Podcasts about restaurant bar

Two Portland bars are among the top four finalists for this year’s Spirited Awards, one of the most prestigious honors in the cocktail world. Pacific Standard, located inside the KEX Hotel, is nominated for Best U.S. Hotel Bar. Palomar — a Cuban-inspired bar that recently moved from Hosford-Abernathy to Northwest Portland — is a finalist for Best U.S. Restaurant Bar. The awards, which will be announced in New Orleans on July 24, recognize excellence in bars and mixology around the globe. Pacific Standard’s Jeffrey Morgenthaler is also up for Best U.S. Bar Mentor. Morgenthaler joins us along with Palomar’s Ricky Gomez to talk about what the nominations mean, how their approach to running a bar has evolved, and how they’re navigating a cocktail in

In this episode of Together We Win, MRA President Steve Clark and VP Kerry Miller sit down with Jeff Bean, President of TriMark United East, and Steve Borelli of Sprague Energy, both exhibitors at the upcoming New England Restaurant & Bar Show on March 30th and 31st. They'll discuss what attendees can expect at this year's event, the latest industry trends, and why this show is a must-attend for restaurant and hospitality professionals.As key exhibitors, Jeff and Steve will share insights on how businesses can make the most of their time at the show, from discovering new products and solutions to networking with industry leaders. Tune in for a sneak peek at one of the biggest hospitality events of the year!

BAR, MIXOLOGY E COCKTAIL - Milano si muove veloce, e quando si parla di ristorazione e mixology, la città sembra non fermarsi mai. L'ultima apertura a fare notizia è Lubna, listening restaurant bar che si inserisce nella rinascita dell'area di Scalo Romana, a pochi passi dalla Fondazione Prada e Fondazione ICA. Un progetto che porta la firma della squadra di Moebius, il locale rivelazione del 2024 che vanta una stella Michelin e il 38esimo posto nella classifica The World's 50 Best Bars.

Qulture  Restaurant Bar and Art Co-Op in Puerto Vallarta Has Great Happy Hour Specials Food and Entertainment Try Street Food with Manny and His Food Tour Company, Spicy Vallarta Food Tours Puerto Vallarta Has a Card Club Called Coco's Bridge Club. 

Cette semaine, j'ai eu le plaisir de recevoir Martine Bauer, cheffe exécutive, et Jonathan Bauer, sommelier.  Ils forment dans la vie pro comme perso un duo complice, complémentaire et attachant et portent avec Maxime Hoerth le projet Pompette forts de 3 concepts à Toronto, avec le restaurant, le bar et la boulangerie Pompette. Avec passion et légèreté, ils reviennent pour nous sur les moments forts de leurs vies, depuis leur rencontre à l'île Maurice, à l'expérience de Martine dans les cuisines de Matignon pour les Premiers Ministres français, jusqu'au titre de Jonathan de Meilleur Sommelier de France 2014. Ils nous partagent leur expertise de multi entrepreneurs et le regard qu'ils portent sur la nécessité de se réinventer en permanence et les capacités de management que requièrent leurs métiers. Je suis Tanguy Spots, français expatrié depuis 2017 et je travaille dans l'industrie agroalimentaire depuis plus de 6 ans. Passionné de gastronomie, de rencontres et de développement durable, je vous invite à découvrir des personnalités francophones au parcours singulier et à prendre un bol d'air dans votre journée. J'espère que cet épisode va vous plaire, vous inspirer, vous faire sourire en l'écoutant. Je vois que vous êtes de plus en plus nombreux à nous suivre et pour ça, merci beaucoup. Si vous voulez faire connaître ce podcast au plus grand nombre, donnez la note de 5 étoiles sur Spotify, Apple Podcast, Deezer, Amazon Music… et à vous abonner au compte instagram @podcast.boldair. Écoutez dès maintenant sur votre plateforme de podcast préférée !

Tom McQueen, former owner of Bar-B-Barn

After two years, I have finally decided to vent about some pet peeves of mine within the restaurant industry when dealing with customers. The majority of my encounters have been pleasant, however there have been some that make you scratch your head and think, "gee how does this person function in life?". While this is a rant, I hope some of these stories/suggestions can make you laugh and help you not to do silly things when you are out. The gist (and I do not believe my audience needs to be told this) is to be respectful and patient. Please enjoy.

The Locker Room with Billy Schweim broadcasts Live from LaScala's in Brigantine. We hear from former Phillies Pitcher Tommy Greene brought to you by the John R. Elliott Hero Campaign for designated drivers. Tommy makes his last appearance on the show until next baseball season. Hour II we talk we with the Sports Book Consigliere Dave Sharapan and Mac Young, columnist who covers Penn St for thelockerroombillyschweim.com

Food and Travel Nation with Elizabeth Dougherty The TRUTH about Food and Travel Broadcast Date:  10/21/2023 On this edition of Servers Revenge, you'll hear restaurant workers (and a bartender) share stories of dirty kitchen and restaurant secrets.  Warning... these are NOT for the faint of heart. ### About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers. Each week our listeners get the very latest food and travel information We produce homemade videos of healthy, easy to make recipes We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show. Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host. Food Nation Radio was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject. We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF'S” EVER!) We present hard-hitting topics and interviews without the same old political spin. We are very social media conscious and stay in touch with our audience. (200,000 plus) We work closely with advertisers and stations to ensure their success. We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system. Executive Producer – Michael Serio Requests: Sammone@proton.me website:  FoodAndTravelNation.com email:  Elizabeth@FoodAndTravelNation.com

It's all here.....Danny, Fitzy and Brendan review the weekend and then draft their top 5 fictional restaurants/bars they would love to dine/drink at

We're diving into summer with in-depth conversations regarding the page-turning heat behind Tracey Medeiros' latest cookbook, "The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State." Then we kick our heels up for a relaxing weekend-long retreat at Daddy O Hotel, Restaurant & Bar with the Director of Operations, Pete Palladino. And since traveling and family-friendly fun coincides with touring museums, zoo's, and more--we spoke with SSA Group's Corporate Executive Chef, Matthew Beaudin, on how the family-owned business integrated an elevated, diversified, and sustainable menu into their partnership's locations. (episode 235)

durée : 00:39:31 - Côté saveurs - France Bleu Picardie

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Today on this edition of Dominic Carter: Dominic talks to Jeffrey Garcia, President of the NYS Latino Restaurant Bar and Lounge Association about restaurants being hit with higher Delivery App fees, and much more.  Learn more about your ad choices. Visit megaphone.fm/adchoices

If your operation sells alcohol, you know that hour by hour bar business and profit often far exceeds that of food. But it's not just about bar profit. You want your bar menu to offer your guests the same excitement as your food menu. I was traveling to Seattle a few weeks back and met a master mixologist who absolutely captured his guest's attention with his curated and custom crafted cocktails. In this episode of the Restaurant Rockstars Podcast, I'm speaking with Andy Rodriguez who has a true passion for sharing his knowledge of all thing's spirits, bar business and the fine points of mixology. Listen as Andy shares: - The benefits and “how to” of creating a specialty cocktail list for your bar business. - Great ideas and training available on YouTube. - How pairing beverages with food selections adds bar profit. - Cocktails that are trending now - Simple cocktail infusions and steeping - Delivering flair and showmanship behind the bar If you're interested in jazzing up your bar business with specialty cocktails and flair, Andy can help you. His contact info can be found in the show notes to this episode: bit.ly/E331RRP Take a listen and then go out and ROCK your Restaurant + Bar! Roger Thank you to our sponsors: Whirks: We will help you determine your eligibility for The Employee Retention Tax Credit for 2020 & 2021 https://page.whirks.com/employee-retention-credit Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/smithfield Zinch - Listeners of the Restaurant Rockstars Podcast receive their loan application fees waived, a $250 value at financingthatworks.com Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars

durée : 00:49:53 - Côté Saveurs - France Bleu Cotentin

Notre bon chum Biz était de passage en studio! Alexandre Bisaillon est un gars qui nous fait tellement rire! De la job, il y en a eu pas mal. D'as en cuisine à caissier à travailler dans un programme d'aide, Biz à tout fait. Un beau moment avec notre chum en plus d'une belle discussion sur la santé mentale. L'épisode est présenté par les Restaurant Bar l'Usine de Ste-Marthe et St-Jérôme! Un ambiance trippante, un menu tout aussi le fun et abordable avec des soirées d'humour 1 fois par mois! www.restolusine.com Bonne écoute!Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

This episode is also available as a blog post: https://thecitylife.org/2022/11/10/belse-vegan-restaurant-bar-and-german-brewery-in-nyc/ --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

L'acteur/auteur/conférencier/ultra-marathonien (ouin, on fait pas grand choses comparé à lui) Patrice Godin était de passage en studio. On a eu un gros coup de coeur pour Pat. De beach bum, toujours sur une planche même dans des tempêtes, à l'école de théâtre, vous allez encore plus tripper sur Pat. On vous avertit, il y a un bout très touchant! L'épisode est présenté par les Restaurant Bar l'Usine de Ste-Marthe et St-Jérôme! Un ambiance trippante, un menu tout aussi le fun et abordable avec des soirées d'humour 1 fois par mois! www.restolusine.com Bonne écoute!Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

On continue cette saison 3 en force avec nul autre que Maxim Lapierre! Superbe discussion avec l'ancien #40 du Canadiens de Montréal et co-fondateur de la Poche Bleue. Un gars tellement attachant et authentique! Même si t'es pas un fan de hockey tu va devenir un fan de Maxim. Un orateur bonbon. L'épisode est présenté par les Restaurant Bar l'Usine de Ste-Marthe et St-Jérôme! Un ambiance trippante, un menu tout aussi le fun et abordable avec des soirées d'humour 1 fois par mois! www.restolusine.com Bonne écoute!Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

On est BACKK! On a décidé de commencer cette nouvelle saison en lion avec nul autre que Mike Ward. Une conversation de 1h45 avec le roi du podcast, un humoriste d'élite mais surtout un gars en or! Peu de gens le savent mais Mike était un gars de marketing avant d'être l'humoriste que tout le monde connaît. Vous allez voir, c'est juste du gros fun avec Mike! L'épisode est présenté par les Restaurant Bar l'Usine de Ste-Marthe et St-Jérôme! Un ambiance trippante, un menu tout aussi le fun et abordable avec des soirées d'humour 1 fois par mois! www.restolusine.com Bonne écoute!Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

I got to spend a lunch break with Jeremy Krauze and Chris Stonesteel, the owners of Society Sandwich Bar & Social Club in Greenville, SC, a 2 floor sandwich bar and social club specializing in gourmet sandwiches, ramen, cocktails and craft beer. I spoke to Jeremy and Chris about how they came up with the concept and name for Society. Where they got their menu inspiration from, as well as, discussed how they started and opened a restaurant during the pandemic and how they get out of their heads. I asked Jeremy how he used his experience handling social media for other bars and restaurants and how he used his graphics experience from his clothing brand- White Rabbit Supply Company to shape the look and design for Society Sandwich Bar and what tips he had for others to be successful in creating content for their own businesses. Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- Deli Fresh Threads. Society Sandwich Bar & Social Club Social: Society IG: https://www.instagram.com/societygvl/ Society website: https://www.societygvl.com Society Facebook: https://www.facebook.com/SocietyGVL/ Biggie's Social: Deli Fresh Thread's Instagram- https://www.instagram.com/delifreshthreads/ Podcast's Instagram- https://www.instagram.com/lunchwithbiggie/ Podcast's Facebook Group- https://www.facebook.com/groups/lunchwithbiggie Podcast's twitter- https://twitter.com/LunchwithBiggie --- Send in a voice message: https://anchor.fm/lunchwithbiggie/message

How does Primanti Bros. Restaurant & Bar successfully market at the location level? This conversation with Adam Golomb will give you insights on how they are doing it so that you can do it too.

Es ist soweit - Mitte April eröffnet unser Restaurant & Bar in Buck an der Mur (Steiermark, Österreich)! Wir zählen also bereits die Tage, denn endlich kommt unser absolutes Herzensprojekt zu einem Ende. Da wir gutes Essen aus Italien und Österreich einfach lieben und leben, setzen wir im MiraMonti auch genau an diesem Punkt an. Wir verbinden daher nur das Beste aus der Steiermark mit der italienischen Region "Le Marche" (Deutsch: Marken) und schaffen hier mit den "SteierMarche" die perfekte Symbiose der beiden faszinierenden Regionen. Und das ziehen wir durch: vom Frühstücksangebot über das Mittagsmenü bis hin zu Fine Dining und Aperitivo-Event am Abend. Oder um es mit anderen Worten zu sagen: wir lassen die Herzen von Gourmetfans höherschlagen und kulinarische Träume wahr werden! Bist du bereit eine wunderbare Zeit im MiraMonti zu verbringen? Dann freuen wir uns sehr auf deinen Besuch! Tante belle cose, Sara & Alessandra Homepage des MiraMonti Restaurant & Bar (ab April): www.miramonti.at Du hast Fragen, Anregungen oder noch mehr Lust auf Dolce Vita? Sara und Alessandra erreichst du hier: Homepage: https://www.italienfuerdieohren.at/ Instagram: https://www.instagram.com/italien.fuer.alle.sinne/ Facebook: https://www.facebook.com/Italien.fuer.die.Ohren/

On this episode of our category edition of the podcast we take a look at movies that take place in the food and drink industry.  There are a great deal of films that take place in these industries.  One of the films that was chosen was a fan favorite in the 80's but was critically panned.  One film was directed by a man who has been mentioned several times in the history of this podcast, and the final film is one that two of us never heard of.

New Pre Construction Condos. Downtown Punta Cana DR. Aurora Luxury with No Credit, No Qualifying. Restaurant/Bar, Cinema, Large Units and Terraces. ❤️️Aurora Luxury Punta Cana brochure: https://bit.ly/3EQgBOt❤️️Downtown Punta Cana Brochure: https://bit.ly/3kedJmS❤️️Panorama Luxury Project: https://www.panoramapuntacana.com/panorama_luxury/--Punta Cana Pre Construction Videos--Sunrise Village Townhomes at Vista Cana: https://youtu.be/TYNEcv7Q2_cPanorama Luxury Condos at Vista Cana: https://youtu.be/Nei72Gn584k

The ability to survive AND thrive for multiple years in business is a skill. And not many people have that skill and knowledge to do so, let alone for 20+ years! That's why we invited one of our friends at The Entourage, Heaven Leigh, the Owner of Australia's first and largest vegan yum cha restaurant, Bodhi Restaurant Bar to share with you her experience and lessons.   Heaven took over the family business at its relaunch over 20 years ago and has been through multiple recessions and a near bankruptcy, coming out the other side stronger than ever. With a wealth of business and personal lessons from her business journey, she was able to utilise them to ride out the recent lockdowns successfully.   Whether you're in the hospitality industry or not, these 8 tips Heaven shares with us are fundamental to ANY business owner surviving and thriving long-term, especially as things are opening back up and demand starts to soar. So, prepare yourself for the oncoming wave of opportunity in all industries by sitting down and taking the time to listen carefully to this episode of The Make It Happen Show today.   Timestamps: 1:40 - How the hospitality sector took a hit and bounced back from COVID-19 3:39 - The importance of creating a proper structure for your business 4:13 - How to lessen the margin of loss in your business and finances 5:02 - When and why you should consider hibernating your business 7:26 - How to maintain staff retention and loyalty through turbulent times in business 9:44 - What you need to do to upgrade your marketing strategies 10:16 - The importance of female leadership 11:46 - The guidance purpose and intention provides 13:50 - Effective personal habits that got Heaven through more than 20 years of business

Unser heutiger Gast war lange und intensiv in der Veranstaltungsbranche unterwegs, hat das 'Wolke Sieben Festival' in Nürnberg ins Leben gerufen und kann bis heute noch nicht so richtig vom Veranstalterdasein loslassen. Wir waren zu Gast im KORN'S, ein Restaurant + Bar mitten in der Nürnberger Innenstadt, und haben uns mit dem Veranstalter, DJ & Produzent Jürgen Kirsch getroffen.Alles fing an mit Musik-Tapes vom großen Cousin und der Begeisterung zur Musik. So schlug es Jürgen von den Plattenläden hinter die Decks und dann auf die eigenen Veranstaltungen, wodurch er mehr und mehr Bekanntheit erhaschte. Doch was steckt eigentlich dahinter, Veranstaltungen zu machen und vor allem ein Event auf die Beine zu stellen, was mehrere Tausend von Menschen anlockt. Was sind eigentlich drei essenzielle Dinge für eine gute Party/Event? Und warum ausgerechnet Erlangen oder Nürnberg und nicht London oder Amsterdam? Wir sprechen mit Jürgen über seine gesamte Laufbahn als Veranstalter, aber durften auch seine private Seite kennenlernen.Doch warum hat er so ein großes Festival abgegeben? Was macht er heute? Und wie sieht er sich selber? Fragen über Fragen. Im Großen und Ganzen hatten wir ein sehr interessantes Gespräch und haben viel über die elektronische Musikszene in und um Nürnberg erfahren.Mehr über Jürgen Kirsch findest du unten in den Links:[INSTAGRAM]: https://www.instagram.com/juergen_kirsch/[FACEBOOK]: https://www.facebook.com/JuergenKirschArtistpage[SPOTIFY]: https://open.spotify.com/artist/2UObY9eYRNGSGw614qjdq7?si=FrxFWrCZT9m5_1Z_uwNZ3AUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

On today's episode of the Only in OK Show, we are taking you to The Plaza District in Oklahoma City, Oklahoma.   The 16th Street Plaza District is a neighborhood commercial district boasting Oklahoma City's creative, local flavor. Located on NW 16th Street between Classen and Penn Ave, the Plaza District is home to galleries, studios, retail shops, restaurants, performance venues and creative services.   Oklahoma City, officially the City of Oklahoma City, and often shortened to OKC, is the capital and largest city of the U.S. state of Oklahoma. The county seat of Oklahoma County, it ranks 22nd among United States cities in population, and is the 11th largest city in the Southern United States.   Lyric Theatre of Oklahoma is the state's leading professional theatre company. Lyric produces classic and contemporary musicals and plays created by artists from Oklahoma and around the nation. Shows are presented at two Oklahoma City venues — the intimate, 281-seat Plaza Theatre and the grand, 2,477-seat Civic Center Music Hall. Lyric is a nonprofit member theatre of the National Alliance for Musical Theatre and Allied Arts.   Bad Granny's Bazaar is a unique store full of curious collectibles. There's no telling what sort of treasures you'll find at this bizarre bazaar from kids' handmade clothing to retro Western wear. There are also items for the home including antique furniture, knick knacks, tons of records and amazing art. Stock up on unique accessories like handcrafted jewelry, retro bags and vintage shoes, or dig through the racks to find the perfect outfit. Bad Granny's Bazaar also hosts live bands and open mic nights in Bad Granny's Backroom.   Dig IT OKC proudly supports over 25 local artists that specialize in all things odd and unusual .   DNA Galleries is an artist made store and urban contemporary art gallery in Oklahoma City. Since the beginning we have supported local and emerging artists and makers in all they do.   At Folk.Life, you can experience the world without ever leaving Oklahoma. They have pottery, handicrafts, home goods, folk art, masks, clothing, jewelry & accessories from 30 different countries.   Plaza Walls is a curated, rotating mural project in the Plaza District of Oklahoma City managed and produced by The Oklahoma Mural Syndicate (OMS). The project was launched in September 2015 by Dylan Bradway and Kristopher Kanaly.   Find mouthwatering pizzas with unique toppings at Oklahoma City's Empire Slice House. Located in the Plaza District, this joint serves delicious New York-style pizza by the slice or as a whole pie. Since 2013, locals and visitors alike have been flocking to this eclectic pizza palace to satisfy their cravings.   Up-Down is an arcade bar featuring games from the '80s and '90s, pinball machines, skeeball alleys, Nintendo 64 console gaming, and more. All games cost just 25 cents. Their drink menu includes an extensive craft beer selection and even more bottles and cans, as well as house-made pizza by the slice with unique toppings.   The Mule is a locally owned and operated Restaurant & Bar in Oklahoma City that serves up delicious gourmet hot melts and grilled cheese sandwiches, and helps you wash it down with a delightful cold beer.   We also discuss the News on 6 story: Tourism At Oklahoma State Parks Sees Record-Breaking Numbers In 2021.   Check out our sponsor for this episode - MasterThreads   #TravelOK #onlyinokshow #Oklahoma #MadeinOklahoma #oklaproud #itunes #podcast #okherewego #traveloklahoma #pizza #shopping  #plazadistrict #tourism

New Pre Construction Condos. Downtown Punta Cana DR. Aurora Luxury with No Credit, No Qualifying. Restaurant/Bar, Cinema, Large Units and Terraces. ❤️️Aurora Luxury Punta Cana brochure: https://bit.ly/3EQgBOt❤️️Downtown Punta Cana Brochure: https://bit.ly/3kedJmS❤️️Panorama Luxury Project: https://www.panoramapuntacana.com/panorama_luxury/--Punta Cana Pre Construction Videos--Sunrise Village Townhomes at Vista Cana: https://youtu.be/TYNEcv7Q2_cPanorama Luxury Condos at Vista Cana: https://youtu.be/Nei72Gn584k

Louis Moskow is chef/owner of 315 Restaurant & Bar. He's been in Santa Fe, New Mexico creating a french focused menu for 27 years. This episode shows us how a fantastic wines list with a carefully curated menu can build a clientele that will keep coming back.  315's menu has never stopped serving locally sourced ingredients, and he shares how the relationships with the farms and farmers is not an option--it's the only way to serve a great meal. Chef Moskow is resolute in drawing attention to the good, seasonal ingredients he chooses for his menu.  The wines compliment the items on the menu. He is the chef in the kitchen, and he does not shy away from coming to guest tables and helping them choose the wine that best compliments the menu.  His team and staff are strong and consistent. Lately, in Sept/October several staff have left and Louis Moskow shared his struggles with us on the show 315 Restaurant and Bar website  

When it comes to running a successful restaurant or bar, the impact of culture and taste of the region is one of the most important factors that can't be ignored.With art, music, food, food trends, fashion, etc. all shifting, there is no wonder why these aspects also take a major role in running a successful business.Today, I am interacting with the Dynamic chef duo Madhav and Varun. They have been the driving force behind Miguel's Cocktails located in Bento Miguel, a heritage building in the heart of Panjim, Goa.Drawing upon the rich history and culture of this celebrated neighborhood, Miguels's is an art-deco bar that serves as a friendly watering hole for both the residents of Panjim and the wandering visitor.Check Out Miguel's -> Website | InstagramFollow Us on Instagram | Facebook | Linkedin | Youtube

We've all been burned. A bad business plan, a bad business partner, a global pandemic... What happens next is what defines our lives and our careers. Chef Claudette Zepeda built an award winning restaurant only to have it taken away but, rather than seeing that as the end of the story, she began a new chapter, leveraging her talent and experience to create the career of her dreams and a platform to help others achieve the same. Today we unpack the lessons learned on that journey and discuss what the future holds for her, her team and the industry at large. For more on the chef go to https://chefclaudettezepeda.com ________________________________ Sign Up for Our Weekly Newsletter Book time on Josh's personal calendar We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP The Happy Mouth Morning Show Restaurant Marketing School The Playbook

SHOW #808 Katherine and Her Amazing Blow Dryer at Chintzy Tchatchkes Restaurant, Bar, and Hospice --- Support this podcast: https://anchor.fm/bigjujumedia/support

The makers and sellers of your favorite adult beverages approach their relationship with the hospitality venues buying their product in a different way than any other vendor we deal with. We rarely see a representative of the cattle ranch come into the restaurant talking about new trending beef recipes and bringing a cut of beef to put on display. But every day an "On Premise Manager" representing just about every bottle behind the bar does exactly that. Their job is to get you to use more of their brand than any other. One company, Diageo the worlds largest producer of spirits and beers, has created an extremely successful way of doing just that. They have created ways of getting involved with owners, managers, servers and bartenders through programs like the Diageo Bar Academy (a robust web site with bar management education, recipes, product information) and a program educating bars to create unforgettable experiences through competition, studios and community involvement called World Class. And these are only a few of the many ways Diageo uses. Heather Chaney is one of those spirit (or spirited) managers representing Diageo wherever and however is needed. Our chat reveals just a few of the ways her work with Diageo has aided and is continuing to help restaurants and bars get back on their feet after the yearlong pandemic break. Diageo Diageo Bar Academy World Class Music; Modern Jazz Samba – Kevin Mcleod The Jazz Piano – Bensound Flagpole Sitta – Harvey Danger

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Kelly Halbach wanted to be a nurse to work three days a week. When that didn't work out, she went to something she knew: bartending. Bartending came natural and something is very good at and could pay the bills. She didn't give up on college and when she graduating from Kennesaw State, she bought Mulligan's. Now Kelly and her Mom (her Mom is the cook) make Mulligan's a place to hangout and create community.

Listen live weekday mornings 5:30am-9:00am on WGY

Cuisine Noir Magazine … Behind The Business … The Good, The Bad And The Ugly is hosted by V Sheree Williams, the publisher of Cuisine Noir Magazine and Dr. Vibe. Cuisine Noir Magazine … Behind The Business … The Good, The Bad And The Ugly are in depth conversations with people who have been featured in Cuisine Noir Magazine. Recently, Chef Orlando Satchell was a guest on Cuisine Noir Magazine … Behind The Business … The Good, The Bad And The Ugly . Chef Satchell's cozy Black-owned restaurant, Orlando's Restaurant & Bar in St. Lucia, has been named one of the best in the world. During our conversation, Chef Satchell talked about: – His mother and the lessons she has instilled into him – How he got into cooking and when he realized he wanted to become a chef – His first job cooking professionally, and the lessons he learned as a young cook – Some stories from the cooking jobs he had growing up, travelling America and the differences from their cooking versus what he grew up with – Seasoning foods – Being the first Caribbean Chef in Singapore – The journey of moving to St Lucia – How he got his name – How being a Chef can take a toll of their personal life, and the sacrifices a Chef has to make – Opening his own restaurant and some of the experiences he's had owning his own restaurant – The microaggressions and the injustices Black people are facing today – His goals for the upcoming year You can find out more about Chef Orlando at: Website Facebook – Celebrity Chef Orlando Facebook Community Page – Celebrity Chef Orlando Instagram You can check out Chef Orlando's interview in Cuisine Noir Magazine by clicking here You can find out more about The Global Food And Drink Initiative by clicking here You can fine out more about Cuisine Noir Magazine via: Website Facebook Instagram The Culinary Scoop Behind The Business Blog – The Good Bad and Ugly About Running A Business Visit The Dr. Vibe Show™ at https://www.thedrvibeshow.com/ Please feel free to email us at dr.vibe@thedrvibeshow.com Please feel free to “Like” the “The Dr. Vibe Show” Facebook Fan Page here God bless, peace, be well and keep the faith, Dr. Vibe 2020 Podcast News Award Winner – Canadian Ethnic Media Association 2018 Innovation Award Winner – Canadian Ethnic Media Association The Dr. Vibe Show™ At “The Good Men Project” One of the first Brand Ambassador's – Cuisine Noir Magazine Dr. Vibe – Producer And Co-host of Black Men Talking On WJMS Radio Dr. Vibe on HuffPost Live – August 2, 2013 2013 Black Weblog Awards Finalist (Best Podcast) 2012 Black Weblog Awards Winner (Best International Blog) 2012 Black Weblog Awards Finalist (Best Podcast) 2011 Black Weblog Awards Finalist (Best International Blog and Best Podcast Series) Black Blog Of The Day – Black Bloggers Network – June 23, 2011 Twitter Twitter hashtag: #DrVibe The Dr. Vibe Show™ – iTunes The Dr. Vibe Show™ – Spotify Dr. Vibe Media – You Tube The Dr. Vibe Show™ – Stitcher Radio The Dr. Vibe Show™ – TuneIn Radio The Dr. Vibe Show™ – Google Podcasts The Dr. Vibe Show™ – iHeartRadio The Dr. Vibe Show™ at Anchor Linkedin – The Dr. Vibe Show™ Instagram The Dr. Vibe Show Facebook Fan Page

Chris Simms is founder and CEO of Lazy Dog Restaurant & Bar, a casual-dining chain with 39 locations. Simms and his team strive to make Lazy Dog the “next generation of casual dining” by delivering a unique experience through its menu mix, ambience and hospitality.

On this week's restaurant review, Ray talks about his first visit to chef Matthew Spinner's Bar Oni in Cleveland's Tremont neighborhood and breaks down the massive haul of small plates he ordered, why its a great instagram follow, and how the food ain't no joke because chef Spinner puts in the research as talked about on his Chefs & Guests appearance (#96 overall in the podcast feed). When chef Spinner says get the burger, you get the burger! For more on chef Matthew Spinner and Bar Oni, visit spoonmob.com/matthewspinner. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join your host (me!) Kala Elkinton, as I travel to Cape Girardeau to chat with Chef DeWayne Schaaf (https://instagram.com/dschaafcelebrations) about free happys, hugs, handshakes, the evolution of Celebrations Restaurant, "Cape", growth, great food and unique beer. I learned and we laughed, and a good time was had by all.  Cape Girardeau is a riverfront town in Southeastern Missouri on the verge of a renaissance - complete with homegrown chefs, access to rural farmers with great produce and historic flair.   *Support Us to Keep Us Going*  If you like what you hear, please take a moment to rate and review us on your favorite podcast app - and don't forget to tell your friends and family to start planning your next road trip. And, if you're feeling generous and you want to stay close as we continue creating (and eating!) our way through the rural US, support us financially (and emotionally!) through our Patreon: patreon.com/smalltowneats - YOU ROCK. Thanks!   Here are some of the great places we chatted about in this episode:   Celebrations Restaurant & Bar; capegirardeaurestaurant.com  City of Cape Girardeau; cityofcapegirardeau.org  Baker Creek Heirloom Seeds; rareseeds.com  Wild Boar Farms; wildboarfarms.com  Ebb & Flow Fermentations; ebbandflowfermentations.com  36 Restaurant & Bar; 36restaurantcape.com  Spanish Street Farmacy; spanishstreetfarmacy.com  The Glenn; facebook.com/theglenn.restaurant  Side Project Brewing; sideprojectbrewing.com  Mary Jane's bourbon + smokehouse; mjbsmokehouse.com  Annie Laurie's Antiques; facebook.com/annielauriesantiques  Follow along with all of our road-tripping adventures on IG: @bigtimeepicure --- Send in a voice message: https://podcasters.spotify.com/pod/show/small-town-eats/message Support this podcast: https://podcasters.spotify.com/pod/show/small-town-eats/support

This week, MG is saving a seat for guest Brandon Thrash, Philadelphia Beverage Professional and PA Food Workers Advocate.  ABOUT EPISODEMG chats with Brandon about how they met, how he ended up in Philly, his advocacy work, and more.  Topics include:How to approach relationships both inside and outside of the hospitality industryThe "True Cost" of food and beverageAdvocacy for laborers, non-ownership workers in the restaurant, and the beverage industryPersonal and professional growthDedication to making conscious and methodical decisions that affect producers and consumersABOUT BRANDONBrandon is passionate about helping to restructure our industry to pay living wages, more equitable wages between front and back of house employees, improve mental health in our industry, create a long term and viable future for restaurants and bars, develop a culture that pays the fair price of food, and raise awareness that spirits are an agricultural product.  Follow @pafoodworkers on Instagram as we grow awareness of action points and disseminate information to keep you informed about issues facing our industry.Brandon grew up in Arkansas, and although he’s lived all over the world, still considers Northwest Arkansas home. He's worked behind the bar all over the country, including in San Francisco, Chicago, South Florida, and Philadelphia. In 2018 and 2019 he split time between being head bartender at Bad Hunter in Chicago (Tales of the Cocktail Top 10 f Restaurant Bar) and making wine in Oregon with Ross and Bee Maloof of Maloof Wines. In Oregon, he was able to learn more about his true passion, fruit fermentation and distillation. After returning to Philadelphia and spending a few months as a beverage director, Brandon is currently advocating for labor rights in PA and organizing education classes for Philadelphia bartenders.Connect with Brandon on Instagram and Facebook.Connect with MG on Instagram and Facebook, too!Follow BTV on Instagram and Facebook for all updates and releases.CW: Language

Heaven Leigh is a plant-based entrepreneur, third generation female restaurateur, and owner of Bodhi Restaurant Bar in Sydney. Business Coach, Alison Morgan chats with Heaven about running Heaven's business journey, balancing a full family life with running several businesses and projects along with the launch of her new website. www.relauncher.com.au https://www.instagram.com/relauncher_alison/

Sharon Mayer, Ana Gonzalez, Saundra Midkiff and Kris Gross discuss the importance of networking (or relationship building!) and upcoming events. New Members: Childrens Lighthouse of Allen 1605 E. Main Street   214- 799-0530 www.childrenslighthouse.com/allen   Instar Title 817- 415-1970 www.instartitle.com   Ellen's Restaurant & Bar 210 S Central Expressway 469- 206-3339 www.gritsrule.com   Ribbon Cuttings: DEC 8 - Tuesday 11:30am - 12:30pm Ribbon Cutting - WingSnob-Allen 975 Hwy 121, Suite 155, Allen, TX 75013   DEC 9 - Wednesday 4:30pm - 5:30pm Ribbon Cutting - Peppersmash - Craft Bar and Kitchen 305 N Central Expressway, Allen, TX 75013   DEC 10 - Thursday 4:30pm - 5:30pm Ribbon Cutting - Flour Power Kids Cooking Studios 1010 W. Exchange, Bldg A Suite 1150, Allen, TX 75013

Ever dreamed of owning your own restaurant or bar? Learn some inside tips from a successful owner, Brandon Emch, of Baxter's on Cedar and Baxter's The Backdoor located in Sandpoint, Idaho. Brandon shares tips from his career-long work in the food and beverage industry: effort, communication, motivation, making the most of every bit of time during a shift, plus much more. Listen to Brandon's down-to-earth approach and learn how you can use his ideas to make the most of whatever work you are doing today. Thank you for listening! Retail Level Up provides coaching, training, and consulting services to individuals and teams. Visit www.retaillevelup.com to learn more and to schedule a free consultation. Long live brick and mortar!!

UPDATED 8:35 p.m. | McLean County's head of COVID enforcement says there's a frustrating disconnect between the governor's office and local officials in enforcing the ban on indoor dining.

The pandemic has been brutal for restaurants and other indoor entertainment venues. So imagine running a space that's a restaurant, a bowling alley, an arcade, and bar all in one. Our guest on this episode does just that. Adam Ozimek is the co-founder of Decades in Lancaster, Pennsylvania. He's also the chief economist at online freelance marketplace UpWork. We talked about the crisis from the micro-perspective (running the space) and the macro-perspective (what he sees in the broader economy right now). He also explained what we need from a policy perspective to save the restaurant industry right now.

For his 30th birthday Anthony Windsor II decided to run the Hot Ones gauntlet.  And I Terrance ThaGawdshow Davis had the pleasure of asking him 10 (or more) spicy questions to go along with the spicy wings. This episode is just an audio rip of Anthony's recording! So to watch the video, CHECK OUT --> https://www.youtube.com/watch?v=ju5_AGS13aY   We talk about: -The Columbus improv community -Filmmaking -Staying Fit -Hip-Hop -Andre 3000 vs Kanye ; New vs Rap -Comedy DNA -Raising a daughter Thank you to Gresso's Restaurant & Bar for hosting us! Thank you to Erik D Johnson for operating cameras and Kelsey for assisting in wing prep. CHECK OUT Incompetent Films - https://www.youtube.com/channel/UCe_r... ThaGawdCast -  https://www.youtube.com/user/ThaGawdShow Columbus Improv Comedy Meetup - https://www.meetup.com/Columbus-Impro... YumYum Baskets Studio - https://www.youtube.com/channel/UCTTU... Gresso's - https://www.gressos.com/ Chomp Girls - https://www.instagram.com/chompgirls/ Music: "Out My Mind" by Jae Esquire -  https://www.instagram.com/jae_esquire

In this episode, Nick Fosberg reveals new marketing strategies that are bringing him and his clients the highest ROI out of any marketing strategies they've used. Discover how they are using the e-mail address to NOT e-mail them, but connect with their customers in other platforms for pennies on the dollar and how they get them back in the door. Nick also reveals why he's giving away over $3,000 worth of new training that will help you take 10 hours a week off your plate and allow you to put automated new customer and existing customer marketing systems in place to keep sales coming in, even during traditionally slow times. Nick Fosberg has become a leading authority on restaurant and bar marketing and promotions. He has helped hundreds of bar owners all over the US and Canada take their business to the next level by applying radically different direct response marketing strategies.