Podcasts about restaurant industry

The restaurant and food service industry is the nation's second-largest private-sector employer, trailing only healthcare. How this industry performs is vital to the American economy, its millions of workers, and their customers. According to a recent National Restaurant Association survey, 60% of Americans consider dining out essential to their lifestyle, prioritizing it over electronics, clothing, and even entertainment. Yet, a massive disconnect remains: 7 in 10 Americans say they would dine out more if they could afford it, while 60% of restaurant owners reported a drop in foot traffic last year. Earlier this week, FOX News Rundown host Chris Foster spoke with Dr. Chad Moutray, the National Restaurant Association's Chief Economist, about the state of the restaurant industry and why he is cautiously optimistic about the year ahead. Moutray discusses how dining trends, inflation, and delivery apps are impacting eateries both big and small. While we often have to cut interviews short during the week, we thought you might like to hear the full conversation. Today on the FOX News Rundown Extra, we share our entire interview with Dr. Chad Moutray so you can learn more about the reality of dining out in today's economy. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Father Sal records his final episode as a bachelor, we launch our new Couch Potatoes Top Chef recap series, and then we head straight to Santa Monica for one of the most ambitious meals in Los Angeles: SELINE.Chef Dave Beran's winter tasting menu is structured around the idea of “outside” and “inside” — cold, memory, warmth, progression. We break down the sunflower sequence disguised as cod, the venison tartare that had us laughing mid-bite, the short rib slider moment, and whether SELINE is already operating at a Michelin-star level.Then we zoom out.We unpack the James Beard Foundation's State of the Restaurant Industry report, produced with Deloitte, and talk about what it actually says: volatility as the new norm, alcohol sales declining, guests spending less per visit, full dining rooms that still aren't profitable, and the widening gap between consumer expectations and restaurant economics. Oh, and here's that New School report we keep referencing. After that, Chef's Kiss / Big Miss returns — our recurring segment where we call balls and strikes on LA food culture:Sqirl flips to dinnerThe “restaurant monologue” backlashPizza losing ground to Mexican and Asian cuisineAnd a few takes that might ruffle feathersIn Part 2, we sit down with Laurent Vernhes (founder of Tablet Hotels) and Tito Melega of MVA.wine — a 600-member wine collective that blind tastes 50–60 wines in Tuscany and only selects six. No filler inventory. No mass distribution. Just curation and scarcity.And if you're interested in becoming an MVA member - a.k.a. a Vinefinder - the first 20 listeners to sign up get a $50 discount on their first collection with code "LAFOOD"Powered by Acquired Taste

In this episode of the Creatures of Habit podcast, host Michael Chernow sits down with Andrew Aguero to delve into the intricacies of the restaurant industry, sharing personal anecdotes and discussing the nuanced challenge of leading a team in such a dynamic environment. They talk about the essentiality of leading by example, the concept of service both in and out of the restaurant, and the inevitable transition from the restaurant world to a more balanced lifestyle focusing on wellness. From hilarious and stressful restaurant stories to key lessons in leadership and the importance of supporting one's community, Michael and Andrew provide a heartfelt exchange about life, leadership, and personal growth. Don't miss this heartfelt, informative, and truly inspirational episode filled with practical advice and genuine human connection.TIME STAMPS03:44 The Restaurant Industry: A Community of Opportunity09:29 Opening Restaurants: Challenges and Rewards13:31 Restaurant Nightmares and Lessons Learned27:17 The Magic of Restaurant Atmosphere32:50 Creating Memorable Guest Experiences33:59 Leading with Empathy and Emotional Intelligence35:44 Understanding and Connecting with Your Team37:06 The Complexity of the Restaurant Industry42:52 Transitioning to a Wellness-Focused Lifestyle47:36 The Power of Habits and Fitness54:31 Building Meaningful Relationships and Networks01:00:59 Final Thoughts and Reflections

This hour, Ian Hoch speaks with McKinley Eastman, Managing Partner for Superior Grill, about how restaurants navigate through a boil water advisory. Then, Ian drops the 2 O'clock News Bomb and talks about Judge Aileen Cannon blocking special counsel Jack Smith's probe into President Trump's hoarding of classified documents and addresses the intruder that was shot in Mar-a-Lago.

This week on the Food & Beverage Magazine (FBM) Weekly Podcast, your magazine editors dive into the latest strategic movements, brand expansions, and innovations shaping the culinary sector for hospitality industry professionals and decision-makers.In this episode, we break down major business acquisitions, starting with an analysis of what the Culinary Media Group's acquisition of Food52 means for the broader industry. We also explore innovative luxury hospitality experiences, detailing the exclusive Christian Louboutin pop-up at Montage Deer Valley and discussing how design firms like Dunne Kozlowski are delivering unique experiential concepts from start to finish.Looking ahead, we provide critical forecasting for decision-makers, covering the essential packaging trends you can expect to see in 2026 and unveiling our official Editors' Top Picks for specialty items in February 2026.Finally, the program rounds out by celebrating culinary heritage and industry philanthropy. We honor Tujague's remarkable 170 years of culinary heritage, discuss the kickoff of the International Year of the Woman Farmer, and highlight impactful charitable initiatives, including Nutella's "Stacks for Giving Back" and Macy Gray's streamathon against hunger.To read the full articles discussed in today's program, visit us at fbmagazine.com.

How will restaurants fare in 2026?This week's episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association, who talks about the trade group's State of the Industry Report. Korsmo discusses the industry's annual projection of restaurant sales, profitability and trends. We talk extensively about the association's expectations for foodservice sales this year, projected to be nearly $1.6 billion. We discuss issues with industry profitability, and why so many operators are simply unprofitable. And we talk about immigration and other association priorities.This is a great conversation with the head of the restaurant industry's biggest trade group so please check it out. 

Steakhouse Icons, Five-Star Seas, and the Science of "Sonic Seasoning"Join the Editors of Food & Beverage Magazine as we explore industry-shaping stories, from Bern's Steak House celebrating 70 years of excellence to the fascinating science of "Sonic Seasoning" in Tennessee. We also dive into groundbreaking acquisitions like Wonder's purchase of Blue Ribbon Fried Chicken and the historic new five-star benchmark for dining at sea.This Week's Highlights:• Bern's Steak House: A 70-year legacy of tradition, community, and world-class wine.• Celebrity Cruises: Le Voyage earns the first-ever Forbes Five-Star rating at sea.• Sonic Seasoning: How specific musical frequencies are being used to enhance flavor perception.• Strategic Growth: Inside the acquisition of the iconic Blue Ribbon Fried Chicken brand.• Heart Health: Prioritizing wellness with Boar's Head Brand® for American Heart Month.Visit fbmagazine.com for the full articles and subscribe to the Food & Beverage Magazine newsletter.#FoodAndBeverage #CulinaryInnovation #RestaurantNews #HospitalityTrends #FBMagazine

Send a textFront row at Middle East & North Africa's 50 Best Restaurants 2026, from a night at Mandarin Oriental Emirates Palace, Abu Dhabi.There's a certain kind of tension in the air before the list is revealed. The chefs arrive, the teams gather, the community tightens up, and for a few hours, the region's hospitality story sits in one room.In this special event episode, Chef JKP speaks to chefs, restaurateurs, writers, and key voices from across the MENA dining scene, capturing the moments that happen between the flashbulbs. What it means to make the list, why the number is “just a number,” how teams earn recognition, and how the region is evolving from imported concepts to truly homegrown destinations.From quick-fire questions to honest reflections on craft, culture, pressure, and pride, this is a snapshot of a historic night for Middle East hospitality. What You Will Hear in This Episode• Arriving at MENA 50 Best 2026 and the suspense before the reveal• Chefs on what it means to be included, and why teams matter most• The MENA dining landscape and how it compares globally• Writers on the role of awards in putting talent on a world stage• Why the ranking is “just a number,” and what recognition really represents• The shift from imported to homegrown concepts across the region• Community, collaborations, and cooking beyond borders• Standout dishes and moments from chefs across the list Chapters00:00 Welcome from MENA 50 Best 2026 and what to expect from the night00:07 Chef Fabrice on the daily grind and why being recognised “is beautiful”00:15 The real point of 50 Best nights, community, connection, and not over-fixating on the list00:24 Mohamed Orfali on pride, responsibility, and leading the region's food scene forward00:32 A dream moment on stage, the team behind it, and the “could this be real?” reaction00:40 Building restaurants without creating new problems, and how small teams grow into leaders00:49 The reveal is over, a new No.1 is announced, and the room turns electric00:56 Winning brings more eyes and more pressure, and what it takes to keep earning it01:04 What the night represents at its best, unity across cuisines and celebrating each other01:12 The soul of hospitality, love, craft, and why some chefs “deserve” the recognition01:20 A chair's view of the region through food, and the cuisines that shaped their palate01:28 Closing wrap from the night and the final takeaway on where the region is headedProudly Brought to You by Potatoes USAPotatoes USA represents America's potato growers and supports chefs, home cooks, and food lovers with inspiration, nutrition, and creativity.Instagram: https://www.instagram.com/potatogoodnessgcc/Website: https://www.potatogoodnessgcc.comFollow The Worlds 50 Best Restaurantshttps://www.instagram.com/theworlds50best/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcastLinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTok: https://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

As featured in Food & Beverage Magazine (www.fbmagazine.com), the culinary and hospitality landscape of 2026 is defined by high-profile partnerships, regional revitalizations, and shifting consumer preferences in the beverage sector.Major industry events continue to drive engagement, such as the South Beach Wine & Food Festival (SOBEWFF) 2026, which remains a primary draw for food enthusiasts. In the corporate sphere, McCain Foods has secured a prominent role as the official french fry partner for Team Canada, while the Georgia Restaurant Association has established its leadership for the year by unveiling its 2026 Board of Directors. Innovation is also taking center stage at the NGA Show in Las Vegas, where the industry celebrated IGA's 100th anniversary alongside new retail inspirations.Significant infrastructure and tourism developments are reshaping key destinations. Myrtle Beach is undergoing a "coastal glow-up" featuring new attractions and contributions from Guy Fieri, while San Juan, Puerto Rico, is seeing a massive $850 million investment with the arrival of a new Hard Rock property. On the high seas, Atlas Ocean Voyages is elevating luxury travel by unveiling a curated celebrity chef lineup for its 2026 itineraries.The beverage industry is witnessing a "potency arms race" in the THC drink market, where 2.5mg has emerged as the preferred "sweet spot" for consumers seeking controlled experiences. Traditional beverage sectors are also evolving; Coca-Cola has expanded its portfolio with new Cherry Float and Diet Coke Cherry variants, and the wine trade is adapting to the new i2a framework introduced at ProWein Düsseldorf. Furthermore, the inaugural Kentucky Bourbon Country Auction in Louisville and the cultural intersection of craft beer and rock music demonstrate the ongoing diversification of craft spirits and brews.Whether it is the fusion of NBA All-Star Weekend and Valentine's romance in Beverly Hills or Mardi Gras-inspired recipes from New Orleans chefs, the industry remains vibrant and multifaceted, as documented by Food & Beverage Magazine (www.fbmagazine.com).

New dining landmarks blend cultural heritage with innovation by reimagining historical spaces and fusing diverse culinary traditions with modern business and competitive formats.A primary example of this blend is found in San Antonio at Esencia, a restaurant led by Chef Leo Davila. This venue is characterized as a "cultural fusion masterpiece" that operates within the historic St. Anthony Hotel. By placing a modern fusion concept within a landmark hotel, the establishment honors the heritage of its location while pushing the boundaries of contemporary cuisine.Other landmarks, such as The Atlas in Boston's Allston neighborhood, blend cultural heritage with innovation by creating spaces tailored to specific community identities, specifically targeting "intellectuals and foodies". This approach integrates the intellectual culture of the area with a modern gastronomic landmark, turning a dining space into a cultural hub.The sources also highlight how innovation is applied to the very nature of culinary engagement through "Food Sport". The World Food Championships represent an innovative evolution of culinary heritage, transforming traditional cooking into a high-stakes competitive event that brings global attention to host cities like Indianapolis.Furthermore, the industry's drive toward innovation is often led by influential figures who blend their cultural backgrounds with new industry standards. For instance, Roy Choi, a pioneer in culinary fusion, continues to influence the landmark dining scene by headlining major industry events like the Bar & Restaurant Expo, where the focus is on the anniversary of industry evolution and the future of food and beverage experiences.While the sources mention Roy Choi's role as a headliner at the Bar & Restaurant Expo, I am drawing on my own knowledge—which you may want to independently verify—to note that Choi is widely recognized for innovating the modern food truck movement by blending Korean and Mexican cultural heritage, a concept that has paved the way for many of the "fusion masterpieces" mentioned in the sources.

Christopher shares a career spent in restaurants, not just behind a desk. He emphasizes the importance of focusing on KPIs before investing in technology, and standardizing operations while preserving your brands' identity.Welcome to Elevating Brick and Mortar. A podcast about how operations and facilities drive brand performance.On today's episode, we talk with Christopher Gumprecht, VP of Marketing and Information Technology at Craveworthy Brands. Craveworthy Brands was founded in 2022 to invigorate legacy restaurant brands while nurturing and growing emerging brands. GUEST BIOChristopher is a tech savvy restaurant leader with over 20 years of experience in food and beverage. He's had roles in Restaurant Operations, Learning and Development, Marketing, IT, Software Development, and Sales. He spends his time giving back to his community by mentoring local students and helping entrepreneurs reach their goals.TIMESTAMPS00:43 - About Craveworthy Brands04:50 - Chris' journey10:02 - Competing for attention13:16 - Gaining loyalty15:52 - The promise of off-premise catering23:23 - The challenge of tech in restaurants36:21 - Today's consumer expectations42:46 - Where to find Chris43:19 - Sid's takeawaysSPONSORServiceChannel brings you peace of mind through peak facilities performance.Rest easy knowing your locations are:Offering the best possible guest experienceLiving up to brand standardsOperating with minimal downtimeServiceChannel partners with more than 500 leading brands globally to provide visibility across operations, the flexibility to grow and adapt to consumer expectations, and accelerated performance from their asset fleet and service providers.LINKSConnect with Chris on LinkedInConnect with Sid Shetty on LinkedinCheck out the ServiceChannel Website Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Food & Beverage Magazine maintains its over twenty-year reputation as a leading resource by providing critical insights into Hospitality, Food, and Beverage news. Currently, the industry is seeing significant activity in strategic partnerships, such as DAOU Vineyards returning as the official wine partner for the 2026 Nexo Dallas Open. In the spirits sector, Jim Beam has collaborated with Kenan Thompson to launch exclusive lemonade kits designed to enhance the game-day experience for football fans.The hospitality landscape in New York City is also evolving with the debut of Little Opus, an all-day dining venue at The Muse New York, and the opening of Tempo by Hilton Times Square, which emphasizes a lifestyle of rhythm, rest, and intention. Meanwhile, in Chicago, Chef Charlie McKenna of the Fifty/50 Group is set to expand the local culinary scene with a new sandwich shop called Butcher & Fatback.Key leadership appointments are also shaping the industry, including:Jared Dayton as the new General Manager of Ko'a Kea Resort on Po'ipu Beach.Tetyana Mykhaylyuk and Fabian Ludwig taking on roles as Director of Restaurants and Executive Chef, respectively, at the Hard Rock Hotel New York.Furthermore, global innovation continues to advance as Givaudan's 7th Chefs Council recently convened in Mexico City to focus on the future of hot and spicy food trends. For the latest updates and in-depth articles, always refer to Food & Beverage Magazine at www.fbmagazine.com.

These reports from Food & Beverage Magazine highlight several significant developments within the hospitality and culinary sectors. The articles detail new property launches, such as the Tempo by Hilton in Times Square, alongside major leadership appointments at prestigious hotels and resorts. Readers can also find information regarding creative food trends and unique product releases, including unconventional holiday gift ideas. Furthermore, the sources recognize individual achievements by honoring industry professionals for their scientific and service contributions to the field. For additional insights and industry news, interested parties should visit www.fbmagazine.com. All these updates reflect the dynamic nature of modern dining and travel across the country.

These reports from Food & Beverage Magazine highlight a variety of celebrity-backed ventures and industry advancements shaping the modern hospitality landscape. Featured projects include Robert Downey Jr.'s mission-driven coffee brand, AC Barbecue's cultural initiatives, and David Dobrik's innovative snack line, showcasing a trend toward authentic storytelling. The collection also covers major infrastructure developments, such as the expansion of Sphere Entertainment to Maryland and the opening of the wellness-focused Tempo by Hilton in Times Square. Additional segments detail leadership changes at luxury resorts, seasonal product launches like MIKE AND IKE's Valentine's edition, and the culinary lineup for the 2026 Taste of the NFL. Collectively, these sources illustrate a shift toward experiential dining, mental health advocacy, and operational efficiency within the global food and beverage sector.

Food and Beverage Magazine: 2026 Industry Trends and Innovations Episode 99This collection of articles from Food and Beverage Magazine highlights the latest innovations and leadership changes within the hospitality and culinary sectors. The text covers significant industry partnerships, such as the collaboration between the Bel Group and Foodberry, alongside future market predictions for snack and dairy products heading into 2026. Readers are introduced to several new executive appointments at major resorts and high-profile restaurant openings led by celebrity chefs like Todd English and Bobby Flay. Additionally, the source features updates on beverage trends, including the rise of premium non-alcoholic wines and new celebrity-backed spirits. Strategic coverage of cultural heritage in cooking and major food festivals provides a comprehensive look at the evolving hospitality landscape.

Food & Beverage Magazine: Industry News Now is the fast-paced briefing for chefs, operators, beverage pros, brand leaders, and investors who need to stay ahead of what's happening this week in food, beverage, and hospitality. Each episode cuts through the noise with curated headlines, market moves, menu trends, product launches, funding news, policy shifts, and on-the-ground intel from Food & Beverage Magazine's global network of contributors and “friends in the business.” In 15–20 minutes, listeners get the context behind the news, what it means for their restaurants, bars, brands, and portfolios, and the one or two moves they should consider making before the next service or strategy meeting. Designed for busy decision-makers, this is where industry news turns into a competitive advantage. www.fbmagazine.com

Buddy Lahl, Missouri Restaurant Association CEO, joins Debbie Monterrey with a look at the state of the restaurant industry in Missouri.

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If you regularly dined out in New York City over the last 40 years, you've probably eaten at one of Drew Nieporent's restaurants. He opened nearly 40 of them, mostly in New York. His most well-known restaurant is, of course, Nobu, the restaurant that started the global sushi franchise. However, earlier on, there was Montrachet, a groundbreaking spot in Tribeca that maintained its three-star rating from The New York Times for 21 years. That restaurant location later opened as Bâtard, earning three stars from The Times and two from the Michelin Guide. Then there's Tribeca Grill, which, like Nobu, he opened with partner Robert De Niro, as well as the chef Nobu Matsuhisa. Drew recently looked back on his long and storied career in his book, I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches, which he wrote with food writer Jamie Feldmar. Just as in his book, Drew is candid in his discussion with guest host Gloria Dawson, which touches on everything from the role of the restaurateur to why most reviews no longer matter much and what to look for in a business partner.

Send us a textIn this empowering episode of Living the Dream with Curveball, we are honored to host Gladys DeClouet, a trailblazing author and business leader with a remarkable legacy in the corporate world. Gladys shares her inspiring journey from the desegregated South to becoming the first black female engineer in offshore oil and gas exploration, as well as her executive roles at major companies such as British Petroleum, Burger King, and Jack in the Box. She opens up about the challenges of navigating a male-dominated industry, the importance of resilience, and her commitment to inclusive leadership. Gladys discusses her new book, "A Layered Life: Breaking Barriers as a Trailblazing Black Woman in Corporate America," where she recounts her personal and professional experiences, aiming to inspire future leaders and spark meaningful conversations about diversity and well-being. Join us for a thought-provoking conversation filled with insights on leadership, perseverance, and the power of integrity. Discover more about Gladys and her work at www.gladysdeclouet.com.

Gen Z doesn't drink much alcohol, and restaurant owners are freaking out. Could this collapse the current business model, which rakes in much of its profits from alcoholic beverages?Then we talk about the rise of the mocktail -- non-alcoholic beverages that, frankly, cost about as much as their alcoholic counterparts.Is Gen Z health conscious, cheap, broke or all of the above?Watch this podcast episode on YouTube and all major podcast hosts including Spotify.CLOWNFISH TV is an independent, opinionated news and commentary podcast that covers Entertainment and Tech from a consumer's point of view. We talk about Gaming, Comics, Anime, TV, Movies, Animation and more. Hosted by Kneon and Geeky Sparkles.D/REZZED News covers Pixels, Pop Culture, and the Paranormal! We're an independent, opinionated entertainment news blog covering Video Games, Tech, Comics, Movies, Anime, High Strangeness, and more. As part of Clownfish TV, we strive to be balanced, based, and apolitical. Get more news, views and reviews on Clownfish TV News - https://more.clownfishtv.com/On YouTube - https://www.youtube.com/c/ClownfishTVOn Spotify - https://open.spotify.com/show/4Tu83D1NcCmh7K1zHIedvgOn Apple Podcasts - https://podcasts.apple.com/us/podcast/clownfish-tv-audio-edition/id1726838629

Send us a textCarl is joined by Rishi Nigam, CEO of Franklin Junction, to break down the most important stories shaping restaurants and consumer technology as we close out 2025. From GoPuff's latest funding round to Cloudflare's massive outage and the rising role of synthetic data, this episode looks at how operators should prepare for a rapidly changing year ahead. Topics covered:• GoPuff's new funding and whether it signals discipline or deeper trouble• Q4 softness and why consumer spending may diverge sharply by income level in 2026• Kroger's closure of e-commerce fulfillment centers and what it means for delivery economics• How synthetic data is reshaping forecasting, pricing, and marketing• Why Cloudflare's outage shows every restaurant needs a real contingency planTimestamps:00:00 Intro01:00 GoPuff funding analysis06:00 Consumer spending outlook for 202612:00 Kroger closes fulfillment centers15:00 Synthetic data and the 80 percent prediction22:00 Cloudflare outage and industry riskListen, subscribe, and share your thoughts with us.Happy Thanksgiving from The Digital Restaurant.Support the show

John Barker, President of the ORHA covers everything from dining out to "Mocktails" as we head to the holiday season

Understand how emerging data privacy legislation could affect restaurant loyalty programs and digital ordering platforms.Learn about ongoing efforts to address credit card swipe fees and their impact on restaurant margins.Gain insights into labor and workforce developments, including new visa programs and staffing solutions.Hear how federal and state policy shifts may influence restaurant operations, costs, and growth opportunities heading into 2026.

Jeanette Bennett brings together Sam Oches (Nation's Restaurant News) and Jonathan Maze (Restaurant Business Magazine) for an inside look at how trade media shape the stories that define the restaurant industry. With humor, candor, and decades of combined experience, they reveal what it takes to get your concept noticed by the publications that operators, investors, and franchisees read every day.They explain the distinction between trade, local, and consumer media—and why understanding these differences is key to building meaningful coverage. They share practical guidance on what makes a story newsworthy, the mistakes operators often make when pitching, and how to create relationships with editors that last.From the importance of being available and authentic, to the value of PR firms and the role of emerging technologies like AI in shaping the future of journalism, this conversation is a must listen for founders who want to see their names in the right headlines. Filled with behind the scenes anecdotes and actionable insights, it pulls back the curtain on the media world that influences the entire restaurant industry.Chapter Breakdown00:00 – Opening: Main Dish Energy00:48 – Why the Restaurant Industry is Human01:47 – From Competitors to Colleagues03:11 – What is Trade Media?04:54 – Trade Media Drives the Narrative06:24 – The Key: Be Available & Present08:57 – What's Your Unique Story?10:32 – Tell Stories with Real Drama11:47 – Human-Interest Angles & Sources13:31 – Podcasts, Video, and New Media Channels14:10 – What NOT to Do17:08 – When Local Media Does Matter18:11 – Do You Need a PR Firm?20:02 – Bribes, Crab Rangoons & Ethics22:01 – Press Releases vs Personal Pitches24:14 – Common Mistakes Operators Make26:45 – What's Next: Economy & AI29:16 – Closing Thanks Hosted on Acast. See acast.com/privacy for more information.

Live from Boston on the final stop of the Advisory Amplified tour, Blake sits down with James Erving from Fathom and Chris Macksey from Prix Fixe Accounting to explore what advisory services really mean beyond bookkeeping and compliance. Chris shares how his firm requires advisory for all restaurant clients, using industry expertise and operational metrics to guide decisions on everything from menu pricing to expansion timing. The conversation covers the difference between delivering information versus being integral to decision-making, with insights on forecasting, benchmarking, and why visual KPIs help clients with low financial literacy understand their business performance.Chapters(00:22) - Welcome to the Earmark Podcast (01:15) - Prix Fixe Accounting: A Niche in Hospitality (02:25) - Advisory Services in the Restaurant Industry (06:20) - Forecasting and Budgeting for Restaurants (06:59) - Getting Started with Advisory Services (13:40) - Defining Advisory Services (17:35) - The Value of Metrics and Visuals (25:24) - Advice for Firms Starting Advisory Services (27:40) - Conclusion and Final Thoughts Sign up to get free CPE for listening to this podcasthttps://earmarkcpe.comhttps://earmark.app/Download the Earmark CPE App Apple: https://apps.apple.com/us/app/earmark-cpe/id1562599728Android: https://play.google.com/store/apps/details?id=com.earmarkcpe.appConnect with Our Guests: James ErvingLinkedIn: https://www.linkedin.com/in/jameserving/Learn more about FathomOfficial website: http://fathomhq.comChris MackseyLinkedIn: https://www.linkedin.com/in/cmacksey/Learn more about Prix Fixe AccountingOfficial website: https://prixfixe.accountants/Connect with Blake Oliver, CPALinkedIn: https://www.linkedin.com/in/blaketoliverTwitter: https://twitter.com/blaketoliver/

In this special episode, recorded live at the Prosper Forum, the Hospitality Hangout shines a light on how hospitality leaders are tackling childhood hunger. Featuring Anne Filipic, CEO of Share Our Strength and leader of the No Kid Hungry campaign, along with industry experts Scott Boatwright of Chipotle, Noah Glass of Olo, and Kelly Esten of Toast, we explore the C.E.O. Pledge to End Summer Hunger. This initiative has expanded meal access from just 3 million to nearly 19 million children nationwide, showcasing how public-private partnerships are pivotal in combating food insecurity. We discuss the creativity of restaurant brands in fundraising and awareness, emphasizing how small actions—from rounding up at checkout to volunteering—can make a massive impact. Discover how tech-driven solutions and community engagement are building a stronger, more equitable America, reinforcing the message that we can't have a strong country with weak children. Tune in for hospitality stories and insider insights on making a difference in our communities! 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Anna Tobias joins us at Café Deco with a rollicking origin story: letters to Jeremy Lee straight out of Oxford, a crash-course at Blueprint Café (including emergency ice-cream runs mid-service), and the Garden Museum saga that sparked an industry-wide outpouring of support. From Hong Kong lettuce-wrap memories to Lower Saxony kale festivals, Anna's food map is as eclectic as her menu—anchored by that now-iconic egg mayonnaise (halved, dolloped, criss-crossed with anchovy) that made the New York Times list of must-eat London dishes.We get under the hood of Café Deco's quietly fanatical seasonal rhythm—veg first, always—then the “wet meat/dry meat” dance, beany stews that show off the market, and why the late-summer-into-autumn handover is peak cooking season. Anna talks River Café discipline, becoming head chef at Rochelle under Margot Henderson's watchful, open mind, and the P. Franco stint that sharpened her own voice. She's candid on staying relevant once the new-opening glow fades, the realities of PR, and why trends (hi, crudo) can flatten a city's food culture.There are stories galore: floods as true kitchen nightmares, the one thing that makes a customer instantly “worst,” and the trust Café Deco builds with regulars who come for comfort done properly. We finish with travel and nostalgia—Madrid's surprise-hit cod tripe rice, and the all-time Hall of Fame dish: her mum's broth with semolina dumplings—before Anna cues up our outro with Blondie's “Heart of Glass.” If you care about London cooking with backbone, this one's essential listening.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Formula-1 racing has surged in popularity in the US over the past decade - and Apple is getting in on the action, why women are leaving the workforce at high rates and restaurants have made a comeback - but still face plenty of headwinds...

What is the state of the restaurant industry right now?This week's episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, senior principal with the data firm Technomic.And it's a really good question. While the stock market continues to thrive and certain segments of the restaurant industry are busy, a lot of other data suggests operators have a lot to worry about right now. Shank talks about how all this affects the restaurant industry. We talk about Technomic's forecast and why improving results in the summer appear to have given way to more weakness. We talk about why consumers are ordering so many discounts, and how those discounts have changed. We also talk extensively about Starbucks and what's behind its weakness.This is a great episode on the state of the industry right now so please check it out. 

Who doesn't like to go out to eat? Carin Stutz gives you a behind the scenes look into the restaurant business. She is a true icon in the industry spending 40+ years as a C-level Exec. She started as a manager trainee at Wendy's International and she worked her way up to Division Vice President.  She shares stories of working with the celebrity Dave Thomas, the founder of Wendy's, as well as her brush with fame by meeting movie star George Clooney. The rest of her career was in the hot trend of "fast casual" dining, with C-Level positions at Applebee's, Chili's and another half dozen other successful chains.  Carin shares what the restaurant business is really like, as in the long hard hours, the missed vacations and family events. Yet she truly loves the industry and the people. She is making up for lost time now with lots of international travel and attending concerts every week. She is also giving back to her industry. She helped start a wildly successful non-profit and serves on lots of very worthwhile boards. She has dedicated her (un)retirement to giving back! More about Carin Stutz: https://www.linkedin.com/in/carin-stutz-832b766 Episode Content: https://pickleballmediahq.com/blog/Carin-Stutz-Interview-Restaurant-Industry-Icon-Pays-It-Forward Sponsored by How to Retire and Not Die: https://garysirak.com/how-to-retire-and-not-die Sponsored by Capital Advantage: https://capitaladvantage.com/promotion/retirement-planning-guide "I Used to be Somebody World Tour" -- SOLD OUT! https://pickleballmediahq.com/tour Subscribe to the "I Used to be Somebody" newsletter:  https://pickleballmediahq.com/contact/subscribe   

Fred wants to know if people in the service industry keep their customer's secrets!See omnystudio.com/listener for privacy information.

Executive sports reporter Jason Brown tells us his in-depth analysis for week 3 of the NFL.See omnystudio.com/listener for privacy information.

In today's episode, I sit down with Tony Smith, CEO and Co-founder of Restaurant365, to talk about the Restaurant Transformation Festival and the community it's bringing together. Tony shares how years of building software solutions for the restaurant industry led him to create an event that blends connection, innovation, and personal growth. We discuss why hospitality professionals operate with a different energy, how resilience shaped the industry during the pandemic, and why AI is set to redefine everything from training to scheduling. Tony also reflects on his company's core value—love good food—and how it fuels both his vision and the festival's spirit.

In this episode, Tudor speaks with Chef Andrew Gruel about his journey from a Food Network enthusiast to a successful chef and entrepreneur. They discuss the importance of culinary education, the challenges of running a business in California, and the impact of local politics on entrepreneurship. Andrew shares insights on the changing landscape of chain restaurants, the quality of food post-pandemic, and the significance of being aware of what we consume. The Tudor Dixon Podcast is part of the Clay Travis & Buck Sexton Podcast Network. For more visit TudorDixonPodcast.com. Follow Chef Gruel on Instagram Watch The Tudor Dixon Podcast on RumbleSee omnystudio.com/listener for privacy information.

Coffee away from home enjoying demographic tailwind Restaurants have faced some of the same sales challenges experienced elsewhere in the economy as chains more reliant on lower income consumers have felt more pressure than those with a higher income skew. Sara Senatore discusses the opportunity that inflation and a more selective consumer have created for fast casual and even casual dining. But dining preference shifts mean that fast casual tailwinds extend beyond price gaps. Sara talks about why she expects the category to continue to take share of restaurant spending. The Away-from-home coffee is a category continues to grow even though US per capita coffee consumption has been flat to down for decades. Sara discusses why demographics could keep this running. We also address immigration, labor shortages and restaurants use of AI.   You may also enjoy listening to the Merrill Perspectives podcast, featuring conversations on the big stories, news and trends affecting your everyday financial life.   "Bank of America" and “BofA Securities” are the marketing names for the global banking businesses and global markets businesses (which includes BofA Global Research) of Bank of America Corporation. Lending, derivatives, and other commercial banking activities are performed globally by banking affiliates of Bank of America Corporation, including Bank of America, N.A., Member FDIC. Securities, trading, research, strategic advisory, and other investment banking and markets activities are performed globally by affiliates of Bank of America Corporation, including, in the United States, BofA Securities, Inc. a registered broker-dealer and Member of FINRA and SIPC, and, in other jurisdictions, by locally registered entities. ©2025 Bank of America Corporation. All rights reserved.

How do you create a business that serves a community and supports women at the same time? Sharon Haynes started out as an artist, spent years in the restaurant industry, and opened Tacos a Go Go with just one small location and a big idea. She learned about the importance of Tex-Mex in Houston, worked through hard times, and made supporting women’s health a part of her mission. Today, she shares: How she built her business from the ground up Why she brings mobile mammography to her employees What it means to put women’s health first, even when life gets busy Support The Rose HERE. Subscribe to Let’s Talk About Your Breasts on Apple Podcasts, Spotify, iHeart, and wherever you get your podcasts. Key Questions Answered 1. How did Sharon get started with Tacos a Go Go? 2. What challenges did Sharon face when opening her first Tacos a Go Go location? 3. How many Tacos a Go Go locations are there now and how are they doing? 4. How did Sharon become connected to nonprofit healthcare initiatives and The Rose? 5. Why is providing mobile mammograms at Tacos a Go Go important? 6. Did Sharon have a personal experience with breast cancer? 7. What challenges do working women, especially mothers, face when it comes to their own healthcare? 8. How receptive are restaurant workers to the mobile mammogram opportunities? 9. What effect has Sharon's personal health journey had on motivating her staff? 10. What advice does Sharon give to women (young or older) considering starting their own business? 11. How does Sharon support her (often female and mother) employees on special occasions like Mother’s Day? 12. What are the current guidelines and opinions on when women should start getting mammograms, especially those with family history? Timestamped Overview 00:00 Artist's Journey Through Diverse Mediums 04:51 Lori's Mission: Empowering Women 06:43 Prioritize Self-Care for Women 13:03 Promoting Mammogram Awareness 15:04 Generational Shift in Self-Care 19:19 Business Through Humanity & Hard Work 20:44 Restaurant Business: A Love-Hate Relationship 25:11 Evolution of Business Practices 27:39 Community Collaboration Empowers WomenSee omnystudio.com/listener for privacy information.

This week on the Success Formula Podcast, I sat down with John Reed, a restaurateur who started his success in California and has brought it to Texas. He started in the hospitality business and his work ethic helped him rise through the ranks from bus boy, to server to management. Now with his restaurants Bosscat Kitchen & Libations and Ten Sushi + Cocktail Bar, he shares insight on what it takes to manage a successful restaurant, including staff management, and his experience with expanding to other states.  He also dives into the most important part of the restaurant business: the customer experience. Instagram - https://www.instagram.com/just_under_7?igsh=aWU4amVjZWczbWt3Tune in every Tuesday at 10 AM for another inspiring success story, along with the proven formula to help you achieve your own goals. Don't miss out on the insights that could change your life! Listen to our podcast on:Buzzsprout- https://successformulapodcast.buzzsprout.com/Spotify - https://open.spotify.com/show/7aRe06pXIq6yq8GQf62NBMAmazon Music - https://music.amazon.com/podcasts/1393b77c-626a-4a53-bdd5-43ce3b1aa15b/success-formula-podcastApple Podcast- https://podcasts.apple.com/gb/podcast/success-formula-podcast/id1748704615Our Social Media:Youtube: https://www.youtube.com/@OfficialSuccessFormulaInstagram: https://www.instagram.com/officialsuccessformula/Twitter: https://x.com/_SuccessFormula/Tiktok: https://www.tiktok.com/@officialsuccessformula

AI “agents” have been hyped to death—but very few are truly delivering real-world impact. In this episode, we cut through the vaporware with Christian Wiens, co-founder of Loman, an AI voice agent platform transforming how restaurants handle customer calls, orders, and reservations. Christian shares how Loman went from a two-person idea to serving hundreds of restaurants and hitting $1.5M ARR in record time. We dive into why voice is the most natural, context-rich way for humans to communicate—and how AI agents that do real work (not just answer questions) will change how we interact with businesses forever. You'll hear how Loman's restaurant agents integrate directly with POS systems to take orders end-to-end, the surprising reasons Gen Z prefers talking to AI over humans, and why the future of a brand's “front door” may be an AI personality instead of a website. Christian also breaks down Loman's explosive growth playbook—from ditching cold email for native social ads, to filming on-location customer stories that convert like crazy. We cover the realities of AI-generated ads, programmatic SEO, and why outcome-driven automation is the only AI worth paying for.What You'll Learn in This EpisodeWhat really defines an AI agent—and why most products don't qualifyHow voice-based AI can capture richer customer context than any app or formThe operational pain restaurants face with missed calls and how AI solves itWhy customers don't care if it's AI or human—only that it gets the job doneGen Z's surprising comfort with AI calls (and discomfort with human ones)The two make-or-break factors every AI agent needs to succeedHow to create “native feel” ad creatives that crush on socialWhy hyper-specific vertical integration beats horizontal AI every timeThe massive untapped potential for outbound AI voice (and the legal gray areas)Christian's vision for a future where AI agents replace websites as the primary customer touchpointChapters00:00 – Intro & The AI Agent Hype vs. Reality 04:18 – What an AI Agent Really Is 09:02 – Why Voice Is the Ultimate Interface 13:47 – The Restaurant Industry's Missed Call Problem 18:25 – Gen Z's Comfort with AI Calls 22:58 – Vertical vs. Horizontal AI Strategies 27:41 – Loman's Explosive Growth Playbook 32:16 – Ads That Feel Native & Convert 37:08 – Outbound AI Voice & Legal Considerations 42:55 – The Future: AI Agents as the New Websites 47:20 – Closing Thoughts & How to Connect with ChristianConnect with Christian Wiens:LinkedIn – https://www.linkedin.com/in/christianwiens/Website – https://www.loman.ai/

In this episode of Human Recursos: Just Ask Jacob, Jacob Monty welcomes restaurant industry veteran and consultant Chris Tripoli. With over 40 years of experience developing award-winning restaurants and advising independent operators, franchisors, and franchisees, Chris shares his insights on the unique immigration and employment challenges facing restaurant owners today. Jacob and Chris dive into the pressing legal questions that keep restaurant operators up at night—from I-9 compliance and navigating visa issues, to best practices for staying ahead of audits and protecting your business. If you're a restaurant owner or operator looking to build a compliant, thriving workforce in today's regulatory landscape, this is a conversation you don't want to miss. Host: Jacob M. Monty Guest: Chris Tripoli, Restaurant Specialist Watch the Full Episode on YouTube: https://youtu.be/o_DvsBbLovM Immigration Compliance Toolkit for Employers

Send us a text Welcome back to another episode of Whipped Cream Salmon! Brian catches up on his pizza-making skills from the week, while Ronnie talks about the trials of learning a new kitchen, ordering supplies, and battling imposter syndrome after his first few weeks as a pizza manager. Brian also recaps his sister's visit and all the great food they made, including a fantastic ratatouille and a discussion about how kebabs are actually not a great way to cook food.The conversation goes from the simple to the complex as the guys get into the intricacies of foie gras terrine and share some stories from the old days at Plump Jack's. Stay tuned for a good time!What We DrankRonnie - Scrimshaw Pilsner - North Coast BrewingBrian - Better Days- BirdsongSTAY CREAMY

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talk about the importance of internal reflection in the hospitality industry. I believe restaurant owners should build their businesses around their own desires and experiences, instead of constantly trying to guess what customers want. I share some actionable strategies for creating authentic marketing campaigns that truly resonate—by marketing like a fan and designing offers that we, as owners, would genuinely be excited about. For me, alignment and truth in marketing are key to deeper customer engagement and long-term profitability.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Stop guessing what guests want and start solving your own problems.You are your target customer.Design your next event or menu through your own desires.The most profitable thing you can do is build for you.Marketing like a fan creates genuine engagement.Audit your last three campaigns honestly.The right people show up when you build from truth.Create offers that you would buy.Chapters00:00 Introduction to Hospitality Insights01:50 The Importance of Internal Reflection in Marketing03:44 Building for Yourself: The Key to Success07:33 Creating Magnetic Marketing Through AuthenticityIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

For the first time, we welcome a bartender to the pod: Maria Rodriguez of Cantina Rosa in Chicago, Illinois. The bar is part of friend of the pod Erick Williams' restaurant group, and is focused on Mexican spirits, especially agave-based ones such as mezcal and tequila. In this conversation, recorded on site at Cantina Rosa, Maria shares her path to her career and she and Andrew observe the similarities between a chef's journey and that of a bartender. They also discuss the essential components of a great cocktail and great beverage programs.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

The James Beard Foundation's Independent Restaurant Industry Report 2025 (which we highly recommend all listeners read), offers insights and possible solutions to a wide range of challenges and opportunities for American restaurants. Produced in collaboration with Deloitte, the survey is based on interviews with 50 independent restaurateurs and survey responses from more than 350 industry leaders. The JBF's VP of Impact Anne McBride joins Andrew for a detailed discussion of the survey and subjects as varied as changing dining and drinking habits, employee wages, and creative marketing strategies for restaurants of all price points and levels of formality. A free-flowing and, we think, informative idea exchange based on real, up-to-the-minute data that we hope will be of value to anybody in the industry, and hugely informative to non-industry pros who enjoy dining in restaurants.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I tackle the current state of SEO and why traditional strategies can be both expensive and ineffective. Instead, I share a smarter approach I call “SEO jacking”—a method that boosts visibility by partnering with established local media and influencers. It's all about giving restaurant owners practical, actionable ways to build their online presence without relying on costly SEO tactics.  Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.SEO is often seen as too expensive or exhausting.Traditional SEO is slow, expensive, and unreliable.Partnering with top-ranking sites is more effective than outranking them.SEO jacking boosts credibility and visibility quickly.Media folks are more likely to write about you after a great experience.Crafting win-win pitches is essential for collaboration.Google wants trusted sources, so borrow their credibility.Visibility can be achieved faster than traditional blogging methods.Chapters00:00 Introduction to Full Comp and Profitability Masterclass01:48 The Relevance of SEO in the Restaurant Industry05:36 SEO Jacking: A New Approach to VisibilityIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

In this episode of FP&A Tomorrow, host Paul Barnhurst welcomes Alex Holt, the CFO of Milo's Hamburgers, to discuss the intersection of finance, business operations, and growth. Alex shares his journey from public accounting to the food service industry, offering insights into the challenges of managing finance in a family-owned, fast-growing restaurant chain. He also discusses the unique dynamics of budgeting, forecasting, and providing advice for aspiring finance leaders.Alex Holt is the CFO of Milo's Hamburgers, a beloved 23-unit fast-food chain known for its iconic burgers and sweet tea, based in Alabama. With experience as the Executive Vice President of Finance at Capstone Communities and a background in real estate, Alex brings a wealth of knowledge in finance, data visualization, and process improvement. He is passionate about making data useful and has a strong focus on enhancing financial operations.Expect to Learn:How the role of FP&A extends beyond reporting to driving business change.The unique challenges of managing finances in a growing, family-owned restaurant chain.The importance of process improvement and documentation when scaling operations.How Alex uses technology to improve efficiency and communication.Key metrics and strategies for managing finance in the restaurant industry, including labor and food costs.Here are a few quotes from the episode:"I use ChatGPT every day for communication, summarizing information, and even Excel formulas. It's a great productivity tool." - Alex Holt"If accounting is reporting what happened, great FP&A is about understanding the why behind the business activities." - Alex Holt"Great FP&A is about pulling insights from what's going on in the business and using that to drive change." - Alex HoltAlex shared valuable insights on what makes a great FP&A professional, the importance of process improvement in a growing company, and how technology can enhance financial operations. His practical advice on managing costs, forecasting, and building consensus provides key takeaways for aspiring finance leaders.Corporate Finance Institute: You know the numbers. Now it's time to own the story.The new FP&A Professional (FPAP) Certification from CFI is built for finance professionals who want to lead with insight-not just report the data.Learn more at: https://corporatefinancialinstitute.pxf.io/c/6003589/3067930/23723Follow FP&A Tomorrow:Newsletter - Subscribe on LinkedIn - https://www.linkedin.com/build-relation/newsletter-follow?entityUrn=6957679529595162624 Follow Alex:LinkedIn - https://www.linkedin.com/in/holtale/Twitter - https://x.com/holtaleFollow Paul: Website - https://www.theFP&Aguy.com LinkedIn - https://www.linkedin.com/in/thefpandaguyEarn Your CPE Credit For CPE credit, please go to earmarkcpe.com, listen to the episode, download the app, answer a few...

YOU TELL ME. To support a Local Vendor Buyout campaign for East Hollywood, Virgil Village and Silver Lake, please do so via Quien Es Tu Vecindario here: https://onevecindario.org/buyout/ AND DON’T FORGET TO LET THE CITY KNOW. J.T.

keywordscybersecurity, culinary arts, penetration testing, career transition, high-pressure situations, horror films, IT, social engineering, cooking, cybersecurity horror, dark web, pen testing, B-Sides community, cybersecurity, lifestyle polygraph, music, childhood memories, culinary skills, competition takeawaysKathy Collins transitioned from IT to culinary arts and back to cybersecurity.Her journey highlights the transferable skills between cooking and cybersecurity.Physical penetration testing involves unpredictable human elements.High-pressure situations in cooking can prepare one for cybersecurity challenges.Unexpected challenges can arise in both culinary events and cybersecurity tests.The importance of communication in cybersecurity engagements is crucial.Kathy's experience in cooking for large groups parallels the complexities of cybersecurity.The need for proper notification in penetration testing to avoid misunderstandings.Kathy's culinary background influences her approach to problem-solving in cybersecurity.There is a lack of big-budget horror films focused on cybersecurity. Going with the correct skeptical mindset is crucial.Using tools like Flare helps in dark web monitoring.B-Sides events are affordable and beneficial for newcomers.Engaging with the community fosters excitement and learning.Hannibal Lecter would be an interesting pen test partner.The Jaws soundtrack sets a perfect mood for stealth.Bonding over music can strengthen family relationships.Childhood toys can reveal early hacker tendencies.Culinary skills can be approached with a hacker mindset.Competition in cooking shows often emphasizes drama over skill. summaryIn this episode of the No Password Required podcast, host Jack Clabby and co-host Kaylee Melton welcome Kathy Collins, a security consultant at Secure Ideas. Kathy shares her unique journey from working in IT to pursuing a culinary career, and then back to cybersecurity. The conversation explores the transferable skills between cooking and cybersecurity, the unpredictability of physical penetration testing, and the high-pressure situations faced in both fields. Kathy also recounts memorable experiences from her culinary career and discusses the lack of horror films centered around cybersecurity. In this engaging conversation, the speakers delve into various aspects of cybersecurity, including the use of the dark web in penetration testing, the importance of community events like B-Sides, and the fun of the Lifestyle Polygraph segment. They also share personal anecdotes about music, childhood memories, and culinary skills, creating a rich tapestry of insights and experiences in the cybersecurity field. titlesFrom Chef to Cybersecurity: A Unique JourneyThe Culinary Path to CybersecurityHigh Stakes: Cooking and Cybersecurity Under PressurePenetration Testing: The Culinary Connection Sound Bites"I had to do some soul searching.""I was like, what if I have to do...""It's disturbingly easy.""There are so many opportunities there.""Going with the correct skeptical mindset.""We have a tool that we use called Flare.""They should attend them, first of all.""I had an Easy Bake Oven and took it apart." Chapters00:00 Introduction to Cybersecurity and Culinary Journeys02:46 From IT to Culinary Arts: A Unique Transition06:02 The Shift Back to Cybersecurity09:00 Experiences in Physical Penetration Testing11:48 High-Pressure Situations: Cooking vs. Cybersecurity15:02 Unexpected Challenges in Culinary Events17:54 The Intersection of Horror and Cybersecurity23:32 Exploring the Dark Web in Pen Testing25:34 Engaging with the B-Sides Community27:09 The Lifestyle Polygraph: Fun and Games 31:09 Bonding Over Music and Childhood Memories34:17 Culinary Skills and Competition Insights

In this episode of Capital Hacking, we interview Matt Einheber, a title business expert and founder of Title EQ. Matt shares his 20 years of experience in facilitating real estate transactions and discusses the complexities of title work, including the importance of understanding debts and liabilities. He highlights the innovative technology he developed to streamline the process of clearing complicated title issues and explains how joint ventures (JVs) can create significant financial benefits for real estate investors and family offices. The conversation emphasizes the value of choosing the right title company and the unique challenges presented by different states.Ultimate Show Notes: 00:01:30 - Discussion on the Title Business and Its Nuances 00:02:40 - Matt's Background and Experience in the Title Industry 00:04:27 - The Importance of Understanding Title Issues 00:06:01 - Joint Ventures and Their Role in the Title Business 00:07:42 - Matt's Exit from His Previous Title Company 00:09:35 - Technology Developed for Title Issue Resolution 00:12:00 - Comparison of Title Business to the Restaurant Industry 00:13:06 - Case Study: Joint Venture with DLP Capital 00:15:27 - Breakdown of Title Costs and Premiums 00:19:12 - Unique Selling Proposition in the Title Industry 00:22:30 - Finding and Engaging Billion-Dollar Family Offices 00:25:00 - The Importance of Service in the Title Business 00:26:46 - States Where Matt's Company Operates 00:28:36 - Revenue Expectations for Joint Ventures in Title BusinessConnect with Matt on Social:https://www.linkedin.com/in/matt-einheber-8004415/ Turn your unique talent into capital and achieve the life you were destined to live. Join our community!We believe that Capital is more than just Cash. In fact, Human Capital always comes first before the accumulation of Financial Capital. We explore the best, most efficient, high-integrity ways of raising capital (Human & Financial). We want our listeners to use their personal human capital to empower the growth of their financial capital. Together we are stronger. LinkedinFacebookInstagramApple PodcastSpotify

Sharon Zackfia, head of consumer research at William Blair, shares insights from over a decade of Glassdoor data to reveal how culture, leadership, and operational models—not just pay—shape employee satisfaction and long-term brand success in the restaurant sector.