Podcasts about restaurants

What happens when you mix 25 years of kitchen grit, a dream restaurant in Medicine Hat, and dinner domes you can't eat in? You get Josh Bennett and this week's episode is a full pour of what it really takes to run one of Alberta's most impressive independent restaurants. From Earl's days and the talk about Jay's butter-basted wings to the magic of a pickle pizza, we talk culture, menus, mayhem, and how to lead a team without losing your mind. Plus, a live brainstorm that may or may not involve butter pizza and whiskey-fueled cookbooks. This one's all heart, no fluff.This is a legend in the making in the industry! Rock the world Josh!!! https://www.whiskeydistrict.ca/

Um das mal vorwegzunehmen: die Schauspielerin Susan Sideropoulos und ich sind uns vor diesem Treffen nie begegnet, aber natürlich kannte ich sie aus Zeitschriften, aus Interviews, von Fotostrecken. Der Vater, griechischer Seemann, und die Mutter, Halb-Italienerin, führten 30 Jahre lang in Susans Geburtsstadt Hamburg ein italienisches Restaurant. 1980 kommt ihre Tochter zur Welt, die später eine Musical-Ausbildung macht und einen festen Platz in der Erfolgsserie „Gute Zeiten, schlechte Zeiten“ findet. 2011, nach 10 Jahren, steigt sie aus und ist seither weiterhin gut beschäftigt als Schauspielerin und Moderatorin, gewinnt die 2. Staffel „Let's dance“, schreibt gleich 2 Bestseller, ein neues Buch ist gerade in Arbeit, und ist zu alledem offenbar noch immer glücklich verheiratet mit ihrer Jugendliebe Jakob, dem Vater ihrer beiden Söhne. Ein happy Girl, dachte ich und war umso überraschter, in Vorbereitung auf unser Gespräch festzustellen, dass es, neben den guten, für sie auch ziemlich schlechte Zeiten gab. Dennoch oder deshalb entwickelte Susan einen feinen Sinn für Humor und Selbstironie. Als Koch-Queen würde sie sich selbst nicht bezeichnen, reüssierte aber als Shootingstar bei „Das große Promi-Backen“. Susan liest jede Speisekarte von hinten nach vorne, aus Respekt für's Dessert, für das natürlich noch Platz sein muss. Darüber hinaus sprechen wir u.a. über Gulasch mit Mais, Leber mit Zwiebeln, Königsberger Klopse und ein großes, weißes Induktionsfeld. What a Mischung! *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Jiya Bhatia Talks All: Pakistan, Family Restaurant Burning Down, Homeowner at 17, CHISME & MORE! Thanks to my Sponsors: Find exactly what you're booking for at ⁠https://Booking.com⁠, Booking.YEAH! Book today on the site or in the app. Stick to the staples that last—with elevated essentials from Quince. Go to ⁠https://Quince.com/alan⁠ for free shipping on your order and 365-day returns.  •Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠https://bit.ly/NochedePendejadasPodcast⁠⁠⁠⁠⁠ •If you like the show, telling a friend about it would be helpful! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠https://bit.ly/NochedePendejadasPodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Follow Alannized on IG⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Follow Alannized on TikTok⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Follow Alannized on Twitter⁠⁠⁠⁠⁠  Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this podcast, Hunter Leavine sits down with "Chef John" of Izaak's Restaurant in Craig, Montana. In this episode, John shares about his story in as a chef, and how he has built his life around his love for nature and fishing. To learn more about the podcast, head to www.captainscollective.com. To learn more about traveling with us on hosted fishing trips, head to www.drifterfishclub.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, and operational clarity. In this episode, we break down why tip strategy is leadership strategy, how transparency builds trust and performance, and what happens when your team feels seen, paid, and empowered. If you think tip management is just about math, this conversation will blow your mind. To learn more about how TipHaus is transforming tip management into a tool for growth, visit https://www.tiphaus.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

FLORIDA FRIDAY - 74-year-old Floridaman fights firefighters with shotgun and steals their fire truck. Handcuffed Florida woman opened fire on deputy during ride to jail. Florida man who drove through restaurant to charge his EV. Florida woman allegedly hid several syringes and a bag of drugs 'inside her person'. //SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones

In today's Reddit stories, OP gets his girlfriend a probationary period at his job, but she doesn't put her all in and when OP eventually ditches her as a restaurant during lunch, it may have cost her the job.0:00 Intro0:18 Story 13:31 Story 1 Comments5:51 Story 1 Update8:30 Story 1 Comments 110:05 Story 217:49 Story 2 Update21:27 Story 323:45 Story 3 Update#redditupdate #redditrelationship #redditstoriesreddit Hosted on Acast. See acast.com/privacy for more information.

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Wil interviews Don Nicol from TacoLu, discussing the challenges faced in the restaurant industry, including rising costs and labor issues. Don shares insights on maintaining customer experience, navigating cash flow, and the importance of community engagement. He reflects on the impact of events like the TPC tournament on business and his future plans for Taco Lou, including potential family involvement in the restaurant.Takeaways TacoLu is an iconic restaurant in Jacksonville, Florida. Rising costs in labor and food are significant challenges. Maintaining customer experience is crucial for success. Cash flow management is a learning curve for new restaurant owners. Events like the TPC tournament can significantly boost business. Building a brand involves community engagement and recognition. Don emphasizes the importance of not charging for chips and salsa. Family involvement in the restaurant can be a future consideration. The restaurant industry is constantly evolving with new challenges. Don enjoys the camaraderie and energy of working with his staff.

Beef is still riding high – tight supply, strong demand, and prices climbing week after week. But is relief finally in sight? You might want to stock up before the July 4th smoke clears…

A spy in the Sons of Liberty threatens to crush the patriot cause on the eve of war, but who will fire the first shot at Lexington and launch the American Revolution?The Marquis de Lafayette commits his sword to fight as France seeks to secretly support the American cause with spies on both sides of the Atlantic. Following Bunker Hill, George Washington faces the impossible task of driving the British from Boston with an undisciplined army and no gunpowder or cannons.As Congress debates Independence, Thomas Jefferson pens a Declaration—but it will never see the light of day if the vote isn't unanimous. The Epic Order of the Seven animal team must assist the Founding Fathers with espionage and numerous miracles to win this war for American Independence while a new, evil enemy seeks to slaughter the patriots and their commander in the field.But which will be the more dangerous—the enemy without or the enemy within?Covering the events from March 1775 to July 1776, this second book in Jenny L. Cote's Epic Revolutionary Saga tells of the incredible yet lesser-known struggles of the war before Independence.Her award-winning book The Voice, the Revolution, and the Key is now available as an audiobook on Audible. The 25-hour masterpiece of Revolutionary adventure features the epic voice talent of Denny Brownlee - who performed 150 voices to bring the book to life!She has been researching Patrick Henry and the Revolutionary War since 2007! She is passionate about this crucial period of history, and about her favorite Founding Father, Patrick Henry. Her heart's desire is for children to know the REAL history of America, including God's hand of favor every step of the way.She is a Virginia native, who now lives with her family in Roswell, Georgia!Jenny L. Cote is author of the five book Epic Revolutionary Saga and the Epic Order of the Seven Series! Learn more about the entire series at EpicOrderofTheSeven.netPlease share StoryJumpers with a friend if you enjoyed this episode. StoryJumpers is still growing, and your positive review and 5-star rating would help.The Bridge Podcast Network is made possible by generous support from The Boardwalk Plaza Hotel and Victoria's Restaurant on the boardwalk in Rehoboth Beach, Delaware - Open 7 days a week, year-round - Learn more at https://boardwalkplaza.comFeedback, or Show Ideas? Send an email to podcast@wearethebridge.orgDownload The Bridge Mobile App to get the latest podcast episodes as soon as they are published!

* Louisiana was set to ban balloon releases...but the Governor vetoed it. Why? * What are some restaurants that are under-the-radar gems around New Orleans? * Louisiana animal shelters need your help. Here's what you can do * Who is the Senate parliamentarian, and how are they changing the tax bill? * AI is playing a big role in the hiring process. Here's how to standout * Restaurants can provide an experience, beyond just serving food

Tommy and Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate, take a deep dive into eating and drinking around New Orleans.

Cheeseburger, Chicken Nuggets und süßsaure Soße – klar, kennst du. Aber was steckt hinter der Erfolgsstory von McDonald's? In dieser Folge schauen wir uns die Geschichte des weltweit bekanntesten Fast-Food-Riesen an – und was du als Selbstständiger daraus für dein eigenes Business mitnehmen kannst.McDonald's gibt es seit über 80 Jahren. Der ursprüngliche Fokus: schnell, günstig, einfach. Genau dieser klare USP hat sich bis heute gehalten – und ist einer der größten Erfolgsfaktoren. Was heißt das für dich? Fokus behalten ist keine Option, sondern Pflicht.Du erfährst, warum du dein Angebot immer wieder überprüfen solltest, welche Rolle Systematisierung und Skalierung in deinem Business spielen – und was du von Ray Kroc lernen kannst, dem Mann, der aus einem Restaurant ein globales Franchise gebaut hat.Wir reden über Markenführung, Wiedererkennbarkeit und darüber, wie wichtig es ist, schnell auf Kundenwünsche und Krisen zu reagieren – vom McDrive bis hin zu kontaktlosen Lösungen während der Pandemie.Also: Was kannst du tun, um deinen Kunden besser zuzuhören, Prozesse zu vereinfachen und dein Business so aufzustellen, dass es wachsen kann – ohne sich zu verzetteln?Diese Folge liefert dir Impulse, echte Learnings und einen etwas anderen Blick auf Fast Food – ganz ohne Kalorien.► Lass uns dein Business zum wachsen bringen: https://felix.team/wachstumstalk/► Hier kommst du direkt zu meiner Website: https://felix.team/ ---Du bist Selbständige:r oder Unternehmer:in und willst regelmäßig mit den wichtigsten Informationen versorgt werden, die du brauchst, um dein Business auf das nächste Level zu bringen? Dann bist du hier genau richtig. Folge meinem Kanal und lass dich regelmäßig mit den besten Business Tipps versorgen, so dass du endlich richtig durchstarten kannst.▶️ Hat Dir die Folge gefallen und DU möchtest mehr solchen Input?◀️▬ Mehr über Felix ▬▬▬▬▬▬▬▬▬▬▬▬▬Felix Thönnessen ist seit vielen Jahren Jahren Keynote Speaker und gibt als Mentor sein Wissen an Gründer:innen, Unternehmer:innen und Selbstständige weiter. Dabei behandelt er Themen wie  Wachstum, Skalierung, Marketing und Vertrieb. 4 Jahre lang hat er als Coach bei der TV-Serie "Die Höhle der Löwen" auf Vox die Teilnehmer*innen fit gemacht. Thönnessen ist nicht nur Berater und leidenschaftlicher Autor von vielen Büchern, sondern hat bereits über 1.000 erfolgreiche Unternehmen begleitet. In mehreren hundert gehaltenen Vorträgen hat er wertvolle Tipps und Hinweise  zum Thema Business Aufbau und Skalierung weiter gegeben.▬ Hier gibt's mehr! ▬▬▬▬▬▬▬▬▬▬▬▬▬► Instagram: / felixthoennessen► LinkedIn: / felixthoennessen► Webseite: https://felix.team/

In this episode, Hailey ventures just beyond the trees in Lincoln County! This Wisconsin wonderland offers four seasons of fun. Looking for outdoor recreation? How about endless relaxation? Lincoln County checks all the boxes and more! Start exploring now…The Bobber is brought to you by Something Special from Wisconsin: https://www.somethingspecialwi.com/Read the blog here: https://discoverwisconsin.com/four-seasons-of-fun-in-lincoln-county/Camp New Wood County Park: https://www.co.lincoln.wi.us/forestry-land-and-parks/page/camp-new-wood; Merrill: https://www.merrillchamber.org/; Ice Age Trail: https://www.iceagetrail.org/; Tomahawk: https://www.tomahawkchamber.com/; Three Stone Arch Bridge: https://ci.merrill.wi.us/?SEC=5972A1FF-AD01-450A-805B-17E3FA030AE8&DE=39F5BCF2-0A05-456D-991D-014CC02FA1B6; Johnson's of Merrill: https://www.facebook.com/p/Johnsons-of-Merrill-100057627962823/; Music in the Square: https://www.facebook.com/GazeboNightsAtNormalPark/; Sawmill Brewing Company: https://sawmillbrewing.net/; Helene's Hilltop Orchard: https://www.heleneshilltoporchard.com/; Iron Bull Thunderdown in the Underdown: https://www.ironbull.org/underdown-details; Harrison Hills ATV Trails: https://www.harrisonhillsatvclub.com/; Winding Trail Grill & Bar: https://www.windingtrailbar.com/grill/; Northwoods Fall Ride: https://northwoodsfallride.com/; Merrill Ice Drags: https://merrillicedraggersinc.mypixieset.com/; Lincoln County - What's Behind the Trees: Lincoln County - What's Behind the TreesThe Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksLincoln County: https://www.co.lincoln.wi.us/

In der vierten Staffel der erfolgreichen Dramedy kämpfen Chefkoch Carmy und die Belegschaft seines Restaurants um ihren Platz an der Spitze der Gastronomie. Neben Geldsorgen spielen vor allem die zwischenmenschlichen Beziehungen wieder eine Hauptrolle. Hier entlang geht's zu den Links unserer Werbepartner: https://detektor.fm/werbepartner/was-laeuft-heute >> Artikel zum Nachlesen: https://detektor.fm/kultur/was-laeuft-heute-the-bear-staffel-4

Matt Kowalick (@mattkowalick) and Holly Prazoff (@hollypraz) of Screentimers join the 'boys to talk parenting, carnival eats, and kids' meals before diving into a review of Panda Express Cub Meals. Plus, a drank or stank with the new Sprite+Tea.Stick around after the episode for a bonus segment with the writer and artist of the Doughboys Comic Book, Alex Firer and Fred C. Stresing! Get the Doughboys Comic Book at beourkids.comWatch 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://history.state.gov/milestones/1969-1976/rapprochement-chinahttps://www.history.com/articles/nixon-china-visit-cold-warhttps://gwtoday.gwu.edu/50-years-later-richard-nixons-historic-visit-chinahttps://www.nytimes.com/2016/02/07/nyregion/the-pandas-richard-nixon-obtained-for-the-us.htmlhttps://nationalzoo.si.edu/animals/history-giant-pandas-zoohttps://www.pandarg.com/about-us/timeline.htmlSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Boomer used the phrase, ‘triple digit sizzlers' for pitches over 100 mph. We talked about Sizzler and how they still exist, mostly on the west coast. We went though some other places like Long John Silver and Arthur Treacher's.

Send Bidemi a Text Message!In this episode, host Bidemi Ologunde examines the disappearance of independent and small franchise restaurants as a result of multiple intersecting factors.Support the show

We got some extra news, then Val calls.

Seasoned restaurant waiters reveal the dining mistakes and teach you how to dine like a boss. Where to place your napkin to how to signal you're done with your meal.

Raised in Sault Ste. Marie, a small industrial town in Northern Ontario, Craig Stanghetta grew up surrounded by hospitality—his family owned the city's oldest hotel. Though initially drawn to theater, he worked as a professional actor until he found the same sense of connection in the world of design.His first project, the Chinese brasserie Bao Bei in Vancouver's Chinatown, solidified the career pivot. From that moment, his focus shifted. What began as a hands-on, instinctual approach—learning on the fly, designing furniture, pouring countertops, and collaborating with friends—evolved into Ste Marie, a multidisciplinary design studio known for its immersive storytelling and mood-driven environments. Today, with a portfolio that spans restaurants, residences, and hotels, he continues to design with a sense of purpose and place, he remains committed to designing emotionally resonant spaces that take guests on a journey.Thank you for listening! For more of our great interviews, find us at hospitalitydesign.com.

This week: war and peaceDespite initial concerns, the ‘Complete and Total CEASEFIRE' – according to Donald Trump – appears to be holding. Tom Gross writes this week's cover piece and argues that a weakened Iran offers hope for the whole Middle East. But how? He joined the podcast to discuss further, alongside Gregg Carlstrom, the Economist's Middle East correspondent based in Dubai. (01:51)Next: why are so many restaurants offering halal meat?Angus Colwell writes about the growing popularity of halal meat in British restaurants. This isn't confined to certain food groups or particular areas – halal is now being offered across restaurants serving all sorts of cuisine, from Chinese to Mexican. But why is it so popular? And is it just a trend, or part of a wider shift for British restaurants? Angus joined the podcast to discuss further, alongside restaurateur James Chiavarini, owner of Il Portico and La Palombe, both in Kensington. (23:46)And finally: millennials, the brown furniture is on its wayThe ‘great wealth transfer' – the transfer of trillions in wealth from boomers to millennials – is oft-discussed, but Arabella Byrne argues this goes far beyond just money. Brown furniture, from desks to cabinets to mirrors, will be passed on as inheritance by boomers who downsize – and Arabella says this is ‘the abject symbol of generational misalignment'. Arabella joined the podcast to discuss further, alongside The Spectator's economics editor Michael Simmons. (33:07)Hosted by Lara Prendergast and William Moore.Produced by Oscar Edmondson and Patrick Gibbons.

Homeland Security reveals exactly how many people have been caught up, so far, in SoCal immigration sweeps. The Justice Department sues an OC official, who's accused of protecting the identities of non-citizens. LA gets its first 3-Star Michelin restaurants. Plus more.Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comVisit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support the show: https://laist.com

Restaurant industry legend Earl Dardick joins Paul Barron and Anna Tauzin on Restaurant Masterminds to reveal how catering can transform your restaurant's profitability. From his experience with Off Premises Growth Academy, Earl shares why CEO buy-in is non-negotiable, how catering can represent 20% of business while delivering 50% of profits, and why successful operators treat catering as a separate business rather than a menu add-on. Learn about the technology challenges plaguing the industry, the real investment required to scale catering operations, and why local community engagement remains crucial even as AI reshapes food service. Whether you're running a single location or managing a multi-unit brand, this episode delivers actionable insights on building a million-dollar off-premises business.~This episode is sponsored by: Gusto → https://gusto.pxf.io/PBN ~#1 rated HR platform for payroll, benefits, and moreWith Gusto's easy-to-use platform, you can empower your people and push your business forward. See why over 400,000 businesses choose Gusto.RestaurantCatering #OffPremisesDining #RestaurantBusinessGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

In today's episode, I talk to a craftsman who has explored the tradeoffs inherent in an over attentiveness to scale when developing a business – David Stine of David Stine Furniture. At the core, David is a craftsman, and this attention to the craft shapes everything from his approach to debt and growth, how he thinks about creativity, and even the rich life, broadly defined. Whether you run a small business, dream of starting one, or just want a fresh lens on work and meaning—this episode is for you.

6-26 Adam and Jordana 9a hour

The road to Minnesota's most recognized Vietnamese restaurant started with a St. Cloud family sponsoring a refugee couple and their 7 children. Lung Tran escaped Vietnam during the War with her husband Quang Truong. Her daughter Heather Mandanas and her grandson Andrew Truong share their family's story through food and through our conversation. Quang opened with just a few tables in 1989, today it's busy, it's successful, and it's legacy.

This week: war and peaceDespite initial concerns, the ‘Complete and Total CEASEFIRE' – according to Donald Trump – appears to be holding. Tom Gross writes this week's cover piece and argues that a weakened Iran offers hope for the whole Middle East. But how? He joined the podcast to discuss further, alongside Gregg Carlstrom, the Economist's Middle East correspondent based in Dubai. (01:51)Next: why are so many restaurants offering halal meat?Angus Colwell writes about the growing popularity of halal meat in British restaurants. This isn't confined to certain food groups or particular areas – halal is now being offered across restaurants serving all sorts of cuisine, from Chinese to Mexican. But why is it so popular? And is it just a trend, or part of a wider shift for British restaurants? Angus joined the podcast to discuss further, alongside restaurateur James Chiavarini, owner of Il Portico and La Palombe, both in Kensington. (23:46)And finally: millennials, the brown furniture is on its wayThe ‘great wealth transfer' – the transfer of trillions in wealth from boomers to millennials – is oft-discussed, but Arabella Byrne argues this goes far beyond just money. Brown furniture, from desks to cabinets to mirrors, will be passed on as inheritance by boomers who downsize – and Arabella says this is ‘the abject symbol of generational misalignment'. Arabella joined the podcast to discuss further, alongside The Spectator's economics editor Michael Simmons. (33:07)Hosted by Lara Prendergast and William Moore.Produced by Oscar Edmondson and Patrick Gibbons.

In this episode, we sit down with Stephen Hay, founder of Juju's Kitchen, the San Diego-based meal prep brand known for its legendary Juju Fries and unwavering commitment to clean eating. From a divinely inspired dream to a thriving business built on grit, obedience, and health-first values, Steven shares how he went from electrician to entrepreneur—without any restaurant experience.You'll hear:• The incredible origin story of Juju's Kitchen

After 3 weeks of voting on 64 Chicago area “Mom & Pop” Italian Beef places, we finally have a new champion of our annual Chicago’s Best Beef Tournament, sponsored by Turano Baking Company and Caruso Provisions. John Williams was joined by Chicago’s Very Own Eats podcast cohost / WGN Radio bracketologist Michael Piff to call […]

Fed-baas Jerome Powell is nog bijna een jaar de baas van de Amerikaanse centrale bank. Maar Trump zou deze zomer al 'de nieuwe Powell' willen benoemen. Volgens The Wall Street Journal mikt 'ie op september. Dat is veel eerder dan gebruikelijk. Iets waar beleggers van schrikken.We hebben het er deze aflevering over. We bespreken de kandidaten die genoemd worden, maar ook het risico van zo'n schaduwbaas. En of de angst van beleggers terecht is (en wat die dalende Dollar voor gevolgen heeft).Over centrale bankiers gesproken: we hebben het ook over de ECB. In Frankfurt hebben ze een bijzonder onderzoek gedaan. Ze hebben namelijk gekeken of ze ChatGPT kunnen inzetten voor hun onderzoek. Het korte antwoord: ja!Verder bespreken we de hype rondom het aandeel van Nvidia. Dat maakt ineens zijn comeback en dat heeft alles te maken met een aandeelhoudersvergadering en een enthousiaste topman. Al lijkt het er steeds meer op dat de aandeelhouders enthousiaster zijn dan de topman zelf... Ook gaat het over: Shell. Dat mag (omdat het geruchten over BP ontkent) nu niet op overnamepad. Jeff Bezos. Die probeert, nu Elon Musk weg is, te slijmen bij Trump. Ikea. Dat gaat de prijzen met 50 procent verlagen. See omnystudio.com/listener for privacy information.

WBZ NewsRadio's Chris Fama reports.

Bobby shared how a restaurant made him and his wife feel like liars. He was so fired up he brought in his evidence and had his wife call into the show to tell her side of the story. Amy shared that she is in need of a refresher in her life and looking to make a drastic change. She presents to us what she wants to do and we guide her through making the decision and whether she really wants it or it's just an impulse. Bobby brings in a new fitness test for the show: Can you jump from your knees to your feet? We all tried it and were surprised who could and couldn't. In the Anonymous Inbox, a mom wants to know if she can take her 9 and 11 year old to a Sabrina Carpenter concert.See omnystudio.com/listener for privacy information.

After an amazingly hot weekend in Lexington KY, Angel and Marcus realize that we have enough Soul Food restaurants.  Also, Amar had a full melt down AS SUMMER CAMP. Check Out Our Sponsors: Photobooth Supply Co HungryRoot Join Our Patreon for $5

06/25 Hour 1: Massive Night For The Washington Wizards - 1:00 Top Storylines Around The Sports World - 14:00 Classic American Restaurant Is Making A Comeback - 34:00

The journalist talks to Mark and Kate about his book, DINING OUT, which is the first book dedicated to the history of gay restaurants and how they've shaped our culture; why he was reluctant to include his own personal stories—and what convinced him to do so; how the culture has changed over the years, and why; and Mark's gay restaurant tour of 1970s New York City.Read an excerpt from DINING OUT on the Bittman Project: https://bittmanproject.com/dining-out/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Do you know where your tip money goes? This podcast dives into how service industry workers get paid, focusing on how much of their pay comes from tips. We'll explore the ins and outs of sharing tips to support staff and what happens to the money before it ends up in the server's pocket, so you can better understand restaurant operations.

In this episode of Building Texas Business, I sit down with Pete Mora, founder of Fajita Pete's, to talk about his journey from running a full-service restaurant to building a scalable, off-premise food concept focused on delivery and catering. Pete shares how starting small and keeping the menu focused allowed him to maintain quality and simplify operations. He explains that by limiting the menu and designing the kitchen accordingly, they were able to keep costs low while serving large groups efficiently. His approach helped transition from dine-in service to a streamlined catering and delivery model. We also discuss the importance of hiring well and establishing effective systems. Pete admits he learned the hard way about managing people and the value of setting expectations early. As the company grew, building a culture based on respect, structure, and direct communication became essential to maintaining consistency across locations. Finally, Pete reflects on what it takes to be an entrepreneur. He emphasizes being prepared for challenges, not romanticizing the journey, and staying committed to the long haul. His advice is to set small, achievable goals and surround yourself with people who complement your weaknesses. It's not about doing everything yourself, but about building a structure that supports the growth of your business and your team. SHOW HIGHLIGHTS I delve into the entrepreneurial journey of Pete Mora, founder of Fajita Pete's, exploring his evolution from waiting tables in college to establishing a successful restaurant chain. We discuss Pete's strategic business model, which emphasizes a small footprint and limited menu to enhance operational efficiency and specialize in off-premise services like delivery and catering. Pete shares insights on effective team management, highlighting the importance of hiring the right people, setting clear expectations, and fostering a supportive work environment. The episode explores how Pete's innovative approach and adaptation of technology, particularly during the COVID-19 pandemic, contributed to the growth and success of Fajita Pete's. I examine the significance of maintaining quality and consistency across locations, with a focus on centralizing production processes and collaborating with partners who possess operational expertise. We discuss the advantages of being based in Houston, a competitive environment that offers access to resources and professionals, and how this has influenced the scalability of the business. Pete provides practical advice for aspiring entrepreneurs, emphasizing the value of setting achievable goals and understanding that success can also come from significant contributions within a company. LINKSShow Notes Previous Episodes About BoyarMiller About Fajita Pete's GUESTS Pete MoraAbout Pete TRANSCRIPT (AI transcript provided as supporting material and may contain errors) INTRO Welcome to the Building Texas Business Podcast. Interviews with thought leaders and organizational visionaries from across industry. Join us as we talk about the latest trends, challenges and growth opportunities to take your business to the next level. The Building Texas Business Podcast is brought to you by Boyer Miller, providing counsel beyond expectations. Find out how we can make a meaningful difference to your business at BoyerMillercom and by your podcast team, where having your own podcast is as easy as being a guest on ours. Discover more at yourpodcastteam Now. Here's your host, chris Hanslick. Chris: All right, pete, welcome to Building Texas Business. Thanks for taking time to come on the show. I've been a big fan of your food for years, so really excited about this opportunity. Pete: Well, thank you. I know you told me that the babies grew up eating some of it, so those are always my favorite stories when we get to see multi-generational type of business. We've done some kids from kinder through college now. That's how old we are, that's how long you've been around, I love that I hope my daughters listen. Chris: They don't listen to all these. I think I know that to be true, but they're going to listen to this one. Hayden and Holland grew up on Fajita Pete's. For sure, Fajita Pete's, tell us what that is what you're known for, fajita Pete's. Pete: We're a very small footprint restaurant. 98% of what we do is off-premise. That's our thing. It's either pickup delivery. Catering is a huge part of what we do. By catering, we specialize in corporate catering. Okay, so office lunches, like here at your firm, people call us up 30 people, 11, 30, 14th floor, 29, 25, richmond, you know and then we just show up. They, they like the ease of it. We do three types of deliveries. We do with the warmers, with the servers if you need them, or just drop off and get out of your way which is the most? popular one, but we specialize in a very limited menu so that way we can feed the hundreds of people we do every morning on catering, and then at night we turn into a delivery company, kind of like a pizza company. You call us up, feed us for four. Boom, we show up at your door with the food. Chris: And I can attest that you show up fast. Pete: Yep, yeah, that's from those small menus, so we specialize. There's very few things I'm good at, so I try to do as little as possible so I can be good at those things. Chris: Yeah, keep it simple, stupid, exactly, I love it. So I would think keeping the menu narrow like that helps you with controlling food costs and inventory and managing kind of the cost side of your business. Pete: Yeah, business-wise it's good on a lot of levels. The fixed costs, like you said, the rent. So the menu decides your kitchen layout. So, it decides your equipment package. It decides how many feet I mean you can get very granular with these things. It decides how many feet you need between the equipment, how you lay everything. Our menu specifically allows you to get high ticket items in the small area you know fajitas and group type of events. So we got a high ticket average for the restaurant industry and that's because our items are sold for families or for big groups like this. So it allows you to crank out a lot of food in a short amount of time and allows you to keep it fresh, and it's also a menu that transports well you can compartmentalize everything and it arrives the way you want it to it makes sense. Chris: So let's go back to the beginning. What was the inspiration for you to start this in the first place? At the beginning. Pete: Well, I waited tables to school. I went to. I'm from, naturally from columbia, south america, when we moved here. I grew up inief. I went through high school here, I went to U of H, got into the entrepreneurship program at U of H and that was a program that taught me how to really think about what I can do and scale. Having waited tables, I said well, restaurants really allow you to find out very quickly if you're going to make it or not. And my mom always told me we didn't bring you here to fill out applications, we brought you here to do something. Chris: Wow, I love that yeah. Pete: So with that mentality I was blessed enough to get out of the entrepreneurship program and run into the Meyer family. You know Meyer Land, meyer Park, sure, and we were able to get a very good deal on a restaurant that had been closed for a few years. Mr Meyer was very gracious, allowed me to go into his office. I learned a lot through that negotiation and we started a full service restaurant right out of college, 60 tables in Meyer Park, and that really taught us a lot. I mean typical immigrant story. Right, we made the tables in our garage. You know, walk through the snow in the Houston summers, all that stuff Uphill both ways. Chris: Yeah, exactly. Pete: So that experience was very good, and I always mentioned the full service restaurant because it led to what ended up being Fajita. Chris: Pizza yeah, it's part of your journey, right yeah? Pete: Taught me. The first year was just survival. Second year was figuring out. Okay, now that we kind of know what we're doing because you never know you kind of know what you're doing. Now how do we add revenue? And that's how catering became a topic. Chris: Okay. Pete: It got to over the six years we were there, where we grew the catering business to where it was doing more than our lunch business, and so when it was time to renew a lease, it just didn't really make sense to have the 6,300 square feet we had. Right, we took a leap of faith and went to a 1,200 square foot kitchen in West University and, thank God, it worked out. Yeah, you know, and that's kind of, we were able to keep what we liked from the restaurant business and do it in a way that allowed me to keep doing it, because maybe if I was still in full service I wouldn't be in the business anymore. It was just a very you know, starting at 23, and it was just very hard to get it going yeah uh, but it taught all the lessons I wouldn't learn. I mean, you learn, you know how they say. You learn more the first six months out of college than you do. Chris: The four years in right, yeah. So what was the name of that first restaurant? Pete: Poblano's Mexican Grill. Chris: Okay. Pete: It was in Westmire Park. Now they tore down that area. There's a Coles there. It's a nice development. Chris: Yeah. Pete: I'm very grateful to the people in that area. They were very nice to us. We still deliver to them a lot. You know, we have people that come by the kids. Like I mentioned earlier, we've been able to feed kids from since they're little to college, and when they're in town they come and say hi. So so it's been a very good community based business from the beginning, and I think that's what allowed us to really get the roots down. That allowed us to, you know, withstand all the problems that come with a new business. Chris: Yeah. So let's talk a little bit about those early days. You just said, and kind of alluded to it, those first six months out of college. You feel like you learned a lot more than you did in the four years in college. Anyone in any business starting out on their own there's a lot of headwinds. There's lessons learned. What were some of the things that the challenges you faced that you might share with the listeners to say now you know I went through this, you're likely to go through it too. Here's what I did to help and maybe something you experienced that someone might learn from your experience, to avoid Anything that you share from that perspective. Pete: I think at the beginning, with the restaurant business, you're in the people business right, and the biggest issue that you don't get practice at is managing your employees, your team, your coworkers. I think that was a big eye-opener because maybe people you run into people that don't have the work ethic you have, so you have to learn and I was, you know, young and my mom always told me start when you're young and dumb, because if you're smart enough, you won't do it. If you were smart enough, you wouldn't do this. Chris: Well, there's plenty of people that have come on the podcast that have said you know, yeah, you're never really ready, you just got to take the leap. It's like having a child. Pete: Yeah, you're never ready, it just comes, comes and now you have to figure it out. So, dealing with a crew setting up, the importance of setting up systems from the beginning and not willy-nilly as you go, which I did at the beginning, that's a problem. I said well, we'll figure it out. Chris: Follow your heart. Pete: I think during those trying times at the beginning, it was that developing systems, figuring out how to be a better leader to the people, and also all that while controlling cost, and what really helped me through it because businesses fail from being undercapitalized or mismanaged and what helped me through it is that we were always able to live very below our means to really withstand those pressures that came at the beginning. Chris: Okay, yeah. So yeah, it's good insight. You talked about the challenges of you know work. You're managing a team. There's challenges in building the team right Because you got to get it right and you're going to run across times where you make bad hires. What are some of the things that you've learned over the years? To try to? You know perfect that either the interview process or whatever to make sure you're hiring the right team members that can kind of buy in and get aligned behind your mission and your beliefs. Pete: I think it's hiring. When you hire out of necessity, you're already at a disadvantage. You just need bodies, right. I think, hiring at the right, getting the right person even if you don't have a spot for them, and making a spot for them Somebody that you think can be good for your team. 85 percent of the employee issues are solved at the hiring table. Yeah, you know, you need to get better at picking people who represent, and now people when they're applying, they talk very well, right, so you've got to get used to looking through the through the BS. That's the hard part yeah, and, and we're in the industry where we're talkers right, the end is the restaurant industry and also understanding and being compassionate that most people that are in the restaurant industry didn't that wasn't their goal originally. We get a lot of people that end up in this industry okay, so you have to be understanding of the path they've been through yeah, I didn't think about that yeah, and so so you have to allow them a growth path within your company, allow them a system that shows them respect and treats them like people, because I hear horror stories about how people get treated other places or and it's just the industry word, sure. So I think having that empathy and looking at the same time, looking through the BS and making sure the person you're hiring has somewhat the same values and goals, or at least providing a structure to where it's very clear what you expect from them, I think that's the only fair way to hire somebody Right, because at the beginning I was hiring people and I didn't have a structure, so that's unfair to them because I figured out, like I'm doing current. Chris: Right, right, right, you're living and breathing it. Yeah, someone you hire may not. Pete: No, they need a job yeah, and so learning that that immaturity I had at the beginning, that was key as well and it was unfair to the employee. So really creating systems becomes a way to be more fair to your employees. Set clear expectations, trackable expectations and achievable expectations. I think that's key to them. Chris: So you have this restaurant right, full service for six years or so, and you make a decision that's pretty significant to kind of really change up your entire business model. What was it that kind of you know led you to get the I don't know confidence or the ability to take that risk Like? Pete: everything else. Necessity Necessity Right, because you're signing an extension of a lease and it feels like a plea deal. That's not a good that's a good sign that you shouldn't sign that extension. You know Right, good sign that you shouldn't sign that extension, you know so. Then, luckily, some of my um. Greg lewis is a gentleman who found the spot for me at west you and I'm always very grateful to him. He was just a customer of mine. He said, hey, there's a spot. If you really think about doing it, there's a spot that's available, you should check it out and so I'm very grateful to him. Always he does a lot of real estate here in houston and um, it was a leap of faith in that. I knew that in 10 years I didn't want to be doing what I was currently doing. So I always think if you don't want to do it in 10 years, then don't do it today, because what are you doing? So I said I like this part of the industry and it was also more scalable. The model I was creating was more scalable and coming out of the entrepreneurship program, I mean, you go there to scale businesses. They teach you a lot of things. So I said this is more scalable. With my small brain, it was easier to fill in the spreadsheet and really explain to myself and prove to myself that it was going to be more profitable in the long run. Chris: It's interesting. I wrote a note to come back to this because when you were talking about full service to what you're doing now, it struck me that what you're doing now is way more scalable than a full service restaurant. It's tough and there's plenty of great examples in town that are still very successful restaurants, but those full service restaurants seem to have a. They gain up, the ones that sustain, develop a personality, typically around that founder and entrepreneur right who's there, and we have lots of great examples. I frequent them a lot but they're tough to scale. Maybe they go to two locations, but it's like it's hard to get beyond that personality of that person and what you've done is is may created something that still has great quality food, has your stamp on it, but doesn't require you to be at all the locations for it to be successful and I think that comes from the, the low operating cost, the simplified menu we spoke about earlier, all those things you know. Pete: I do think that the full service there's always. There's great restaurants here. Like I said, I was born in colombia. I learned how to eat mexican food at ninfas yeah you know, and, and there's a lot of amazing restaurants here in houston. People always ask me well, what do you think about this place? They're great. There's a dude, we're blessed in houston there's so much good food and it's just to me. I tell them it's just an honor to be even mentioned. Like they say oh well, I like your food. I compare it to this restaurant. I compare that. You know that's crazy yeah now it's to think of how it's scaled and how how people know we're actually starting to go from the. What the heck is a fajita pizza? Chris: oh, there's a fajita pizza right, which is a weird turn yeah, you know, I don't know how to tell a different mind. Yeah, yeah, so so you, yeah, so you start this new concept, you start to it. Let's talk through what were some of the challenges you faced in scaling the business. Pete: I think it was educating the market. Right, it was really letting people know because at that time in 2008,. You either got pizza delivered or Chinese and that's it. Yeah, so really educating the market that we do delivery. They're like, oh, okay, so for like 150 people or no, no, no, we do. And you would tell the customers would come in, it's a little room like this. They would come in multiple times and then until while they were there, they saw drivers going. They go oh, you deliver to houses. And it was just an education time because Uber wasn't really big. No, third-party platforms, so that was a very difficult thing. I also put the tortilla lady right behind the counter so I could see her hand-rolling tortillas, because also, when you go to smaller locations, people assume it's a lesser product. Right, it's an inferior product. So I said, well, let's put the lady right here so they know, because they're used to going to the restaurant and seeing the ladies make tortillas the good ones, you know and so they were like, oh, I get it, y'all make your food. It was just a big education process, educating the markets always was the hardest thing at the beginning. Chris: Talking about the tortillas, your quality of food is outstanding, my opinion. Thank you. I think other people agree. One of the challenges for a restaurant, I would think, in the scale, is maintaining the quality and the consistency. Is maintaining the quality and the consistency what? And you? You talked earlier about putting systems in place, but what? What are you doing to make sure that quality and consistency is there, because you're now all across the state of texas? Pete: yep. So it was very difficult to begin. Like I said, we we used to trim in house marinating house. It's a. I mean, we can get into the weeds on processes and procedures, but you would always maybe go to another store where they added sugar instead of salt to the marinade. So you're like, oh, we can't do that. Very early on I realized that I needed more system, more structure, and one of my goals was to grow. But I knew I couldn't do it the way I was doing it. Then we got to the point where we could marinate our stuff centrally and distribute it to our food distributor who takes it to the stores. So that was one thing that saved some concern, because that's the biggest heartache is the worst thing you can hear is I don't like that one as much as that one. Chris: Right, it's just different, right? Yeah, that hurts yeah. Pete: So it's developing relationships with manufacturers that can actually do your recipe the right way and deliver it to the customers. Chris: Sorry, yeah, go ahead. You've been talking a lot. Advert: Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyermillercom. And thanks for listening to the show. So let's talk a little bit about innovation. What are some of the things that you feel like you have done, or maybe doing that are somewhat innovative, to help your business grow? Pete: Well, you go back to getting a good team around you, right? So when I started to grow, I ran into one of my partners, joey Aguia, who had a lot of operational experience in the industry. He was a franchisee for multiple concepts and, because I don't want people to think this all came out of my brain, I had a lot of help along the way and I would stop you because that is such a great point. Chris: Rarely has anyone just done it on their own right. You surround yourself and maybe we'll talk a little bit about that in a second, but I think it's a great point we should pause on, it's knowing what you're not good at. Yeah. Pete: And luckily. Chris: I'm so bad at so many things that it was just finding people all over the place that could help me. Well, I doubt that part but I bet you know. Pete: So innovation so you were talking a little bit about All right. So innovation was going to these manufacturers and our recipe is citrus-based. So technology really caught up to what we do in that not that we do anything special, but the way we do it was very hard for technology to be able to put it in a stable way that could perform the way we expected. So along the way we got with further processors who marinated our product and that was a three-year process to really get it right. So that's innovation on their side right. For us it was our technology, our apps, our ability that helped us survive through COVID. Actually Our ability to do curbside, to be quick and responsive, the way we package our things, the way we set up our kitchen, which took a couple iterations, and to really limit steps and increase customers service through speed and convenience and, like I tell people, the three C's you know convenience, a consistency and quality dad joke, like my daughter says that joke and and so. So those three things really helped us to speed up our service and match. So the problem there becomes matching your service through technology and through your processes on the front end. So really investing into that at an early point helped us keep a little bit ahead of the curve along the way. Okay, so those type of innovations. Chris: That's great. Head a little bit ahead of the curve along the way, okay. So those type of that's great. So, as I mentioned, started in houston and one spot in west university. Uh, you've now expanded throughout the state. What are some of the advantages that you've experienced or see in being a texas-based business and maybe it'll kind of spread across the state? I? Pete: think that that well, I came to Houston. I don't you know, being here, you don't realize how big it is and how competitive it is, and, as I think being in that competitive environment really helped us, you know you gotta. I mean, you can't sell fajitas 23 years in Houston and not be good. Chris: Right. Pete: There's 10,000 restaurants that do a great job in Houston, so I think that was one of the things Having access to big providers, distribution, the ports, being close for our produce. You know being close to the border, so I think that being a hub allows you to control costs, develop business and really grow strategically. Having so many people here law firms, business professionals to help you along the way, you have everything you need in Houston, In Texas, you know, by professionals to help you along the way. You have everything you need in Houston In Texas by default, so I think that was really an advantage. Although it's hard to make it, I think you have the tools you need if you're lucky enough to run into them early. Chris: Okay, that's good. So, when you think about the restaurant industry, what are some of the headwinds that you feel like your company or the industry may be facing today, or that you see around the corner that you're trying? Pete: to. Right now. I think there's a crunch. People are spending a little bit less, right? I think we all see it at the grocery stores, we see it everywhere. So a headwind is how do you translate your value proposition to the guests? We're a community-based business, so we tell people teachers, preachers and coaches so that is part of the value proposition you have as a brand. But people still want to. I mean, it's all about the meat and potatoes, right? They want to get a good value for their food. So the headwinds are figuring out how to provide value, control cost and still deliver the quality that the customer deserves. Gotcha. Chris: What was one of the? When you think about struggles or lessons learned, what was one of the maybe failures or mistakes you feel like you made along the way in those early days that you overcame, but it taught you a lesson that you'll never forget. Pete: I think it was really like we mentioned in the beginning hiring problems. At the beginning it was a lack of maturity. It was a lack of having systems, like we mentioned. I think, maybe underestimating what I did in that well, if I did, anybody can do it and maybe making bad decisions on people I could put in key situations, and those probably came because my systems weren't good enough also. So I think really underestimating what you do as an entrepreneur is a problem that we all have. Underpricing your services is a problem we all have. And trying to compete with my full service restaurant, trying to be everything to everybody, having 70 items on the menu that was the biggest lesson. I said no, there's too much waste. It's too hard to be good at everything else. Let's just be good at one thing and replicate that. So I think those lessons really got us to where we are in learning how to trust other people in areas that you're weak at. Chris: I said well, going back to being the best at one thing, it's almost like the GE mindset, right? Yeah, let's be. If you can't be the best, let's not do it. Pete: Yeah, I got any color you want, as long as it's black. Yeah, you know so that's the way you, that's the only way I could figure out how to do it. Chris: Yeah, the kind of going back to the people and I agree with your emphasis on so much of it is in the interview process, hiring process. You usually learn that the hard way, right. And then you get to what do you do when you realize you made a mistake? And what have you kind of learned over the years about when you realize you've made a mistake, how to handle that and how to move? Pete: on. I think you have to be fair to the person. You have to let them go. You have to get rid of the people, right, inform them of why it's probably not a good fit. Most of the times, people just fire themselves. But in this situation where you make the mistake, you just have to be fair. Let them know what their strengths and weaknesses are, because I would want somebody to do it to my son. Sure, let him know where he messed up so he can be better next time. Say, hey, it ain't going to be here, but if you get better, you'll do better there. So having those clear conversations those are tough conversations to have, sure, they are, but they're important because they're part of leadership is not when you're with the person you know. Good leadership extends to when they're gone from you and in the lessons, like a lot of the leaders I've come across, I say the things they say still 30 years later because they're good leaders. So they don't have to be next to you to be a leader. So we, as people who are in charge of businesses, we have to understand that the leadership style we need needs to be forward thinking, right. Chris: But it's a great mindset to share. So let's talk a little bit about leadership then. I always like to ask people how would you describe your leadership style? How do you think that's evolved over the last? Pete: almost 20 years. I think it's like people, I'm very relaxed leadership style. I'm really not very confrontational. I need to get better at those things. But I take everybody's opinion. It's very disseminated the way we make decisions. It's never hey, make the call, pete, right, no, no, we talk about it. I involve everybody. People that maybe even ask why are you asking my opinion? Why do I? Whatever, I think it's very important to always take the opinion of people actually in the front lines, and that's the reason I like having my store, my original store, always because I'm making decisions for a store in Chicago, well, I need to feel the pain of that decision, I need to feel the weight of it, and if I wouldn't do it at my store, why would I do it at theirs? So it keeps you honest. You have to be with the team. I guess is the question for leadership. Chris: Sounds like kind of that servant mindset. Pete: Yes. Chris: I'm not going to ask you to do something I wouldn't do myself Exactly. Pete: And then, once decisions are made, expect everyone to know, get behind it, move forward. Yep, exactly, I think that's important part of especially the industry we're in, because people you, you deal with hourlies, salaries. Now with the franchising corporate staff is a different employee than at the store level, but everybody has a, a trigger. You can. You can touch people in different ways, but you have to take the time to know what motivates them. So you have to to be in it. Chris: Got to be in it. So we've kind of been talking around this, but let's go right into culture, right? So all you're talking about hiring the right people, telling them and being clear about expectations, giving them motivation and incentive to do that job. You know, how would you describe the culture that you believe you have at Fajita Pete's? And then what are you doing to make sure that, as you scale the business beyond that one location, that it is resonating in those other? Pete: locations. We need to do a better job of culture building. You always need to be doing a better job of culture building. I think it's by example, like I told about the leadership side. So we try to communicate directly with the teams. If there's issues, you communicate directly with the frontline people that don't expect a call from you, but it lets them know hey, somebody's watching, and not only when there's issues. When there's good things happening, you need to communicate that to them, because it's like putting deposits in a bank account right, every interaction you have with somebody is that you're putting a deposit or you're taking a withdrawal and if you go and only withdraw, they're not going to listen to you. There's nothing there. So you have to build that up. So those interactions are part of what we do as a culture. We need to incorporate probably more team meetings, as we do. We did at the beginning and now, as the company grew, we have multi-unit franchisees who kind of have a good vibe going on good culture within them. But I do think getting back to more scheduled team events is going to be good. We just had one a few months ago. So those things that allow people to see that you're in it with them. You're going through the same issues it's not just you and you have that support system. I think those things are critical. Chris: I like that and I think the team building right Creating opportunity for them to connect and build relationships so that the team within the team has a connection, feels like they've got each other's back will end up being a better product for the customer Because they're taking pride in what they're doing and want to help each other be successful. Pete: You have to believe your own BS. You know what I mean. Chris: If not, because part of the service that. Pete: You have to believe your own BS. You know what I mean. If not, because part of the service that we try to teach is genuine service. So you have to have a genuine. Like I tell people, don't learn my spiel, but learn in your words. Say the same things in your words, because I don't want it to sound rehearsed True. But, it's a tough thing, as we grow so fast, to really you go through six months at a time in the blink of an eye. So it's something that we have to be more intentional on and keep building that Right. Chris: There's so many things going on right. That's a good point as an entrepreneur, just how you juggle and manage because you're trying to keep the business going, trying to grow the business, you're trying to maintain relationships up, down and all around. But you got to. I think it comes back to systems and processes. Right To say we're going to have quarterly team meetings or whatever they're going to be, so that there's a scheduled cadence to doing the things that help create the connectivity. Pete: Yep, that's part of growth. I think it's just taking stuff off your plate, putting in the right, because on top of all the business stuff there's also life. Yeah, you have a family, yeah, exactly I know so you think about. Chris: you were a great education at U of H and the entrepreneurial program. So what? What type of advice, being where you are now looking back, for someone out there that maybe is thinking about starting on their own, like you did years ago? What are some of the one, two, three things you might say as advice to say, if you're thinking about starting your own business, regardless of the industry? Pete: What's some something you might say as advice to say if you're thinking about starting your own business, regardless of the industry, what's something you could pass on to them? I think you have to have. You have to go in it with open eyes and understand that it's going to be. You can have the best intentions and you can do everything fault, but it's always your problem. So I think that's having you have to know that going in and thank God, now there's industry. You hear, hey, I started a business, sold it in five months for X amount. That's awesome, but that's not everybody. So be ready to. If you're not planning on keeping it, don't start it. Be ready for that. So I buy a couple of little commercial real estate properties. Are you going to flip it? If I'm not willing to keep it for 30 years, I'm not going to buy it today. Now will I flip it? Probably. But you have to go in with the mentality If you're not going to keep it, don't start it. And, like the good things, set yourself small goals, because you always have the big picture as the entrepreneur, as the founder, sure, but set small goals and celebrate the wins, right, you know. So I, I think it, once you achieve those smaller goals, those milestones. You really need to celebrate them for you, because we have, I tell people, entrepreneurship is almost a disease, right, right, and you don't recommend it to everybody. It's not for everybody. 100 so, and there's nothing wrong with not being an entrepreneur now. Now there's a culture that everybody needs to be their own boss and side hustles, and not for everybody. There's nothing. There's entrepreneurship that they teach us in the entrepreneurship program also how to grow within the company Interesting, how to add value to your boss. Chris: I hadn't heard of that. That's great yeah. Pete: So that's a very important part, because not everybody, it's not for everybody. Chris: It's not, and that's a great point, right. Everyone thinks, and because of those, the the things that get the headlines right someone starts a company, a year later, they sold it to whatever it sounds easy, we're making it. Pete: You know the media romanticism about it yeah, but it's not for everyone. Chris: I mean, we're all different, we all have different strengths and and we said this earlier, you know in the podcast, in this episode it's not easy, it's not for everybody. So just because you can't do it, that make you a bad person. You have, you could have a very significant role within a company, even if you haven't found it uh, I would think that's a great thing on your resume is failure right, right that that that I mean. Pete: that's how we all learn, absolutely, you know. And another another thing is people who have done things. If you can move one rock out of the path of somebody coming behind, then that's also our responsibility. Right Now, will they listen or not? Because I remember 23,. You knew everything, you know, yeah, so, but you have to be available to those people as well available to those people as well. Chris: Okay, so you said you moved from Columbia. Yes, sir, what's your favorite thing about Houston or Texas? Is there an event you like to go to every year, or sporting event or cultural event? Pete: About Houston is that there's a lot of live events. So I like live stuff, I like sports, I love the Astros. Go to the Texas games, rocket games, I like that. If you wake up at, if you you're one in the morning and you want to eat food from any country in the world, you pick it. There's a restaurant here in houston for it. Yeah, I like that. There's a good international community. I mean, there's bad things, always the traffic and everything, but that comes with it, right. So I like the opportunity that it's there, because then you can learn from different things, you can apply what you learn in other areas. So that's what I like about it Just the broadness of it, the availability of whatever you can think of and the access to different people that come from maybe not a similar background, but we all have mothers, grandmas, fathers, brothers, sisters. So you end up realizing that the world is not as big as you think and we're not as different as we think. Chris: Very true, very true. So I'm 90-something episodes into this podcast. I've asked every guest this question at the end. When I ask you even though it just seems a little bit odd, but I ask my guests, what do you prefer? Tex-mex or barbecue? You with the fajita restaurant? It seems like it's not a fair question. Pete: It's not a fair question, because my favorite type of food is chinese. Okay, so no. But houston has a great uh text mix scene and and I think it's just awesome when people come here you've seen the interviews they come in for barbecue text mix, but there's so much more in between, sure, you know? I think it's. It's such a beautiful, it's a good city. Chris: It's a great city to be a foodie. Yeah, because it's also where it's such a beautiful part of town. Pete: It's a great city to be a foodie. Yeah, because it's also where it's at on the map right. You can access different produce products that match other cuisines, so then you end up getting more authentic food, like you would if you went there Now. It's not equal apples to apples, but it's a very good representation of whatever that culture is trying to portray. Chris: So last question you've mentioned is it's it's not being an easy being an entrepreneur, run your business. So what do you do to kind of for yourself, to kind of recharge, relax? Pete: Spend a lot of time in the afternoons with the family. The funny thing is cooking, which we do all day. But you know, go home, clip a branch of the rosemary plant, make some steaks for the family, spend time, go to live events. I think recharging that social battery. Being in crowds, I like that environment. That's part kind of the restaurant kind of gives you that. But you know, going to different live events, concerts and sporting events is really kind of the way to charge up and it allows you to be in the moment and, even though you never clock out as an entrepreneur, it allows you to kind of disengage for just enough. Chris: Yeah, you know until you're driving out. Nearly right, yeah, so well, pete, this has been great really your stories amazing and inspiring. Like I said, I've been a big fan of the food for four years before you, so getting to meet you has been a real pleasure. Pete: Thank you, thanks for coming on. Thank you, brother. Chris: Appreciate it.T Special Guest: Pete Mora.

Sharon Zackfia, head of consumer research at William Blair, shares insights from over a decade of Glassdoor data to reveal how culture, leadership, and operational models—not just pay—shape employee satisfaction and long-term brand success in the restaurant sector.

When restaurant owners dream of freedom from the grind — financial, operational and emotional — what they really need is a system. In episode 127 of the “Restaurant Prosperity Formula Podcast,” I sat down with CJ Lewis, co-founder and COO of Jolt, a restaurant operations platform that has redefined how accountability, food safety and systems should work in the real world. If you've ever struggled to get your team to follow checklists, keep temps in line or stay consistent without you breathing down their neck, this episode is for you. Lewis shares how Jolt was born out of frustration — and a $10,000 ice cream meltdown — and how it's evolved into a must-have for restaurant operators serious about success.

Join Fast Casual Nation hosts Paul Barron and Sherah Cansler as they interview Amanda Kahalehoe, COO of Vicious Biscuit, who shares how her Marine Corps background shaped the rapid growth of this unique breakfast concept from 2 to 10 locations. Discover how they've cracked the code on bringing full-service hospitality to fast-casual with their signature biscuit menu, innovative "five table touches" service model, and military-precision operations that achieve remarkable manager retention in an industry plagued by turnover. Amanda reveals their franchise strategy, technology integration including an upcoming mobile app, and plans to reach 25 units by 2026 while maintaining operational excellence.FastCasualNation #ViciousBiscuit #RestaurantFranchiseGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

6-25 Adam and Jordana 9a hour

In this episode of Arch Eats, hosts Cheryl Baehr and George Mahe talk with Danni Eickenhorst of HuSTL Hospitality Group about the May 16 tornado and its impact on the Delmar Maker District—home to two of her own restaurants. Eickenhorst shares how the local hospitality community has rallied in response, highlights the success of the Take Back The Block concert she organized, and offers practical ways people can continue to support affected restaurants. Drawing on her experience witnessing the 2011 Joplin tornado, she reflects on how the St. Louis storm compared—and why the recovery here requires a different approach. Listen and follow Arch Eats on YouTube, Spotify, Apple Podcasts, or wherever podcasts are available. This episode of Arch Eats is sponsored by Anheuser-Busch Brewery Tours & Experiences and supported by Kranzberg Arts Foundation’s MATI. Beer lovers, discover the Anheuser-Busch Brewery in St. Louis with tours, tastings, and monthly beer pairing dinners. Book your experience now. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: HuSTL Hospitality Group Beyond Sweet Kitchen + Bar, 5143 Delmar, Delmar Maker District, 314-601-3628. Steve’s Hot Dogs, multiple locations Steve’s Meltdown, multiple locations Fountain on Delmar, 5242 Delmar, Delmar Maker District, 314-226-9269. Dallas Holland-Mims Action St. Louis Delmar Main Street Missouri restaurant Association (MRA) St. Louis Shakespeare Festival Steve Ewing’s Feed the People program You may also enjoy these SLM articles: More episode of Arch Eats St. Louis restaurant owners impacted by Friday’s tornado assess the damage Ask George: What can people do to help restaurants affected by the May 16 tornado? Q&A with Danni Eickenhorst, HuSTL Hospitality Meet the group building a better St. Louis—one meal, one neighborhood, one employee at a time See omnystudio.com/listener for privacy information.

Support the show: http://www.newcountry963.com/hawkeyeinthemorningSee omnystudio.com/listener for privacy information.

Bobby played a game with the members of the morning show where he bets that he can make each of them say the word 'no'. Can they overcome his mind games or do they fall victim of him controlling their minds? We all shared personal stories in Tell Me Something Personal that involve doing something that enraged people online and Amy might be poisoning herself. We talked about how 60% of men keep financial secrets and Lunchbox opens up as to why his wife doesn't need to know how much money he makes.See omnystudio.com/listener for privacy information.

Jack McGarry has achieved the accolades most of us dream about. He's been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that's not the end of Jack's story. Since hitting the top, Jack has redefined excellence through the lens of bar ownership and has spent the last several years working to become the best owner he can be. Today, we discuss what that looks like in theory and how it manifests itself in practical application. For more information on The Dead Rabbit, visit https://thedeadrabbit.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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Join Attractions Magazine contributing writers and correspondents as they bring you news and discussion about all things themed entertainment and parks, including Disney, Universal Studios and beyond on The Attractions Podcast. Topics of conversation on this week's episode of The Attractions Podcast: New Epic Universe restaurant(s) opening in 2026 SeaWorld Orlando debuts its first drone show Dollywood's new ride for 2026 Mack Rides' new rocking-boat ride system at Futuroscope will change theme parks Test Track reopening July 22 with ‘spirit of optimism' rooted in Epcot history The Attractions Podcast is brought to you by MEI-Travel and Mouse Fan Travel. They provide premium service and expert advice to get the most for your vacation time and dollars. Visit them at mei-travel.com. We welcome your suggestions and want you to be a part of the discussion. Please send your comments to info@attractionsmagazine.com with the subject line “The Attractions Podcast.” Statements or opinions herein are those of the hosts and advertisers and do not necessarily reflect the views of the producers, Dream Together Media LLC, or staff.

More of the craziest reviews that the internet has to offer! We look at a skating rink that may leave you with horror movie level wounds. A hair braiding establishment that may leave you bleeding from the scalp. A Walmart brand tube of meat that can give you weeks worth of salt. A very personal item that just makes us confused & much more!!   Join comedians James Pietragallo and Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Subscribe, and we'll see you every Monday with Your Stupid Opinions!! Don't forget to rate & review!!

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