Podcasts about restaurant wars

Losing a client is never fun, even when you saw the writing on the wall. The only question is how you choose to handle it. In this episode, Chip and Gini cover the practical and emotional side of client departures, from the moment you get the news to the lessons you take away. Gini points out that there are plenty of reasons a client could terminate the relationship, which may have nothing to do with your work. Strategy changes, budget cuts, and leadership turnover all end client relationships that were otherwise going fine. Chip’s advice is to not react immediately. Ask for a couple of days to review the agreement and put together a transition plan. That space lets you get the emotion out before you say something you’ll regret. Once you have your bearings, focus on making the exit clean. Read your actual contract, confirm the notice terms, and hand over everything the client needs: documents, passwords, contacts, work in progress. Chip is blunt about agencies that fight clients on the way out — it accomplishes nothing and just guarantees a bad final impression. Don't burn any bridges and you just might see those clients come back or send you referrals. Finally, be honest with your team about what the loss means for the business. If there are financial implications, say so before people start drawing their own conclusions. Key takeaways Chip Griffin: “You never want to react immediately to the news in such a way that you perhaps compound a difficult situation, or at the very least you don’t make it as easy as it should be.” Gini Dietrich: “I always say that you’re remembered by how you left an organization versus the work that you did. And so you never want to burn a bridge, even if you’re caught by surprise, even if you wanted to fire the client and you’re happy about it.” Chip Griffin: “If the client is coming to you and canceling because they’re having financial issues, you’re probably not going to get the money anyway. So rather than fighting for something that probably isn’t there, why don’t you try to make it as painless as possible and get whatever you can so that you’ve built some goodwill potentially for the future?” Gini Dietrich: “Be honest and open with your team because I think they will come with solutions that you may not have thought of or that you may have assumed they’re not willing to do.” Related Why do agencies lose clients? Agency client cancellation policies Agency owners need to put themselves in other people's shoes How to protect yourself from an unexpected client breakup View Transcript The following is a computer-generated transcript. Please listen to the audio to confirm accuracy. Chip Griffin: Hello, and welcome to another episode of the Agency Leadership Podcast. I’m Chip Griffin. Gini Dietrich: And I’m Gini Dietrich. Chip Griffin: And Gini, as a famous American once said, “You’re fired.” Gini Dietrich: Oh, no. Chip Griffin: Okay. Maybe … pack your knives and go. Um- Oh … what would you like to go with instead? Gini Dietrich: Yeah, let’s, maybe we’ll do that one. I like that. Chip Griffin: Pack your knives and go. Top Chef is a great show. Gini Dietrich: I love Top Chef. Chip Griffin: Not as good as it was in the early days, but- Gini Dietrich: Yeah, I agree. Yeah … Chip Griffin: it’s still, it’s still kind of fun occasionally, and I, I still- Yeah … do watch part of each season. Yeah. From Restaurant Wars on. Gini Dietrich: Yeah, I did love, I did love a little Top Chef. I agree. Chip Griffin:  Jen and one of my kids watch it up until Restaurant Wars, then they let me know, and I come in and I watch Restaurant Wars through the end. Gini Dietrich: That’s funny. They’re like, “Okay, your turn.” Chip Griffin: Yeah. I mean, that’s where it starts to get interesting, so. Gini Dietrich: That’s funny. Yeah. Chip Griffin: Anyway, no, we are gonna talk about getting fired. Not fired as an owner. We’re, we’re not at that point yet. We don’t have boards that are gonna fire us, most of us at least. Gini Dietrich: Right, right. Chip Griffin: But clients do fire us from time to time, and we’ve had conversations in the past about firing clients ourselves and, and those sorts of things. But, what happens, what do you do when a client calls you up or, worse, sends you an email and says, “We’re done. We’re out”? Yeah, you know, it’s- What are things you should be thinking about at that point? Gini Dietrich: I think so. The, I think there’s a couple of things here. One is that the word, using the word “fired” makes it sound so bad. Sometimes it’s because there’s been a strategy change, there’s been a budget reallocation, maybe leadership has changed, maybe there’s a new VP of marketing or a CCO. Like, there are lots of reasons, right, that have nothing to do with you or the agency or your work. And so saying that you got fired is, I, I just don’t like that term. Now that I have that off my chest, I’ll step down off my soapbox and say, like, there, I think we should always be prepared for the eventual loss of a client. And because we don’t know, right? We don’t- Uh-huh … we can kind of guess, you know, if there are big changes at a leadership level, or if there’s been a reorg, or if the company has sold or things like that, we can guess. Like, we’re probably not gonna be working with that client much longer. We could also sort of read the tea leaves from the perspective of they’ve been ghosting us, and we haven’t been able to get any work done. They’ve been declining meetings or not showing up for meetings. Like, there are lots of reasons that you can kind of read those tea leaves. And so I always think it’s, it’s really good to be prepared. It should never come as a surprise when you lose a client, and you should be prepared. You should have, you should know what you’re going to say, you should know how, what a transition looks like, and you should have a full pipeline that will replace that client fairly quickly, even in a chaotic world that we’re living in right now, so that you’re not caught off guard. Chip Griffin: Yeah. I mean, I think the, you know, the first step when you get this news is, probably 95% of the time you’re gonna be annoyed, upset, unhappy. Gini Dietrich: Sure. Absolutely. Chip Griffin: Some negative emotion. A small percentage of the time you’ll be like, “Oh, thank God, I just- … I, I really wanted to get rid of them anyway.” Yeah. You know? So. Gini Dietrich: Blessing in disguise, yep. Right. Chip Griffin: So, so sometimes that’ll be your reaction, but most of the time it’s not gonna be a happy reaction that you have. And so I think the, the first thing is to just, whether it’s on a call with them or you get it by email or, you know, carrier pigeon or whatever, take a deep breath. Yes. Right? Yes … you, you don’t ever want to react immediately to the news in such a way that you perhaps compound a difficult situation, or at the very least you don’t make it as easy as it could or should be. And I think your advice to, to be prepared for this, certainly if you see the signs on the wall you need to be even more prepared. But sometimes these things are, you know, in retrospect they won’t be a surprise, but you might feel surprised in the moment because you didn’t pick up on all of the little signals along the way and, and that then becomes a learning experience. And I think that’s… to me, that’s one of the most valuable things when you lose a client for whatever reason, is taking advantage of that to learn for the future. Learn the signs to look for. Yep. Learn what you could do differently potentially to maintain the relationship, retain the client. Learn to target better ideal clients, whatever it is. But I, I always like to turn these things into a learning experience as much as possible. But you also have the logistics to actually handle the end of the client relationship, so why don’t we talk about that for a little bit. What, you know, it, it’s not just about the learnings that you can take for the future, it’s how do you handle that immediately? How do you transition the client out? Gini Dietrich: Yeah. I think, you know, I always say that you’re always remembered by how you left an organization versus the work that you did. And so you never wanna burn a bridge, even if you’re caught by surprise, even if you wanted to fire the client and you’re happy about it, you should never burn a bridge because you just never know, right? So understanding what contract they signed and what the terms of agreement are, you know? We had a situation where I was working with a girlfriend and, she lost a big, big, big, big client. It came out of the blue, that she was not expecting it because she’d had a conversation a week prior that everything was fine. And so she works with several contractors, and we had to say like, “We’re really sorry. We know that we thought you were gonna be doing work in May and June,” and, like, we go, “The client’s gone.” So, and she had one person come back to her and say, like, “We have a 30-day agreement,” blah, blah, blah. They didn’t have a 30-day agreement, but in her mind they had a 30-day agreement. Sure. In the paperwork, there was no 30-day agreement. So I use that as an example because in your mind you may have a 30 or 60 or 90-day termination clause that may not have made it to the final piece. Maybe you have it for some clients and not others. Like, you have to really do your research to, and go back and read the executed agreement so you know what those terms are. And then spend that time ensuring that there’s a seamless transition, that they’re getting all the documents that you’ve created, that they understand where things are, that they understand where the passwords are, where you, what you have access to, all of those kinds of things. ‘Cause I will tell you, there have been situations where we’ve lost a client and we’re still in their Google Analytics. We’re still the admin on their Facebook page. Like, stuff like that, I’m like, “You guys, we’re not gonna do anything bad, but you really need to take us off.” Chip Griffin: Right, right. I mean, I’ve had former clients where, where I have had admin level access to a lot of their stuff- Yes … for as much as a decade afterwards. Gini Dietrich: Yes, yes. Chip Griffin: Even when I flag it for them and say, “Hey, guys- Gini Dietrich: Yes … Chip Griffin: you might wanna take me out.” Gini Dietrich: Yes, yes. Chip Griffin: It, it’s kind of amazing at times that- It, it is, yeah … the things that, that people don’t pay attention to. But, I mean, I think that that’s great advice to, you know, to understand what your agreements say, and to really just focus on how do you make it as smooth a transition as possible. No matter how frustrated you are, you need to try to think through how do we make this as pain-free for everybody? Because you can make it difficult for them, but that’s really just gonna make it difficult for you. Yep. And to your point, that’s how you’re gonna be remembered, as the person who made it difficult. And so, you know, if you get it on a, if you get the information on a call, you know, certainly say, “Hey, look, you know, let’s, let’s put together a wind-down plan or transition plan,” or however you wanna frame it. Part of that will depend on how sudden it is. You know, are, are they saying, “We’re not gonna renew in, you know, three months,” or is it, you know, “We’re giving you as short a notice as possible”? That will affect the timelines- Sure … and those sorts of things. Yep, yep. But, but it doesn’t affect the fact that you want to try to make sure that you are making it smooth and clean and painless. And don’t hesitate to say, “Hey, let me, let me think about this and come back to you with a plan-” Right “for how we do it.” Right, right. You don’t have to have every answer in the moment, and, and giving yourself that time to step back and absorb it may allow you to come forward with a more productive plan all the way around. Because your goal has to be to make sure that you’re fulfilling your contract, while at the same time trying to get them to fulfill their end of it. Right. And, and the more that you fight, the less likely you are to even get what you are due under the agreement. And so, you know, you wanna try to make it as, as friendly as possible in, in how you wind it down to make sure that you do get those payments that you are still owed. Gini Dietrich: Yeah, and I think, you know, if it comes as a surprise, I think you’re absolutely right that saying things like, “You know, gosh, I’m really sorry to hear this. I’ve really enjoyed working with you. Let me take a couple of days to craft a transition plan.” That gives you time. They, from their perspective, they’re like, “Okay, they’re being thoughtful about this and, you know, strategic about it, and they’re gonna be helpful.” And that gives you time to settle yourself and, you know, be, get all the emotion out of it and actually create something productive. Chip Griffin: Right. And it can be a, particularly if it’s done over the phone, it gives you that opportunity to sit down and take a look at the contract and see- Yeah … what it says. Yeah. Because then you can, you can go back to them and say, “Okay, you know, in order to make sure we do this the right way, you know, we’ll need the notification in writing so that, you know, we can memorialize this properly to protect both of us.” And I think you always wanna use that kind of language when you’re dealing with contract stuff. This is for both of our benefit, even if really maybe it’s more for you- Yeah … than for them, but you wanna stress the, the for both of us. And that’s also your opportunity to then look at other clauses in there that, that maybe are to your benefit, like the notification period, that maybe you didn’t bring up on the call. You know, you can say, “Hey, you know, we need to make sure we get this in writing, and of course, as, as you know from this agreement, you have 30, 60, 90, whatever the notification period is. So, you know, we’ll work to that, as we wind this down.” Gini Dietrich: Yeah. And I think, you know, there are, we, and we’ve talked about this before too, like our contracts say 90 days, and there are some clients where I’m like, “I don’t need to hold you to that. We’re good.” Like some- Right. Right? And then there are situations- Chip Griffin: How about, how about 90 minutes? How about 90 minutes? Can we, can we just be- 90 seconds? 90 seconds? We can be done now. We’re just, I’m out. Gini Dietrich: Yeah, I’m good. Yep. Good. Yep. See ya. Yep. But then there are also situations, you know, we had the Great Recession, we had COVID. There are some situations where you’re just like, you just be, you can be understanding and be like, “Gosh, I’m really, yeah, I’m really sorry to hear business sucks, and we have a 90-day termination clause, but let me, let me waive that for you, and let’s do this instead.” And you’re always seen in good light when you do those things. Yep. And in fact, every time I have done that, either that business has come back or they’ve referred business to us. So you don’t wanna do that in every situation, and you don’t wanna hurt your cash flow, you know, if it’s, if it’s gonna be detrimental. But there are situations where you can be a little more understanding and use, use that kind of language so that they understand that you’re doing them a favor, ’cause you’re, you really are doing them a favor in some cases. Chip Griffin: Well, more to the point, if the client is coming to you and canceling because they’re having financial issues, whether it’s because of a global pandemic or there’s just something specific to their business, you’re probably not gonna get the money anyway. Gini Dietrich: Fair. Chip Griffin: Right? So, so rather than fighting for something that probably isn’t there anyway, why don’t you try to make it as painless as possible and get whatever you can so that you’ve built some goodwill potentially for the future? Because you also have to keep in mind that most of the time we’re not working with the actual owner of the business. Most of the time, even in a mid-sized business, we’re working with someone at least a step or two removed from that level. And so why are we making their life more difficult when it’s not, you know, it may not even be their ability to make a decision, particularly if it’s financially related. So, you know, think about that, and put yourself in their shoes if you were in a position. If you’ve got contractors, think about, you know, you want to react to them the same way you want your contractors to react to you. Gini Dietrich: Right. Yep. Chip Griffin: And, you don’t want your contractors coming at you, right? Yeah, yep. And you wanna try to work something out amicably. You should be doing the same thing upstream from you in the relationship as well. Gini Dietrich: Yeah. I just, I think your earlier point about taking some time, and just, you know, it’s, it usually comes as a shock. Even if, even if we’ve read the tea leaves, it still is surprising. It still is stressful. It still has some risk involved. And so just take a beat and use the language of, you know, “Give me a couple of days to put together a transition plan.” And I think that helps you process it all, get the emotion out, and then start to salvage the relationship as best you can so that there is referral business later, or maybe they do come back later, or whatever happens to be. Chip Griffin: Right. I mean, time is your friend on these things in order to, you know, to formulate a better response. And most of the time when we react too quickly, it’s when we end up regretting it somewhere down the road. So- you know, buy yourself the time to avoid that future regret. Gini Dietrich: I will, I will tell you that 100 years ago when I started my agency, the first client I lost, I cried. And the client felt really, really bad, and I was mortified, but I cried. Chip Griffin: Oh, you, you cried when the client told you? Oh, wow. Gini Dietrich: I did. Uh-huh. Okay. So I will say that, you know, you learn and you grow, and you understand that sometimes it’s just not personal. I took it very personally because it was the first time it had ever happened. Like, I’d, I’d never been fired from a job. I’d never like … it was the first time it had ever happened. So I, I did. I’ve matured since then, but there are, you know, there are things that you’re just like, it’s an emotional time. Chip Griffin: Sure. I mean, nobody would ever enjoy that kind of- Gini Dietrich: Yeah Chip Griffin: experience. Mm-mm. Yeah. I, I mean, certainly any time I’ve ever had a contract end, I, I haven’t been like, “Yay!” Gini Dietrich: Right? Chip Griffin: I mean- Gini Dietrich: Woo-hoo! … Chip Griffin: it, it sucks. Yeah. I can’t say that I’ve ever cried when I’ve gotten that news, but may have hung up the phone and had a few choice words for the atmosphere around me or something like that. But, you know, it is what it is. So okay, so, you know, we’re, we’re thinking through the actual communications with the client who has fired us. Sorry, terminated the agreement- Let us go … or shared the decision. Mm, right. Whatever. Yeah. Whatever language you wanna use. I’m, I’m still a fan of firing because that’s kinda what it is. So now we need to think about two things, I think immediately. One is how do we communicate it to our team, whether that’s contractors or employees, and as a corollary to that, how are we going to act as a client for the remainder of the relationship that we have? So not the technical details of working out the trip, but the, you know, how do we continue to service them in that moment? And those two are related because as soon as you tell your team, you know, “Hey, this, this agreement is ending,” they’re probably gonna start mentally checking out of that relationship just as you have. Gini Dietrich: Of course. Yep. Chip Griffin: And I think we need to really fight that urge. Yep. Because, because it, uh, as you say, it is how you exit that people remember you, and a lot of that comes down to if you had, particularly if you have a longer notice period, right? If you’ve got a, you know, say a 60 or 90-day notice period, you can’t just, you know, put pens down unless they, the client is like, “No, we just, we’re, we’re done. We’ll just keep paying you, but we’re not.” Sometimes that does happen- It sure does, yep … where they treat it as sort of severance for the agency. It’s not super common, but it does happen. Gini Dietrich: Yep. Chip Griffin: But it needs to be on them to reduce your workload, not on you to say, “Eh, we don’t care anymore.” Gini Dietrich: Right. And I think, you know, if you’re doing things like media relations, it’s ensuring that those, the stories that are in progress or the things that are in progress, the pitches that are in progress, those get transferred over. If you, like we said, if you hold the keys to anything, you have to make sure that those are transferred over. All of the things that you have in progress, understand, you know, to your point, that it may be like they just want you to stop work immediately and hand everything over, or they may want you to continue, finish, they want you to finish things that are in progress. But understand what that is so that you can ensure that. And one of the things I always say to my team, and I repeat that, repeat what I said at the beginning, which is, you know, you’re always remembered how, by how you left. It is our job to transition smoothly and make sure that nothing falls through the cracks. Yep. And I understand that you’re checked out. I’m checked out. I’m surprised by this. It’s not, you know, this, this is gonna be a little bit of a painful process, but we have to be professional, and we have to ensure that we’re transitioning cleanly. Chip Griffin: Yeah, and please do not fight them. It’s, I mean, ’cause that’s even worse than-you know, we, we just kinda give up. But I’ve seen many agencies where they basically fight clients on the way out the door, and the client will say, “Can I have this? Can I have the latest draft of this even though it’s not finished?” And they’ll be like, “Well, no, because, you know, we’re not gonna be working with you anymore, and so, you know, you don’t get the draft. You only get the final version.” No. Gini Dietrich: Absolutely not. No. No. Yeah. Chip Griffin: If you’re doing media relations and they wanna know who you’ve reached out to about a press release- Yes … just tell them. Gini Dietrich: Just tell them, yes. Chip Griffin: Do not fight them on this. I agree. I, I, for the life of me, I do not understand- Gini Dietrich: Yep. I totally agree with that Chip Griffin: the, the way, particularly the PR agencies seem to be particularly guilty of this in my view, where they just will not share with the client anything that they’re doing in terms of detail around outreach or those kinds of things because, well, then they can do it on their own. Okay, fine. Let them, right? They’ll figure out it’s not that easy. It’s not just having the spreadsheet of what contacts you’ve made. Yeah. I’m not saying you need to give them your whole database with all of your personal notations about, you know, stuff that you do across other clients. But if it’s pitch work that you’ve done for this client, give them the information. Come on, man. Gini Dietrich: Yeah, yeah. I mean, especially if it’s in progress and there’s, like- Yes … something’s happening, like, there’s no reason on Earth not to give them that information. Chip Griffin: No, no reason. And, look, if all you’re good for is, is a spreadsheet, it probably wasn’t worth hiring you anyway. Yeah. So, you know, you, you’ve got to be realistic about these kinds of things. But as you’re communicating with your team, you want them to understand that, that they need to have this same mentality of being helpful and making sure they finish strong. I think the other thing is to, to make sure that, that you’re communicating clearly with your contractors and employees about what this means. Hopefully, what it means is you’ve got a strong pipeline, and so, you know, it’s a bump in the road, but it’s not a big deal. But if it is a big deal, don’t try to hide that fact, right? I mean, you don’t have to like terrify them. Gini Dietrich: Yep. Chip Griffin: But, but if it does, if you’ve got a contractor and it’s probably gonna mean that you’re gonna have to cut them altogether or partially, if you think it’s, you know, a giant client and it might lead to layoffs, be honest with people sooner rather than later. Because the more you put this off, the harder it is to deal with. Yeah. And again, it’s a balancing act, ’cause you can’t, you can’t just be, you know, like panicking them, which is again another argument for taking a deep breath, absorbing the information, figuring out your plan. You don’t have to hang up the phone and then immediately call up all your team and say, “Oh my God, we just lost Acme Pharmaceuticals,” right? I mean, that doesn’t help anybody. Take the time, think it through, think through the questions you’re likely to get so that you can communicate confidently, but also honestly. Gini Dietrich: Yeah, and I would say If you have access to an HR team or person, if you have access to a legal team or an attorney, reach out to them as well because as you’re crafting this plan because they’re gonna have a different… They’re gonna look at it through a different lens. They’re gonna have a different perspective, especially if you have a team, getting HR involved in that to say, “Okay, here’s scenarios A, B, and C” to help you plan so that when an employee asks, you have a response, and it’s not just shot from the hip a little bit. Right. And I, I know I’ve told this story before, but during the Great Recession, you know, we had 95% of our clients left between Christmas and New Year’s of 2008, 2009, and I had to go back to the office and lay everybody off. And the biggest mistake I made, I made two big mistakes in that. One is that everybody was talking about the economy and the Great Recession and all this stuff for a year, but I didn’t pay any attention. I didn’t… Like, I wouldn’t, I wasn’t mature enough. I wasn’t experienced enough, and so I just kind of put my blinders on and was like, “Everything’s great. We’re growing.” You know? Yeah. And so I didn’t plan. And the second thing I did, mistake I made is I didn’t let the team know ahead of time, and I didn’t think I could. And I’ll never forget this as long as I live. One of my employees came up to me after I let everybody know, and she said, “I wish you had told us because I would’ve been happy to go part-time.” And I was like, ohhh. Chip Griffin: Right. Gini Dietrich: You know? Like, yeah. Chip Griffin: Yeah. Gini Dietrich: So be honest and open because I think they will come with solutions too that you may not have thought of or that you may have assumed they’re not willing to do when they are. Chip Griffin: Right. Absolutely. So then I think that takes us to that, that final piece, as we’re wrapping up here, and, and that is to take lessons away from it. Because there’s something to be learned from the end of every relationship, whether it’s because it was a project and it just, it naturally ran its course, or because you were on a retainer and they decided to end it or what have you. Yep. There are always lessons to be learned, and I think it’s, it’s really helpful to sit down with your team, not just at the end, but at key milestone points as well and say, “Okay, you know, what, what have we learned from this? What could we have done differently? What should we do differently, not just with this client but with others in the future?” And make sure that you treat as much of what you’re doing as a learning experience as possible because that’s how you really grow- both individually and as a business. If you just keep doing the same old, same old, you might do okay, but you’re not gonna do as well as you could if you’re actually studying what you’ve done in the past. Gini Dietrich: Yeah. I mean, that’s the example I just gave is a great example of that. Yeah. Now I know. Chip Griffin: Yeah. Gini Dietrich: That’s a great lesson. Chip Griffin: It’s why, again, I watch all of these episodes back so that I can sit there and say, “Okay, you know, what would I do differently next time?” Maybe I’ll lower the microphone a little bit, raise my voice a little bit, talk a little bit less so that we can actually hear from Gini, and I don’t just monopolize all the time. You don’t monopolize the time. And have Jen tell me what percentage of time I’ve spoken versus… I do talk a lot. I understand that. But it’s, it’s something I consciously work on every podcast that I’m on because I know that I have a tendency to talk a lot. Gini Dietrich: Okay. I don’t think you monopolize the time here. No. Chip Griffin: Well, thank you. I appreciate that. Gini Dietrich: You’re welcome. Chip Griffin: So, I guess we’re not gonna monopolize any more of your time as a listener, so we will wrap up today’s episode, but hopefully we’ve given you a few things to think about the next time that you get that dreaded call or email from a client who is not firing you, but ending the relationship in whatever fashion we wanna call it, so. Gini Dietrich: It’s not always being fired. Chip Griffin: Okay. Gini Dietrich: Fired, fired means that you did a bad job. Chip Griffin: Okay. On that note, I’m Chip Griffin. Gini Dietrich: I’m Gini Dietrich. Chip Griffin: And it depends.

The latest chef eliminated from Top Chef Season 23, Brandon Deaden, joins The Exclusive to break down the Restaurant Wars service that sent him home. Brandon reflects on taking the line cook role to help his team succeed, why he believes focusing too much on service hurt his individual dish, and the inconsistent rice pudding mistake that ultimately sealed his fate. He also opens up about the behind-the-scenes chaos viewers didn't fully see, including communication breakdowns during service and why he believes timing and luck can play a huge role in Restaurant Wars. Plus, Brandon also discusses competing against his twin brother Jonathan, the sibling bickering and trash talk that didn't fully make the edit, and why the two intentionally tried to “put on a show” whenever the cameras were rolling. 

Restaurant Wars isn't just a Top Chef competition. It's a battle brewing between publicly traded names like Chipotle (CMG), Starbucks (SBUX) and others. R.J. Hottovy joins Diane King Hall to discuss the ongoing efforts from restaurant chains to draw in customers. He believes Starbucks' new strategy to "return to the coffee shop" is working. In terms of weaker names in the space, he identifies Sweetgreen (SG) and Wingstop (WING) possibly facing pricing struggles as "upscale fast casual" dining locations. ======== Schwab Network ========Empowering every investor and trader, every market day.Options involve risks and are not suitable for all investors. Before trading, read the Options Disclosure Document. http://bit.ly/2v9tH6DSubscribe to the Market Minute newsletter - https://schwabnetwork.com/subscribeDownload the iOS app - https://apps.apple.com/us/app/schwab-network/id1460719185Download the Amazon Fire Tv App - https://www.amazon.com/TD-Ameritrade-Network/dp/B07KRD76C7Watch on Sling - https://watch.sling.com/1/asset/191928615bd8d47686f94682aefaa007/watchWatch on Vizio - https://www.vizio.com/en/watchfreeplus-exploreWatch on DistroTV - https://www.distro.tv/live/schwab-network/Follow us on X – https://twitter.com/schwabnetworkFollow us on Facebook – https://www.facebook.com/schwabnetworkFollow us on LinkedIn - https://www.linkedin.com/company/schwab-network/ About Schwab Network - https://schwabnetwork.com/about

If you're a server on Restaurant Wars, a graphic designer on Restaurant Wars, or a member of the Universal Studios Orlando culinary team, we wanna hear from you! This week's scoring: make it to judges' table: Carolina Queen (Duyen, Sherry, Laurence, Anthony) +1 elimination challenge win: Duyen +2 last chance kitchen challenge win: Rhoda +0.5 last chance kitchen champion/re-enter competition: Rhoda +4 crying: Rhoda +0.5 Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Chris and Andy talk about the news that Laura Dern is replacing Helena Bonham Carter in ‘The White Lotus' Season 4 (9:15), Yung Lean's dazzling new music video (4:08), and the updated box office tracking of ‘The Mandalorian & Grogu' (16:31). Then, they discuss the first two episodes of ‘Widow's Bay,' the Apple TV series starring Matthew Rhys, and highlight how the show seamlessly balances elements of horror and comedy (19:32). Later, they react to ‘Top Chef' Season 23, Episode 8 (57:02). Finally, The Watch: After Dark (01:08:58). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Donald LoBianco Order and it will come. Like today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Top Chef Season 23 Ep 8 Recap Restaurant Wars shakes up Top Chef Season 21, Episode 8, as Curt Clark and Haley Strong are joined by Gia Worthy to break down all the culinary highs and lows. Taking a close look at the two “Queen”-themed teams, they dig into how twisty rules, takeout challenges, and team dynamics shape the battle for the top spot in a fan-favorite episode. Haley, Curt, and Gia reflect on the lingering effects of recent medevacs and contestant exits, comparing this season's cast and energy to the much-loved Destination Canada. They analyze why the introduction of takeout felt clunky this time, debating whether it added real pressure or just more confusion. Both teams' restaurant concepts come under the microscope, from service and décor to menu cohesion, while key strategy questions surface about executive chef assignments and the impact of immunity on gameplay. Throughout, they swap stories about past Top Chef restaurant wars, personal food fails, and favorite dishes, all while highlighting how front-of-house management sets teams apart in this pivotal challenge. The discussion covers: Both teams choosing near-identical “Queen”-inspired restaurant themes and how that shaped expectations. The debate around giving the immunity holder the executive chef role, with Gia pushing for smarter strategy. Clunky takeout execution, complete with missing silverware drama and lackluster customer experience. Praise for inventive main courses—like Oscar's “tongue in cheek” barbacoa—and why service made the difference in team results. Lively side chat about Toronto's vibrant food scene, personal restaurant stories, and the agony of wedding risotto gone wrong. Top Chef's Restaurant Wars spotlights not just food but teamwork, timing, and tough decisions. Will future challenges see smarter chef assignments and better concept planning? Dive in to hear what Haley Strong and Gia believe sets Restaurant Wars apart this season. 00:00 Welcome and Gia Returns 06:18 Gia Critiques Season Structure 13:10 Restaurant Wars: Queen Theme Unveiled 24:10 Restaurant Wars Concepts and Lineups 33:31 First Courses Impress Judges 46:02 Tierra Reyna's Standout Barbacoa Dish 53:59 Judging Tensions and Decision Factors 01:08:17 Brandon Eliminated in Surprise Decision 01:12:45 Last Chance Kitchen Showdown Explained Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

The latest chefs eliminated from Top Chef Season 23, Jennifer Lee Jackson and Justin Tootla, join The Exclusive for a candid exit interview breaking down the shocking turn that led to both of their departures. Jennifer opens up about the scary medical emergency that forced her to step away mid-competition—and what it was like realizing something was seriously wrong in real time. Justin reveals what went into his emotional decision to turn down the chance to return and replace her, explaining why leaving to support Jennifer was the only option.The duo also reflect on competing together as partners, the pressure of watching each other struggle, and the heartbreak of missing out on Restaurant Wars just as they were getting close. Plus, Jennifer reacts to being invited back to the competition in the future—and whether Justin would ever consider stepping into the kitchen again.

In Episode 453, Madden and Kolsky react to another missed show countdown before diving right into: The long-awaited and pretty weird Restaurant Wars episode of Top Chef: Carolinas (1:15) and the outlook for the remainder of the season… Netflix’s new series This Is A Gardening Show (24:05), which is DEFINITELY a gardening show, but also a Zach Galifianakis show, and rather delightful if you’re into that sort of thing… The new Sandler Family comedy Roommates (29:00) and how it’s a pretty good version of a particular type of Netflix fodder… Glen Powell’s The Running Man (35:15) and how it’s a little more self-serious than our hosts would hope, particularly from director Edgar Wright… A few sports thoughts (46:20) as the NBA rolls along through the first round of playoff action… Homework for next week (56:30), including: the next episode of Top Chef, the new HBO show Half Man from the creator of Baby Reindeer, the new Apple TV+ show Widow’s Bay, Netflix’s new Man on Fire series, and much more playoff basketball…

Top Chef showrunner Doneen Arquines joins The Exclusive to break down the high-stakes Restaurant Wars episode and reveal what really happens behind the scenes. The longtime producer explains why the fan-favorite challenge is “like Survivor's merge,” what goes into building the restaurants from scratch, and how close calls at Judges' Table are actually decided. Doneen also shares insight into common strategy mistakes chefs make—from vague “global” concepts to risky role choices—and weighs in on whether contestants should speak up when they disagree with a dish.Plus, she opens up about the evolution of Top Chef over 20+ seasons, the decision to change immunity rules, how casting and challenges come together, and why even the most talented chefs can struggle under pressure. Doneen also discusses Kristen Kish stepping in as host, the possibility of another All-Stars season, and answers fan questions about everything from dessert strategy to behind-the-scenes judging logistics.

It's RESTAURANT WARS in the Top Chef kitchen!!! Two teams have 36 hours to create a complete restaurant from start to finish, sans serif logo and all. We've got two Carolina-inspired restaurants and rock star teams of chefs ready to face off in the ultimate showdown. Who's restaurant will come out on top?

Top Chef Season 23 Ep 7 Recap Haley Strong, Curt Clark, and Chef Jim Smith break down the latest from Top Chef Season 23, Episode 7. This week, the hosts dish on a jam-packed episode full of Cracker Barrel-inspired challenge prep, high-stakes desserts, and a surprising twist that changes the Restaurant Wars lineup. Early on, Haley Strong and Curt Clark share a chance run-in in Canada before diving into their mixed feelings about the season's pacing and location. Jim brings another perspective, highlighting the episode's focus on time management and the mounting tension around Jen's injury storyline. The Cracker Barrel quickfire gets everybody reminiscing about road trip meals, while the trio debates the effectiveness, and cruelty, of a rapid-fire, all-day menu challenge. The elimination round pushes chefs to reimagine Southern desserts fit for royalty as super fans and a guest judge enter the Top Chef kitchen. Jim provides expert insight on sabayon and regional cakes, while Haley Strong and Curt Clark note standout choices and culinary risks (for better and for worse). The unexpected health scare for Jennifer, and the resulting shuffle leading into Restaurant Wars, creates fresh drama and speculation around returning chefs. Chefs tackle a Cracker Barrel quickfire, with only 45 minutes to create breakfast, lunch, and dinner across tight teams Opinions clash on comfort food and chain restaurant nostalgia, from pegboard knife racks to favorite menu orders Southern dessert challenge features unusual ingredients, creative spins, and a passionate debate about caramel cake accuracy Medical drama with Jennifer's health shifts the game, opening speculation on Last Chance Kitchen returnees and Restaurant Wars team changes Jim reveals chef secrets on sabayon and highlights the strategic pros and cons of bread pudding in high-level competition Will the shakeup from Jennifer's health crisis reshape the Restaurant Wars battlefield? Which chefs' take on a Southern classic grabs the crown or hits the chopping block? Follow along as the hosts serve up their takes on the culinary chaos and shifting alliances. 0:00 Chance Encounter in Canada 6:12 Hosts Debate Season's Quality 12:08 Cracker Barrel Challenge Announced 18:50 Quickfire Teams Tackle Breakfast 25:08 Undercooked Chicken Alters Results 32:00 Dessert Challenge: Southern Classics Reinvented 40:39 Jennifer's Health Scare Emerges 53:41 Last Chance Kitchen Decisions 1:01:44 Justin's Elimination, Jennifer's Fate 1:08:47 Last Chance Kitchen: “Alien” Challenge 1:16:01 Toronto Food Adventures Shared 1:23:45 Chef Jim Unveils Ramp Menu Dig in for all the Top Chef details, expert food talk, and lively debate. Catch the full episode and stay ahead of the drama! Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

EP865: Bryan & Krissy continue to work out the kinks for the live streamed episodes. This episode they discuss the tough business of restaurants, Outback Steakhouse and the decline of Aussie themed eateries and bad reviews of worse places to eat! Watch EP #865 on YouTube! Text us or leave us a voicemail: +1 (212) 433-3TCB FOLLOW US: Instagram:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thecommercialbreak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/thecommercialbreak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@tcbpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.tcbpodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ CREDITS: Hosts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bryan Green⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Krissy Hoadley⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Executive Producer: Bryan Green Producer: Astrid B. Green Voice Over: Rachel McGrath TCBits & TCB Tunes: Written, Voiced and Produced by Bryan Green. Rights Reserved To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

EP865: Bryan & Krissy continue to work out the kinks for the live streamed episodes. This episode they discuss the tough business of restaurants, Outback Steakhouse and the decline of Aussie themed eateries and bad reviews of worse places to eat! Watch EP #865 on YouTube! Text us or leave us a voicemail: +1 (212) 433-3TCB FOLLOW US: Instagram:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thecommercialbreak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/thecommercialbreak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@tcbpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.tcbpodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ CREDITS: Hosts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bryan Green⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Krissy Hoadley⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Executive Producer: Bryan Green Producer: Astrid B. Green Voice Over: Rachel McGrath TCBits & TCB Tunes: Written, Voiced and Produced by Bryan Green. Rights Reserved To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Welcome to The Bits episode on Restaurant Wars , where we talk about... you guessed it... Season 3 Episode 12 of Steven Universe! Listeners, line up at the start !Send a message to our Diamond Line at thebitssupod@gmail.com with your thoughts and theories going forward! We would love to hear from you.Support us on Patreon! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/TheBitsSU⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our merch! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.redbubble.com/people/TheBitsSU/shop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/thebitssupod/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tumblr: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tumblr.com/thebitssupod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Charlie:⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/greenpixie12/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/greenpixiedraws/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Of the Eldest Gods: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/oftheeldestgodspod/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Mysteries in the Machine: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/mysteriesinthemachinepod/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Robert: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/thedammemepage/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@thedammemepage⁠⁠⁠⁠⁠

The Quickfire Queens -- Gia, Nicole, and Naomi -- are BACK to talk about Top Chef Season 22 - all the way up in Canada! Nothing more to say. It's restaurant wars. Tune in. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Restaurant Wars this week, but don't worry, Mike also shares his thoughts on Farmer Wants a Wife. Because we don't just cover Top Chef on this podcast! We contain multitudes.Please support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

This is part oneIt's time for Restaurant Wars on this week's Top Chef: Destination Canada. And as usual there's plenty of drama - some of it very heartbreaking - leading to the demise of another hapless chef. To watch this recap on video, listen to our Trailer Trash bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is part 2 of our two-part recapIt's time for Restaurant Wars on this week's Top Chef: Destination Canada. And as usual there's plenty of drama - some of it very heartbreaking - leading to the demise of another hapless chef. To watch this recap on video, listen to our Trailer Trash bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the Top Chef night we've all been waiting for! Restaurant wars is here and our chefs are ready to head into battle. Restaurant wars wouldn't be complete without rushed prep time, untrained staff and hideous logos, and this episode has it ALL. Don't miss our coverage of the event of the season.

It's freakin Restaurant Wars! The three amigos catch up after taking a few weeks off to recharge from back to back interviews and then we do your favorite thing in the whole world. We talk about Top Chef Season 9, Episode 10 - "Restaurant Wars, Ya'll".War... War never changes.Subscribe for new episodes on Mondays or Tuesdays or even Wednesdays sometimes. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef is Bryan, Jamal, & Reaves.Pod Chef LinksFollow us on Instagram and Twitter -@podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/jeffrayfilms/⁠

The ultimate Top Chef gauntlet is here! Restaurant wars kicks off with the restaurant god himself Danny Meyer. We see 8 restaurant concepts and the winners will go head to head in the ultimate Top Chef showdown.

The heat is on and it's time to go to battle! Tune in to recap one of the most shocking eliminations of the season.

Wait 40 minutes for yakitori, because we are back for our sixth season of new/old Wie is de Mol episodes - and we're going back to 2016's offering in the Dominican Republic! Over these nine weeks, three guys who are sort of Rik-level entertaining only when they're together - Logan, Michael & Bindles - have been recapping and looking back at all that happened on a season with quite a reputation in the Mole fan communities, concluding with the final two episodes and reveal of Klaas as the Mole! In this episode - we talk about our respective Canada Days, Michael has accidentally won more things, we have the first reviews of NetMol II, WIDM: Oman and Traitors New Zealand, Logan's had his own version of Restaurant Wars, Americans learn about fake moling, Annemieke goes all Tracy Jordan, a years-long secret is revealed, we try and break a great challenge, it's quite difficult to get 23 out of 40, the editors give up on subtlety, the final set of suspicions get locked in, Art tells a blatant lie, there's an opportunity to tease Taeke for one last time, no-one could have predicted the Mole, withholding money is not a sabotage, we finally discuss the big clue of the season, Logan reveals his reasoning, the live reunions still prove to be not great, we discuss whether this season deserves its reputation, we thank everything for Tim Hofman, the Suspect List is retroactively amended, Annemieke gets a eulogy and the season ends exactly how it should. Thank you for listening - we will see you in January for Wie is de Mol 2025! Please note: This season is intended on being spoiler-free, so please watch the episodes along with us. As with our coverage of Seasons 11, 14 & 17, there are no spoilers due to Logan not having seen the season before. However, any season we have already covered (WIDM 10-11, 14, 17-24 and Renaissance; België 4-12) is fair game though. This episode is supported by our friends over at Zencastr. Create your podcast today! Social Media: Facebook Twitter Michael Logan Bindles Instagram YouTube Patreon

It's finally time for the restaurant patrons to make their bids in Restaurant Wars -- by none other than mukbang content creators! Leanne and Juliet dive into the history of mukbang, exploring why the phenomenon is so disturbing and yet, so fascinating.As the contestants are swiftly eliminated, the ladies discuss Chef Ahn Sung Jae's cold-hearted judging and debate whether his criticism of Chef Edward Lee is justified.You'll hear about the career opportunity Juliet regrets missing and the co-hosts share the dish that symbolizes their life story arc.THE SHOW:Get in touch with us:Instagram: @thekwatchpartyEmail: thekwatchparty@gmail.comPaypal: paypal.me/thekwatchpartyYoutube: www.youtube.com/@TheK-WatchParty

TV critic Dan Fienberg, from The Hollywood Reporter and The Fien Print, returns for his bi-weekly visit to discuss "Dark Matter" the new series with Jennifer Connelly, "The Veil" with Elisabeth Moss, the latest episodes of "Top Chef" (boy, that "Restaurant Wars" was something!) and the last episode of SNL hosted by Maya Rudolph, and more. Then, Esmeralda Leon and Nick continue their taste testing through The Baltic region, they have fun with some weird food myths, and they fear that Zombie Cicadas might show up at the Midway Drive-In while Nick is hosting an event there. Oooooh, scary! [EP244]

Quickfire Queens: Top Chef Season 21 Episode 8 Recap It's RESTAURANT WARS! Quickfire Queens Naomi Calhoun (@naomicalhoun), Nicole Horn (@BehindTheSecret), and Gia Worthy (@classicallygia) are back to discuss episode 8 of Top Chef Season 21: Wisconsin. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Bryan and Jamal share a letter Tom sent his mother from the front lines of Restaurant Wars to celebrate Mothers Day and we talk about a pretty mediocre episode of Top Chef: S21, E8 - "Restaurant Wars". War, war never changes... but maybe it should. Top Chef talk starts at 28:43 Subscribe for new episodes on Mondays or Tuesdays sometimes. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef is Bryan, Jamal, & Reaves. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/

Oh boy. The most anticipated episode of every Top Chef season is upon us: Restaurant Wars. Our hosts break down what went wrong in this episode and recap the wildest LCK episode yet. Buckle up! Our hosts have some thoughts!

As Wimbledon is to the pro tennis calendar, and the Masters is to the PGA, Restaurant Wars is to Top Chef. It's the signature event of the season, after which things start to get really serious as the field of chefs is whittled down on the last stretch to the finale. Tom and Kevin react to this season's 5-on-4 imbalance (boo!) and the new twist with two judges tables so that both restaurants have to shine early and late (yay!). They also dive into the controversy that erupted over Danny's winning scallop chou farci from a few weeks back.  Subscribe to the new PYK Substack! https://www.packyourknives.com/ Rate PYK 5 Stars on Apple or Spotify Follow PYK on Twitter: @packknives & Instagram: @packyourknives COUNT THE DINGS MERCH STORE - Check it out here: https://bit.ly/CTDMERCH Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Bryan and Jamal share a letter Tom sent his mother from the front lines of Restaurant Wars to celebrate Mothers Day and we talk about a pretty mediocre episode of Top Chef: S21, E8 - "Restaurant Wars". War, war never changes... but maybe it should. Top Chef talk starts at 28:43 ----more---- Subscribe for new episodes on Mondays or Tuesdays sometimes. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef is Bryan, Jamal, & Reaves. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/

We're 100% serious: let us be diners on Restaurant Wars. Follow us on Instagram!

Prepare for battle! This week on Top Chef the chefs armor up for a surprise restaurant wars! The group splits up into two teams and duke it out between their hastily decided concepts. We get 70 minutes of unadulterated combat as we delight in some of the most creative work we've seen all season. We also heat up some delightful leftovers and introduce a new fan-generated Potluck segment. So which restaurant will claim the spoils of war and which will be lost to the history books? Listen in to find out!

Bon Appetit food editor Kendra Vaculin joins Bits and Nancy to breakdown restaurant wars. Gear up for game theory, strategy and espionage in this all out battle between the Voltaggio brothers and everyone else. Which team will win this high stakes challenge? Which team will be in the weeds? Who will pack their knives? Listen along to find out!Guest Bio:Kendra Vaculin is a food editor at Bon Appetit and founder of Dining Room, a series of intimate dinner parties in NYC and beyond. Kendra has a wealth of food industry knowledge, from fine dining, recipe adaptation, cooking tutorials and kitchen takeovers at some of NYC's coolest and best restaurants. You can find Kendra on Instagram @kendrakendrakendra or @diningroomnyc.

In the 1970's Las Vegas was the site of bombings & murders...but not ALL of this mayhem was linked to the mafia.In the fall of 1975, a labor dispute between the Culinary Union and several off-strip restaurants escalated into violence. This ultimately resulted in the head of the Culinary Union, Al Bramlet, learning a very valuable lesson:No matter what, ALWAYS pay your hitman.Click here to learn more about the disappearance & murder of Al Bramlet as well as the bombings at Alpine Village Inn & David's Place - including newspaper articles, photos, and more!To learn about other true crime tales from the darker side of Las Vegas history, visit Mayhem In The Desert.Follow Sin City Stories: Vegas True Crime on X (formerly Twitter) & FacebookFollow Mayhem In The Desert on X (formerly Twitter) & FacebookSupport this podcast at — https://redcircle.com/sin-city-stories/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, Rachelle and Candice map out what happened when TikTok food personality Keith Lee traveled to Atlanta and ignited a culinary controversy. Lee is a former MMA fighter-turned-influencer who has been taking food tours around the country, ranking their cuisine and posting his reviews on TikTok. He was tasting restaurants in Atlanta when the itinerary took a turn for the worst: badly-reviewed establishments were fighting back online, one restaurant started receiving death threats, and even Cardi B had something to say. So how did a humble TikTok food critic become a lightning rod for such fierce (and dangerous) culinary criticism? This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Rachelle and Candice map out what happened when TikTok food personality Keith Lee traveled to Atlanta and ignited a culinary controversy. Lee is a former MMA fighter-turned-influencer who has been taking food tours around the country, ranking their cuisine and posting his reviews on TikTok. He was tasting restaurants in Atlanta when the itinerary took a turn for the worst: badly-reviewed establishments were fighting back online, one restaurant started receiving death threats, and even Cardi B had something to say. So how did a humble TikTok food critic become a lightning rod for such fierce (and dangerous) culinary criticism? This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Rachelle and Candice map out what happened when TikTok food personality Keith Lee traveled to Atlanta and ignited a culinary controversy. Lee is a former MMA fighter-turned-influencer who has been taking food tours around the country, ranking their cuisine and posting his reviews on TikTok. He was tasting restaurants in Atlanta when the itinerary took a turn for the worst: badly-reviewed establishments were fighting back online, one restaurant started receiving death threats, and even Cardi B had something to say. So how did a humble TikTok food critic become a lightning rod for such fierce (and dangerous) culinary criticism? This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Rachelle and Candice map out what happened when TikTok food personality Keith Lee traveled to Atlanta and ignited a culinary controversy. Lee is a former MMA fighter-turned-influencer who has been taking food tours around the country, ranking their cuisine and posting his reviews on TikTok. He was tasting restaurants in Atlanta when the itinerary took a turn for the worst: badly-reviewed establishments were fighting back online, one restaurant started receiving death threats, and even Cardi B had something to say. So how did a humble TikTok food critic become a lightning rod for such fierce (and dangerous) culinary criticism? This podcast is produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this explosive episode, we dive headfirst into the world of music, feuds, and dining dilemmas! From Keith Lee's fiery restaurant reviews in Atlanta to Lauryn Hill's ongoing battle with punctuality, we explore the latest in the entertainment scene. But that's not all! We also unravel the intense beef between Soulja Boy and J. Cole, and Saucy Santana's fiery clash with DJ Akademiks. Join us for a rollercoaster ride through the headlines in this action-packed episode! Don't forget to like, subscribe, and hit the notification bell to stay up-to-date with the latest in entertainment news. Let the showdown begin!

[SUPPORT ON PATREON] - https://www.patreon.com/JDWitherspoon [WATCH ON YOUTUBE] - https://www.youtube.com/user/whoisutv?sub_confirmation=1 [SOCIALS] - https://linktr.ee/jdradio - https://linktr.ee/jdwitherspoon [JOIN THE CONVERSATION] Send me a Question - https://ngl.link/jdwitherspoon Leave A Voice Message Here - https://www.speakpipe.com/jdradio [SUPPORT/CREDITS] Support on Patreon - https://www.patreon.com/JDWitherspoon Contribute to the podcast - ⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/jdradio/support⁠⁠⁠⁠⁠⁠⁠ Background Music by - https://twitter.com/murdow_ --- Send in a voice message: https://podcasters.spotify.com/pod/show/jdradio/message Support this podcast: https://podcasters.spotify.com/pod/show/jdradio/support

The crew and I play a game where we decide the toughest fast food and restaurant chains. You we want to miss this!

Breaking news: Tom and Kevin went to a Top Chef dinner in Los Angeles at Craft this week! The Pack Your Knives crew not only got to meet Tom Colicchio and Gail Simmons, but also the Restaurant Wars winning team and taste their five-course meal. We recap both the night, the Last Chance Kitchen finale and another banger of an episode of Top Chef as the contestants head off to Paris.  Tom H also goes through the archives and researches whether any cheftestant has won four challenges in a row. The answer may surprise you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Breaking news: Tom and Kevin went to a Top Chef dinner in Los Angeles at Craft this week! The Pack Your Knives crew not only got to meet Tom Colicchio and Gail Simmons, but also the Restaurant Wars winning team and taste their five-course meal. We recap both the night, the Last Chance Kitchen finale and another banger of an episode of Top Chef as the contestants head off to Paris.  Tom H also goes through the archives and researches whether any cheftestant has won four challenges in a row. The answer may surprise you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week your best friends are joined by gravestone chef extraordinaire, Rosie Grant, to help us break down Top Chef Season 20, Episode 9 - "Restaurant Wars". War, war never changes. Lots of other funny stuff happens, so check it out. Top Chef talk starts at 37:30 Check out Rosie's gravestone cooking adventures on the socials - @ghostly.archive WE SOLD OUT! Be sure to head to https://blendjet.com/ and use the promo code "podchef12" to receive 12% off your order and free shipping! ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/

It's Restaurant Wars!!! Or is it? Tom and Kevin air their grievances about the unconventional Restaurant Wars episode and wonder what happened behind the scenes. They rank their favorite dishes and designate the roles that we never got to see. Kevin's squad has an up-and-down performance while Tom's team hums along.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's Restaurant Wars!!! Or is it? Tom and Kevin air their grievances about the unconventional Restaurant Wars episode and wonder what happened behind the scenes. They rank their favorite dishes and designate the roles that we never got to see. Kevin's squad has an up-and-down performance while Tom's team hums along.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dylan kicks off this Friday episode with some bittersweet news: Lisa Vanderpump's WeHo empire is shrinking. He also spills the tea on Bravo's new show Dancing Queens, and whether it's worth watching. Then, he recaps the Restaurant Wars episode of Top Chef, where the teams adopt different strategies and have very different results. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kevin and Tom get their hands dirty with the Gaggan Anand episode of Top Chef: World All-Stars and take stock of the competition as we near ever closer to the Restaurant Wars mark. Cheftestant Dale Mackay of Saskatchewan fame joins the show to talk about his rollercoaster ride on Top Chef, daily life as a triathlete in reality-television isolation and the difference of this particular season vs. Top Chef Canada. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kevin and Tom get their hands dirty with the Gaggan Anand episode of Top Chef: World All-Stars and take stock of the competition as we near ever closer to the Restaurant Wars mark. Cheftestant Dale Mackay of Saskatchewan fame joins the show to talk about his rollercoaster ride on Top Chef, daily life as a triathlete in reality-television isolation and the difference of this particular season vs. Top Chef Canada. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's time for Top Chef Restaurant Wars. There's fresh bread, a salad fight, and all the Padma disappointment our little hearts could handle. Find all of our premium bonuses and video recaps at Patreon.com/watchwhatcrappens.