Podcasts about restaurants

Cooper Vaughan didn't plan on being a caterer—he was trying not to be.But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences that fund a wildly profitable event business, Cooper has found the sweet spot between margin and magic.In this episode, we break down how he scaled a brand that's both financially stable and creatively fulfilling, why most caterers are sitting on unrealized gold, and how personal transformation—spiritual and strategic—became the fuel for business evolution.This isn't just about making money off weddings. It's about turning a redheaded stepchild of the industry into a platform for deep connection, artistry, and long-term impact.To learn more about Apiary and explore their work, visit https://www.the-apiary.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

Laurie Woolever was chef Mario Batali's assistant at a time when his hit restaurant Babbo was attracting celebrity diners vying for reservations. Then she spent almost a decade working for Anthony Bourdain. Woolever made haircut appointments for the TV host in New York and she found places in Singapore or Mumbai where Bourdain could practice Brazilian Jiu-Jitsu when he was on the road filming his long-running TV show Parts Unknown. After the shocking phone call in 2018 letting her know that her boss had taken his own life, Woolever felt lost. In Woolever's memoir Care and Feeding, she talks a lot about the influence of the two celebrity chefs who came to dominate her life. “Now What?” is produced with the help of Steve Zimmer, Lucy Little and Jackie Schwartz. Audio production is by Nick Ciavatta.

On today's episode Eric is joined by a newcomer to the podcast, as he's joined by CulutureMap contributor Brianna McClane. Brianna shares a bit about her background, then the pair dive into some of the latest news from the Houston restaurant and bar scene including the closure of Riel and Shipley Do-Nuts being acquired by a California based private equity firm. Plus, the duo give some picks for restaurants to check out during Houston Restaurants Weeks. In the Restaurants of the Week portion, Kitchen Rumors and Alora are featured.    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 10 Eateries Participating in Houston Restaurant Weeks for the First Time Top-Rated Houston Restaurant will Close After 8 Years in Montrose Favorite Houston Doughnut Shop Swaps One Private Equity Owner for Another Mexico City-Inspired Taqueria Rolls into Massive Fifth Ward Development National Ice Cream Shop Scooping More Than 140 Flavors Opens in Garden Oaks South African Grilled Chicken Chain Opens New Houston Location in Montrose

In this episode of Gangland Wire, retired intelligence detective Gary Jenkins exposes the brutal fall of one of the Mafia's most calculating figures—Louis “Bobby” Manna, the Genovese consigliere who wielded silent power until a single wiretap changed everything. From the mobbed-up docks of Bayonne to the smoke-filled offices of Queens Borough Hall, we follow the story of Irwin “The Fat Man” Schiff, a civilian fixer with deep Mafia and political ties. Schiff played both sides—until the feds flipped him. And when Manna found out, it sealed Schiff's fate. Bobby Manna's Rise: From the 1950s onward, Manna ran the Genovese family's New Jersey rackets—extortion, labor corruption, and construction scams. He was quiet, feared, and always in the background—until FBI bugs in Casella's Restaurant picked up murder plots against Irwin Schiff and even John Gotti. Irwin Schiff's Double Life: A Jewish outsider in an Italian world, Schiff was the ultimate connector—tying mobsters, politicians, and union bosses together in backroom deals and rigged bids. But when he became a government informant, he became a marked man. The Hit: On August 28, 1987, Schiff was gunned down in a Manhattan restaurant. Three bullets in under ten seconds—“clean, no mistakes,” just like Manna ordered. The killing shocked the city and became the linchpin in a massive RICO case. The Fall of Manna: In 1989, Manna was convicted and sentenced to 80 years in prison. He died a frail old man after being granted compassionate release in 2025—but his downfall was sealed decades earlier, the moment the FBI pressed "record." Highlights of the Episode: 0:06 Introduction to Bobby Manna 1:56 The Rise of a Crime Boss 7:06 The Role of Irwin Schiff 12:24 Corruption in Construction 15:42 Fallout from Political Scandals 19:23 Betrayal and Consequences 24:22 The End of an Era Subscribe to Gangland Wire wherever you get your podcasts, and join us each week as we uncover the stories buried beneath the headlines—and the bodies. Listen now on Apple Podcasts, Spotify, YouTube, or your favorite podcast app. Hit me up on Venmo for a cup of coffee or a shot and a beer @ganglandwire Click here to "buy me a cup of coffee" To go to the store or make a donation or rent Ballot Theft: Burglary, Murder, Coverup, click here To rent Brothers against Brothers, the documentary, click here.  To rent Gangland Wire, the documentary, click here To buy my Kindle book, Leaving Vegas: The True Story of How FBI Wiretaps Ended Mob Domination of Las Vegas Casinos.  XXXX [0:00] Hey guys, welcome back to Gangland Wire. This is your host, Gary Jenkins, [0:03] retired Kansas City Police Detective Intelligence Unit. And today we're going to dive into a deadly game of wiretaps, whispers, and betrayals and murder. This is the story of Louis Bobby Manna and really what brought him down. He was the feared consigliere of the Genovese crime family. And the one that was going to bring him down was the murder of Irwin, the fat man Schiff. He was a civilian fixer whose mouth got him killed. Now, from the mobbed-up docks in Bayonne to the backroom deals in Queensborough Hall, we'll trace how power was wielded in silence until the tapes started talking. And once they did, they were going to bring down one of the Mafia's most secretive tacticians, that's Bobby Manna. Bobby Manna once held one of the most powerful positions in the American Mafia in the 70s and 80s. He was the consigliere of the Genovese crime family when Gigante was in charge. He was the third in command. He also ran all the family's New Jersey operations, I mean, with some brutal efficiency. And he knew all the underworld's most feared players in the New York City area and that whole area. [1:13] And his influence stretched not only from the piers of Bayonne and the docks and the shipping industry, but also the political corridors of New York's construction rackets, which as you guys know,

Is It Ever OK to Bring Your Own Food to a Restaurant by Maine's Coast 93.1

More news, and we chat about a single Greg.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:papa d'amour | Chef Dominique AnselNana Joes Granola | Nana Joes IGCookie Salad | Samantha Lande NewsletterMonteverde Restaurant & Pastaficio | Chef Sarah GruenebergDeep Dish by Marc Malnati | Lou Malnati's Pizzeria | I'm Not Trying To Be Difficult by Drew Nieporent | Drew's IGDamaris Phillips IGFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Alex Quin and Michelle Chia break down a complete marketing strategy for taco restaurants—from naming and branding to launch tactics, special events, social media content, AI tools, influencer campaigns, and customer retention. Emphasizing the importance of storytelling, consistent brand voice, data-driven decisions, and team culture, they offer actionable advice for creating a successful restaurant brand. With tips for pre-launch hype, engaging content, SEO tactics, and local outreach, the episode is packed with practical insights for anyone in the hospitality space.Episode Outline:[00:00:00] Welcome + Overview: Restaurant Marketing Strategy[00:03:30] Naming, Branding, and Domain Setup[00:10:00] Identifying and Speaking to Your Core Audience[00:15:00] Storytelling Through Decor, Food, and Staff[00:22:00] Menu, Ambiance, and Event-Based Differentiation[00:30:00] The Importance of Brand Voice and Hook Writing[00:36:00] Leveraging AI and Custom GPTs for Content and Analysis[00:44:00] Tech Stack Must-Haves Before Opening[00:48:00] Pre-Launch Timeline and Content Plan[00:55:00] Setting Up Systems for Email, SMS, Reservations[01:01:00] Paid Ad Structure + Organic Content Planning[01:07:00] Customer Retention and Avoiding Common Pitfalls[01:12:00] Final Tips + How to Stand Out Long-TermWisdom Nuggets:Know Your Audience: You can't serve everyone. Define specific customer personas and tailor your menu, messaging, and ambiance to those profiles.Brand Voice is Everything: Decide how your restaurant sounds—sarcastic, witty, warm, or blunt—and stay consistent across all platforms and content.Use AI to Scale Smart: Leverage tools like ChatGPT to streamline your content, respond to reviews, and analyze OpenTable data for better marketing decisions.Build Culture, Not Just Food: Great food won't carry your brand if the team's morale is low. Happy employees and genuine service are core to customer retention.Create Experience, Not Just Meals: From events and unique cocktails to birthday specials and storytelling, experiences drive loyalty and word-of-mouth buzz.Power Quotes"People come back not just for food, but for how they felt." - Alex Quin"Use your data. That's where your real marketing edge is." - Alex Quin"Make sure your branding is consistent across everything—domain, socials, emails. - Michelle Chia"Behind-the-scenes content builds trust. Show the human side." - Michelle Chia"If your team isn't trained, you're leaving thousands on the table every day." - Michelle ChiaConnect with Michelle:Instagram: (https://www.instagram.com/michellechia)Twitter: (https://x.com/michellechiaaa)LinkedIn: (https://www.linkedin.com/in/michelle-chia1/)TikTok: (https://www.tiktok.com/@michellechiaa)Connect With the Podcast Host Alex Quin:Instagram: (https://www.instagram.com/alexquin)Twitter: (https://twitter.com/mralexquin)LinkedIn: (https://www.linkedin.com/in/mralexquin)Website: (https://alexquin.com)TikTok: (https://www.tiktok.com/@mralexquin)Our CommunityInstagram:(https://www.instagram.com/hustleinspireshustle)Twitter: (https://twitter.com/HustleInspires)LinkedIn: (https://www.linkedin.com/company/hustle-inspires-hustle)Website: (https://hustleinspireshustle.com)*This page may contain affiliate links or sponsored content. When you click on these links or engage with the sponsored content and make a purchase or take some other action, we may receive a commission or compensation at no additional cost to you. We only promote products or services that we genuinely believe will add value to our readers & listeners.*See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aujourd'hui, CHEFS reçoit un grand nom de la gastronomie devenu familier : Paul Pairet.Pour le grand public, il est cette silhouette reconnaissable entre mille, lunettes et casquette vissées sur la tête, tempérament vif et regard malicieux. Depuis quelques années, il régale les téléspectateurs dans Top Chef, et vous allez découvrir derrière cette image médiatique un chef à l'engagement total, un chercheur insatiable, un cuisinier qui va toujours plus loin dès qu'il entreprend.On connaît son restaurant Ultraviolet à Shanghai, triplement étoilé, ce lieu mystérieux où dix convives par service vivent une expérience sensorielle unique, où sons, images et saveurs se répondent dans un ballet millimétré. Mais ce que l'on connaît moins, c'est son histoire, son parcours, les influences et rencontres qui ont façonné sa vision de la cuisine.Cet épisode a une résonance particulière : alors que Paul Pairet vient de réapparaître dans la saison 16 de Top Chef, il ferme en parallèle un chapitre majeur de sa carrière: Ultraviolet ne rouvrira pas. Une annonce qu'il me fait en plein enregistrement, alors que la nouvelle n'a pas encore été communiquée (l'épisode a été enregistré en janvier 2025).Voilà donc un enregistrement dont la saveur est particulière et je vous invite à écouter cette dernière partie sur la vision que le chef a déployé à Ultraviolet, c'est une masterclass, à l'heure où le maître referme définitivement la porte.Bon heureusement, l'histoire n'est pas finie car s'il vient d'éteindre les trois étoiles qu'il faisait briller dans le ciel de Shangaï, on peut toujours le retrouver en cuisine dans ses restaurants, là-bas au bout du monde pour les plus voyageurs, et chez Nonos au sein de l'Hôtel de Crillon, à Paris, où je l'ai retrouvé ce ce jour là.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In episode 1907, Jack and Miles are joined by co-host of Diva Down, Carmen Laurent, to discuss… Why Is It Always The Decent God Fearing Folks? How Did Elon Musk F**k Up A *Diner* This Badly? Ocelots and Possums Seem To Be Conspiring Together In The Amazon Rainforest and more! Investigation inquiry underway after reports of naked women on Ryan Walters office TV Ryan Walters's Statement As board members call Walters’ collusion accusation ‘ludicrous,’ third-party report offers new TV details Board members: TV in Ryan Walters’ office displayed nude women during executive session The Tesla Diner is officially open ‘from now until forever.’ What we learned on Day 1 ‘We got a lot of honks in solidarity’: anti-Musk protests ripple at LA’s Tesla Diner ‘World’s Worst Rave’: Neighbors Say Living Next to Tesla Diner Is ‘Absolute Hell’ Living Next To Tesla Diner Is 'Absolute Hell,' Neighbors Say Tesla Diner Los Angeles Outdoor Patio Covering Crashes Down on Woman's Head Elon Musk’s Tesla Diner Is the Cybertruck of Restaurants Ocelots and Possums Seem To Be Conspiring Together In The Amazon Rainforest LISTEN: Brown's by Trus'meSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

George Mahe on anticipated restaurants- h4 full 1057 Fri, 01 Aug 2025 21:36:46 +0000 eXJ2eonCsY2qefbz4Ocqgxm9VGbJfm9X comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government George Mahe on anticipated restaurants- h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False https://player.amperwavepodcasting.com?feed-link=h

This spring, amidst the frenzy of James Beard Foundation Awards weekend in Chicago, chef-proprietors Adam McFarland & Tom Rogers welcomed Andrew to their hit restaurant John's Food & Wine for a LIVE! podcast session before an industry audience. In a tight 42 minutes, the chefs shared their respective backstories, discussed the restaurant's innovative service model and staffing practices, and discussed how they navigate the increasingly common challenge of co-cheffing. They also answer audience questions from colleagues from around the US. Longtime listeners know how much we love a live show and this was a truly special one. Enjoy!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!

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Most people don't make it out of nightlife. Jamey Shirah didn't just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that's redefining what Southern restaurants can be.As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he got wrong in the early days, and the mindset shifts that allowed him to scale with intention. We get into the brand architecture behind concepts like Luella and Little Betty, the systems he uses to replicate culture across locations, and how he built a leadership team that makes bold moves possible.This one's for every operator ready to evolve without losing the edge that made them great.To learn more about Revival Restaurant Group and their growing collection of concepts, visit https://revivalrestaurantgroup.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

And the winner is? Extra news just for you.

Welcome to the weekend! We've got some fun and fascinating stories for you on this Friday in the Motor City. 01:55 - Dearborn Homecoming is this weekend! It's a huge festival that started while Devon's grandpa was mayor. We talk about the history, how big of a deal it is at Ford Field Park, and how he's been to more than 30 of them. 07:08 - There's a new CEO of Bedrock, we discuss 11:25 - We answer a few listener questions asking if the new Hudson's tower is stealing from the RenCen? 14:49 - Should Kid Rock's restaurant come back? The Statler is temporarily closing by Grand Circus Park and is looking for a new concept. 19:49 - One of Metro Detroit's most decripit roads, Hamtramck Drive, to be fixed as part of Joe Louis Greenway project. Feedback as always - dailydetroit -at- gmail -dot- com or leave a voicemail 313-789-3211. Follow Daily Detroit on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942  Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

Federal funding cuts are affecting housing assistance programs across L.A. Attorney General Rob Bonta has sued Trump to protect gender-affirming care in California. Restaurant crawls are popping up in Altadena to support local businesses. Plus, more.Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comVisit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!Support the show: https://laist.com

Restaurant Month has kicked off in Tamaki Makaurau Auckland and this year marks the 15th anniversary. 

John's back from the dead (sort of), and we've got a lot to catch up on. On today's menu...

Owner has Black Fatigue throws Black Family out Restaurant!

Stephanie Beatriz (@stephaniebeatriz) and Michael Jonathan Smith (@iammichaeljonathan) of Twisted Metal join the 'boys to talk Mitch's fishy laundry, Twisted Metal Season 2, and Toronto restaurants before a review of Jeni's Ice Creams.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.today.com/food/jeni-s-creates-ice-cream-honoring-president-joe-biden-t206458https://www.eater.com/2020/4/24/21234361/joe-bidens-campaign-spent-over-10000-on-jenis-ice-creamhttps://www.columbusmonthly.com/story/lifestyle/2021/01/20/jenis-and-joe-biden-love-story/115336256/https://jenis.com/pages/our-storySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

More news, good stuff unlike what Kelly does.

Send us a textUniversal Horror Unleashed is opening in mid-August. Sean and Dayna aren't sure if they will be able to handle it. They have all the details! The Brotherly Love Podcast LIVE is coming to The STRAT in August for two shows. Plus, there's a great deal to stay at the hotel right now too. The shows will include a live band, comedy, music and special guests. You can get tickets. Sean chats with Joey, Andrew and Matthew Lawrence at the top of The Strat. It's a fun conversation! Plus, Chef James Trees is getting ready to open High Steaks Vegas at the top of the Rio. This is a great location with an incredible view. He's refreshing the former VooDoo Steak. And, the countdown is on... we are getting closer to the opening of The Wizard of Oz at Sphere.Monsoon damage? Insurance company low-balling you? Call Jonathan Wallner of Galindo Law for a FREE Claim Review at 800-251-1533. If your home was damaged in the California wildfires, Galindo Law may be able to help you get more compensation. Call 800-251-1533 or visit galindolaw.com VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Ordering wine at a restaurant doesn't have to be intimidating. In this podcast episode Danny and I, waiters of over 50 years combined give you a simple guideline to ordering wine at any style restaurant. We will walk you through everything you need to know; decoding the wine list, how to confidently talk to a sommelier, what to do during the taste test, and even corkage fees when bringing your own bottle.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.

Please consider buying us a coffee or subscribing to a membership to help keep Centennial World's weekly podcasts going! Every single dollar goes back into this business

Send #BTGWITHRANGEL your questions, thoughts, or reviews!Join Judge Ron Rangel for the very first Beyond the Gavel conducted before a LIVE audience! In this special episode, Judge Rangel and former BTG guest, Scott Simpson, seek to dispel common misconceptions about the criminal justice system and engage in a live Q&A with the real stars of the show: our listeners. It's a candid, community-focused discussion that aims to bring communication, clarity, and connection to the heart of our beloved community.Special thanks to Tommy's Restaurant for hosting our first BTG live event!Support the show

Hey, listeners! Somewhere in my notes app is a list of people I'd like to interview for the podcast, and today I get to cross off one of those names–Youngmi Mayer. I've wanted to talk to Youngmi ever since I read her memoir, “I'm Laughing Because I'm Crying,” which I picked up after seeing her perform a stand-up routine at the Bell House in Brooklyn earlier this year as part of an abortion rights fundraiser hosted by Padma Lakshmi. Youngmi's set was heavy on audience participation and she somehow got three white guys to join her onstage for a bit about DEI. (Yes, Youngmi somehow made DEI funny.) I left thinking she was as subversive as she was brilliant. Fast forward to the book. This was a story about family, generational trauma, racial identity, and one very complicated restaurant business. (Youngmi was a key player in the history of Mission Chinese Food.) The book title starts to make sense early on. Youngmi joins me to talk about all of this. We also chat about the Slutty Cheff, “The Bear,” her one-woman show at Joe's Pub, and lots more. Thanks in advance for listening to the show and obviously, pick up Youngmi's book. Let me know what you think. –Host Kerry DiamondTickets for Jubilee L.A.Join the waitlist for our Summer Tastemaker TourSubscribe to Cherry Bombe's print magazineMore on Kerry: InstagramPast episodes and transcripts

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This week Scott takes us to Chicago in 1966 to tell the horrific story of the crimes committed by Richard Benjamin Speck.   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

Jess witnessed a crazy situation recently...would you have done what she did?

Host Raheel Ramzanali is talking food with the editor of Culture Map Houston, Eric Sandler. They start by breaking down the big news in food: Shipley Donuts getting bought out by another private equity firm. Will our beloved donut chain remain the same or are we getting another Whataburger situation? Plus, everything you need to know about Houston Restaurant Weeks — especially where to eat — and our hottest food takes from the month.  Check out the places and stories we talked about today: Houston Restaurant Weeks MAD Houston Dough Zone Dumpling House Daily Gather Favorite Houston doughnut shop swaps one private equity owner for another Top Houston barbecue joint fires up a new location at Hobby Airport Houston influencer defends post bashing top Texas barbecue spot Learn more about the sponsors of this July 30th episode: Holocaust Museum Houston Visit Port Aransas Houston Restaurant Weeks Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Elliot Hunt, co-owner and executive chef of Atlas the Restaurant in Fayetteville. We'll talk to chef Elliot in a second but first?!?! FOOD NEWS! We have a LOADED Food News segment today, so pack a lunch because here we go! The Ropeswing Hospitality Group announces three food and beverage programs for the Compton Hotel in downtown Bentonville. We find out how much spaghetti is made for the Tontitown Grape Festival. Great Harvest Bakery & Café opens soon in Bentonville. Onyx Coffee lab opens a new location in Fayetteville. A new coffee shop is about to open in Highfill. We'll tell you about Kaleidoscope Café. The Johnson location of Wright's BBQ is having construction delays. We'll tell you when they're aiming to re-open. Smith & Betts BBQ is opening a second location. We'll tell you where! Sugar Llamas is closed in Springdale, but they're about to open at a new location. Pizzeria Ruby is holding delicious fundraiser next month and we'll tell you all about it. Speaking of Pizzeria Ruby, they're opening a new location in Bentonville called Pizza Lottie. A Parisian-inspired café will open soon in Rogers. You'll hear about Un Deux Trois Café Fayetteville's Wildberry Smoothie Co. opens soon, and they do more than smoothies! Fuego Tortilla Grill is coming to Fayetteville. If you have any food news or want us to check into something, just shoot us a note on Instagram or Facebook at Flavors of Northwest Arkansas or email us at FlavorsofNWA@Gmail.com. Elliot Hunt got into cooking by accident, and it's taken him all over the country and globe. From working in kitchens in France, Ecuador, Australia and Chicago (and that's just for starters), the Fayetteville-raised chef never stops learning and never stops travelling. In this episode, we hear stories from both long and short kitchen tenures both stateside and abroad. What was it like working for a Michelin star chef in France as an 18-year-old? What was it that kept him in Chicago so long? And why did he decide to come back home to Fayetteville? We talk to Elliot Hunt of Atlas the Restaurant on this edition of the Flavors of Northwest Arkansas.

Have you ever wondered how a simple visit to a town can spark economic transformation? In this captivating conversation with Brandy Gleason, founder of the 1.3-million-member Ohio Road Trips Facebook group, we discover how tourism creates ripple effects that reshape communities.Brandy shares her remarkable journey from homeschooling mom documenting family adventures to influential travel writer whose recommendations have helped small businesses thrive across Ohio. What began as a modest blog in 2018 evolved into multiple published books and a social media empire that connects travelers with hidden gems throughout the state. With charming candor, she reveals how reluctantly she stepped into the spotlight, motivated by a desire to showcase the places and people that make Ohio special.The power of social media emerges as a central theme throughout our discussion. Brandy recounts how a single post about a farm stay generated over a million views, creating bookings through 2026 and allowing the owner to quit her day job. This pattern repeats across small towns where visitor discoveries translate into sustainable business growth. We explore what makes communities attractive destinations—passionate entrepreneurs, collaborative promotion, unique "love notes" like twinkle lights and music, and the power of authentic storytelling.Restaurant owners earn special recognition as Brandy discusses her upcoming book featuring 84 unique Ohio eateries. She's gained profound respect for these hardworking entrepreneurs who often source ingredients locally, creating economic multiplier effects beyond their own establishments. The "naturally crafted" approach not only delivers distinctive flavors but strengthens entire regional food systems.Whether you're a small business owner, local government official, or simply someone who loves discovering new places, this episode offers valuable insights into how tourism creates pathways for community development that begin with a single visit. Join us for this journey through Ohio's hidden treasures and the remarkable people preserving their stories.Guest Links: https://www.facebook.com/gleasonfamilyadventurehttps://www.facebook.com/groups/2642861779333257https://gleasonfamilyadventure.com/Main Street Reimagined:Facebook: facebook.com/MainStreetReimaginedThe Main Street Reimagined Podcast, Watch on YouTube: https://www.youtube.com/playlist?list=PLqfkmF5bRH0od1d3iiYKs3oEn_gvMYk7NHenry Development Group:Facebook: facebook.com/henrydevelopmentgroupWebsite: www.henrydevelopmentgroup.comDeveloping News Newsletter: https://mailchi.mp/33110524eb5c/developing-newsLuke Henry:LinkedIn: linkedin.com/luhenryFacebook: facebook.com/luke.henry.148#TravelWriter #OhioTourism #GleasonFamilyAdventure #SupportLocal #MainStreetMatters #CommunityRevitalization #EconomicDevelopment #ExploreOhio #SmallTownCharm #OhioRoadTrips #LocalBusinessLove #VisitOhio #TravelBlogSuccess #DowntownMarion #TourismMatters #ShopLocal #HeartOfOhio #StorytellingThatMatters #WomenWhoTravel #PodcastEpisode

DIG's CMO Jessica Serrano reveals how the chef-driven fast-casual chain rebuilt its brand identity, scaled from Manhattan to suburban markets, and leveraged AI for better customer insights. Learn about their hyper-local marketing strategy, loyalty program transformation, and unique chef-operator model that maintains scratch-cooking quality across 33+ locations while expanding beyond urban cores.This episode brought to you by: INFI — Self-ordering made simple.

This week on Between Us Moms, Katie shares a wild restaurant moment when a woman tried to kick her, her friend, and their kids out of earshot so she could take “quiet business calls” — and yes, Katie said something. Hallie talks about her daughter having a meltdown at a mom event in Chicago! It was a WILD time.Katie and Hallie also dive into: ✨ The couple who named their newborn Kelce Taylor after Travis Kelce and Taylor Swift ✨ Why we're cheering for Ashley Judd's powerful, body-positive social post (yes, the cornstarch too!) ✨ The viral trend of people spending $10,000 on lifelike baby dolls — and treating them like real children?!?!?! ✨ A new dating app called Tea that lets you spill the tea on your dates ✨ And how to flip those backhanded comments about having a second baby — like “Good luck!” — into a positive! We have some good affirmations for you to hear if this is you!This episode is honest, hilarious, a little unhinged, and so Between Us. Hit play and hang out with your mom friends who get it. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the first time, we welcome a bartender to the pod: Maria Rodriguez of Cantina Rosa in Chicago, Illinois. The bar is part of friend of the pod Erick Williams' restaurant group, and is focused on Mexican spirits, especially agave-based ones such as mezcal and tequila. In this conversation, recorded on site at Cantina Rosa, Maria shares her path to her career and she and Andrew observe the similarities between a chef's journey and that of a bartender. They also discuss the essential components of a great cocktail and great beverage programs.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!

Dean Neff didn't set out to build the biggest seafood restaurant—he set out to build the most meaningful.At Seabird in Wilmington, North Carolina, Dean's created a model where purpose isn't a marketing angle—it's the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sacrificing profitability.In this episode, Dean breaks down the systems that support a values-driven business, the importance of teaching staff to connect the dots between product and purpose, and why his restaurant runs on more than just service—it runs on story. For any operator wondering if deeper meaning can lead to stronger margins, this episode says yes—and shows you how.To learn more about Seabird and the work he's doing in Wilmington, visit https://www.seabirdnc.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

More news, with Jimmy!

This is part 1 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025BioAndrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, the Emmy-nominated Family Dinner, Outdoor Channel's Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.InfoAndrew's sitehttps://andrewzimmern.com/Andrew's 2008 appearance on The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/episode-98-andrew-zimmernAndrew's new book (out in October 2025)The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)By Andrew Zimmern and Barton Seaver Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is part 2 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025BioAndrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, the Emmy-nominated Family Dinner, Outdoor Channel's Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.InfoAndrew's sitehttps://andrewzimmern.com/Andrew's 2008 appearance on The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/episode-98-andrew-zimmernAndrew's new book (out in October 2025)The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)By Andrew Zimmern and Barton Seaver Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

What if the real key to scaling your business isn't strategy or capital, but empathy? That's the belief driving today's guest, David Steele. With a career spanning finance, hospitality, and the arts, David is the Founder and CEO of One Wealth Advisors, Executive Chairman of Flour + Water Hospitality Group, and Managing Partner at Great Gold Hospitality Group. He's also a playwright, visual artist, and advocate for the power of people in business. People Over Profit: How to Build a Team That Grows With You If you want to build a business that lasts, start by investing in your people. David shares how he's created a culture where turnover is almost nonexistent by treating every team member like a future owner. Whether you're leading a small team or scaling fast, you'll take away practical ideas like profit-sharing instead of bonuses, transparent P&L reviews, and a long-term goal of shared equity. Because when people feel valued and have a real stake in the outcome, they're far more likely to stick around and help you grow. Think Restaurants Are Risky? Here's What Actually Causes Failure You've heard it before: “Restaurants are too risky.” But David challenges that assumption with a powerful reframing: it's not the industry that's the problem, it's the lack of business planning.  Whether you're in hospitality or any creative venture, his method applies. Start with a story. Build a 10-year model. Make sure the capital pays back in 3 years or less. If the numbers don't work, don't move forward. This approach has helped him grow eight successful restaurants and it might just change the way you assess risk in your own ideas. Enjoy this episode with David Steele… Soundbytes 11:17 - 11:56 “I figured one thing out, and all polymaths in business have probably figured one thing out. That is, they know how to activate a coalition of people around a singular idea… Everything that has ever been created in the history of humankind that's been great has been because people symbiotically came together to do it.” 14:08 - 14:22 “I just think the most important variable in any partnership is the most important variable in any real, sustainable relationship, which is always seeking to find empathy for the person you have a relationship with.” Quotes “Treat people well. People just want to feel valuable. That's all they want.” “I have a goal with any business I start, which is to never lose a single employee for the life of the company. Now, it's a ridiculous goal. It's absurd.” “I still have some of those clients that I started with in 1991.” Links mentioned in this episode: From Our Guest Website: https://davidsteele.xyz/  Connect with David Steele on LinkedIn: https://www.linkedin.com/in/david-steele-76088a/  Connect with brandiD Download our free guide to learn 16 crucial website updates that attract more leads and convert visitors into clients: https://thebrandid.com/website-tweaks/ Ready to elevate your digital presence with a powerful brand or website?  Contact us here: https://thebrandid.com/contact-form/

In today's episode of The Edge of Excellence podcast, Matt is joined by Michael Caito, CEO and controlling shareholder of Map Consulting, Nicole McMackin, CEO of Irvine Technology Corp and host of the Elevate Your Career podcast, and Shawn Baldwin, President of Baldwin and Sons.In a wide-ranging conversation, you'll be taken behind the curtain of high-performing teams, where camaraderie and accountability create a culture of growth and achievement. The discussion flows with humor and honesty as Matt, Nicole, Shawn, and Michael reflect on the importance of discipline and intention, and how to align values with action, both personally and professionally. Through lighthearted banter and sincere insights, the group explores the habits and mindset that drive lasting success.Each guest brings unique experiences from their industries, unpacking how consistency and feedback play pivotal roles in development. They share stories of tough love, transformative decisions, and the power of investing in others. Along the way, the discussion highlights how surrounding yourself with the right people can elevate your standards and challenge your comfort zone in the best way.Whether you're leading a team or refining your own performance, this conversation offers both encouragement and actionable takeaways, all wrapped in authentic relationships and shared ambition.Ready to level up your mindset and leadership habits? Tune in to hear how three top CEOs built excellence through discipline, honesty, and the right people around them. Don't miss another episode of The Edge of Excellence podcast. Leave a review and subscribe today!What You Will Learn In This Show:Why 20-somethings are the future, as well as the importance of storytelling in learning.The unique challenges of proving oneself in a family business and the importance of creating a distinct identity.The importance of knowing your audience and being prepared in mentorship.Why self-development and being open to various opportunities are vital to achieve excellence in today's world.The power of human connection and the need for 20-somethings to develop skills that cannot be replaced by AI.And much more...Guest Bios:Michael Caito is the owner and CEO of Management Action Programs, Inc. (MAP), bringing decades of entrepreneurial experience and strategic leadership to the role. Beginning his journey in the early 1990s, Michael co-founded Restaurants on the Run with just $6,000 and grew it over 20 years to a $40 million business across 10 markets before its sale in 2015. A self-taught business strategist known as a “metrics guy,” he leverages data-driven management to drive results and continuous improvement. Active in the Entrepreneurs' Organization for over 20 years and the Young Presidents' Organization (YPO), Michael has traveled extensively to engage with business leaders worldwide. Since acquiring MAP in 2017, he has focused on developing talent and expanding the company's global reach.Nicole McMackin is the CEO of Irvine Technology Corporation (ITC) and host of the Elevate Your Career podcast, known for her passionate commitment to empowering others both professionally and personally. She leads ITC's initiatives to advance diversity, equity, and inclusion (DEI) in the workplace, with a strong focus on elevating women into leadership roles. With extensive experience in DEI and women's leadership development, Nicole is dedicated to fostering inclusive cultures where everyone can thrive. Under her guidance, ITC has significantly increased the representation of women and...

Dude, help us! Go eat tacos, record your voice on your phone sharing your opinion, email it to us! You can be on a podcast! Easy Peasy Taco Squeezy! PLEASE GIVE US A 5 STAR POSITIVE REVIEW ON WHATEVER PLATFORM YOU'RE ON! TELL A FRIEND. SHARE THE WORD! Seriously though, it really helps us! POSITIVITY IS WORTH THE EFFORT! ALL FISHING IS FUN FISHING! https://www.tackleandtacos.com/ https://www.grizzlycoolers.com- code WCB for 15% off https://hookandarrowsupply.com https://www.leupold.com/ https://www.workingclassbowhunter.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

The Swanky Maven Felice Sloan makes triumphant return to the podcast! Eric and Felice discuss some of the latest happenings in the Houston restaurant and bar scene including the opening of the new permanent location of the cult-favorite burger concept Boo's Burgers, the debut of a new limited time pop-up cocktail bar Navi's at The Post Oak Hotel, and the reopening of the Colorado Club. In the Restaurants of the Week portion, Latuli is featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Cult-Favorite Houston Burger Pop-Up Sets Opening Date for Permanent Location Tilman Fertitta's Posh Hotel Crafts a Limited Time Cocktail Speakeasy Premier Houston Nightclub Group Reopening Iconic Strip Club This Month Favorite Houston Doughnut Shop Swaps One Private Equity Owner for Another Top Houston Barbecue Joint Fires Up a New Location at Hobby Airport

Ever wondered if you could risk it all—your savings, your sanity, your entire career—on a food you love? Erin Wade did just that. Fired from her law job and flat-out rejected by banks, she built a cult mac & cheese restaurant that broke every rule and every record. In this episode, Erin tells the unfiltered truth about betting everything, surviving the chaos, and what it really feels like to sell your “baby” to a VC-backed food giant. 01:00 – Fired From Law, Chasing Mac & Cheese Dreams 01:32 – The Crazy Restaurant Gamble: No Money, All In 04:25 – Friends Said She Was Nuts 06:15 – Two Weeks From Total Failure 08:20 – How to Survive Entrepreneurial Panic 10:05 – Betting Everything on One Dish 12:10 – The Secret Sauce: Pricing for Hype 13:55 – Lines Out the Door—But No Profit 15:18 – Outperforming 99% of Restaurants 16:55 – Building a Business People Actually Want to Work At 18:30 – Radical Transparency: Open Book Management 20:15 – Buying Out Her Partner After 6 Years 22:10 – Turning Down Investors—Until Divorce Changed Everything 24:00 – The VC-Backed Tech-Food Takeover 26:05 – Selling Her "Baby"—And Regretting It? 27:42 – What Happens After You Sell (and They Don't Want Your Help) 29:08 – From Burnout to Bestseller: Writing The Mac & Cheese Millionaire

What are you looking for when you're picking a place to eat? And how do you find it? Michelin stars or TikTok?You've heard them referenced on The Bear and maybe even looked out for them when deciding your next meal: Michelin stars. The prestigious one to three star rating system awarded to the best of the best in dining. But Americans are expected to spend 7% less on eating out this summer, and as menu prices increase, Brittany wonders: what really gets people into a restaurant these days?This is... Food for Thought. And for the next few weeks, we're looking at the way food and dining shape our communities and culture. Brittany talks with reporter and video host for The Times' Food section and New York Times Cooking, Priya Krishna, and Eater correspondent Jaya Saxena, to find out.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

More of the funniest reviews on the internet! We find out about a public transit station where there seems to be no rules, except that you should watch your back. A driving school where people seem to feel like they're just paying money to be bullied by the owner. A very personal item that's supposed to satisfy two people, but can't even make one person happy & much more!!   Join comedians James Pietragallo & Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Subscribe, and we will see you every Monday with Your Stupid Opinions!! Dont forget to rate & review!!

Have you ever dreamed of exploring a fairy-tale town in the French Alps? In this episode of the Join Us in France Travel Podcast, titled "Discover Annecy: The Little Venice of the Alps," host Annie Sargent and her guest Elyse Rivin take you on a journey to one of the most picturesque places in France. Get the podcast ad-free Annecy is famous for its turquoise lake, charming canals, and Alpine backdrop. But there's more to it than pretty views. Annie and Elyse dive into the town's rich history, its role in the Duchy of Savoy, and the impressive transformation of its old prison — the Palais de l'Isle — into a cultural landmark. They also talk about the best things to do in Annecy: walk along the Thiou River, visit the Château d'Annecy, enjoy water sports on Lake Annecy, and ride or walk the bike path around the lake. This episode is packed with tips on Savoyard food specialties like tartiflette, raclette, and local cheeses. Whether you're planning a trip or just curious about French destinations beyond Paris, this episode will help you discover Annecy like a local.