Podcasts about restaurant industry

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

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

Send us a text This week on Whipped Cream Salmon, Brian's got a beer in hand and a mission: to unlock Ronnie's **pizza-making secrets**! Get ready for a deep dive into **dough fermentation** (because apparently, 72 hours in a fridge is totally normal for a pizza), the great **00 flour debate**, and a saucy discussion about whether your **pizza sauce** should be cooked or, you know, just… raw. Plus, Brian tries to figure out why Ronnie, the self-proclaimed "love language is cooking" guy, suddenly hates cooking for himself. Is it the summer heat? The lack of breakfast service? Or just a severe case of "I don't wanna cook tonight" syndrome? Tune in for dough-lightful debates, chicken brining banter, and possibly a surprise appearance from Rochelle (in spirit, at least)!What We DrankRonnie - CoffeeBrian - SinghaSTAY CREAMY

Restaurant Industry at a Breaking Point: Can It Survive Without Foreign Workers? GUEST: Sylvain Charlebois, Professor and Director of the Agri-Food Analytics Lab at Dalhousie University Is unused farmland running B.C's food sector dry? GUEST: Dr. Lenore Newman, Director of the Food and Agriculture Institute at the University of the Fraser Valley  Vancouver to consider later nights for alcohol service  GUEST: Sarah Kirby Yung, ABC Vancouver City Councillor Could mass rezoning change the Cambie and Broadway neighbourhood as we know it? GUEST: Michael Geller, President of The Geller Group, Architect, Planner and Real Estate Consultant  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Greatest Hits episode of Getting to Aha!, Darshan Mehta is joined by Steve Bigari, the EVP, AI for Restaurants at Soundhound. Join them as they discuss how technology, particularly AI, can enhance the restaurant experience, the mindset needed to be a disruptor in the industry, and the importance of removing friction from the customer's life. Steve also shares insight and experience from his forty years in the restaurant industry.

Send us a text Brian and Ronnie welcome a very special guest to Whip Cream Salmon this week: their former coworker and "everything guy," Matt Corella! Matt drops some serious knowledge about his incredible culinary journey, from starting a Michelin-starred restaurant in a (once illegal) garage in his hometown to navigating the vibrant, and sometimes challenging, kitchen scene in Mexico City.Matt recounts tales of a kitchen raid, adapting to a "cooking class" loophole, and the culture shock of transitioning from backpacking to grueling 15-hour shifts. The conversation also delves into the stark differences in food systems between the US and other countries, with Matt and Brian debating the impact of over-sanitization on flavor and immunity. Plus, a lively discussion about the frustrating reality of gloves in the kitchen and an update on Matt's current (and potentially fleeting) career selling wine corks.Tune in for an episode packed with behind-the-scenes culinary insights, travel anecdotes, and plenty of laughs!What We DrankBrian - SinghaRonnie - Highland Brewing - PilsnerMatt - ModeloSTAY CREAMY

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

In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape. Takeaways Ross Lusted transitioned from dentistry to the culinary arts. Melbourne's market-centric dining scene is vibrant and diverse. Hotels offer a unique journey in hospitality compared to standalone restaurants. Innovative cooking methods are key to restaurant success. Partnerships in the restaurant industry can enhance opportunities. Staffing challenges are prevalent across the hospitality sector. Supply chain issues impact the availability of quality ingredients. The restaurant market is competitive, requiring resilience and adaptability. Understanding market demands is crucial for pricing strategies. Opening a restaurant during tough times can lead to future success. Sound bites "I was going to be a dentist." "I love the idea of restaurants." "We won a few awards." Chapters 00:00 Introduction to the Culinary Journey 01:08 Exploring Melbourne's Culinary Scene 02:18 From Dentistry to Culinary Arts 03:42 The Allure of Hotel Dining 04:46 Building Successful Restaurants 06:11 Innovative Cooking Methods at Woodcut 08:23 Navigating Partnerships in the Restaurant Industry 09:39 Challenges in Staffing and Work Ethic 11:00 The Impact of Supply Chain Issues 13:07 Resilience in the Restaurant Business culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisineSee omnystudio.com/listener for privacy information.

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

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

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

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

Send us a text Happy America Day... I guess! Brian and Ronnie are back for episode 53 of Whip Cream Salmon. Brian kicks things off by recounting a fun-filled 4th of July block party. Ronnie, fresh off his first week at the new pizza spot, talks about the grueling work of slinging 18-inch pies, battling **imposter syndrome**, and the sheer volume of dough that moves through their kitchen. Plus, they dive into the intricacies of cooking the perfect pizza, the joy (or lack thereof) of bucatini, and some surprising facts about the weight of a waterbed. Raise a glass (or a glass can of sake) to another year of food, friends, and fuckery!What We DrankBrian - Dogfish Head - Grateful Dead Juicy Pale AleRonnie - Amabuki - Yamahai Junmai OmachiSTAY CREAMY

Send us a text Happy Anniversary to us! Join Brian and Ronnie for the 52nd episode of Whip Cream Salmon, marking one whole year of "all things food, friends, and fuckery" (and definitely not always facts). This week, Brian explains why his party schedule almost derailed the podcast, while Ronnie shares the intense, dough-slinging realities of his new pizza-making gig (and how he's definitely in "pizza consuming shape"). Plus, they dive into kitchen knife etiquette, the struggles of slurping bucatini, and the surprising popularity of waterbeds in the 80s. Crack open a cold one and celebrate with us!What we drankRonnie - PacificoBrian - SinghaSTAY CREAMY

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

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

Send us a text This week on Whip Cream Salmon, the podcast that's almost entirely an animal fact show now, Brian recaps his ill-fated trip to Bonnaroo, which, thanks to a little rain and a lot of mud, got canceled while he was there! But fear not, a new "happy dumpling" tattoo might just mend his festival-sized hole. Meanwhile, Ronnie shares his own culinary misadventure with a very "overcooked" pork porterhouse. Plus, they dive into the delicious world of Korean fried chicken, quick cucumber kimchi, and the etiquette of app ordering at restaurants. Tune in for food, friendship, and festival fuckery!Chattanooga Ramen Spot - Attack of the TatsuWhat we drankBrian - Coors LightRonnie - Crank Arm Brewing CO - Jimmy's Bike Drive Coastal LagerSTAY CREAMY

Hospitality expert Daniel Samir shares what today's customers really want, how COVID reshaped service expectations, and the lessons salon professionals can take from the restaurant world.Follow/subscribe to be the first to know when new episodes are released. Like what you hear? Leave us a review!KEY TAKEAWAYS:

In this episode of the Hospitality Hangout, recorded live at RLC's Influencer Alley, we sit down with Marc Torres, CEO of Cheba Hut Toasted Subs, one of the most unique and emerging brands shaking up the restaurant industry.From hospitality insights to funny food stories, Marc brings the heat with his unfiltered take on what makes a concept stand out in today's crowded food landscape. We cover everything from investment strategies and industry trends to how Cheba Hut builds a tech stack that actually enhances the guest experience — and why staying “hospitable” and a little offbeat is their not-so-secret weapon.This conversation connects the dots between bold ideas, operational strategy, and what it really takes to thrive in a competitive market. Whether you're a seasoned operator, investor, or just love a good toasted sub, this is one episode you don't want to miss. 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 Get ready for some food, friends, and fuckery! Ronnie and Brian are here, but it's a wacky Wednesday recording time. Brian's prepping for Bonnaroo, stressing about the rain and his shoe game. Lost phone? He's got a QR code trick!Then, it's all about Ronnie's new pizza oven! He's fired up, talking hot temps, and plans to cook everything from smoked carnitas to clams. They're geeking out over grills, woks, and all things cooking. Plus, they're dreaming up Boys Week feasts. Get ready for some laughs and kitchen insporation!What We DrankBrian - SinghaRonnie - PacificoSTAY CREAMY

Live from RLC's Influencer Alley, this episode of the Hospitality Hangout features Anthony Valletta, CEO and President of bartaco, the elevated street food concept redefining fun dining and guest connection.Anthony shares sharp hospitality insights and bold strategies behind bartaco's rise — from creating a seamless guest experience through a smart tech stack, to staying ahead of emerging trends in the restaurant industry. We dive into investment perspectives, brand storytelling, and what it means to build a concept that's both hospitable and scalable.Expect a few funny food stories, plenty of bold ideas, and the real talk operators crave about what's working now — and what's next.This episode is for anyone passionate about connecting players in the space, investing in restaurant innovation, and elevating every touchpoint in the dining journey. 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 This week on Whipped Cream Salmon, co-hosts Brian and Ronnie dive headfirst into life's delicious, and sometimes chaotic, adventures. Ronnie kicks things off with the relatable tale of a new job gone wrong, prompting a hunt for greener pastures and a deep dive into high-ABV beers. He dreams of a future at "The Stanbury," a chef-owned gem with a gritty vibe, where a 40oz Miller High Life comes with champagne flutes and the possibility of a better work-life balance (and more "bro stuff" time with Brian!).Meanwhile, Brian's been a culinary commando, meticulously prepping vacuum-sealed, frozen meals for an upcoming festival. From wok-fired veggies and chicken to homemade "kimchi," his camp menu is dialed in, especially now that a friend's food truck at the festival promises access to burners and a dish pit! The conversation veers into the surprising difficulty of finding 35mm film in an age of cell phone cameras, and Ronnie shares a chuckle-worthy anecdote about being "trained" by a 19-year-old culinary student.Join Brian and Ronnie as they navigate the highs and lows of job searching, culinary triumphs, and the ever-elusive quest for the perfect photo development, all while dreaming of baseball, burritos, and more good times ahead!What we drankRonnie - Victory Brewing Co. - Berry Monkey Fruited Sour TripelBrian - SinghaSTAY CREAMY

Send us a text Join Ronnie as he bravely faces the terrifying unknown of a new job (will he survive?). Brian, meanwhile, is battling the epic first-world problem of returning a slightly less-than-perfect wok. Hear tales of smoky sausage disappointment and the ongoing war against unexpected rain. We're basically functioning adults... mostly. Tune in for life updates from two people who are just winging it.What we drankRonnie - Crank Arm Brewing - Jimmy's Bike Drive Coastal LagerBrian - Deep River Brewing Co - PickletownSTAY CREAMY

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.

Listen to Nick explain some strategies when he is running a business and getting Leads. Cold Calling and Text Blasting is a tough business. Starting out in the Restaurant Industry he eventually used his customer service skills to build out a way to consistently find deals. He started out by doing FB Lives cold calling. The Multiple Offer Strategy and more. If you build it right, you build it once. https://leadminingpros.com

#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

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

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

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

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:

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.

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.

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

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