Podcasts about restaurant culture

What do you get when you mix a legendary sandwich shop, a Hollywood icon, and an $8 billion handshake? One hell of a Hospitality Hangout episode. Mike Manzo, COO of Jersey Mike's, joins the show to dish on how the brand became a cult favorite—with over 3,000 locations, a relentless focus on unit-level profitability, and yep, Danny DeVito as their secret weapon. From tamper-proof pickles to military-grade consistency, Mike breaks down what it really takes to scale without selling out. Plus, insider stories about the Blackstone deal, international expansion, and why Mike might owe someone a sandwich (or 5,000). It's meaty, it's motivating, and it's got more than a few laughs. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Culture- you have one whether you like it or not. Why not intentionally shape it to your advantage? Listen to this episode to find out what culture is, why it is important and the #1 thing you can do to give it form. Contact Me at:yourlifeandrestaurant.com

Host Emily Washcovick sits down with Erin Wade, best-selling author, chef, and entrepreneur. Erin shares her journey from being an unhappy lawyer to opening Homeroom, a wildly popular mac & cheese restaurant in Oakland, CA. Hear the lessons Erin learned along the way, and specifically how she built a unique restaurant culture, as well as system for dealing with sexual harassment. Tune in for insights that can help any small business thrive, from Erin's new book, "The Mac and Cheese Millionaire.” Erin Wade More about the episode Theme Music by Ali Schwartz and Meserole Sound

Jess is joined by comedian JAKE CORNELL for a deep dive into NYC restaurant culture. Topics: asking waiters what to order, restaurant temperature and sound/music levels, tips for people on dates, best celebrity tipper, oddest celebrity group sighting, best / worst bathrooms and more. Plus, Jake's summer of Provincetown 4x, Edinburgh Fringe Fest tales + Jake's AND JUST LIKE THAT debut opposite Che Diaz.  IG: @jessxnyc | @jakewcornell Check out Jess' docu-series on the history, mystique & lore of Fire Island: Finding Fire Island

THURSDAY HR 1 How do you train your dog to deal with loud noises? Ryan takes us down the rabbit hole that is employees at restaurants. It's more insane then we thought!

Kristen Kish shares the wisdom she's gained from a career as a chef, from winning  “Top Chef,” and now as host of “Top Chef.” She's pulled some gems from the agony and the ecstasy of working in professional kitchens — and of course, she's got some good culinary hot takes too. Plus, we'll learn about her gummy bear tattoo, and we'll get some wisdom about leadership — and pizza. See omnystudio.com/listener for privacy information.

This week, Jules chats with Chala June (food writer and former associate editor at Bon Appetit) about what it is to queer food, the labor politics of the food service industry, and the camp of early Food Network programming. Click HERE to support Human Rights Campaign. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Jules chats with Chala June (food writer and former associate editor at Bon Appetit) about what it is to queer food, the labor politics of the food service industry, and the camp of early Food Network programming. Click HERE to support Human Rights Campaign. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Jules chats with Chala June (food writer and former associate editor at Bon Appetit) about what it is to queer food, the labor politics of the food service industry, and the camp of early Food Network programming. Click HERE to support Human Rights Campaign. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Jules chats with Chala June (food writer and former associate editor at Bon Appetit) about what it is to queer food, the labor politics of the food service industry, and the camp of early Food Network programming. Click HERE to support Human Rights Campaign. Learn more about your ad choices. Visit megaphone.fm/adchoices

I believe restaurants have always had a pervasive culture, albeit at times not the healthiest culture. Restaurateur Ellen Yin is out to change that and she's leading by example. Today we sit down to discuss her unorthodox path through the industry and how in breaking the mold, she's developed the formula to heal our industry.  For more information on Ellen and her restaurant group, visit https://highsthospitality.com/. ____________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

Geraldine has started not one, but two international controversies with her blog "The Everywhereist." A three-time guest on Copper & Heat, we first chatted with her 5 years ago about imposter syndrome after winning a James Beard Award for her blog post about Mario Batali's cinnamon rolls, and then again 2 years ago after her blog post about her disastrous meal at Bros in Italy went viral. Geraldine's new book, "If You Can't Take the Heat: Tales of Food Feminism, and Fury" explores themes similar to those in her viral blog posts about the systemic challenges of being a woman working in food. In this interview, we talk about the challenges faced by women and non-binary individuals and the importance of speaking out against injustice. Geraldine shares her experiences with her viral blog post about Bros and the subsequent New York Times article, highlighting the biases and dismissive attitudes she encountered. The conversation delves into the pressure to perform a personal brand, as well as the experience of imposter syndrome.  For more from Geraldine: Buy her new bookHer websiteHer Instagram  |  Threads

This is a short snippet from a recent webinar we hosted with Roger Beaudion of Restaurant Rockstars. Roger discusses how he used his "Difference Dollars" program to creating a culture of appreciation. Used in his restaurants for two decades, Difference Dollars rewarded employees for exceptional performance, fostering a positive culture. It encouraged a culture where excellence was recognized, motivating employees and naturally filtering out those who did not align with the restaurant's ethos. Episode Highlights: - Impacting a restaurant culture - Nomination process - Recognition ceremony - Power of a lasting impact on employee engagement - Influence on new employees - Overall effect on restaurant culture and employee engagement More from Roger & Jaime at https://restaurantrockstars.com/?ref=jaimeoikle & https://www.runningrestaurants.com.

How are new immigrants reshaping the restaurant culture? RED FM listeners share their thoughts.   ਨਵੇਂ ਪ੍ਰਵਾਸੀਆਂ ਨੇ ਕੈਨੇਡਾ ਦੇ ਰੈਸਟੋਰੈਂਟਸ ਵੀ ਬਦਲ ਸੁੱਟੇ?

In this episode, we dive deep into the world of hospitality, restaurant culture, and the changing landscape of the food industry. Our guest, Patti Simpson, is a seasoned professional who has played a pivotal role in reshaping the culture and policies at Union Square Hospitality Group (USHG), the company behind iconic restaurants like Shake Shack. Join us as we ask the tough questions and explore the dynamics of an industry in transformation. Tough Questions & Industry Transformations Get ready for the challenging questions. We ask Patti about the decision-making processes during the pandemic, including the controversial topic of employee layoffs. We explore the reasoning behind USHG's vaccination-only policy and discuss the potential role of technology, like robots and AI, in the future of hospitality. We also address the sensitive issue of tip policies in the industry. As the conversation unfolds, we examine the evolving landscape of restaurant culture and what it means for both employees and customers. Patti shares insights into how USHG is adapting and innovating to meet the changing needs of the industry. Listen to witness firsthand how organisations like USHG are committed to continuous improvement. Resources: Union Square Hospitality Group website: https://www.ushg.com/ Find out more about USHG's Hospitality Quotient: https://hq.ushg.com/ Connect with Patti Simpson: https://www.linkedin.com/in/pattisimpson/ Danny Meyer's Book, Setting the Table: The Transforming Power of Hospitality in Business. https://www.harpercollins.com/products/setting-the-table-danny-meyer?variant=32122420363298 Why These 7 Leadership Books Require Your Attention: https://truthliesandwork.com/truth-lies-work-podcast/the-7-books-leaders-should-be-reading_1999/ How to Recruit for Culture Fit (HINT: Don't) https://truthliesandwork.com/truth-lies-work-podcast/how-to-recruit-for-culture-fit_2226/ Why Women in Leadership Matters, A Case Study with MKG https://truthliesandwork.com/truth-lies-work-podcast/women-in-leadership-mkg_2355/ You'll find all our past episodes on our website: https://truthliesandwork.com/ Connect with Al and Leanne Join the Conversation on LinkedIn: https://www.linkedin.com/company/truthlieswork/ Connect with Al on LinkedIn: https://www.linkedin.com/in/thisisalelliott/ Connect with Leanne on LinkedIn: https://www.linkedin.com/in/meetleanne Email: Hello@truthliesandwork.com Book a Call with Al & Leanne: https://oblonghq.com/book/ WATCH THE PODCAST ON YOUTUBE! https://www.youtube.com/channel/UC3_hIyk9KjxJQ1lZWhiaqDw

We listen to a review of the Slovak restaurant scene, what it means to expats and beyond. Listen as we talk to some industry professionals and locals to hear what they think of the vas world of restaurants in Slovakia!

Why is recycled restaurant oil so dangerous? Why is is called gutter oil? Is MSG really all that bad for you to eat? Is Chinese restaurant syndrome real or is it just racist? What is the history of dinner? Kyle and Jheisson answer these questions and more as they travel across Wikipedia from the illicit gutter oil trade in China to the tastiest dish on the menu, Peking Duck.Video episodes and shorts of the podcast and be found on our YouTube channel, TikTok and Instagram @Wikiuniversity 

Celebrity Chef Tiffani Faison joins us for our monthly check-in where we hear about how her new restaurant is doing, what she thinks about current talks about restaurant culture, and her new puppy.

Hashem catches up with Ayman Baky, fellow Cairene and Founder of Baky Hospitality. Baky Hospitality is the group behind the award winning restaurants Sachi and Kazoku, as well as Reif Kushiyaki (Cairo) which have reshaped the dining scene in Egypt. Successful, gritty and what many would call “Type A personality,” Ayman is no stranger to risks and learning from mistakes. In our interview, he shares the ups and downs that led to the creation of Baky Hospitality; the challenges of supply chain shortages; his daily routine and what it takes to build a working culture from the ground up.

From the show about a thirst trap chef at a Chicago Italian beef joint, to a movie about a luxury restaurant planning to kill its customers, 2022 was the year of ambitious, experimental, and downright weird food TV and movies. This week, comedian and TV writer Ashley Ray (who hosts the podcast “TV I Say”) breaks down some of the most talked about food shows and movies of the past year, including The Bear, Julia, Atlanta, and The Menu. Then Chef John Benhase, who consulted on The Menu, reveals what it was like teaching Ralph Fiennes to cook on camera.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell, with additional production this week by Rachel Ward and editing by John DeLore and Abigail Keel. Transcript available at www.sporkful.com.

The quest for perfection can take its toll....On this episode we dive headlong into that ever eternal quest for success and the costs that it can extract from people.  It's time for Love, Charlie: The Rise and Fall Of Charlie Trotter.In the 2000s, chef Charlie Trotter was the toast of Chicago, his eponymous restaurant one of the world's top fine-dining destinations. A gastronomic revolutionary and a culinary bad-boy, Trotter paved the way for the likes of Anthony Bourdain and Gordon Ramsay, yet his tempestuous, competitive nature alienated many. With never-before-seen archival material and new interviews with those who loved and loathed Trotter—who died from a stroke in 2013 at age 54—this absorbing, unvarnished profile chronicles the passions of a master chef and the consequences of pursuing perfection at all costs.A fascinating deep dive into the eternal search for perfection that ultimately lead to Trotter's death, we sit down with writer/director Rebecca Halperin about the origins of the project, what made Charlie Trotter such an engaging subject and the psychological makeup of the blind drive for success at all personal costs....

People are the heartbeat of every hospitality business. On today's episode, I'm joined by James Beard semi-finalist and owner of Proper House Restaurant Group, Ferrell Alvarez, to talk about how building a strong culture is essential for a successful restaurant brand. We chat through the ins-and-outs of hiring, how to keep your employees inspired, "quiet quitting" and more that you don't want to miss! Tune in, and when you're ready for more, stop by one of Ferrell's restaurants for the full in-person experience (Rooster & the Till, Gallito Taqueria, Dang Dude, Nebraska Mini Mart, and coming soon, Ash). Follow along with Ferrell on Instagram or hang with him in person at Rooster. Make a reservation for Rooster & the Till here! --- Support this podcast: https://anchor.fm/melissa-santell/support

How do you create a restaurant culture that attracts staff and retains them?We asked someone who's done it—the one and only Danny Meyer.Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments, which invests in companies that serve the hospitality space.Danny joined 7shifts CEO, Jordan Boesch, for a talk hosted by Danny Klein of Food News Media. From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

How do you create a restaurant culture that attracts staff and retains them?We asked someone who's done it—the one and only Danny Meyer.Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments, which invests in companies that serve the hospitality space.Danny joined 7shifts CEO, Jordan Boesch, for a talk hosted by Danny Klein of Food News Media. From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Zunzi's has one promise: to make everyone walk away saying “Shit Yeah!” Chris Smith, alongside his role as CEO, is the protector of that promise. In this episode, we chat with Chris about the culture at Zunzi's and Zunzibar: the why behind it, how they maintain it, and what they hope it will do for their guests, community, and most importantly, their team. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Zunzi's has one promise: to make everyone walk away saying “Shit Yeah!” Chris Smith, alongside his role as CEO, is the protector of that promise. In this episode, we chat with Chris about the culture at Zunzi's and Zunzibar: the why behind it, how they maintain it, and what they hope it will do for their guests, community, and most importantly, their team. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Go to https://try.lingoda.com/UnderstandingTrainStation and use our code UTSMAY to get 20€ ($25) off your deposit when signing up for the Lingoda Sprint! #sprint202205 ▸After last week's intense German episode we thought we'd take the opportunity to explore some of the finer things in life - like the Eurovision Song Contest and restaurants! We discuss what Eurovision is, what we think about it, and who our favorite acts were. And since we just can't seem to keep things short, we also covered the topics of dining in restaurants in the U.S. vs. Germany. We hope you guys enjoy the mishmash of topics and make sure to leave your thoughts in the comments! You can also watch this podcast on YouTube or listen on Spotify, Apple Podcasts, Google Podcasts, Podbean, Amazon Music, and iHeart Radio! Buy our merch ▸https://felifromgermany.com/collections/understanding-train-station • Follow us on Instagram▸instagram.com/understandingtrainstation • Support us on Patreon▸patreon.com/understandingtrainstation • Buy us a coffee▸buymeacoffee.com/utspodcast • Email us▸understandingtrainstation@gmail.com Check out all the videos with Josh and Feli on the "Feli from Germany" YouTube channel▸https://www.youtube.com/playlist?list=PLvcmNAGhcEEMm1zpbbFcz41YALTd2eAed --- Send in a voice message: https://anchor.fm/understandingtrainstation/message Support this podcast: https://anchor.fm/understandingtrainstation/support

It's a mini-training on how to build an authentic and unforgettable culture in your restaurant. The problem with trying to build a culture these days is that the advice out there is so hazy and ambiguous. I give you 5 powerful and concrete strategies you can use to build a culture in your restaurant which will help pack your place and which your staff will be proud of.MORE COOL STUFF...▶ Best Free POS Ever - https://go.barpatrol.net/Gotab-home▶ For All of my Kickass things in one spot click here:https://linktr.ee/TheRealBarman▶FREE: The BIG Black Book of Bar Promotions: https://register.barpatrol.net/squeeze-page1636387003864 MY WEBSITES:▶ GoTab POS - https://go.barpatrol.net/Gotab-home ▶ Bar Patrol Inventory App: https://www.barpatrol.net/ ▶ TheRealBarman: https://therealbarman.com/ MY COURSES:▶ The Restaurant Management Masterclasshttps://register.barpatrol.net/welcome-to-bar-restaurant-mastery  ▶ Restaurant Start-Up Secrets & Business Planhttps://therealbarman.com/ultimate-restaurant-business-plan/ ▶ How to Make $100,000 per Year as a Bar Auditorhttps://register.barpatrol.net/welcome-to-the-master-course ▶ How to Become a Bartender With No Experiencehttps://register.barpatrol.net/get-started12754683  MY FACEBOOK GROUPS▶Bar & Restaurant Mastermind FB Group (Join Here):https://www.facebook.com/groups/156509118338154 ▶The Bartender Tribe FB Group (Join Here):https://www.facebook.com/groups/247818283145614

Welcome to Tulsa Talks presented by Tulsa Regional Chamber. I'm your host Tim Landes. In this month's issue of TulsaPeople, we go green and talk a lot about farming, crops, and plants. This includes a story about Chef Nico Albert, a Cherokee Nation citizen, who recently launched her own business: Burning Cedar Indigenous Foods. Nico is really into foraging. She also takes part in Cherokee Nation's Heirloom Seed program. The Cherokee Nation Seed Bank was founded in 2006 to preserve the genetic integrity of heirloom plants. Today, the Cherokee Nation Seed Bank distributes a select number of heirloom seeds to citizens annually, and it grows a reserve of seeds for future generations. Last year, more than 6,800 seed packets were distributed.  This year's varieties include Cherokee tan pumpkin, Cherokee White Eagle corn, Trail of Tears beans, gourds and possum grapes. Seeds mostly come from the Cherokee Nation Heirloom Garden, sprawling nearly 3 acres just east of the Cherokee Nation Complex in Tahlequah.  Back to Nico. She's originally from California and then raised in Arizona before a family move to Oklahoma reconnected her with her family's tribal history. It was also shortly after relocating to Green Country, that Nico fell in love with the world of food and the local restaurant industry. In this conversation recorded in late March, Nico had just returned from our tribe's homelands in North Carolina, so we begin with her recent travels and then rewind to learn how she got to where she is today. She discusses her journey in the restaurant scene and also how she's reconnecting with her Cherokee roots.  I really enjoyed getting to know her through this conversation that we had to end before I could get much into the musical side of her life but listen at the end to hear about her next live performance. Following my conversation with Nico, hear a new single from Tulsa's own Groucho. More on that later.  OK, let's get this going.  This is Tulsa Talks with Nico Albert. ------In the mid 90s, my favorite phrase was “The truth is out there.” Of course my favorite show was The X-Files. I obsessed over it if we're being honest. I also was really into alternative music. My love for both continues. All that to say I got really excited when I started listening to Groucho's “The Truth is Out There. (Bob Lazar)” Bob also believes the truth is out there. He claims to know it actually. Anyway, back to the song. Groucho describes their music as “A ride for the mind in a bind” and this single is a perfect example. They let loose and take the listener on a rock n roll trip. This song feels like it time traveled three decades, and I'm here for it. I'm excited to hear the rest of the album when it drops later this year.  In the meantime, you can Groucho live: Apr 23 - Whittier Bar w/ North by NorthApr 30th w/Congress of a Crow (reunion) @ ShrineMay 21st @ Mercury LoungeMay 28th @ Juicemaker (Horton Records Residency)Check out more of their music on Bandcamp, Spotify and YouTube, plus follow them on Facebook and Instagram. 

Keith Richards explores the importance of a strong company culture and purpose in building a strong restaurant and franchise business with unusually high team member retention. He and his wife Amy founded fresh-casual restaurant Taziki's in 1998, which now has 90 locations in 15 US states. More recently, they have started a second restaurant business, Greek Street. Keith served as President from May 1998 until December 2012, and then served as the Chief Franchise Officer from June 2012 till 2017. Keith has returned to manage the flagship market in Birmingham, AL, and continues to lead their culinary R+D and the HOPE project, Taziki's signature charity. Before creating Taziki's, Keith Richards worked under the direction of Frank Stitt at Highlands Bar and Grill- which won the elusive 2018 James Beard Foundation Award for the most outstanding restaurant in America. Today, Keith and Amy and their two sets of twins live in Birmingham, AL, where Keith serves on the Shelby County Chamber of Commerce Board and advances the cause of employing special needs students in metro Birmingham and across the country. EPISODE RESOURCES:Taziki's websiteGreek Street websiteTaziki's HOPE ProjectKeith's bioConnect with Keith on LinkedInTaziki's Franchising

Aylwin Lewis is a seasoned business leader with decades of experience in the restaurant industry. Before retiring in 2017, Aylwin was the Chief Executive Officer for multiple companies including Potbelly Sandwich Shop, Kmart, and Sears. He also spent four years as the Chief Operating Officer for Yum! Brands, which includes KFC, Pizza Hut, and Taco Bell. Additionally, he has served on the board of directors for The Walt Disney Company, Red Robin, Starwood Hotels and Resorts, and Marriott International. In this episode… Most people have worked jobs they dreaded showing up to every day. So what makes or breaks a company's culture? Is it the clients, the other employees, or the actual work? Seasoned restaurant business leader Aylwin Lewis says that people don't quit companies — they leave bosses. If your leader is unstable or lacks certain characteristics, the business doesn't have a shot. Instead, employees respect a leader who is steady under stress, who can calmly coach new employees, and who upholds their fundamental values. So, how can you improve the leadership at your restaurant business? In this episode of the SpotOn Series, Chad Franzen is joined by Aylwin Lewis, former COO of Yum! Brands and restaurant industry leader, to talk about cultivating a positive workplace culture. Aylwin shares the fundamental lessons that shaped his professional work values, the experiences that taught him to become a more compassionate leader, and his advice for steering a company through any crisis.

*A January Past Favourite Episode* Today we're talking about restaurants and more specifically, restaurant culture. Have you been to a restaurant in the US or the UK? Was it a very different experience from being in a restaurant in your country? Did you have any cultural problems? Listen to our natural native speaker chat as we discuss challenges we have faced while eating out abroad as well as offering lots of hints and tips to help you make sure your restaurant experience is less stressful and more fun filled. After the chat, the language focus goes into more detail about the best ways to make requests, order and communicate with the waiter or waitress in English. Enjoy!

As the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture.Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall. On this week's podcast, we sat down with Gabert and Sandrin to talk about the concept behind the new pasta concept. But we also engaged in a lively discussion about the need for change in an industry which – all too often – Along the way, they share their experiences, insights and hopes, along with the challenges of creating a hospitality model built on collaboration, support and inclusivity.

We've all made assumptions about large restaurant chains: They care more about profits than people. The quality of their food is low. They don't engage with the communities in which they operate. But sometimes the values espoused – and enacted – by a large company defy the stereotypes.This week we're talking to Milwaukee native, Ari Domnitz, about his career in the Milwaukee food scene, from work with venues like Hi-Hat and Hospitality Democracy to taking the leap and owning his own bar and restaurant (Karma). But he also shares insights gleaned from his four-year tenure with Shake Shack, a publicly traded company with over 300 locations. During our conversation, we discuss the brand's company culture and values, how they've influenced Domnitz's career choices, and (maybe most intriguingly) how the brand is able to thrive in a city where great burgers and frozen custard have been around for decades.

Jay Rayner is a journalist, food critic and author, best known for his entertaining food and drink criticism and gastronomic publications. His latest book, Chewing the Fat, is a collection of some of his columns, digging deep into the world of food. In this Ways to Change the World he talks to Krishnan about how politics and culture reflect and influence our eating habits - and reveals his lesser-known love and talent for jazz music. Producer: Rachel Evans

In this episode, Christine and Keith discuss the importance of culture and people management in the restaurant and hospitality industry. [00:26] The Restaurant Industry Like Showbiz and Politics [02:08] Living Your Truth [04:47] Being Fair and Consistent [08:20] A Leader's Personality [12:19] Importance of Culture [14:27] Managers VS Leaders [18:59] Treating the Staff Like Guests [21:06] Finding the Right People [24:11] The Regulars [29:03] Bad Culture [32:59] Changing and Implementing a Restaurant's Culture Importance of Culture Christine and Keith believe that the reason why 60% of restaurants that open during their first year fail is because of poor culture. They emphasize the importance of reinforcing a culture inside of any business because it's what drives the workforce and what makes people excited about going to work. They encourage managers to be leaders, more than just someone to check boxes but someone to oversee the restaurant and the needs of their people. Advice on Steps to Improve Restaurant Culture DeVita and Hancock has six steps in implementing and improving restaurant culture which is to find the right culture, hire the right crew, drive change within the current staff, be fair and consistent with coaching, address and implement a “What's in it for me?” for staff, and reinforce your culture on a consistent basis. Keith advises to think about how you want to be remembered and what you gave that person because for a lot of the people that want to be hired, it could be their first job and are most likely going to remember the staff and how they were treated. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/behindthecounterdhh/message Support this podcast: https://anchor.fm/behindthecounterdhh/support

The Covid-19 pandemic has inevitably taken a heavy toll on France's restaurants. Although some have developed innovative ways of selling their dishes while respecting social distancing rules, most are worried about the huge rise in food deliveries and the advent of "dark kitchens", which cook food for delivery only. The recipes are easy to make and the cost of production is low. Traditional restaurant owners, worried that "dark kitchens" will eat away at their market share, slam an "Amazonification of hospitality". FRANCE 24's team reports.

Jeffrey Whitty has written the books for several stage musicals including Tales From the City, Bring It On:The Musical, and the smash hit Avenue Q for which he won the 2004 Tony Award. He is also co-author of the screenplay for Can You Ever Forgive Me?, for which he was nominated for an Academy Award. In addition to his writing, Jeffrey is an accomplished actor and appeared in the films Lisa Picard is Famous and Shortbus, written and directed by John Cameron Mitchell.

They don't call Udi "The Foodie" for nothing. This week is we are comparing our experience eating in restaurants and cafes in countries outside of the USA.     Also very excited about our new intro!    Music Mentioned: ♫ Sie7e & The Islanauts - CAFÉ CON CANELA ♫ Spice Girls - Spice Up Your Life (Spice World)

Meet us for Happy Hour at MacLeod Ale Brewing Co. Look for the new brand, Van Nuys Beer Co., from this great brewery starting on August 14th! Here are some of the things we talk about in this episode broken down in case you want to jump around:00:00:00 - 00:19:40 - MacLeod Ale Brewing Co00:19:40 - 00:26:15 - Restaurant Culture in the time of Covid-1900:26:15 - 00:33:00 - To-Go Booze. Will it go away after Covid-19?00:33:00 - 00:46:50 - Exercise00:46:50 - 00:55:00 - Updates00:55:00 - 01:13:15 - Let's Play's and a Few More Ideas  Check out our instagram for what we we're drinking for this episode @quicksixerpodcast. If you have topics you'd like us to talk about or would like to sponsor an episode of Happy Hour reach out to quicksixerpodcast@gmail.comGo check out MacLeod the next time you're in Van Nuys, CA!Address: 14741 Calvert St, Van Nuys, CA 91411Hours:  Monday - Friday - 4:00 PM - MidnightSaturday & Sunday - Noon - Midnight Phone: (818) 631-1963 Menu: macleodale.square.siteOrder: seamless.com, grubhub.com, doordash.com

Chef Carlos Swepson discusses funding his family-owned restaurant BLVD Bistro, handling competition in the saturated Harlem market, and why the key to being a great entrepreneur is being an even better man.FOLLOW US:One35Agency.comInstagramTwitterFacebookPRODUCED BY:VERSE TWO

To kick off our focus on mental health in the hospitality industry, we're talking to a Tasmanian restaurateur with a unique perspective. Bianca Welsh owns Stillwater in Launceston. After a difficult experience helping a staff member through a mental health crisis, she decided to learn more about how people tick. Bianca spent seven years studying psychology and has found it immensely helpful in building a restaurant culture that strives for mental wellness.

Santos Ruyan is closing the restaurant permanently, due to the pandemic.

This month I was joined by DAvid Lebovitz as cohost and we chatted with Paris-trained chef Ruba Khoury, chef/owner of Dirty Lemon. She has worked in some big name Michelin starred spots like Frenchie, Septime, and Yam’Tcha. But I am loving her latest project, which is a restaurant and bar with a modern Mediterranean menu plus cocktails. She came into the studio to talk about women’s bars in Paris, her new venture, and what her cultural and geographic background bring to the mix for Dirty Lemon.

This month I was joined by DAvid Lebovitz as cohost and we chatted with Paris-trained chef Ruba Khoury, chef/owner of Dirty Lemon. She has worked in some big name Michelin starred spots like Frenchie, Septime, and Yam’Tcha. But I am loving her latest project, which is a restaurant and bar with a modern Mediterranean menu plus cocktails. She came into the studio to talk about women’s bars in Paris, her new venture, and what her cultural and geographic background bring to the mix for Dirty Lemon. [...]

Brandon Foster is the Executive Chef at Project Angel Heart in Denver, CO. His aunt gives him his first culinary spark of inspiration and tells him to stay the hell away from the industry! From humble beginnings as a dishwasher at a Best Western to working with icons in the Denver scene, Brandon has been learning and evolving every step of the way. We chat with Daniel Lee, a Sous Chef at Vesta, whom Brandon has mentored since he was an intern, who is now a budding food entrepreneur as well. Website - ProjectAngelHeart.org Facebook - /ProjectAngelHeart Instagram - @ProjectAngelHeart @ChefFoster Twitter - @Proj_AngelHeart List 3 pivotal/notable jobs throughout your career 1. Best Western Lake Dillon Lodge – Dillon, CO 1998-2003 – first kitchen job. Taught me the ropes and convinced me “shit, I’m actually kind of good at this and could maybe do this for a living” 2. Fourth Story – Denver, CO 2003-2004 – Open my mind to what food could actually be. Professional cooks, who did it for a living and not just to be a ski bum. Ate my first morel, ramp, heirloom tomato, seared foie gras there….the list goes on. 3. Vesta – Denver, CO 2005-2016 – major growth as a chef and a person, first executive chef role. Proudest Moment: It’s a tie. -Cooking for my grandfather at Vesta on his 80th birthday. As I was walking him out the front door afterwards he gave me a hug and told me how proud he was of me. Tearing up just writing this… - Based on my support and advocacy of their product as well as greater sales in my restaurant than any chef in this region, I got an invitation from Skuna Bay Salmon to cook at the James Beard House in 2015. I am very proud of that. Food and/or drinks staples in your house? Too many to list, especially with 3 kids. Let's go with Eggs, cereal, hot sauce, coffee, bourbon, Emergen-C. Two things most people don't know about you? I used to own a Tie Dye shop in Leadville with my then girlfriend, and now wife Larissa. I played violin from 2nd grade through high school, and also play mandolin. Words to live by? Make 1000 mistakes once, don't make the same one twice. Never stop learning, and never stop fine tuning your craft. It's ok to not be ok.

We've look at Restaurant Culture in the past with Carrie Luxem.   This episode looks at how we can be better leaders in our companies with some great tips for you to be a better leader. For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

One of the topics that keeps coming to us is wellness, life-work balance and the betterment of restaurant culture. As the industry continues to evolve and improve, some restaurateurs are making strides to introduce practices that create balance and enhance mental and physical health into their establishments.Our guest today knows a lot about the stresses of restaurants as well as new beginnings. We are very excited to have Chef Sean Brock here today. For the past 12 years Sean was the chef of McCrady’s in Charleston, South Carolina. Sean was also the Founding Chef of the Husk restaurant concepts throughout the American South. Chef Brock will soon open his flagship restaurant compound in East Nashville, TN, his first solo venture. Sean is creating a space that will be dedicated to exploring the possibilities of Appalachian food for many years to come while also addressing his own dedication to health and wellness for himself and his team.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Opening Soon is powered by Simplecast.

Alon Shaya is the co-founder (along with his wife, Emily) of Pomegranate Hospitality, the restaurant Saba, located in New Orleans, and Denver’s Safta. He’s also the Author of Shaya: An Odyssey of Food, My Journey Back to Israel. Alon sat down with HRN’s Kat Johnson to discuss his book, his restaurants, the impact of his mentor and high school home-ec teacher, why leaving the Besh Restaurant Group was really a blessing, and the food that excites him right now. Plus Alon shares some of the things he’s been cooking at home on the Big Green Egg. HRN On Tour is powered by Simplecast.

This week’s episode of Opening Soon is all how to Hire & Train the best of the best and how to keep them from jumping ship amidst the chaos of opening. Once you have a team in place how do you instill and maintain a culture that keeps you and your employees happy and thriving? We are joined by award winning Chef Steven Satterfield of Miller Union in Atlanta, Ga. Miller Union is celebrating 10 years this November. As well as Chef/Owner Jon Sybert and Service Director/Owner Jill Tyler of Michelin Starred Tail Up Goat in Washington DC. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20. Opening Soon is powered by Simplecast.

Join us as TDn2K Chief Executive Officer, Kelli Valade shares insights and experiences on growing restaurant culture from the forefront of operations. Specifically, you’ll learn about: -Building credibility by getting in the trenches and leading by example -The importance of mentors and mentorships -What culture means to Kelli and how to communicate it with employees You can connect with Kelli on LinkedIn at https://www.linkedin.com/in/kelli-valade/ For more on the podcast, visit http://outmatch.com/about/events/talent-playbook-podcast/ or email us at info@outmatch.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 26 - How to develop of restaurant culture of humility and care Episode 26 - In this episode we start the first of many conversations with great international brands carving a path in the world of hospitality. Today I talk to Dina Samson and Hans Luttman from San Julian Hospitality which has the portfolio of Rossoblu and Superfine Pizza in Downtown L.A. Hans Luttmann is the Managing Partner and Director of Hospitality at Rossoblu restaurant and has been working in the restaurant business since the age of fifteen. Hans captained Michelin starred teams at Hatfield’s, Osteria Mozza and Providence. He is known as a creative, results-oriented leader who loves to build teams and empower his staff. Dina Samson has adeptly assumed the role of “accidental restaurateur” having opened her first restaurant, Sotto, alongside husband/chef Steve Samson in 2011, quickly learning the ropes as the opening general manager. When her husband, Steve, sought her expertise in financing his first restaurant, she soon became integral to the nascent restaurant’s daily operation, taking on all marketing and finance responsibilities. They have expanded their brand of hospitality through San Julian Hospitality with Rossoblu, their acclaimed ode to Bologna, and Superfine Pizza, which is widely considered the first “LA” pizza, melding the best traits from Neapolitan traditions and New York style. Samson also miraculously finds time to raise young twins, Luca and Gaia. In todays episode we cover: -How they focus on bringing customers back with great customer service -The best way to balance a busy work life and family -How the atmosphere of a restaurant can really add to the customer experience -The simple things you can do to give a positive mindset to the team you lead everyday I really enjoyed today’s episode and I hope you do too, it will give you a great understanding of how to develop great teams by bringing in the elements of care for your staff, great product and atmosphere, and the ability to look forward positively to new challenges. Please follow Rossoblu and Superfine Pizza here. As you will hear they are amazing brands and well worth a visit: Insta: @rossoblula @superfinepizza Website: https://www.rossoblula.com/ https://www.superfinepizza.com/ As always please reach out with any feedback on twitter https://twitter.com/OpenPantryCo And check out our YouTube Channel to watch this episode as well: https://www.youtube.com/channel/UCcoORScTAZ31c5qXLK4Hq9g/videos?view_as=subscriber --- Send in a voice message: https://anchor.fm/principle-of-hospitality/message

Food for Thought — Where Does Beer & Restaurant Culture Intersect? Host: Claire Bullen Panelists: Jonny Hamilton (Beavertown), Travis Hixon (Blackberry Farm), Dan Nathan (Beef & Brew) Why have restaurants been so slow to recognize modern beer’s place at the table, and why do their beer menus lag so far behind wine menus? Who are the folks that are doing interesting things with beer in a hospitality context and how are breweries working alongside restaurants—from house beers to education/staff training and beyond? And what will restaurants beer offerings look like in five years' time?

Newly published author Hannah Howard joins host Diane Stemple in the studio to talk about her just-released memoir Feast. From hostessing at Picholine to slinging cheese at Fairway, Hannah was already deep in the cheese scene as an undergrad at Columbia University. Her journey navigating NYC's often-brutal restaurant culture while also conquering her own food-related demons is a tale of bravery, passion and a commitment to pursuing what (and who!) you love. Cutting the Curd is powered by Simplecast

Today we’re talking about restaurants and more specifically, restaurant culture. Have you been to a restaurant in the US or the UK? Was it a very different experience from being in a restaurant in your country? Did you have any cultural problems? Listen to our natural native speaker chat as we discuss challenges we have faced while eating out abroad as well as offering lots of hints and tips to help you make sure your restaurant experience is less stressful and more fun filled. After the chat, the language focus goes into more detail about the best ways to make requests, order and communicate with the waiter or waitress in English. Enjoy!

- New music in Japan- How music is different in Korea and Canada compared to Japan- Nintendo's lawsuit against Mari Car- Wanting to launch Mario Kart go-kart track- When is it ok to copy, and to what extent?- Exclusive restaurant dining in Japan- Impossible to get a table- A website has been set-up to help foreigners get in the restaurants- Is it just a money-making scheme? Seems a bit suspicious- If chefs are aware then not as suspicious but still not good

Mark and Tim are joined by Bryan Weinhagen, GM of Tav on the Ave in Mankato to talk about Restaurant Culture and a Top 5 list of Favorite St Paul Restuarants. Also the boys are excited to announce they have a sponsor! Yep, Running Tap is now a proud sponsor of the pod! Go to www.running-tap.com and at check out use the code Manners Optional in the notes section to save $5 off a $10 purchase or $10 off $15 purchase or more!

In this episode Nick interviews Jesiah Mauck from Grey Bar Solutions on the best kept secrets to people management and your bar or restaurants culture. There's no way any bar or restaurant can be a success if the employee's don't care about their customers. Jesiah reveals exactly how to turn your staff into a powerful team that is happy, wants to see your business succeed, and wants to take care of your customers!   What You'll Learn: What your biggest competitive advantage really is (It's not what you think!) How to take a staff that doesn't listen, that doesn't seem to care, and turn them around to WANT to provide the best hospitality they can. The 7 secrets to creating the best company culture that will ultimately out weigh your competition and win customers for life.  The lesson Nick learned when his own manager gave him a piece of his own mind that has now transformed the way he talks to his employee's - this is a big game changer / eye opener for those who feel their employee's can never do their job right.