Podcasts about restaurants

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

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

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

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

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

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

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

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

What if imposter syndrome wasn't a weakness, but a compass?Emily Brubaker didn't think she was ready to run a resort kitchen. She didn't think she'd win a national TV competition. But she did both—by betting on her values, not her ego.In this episode, we get into the real story behind her journey from Vegas fine dining to Omni La Costa. She opens up about leaving the kitchen to raise kids, coming back through heartbreak and grit, and the radical changes she's making to leadership culture in resorts.We talk about redefining balance, leading with empathy, and what it looks like to finally believe in yourself—without losing your edge.This one's for every operator who's ever felt like they didn't belong. Emily shows us that growth doesn't always start with confidence. Sometimes it starts with a question: “What if I'm wrong about myself?”To follow her work, check her Instagram @chefbrubs. _________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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

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

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

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

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

Episode 505: I will discuss my memories of watching commercial of Ronco products in the 1970s, during the holiday season, and read a menu from La Strada Italian Restaurant in Chicago.

Wicht, Mathilde www.deutschlandfunk.de, Europa heute

Ein kleiner, kostenloser Gruss aus der Küche. Auch daheim ein mundgerechter Auftakt, der den Gaumen weckt, Neugier schürt und zeigt, wie kreativ Gastgeber sein können. Das Amuse-Bouche ist ein stimmungsvoller Einstieg ins gemeinsame Festtagsmenu. Wenn wir in den nächsten Tagen unsere Liebsten und Familie einladen, dann wollen wir uns von der allerbesten Seite zeigen. Vielleicht mit einem «Gruss aus der Küche», so wie wir es manchmal aus dem Restaurant und Hotel kennen. Woher kommt der «Gruss aus der Küche»? Und was für Ideen gibt es für unsere Hörerinnen, ihre Familie auch mal mit einem «Gruss aus der Festtagsküche» zu überraschen. Der «Treffpunkt» hat Antworten auf all diese Fragen.

Wicht, Mathilde www.deutschlandfunk.de, Europa heute

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

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

We wanted to close the year by talking about the year in dining in Los Angeles, a city that always inspires with new openings and truly singular legendary spots. We are joined by Jenn Harris, a columnist and critic for the Food section of the Los Angeles Times. The paper just released its annual 101 Best Restaurants in Los Angeles list, and we talk about many of the selections. Also on the show, we speak with Jordan Okun and Max Shapiro, the team behind the terrific podcast Air Jordan. Jordan and Max are always honest, and we have a great time discussing the year in restaurants in LA. And to kickoff the show, Aliza and Matt share some memorable meals from Los Angeles this year. Have a future guest request? A restaurant we should visit? Take the ⁠⁠This Is TASTE listener survey⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

Scott Redler is the Co-Founder of Freddy's Frozen Custard and Steakburgers. He helped grow the concept to 400+ units before selling it to private equity. If you enjoyed this episode please share it with a friend. It helps me out a lot.https://podcasts.apple.com/vg/podcast/real-conversations/id1594231832Jacob's Instagram: https://www.instagram.com/jacoboconnor/Real Conversation's Instagram: https://www.instagram.com/real.conversations/YouTube Channel: https://www.youtube.com/@jacob-oconnor

There is a woman who has gone viral after she has brought her own eggs to the restaurant... is it a good or a bad idea? See omnystudio.com/listener for privacy information.

AP correspondent Julie Walker reports giant lazy Susans bring people together at Mississippi restaurant

Running a bar can look successful on the surface while still leaving me overworked, frustrated, and questioning whether the business is actually supporting the life I set out to build.Small compromises, avoided conversations, and fear-based decisions can quietly stack up over time, leading to burnout and limiting both growth and freedom.In this episode, I walk through a year-end reflection built around five essential questions I use to honestly evaluate my mindset, leadership, and the gap between where I am and where I want to be.I share how answering these questions helps uncover hidden bottlenecks, redefine what success truly looks like, and create a clearer foundation for more intentional decisions in the year ahead.

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous !Après avoir détaillé les étapes d'un onboarding réussi, aujourd'hui, j'aborde les enjeux de l'offboarding, cette dernière étape du parcours d'un collaborateur au sein d'une entreprise. Quelques statistiques : Selon une étude conduite par Morning Consult pour UKG en 2022, la France compterait ainsi 13 % de salariés ayant réintégré leur entreprise, aujourd'hui appelés « salariés boomerang ». Les employés boomerang sont 40 % plus productifs sur leur premier trimestre et ont tendance à rester en poste plus longtemps. Source : Option finance 85% des collaborateurs seraient prêts à parler de leur société si leur départ se passe bien. Source : Enquête Hays Il est donc crucial de ne pas minimiser ce moment de transition, qui peut avoir un impact durable sur la réputation de l'entreprise et son attractivité en tant qu'employeur. Je vous livre sur un plateau quelques idées à mettre en place facilement. Bonne pioche ! Notes et références : Épisode 72 sur l'onboarding Épisode 52 - Créer une marque d'hôtels Feel Good, avec Eric Omgba The Peninsula Paris Georges V Le partenaire de l'épisode : LoungeUp Découvrez LoungeUp : www.loungeup.com / contact@loungeup.com / +33 (0)1 84 16 82 20 Bénéficiez de -10% sur la première année d'abonnement, ainsi que -20% sur le paramétrage de la solution (réservé aux nouveaux clients, pour tout abonnement débutant avant juillet 2024) Pour découvrir la solution en live, demandez une démonstration en ligne ici Chapitrage : 00:00:00 - Introduction 00:02:18 - L'importance de l'off-boarding 00:03:15 - Les effets d'un mauvais off-boarding 00:05:12 - L'effet boomerang 00:08:33 - Les bénéfices d'un off-boarding bien soigné 00:11:02 - La célébration du départ d'un collaborateur 00:14:14 - La préparation du successeur 00:15:17 - L'importance du suivi post-off-boarding Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Mory Sacko porte un regard très clair sur son parcours et sur la manière dont il a construit sa cuisine.C'est bien simple, je ne crois pas avoir rencontré de chef dont les idées sur sa cuisine et sur la ligne qu'il poursuit m'ont paru aussi nets et pourtant…Celui qui a marqué les mémoires dans une saison exceptionnelle de Top chef en 2020, propose une cuisine qui fait dialoguer la France, l'Afrique et le Japon.Je ne sais pas ce que cela vous évoque mais moi j'avoue qu'avant de l'entendre, je n'arrivais pas à me projeter et donc j'étais au max, niveau curiosité ! D'autant que pour cette échappée en solitaire, il s'est vu décerner sa première étoile, moins de deux mois après l'ouverture de Mosuke!Dans cet épisode, vous allez apprendre comment il a construit un univers sans nul autre pareil, quelles sont les figures qui l'ont épaulé sur le chemin (hello Thierrry Marx!) et comment il a sû révéler en cuisine les passions qui l'animent depuis l'enfance, ses racines et sa passion pour l'excellence de la gastronomie française!Production : NOLA Journaliste : David Ordono Création musicale : Nathan Cohen Programmation : Marion Cazes Réalisation : David OrdonoPour découvrir la cuisine de Mory Sacko c'est par ici ! Mais aussi sa version de la comfort food (tuerie de poulet frit sauce bulldog!!!)Mory fait aussi de la télé sur France3, dans une super émission dont il est à l'origine : Cuisine ouverte !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Step into Episode 191 of On the Delo as David DeLorenzo jumps on the mic solo to close out the year with real talk on hospitality risk, restaurant trends, and how technology is reshaping the business. From foreign objects in food to seven-figure kitchen fires, Delo pulls back the curtain on what really happens after the incident is over and the lawyers get involved.He also shares where the industry is headed next: AI ordering, predictive inventory, labor shortages, non-alcoholic drink trends, and why community and culture inside your four walls matter more than ever. Along the way you'll hear about the Built Different Community he runs with Jeremy Scott, a Vegas trip to see Def Leopard at Caesars, and why his Spotify Wrapped was Creed… and only Creed.Chapter Guide (Timestamps): (0:15) Solo Year-End Check-In & Episode 191 Overview (1:04) Built Different Community, Circle App & Why It Exists for Entrepreneurs (2:35) Community, Coaching Calls & 50 Years of Combined Business Experience (3:23) What Guests Don't See: Behind-the-Scenes Reality of Hospitality (4:56) Top Claims from 2025: Foreign Objects in Food & Customer Injury Letters (7:11) Kitchen Injuries, Wet Floors, Clutter & Workers Comp Fallout (9:43) “Small” Kitchen Fires that Turn into Million-Dollar Losses (12:00) Walk-In Coolers, Spoilage & How Cause of Loss Really Works (13:35) Parking Lots, Slip-and-Falls & The Power of Video Cameras (17:44) Liquor Liability, Obviously Intoxicated Laws & Fatal DUI Claims (20:56) AI, Automation & Predictive Analytics in Restaurant Operations (23:04) Non-Alcoholic Options, Late-Night Food & Shifting Guest Habits (25:36) New Openings, Moves to Downtown Phoenix & Arizona's Top 100 Recognition (27:33) Heritage, Protein House, Feta Cowboy & the Growth of Local Concepts (28:12) How to Truly Support Your Favorite Restaurants & Close of 2025

GloucesterCast 822 Livestream 12/21/25 Audio Podcast Click Here- Video Podcast Click here-

Matt Plapp, founder of America's Best Restaurants, reveals the marketing strategies that have helped over 2,000 restaurants grow their sales. Learn the 3 critical tactics every restaurant must implement: customer data capture, strategic email/text marketing, and authentic video content that builds community connections.Discover how one pizza restaurant generated $6,500 in sales from just $700 in Facebook ads, why storytelling beats coupons, and how independent restaurants can compete with major chains. Matt shares real examples, including a viral Mother's Day campaign and practical tips you can implement immediately no massive budget required.Perfect for restaurant owners, operators, and hospitality managers looking to grow sales through smarter, more effective marketing.Guest: Matt Plapp, founder of America's Best Restaurants (serving 2,000+ restaurants since 2008)

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2020年高考（山东II卷）英语听力 长对话（1）Hello,this is Richard Brown. I'd like to make an appointment to see Doctor Ross.你好，我是理查德·布朗，我想预约去找罗斯医生看病。Certainly.What seems to be the problem?当然可以，您怎么了?Well,I'd like to have my regular medical examination.嗯，我想做一下定期体检。Fine.Now, it's Monday today. When would you be available to come in to see DoctorRoss?好的，今天是周一，您什么时候可以到罗斯医生这来?Anyday next week in the morning would be great.下周某天的上午就行。Howabout next Wednesday or Thursday at ten o'clock?下周三或周四十点钟怎么样？NextThursday sounds fine to me.下周四听起来不错。Okay,we'll see you next Thursday, Mr. Brown. Goodbye.好的，下周四见，布朗先生，再见。2020年高考（山东II卷）英语听力 长对话（2）I'mgoing on Thompson's show. How do I look?我要去参加汤普森的节目，我看起来怎么样？Yourred tie.….你的红领带...What'swrong with it?怎么了？Well,red was the color of last year. Now it's light blue. Fashion experts say thelight color makes a man look confident and worthy of trust.嗯，红色是去年的流行色，现在流行浅蓝色。时尚专家说，浅色让男人看起来自信，值得信赖。But Ilike red.但我喜欢红色。Iknow, but you'd better follow the fashion as you are having an interview on TV.我知道，但你接受电视采访时最好紧跟时尚潮流。2020年高考（山东II卷）英语听力 长对话（3）Mike,did you just throw the rest of that bread away?迈克，你把剩下的面包扔掉了吗？Yeah.It was quite a big one, and I couldn't finish it.是啊。那块面包太大了，我吃不完。Youknow you shouldn't waste food. Do you know how much of the world 's food iswasted each year?你知道不应该浪费食物，你知道世界上每年有多少食物被浪费了吗？Uh...I don't know.呃...我不知道。Thefigure is 1.3 billion tons of food, which is enough to feed a billion hungrypeople. Where do you think all this food waste comes from?是13亿吨粮食，足以养活10亿饥饿的人。你认为这些浪费的食物是从哪里来的吗？Well,restaurants, I imagine.嗯，我想是餐馆吧。No.Restaurants do not contribute most to food waste. In Europe, 53% of food wastecomes from households, which amounts to about88 million tons of food waste ayear.不，餐馆浪费的食物不是最大的。在欧洲，53%浪费的食物来自家庭，相当于每年约8800万吨遭浪费的食物。Wow.I can't even believe it.真的啊，我都不敢相信。Ahigh school student in America has started a campaign on the social media, persuadingpeople to stop wasting food. Up to now, the food waste has been reduced by 25%in her city.美国一名高中生在社交媒体上发起了一场运动，劝说人们停止浪费食物。到目前为止，她所在城市的食物浪费已经减少了25%。2020年高考（山东II卷）英语听力 长对话（4）AthertonBrothers.阿瑟顿兄弟公司。Goodmorning. Is that Mr. Bill Atherton?早上好，是比尔·阿瑟顿先生吗？Speaking.How can I help?请讲，我能帮您什么吗?Myflat needs painting, and I wonder whether you'd be able to do the work.我的公寓需要粉刷，不知道你是否能做这项工作。I'msure we'd be able to help. But let me take down a few details.我相信我们能帮上忙，不过让我记录一些细节。Yes,of course.好的，当然可以。Well,firstly, how did you hear about us? From our advertisement?首先，你是怎么知道我们的？从我们的广告里吗？Notreally. It was my friend May Wilson. You did some excellent work for her lastyear.并非如此，是我的朋友梅·威尔逊告诉我的，去年你们给她干的活很棒。Ohyes. That was in Church Hill, Arnside. Lovely lady!哦，是的。那是在教堂山，阿恩赛德，一位可爱的女士！Yes,she is.没错，她是的。Andwhat's your name and phone number, please?请问您的名字和电话号码是多少？It'sHillary Pemberton. And my number is 8799-1130.我叫希拉里·彭伯顿，电话是8799-1130。Right.And do you live in Church Hill, Arnside as well?好的，您也住在教堂山吗，和阿恩赛德一样吗?No,actually, it's 39 West Park, Flat 5.不是，实际上是西园39号，5号楼。Oh,right. It's over the road I seem to remember. Quite difficult to get to.哦，对。我记得好像是在马路对面，挺难找的。Yes,it's at the back of the city library.是的，在市图书馆的后面。So,I'll come to your flat at about ten in the morning tomorrow if it's okay withyou.如果您可以的话，我明天早上大约十点左右到您家。Excellent.I'll be waiting for you then. See you tomorrow morning.太棒了，到时候我会等你的。明天早上见。

A FLEX ALERT before Clippers basketball. We are LIVE at BJ's Restaurant and Brewhouse in West Covina. Councilman Tony Wu joins the guys. Sweet James Bergener stops by at the final PMS remote of 2025.See omnystudio.com/listener for privacy information.

Lauren Fernandez went from working in restaurants, to working on restaurants, to influencing the industry at scale. After cutting her teeth as a corporate executive turned franchisee, she's taken the lessons she's learned and crafted not only an educational platform, but an investment engine for those that come after her. Today, we discuss what she's built and how it works to ease the burden of independent restaurateurs.For more information on Lauren and Full Course, visit https://www.fullcourse.com/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

In Part 1 of a two-part conversation with Gary Okazaki - aka @GarytheFoodie, Chris and Gary start with 15+2 of Gary's list of the 25 most important/defining restaurants of the first quarter century in Portland.  (The top 10 are next week).   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Senteza “Sentie” Kironde is a Ugandan chef, entrepreneur, and founder of Senti's Kitchen — a Ugandan restaurant in the United States promoting culture through food and music.In this powerful episode of The Ugandan Boy Talk Show, Sentie opens up about his journey from growing up in Uganda to moving to America, earning a Business degree and MBA from Babson College, working in finance, and ultimately quitting his 9–5 job to pursue his true calling in the culinary arts.We talk about starting to cook at just nine years old, the influence of his father — renowned chef Apollo Kadumukasa Kironde II — the challenges of life in the diaspora, and the risks that come with choosing purpose over comfort.This conversation dives deep into Ugandan cuisine, cultural identity, entrepreneurship, family, and what it really takes to build something meaningful abroad while staying connected to home.

The holiday push is wrapping up, and the markets are starting to show their hand. Beef is splitting in two directions, poultry feels steady but uneasy, pork stays a value, grains won't budge, and dairy may finally be finding a floor. With January right around the corner, the next two weeks could set the tone for everything that follows.BEEF: Holiday pricing is making its final stand, and the beef market is starting to split in two directions. Middle meats are finally easing while other cuts quietly set up their next move. Two weeks from now, this market could look very different.POULTRY: Chicken finishes the year well supplied and steady, but this calm feels temporary. With avian flu still popping up and no real downside left, the next move is likely up – the only question is when.GRAINS: Soy export news finally surfaced, but the grain markets barely blinked. Corn, soy, and wheat remain stuck in neutral, waiting for something – anything – to break the stalemate.PORK: Bellies slide again, keeping bacon firmly in value territory heading into the new year. With strong production and solid inventories, pork remains one of the quiet winners on the board.DAIRY: Dairy prices are sending mixed signals, hinting the recent slide may be running out of steam. Whether this is the bottom or just another pause is the next story to watch.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Discover the evolving landscape of staffing and turnover in the bar and restaurant industry with insights from global experts.Explore how COVID-19, Brexit, and generational shifts are reshaping employment dynamics. Learn why investing in employees and fostering a supportive culture are crucial for business success.Gain valuable strategies for adapting to industry changes, enhancing employee engagement, and understanding the 'why' behind business operations. Discover the importance of diversity and inclusion in creating a thriving work environment.Join us in this insightful discussion and take actionable steps to improve your business operations. Listen now to transform your approach to staffing and turnover.Panelists this Month: Dave Nitzel - Co-Owner Dave and Dave Consulting, Best-Selling AuthorAoife Halliday - COO of RuckusMinakshi Singh - Co-Founder of Sidecar and the India Bar ShowCliff Crider - Founding Partner of Stinger Compliance and Truck and TapChris Schneider - Host of the Bar Business Podcast Key TakeawaysIt's crucial to invest in employees to retain talent.Generational shifts are impacting the bar and restaurant industry.COVID-19 and Brexit have significantly affected staffing dynamics.Creating a supportive culture is key to reducing turnover.Understanding the 'why' behind business operations can improve employee engagement.Diversity and inclusion are important for a healthy work environment.Exit interviews can provide valuable insights for improving retention.Adapting to changing industry standards is necessary for success.Employee training and development are essential for growth.Measuring turnover and understanding its causes can lead to better management.

Connected on the river back in the 90s, a pair of old retired river men join me to catch up on life these days and reminisce about their careers and the days long ago. From meeting at Kinder's Restaurant with Adrian Hargrove and Popeye to sitting across the aisle from one another in court, their careers ran in tandem over the years. Ol' Sam takes over the interview in stride and I settle comfortably into their meandering trips downriver as we float through the decades with them. We hear about legal proceedings with which they were both involved, safety and the expectations of deck crew, and a disconnect evident in the crews of today relative to the standards of the past. We'll probably do this again sometime.

Katie Laudick perfectly encapsulates Cameron Mitchell's Restaurants' growth-from-within philosophy. She worked her way up from server and HR intern to become the company's chief people officer. She now helps to hire, train, and maintain the company's culture throughout the restaurant group's 6,000 employees and over 70 restaurants, which include Ocean Prime, Del Mar, and Hudson 29. Katie tells guest host Gloria Dawson that a big part of that growth mindset actually stems from Cameron Mitchell's signature 'Yes is the Answer! What is the Question?' philosophy that extends not just to guests but to employees, too.

Evan Susser (@evansusser) joins the 'boys to talk highlights from 2025, going unplugged, and NY eats before a review of Steak n' Shake. Plus another edition of Snack or Wack.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://www.investopedia.com/terms/s/satoshi-nakamoto.asphttps://bitcoinwiki.org/wiki/satoshihttps://www.qsrmagazine.com/uncategorized/sardar-biglari-we-michelangeloed-steak-n-shake/https://fortune.com/2025/09/18/sardar-biglari-war-against-cracker-barrel/https://www.webpronews.com/steak-n-shake-sales-surge-15-with-bitcoin-adoption-and-health-push/https://www.restaurantbusinessonline.com/financing/beef-tallow-bitcoin-apparently-helped-steak-n-shake-salesDownload Cash App Today: https://capl.onelink.me/vFut/8xqcrzj3 #CashAppPodAs a Cash App partner, I may earn a commission when you sign up for a Cash App account. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Visit cash.app/legal/podcast for full disclosures.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textThe MICHELIN Guide has expanded to the Southwestern part of the United States. That will include Las Vegas. We break down how it works. We have a bunch of New Year's Eve ideas for you!! Forty Deuce Nightclub is coming back to Mandalay Bay. We chat with founder, Ivan Kane. We also go up to "High Steaks Vegas" at the Rio and chat with Chef James Trees. Dayna attends the NBA Cup game at T-Mobile Arena. She also has a shoutout to the staff! We interviewed the former president of Virgin Hotels Las Vegas just before he parted ways with the hotel casino. We discuss and share our experience with Cliff Atkinson. Gymkhana Indian restaurant opens at ARIA Resort & Casino. Nevada Ballet debuts George Balanchine's The Nutcracker® at the Smith Center. If your home was damaged in the California wildfires, Galindo Law may be able to help you get more compensation. Call 800-251-1533 or visit galindolaw.com  VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas.  If your Texas home was damaged by hail or a hurricane in the past 2-years, Galindo Law may be able to help you get more insurance compensation. Call 800-251-1533. Or, visit GalindoLaw.com Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Adam, Joanna, and Zach respond to a listener question about whether more restaurants should allow or even encourage guests to pre-order wine so that it could be opened and decanted ahead of time, leading to a better drinking experience. Would asking for this instantly make you seem like a pretentious jerk, and are American restaurants even really interested in this kind of service beyond the top tier of fine dining? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Join us for a live podcast recording at the Unified Wine & Grape Symposium in Sacramento, California on Wednesday, January 28, 2026Zach is reading: No, Vodka Is Not a ‘Neutral Spirit'Joanna is reading: What Does ‘Make It Skate' Mean When Ordering a Martini?Adam is reading: Noreetuh Turns 10: How a Small Hawaiian Restaurant Became a Fixture of New York's Wine CommunityInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Ooh De Lally is a restaurant serving great food, but its mission goes much deeper. It partners with Metro CC to help formerly incarcerated individuals get jobs, skills, and training to get back in the work force. LaRue knows firsthand how difficult that life can be, and Chef Doug and the rest of the Ooh De Lally team treated him differently and embraced him. Hear LaRue's story and get an inside sense of how Ooh De Lally's program gives new life to its participants. Ooh De Lallyhttps://www.oohdelally.org/ This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HurrdatMedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat Media YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ channel! Timestamps: 00:00:00 – Intro & Teaser 00:01:32 – What Makes Ooh De Lally Special? 00:11:58 – A Restaurant that Cares 00:20:07 – Personal Growth 00:26:27 – First Months of Training 00:35:11 – Friends & Family Night 00:45:50 – Dispelling Stereotypes 00:53:06 – The Redemption Feast 00:57:11 – Final Question & Wrap-up Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Real Estate Pros podcast, Justin Sloan shares his journey from operating a chain of cell phone stores to becoming a successful real estate investor and restaurant owner. He discusses the importance of scalability in business, the challenges posed by the current economic climate, and the strategies he employs to navigate these challenges. Justin emphasizes the significance of networking, maintaining focus, and adapting to change in business. He also shares his philosophy of growth, likening it to nurturing bamboo, where consistent effort leads to significant results over time.   Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true 'white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a "mini-mastermind" with Mike and his private clients on an upcoming "Retreat", either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas "Big H Ranch"? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

2152 Parkinson’s Disease/Trump Derangement Syndrome

"This is our second Christmas show of 2025. We are giving more trivia and history for many of your favorite songs. It is quite a list."

"NOTE. This show is being posted a week early due to our Holiday travel. Enjoy two shows this week. This is our traditional end-of-year show were we give one last tip of the hat to the musicians who passed in 2025. "

This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.