Podcasts about restaurant industry

Episode Summary In this episode, I sit down with Yasemin to pull back the curtain on what it's really like to work in the restaurant industry. From the fast-paced chaos of a dinner rush to the emotional labor that comes with serving guests day in and day out, we talk honestly about the realities servers face—and why respect and kindness from customers truly matter. Yasemin shares her personal experiences on the floor, including the small things that make a big difference (yes, including the right shoes!). We also explore how positive energy, community support, and simple human connection can completely transform the dining experience—for both guests and staff. This conversation is a powerful reminder that servers are more than order-takers—they're people. If you've ever dined out, this episode might just change the way you see the person bringing your meal.       Links & Resources   YouTube:  https://www.youtube.com/@bitterwaitresspodcast   Podcast:  https://podcasts.apple.com/cz/podcast/bitter-waitress/id1837005569   If this episode made you think differently about your next dining experience, I'd love for you to rate, follow, share, and leave a review. Your support helps us continue having meaningful conversations like this—and building a more thoughtful, connected community.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore the latest industry news, starting with experiential marketing and Aperol's Share the Moment summer campaign with Hilary Duff on the Lucky Me Tour. We also highlight exciting culinary leadership changes, including Bradley Lowicki taking the helm as Executive Chef at The Rebel Room and Casey McMinn's promotion to Executive Chef at The Ava Hotel Paso Robles.For those curating seasonal offerings or looking for the perfect present, we dive into our ultimate Food and Beverage Father's Day gift guide. We feature premium selections like Le Sous Bois Champagne by Billecart-Salmon, the 2022 Estate Cabernet Sauvignon from Chateau Montelena, Isiah Thomas's Kosher Champagne Collection, and True Story Foods charcuterie bundles.We also examine major industry partnerships driving the future of hospitality. We discuss the James Beard Foundation's new multi-year alliance with American Express and Resy to support independent restaurants across the United States. Additionally, we cover the Culinary Institute of America's collaboration with Prosper Company to advance health and sustainability in the foodservice sector.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into a massive week of culinary and hospitality news. We begin with a deep dive into Chef Antonia Lofaso's candid insights on the hospitality industry, discussing her thoughts on authenticity, intuition, and the future of dining. We then explore exciting product expansions and creative campaigns, including the growth of Barilla's organic Al Bronzo pasta line and Blue Moon's limited-edition celestial-inspired marketing strategy. Next, we cover major leadership moves and events, highlighting Shannon Tebay's appointment as Director of Mixology at The Venetian Resort Las Vegas and Chef Marcus Samuelsson's upcoming keynote at the 2026 Summer Fancy Food Show. Finally, we celebrate a new era for our own brand, detailing the launch of Food and Beverage Magazine's six new targeted industry publications. For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

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John Barker, President of the Ohio Restaurant and Hospitality Alliance says they are concerned. Plus, GLP-1 is creating a different approach to eating out, and the industry is starting to adjust

Get in, we're oversharing. This week on Chit Chat, we're serving up everything from chaotic restaurant horror stories (yes, the “we close at 9 but we'll just stay until 10:30” crowd

In this episode, we're joined by Ginger Graham, co-owner of Ginger and Baker in Fort Collins, as she shares her insights on the state of the local restaurant industry. Ginger discusses the industry's current stressors, including escalating prices, labor pressures, and the impact of minimum wage increases. She also compares her experience to her mother's, highlighting the significant changes in regulations and costs since her mom started her own business. Ginger's candid conversation offers a glimpse into the challenges facing local restaurants and the importance of understanding the role of government mandates in the industry's struggles.See omnystudio.com/listener for privacy information.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this week's episode, the Food and Beverage Magazine Editors explore a massive week of news across culinary milestones, experiential travel, and shifting consumer trends.We start in the hospitality and restaurant sector, celebrating the 70th anniversary of Bern's Steak House, a Tampa institution known for its massive 7,000-bottle wine collection and impeccable culinary consistency. We also cover the highly anticipated reopening of Santa Monica's iconic Circle Bar dive club, and the refined coastal vision of new Chef de Cuisine Quentin Diez at the Forbes Five-Star acclaimed Aurelia at Castle Hill.In hotel and travel news, we discuss the multimillion-dollar 125th-anniversary renovation of Waikiki's historic Moana Surfrider, alongside the immersive new wellness and culinary experiences at The Ritz-Carlton, South Beach. For those seeking the ultimate adventure, we dive into the launch of The Manta Resort's new eco-friendly Underwater Room off the coast of Pemba Island, Tanzania.We then analyze major shifts in the consumer packaged goods and food technology space. Our hosts examine how the rise of GLP-1 medications is fundamentally altering consumer eating habits and driving demand for single-serve and portion-controlled packaging solutions. We also share insights from the Viva Fresh Expo on how the concept of consumomics is reshaping the future of the fresh produce industry.In branding and partnerships, we highlight Chef Boyardee's new line of convenient Skillet Meals for families, Lawry's heartwarming Mama Said Lawrys cookout campaign featuring Wiz Khalifa and his mother Peachie, and the power of lasting brand impressions through Steelberry's custom, high-quality ornaments. Finally, we round out the episode with key strategic moves, including Lavazza becoming the exclusive coffee provider across all cabins and lounges for American Airlines, and Oak View Group appointing Katie Harel as the Managing Director of its UK hospitality division.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

n this latest episode of The Food Professor Podcast, recorded live inside the podcast fishbowl at SIAL Canada 2026 in Montreal, Michael LeBlanc and Sylvain Charlebois welcome one of the most exciting entrepreneurs in Canadian food innovation: Santiago Stacey. Fresh off winning SIAL's prestigious Gold Innovation Award, Santiago shares the remarkable story behind Ku Na Na, creator of Canada's first plant-based banana milk made from 100% rescued, upcycled bananas. Born in Ecuador—the world's largest exporter of bananas—Santiago witnessed firsthand how millions of bananas are discarded simply for failing to meet cosmetic standards. That insight sparked a mission to create not just a beverage, but a better food system. Joined by innovation jury co-president  Isabelle Marquis, the conversation explores why Ku Na Na stood out among more than 320 entrants. From sustainability and nutrition to taste, convenience, and commercial viability, this product hits every major trend shaping the future of food. Santiago also reveals his expansion plans across Ontario, Quebec, and beyond, while sharing why banana milk could become the next major plant-based category. But first, Michael and Sylvain break down the week's biggest food and agriculture headlines. The hosts unpack Canada's push toward regulatory modernization and why reducing bureaucratic layering could be critical for food innovation, entrepreneurship, and national food security. They examine troubling new data on Canada's restaurant industry, with margin compression and closures accelerating in key markets like Ontario and Quebec. The conversation also dives into controversial moves by pharmacies in Quebec to pull energy drinks from shelves, AI-powered drive-thrus rolling out at Dairy Queen, and a deeply emotional discussion about dairy farmer mental health and the economic realities facing agricultural producers across North America. https://www.nytimes.com/2026/05/03/us/dairy-farm-butter-ridge-pennsylvania.html?unlocked_article_code=1.gVA.Xwqj.Qig6BXd4EEKQ&smid=url-share About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Two Gen Z's are in to share how they started their cafe businesses from the comfort of their homes. We got your back on what to do this weekend and on the upcoming Eid Al Adha holidays. And we ask, what actually makes a restaurant resilient? See omnystudio.com/listener for privacy information.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into major industry shifts, including the launch of Pepperlot, a revolutionary new online marketplace designed exclusively for restaurant real estate by commercial real estate veteran Alex Rusu. We also discuss Bloom Talent Studio, a new female-founded advisory firm aimed at helping high-growth companies align their people systems with their business ambitions.Our hosts cover significant leadership appointments, such as Michelle Armock taking the helm as Chef de Cuisine at MKT Restaurant and Bar, Justin Draper becoming Culinary Director at Dellshire Resort, and Robert Ramer stepping up as Chief Operating Officer of Koloa Rum.We honor industry milestones and philanthropic efforts, discussing Richard Dick Marriott receiving the 2026 Legends Award for his lifetime dedication to the restaurant industry, and the incredible disaster relief work of the Guy Fieri Foundation, which has served over 200,000 meals during crises. The editors also highlight the importance of industry recognition, diving into the PR%F Awards, co-founded by Michael Politz, which celebrate the best consumer brands across the beverage sector.Finally, we explore exciting brand collaborations and product launches, from the unique OluKai and SPAM sandal collection that pays homage to Hawaii's beloved SPAM musubi, to the Kokoro Matcha Latte introduced by Jittery Joe's Coffee and Peter Dale. We also cover the James Beard Foundation's transformative new multi-year partnership with American Express and Resy to support independent restaurants.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into the newest innovations shaping the culinary and hospitality landscape. First, we discuss the groundbreaking partnership between Flytrex and Little Caesars, who are revolutionizing the industry by delivering family-sized pizza orders via the Sky2 drone in just minutes. Next, we look at the booming beverage sector as Pecan Deluxe expands its Dallas facility to double its popping boba manufacturing capacity, aiming for an output of up to 100 million pounds per year. We also explore the intersection of sports and premium dining, highlighting how the Oak View Group is managing the hospitality, concessions, and culinary experience for the 2026 MLB Mexico City Series at Alfredo Harp Helu Stadium. Finally, we cover exciting dining news, from Fogo de Chao elevating the traditional churrasco experience with their new Spicy Steak to the highly anticipated Fall 2026 opening of the 1930s Art Deco-inspired Lady Delilah supper club in New York City. For full articles on these stories, expert insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the food and beverage world.

John Barker of the ORHA discusses the business in Ohio including how food costs in Q1 compare to Q4 of 2025

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food & Beverage Magazine Editors. In this episode, the Food & Beverage Magazine Editors dive into the fascinating intersection of food technology and playful product innovation.First, we explore the groundbreaking milestones in food automation as Chef Robotics reaches an impressive 100 million servings. We discuss how their AI models use real-world data from customer facilities to address industry labor shortages and enhance manufacturing productivity. You can find more in-depth coverage of these technological advancements at fbmagazine.com.Next, we shift to a lighter, sweeter topic: the limited-edition meatball-flavored lollipop created by IKEA Canada and Chupa Chups. What started as an April Fools joke has turned into a real retail product launching this June, proving the powerful role that humor and nostalgia play in modern marketing strategies.For full articles on these stories, expert insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the culinary and hospitality world.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, brought to you by the Food & Beverage Magazine Editors. In this episode, the Food & Beverage Magazine Editors dive into the most critical leadership changes and strategic partnerships defining the modern hospitality landscape. We begin by covering major executive moves, including Pawel Brzezinski taking the helm as Executive Vice President of Premium Hospitality at Legends Global. We also highlight the exciting culinary appointments of Chef Miguel Tapia at Main St. Provisions, Jason Wiles as Director of Dining at the Beacon Grand, and Sergio Aguilera Gazca as Executive Sous Chef at The Ritz-Carlton, Rancho Mirage. To explore these leadership profiles in depth, head over to fbmagazine.com. Next, we analyze game-changing strategic partnerships, such as the renewed multi-year agreement between the Las Vegas Convention Center and Sodexo Live!, as well as the dynamic collaboration between Tito's Handmade Vodka and T-Mobile Arena to create the 1997 Lounge. For complete coverage of these stories and more daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember that the Food & Beverage Magazine Editors are your trusted resource for everything you need to know, so bookmark fbmagazine.com today.

Freelance food writer Lisa Shames joins Bob Sirott to share another growing trend in the city that focuses on cafés in retail stores and what their purpose is. Some of the places where you can grab coffee and a snack include Postcard, Kith Treats, and Soloway Coffee.

Welcome to the latest episode of the Food & Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food & Beverage Magazine Editors. In this episode, the Food & Beverage Magazine Editors break down the most exciting food, beverage, and hospitality news shaping the modern industry landscape.We start with beverage innovations, highlighting the highly anticipated collaboration between Pabst Blue Ribbon and Grillos Pickles to create the ultimate limited-edition Pickle Beer. We also explore the craft spirits market with updates on Woody Creeks William H. Macy Reserve Rye Third Edition, Sukari Spirits all-natural vodka, and Broken Antlers bold flavored whiskeys.Moving over to food and dining, we discuss how Crumbl is redefining the dessert category with their new interactive Brownie Dippers. The Food & Beverage Magazine Editors also examine the rise of better-for-you snacks, featuring deep dives into the allergy-friendly Teddys Tallow Chips, which are safely cooked in traditional beef tallow, as well as Undercover Snacks chocolate quinoa crisps and Crossroads by Saffron Road global comfort meals.Finally, we take a look at the restaurant scene, uncovering the seasonal Mediterranean excellence of Chef Frederic Aumeunier at AVA Coconut Grove and the launch of Farm Bar Events new rooftop venue in Chicago.For more in-depth articles on all these topics and exclusive interviews, be sure to visit fbmagazine.com. You can find daily industry news, trends, and tools tailored for hospitality professionals at fbmagazine.com. Thank you for listening, and always make sure to bookmark fbmagazine.com so you never miss what is next in the world of food and beverage.

Welcome to the latest episode of the Food & Beverage Magazine Podcast, the trusted industry authority for leaders, operators, and decision-makers in global hospitality. Hosted by the Editors of Food & Beverage Magazine, this episode explores the strategic leadership shifts, brand partnerships, and culinary innovations currently shaping the modern food service landscape. Discover the latest B2B industry trends to elevate your guest experience, and for daily news, trends, and tools, always visit fbmagazine.com.Comprehensive Episode Summary In this episode, we break down the most critical updates and strategic innovations across the hospitality sector. We begin with major executive moves, highlighting Whitney Leavitt's new role as Chief Creative and Brand Officer at Cool Sips, and The Legacy Companies unveiling their new strategic vision and executive leadership. We also discuss Savona Communications taking the lead for Marussia Beverages USA, and Christina Kuypers ushering in a new era at Chop Steakhouse Bar. To dive deeper into these leadership profiles, head over to fbmagazine.com.Next, we analyze strategic partnerships that are redefining guest experiences and back-of-house operations. We look at the Omni Hotels pairing with Peter Millar, and how Gordon Food Service is partnering with RELEX to enhance fresh food forecasting. We also cover dynamic new venue openings, including the Mediterranean culinary gem Del Mar in West Palm Beach, and the Renaissance Esmeralda Resort & Spa's launch of Seven & Olive Gastropub alongside Topgolf Swing Suites.Finally, we touch on product and brand growth, exploring how Sugarlands Distilling has built a robust house of brands rooted in family craft, and how operators can elevate their menus with Brew City Beer Battered Potato Waves.For more in-depth articles on all these topics, exclusive interviews, and operator insights, visit our website at fbmagazine.com and subscribe to the Food & Beverage Magazine newsletter so you never miss what's next.

The foodservice business is a very tough industry to succeed in. So what does it take to have a successful restaurant? In this episode, Mosh sits down with restaurateur Drew Nieporent--who helped build iconic restaurants like Nobu and Tribeca Grill--to discuss Drew's new book, ⁠I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches⁠. Drew traces his path from working at McDonald's to opening 40 restaurants, explaining why most restaurants fail and how successful ones create experiences that bring people back for more. Plus, we dive into the history and changing trends of the industry: how Nobu brought sushi to the mainstream in the 1990s, what social media and delivery apps have meant for the restaurant business, and how you can get the best experience the next time you go dining out. Mosheh Oinounou (⁠⁠⁠⁠⁠@mosheh⁠⁠⁠⁠⁠) is an Emmy and Murrow award-winning journalist. He has 20 years of experience at networks including Fox News, Bloomberg Television and CBS News, where he was the executive producer of the CBS Evening News and launched the network's 24 hour news channel. He founded the @mosheh Instagram news account in 2020 and the Mo News podcast and newsletter in 2022.

In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts.Cody shares her journey from a 22-year-old barista and student to running multiple restaurants, including the early days of flipping a $2,500 kitchen into a gourmet burger spot. She reflects on lessons learned from building a business without investors, developing a unique staff culture with livable wages, and navigating the challenges of tipping, hospitality fees, and pandemic-era disruptions.Beyond her restaurants, Cody is a board member of the Independent Restaurant Coalition and founding board member of the Lawrence Restaurant Association, fighting for workforce sustainability and independent small business resilience. She also discusses how her background in art and passion for creating “third spaces” inspired the Cider Gallery, a thriving combination of gallery, event space, and catering hub.Listeners will gain insight into what it takes to innovate in the restaurant industry, prioritize community and staff, and balance creative vision with sustainable operations. Cody's story is a testament to how independent restaurateurs can make a meaningful impact—both locally and nationally - while staying true to their values.Key Takeaways:Building a restaurant business organically without outside investorsStrategies for livable wages, team culture, and equitable tip-sharingCreating multi-use spaces that combine dining, art, and communityAdvocacy for independent restaurants on national policy issues like credit card fees(00:52 – 02:53) – Introduction & Early BeginningsMeet Codi Bates, restaurateur and community advocate, and hear how she and Simon started their first burger spot in Lawrence, Kansas.(02:54 – 06:03) – From One Restaurant to a Growing PortfolioThe story of how Bates Co. expanded from a single gourmet burger concept to multiple locations, learning on the fly.(06:04 – 09:31) – Wearing All the Hats: Lessons in OperationsInsights on running a restaurant, solving problems from plumbing to tech, and being hands-on in every aspect of the business.(09:32 – 16:41) – Staffing, Wages & Creating CultureHow Codi built a team-focused culture, implemented livable wages, experimented with a hospitality fee, and maintained trust with staff and guests.(16:42 – 18:10) – The Economics of Independent RestaurantsUnderstanding razor-thin margins, community impact, and why independent restaurants reinvest most of their revenue locally.(18:11 – 25:28) – Expanding Into Unique Concepts & Community SpacesFrom Taco Zone to Bon Bon to the art-driven Cider Gallery—how creative spaces and mixed-use concepts shaped Bates Co.'s growth.(25:29 – 27:11) – Advocacy & the Independent Restaurant CoalitionCodi discusses her national work with the IRC, advocacy efforts, and issues like credit card processing fees affecting the industry.(27:12 – 32:00) – Credit Card Fees & Financial ChallengesDeep dive into the Credit Card Competition Act, the real costs of card processing for independent operators, and how these policies affect restaurants' bottom line.(32:01 – 36:00) – Supporting the Independent Restaurant CommunityThe role of advocacy in workforce sustainability, small business resilience, and Codi's perspective on keeping independent restaurants thriving post-COVID.(36:01 – 40:30) – Lessons Learned & Advice for RestaurateursCodi shares key takeaways from 17+ years in hospitality, advice for aspiring operators, and reflections on balancing passion, community, and business.(40:31 – End) – Closing Thoughts & What's Next for Bates Co.Codi wraps up with insights on future projects, maintaining authenticity, and continuing to create community-centered restaurant experiences.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/Proudly Sponsored by:RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny

Welcome to another episode of the Food & Beverage Magazine Podcast! Today, the Editors of Food & Beverage Magazine bring you a comprehensive look at the boldest flavor collaborations, major industry events, and exciting brand expansions shaping the global hospitality landscape.In this episode, we celebrate 40 years of innovation at the Bar & Restaurant Expo, and highlight upcoming culinary gatherings like Vegas Unstripped 2026 and The Venetian Resort's new storytelling-driven program, Culinary Crossroads. We also explore the newest hospitality concepts hitting New York, including Sushi by Bou's rock 'n' roll omakase experience and the ritualistic cocktail ceremonies debuting at The Eighth. On the product and flavor front, we discuss the "swicy" candy trend with Huer Foods and Cholula, the wellness applications of premium Mānuka honey, and Louisiana Fish Fry's new Cajun cooking series with Emeril Lagasse and Trombone Shorty. Finally, we take an inside look at Sugarlands Distilling's family-crafted brand growth and SUNSET's sustainable new tomato packaging.Today's episode is brought to you by the CPG Awards® by Food & Beverage Magazine. If you're building a shelf-stable brand and want to get in front of real retail buyers who are looking for what's next, head over to cpgawards.com and submit your products today.For more in-depth articles on all of these industry innovations, visit fbmagazine.com. Be sure to subscribe to the newsletter so you never miss a beat. Head over to fbmagazine.com today, and tell them we sent you!

Stephen Klein, CEO and co-founder of Saivory, joins the podcast to discuss how restaurant operators use artificial intelligence to help decipher guest data, tailor the ordering process to consumers and overcome gaps in their tech stacks. 

Welcome to another episode of the Food & Beverage Magazine Podcast! Today, the Editors of Food & Beverage Magazine bring you a high-level overview of the most exciting restaurant expansions, executive chef appointments, and agricultural technology shifts shaping the industry.In this episode, we explore dynamic new culinary footprints, including Sushi by Bou's rock 'n' roll-inspired East Village location and The Eighth Cocktail Lounge's New York debut. We also highlight exceptional resort dining at the reimagined Bodrum Edition, the World Equestrian Center's new Equestrian Manor, and welcome Executive Chef Robert Angelo Jr. to The Newbury Boston. On the product and agriculture front, we discuss the sweet new Häagen-Dazs and Vicky Bakery collaboration, Sugarlands Distilling's growth, and Taylor Farms' strategic acquisition of Equinox Growers.Today's episode is brought to you by the CPG Awards® by Food & Beverage Magazine. If you're building a shelf-stable brand and want to get in front of real retail buyers who are looking for what's next, head over to cpgawards.com and submit your products today.For in-depth articles on all of these spring travel destinations and industry innovations, visit fbmagazine.com. Be sure to subscribe to the newsletter so you never miss a beat. Head over to fbmagazine.com today, and tell them we sent you!

This week Andrew talks with Olo founder & CEO Noah Glass. Olo is a company you most likely have interacted with (but probably don't realize it). That's because Olo is a restaurant technology company that works behind-the-scenes to power the orders, payments, & engagement for over 800+ restaurant brands across 90,000+ locations. This conversation is the story of how Noah & a small but scrappy team turned an idea into a $2 billion company that impacts millions of people. You'll hear important ideas on creativity, discipline, & building something from the ground up — even in the face of uncertainty & adversity. ** Follow Andrew **Instagram: @AndrewMoses123X: @andrewhmosesSign up for e-mails to keep up with the podcast at everybodypullsthetarp.com/newsletterDISCLAIMER: This podcast is solely for educational & entertainment purposes. It is not intended to be a substitute for the advice of a physician, psychotherapist, or other qualified professional.

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Dr. Chad Moutray, Chief Economist at the National Restaurant Association, to unpack the economic forces reshaping the restaurant industry. From shrinking profit margins and the K-shaped economy to the rise of technology adoption and long-term demographic pressures, Dr. Moutray delivers a data-driven look at what operators are facing right now — and what they need to do to survive and grow in an increasingly divided consumer landscape.THIS EPISODE IS SPONSORED BY: Mailwise DBA direct2youTransform Your Direct Mail StrategyInnovative Solutions For Modern Direct Mail Campaigns That Deliver Resultswww.d2upostcards.com#FastCasualNation #RestaurantIndustry #RestaurantEconomicsBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get 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

From high turnover and typically younger workforces to ever-shifting state and local laws, restaurants face a unique patchwork of pay transparency compliance risks. Denver office colleague Melisa Panagakos joins podcast host Laura Mitchell to share how to check these risks from becoming significant liabilities by better auditing job postings, managing tipped positions and prioritizing compliance efforts across jurisdictions. 

Technology has long shaped how people order meals, but in 2026, loyalty programs are becoming a primary factor driving engagement. As customer discretionary spending tightens, competition is tense and loyalty is increasingly fragile in this industry. Findings from the Payments Intelligence report January 2026: How Restaurants Are Adapting to Digital Expectations. The Report documents an industry recalibration driven by leaner household budgets. Less frequent dining out and a customer base that now expects speed, personalization, and consistency as baseline requirements. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

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

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.

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. 

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.

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

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.

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   

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

Fred wants to know if people in the service industry keep their customer's secrets!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.