Podcasts about restaurants

In today's episode, Clark has an update on the housing market, and how “involuntary landlords” are benefitting tenants. Also, you may notice some changes to some restaurant menus that are good for both your wallet and your health. Housing Update: Segment 1 Ask Clark: Segment 2 Smaller Portions: Win-Win: Segment 3 Ask Clark: Segment 4 Mentioned on the show: Submit a complaint | Consumer Financial Protection Bureau Checking monthly statements key defense against credit card hacks Net Worth Calculator - Clark.com The next big thing on menus: Smaller portions When Do You Tell a Car Dealership You're Paying Cash? Where Should You Keep Your Cash Reserve? Money Market Funds: What They Are, How They Work 18 of the Best High-Yield Online Savings Accounts in October 2025 How To Get Your Financial Affairs In Order  Clark.com resources: Episode transcripts Community.Clark.com  /  Ask Clark Clark.com daily money newsletter Consumer Action Center Free Helpline: 636-492-5275 Learn more about your ad choices: megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

Kevin Boehm is the Co-CEO and Co-Founder of Boka Restaurant Group, which has opened more than 46 restaurants over the past 30 years. In this episode, Kevin opens up about the journey behind his deeply personal new memoir, The Bottomless Cup - a story rooted in resilience, identity, and the pursuit of authenticity. We discuss his path from growing up in Springfield, IL, to living in his car in Florida, to co-building one of the most respected restaurant groups in the country - all while exploring how his definition of success has evolved. Kevin shares lessons from decades in hospitality and how purpose, people, and self-compassion guide his life and leadership. He also reflects on the importance of giving back, including his work with organizations like the Hope Institute, 826CHI, and the Independent Restaurant Coalition (IRC). Enjoy this episode as we go Beyond the Plate… with Kevin Boehm.Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Local leftists are waging a boycott of any restaurant that supports law enforcement. They are threatening to boycott and shame any restaurant that offers meals to the National Guard. One restaurant, “Da Sammich Spot,” went so far as to post a notice saying ICE agents were not welcome in their establishment. Listen LIVE Weekdays 7AM Central on the KWAM app, or Mighty990.com See omnystudio.com/listener for privacy information.

Five-Star Clinic: Lessons from High-End Restaurants In this episode, Doc Danny Matta unpacks what elite restaurants do differently—then maps those exact moves to cash-based PT. From the reservation experience to ambiance, “the menu,” service, and checkout, learn how details create premium value, command higher rates, and generate more referrals. Quick Ask Help us reach our mission of adding $1B in cash-based services to physical therapy: share this episode with a clinician friend or post it to your Instagram stories and tag @dannymattaPT so he can reshare! Episode Summary Reservation experience → Pre-visit touch: Don't rely on generic confirmations. Call/text with directions, parking, “what to expect,” and a 1–2 day pre-visit email from the actual provider. Ambiance → Your space: Design matters. Lighting, smell, layout, materials, music, branding—create an intentional feel your ideal patient loves (and wants to refer into). Menu → Productized services: Name and package outcomes (e.g., “Pain-Free Performance Plan,” “Athlete Optimization”). Present options with a clean pricing sheet and a confident recommendation. Service → Clinical excellence + standards: Providers are your brand. Hold the standard on punctuality, communication, dress, outcomes, and EQ. Coach up or move on. Checkout → Frictionless finish + surprise & delight: Card on file, painless renewals, small “day-one” gifts (e.g., mobility tools), and handwritten thank-you notes. Premium perception: Details separate you from commodity clinics, justify higher prices, improve hiring/retention, and grow word-of-mouth. Lessons & Takeaways Details are the brand: Senses and systems create perceived value before treatment starts. Curate the offer: Productize services and tie them to outcomes—not visit counts. Own the recommendation: Be definitive with prognosis and plan; don't talk patients out of yes. Invest in the room: Space design is a growth investment, not a cost center. Mindset & Motivation The standard is the standard: High-performing teams protect the bar—and A-players expect it. Experience > price: When the experience is elite, price sensitivity drops. Steal like an operator: Study elite brands (restaurants, retail, studios) and adapt their best ideas. Pro Tips for Owners Pre-visit provider email: 2 days before, introduce yourself, set expectations, share a clinic video. Design the senses: Lighting plan, signature scent, music policy, brand palette, signage. Pricing sheet = menu: Clean layout, outcome-named plans, clear primary recommendation. Frictionless billing: Card on file, pay-in-full or monthly plan, one-tap renewals. Wow moment: Day-one useful gift (e.g., mobility balls) bundled into care—don't nickel & dime. Notable Quotes “In world-class restaurants the details are the experience. Your clinic is no different.” “Your pricing sheet is your menu—curate it, name it, and recommend with confidence.” “Patients buy outcomes and experience, not minutes on a table.” Action Items Write a pre-visit SOP: admin call + provider intro email + directions/parking. Audit your space for lighting, scent, music, and signage—fix one item this week. Rename and package your top 2–3 offers into outcome-based plans. Implement card on file and simplify renewals. Buy day-one gifts for all new plans of care and add handwritten thank-you cards. Programs Mentioned PT Biz Part-Time to Full-Time 5-Day Challenge (Free): Get crystal clear on your numbers, pick your path, and build a one-page plan. Resources & Links PT Biz Website Free 5-Day PT Biz Challenge About the Host: Doc Danny Matta — physical therapist, entrepreneur, and founder of PT Biz and Athlete's Potential. He's helped over 1,000 clinicians start, grow, and scale successful cash-based practices across the U.S.

What if chasing prestige meant sacrificing everything else?For Jeff Bell, managing partner at the iconic PDT in NYC, bartending has never just been about cocktails—it's about culture, connection, and the quiet cost of longevity.In this episode, he shares what 15 years inside one of the world's most celebrated bars has taught him about endurance, humility, and the evolution of hospitality. We get into why bartending is both beautiful and brutal, how alcohol amplifies more than it numbs, and what makes a bar truly last. This isn't about kitschy phone booths or speakeasy gimmicks—it's about the discipline and heart behind enduring relevance.If you've ever wondered what it really takes to build something timeless, this is that conversation.To learn more about PDT and their award-winning cocktail program, visit pdtnyc.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

More news.....and some Tom Selleck talk.

If you've ever been slammed on a busy shift, you know what it feels like to be “in the weeds.” In this server training, you'll learn exactly why we get into the weeds and a simple system to stay organized, prioritize constantly, control timing, and recover fast during a rush. Perfect for new servers and veterans who want smoother shifts, higher tips, and lower stress.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, through interactive quizzes, we'll help you understand the difference between bañd karnā बंद करना and bañd honā बंद **होना . ** And we'll also help you learn how to say, in Hindi– the sentences like – ‘He closes his studio a little late on Saturday.' and ‘The market closes very late on Sundays.' Kindly support us & get access to extra learning material like weekly Exercise worksheets on Patreon https://www.patreon.com/learnhindionthego       And to take a free trial for online Hindi lessons visit: https://learnhindischool.com Find out more at https://learn-hindi-on-the-go.pinecast.co This podcast is powered by Pinecast.

Nike's dropped $1B on research for a motorized shoe… It's betting on 3 wild moonshots.Carbone's fancy restaurant invests in Magic AI… to customize your whole restaurant experience.The scariest stock market in America?... Stocks are going up, but jobs are going down.Plus, the best biz-themed Halloween costumes… Data Center Vampire (or Sexy Fed Chair)?$NKE $ON $SPYNEWSLETTER: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.

More of the funniest reviews on the internet! We read reviews for a Halloween haunted house, where you can expect a reply from the owner, if your review isn't glowing. The hotel that was the inspiration for "The Shining", but where the hunts for ghosts may leave you less than scared. A Halloween trail, where the actors are seemingly allowed to be a little handsy. A movie theater, where it takes the length of a film, just to get popcorn & 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!!   Go to shutupandgivememurder.com for merch & more Check out James & Jimmie's other podcasts, Small Town Murder & Crime In Sports on Apple Podcasts, Spotify, or wherever you listen to podcasts!!

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Mowbray and Cherina Rowand.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Mowbray and Cherina Rowand.

10-27-25 - Hot Air Balloon Crashed Into House Making Us Think They're Not That Romantic - Couple Breaks Into Mon Cherie Restaurant Has Sex In Front Of Rose Wall - 13yo In New Zealand Ate 20 Magnets Trying To Get Things To Stick To HimSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A radical leftist group called, “Free the 901” is targeting and bullying businesses around Memphis that are feeding federal law enforcement officers and members of the National Guard. On their boycott list are Slider Inn, Bardog Tavern, Ms. B’s Sub Shop, Elwood’s Shack, Aldo’s Pizza and Mortimer’s. Be sure to give those restaurants a call and show your support by ordering some food! Listen LIVE Weekdays 7AM Central on the KWAM app, or Mighty990.comSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Mowbray and Cherina Rowand.

More news, the extra good stuff.

Pittsburgh's riverfront spaces have come a long way over the past couple of decades. For example, we can sit and relax at Point State Park, and this year, Riverlife launched Shore Thing, so Pittsburghers can do yoga, dance, and enjoy snacks by the water. But there's a lot we can still do to connect our waterfront trails and ensure these spaces are accessible for everyone. Host Megan Harris is out on the water with Riverlife CEO Matthew Galluzzo to learn about his multimillion dollar wishlist and what riverfront projects are coming to us soon.   Learn more about the sponsors of this October 27th episode: Heinz History Center Quantum Theatre Greater Pittsburgh Nonprofit Partnership FreshDCards Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning Hey Pittsburgh newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here.

Let me tell you about a date at a revolving restaurant. www.cocktailnation.net Calum Upton – Revolving Restaurant Don Nuzzo – Bonded Eddie Costa – I've Never Been In Love Before Henry Mancini – The Windmills Of Your Mind Jazz Singles – Another Cocktail Joey Altruda – Christy Joey Altruda – Cocktails With Joey John Neel – Bury Me Blue Marlena Shaw – Ahmad's Blues Matt Holsen – Plenty Jaunty Orchestra Superstring – Linonine Oscar Moore – April In Paris Swingin Palms – Asleep On The Shore Miles Davis-So What The Martini Kings – Taboo

This episode of The Sorghum State Podcast is packed with updates! Hosts Maddy Meier and Adam York explore the critical role of Oklahoma's Tulsa Ports in boosting efficiency for both bulk and value-added Kansas sorghum exports, proving that the Sorghum State is not so "land-locked" after all. You'll also hear more about a farm-to-fork collaboration as K-State student chefs learn about sorghum's potential, bringing the crop to premium plates.Plus, Adam and Maddy share details on the upcoming commodity commission elections in Districts 4, 5, 6, as well as for the upcoming Sorghum Connection Winter series, which returns to a community near you this December.--Interested in getting involved? Join the KSP and NSP family today at a level that's right for you: sorghumgrowers.com/join.For more information on the upcoming Kansas commodity commission elections, visit: https://ksgrainsorghum.org/filing-now-open-for-kansas-grain-sorghum-commission-candidates/.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Starbucks' plans for AI, how the AWS outage hurt restaurants, and why Q3 is shaping up to be a tough one for restaurant sales. First up is Starbucks, which continues to look for a buyer for its China business and which is now officially testing its heralded assistant store manager program. The big news, though, was that CEO Brian Niccol shared at the recent Dreamforce conference that Starbucks' AI capabilities could soon help the company start preparing guest orders before they're even placed. Sam and Alicia discuss this potential and whether or not it's what consumers really want from their favorite foodservice businesses. Next up, they talk about the Amazon Web Services outage that occurred last Monday and how badly it affected restaurants. Services such as DoorDash and Toast were unable to process orders, while apps from companies like McDonald's and Starbucks were also disrupted. How can the industry learn from this event and prepare for future technology disruptions? Sam and Alicia break it down. Finally, public restaurant companies are preparing to share their third-quarter performance, and many experts are predicting some gloomy results. What does this suggest about the state of the restaurant industry and consumer? For more on these stories: Starbucks might be able to predict your coffee order in the futureThe AWS outage left many restaurants scramblingWhat to expect from Q3 earnings reports

Nouveauté pour la rentrée : Le E-carnet "Devenir un Artisan Hôtelier" est disponible pour seulement 39 € ! 1️⃣ Présentation de l'invitée : Avez-vous déjà rêvé d'un séjour à la campagne qui combine le confort de l'hôtellerie de luxe avec l'authenticité d'une maison familiale ? Dans cet épisode, j'ai le plaisir d'accueillir Camille Personnat, une entrepreneure dynamique qui a su créer un concept unique en réponse aux nouvelles tendances du travail flexible et du bien-être. Camille a un parcours impressionnant dans le monde de l'hôtellerie et du tourisme. Après ses études à l'École Hôtelière de Lausanne et des expériences marquantes chez Airbnb et dans des établissements de luxe, Camille a cofondé The Oasis House, avec Guillaume Prigent. Leur objectif était de repenser l'expérience de séjour à la campagne en intégrant des éléments de confort, de qualité et des processus automatisés pour offrir le meilleur des deux mondes. Nous plongeons, donc, dans l'univers de The Oasis House et de La Prairie, l'une des maisons de cette collection située près de Paris. Camille nous explique comment elle a conçu ces espaces pour répondre aux besoins des entreprises et des particuliers en quête d'un cadre propice à la créativité, au travail et au bien-être. Avec des services sur mesure, une expérience clé en main et une forte dimension de bien-être, The Oasis House se positionne comme une réponse innovante aux besoins du travel BtoB, dans un cadre bucolique et ressourçant. 2️⃣ Notes et références : Airbnb ; l'École Hôtelière de Lausanne (EHL) ; HEC ; Les Airelles ; Le livre "De Zéro à Un" de Peter Thiel. 3️⃣ Pour contacter l'invitée : LinkedIn Site web de The Oasis House Son email : camille@theoasishouse.fr 4️⃣ Le partenaire de l'épisode : Influence Society Influence Society Prendre un rendez-vous avec le fondateur Sébastien Felix En venant de la part d'Hospitality Insiders, vous bénéficiez de 45 minutes en tête-à-tête avec Sébastien Felix pour repenser votre stratégie digitale et parler d'Intelligence Artificielle. Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

His message to the entire community was WILD!

So wie Michael Schumacher Formel 1 gefahren ist, so wie Franz Beckenbauer Fußball gespielt hat: Genau so kocht er, sagen Restaurantkritiker. Christian Bau. Der einzige Koch in Deutschland, der seit 20 Jahren durchgehend mit 3 Michelin-Sternen ausgezeichnet ist. Bundesverdienstkreuz. Japanese Cuisine Goodwill Ambassador. Er hat mehr Awards gewonnen als jeder andere. Sein Geheimrezept: Bau hoch 2. Denn er steht mit seiner Ehefrau am Herd: Sarah Bau. Eine absolute Game-Changerin. Denn bis heute gibt es kaum Frauen im Sterne-Business. Die beiden: Sie sind das einzige 3-Sterne-Michelin Ehepaar der Welt. Ich habe sie jetzt in ihrem Restaurant besucht: „Victor's Fine Dining“ im Schloss Berg in Perl, einem echten Schloss aus dem 16. Jahrhundert. Mitten im Dreiländer-Eck Deutschland, Luxemburg, Frankreich. Was du in dieser Folge lernst: Was kompromisslose Qualität wirklich bedeutet! Eine Masterclass über Disziplin und Transformation im High-End-Segment. Was mich am meisten beeindruckt? Dass hier einer Luxus definiert, der selbst aus ärmsten Verhältnissen kommt. Der als Kind nicht mal mit auf Klassenfahrt konnte, weil seine Familie kein Geld hatte. Und heute? Da kocht er für Bundespräsidenten, für Kanzler, für Superstars. Einer der selbst nichts hatte, schenkt der Welt das Schönste und Beste und Leckerste, was es gibt. Jetzt in TOMorrow. Und als TOMorrow-Videopodcast auf YouTube.

Chef Marcus Samuelsson sits down with Kristen Welker for a “Meet the Moment” conversation about the role restaurant workers play in American life and how immigration raids are threatening the people who “are adding to the American experience.” Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Twenty-five break-ins since 2020 at one Seattle restaurant. TWENTY-FIVE. What's the owner's brilliant strategy? Keep calling city officials who can't help him while bleeding six figures in repairs and security upgrades. Meanwhile, Seattle voters just picked a 43-year-old socialist whose parents send her $2,200 monthly for daycare to potentially run the city. You can't make this stuff up.We break down how progressive policies created this crime wave, why the revolving door justice system enables repeat offenders, and what happens when "defund the police" meets reality. From understaffed police departments to judges who think 45 felony convictions deserve diversion programs, Seattle's small businesses are getting crushed by the very policies their owners probably voted for.Is this restaurant owner finally going to cut his losses, or will he stick around for break-in number 50? How long before every business owner realizes their tax dollars are funding their own destruction? What's your breaking point - literally?

GloucesterCast 814 Livestream 10/26/25 Audio Podcast Click Here- Video Podcast Click here-

The Stuph File Program Featuring  Marc Abrahams, editor of Annals Of Improbable Research; Brenda Prater Sellers, author of You Slept Where?: Calamities Of A Clumsy Businesswoman; & Stuart Nulman with Book Banter Download Marc Abrahams, editor of the Annals Of Improbable Research is back with the 35th edition of the Ig Nobel Awards. Brenda Prater Sellers is the author of You Slept Where?: Calamities Of A Clumsy Businesswoman. Stuart Nulman with another edition of Book Banter. As the Halloween season approaches, this week Stuart looks at some of the scary entries you can read. Here's the list of titles: Do Not Disturb by Freida McFadden (Poisoned Pen Press, $26.95) Alfred Hitchcock Presents Stories That Scared Even Me (originally published in 1967) Rosemary's Baby by Ira Levin (originally published in 1967) Night Shift by Stephen King (originally published in 1978). You can also read Stuart's articles in The Main and at BestStory.ca. This week's guest slate is presented by Vassilios Bantourakis, one of the co-owners of my favourite breakfast eatery, Peddler's Restaurant in LaSalle, Quebec. Great food and amazing staff! Open everyday from 7am to 2pm, except Mondays.

How does a restaurant generate $3 million in annual sales and still maintain strong profits? In this episode, Roger Beaudoin of Restaurant Rockstars sits down with Ed Powers, Director of Operations at Broken Yolk Café, to unpack the leadership, systems, and culture that keep this brand thriving. After nearly three decades with Chili's and Brinker International, Ed brings deep lessons in hospitality leadership, hiring the right people, and building consistency that drives profitability across locations. Listen in as Roger and Ed discuss: How leadership and team culture directly impact restaurant profits Smart ways to hire and retain the right people Balancing rising labor costs and food volatility without cutting quality Why breakfast, brunch, or any daypart can succeed with the right systems How technology, training, and feedback loops create lasting success Whether you run a neighborhood café or a multi-unit group, you'll walk away with ideas to improve margins, strengthen your team, and grow your restaurant profits with less stress and more control.

Ce mois d'octobre, CHEFS a mis le cap à l'Ouest, direction la BretagneEt dans ce nouveau Talk, on va interroger ce mot qu'on entend souvent (parfois trop) : le terroir !Qu'est-ce que cela veut dire aujourd'hui, quand on cuisine, quand on produit, quand on entreprend ici ?Comment faire vivre une identité sans tomber dans le folklore ?Et surtout, comment garder du sens dans un métier où les équilibres sont de plus en plus fragiles ?Autour de la table :Laura Boit et Baptiste Lavallez, le duo du restaurant "Vivace" à Trébeurden, installés depuis peu et déjà remarqués pour leur cuisine vivante et locale ;Marion Juhel, boulangère-pâtissière et fondatrice de "16h30", une boulangerie rennaise qui incarne une nouvelle génération d'artisans, attentive aux matières premières et aux rythmes humains ;et Olivier Marie, journaliste et rédacteur en chef du guide "Pur Beurre", mais aussi de "Bretons en cuisine" témoin privilégié de la scène gastronomique bretonne !Ensemble, on a parlé d'attachement au territoire, de circuits courts, de collaborations, de solidarité entre métiers, mais aussi de doutes, de contraintes économiques et de l'avenir du modèle breton.Parce que derrière chaque assiette, chaque pain, chaque projet, il y a des femmes et des hommes qui essaient de faire juste, de faire bien, de faire vrai.Un échange sincère et joyeux autour d'un même amour du goût !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:02:21 - C'est mon boulot - Quand une entreprise fournit des tickets-restaurant, elle doit aussi en donner aux télétravailleurs, un point c'est tout. C'est ce qu'a récemment tranché la Cour de cassation dans une décision très attendue. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Pour notre escapade urbaine du jour on s'envole pour Malte. La Valette vient d'être sacrée meilleure ville européenne et meilleure ville au monde par le prix des lecteurs du célèbre Conde Nast Traveller Et ce n'est pas rien. C'est LE magazine de référence en termes de voyage ! Et c'est vrai que cette ville, elle fascine, elle a gardé le caractère de son passé historique. Son nom on le doit à Jean de la Valette, le grand maitre de l'Ordre de Malte. Un français. Il a été à l'initiative de la construction de la ville. Quand les Chevaliers débarquent en 1530. La Valette n'existe pas. Ils s'installent en face dans les 3 cités. Toujours aussi charmantes, typiques avec leurs places, leurs palais, leurs églises. Ce que je vous conseille pour passer d'une cité à l'autre c'est d'emprunter un Luzzu. Ce sont ces petites embarcations en bois colorées, avec l'œil phénicien peint sur la proue pour vous protéger des aléas de la mer… Une ville historique mais pas trop ville musée, … ça bouge quand même? Oui !! y a une ville culturelle et festive. Assez riche. Elle n'a pas été capitale européenne de la culture en 2018 par hasard. Ce nouveau souffle on le doit de grands architectes : zaha hadid, Renzo Piano qui a remodelé notamment l'immense porte de la ville. Très Impressionnante. Vous y accédez par un pont, vous dominez le fossé creusé par les chevaliers et vous retrouvez en face des fortifications. Autre lieu de vie culturelle : le Micas.Ouvert il y a 1 an : le 1er musée d'art contemporain de Malte qui inaugure ce we une exposition sur l'un de plus grands coloristes du 20 -ème-après Matisse-Milton Avery. Micas qui est d'ailleurs situé juste a côté du Phoenicia, l'hôtel mythique de la ville : 5 étoiles. Magnifique. Vous avez aussi une seconde adresse un peu plus accessible ? Le boutique Hôtel Lebrun, le Palais du chevalier Claude Lebrun à l'époque. Sa terrasse est un superbe spot pour l'apéritif. Et donc coté papilles ma bonne petite adresse : le Trabuxu ( Tire-bouchon ) pour ses croquettes de lapin. Et puis sinon il y a aussi 3 restaurants étoilés a Malte Fiche Pratique Office du tourisme de Malte www.visitmalta.com Le Micas : https://micas.art/ Le Phoenicia : https://phoeniciamalta.com/ Le boutique hôtel Lebrun : https://www.palaislebrun.com/ Restaurant le Trabuxu : https://trabuxu.com.mt/bistro   Les oreilles d'âne Je vous rassure, pas question de manger de l'âne ! Ce plat – originale de l'Isère et des Hautes-Alpes.- doit tout simplement son nom aux feuilles de tétragone qui le composaient à l'origine et dont la forme évoque cette des … oreilles d'un âne. La tétragone cornue est un légume oublié / épinard de Nouvelle Zélande d'où elle est originaire. Pas très facile à trouver, on va la remplacer par des épinards. On ne peut dater la création de ce plat familial qui est une sorte de lasagnes d'épinards gratinés. À l'origine, on alternait des couches de pâtes et d'épinards sauvages préparés avec une béchamel et de la tome de montagne.   La recette Ingrédients pour 4 personnes - 500 gr d'épinards - 1 oignon - 40 gr de beurre - 40 gr de farine - 25 cl de lait - 125 gr de tome râpée (ou de gruyère) - 2 c à soupe de crème fraîche - sel / poivre - 250 gr de pâte à lasagne Émincer l'oignon et le faire revenir dans un noix de beurre / ajouter les épinards taillés grossièrement / laisser cuire quelques minutes et ajouter la crème / réaliser une béchamel avec le beurre, la farine et le lait / monter en lasagnes en alternant les couches de pâtes et d'épinards, puis recouvrir de béchamel et de fromage / enfourner 30 min à 170° puis gratiner le dessus. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

6 Financial Mistakes That Are Killing Your Restaurant (and How to Fix Them) In this episode of Restaurantopia, the guys break down six common financial mistakes that can quietly (or not so quietly) destroy your restaurant's profitability. Brian Seitz leads the conversation with Anthony Hamilton and Dave Ross, bringing his experience from restaurant acquisitions and financial consulting to uncover what so many operators are doing wrong — and how to turn it around. From mixing personal and business finances to overleveraging debt, this is a no-nonsense, practical guide to tightening up your restaurant's money game.

Drei offene Weine, Gastronomie (auch im Fernsehturm), Taittinger & Bollinger, Literatur übers Essen, Korkgeld, und ein alkoholfreies Bier.

We kicked off the program with four news stories and different guests on the stories we think you need to know about!The Boston Dragons Senior Pro Pickleball Team – Upcoming event at Eleveno Pickleball at Patriots Place this Weekend. Guest: Michael Tow – Owner of the Boston Dragons Pickleball Team 'Nobody's spending $17 on an egg sandwich': Restaurant owners say inflation forcing tough menu choices. Guest: Nick Neonakis – franchise expert - heads up The Franchise Consulting Company and The Great American Franchise EXPO. He's the author of “The Franchise MBA” City of Boston Launches 2026 Swim Safe Boston Grant - $400,000 in funding available to help nonprofits expand free swim lessons to youth across the city. Guest: Jose Masso - Chief of Human Services for the City of Boston The government shutdown has created uncertainty and is entering the third-longest funding lapse in modern history. How does the shutdown impact the general public? Guest: David Shapiro – Financial planner, Regional Director of Wealth at Johnson Brunetti

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Mike talks about gift recommendations for the holiday season, an upcoming Meal Deal event, and his thoughts on Dennis Quaid's movie, "Regan". That and more on this packed hour of The Restaurant Show!See omnystudio.com/listener for privacy information.

Drei offene Weine, Gastronomie (auch im Fernsehturm), Taittinger & Bollinger, Literatur übers Essen, Korkgeld, und ein alkoholfreies Bier.

Foods of the African Diaspora Presented by Rahim Muhammad and Magic Johnson, Mahari restaurant, Chicago's Hyde Park America offers a melting pot of cuisines, with the foods from such countries as Mexico, Italy, France and China becoming as familiar to us as apple pie. But there's an entire continent, Africa, where most of us have not explored its vast cuisine, let alone the cuisine of the African diaspora. Do join us as principals from the recently opened Mahari restaurant in Hyde Park talk about their culinary creations that pay homage to the diverse culture that has shaped their heritage; Mahari Chef Rahim Muhammad and special events coordinator Magic Johnson will take us on a culinary journey that celebrates the diverse traditions and foods of the African diaspora. They will weave together the flavors and traditions from Africa, the Caribbean, creole, Afro-Latina, and soul food cuisines to the comfort foods of the American South; Bios: Rahim Muhammad, executive chef, is a third-generation chef. Born in Chicago and raised in Baton Rouge, Louisiana, Chef “Rah” graduated from Chicago's Le Cordon Bleu College of Culinary Arts and launched his career as an apprentice to Chef Art Smith at Table 52. Magic Johnson is Director of Community and Culture at Mahari. *** Wednesday, August 27, 2025 *** Recorded via Zoom on CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Jordo and Bubbles go all in on the worst restaurant behavior, and it's all complaints on memorizing the order, no more telephones, bad instincts, additional tip lines, chef bonafides foreplay, waiting for your entire party, molesting tables, overcooked meats, butter temperatures, clearing plates, bad corkage, water semantics, sticking to ya culture, and way too much talky. But first, the fellas are joined by the PHD, who reviews recent trips to Muse and Peter Luger.

Longtime listeners know that Claud restaurant is one of Andrew's favorite places in New York City. And that Penny, the same group's seafood-counter restaurant, has also been a rousing success. In a rare interview, chef of both restaurants, Joshua Pinsky, sits down with Andrew to discuss his personal and professional background, and related subjects, such as whether his distinct, stripped-down style fits into a larger culinary movement. 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!

What if trying to control everything is the very thing holding your business back? Most operators think control means being everywhere at once. Today's guest thinks that mindset is killing your business.After opening 100+ stores, managing $100M in revenue, and building teams across international brands, Won Jeong realized the real goal isn't knowing everything—it's building systems so you don't have to.In this episode, we unpack how training becomes a growth engine, not a time suck. Won shares how AI is transforming onboarding from guesswork to guided execution, why memorizing SOPs is a waste of leadership potential, and the real ROI of training that makes your team independent—not dependent.If you're ready to stop firefighting and start scaling, this episode is your blueprint.To learn more about Smart Trainer and the future of restaurant training, visit SmartTrainerApp.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

FLORIDA FRIDAY - Floridaman arrested after his toddlers were seen holding guns, beer and marijuana in social media photos. Floridaman cook arrested for stealing secret recipes from a restaurant. Floridaman threatened to stab his neighbor and eat her dog. Floridaman stole a car with a baby inside and immediately returned it, apologized to woman. // Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

More extra news, the good stuff.

The FBI arrested an NBA headcoach and player in connection to sports gambling with the mafia. An Alaska Airlines IT outage caused hundreds of flights to stay grounded. A resturant is going screen free and has you lock up your phone upon arrival.See omnystudio.com/listener for privacy information.

We're talking about the fate of the White House east wing, whether there's ever going to be Waymo in DC, and a very funny slapfight over the restaurant Millie's and one of its imitators. Plus, in a members-only fourth segment: Remember the shutdown? It's still ongoing. We have updates. If you're a City Cast DC Neighbor, you're invited to a private tour of one of the DMV's true hidden wonders, Fort DeRussy! It will be hosted by our CEO and lifelong Washingtonian, David Plotz. Interested? Email us here for more details.  Not a City Cast DC Neighbor but would love to be there? Join today! Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. You can text us or leave a voicemail at: (202) 642-2654. You can also become a member, with ad-free listening, for as little as $10 a month. Learn more about the sponsors of this October 24th episode: National Center for Victims of Crime Nace Law Group Interested in advertising with City Cast? Find more info HERE

The Main Street extension of the Kansas City streetcar line is finally open for riders after years of disruptive construction. The owners of Crows Coffee and Ragazza say they're trying to capitalize on the increased foot traffic.

Stavros Halkias (@stavvybaby2, Dreamboat Tour) joins the 'boys to talk Trick or Treating, Afternooners, and New York eats before a review of The Original Soup Kitchen. Plus, another edition of Slop Quiz.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.cracked.com/article_44888_seinfeld-writer-explains-why-the-soup-nazi-episode-was-a-documentary.htmlhttps://collider.com/seinfeld-soup-nazi-episode-explained-spike-feresten/https://janewells.substack.com/p/the-soup-nazi-interview-goes-viralhttps://www.cbsnews.com/news/original-soup-nazi-store-back-in-business/https://www.nbcnews.com/news/us-news/jerry-seinfeld-says-people-say-free-palestine-are-worse-ku-klux-klan-rcna230355https://www.nytimes.com/2025/09/11/us/jerry-seinfeld-palestine-kkk-duke.htmlhttps://faroutmagazine.co.uk/who-real-soup-nazi-seinfeld/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ken Carman and Anthony Lima discuss a story from Ken's trip to Disney World and ask how many times you should give a restaurant a chance after a bad meal - on the Emerging Podcast Scene!

The crew react to Joe Flacco saying he relishes the chance to eat alone at a restaurant. Wiggy could not disagree with that statement more and lets us know why.

More extra news, then we chat Charlie Sheen.