Podcasts about restaurants

Do you blow $20 on slop bowls because you keep forgetting to pack lunch? Or can't help but overspend every time you eat out with friends? Dining out can be expensive — but there are ways to minimize the financial punch. This episode, reporter Joe Hernandez shares tips on how to dine out on a budget. Sign up for his one-month newsletter, How to Cut Your Food Bill, for more tips.Follow us on Instagram: @nprlifekitSign up for our newsletter here.Have an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitSee pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

THE BOB & TOM SHOW – MONDAY, JUNE 29, 2026 0:00 Heywood Banks – Summertime0:03 Pat arm update0:05 Vanity license plates revisited0:07 Letter about Browning camera joke0:11 Tom tells his Browning joke in public 0:20 Kristi's groomer discussion0:24 Pat's T-shirt0:25 Letter – garage door opener0:26 Tom wants a password-free life0:27 Standing monk discussion – "Friar in the Hole"0:32 Toy Story 5 discussion 0:45 Themed popcorn buckets – Spider-Man0:46 "Jack Buddy" discussion0:49 Tom's worst movie ever0:50 World record for most women riding motorcycles0:51 Manual transmission discussion0:52 "Living the Dream" story about home burglaries 1:02 Jess Hooker joins the studio1:04 Jess's birthday1:05 Keytar discussion1:07 Obscure band names1:09 "Belle of Lagotee"1:11 More Mr. Ed discussion1:21 Happy Birthday, Marilyn Monroe1:22 Taylor Swift wedding discussion1:25 Leonid & Friends1:27 World Cup news1:31 Sophie "Point" fever meme1:33 Cat with the most toes world record1:35 Pat Godwin parody song1:38 Giraffe walks into a ceiling fan store joke1:45 Pat continues recovering1:49 Noah Kahan song discussion1:50 Noah Kahan concert story1:51 Pat Godwin concert parody1:53 Song parody – I Shot the Sheriff1:54 Noah Kahan sign repeatedly stolen 2:02 Lakeshore Drive2:04 "157 Riverside Avenue"2:08 Elizabeth Hurley discussion2:09 Blue Jay Way2:10 Billy Ray discussion2:23 Mel Brooks turns 1002:25 Missing giraffe found2:27 Dogs and fireworks2:32 Vespa gathering in Rome 2:45 "Stand-Up Guitar" discussion2:47 Today in History2:53 Weather presenters discussion 3:02 Kristi jokes about needing a break3:05 Famous sushi chef dies3:07 Cinnabon Oreos return3:08 Subway sandwich assault story3:10 Restaurant accused of failing to replace cooking oil 3:21 Back to Noah Kahan3:23 Back to street-name songs3:24 Love Street – The Doors3:25 Story about crowdfunding for cosmetic surgery3:27 Comedy bit3:31 John Wayne Bobbitt discussion3:32 Baby Come Back – The Equals3:33 Yes-or-no answers with Tom3:34 Bob K bird calls3:45 Revisit of the Sophie meme3:46 3,000-year-old mummy head auctioned3:50 Teen breaks tusk at museum3:51 Chick's "fake eggshell" story Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chloe Radcliffe (@chloebadcliffe, Is This Thing On?) joins the 'boys to talk Letterboxd top 4, being a soda business analyst for Target, and their go-to Karaoke songs before a review of Buca Di Beppo. Plus, another edition of The Price is Ripe.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.presidency.ucsb.edu/documents/obama-campaign-press-release-joint-statement-senator-barack-obama-and-senator-john-mccainhttps://www.cbsnews.com/news/mccain-says-bailout-is-not-for-wall-street/https://fpif.org/the-iraq-war-should-be-a-much-bigger-part-of-mccains-legacy-than-his-civility/https://www.cfr.org/articles/obamas-final-drone-strike-datahttps://www.mainstcapital.com/abouthttps://www.bonappetit.com/story/bizarre-history-buca-di-beppoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For more than a year, alcohol sales in the on-premise (restaurants, bars, stadiums, and hotels) have outperformed sales in the off-premise (grocery, convenience, and liquor stores). On the surface, this trend contradicts many of our explanations for the industry's struggles. If people are broke, why are they spending money in the channel where alcohol costs the most? If people are spending more time alone, why are they drinking in venues driven by socialization? A mystery this big requires more intellectual firepower than RaboResearch alone can provide. So we invited two PhDs and an economist on the show to help us figure it out. Our guests: Bart Watson, President & CEO, Brewers Association Andrew Heritage, Chief Economist, Beer Institute Lester Jones, Chief Economist, National Beer Wholesalers Association Relevant time stamps:  Why are on-premise sales outperforming off-premise sales? Round 1: 7:42 – The K-shaped economy is widening the gap between on-premise and off-premise sales: Middle/lower-income consumers feel squeezed and cut back more during at-home (off-premise) occasions, while protecting meaningful social occasions (on-premise). Higher-income consumers continue spending, widening the gap. 16:04 – Rising wealth is leading to an overall increase in on-premise spending: The US is getting richer over time; historically that drives more spending "away from home." As incomes rise, consumers shift toward experiences like bars/restaurants. 24:01 – Post-Covid socialization is normalizing: People want to reconnect after Covid. Younger consumers especially over-index in out-of-home alcohol spend, supporting on-premise demand through social experiences. 32:54 – Health and wellness trends are driving people to cut back on banal, at-home occasions: Consumers drink less overall, especially at home, but keep social drinking occasions. Alcohol becomes more "occasion-based," benefiting on-premise while hurting off-premise volumes. 42:02 – Inflation in the on-premise is massively outpacing off-premise: On-premise prices are rising faster than off-premise. Even if behavior doesn't change much, higher pricing inflates on-premise performance in dollar terms. Round 2:  45:18 – Travel and experiences are rebounding: Increased travel drives on-premise consumption (restaurants, bars, concessions). Social and vacation contexts strengthen on-premise relative to at-home drinking. 47:24 – The on-premise has more innovation, driving increases in productivity: Restaurants and bars have innovated (tech, formats, efficiency) post-Covid, improving service and experience. Better venues lead to stronger performance versus relatively static off-premise retail. 52:10 – There are more women in the workforce: More women in the workforce = more income + stronger social consumption patterns. Women may drink less, but have more money to spend per serving, suggesting they may be a driver of on-premise strength. 57:48 – Staying at home is more stimulating than it used to be: Consumers don't have to drink because they're bored. Competing activities (cannabis, online gaming, etc.) replace at-home drinking occasions – especially for younger males – more than on-premise drinking occasions. 1:03:02 – Several final factors may also be contributing to the on-premise performance gap: With the last pick of the draft, Bourcard mops up some of the final potential factors behind the on-premise performance gap, including young adults living with their parents, the decline of underage drinking, and GLP-1 drugs reducing the desire for casual drinking while leaving social occasions intact. Have a question, qualm, or story to tell? Reach out via email: Bourcard.Nesin@Rabobank.com Sign up to access our written research: RaboResearch sign-up   Note: The content and opinions presented within this podcast are not intended as investment advice, and the opinions rendered are those of the individuals and not Rabobank or its affiliates, and should not be considered a solicitation or offer to sell or provide services. Disclaimer: Please refer to our global RaboResearch disclaimer at https://www.rabobank.com/knowledge/disclaimer/011417027/disclaimer for information about the scope and limitations of the material published on the podcast.

The LA Fire Department says the Boyle Heights warehouse fire is officially knocked down. Now the attention turns to all that spoiled food. Drug ODs are down across LA County. LA Unified makes their new leader permanent. Plus, more from Morning Edition. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

Jason, Colleen, and Holly wonder if this person is the asshat for bringing Tupperware to a restaurant? See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Colleen tried to see The Dave Matthews Band last night. That didn't work out. There were angry hippies. And a lot of possible water. Plus, Jason got a good colonoscopy report card! Where the heck do you put your purse in your car? Jason tries the latest version of Siri to she what she knows, AITA: For bringing Tupperware to a restaurant, and Michael Caine's AI-generated voice is narrating "The Odyssey." SCREEN QUEENS: "I Will Find You" and "Voicemails for Isabelle" are big hits for Netflix, "Late Night" goes to streaming, and "Earth, Wind & Fire" doc. PRIDE SPEAKS: We interview Jillian Nelson from Autism Society of Minnesota, and the new Universal Kids Resort in Texas is getting some underwhelming coverage... See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After racking up two Michelin stars and opening six restaurants in less than three years, Johnny and Kasie Curiel are the Denver restaurant industry's biggest success story. So how, at a time when so many other restaurateurs are struggling, closing, or calling for minimum wage reform, did they pull this off? And how long can it last? Producer Paul Karolyi sits down with the married co-owners of Fonda Fina Hospitality to talk about how they met, how their company was inspired by a national restaurant chain, and why they “literally put their lives on the line to follow their dreams,” as their friend and fellow chef Michael Diaz de Leon put it to the Denver Post. Plus, their favorite local spots to try today! Paul referenced his interview with Chef Michael Diaz de Leon from back in March 2024, when he had just stepped away from the restaurant where he earned a Michelin star. Also mentioned in this episode are Molino Chido, Diaz de Leon's new taco spot at Stanley Marketplate; El Tule; Heretik; Hillstone; Cherry Creek Grill; and  Panadería el Alamo.  For even more news from around the city, subscribe to our morning newsletter at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm What do you think is the secret to Johnny and Kasie Curiel's success? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 Did you enjoy this interview with Elizabeth Martinez from Compass Real Estate? Learn more here. Learn more about the sponsors of this June 24th episode: Energy Outreach Colorado Vail Wine Classic Denver Health Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Chef JJ Johnson is a James Beard Award-winning chef, author, entrepreneur, and founder of Field Trip, a fast-casual restaurant concept built around globally inspired rice bowls. With locations across New York City, Atlantis Paradise Island in the Bahamas, and a new location opening in JFK Airport, JJ has successfully combined culinary excellence with business innovation. In this episode, he shares the realities of restaurant entrepreneurship, raising capital, managing cash flow, scaling a food brand, and navigating the challenges of running a business in a highly competitive industry. On this episode we talk about: How JJ Johnson turned a passion for cooking into a successful restaurant brand Why Field Trip was born from a capital constraint rather than the original business plan The hidden financial realities of opening and operating a restaurant Managing cash flow, labor costs, food inflation, and profitability Building customer loyalty, retaining guests, and expanding through licensing opportunities Top 3 Takeaways Capital constraints can spark innovation. Field Trip wasn't JJ's original vision, but adapting to the resources available led to a scalable concept that ultimately succeeded. Entrepreneurship requires mastering skills far beyond your craft. Running a restaurant means understanding accounting, payroll, insurance, cash flow, operations, and marketing—not just making great food. Cash flow is king. A restaurant can have a great concept and strong demand but still struggle if cash isn't managed carefully enough to survive growth and operational challenges. Notable Quotes "If I really work this hard for this guy, what happens if I work really hard for myself?" "A lot of restaurants don't close because they're bad concepts—they close because they don't have enough money to survive long enough to grow." "You're the founder of the business. You have to jump in where it's needed and rock and roll." Connect with Chef JJ Johnson: Instagram: https://www.instagram.com/chefjj Website: https://www.chefjj.co Field Trip: https://www.fieldtripnyc.com Clio TV: Just Eats with Chef JJ A Word from Our Sponsors: Today's episode is brought to you by our incredible sponsors. Their support allows us to continue bringing you conversations with entrepreneurs, creators, and industry leaders who are building remarkable businesses. Be sure to check out the sponsors featured in this episode and let them know you heard about them on the Travis Makes Money Podcast! - Are you ready to start your own creatorjourney and make it big? Visitwww.fanvue.com today and launch yourcareer! - To learn more about Mode Mobile and its investor community, go to https://invest.modemobile.com/travismakesmoney -Travis Makes Money is made possible by High Level – the All-In-One Sales & Marketing Platform built for agencies, by an agency.Capture leads, nurture them, and close more deals—all from one powerful platform.Get an extended free trial at gohighlevel.com/travis Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Scott takes us to Detroit, Michigan, in 1975 to explore the mysterious case of Jimmy Hoffa. One of the most powerful and controversial figures in America suddenly vanished, leaving behind decades of questions, theories, and speculation. Was it a crime, a cover-up, or something else entirely? Tune in as we dive into one of the most famous disappearances in history.This episode is sponsored by:GO RealtyCherokee Family HealthcareThe Cherokee County Chamber of CommerceAON Water TechnologyEasy Street, Restaurant, Bar, and Performance HallTheme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39

Many people view their dogs as more than just pets — they see them as family members. So when they bring them to the groomer, they want to be sure they're well cared for. And many dog owners are willing to pay a premium for that kind of certainty.Ricardo Azevedo is the CEO of Woof Gang Bakery & Grooming, America's largest premium pet brand. Since joining in 2022, Ricardo has led the company from 150 locations to more than 330, adding five to eight new stores every month.  Prior to Woof Gang, Azevedo held senior leadership roles at Restaurant Brands International, where he worked across iconic brands, including Tim Hortons and Burger King. Today, we talk to Ricardo about how his QSR experience translated to the pet space, what it takes to scale a franchise brand sustainably, and why the grooming industry is ripe for a dominant national player.Highlights:A decade at RBI (2:15)Inside Woof Gang (5:14)The white space in grooming (6:55)Footprint, growth, and real estate (9:48)Building the infrastructure (13:26)Restaurants vs. services (17:07)Selecting franchisees (18:38)Protecting brand standards (21:49)The pet industry today (23:49)Goals for ‘26 into ‘27 (27:38)Links:Ricardo Azevedo LinkedInWoof Gang LinkedInWoof Gang WebsiteICR LinkedInICR TwitterICR WebsiteFeedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, joe@lowerstreet.co

In this episode, we're chatting with chef and restauranteur Nick Dixon about what it actually takes to run a successful spot in the city of Boston, from the cost of doing business to picking the right plates, to sending back food. His new spot Dalia just opened in South Boston. Calder Gardens wows. Have feedback on this episode or ideas for upcoming topics? DM me on Instagram, email me, or send a voice memo. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Which Restaurant Has The Best Free Bread? full 396 Wed, 24 Jun 2026 14:07:46 +0000 YIN3vLfQdf2VIrmg40pnGg4fj4X2Vbzg red lobster,texas roadhouse,debate,olive garden,bread,music,society & culture,news Kramer & Jess On Demand Podcast red lobster,texas roadhouse,debate,olive garden,bread,music,society & culture,news Which Restaurant Has The Best Free Bread? Highlights from the Kramer & Jess Show. 2024 © 2021 Audacy, Inc. Music Society & Culture News https://player.amperwavepodcasting.com?feed-link=http

In this episode of Business Brain, Shannon Jean and Dave Hamilton tackle a topic that hits every wallet: tipping culture, and how far the pendulum has swung. We dig into why the standing-up-means-no-tip rule makes sense, how COVID-era generosity quietly became the new default, and why getting prompted to tip at the pharmacy or grocery checkout feels so absurd. We break down the math that nobody questions anymore (why a $7 beer and a $17 martini earn the same buck), the European model where tips aren’t expected, and those creeping service fees stacking on top of tax. The reset is coming, and we’re here for it. Then we flip to the upside of customer experience with two unforgettable words: disco bathrooms. We unpack how one gas station turned a restroom into a viral, million-view marketing machine, and why every business, no matter how boring, is in the experience business. From toilet-wrapped plumber vans to funny auto-attendants to the music in your waiting room, we share simple ways to differentiate, get remembered, and earn free word-of-mouth. Make it weird, make it memorable, and keep leveling up your Charmed Life. 00:00:00 Business Brain – The Entrepreneurs' Podcast #764 for Wednesday Casual FridAI, June 24, 2026 June 24th: Farmer Day 00:01:23 Tipping Culture Needs a Reset When was the last time you left no tip at a restaurant? We need to reset this. $1/drink is better because it's the same even if I get top shelf or well. Restaurants that add a workers' fund fee as a percentage of the bill 00:13:01 SPONSOR: FanVue. Are you ready to start your own creator journey and make it big? Visit https://www.fanvue.com/ today and launch your career! 00:14:40 SPONSOR: Bitdefender. Keep your small business safe with Bitdefender Ultimate Small Business Security. Save 30% when you go to https://bitdefender.com/BRAIN 00:16:09 Every business is in the experience business 00:20:18 Business Brain 764 Outtro This Episode's Big Takeway: Find a way to differentiate your business Check out Business Brain Blueprints Tell Your Friends! Business Blueprints Review Business Brain Subscribe to the show feedback@businessbrain.show Call/Text: (567) 274-6977 X/Twitter: @ShannonJean & @DaveHamilton, & @BizBrainShow LinkedIn: Shannon Jean, Dave Hamilton, & Business Brain Facebook: Dave Hamilton, Shannon Jean, & Business Brain The post Disco Bathrooms and Tipping Culture – Business Brain 764 appeared first on Business Brain - The Entrepreneurs' Podcast.

On retrouve Nicolas Carro pour la troisième et dernière partie de son portrait. Quitter l'écosystème protecteur du Chambard et la filiation d'un mentor comme Olivier Nasty ne se fait pas sans vertige. C'est pourtant le choix qu'il fait, poussé par l'appel du large et l'évolution de sa vie de famille.Fin 2018, un alignement de planètes s'amorce. Une rencontre décisive avec Mathieu Guibert agit comme un détonateur : à 30 ans, il est temps de devenir chef chez soi. S'ensuit alors un véritable scénario de film pour le rachat de l'institution de Patrick Jeffroy à Carantec : trois mois de négociations ultra-secrètes et anonymes, rythmées par des courriers scellés à la cire pour protéger sa place en Alsace. Entre la peur de ne pas être à la hauteur et le manque d'économies, le doute s'installe, jusqu'à ce qu'un facilitateur financier ne vienne donner vie à son rêve.Nicolas termine sur les grands défis du management et de la transmission. Fédérer une brigade de 30 personnes, écouter la voix du plus petit apprenti et assumer la gestion financière d'une grande maison. Le tout guidé par une poignante réplique d'enfant face à la mer, un jour de pluie de juin : celle d'avoir trouvé la plus belle fabrique d'arc-en-ciel du monde.Pour découvrir la cuisine de Nicolas Carro avec une vue imprenable sur la mer, c'est ici.

D&P Highlight: Love for KC restaurants during the World Cup. full 596 Tue, 23 Jun 2026 18:56:00 +0000 KsVVL7ZzabeOGxEfJBpDYCsfA0JjnB4m news The Dana & Parks Podcast news D&P Highlight: Love for KC restaurants during the World Cup. You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News https://player.amperwavepodcasting

What if the reason you keep breaking your own promises is that you're relying on willpower to keep them?Jeff Fenster is the founder of Everbowl, the superfood franchise he's built across more than 30 states. Three years after his first time on the show, he's back with a sharper answer for how he actually wins: he strips out whatever gets between him and the result instead of trying to become a more disciplined version of himself.In this conversation, we get into why your truth changes the moment your perspective does, how to treat AI as a multiplier instead of a crutch, and why building a personal brand has nothing to do with wanting to be famous.If you're grinding on discipline and still coming up short, this one will change how you operate.That's Jeff Fenster. To learn more about Everbowl and their franchise opportunities, visit everbowl.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Ever feel like restaurant service is a total gamble? In this podcast episode, we reveal a game-changing sercvice industry secret that completely alters how servers treat you: Pre-Tipping.As veteran waiters working in the real world, we discuss the psychological shift that happens when a customer slides an upfront tip to establish a rapport and set expectations right from the start. We break down exactly when you should deploy this strategy. #TippingCulture #WaiterSecrets #RestaurantService #ServerLifeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chelsea Thomas, a.k.a. Date Night Draft 3.0 Winner, of Local Foods Group makes her triumphant return to the podcast! Chelsea joins Eric today to discuss some of the latest news from Houston food scene including the biggest news of all - Evelyn Garcia, Henry Lu, and Adrian Torres becoming James Beard Award winners. The pair speak about what the wins mean for Houston, why Houston continues to show that it's the top food city of Texas, why they're all so deserving of the recognition, how they've been able to standout, and Chelsea's experience working with Adrian as part of Local Foods Group. Plus, they cover Aga's To Go opening a location in Katy. In the Restaurants of the Week portion Osteria di Mercato is featured.  Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston Restaurants Have a Historic Night with 2 James Beard Award Wins Cherished Houston Indo-Pak Restaurant Opens To-Go Only Location in Katy Shuttered Houston Restaurant Revived for 1 Night Only at Canada Day Pop-Up A Highly Opinionated Take on Houston's Venture-Backed New Bagel Shop Ronnie Killen Sets Closing Date for His Michelin-Rated Comfort Food Eatery

Kristen Corral, co-founder of Tacotarian, has helped grow the plant-based Mexican restaurant brand into a six-location company through creator-driven marketing, founder-led storytelling, and community-focused content designed to reach far beyond the traditional vegan audience. Watch now to learn how Tacotarian built a vegan brand for the other 97%, why “cringe” content works, and how Kristen Corral uses storytelling to make customers feel like they belong. Restaurant Influencers is sponsored by: • Toast All-In-1 Restaurant POS: https://entm.ag/ToastRI • PepsiCo Foodservice: https://entm.ag/RIPepsico Learn more about your ad choices. Visit megaphone.fm/adchoices

Pippa Hudson is joined by Garth Bedford, Head chef Joostenberg Bistro on the fundraiser for cookbook author, Errieda du Toit. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

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On retrouve Nicolas Carro pour la deuxième partie de son portrait. Avant les grandes tables, il comble les manques. Flunch et ses 900 steaks à l'heure, la Réunion et sa licence en cuisine de l'océan Indien, puis l'hôtellerie, assistant de direction à 21 ans, jusqu'à une démission le lendemain d'une remarque de trop.Retour en cuisine par le réseau près de Bordeaux, aux côtés de Jean-Luc Rocha, Meilleur Ouvrier de France 2007. Trois ans à apprendre tous les postes. Il y rencontre aussi sa future femme.Direction Londres, chez Claude Bosi, au bistrot Mayfair. L'anglais qu'il a négligé le rattrape. Le doute s'installe, il pense à tout arrêter. Puis il postule spontanément dans sept maisons deux étoiles et reçoit une réponse à 5h43 du matin.C'est Olivier Nasti au Chambard, deux étoiles fraîchement reçues en 2014. Il voulait apprendre la viande ; il apprendra le gibier, jusqu'à trente chevreuils par semaine et ce que veut dire être chef propriétaire. Il reste six ans dans cette maison.Pour découvrir la cuisine de Nicolas Carro avec une vue imprenable sur la mer, c'est ici.

Stephen Starr didn't plan to get into the restaurant business.He set out to be a radio DJ. Then a nightclub owner. Then a music promoter.Along the way, he booked a young Jerry Seinfeld for $75, promoted shows for U2 and Madonna, and spent years pretending to be more successful than he really was.Then, in his late 30s, Stephen walked into a glitzy martini bar in New York.He was so taken with it, he decided to start his own version in Philadelphia.Today, Starr Restaurant Group generates nearly half a billion dollars in annual revenue and includes some of the most successful independent restaurants in America: Pastis, Buddakan, Le Diplomate, Parc, Makoto, and dozens more.The surprising part?Stephen did not start out as a foodie.Instead, he became obsessed with the theatre of dining: design, upholstery, lighting, music. A “wow!” feeling when you walk in the door.In this conversation with Guy, Stephen talks about the hard lessons he learned in the comedy and music business, and the unexpected path he took to redefining dining.What You'll Learn:The unglamorous economics of rock concerts and restaurantsHow rejection, romantic heartbreak, and failure can become powerful motivatorsWhy he believes he's spent his career "throwing the party" without attending itHow building the right team of designers can make a restaurant feel magicalWhy Stephen says today's entrepreneurs have a much harder path than his generation didThe model Stephen says new restaurateurs should follow todayTimestamps:00:06:03 — A lonely childhood: Making up skits in his room00:09:49 — Losing his mother at age 1900:11:17 — Starting a comedy club: Deli by day. Stand up at night00:20:49 — Going broke and reneging on a bank loan00:28:26 — Music promotion: Feeling like a fraud while promoting U2, Madonna00:36:52 — A New York martini bar inspires Stephen to start his own00:42:20 — The bold design behind a line-out-the-door restaurant01:03:31 — Opening Buddakan in New York: “I can't do anything better. This is Sgt. Pepper”01:09:08 — Starting a restaurant today: “I would say don't do it … but if you do, keep it smaller”This episode was produced by Alex Cheng with music composed by Ramtin Arablouei. It was edited by Neva Grant with research by Sam Paulson. Our audio engineers were Patrick Murray and Robert Rodriguez.Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razYoutube → guy_razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

And we're back... Congrats to the PlowHawk & Madison on the birth of their son! Tiger Woods' poster. Iggy wants into the movie being filmed on the Hill. We talk about Iggy & Katie Cuck meeting on the Hill. Late night spots. Iggy vs. Tirico. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Dan Simons is the co-founder and co-owner of Founding Farmers Restaurant Group, a mission-driven hospitality company built around sustainable food, responsible business practices, and support for American family farmers. Along with his partner Michael Vucurevich, he helped grow Founding Farmers into one of the most recognized restaurant groups in the Washington, D.C. region and beyond, while championing a model that blends great food with social impact. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Today's guest recommends:  Meez OpenTable Guest contact info:  Email: mike@chefcordero.com Thanks for listening! Rate the podcast, subscribe, and share! 

Dans ce jeu du "Qui Qui Express", la règle est simple : à chaque personnalité retrouvée par les Grosses Têtes, l'auditeur ou l'auditrice remporte 50 euros ! Retrouvez tous les jours le meilleur des Grosses Têtes en podcast sur RTL.fr et l'application RTL.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

The Good, The Bad, and The Ugly: Restaurants Drop Gratuity Requirement, U.S. Open, and 18th and Vine Shooting | 6-22-26See omnystudio.com/listener for privacy information.

Today we are going to talk about something New and Exciting at Food Guru .com

Part 2 moves from the journey to the operating philosophy. Riyaaz Amlani unpacks his evolving stance on the aggregators — from resistance to "uneasy truce" — and the hard lesson that restaurateurs who send guests to Zomato and Swiggy have only themselves to blame. He argues delivery and dine-in are two different businesses, lays out his ambition to turn Impresario into a full-service-restaurant platform, and gets personal on hiring, Gen Alpha kids, weekends, and why his life scores 9.9 out of 10. CHAPTERS00:00  Recap and what's ahead: aggregators, the platform, the missing 0.101:48  "Digital landlords": Zomato & Swiggy, then and now02:47  From resistance to cohabitation; how aggregators trained demand05:24  Owning the customer; the cross-sector aggregator tension07:04  The Booking.com / Hotels.com parallel and how hotels fought back09:41  Build your own loyalty — don't blame the aggregator10:09  Delivery vs dine-in: two completely different businesses13:09  Restaurants beat the movies; lessons from raising VC/PE16:34  Growth math: IRR, 20-25% stable growth, the late-stage problem17:45  What motivates him: reading a city and its community18:56  Curiosity over the "5 people"; planning for serendipity24:29  Hiring: "doers and divas" and the largesse of hospitality30:24  Social as social infrastructure: coworking from day one34:25  First principles: people + process, soul, belongingness37:08  Harvesting feedback: NPS, ORM, AI, the guest-experience officer39:18  His kids and the Gen Alpha worldview43:39  Weekends, FIFA, meditation, and protecting solitude48:10  Comfort food and deferring to the chef50:11  The 25-year view; the 10,000 cr platform and the invisible 85%59:03  Anti-loyalty vs frequency: cafes are loyalty, restaurants are experience1:01:44 Final question: 9.9 out of 10, and the missing 0.1KEY COMPANIES & BRANDSImpresario Handmade Restaurants; Social; Zomato; Swiggy; ONDC; Booking.com; Hotels.com; Rebel Foods; Haldiram's; Rameshwaram Cafe; Starbucks; NRAI; PlayStation/FIFA/Minecraft (referenced).KEY CONCEPTSAggregators as "digital landlords"; deep discounting & perceived value; the uneasy truce; owning the customer relationship; the Booking.com hotel-inventory parallel; loyalty programs & direct outreach; delivery vs dine-in as separate businesses; patient capital, IRR & late-stage growth math; "doers and divas"; largesse of hospitality; full-service-restaurant platform; store-level vs corporate EBITDA; the invisible 85% "iceberg" of running a restaurant; anti-loyalty vs frequency; cafes (loyalty/convenience) vs restaurants (experience/variety); NPS/ORM/AI feedback; Gen Alpha.

After 3 weeks and 45,000 votes, we finally have a the winner of our inaugural Chicagoland’s Best Hot Dogs Tournament, sponsored by The Puckered Pickle Company. Jon Hansen (in for John Williams) was joined by Chicago’s Very Own Eats Podcast co-host/bracketologist Michael Piff and Luke Newman from The Puckered Pickle Company to make the announcement […]

Le Carnet de Maxime Blot "Devenir un Artisan Hôtelier" pour 39€ seulement !Fruit de plusieurs années d'expérience sur le terrain, ce carnet signé Maxime Blot, Meilleur Ouvrier de France, offre un regard affûté sur les enjeux actuels du service hôtelier.1️⃣ Présentation de l'invitée :Quelle meilleure manière de briser la glace que d'immerger son invité dans un bain à 2 degrés ?Ce n'est pas ma technique, mais celle de la dénommée “Ice Queen”, Caroline Arditti !Caroline Arditti est bien plus qu'une simple coach en bains glacés. Elle se définit comme une exploratrice de l'humain, une architecte d'expériences et une créatrice de liens. Originaire de Paris, elle a passé cinq ans en Australie pour ses études avant de se lancer dans le conseil en communication et événementiel. Après 15 ans dans le domaine, elle a fondé ses propres entreprises, Sunshine Makers et Paris Ice Club, pour se consacrer à sa passion : rendre le monde plus humain et l'humain plus vivant ! Caroline utilise ses compétences pour organiser des séminaires et des expériences de déconnexion d'entreprise, se spécialisant dans les icebreakers qui peuvent inclure ou non la glace.Comment les bains glacés permettent de calmer le mental, de gérer les émotions ?Pourquoi la méthode Wim Hof prépare-t-elle le corps et l'esprit à un état de relaxation ?Comment les expériences de première fois peuvent revitaliser le mental, l'émotionnel et le physique ?Est-il possible de trouver du confort dans l'inconfort ?Quels sont ses conseils pour intégrer des moments de déconnexion dans le quotidien professionnel ?Comment des pratiques simples, comme la douche froide, peuvent transformer notre résilience et notre bien-être général ?Toutes les réponses dans notre échange !2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le partenaire de l'épisode :HotelPartner Revenue ManagementPrendre un rendez-vous avec MarjolaineDites que vous venez d'Hospitality Insiders et Marjolaine se déplace gratuitement dans votre établissement pour effectuer un diagnostic !4️⃣ Chapitrage : 00:00:00 - Immersion dans la glace00:03:32 - Parcours de Caroline Arditti00:09:17 - Icebreakers pour entreprises00:16:45 - L'humain dans la performance00:24:38 - Le silence et de la déconnexion00:30:00 - Méthode Wim Hof00:39:00 - Commencer la douche froide00:45:00 - Questions signaturesSi cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This week the nerds talk about Ballers Bar and Grill and the Masters of the Universe movie. If you're looking for a bar with incredible food to watch your games then Ballers Bar and Grill is the place for you. With their variety of food and drinks along with great pricing and service you will not be disappointed. Check them out on your next outing! Restaurant of the Week:Ballers Bar and Grill 2037 S Meridian Ave, Oklahoma City, OK 73108Instagram: ballersokc Website:https://ballersokc.comDon't forget your free games!                                Follow us on Instagram, Facebook, and TikTok: @nerdget1We're on other platforms as well: https://linktr.ee/nerddotget

Step into Episode 217 of On The Delo as Delo sits down with Corey and TJ from inKind to break down one of the most innovative financing and marketing models in the restaurant industry today. Built by operators for operators, inKind gives restaurants upfront capital at zero interest — and a 5-million-user marketing engine to back it up.From a D.C. restaurant incubator 11 years ago to over 8,000 restaurant partners nationwide, Corey and TJ unpack how inKind turned a $500 gift card idea into a non-dilutive funding platform that's helping Arizona restaurants survive 120-degree summers, pay off high-interest loans, and drive 90% net new diners through the door. Delo shares his own experience as both a hospitality veteran and active inKind affiliate — making this conversation raw, practical, and deeply credible for anyone who owns, operates, or eats at restaurants.Chapter Guide (Timestamps):(0:00 - 1:13) Freestyle Intro, Mic Check, and Episode 216 Kickoff(1:14 - 2:49) Delo's Intro: Risky Business Book Promo & Five-Star Ask(2:50 - 4:51) Meet Corey & TJ: Backgrounds, Arizona, and Why This Summer Matters(4:52 - 7:42) The Origin Story: 11 Years, a D.C. Incubator, and a $500 Gift Card Lightbulb(7:43 - 10:58) inKind Comes to Arizona: From 15 Partners to 300+ and Still Growing(10:59 - 13:21) The Capital Model: Non-Dilutive, Zero Interest, and What COGS Really Means(13:22 - 16:06) Risk, Underwriting, and Why Only Top-Quality Restaurants Make the Cut(16:07 - 18:45) The Marketing Engine: 5 Million Users, Push Notifications, and Demand Control(18:46 - 21:24) Retail Presence, Costco Gift Cards, and Cold Beer & Cheeseburgers Launch Stats(21:25 - 24:24) The User Experience: How to Pay Through inKind Step by Step(24:25 - 27:15) The Restaurant Avatar: Fine Dining to Fast Casual and Why Both Work(27:16 - 32:24) Success Stories, Loan Payoffs, and the Ravenous Pig Funded 28 Times(32:25 - 36:17) Sales Philosophy: Relationships, Listening, and "It's Never a No"(36:18 - 41:14) Rapid Fire + Final Thoughts: Where to Find inKind and What's Next

GloucesterCast 843 Livestream 6/21/26 Audio Podcast Click Here- Video Podcast Click here-

What if one employee mistake could cost your restaurant $100,000...or more? In this episode of the Restaurant Rockstars Podcast, Roger sits down with employment attorney and former chef Doug Plass to discuss the restaurant labor law mistakes that create the biggest risks for owners and operators. From wage and hour violations, overtime rules, and tip pooling compliance to discrimination claims, workplace investigations, wrongful termination concerns, and child labor laws, Doug shares practical guidance every restaurant leader should understand. Drawing from both his hospitality background and legal expertise, Doug explains where restaurants commonly get into trouble, how costly violations can become, and the policies, documentation, and procedures that can help protect your people, profits, and business. If you employ people, manage labor, or oversee restaurant operations, this episode is packed with actionable advice that could save you from expensive mistakes and legal headaches down the road. In this episode you'll learn: ⚡️ Common restaurant labor law violations ⚡️ Wage and hour compliance essentials ⚡️ Overtime and employee classification rules ⚡️ Tip pooling and tip-sharing best practices ⚡️ Hiring and interviewing do's and don'ts ⚡️ Employee complaint investigation procedures ⚡️ Wrongful termination risk reduction ⚡️ Child labor laws and compliance requirements ⚡️ How to build stronger workplace policies and documentation Whether you're an independent operator, multi-unit owner, general manager, or hospitality leader, this episode will help you better understand the legal responsibilities that come with managing employees in today's restaurant industry. Thanks to our Sponsors ⭐️ Smithfield Culinary serves up perfect proteins for every dish and every daypart like Smithfield's new ready to eat select bacon, Its premium, ready to cook bacon that will elevate your menu and your bottom line. Smithfield Select saves you time, labor and back of house costs all while satisfying your guests. When you partner with Smithfield, you serve what you love and your guests will love what you serve. To order or more information go to: https://www.smithfieldselect.com ⭐️ ZivZo Marketing, Advertising & Video Production: ZivZo is not only a full service marketing agency, but restaurant industry pros specializing in animation and video production that brings your restaurant to life. Go to https://www.zivzo.com ⭐️ Owner.com: Owner.com runs automated marketing campaigns for your restaurant that send personalized offers, order reminders, promotions, and new menu announcements automatically to your guests. So your marketing works for you every single day.And here's the real power move: Owner.com gives your restaurant your own branded app. Go to https://www.owner.com/rockstars

The only food critic in LA who matters, and known Japanophile shares his top ten Japanese restaurants (well, 11). Plus, a review of the second best Kaiseki in Los Angeles featuring the best beef in recent memory, and Max just may be a very sick person.

683. Joining us today is historian and curator Theresa McCulla to discuss her book, Insatiable City: Food and Race in New Orleans. A 2025 James Beard Award nominee and named a Smithsonian Best Book of the Year, Insatiable City uncovers the complex, dual nature of the Crescent City's legendary culinary culture. McCulla—who has served as a food and drink curator for institutions like the Smithsonian—dives deep into the archives to reveal how the pleasures of New Orleans cuisine have always been deeply intertwined with race, labor, and systems of power, tracing this evolution from 19th-century slavery to 20th-century tourism. Yet, alongside these challenging histories, the book highlights how enslaved and free people of color brilliantly used food and drink to carve out spaces of autonomy, creativity, and joy. It is an exploration of how food truly shapes our culture, history, and understanding of identity. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 222 years. Order your copy today! This week in the Louisiana Anthology. Chateaubriand. Rene. Once among the Natchez, René was obliged to take a wife, to conform to the ways of that American Indian people; but chose not to live with her. A tendency to melancholy drew him into the woods; he spent whole days there alone, and seemed a savage among the savages. Except for Chactas, his adopted father, and P're Sou'l, the missionary at Fort-Rosalie he renounced all relations with mankind. These two elderly men had won much influence over his feelings: the former by his friendly indulgence, the latter, in contrast, by his unrelenting severity. Since the beaver-hunt, during which the blind Sachem had told his story to Ren', the latter had not wished to speak of his own. However Chactas and the missionary had a strong desire to know by what misfortune a European nobleman had been led to the strange resolution of burying himself in the wilds of Louisiana. Ren' had always given as justification for his refusal, the limited interest to be found in his history which was confined, he said, to that of his thoughts and feelings. 'As for the events which led me to sail for America', he added, 'I would wish to bury them in eternal oblivion.' This week in Louisiana history. June 19, 1953. Blacks protesting discriminatory treatment began a bus boycott in Baton Rouge, Louisiana.   This week in New Orleans history. June 19, 1865: While celebrated as Juneteenth in Texas, New Orleans held massive "Emancipation Day" celebrations to mark the end of slavery in the region. This week in Louisiana. McGee's Louisiana Swamp & Airboat Tours Daily Tours (year‑round) 1337 Henderson Levee Road Henderson, LA 70517 Website: mcgeesswamptours.com McGee's offers guided boat and airboat tours deep into the Atchafalaya Basin, the largest river swamp in the United States. Standard 90‑minute swamp boat tours typically run $25'$30 for adults and $15'$20 for children, with airboat rides available at a higher premium. The tours highlight the region's wildlife, cypress forests, and Cajun cultural history: Swamp Tours: 90‑minute guided excursions through the Atchafalaya's cypress‑lined waterways. Airboat Rides: High‑speed trips reaching remote areas of the basin. Wildlife Viewing: Alligators, wading birds, turtles, and classic swamp scenery. Postcards from Louisiana. The Rock Block Band at Felix's Restaurant and Oyster Bar.  Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

Kansas City Restaurants Squawk Over Business Issues, Plus Obama Opens Library with... Division?! | 6-19-26See omnystudio.com/listener for privacy information.

On today's episode of Eat. Talk. Repeat.

Dr. Don and Professor Ben talk about the risks of eating food from a grill that had been previously used for sex. Dr. Don - not risky

Tom Walker (@tomwalkerisgood, bigsofttitty.png) joins the 'boys to talk clown college, Hungry Jack's and The Beatles before a review of Outback Steakhouse. Plus, another edition of Chips Inhale.Watch this episode at youtube.com/doughboysmediaGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.tvguide.com/news/butler-marriott-millionaire-37200/https://ew.com/joe-millionaire-producer-regrets-convincing-women-to-do-show-8714985https://www.imdb.com/title/tt0129705/https://www.flickeringmyth.com/crocodile-dundee-at-40-the-story-behind-the-beloved-aussie-classic/https://www.rhdickerson.com/2017/01/stereotypes-and-film-crocodile-dundee/https://grubfeed.com/whats-really-going-on-at-outback-steakhouse-right-now/https://www.outback.com/about-usSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

learn how to form irregular superlatives

Host Alycia Anderson welcomes Meaghan Walls, CEO of the Center for Disability Inclusion and president/CEO of Assistology, to discuss how hospitality and events still leave disabled people out and why the upcoming World Cup in Kansas City makes accessibility and disability inclusion urgent across infrastructure, transportation, hotels, and short-term rentals. They explore shortcomings like limited and segregated accessible seating, inaccessible restrooms, and ticketing systems that create major barriers, and Meaghan shares a venue that renovated after losing CDI's summit due to restroom inaccessibility. Meaghan explains CDI's beyond-compliance approach, covering AV, counters, wayfinding, information and communication access, and operational practices, and cites disability travel and entertainment spending. She describes the DineAble white paper research on restaurant experiences and dignity, then connects inclusion to hiring by challenging exclusionary job descriptions. They close by promoting the hybrid CDI Disability Inclusion Summit on September 24 and Meaghan's guiding question: “Who does this not work for?” Big Ideas for Better Welcome 

Today's guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they're bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe's 2026 Power List. Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they're approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living. They also discuss The New York Times' 100 Best Restaurants in New York City list, why it's always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they're excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community. Click here for the 2026 Cherry Bombe Power List  Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Ligaya: Instagram, NYT profile More on Tejal: Instagram, NYT profile More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today's guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they're bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe's 2026 Power List. Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they're approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living. They also discuss The New York Times' 100 Best Restaurants in New York City list, why it's always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they're excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Ligaya: Instagram, NYT profile More on Tejal: Instagram, NYT profile More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Mayor Wu continues her mission to destroy the North End, as a restaurant fights to keep its patio. Then, Grace plays more clips of V.P. Vance from his appearance on The View.  Visit the Howie Carr Radio Network website to access columns, podcasts, and other exclusive content.

   After all the talk, all the promises, all the changes and all the hype.... we finally get a World Cup match at Arrowhead in KC.  Let's forget all the other stuff and just celebrate high level sports competition that really, really matters to billions of people around the world.    Texas Tech got hit from all sides Monday as the Big 12 filed a lawsuit to make their gambling quarterback ineligible, Kansas AG Kris Kobach fired off a letter and case precedent to the Texas AG and Tech's own coach put his foot in his mouth.  So it finally happened... we got a Texas Tech Fold 'Em.     Chiefs receiver Rashee Rice is free and we're hoping 30 days behind bars gives him a new attitude for how to live his life.    A massive terror ring was plotting a huge operation for UFC 250 at the White House Sunday night and it sounds like this group of folks really doesn't like Jews very much.    A local radio host steps away, again, to seek treatment for addiction.  Scott Parks says he hasn't been honest on radio and I have some thoughts on how free he will feel if he comes clean.   And restaurants around KC are adding fees to your bill for the World Cup so be careful and one iconic joint is changing the way it operates for the next month.  Ugh.

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