Podcasts about restaurants

[Part Two of Two] In Part Two of this two-part episode, investigative journalists Mandy Matney and ⁠Liz Farrell⁠ share some big news that SLED teams searched the home, business and possibly farm of one of Scott's shooters, Weldon Boyd.  Also in the civil wrongful death case against Weldon Boyd and Bradley Williams, Weldon filed a motion on Tuesday asking that Judge Eugene “Bubba” Griffith — who denied Stand Your Ground immunity to Weldon and Williams — recuse himself from the Spivey case altogether, claiming that Judge Griffith tried to get Bradley to lie in exchange for immunity.  Weldon's attorney accuses Judge Griffith of violating the most technical rules on allowing the media to film court proceedings. We also share insights on the appointment of Judge Debbie McCaslin who will oversee all decisions in Alex Murdaugh's murder retrial. Plus a quick look at the Netflix Murdaugh 'Instadoc' and the unsealing of court records dealing with the dismissal of Murdaugh juror 785… Let's Dive In…

It's the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Nadia Chaudhury is the deputy editor of Eater New York and Eater Northeast, a born-and-raised New Yorker who spent a decade running Eater Austin before coming home. Her family is behind Kalustyan's, the legendary NYC specialty food store that has been feeding chefs, cooks, and curious eaters since 1944. On this episode, Nadia and Matt discuss the state of food media, the stories she's chasing at Eater, and what it's like to grow up with one of New York City's most essential food institutions in the family. Featured on the episode: The Carbone Team Will Open an American Tavern in the Tribeca Grill Space [Eater] The Whimsy Killer in Your Pocket [Best Food Blog] New East Village Restaurant Threads Korean and Italian Culinary Lines [Eater] Faux Is a Real McNally Restaurant [NY Mag] Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

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'invitée :Ariane Guevara a choisi le côté de la distribution hôtelière et en a fait son parcours professionnel. Jusqu'à intégrer une fintech nouvelle génération !Ariane est une professionnelle accomplie dans le domaine de la distribution hôtelière. Diplômée de l'école hôtelière de Lausanne avec une spécialisation en marketing, elle a commencé sa carrière en sales pour une bed bank en France. Elle a ensuite rejoint Hotel Beds, où elle a joué un rôle crucial dans l'unification des équipes après une fusion majeure. Aujourd'hui, elle travaille pour Hopper, une entreprise qui se positionne comme un challenger sur le marché des OTA (Online Travel Agencies), avec une approche centrée sur l'innovation technologique et la finTech.Quelles sont les tendances actuelles et futures de la distribution hôtelière ?Quelle est la part croissante des canaux digitaux et des technologies émergentes comme l'intelligence artificielle ?Comment Hopper utilise des algorithmes de machine learning pour offrir des solutions innovantes, telles que la flexibilité des annulations et le gel des tarifs ?Comment améliorer l'expérience utilisateur, mais également une valeur ajoutée aux partenaires hôteliers ?Quels sont tes conseils pour les hôteliers qui cherchent à naviguer dans ce paysage en constante évolution ?Toutes les réponses dans notre échange !2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.Cet épisode est produit en partenariat avec Hopper. Un grand merci aux équipes pour leur collaboration et leur professionnalisme.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 - Introduction00:01:05 - Parcours professionnel d'Ariane Guevara00:05:26 - Présentation de la Fintech Hopper00:07:31 - Habitudes de consommation de la Génération Z00:11:30 - Flexibilité des réservations00:16:10 - Positionnement de Hopper en Europe00:21:30 - Stratégie d'acquisition clients00:29:10 - Conseils pour la distribution hôtelière en France00:35:00 - 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.

Les vacances d'été arrivent à grands pas, et avec elles, leur lot de repas en famille au restaurant. Après la polémique de janvier autour de l'"espace sans enfants" proposé par la SNCF, on a eu envie de reprogrammer cet épisode qui questionne la place de l'enfant à table.Qu'on le regarde en tant que parent, voisin de table ou restaurateur, comment considère-t-on un enfant à table ? Peut-on l'emmener dans n'importe quel établissement ? Les chefs pensent-ils à cette clientèle ? Comment réinventer le menu enfant, et accueillir un public qui n'a pas forcément les codes, ni le ticket moyen qui plaît au comptable ?Pour en parler, Lucie Caudrelier et Camille Guillaud nous rejoignent. Lucie était à l'époque directrice communication et marketing du Fooding et a porté l'initiative de Fooding Kids. Elle a depuis été nommée directrice générale du Fooding en avril, toutes nos félicitations !Camille, vous l'avez déjà entendue dans le podcast avec son compagnon Alessandro, qui racontaient comment conjuguer vie de parent et travail en restauration. C'est de cet échange qu'est né ce sujet. Elle nous accueille à nouveau dans son restaurant Candide, qu'on vous invite chaleureusement à découvrir, avec ou sans enfant·s ;)

Step into Episode 216 of On The Delo as Delo sits down with Roland Wood III — a Phoenix-born, west-side-raised finance veteran who went from staff accountant to CFO across some of Arizona's most recognized restaurant concepts, including Grimaldi's and Square One. Roland pulls back the curtain on what a CFO actually does, why the best ones never win a popularity contest, and how "if the math doesn't math" sometimes the answer just has to be no.From navigating 50 Grimaldi's locations during a financial restructuring and securing $6–7M in COVID relief programs for Square One, to breaking down food cost management, inventory tech, marketing ROI, and the real value of fractional CFO services for growing hospitality groups — this conversation is packed with honest, practical perspective that operators, owners, and industry professionals rarely get to hear. Roland also unpacks why cutting quality to save margin is a long-game trap, how to use fixed pricing agreements to avoid supply volatility, and why "you will never save your way to prosperity."Chapter Guide (Timestamps):(0:00 - 1:50) Delo's New Book: Risky Business & Intro to Roland Wood III(1:51 - 5:06) Roland's Background, West Side Phoenix & the Restaurant Scene(5:07 - 9:28) School, ASU, Early Career & How Roland Landed in Restaurants(9:29 - 13:54) What a CFO Actually Does: Banking, Cash Flow & Hard Conversations(13:55 - 17:22) Grimaldi's: 50 Locations, Capital Structure & Food Cost Differences(17:23 - 21:38) Inventory Tech, ERP Systems, Cogswell, Craftable & Portion Decisions(21:39 - 25:09) Food Pricing Strategy, Fixed Agreements & Hedging Against Volatility(25:10 - 27:52) Marketing ROI: How Finance Holds Marketing Accountable for Traffic(27:53 - 32:28) Square One: COVID-Era Entry, Multi-Concept Finance & Barrett's Portfolio(32:29 - 34:47) Fractional CFO Services: Who It's For, Ideal Client & the Value Proposition(34:48 - 42:21) Rapid Fire + Roland's Finance Philosophy: Invest, Don't Just Cut(42:22 - 42:43) Delo's Close, Book Promo & Podcast Sponsor Mention

Et si l'échec était le meilleur ingrédient d'une grande carrière ?Dans cet épisode intégral, Christian Le Squer raconte son parcours depuis un petit port du Finistère jusqu'à 22 ans au sommet de la gastronomie française.Tout commence à 12 ans, embarqué sur un chalutier en direction de Terre-Neuve. Il tombe amoureux du métier du cuisinier du bord. En rentrant à terre, sa décision est prise.Paris par la petite porte, une brasserie à 800 couverts, le Divellec, le Taillevent, le Ritz. Il rate le Meilleur Ouvrier de France. L'échec le dévaste, puis le libère. Son beau-père lui dit tout haut ce que personne n'ose lui dire. Il remet tout à plat, fait enfin sa cuisine puis la première étoile arrive un an plus tard.En 1999, le Doyen. En 2002, trois étoiles. En 2014, le George V avec la mission d'amener le restaurant au sommet en une année. Il décroche à nouveau le graal, les 3 étoiles. Un épisode sur ce qu'on construit quand on transforme chaque échec en carburant et sur un chef convaincu que sans ses équipes, on n'est rien.Pour découvrir la cuisine de cet immense chef breton, rendez-vous au Cinq dans l'hôtel Four Seasons George V à Paris.

Episode Summary In this episode, I sit down with Yasemin to pull back the curtain on what it's really like to work in the restaurant industry. From the fast-paced chaos of a dinner rush to the emotional labor that comes with serving guests day in and day out, we talk honestly about the realities servers face—and why respect and kindness from customers truly matter. Yasemin shares her personal experiences on the floor, including the small things that make a big difference (yes, including the right shoes!). We also explore how positive energy, community support, and simple human connection can completely transform the dining experience—for both guests and staff. This conversation is a powerful reminder that servers are more than order-takers—they're people. If you've ever dined out, this episode might just change the way you see the person bringing your meal.       Links & Resources   YouTube:  https://www.youtube.com/@bitterwaitresspodcast   Podcast:  https://podcasts.apple.com/cz/podcast/bitter-waitress/id1837005569   If this episode made you think differently about your next dining experience, I'd love for you to rate, follow, share, and leave a review. Your support helps us continue having meaningful conversations like this—and building a more thoughtful, connected community.

Something delicious is here! Las Vegas Restaurant Week is happening now–June 19 with it's record number participation! Discover menus from participating restaurants , and explore special promotions for more ways to enjoy Restaurant Week all to benefit Three Square Food Bank, Southern Nevada's only food bank! Visit restaurantweeklv.org

Zum neunten Mal in Folge führen die Finnen den World Happiness Report an. Nicht weil sie dauernd lachen. Sondern weil sie etwas verstanden haben, das viele andere Länder noch suchen: Gemeinschaft schlägt Optimierung. Natur schlägt Speed. Und in der Sauna sind alle gleich.Jochen war im Sommer in Finnisch-Lappland — und saß in einer Schutzhütte, 20 Meter von einer Bärenmutter und ihren Jungen entfernt. Er hat Beeren direkt vom Boden gegessen, Pilze gesammelt, die in Deutschland ein Vermögen kosten würden. Und am Ende eines langen Tages: ein gelbes Holzhaus am See. Kein Mückenstich. Nur Stille.Helsinki ist dann das Gegenteil — und trotzdem dasselbe Gefühl. Ein Hauptbahnhof, der aussieht wie ein Kunstwerk. Eine Bibliothek, in der 8.000 Menschen täglich zusammenkommen und die vom Volk aktiv mitgestaltet wurde. Ein Designviertel, in dem man stundenlang entdecken könnte. Und die Sauna Löyly direkt am Meer, von der das Time Magazine sagt, sie gehöre zu den 100 schönsten Orten der Welt.–Bei „Bella Skandinavia" reisen Deutschlands bekannteste Urlaubs-Expertin Tamina Kallert (u. a. „WDR Wunderschön") sowie Jochen Schliemann und Michael Dietz von „Reisen Reisen – der Podcast" durch den magischen Norden Europas.Diese Folge entstand mit freundlicher Unterstützung der Deutschen Bahn: www.bahn.de / Inspirationen Reisen (u.a. Skandinavien) www.bahn.de/summerrail / Interrail: www.bahn.de/interrail

Links Wasserfälle, rechts Wasserfälle, hinter jeder Kurve ein neues Panorama. Schmale Täler, rauschende Flüsse, saftiges Grün, Bergwände wie Kulissen aus einem Film. Jochen sitzt im Zug. Er ist in der Flåmbahn und denkt: Ich bin ja schon da. Der Weg ist das Ziel.Das ist Norwegen. In dieser Folge gibt es (fast) alle Facetten dieses Landes. Tamina ist mit den Hurtigruten vorbei an Fjorden, Gletschern und schwimmenden Saunen gefahren. Michi ist im Frühling in die Arktis gereist, nach Tromsø, und stand plötzlich vor einem Rudel Rentiere. Jochen hat das kulturelle Zentrum Oslo und das hinreißende Bergen für sich entdeckt. Hinzu kommen die Lofoten, ein grandioses Schienennetz, ein Land voller neuer Ideen und Aussichten wie aus dem Bilderbuch.–Bei „Bella Skandinavia" reisen Deutschlands bekannteste Urlaubs-Expertin Tamina Kallert (u. a. „WDR Wunderschön") sowie Jochen Schliemann und Michael Dietz von „Reisen Reisen – der Podcast" durch den magischen Norden Europas.

An influencer just got hit with a $110 cake-cutting fee at a fancy Beverly Hills rooftop spot -- yeah this food TikToker @justinelovesushi brought her own birthday cake to Poza at L'Ermitage, asked staff to slice and serve it for her group of 11, and boom, $10 per person tacked on the bill like some hidden corkage scam nobody bothered to mention upfront. The receipt went mega-viral, the internet lost its mind calling it peak out-of-touch LA nonsense, and the restaurant immediately folded -- full refund, apology for the "miscommunication," and they even slashed the policy to $5 a head going forward -- because nothing screams premium dining like charging you for the privilege of not eating their dessert. Watch the podcast episodes on YouTube and all major podcast hosts including Spotify. CLOWNFISH TV is an independent, opinionated news and commentary podcast that covers Entertainment and Tech from a consumer's point of view. We talk about Gaming, Comics, Anime, TV, Movies, Animation and more. Hosted by Kneon and Geeky Sparkles. Get more news, views and reviews on Clownfish TV News - https://more.clownfishtv.com/ On YouTube - https://www.youtube.com/c/ClownfishTV On Spotify - https://open.spotify.com/show/4Tu83D1NcCmh7K1zHIedvg On Apple Podcasts - https://podcasts.apple.com/us/podcast/clownfish-tv-audio-edition/id1726838629 MORE CLOWNFISH TV - Official Merch Store: http://ClownfishMinus.com Facebook - https://facebook.com/ClownfishTV X - https://x.com/ClownfishTVcom Clownfish TV subreddit: https://www.reddit.com/r/ClownfishTVOfficial/ Disclaimer: This series is produced by Clownfish Studios and WebReef Media, and is part of ClownfishTV.com. Opinions expressed by our contributors do not necessarily reflect the views of our guests, affiliates, sponsors, or advertisers. ClownfishTV.com is an unofficial news source and has no connection to any company that we may cover. This channel and website and the content made available through this site are for educational, entertainment and informational purposes only. These so-called “fair uses” are permitted even if the use of the work would otherwise be infringing. #News #Podcast #FYP #Shorts #CakeCuttingFee #InfluencerDrama #PozaRestaurant #BeverlyHills #ViralReceipt #RestaurantFee #CakeFeeScam #FoodInfluencer Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What began as Sunday family dinners and pop-ups during the pandemic, for Noel Peters, has become a growing, full-service catering business! Noel joined Kevin Powell and Michael Piff on Chicago’s Very Own Eats to talk about Soul Kitchen Chicago, the family traditions she honors with her menu, how the Chicago Blackhawks are supporting her and […]

This episode starts at the tail end of Halal Restaurant Week, which runs for a couple more days as it helps bring awareness to the options around Milwaukee that meet Islamic dietary guidelines while also inviting non-Muslim customers to try halal dining and encouraging restaurants to have halal choices on their menus year-round.What makes this a unique cultural food event is how it cuts across cuisine. Restaurants like Mr. B's Steakhouse, Smoke Shack and Allende Cocina Mexicana are all participating this year, along with eight others that represent a nice cross-section of Milwaukee dining. You can get more info over at Eat Halal Milwaukee while you listen to the other tidbits that snuck into this episode: Dumpling Fest will once again crown the best dough-wrapped goodness when it returns June 28. Riverwest urban farm Crops On Top will welcome guests all summer long to their beer-pairing dinners, garden parties and Detroit-style pizza nights. Lupi & Iris will host their fourth annual Domaine de la Romanée-Conti Dinner that pairs high-end wine with a nine-course tasting menu. Tree-Ripe Fruit will bring farm-fresh peaches and blueberries to their hundreds of fruit stops, including a couple dozen here in southeastern Wisconsin.

- Don't be afraid to try some Indian street food at LUFU NOLA - Neighborhood restaurants are a treasure around the New Orleans area. Support yours. - Good Times Sushi recently reopened after FIVE years - You have to try the tasting menu at Ralph's on the Park "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

Doug Buchanan of Columbus Business First has the latest local business news including Columbus airport adds nonstop to Puerto Rico

Dans cet épisode de CHEFS D'ENTREPRISE-S, on reçoit Félix de La Haye, directeur général de Tomorrow Food, cabinet de conseil en stratégie restauration et loisirs qui aide hôteliers, foncières et opérateurs de grandes surfaces à créer leur offre de restauration.Félix a grandi à Compiègne, pas bon élève. Son chemin passe par une licence de droit redoublée, un départ en Australie où il découvre l'adrénaline des cuisines de Melbourne, puis un retour en France comme formateur RH chez Canard Street. Il rejoint Tomorrow Food en stage, en devient directeur général en quatre ans et pilote la cession de la boîte à un opérateur immobilier. Aujourd'hui l'agence travaille pour Marriott, la Française des Jeux, des chaînes hôtelières 4 étoiles en créant des concepts qui collent aux territoires et aux publics locaux.Un épisode sur l'art de dire à un client que son idée ne peut pas fonctionner et sur cette conviction que la restauration et les loisirs sont les seules activités que personne ne pourra se faire livrer à domicile.Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

Dave griddles up some burgers and fries some hot chips as he's joined by some special guests he's known for over a decade, and some new guests he's known for under an hour. They talk about education, how restaurants have changed, what belongs on a burger, and "The Real LA."To potentially sit at our counter, reach out to tickets@majordomomedia.com with some information about yourself and why you should sit at the counter. Maybe you need advice? Maybe you've got strong opinions? A crazy story? Tell us for a chance to sit at the Counter.Watch our previous counter episode: https://open.spotify.com/episode/1JG6UH9xoMSSawsO2DpKMn?si=boHn3LAARCeOuqcK64RO5AWith Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Alyssa Limperis (@alyssalimp, Cell: A Duologue) joins the 'boys to talk ghosts, New England eats, and Greek food before a review of Dunkin'. Plus, another edition of Jingle All The Whey.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://whatculture.com/film/25-things-you-didn-t-know-about-se7en?page=16EXCLUSIVE NordVPN Deal ➼ https://nordvpn.com/doughboys Try it risk-free now with a 30-day money-back guaranteeSee 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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Roger Beaudoin is a restaurant entrepreneur, speaker, author, and founder of Restaurant Rockstars. After building, scaling, and selling multiple successful restaurants, Roger now helps hospitality operators increase profits, improve operations, and build stronger teams. In this episode, Roger shares the lessons he learned from launching a restaurant with no prior experience, overcoming major setbacks, and applying business systems to an industry where many owners struggle to work on the business instead of in it. On this episode we talk about: Roger's first entrepreneurial ventures, from beachside lemonade sales to campus businesses How he launched a restaurant despite having no restaurant ownership experience The costly $40,000 lesson that nearly derailed his first restaurant before it opened The systems and marketing strategies that helped build a highly profitable restaurant business Why most restaurant owners are running restaurants instead of running businesses Building Restaurant Rockstars and helping operators uncover hidden profits How podcasting has become a platform for teaching and connecting with industry leaders Roger's passion for classic cars and the story behind his Classic Car Guy Podcast Top 3 Takeaways Business systems matter more than industry experience. Roger's MBA background and focus on operations, marketing, and profitability helped him succeed despite never owning a restaurant before. Unique customer experiences create competitive advantages. Memorable branding, exceptional hospitality, and creative marketing can turn customers into loyal advocates. Entrepreneurs must learn to trust their instincts while staying resilient. Roger overcame a devastating $40,000 scam early in his journey and still built a thriving business. Notable Quotes “The main reason many operators struggle is they're trying to run a restaurant, not a business.” “Food is expected. Service has to be extraordinary.” “Anything you can do that's unique, different, or special gives you an advantage over the competition.” Connect with Roger Beaudoin: Website: https://rogerbeaudoin.com/ Instagram: https://www.instagram.com/restaurantrockstars/ Email: roger@restaurantrockstars.com A Word from Our Sponsors: - Are you ready to start your own creatorjourney and make it big? Visitwww.fanvue.com today and launch yourcareer! - To learn more about Mode Mobile and its investor community, go to https://invest.modemobile.com/travismakesmoney -Travis Makes Money is made possible by High Level – the All-In-One Sales & Marketing Platform built for agencies, by an agency.Capture leads, nurture them, and close more deals—all from one powerful platform.Get an extended free trial at gohighlevel.com/travis Learn more about your ad choices. Visit megaphone.fm/adchoices

What do restaurant owners really think about customers? And what happens when a lifelong people-person—raised in the restaurant business, trained in psychology, and now leading tourism and community development—sits down for an honest conversation about modern life, parenting, hospitality, and America? In this episode of I Like That Story, Jeff Gould talks with Brittany Wagner, Tourism Director for Visit Yankton and a leader with Yankton Thrive in historic Yankton, South Dakota. Brittany's organization has invited Jeff to bring his acclaimed America's Story presentation to Yankton as part of the community's celebration surrounding America's 250th birthday—an especially meaningful event for one of the most historic communities in the Dakota Territory. Brittany shares her unique journey: * Growing up in her family's restaurant from the age of three * Working more than a decade as a mental health therapist for youth and families * Owning and operating a restaurant during the COVID era * Transitioning into tourism, storytelling, and community building through Visit Yankton and Yankton Thrive Together, Jeff and Brittany dive into: * The hidden psychology of restaurants and tipping * Restaurant cleanliness secrets diners never notice * Parenting in the smartphone and social media era * Gentle parenting vs. traditional parenting * Mental health challenges facing young people today * Why family dinners still matter * Storytelling, history, and preserving family memories * The beauty and challenges of small-town life * Why Yankton and the Missouri River region still matter in America's story The episode is funny, thoughtful, nostalgic, and surprisingly personal — blending restaurant stories, parenting insights, psychology, American history, and candid reflections about modern culture and human connection. Outside of work, Brittany and her husband Josh are raising four children while balancing the beautiful chaos of family life, youth sports, travel, hiking, and small-town living. Learn more about Yankton Thrive at:https://www.yanktonsd.com/ Explore Visit Yankton at:https://www.visityanktonsd.com/ 00:06 Introduction to Brittany Wagner and Yankton 01:34 Introduction to Brittany's Journey 03:25 Transitioning Careers: From Therapy to Tourism 09:16 The Restaurant Experience: Insights and Anecdotes 15:17 Challenges in the Restaurant Business 21:19 Family and Work-Life Balance 23:23 Nature vs. Nurture in Parenting 26:21 The Importance of Family Meals 30:17 Gentle Parenting: A Balancing Act 34:55 Mental Health Awareness in Youth 37:39 Navigating Technology and Parenting 45:29 Reflecting on America's 250th Birthday 47:31 Exploring Historical Movements 52:03 The Importance of Family Stories 54:21 The Art of Storytelling 57:24 Secrets of the Restaurant Industry 58:22 Navigating Age and Identity 01:12:17 Curiosity and Connection Learn all about America's Storyteller on his website: https://www.ilikethatstory.com Buy Jeff's books, CD, and audio book: https://www.ilikethatstory.net/shop Get urgent one-on-one coaching with Jeff now: https://calendly.com/jeffjgould Connect with Jeff on social media: LinkedIn — jeff-gould-americas-storyteller Twitter/X — https://x.com/jeffgouldstory Instagram — jeffgouldilikethatstory Facebook — jeffgouldilikethatstory For booking, contact: Email: book@ilikethatstory.net Phone: (605) 215-6414 or https://www.ilikethatstory.net/contact Send business/sponsorship inquiries to book@ilikethatstory.net © Jeff Gould, America's Storyteller This video is not to be reproduced without prior authorization. The original YouTube video may be distributed & embedded, if required. Callers waive all rights to privacy on this public call in show. If you need private coaching, pay for and book a call at https://www.ilikethatstory.com

How Marcia Davis Built a Multi-Restaurant Empire From St. Louis to Atlanta | Portrait on a PlateMarcia Davis | Owner, Multiple Restaurants & Event Centers (Atlanta, GA)Instagram: @MarciaJuryDavis | @BadassMarketingChickRestaurant: Esco Marietta (IG: Esco Marietta)Connect & Book: Marcia@PortraitOnAPlate.com"You can't really stay in the business to have it grow. You have to train people, put them in place." — Marcia DavisWhat does it take to run multiple restaurants, event centers, and once 37 Airbnbs without burning it all down? On this episode of Diversified Game, Kellen Coleman sits down with Marcia Davis, restaurateur and entrepreneur who moved from St. Louis to Atlanta with her husband Chef Mark Davis and built a self-taught empire from a 2011 catering company.Marcia breaks down the difference between owning a ton of businesses and owning five successful ones, why she moves slow and strategic, how she mastered payroll, hiring, and systems through trial and error, and why she sold off her Airbnb arbitrage at the right time. We get into raising kids with an ownership mindset, putting them out at 18 to learn real life, community give-backs, and why she still answers her own DMs for free.No celebrity hookup. No overnight hype. Just systems, discipline, and generational thinking.Learn the mindset and moves that lead to real results. Please visit my website to get more information: http://diversifiedgame.com/

Send us Fan MailJoe DeLoss is best known as the founder of Hot Chicken Takeover, one of Columbus's most recognizable restaurant stories. But this conversation is not really about chicken.Joe talks with Keri about the rise of Hot Chicken Takeover, the ego that came with it, the people impacted by his leadership, and the personal reckoning that followed. He is honest about marriage, fatherhood, masculinity, ambition, and the uncomfortable reality that success does not automatically make you whole.Now, Joe lives in Mount Vernon and is building Baker Road, a hospitality and retreat concept rooted in nature, adventure, discomfort, and real human connection. Think less corporate retreat, more walking into the woods and remembering you are still a person.This conversation moves from Columbus entrepreneurship to 100-mile runs, natural burials, leadership, vultures, marriage, and what the next chapter of Joe's work looks like.At its heart, this conversation is about what happens when success forces you to face yourself. Joe's story is a reminder that growth isn't always glamorous. Sometimes, the real work begins after the big win, when you have to decide who you want to become next.

Dan Rowe, CEO and founder of Fransmart, and 35-plus-year-industry vet, joins QSR Uncut this week for a special episode exploring what it takes to grow, the state of concept creation, how franchising is evolving, and much more. We explore some of the stories behind CAVA, Five Guys, QDOBA, and what founders and emerging brands should look for before deciding it's time to expand. How is regulation affecting the industry? Where is the consumer taking us? How can founders check the right boxes? All that and more in this deep dive into the state of QSR.

A new survey says 75% of Americans want kid-free dining sections — and Marc and Kim are not letting that slide without a fight. Kim, a mom of two, brings the honest take you won't hear from the pearl-clutching crowd, and Marc has a simple solution that the anti-kid snobs aren't going to like one bit. From cigarette smoke to crying toddlers to parents who've completely given up on discipline, this conversation covers the full spectrum of what's happened to common decency in public spaces — and who's really to blame. It's funny, it's real, it's the kind of talk that only happens on The Marc Cox Morning Show. Don't tap out early — the kicker at the end will have you ready for the next segment before you even catch your breath. HASHTAGS: #KimOnAWhim #MarcCoxMorningShow #KidFreeRestaurants #ParentalResponsibility #CommonSense #ConservativeValues #FamilyValues #StLouis #MorningRadio #RaisingKids #ParentingDebate #MAGA #AmericaFirst #ConservativeTalk #RealTalk

6-11 Adam and Jordana 9a hour

6-11 Adam and Jordana full show

From Guy Fieri to Ninja Turtles pizza, the guys debate which fictional food spots they'd love to experience.

Podcast of Inside New Orleans with Eric Asher presented by Katie's Restaurant & Francesca by Katie's 4-6pm on 106.7 The Ticket Listen live IHeart Radio or TuneIn Radio App or www.theticket1067.com www.ericasher.com Podcast of the show is available on all podcasting platforms Topics Saints Pelicans Loyola & more Guests Les East of Crescent City Sports Celebrity Chef Scot Craig

WBBM's Carolina Garibay chats with Recess in the West Loop as it prepares to welcome crowds of Chicago soccer fans for the 2026 World Cup.

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'épisode :Si je vous dis réceptionniste, vous imaginez quoi ? Quelqu'un derrière un comptoir qui remet des clés, répond au téléphone, fait le check-in / check-out.Pourtant, ce métier a radicalement muté — et les compétences d'avant ne sont plus suffisantes.À la fin de cet épisode, vous aurez une grille claire des compétences du réceptionniste nouvelle génération — et vous comprendrez pourquoi ça change tout pour un hôtel.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : MewsMews, c'est la plateforme de gestion hôtelière qui réunit tout ce dont vous avez besoin : PMS, POS, RMS, housekeeping et paiements.L'objectif ? Automatiser les tâches répétitives à faible valeur, pour que vos équipes puissent se concentrer sur ce qui compte vraiment : créer des expériences mémorables pour vos clients.Si vous souhaitez en savoir plus ou demander une démo, contactez Mews de ma part — et bénéficiez d'une offre exclusive. Rendez-vous sur mews.com !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Du réactif au proactif00:04:00 - Du logistique au psychologue de terrain00:05:30 - Du silo au chef d'orchestre transversal00:07:00 - De polyvalent à technocompétent00:08:00 - 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.

AI coding agent startup Niteshift has raised a $7 million seed round from a who's who of angels. It's betting companies will want power over, not lock-in, with model makers. Also, backed by Alexis Ohanian's 776 and Kindred Ventures, Zest uses transaction data and AI to generate restaurant recommendations based on users' real dining habits and the places they frequent. Learn more about your ad choices. Visit podcastchoices.com/adchoices

WBBM's Carolina Garibay chats with Recess in the West Loop as it prepares to welcome crowds of Chicago soccer fans for the 2026 World Cup.

This week, Katy takes us to Utah in 2022, where the sudden death of a successful husband and father initially appeared to be a heartbreaking tragedy. But as investigators began pulling back the layers, they uncovered a story filled with secrets, suspicion, and unexpected twists. Join us as we dive into the case of Kouri Richins and the mystery that captivated the nation.This episode is sponsored by:GO RealtyCherokee Family HealthcareThe Cherokee County Chamber of CommerceAON Water TechnologyEasy Street, Restaurant, Bar, and Performance HallTheme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39

70% of first-time restaurant customers never return. Here's exactly what smart restaurants do to flip that number and turn one-time guests into loyal regulars.In this episode of The Modern Waiter Podcast, we break down the 5-step system restaurants use to increase customer retention, build loyalty, and grow revenue without spending a dollar on ads. We cover the silent signifiers servers use to identify first-timers, the "Inception" farewell technique that plants the seed for a return visit, and the one manager habit that eliminates the need for impersonal surveys.This episode covers real, actionable front-of-house strategy from servers with over 50 years of combined experience.#RestaurantMarketing #CustomerRetention #RestaurantTips #ServerLife #restaurantbusiness Subscribe for weekly restaurant industry insights, server tips, and front-of-house secrets.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Disney has finally revealed the story behind Monstropolis at Disney's Hollywood Studios, and we're breaking down everything announced. From H.U.M.A.N. Day and the Department of Human Relations to Harryhausen's Restaurant, the Glob Theater, and new details about the highly anticipated Monsters, Inc. door coaster, Disney is beginning to paint a clearer picture of what guests can expect when they step into Monstropolis. We discuss why Disney chose to set the land after the events of Monsters, Inc., whether H.U.M.A.N. Day is a clever storytelling solution, what these new details mean for Hollywood Studios, and the question many fans are still asking: was it worth losing MuppetVision 3D? Join us as we explore the latest chapter in Disney's plans for Monstropolis and what it could mean for the future of the park. On this episode: H.U.M.A.N. Day explained The Department of Human Relations Harryhausen's Restaurant The Glob Theater New story details for the door coaster What Monstropolis means for Hollywood Studios Was replacing MuppetVision worth it? Join the conversation and let us know what you think! Civil discussions encouraged. Email us at show@magicourway.com, call or text 815-MOWICAN (669-4226), or slide into our social media DMs. Every thought and opinion will forever be welcome on this Disney fan podcast. This is show #632. Magic Our Way — Where Every Opinion Is Welcome.

Wil sits down with 30-year restaurant veteran and author Lance Reynolds for a candid conversation about the realities of independent restaurant ownership. Lance shares his unlikely origin story, going from janitor to owner of the very same restaurant, and opens up about nearly losing everything when he overextended on a fourth location, plus the vulnerability it took to ask for help and turn things around. The two dig into what actually drives restaurant success: putting employees first, delivering genuine hospitality, telling your story, and embracing technology and AI to free up time for the human connection that makes local restaurants irreplaceable. With independent restaurants facing record closures, Lance offers practical, hard-won advice on reducing employee turnover, training effectively, managing your numbers, and using tools like AI and voice technology to survive and thrive in a tough economy.Top 10 Key TakeawaysYou don't have to fail to succeed. Lance learned everything the hard way through pain and near-bankruptcy. His mission now is helping operators skip the worst lessons through mentorship, books, and education.Ask for help, it's not weakness. Lance came within days of losing four restaurants and 177 jobs. The turning point was swallowing his ego, admitting he didn't know how to build a P&L, and asking for guidance.It's not about the food. Skilled farm-to-table chefs go out of business daily. Business acumen, systems, and hospitality are what separate survivors from casualties.People-first is the secret sauce. Lance runs on a three-legged stool: employee experience, guest experience, then bottom line, in that order. The financial success is a byproduct of getting the first two right.Turnover is a profit killer. Replacing a line employee costs roughly $4,500 to $6,000, and a manager runs $12,000 to $15,000. Investing in people up front changes the entire financial picture.Training drives retention. The more you train employees, the longer they stay. Well-trained teams build trust, and people don't leave environments they trust.Independent restaurants are community first responders. From hurricanes to wildfires, local restaurants show up with food, time, and money. If they vanished, local economies would collapse in weeks.AI is a game-changer most operators are ignoring. In Lance's talks, fewer than 5% of owners are intentionally using AI. He demonstrates live how it can generate specials, recipes, training, pricing, and social content in minutes.Technology should elevate hospitality, not replace it. Tools like voice AI (e.g., Virnika) and video training platforms automate behind-the-scenes work so staff can focus on guests, and they're not eliminating jobs, just reallocating talent.Tell your story. Sharing why your restaurant exists creates emotional connection with employees and guests alike. A chain's Achilles heel is local, intimate knowledge, so lean into it.

In episode 152 of The Restaurant Prosperity Formula podcast, I tackle one of the most frustrating challenges restaurant owners face: getting their team to actually do the work, not just agree to it. If you've ever watched an employee nod through a meeting and then go right back to doing things the old way, this episode is for you. I walk through why talking more is never the answer, why "we really need to be better about this" is not leadership, and how to build a structure that turns expectations into consistent behavior. Listeners will learn about the seven-step framework I call the Work Transfer Test, how to define clear and observable standards, why telling is not the same as training, and how to assign real ownership instead of floating responsibility across the team.

Farm+Food+Facts host Joanna Guza talks with Adam Shrif, Vice-President of Supply Chain at Culver's. They discuss supply chain management (especially as it relates to it's beef supply), how data enhances its guest experience, and the importance of farmers and ranchers to Culver's growth strategy. Adam spotlighted the Thank you Farmers Project and Culver's commitment to USFRA.  To stay connected with USFRA, join our newsletter and become involved in our efforts, here.  

This week on Better Buildings for Humans, host Joe Menchefski sits down with Ryan Mikita of Ricca Design Studios for a fascinating conversation about the hidden world of foodservice design and the critical role it plays in shaping the restaurants, hotels, schools, arenas, and hospitality spaces we experience every day. Drawing on his unique journey from restaurant operations to leading large-scale foodservice design projects, Ryan shares how thoughtful planning can improve efficiency, employee well-being, sustainability, and the overall guest experience.The discussion explores everything from kitchen ergonomics and ventilation to workflow optimization, allergen-safe design, sustainability initiatives, and the growing shift toward all-electric commercial kitchens. Ryan also dives into the science and art behind restaurant operations, explaining how foodservice designers balance mathematical planning with human-centered design to create spaces that support both staff performance and memorable customer experiences.From university dining halls and hospitality venues to major public assembly projects and international developments, this episode offers a rare behind-the-scenes look at the systems that power great food experiences. It's an insightful conversation about how exceptional buildings aren't just beautiful on the surface—they're thoughtfully designed from the inside out to serve the people who use them every day.More About Ryan MikitaRyan is a Pittsburgh-based Partner at Ricca Design Studios, where he leads a design studio focused on commercial kitchen and restaurant design across a wide range of project types. While based in Pittsburgh, his portfolio spans the globe, encompassing diverse and emerging markets, operational models, and project archetypes.His experience includes hospitality, healthcare, higher education, stadiums and arenas, government facilities, and corporate headquarters. Although each project presents its own unique challenges—often large-scale and highly complex—Ryan's approach remains consistent: designing foodservice environments that are efficient, reliable, and aligned with the broader goals of the project.Ryan works closely with ownership teams, architects, developers, and operators to bring concepts to life in ways that are both practical and well-executed. His perspective is firmly grounded in operations, with a strong emphasis on workflow, staffing, and day-to-day functionality, supported by extensive technical experience in the field.Much of his work involves complex projects requiring coordination across multiple disciplines. From feasibility studies and conceptual design through construction, Ryan helps teams align with financial constraints, navigate challenging existing conditions, and develop clear, realistic paths to execution. He focuses on delivering solutions that are buildable, thoughtful, and positioned for long-term success.At the core of Ryan's work is a passion for translating ambitious ideas into spaces that perform—balancing form and function in ways that hold up both on paper and in practice.CONTACT:www.ricca.com www.linkedin.com/in/rmikita www.instagram.com/mister_mikita Where To Find Us:https://bbfhpod.advancedglazings.com/www.advancedglazings.comhttps://www.linkedin.com/company/better-buildings-for-humans-podcastwww.linkedin.com/in/advanced-glazings-ltd-848b4625https://twitter.com/bbfhpodhttps://twitter.com/Solera_Daylighthttps://www.instagram.com/bbfhpod/https://www.instagram.com/advancedglazingsltdhttps://www.facebook.com/AdvancedGlazingsltd

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This Episode Contains Material That Some May Find Triggering - There are certain episodes that just leave us traumatised by the stories we hear. This is one of those episodes but its important to listen to, because it could save a child... We speak to Babs... She was working away in her restaurant minding her own business when a 6 year old child told her something harrowing.

Send us Fan Mail On the docket today, we look at the real story behind the McDonald's hot coffee lawsuit — one of the most misunderstood cases in American legal history. This episode explains what actually happened in Liebeck v. McDonald's Restaurants, including the serious injuries, the temperature of the coffee, the evidence presented at trial, and the jury's decision. You will also learn key Legal English terms connected to negligence, product liability, comparative negligence, compensatory damages, punitive damages, settlement, and tort reform. Read the full Episode Brief:Get the transcript, Legal English Lexicon, key vocabulary, and further explanation for this episode here.  Free Legal English PDF:Download 10 Common Legal English Mistakes — and How to Avoid Them here.Learn more about 4 Legal English:Visit 4LegalEnglish.com to find more podcast episodes, Legal English lessons, free resources, and courses for international lawyers and law students.   For more about the podcast, go here. Have a question or topic suggestion? Send a text or voicemail through the link at the top of the show notes. I may answer it in a future episode.Join the global 4 Legal English conversation.The podcast now has listeners in 186 countries — and I would love to hear from you. Click Send Fan Mail at the top of the show notes to send a quick text message or voicemail. Tell me your first name, country, and question about Legal English, legal communication, or the U.S. legal system. Your question may be featured in a future episode. Support the show

Episode 97 This is a story about Philadelphia's gay history, beginning with the first protest at Dewey’s Restaurant in the 1960s, our Reminder events and history makers who've made an incredible difference in our city's LGBTQIA community. Historically, Philly pride was held in an area of the city called the Gayborhood.  Named as such in October 1995 during the city's first Outfest in honor of national coming out day.  David Warner of the Philadelphia City Paper changed the lyrics to Mr. Roger's famous song and said It's a beautiful day in the gayborhood.  In 2007, the city installed 36 rainbow street signs between 11th and Broad Street, and Walnut and Pine Streets to recognize the gay history in our city.  This year, the event was moved to the Benjamin Franklin Parkway, yet many chose to celebrate as they always have – in the Gayborhood. What they didn’t expect was an overwhelming police presence as they celebrated Philly Pride 2026. Research sources for this episode include: Philadelphia Gay News https://epgn.com/ Billy Penn at WHYY: https://billypenn.com/2016/02/16/justice-for-kathryn-knott-but-no-progress-on-pas-hate-crime-laws/ Encyclopedia of Greater Philadelphia: https://philadelphiaencyclopedia.org/essays/deweys-lunch-counter-sit-in/ Equality Forum: https://equalityforum.com/deweys-sit-historic-marker Global Non-Violent Action Database City Cast Philly: https://philly.citycast.fm/history-archive/deweys-restaurant-sit-in-lgbt-rights-pride City of Philadelphia Action Guide: https://www.phila.gov/2017-12-04-philadelphias-lgbtq-protections/ The Pennsylvania Youth Congress: https://payouthcongress.org/lgbtq-equality-in-pa/ Philadelphia City Council: phlcouncil.com NBC10 News 6ABC Action News The Philadelphia Inquirer The post PRIDE in the City of Brotherly Love appeared first on TwistedPhilly.

Dan Simons had the systems. He had the corporate restaurant training. He had the operational discipline. And his first independent restaurant still failed in 14 months.That failure became the foundation for Founding Farmers.In this episode, Dan breaks down the third question every operator has to answer: can this business actually survive?We talk about why good food, good service, and even good systems are not enough if the concept is misaligned with the market, the business is undercapitalized, or the ownership structure is built for short-term pressure instead of long-term durability.Dan explains how Founding Farmers was built around alignment between farmers, investors, employees, guests, and leadership, and why that alignment matters more than most operators realize. We also get into product-market fit, capital, team retention, sustainability, AI visibility, PR, and what it really takes to build a restaurant that is still here tomorrow.This is the episode for operators trying to make it through the early years and build something durable.To go deeper, download the free 2026 Restaurant Playbook at joshkopel.com/square_________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.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.com 

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Today on the podcast Eric is joined by CultureMap contributor Brianna McClane. Brianna and Eric discuss some of the latest news from the Houston culinary scene including the closure of the original location of State Fare, The Rice Box opening a location in Clear Lake, and Gyro Hut takes over the leases of 3 Houston area Halal Guys locations. In the Restaurants of the Week portion, Eleven Eleven and Hidden Omakase.Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Texas Comfort Food Restaurant Closes at Memorial City After 10 Years Houston's 'Chinese Takeout Bar from the Future' Touches Down in Webster Houston's Street-Style Halal Favorite Takes Over 3 Former Halal Guys Damaged Houston Sushi Restaurant Finds Temporary Home at Uptown Bar Houston's Only Michelin-Recognized Tex-Mex Joint Confirms Heights Plans

Emily Brown, owner of Eebee's Corner Bar in Washington, DC, built one of the city's most talked about neighborhood bars around old-school hospitality and community. Before opening Eebee's, Brown spent years bartending, running beverage programs, and hustling through side jobs while developing her vision for a corner bar. Watch now to learn about the leap of faith behind Eebee's Corner Bar, the seven-hour wait times that followed, and how Emily Brown turned a corner bar into one of DC's hottest spots. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

As a teenager, Tatum decided to take up a job at a small family-owned restaurant in Carlisle, Pennsylvania that was originally a historic pre-civil war home. As a nod to the building's heritage the restaurant kept a photo of the original family who had resided in the home, but it was rumored among the staff that it was this family that was haunting the place. It wasn't long into working there that Tatum began to have experiences of her own.Check out our Merch⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠For business inquiries contact: OtherworldTeam@unitedtalent.comIf you have experienced something paranormal or unexplained, email us your story at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stories@otherworldpod.com