Podcasts about restaurants

Rashmi Bhat is the co-owner of 7 Monk's Cafe in Braunfels, Texas. She is also the co-owner of Lazy H Retreats, a property management company, as well as Rezo Hospitality, a boutique hotel management company. In this episode, originally hosted in the Restaurant Unstoppable Network, we will be discussing “Why Every Restaurant Needs a VA: How to Save Time, Scale Smarter, and Build a World-Class Team”.  Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Contact Anna via email: anna@goodkindconsulting.com Rashmi is on all social platforms @toastyindian Thanks for listening! Rate the podcast, subscribe, and share! 

I'm not the biggest fan of people who work in a restaurant eating in front of me; in this, I share why. CONQUER SHYNESS

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She didn't have a plan. No investors. Not even a laptop. At 25, Sava Lelcaj had 60 days to figure out her next move after losing the lease on her 10-table café. Most people would've played it safe. She didn't. Instead, she convinced investors, who'd just lost money on the space, to hand her the keys to a 300-seat restaurant. And somehow, it worked. Today, Sava runs a $25M hospitality group with multiple restaurants, guest houses, and a farm. In this episode, she talks us through what it actually looked like to scale with no roadmap, why being underestimated helped her win, and what she's learned about leadership, mostly the hard way.  Sava didn't have capital, experience, or a plan. She succeeded through sheer grit and determination alone. Wanna do the same?  Tune in and learn from the best of the best!  — This episode is part of the 8FE (8-figure entrepreneur) series, where we talk to entrepreneurs who have already passed the million-dollar mark.  — Key Takeaways: 00:00 Intro 02:51 The intersection of AI and hospitality  07:17 Sava's experience with being a female entrepreneur  12:41 There are no bad decisions  19:30 Sava's sheer will and determination  26:48 From a tiny cafe to a huge restaurant  32:04 Holding on or letting go?  37:43 Leasing vs. buying real estate  41:02 Becoming a good leader 47:38 Advice for aspiring entrepreneurs 53:47 Outro — Additional Resources:

Superpowers for Good should not be considered investment advice. Seek counsel before making investment decisions. When you purchase an item, launch a campaign or create an investment account after clicking a link here, we may earn a fee. Engage to support our work.Watch the show on television by downloading the e360tv channel app to your Roku, LG or AmazonFireTV. You can also see it on YouTube.Devin: What is your superpower?Troy: Making a plan.Food delivery apps have revolutionized how we eat, but at what cost? Hidden fees, high commissions, and driver exploitation have left restaurants struggling to stay afloat. Recognizing this broken system, Troy Smith, CEO of Chop Chop, created a solution designed to empower restaurants and drivers alike while saving money for small businesses.Chop Chop isn't your typical food delivery app. “We're not an ordering app,” Troy explained in today's episode. “We believe restaurants should take their own orders and payments. What we do is connect drivers with restaurants.” This unique approach eliminates the hefty commissions that traditional apps charge—often up to 30% of an order—enabling restaurants to retain more of their revenue.Troy's innovative model is simple yet impactful. Restaurants pay a flat $199 monthly fee to access the app, allowing them to connect with vetted drivers who deliver orders. Unlike other platforms, Chop Chop ensures drivers are paid fairly—directly from the restaurant through Stripe, with funds held in escrow until delivery is confirmed. Customers receive real-time updates via SMS without needing to download the app, while restaurants maintain full control of the customer relationship.This streamlined system offers a lifeline to small businesses, especially mom-and-pop restaurants, which have been disproportionately affected by high delivery fees. “Deliveries have become a huge revenue stream for restaurants, especially since COVID,” Troy shared. “But the current system just isn't working. Restaurants are paying more money to send food to their own customers than ever before.”Chop Chop's mission extends beyond financial benefits. Many drivers and restaurants in the network are first-generation immigrants who often face exploitation in the gig economy. “FundingHope really resonated with us because they're looking out for the small guy,” Troy said. Chop Chop's crowdfunding campaign on FundingHope invites customers, drivers, and supporters to invest in the platform and help scale this game-changing solution.For just $199 a month—less than the price of a cup of coffee per day—restaurants can reclaim control, drivers can earn fairly, and customers can support their favorite local businesses without guilt. Chop Chop is more than a delivery app; it's a movement to restore fairness and transparency in food delivery.Visit ChopChop.mobi or FundingHope to learn more about this revolutionary app and its crowdfunding campaign.tl;dr:Troy Smith explains how Chop Chop empowers restaurants by eliminating high delivery fees and exploitation.The platform charges restaurants a flat $199 monthly fee, connecting them with vetted drivers for deliveries.Chop Chop ensures drivers are paid fairly via Stripe, fostering transparency and trust in the process.Inspired by personal experiences and challenges during COVID, Troy created a practical, scalable solution.The company invites investors to join its FundingHope campaign, supporting a fairer food delivery ecosystem.How to Develop Making a Plan As a SuperpowerTroy Smith's superpower, as he describes it, is the ability to “make a plan.” Growing up in Zimbabwe, he adopted the Afrikaans phrase maak a plan, meaning to solve problems through creativity and resourcefulness. “When something presents itself, a challenge, something is going wrong, you make a plan,” Troy explained in this episode.One powerful story that exemplifies this superpower occurred during the early days of COVID. Troy visited a small Japanese restaurant, where the owner, short on staff, asked him to deliver food for $10. This simple act planted the seed for Chop Chop. “She made the plan for me,” Troy said, “and I realized we could turn this into an app, connecting drivers with restaurants while ensuring fair pay.”To develop this superpower, Troy suggests starting with observation. “Instead of jumping in and trying to fix things, take a moment to see what's going on,” he shared. Identifying the root cause of a problem is key to crafting an effective solution. He also emphasizes the importance of systems, a lesson he learned while running McDonald's franchises in South Africa.By following Troy's example and advice, you can make problem-solving a skill. With practice and effort, you could make it a superpower that enables you to do more good in the world.Remember, however, that research into success suggests that building on your own superpowers is more important than creating new ones or overcoming weaknesses. You do you!Guest ProfileTroy Smith (he/him):CEO, Chop ChopAbout Chop Chop: Chop Chop is a logistics platform that empowers restaurants to run first-party delivery without the costs and headaches of hiring their own drivers. We are not an ordering platform. Restaurants continue to take orders and payments directly from their customers. We connect them with local verified drivers who are screened for license and insurance and who complete deliveries on demand. Unlike third-party apps, we do not take commissions or add hidden fees. Instead, we charge a flat subscription, allowing restaurants to keep more revenue, drivers to earn fairly, and customers to avoid surprise charges.Website: chopchop.mobiOther URL: invest.fundinghope.com/offering/chop-chop/detailsBiographical Information: Troy Smith is the co-founder and CEO of Chop Chop, a logistics platform that helps restaurants run first-party delivery without relying on costly third-party apps. A former McDonald's franchisee, Troy understands firsthand the challenges restaurants face with slim margins and complex operations. He launched Chop Chop to give restaurants control over delivery, ensure fair pay for drivers, and provide customers with transparent, fee-free service.LinkedIn Profile: linkedin.com/in/trychopchopSupport Our SponsorsOur generous sponsors make our work possible, serving impact investors, social entrepreneurs, community builders and diverse founders. Today's advertisers include FundingHope, Rancho Affordable Housing (Proactive), and Inner Space. Learn more about advertising with us here.Max-Impact MembersThe following Max-Impact Members provide valuable financial support:Carol Fineagan, Independent Consultant | Hiten Sonpal, RISE Robotics | Lory Moore, Lory Moore Law | Marcia Brinton, High Desert Gear | Mark Grimes, Networked Enterprise Development | Matthew Mead, Hempitecture |  Michael Pratt, Qnetic | Dr. Nicole Paulk, Siren Biotechnology | Paul Lovejoy, Stakeholder Enterprise | Pearl Wright, Global Changemaker | Ralf Mandt, Next Pitch | Scott Thorpe, Philanthropist | Sharon Samjitsingh, Health Care Originals | Add Your Name HereUpcoming SuperCrowd Event CalendarIf a location is not noted, the events below are virtual.Superpowers for Good Live Pitch, September 29, 2025. Hosted by Devin Thorpe on e360tv, this special event gives purpose-driven founders the chance to pitch their active Regulation Crowdfunding campaigns to a nationwide audience of investors and supporters. Selected founders will gain exposure to investors, national visibility across social and streaming platforms, and exclusive prizes from judges and sponsors—all at no cost to apply or pitch. Impact Cherub Club Meeting hosted by The Super Crowd, Inc., a public benefit corporation, on October 28, 2025, at 1:30 PM Eastern. Each month, the Club meets to review new offerings for investment consideration and to conduct due diligence on previously screened deals. To join the Impact Cherub Club, become an Impact Member of the SuperCrowd.Community Event CalendarSuccessful Funding with Karl Dakin, Tuesdays at 10:00 AM ET - Click on Events.Neighborhood Economics: Chicago takes place September 29–October 1, 2025, at Venue SIX10, bringing together changemakers, innovators, and community leaders reimagining wealth, ownership, and entrepreneurship to drive real community transformation. For the next two days only, save $200 on registration with promo code CHICAGOFLASH—flash sale ends Thursday at midnight! Register here.Earthstock Festival & Summit (Oct 2–5, 2025, Santa Monica & Venice, CA) unites music, arts, ecology, health, and green innovation for four days of learning, networking, and celebration. Register now at EarthstockFestival.com.Regulated Investment Crowdfunding Summit 2025, Crowdfunding Professional Association, Washington DC, October 21-22, 2025.Impact Accelerator Summit is a live in-person event taking place in Austin, Texas, from October 23–25, 2025. This exclusive gathering brings together 100 heart-centered, conscious entrepreneurs generating $1M+ in revenue with 20–30 family offices and venture funds actively seeking to invest in world-changing businesses. Referred by Michael Dash, participants can expect an inspiring, high-impact experience focused on capital connection, growth, and global impact.If you would like to submit an event for us to share with the 9,000+ changemakers, investors and entrepreneurs who are members of the SuperCrowd, click here.We use AI to help us write compelling recaps of each episode. Get full access to Superpowers for Good at www.superpowers4good.com/subscribe

The Billy & Lisa Show cover a whole bunch of topics during today's show including, the Red Bull cliff divers renting a sailboat, Lisa's Book Club out in Tampa and Boston Restaurant recommendations for Jeremy Piven! Listen to Billy & Lisa weekdays from 6-10AM on Kiss 108!   

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This week Katy takes us to Canada to discuss the bizarre events that took place at the Pan house in November of 2010. We did not see this one coming. Don't worry, we will be back next week with an all NEW story!   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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Have you ever looked at a menu and thought, "Wait, what does that mean?" Do you know the difference between flammable and inflammable? In this podcast episode, we're breaking down the most confusing words in English that are found in food labels and restaurant menus. We are covering common words that don't always mean what you think they do. From shelled peanuts (does that mean with or without the shell?) to pitted olives, boneless vs. deboned chicken, and even garnished dishes, we're clearing up the confusion with a little humor and some insider restaurant knowledge.Follow Me On: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.

Nothing is scarier than getting held up by a man in scuba gear. Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

It's the start of a whole new season and Bridget and Ryan have a great question from listener, Dina: What is a chain restaurant? Some chain restaurants work a little differently than other chains — they're "franchises" and individual people can open a location of their own! To answer Dina's question, Bridget and Ryan try their hand at opening their own location of the incredibly popular and beloved chain, the International House of Clams. Together, they'll learn how the chain restaurant business works and what makes it different from starting a restaurant from scratch. Plus, keep an ear out for cameos from some of your favorite Million Bazillion characters!If your family is interested in learning even more about today's question, check out our website. We've got conversation starters and a tip sheet! This episode is sponsored by Greenlight. Sign up for Greenlight today at greenlight.com/million.

09-16-25 - BR - TUE - World Record For Ryans In Same Place Set And Has Us Wondering About Other Popular Cultural Names - Scuba Thief Robs Disney World RestaurantSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the start of a whole new season and Bridget and Ryan have a great question from listener, Dina: What is a chain restaurant? Some chain restaurants work a little differently than other chains — they're "franchises" and individual people can open a location of their own! To answer Dina's question, Bridget and Ryan try their hand at opening their own location of the incredibly popular and beloved chain, the International House of Clams. Together, they'll learn how the chain restaurant business works and what makes it different from starting a restaurant from scratch. Plus, keep an ear out for cameos from some of your favorite Million Bazillion characters!If your family is interested in learning even more about today's question, check out our website. We've got conversation starters and a tip sheet! This episode is sponsored by Greenlight. Sign up for Greenlight today at greenlight.com/million.

Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant.    On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it.  Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races. Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you'll discover the inner workings of an acclaimed chef's mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You'll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael's and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you'll gain an insider's appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you're curious how the Michelin Guide still shapes a restaurant's fortunes, or just want to know what it's like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time. Jordan Winery https://www.jordanwinery.com Willie's Wine Bar (Paris) https://www.willieswinebar.com Chez Panisse https://www.chezpanisse.com Domaine Chandon https://www.chandon.com Bordeaux Wine Region https://www.bordeaux.com Napa Valley https://www.visitnapavalley.com Michael's Santa Monica https://www.michaelssantamonica.com Barbuto https://www.barbutonyc.com Jams (NYC) https://www.jamsrestaurant.nyc Wally's Wine & Spirits https://www.wallywine.com Blue Hill https://www.bluehillfarm.com Daily Provisions (NYC) https://www.dailyprovisionsnyc.com Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant) L'Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/ Spago (Wolfgang Puck's Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/ Mi Piace (Pasadena, CA) https://www.mipiace.com Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant) Union Pasadena https://www.unionpasadena.com Benno (NYC) https://www.bennonyc.com French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu Le Cordon Bleu https://www.cordonbleu.edu Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/ Ritz Paris Place Vendôme  https://www.ritzparis.com          #WineTalks #JonathanWaxman #PaulKalemkiarian #ChefInterview #FoodAndWinePairing #RestaurantStories #Barbuto #JamsRestaurant #ChezPanisse #AmericanCuisine #ItalianCuisine #WineCulture #MichelinStars #CulinaryInspiration #FoodHistory #ImmigrantInfluence #WineTasting #RestaurantIndustry #NouvelleCuisine #CulinaryMentorship #WineExperiences #PBR #bolognasandwich #giada #giadadelaurentiis

Ahu Hettema didn't hedge her bets—she burned the boats. No Plan B. No safety net. Just a belief that betting everything on one restaurant could rewrite her life. And it did. But not through stubbornness. Through adaptation.In this episode, Ahu breaks down how listening—really listening—to her guests saved her concept, why comfort matters more than cuisine, and how leadership based on likability, not fear, created a team that shows up like it's opening night, every night.This is for every operator who's done the math and knows the numbers don't work unless the heart of the place does.For more on Istanbul Hawaii and her story, visit istanbulhawaii.com 

Great game, lets touch upon some news Kelly didn't get to.

The BanterThe Guys discuss the movement in the wine industry to market wine as a lifestyle product. Do folks want to choose wine based on what's on the bottle or what's in the bottle?The ConversationThe Restaurant Guys chat with Max Tucci, third-generation restaurateur of the iconic Delmonico's in New York. They delve into the rich history of Delmonico's, discussing its significance from the Gilded Age to today and the culinary innovations that originated there. Max shares touching stories about his family's legacy and the importance of hospitality which he carries into his new venture Tucci.The Inside TrackThe Guys and Max, all seasoned restaurateurs, understand that while there are many moving pieces in a dining experience, there is really only one thing that matters.“Here's one thing, and you guys get it. At the end of the day, people aren't gonna remember the music. They're not gonna remember if the cocktail was perfectly chilled. They're not gonna remember if this steak was medium rare, but they're gonna remember how they were treated,” Max Tucci on The Restaurant Guys Podcast 2025BioMax Tucci is an award-winning producer, host, and author, best known for carrying forward the legacy of New York City's iconic Delmonico's restaurant. Max is also the author of The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York. His podcast, Max & Friends, began as a radio show in 2008 and became a podcast. It's currently on hiatus.InfoMax Tucci (find his restaurants, book and show)https://thedelmonicoway.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ 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

On today's podcast Eric is joined by the Swanky Maven herself Felice Sloan! Eric and Felice discuss some of the latest news from the Houston restaurant and bar scene including the closure of Bosscat Kitchen & Libations' in River Oaks, ChòpnBlọk being named to the New York Times' 50 Best Restaurants in America list, and chef Kate McClean's departure from Tony's Restaurant. In the Restaurants of the Week portion, Butter Funk Kitchen and Southern Jerks 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: Whiskey-Obsessed Houston Restaurant will Shutter River Oaks Location New York Times Names Houston West African Restaurant to 50 Best List Houston Fine Dining Restaurant Parts Ways with Longtime Chef More Than 30 Houston Bars are Selling $7.13 Drinks for Texas Cocktail Week Bon Appetit Showers Praise on Aaron Bludorn's Bistro in Houston Hotel

There are five Colorado restaurants that have earned their first Michelin Star rating! Have you ever been or heard of any of these restaurants??

09-16-25 - BR - TUE - World Record For Ryans In Same Place Set And Has Us Wondering About Other Popular Cultural Names - Scuba Thief Robs Disney World RestaurantSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Text me a message!Today's Episode comes to you from Brookfield Vermont where we visit with Kyle Dodda and Betsy Simpson of 1000 Stone Farm. They've got many balls in the air with a wide range of crops from veggies to perennial fruit, eggs and meat, hard cider and a restaurant. They sell retail out of a farmstore, wholesale, CSA & go to a farmers market. This seems like a lot to me for a couple growing on about 5 acres, so I joined them in a conversion to figure out what motivates them and how they manage such a diverse business.Support the showVisit the website to see photos/videos from the visit: https://thefarmersshare.comFollow the show on Facebook and Instagram: @thefarmersshareSubscribe to the YouTube Channel: https://www.youtube.com/@thefarmersshare

More of the funniest reviews on the internet! We read reviews for a retirement village in Florida, where the drubken fights are only stopped by drunken orgies. A grocery store, where you can learn to understand insults in other languages, while petting all the cats that may desire. A personal item that either makes you feel fry & fresh, or like you have pants full of paste & 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!!

Am I the Jerk? is the show where you can confess your deepest darkest secrets and be part of the conversation.

Aaron Lyons is the CEO and Founder of Five 12 Restaurant Concepts, based on Houston, TX. Aaron was previously a guest on Restaurant Unstoppable in 2019 for episode 608. Back then, there were five locations of his flagship restaurant, Dish Society. Today, there are 6 Dish Society locations and a new concept called Daily Gather.  Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Dish Society website: https://dishsociety.com Dish Society on Instagram: @dishsociety Daily Gather on Instagram: @dailygather Aaron on LinkedIn: https://www.linkedin.com/in/aaronlyons/ Thanks for listening! Rate the podcast, subscribe, and share! 

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In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Noche Woodfired Grill & Agave Bar | Noche igMillVegan Peanut SoupThe Chefs' Manifesto | Food For Climate League | hungry book | Eve Turow-PaulBeyond the Plate Season 12 Premiere with Chef Enrique Olvera (coming 9/17)F&W 2025 Best New Chefs | NY Times America's Best Restaurants 2025Mike's Hot Honey | Jacobsen Co. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Melissa King is a chef, entrepreneur, television personality, activist, model, tastemaker, and author of the incredible new cookbook Cook Like a King. She is the winner of Bravo's Top Chef: All-Stars L.A. and holds more challenge wins than any other competitor in the history of Top Chef. As mentioned previously on the show, I love Cook Like a King. It really speaks to me, and Melissa shares about what inspired the recipes as well as why she is 100% okay with not working in restaurants.  Also on the show, Aliza and Matt go over some of their favorite chef and restaurant cookbooks from this busy fall season. These include: Soju Party, Russ & Daughters: 100 Years of Appetizing,The Pasta Book, Six Seasons of Pasta, House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant, Family Thai, Franco Pepe: Pizza Chef, Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWho doesn't love a sub? But whose subs are the best? It's a big debate, and this week we're ranking our top 5!Follow us on Instagram and TikTok: @twinsync.podcastWatch us on YouTube!

Discover proven restaurant marketing strategies that build loyalty, boost profits, and turn guests into brand ambassadors. From cash cows to mug clubs, Roger shares trackable, ROI-driven ideas that keep customers coming back. Restaurant Profit Maximizer Mini-Masterclass: Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits Run a Smarter, More Profitable Restaurant. Discover the proven systems & solutions that drive sales, train staff, and maximize your margins. 1:1 Coaching Option Available.

Progress report time! A couple of big announcements last week from the boys. How are things moving forward?Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.

GloucesterCast 804 Livestream 9/14/25 Audio Podcast Click Here- Video Podcast Click here-

Arthur Mousington, a restaurant reviewer for Forest Foodie Magazine, has always dreamed of writing a glowing review that puts a new restaurant on the map. He thinks he finally has the chance after hearing about a little hole-in-the-wall called Molly's Restaurant, run by a dwarf rabbit. But when Arthur visits Molly's establishment, things do not go as he expects. Listen in to part one of this entertaining tale. Thank you to AMELIA for the super important reminder message at the beginning! Get more of the stories you love, ad-free listening, and access Little Stories for Sleep--a bedtime podcast featuring brand new sleep stories--with Little Stories Premium! Join or GIFT a subscription at http://www.littlestoriespremium.com

Sunny Singh, founder of Adobo Fresh Burrito Franchising, talks about success in “boring” businesses and some practical insights about the business of franchising and investing in restaurants. Listen for three action items you can use today. Host, Kevin Craine Do you want to be a guest? https://Everyday-MBA.com/guest Do you want to advertise on the show? https://Everyday-MBA.com/advertise

Restaurant owners and managers: want more profitable menus and a stronger culture? In this episode, the crew digs into a simple, powerful idea—moving frontline ideas from the break room to the boardroom. Anthony shares how a young dishwasher created a signature chicken-tender sauce (thanks to a happy smoked paprika mistake) that became a hit with guests. We also spotlight fryer safety, dirty oil's hidden costs, and how better oil management lifts food quality, reduces risk, and saves money. Brought to you by Halcyon Eco a device that helps clean fryer oil, clean the fryer, and improve BOH safety and consistency. Key Topics & Takeaways Break Room → Boardroom: Practical ways to capture frontline ideas without losing leadership control. From Ego to Outcome: Why operator wisdom should filter team ideas—not block them. Signature Sauce Story: How empowering a dishwasher produced a better sauce than the chef expected—no edits needed. The Power of “Beautiful Mistakes”: An accidental switch to smoked paprika created deeper flavor and brand-worthy differentiation. Structured Ideation That Works: Breakout groups, best-known-way (BKW) mindset, and leader-as-facilitator—not bulldozer. Handling “Bad” Ideas With EQ: Keep people intact while you refine or redirect suggestions. Oil Quality = Food Quality: The real costs of dirty fryer oil—from safety hazards to guest experience and higher spend. Fryer Safety Reality Check: The fryer is the single most dangerous piece of kitchen equipment; treat it like it. Halcyon Eco Spotlight: How automated oil care can improve food quality, reduce risk, and save on labor and oil. Culture & Retention: Involving staff in menu decisions builds loyalty, pride, and performance. Memorable Quotes (Pull Quotes) “Use your wisdom as a filter, not a gate, for frontline ideas.” “A beautiful mistake turned a good sauce into a great one.” “The fryer is your kitchen workhorse, and the most dangerous piece of equipment.” “Inclusivity turns employees into stakeholders.” Action Steps for Operators Create an idea pipeline (quarterly breakouts by station; leader facilitates, team presents). Adopt a Best Known Way (BKW) mindset—document the current best, stay open to better. Pilot staff ideas on one item/week; measure guest feedback and ticket time impact. Audit fryer safety weekly; assign ownership; fix ignition/thermostat issues immediately. Track oil quality KPIs (color/TPM, change frequency, food color/texture, guest comps/returns). Resources Mentioned Halcyon Eco – for oil filtration, fryer cleaning, and BOH safety improvements. Unreasonable Hospitality - Will Guidara – culture and guest-experience playbook. Ego Is the Enemy - Ryan Holiday

"On the Town with Suz and Doug" Review Taco Tuesday at Fuzzy's Taco Shop in Sarasota, FL.Note: We are not comped for our meals. (dougmilesmedia)

"On the Town with Suz and Doug" Review Breakfast at McDonalds in Sarasota, FL. Is it still good? Note: We are not comped for our meals. (dougmilesmedia)

As the US economy and consumer preferences fluctuate, listeners in the restaurant industry and their customers share how they're adapting to tariffs, slowed job growth, widespread use of GLP-1 medications altering appetites, and other trends.

Chris Adams does. He's built a business on showing some of the biggest brands in the world how to make guests feel something—without faking it.In this episode, we dig into what defines modern luxury and why it has less to do with money and more to do with culture, people, and emotional precision. Chris shares how AI and tech can enhance—not replace—hospitality, why perceived value is the new battlefield, and what most operators get wrong about training.If you're still trying to out-system your staffing problems, this is your wake-up call. Luxury isn't about perks. It's about people. And Chris is here to show you how to invest in them the right way.To learn more about Ellis Adams Group and their work in luxury hospitality, visit ellisadamsgroup.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 to make your Friday pop.

On today's episode of Eat. Talk. Repeat. we've got a wild menu...

Today on The LA Food Podcast, Dave Beran—the award-winning chef behind Santa Monica's Pasjoli and the tasting-menu temple Seline—sits down for his most candid interview yet. We talk about stepping into roles before you feel ready, the line between an intense kitchen and a toxic one, fundraising and vision, and how he truly feels about Seline not earning a Michelin star in year one. We also rewind to his Chicago years with Grant Achatz at Alinea and Next, and dig into how those experiences shaped his approach to leadership, hospitality, and creativity in Los Angeles.Before that, part-time co-host Karen Palmer joins for recent eats in Ojai, what she's working on next (including a shockingly great pizzeria in a surprising location), and Chef's Kiss / Big Miss:Food & Wine's LA snub on its latest Best New Chefs listWhich LA spots made The New York Times 50 Best Restaurants in America (2025)The latest trend sweeping LA restaurants and how we actually feel about itIf you care about fine dining, honest kitchen culture, and where Los Angeles food is headed next, this one is for you.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Sean Clements (@seanclements) and Hayes Davenport of Hollywood Handbook join the 'boys to talk sports fandom, vegetables, and morning coffee routines before a review of Alfred Coffee. Plus, another edition of Snack or Wack.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboys or get the Doughboys Comic at beourkids.comAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.latimes.com/entertainment-arts/tv/story/2021-10-07/fox-broadcasting-35-years-the-simpsons-joan-rivers-tracye-ullman-married-with-children-in-living-colorhttps://www.history.com/this-day-in-history/october-4/beverly-hills-90210-debutshttps://www.hollywoodreporter.com/tv/tv-news/melrose-place-oral-history-marcia-cross-heather-locklear-grant-show-darren-star-look-back-1016500/https://sports.yahoo.com/kawhi-leonard-banned-from-la-coffee-chain-after-not-signing-with-the-lakers-220706473.htmlhttps://www.modernluxury.com/alfred-coffee-founder-josh-zad-interview/https://alfred.la/pages/about

In this podcast, we are ranking the top 10 national breakfast food chain restaurants. Service, nostalgia, and number of locations are among some of the metrics used in our rankings. You may love a classic diner, or you were looking for a new restaurant that serves breakfast. See why these restaurants have earned their spot on our list. Listen as we breakdown what makes each of these restaurants stand out and why they deserve their spot on our list.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guests are Yusuke Fukuzaki and Ryo Yamazaki, co-owners of SSAW www.ssawbrooklyn.com/ in Brooklyn, New York. The duo opened SSAW in November 2024 to serve “a refined ‘New Japanese' dining experience, where traditional craftsmanship meets contemporary innovation,” according to its website. Yusuke has worked at top restaurants in Japan, including the three-Michelin-starred Kagurazaka ISHIKAWA and KOHAKU. Along with Ryo's Japanese-style Omotenashi hospitality, the eight-seat charming space has become a quintessential Japanese restaurant where you get the sense of belonging to a special community like in the popular Japanese drama series Midnight Diner. In this episode, we will discuss why Yusuke left a successful chef career in Japan and moved to the U.S., how he balances authenticity and creativity on his dishes, how Ryo manages to realize the Japanese-style hospitality at SSAW, the restaurant's unique sake list and the principle behind it and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a city like New York, thousands of restaurants line every block, and we often wrestle with deciding where to eat. Trending hotspots promise the world, but do they deliver or just sell an overpriced photo op? And that $94 steak, are we tasting flavor or paying for the hype? Carly and Madison of SisterSnacking are spilling the tea on the hottest NYC eats (and yes, they call out a few spots for being totally overrated). They uncover hidden gems in every borough, reveal insider hacks, and share secrets that change the way you eat in New York forever. The gals become honorary sisters for the day, asking all of their burning food questions and learning a few new things along the way (like what a momo is). Danielle's heart takes a hit when the sisters label a few of her favorite spots ‘overrated,' while Brooke discovers which lines are truly worth the wait, or worth hiring someone to tackle. Warning: this episode leaves you hungry! Listen now as the sisters guide you to the city's hottest bites.Please support the show by checking out our sponsors!Quince: Go to Quince.com/gals for free shipping on your order and 365 day returnsBetterHelp: This show is sponsored by BetterHelp. Our listeners get 10% off their first month at BetterHelp.com/GALSGoogle Gemini: Visit gemini.google/students to learn more and sign up. Terms apply.Origins: Discover the butter way to cleanse with Origins Youthtopia Apple Butter Cleansing Balm. Available now at Origins.com and ULTA.Sistersnacking https://www.instagram.com/sistersnacking/ Sistersnacking Ultimate index https://www.sistersnackingllc.com/the-sistersnacking-ultimate-index Carly's Instagram https://www.instagram.com/carlyshap/ Madison's Instagram https://www.instagram.com/madi.snacks/ GOTG LTK https://www.shopltk.com/explore/Gals_on_the_Go GOTG Newsletter https://gotg.substack.com/ Gals On The Go Instagram https://www.instagram.com/galsonthegopodcast/ Brooke's Youtube Channel https://www.youtube.com/brookemiccio Brooke's Instagram https://www.instagram.com/brookemiccio/ Danielle's Youtube Channel https://www.youtube.com/c/daniellecarolan Danielle's Instagram https://www.instagram.com/daniellecarolan/ Business inquiries can be sent to: brookeanddaniellepodcast@gmail.com Danielle's LTK: https://www.shopltk.com/explore/daniellecarolan/productsets/11ee5d6284a6acf19fd50242ac110003 Brooke's LTK: https://www.shopltk.com/explore/brookemiccio/productsets/11ee5d662bea0b67931d0242ac110004 SHOP GOTG MERCH!https://merch.galsonthegopodcast.com/ GOTG YouTube Channel (watch full episodes with video!) See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MeidasTouch host Ben Meiselas reports on Donald Trump getting booed and heckled inside a DC Restaurant called Joes Seafood as Poland is under attack from Russia. Smart Credit: Start with your 7-day trial at https://SmartCredit.com/meidas and for just $1, see how many points you can add to your credit score. Visit https://meidasplus.com for more! Remember to subscribe to ALL the MeidasTouch Network Podcasts: MeidasTouch: https://www.meidastouch.com/tag/meidastouch-podcast Legal AF: https://www.meidastouch.com/tag/legal-af MissTrial: https://meidasnews.com/tag/miss-trial The PoliticsGirl Podcast: https://www.meidastouch.com/tag/the-politicsgirl-podcast The Influence Continuum: https://www.meidastouch.com/tag/the-influence-continuum-with-dr-steven-hassan Mea Culpa with Michael Cohen: https://www.meidastouch.com/tag/mea-culpa-with-michael-cohen The Weekend Show: https://www.meidastouch.com/tag/the-weekend-show Burn the Boats: https://www.meidastouch.com/tag/burn-the-boats Majority 54: https://www.meidastouch.com/tag/majority-54 Political Beatdown: https://www.meidastouch.com/tag/political-beatdown On Democracy with FP Wellman: https://www.meidastouch.com/tag/on-democracy-with-fpwellman Uncovered: https://www.meidastouch.com/tag/maga-uncovered Coalition of the Sane: https://meidasnews.com/tag/coalition-of-the-sane Learn more about your ad choices. Visit megaphone.fm/adchoices

-- On the Show: -- David hosts a Substack Live with Dan Pfeiffer, Pod Save America co-host and former senior Obama advisor -- Poland shoots down Russian drones in NATO airspace while Donald Trump stays silent -- Trump calls the Jeffrey Epstein birthday letter a "dead issue" as allies and Democrats demand more files -- Trump denies the Epstein letter, saying the signature and language are fake despite mounting evidence -- A handwriting expert confirms the Epstein birthday letter signature belongs to Donald Trump -- Karoline Leavitt insists multiple documents are fake as reporters press her with contradictions -- Karoline Leavitt dodges questions about tariffs possibly driving the United States into a depression -- Protesters confront Trump at a Washington DC restaurant, forcing him to demand their removal -- On the Bonus Show: New Mexico is making childcare free, RFK Jr. weighs blaming mass shootings on video games, sugar consumption goes up when it's hot outside, and much more...

Mary Beth provides a State of the Union from the Geneva Convention and then we get into the art of dinner/hanging out!Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when you go to Nutrafol.com and enter the promo code RIDE.Go to Squarespace.com for a free trial, and when you're ready to launch, squarespace.com/RIDE to save 10% off your first purchase of a website or domain.Stop putting off those doctors appointments and go to Zocdoc.com/RIDE to find and instantly book a top-rated doctor today.To learn more about therapy with NOCD, go to nocd.com and schedule a free 15-minute call with their team. Pleasure is power. Download Pure nowProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For more coverage on the issues that matter to you, download the WMAL app, visit WMAL.com or tune in live on WMAL-FM 105.9 from 9:00am-12:00pm Monday-Friday  To join the conversation, check us out on X @WMAL and @ChrisPlanteShow Learn more about your ad choices. Visit podcastchoices.com/adchoices