Single establishment that prepares and serves food
On this episode, Sean and Nick have a chat with the incredibly funny and very smart Ghost Guy Brandon Johnson! We talk about equipment use (or lack of it), why investigating doesn't always have to be so serious, how to really speak to spirits and what really happens in the bathroom at Friendly's Restaurants. Join us for an amazing interview!
Tipping has gotten out of hand and we have had it. B*tch this my money! Listen in as we exchange our own personal afflictions of tipping.SegmentsThe Root: Why do we not tell our partner how much we make?You Had To Be There: Lovers & Friends by Usher feat. Lil John & Ludacris YouTube:https://www.youtube.com/issablackthingInstagram:https://www.instagram.com/issablackthingTwitter: https://twitter.com/IssaBlackThingTikTok: https://www.tiktok.com/@issablackthing
Bold Statement: Crime in Philadelphia has reached such unprecedented levels that even iconic establishments like Jim's West Steaks feel the need to arm themselves for protection. An alarming testament to the city's deteriorating state of safety, this episode underscores the chilling reality of businesses forced to adopt martial security measures just to keep their doors open. We break down the unsettling scene at Jim's West Steaks, from the armed agents patrolling outside the restaurant, to the reactions of customers lining up for their beloved cheesesteak sandwich, thrown off guard by the sight of assault rifles.Provocative Question: Has the city's rampant drug-fueled crime wave spun so out of control that businesses have no choice but to arm themselves? We take you on a deep-dive into similar scenarios playing out across North Philadelphia, where business owners are resorting to drastic security measures in an attempt to survive the crime epidemic. We also question the role of District Attorney Larry Krasner's failed efforts to curb the crime wave, which culminated in his impeachment in 2022. This episode examines the complex interplay of urban crime, its impact on local businesses, and the controversial solutions being adopted to deal with it. Buckle up for a hard-hitting discourse on the streets of Philadelphia.Support the show
A special election in Edmond gets ten candidates.The state is celebrating the migration of the Monarch butterfly.A new OKC restaurant gets named one of the best in the nation.You can find the KOSU Daily wherever you get your podcasts, you can also subscribe, rate us and leave a comment.You can keep up to date on all the latest news throughout the day at KOSU.org and make sure to follow us on Facebook, Twitter and Instagram at KOSU Radio.This is The KOSU Daily, Oklahoma news, every weekday.
Chris joins Dave for a novel way of looking at NFL matchups: The Pro Football Food Weekly (or “PFFW”), where Dave and Chris debate which team will win based on the food in a given city. The pair break out the competition into the “Five S's”: sandwiches, steakhouses, seafood, sweets, and special teams. The inaugural edition sees Dave and Chris square off in a classic battle between New York and San Francisco where they break down the Five S's and which city takes home the win in each. Other NFL matchups get an abridged treatment of the Five S's matchup, as we see Cincinnati vs. Los Angeles tussle for ice cream supremacy, and New England vs. New York devolves into a rant on Manhattan-style red chowder. The episode continues with three things Dave looks for on restaurant menus, and Dave picks out key details that can be uncovered just by looking at a menu—and what they might tell the diner about a restaurant. Hosts: Dave Chang and Chris Ying Producer: Victoria Valencia, Cory McConnell, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices
Yianni Karapanagiotis is the Founder of Kara Restaurant Group. Yianni opened his first restaurant in 2002. Before that, he learned systems, processes, and procedures from working at T.G.I. Friday's. He opened his first restaurant in Cape May, NJ and ten years later, he opened his second. Today, there are 14 restaurants under the Kara Restaurant Group umbrella. Check out Yianni's Restaurant Punk podcast! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Consistency builds credibility." Today's sponsor: MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Thanks for listening!
Holmberg's Morning Sickness - Thursday September 21, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices
Restaurant's 18% service charge for 'parties of 1 or more' shocks patrons, Michigan woman got stuck in outhouse toilet...trying to get her Apple watch, South Carolina man Randolph White hits legend status with TV interview he gave describing the SOUND of the missing F-35 crashing near his house
In this podcast, we sit down with two leaders who are breaking the mold of how to grow brands - Wow Bao exploding in virtual brands and Fat Brands growing in multi-concept. We pick the brains of Geoff Alexander and Andrew Wiederhorn.Wow Bao is a fast-casual brand that specializes in steamed buns. The company was founded in 2003 and has grown to over 500 locations in the United States and continues to grow the new model of virtual brand development with unused capacity of various restaurant concepts.Wow Bao has implemented several initiatives to drive digital and virtual brand growth. These initiatives include:Expanding the brand's digital presence: Wow Bao has invested in its website and mobile app, making it easy for customers to order and pay for food online. The company has also expanded its presence on social media and third-party delivery platforms.Launching virtual brands: Wow Bao has launched a number of virtual brands, such as Wow Bao Kids and Wow Bao Express. This allows the company to offer customers a wider variety of options and to reach new markets.The digital and virtual brand growth of Wow Bao has been impressive. In 2022, the company's digital sales increased by over 100%. Wow Bao is now one of the top virtual restaurant brands in the United States.Fat Brands Inc. is a leading global restaurant franchise company with a portfolio of over 3,200 restaurants in more than 30 countries. The company owns and franchises a variety of restaurant brands, including Fatburger, Marble Slab Creamery, Johnny Rockets, Hurricane Grill & Wings, and Ponderosa Steakhouse.Fat Brands has been able to reach a number of demographics by offering a variety of food options at a variety of price points. The company's brands appeal to a wide range of customers, from families to young adults to seniors.
In this podcast, we talk with two successful brand leaders at Wildflower and Dave's Hot Chicken are two of the fastest-growing fast-casual brands in the United States. Wildflower was founded in Phoenix in 2017 and has over 20 locations nationwide. Dave's Hot Chicken was founded in Nashville in 2017 and now has over 100 locations nationwide and internationally.Both brands have experienced rapid growth due to their unique offerings and strong appeal to millennials. Wildflower is the first plant-based fast-casual restaurant chain in the United States, and Dave's Hot Chicken is known for its spicy chicken and laid-back atmosphere.Wildflower's growth has been fueled by its focus on sustainability and community. The restaurant uses locally sourced ingredients and donates some of its proceeds to local charities. Wildflower also offers a variety of cultural events, such as live music and art shows.Dave's Hot Chicken's growth has been fueled by its authenticity and sense of fun. The restaurant has a strong following among millennials, who appreciate its Nashville roots and spicy chicken.Wildflower and Dave's Hot Chicken are well-positioned for continued growth in the fast-casual industry. These brands offer unique and authentic experiences that resonate with millennials and are committed to sustainability and social responsibility.What does the growth of Wildflower and Dave's Hot Chicken say about the future of fast-casual?The growth of Wildflower and Dave's Hot Chicken suggests that fast-casual future is bright for brands that can offer unique and authentic experiences that resonate with millennials. These brands are also showing that millennials are interested in sustainability and social responsibility regarding their food choices.Fast-casual brands that want to succeed in the future need to focus on creating a unique and authentic experience for their customers. They also need to be committed to sustainability and social responsibility. By doing so, they can appeal to millennials and other consumers who are looking for more than just a quick and convenient meal.
Hoody is going to give you the name of a restaurant and you need to know which Movie or TV show its from. Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week:The Thought ShowerLet's Get WeirdCrisis on Infinite Podcasts
This week I'm joined by the mind-blowing Mirza Pearson, founder of Coastal Bend Restaurant Week and Mirza Mirely Marketing Consultancy, to discuss living and working in places like Brazil and Dubai, building brands and businesses from the ground up, what really goes into throwing multi-million dollar corporate events, rediscovering Corpus Christi as an adult, her inspiration to showcase Coastal Bend gastronomy through Coastal Bend Restaurant Week, and why she doesn't take rejection or criticism personally in episode 199.
This episode is sponsored by Popmenu. Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu.It's also sponsored by Kickfin. Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees' bank of choice, the second their shift ends. It's a really simple solution to a really big problem — because if you're still paying out credit card tips in cash, it's costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there's never been an instant, secure way to pay out tips — until Kickfin. It's an easy-to-use software that sends real-time, cashless tip payouts straight to your employees' bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here.Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen's month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here.
On the latest episode of Hospitality Hangout, co-hosts Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sat down with a breakfast industry giant: David Birzon, CEO at Snooze, an A.M. Eatery. This conversation offers unique industry insights that you will not want to miss.From Paradise Bakery to Snooze, A Journey of ExpansionBirzon, who began his journey in the hospitality realm with Paradise Bakery in Aspen back in 1988, recounted his experience of growing the chain to an impressive 80 restaurants. The successful endeavor ultimately attracted Panera Bread, leading to an acquisition in 2007. But Birzon's entrepreneurial spirit didn't stop there. In 2012, partnering with a private equity group, he took on a new challenge, acquiring Snooze when it had a mere six units. Today, the chain boasts 65 eateries with eyes set on more.Unlocking the Power of Loyalty ProgramsJimmy sparked a discussion around the power of loyalty programs, referencing Snooze's recent revamp, MySnooze Bennyfits. Birzon emphasized the depth of relationship that can be forged when patrons opt into these programs. It isn't just about rewards, but the invaluable data that enables restaurants to truly cater to individual needs. As Schatzy noted, the cost of customer acquisition far outweighs retention, making these programs essential for sustainable growth.Snooze's Blueprint for ExpansionWith an expansive trajectory in mind, Snooze aims to leave its culinary footprint in diverse locations including Orlando, Tampa, Minneapolis, Philadelphia, Cincinnati, and Columbus. They're strategically spreading their reach, from mature markets to entirely new territories, keeping their growth ambitions stateside for now.The Fusion of Dining & DigitalThe trio also delved into the accelerating marriage of hospitality and technology. While the restaurant sector was historically slow in embracing digital solutions, the COVID-19 pandemic served as a profound catalyst. Today's challenge, Birzon notes, isn't about finding tech solutions – it's the integration and the tug-of-war over data ownership with third-party platforms.Schatzy and Jimmy also touched upon the idea of "dynamic pricing". A concept mirroring the pricing models of airlines and hotels could indeed reshape dining economics. However, Birzon believes a full embrace would demand a completely digital platform.Interestingly, while digital menus soared during the pandemic, there's been a trend reversal with many reverting to the tangible charm of paper menus, epitomizing the timeless essence of hospitality.The convergence of hospitality and technology demands a fine balance. While tech undeniably augments the dining experience, it's paramount that it serves to enhance, not eclipse, the very heart of hospitality.Tune into the Hospitality Hangout episode to hear these insights and more. Birzon's experiences, coupled with Schatzy and Jimmy's perspectives, promise a wealth of knowledge for anyone looking to navigate the evolving landscape of the hospitality industry.
Today, Josh and Nicole reveal the real costs of going to a sushi restaurant and what your omakase dinner is actually worth. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@ahotdogisasandwich 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
Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they're doing and why.Today, Tracy Malechek-Ezekiel, the chef and co-owner of Birdie's in Austin, joins Kerry to talk about their “fine casual” concept, offering their employees paid family leave, health insurance, four weeks of planned and paid vacation, and more. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Tracy: Instagram, Birdie's
Hispanics are the largest group of people in Texas and it's only right we celebrate Hispanic Heritage Month through the best hispanic restaurants in Houston. Houston Chronicle taco columnist Marco Torres joins host Raheel Ramzanali to give his recommendations of the best Mexican, Cuban, Dominican, and other hispanic restaurants you need to try this month! Celebrate Hispanic Heritage Month by trying out Marcos recommendations below: Space City Birria Tatemo Xalisko Flor de Cuba Tex-Chick Dominican Grocery Antojitos Salvadorenos The Original Marinis Pacha Nikkei Tsopelli Bakery Looking for more Houston news? Then sign up for our morning newsletter Hey Houston Follow us on Instagram @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know! Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices
Texas Children's Hospital has a program called Purple Songs Can Fly that lets patients record their own inspirational music....and 2 of our Houston restaurants have made the New York Times definitive Top 50 Restaurants in the US!!
French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch daily fresh-made french fries, all served […]
In the restaurant industry it's important to focus on numbers and performance because those numbers tell you the health of your business. As a coach, I teach restaurant owners how to use budgets and set goals and then measure them. When hiring managers, it's important to find those who are high performers so they can help you meet those goals. But being a good manager and finding good managers isn't all about performance. It's also about establishing trust. Trust plays a critical role in your manager's success. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I am going to explain this concept of performance and trust, based on renowned author, motivational speaker and organizational consultant Simon Sinek's TED Talk. Sinek has one of the most watched TED Talks on YouTube and wrote the book, “Leaders Eat Last.” He has inspired leaders and organizations around the world to focus on purpose leadership and create positive organizational culture. Sinek basically says a medium or even low performer who has high trust among their colleagues is more valuable than a high performer with low trust among their colleagues. WHAT? Yes. I talk you through the theory, how Sinek got there while working with Navy Seals and how this applies to your restaurant. If you want to learn more about managing with trust to apply to your own leadership and what to look for in managers for your restaurant, I encourage you to listen to this podcast episode.
There's a ton of restaurants in New York City. Some are great, others...not so great. Tammie Teclemariam, Underground Gourmet columnist at Grub Street/New York Magazine, shares her expert tips for avoiding bad restaurants so that you can enjoy all the great food this city has to offer.
If you thought Summer of KUNT was dead, well… maybe you would be right actually. Or MAYBE you would see it as an opportunity to herald the arrival of the first ever KUNTUMN, during which returning legend Sudi Green inspires us all to get in our full woman-in-her-30s bag. Join the boys as they record from a Las Cultch Cultural Heritage Site (Matt's LA apartment) and talk the first episodes of “The Morning Show” season three. What follows is a spirited discussion on Lauren Boebert's perfectly moving hair during her game of Find the Sausage at “Beetlejuice,” what Matt and Bowen would order at any given restaurant, affirmation water bottle culture, and if comedy is “hee HEE ha-ho, ha HA hee HAY” or “ho HA HA hey-hey HEE ha hoi.” All that plus a debut of Matt's latest song “When Two Men Kiss (It Is Amazing)” and a test to see if “Reba has no top lip” is a good conversation starter. As Sudi Green may have once said to a little girl, “Diva, welcome to America, baby.” It's more of THIS every KUNTUMN. See omnystudio.com/listener for privacy information.
War Gerbil hoodies. Plug talk. Iggy regales us with a tale of his dreams. The audience doesn't seem thrilled with this development. Lil' Beercats poses an MMF question. Posting on twitter. Jackson's choice to watch Peaky Blinders over watching Waino a few nights ago. Iggy's reading list. Plowsy's hairy hole. Missouri vs. Memphis. We rehash the kick-off time for Oregon-Colorado. Geography talk. Tom Hollyhock. Iggy lights candles before sex. Is Hermann, Missouri a single guy's paradise? Restaurants in STL. Jackson's 7-iron. Learn more about your ad choices. Visit megaphone.fm/adchoices
This is Part 2 of a 3 part series! This episode is sponsored by: The Cherokee County Chamber of Commerce All Star Property Group - Keller Williams Realty Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Band https://music.apple.com/us/album/the-legend-of-hannah-brady/1013006958?i=1013006965 --- Support this podcast: https://podcasters.spotify.com/pod/show/truecrimeoneasystreet/support
How can a small restaurant operator think about marketing? This week's episode of the Restaurant Business podcast “A Deeper Dive” features Chip Klose, the host of the Restaurant Strategy podcast and author of the book The Restaurant Marketing Mindset. We wanted to talk with Chip about marketing, and why it's so important for restaurant companies. We initially thought we'd discuss some recent industry marketing trends but we ended up talking entirely about how small brands and operators should think about it. Klose coaches operators on the topic. And he believes that marketing is vital for operators and that they should get into that mindset even before they open their doors. He discusses the best way for operators to get into that mindset. We also talk about social media and the best way to leverage that medium to keep pace with large brands. It's not as simple as just having someone “do social media.” And we talk about where the best marketing takes place. Hint: It's not far from the restaurant. It was a fascinating conversation about marketing so check it out.
Listen to The Morning Mix weekdays from 5:30am - 10:00am on 101.9fm The Mix in Chicago or with the free Mix App available in the Apple App Store and Google Play. Learn more about your ad choices. Visit megaphone.fm/adchoices
Brandon Marshall, Ashley Nicole Moss and Liv Mood cover.... Saturday's Rocky Mountain Showdown being ESPN's 5th most watched college football game … EVER, Travis Hunter Breaking His Silence On “The Hit”, and the NFL Makes Some Major Accusations!
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Today on the podcast Eric is joined by Monica Danna to go over the latest news from the Houston restaurant and bar scene. The pair discuss chef Emmanuel Chavez of Tatemó being named to Food & Wine's Best New Chef's list for 2023, Levi Goode going solo for 2 new projects under his personal brand, and Dough Zone Dumpling House opening it's first Houston location on October 2nd. In the Restaurants of the Week Nonno's Family Pizza Tavern is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at firstname.lastname@example.org. Check out some of his latest articles at Culturemap.com: Food & Wine Names Talented Tatemó Star to Prestigious Best New Chef List for 2023 Goode Company Head Honcho Goes Solo with 2 New Fine-Dining Restaurants in Memorial City Houston's Newest Soup Dumpling House Sets Opening Date in Familiar Midtown Space Award-Winning Houston Bar Returns After Short Closure with Big Upgrades and Exciting News New Crave-Worthy Mexican Restaurant and Familiar Houston Gastropub Claim Spots in Bustling Upper Kirby Park Houston Pizza Maestro Brings Life of Pi to The Heights with His Must-Try New Restaurant
Craveworthy Brands is a relatively new restaurant group, but it has quickly become one of the most successful in the fast casual sector. Founded in 2022 by Gregg Majewski, Craveworthy Brands is a multi-concept restaurant group that owns and operates a portfolio of emerging and legacy brands.Craveworthy Brands' brands include:Wing It On!Budlong Hot ChickenKrafted Burger Bar + TapLucky Cat Poke CompanyGenghis GrillBD's Mongolian GrillFlat Top GrillCraveworthy Brands has experienced rapid growth in recent years. In 2023, the company acquired Mongolian Concepts, the parent of Genghis Grill, BD's Mongolian Grill, and Flat Top Grill. This acquisition made Craveworthy Brands one of the largest restaurant groups in the Mongolian grill segment.In this podcast, Greg reveals the roadmap of many new bran acquisitions coming in the fast casual sector and to be on the lookout for the remainder of 2023.Craveworthy Brands' success is due to a number of factors, including:Innovative concepts: Craveworthy Brands' brands offer unique and innovative dining experiences. For example, Wing It On! is a fast casual wing restaurant that allows customers to customize their wings with a variety of sauces and toppings. Budlong Hot Chicken is a fast casual hot chicken restaurant that offers a variety of different heat levels to suit all tastes.Targeted market segments: Craveworthy Brands' brands target specific market segments. For example, Wing It On! targets millennials and families, while Budlong Hot Chicken targets foodies and millennials.Experienced leadership team: Craveworthy Brands is led by a team of experienced restaurant executives. Gregg Majewski, the company's founder and CEO, has over 25 years of experience in the restaurant industry.Craveworthy Brands is well-positioned for continued growth in the years to come. The company has a strong portfolio of brands, a talented leadership team, and a focus on innovation. Craveworthy Brands also targets specific market segments, giving it a competitive advantage.In 2023, Craveworthy Brands acquired Mongolian Concepts, the parent of Genghis Grill, BD's Mongolian Grill, and Flat Top Grill. This acquisition made Craveworthy Brands one of the largest restaurant groups in the Mongolian grill segment.Craveworthy Brands is also expanding its existing brands. For example, in 2023, Wing It On! opened its 50th location. Budlong Hot Chicken also plans to open additional locations in the coming months.Crave-worthy Brands is also investing in new concepts. In 2023, the company launched Krafted Burger Bar + Tap, a fast casual burger restaurant. Craveworthy Brands also plans to launch additional new concepts in the coming months.
Aqeelah and her brother Ameer have a big imagination. During their "Restaurant, Restaurant," pretend play, the kids learn about a beautiful ayah from the Quran. Mama shares the ayah where Allah mentions a snippet of Jannah, "We shall provide them in abundance with all kinds of fruit and meat, whatever they may desire," [52:22]. This experience allows Aqeelah to wonder more about Jannah. This episode is sponsored by Sr. Irma from China! This story is dedicated to her three kids Aqeelah, Ameer & Asad :). *** To Unlock More Content Visit www.patreon.com/mrshashimi to enjoy some E-books, coloring pages and more*** Sound Effects Obtained from freesound.org and zapsplat.com
From people-watching to fair faves, two homegrown North Carolinians give their hot takes on the state fair—and dish on some of their can't-miss annual traditions. Which is the “fairest” of them all? Find out as Publisher Gina Stephens and Producer Cee Cee Huffman go behind the scenes. 50 Must-Attend Events of 2023 North Carolina State Fair
We began by introducing you to David Dietz, Owner of BBC Tavern and Grill and the recently opened Bar Reverie in the adjacent venue. Dietz, who has worked in the restaurant industry since a youth, opened BBC Tavern and Grill under the original concept Brandywine Brewing Company. As time went on, they essentially switched venues with Pizza by Elizabeth's and Dietz re-established his business as BBC Tavern and Grill as the new venue lacked space for brewing craft beers. Now, Dietz has extended his culinary pedigree with his French-based concept, Bar Reverie. Bar Reverie offers "a travel-inspired menu with a nod to French cuisine" and an extensive wine selection. Next, we caught up with the owner of Spotted Horse Provisions, Amanda Newman. Amanda's 'jam' is to focus on fresh ingredients from local farmers to create her sought-after sauces, preserves, and other delicious products. As a fourth-generation canner, Newman is well-versed in the versatility of creating scratch-made, sustainable foods for herself and her family. Now, she is bringing her family recipes (and delightful products) into our homes by selling them at local farmer's markets--and soon to the shelves of your favorite privately-owned grocery markets! Lastly, we uncorked the story behind Maryland's first black family-owned winery: Boyd Cru Wines. Jon'll and Matthew Boyd, who are the dynamic duo behind Boyd Cru Wines, enlightened us with their brand's origin story and what inspired them. Initially, the Boyd's discussed investing in a winery since the couple enjoyed visiting wineries in their free-time. So when the pandemic shut down the world, the positive-thinking couple recognized the additional time and opportunity it afforded them to pursue their goals--and Boyd Cru Wines was born. Since then they've won awards for their wines and are currently creating new vintages for all of you to enjoy!
Are you looking for strategies to strengthen your donor relationships? Or how to overcome some of the many challenges nonprofits are facing today? In today's episode, we chat with Dr. Mark Scott from the Oishei Foundation, an organization dedicated to strengthening and supporting nonprofits. We dive into how his organization provides support for nonprofits and discuss new demands and challenges nonprofits are facing around staffing shortages, competition with the corporate sector, and the struggle to find good help. Plus, Dr. Scott gives us some strategies to help overcome these obstacles. He also talks about how nonprofits can be more realistic with their overhead costs when submitting grant proposals to funders and how to build better relationships with them. He gives great strategies for strengthening these donor relationships like taking small relationship-building actions over time and how this can help your organization succeed and better serve your community. This episode is full of practical tips nonprofit leaders can take action on today. About Dr. Mark Scott: Mark joined the Foundation in January 2022 to lead Oishei's philanthropic support practice that is designed to strengthen and support the WNY nonprofit ecosystem. He works closely with Foundation staff to enhance the capacity and work of grantee organizations and community partners. He oversees the Foundation's initiatives in leadership development, network building, and convening, most notably the Karen Lee Spaulding Oishei Fellowship for Leaders of Color, Community Conversations for Leaders of Color, and the Oishei Leader program. Mark holds a Ph.D. in Organizational Leadership and Policy, an MBA from Niagara University, and a BS in Hotel, Restaurant, and Institutional Management from Cheyney University in Cheyney, Pennsylvania, the nation's oldest Historically Black College & University (HBCU). Episode Summary: In this episode, you will learn strategies for strengthening donor relationships and overcoming obstacles in the nonprofit sector, like: Providing support for nonprofit organizations (8:20) Building capacity in your communities (12:05) New demands nonprofits are currently facing (15:00) Overcoming challenges of not being able to find good employees (18:35) Being realistic with overhead costs in grant proposals (22:45) Making the funding process easier (29:05) Tips for nonprofits to build better donor relationships (34:45) Teasers: “But what we are finding is that because nonprofits stepped up and they had become so heavily dependent on government resources during the COVID pandemic period, they have kind of lost their way.” “Nonprofits really need unrestricted support.” “People are doing nonprofit work and not being paid a living wage. So it's like helping to fight poverty, but being in poverty themselves because they're not making a living wage.” “When we play with the ask, we perpetuate this vicious cycle of undercutting the work.” “If you build that relationship over a period of time, and you don't always have to ask, the funder will see it.” Huge thank you to our sponsor! This series is sponsored by Blackbaud, the essential software provider for the organizations and people who change the world. Blackbaud has been working with finance professionals at nonprofit and social good organizations for almost 40 years with its Blackbaud Financial Edge, NXT Fund, accounting software expertise, and services. You can streamline your financial operations, strengthen your accountability, and make data-driven decisions to increase your impact. To learn more, visit https://www.blackbaud.com/ Resources: The OiShei Foundation https://oishei.org/ Connect with Dr. Mark Scott on LinkedIn: http://linkedin.com/in/dr-mark-j-scott-6a8a058 Blackbaud Nonprofit Accounting Software: https://www.blackbaud.com/ Keep up to date with the podcast: @100degreesconsulting Follow Stephanie on Instagram: @stephanie.skry/ Connect with Stephanie on LinkedIn: https://www.linkedin.com/in/stephanieskryzowski/ Visit the podcast page: 100degreesconsulting.com/donor-relationships Want more of the podcast? New episodes are released weekly! Find them all plus show notes and exclusive bonus content at 100degreesconsulting.com/podcast. Leave us a review! Click here, scroll to the bottom, tap to rate with five stars, and select “Write a Review.” Let me know what you loved most about this episode! Subscribe to the show so you don't miss a thing!
Today's guest plays by his own rules. Chef Donald Young is one of the youngest Michelin-awarded chefs in the world who, after years of working in traditional brick and mortar restaurants, gave it all up to build a pop up concept in the heart of Chicago. In our conversation we discuss what it takes to truly master a craft, the power of a beginner's mindset, adn the courage it takes to start over again. For more information on the chef, visit https://www.ducksel.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars