais été aussi facile. Demandez une démo pour D-EDGE Pay sur ce lien.Dites que vous venez d'Hospitality Insiders !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Une prise de parole de qualité00:07:00 - Les qualités d'une voix accueillante00:12:00 - Parcours de David Fontanier00:18:00 - Conseils pour les hôteliers00:25:00 - Son livre "La Voix"00:38:00 - Questions signaturesSi cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

A Dublin restauranteur has said that the cost of living is the reason for a noticeable drop in the number of people dining in Dublin restaurants.Renowned chef Oliver Dunne and economist Austin Hughes spoke to Matt about how more people are feeling the pinch when deciding to eat out in Ireland.Hit the ‘Play' button on this page to hear the conversation.

Martin Stockburger hat einen langen, schönen Ritt durch die Luxushotellerie hinter sich. Auf diesem hat er als Azubi im Steigenberger Inselhotel Konstanz sowie als Trainee z. B. in den Hotels Bareiss und Atlantic Hamburg so einiges mitgenommen. Auch war Martin in Frankreich, der Schweiz und Spanien tätig, bis ihn die Luxusreise zu Le Méridien nach Frankfurt und Köln führte. Und dann kamen acht Jahre Althoff Hotels in verschiedenen Führungspositionen. Warum verlässt man 2017 dieses schick gemachte Bett? Wegen einer Idee: Koncept Hotels. Hier sollte eine neue Art der Hotellerie entstehen, die einzigartig digitalisiert, sozial fair und lokal verankert ist und trotzdem Geld macht. - Inwieweit ist das gelungen? - Warum kann man in seinem Erstlings-Haus am Kölner Altermarkt beim Einchecken keine Kondome kaufen, auch wenn man ein 5-Mark-Stück dabei hat? - Wünscht Martin sich ab und zu ein Hotelzimmer ohne WLAN aber mit dem guten alten Zimmerservice? - Und warum man nie, nie, nie Karnevalskostüm statt Uniform sagen sollte ;-) Gutes Hören beim Podcast Nr. 102 im Fips auf einem herrlichen Campingplatz am Rhein.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

On today's MJ Morning Show: Keep scissors out of MJ's hands Fester is so excited Morons in the news Bradenton kids fire flare gun, burn boat Pig man call Is MJ involved with an investigation A visit from Sabe Our devices are listening to us Funny real estate agent Bre Diddy update A car ran into a house in St. Pete Tampa Bay Rays sale update The Gen-Z stare MJ wants AI videos filtered out Super Sardo Buying cancelled vacations Pants so tight they cause a hernia Restaurant reviews MJ going to see "Superman" Rain in NYC Restaurant server stories Fyre Festival sold on eBay KFC making changes

More news, good stuff not like the stuff Kelly gives you.

This week Katy takes us to Wylie, Texas in 1980 to tell the real life story of Candy Montgomery and the axe murder of Betty Gore.   This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=d8d9594652cf4cf1

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Mahira Rivers. Mahira is a journalist and former Michelin Guide inspector. She's also the author of the must-read Substack Sweet City, which covers the bakery and dessert scene in New York City with a critical eye. In this episode we discuss so many terrific recent stories in the food world, including Mahira's epic quest to name the 21 best croissants in New York City right now. We go behind the scenes on her five-plus years at Michelin and talk a bit about writing on Substack. We're all big fans of Mahira's work, and it was a joy having her in the studio.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.Featured on the episode:The 21 Best Croissants in New York City Right Now [NYT]TikTok Chefs Have Upstaged Their Clients [NY Mag]You Asked for My Restaurant Recommendation. Now Go to the Restaurant. [Food Time with Matt Rodbard]Liquid Death: From Hardcore to Cringe [Snaxshot]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The trick to getting seated faster at a restaurant! 3 Things To Know Today.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

King Salmon is an unincorporated community on the southern edge of Eureka, CA. But three to four times a year “King Tides” roll in. And when those tides combine with the heavy rain, it's not uncommon for buildings in King Salmon to flood with a foot or more of water.

Derrick Hayes, CEO of Big Dave's Cheesesteaks, shares his incredible journey from a postal worker to building a fast-casual empire in this inspiring Fast Casual Nation episode. Named after his late father, Big Dave's has grown from a single location with a broken grill to 7 stores and 15 franchise locations, ranking #6 on Fast Casual Magazine's emerging brands list. Hayes discusses his strategic approach to franchising, innovative drive-thru model, and vision for creating a billion-dollar brand that breaks generational barriers while serving authentic Philadelphia cheesesteaks.FastCasual #BigDaves #RestaurantFranchisingGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

The I Love CVille Show headlines: Medical School Dean Ditching UVA For Texas Kevin Cox Back In Court For Crosswalk Vandalism Quality Pie On Avon Rebranding As Bar Tomas Greyhound Station On West Main Sold For $1.5M Keith Woodard's Plans W/ Greyhound Station? Is Downtown Mall Camping About To Be Illegal? Restaurant & Local Business News And Notes Executive Offices For Rent ($350 – $975), Contact Jerry Read Viewer & Listener Comments Live On-Air The I Love CVille Show airs live Monday – Friday from 12:30 pm – 1:30 pm on The I Love CVille Network. Watch and listen to The I Love CVille Show on Facebook, Instagram, Twitter, LinkedIn, iTunes, Apple Podcast, YouTube, Spotify, Fountain, Amazon Music, Audible, Rumble and iLoveCVille.com.

Podcast of Inside New Orleans with Eric Asher presented by Katie's Restaurant & Francesca by Katie's Deli 4-6pm on 106.7 The Ticket Listen live IHeart Radio or TuneIn Radio App or www.theticket1067.com Podcast of the show is available on all podcasting platforms Topics Saints, Pelicans, NBA & moreGuests Bob Rose of SaintsWire & Anthlon Sports Celebrity Chef Scot Craig

Today's episode brings the heat with four stories of chaotic workplaces and epic comebacks. First, a toxic restaurant runs on the backs of two overworked teens until one is fired and the other walks out, triggering total collapse. Then, a church elder demands more “holy” outfits, so OP delivers... literally. Next, a college worker takes malicious compliance to the register when their manager enforces a strict break time. And finally, a pharma worker locks themselves in an airlock after being told to "just do it" without proper training, leading to hours of awkward silence with the boss.Submit your own stories to KarmaStoriesPod@gmail.com.Karma Stories is available on all major Podcasting Platforms and on YouTube under the @KarmaStoriesPodcast handle. We cover stories from popular Reddit Subreddits like Entitled Parents, Tales From Tech Support, Pro Revenge and Malicious Compliance. You can find new uploads here every single day of the week!Rob's 3D Printing Site: https://Dangly3D.comGet your Custom Hand Turned Pen by Rob at https://CanadianRob.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/karma-stories--5098578/support.

Visit: RadioLawTalk.com for information & full episodes! Follow us on Facebook: bit.ly/RLTFacebook Follow us on Twitter: bit.ly/RLTTwitter Follow us on Instagram: bit.ly/RLTInstagram Subscribe to our YouTube channel: www.youtube.com/channel/UC3Owf1BEB-klmtD_92-uqzg Your Radio Law Talk hosts are exceptional attorneys and love what they do! They take breaks from their day jobs and make time for Radio Law Talk so that the rest of the country can enjoy the law like they do. Follow Radio Law Talk on Youtube, Facebook, Twitter & Instagram!

When you have out-of-town company visiting the Chicago area, what’s the one thing you make sure is part of their experience? If your answer isn’t “pizza”, you’re a bad host and you need to fix that. Taking them on the original Chicago Pizza Tour is a great way to do so. Chicago Pizza Tours founder […]

Bruce and Gaydos discuss the differences between Boomers and Gen Z when it comes to cleaning up after yourself when you eat out.

The Fair Work Ombudsman (FWO) has filed a case against the former operators of a Japanese restaurant in Sydney after discovering that nearly $100,000 in wages were allegedly unpaid to two Filipino migrant workers. According to the FWO, aside from the underpayment, the company is also accused of submitting falsified documents to cover up the violations. - Nagsampa ng kaso ang Fair Work Ombudsman (FWO) laban sa mga dating operator ng isang Japanese restaurant sa Sydney matapos matuklasang halos $100,000 ang sinasabing hindi naibayad sa dalawang Pilipinong migranteng manggagawa. Ayon sa FWO, bukod sa mababang sahod, nagsumite rin umano ang kompanya ng mga hinihinalang pekeng dokumento upang pagtakpan ang mga paglabag.

Découvrez ma formation en ligne sur les fondamentaux de l'accueil !Retrouvez cet épisode dès demain sur votre plateforme d'écoute favorite !Abonnez-vous pour éviter de passer à côté du prochain épisode.Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This might upset our real red-blooded Italian readers, but Canada will soon get more Olive Gardens. Banks have found a new junior analyst who's always on time, doesn't take vacation, and will never complain about a lack of work-life balance.

Learn more at TheCityLife.org

À l'occasion de la deuxième édition du Palmarès Écotable, Laurène Petit, co-secrétaire générale de la Communauté Écotable, et 4 invités ont pris le micro pour discuter d'agriculture, de gastronomie et de politique. Coup de gueule, appels à mobilisation et chiffres à l'appui : on peut dire qu'ils ont mis les pieds dans le plat, et n'y sont pas allés avec le dos de la cuillère !La première à enflammer la péniche du Mazette a été Lola Périer, ancienne agent de star reconvertie, aujourd'hui cheffe des cultures aux Fermes de Gally, à Saint Denis. Elle a publié récemment l'ouvrage Un potager haut en couleurs, où elle plaide pour plus de goût et plus de diversité maraîchère, et invite à lutter contre l'homogénéisation de notre alimentation.Retrouvez la suite de ce relais fin juillet !

Last week I was in Miami with a few hundred other entreprenuers and I left with some great ideas. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers!

A restaurant boss has been hauled before a court after failing to remove an illegal dining enclosure built without planning permission outside his seafront eatery.The owners of A La Turka in Herne Bay has admitted two offences relating to the structure - which continues to stand more than three years after he was ordered to take it down. Also in today's podcast, an inquiry into the crimes of David Fuller has concluded the offences carried out by the necrophiliac “could happen again”.David Fuller sexually abused the bodies of more than 100 women and girls in hospital mortuaries and is already serving two whole life sentences for the murders of two women – you can hear from a Kent MP who's backing calls for statutory regulation. KentOnline's Blue Badge campaign will be debated in parliament today after receiving the backing of all 18 of the county's MPs. They're calling for changes which would allow for temporary parking concessions, and more flexibility from local councils. The boss of Thames Water has faced questions from MPs - after the struggling firm posted annual losses of 1-point-6-5 billion pounds.The supplier, which covers parts of north Kent, is facing the threat of nationalisation over ballooning debts.And we've been hearing from people in Folkestone about what they think about plans to force dogs to be kept on leads at a popular playing field. The proposals are set to be scrapped following a huge backlash with around 90% of respondents to a consultation against it. 

07-15-25 - BR - TUE - Natl Give Something Away Day Will John Give Stebbings His Virginity - 1930s TP Promised No Splinters Sparking John's Plastic Cover Theory - Top 5 Is It Rude Questions Including Going To Restaurant At Closing TimeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The James Beard Foundation's Independent Restaurant Industry Report 2025 (which we highly recommend all listeners read), offers insights and possible solutions to a wide range of challenges and opportunities for American restaurants. Produced in collaboration with Deloitte, the survey is based on interviews with 50 independent restaurateurs and survey responses from more than 350 industry leaders. The JBF's VP of Impact Anne McBride joins Andrew for a detailed discussion of the survey and subjects as varied as changing dining and drinking habits, employee wages, and creative marketing strategies for restaurants of all price points and levels of formality. A free-flowing and, we think, informative idea exchange based on real, up-to-the-minute data that we hope will be of value to anybody in the industry, and hugely informative to non-industry pros who enjoy dining in restaurants.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. 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!

On this episode of the I Am Salt Lake Podcast, Jeramie and I had the pleasure of sitting down with Omar Dominguez, the owner of Spicy Consulting, a restaurant consulting company that works closely with local restaurant owners here in Salt Lake City. Omar shared his journey in the food industry, from the restaurants he's helped launch to the challenges he's faced along the way.We also dove into a great conversation about the local restaurant scene in Salt Lake and what makes it unique, where it's headed, and some of the common struggles new restaurant owners are dealing with. Omar has a real passion for food and community, and it definitely comes through in this conversation. If you're into entrepreneurship, the local food scene, or just love hearing behind-the-scenes stories from people helping shape Salt Lake City, this is an episode you won't want to miss.

What does it take to introduce an entire country to a cuisine they've never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country.In today's episode, Ivan breaks down how he created product-market fit where none existed, scaled a culturally unfamiliar concept into a household name, and mastered the economics of an unlimited tasting menu—without racing to the bottom. You'll hear how he used hospitality as a weapon, designed operations for profitability, and built a team that could support explosive growth in both the U.S. and abroad.If you're sitting on an unconventional idea or wondering how to scale in a crowded market, this one's for you. To learn more about Ambar and the group behind one of the most successful Balkan concepts in the world, visit https://www.ambarrestaurant.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Mark Kurlansky is a James Beard Award-winning writer whose books span fiction and non-fiction but share food-related subjects, with titles like Salt, Milk, and Salmon. He'll talk about his latest novel Cheesecake, which takes place entirely on the Upper West Side, and follows a Greek coffee shop facing rent increases that adds an ancient Roman recipe to its menu. Acclaim, imitators, and competition follow.

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These leaders are reshaping how restaurants grow. Brendan Sweeney and Tony Roy co-founded Popmenu to give operators smarter tools, connect with guests, and scale. Tunji Junard, now Chief Marketing Officer of Steam Boys, saw the impact firsthand and brought Popmenu into the brand, helping grow it to nine locations. Listen now to learn about restaurant growth, the power of partnership, and replacing guesswork with good data. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

Episode 455: I will discuss the CTA bus route 149 Stateliner, and read a menu from The Top of the Rock Restaurant in Chicago.

A lawsuit against an Oklahoma Catholic charter school is getting dropped,Oklahoma is reopening restaurants at state parks.A new event welcomes babies into the Oklahoma City Museum of Art.You can find the KOSU Daily wherever you get your podcasts, you can also subscribe, rate us and leave a comment.You can keep up to date on all the latest news throughout the day at KOSU.org and make sure to follow us on Facebook, Tik Tok and Instagram at KOSU Radio.This is The KOSU Daily, Oklahoma news, every weekday.

The I Love CVille Show headlines: Conan Owen, Owner, Sir Speedy Of Central VA As UVA Grad, Thoughts On Jim Ryan Resignation Is UVA A Good Steward For CVille Biz Ecosystem? Pros & Cons Of Doing Business In CVille Area Inside Charlottesville Area Business Development Does CVille Politics & Activism Impact Business? Restaurant & Local Business News And Notes Executive Offices For Rent ($350 – $975), Contact Jerry Read Viewer & Listener Comments Live On-Air Conan Owen, Owner of Sir Speedy of Central VA, joined me live on The I Love CVille Show! The I Love CVille Show airs live Monday – Friday from 12:30 pm – 1:30 pm on The I Love CVille Network. Watch and listen to The I Love CVille Show on Facebook, Instagram, Twitter, LinkedIn, iTunes, Apple Podcast, YouTube, Spotify, Fountain, Amazon Music, Audible, Rumble and iLoveCVille.com.

 Italian for Travelers, Episode 13 - the EATING IN ITALY episode. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons… and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

Send us a textReview Journal Magazine recently put out a top 100 restaurants in Las Vegas for 2025 list spearheaded by local journalist Jonathan Wright. It's definitely made some waves, and Phil breaks down the list with Emmy Kasten,  @Jayteetakesabite   and  @ryusauce in a great episode if you love dining out in Vegas.

Despite inflation concerns and tariff uncertainty, restaurants are busier than ever. Can it continue? Tim Beyers and Rick Munarriz discuss: - Surprisingly good data from the Restaurant Performance Index. - The metrics that matter when investing in the restaurant sector. - And a Fool's duel over the future of Toast! Tickers: Companies discussed: CMG, CAVA, TOST, SG, WING Host: Tim Beyers Guests: Rick Munarriz Producer: Anand Chokkavelu Engineer: Dan Boyd Disclosure: Advertisements are sponsored content and provided for informational purposes only. The Motley Fool and its affiliates (collectively, “TMF”) do not endorse, recommend, or verify the accuracy or completeness of the statements made within advertisements. TMF is not involved in the offer, sale, or solicitation of any securities advertised herein and makes no representations regarding the suitability, or risks associated with any investment opportunity presented. Investors should conduct their own due diligence and consult with legal, tax, and financial advisors before making any investment decisions. TMF assumes no responsibility for any losses or damages arising from this advertisement. Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

Wildfires rage near the Grand Canyon forcing evacuations at the iconic landmark, while Canadian fires impact air quality in the Northern U.S. Also, major fast-casual restaurants – including Panera, Chipotle and Cava – leverage loyalty programs and summer discounts to draw in new customers. Plus, the green light blazes on: TODAY celebrates the 100th anniversary of F. Scott Fitzgerald's novel ‘The Great Gatsby' with a tour of the extravagant 1974 movie set with Sam Waterson. And, beauty expert Zanna Roberts Rassi shares the best waterproof makeup brands perfect for a summer beach day.