Podcasts about restaurants

For our final episode of 2025, we're joined by a player who we have wanted on the pod since the very beginning!Aurora Galli - otherwise known by her nickname Yaya - is one of the best personalities in the WSL and since joining Everton back in 2021, she has rapidly become a fan favourite on Merseyside.But on the opening day of last season, Galli ruptured her ACL. Apart from a brief return in May, it has kept her sidelined for over a year and meant that she missed out on a generational Euros for Italy.So today, we're getting to know Yaya, reflecting on the past year, and looking ahead to a new chapter in 2026. Plus, she tells us all about her dreams of one day opening a restaurant...Follow us on X, Instagram, BlueSky and YouTube! Email us show@upfrontpod.com.For ad-free episodes and much more from across our football shows, head over to the Football Ramble Patreon and subscribe: patreon.com/footballramble.**Please rate and review us on Apple, Spotify or wherever you get your pods. It means a lot and makes it easy for other people to find us. Thank you!** Hosted on Acast. See acast.com/privacy for more information.

What if the biggest threat to your restaurant's success isn't a lack of ideas—but too many of them?Chris Gannon built BOLAY with the DNA of a legacy brand—his father helped launch Outback Steakhouse. But unlike the bloomin' days of casual dining, fast-casual success demands ruthless focus.In this episode, Chris shares how over-innovation almost broke his business, why the need to be creative can kill consistency, and the real lesson behind scaling a scratch-made concept. We get into why most founders outgrow their own systems, how a background in marketing helped him build culture from day one, and the power of saying no to the next shiny object.If you're trying to grow without losing your soul—or your sanity—this one's for you.To learn more about BOLAY and their mission to make bold, fresh food fast, visit bolay.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

Peter goes behind the scenes with the National Zoo's giant pandas as they get set to mark one year since their national debut. Also, an exclusive look at Pope Leo's new restaurant Borgo Laudato Si set to open in 2026 that's bringing a taste of his hometown, Chicago, to Italy. Plus, our Shop TODAY team shares some favorite finds of 2025, from beauty and fashion to family fun. And, a breakdown of the many different options and styles of champagne — and how to find out which one is right for you for your New Year's Eve celebrations. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In Week Five of our Advent to Epiphany series, we focus on Saint Joseph, Head of the Holy Family, and the reality of responding to God when life feels anything but calm. Using the story of the Flight into Egypt, this episode explores what it looks like to hear God's voice in the middle of fear, disruption, and uncertainty—and still move forward.We talk honestly about the tension between wanting peace and feeling overwhelmed, the discomfort of prayer, and the challenge of trusting God when we don't feel ready or capable. Saint Joseph doesn't say much in Scripture, but his actions show us how to lead, protect, and surrender—one faithful step at a time.If you've ever felt like you're not enough, unsure of the next move, or stretched beyond your comfort zone, this conversation is for you.Scripture Focus Matthew 2:13–15, 19–23HighlightsResponding to God instead of the noise around usWhy discomfort might be a sign we're actually listeningTrusting God with what He's placed in front of us—family, faith, and daily responsibilities..............................

Eater editor Nadia Chaudhury shares her list of New Years Eve celebrations around the city, and her tips for celebrating at home. Plus listeners call in to shout out their plans to celebrate the start of 2026.

Lunch has a long history in New York, and the midday meal has looked different throughout different eras of the city. In today's world of corporate bowls and fast casual spots, we want to know where your go-to lunch places from back in the day, whether it was meeting a friend, hosting a "power lunch," or taking a simple lunch break. In 2012, the New York Public Library organized an exhibit, "Lunch Hour NYC," about the history of lunch in the city. Co-curators Rebecca Federman and Laura Shapiro speak about what they learned.

This is a Vintage Selection from 2005The BanterThe Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks. The ConversationThe Restaurant Guys are joined by Charlie Palmer shortly after he opened Dry Creek Kitchen in Healdsburg, CA. They talk risk, vision, sourcing relationships, and why Healdsburg was worth betting on long before it became a national dining hotspot. Charlie shares his take on how to keep soul in a restaurant built for travelers and locals.The Inside TrackThe Guys have been admirers of Charlie for years. (Francis even got to be a wine angel for him in Vegas!) They talk about the lengths they all go for their guests to get them the best possible experience. “The only hope that I have is that the diner understands that. Because I think sometimes a lot is taken for granted. But if the diner is educated as to how far we go to get things that are really good for them. It's amazing!” Charlie Palmer on The Restaurant Guys Podcast 2005InfoCharlie Palmerhttps://www.charliepalmer.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Usually WAY overpriced.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This Clubhouse marketing session explores the multifaceted world of Restaurant SEO and its application to local businesses. Favour details how establishing a strong digital presence through third-party platforms like Uber Eats and DoorDash creates a "franchise SEO" ecosystem that builds brand authority. The discussion emphasizes off-page strategies, such as connecting Google Business profiles and social media links, to drive traffic and foster community trust. Participants also examine the role of multimedia content, suggesting that podcasts and videos can humanize a brand by showcasing chef interviews or cooking processes. Beyond restaurants, the conversation expands to cover niche industries like private investigation, highlighting how AI-driven search and reputation management are reshaping modern visibility. Ultimately, the sources advocate for a strategic blend of long-term organic growth and immediate paid advertising to maintain a competitive edge.Restaurant SEO: Uber Eats, Grubhub and DoorDash Marketing Tactical Strategies with Favour Obasi-ike with Favour Obasi-Ike | Sign up for exclusive SEO insights.-------------------------------------------------------------------------Next Steps for Booking A Discovery Call | Digital Marketing + SEO Services:>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Need SEO Services? Book a Complimentary SEO Discovery Call with Favour Obasi-Ike⁠ here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠>> Visit our Work and PLAY Entertainment website to learn about our digital marketing services.>> Visit our Official website for the best digital marketing, SEO, and AI strategies today!>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our exclusive SEO Marketing community⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠>> Read SEO Articles>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Need SEO Services? Book a Complimentary SEO Discovery Call with Favour Obasi-Ike⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠>> ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the We Don't PLAY Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-------------------------------------------------------------------------Episode Timestamps[00:00:00] Introduction: Defining Restaurant SEOThe discussion begins by establishing that "Restaurant SEO" is not a unique discipline but rather a specialized application of local SEO. This foundational understanding is critical for any business reliant on a physical location for customer visits, from restaurants and local stores to farm markets. At [00:01:15], the host defines Restaurant SEO as local SEO with a "restaurant tag" on it, emphasizing its importance for driving traffic, generating tangible results, and gathering customer feedback—all vital for a local establishment's growth.By [00:03:30], the conversation introduces two key strategies for extending a restaurant's online reach. The first is Franchise SEO, which involves leveraging third-party platforms with active communities, such as DoorDash, GrubHub, OpenTable, and NextDoor. Listing a restaurant on these services creates powerful backlinks to its primary website, enhancing its authority. The second is Off-Page SEO, which refers to activities on other digital platforms, primarily social media sites like Facebook, Instagram, and TikTok. Connecting these profiles back to the main website helps build a robust online presence and authority. These definitions set the stage for the episode's central strategic debate on driving business growth.[00:10:00] The Core Debate: SEO for Trust vs. Ads for ImmediacyThis section frames the episode's central conflict, presenting two competing yet complementary philosophies for driving restaurant growth. The speakers weigh the immediate, traffic-driving power of paid advertising against the long-term, trust-building foundation of a solid SEO strategy.At [00:11:45], John makes a strong case for prioritizing paid advertising, asserting that restaurants "need customers now." He argues that paid strategies, such as a proven Facebook advertising model, are the most effective tools for immediate results and that SEO should be considered a secondary, long-term project. At [00:15:20], another speaker supports John's point on the need for immediacy, using a practical example to illustrate the customer mindset: "if I want chicken wings, I'm not worried about SEO."By [00:18:00], Favour presents the counter-argument, clarifying that SEO's primary role is to build trust and credibility before a sale can occur. He uses the analogy of a "red flag" for anyone promising immediate sales directly from SEO. The group reaches a consensus that a balanced approach is best: ads are essential for short-term traffic, while SEO serves as the indispensable long-term foundation for sustainable growth and brand authority. The conversation then transitions from this high-level strategy debate to a specific, actionable content strategy proposed by the host.[00:25:00] A Creative Content Strategy: The Restaurant PodcastThis segment introduces a novel and powerful idea for restaurants to differentiate themselves and build a deep, trust-based relationship with their community. The speakers frame podcasting as a way for a restaurant to move beyond simple listings and reviews to become a true content creator and community hub.At [00:26:10], the host proposes that a restaurant should start its own podcast, utilizing both audio and video formats to engage potential customers on a deeper level. By [00:27:30], the group brainstorms a range of compelling content ideas, including video recipes, cooking tutorials, and culinary tips; interviews with the restaurant's chefs to discuss their creative process; discussions on the quality and sourcing of ingredients; answering frequently asked questions from customers; exploring the history and cultural significance of the cuisine; collaborating with beverage brands featured on the menu; taste tests and sampling sessions; customer testimonials; and behind-the-scenes looks at special events or cookouts.By [00:30:00], the primary strategic goal of this podcasting strategy is articulated: to build profound trust by allowing customers to discover aspects of the restaurant they would never think to search for, thereby creating a stronger and more resilient brand connection. This discussion on creating unique content naturally leads to the technical necessity of structuring that content correctly on the restaurant's website.[00:33:00] Technical SEO Deep Dive: The Menu is Your WebsiteThis section uncovers a critical and often-overlooked technical SEO mistake that can severely handicap a restaurant's online visibility. The speakers reveal how relying on seemingly convenient third-party systems for menu hosting can prevent a restaurant from capitalizing on valuable search traffic.At [00:34:05], a speaker highlights the significant failure of using platforms like Toast that consolidate an entire menu onto a single landing page. He explains that this approach misses the opportunity to have 25 separate, indexable pages for a 25-item menu. By [00:36:15], the impact of this mistake is clarified: individual menu item pages should be treated like e-commerce products. Each page is capable of generating its own organic traffic and ranking for highly specific searches, such as "best chicken wings in [city]."The solution, discussed at [00:38:40], is to structure the restaurant's website so that each menu item has its own dedicated page. Each page should be optimized with rich descriptions, proper titles, and an easy-to-use ordering system, thereby maximizing the restaurant's "footprints and stamps across the internet." The conversation then shifts from these on-site technical details to the broader, future-facing topic of visibility within emerging AI search engines.[00:42:00] The Future: AI Visibility and Advanced AutomationSetting the stage for a forward-looking discussion, the experts explore how the concept of "being found" is expanding beyond traditional search engines. The focus shifts to include AI-powered Large Language Models (LLMs) and the new opportunities they present for visibility and automation.At [00:43:10], the group discusses the growing importance of "AI Visibility." This involves ensuring a restaurant's information appears when users ask direct questions to AI chatbots like ChatGPT (e.g., "what's the best sushi restaurant near me?"). They also touch on how platforms like Perplexity can be leveraged for rapid ranking within these new search paradigms.By [00:45:00], the concept of using AI agents and automation for SEO tasks is introduced. A speaker provides a powerful example of using a tool like N8N to create an agent that can log into a website daily and automatically optimize product titles. He elevates this concept by explaining the goal is to move beyond simple email reports and "upgrade to the voice agents... and my AI gives me a phone call about the listings that's been optimized," emphasizing a future where an AI proactively works and reports, even waking the owner from sleep with critical updates.At [00:47:25], the speakers identify some of the foundational data sources that LLMs use to answer queries, such as SERP API and DuckDuckGo. This highlights the necessity for businesses to be listed and visible in these core digital infrastructures to appear in AI-generated results. This look into the future of search concludes the main discussion.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From the outside, everything looks fine. The bar is open, people are coming in, and the work gets done. But underneath it, there's a quiet heaviness from long days, nonstop decisions, and pressure that never fully lifts.That weight isn't caused by one big mistake. It builds over time through delayed decisions, avoided numbers, and sticking with habits that feel comfortable, even when they stop working.In this episode, I step away from tactics and reflect on the past year. I talk honestly about gratitude, mindset, and what I've learned about the growing gap between reactive and intentional bar owners.My goal is clarity. Clarity around what actually matters, what's draining energy, and what deserves attention next so moving forward feels more focused, steady, and intentional.

In this engaging conversation, Josh and Skippy discuss the various challenges and triumphs of running a restaurant and food truck. They delve into plumbing issues, contractor dynamics, HVAC installations, and the importance of inspections. The conversation also touches on staff training, menu testing, and the financial aspects of catering, highlighting the growth in sales and future projections. The duo shares humorous anecdotes and insights into the operational challenges they face, all while maintaining a light-hearted tone.Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous !1️⃣ Présentation de l'invitée : Avez-vous déjà pensé à proposer des expériences audio à vos clients d'hôtel ? Mon invitée, Mathilde Derancourt, est sophrologue. Mais surtout, elle est créatrice d'audio de relaxation pour nos clients et employés stressés. Avec une passion pour la nature et le bien-être humain, Mathilde a su combiner son expertise en écologie et en sophrologie pour offrir une approche unique et apaisante au sein des établissements hôteliers. Alors, fermez les yeux, inspirez profondément ! 2️⃣ Notes et références : APEC La Symétrie des Attentions, avec Jean-Jacques Gressier Magie et expérience client, avec Laurent Beretta Créer Okko Hotels, avec Solenne Ojea-Devys La formation à l'excellence avec Erik Perey Le livre : "La Méditation, c'est bon pour le Cerveau" de Steven Laureys 3️⃣ Pour contacter l'invitée : Via Linkedin Par mail : natureco.sophro@gmail.com Via son site web 4️⃣ Le partenaire de l'épisode : LoungeUp Découvrez LoungeUp : www.loungeup.com / contact@loungeup.com / +33 (0)1 84 16 82 20 Bénéficiez de -10% sur la première année d'abonnement, ainsi que -20% sur le paramétrage de la solution (réservé aux nouveaux clients, pour tout abonnement débutant avant juillet 2024) Pour découvrir la solution en live, demandez une démonstration en ligne ici Chapitrage : 00:00:00 - La respiration contrôlée 00:06:25 - Mathilde Derancourt : de l'écologie à la sophrologie 00:10:35 - La sophrologie au service des hôteliers 00:21:45 - Retombées positives pour les hôtels 00:27:00 - Démonstration de sophrologie 00:33:55 - Application de la sophrologie pour les employés 00:38:00 - Questions signatures Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

When I started the poddy, I scribbled on scruff paper a list dream brands Top of list: Innocent Innocent are THE OG challenger brand. The Innocent Illuminate (or Alumni) all built WHOPPPA brands:Giles, Barney, Emma, Peter Oden, loads more All extol fruitful learnings from Fruit Towers. Many see Innocent as a Brand & Marketing machine (they are). In this episode Adam Balon revealed something much DEEPER Something surprising. Something you've not thought about. ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

Il y a quelques mois encore, je ne connaissais pas ce chef de 33 ans et, comme vous peut-être, je l'ai découvert tout récemment dans le plus célèbre concours culinaire télévisé le bien nommé Top Chef. Voilà des semaines que sous nos yeux, comme chaque année depuis maintenant 14 ans, des candidats s'affrontent et, à l'heure où j'écris ces lignes, l'affaire est sérieuse! Il y a quelques jours, on a dû dire au revoir au si talentueux Valentin Raffali, et la semaine prochaine c'est la finale! Jorick Dorignac est face à Clotaire Poirier et, comme on peut l'imaginer, dans quelques jours, la vie de l'un des deux concurrents devrait un peu changer... Mais je sais maintenant que l'un des deux sait parfaitement s'adapter, à tout! Comme vous peut être qui allez aujourd'hui profiter d'un épisode pas comme les autres puisque j'ai demandé au chef de me parler dans un premier temps de son actualité aux portes de la grande finale du concours, puis de remonter le fil de son histoire pour en revenir à quelques jours du verdict… Et je ne m'attendais pas à tant de rebondissements… Vous allez être surpris ! Car on a beau être vu par des millions de téléspectateurs, quand il s'agit de faire des épreuves imposées c'est pas facile de montrer ce qu'on est… Et l'histoire tout comme l'univers de Clotaire sont singuliers ! Et vous allez entendre ici une parole non formatée alors que Clotaire touche aujourd'hui au Graal de la télé. Vous allez entendre une histoire sans filtre où les travers, les abus, les violences et les déviances du monde de la cuisine ne vous seront pas cachés. Vous allez surtout entendre un récit inspirant qui vous donnera sûrement l'envie d'aller au bout du monde, pour voir, pour savoir, parce qu'il y a encore là des choses à apprendre et parce que tout peut s'arrêter demain. Ça c'est l'esprit du chef, mais je vais vous laisser le découvrir, alors on commence par parler de l'actualité et puis ensuite vous entendrez l'histoire de Clotaire Poirier. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

GloucesterCast 823 Livestream 12/28/25 Audio Podcast Click Here- Video Podcast Click here-

Während sich auf Deutschlands größter Insel auf den Jahreswechsel und die Kurzurlauber, die diese Zeit auf Rügen verbringen, vorbereitet wird, geht es in der 200. Podcastfolge von "Nah am Wasser" um einige Rügen Highlights des Jahres 2025. In denen geht es unter anderem in die Urgeschichte zurück, als es noch gar keine Insel Rügen gegeben hat, aber vieles, was heute am Strand gefunden wird, entstanden ist. Ausserdem geht es um ein architektonisch besonderes Restaurant auf Rügen und um eine Sonderausstellung, die auf Rügen in diesem Jahr viele Besucher angezogen hat.

Episode 506: I will discuss the Southtown Theater and Carr's Department Store that were located in the Englewood neighborhood in Chicago. Also I will read a 1973 menu from The Golden Age Restaurant in Oak Lawn, IL.

Episode 506: I will discuss the Southtown Theater and Carr's Department Store that were located in the Englewood neighborhood in Chicago. Also I will read a 1973 menu from The Golden Age Restaurant in Oak Lawn, IL.

Let's get it on for the last Colorado Springs show of 2025! Mike talks about upcoming meal deals where he interviews Tom Bruno from Papa's Italian. Mike also talks about how the Airplane Restaurant did a great job with its Christmas lunch and dinner this year. Additionally, Mike brings on the radio station's resident car guy and host of the Automotive ADHD Show, Matt West to answer your questions about falling gas prices, and to explain which octane fuel your car really needs! That, and more on this packed edition of The Restaurant Show!See omnystudio.com/listener for privacy information.

It's time to look back at some of our favorite moments from 2025. There are the interviews that shocked us — from brand new theories of stomach intelligence to Pete Well's harshest restaurant review — as well as expert cooking tips shared by the likes of Samin Nosrat and Lidia Bastianich. Plus, we revisit a few unforgettable listener calls and Christopher Kimball and Adam Gopnik present their favorite books of the year.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Michael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years.Think about how much our industry has changed in the last 20 years. Today, the three of us reflect back on their decades long partnership together and look forward to the next chapter of their partnership.For more on the Mina Group go to https://www.michaelmina.net_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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're back with Part 2 of our conversation with Gary Okazaki - aka @GarytheFoodie.  Gary gives us his top 10  (out of the 25) - highlighting the most important/defining restaurants of the first quarter century in Portland.  Chris throws in the restaurants he thinks should have been on the list.  Check out episode #436 to hear 25-11.   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Two restaurants. Two opposite decisions.  One added dairy and eggs to their menu  chasing “flexibility,” broader appeal, and short-term survival.  The other went all in and committed to being 100% vegan.   Send us a text

Today - the day after Christmas - is the perfect time to build a gift closet, drawer, or box that prepares you for the entire year ahead. The Christmas holiday weekend is also huge for the movie box office. And from dream to daily grind - what it really takes to run a successful restaurant.

Meet Alan, owner of Kyojin stewhouse in Shimane, who sits down to talk to us about the challenges of running a restaurant in Japan, and why he pivoted his business to shipping quality frozen food across the country.Follow Alan:https://www.kyojin-company.com/https://www.instagram.com/alan.kyojin.stewhouse/⁨http://www.youtube.com/@kyojinstewhousehttps://www.facebook.com/kyojinStewhouse/Follow us:https://unpacking.jp/https://www.instagram.com/unpacking_japanhttps://www.tiktok.com/@unpackingjapanhttps://www.facebook.com/unpackingjapanhttps://www.youtube.com/@unpackingjapanshortshttps://www.x.com/unpacking_japanhttps://creators.spotify.com/pod/profile/unpackingjapanSubscribe for more in-depth discussions about life in Japan! Interested in working at a global e-commerce company in Osaka? Our parent company ZenGroup is hiring! To learn more, check out https://careers.zen.group/en/

HELLO & welcome back to another episode of MOMENT OF SILENCEThis week's episode is about one thing: Rage-corn.We talk about all the everyday situations that instantly make our blood boil — men having fun after sunset, people working painfully slow when you're already running late, babies crying on airplanes, and people cutting lines at post offices and metro stations. We also get into peak airport entertainment: family chaos at the luggage drop counter and why punctuality (or the lack of it) is Sakshi's biggest trigger.Quickly getting into salons with no mirrors, unreasonable extra charges, awkward tipping culture (NRIs, we need to talk), to vibrating massagers nobody asked for. We also break down why ordering food or eating out with parents versus partners is a completely different experience, each with its own emotional cost.The episode moves into smaller, quieter irritations too — joke debates around “can” vs “cancelled,” the joy of raw-dogging sleep (no phone, no noise), and whether the Cinderella gland is real or just another internet lie. We read out audience responses on the pettiest revenge they've ever taken, Naina reveals her high-school bully was a guy, and we discuss how women still end up centring men even after ages. We end with chaos, obviously — the biggest prank the MOS team has ever pulled on Sakshi, quick call-ins, and the idea of a workout theme on the 2nd MOS Anniversary. Tell us in the comments: what's the tiniest thing that instantly ruins your mood? And of course… #AD Moxie's Styling Range doing the most — good hair days, but make them effortless.https://moxiebeauty.in/collections/style-sculptingWebsite: https://moxiebeauty.in/Chaptering:(00:00) – We're back and already annoyed(00:51) – Rage-Corn over pop & flopcorn this week(03:06) – Airplanes: undoing years of therapy at 30,000 ft(05:45) – Cutting the queue, not allowed(09:14) – Asking the WRONG person for help (blood pressure rising)(11:40) – Hair stylist beef & the no-mirror salon we didn't consent to(13:55) – Salon tipping culture: NRIs, explain yourselves(14:37) – Vibrating massager at the salon??? Why???(15:28) – Moxie Integration(22:42) – Restaurants are scamming us(25:13) – OTPs & women(26:26) – ChatGPT dragged in Palm reading(29:29) – Younger siblings lying: caught, exposed, dramatic(32:13) – Face towel vs hand towel vs body towel(34:04) – Blame it on genetics (always works)(35:28) – Miss-India-level answer(38:17) – Petty revenge story (LOL)(41:37) – School bullying & why men are STILL being centred(46:07) – Do NOT interrupt my phone time(49:07) – Biggest prank ever pulled on Sakshi(54:08) – Like, share, subscribe & help us hit 100KAlso don't forget to visit our website- https://mos-pod.com/Follow MoS on Instagram:https://www.instagram.com/momentofsil...Credits:Naina Bhan - Co-host and certified overthinkerhttps://www.instagram.com/nainabee?ig...Sakshi Shivdasani - Co-host, balancing out Naina's overthinking with a healthy dose of not thinkinghttps://www.instagram.com/sakshishivd...Senior Producer- Amruta P. www.linkedin.com/in/amruta-bandivdekar-01879925Produced by Handmade - Our personal cheering squad https://www.instagram.com/thehandmade...Creative direction by Tinkre, Keeper of MoS' signature “Pookie” energy Natascha Mehrahttps://www.instagram.com/tinkre.in/?hl=enhttps://www.instagram.com/natascha.zip/?hl=en Researched by our very own curiosity engineer - Aashna Sharma https://www.linkedin.com/in/aashna-sharma-913146179Disclaimer: The views and opinions expressed on this podcast are for entertaining purposes only and do not necessarily reflect those of the hosts, the production team, or affiliated brand. We don't claim to be experts- just two people with Wi-fi and feelings. While we encourage open dialogue, we do not guarantee the accuracy, completeness, or reliability of any information shared. Listener discretion is advised — especially if you're allergic to strong opinions.

Unlocked and free for all! Santa and Mrs. Claus (Christmas) join the 'boys to talk their trial separation and Christmas preparations before a review of Crumbl Cookies. Plus, a special edition of A Single Item Must Be Banished. Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From Food Network fame to building a restaurant empire—Brian Malarkey's done it all.In this episode, Rich sits down with celebrity chef Brian Malarkey—owner of 15+ wildly successful restaurants and host of Cutthroat Kitchen—to unpack the hustle, creativity, and business savvy behind his career. From Top Chef finalist to creating some of San Diego's most iconic dining spots, Brian shares the highs, the risks, and the lessons learned feeding millions.They cover:How to scale a restaurant brand without losing its soulWhy location and vibe matter as much as the menuThe business formula behind his most profitable conceptsHow TV exposure changes the game for entrepreneursWhy Brian bets big on people—and what he looks for in a teamWhether you're building a brand, a business, or a legacy—this episode is a masterclass in doing it with flavor.Let's go.Join our investor waitlist and stay in the know about our next investor opportunity with Somers Capital: www.somerscapital.com/invest. Want to join our Boutique Hotel Mastermind Community? Book a free strategy call with our team: www.hotelinvesting.com. If you're committed to scaling your personal brand and achieving 7-figure success, it's time to level up with the 7 Figure Creator Mastermind Community. Book your exclusive intro call today at www.the7figurecreator.com and gain access to the strategies that will accelerate your growth.

This Best of the Tim Conway Jr. Show delivers a mix of jaw-dropping stories, pure nostalgia, and Hollywood insider conversation.Tim shares an unbelievable story about the time his dad unknowingly crossed paths with the Chicago mob, proving some family stories are stranger than fiction. The mood lightens as the crew swaps their favorite candies, while Tim reminisces about childhood summers at the rec center pool, bathing suits, and classic summer memories.Things turn personal when everyone dives into the origins of their names, revealing surprising backstories and a few laughs along the way. The episode wraps with Tim talking to Craig, the owner of Craig’s, about the iconic restaurant, celebrity culture, and how Craig’s became one of LA’s most talked-about dining spots.A perfect blend of true crime-adjacent storytelling, childhood nostalgia, personal revelations, and Hollywood flavor — this Best Of hits all the right notes.

Send us a textListen to George Gilliam, owner of Uncle G's Pizza in Birmingham, Alabama on The Hot Slice Podcast with Pizza TodayMerry Christmas from all of us at Pizza Today and Pizza Expo. This week on The Hot Slice Podcast with Pizza Today, we are replaying one of the most popular episodes of 2025 with George Gilliam, owner of Uncle G's Pizza in Birmingham, Alabama. George reached out to us to do a story on how he has doubled and tripled slow days at the restaurant. The conversion was so captivating that we wanted to share it on the podcast.  Gilliam set a strategy into motion to turn his slowest days into high-volume sales days. He focused on increasing sales with daily specials one slow day at a time until he covered the entire week. “This kind of aggressive weekday programming has brought in the traffic and revenue we needed on nights that used to be dead,” he says. “I've built out a weekly schedule that gives people a clear reason to visit every single day.” He approached each day with a new special and/or event and shares which days he started with. Uncle G's promotes the days through its social accounts, e-mail and in store. It's designed as weekly programming that Gilliam says people can build into their routines. The conversation on social media led into a genuine talk on AI and advanced technology and their role in small independent pizzerias. Read our article with George “Doubling to Tripling a Restaurant's Slow Day Sales” at https://pizzatoday.com/topics/brand-marketing/doubling-to-tripling-a-restaurants-slow-day-sales/ Learn more about Uncle G's Pizza at https://unclegspizza.com/ and on Instagram at https://www.instagram.com/unclegspizza/  

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous !1️⃣ Présentation de l'épisode :Si vous m'écoutez depuis un hôtel, un restaurant, une conciergerie ou un back-office pendant que d'autres sont en train d'ouvrir leurs cadeaux… cet épisode est pour vous.Chaque année, je rappelle qu'on ne parle jamais assez de celles et ceux qui travaillent pendant que le monde fait la fête.Alors, en ce jour de Noël, je veux vous adresser ce message, juste pour vous. Pour vous dire que je pense à vous.D'ailleurs, cette année… pour la première fois depuis que je suis en couple avec une hôtelière, nous avons des jours communs pour Noël.Merci au congé paternité et maternité. Je mesure vraiment ce privilège.C'est parce que j'ai passé tant de Noël à travailler que je sais la valeur de ces moments de retrouvailles.Les fêtes n'arrêtent pas l'hospitalité. Elles révèlent celles et ceux qui la portent !JOYEUX NOËL mes chers Insiders !2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : HotelPartnerHotelPartner Revenue ManagementPrendre un rendez-vous avec MarjolaineDites que vous venez d'Hospitality Insiders et Marjolaine se déplace gratuitement dans votre établissement pour effectuer un diagnostic !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Des souvenirs féériques en tant que directeur de nuit00:04:00 - Un changement de regard avec la parentalité00:06:00 - Vous n'êtes pas invisibles00:07:00 - L'hospitalité révélée par l'engagement00:08:00 - ConclusionSi cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

learn how to answer the first question you are asked at a restaurant

It's Witness Wednesday! Today, join Todd at Gainesville State University as he engages students about their experiences and spiritual beliefs. In a number of unique conversations, see how the law and the gospel can be presented in a way to make individuals see their sin and their need for a savior in Christ. Segment 1 • Efren lost his sight at age 8—he “sees” now through memory, sound, and mental mapping. • Openly admits being unsure about his Catholic faith and what Jesus' sacrifice really means. • Efren is confronted with the reality of sin and the justice of God. Segment 2 • Drew, dressed in a monk-style outfit for fun, admits he claimed Christianity mostly for “fire insurance.” • Fully confesses he doesn't live like a Christian and is scared of death and judgment. • Realizes he's treated salvation as an escape plan, not a relationship with a holy God. Segment 3 • Walked through the Ten Commandments and confessed to being a liar, thief, and lustful. • Learns that true Christianity isn't about earning God's love—it's about receiving undeserved grace. • Begins to grasp the gospel: Jesus saves sinners not because they're good, but because He's good. Segment 4 • Anna wants to evangelize but wrestles with how to explain the gospel clearly. • Learns how to shift from “ask Jesus into your heart” to biblically using God's law to reveal sin and lead to repentance. • Encouraged to root her Christian walk in grace, not guilt—her performance doesn't keep her saved, Jesus does. ___ Thanks for listening! Wretched Radio would not be possible without the financial support of our Gospel Partners. If you would like to support Wretched Radio we would be extremely grateful. VISIT https://fortisinstitute.org/donate/ If you are already a Gospel Partner we couldn't be more thankful for you if we tried!

Listeners share which of their favorite businesses closed in 2025, and shoutout new spots where they plan on becoming regulars.

Restaurant_with_No_Customers

This week on True Crime on Easy Street, Kelly takes us to Colorado for the chilling murder of mortician Byron Griffy. Kelly breaks down the relationship dynamics, the investigation, and the events that led to Griffy's death in a case where nothing is quite as it seems. This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Restaurant sales and traffic challenges were a huge story in 2025.This week's episode of the Restaurant Business podcast A Deeper Dive takes a look at the most popular episodes of the year.Perhaps unsurprisingly, each of them dealt with the challenged industry environment. We spoke with Circana's David Portalatin about consumers buying on a deal. We spoke multiple times with Technomic's Rich Shank about the state of the restaurant industry.We also spoke with National Restaurant Association Chief Economist Chad Moutray about the impact this is having on profitability.And we wrap it up with Savory Fund Cofounder Andrew Smith on what private equity thinks of all this, specifically why this can be a good time to find high-quality chains.

Our next guest is Christine Cikowski, Co-Founder and Chef of Honey Butter Fried Chicken. She's also a part of Sunday Dinner Club, TriBecca's Sandwich Shop, and Honey Butter Beach Club inside SPF Pickleball. We reflect on how HBFC was conceived, the many iterations it's gone through, and how they've maintained longevity through radical transparency and support of their team's dreams. Please enjoy my conversation with Christine Cikowski.https://www.instagram.com/christinecikowski/https://www.honeybutter.com/

If you've ever hired someone because you needed a body to work in the restaurant and then paid for it for months, this episode will feel uncomfortably familiar. In episode 140 of “The Restaurant Prosperity Formula” podcast, I sit down with Dwight Crain, managing partner of Eleserv, to talk about the real reason turnover keeps repeating itself and how better selection changes everything. You'll hear what restaurant owners can expect to learn about the hidden costs of a bad hire, why most of us overrate our interviewing skills, how assessments and benchmarks can narrow the candidate pool fast and how the right hiring process protects your culture, your guest experience and your profit.

Join Paul Barron and Cherryh Cansler on Fast Casual Nation as they dive deep into AI's transformation of the restaurant industry with Kerry Leo, VP of Technology at Shipley Donuts, and restaurant tech consultant Paul Molinari. Discover how Shipley achieved 24% higher average order values through AI-powered ordering, learn why traditional Google search is becoming obsolete, and understand how data unification is creating the "single pane of glass" operators need. From voice ordering in mobile apps to agentic AI solving integration challenges, this episode reveals practical strategies for implementing AI in your restaurant operations. Whether you're just starting your AI journey or looking to accelerate adoption, this conversation provides actionable insights on everything from choosing the right tech partners to measuring real ROI.00:00 - Why AI in restaurants is hitting a turning point01:44 - Shipley Donuts launches AI powered ordering02:39 - AI boosts average order value through smart upselling04:59 - The exact moment Shipley committed to AI07:01 - How AI mimics top performing cashiers11:42 - Voice ordering and mobile app AI roadmap16:42 - OpenAI vs Google Gemini and the AI platform battle25:45 - Domino's AI case study and massive efficiency gains#RestaurantTech #AIinRestaurants #FastCasualBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Restaurant Reviews & 2025 Sports Grade for St. Louis - h4 full 1785 Tue, 23 Dec 2025 22:07:06 +0000 l1ola1JWHeoyRjh5aBugnHkxcTeUz4CB comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government Restaurant Reviews & 2025 Sports Grade for St. Louis - h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False https://player.amperwavepodcasting.

What if imposter syndrome wasn't a weakness, but a compass?Emily Brubaker didn't think she was ready to run a resort kitchen. She didn't think she'd win a national TV competition. But she did both—by betting on her values, not her ego.In this episode, we get into the real story behind her journey from Vegas fine dining to Omni La Costa. She opens up about leaving the kitchen to raise kids, coming back through heartbreak and grit, and the radical changes she's making to leadership culture in resorts.We talk about redefining balance, leading with empathy, and what it looks like to finally believe in yourself—without losing your edge.This one's for every operator who's ever felt like they didn't belong. Emily shows us that growth doesn't always start with confidence. Sometimes it starts with a question: “What if I'm wrong about myself?”To follow her work, check her Instagram @chefbrubs. _________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

The ConversationThe Restaurant Guys talk about fine dining at the Arctic Circle.  They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode.InfoJeffrey Merrihue's articlehttps://open.substack.com/pub/xtremefoodies/p/huset-a-gourmet-miracle-within-the?r=dvua6&utm_campaign=post&utm_medium=webHuset Restauranthttps://www.huset.com/New Brunswick New Year's Evehttps://www.newbrunswicknewyearseve.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Stress is a part of almost any job. When you are working in a restaurant that stress can feel like a trap. It does not have to control you. This podcast episode will give you fast and practical ways to manage stress in as a restaurant server. Learn how to reset your nervous system in 30 seconds, communicate under pressure, prioritize when everything feels urgent, and keep your mindset steady through rushes, complaints, and curveballs.#ServerLife #RestaurantLife #StressManagement #MentalHealth #ServiceIndustry #Hospitality Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Swanky Maven Felice Sloan returns for this edition of the podcast. Eric and Felice touch on some of the latest happenings from the Houston food scene including chef Jean-François Feuillette opening the first US location of Café Feuillette here in Houston, Local Table's 6th location set to open in Missouri City, and ChòpnBlọk getting more national recognition with the latest accolade coming from the New York Times. In the Restaurants of the Week section, Doc's Houston is featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: French Pastry Chef Perks Up Houston with First U.S. Coffee Shop and Café Family-Friendly Houston Restaurant Picks Missouri City for 6th Location New York Times Critic Awards Houston Restaurant 2 Stars in Glowing Review Houston's Only Michelin-Recognized Tex-Mex Restaurant Now Open in Bellaire Eagerly-Anticipated Houston Barbecue Joint Hosts Weekend Preview Pop-Ups

https://www.youtube.com/watch?v=qN4y3Pyq_b8&t=3sIn this episode of the 86 Reason Podcast by Over Easy Office, Xavier talks to Josh Sharkey, founder of the recipe management platform meez, about his journey in the restaurant industry. Josh shares his fascinating culinary journey, starting from his early days working various restaurant roles, to winning a cooking contest that took him to Norway, and eventually setting up his own fine dining and casual dining establishments. The conversation dives deep into the origins and evolution of meez, a software focusing on the operational success of recipes. Josh emphasizes the importance of operational empathy, effective recipe documentation, and maintaining quality control. The episode wraps up with reflections on the complexities of restaurant operations and a desire for more transparent and effective data usage in the food industry.00:39 Josh Sharky's Background and Early Career03:06 Culinary School and Early Influences04:57 Winning the Contest and Traveling to Norway10:51 Experiences in Europe and Return to New York18:17 Opening Bark Hot Dogs and Challenges25:57 Insights on Management and People33:00 Street Food Dreams in New York34:10 Exploring Colombian Cuisine41:18 Challenges in Recipe Management46:07 Operational Empathy in Tech56:44 Future of Restaurant TechLinks and resources

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This week, Gary and Mike give you their Best Disney Springs Restaurants for Christmas Dinner. Some are certainly 'outside the box.' Where would you like to have Christmas Dinner at Disney Springs? Thanks for listening, Gary and Mike.   0:00 Introduction 16:30 Best Disney Springs Restaurants for Christmas Dinner 48:24 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (mike@luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links: Check out our YouTube Channel (@wdwbtg) Social media (@wdwbtg)

Etiquette, manners, and beyond! This week, Nick and Leah are enjoying a well-deserved break, but they'll be back soon with an all-new episode. In the meantime, here's one of their favorite episodes from the archives in which they tackle watching Kalle Anka in Sweden, receiving compliments, bringing your own empty food containers to restaurants, and much more. Please follow us! (We'd send you a hand-written thank you note if we could.)Have a question for us? Call or text (267) CALL-RBW or visit ask.wyrbw.comEPISODE CONTENTSAMUSE-BOUCHE: Kalle AnkaA QUESTION OF ETIQUETTE: Receiving complimentsQUESTIONS FROM THE WILDERNESS: Is it OK to bring your own empty food container to a restaurant for leftovers? Bonkers: Abandoned by hosts at cocktail hourVENT OR REPENT: Confused by airplane seat assignments, Being asked your weightCORDIALS OF KINDNESS: Thanks to a fan, Thanks for attending our live showTHINGS MENTIONED DURING THE SHOW"From All of Us to All of You" on Wikipedia"The Girl with the Dragon Tattoo" official trailerMarshallsYOU ARE CORDIALLY INVITED TO...Support our show through PatreonSubscribe and rate us 5 stars on Apple PodcastsCall, text, or email us your questionsFollow us on Instagram, Facebook, and TwitterVisit our official websiteSign up for our newsletterBuy some fabulous official merchandiseCREDITSHosts: Nick Leighton & Leah BonnemaProducer & Editor: Nick LeightonTheme Music: Rob ParavonianADVERTISE ON OUR SHOWClick here for detailsTRANSCRIPTEpisode 208See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Folks, I am joined by Mollie and you know, I like this episode A LOT. Merry Christmas, Happy Holidays, and big joy to all ye who enter here. Much love!(0:00) - Banter(19:32) - AITA for telling my wife she was being difficult due to a seating issue at a restaurant?(35:03) - AITA for never eating lunch with my colleagues?(46:44) - AITA for wanting friend's mom to pay for our uber?BEST way to Submit a sitch or comment: https://www.reddit.com/r/AITApod/Email - amitheahole@gmail.com Join Patreon! https://patreon.com/aitapodWhat's on Patreon?- 250+ Bonus eps- NO ADS and accurate timestamps- Complain and comment DIRECTLY to Danny :D TikTok - https://www.tiktok.com/@aitapodInstagram - https://www.instagram.com/aita_pod/