Podcasts about restaurants

Retrouve la vidéo et la transcription sur : https://www.francaisauthentique.com/5-choses-a-savoir-avant-daller-au-restaurant-en-france

What happens when you're wrapping up a long Disney day, riding the bus back to your resort, and suddenly realize one of your Disney Geek friends is sitting just a few seats away—even though you had no idea he was in Florida?This week, Curtis is joined by his good friend Andy Hoffman for a fun conversation that begins with an unexpected reunion on a Port Orleans Riverside bus.Andy shares stories from his surprise Walt Disney World trip, including the joy of introducing friends to classic attractions, helping them discover overlooked experiences, and seeing Disney through the eyes of people who haven't done everything before.Then Curtis and Andy dive into a delicious countdown of their Top 10 Walt Disney World restaurants outside the parks.In this episode, we geek out about:Andy's completely unexpected appearance during Curtis and Margita's anniversary tripExperiencing attractions like Haunted Mansion, Pirates, and PhilharMagic with Disney newcomersWhy resort dining can become an entire Disney experienceThe best restaurants at Disney resorts and Disney SpringsBurgers, steaks, barbecue, buffets, seafood, noodles, pork dumplings, and dessertsGeyser Point, Three Bridges, Flying Fish, Boma, Beaches & Cream, Wine Bar George, Topolino's, ‘Ohana, and moreWhether the Hall of Presidents is educational, boring—or bothWhy the people around the table often matter more than the foodCurtis and Andy compare favorites, share some strong opinions, remember great meals with Disney friends, and prove that you don't need a park ticket to have an incredible Disney day.Because sometimes the meal becomes special not only because of what you ordered—but because of who was sitting beside you.

Jason and Collin just got back from a quick weekend trip to Disney World and they tried the new "Pirates of the Caribbean"-themed restaurant. It might have been too accurate... See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Robert Sloop is the CEO of Kaizen Management, LLC, a consulting firm that helps restaurant operators improve financial performance, operations, and tech stack implementation. With over 30 years in foodservice, he has served as CFO for leading multi‑concept restaurant groups and now advises owners on data‑driven systems and continuous improvement. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Hermetic.ai  - Private event leads die in inboxes every day. Mia fixes that. She's an AI agent that responds within seconds, handles the back-and-forth, and fills your event calendar — automatically. Fully integrated in under 10 minutes. Head to hermetic.ai and put her to work. https://www.hermetic.ai/ - Hotshift - Hotshift is the all-in-one tool built by a restaurant owner, for restaurant owners. Scheduling, hiring, training, reviews — one roof, one login. Plusreal-time labor cost forecasting before the shift ever starts. Head to hotshift.pro/unstoppable. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Email: rsloop@kaizen-management.com Thanks for listening! Rate the podcast, subscribe, and share! 

Have you ever gone to an American restaurant and panicked when the server asked, "How would you like your steak cooked?"What's the difference between rare, medium-rare, medium, medium-well, and well-done?And why do Americans ask so many questions when you order a burger?In this fun and practical episode of the English Makes No Sense Podcast, you'll learn exactly how to order steaks and burgers like a native English speaker. We'll cover common restaurant vocabulary, useful phrases, burger toppings, cooking temperatures, pronunciation tips, and real-life restaurant conversations you can use immediately.Whether you're visiting the United States, living in an English-speaking country, or simply want to feel more confident eating out, this episode will help you order food with confidence and avoid those awkward restaurant moments.Perfect for ESL learners, English students, travelers, and anyone who wants to improve their real-world English communication skills.#LearnEnglish #ESL #EnglishMakesNoSense #AmericanEnglish #RestaurantEnglish #EnglishVocabulary

Le Carnet de Maxime Blot "Devenir un Artisan Hôtelier" pour 39€ seulement !Fruit de plusieurs années d'expérience sur le terrain, ce carnet signé Maxime Blot, Meilleur Ouvrier de France, offre un regard affûté sur les enjeux actuels du service hôtelier.1️⃣ Présentation de l'invité :Denis Courtiade est meilleur maître d'hôtel du monde. Rien que ça. Mais c'est avant tout un passionné de restauration. Et de transmission. Le gamin d'école hôtelière que j'étais va vivre aujourd'hui un grand moment, face à l'un de ses héros.Denis est une figure emblématique de la gastronomie française. Fils d'hôteliers-restaurateurs, il a baigné dans cet univers dès son plus jeune âge. Son parcours professionnel débute à 16 ans en tant qu'apprenti. À 25 ans, il atteint un de ses objectifs majeurs en devenant directeur du restaurant Louis XV à Monaco, aux côtés d'Alain Ducasse.Et depuis 25 ans, Denis est le directeur du restaurant au Plaza Athénée.Denis est un fervent défenseur de la transmission et de la valorisation des métiers de l'accueil et du service. Il est co-fondateur de l'association "Au Service des Talents De Demain" qui œuvre pour la promotion de ces professions auprès des jeunes générations. Il a également créé, avec Denis Férault (épisode 106), le Trophée Maître d'Hôtel, un concours qui met en lumière les talents et le savoir-faire des maîtres d'hôtel.Auteur de deux livres, "Pour Vous Servir" et "L'Hospitalité, le Mentorat", Denis partage son expérience, ses conseils et sa vision du métier avec les jeunes professionnels et le grand public.Comment atteindre l'excellente dans son métier ? Quelle est l'évolution de son rôle ?Quelle est sa vision des reconnaissances professionnelles ?Pourquoi s'engage-t-il pour la transmission et les nouvelles générations ?Quelle est son approche du management et du leadership ?Quels sont ses conseils pour les jeunes professionnels ?Toutes les réponses dans notre échange !2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le partenaire de l'épisode :HotelPartner 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 - Parcours de Denis Courtiade00:10:00 - Ascension dans la haute gastronomie00:25:00 - Le Plaza Athénée et l'évolution de son rôle00:35:00 - Reconnaissance et engagement pour la profession00:45:00 - Vision du métier, du management et du leadership00:55:00 - Questions signaturesSi 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.

Aujourd'hui on va parler pâtisserie avec l'un des plus grands noms du moment, la meilleure pâtissière du monde: Nina Métayer ! Alors on voulait la rencontrer avant qu'elle n'obtienne à 35 ans ce trophée ultime, mais ça donne d'autant plus de poids au récit... A quoi peut bien ressembler le chemin qui mène à ce sommet? Et bien vous allez voir qu'au départ, il ressemble à une vie "normale" mais que très vite se dessine un tempérament plutôt indépendant, quelqu'un qui dès l'adolescence est capable de dire: "je vais partir, au Mexique, pour voir".Et c'est au cours de ce voyage en forme de hasard qu'aura lieu une première rencontre, ou plutôt la naissance d'une idée... qui a à voir avec le pain.Viendra ensuite la pâtisserie et sur sa route elle va croiser le chemin de brigades taillées pour décrocher les étoiles.On l'a dit trop petite, trop frêle, et on aimerait voir la tête aujourd'hui de ceux qui ont prononcé ces mots à l'époque...Trop gentille aussi, et trop femme évidemment…Donc vous allez entendre comment finalement on peut déjouer la stupidité par son énergie et sa créativité sans se départir de sa bienveillance.Vous allez découvrir le portrait d'une femme qui sans bruit fonce vers son envie. Qui est arrivé à concilier ses ambitions et ses plaisirs, une femme qui vit entourée des siens, en rangs serrés… Comme on l'était autour de la table dans la famille de Nina Métayer.Production : NOLA Journaliste : David OrdonoAssistant montage : Thomas LadonneRéalisation : David OrdonoCréation musicale : Nathan CohenContact : podcast@nolamedias.comCrédit photo : Production 520Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore major mergers, financial results, and product launches shaping the industry. We kick off with massive acquisition news as Couche-Tard moves to acquire ABKA Group's 13,000 stores for 8.6 billion dollars, alongside Sargento's acquisition of La Terra Fina to expand its deli dips portfolio. We also cover Tyson Foods posting its Q3 2026 results and Corteva raising its full-year guidance after a strong first half.In restaurant and hospitality news, we discuss expansions and brand milestones, including Popup Bagels breaking into the Nevada market, Fogo de Chao expanding in Arizona, and Jollibee bringing its famous Chickenjoy to downtown San Francisco. We also touch on SeaWorld adding horror IP to its Howl-O-Scream food and beverage nights.For the consumer packaged goods and functional foods sectors, we dive into Truheight launching protein energy waffles, Mondelez rolling out a Chips Ahoy mystery limited-time offer, and Bush's Beans dropping a limited-edition beans on toast kit. Additionally, we look at how technology is impacting the industry, highlighting Avocados from Mexico deploying a new AI answer engine for consumers.For full articles on these stories, exclusive insights, and daily industry news, visit fbmagazine.com. Be sure to also check out our network syndication at foodservice.media, which gives brands, buyers, and operators a direct path to the categories that matter most. Thank you for listening, and remember to subscribe to the newsletter so you never miss the latest trends.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Cherina & Mowbray Rowand.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Cherina & Mowbray Rowand.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Cherina & Mowbray Rowand.

GloucesterCast 847 August 2, 2026 Audio Podcast Click Here- Video Podcast Click here-

Sie sind die wahrscheinlich erfolgreichsten Serial-Entrepreneurs der deutschen Gastro-Geschichte: Klaus Rader und Friedemann Findeis. Angefangen haben sie bei McDonald's, wo Rader als Franchise-Nehmer ein Millionen-Business aufgebaut hatte. Doch statt die Betriebe bis zum Ruhestand zu optimieren, starteten die beiden neu, übernahmen ein italienisches Restaurant – und bauten daraus L'Osteria. Wie aus einem kleinen Laden in Nürnberg eine Gastro-Kette mit 400-Millionen-Euro-Bewertung wurde, wie sie nebenbei noch das Italo-Food-Projekt Vapiano mitgegründet haben und wieso das eine Konzept bis heute erfolgreich ist, das andere aber krachend scheiterte, verraten die beiden in dieser Folge. Wir haben mit ihnen über die ganze Reise gesprochen, von den Anfängen bis heute: Warum wächst L'Osteria, obwohl so viele Gastro-Betriebe gerade leiden? Wie stehen die beiden zu Robotern und Fertigprodukten? Und natürlich: Würde L'Osteria auch in Italien funktionieren? Die Antworten gibt es im OMR Podcast.

Join our free weekly newsletter at send7.org/newsletterWorld news in 7 minutes. Monday 3rd August 2026.Today: Spain Ceuta crossings. DRC Ebola spread. Russia restaurant explosion. Ukraine attacks. Hungary plant shutdown. FIFA reversal. Nepal curfew. Gaza attacks. Peru Humala free. Plane crash. US eBay guilty. Accidental rocket to moon.With Stephen DevincenziBecome a SEND7 supporter!Ad-free listeningBonus quiz episode every FridayDaily transcripts (written by us, not AI!)Vocabulary listsWednesday worksheetsAsk questions in Ask Me Anything episodes10% of our profit goes to Effective Altruism charities.You can become a supporter at send7.supercast.comFor more information about SEND7 visit send7.org/contact or send an email to podcast@send7.org

A shooting has left multiple people dead at a restaurant in Twin Falls in the US state of Idaho. Police say the suspected shooter was dead. The restaurant is located near a busy shopping area.

durée : 00:14:55 - Les journaux de France Culture - Une femme est entrée avec un engin explosif dans un restaurant de la capitale russe ou un haut gradée de l'armée de l'air fêtait son anniversaire. C'est le commandant Alexandre Tchaïko qui était visé selon plusieurs médias russes. Il est indemne mais trois personnes sont mortes, 21 autres blessées - équipe : La Rédaction de France Culture, Thomas Cluzel, Aloïs Guérin Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Mike has some fun with Dogs, Dodgers, and Dandelions!See omnystudio.com/listener for privacy information.

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Marlusz Rozwadowski, assistant general manager of The Whisper Restaurant Group, arrives in the WGN Skyline Studio to talk about the various restaurant options in park settings you might not expect to find. Ranging from locations on State Street to 200 Lakefront Trail and Oak Street Beach, also, how you can make reservations for seeing the […]

Comment on se relève après avoir tout perdu, un restaurant, un rêve, pour finalement le reconstruire ailleurs, autrement ?On reçoit cette semaine dans le podcast Ismaïl Guerre-Genton, chef du restaurant Maison Akène dans le Pas-de-Calais à Ardres.Il raconte sa cuisine, façonnée par son terroir, par la rencontre avec Inès, sa femme, et par la naissance de leur fille, puis retour à son enfance dans le Nord, où rien ou presque ne le destinait à la cuisine. Puis une intuition lorsqu'il travaille en plonge. Suivent les grandes maisons qui l'ont formé, Guy Lassausaie, Paul Bocuse, Michel Bras, Emmanuel Renaut, Julien Gatillon et enfin Christian Têtedoie à Lyon, où se noue une amitié fondatrice.Il revient ensuite sur la construction du duo avec Inès, pensé dans l'équité, sur Empreinte, leur premier restaurant, ouvert sur un coup de tête après des mois de recherche infructueuse. Quatre années d'obsession pour l'étoile Michelin, le surinvestissement, le Covid, jusqu'à devoir tout arrêter, sans filet.De cette remise à zéro naît Maison Akène, dans une ancienne bâtisse du XVIIe siècle à Ardres dans le Pas-de-Calais. Ismaïl raconte l'ouverture, la patience nécessaire pour s'installer comme restaurant de destination et la sérénité enfin retrouvée.Pour en savoir plus sur le restaurant d'Ismaïl à deux pas de Calais, c'est par ici.

durée : 00:14:55 - Journal de 12h30 - Une femme est entrée avec un engin explosif dans un restaurant de Moscou où un haut gradé de l'armée de l'air fêtait son anniversaire. C'est le commandant Alexandre Tchaïko qui était visé selon plusieurs médias russes. Il est indemne, mais trois personnes sont mortes, 21 autres blessées. - équipe : La Rédaction de France Culture, Thomas Cluzel, Aloïs Guérin Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Bei einem Sprengstoffanschlag in einem Moskauer Restaurant werden mehrere Menschen getötet. In dem Lokal soll ein russischer General seinen Geburtstag gefeiert haben. Die Hintergründe sind noch unklar. │ Bei Angriffen der Ukraine auf Ziele tief auf russischem Staatsgebiet sollen mindestens acht Menschen getötet worden sein. │ US-Präsident Donald Trump hat angekündigt, dass es erstmal keine weiteren Angriffe auf Ziele im Iran geben wird. Nach seinen Worten will sich aus Israel daran halten, weil es Fortschritte in den Verhandlungen mit Teheran gebe. │ Die Staatengruppe Opec + erhöht im September die Ölfördermenge zum sechsten Mal in Folge - ein Versuch, den weltweiten Ölmarkt zu stabilisieren.

YERRRRR!! NFL training camps have opened, and football season is on the horizon! We start with today's "Heat Check": Top 3 Restaurants (4:09) Afterwards, we dive into the big news coming outta the NBA, LeBron finally makes his decision and he picks the Sixers! We share our reactions to the move and what it means for the rest of the NBA Eastern Conference (17:43) Next, the Warriors have not made a single move this offseason, does Steph deserve better? We discuss (36:15) Coach Jones gets something off of his chest for this week's edition of #TalkinRight (43:41) And finally, we dive into our "Top 5" series as we rank our top 5 RBs heading into the season as well as our fringe picks (52:38) To send the show off, Coach Jones closes it out with the "Motivational Word of the Week" (1:22:50)FOLLOW THE BRAND!SUPPORT THE BRAND!TikTok: Pushing NarrativesYouTube: Pushing Narratives W/The Narrative GawdFollow Suplex Dinner Club:IG: @SuplexDinnerClubYouTube: Suplex Dinner Club

In Keep Canada Weird Jordan and Aaron Airport explore the weird and offbeat Canadian news stories from the past week. In this episode your hosts discuss; Grizzly Bear Nonsense in Banff Three Restaurants Get Screwed Sinkholes and Mosquitoes The Senior Situation Naming Situation Series Links Keep Canada Weird Series: https://www.thecanadiangothic.com/keep-canada-weird Send a voice memo: www.thecanadiangothic.com/contact Join the Keep Canada Weird Discussion Group: https://www.facebook.com/groups/keepcanadaweird Provide feedback and comments on the episode: thecanadiangothic.com/contact Subscribe to the show: thecanadiangothic.com/subscribe Contact: Website: https://www.thecanadiangothic.com Facebook: https://www.facebook.com/TheCanadianGothic Instagram: https://www.instagram.com/thecanadiangothic/ Support the show: https://www.patreon.com/thecanadiangothic Learn more about your ad choices. Visit megaphone.fm/adchoices

George Mahe in studio on the constantly shifting STL restaurant scene - h4 full 916 Fri, 31 Jul 2026 21:12:24 +0000 Ntrii8FNMUSJimRhbdSMKun4B1AaPOZ3 comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government George Mahe in studio on the constantly shifting STL restaurant scene - 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 https://player.amper

689. We talk to Amanda Skenadore about her novel on the Carville Leprosy Colony, The Second Life of Mirielle West. Amanda Skenandore is a registered nurse turned historical fiction author whose medical background deeply shapes her storytelling. In her novel The Second Life of Mirielle West, she takes listeners into 1920s America to follow a Hollywood socialite whose life is upended when a diagnosis of leprosy forces her into exile at Carville, Louisiana — the nation's only leprosarium at the time. Blending rigorous medical history with emotional depth, the story explores one woman's fight against systemic isolation and social stigma as she seeks purpose, belonging, and redemption in the most unexpected place.  Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 222 years. Order your copy today! This week in the Louisiana Anthology. Gaspar Cusachs. "Lafitte: The Louisiana Pirate and Patriot." Here in Barataria, amid the innumerable branches of bayous, passes, and inextricable cypress swamps, persons may lie concealed from the strictest scrutiny. In 1811, Lafitte fortified the eastern and western points of this island, and established a regular depot. Here the prizes were brought and sold to the inhabitants of the adjoining districts, who resorted to these places for the purpose of obtaining bargains in matters of trade and without being at all solicitous to conceal the object of their journey. No effective measures having been taken to expel the pirates they continued their depredations upon the Spanish commerce and sometimes ventured to attack vessels of other nations. They were generally regarded as pirates, but it is probable that most, if not all of them, were commissioned by the Carthagenian government. This week in Louisiana history. July 31 1976. U.S. Rep. F.E. Hebert of N.O. completes longest term in office, 35 yrs, 6 m, and 28 days. This week in New Orleans history. July 31, 1919: Iconic jazz saxophonist Earl Bostic was born, later influencing the New Orleans R&B sound with his unique technical style. This week in Louisiana. Satchmo SummerFest August 1'2 New Orleans Jazz Museum at the Old U.S. Mint, 400 Esplanade Avenue New Orleans, LA 70116 Website: frenchquarterfest.org Satchmo SummerFest is New Orleans' annual celebration of Louis 'Satchmo' Armstrong, held each year on the first weekend of August to honor his August 4 birthday. The festival is free, thanks to support from New Orleans & Company, and takes place on the grounds of the New Orleans Jazz Museum at the Old U.S. Mint. The weekend features live music, lectures, food vendors, and a Sunday second‑line salute: Live Music: Outdoor stages featuring traditional jazz, brass bands, swing, and local legends, all presented by French Quarter Festivals, Inc. Satchmo Legacy Stage: Indoor talks and presentations exploring Armstrong's life, recordings, and cultural impact, led by scholars and musicians. Food Vendors: New Orleans cuisine served on‑site, curated by the same team behind French Quarter Fest. Jazz Mass & Second‑Line: A Sunday morning tradition honoring Armstrong with a church service followed by a second‑line parade to the festival grounds. Postcards from Louisiana. The Rock Block Band at Felix's Restaurant and Oyster Bar. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

Evan Jeffries - 20-year veteran of the Denver Fire Department, cattle rancher, conservationist, entrepreneur, and devoted father whose life has been built around service, hard work, and a deep appreciation for the outdoors. As the co-founder and co-owner of The Lazy Butcher in Evergreen, Colorado, and Black Hat Cattle Co. Restaurant in Kittredge, Colorado, Evan has helped create businesses that celebrate quality food, locally raised beef, and the values of Colorado ranching. His passion for agriculture and conservation extends beyond business, reflecting a commitment to preserving the land and the lifestyle that have shaped him. In this episode of The Mountain Side, Bobby Marshall sits down with Evan to discuss two decades of serving the Denver community as a firefighter, the realities of ranching, building successful businesses from the ground up, forestry conservation, entrepreneurship, fatherhood, and the lessons learned through a life dedicated to serving others. From the firehouse to the ranch, the restaurant, and the backcountry, this conversation explores what it means to lead with purpose, grit, and integrity while staying rooted in faith, family, and the Colorado way of life.www.TheMountainSidePodcast.comAffiliates LinksSponsor Linkswww.UNCHARTEDSUPPLYCO.comMountain Side listeners use Discount code TMS10 to receive 10%off UNCHARTED SUPPLY products! www.Knicpouches.comMountain Side listeners Use Discounts code: MOUNTAINSIDE15 to receive 15% off all K-Nic products!

The I Love CVille Show headlines: Mayor Wade: No Camping On The Mall Policy Coming VA Restaurant Travel Association Hits City W/ 8/14 Deadline Will Holiday Drive Area Businesses Claim “Taking?” What Is “Taking?” Is The City Opening Pandora's Box? Southern Dev. Buys 1430 & 1434 Rolkin Ct For $6.6M Perriello Refuses To Take Pics With Democratic Socialists Real Talk With Keith Smith Back On Air 8/7, 10:15 AM Jerry Has A Client Who Wants To Buy A Service Biz Read Viewer & Listener Comments Live On-Air The I Love CVille Show airs live Monday – Friday from 12:30 pm – 1:30 pm on The I Love CVille Network. Watch and listen to The I Love CVille Show on Facebook, Instagram, Twitter, LinkedIn, iTunes, Apple Podcast, YouTube, Spotify, Fountain, Amazon Music, Audible, Rumble and iLoveCVille.com.

Perry and Jason Moy, Father-Son owners of Plum Garden Restaurant, join Lisa Dent to share how this restaurant came to be in McHenry. Perry recounts the story of his mother, Connie, moving from China to the United States and working at the restaurants of various family members, all with the hope to make her mark […]

The Birth of the Doggy Bag: From Wartime Thrift to Everyday RitualLong before paper sacks and foil swans appeared at the end of a meal, people found ways to carry food home. In ancient Rome, dinner guests often brought their own napkins, which served dual purposes: wiping hands and mouths between courses and, by around the sixth century BCE, wrapping leftover morsels to take away. The practice was practical in an era without refrigeration and socially acceptable, since hospitality included sharing abundance rather than discarding it. Similar customs appeared in other cultures, where leftovers might go to servants, the poor, or household animals. The modern doggy bag, however, is a distinctly American invention born of scarcity, pet ownership, and a polite fiction. The contemporary story begins in the 1940s United States during World War II. Food rationing and shortages made waste unpatriotic. Pet owners were encouraged to feed table scraps to dogs and cats when commercial pet food was scarce. Restaurants, however, had not yet standardized packaging for unfinished plates. In 1943, cafés in San Francisco began offering “Pet Pakits”—cartons diners could request for leftovers destined for Fido. Around the same time, hotels in Seattle provided wax-paper bags labeled “Bones for Bowser.” The idea spread: eateries across the country started providing similar containers, framed explicitly as a kindness to animals and a hedge against waste. The pretext was important. Asking for leftovers for personal consumption could signal stinginess or gluttony in an era when dining out still carried social weight. Claiming the food was “for the dog” offered cover. By the late 1940s the practice had a commercial backbone. One frequently cited origin points to Dan Stampler's Steak Joint on Greenwich Avenue in New York City. Customers requested bags for bones and scraps; Stampler responded with greaseproof bags featuring his Scottish terrier and the name “doggie bag.” Bagcraft Corporation of Chicago, founded around 1948 by Albert Meister and partners, manufactured these specialized containers and supplied restaurants more widely. Jane Meister later wrote a lighthearted poem printed on millions of bags: “Oh where, oh where have your leftovers gone? Oh where, oh where can they be? If you've had all you can possibly eat, Please bring the rest home to me!!” Other restaurants, including Lawry's the Prime Rib in Beverly Hills and the Old Homestead Steak House in New York, have also claimed early adoption of the concept or the name. The precise “first” is less important than the rapid diffusion. Early printed references to “Doggie Pack” or “Doggie Paks” appear by 1952; “doggy bag” itself surfaces in newspapers in the mid-1950s, with the Oxford English Dictionary citing evidence from 1957. Even as the bags proliferated, social acceptance lagged. Etiquette authorities remained wary. Emily Post's 1968 column declared she did not approve of taking leftover meat home from restaurants; doggy bags, she insisted, should be restricted to bones for pets. Many diners felt the same unease—requesting one could feel like admitting poverty or greed. Newspaper advice columns of the 1960s and 1970s received letters asking whether it was proper to ask for a bag if one did not actually own a dog. Economic pressure helped normalize the practice. Larger American portion sizes, rising food costs, and the inflation of the late 1970s made leaving food behind feel wasteful. A Pittsburgh columnist later dubbed 1980 “the year of the doggy bag.” High-end restaurants that once resisted gradually relented. By the 1980s and 1990s, the polite fiction largely dissolved: people openly took leftovers for tomorrow's lunch.

* Check out these great COOLinary options * Chris Olave: a big time deal for a big time wide receiver * Everything a parent needs to know about food allergies and their kids * Where do you get your news from? * How is the fight against homelessness in New Orleans going? * Ladies Night NOLA? Here are the details

Emilia Fuller joined Ross Stevenson and Russel Howcroft for her final food review before heading overseas. See omnystudio.com/listener for privacy information.

Island Soul Restaurant in Columbia City has earned top honors in The Seattle Medium's inaugural Best of the Best Northwest Readers' Choice Awards. The establishment was recognized as the region's best bar and grill and secured the runner-up position for best live music venue. Owner Theo Martin, during a recent podcast appearance, underscored the importance of cultivating community spaces through food and culture. Interview by Chris B. Bennett.

Dans cet épisode de CHEFS D'ENTREPRISE-S, on reçoit Aline Lebrêne Baron, fondatrice d'OUMAMI, une marque de bouillons bienfaisants pensés pour le goût et la santé.Aline raconte à notre micro un parcours longtemps resté loin de la cuisine. Il démarre par une éducation très exigeante sur le goût de la part de son grand-père, puis un départ précoce de chez ses parents pour construire sa vie seule. Elle choisit d'abord le bâtiment, un univers masculin et physique, avant qu'une série d'épreuves personnelles ne l'amène à repenser totalement sa trajectoire.L'épisode revient sur le moment charnière où la question de la santé et de l'alimentation devient centrale dans sa vie. Elle s'intéresse au microbiote, au soin par la nourriture et décide de créer un produit qu'elle ne trouve pas sur le marché : un bouillon bio liquide. Sans formation initiale dans le domaine, elle apprend seule, se forme à la conserverie et construit pas à pas son outil de production.On parle d'intuition entrepreneuriale, de résilience face aux chocs de la vie et de la manière dont une conviction personnelle peut devenir une entreprise. Une histoire dans laquelle entreprendre devient une façon de reprendre le contrôle.Pour découvrir les bouillons OUMAMI, c'est par ici.Et pour jeter un œil à l'épicerie Good Food For Mama qui accompagne la maternité, par là ! Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Dans cet extrait de l'épisode [Chaud Devant #2 - Manger à Lille sous 50°C], Basile Decrock , producteur de fruits et légumes bio aux Jardins de Basile (Nord) explique sa vision de la permaculture sous 50°C, entre arboforesterie, autonomie en ressources et irrigation intelligente. Comment les producteurs et paysans vont-ils devoir s'adapter face au réchauffement climatique ? Qu'est ce que cela changera pour le consommateur ? Comment gérer des parcelles de fruits et légumes lors de fortes chaleur ? Quelles sont les astuces concrètes pour adapter son exploitation face à ces températures ? Bonne écoute ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Sean Clements (@seanclements, The Dink) joins the 'boys to talk tennis, pickleball, and his new movie The Dink before a review of Gus's World Famous Fried Chicken. Plus, another edition of Drank or Stank.Check out The Shrimp Off (now free!) and more at patreon.com/doughboysWatch this episode at youtube.com/doughboysmediaGet 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.

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Los Angeles has quietly suspended all enforcement against illegal alien food vendors — no inspections, no fines, no crackdowns. Meanwhile, licensed restaurants, food trucks, and food carts are buried under permit fees, health inspections, and tax obligations, with shutdowns on the table if they slip up. The city just handed a hall pass to people operating outside the law while squeezing the businesses that played by the rules.LA County's health department confirmed it paused enforcement on unlicensed street vendors citing "safety concerns" — but produced zero enforcement records and ignored the food poisoning exposure that comes with zero-oversight food handling. The political motive isn't subtle: illegal vendors are a protected constituency, and Democrats in LA have made it clear which businesses get grace and which ones get the government boot.Sean Reynolds breaks down the economics: licensed operations carry rent, insurance, licensing fees, and compliance costs that street vendors simply don't. That's not an affordability story — it's government-engineered market distortion that punishes legal operators and rewards lawbreaking. As Sean puts it, if this were any right-leaning industry getting a selective exemption, the media would lose its mind.Subscribe to @reasonablenews and hit the notification bell so you never miss an episode.#NFRP #LosAngeles #CaliforniaGO PREMIUM WITH REASONABLE+ FOR UNCENSORED ACCESS

Find the best roadside restaurants in Southern Oregon and Northern California, from classic burger stands to Beckie's Cafe and other local favorites.

"Tammy and I have decided to retire from our jobs and also from creating the Rock School Radio show. I know this is the 744th show on PRX but it's actually our 997th show overall. We will do this show and three more, ending on our 1000th show. To that end, in this show we will announce some musicians who might be retiring soon themselves. We will list the oldest people touring this summer."

Between higher prices and a diarrhea-causing parasite, lettuce is causing hard times at some restaurants. The AP's Jennifer King reports.

On this week's episode of Out and About, Mae Gilliland of ArtsPartners of Central Illinois talks with Rhonda Ossola Parker of the Italian American Society about the annual Summer Festa Picnic on Aug. 9 at Hickory Grove Park. Celebrating its 95th year, the family-friendly event features authentic Italian food, live music, artisan vendors, bocce, spaghetti-eating contests and a special tribute to the 100th anniversary of Agatucci's Restaurant.

Le Carnet de Maxime Blot "Devenir un Artisan Hôtelier" pour 39€ seulement !Fruit de plusieurs années d'expérience sur le terrain, ce carnet signé Maxime Blot, Meilleur Ouvrier de France, offre un regard affûté sur les enjeux actuels du service hôtelier.1️⃣ Présentation de l'invité :Il y a quelques semaines, j'animais une conférence à Food Hotel Tech. Face à moi, un panel d'experts — et parmi eux, Jean-Dominique Brivet.En l'écoutant décortiquer en direct l'impact de l'IA sur la distribution hôtelière, j'ai eu une seule pensée : il faut absolument qu'il vienne dans le podcast.Fondateur d'Equaero en 2004 — quand le marketing digital hôtelier n'était encore qu'une promesse, il a passé vingt ans à aider les hôteliers à reprendre le contrôle de leur distribution.Aujourd'hui Chief Product Officer chez D-EDGE, on peut dire qu'il a les mains dedans depuis longtemps.Comment l'IA transforme-t-elle concrètement le parcours de réservation ?Quel est l'avenir des intermédiaires (OTAs) face à cette révolution ?Quelles stratégies concrètes les hôteliers doivent-ils adopter dès maintenant ?Toutes les réponses sont à retrouver dans cet épisode on ne peut plus essentiel actuellement.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : D-EDGED-EDGE est la seule plateforme de distribution qui couvre l'intégralité du parcours : attirer vos clients, les convertir, les fidéliser, tout en optimisant à la fois volume et marge.Reprenez la main sur votre distribution. Ce n'est pas un compromis, c'est une stratégie.Alors, contactez les experts D-EDGE de ma part !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - La rupture de la chaîne de valeur : du Search au Chatbot00:14:00 - L'avenir des intermédiaires et la reconquête du direct00:23:00 - La vision technologique de D-EDGE et l'IA agentique00:34:00 - Stratégie de contenu : le GEO (Generative Engine Optimization)00:42:00 - Sécurité, parcours et fondamentaux de l'accueil00:49:00 - Questions signaturesSi 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.

Budgeting with irregular income is one of the biggest financial challenges in the service industry. In this podcast episode, we break down a practical 7-step system built for servers, bartenders, and anyone whose paycheck changes every week.#BudgetingTips #ServerLife #PersonalFinance #SavingMoneyGet Your Free Budget Guide: https://www.themodernwaiter.com/freebieFollow The Modern Waiter Podcast:Instagram https://www.instagram.com/themodernwaiterpodcast/TikTok https://www.tiktok.com/@UC29jIbBYXKxWMJBDFklmwHQ Subscribe for weekly episodes on server life, restaurant industry insights, and money tips for tipped workers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How does a restaurant operator get expansion financing without a personal guarantee or selling equity?This week's episode of the Restaurant Business podcast A Deeper Dive features Michael Davis, the founder and CEO of Homegrown Financing.Davis has an interesting story. He watched his parents struggle to get financing to scale their business. He ultimately devised a strategy to provide financing for growth based on a company's revenue. The system is not a short-term strategy such as a merchant cash advance and is designed for expansion. Davis tells his story and explains the strategy. We talk about several other topics during the podcast, including the overall challenges restaurant companies have in securing financing. 

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Cherina & Mowbray Rowand.