Podcasts about restaurant association

We got the press release recently from the Restaurant Association where they said there were flat sales, cost pressures and regional divergence was the theme. I have changed my mind a bit on hospitality. More broadly, I wonder whether there are too many vested interests in this country who get in the way of real progress. The hospitality story has been a long, arduous and well told one. We hear hospitality is shot, hospitality is a disaster, no one makes money and no one wants to work in hospitality. Yet my increasing observation is that is not true. If you take a very large industry as a whole and average everything out, you might well be able to find some dour times. But what is increasingly obvious, not just from personal experience but a lot of anecdotal expert opinions as well, is a lot of hospitality is not only fine, it's actually going quite well. The thing about hospitality is it is malleable. You are not a log exporter reliant on a single market to either buy, or not buy, your tree. In hospitality you can vary what it is you are offering and what I see is a lot of people doing really good things and, as a result, they are doing very nicely thank you. It took us over a week to get the last table for lunch the other day at a local that, in our experience, has changed hands and boosted their product and offering and as a result has gone from a quiet, regional operator to a booming tourism business rushed off its feet. Same place, same name, new product - whole different result. The other thing about hospitality is it doesn't require any skill to enter. Anyone can buy a café, and a lot do, and I have seen them, often immigrants, as it's an easy entry point. They take over a going concern and wreck it, change a menu, employ the family, kill the service and they're dead in a week. We are over supplied of course. So in your area where you have a choice of a dozen places, only two have to be good before they boom and the others wilt. So the Restaurant Association telling us things aren't flash is not the real story. Bits aren't flash, but then if you are not up to much in the first place - they never will be. LISTEN ABOVESee omnystudio.com/listener for privacy information.

We got the press release recently from the Restaurant Association where they said there were flat sales, cost pressures and regional divergence was the theme. I have changed my mind a bit on hospitality. More broadly, I wonder whether there are too many vested interests in this country who get in the way of real progress. The hospitality story has been a long, arduous and well told one. We hear hospitality is shot, hospitality is a disaster, no one makes money and no one wants to work in hospitality. Yet my increasing observation is that is not true. If you take a very large industry as a whole and average everything out, you might well be able to find some dour times. But what is increasingly obvious, not just from personal experience but a lot of anecdotal expert opinions as well, is a lot of hospitality is not only fine, it's actually going quite well. The thing about hospitality is it is malleable. You are not a log exporter reliant on a single market to either buy, or not buy, your tree. In hospitality you can vary what it is you are offering and what I see is a lot of people doing really good things and, as a result, they are doing very nicely thank you. It took us over a week to get the last table for lunch the other day at a local that, in our experience, has changed hands and boosted their product and offering and as a result has gone from a quiet, regional operator to a booming tourism business rushed off its feet. Same place, same name, new product - whole different result. The other thing about hospitality is it doesn't require any skill to enter. Anyone can buy a café, and a lot do, and I have seen them, often immigrants, as it's an easy entry point. They take over a going concern and wreck it, change a menu, employ the family, kill the service and they're dead in a week. We are over supplied of course. So in your area where you have a choice of a dozen places, only two have to be good before they boom and the others wilt. So the Restaurant Association telling us things aren't flash is not the real story. Bits aren't flash, but then if you are not up to much in the first place - they never will be. LISTEN ABOVESee omnystudio.com/listener for privacy information.

The food safety watchdog is proposing a measure that would see all food premises publicly display signage to show the level of cleanliness and food safety standards of the business.How would the roll out work?Joining Kieran to discuss is Adrian Cummins, CEO of the Restaurant Association of Ireland and Gail Carroll, Director of Regulatory Affairs and Compliance at the FSAI.

It was a huge weekend in Wellington with Cuba Dupa, three nights of Graham Norton, Sir Bob Geldof, the Hurricanes, the Phoenix and one of the world's largest cruise ships in. So what does a weekend like that do for the city's economy? Also, work on the controversial Golden Mile project begins this month, starting at the Cambridge/Kent terrace end of Courtenay Place. But we've also learnt work on the rest of the project won't begin until next year. Is this about to become the key issue of this year's local body elections? To answer those questions, Restaurant Association president and Monsoon Poon owner Mike Egan and Method Recycling co-founder India Korner joined Nick Mills for the Wellington Mornings Business Panel. LISTEN ABOVESee omnystudio.com/listener for privacy information.

It was a huge weekend in Wellington with Cuba Dupa, three nights of Graham Norton, Sir Bob Geldof, the Hurricanes, the Phoenix and one of the world's largest cruise ships in. So what does a weekend like that do for the city's economy? Also, work on the controversial Golden Mile project begins this month, starting at the Cambridge/Kent terrace end of Courtenay Place. But we've also learnt work on the rest of the project won't begin until next year. Is this about to become the key issue of this year's local body elections? To answer those questions, Restaurant Association president and Monsoon Poon owner Mike Egan and Method Recycling co-founder India Korner joined Nick Mills for the Wellington Mornings Business Panel. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the phone-in: Gardening expert, Niki Jabbour, answers questions for gardeners across the region. And off the top of the show, we hear about an initiative in Quebec that will see people who are no-shows after making a restaurant reservation will be charged $10 per person. We talk with Natasha Chestnut from the Restaurant Association of NS whether such an initiative has been talked about in the Maritimes.

Steve Chucri joined Bruce and Gaydos to explain how tariffs could impact Arizona's restaurants.

​On the Heather du Plessis-Allan Drive Full Show Podcast for Thursday, 27 February 2025, David Seymour talks about the Government looking to expand parliamentary terms from 3 years to 4. Energy Minister Simon Watts discusses the energy competition task force looking to level the playing field between gentailers and independent generators - will we have power pries? Mike Egan from the Restaurant Association talks about why KFC and Taco bell are booming amongst Kiwis. Plus, Greg Smith from Devon Funds Management talks about Nvidia's record sales. Get the Heather du Plessis-Allan Drive Full Show Podcast every weekday evening on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

New Zealand's KFC, Taco Bell and Pizza Hut stores have helped drive millions in profits for global owner Restaurant Brands. The multi-national company has reported a 5.4 percent sales growth in the year ending December - reaching $1.39 billion. The Kiwi division's recorded the highest net profit - at $41.7 million - and the Australia and California markets had losses. Restaurant Association President Mike Egan says convenience is a big factor behind people buying fast food. "People are super busy, stuck in traffic - part of the stress of every day is what's for dinner." LISTEN ABOVESee omnystudio.com/listener for privacy information.

New Zealand's KFC, Taco Bell and Pizza Hut stores have helped drive millions in profits for global owner Restaurant Brands. The multi-national company has reported a 5.4 percent sales growth in the year ending December - reaching $1.39 billion. The Kiwi division's recorded the highest net profit - at $41.7 million - and the Australia and California markets had losses. Restaurant Association President Mike Egan says convenience is a big factor behind people buying fast food. "People are super busy, stuck in traffic - part of the stress of every day is what's for dinner." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Kiwi diners have mixed feelings on replacing human service with technology, with many preferring face-to-face interaction. Those 46 and older showed negativity towards QR code and app-based ordering, with half 18-to-35-year-olds neutral on the topic. Restaurant Association president Mike Egan says many diners prefer the tactile experience of using a menu they don't have to scroll through. He also explained there were other issues that could impact workers as well - as kitchens could be slammed if diners ordered during peak times. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In the 2nd hour of the Marc Cox Morning Show * MO Restaurant Association sending out letters on how to deal with ICE * John Rogers, Pollster and Dir. of Client Strategy at Cygnal, joins Marc & Kim to discuss President Trump defending the Tariffs he plans to impose on Canada and Mexico and Canada being 'Very Abusive of the United States' * Former MO Sen. John Lamping talks with Marc & Kim about Bill Eigel running for St Charles County Executive and how the race is shaping up * In Other News with Ethan: Buffy Revival in Development, Morrissey on Tour, Twix to giveaway gold, Nitrous Oxide use on the rise, while National Math and Literacy scores on the decline. Coming Up: Todd Piro, Phil Balsamo, and Kim on a Whim, too!

In this episode of Funeral Service Insider, we speak with Jim Luff from Aurora Payments about the complexities of the Credit Card Competition Act and its implications for the funeral industry. Empowering Merchants: "This gives merchants a choice in the fees that they pay, something that's never been offered in the past … every time a merchant accepts a Visa or Mastercard for payment, approximately 2% to 3-and-a-half percent is charged to the merchant and effectively erodes their profitability."  Funeral Industry Dilemma: “If you're in a small community and there's a total of three funeral homes and the other two don't (charge a credit card fee) and you're the only one doing it, well, that's not going to look good. On the flip side, if you get together with those other two and you say, “Hey, we're all going to do this so we quit giving away our profit. Now you have what's known as collusion, and that is a federal offense.”  Retail Revolution: “The act has gained the support of over 200 state and regional business associations, as well as the International Franchise Association, the National Association of Convenience Stores, National Association of Theater Owners, Grocers, Restaurant Association, National Retail Federation. Currently, more than 2,000 retailers, platforms, and small businesses have signed a petition urging lawmakers to continue with the bill and keep it intact and not let modifications take place.”  Government Oversight on Credit Card Processing: “The fact is in 2012, the Durbin Act passed, and that is what gave us the ability to do surcharging and cash-discounting now. So there's more evolution coming on this, as we continue to see the government encroach on monitoring credit card processing operations, which I don't think is a bad thing. I just don't want to see consumers who place great value in a particular card … (to see) the terms of that change.”  Click here for complete show notes.

Hosted by David and Nycci Nellis.     On today's show: ·        Clyde Davis, general managerand investor in Housebar, the very cool beer, spirits and wine store dedicatedto elevating the home entertainment experience. Clyde has just opened itssecond location, in Georgetown;                                                                                                                                                                                                   ·        Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences,news about Winter Restaurant Week, what to expect across the local dining sceneand … more;                                                                                                                                                                                        ·        In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·        And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (creamsoda, anyone?); ·        New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummingsand  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.         On today's show:   ·         Clyde Davis, general manager and investor in Housebar, the very cool beer, spirits and wine store dedicated to elevating the home entertainment experience. Clyde has just opened its second location, in Georgetown;                                                                                                                                                                                                   ·         Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences, news about Winter Restaurant Week, what to expect across the local dining scene and … more;                                                                                                                                                                                        ·         In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·         And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (cream soda, anyone?);   ·         New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummings and  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market.  Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosted by David and Nycci Nellis.     On today's show: ·        Clyde Davis, general managerand investor in Housebar, the very cool beer, spirits and wine store dedicatedto elevating the home entertainment experience. Clyde has just opened itssecond location, in Georgetown;                                                                                                                                                                                                   ·        Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences,news about Winter Restaurant Week, what to expect across the local dining sceneand … more;                                                                                                                                                                                        ·        In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·        And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (creamsoda, anyone?); ·        New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummingsand  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market. Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.         On today's show:   ·         Clyde Davis, general manager and investor in Housebar, the very cool beer, spirits and wine store dedicated to elevating the home entertainment experience. Clyde has just opened its second location, in Georgetown;                                                                                                                                                                                                   ·         Shawn Townsend is president and CEO of the Restaurant Association of Metropolitan Washington. He's in with a 2025 forecast of new dining experiences, news about Winter Restaurant Week, what to expect across the local dining scene and … more;                                                                                                                                                                                        ·         In partnership with her husband, Micah Wilder, Johanna Hellrigl, chef/owner at Ama (the Italian informal imperative of the verb “to love”) has created a focacceria and ristorante that bring to life the flavors of her Northern Italian roots;                                                                                                                                                   ·         And, speaking of dynamic wife-and-husband partnerships, Gina Chersevani and Neil Dundee are in with expansion news for 2025, samplings and more from their celebrated Buffalo & Bergen, a great hangout inspired by the soda shops of yesteryear (cream soda, anyone?);   ·         New York's Minetta Tavern is a hospitality icon. Originally opened in 1937 and frequented by various hangers-out with names you know … like Hemingway, O'Neill, e. e. cummings and  Dylan Thomas. Now, thanks to Keith McNally, this Parisian-steakhouse-meets-classic-New-York-City-tavern concept has a second home at the Union Market.  Laurent Kalkotour is the Tavern's executive chef and Roberta Delice is the director of operations. Both are partners in this venture --  and they join us to talk about it. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It has been another tough year for restaurant and café owners – according to the Restaurant Association of Ireland, two venues a day are closing as businesses struggle to make ends meet amid rising inflation and a spike in payroll costs. On this week's episode of Inside Business, host Ciarán Hancock is joined by Vanessa Murphy, co-owner of Las Tapas de lola on Camden Street in Dublin's city centre, and Aisling Rogerson, owner of the popular Fumbally café and bakery in Dublin's Liberties. They discuss their trading struggles post-Covid, rising prices and menu changes, the challenges of recruiting and retaining staff, and how they have changed their trading hours to reflect the altered dining habits of customers.Produced by John Casey with JJ Vernon on sound. Hosted on Acast. See acast.com/privacy for more information.

This week on the Titans of Food Service podcast, Nick Portillo speaks with Dr. Emily Williams Knight, the President and CEO of the Texas Restaurant Association. Emily is a powerhouse advocate for the Texas food service industry, representing over 60,000 restaurants and 1.3 million employees. She shares her journey from a military upbringing to her prominent role in advocating for restaurant owners, emphasizing the importance of resilience and adaptability. Dr. Knight discusses the unique challenges faced by the industry, particularly during the COVID-19 pandemic, and how her leadership has helped navigate these turbulent times. TIMESTAMPS(00:00) Intro(03:18) Introduction to Dr. Emily Williams Knight(09:38) The Impact of a Military Upbringing(15:02) The Journey to Dallas: A Career Transformation(23:34) Understanding the Landscape of Restaurant Advocacy(30:33) Navigating the Restaurant Industry's Future(34:00) Reflections on the Restaurant IndustryRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Melissa Fleischut of NYS Restaurant Association reacts to Fridays closing at Blvd. Mall full 224 Fri, 25 Oct 2024 20:20:44 +0000 2m5XqOqzbP5xDXNeTAPBWfUSpoeKacf1 news & politics,news WBEN Extras news & politics,news Melissa Fleischut of NYS Restaurant Association reacts to Fridays closing at Blvd. Mall Archive of various reports and news events 2024 © 2021 Audacy, Inc. News & Politics News False https

Uber Eats will be expanding into 12 new locations across the country, focusing on regional towns. From next month, its food delivery will be available in smaller towns like Taupō, Levin, Whakatāne, Timaru and Wānaka. Restaurant Association President and Monsoon Poon Owner Mike Egan says it's perfect timing - just before summer. "I can see the campgrounds, people who will be sick of having snags on the barbecue and order up some Uber Eats. If you've had too many drinks in the sun , just drive to your favourite restaurant." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hikes in outdoor dining fees are hitting already struggling hospitality businesses hard according to their Association. Yesterday, Checkpoint spoke to a Queenstown business owner who says his outdoor dining tax has gone from just over $3000 a year to more than $50,000. Queenstown Lakes District Council is now charging "market rates" of 30 percent of indoor rent. But it said while there was public consultation on the policy it didn't include actual fees. It also disputes the figures provided by the hospitality venue, saying it had been undercharged for several years due to an inaccurate calculation of the floor area. Tauranga council is charging venues based on the size of the outdoor area, but yesterday voted to waive the charges for the rest of the year and is offering a rebate for part of next year to acknowledge tough trading conditions. Restaurant Association president Mike Egan spoke to Lisa Owen.

These are some very challenging times for retail and hospitality here, with news this week that men's fashion retailer Alias Tom was placed into liquidation while high profile Dublin restaurant Shanahan's on St Stephen's Green closed, and Dillinger's in Ranelagh will close in November after 16 years in operation.On Tuesday, hundreds of hospitality, tourism, retail, and other small business owners protested in Dublin outside Leinster House about the increasing costs of doing business here, with many of those costs being Government imposed. The Restaurant Association of Ireland was one of the groups that organised that protest, and its CEO Adrian Cummins joins Inside Business host Ciarán Hancock to discuss the key issues raised at the protest, while Eoin Burke Kennedy of The Irish Times explains the backdrop to Alias Tom's winding up this week.At the end of last month, the Government announced that the much talked about auto enrolment private sector pension scheme would finally come into effect in September 2025.A report in the Irish Independent suggested there could be a tax sting in the tail for those workers, following the release of the Finance Bill last week. Dominic Coyle, The Irish Times resident pensions expert, outlines what's being proposed in the Finance Bill for auto enrolment.Produced by John Casey with JJ Vernon on sound. Hosted on Acast. See acast.com/privacy for more information.

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Steve Chucri joins Mike to share his thoughts on Prop 138, the Wages for Tipped Workers Amendment.

New research has revealed Auckland eateries have the earliest closing times in the world. According to international food magazine Chef's Pencil, it's unusual for Auckland restaurants to take bookings past 8:30pm, with many closing up between 9pm or 10.pm Restaurant Association NZ's Nicola Waldren says dining early is a key part of New Zealand's culture - and it's helpful for the restaurants.  "Those early diners will come in early, have a quick meal - and that allows them to take advantage of a quieter dining environment and they don't have to wait for a table." LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this episode of a taste of az, we chat with Steve Chucri, President and CEO of the Arizona Restaurant Association. Steve shares his insights on Arizona's thriving restaurant industry and the work the association does to support local businesses. From advocacy efforts to industry growth, Steve discusses how the Arizona Restaurant Association is helping shape the future of the culinary scene in the state. Tune in for a conversation about the challenges and successes of the restaurant industry in Arizona and be sure to check out Arizona Restaurant Week annually in Phoenix in the fall.  subscribe to our magazine: https://www.atasteofaz.com/subscribe a taste of az instagram: https://www.instagram.com/ATasteOfAZ/ a taste of az facebook: https://www.facebook.com/ATasteOfAZ/ a taste of az tik tok: https://www.tiktok.com/@atasteofaz

In today's episode, Niall dives into the proposed UK laws banning smoking in outdoor spaces and asks, should Ireland follow suit? He speaks with Adrian Cummins from the Restaurant Association and Paul Tryvaud of Tryvaud's Restaurant in Killarney to explore how this potential ban could impact the hospitality industry.The UK government, led by Sir Keir Starmer, is considering tougher outdoor smoking rules to reduce preventable deaths linked to tobacco. While health experts welcome the move, concerns are emerging from ministers and business owners about its effect on pubs and restaurants.We also hear a range of opinions from callers—some arguing it's a case of nanny state laws, while others support the ban for public health reasons. Tune in for a lively discussion on this controversial issue.

On the phone-in: Guests Peter Smith and David Hoffman discuss the Alt-right movement in Canada. We ask our listeners if they've seen an increase in hate and intolerance in their community. And off the top: Natasha Chestnut with the Restaurant Association of NS discusses how the industry will be affected by changes to the temporary foreign worker program.

In this episode of Business First with Sonya Alleyne, Sonya interviews Shawn Townsend, the president and CEO of the Restaurant Association, Metropolitan Washington. They discuss the opportunities and challenges in the restaurant industry, particularly in Restaurant Association, Metropolitan Washington. Shawn shares his background in the restaurant business and his experience as the director of the mayor's office of nightlife and culture. They also talk about the impact of the pandemic on restaurants, the elimination of the tip credit system, and the future of the industry. The episode concludes with a discussion of upcoming events and resources for restaurant owners. DC Restaurant Summer Week Starts August 12, 2024

 Hosted by David and Nycci Nellis.  On today's show:  ·        Shawn Townsend, president and CEO of the Restaurant Association of Metropolitan Washington;·        Jinson Chan, co-owner of the Sojourn Fermentory, opening Aug. 17 in Suffolk, Virginia. The Sojourn Fermentory staff is passionate about two things: beer and relationships. Its mission is to create a place where diverse individuals and families can come together in community to share their stories while enjoying high-quality beer and cider;                                                                                                           ·        Amy Holmwood is the  founder and CEO of the Holistic Spirits Co. It is the world's first plant-based and -powered holistic spirits company. Its products are made with zero artificial flavors, colors, or GMOs;                                                                                                                                                                                                              ·        Reid Shilling is the executive chef and owner of the Shilling Canning Company on the Potomac in Southeast Washington, a place to enjoy a farm-to-table taste of the Chesapeake region. He and his wife, Sarah Quinteros, have also opened Ampersandwich, a casual sandwich summer pop-up with great sides and combos.  Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  Hosted by David and Nycci Nellis.   On today's show:     ·        Shawn Townsend, president and CEO of the Restaurant Association of Metropolitan Washington; ·        Jinson Chan, co-owner of the Sojourn Fermentory, opening Aug. 17 in Suffolk, Virginia. The Sojourn Fermentory staff is passionate about two things: beer and relationships. Its mission is to create a place where diverse individuals and families can come together in community to share their stories while enjoying high-quality beer and cider;                                                                                                            ·        Amy Holmwood is the  founder and CEO of the Holistic Spirits Co. It is the world's first plant-based and -powered holistic spirits company. Its products are made with zero artificial flavors, colors, or GMOs;                                                                                                                                                                                                               ·        Reid Shilling is the executive chef and owner of the Shilling Canning Company on the Potomac in Southeast Washington, a place to enjoy a farm-to-table taste of the Chesapeake region. He and his wife, Sarah Quinteros, have also opened Ampersandwich, a casual sandwich summer pop-up with great sides and combos. 

The Restaurant Association of Ireland has reported that a total of 577 cafes, restaurants and food businesses have had to close their doors since the 50% hike in the hospitality sector's VAT rate. Shane discusses this issue with Paul Lenehan, President of the Restaurant Association of Ireland and Ken Robinson, Owner of Kafe U in Westmeath that closed in June.

Topic: Malcolm, Carol, and Joe Sherman celebrate Back to School Week at MPB with a visit from Elaine Trigiani before she heads home to Italy. They talk about Elaine's online classes, travel, and olive oil. And then, the Executive Director of the Mississippi Hospitality and Restaurant Association, Pat Fontaine, and culinary arts instructor from Clinton High School, Chef Catherine Bruce, talk about MHRA and the ProStart program for Mississippi high schoolers.Guest(s): Elaine Trigiani, Pat Fontaine, and Catherine BruceHost(s): Malcolm White, Carol Palmer, and Joe ShermanEmail: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Trails report with Mountain Trails Foundation, High Valley Transit launches Jeremy Ranch-Silver Creek Village bus line, Summit County Council Member Chris Robinson recaps Wednesday's meeting, Wednesday's Community Conversation on Climate, Restaurant Association forgoes announcing 2024 Cocktail Contest winner due to suspicious online voting, World Anti-Doping Agency investigates food contamination doping claims, and Abortion care remains available in Utah after state Supreme Court ruling.

Morningside's Kind Café is mostly plant-based, but last Thursday it made a drastic decision to start offering a broader range of food. A drop in customers has hit the hospitality sector hard - according to a recent survey by the Restaurant Association 76% of businesses across the country said revenue was "significantly worse" than last year, Kind Cafe's Manager Nigel Cottle speaks to Susana Lei'ataua.

Despite feeling the brunt of the current economic climate, figures suggest the hospitality industry is seeing some growth.  The Restaurant Association suggests that the industry saw $15 billion in annual sales, a growth of 5.8%.  More Kiwis seem to be eating out, and one way they're doing so is with First Table, a scheme that gives consumers half price fares when dining at off-peak times.  Founder and CEO Mat Weir told Mike Hosking that over half a million people have signed up on the website or app over the last decade.  He said that some restaurants are doing well and others are struggling, and they're focused on helping restaurants solve a small part of their problems.  LISTEN ABOVE See omnystudio.com/listener for privacy information.

How much are you spending to eat out? Arizona Restaurant Association CEO Steve Churci explains how restaurant inflation works and why prices are up.

Apparently, one in 20 people have walked out on a meal at a restaurant without paying, and it seems on the rise according to a UK survey.Sarah is a waitress and apparently knows all about this. She joins Kieran, as well as Adrian Cummins, CEO of the Restaurant Association of Ireland to discuss how much of a problem it is in Ireland.

We are excited to chat all things food and drink with the Restaurant Association of Nova Scotia, or RANS! We chat about what makes NS food unique, the RANS events throughout the year, and the state of the restaurant industry in Nova Scotia.Episode Links:RANS websiteRANS on InstagramSupport the Travel Mug Podcast by buying us a coffee! You'll make our day & you'll get access to fun stuff like bloopers and extra content.We have Merch! Shop the Travel Mug Podcast Store Check out our fav items here: Our Favourite Travel ProductsGRAB OUR MASTER PACKING LIST HERE*****************************************We are travel enthusiasts who do not claim to be professionals! Instead we are two Halifax, NS natives with travel blogs who somehow found one another on the internet and now, we have a podcast!!Join us every week as we talk about our favourite destinations, travel tips, travel fails and all things travel!We have a big passion for travelling and talking about travel so we hope you will listen and join the conversation.You can find us here:Our WebsiteFacebookInstagramJenn's Travel Blog Jenn's YouTube channelMeggan and husband Peter's YouTubeDisclaimer - all episodes are our opinions/experiences, always do your research and make travel plans based on your budget and comfort levels.Support the Show.

President and CEO Emily Williams Knight helped guide the Texas Restaurant Association and its tens of thousands of members through the COVID-19 pandemic and continues to advocate for legislation that will help restaurants thrive. She shares stories about the industry association's efforts on Paychex THRIVE, a Business Podcast, to educate and benefit members, as well as her thoughts on why transactional tipping is bad, swipe fees, too, and how getting a childcare initiative established and fostering the second chance hiring initiative will be key to sustaining growth of this billion-dollar industry. Topics Include: 00:00:00: Episode Preview 00:01:25: Introduction to Emily Williams Knight 00:01:55: The pandemic's impact on the restaurant industry 00:03:14: Impact of pro-business policies during a pandemic 00:06:35: Changes in the restaurant industry post-pandemic 00:08:47: Mission of association as state's largest private employer 00:11:52: Value of being an association member: education and a voice 00:13:40: Crucial topics and demands within the restaurant industry 00:16:15: Discussion about regulatory measures and compliance 00:16:58: Discussion about tipping policies in the restaurant industry 00:17:18: Discussion on transactional tipping 00:18:07: Importance of experiential tipping 00:21:37: Discussion on swipe fees 00:25:26: Shrinkflation in the restaurant Industry 00:28:01: Minimum Wage Discussion 00:31:07: Child care crisis solution initiative 00:32:53: Second chance hiring initiative 00:34:52: Wrap-up and thank you DISCLAIMER: The information presented in this podcast, and that is further provided by the presenter, should not be considered legal or accounting advice, and should not substitute for legal, accounting, or other professional advice in which the facts and circumstances may warrant. We encourage you to consult legal counsel as it pertains to your own unique situation(s) and/or with any specific legal questions you may have.

Broadway star Mary Faber joins Jim O'Heir and Greg Levine to discuss her recurring role as Pawnee's Restaurant Association member Kathryn Pinewood. In this episode, they discuss soda cups large enough to hold a liquified toddler, the first cries for Leslie Knope's recall, and the underlying attraction between Pinewood and another one of Leslie's nemeses, Councilman Jamm.Got a question for the Pawnee Town Hall? Send us an email at ParksandRecollectionTownHall@gmail.com!

Hosted by David and Nycci Nellis.   On today's show:   ·        Shawn Townsend, president and CEO of the Restaurant Association of Metropolitan Washington, on to chat about a proposed law in D.C. that would reduce liquor liability costs and better protect restaurant operators from frivolous lawsuits;                                                                                                                                      ·        Along with it being International Women's Month, March is Maryland Wine Month. So it's fitting that we get a visit from a prominent woman in the wine biz from Maryland. She's Regina McCarthy, general manager at The Vineyards at Dodon, a stunning, 555-acre tract in Davidsonville, MD that produces amazing wines;                                                                                                                                        ·        Jack Maher and Jack Walten are cofounders of Sea Suite Cruises, setting sail this year with Whitlow's on Water, a 50-foot floating tiki bar sailing the “high seas” from Georgetown Harbour and the Navy Yard;                                                                                                                                                       ·        From a Kensington pop-up to a Bethesda brick-and-mortar down the street from their alma mater, Walter Johnson High School, Dalia's Falafel owner Ben Assaraf and his partners, Kevin Gill and Cody Chatham, have hit on a fast casual concept that's quickly becoming a Bethesda go-to for those in urgent need of a tasty, Middle Eastern food fix;     ·        Drinkin' wine, wine, wine! We have more talk of wine – ros­é in particular -- as we're joined by Josephine Carr of Castle Hill Cider and Matt Harmon of Harmony Wine, who created Daze of Rosé, their special, pink twist on a traditional springtime wine festival.

Hosted by David and Nycci Nellis.  On today's show: ·        Shawn Townsend, president and CEO of the Restaurant Association of Metropolitan Washington, on to chat about a proposed law in D.C. that would reduce liquor liability costs and better protect restaurant operators from frivolous lawsuits;                                                                                                                                     ·        Along with it being International Women's Month, March is Maryland Wine Month. So it's fitting that we get a visit from a prominent woman in the wine biz from Maryland. She's Regina McCarthy, general manager at The Vineyards at Dodon, a stunning, 555-acre tract in Davidsonville, MD that produces amazing wines;                                                                                                                                       ·        Jack Maher and Jack Walten are cofounders of Sea Suite Cruises, setting sail this year with Whitlow's on Water, a 50-foot floating tiki bar sailing the “high seas” from Georgetown Harbour and the Navy Yard;                                                                                                                                                      ·        From a Kensington pop-up to a Bethesda brick-and-mortar down the street from their alma mater, Walter Johnson High School, Dalia's Falafel owner Ben Assaraf and his partners, Kevin Gill and Cody Chatham, have hit on a fast casual concept that's quickly becoming a Bethesda go-to for those in urgent need of a tasty, Middle Eastern food fix;  ·        Drinkin' wine, wine, wine! We have more talk of wine – ros­éin particular -- as we're joined by Josephine Carr of Castle Hill Cider and Matt Harmon of Harmony Wine, who created Daze of Rosé, their special, pink twist on a traditional springtime wine festival. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Colliers International discusses the down direction for commercial real estate; Hawaiʻi Restaurant Association shares whether "surge pricing" could work in our state; we take a closer look at the heated debate over the state budget in the wake of Maui's wildfire recovery; and a tree consultant talks about the concept of tree equity across our communities.

Stephanie Fischer, the new president and CEO of the Georgia Restaurant Association, talks with show host Rose Scott about several topics, including the current state of restaurants in Georgia, her top priorities this legislative session and what GRA is doing to equip restaurant owners with tools and resources to remain resilient in a changing industry. Plus, Thursday marked one year since environmental activist Manuel Teran was shot and killed near the proposed site for the Atlanta Public Safety Training Center. WABE criminal justice reporter Chamian Cruz shares her latest reporting on the case. Lastly, Staci Fox, the president and CEO (GBPI), returns to “Closer Look,” to give an analysis of Governor Brian Kemp's budget proposal and the institute's 2024 policy priorities.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

HOW ARE MINIMUM WAGE INCREASES AFFECTING LOCAL RESTAURANTS? We talked about this earlier this week but I wanted to bring on someone with inside knowledge so today at Sonia Riggs, the CEO of the Colorado Restaurant Association joins me to talk about the impact of minimum wage increases on the industry. If you like eating out you need to listen up!

David Wachs is the CEO of Handwrytten where they have brought back the lost art of letter writing through scalable, robot-based solutions that write your personal notes in pen. Developed as a platform, Handwrytten provides you a way to send notes from your CRM system including Salesforce, the web site, apps, or through custom integration. David is a frequent speaker on marketing technology and has presented for the Direct Marketing Association, South by Southwest, Advertising Research Foundation, and the national Restaurant Association. Both Handwrytten and Cellit  were on Inc. Magazine's Inc 500 list of fastest growing companies. David also writes for Inc. Magazine with his column “Stepping Away from the Day to Day.”

Sam Toia, President of the Illinois Restaurant Association joins WGN Radio's Dave Plier, filling in for Bob Sirott, to talk about this year's restaurant closures, openings, and trends for 2024.

This month, Alan Kneeland becomes the first Black president of the Greater Kansas City Restaurant Association. He's the co-owner of The Combine, a pizza restaurant at the corner of 30th Street and Troost Avenue.