Podcasts about restaurant industry

Send us a text This episode finds Ronnie battling car troubles while Brian navigates a crowded farmers market. Their culinary chat ranges from in-season fruits to the controversies of barbecue smoking, including the dreaded brisket "squeeze." Ronnie shares his Yakitori chicken success and Brian recounts a surprising grocery store discovery. In a major life update, Ronnie announces his exciting career change to an Omakase sushi restaurant, sparking a discussion about authentic Japanese cuisine.What We DrankRonnie - PacificoBrian - Sugar Creek Brewing Co - White AleSTAY CREAMY

How is the restaurant industry adjusting to the Trump administration?This week's episode of the weekly restaurant finance podcast A Deeper Dive features Michelle Korsmo, the CEO of the National Restaurant Association.This is the first in a series of podcasts we recorded during the National Restaurant Association Show this week.We wanted to get a pulse on the restaurant industry and on its dealings with Washington, given the number of monumental issues there are. We discuss the impact of tariffs on the industry, for instance, and how much import taxes are expected to cost operators. We also talk about immigration. Restrictions on immigration are expected to drive up labor costs by reducing the pool of workers. But Korsmo has perhaps some surprising news on the prospects of immigration reform.It's always an interesting conversation with the head of the industry's biggest trade group so please check it out.

Send us a text Brian debuts a bold new shirt (let's just say Remy the Rat might be involved), while Ronnie confesses his IPA-exit strategy in favor of something "crisp." They also ponder the mysteries of fried rice in other cultures and whether swamp people have their own language. Tune in for the usual blend of food talk, questionable logic, and Brian's tales of fancy wedding toilets. There may even be a new animal segment involving milk sweat?!What We DrankBrian - Deep River - Kayak KolschRonnie - Pacifico - PacificoSTAY CREAMY

Send us a text Ronnie and Brian are up to their shenanigans again! Join the noodle boys as the guys discuss the unexpected grip of Afrin, Brian's upcoming road trip (dog in tow!), and the wild realities of restaurant work. Ronnie recounts a hellish catering week and the delicious redemption of a gourmet family meal. Plus, a deep dive into the divisive world of New Haven pizza and truly terrible pizza creations.What We DrankBrian - Flat Rock Cider Company - Tropical Pineapple Homegrown Hard CiderRonnie - Sapporo - SapporoSTAY CREAMY

Here's yet another indication that 2025 is shaping up to be a brutal year for restaurants. Texas Roadhouse, though, says it is bouncing back from earlier struggles. But Burger King's parent is feeling the consumer uncertainty.

#97.This week on The meez Podcast, host Josh Sharkey sits down with Rachael Nemeth, CEO and co-founder of Opus, for a candid and insightful conversation that challenges outdated ideas about restaurant training and explores what truly drives team performance, profitability, and sustainable business growth. Drawing on her early experiences in bakeries, fine dining, and building an ESL training tool for restaurants, Rachael shares how these foundations led to Opus's broader mission: empowering the deskless workforce through goal-based, interactive, and micro-training. She argues that the traditional “train everything upfront” model is not only inefficient, but actively harms productivity and retention. Instead, she advocates for contextual, real-time learning that evolves alongside your business, focusing on skill application, behavior change, and coaching over memorization.Throughout the episode, Josh and Rachael explore how great training starts with clear goals and ends with measurable outcomes, emphasizing the importance of content that mimics familiar formats like social media to boost engagement. They unpack the psychology of goal setting and knowledge retention, the value of tools like AI, Loom, video, and Scribe, and why perfection in training content can often be the enemy of progress.Links and resources

Send us a text Brian and Ronnie are back, and this week, they're diving headfirst into the deep fryer of life! Fresh off a fun-filled yakitori grilling session at Ronnie's place (thanks for the Chang, Brian!), the boys recap the delicious details, with Ronnie-san channeling his inner Takasan. They discuss the art of the perfect chicken skewer, the quest for legit Japanese skewers (square is the key!), and Ronnie's near-fatal encounter with a surprisingly sharp kitchen tool.What We DrankRonnie - Chang - Lager BeerBrian - Singha - Lager BeerSTAY CREAMY

On this week's episode, host Caryn Antonini is joined by Renee Guilbault, CEO of the Open Food Company, the first ever open-source food company with a mission to empower consumers with nutritious and flavorful food made with whole ingredients. Renee is a seasoned food industry veteran, author, consultant and expert in high volume fresh food operations and menu development bringing 30 years of experience as a global food and beverage leader across several facets of the industry. A professionally trained chef, Renee has worked in leadership positions at companies such as Pret A Manger, Bon Appetit Management Company at Google, Compass Group and Le Pain Quotidian. Renee is also the co-host of AMC's In the Kitchen with Harry, alongside her Emmy-award-winning uncle, Harry Hamlin, where she brings her expertise and cooking chops, teaching audiences how to cook simple, delicious and no-fuss cooking techniques and dishes.For more information on our guest:The Restaurant Industry's #1 Consulting & Solutions Firmessayerfoodconsulting.com@chefreneeguilbaultThe Cultivated By Caryn show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

#95.In this episode of The meez Podcast, Josh Sharkey sits down with Ben Pryor, a former restaurant operator turned tech leader at Fourtop, to explore the real-world impact of AI in the hospitality industry—and why it should empower teams, not replace them.With more than 30 years of experience running restaurants like Noodles & Co., Brinker, and Dewey's, Ben brings a sharp operator-first perspective to restaurant innovation. He unpacks his concept of “augmented intuition”—a rebrand of AI that's rooted in support and empowerment rather than substitution—and shares how technology can be used to enhance human decision-making across teams. From simple tools like Expensify to AI-powered note-taking apps, he breaks down the systems that have helped streamline his own day-to-day work.Josh and Ben also dig into the intersection of technology and hospitality, talking through why investing in people and processes is still critical, the role of friction in the guest experience, and the operational challenges restaurants face when integrating new tech. They explore the importance of service in shaping memorable dining experiences, what scalable leadership really looks like, and how restaurant teams can take ownership of their internal systems and data.This conversation is a must-listen for anyone thinking critically about the future of hospitality—whether you're navigating AI tools, building smoother workflows, or trying to create a seamless experience for both staff and guests.Links and resources

You remember those early days of Covid - back then, we didn't know what we didn't know. It's not too early to begin thinking about lessons learned and so today, I discuss the restaurant industry and how some of them demonstrated critical leadership skills. And some did not.

Send us a text Join Ronnie and Brian as they talk more about the finale of Ronnie's Japan trip. The boys discuss controversial cooking takes, fun new tools and share a lot of laughs. You wont want to miss this!What We DrankRonnie - Lime SourBrian - Zero Gravity - Green State LagerFancy Japanese ginger grater thingy- OroshiganeSTAY CREAMY

DeVante Blow's journey through real estate reflects resilience, mindset, and the power of starting small. Join The REI Agent Podcast as he shares key insights on team building, momentum, and creating success through commitment.(00:03) - Introduction to The REI Agent Podcast(00:15) - Mattias Reflects on Personal Growth and Self-Expectation(00:45) - Basketball Memories and Childhood Ambitions(01:30) - Introducing DeVante Blow: Real Estate Agent and Author(01:50) - DeVante's Journey from the Restaurant Industry to Real Estate(02:15) - Career Shifts and the Impact of COVID(02:45) - Erica and Mattias Discuss Therapy Careers and Real Estate(03:10) - DeVante on Marriage, Moving, and Starting New Careers(03:30) - DeVante's Approach to Real Estate and Team Building(03:50) - The Role of Mentorship in DeVante's Career(04:15) - Building and Leading a Real Estate Team(04:40) - Niche Specialization and Team Structure(05:00) - The Challenges and Rewards of Going “All In”(05:20) - Strategies for Team Success and High Expectations(05:45) - Buying Leads and Transaction Coordination in Real Estate(06:10) - DeVante's Book “Just One Layup”(06:30) - The Importance of Low-Hanging Fruit and Consistent Actions(06:50) - Sports Analogies and Real Estate: Learning from Steph Curry(07:15) - Building Momentum in Real Estate and Avoiding Burnout(07:40) - DeVante's Personal Story of Resilience and Financial Struggles(08:05) - The Role of Family Support in Career Success(08:30) - Final Thoughts: DeVante's Advice to New AgentsContact DeVante Blowdevanteblow.comFacebookInstagramLinkedInYouTube--For more great content like this, visit ⁠reiagent.com

Send us a textChef David Falk, Cincinnati Reds, culinary journey, baseball fandom, restaurant industry, El Coyote, food and baseball, Reds players, pizza, Skyline, craft beerSummaryIn this episode, Chef David Falk shares his journey from a young cook at El Coyote to becoming a renowned chef and owner of multiple restaurants in Cincinnati. He discusses his early memories of the Cincinnati Reds, his passion for baseball, and how data analytics have influenced his understanding of the game. Falk also shares anecdotes about interactions with current Reds players, his culinary experiences in Florence, and his favorite ballpark foods. The conversation touches on his preferences for pizza, fast food, and craft beer, revealing a blend of high and low culinary tastes.TakeawaysEl Coyote was pivotal in launching my culinary career.Johnny Bench was my childhood hero and favorite player.Data analytics play a significant role in modern baseball.I enjoy interacting with current Reds players at my restaurants.My culinary journey took me to Italy, shaping my cooking style.I prefer simple, crushable foods like pizza and Skyline.Craft beer is not my preference; I lean towards Miller Lite.I enjoy creating unique dining experiences for my guests.Food and baseball share a strategic connection in my life.I believe in the importance of balancing flavors in food.Sound Bites"I would crush that.""I love Dewey's pizza.""I love Miller Lite."Sponsored by Moerlein Lager House, host of the March 26, 2025 Opening Day Eve Party benefitting the Reds Community Fund!

Send us a text Listen in while Ronnie and Brian talk about the rest of Ronnie's Japan trip and dream big about a small new restaurant.What We Drank- Brian - Edmund's Oast - Sour Apricot Peach- Ronnie - Highland Brewing - Seasonal Cerveza Lime LagerSTAY CREAMY

John Barker, President of the ORHA gives us an update on how the industry is holding up, and discusses the affects tariffs are having on restaurants

Send us a text Greetings from Japan! Join Ronnie from his hotel room in Japan as he talks about his adventure and Brian recaps his weekend slanging chicken wings at Dreamville!What we drankBrian - Singha Premium LagerRonnie - idk some weird Japanese soda booze lolSTAY CREAMY

The future of BC's restaurant industry Guest: Ian Tostenson, President and CEO of the BC Restaurant and Food Services Association Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn how to automate tasks, save time, and increase your profit.No coding required!

Send us a text Join Brian and Ronnie as they discuss Ronnie's trip to Japan next week and Brian's camping trip. Did someone burn chicken during the recording of this episode?! Stay tuned to find out!What we drank- Ronnie - Highland Brewing - Seasonal Cerveza Lime Lager - Ashville NC - Brian - Singha Premium LagerSTAY CREAMY

It's one thing to grow a restaurant group. It's another to grow one that thrives across categories, cities, and economies. David Morton has done exactly that—without taking on debt, overextending his team, or compromising his values. As co-founder of Episcope Restaurants, David has engineered a scalable system that pairs creative vision with financial discipline. In this episode, we break down his approach to market selection, capital efficiency, weekly P&Ls, and the real difference between restaurants that survive and those that lead. If you want a playbook for building a restaurant business that lasts, this is it.Takeaways:Profitability is the key problem for restaurant owners.David Morton aims to make a difference in the restaurant industry.The restaurant industry lacks leadership and standards for excellence.A conservative approach to business modeling can lead to success.Mistakes are part of the learning process in the restaurant business.The future of dining is influenced by social needs post-COVID.Managing balance sheets is as important as P&L statements.Openness to change is crucial for restaurant success.The restaurant industry must adapt to rising development costs.____________________________________________________________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 PodcastsRestaurant expert videos & webinars

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Mike Smith, Chief Brand Officer of Moe's Southwest Grill, for a high-energy conversation packed with hospitality insights, real-world hospitality stories, and brand-driven restaurant transformation. Mike shares how Moe's is leaning into emerging hospitality trends, executing bold hospitality strategies, and driving hospitality success in a competitive landscape. From the power of brand to the importance of connecting players across the industry, this episode is a masterclass for hospitality insiders looking to stay ahead. Tune in and discover what it takes to lead in the evolving world of hospitality. 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

We've been sold the lie that freedom comes after the exit. But what if we built businesses we never wanted to leave? That's exactly what Elliott Bisnow did. As co-founder of Summit and Powder Mountain, he's created a movement, not just a company—one built on authenticity, community, and the belief that life and work should be equally inspiring. In this episode, Elliott breaks down the power of big ideas, the myth of the exit strategy, and how living your brand is the real key to long-term happiness and success.Takeaways:Focusing on niches can lead to unique business opportunities.Building community is essential for entrepreneurial success.Authenticity is more valuable than perfection in leadership.Managing expectations is crucial for customer satisfaction.Creating leaders within organizations fosters a positive culture.Mentorship plays a significant role in personal growth.Co-founding a business brings diverse perspectives and skills.Living the brand enhances personal fulfillment and business success.Intentional living can lead to a more balanced and fulfilling life.____________________________________________________________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 PodcastsRestaurant expert videos & webinars

In this episode, world-renowned chef and restaurateur, Fabio Viviani, shares his inspiring journey from his humble beginnings in Italy to his success across the United States. Fabio discusses his early years working in a bakery as a child and opening his first restaurant at 18 years old. He delves into the cultural and professional adjustments he made moving to the U.S., his work ethic, and what motivates his continued success. Fabio also reflects on his experience on the hit show, "Top Chef", managing his brand, and the importance of leadership and adaptability in the competitive restaurant industry. The conversation touches on his approach to building sustainable businesses, his leadership philosophy, and personal anecdotes about balancing his career with personal life. Episode Highlights: 03:40 Building a Culinary Empire in Italy 05:58 Cultural Adjustments and Language Barriers 17:22 Resilience and Adaptability in the Restaurant Industry 22:08 Expanding Business Horizons 26:41 Life After Top Chef About Fabio: ​Fabio Viviani is an Italian-born chef, restaurateur, and television personality renowned for his charismatic presence and culinary expertise. In 2005, Fabio relocated to the United States to further his career in hospitality. He gained national recognition in 2008 as a contestant on Bravo's "Top Chef," where he was voted "Fan Favorite." Since then, he has opened numerous restaurants, bars, and event spaces across the country, serving over 10 million meals annually through Fabio Viviani Hospitality, making it one of the leading restaurant groups in the U.S. Beyond his restaurant ventures, Fabio is a best-selling cookbook author and has appeared on various television shows, including "Good Morning America." Fabio's entrepreneurial spirit extends to hospitality consulting, where he assists other restaurateurs in achieving maximum profitability and embracing genuine hospitality. ​ You can connect with Fabio in the following ways: Website: https://www.fabioviviani.com​ Instagram: @fabioviviani​ Facebook: Fabio Viviani​ Twitter: @fabioviviani​ YouTube: Fabio Viviani IT'S TIME TO SHOW UP WITH CONFIDENCE, MAKE AN IMPACT, AND MOVE THE BALL:

Send us a text What we drank- Ronnie - Highland Brewing - Seasonal Cerveza Lime Lager- Brian - Birdsong - Good As HellesKay's rice that's burnt as FSTAY CREAMY

Today I talk with Jesse Konig about building a better fast food system—one without shortcuts, seed oils, or mystery meat. From pandemic pivots to CPG disruption, we try and explore what it really takes to bring integrity to fries and burgers.Jesse & Ben's websiteJesse's InstagramJesse's X

In this episode, Tudor speaks with Terence Haggerty, owner of Jody's Club Forest in Staten Island, about the origins of the March Madness tournament bracket and the legacy of his father, who started it all. They discuss the community's role in the growth of the tournament, the challenges faced by the family business, and the importance of maintaining a sense of community in today's world. Terence shares heartfelt stories about his father's impact on the community and the resilience of their family business through various challenges, including the COVID-19 pandemic. The Tudor Dixon Podcast is part of the Clay Travis & Buck Sexton Podcast Network. For more visit TudorDixonPodcast.com #MarchMadness #community #legacy #sports #history #familybusiness #JodysClubForest #TerenceHaggerty #basketball #restaurant #industrySee omnystudio.com/listener for privacy information.

Five years after the start of the COVID-19 pandemic shutdown, people still talk about it. There are pre-pandemic and "post-pandemic" conditions, especially when it comes to social, economic, and political changes.

In this special interview, Sam and Gabe sit down with Katherine Coker, a former restaurant worker who has been educating and agitating around Philly, teaching people about wage theft and the conditions in the restaurant industry. Originally aired: June 28, 2023. https://linktr.ee/katherinecokerSupport the showwww.laborjawn.com

Our Guest Is Chef Lucho Martinez.He Joins Us From Mexico City…..Where He Currently Owns Em, Martínez, Cafe Tormenta, Ultramarinos Demar…And Friends & Family, His Media Company That Merges Creativity, Gastronomy And Other Cultural Disciplines Under A Unified Vision…We Talk About:✅ Accepting Endings In Life While Enjoying The Present Moment… ✅ The Importance Of Fully Understanding And Embracing Your Current Path✅ And The Love-Hate Relationship When It Comes To Changing Culture In The Restaurant Industry…https://www.instagram.com/thisislucho/?hl=enhttps://www.instagram.com/em.rest/?hl=enhttps://www.instagram.com/ultramarinos.rest/?hl=enhttps://www.instagram.com/martinez.rest/?hl=enhttps://www.instagram.com/tormenta.cafe/?hl=enhttps://www.instagram.com/thisisfriendsandfamily/?hl=enhttps://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

Summary:  It's early in the 2025 reporting season, but new trends in the restaurant and foodservice space are already emerging. 2024 was a difficult year and the industry is still adjusting—navigating the same pressures of inflation, labor costs, and economic shifts, plus some new challenges. Consumer habits continue to evolve, and technology is playing a bigger role than ever.  Today we're joined by Michael Halen, the Senior Restaurant and Foodservice Analyst for Bloomberg Intelligence. At Bloomberg, Michael publishes company-specific and industry-focused research on everything from how new government policies will impact business to the shifting demographics that affect consumer behavior. Michael makes frequent appearances as a TV and radio guest and is the host of Bloomberg Intelligence's restaurant-focused podcast titled Choppin' It Up.  In this episode, Michael breaks down the biggest takeaways and predictions for 2025. As we enter the new year, what's setting the winners apart? Which trends have staying power, and what can last year's challenges tell us about the road ahead? And most importantly, what should restaurant leaders be looking out for to stay ahead of the curve?  Highlights:Michael's path to his role at Bloomberg (3:08)The winners and losers from the last few years (6:01)Regional differences in consumer behavior (7:53)Impacts of inflation on the restaurant industry (9:22)The role of strategic pricing (11:41)The role of AI and automation (16:12)Make America Healthy Again (18:30)Recent trends and what they say about the future (23:48) Links:Michael Halen on LinkedInBloomberg Intelligence LinkedInBloomberg Intelligence WebsitePodcast: Choppin' it Up by Bloomberg IntelligenceICR on LinkedIn ICR on XICR Website Feedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

How has the pandemic affected restaurants?This week's episode of the Restaurant Business podcast A Deeper Dive features Lisa Miller, a consumer strategist and the author of "The Business of Joy."The podcast is part of our series on the impact of the COVID pandemic on the restaurant industry five years after it first hit. The pandemic wiped out a huge percentage of sales. More than half of the restaurant workforce lost their jobs. That period was an earthquake on the industry, and there have been many aftershocks since: supply shortages, runaway inflation and now traffic declines as consumers get frustrated over price hikes.We discuss the lingering impact from that era. We also talk about how consumers have changed. And we talk about the potential restaurants have to get customers, even in a tough market. The U.S. diner hasn't fully returned to the industry and still wants to eat out more often than they do. 

Send us a text What We DrankRonnie - Sierra Nevada - Pale AleBrian - Raleigh Brewing - It Girl (Munich Helles Lager)STAY CREAMY

In this insightful episode of The Restaurant Report, host Paul Barron and Sam Oches from Informa's Restaurant & Food Group analyze the critical challenges and opportunities facing the restaurant industry in 2025. They dive into corporate layoffs affecting major brands, the impact of Trump's tariffs on supply chains, tech integration challenges, and the evolving role of third-party delivery. The conversation balances concerns about declining margins and consumer price sensitivity with optimism about hospitality's importance and potential growth opportunities later in the year, providing restaurant professionals with valuable perspective on navigating the current market landscape.RestaurantIndustry #FoodServiceTrends #RestaurantTechnologyGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Send us a text What We DrankCoffee!Go Buy Some Knives!https://www.korin.com/https://www.chefknivestogo.com/STAY CREAMY

Friday's third hour from 3/7/2025

On this episode of The Ty Brady Way, Ty is joined by Travis Bonino to talk about their journey of feeding first responders during the COVID pandemic. It all started when Ty's wife, Amanda, had the idea to support local first responders, and Travis jumped on board right away. The two discuss how their mutual passion for community support led them to feed over 3,000 first responders, with donations and efforts from various community members, including Rory Hall. Travis shares his story of growing up in a restaurant family, where his grandmother ran a café in Manila, Utah, and how those early experiences inspired him to open his own restaurant. After years of working in different types of restaurants, Travis and his wife opened Salsa Litos, a Mexican restaurant in Draper. Despite the challenges of getting started and the struggles during the COVID-19 pandemic, the restaurant has thrived through perseverance, community support, and a passion for great food. The conversation takes a deeper dive into the challenges of running a restaurant, from managing labor shortages to handling rising food costs. Travis talks about the hard work of balancing the many roles in a restaurant, including the tough reality of reopening after COVID. With a dedicated team, Travis has navigated these hurdles, sharing the importance of loyal staff and evolving to meet new challenges while keeping the spirit of good food and community alive.   As always, we would like to hear from you! Email us at thetybradyway@gmail.com Or DM us on Instagram @thetybradyway https://www.instagram.com/thetybradyway/

In this episode, Pat and Tevo discuss the dynamics of social media engagement, particularly around their TikTok content related to Elon Musk. They delve into the current state of the restaurant industry, exploring the impact of inflation and changing consumer behaviors. The conversation shifts towards innovative marketing strategies that can help restaurants thrive in a challenging economic environment, emphasizing the importance of creativity and customer engagement. In this conversation, Pat and Tevo discuss strategies for maximizing bar attendance through innovative marketing techniques, the importance of businesses adopting a media-first approach, and the significance of building brand awareness in a competitive market. They also touch on tax strategies for small businesses, emphasizing the need for easier tax deductions for lower-income earners. The discussion highlights the evolving landscape of the restaurant and nightlife industry, encouraging entrepreneurs to adapt and leverage social media for growth.Chapters00:00 Social Media Shenanigans10:31 The Restaurant Industry's Current State30:50 Innovative Strategies for Survival32:18 Maximizing Bar Attendance Through Strategic Marketing37:09 The Shift to Media-First Companies49:09 Building Brand Awareness in a Competitive Market01:00:43 Tax Strategies for Small BusinessesYouTube and Socialshttps://mtr.bio/sorry-were-closed-Pod

In a recent Restaurant Report podcast episode, Bloomberg Intelligence analyst Michael Halen shared insights on restaurant industry trends, highlighting AI integration at companies like Chipotle, management changes at major chains, and Chili's remarkable 31.4% same-store sales growth under Kevin Hochman's leadership. Halen discussed Shake Shack's new kitchen innovation lab aimed at improving drive-thru efficiency, the healthy eating category's continued growth driven by Gen Z preferences, and predicted increased deal-making activity for 2025 as restaurant operations focus on fundamentals first, followed by effective marketing strategies.~This episode is sponsored by: Gusto → https://gusto.pxf.io/PBN#1 rated HR platform for payroll, benefits, and moreWith Gusto's easy-to-use platform, you can empower your people and push your business forward. RestaurantInnovation #FoodServiceTrends #RestaurantTechGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Brittany Tolliferreo. She is a native of Pennsylvania, a serial entrepreneur on a mission to change the restaurant industry, and one of just a few women of color to open and operate a successful franchise. She has done this despite not receiving funding from banks and using her own resources. Tolliferreo said she first thought about opening Chick-A-Boom a few years ago when she had some friends over to her house and made chicken sandwiches for them. After receiving some positive feedback about the food, Tolliferreo noticed a vacant storefront in her hometown of Folcroft, near the Philadelphia airport and about 15 miles from the city’s downtown area. In 2019, she contacted the building’s realtor and opened the first Chick-A-Boom restaurant…and as they say the rest is history. Company Description *Crisppi’s Chicken is an independently owned and operated fast food franchise based in Miami, Florida.They open their doors on January 17, 2025.The owners are Brittany Tolliferreo and her husband Kirk Hightower.Brittney reached out to NFL Great Randy Moss, Who became a partner in the franchise. He came to Philadelphia and tasted the food at one of their previous operations and signed on to become a partner. #BEST #STRAW #SHMSSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Brittany Tolliferreo. She is a native of Pennsylvania, a serial entrepreneur on a mission to change the restaurant industry, and one of just a few women of color to open and operate a successful franchise. She has done this despite not receiving funding from banks and using her own resources. Tolliferreo said she first thought about opening Chick-A-Boom a few years ago when she had some friends over to her house and made chicken sandwiches for them. After receiving some positive feedback about the food, Tolliferreo noticed a vacant storefront in her hometown of Folcroft, near the Philadelphia airport and about 15 miles from the city’s downtown area. In 2019, she contacted the building’s realtor and opened the first Chick-A-Boom restaurant…and as they say the rest is history. Company Description *Crisppi’s Chicken is an independently owned and operated fast food franchise based in Miami, Florida.They open their doors on January 17, 2025.The owners are Brittany Tolliferreo and her husband Kirk Hightower.Brittney reached out to NFL Great Randy Moss, Who became a partner in the franchise. He came to Philadelphia and tasted the food at one of their previous operations and signed on to become a partner. #BEST #STRAW #SHMSSee omnystudio.com/listener for privacy information.

This week we sat down with our friend Kwini Reed to talk all about her experiences in the restaurant industry. Kwini owns the restaurants Poppy & Rose and Poppy & Seed and is also a board member for the California Restaurant Association. Today, we get into the nitty gritty of running a restaurant, and even vent a little about the day to day life of running a business. Kwini is such a great guest, and we hope you get a chance to check out her restaurants in the LA area!    Follow Kwini on Instagram @kwiniland or her restaurants @poppyandrosela and @poppyandseedoc    Super Mamás  IG: @_supermamas  Facebook: Super Mamás  Twitter: @_supermamas   Website: http://supermamas.com/    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Brittany Tolliferreo. She is a native of Pennsylvania, a serial entrepreneur on a mission to change the restaurant industry, and one of just a few women of color to open and operate a successful franchise. She has done this despite not receiving funding from banks and using her own resources. Tolliferreo said she first thought about opening Chick-A-Boom a few years ago when she had some friends over to her house and made chicken sandwiches for them. After receiving some positive feedback about the food, Tolliferreo noticed a vacant storefront in her hometown of Folcroft, near the Philadelphia airport and about 15 miles from the city’s downtown area. In 2019, she contacted the building’s realtor and opened the first Chick-A-Boom restaurant…and as they say the rest is history. Company Description *Crisppi’s Chicken is an independently owned and operated fast food franchise based in Miami, Florida.They open their doors on January 17, 2025.The owners are Brittany Tolliferreo and her husband Kirk Hightower.Brittney reached out to NFL Great Randy Moss, Who became a partner in the franchise. He came to Philadelphia and tasted the food at one of their previous operations and signed on to become a partner. #BEST #STRAW #SHMSSee omnystudio.com/listener for privacy information.

Chef Laurent discusses his culinary world. He tells us of his early days in France to becoming a renowned chef and restaurateur in the United Stated. His blend in fine dining techniques with accessible, high-quality food experiences has led to successful concepts and his latest venture into Philadelphia. Laurent shares his thoughts on the evolution of the restaurant industry, the role of social media in modern hospitality, and the delicate balance between culinary artistry and business operations.Key Takeaways:Breaking News: Chef Laurent announces the return of LT Burger to Sag Harbor, reopening in the same location with the same great food this summer.Laurent discusses his new ventures in Philadelphia, including a 175-seat grill and a pizzeria focusing on pizza, small bites, and wine.Chef Laurent's Smash Smoke Burger, originally created for the Miami Food & Wine Festival, is now featured at Red Robin after they picked up on the concept.Advice for aspiring chefs – “Don't try to be a celebrity. Try to be a chef.” Laurent touches on culinary passion over fame, stressing the importance of focusing on long-term career goals and developing a clear culinary identity.Chef Laurent reflects on shifting dining trends, including the rise of casual dining, evolving dress codes, and the impact of social media on guest experiences.Hot Takes: Laurent plays “Hot or Not,” sharing his views on fine dining tasting menus, QR code menus, open kitchens, and plant-based proteins. He also discusses the impact of open kitchens on restaurant operations, guest experience, and kitchen discipline.The social media dilemma – The group debates the pros and cons of social media in hospitality, the increasing restaurant visibility and guests delaying meals for food photography. Chef Laurent discusses the challenge of balancing atmosphere and engagement in modern restaurants.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. 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

Send us a text SummaryIn this episode, hosts Ronnie and Brian dive into their recent adventures, including their upcoming participation in the Dreamville Festival, where they will serve food. They discuss their beverage choices, share amusing dog stories, and talk about their cooking experiences. The conversation also touches on community initiatives like cleaning up litter and the challenges of working in the restaurant industry, particularly focusing on food costing and the creative aspects of being a chef. In this conversation, Ronnie and Brian discuss the challenges and strategies involved in managing a restaurant, particularly focusing on the transition to a new multi-concept location. They explore the importance of soups in profitability, creative solutions to minimize food waste, and the anticipation surrounding the opening of a new restaurant. The duo also delves into upcoming restaurant trends for 2025, rating them on a humorous 'cream scale' while reflecting on the nostalgia associated with food and dining experiences. In this conversation, Brian and Ronnie explore various food trends, their origins, and the importance of sustainable practices in cooking. They discuss the resurgence of fermented foods, the evolution of beverage flights, the rise of mocktails, and the significance of locally sourced ingredients. The conversation also touches on humorous kitchen mishaps and practical cooking tips, emphasizing the importance of quality ingredients and sustainable agriculture.Chapters00:00 Introduction to Wiener Boys03:02 Excitement for Dreamville Festival05:59 Beverage Choices and Preferences08:53 Snow Day and Work Updates12:00 Dog Antics and Food Mishaps15:02 Community Clean-Up Initiatives16:57 Cooking Adventures and Recipes20:00 Exploring Katsu Dishes22:59 Restaurant Challenges and Food Costing24:58 Navigating Growing Pains in Restaurant Management26:13 Building a Multi-Concept Restaurant27:52 The Importance of Soups in Restaurant Profitability30:11 Anticipation and Challenges of Opening a New Location31:20 Creative Solutions to Minimize Food Waste32:43 Exploring Restaurant Trends for 202534:52 Rating Restaurant Trends on the Cream Scale39:54 Nostalgia in Food and Restaurant Culture47:58 The Resurgence of Fermented Foods50:33 The Evolution of Beverage Flights53:46 The Rise of Mocktails56:04 The Importance of Local Sourcing01:00:01 Sustainable Agriculture and Quality Ingredients01:02:50 Humorous Kitchen Mishaps01:10:06 Cooking Tips and TechniquesWhat We DrankRonnie - Guinness - Guinness StoutBrian - Deep River - Limon CelloSTAY CREAMY

Send us a textWhat happens when you invest emotionally in a poorly located restaurant, nearly flunk out of college, and then land a transformative career at Jimmy John's? Gregg Majewski, the visionary behind Craveworthy Brands, joins us to share his incredible journey and the tough lessons he's learned along the way. Gregg's story is a testament to the power of taking risks and believing in oneself, as he candidly recounts his path from near failure to a life-altering opportunity in the restaurant industry. Listen as we explore the art of building successful franchise teams and why betting on your own potential can unlock unforeseen opportunities.Gregg offers a treasure trove of insights into the dynamics of franchising, emphasizing the importance of hiring motivated individuals and nurturing franchisee relationships. Discover unique strategies that helped Jimmy John's stand out, including transitioning from single to multi-unit operations while maintaining brand integrity. We uncover the challenges of rapid growth and the pitfalls of unaligned advertising advice, revealing how thoughtful training and systems can drive consistent success. Gregg's innovative approaches, like acquiring a $43 million asset for just $1, highlight the bold moves that can lead to remarkable achievements.As we look towards the future, Gregg shares his ambitious plans to revolutionize the restaurant sector by 2025, focusing on technology, consumer packaged goods, real estate, and franchise development. Learn how Craveworthy has expanded to 225 restaurants across 15 brands since its inception in 2023, achieving $225 million in system-wide sales. Through tales of negotiation mastery and understanding self-value, Greg inspires us to seize opportunities aligned with our financial goals, ensuring that his team thrives along the way. Join us for an episode that promises to equip you with strategies for growth and transformation in the restaurant industry.To Learn more about Gregg Majewski: https://edwards.consulting/blog To Reach Jordan:Email: Jordan@Edwards.Consulting Youtube:https://www.youtube.com/channel/UC9ejFXH1_BjdnxG4J8u93Zw Facebook: https://www.facebook.com/jordan.edwards.7503 Instagram: https://www.instagram.com/jordanfedwards/ Linkedin: https://www.linkedin.com/in/jordanedwards5/ Hope you find value in this. If so please provide a 5-star and drop a review.Complimentary Edwards Consulting Session: https://calendly.com/jordan-555/intro-call

Chris Buru , a local DJ and producer joins us today to talk about about the intricacies of the music industry, particularly focusing on EDM. They explore the importance of art beyond politics, the realities of being a DJ, the significance of preparation, and the challenges of receiving feedback as an artist (6:00). Chris shares his passion for music and the emotional impact it has on both him and his audience, emphasizing the energy exchange that occurs during live performances. We discusses the nightlife and EDM culture, focusing on the interplay between substance use and the emotional experiences tied to music (40:00). We reflect on our personal journey with drugs, the impact of addiction on creativity, and the importance of genuine connections in the service industry (1:03:00). The discussion also touches on the wastefulness of the restaurant industry and the superficiality of relationships formed in nightlife settings, ultimately advocating for a more mindful approach to both substance use and personal connections. We get into the transformative power of shifting from a negative to a positive mindset, the rewarding nature of human connections in the service industry, and the complexities of navigating relationships and trust issues. We wrap up with the importance of self-discovery and the value of finding deeper meaning beyond temporary excitement (1:35:00). Enjoy. Love y'all.Twitter @awake_smyth

Food establishments are committed to serving all customers fairly, including offering reasonable accommodations for individuals with disabilities. 

Chris Crowley, senior writer at Grub Street, talks about his reporting on the fears among local restaurant workers over potential ICE raids.

New York City is one of the toughest markets in the world for restaurants, and omakase is one of its most competitive niches. But Cheng Lin, the mastermind behind Shota Omakase, has carved out a space that's truly unique. From sourcing the rarest ingredients to crafting an intimate, story-driven dining experience, Cheng is redefining what it means to serve sushi in the U.S. Today, we uncover how he brought a 10-year vision to life, the risks he took to challenge industry norms, and the business strategies that make his 18-seat restaurant a standout success. If you've ever wanted to know how to turn passion into profit, this episode is packed with insights. For more information on Shota Omakase and their extraordinary omakase experience, visit https://www.shotaomakase.com.TakeawaysMoving to the U.S. was for family, not personal choice.Early jobs in restaurants taught valuable lessons.Passion for sushi developed over time, not immediately.Focus and patience are crucial for culinary mastery.Research and learning are essential for running a restaurant.Community engagement is key to restaurant success.Success is defined by the team, not just the individual.Unique ingredients can set a restaurant apart.Marketing and food quality are equally important.Continuous learning is vital in a competitive industry.Chapters00:00 Journey to the U.S. and Early Experiences in the Restaurant Industry02:54 Discovering Passion for Sushi and Culinary Arts05:59 The Importance of Focus and Patience in Culinary Mastery09:05 Transitioning from Chef to Entrepreneur12:11 Building a Unique Restaurant Concept14:56 Marketing Strategies and Community Engagement17:57 Defining Success and Future Aspirations21:02 Lessons Learned and Advice for Aspiring Chefs____________________________________________________________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 PodcastsRestaurant expert videos & webinarsCheck out DUER's flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

Franchising can be a double-edged sword—scaling a brand while maintaining its soul is no easy feat. John Ramsay, a veteran with over 35 years of experience in franchising, who's leading the charge to transform Taco Cabana into a powerhouse of profitability and culture. In today's episode, we dive into John's journey from designing restaurants to developing franchise systems, the strategic pivots that have positioned Taco Cabana for success, and the lessons any restaurateur can apply to their own business. Whether you're an independent operator or considering franchising, this episode is packed with insights you can use. For more information on Taco Cabana and their exciting expansion plans, visit https://www.tacocabana.com.TakeawaysTaco Cabana started as a bar outpost in San Antonio.The brand straddles fast food and full-service dining.Messaging focuses on variety, convenience, and value.Breakfast culture is key to customer engagement.Franchising requires a stable brand and committed leadership.Unit economics are crucial for franchise success.Building a franchise model involves collaboration across departments.Ideal franchisees should have restaurant experience and community ties.Market selection is based on supply chain efficiency and operational support.Catering is essential for revenue and brand building.Chapters00:00 The Origins of Taco Cabana06:08 Breakfast Culture and Customer Engagement11:46 Franchising Strategy and Timing17:55 Building a Franchise Model from Scratch23:47 Market Selection and Growth Strategy29:56 Catering as a Revenue Stream35:59 Maintaining Focus on Awareness____________________________________________________________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 PodcastsRestaurant expert videos & webinarsCheck out DUER's flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.