Podcasts about restaurants

As the year begins to come to  a close Tank and Angel have less to complain about HOWEVER one rude ass pizza restaurant in Granada Hills California had Angel in her feelings. Check Out Our Sponsors: Shopify HungryRoot Join Our Patreon for $5

A trade group is begging Washington State to stop taxing restaurants so much. A Democrat state senator grilled a Washington State Patrol Captain over a new report that found racial disparities in traffic stops. // Big Local: A mudslide created a massive backup on Eastbound I-90. Skagit Valley residents are preparing to evacuate due to flooding. Rampant mail theft comes to a Renton Highlands neighborhood. // You Pick the Topic: Gen Zers on the dating market are struggling with something called the ‘swag gap.’

This week on True Crime on Easy Street, Katy takes us back to Los Angeles in the late 1970s as we conclude our two-part series on the Hillside Strangler. In Part Two, she unpacks the shocking investigation that ultimately exposed the killers, the twists that stunned the city, and the dramatic path to justice. This episode brings the Hillside Strangler series to its chilling conclusion. This part 2 of a part 2 series. 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 Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Thinking about leaving the restaurant grind for a 9–5? In this episode of The Modern Waiter Podcast, we sit down with former restaurant pro Mateo Rodríguez, who went from back-of-house and bartending to beverage manager and now works at a bank with true banker's hours. We unpack the real culture shock, lifestyle shifts, money differences, and whether the grass is actually greener outside the service industry.About the show:We've been sharing real talk from the service industry for 7+ years. This is episode 352 as we kick off Season 8. If you've lived the double-shift life, wrestled with weekends and holidays, or wondered whether a corporate role would cage (or free) you, this episode is for you.#RestaurantLife #Hospitality #Bartender #ServerLife #serviceindustry Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

AI is already having a big influence on restaurant marketing. This week's episode of the Restaurant Business podcast A Deeper Dive continues our examination of the impact artificial intelligence is having on restaurant marketing. The technology is having an impact on marketing for everything from local restaurants to major chains.Senior Tech Editor Joe Guszkowski speaks with Khara Mangiduyos, who uses AI to help her restaurant, Kalei's Kitchenette. He spoke with Bikky cofounder Abhinav Kapur and Presto cofounder Krishna Gupta, who each talk about their AI-based technology. Guszkowski also talks with former Sonic executive Craig Miller about how these can work with a big chain.We're talking AI in marketing on A Deeper Dive so please check it out.

Lynette goes to a Christmas party and sees some fun people and spill a little tea, Stefanie goes to a birthday party and leaves with PTSD plus, the perils of aging!Check out Quince for your gift giving needs Quince.com/FCOL

What if staying quiet is the riskiest move you can make?Katherine Miller built her career where politics and policy collide—and she's not afraid to bring chefs into the fight. From her early days in democratic campaigns to working with global nonprofits and the UN, Katherine's mission has been clear: empower the most trusted voices in food to influence the systems that shape it.In this episode, we dig into why chefs are uniquely positioned to drive real change, how restaurant owners can speak up without alienating guests, and the surprising cost of silence in today's political climate. She shares a clear, actionable framework for advocacy and explains why being apolitical doesn't protect you—it sidelines you.For any operator wondering how to take a stand without losing their seat at the table, this is the conversation you've been waiting for.To learn more about her work and pick up a copy of At the Table, visit table81.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

  Our very first merch line is here! Get it now at http://mtmvegas.shop Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Want to work with us? Reach out! inquiries at mtmvegas dot com Episode Description This week Venetian's head went before Nevada regulators for his gaming license. During his time he spoke about the successes of the property following $1 billion in investment from owner's Apollo and VICI. Has private equity improved this iconic resort, how have they done it differently and why is Venetian one of the most complete resorts in the world? In other news the A's have released the completion date for their ballpark, but they also seemingly have a tariff problem. We also discuss: the opening date for Eggslut at Rio, Voodoo's Christmas popup, the top restaurant in Vegas, top 5 Vegas tacos, Excel World Championships, Flamingo's new carpet and what will replace Sand Dollar over at Plaza. Episode Guide 0:00 Excel World Championships return to Vegas! 0:40 Flamingo's renovations have started plus new carpet 2:10 Eggslut at Rio announces opening date 3:11 Voodoo Lounge transformer for Christmas 4:25 Restaurants for an enemy follow up 6:37 Top 1K restaurants in the world - 4 in Vegas 7:57 Applied Analysis new contract - Conflicts of interest? 9:44 A's construction schedule released - Tariff problems? 11:12 Plaza's Sand Dollar replacement - Hogs & Heifers! 12:12 Top 5 tacos in Las Vegas? 13:03 Disco Show saying goodbye - Closing permanently 14:43 Venetian's best year ever? 16:45 How Apollo has infused fresh life into Venetian 17:57 Why the Sphere was such a score for the Venetian Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

Brady Lowe is a connector, educator, and experience-maker who founded Taste Network and the nonprofit Piggy Bank, spending more than two decades building unforgettable collaborations between chefs, farmers, hotels, and brands. Through his Next 10 coaching and accelerator hub, Brady helps hospitality founders design smarter events, deeper guest relationships, and sustainable revenue with a focus on pairings, playbooks, and pre-visit engagement. Susan and Brady chat during this special in-person episode, recorded at The Pub at EAV. • How to use Facebook groups, comments, and DMs to attract sports fans and turn them into faithful regulars • Why "11 to 35 micro-interactions" often have to happen before a guest spends a dollar with you • Ways to make your social media as personal and welcoming as your host stand or bar top • The origin story of Taste Network and how a single wine-and-cheese pairing can shape an entire career • How to think about guest engagement as "relationship currency" that carries your brand through tough times • What a strong pre-visit engagement sequence looks like for restaurants, hotels, and bars • Practical examples of surprise-and-delight moments that guests can replicate at home and rave about for months • How to turn recipes, rituals, and house favorites into high-value digital giveaways that build your email list • Why most hospitality social media fails (and what to ask your social media person about actual revenue) • How to download your Instagram data and use AI to audit what's working and who your real audience is • What to expect from the 2026 World Cup in terms of premium experiences, demand, and guest expectations • The key non-negotiables Brady uses to design memorable F&B experiences: surprise, emotional sequencing, and human connection *** Our Top Three Takeaways 1. Engagement before the visit is the new battleground for hospitality success. Brady argues that guest engagement must begin long before someone walks through the door. Restaurants and hotels should treat Instagram and their websites as extensions of the front door—places where you start building relationship equity. A simple "hello," a thoughtful comment, or an acknowledgment of someone's interaction can fundamentally shift how guests perceive your brand once they arrive. Most brands post but don't connect, and that is the biggest miss today. 2. Hospitality operators need training, tools, and intentionality around social media—and most don't have it. He's adamant that restaurants and hotels rarely train their teams to engage digitally. Social media isn't just a marketing channel; it's a hospitality channel. He encourages leaders to audit their digital presence, use tools like ChatGPT to evaluate Instagram data, create value-focused lead magnets (recipes, techniques, guides), and measure whether social efforts actually drive revenue. Without this skill set, the business model is incomplete. 3. First-time "transformational moments" are at the heart of memorable hospitality. From his earliest career epiphany—watching a guest have a life-changing food experience—to building Taste Network and Next 10, Brady centers everything around delivering unforgettable moments. His non-negotiables: surprise, carefully sequenced emotional storytelling, and genuine human connection. These principles apply whether you're designing an event, launching a restaurant, or building community—and they're key to earning loyalty and sustaining brands through peaks and valleys. Brady Lowe on LinkedIn https://www.linkedin.com/in/tastenetwork/ Taste Network https://tastenetwork.com/ The Pub at EAV https://www.eavpub.com/ Other Episodes You May Like:  129: Boo-Boo Sugar with Jason Brooks https://www.topfloorpodcast.com/episode/129 86: Fist Bump Welcome with Mary Mattson-Quagliana https://www.topfloorpodcast.com/episode/86 85: Fake Wedding Officiant with Michael Cecchi-Azzolina https://www.topfloorpodcast.com/episode/85

Buy tickets to “The IPO Tour” (our In-Person Offering) TODAYAustin, TX (2/25): https://tickets.austintheatre.org/13274/13275 Arlington, VA (3/11): https://www.arlingtondrafthouse.com/shows/341317 New York, NY (4/8): https://www.ticketmaster.com/event/0000637AE43ED0C2Los Angeles, CA (6/3): https://www.squadup.com/events/the-best-one-yet-liveThe 3 stories on today's pod:Netflix splurged $83B to buy Warner Bros… it's the ultimate Hollywood plot twist.The hottest new restaurant on earth is run by an AI chef… who also does podcast interviews.Nothing sells alt-Apple tech gadgets… Sales are $1B, because everything is fashion.Plus, 8 ½-foot Santas are disappearing across the economy… $NFLX $WBD $AAPL $HDGet your TBOY Yeti Doll gift here: https://tboypod.com/shop/product/economic-support-yeti-doll NEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Big food news: MICHELIN Guide is coming to Utah, which opens the door to a local restaurant earning a coveted star. Host Ali Vallarta asks Visit Salt Lake CEO Kaitlin Eskelson and Salt Lake Area Restaurant Association executive director Michele Corigliano how MICHELIN landed in Utah and what restaurants could be awards contenders. Get more from City Cast Salt Lake when you become a City Cast Salt Lake Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm.  Subscribe to Hey Salt Lake, our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Harmons Cyprus Credit Union Aura Frames - Use code CITYCAST for $35 off Live Crude - Use code CITYCASTSLC to try CRUDE's Oil Cleansing Starter kit for Free Cozy Earth - use code COZYSALTLAKE for up to 20% off Salt Lake City Council

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Vitamix Immersion Blender and Attachments | IGInstant Pot Pressure Cooker | mineBeyond the Drink x Alexis SolerMac Knives | Professional SeriesChef Joel Gamoran | Homemade | ReFED Food Waste Solutions SummitFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

TVC 717.5: Ed welcomes back actress and author Alison Arngrim (Little House on the Prairie, Confessions of a Prairie Bitch). Alison has news about several events coming up over the next few weeks that will celebrate the fiftieth anniversary of the premiere of Little House on the Prairie (NBC, 1974-1983), including the recent Live Before a Studio Audience edition of The Little House 50th Anniversary Podcast featuring Alison, Dean Butler, and Pamela Bob that took place on Saturday, Nov. 22 at 1pm; the world virtual premiere of Little House Homecoming, the new documentary by Jonathan Parker that, to quote Alison, "really gets what Little House means to so many people around the world" (now streaming at LittleHouseHomecoming.com); the huge three-day Little House cast reunion at Strathearn Historical Park in Simi Valley, CA beginning Friday, Dec. 12 thru Sunday, Dec. 14 (click here for tickets and more information); and a joint book signing featuring Alison and Dean Butler that will take place Saturday, Jan. 17 at Chili John's Restaurant in Burbank, CA (for more details, call 818 846-3611 or go to ChiliJohnsofCA.com).

Send us a textIn this week's episode we discussed the fading flavor of modern dining, from declining food quality on grocery shelves to the shortcuts and cost-cutting reshaping today's restaurant experience. We explore what's driving the changes, how it affects our health and culture, and whether there's hope for a comeback.Our Links:Retrospect

December is supposed to save your year, but for a lot of bars it quietly becomes the month with the biggest waste bill.You're packed, bottles are flying, the kitchen is slammed, and somehow the money left over never matches how hard you worked.In this episode, we walk through a simple 48-hour December bar waste audit that shows you exactly how much you're losing to over-pouring, spoilage, shrinkage, and messy inventory.You'll hear how to match what actually left the shelves with your food cost and pour cost, spot red flags in prep and ordering, and tighten things up without slowing service or becoming the “bad guy” on shift.The goal is simple: actually keep the extra December profit instead of watching it disappear into the trash, the sink, and the write-offs.

Rough & Tumble JUST opened a new location in Columbia City so we brought back the Founder & Owner to fill us in on the behind-the-scenes of what it's like opening a second location of her iconic sports bar in Seattle. Jen Barnes shares what challenges she had to overcome to be able to stream women's sports in her restaurants and the legal battle she got into with HBO. We talk about how the minimum wage increase has impacted her business, why many restaurants are combining themes/entertainment with their brick and mortar, and how Seattle is preparing for FIFA! You'll also hear the exclusive story of how she put a basketball court floor in her bar...All of this along with your top news stories.Top Stories1. Rough & Tumble opens second location in Columbia CityFormidable article about Jen2. Picklewood opens in SODOPSBJ article3. The Ink Drinker opens in Ballard (no article)4. Pike Brewing closes locations in Pike Place & affordability issues for small businessesEater article & Seattle Times articleAbout guest Jen Barnes - Founder & Owner, Rough & Tumble:Three years ago, Jen Barnes launched one of the world's first sports bars dedicated to elevating both women's and men's sports. Since then, she has partnered with more than a dozen teams and leagues, become a part-owner of Seattle's Salmon Bay FC women's soccer team, and is now preparing to open Rough & Tumble's second location. Before founding the bar, Jen built her career in the corporate startup and legal industry.About host Rachel Horgan:Rachel is an independent event producer, emcee and entrepreneur. She worked for the Business Journal for 5 years as their Director of Events interviewing business leaders on stage before launching the weekly podcast. She earned her communication degree from the University of San Diego. Contact:Email: info@theweeklyseattle.comInstagram: @theweeklyseattleWebsite: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theweeklyseattle.com

Between December 7–12, our parish invites you to do something a little different… and very beautiful:  

GloucesterCast 820 Livestream 12/7/25 Audio Podcast Click Here- Video Podcast Click here-

Al & C-Lo: Fragrances are endocrine disruptors, restaurants serve inferior food, Cool Games for week 14 and upcoming sports documentaries  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

When you open a restaurant you've investing in more than a business, you're investing in a community.  As we change and evolve as individuals so do our communities and few places more beautifully illustrate this capacity to change more than Portland, Oregon. Today's we chat with, Portland's adopted son, Celebrity Chef Gregory Gourdet. Instead of staking his claim in his hometown of New York or following the trends out to Los Angeles, Gregory has chosen to walk a more complicated path, using this talent and his food to help mend together a community that is still struggling to become the best version of itself.For more on the chef visit https://www.gregorygourdet.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

Rideshare Rodeo Podcast Episode 523 This week on Rideshare Rodeo Roundtable: Doordash just lost everything in one city Instacart Shoppers Hate The App & Why Serve and Coco Robotics Are An Expensive Joke Waymo Starting To Get Spanked Nationwide Rideshare Rodeo Brand & Podcast: https://linktr.ee/RideshareRodeo 

Warum gibt es Restaurants? Warum tun wir freiwillig etwas so Intimes wie Speisen in unseren Körper aufzunehmen in einer Umgebung von fremden Menschen? Antworten darauf haben einiges mit der französischen Revolution des Geschmacks und guten Suppen zu tun.

Episode 499: I will discuss the 60th anniversary of the A Charlie Brown Christmas TV special and read a menu from Riccardo's Restaurant & Gallery in Chicago.

The head of the popular Palestinian restaurant talks about the Thanksgiving meal they are holding in Astoria, Queens and why the restaurant chooses to publicly embrace its Palestinian identity.

Love the song "Goodness of God"?! You'll love this bonus episode of Over The Rims of Mugs with singer, songwriter, worship pastor Jenn Johnson. Jenn shared with me what inspired her to write that song. She also has a brand new book, "All Things Lovely", and we talk about why she wrote it and how it will help us live holy lives marked by beauty and truth.The beautifully illustrated "All Things Lovely" is the newest offering from well-loved worship leader Jenn Johnson. It's available everywhere books are sold.Follow Jenn JohnsonInstagram: @jennjohnson20Facebook: jenn.johnson.bethelWebsite: brianandjennjohnson.com Did you know you can now watch Over the Rims of Mugs?Visit https://www.wearethebridge.org/mugsvideoPlease share Over the Rims of Mugs with a friend if you enjoyed this episode. Over the Rims of Mugs is still growing, and your positive review and 5-star rating would help.The Bridge Podcast Network is made possible by generous support from The Boardwalk Plaza Hotel and Victoria's Restaurant on the boardwalk in Rehoboth Beach, Delaware - Open 7 days a week, year-round - Learn more at https://boardwalkplaza.comFeedback, or Show Ideas? Send an email to podcast@wearethebridge.orgDownload The Bridge Mobile App to get the latest podcast episodes as soon as they are published!

We've got a classic restaurant news update on this week's Access Louisville podcast.We start things off by talking about Mashup Food Hall, which opened its doors at 750 E. Jefferson St. recently. Part of the $115 million NuLu Yard development from Weyland Ventures, Mashup Food Hall is home to six local vendors, including Dipped & Drizzled and Mable's Southern Kitchen, Barcelona Bistro Bar, 721 Mint It! Herb & Juice Bar, Nexus Bar Bites (formerly Happy Belly Bistro), Wiltshire Pantry Bakery & Café and Cold Stone Bagels.We also talk about a couple of recent closures around town, including Fizz District in Crescent Hill and OutCast Fish & Oyster Bar in New Albany. We also hear about a new location for Maya Bagel Express, a New York-style bagel restaurant, which opened at 2513 Preston Highway on the edge of Germantown. The more than 3,000-square-foot space was previously occupied by a Kentucky Fried Chicken restaurant that closed in August.Following a break, LBF Senior Reporter Joel Stinnett gives us a break down on the state of Downtown office space. CBRE's November Downtown Louisville SkyView report shows there is more than 1.8 million square feet of vacant space inside Downtown towers, representing a 40.2% direct vacancy rate, up from 35% one year ago.After that, Reporter Olivia Estright tells us about Actors Theatre's plan to bring back its classic, "A Christmas Carol" this year. And Reporter Michael L. Jones tells us about the newly renovated Portland Branch of the Louisville Free Public Library. Access Louisville is a weekly podcast from Louisville Business First. You can follow it on popular podcast services including Apple Podcasts and Spotify.

Welcome back to The LA Food Podcast. This week, Luca and Karen Palmer dive into one of the most fascinating food stories of the year: the global fight over wagyu. Karen breaks down what Japanese producers are trying to protect, whether A5 wagyu is actually worth the hype, and why the debate mirrors DOP fights in Italy over ingredients like San Marzano tomatoes and Neapolitan pizza standards.We also unpack Esquire's Best New Restaurants in America 2025, where California dominated the list and Los Angeles landed an incredible six spots, including Travis Lett's RVR crowned Restaurant of the Year. Karen explains what stood out, how the 5 C's rubric plays into national lists, and which LA restaurants might have been unlucky snubs.In Chef's Kiss / Big Miss, we break down Michael Nagrant's viral takedown of the James Beard Awards, Greg Dulan winning the LA Times Gold Award, The New York Times critics on what defines a four-star restaurant, DoorDash entering the reservation game, and The Infatuation declaring where you should host your office holiday party.Plus, Part 2 brings a festive return from Luca's wife, who drops the hottest gift guide of the season. From Veso vermouth to butter bells, homemade shortbread to A24's Scrounging cookbook, and at-home wine tasting to Kitchen Lingo classes, this guide has you covered for cocktail lovers, hosts, family, and anyone scrambling for last-minute inspiration.If you love LA dining, restaurant news, and smart food media commentary, this episode is packed.Keywords: LA restaurants, LA dining, wagyu beef, Esquire Best New Restaurants, Travis Lett RVR, James Beard Awards controversy, Greg Dulan, NYT food critics, DoorDash reservations, LA Times Gold Award, holiday gift guide, Los Angeles food podcast.Powered by Acquired Taste Media.–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Ob kaltes Essen im Restaurant, falsches Wechselgeld, Extra-Schichten oder die berühmten „Kannst du mal kurz?“-Momente – ständig gehen wir über unsere eigenen Grenzen. Diese Episode zeigt, warum wir in solchen Alltagssituationen lieber schweigen oder zustimmen: und was wirklich dahinter steckt. - Folge zu C.G. Jung und das Spirituelle in der Psychologie: https://www.patreon.com/posts/c-g-jung-und-das-141665921 Literaturempfehlung zur Folge: https://www.ca-ira.net/verlag/buecher/versuch-ueber-die-schwierigkeit-nein-zu-sagen/ - Vertiefungsfolge "Beendigung von Therapien" auf Patreon: https://www.patreon.com/posts/127931630 - Folge zu Glenn Gabbard und den "liebeskranken" Analytiker: https://www.patreon.com/posts/121877727?collection=148939 Skript zu dieser Folge: https://www.patreon.com/posts/145065724 Kontakt: lives@psy-cast.org Erziehungskonzepte psychoanalytisch betrachtet (5 Teile): https://www.patreon.com/collection/148943 Digitaler Lesekreis zum Thema "Wie die Digitalisierung unsere psychische Struktur verändert" (1. Folge ist frei zugänglich): https://www.patreon.com/posts/lesekreis-werner-94838102 - Bestellung unseres Buches über genialokal: https://www.genialokal.de/Produkt/Cecile-Loetz-Jakob-Mueller/Mein-groesstes-Raetsel-bin-ich-selbst_lid_50275662.html und überall, wo es Bücher gibt. Auch als Hörbuch! - Link zu unserer Website: www.psy-cast.de - **Wir freuen uns auch über eine Förderung unseres Projekts via Paypal**: https://www.paypal.com/donate/?hosted_button_id=VLYYKR3UXK4VE&source=url - Anmeldung zum Newsletter: https://dashboard.mailerlite.com/forms/394929/87999492964484369/share Auf www.patreon.com/raetseldesubw finden sich noch viele weitere, spannende Themen (etwa eine Gesprächsreihe über berühmte Psychoanalytikerinnen und Psychoanalytiker, über die Tiefenpsychologie und Kulturgeschichte von Farben, Erziehung von damals bis heute...). Zudem gibt es hier die Skripte zu allen unseren Folgen. In dieser Folge von Tiefseetauchen geht es um das Thema „Warum ich nicht Nein sagen kann“ – um Schwierigkeiten beim Nein sagen, Grenzen setzen und Abgrenzung in Beziehungen. Wir sprechen über Schuldgefühle beim Nein sagen, Angst vor Ablehnung, Harmoniesucht, People Pleasing und alte Beziehungsmuster aus der Herkunftsfamilie. Anhand von Beispielen aus Restaurant-Situationen und einem Urlaub mit den Eltern zeigen wir, wie Eltern-Kind-Beziehung, Mutter-Tochter-Dynamik, Parentifizierung, Generationskonflikte und Familiendynamiken unser heutiges Verhalten beeinflussen. Aus psychologischer und psychoanalytischer Perspektive beleuchten wir, wie kindliche Erfahrungen, Bindung, Erziehung und Selbstwert dazu beitragen, dass es so schwer ist, die eigenen Bedürfnisse ernst zu nehmen. Eine Folge über Psychologie, Tiefenpsychologie, Psychotherapie, soziale Ängste und die Kunst, klar Nein zu sagen.

Shamus Toomey, Editor in Chief and co-founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. Shamus has details on: Scammers Are Trying To Extort Chicago Restaurants With ‘Bomb' Of Fake Negative Reviews: Alpana, SHŌ and Beity are among the restaurants that recently faced a barrage of fake negative reviews. Google […]

Middle meats are the gift that keeps getting pricier, and buyers are wondering whether the peak is finally here. Meanwhile, poultry stays affordable, pork remains a value, and dairy drops to holiday-baking lows — making this week's markets as mixed as a stocking full of surprises.BEEF: Holiday pricing is testing its limits, and while middle meats are sky-high, the market may finally be running out of steam. Chucks, rounds, and thin meats are slipping, and production numbers continue to reveal a shrinking cattle supply heading into 2026. Are we finally approaching the turn — or just pausing before another surge?POULTRY: Chicken remains the protein value hero of the season, with production up and pricing steady across wings, breasts, and tenders. But with avian flu cases continuing to creep in, could this calm be short-lived?GRAINS: Grain prices are stuck in neutral, with corn holding firm and soy struggling to spark a rally. Something has to give — the question is when, and what will finally move the needle?PORK: Bacon buyers rejoice — bellies are still a bargain at $118. But a new African Swine Flu outbreak in Spain could scramble global pork demand overnight. Is the export domino about to fall?DAIRY: Cheese keeps sliding with no clear bottom in sight, while butter flirts with a small bounce at record-low pandemic-era pricing. Is this dip a buy signal — or just the midpoint of a bigger correction?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Mark Rennie (@markrennie, Eat Pray Dunk) joins the 'boys to talk Muppets, horror movies, and air frying before a review of The Toothsome Chocolate Emporium & Savory Feast Kitchen. Plus, another edition of Frank Check.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://www.britannica.com/biography/Roald-Dahlhttps://www.orlandosentinel.com/2016/08/19/not-willy-wonka-universal-hit-with-40m-chocolate-factory-lawsuit/https://www.courthousenews.com/ohio-man-says-universal-dealings-not-so-sweet/https://uofan.com/news/should-universal-be-concerned-about-the-toothsome-40-million-lawsuit/https://www.yahoo.com/entertainment/inside-universal-studios-hollywoods-toothsome-195025652.htmlhttps://www.universalorlando.com/web/en/us/things-to-do/dining/toothsome-chocolate-emporium-and-savory-feast-kitchen/the-story-of-toothsome.htmlSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Two former Bachelor stars. Two very different, but impactful, post-show paths. One episode about what it really looks like to use your platform well.In this new installment of The RELEVANT Podcast: Impact Conversations, Emily Brown and Cameron Strang sit down with Madi Prewett Trout and Ben Higgins to talk about life after reality TV, spiritual growth, calling, purpose, and how to steward influence in a way that actually matters.  First, Emily talks with Madi Prewett Trout, who has spent the last five years immersed in ministry—preaching, writing, podcasting, discipling young women, and building a life rooted deeply in Scripture and the local church. She opens up about spiritual transformation, accountability, confession, motherhood, leadership, and learning to stay true to her convictions even when it's costly.Then Cameron sits down with Ben Higgins, who—after his time on The Bachelor—built Generous Coffee, launched multiple businesses, stepped into a major faith-centered role at iHeartRadio, and wrote a book on connection. Ben shares candidly about anxiety, purpose, fatherhood, entrepreneurship, and using business as a vehicle for generosity and Kingdom impact.If you've ever wondered how to live out your calling, use your platform responsibly, walk in integrity, or navigate fame and faith in a digital age—this episode is rich, honest, and deeply encouraging.Presented by World Vision.Highlights:01:50 — Madi Prewett Trout02:13 — Madi on how her life has changed since The Bachelor04:57 — Moving from motivational speaking to biblical teaching07:11 — How moving and finding a new church shaped her spiritual growth09:57 — How Madi discerns what God is calling her to speak into12:21 — Choosing conviction over comfort16:53 — Breaking secret sin cycles and finding freedom22:14 — Protecting peace and setting boundaries on social media28:23 — Why Madi launched her podcast and how God led the timing33:37 — Learning patience when God says “wait”38:21 — Ben Higgins41:28 — Life/work balance as a new dad43:30 — What Ben does for work now45:49 — How his role at iHeartRadio is expanding into faith initiatives50:39 — Rethinking conferences, creativity, and reaching the disconnected52:29 — Mike Foster's coaching 56:03 — Restaurant ventures, investing and avoiding AI-replaceable spaces59:16 — Why his new book is about connection (not fame)1:02:11 — Feeling like an outsider and the moment everything changed1:04:47 — How vulnerability unexpectedly connected him with millions1:07:21 — Did The Bachelor change him?1:10:06 — A friend's advice that shifted his entire approach to fameAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this laugh-filled episode of Pastors' Wives Tell All, we are joined by the always delightful Tara Sun—and let's just say things get real fast. From an unforgettable (and slightly mortifying) restroom mishap to swooning over the beauty of the Oregon coast, this conversation is equal parts hilarious and heartwarming.The ladies also swap book recommendations—Habits of the Household and Emotionally Healthy Boys—and talk about everything from women's health to gospel-centered family rhythms. It's the perfect mix of laughter, learning, and a little too much honesty (the best kind, of course).Whether you're looking for a good chuckle, travel inspiration, or your next great read, this episode has you covered!Connect with Tara:WebsiteInstagram: @misstarasunGet all the info about our next pastors' wives retreat and apply here:https://www.pastorswivestellall.com/attendaretreatTo purchase the BOOK, head here: ⁠https://pastorswivestellall.com/book⁠⁠To shop our MERCH, head here: ⁠https://pastorswivestellall.com/shop⁠⁠Want to support the Pastors' Wives Tell All podcast ministry? Become a patron: ⁠https://www.patreon.com/pastorswivestellall ⁠⁠SUBSCRIBE: ⁠Sign up⁠ for our email list and receive updates on new episodes, free gifts, and all the fun! Email sign up ⁠⁠HERE⁠⁠!CONTACT US: ⁠hello@pastorswivestellall.com⁠⁠FOLLOW US:Website: ⁠⁠pastorswivestellall.com⁠⁠Instagram: ⁠⁠@pastorswivestellall⁠⁠Facebook: ⁠⁠@pastorswivestellall⁠⁠JESSICA:Instagram: ⁠⁠@jessica_taylor_83⁠⁠, ⁠⁠@come_away_missions⁠⁠, ⁠⁠@do_good_project__⁠⁠⁠Facebook: ⁠⁠Come Away Missions⁠⁠, ⁠⁠Do Good Project⁠⁠Websites: ⁠⁠Do Good Project⁠⁠, ⁠⁠Come Away Missions⁠⁠JENNA:Instagram: ⁠⁠@jennaallen⁠⁠, ⁠⁠@jennaallendesign⁠⁠Facebook: ⁠⁠@JennaAllenDesign⁠⁠Website: ⁠⁠Jenna Allen Design⁠⁠STEPHANIE:Instagram: ⁠⁠@msstephaniegilbert⁠⁠Facebook: ⁠⁠I Literally LOL⁠⁠Website: ⁠⁠Stephanie Gilbert⁠

Longtime St. Louis food writer Matt Sorrell's new book is a celebration of his favorite restaurants, bars and shops. Among the 80 selections are old standbys like the Hideaway and Crown Candy Kitchen, as well as newer arrivals like Kain Tayo and Balkan Treat Box. The book, “Matt's St. Louis Food Story,” highlights not just the food, but the atmosphere, history and character that have made each spot memorable.

On this episode presented by Meraki Cannabis & NOBO DispensaryWe Gear Up for the Colfax Crawl This Saturday with EatDenver, WeedMaps & Toast. Chef Brandon Soto joins the pod to talk about the Tacos 4 Toys CampaignLife Advice & Fun Ish with a remarkable human & Chef. Tune In, Join us, Support The Community & Industry:Saturday: Colfax Crawl - Support local restaurants & catch a buzz in the process. (12-3PM, Starting at NOBO. Tickets availble through EatDenver).Sunday for Tacos 4 Toys (Bear Leek: 2611 Larmier St. 3PM Sunday), Free to attend, bring gifts or donate to participate.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Founded in 2007 by Tony Lamb, Kona Ice launched its first Kona Entertainment Vehicle in Florence, Kentucky. Today, the brand has grown to more than 1,900 trucks and nearly 3,000 points of sale, serving 49 states. The brand has also given back more than $200 million to local communities. Lamb joins QSR editorial director Danny Klein on this episode of QSR Uncut to share the journey, how the company is evolving toward new concepts and more trucks, and why it continues to rack up awards for its unique franchise opportunity. 

Gregg Moore is a ceramic artist who is best known for his work with Dan Barber at the restaurant Blue Hill at Stone Barns. The Glenside, Pennsylvania based artist is a professor of ceramic art at Arcadia University and also co-owns the ceramic studio Heirloom alongside his wife Jackie, which sells plateware influenced by agriculture and farmers' markets.Why don't we think of the plate with as much depth as we think of the food that sits on top of them? Not just how it holds the food on top or within it, but the materials they are made from and what they represent?  This discussion really made me think a lot about the vessels we use to communicate food. It's not every restaurant that can have a ceramicist like Gregg and give them the space to be creative, but for many that strive for something different it could be a missed opportunity.One of the signature elements he works with is bone, using mostly the femurs of cattle that live at Stone Barns. Using a late 1700s recipe by Josiah Spode, he breaks down the bones into a powder, which gets remade into plates and cups. What's fascinating is they have done tests about the quality of the bones and it is directly related to how the cows live. A healthier, grass fed cow not injected with hormones has purer bones that result in better plateware. It really makes you think about what we are putting in our bodies.--Host: Nicholas GillCo-host: Juliana DuqueProduced by Nicholas Gill & Juliana DuqueRecording & Editing by New Worlder Email: thenewworlder@gmail.comRead more at New Worlder: https://www.newworlder.com

learn essential vocabulary about common terms related to different types of restaurants

Where Y'Eat: For a Different Holiday Lunch, Restaurants with a Double Bottom Line

Podcast of Inside New Orleans with Eric Asher presented by Katie's Restaurant & Francesca by Katie's 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 platformsTopics Saints LSU Tulane Pelicans Guest Celebrity Chef Scot Craig

In this episode, Michael welcomes Marc Summers, a restauranteur with a bold and ambitious vision, to discuss his journey from a corporate finance career to creating a successful plant-based restaurant chain. Featuring stories of pivotal moments, including being inspired by a chef's table episode and the adrenaline of his first kitchen job, Marc outlines the organic development of his concept, the importance of testing and honing ideas through pop-ups, and the transition to opening brick-and-mortar sites. He shares his strategy for growing gracefully without compromising quality or culture, explains the intentional creation and application of core values, and highlights the excitement of future growth and new opportunities like catering. Marc also discusses the significance of transparency and respect in building a happy workplace, as evidenced by winning the Code People Award for the happiest place to work. Throughout, he reflects on the lessons learned and the importance of staying open-minded and resilient in a challenging industry.Connect with Marc:https://www.linkedin.com/in/marc-summers-561366210/https://www.bubala.co.uk/our-restaurantsConnect with the podcastJoin the Hospitality Mavericks newsletterTune in via your favourite podcast platform - here More episodes for you to check out here A big thank you to our epsiode sponsor Apron.The power tool for payments that helps hospitality operators save time, cut admin, and get back to doing what they love: looking after their guests and teams.Head to their website to sign up.This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

Federn gehörten um 1900 zu den teuersten Handelswaren auf dem Weltmarkt. Sie wurden nicht nur für Fächer oder Staubbesen verwendet: Sie zierten vor allem aufwändig gestaltete Damenhüte – mit fatalen Folgen für die Vogelwelt. Strauße und andere Vögel wurden systematisch gejagt und in vielen Gegenden ausgerottet. Wir sprechen in der Folge über Straußenfedern, eine südafrikanische Straußen-Expedition und eine der ersten Artenschutzbewegungen der Geschichte. // Erwähnte Folgen * GAG262: Die Strawhat Riots – https://gadg.fm/262 * GAG520: Die Jagd nach dem Großen Panda – https://gadg.fm/520 // Literatur * Thor Hanson: Federn: Ein Wunderwerk der Natur, 2016. Podcast-Tipp: TULUS - Die Geschichte eines Restaurants (https://podcasts.apple.com/de/podcast/tulus-die-geschichte-eines-restaurants/id1855531361). //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte //Geschichten aus der Geschichte jetzt auch als Brettspiel! Werkelt mit uns am Flickerlteppich! Gibt es dort, wo es auch Becher, T-Shirts oder Hoodies zu kaufen gibt: https://geschichte.shop // Wir sind jetzt auch bei CampfireFM! Wer direkt in Folgen kommentieren will, Zusatzmaterial und Blicke hinter die Kulissen sehen will: einfach die App installieren und unserer Community beitreten: https://www.joincampfire.fm/podcasts/22 //Wir haben auch ein Buch geschrieben: Wer es erwerben will, es ist überall im Handel, aber auch direkt über den Verlag zu erwerben: https://www.piper.de/buecher/geschichten-aus-der-geschichte-isbn-978-3-492-06363-0 Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt! Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Since the Michelin Guide arrived in Chicago back in 2010, only four restaurants have received three Michelin stars. There are only 14 restaurants in North America, and as of just last month, there is only one in Chicago. Chicago Tribune's restaurant critic, Louisa Chu, tells host Jacoby Cochran which restaurants are recently Michelin-recommended, what she thinks makes a restaurant worthy, and her favorites in the city.  Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Dec. 3 episode:  The Auditorium Dandelion Bev Ed Uniting Voices Chicago Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

Wish Class Rankings Find us on Youtube - please like and subscribe!  Looking to plan a Disney World or Disneyland vacation? Let Joe do all the hard work for you, helping you get the best discount, at no cost to you as your travel agent. Get started by e-mailing josephcheung@travelmation.net today!  Episode Description Solo episode, but hopefully a good one - now that he's sailed all three of Disney Cruise Line's Wish Class ships, Joe compares the three. Does the Disney Destiny knock the Disney Treasure off its perch? How do the three ships compare in terms of theming and their unique offerings. Plus, what are some of the weaknesses of the Wish Class ships? What's your favorite Wish Class ship? Let us know by e-mailing disneydeciphered AT gmail DOT com, messaging us on social media, or leaving a comment on our Youtube page. You can also follow us on Instagram! Episode Notes (all timestamps are approximate) 1:59 - Background on the Wish Class ships 3:40 - Theming and decor 10:17 - Entertainment 15:44 - Restaurants and Lounges 20:50 - Itineraries and cruise lengths 26:57 - Negatives about the Wish Class ships 30:33 - Disney Dos and Don'ts If we've helped you to plan your trip and you'd like to thank us we'd appreciate you considering a one time donation. Or if you'd like to receive bonus content, check out our Patreon page and our special subscriber only content! You can also support the show by buying tickets (if they're the best deal, of course) using our Undercover Tourist link or signing up for Mouse Dining through our link. If you like what you hear, please share and subscribe! Find us on Apple Podcasts, Spotify, TuneIn, PlayerFM, iHeartRadio, or Google Podcasts (please leave a positive review if you're enjoying the show), like our Facebook page, or follow us on Bluesky and Instagram! Connect with Leslie @TripsWithTykes on social media and Joe @asthejoeflies.  

This week on True Crime on Easy Street, Scott takes us to Los Angeles in the late 1970s for the terrifying beginnings of the Hillside Strangler case. In Part One, he unpacks the early murders, the mounting fear gripping the city, and the chilling pattern that made investigators realize a serial predator was stalking the hillsides. This part 1 of a part 2 series. 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 Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Host Billy Shore talks with Chef Erik Bruner‑Yang (Maketto, Ours at Manifest) and Immigrant Food co-founder Peter Schechter about immigration enforcement, ICE checkpoints, and what that means for D.C. restaurants and workers. They explain how they use know-your-rights training, ICE location group chats, and Uber rides for staff. Gastro‑advocacy tools, like Immigrant Food's weekly Engagement Menu, are deployed to keep people safe and engaged. Listeners hear how local action, focused on a 20‑block radius, can rebuild community, support immigrant staff, and keep restaurants alive in a very uncertain time.​​See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pulling a double shift doesn't have to wreck your energy, mood, or performance. In this podcast, Danny and I share our tips to stay sharp, avoid burnout, and finish strong. Working in hospitality, retail, warehouses, health care, or service jobs you are no stranger to working the double. You'll learn how to front-load recovery, fuel for sustained energy, manage micro-rest breaks, and reset fast afterward so you're not wiped out the next day.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#SmallBusiness #RestaurantBusiness #DeliveryApps #BusinessBuying #Entrepreneurship **** This week, I'm diving into a big question: Do delivery apps actually destroy restaurants? If you've ever thought about buying or running a restaurant—or if you already own one—you need to understand how these apps really work. I'll also share real examples, research from The Guardian, and lessons from restaurateurs I've worked with. Want to understand cash flow, margins, and business models like a pro? Check out my Cash Flow Forecasting & Business Plan Program at BizPlanSchool.com .Watch the full video here: https://youtu.be/thouWK5QQpI . #SmallBusiness #RestaurantBusiness #DeliveryApps #UberEats #SkipTheDishes #DoorDash #BusinessBuying #Entrepreneurship #DavidCBarnett **** YouTube Chapters 00:00 – Intro 00:40 – The Restaurant Buyer's Big Assumption 01:30 – Understanding Restaurant Margins 03:00 – How Delivery Apps Make Their Money 04:30 – Why Restaurants Sign Up (and What They Miss) 06:00 – The Old-School Yellow Pages Analogy 07:45 – Where Do the “New Customers” Really Come From? 09:30 – The Shocking Math: 25–40% Commissions 11:00 – The Hidden Costs: Placement, Ads & Fees 12:45 – The Pricing Trap & Menu Margin Squeeze 15:00 – What Happens to Customer Prices 16:30 – Real Data: Guardian & Stanford Studies 18:15 – Who Actually Wins with Delivery Apps? 20:00 – Ghost Kitchens & Smart Operators 21:30 – What Failing Restaurants Miss About Margins 23:00 – How to Use Apps Strategically, Not Destructively 24:30 – Action Plan: What Restaurant Owners Should Do 26:00 – Why “More Sales” Doesn't Mean “More Profit” 27:30 – Learn More: BizPlanSchool.com **** - Join David's email list so you never miss any new videos or important information or insights, RECEIVE 7 FREE GIFTS!!- https://www.DavidCBarnettList.com **** Do Business with David using these incredible internet links... - David's Blog where you can find hundreds of free videos and articles, https://www.DavidCBarnett.com - Book a call with David and let him help you with your project, https://www.CallDavidBarnett.com - Learn how to buy a successful and profitable business in a risk-controlled way https://www.BusinessBuyerAdvantage.com - Get help selling your business, https://www.HowToSellMyOwnBusiness.com - Get better organized in your business, https://www.EasySmallBizSystems.com - Learn to make better cash flow forecasts and write incredibly effective business plans from scratch!, https://www.BizPlanSchool.com - Learn to build an equity asset with insurance! visit https://www.NewBankingSolution.com -Did you sign up for an expensive Merchant Cash Advance for your business and now struggle to make the payments? Find out how you can negotiate your way out at https://www.EndMyMCA.com

Customers may see AI when they order from their favorite restaurant on an app or in the drive-thru, but the technology's biggest impact may be behind the scenes.This week's episode of the Restaurant Business podcast A Deeper Dive continues our examination of the impact AI is having on the restaurant industry. This week's episode looks at the technology's impact in the back of the house. Senior Technology Editor Joe Guszkowski looks at the invisible ways that AI is in use in restaurants, including managing inventory and labor, forecasting sales and predicting kitchen needs. We speak with Dan Anfinson, COO of First Watch franchisee Mac Haik Restaurant Group. We also speak with Matt Wampler, cofounder of AI company ClearCOGs, Bruce Harris of Torchy's Tacos and Khara Mangiduyos of the single-unit Kalei's Kitchenette in San Diego.We're looking at AI in the back of the house so please check it out.

What if the biggest threat to your restaurant isn't bad food or poor service—but bad tech?That's the bet Ankit Gupta is making. After shaping food delivery at tech companies globally, he saw a blind spot no one was fixing: restaurant tech was leaving restaurants behind. Now he's leading the product team at Otter, and his mission is clear: to completely redefine what a restaurant point of sale system is and how it can holistically serve the changing needs of restaurants today.In today's conversation, he shares why POS systems should be more than a way of collecting revenue–they should be creating new revenue opportunities, how data and marketing can work together through automation to scale your brand, and what operators can learn from manufacturers to scale profitability.This is more than a conversation about tech—it's a conversation about identity, resilience, and realizing that the tools that will free us in the future already exist today.To learn more about Otter and the most powerful restaurant operating system ever created, visit tryotter.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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