Podcasts about restaurants

Al & C-Lo: Fragrances are endocrine disruptors, restaurants serve inferior food, Cool Games for week 14 and upcoming sports documentaries  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

When you open a restaurant you've investing in more than a business, you're investing in a community.  As we change and evolve as individuals so do our communities and few places more beautifully illustrate this capacity to change more than Portland, Oregon. Today's we chat with, Portland's adopted son, Celebrity Chef Gregory Gourdet. Instead of staking his claim in his hometown of New York or following the trends out to Los Angeles, Gregory has chosen to walk a more complicated path, using this talent and his food to help mend together a community that is still struggling to become the best version of itself.For more on the chef visit https://www.gregorygourdet.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Rideshare Rodeo Podcast Episode 523 This week on Rideshare Rodeo Roundtable: Doordash just lost everything in one city Instacart Shoppers Hate The App & Why Serve and Coco Robotics Are An Expensive Joke Waymo Starting To Get Spanked Nationwide Rideshare Rodeo Brand & Podcast: https://linktr.ee/RideshareRodeo 

Warum gibt es Restaurants? Warum tun wir freiwillig etwas so Intimes wie Speisen in unseren Körper aufzunehmen in einer Umgebung von fremden Menschen? Antworten darauf haben einiges mit der französischen Revolution des Geschmacks und guten Suppen zu tun.

Episode 499: I will discuss the 60th anniversary of the A Charlie Brown Christmas TV special and read a menu from Riccardo's Restaurant & Gallery in Chicago.

We've got a classic restaurant news update on this week's Access Louisville podcast.We start things off by talking about Mashup Food Hall, which opened its doors at 750 E. Jefferson St. recently. Part of the $115 million NuLu Yard development from Weyland Ventures, Mashup Food Hall is home to six local vendors, including Dipped & Drizzled and Mable's Southern Kitchen, Barcelona Bistro Bar, 721 Mint It! Herb & Juice Bar, Nexus Bar Bites (formerly Happy Belly Bistro), Wiltshire Pantry Bakery & Café and Cold Stone Bagels.We also talk about a couple of recent closures around town, including Fizz District in Crescent Hill and OutCast Fish & Oyster Bar in New Albany. We also hear about a new location for Maya Bagel Express, a New York-style bagel restaurant, which opened at 2513 Preston Highway on the edge of Germantown. The more than 3,000-square-foot space was previously occupied by a Kentucky Fried Chicken restaurant that closed in August.Following a break, LBF Senior Reporter Joel Stinnett gives us a break down on the state of Downtown office space. CBRE's November Downtown Louisville SkyView report shows there is more than 1.8 million square feet of vacant space inside Downtown towers, representing a 40.2% direct vacancy rate, up from 35% one year ago.After that, Reporter Olivia Estright tells us about Actors Theatre's plan to bring back its classic, "A Christmas Carol" this year. And Reporter Michael L. Jones tells us about the newly renovated Portland Branch of the Louisville Free Public Library. Access Louisville is a weekly podcast from Louisville Business First. You can follow it on popular podcast services including Apple Podcasts and Spotify.

Welcome back to The LA Food Podcast. This week, Luca and Karen Palmer dive into one of the most fascinating food stories of the year: the global fight over wagyu. Karen breaks down what Japanese producers are trying to protect, whether A5 wagyu is actually worth the hype, and why the debate mirrors DOP fights in Italy over ingredients like San Marzano tomatoes and Neapolitan pizza standards.We also unpack Esquire's Best New Restaurants in America 2025, where California dominated the list and Los Angeles landed an incredible six spots, including Travis Lett's RVR crowned Restaurant of the Year. Karen explains what stood out, how the 5 C's rubric plays into national lists, and which LA restaurants might have been unlucky snubs.In Chef's Kiss / Big Miss, we break down Michael Nagrant's viral takedown of the James Beard Awards, Greg Dulan winning the LA Times Gold Award, The New York Times critics on what defines a four-star restaurant, DoorDash entering the reservation game, and The Infatuation declaring where you should host your office holiday party.Plus, Part 2 brings a festive return from Luca's wife, who drops the hottest gift guide of the season. From Veso vermouth to butter bells, homemade shortbread to A24's Scrounging cookbook, and at-home wine tasting to Kitchen Lingo classes, this guide has you covered for cocktail lovers, hosts, family, and anyone scrambling for last-minute inspiration.If you love LA dining, restaurant news, and smart food media commentary, this episode is packed.Keywords: LA restaurants, LA dining, wagyu beef, Esquire Best New Restaurants, Travis Lett RVR, James Beard Awards controversy, Greg Dulan, NYT food critics, DoorDash reservations, LA Times Gold Award, holiday gift guide, Los Angeles food podcast.Powered by Acquired Taste Media.–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Middle meats are the gift that keeps getting pricier, and buyers are wondering whether the peak is finally here. Meanwhile, poultry stays affordable, pork remains a value, and dairy drops to holiday-baking lows — making this week's markets as mixed as a stocking full of surprises.BEEF: Holiday pricing is testing its limits, and while middle meats are sky-high, the market may finally be running out of steam. Chucks, rounds, and thin meats are slipping, and production numbers continue to reveal a shrinking cattle supply heading into 2026. Are we finally approaching the turn — or just pausing before another surge?POULTRY: Chicken remains the protein value hero of the season, with production up and pricing steady across wings, breasts, and tenders. But with avian flu cases continuing to creep in, could this calm be short-lived?GRAINS: Grain prices are stuck in neutral, with corn holding firm and soy struggling to spark a rally. Something has to give — the question is when, and what will finally move the needle?PORK: Bacon buyers rejoice — bellies are still a bargain at $118. But a new African Swine Flu outbreak in Spain could scramble global pork demand overnight. Is the export domino about to fall?DAIRY: Cheese keeps sliding with no clear bottom in sight, while butter flirts with a small bounce at record-low pandemic-era pricing. Is this dip a buy signal — or just the midpoint of a bigger correction?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Mark Rennie (@markrennie, Eat Pray Dunk) joins the 'boys to talk Muppets, horror movies, and air frying before a review of The Toothsome Chocolate Emporium & Savory Feast Kitchen. Plus, another edition of Frank Check.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.britannica.com/biography/Roald-Dahlhttps://www.orlandosentinel.com/2016/08/19/not-willy-wonka-universal-hit-with-40m-chocolate-factory-lawsuit/https://www.courthousenews.com/ohio-man-says-universal-dealings-not-so-sweet/https://uofan.com/news/should-universal-be-concerned-about-the-toothsome-40-million-lawsuit/https://www.yahoo.com/entertainment/inside-universal-studios-hollywoods-toothsome-195025652.htmlhttps://www.universalorlando.com/web/en/us/things-to-do/dining/toothsome-chocolate-emporium-and-savory-feast-kitchen/the-story-of-toothsome.htmlSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Two former Bachelor stars. Two very different, but impactful, post-show paths. One episode about what it really looks like to use your platform well.In this new installment of The RELEVANT Podcast: Impact Conversations, Emily Brown and Cameron Strang sit down with Madi Prewett Trout and Ben Higgins to talk about life after reality TV, spiritual growth, calling, purpose, and how to steward influence in a way that actually matters.  First, Emily talks with Madi Prewett Trout, who has spent the last five years immersed in ministry—preaching, writing, podcasting, discipling young women, and building a life rooted deeply in Scripture and the local church. She opens up about spiritual transformation, accountability, confession, motherhood, leadership, and learning to stay true to her convictions even when it's costly.Then Cameron sits down with Ben Higgins, who—after his time on The Bachelor—built Generous Coffee, launched multiple businesses, stepped into a major faith-centered role at iHeartRadio, and wrote a book on connection. Ben shares candidly about anxiety, purpose, fatherhood, entrepreneurship, and using business as a vehicle for generosity and Kingdom impact.If you've ever wondered how to live out your calling, use your platform responsibly, walk in integrity, or navigate fame and faith in a digital age—this episode is rich, honest, and deeply encouraging.Presented by World Vision.Highlights:01:50 — Madi Prewett Trout02:13 — Madi on how her life has changed since The Bachelor04:57 — Moving from motivational speaking to biblical teaching07:11 — How moving and finding a new church shaped her spiritual growth09:57 — How Madi discerns what God is calling her to speak into12:21 — Choosing conviction over comfort16:53 — Breaking secret sin cycles and finding freedom22:14 — Protecting peace and setting boundaries on social media28:23 — Why Madi launched her podcast and how God led the timing33:37 — Learning patience when God says “wait”38:21 — Ben Higgins41:28 — Life/work balance as a new dad43:30 — What Ben does for work now45:49 — How his role at iHeartRadio is expanding into faith initiatives50:39 — Rethinking conferences, creativity, and reaching the disconnected52:29 — Mike Foster's coaching 56:03 — Restaurant ventures, investing and avoiding AI-replaceable spaces59:16 — Why his new book is about connection (not fame)1:02:11 — Feeling like an outsider and the moment everything changed1:04:47 — How vulnerability unexpectedly connected him with millions1:07:21 — Did The Bachelor change him?1:10:06 — A friend's advice that shifted his entire approach to fameAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this laugh-filled episode of Pastors' Wives Tell All, we are joined by the always delightful Tara Sun—and let's just say things get real fast. From an unforgettable (and slightly mortifying) restroom mishap to swooning over the beauty of the Oregon coast, this conversation is equal parts hilarious and heartwarming.The ladies also swap book recommendations—Habits of the Household and Emotionally Healthy Boys—and talk about everything from women's health to gospel-centered family rhythms. It's the perfect mix of laughter, learning, and a little too much honesty (the best kind, of course).Whether you're looking for a good chuckle, travel inspiration, or your next great read, this episode has you covered!Connect with Tara:WebsiteInstagram: @misstarasunGet all the info about our next pastors' wives retreat and apply here:https://www.pastorswivestellall.com/attendaretreatTo purchase the BOOK, head here: ⁠https://pastorswivestellall.com/book⁠⁠To shop our MERCH, head here: ⁠https://pastorswivestellall.com/shop⁠⁠Want to support the Pastors' Wives Tell All podcast ministry? Become a patron: ⁠https://www.patreon.com/pastorswivestellall ⁠⁠SUBSCRIBE: ⁠Sign up⁠ for our email list and receive updates on new episodes, free gifts, and all the fun! Email sign up ⁠⁠HERE⁠⁠!CONTACT US: ⁠hello@pastorswivestellall.com⁠⁠FOLLOW US:Website: ⁠⁠pastorswivestellall.com⁠⁠Instagram: ⁠⁠@pastorswivestellall⁠⁠Facebook: ⁠⁠@pastorswivestellall⁠⁠JESSICA:Instagram: ⁠⁠@jessica_taylor_83⁠⁠, ⁠⁠@come_away_missions⁠⁠, ⁠⁠@do_good_project__⁠⁠⁠Facebook: ⁠⁠Come Away Missions⁠⁠, ⁠⁠Do Good Project⁠⁠Websites: ⁠⁠Do Good Project⁠⁠, ⁠⁠Come Away Missions⁠⁠JENNA:Instagram: ⁠⁠@jennaallen⁠⁠, ⁠⁠@jennaallendesign⁠⁠Facebook: ⁠⁠@JennaAllenDesign⁠⁠Website: ⁠⁠Jenna Allen Design⁠⁠STEPHANIE:Instagram: ⁠⁠@msstephaniegilbert⁠⁠Facebook: ⁠⁠I Literally LOL⁠⁠Website: ⁠⁠Stephanie Gilbert⁠

Longtime St. Louis food writer Matt Sorrell's new book is a celebration of his favorite restaurants, bars and shops. Among the 80 selections are old standbys like the Hideaway and Crown Candy Kitchen, as well as newer arrivals like Kain Tayo and Balkan Treat Box. The book, “Matt's St. Louis Food Story,” highlights not just the food, but the atmosphere, history and character that have made each spot memorable.

On this episode presented by Meraki Cannabis & NOBO DispensaryWe Gear Up for the Colfax Crawl This Saturday with EatDenver, WeedMaps & Toast. Chef Brandon Soto joins the pod to talk about the Tacos 4 Toys CampaignLife Advice & Fun Ish with a remarkable human & Chef. Tune In, Join us, Support The Community & Industry:Saturday: Colfax Crawl - Support local restaurants & catch a buzz in the process. (12-3PM, Starting at NOBO. Tickets availble through EatDenver).Sunday for Tacos 4 Toys (Bear Leek: 2611 Larmier St. 3PM Sunday), Free to attend, bring gifts or donate to participate.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Founded in 2007 by Tony Lamb, Kona Ice launched its first Kona Entertainment Vehicle in Florence, Kentucky. Today, the brand has grown to more than 1,900 trucks and nearly 3,000 points of sale, serving 49 states. The brand has also given back more than $200 million to local communities. Lamb joins QSR editorial director Danny Klein on this episode of QSR Uncut to share the journey, how the company is evolving toward new concepts and more trucks, and why it continues to rack up awards for its unique franchise opportunity. 

Gregg Moore is a ceramic artist who is best known for his work with Dan Barber at the restaurant Blue Hill at Stone Barns. The Glenside, Pennsylvania based artist is a professor of ceramic art at Arcadia University and also co-owns the ceramic studio Heirloom alongside his wife Jackie, which sells plateware influenced by agriculture and farmers' markets.Why don't we think of the plate with as much depth as we think of the food that sits on top of them? Not just how it holds the food on top or within it, but the materials they are made from and what they represent?  This discussion really made me think a lot about the vessels we use to communicate food. It's not every restaurant that can have a ceramicist like Gregg and give them the space to be creative, but for many that strive for something different it could be a missed opportunity.One of the signature elements he works with is bone, using mostly the femurs of cattle that live at Stone Barns. Using a late 1700s recipe by Josiah Spode, he breaks down the bones into a powder, which gets remade into plates and cups. What's fascinating is they have done tests about the quality of the bones and it is directly related to how the cows live. A healthier, grass fed cow not injected with hormones has purer bones that result in better plateware. It really makes you think about what we are putting in our bodies.--Host: Nicholas GillCo-host: Juliana DuqueProduced by Nicholas Gill & Juliana DuqueRecording & Editing by New Worlder Email: thenewworlder@gmail.comRead more at New Worlder: https://www.newworlder.com

Podcast of Inside New Orleans with Eric Asher presented by Katie's Restaurant & Francesca by Katie's 4-6pm on 106.7 The Ticket Listen live IHeart Radio or TuneIn Radio App or www.theticket1067.com Podcast of the show is available on all podcasting platformsTopics Saints LSU Tulane Pelicans Guest Celebrity Chef Scot Craig

In this episode, Michael welcomes Marc Summers, a restauranteur with a bold and ambitious vision, to discuss his journey from a corporate finance career to creating a successful plant-based restaurant chain. Featuring stories of pivotal moments, including being inspired by a chef's table episode and the adrenaline of his first kitchen job, Marc outlines the organic development of his concept, the importance of testing and honing ideas through pop-ups, and the transition to opening brick-and-mortar sites. He shares his strategy for growing gracefully without compromising quality or culture, explains the intentional creation and application of core values, and highlights the excitement of future growth and new opportunities like catering. Marc also discusses the significance of transparency and respect in building a happy workplace, as evidenced by winning the Code People Award for the happiest place to work. Throughout, he reflects on the lessons learned and the importance of staying open-minded and resilient in a challenging industry.Connect with Marc:https://www.linkedin.com/in/marc-summers-561366210/https://www.bubala.co.uk/our-restaurantsConnect with the podcastJoin the Hospitality Mavericks newsletterTune in via your favourite podcast platform - here More episodes for you to check out here A big thank you to our epsiode sponsor Apron.The power tool for payments that helps hospitality operators save time, cut admin, and get back to doing what they love: looking after their guests and teams.Head to their website to sign up.This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

Max Strohe ist ein junger Lehrling in der Küche. Nur mit Mühe schafft er es, die Prüfungen und Demütigungen der harten Ausbildung zu ertragen. Was er auch probiert - immer wieder fliegt er raus. Da beschließt er, nach Berlin zu ziehen. Irgendwo muss es doch einen Ort geben, an den er wirklich hingehört. Er trifft Ilona Scholl, die in einem Restaurant, in dem er anfängt, den Service leitet. Diese Begegnung wird das Leben der beiden für immer verändern. Credits: Mit Max Strohe und Ilona Scholl Erzählt von Jakob Lundt Geschrieben und produziert von Jon Handschin Schnitt, Mischung und Musik Jonas Haffke Producerin Wiebke Holtermann zusätzliche Sprachaufnahmen: Christian Pfeiffer Die Vermarktung der Show liegt bei 7.1 Audio. *** Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/TulusPodcast

SEGMENT 1 — The Journey to the Party • The Drive45-minute trek in rush-hour traffic.First time attending a Beasley company Christmas party since 2020.• Dress Code ConfusionTheme: “Christmas chic with a touch of Vegas.”J.R. chooses a tuxedo jacket, black shirt, jeans, nice boots.Lots of compliments — representing the station well.• Who Showed UpOnly J.R. and KC from QYK in attendance.Shock from coworkers that J.R. actually did his hair. SEGMENT 2 — The Party Atmosphere • Venue VibesHeld at “Win Derby,” formerly “Derby Lane.”Restaurant/bar area near the station.• The DrinksDrink tickets distributed by Marc from sales.J.R. jokes he could take him if he needed more tickets. SEGMENT 3 — The Chaotic Karaoke Contest• A Rocky StartNo karaoke machine — contestants must pull lyrics on their own phones.DJ plays instrumental tracks only.Slow songs dominate early performances.• J.R. Steps InDecides to “liven things up.”Performs his go-to karaoke track: “Country Girl (Shake It For Me)” by Luke Bryan.Crowd goes wild — fan-voted contest narrows down to:J.R. vs. Valerie from Maxima (who performs a Bad Bunny song).• The TiebreakerJ.R. strategizes with coworkers Rich and Davi.Chooses a crowd-pleaser: “Save a Horse, Ride a Cowboy” by Big & Rich.The crowd votes… J.R. wins!• The Trophy RevealA hilariously homemade “macaroni-and-fork” trophy.Official title: “Macaroni Radio Karaoke Award.”QYK now holds bragging rights for one year. SEGMENT 4 — Bonus Wins & Party Highlights • Line Dancing HeroJ.R. teaches line dancing.Wins a $50 gift card to Noble Crust.• Planned 45 Minutes → Stayed 2.5 HoursJ.R. unexpectedly becomes the life of the party. SEGMENT 5 — Who Got the Drunkest? • Pre-party PredictionsCandidates: Sales, Programming, Promotions, HR.• The WinnerWinner: Promotions, specifically the sweet woman who helped with the cash contest.She had “4 or 5 Jamesons” and was on fire.• The ChaosShe:Dropped it like it's hot on the dance floor.Heckled the karaoke results (“Maxima should've won!”).Got called out on the mic by big boss Ron: “You need to chill out.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Federn gehörten um 1900 zu den teuersten Handelswaren auf dem Weltmarkt. Sie wurden nicht nur für Fächer oder Staubbesen verwendet: Sie zierten vor allem aufwändig gestaltete Damenhüte – mit fatalen Folgen für die Vogelwelt. Strauße und andere Vögel wurden systematisch gejagt und in vielen Gegenden ausgerottet. Wir sprechen in der Folge über Straußenfedern, eine südafrikanische Straußen-Expedition und eine der ersten Artenschutzbewegungen der Geschichte. // Erwähnte Folgen * GAG262: Die Strawhat Riots – https://gadg.fm/262 * GAG520: Die Jagd nach dem Großen Panda – https://gadg.fm/520 // Literatur * Thor Hanson: Federn: Ein Wunderwerk der Natur, 2016. Podcast-Tipp: TULUS - Die Geschichte eines Restaurants (https://podcasts.apple.com/de/podcast/tulus-die-geschichte-eines-restaurants/id1855531361). //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte //Geschichten aus der Geschichte jetzt auch als Brettspiel! Werkelt mit uns am Flickerlteppich! Gibt es dort, wo es auch Becher, T-Shirts oder Hoodies zu kaufen gibt: https://geschichte.shop // Wir sind jetzt auch bei CampfireFM! Wer direkt in Folgen kommentieren will, Zusatzmaterial und Blicke hinter die Kulissen sehen will: einfach die App installieren und unserer Community beitreten: https://www.joincampfire.fm/podcasts/22 //Wir haben auch ein Buch geschrieben: Wer es erwerben will, es ist überall im Handel, aber auch direkt über den Verlag zu erwerben: https://www.piper.de/buecher/geschichten-aus-der-geschichte-isbn-978-3-492-06363-0 Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt! Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Since the Michelin Guide arrived in Chicago back in 2010, only four restaurants have received three Michelin stars. There are only 14 restaurants in North America, and as of just last month, there is only one in Chicago. Chicago Tribune's restaurant critic, Louisa Chu, tells host Jacoby Cochran which restaurants are recently Michelin-recommended, what she thinks makes a restaurant worthy, and her favorites in the city.  Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Dec. 3 episode:  The Auditorium Dandelion Bev Ed Uniting Voices Chicago Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

Wish Class Rankings Find us on Youtube - please like and subscribe!  Looking to plan a Disney World or Disneyland vacation? Let Joe do all the hard work for you, helping you get the best discount, at no cost to you as your travel agent. Get started by e-mailing josephcheung@travelmation.net today!  Episode Description Solo episode, but hopefully a good one - now that he's sailed all three of Disney Cruise Line's Wish Class ships, Joe compares the three. Does the Disney Destiny knock the Disney Treasure off its perch? How do the three ships compare in terms of theming and their unique offerings. Plus, what are some of the weaknesses of the Wish Class ships? What's your favorite Wish Class ship? Let us know by e-mailing disneydeciphered AT gmail DOT com, messaging us on social media, or leaving a comment on our Youtube page. You can also follow us on Instagram! Episode Notes (all timestamps are approximate) 1:59 - Background on the Wish Class ships 3:40 - Theming and decor 10:17 - Entertainment 15:44 - Restaurants and Lounges 20:50 - Itineraries and cruise lengths 26:57 - Negatives about the Wish Class ships 30:33 - Disney Dos and Don'ts If we've helped you to plan your trip and you'd like to thank us we'd appreciate you considering a one time donation. Or if you'd like to receive bonus content, check out our Patreon page and our special subscriber only content! You can also support the show by buying tickets (if they're the best deal, of course) using our Undercover Tourist link or signing up for Mouse Dining through our link. If you like what you hear, please share and subscribe! Find us on Apple Podcasts, Spotify, TuneIn, PlayerFM, iHeartRadio, or Google Podcasts (please leave a positive review if you're enjoying the show), like our Facebook page, or follow us on Bluesky and Instagram! Connect with Leslie @TripsWithTykes on social media and Joe @asthejoeflies.  

This week on True Crime on Easy Street, Scott takes us to Los Angeles in the late 1970s for the terrifying beginnings of the Hillside Strangler case. In Part One, he unpacks the early murders, the mounting fear gripping the city, and the chilling pattern that made investigators realize a serial predator was stalking the hillsides. This part 1 of a part 2 series. This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Host Billy Shore talks with Chef Erik Bruner‑Yang (Maketto, Ours at Manifest) and Immigrant Food co-founder Peter Schechter about immigration enforcement, ICE checkpoints, and what that means for D.C. restaurants and workers. They explain how they use know-your-rights training, ICE location group chats, and Uber rides for staff. Gastro‑advocacy tools, like Immigrant Food's weekly Engagement Menu, are deployed to keep people safe and engaged. Listeners hear how local action, focused on a 20‑block radius, can rebuild community, support immigrant staff, and keep restaurants alive in a very uncertain time.​​See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pulling a double shift doesn't have to wreck your energy, mood, or performance. In this podcast, Danny and I share our tips to stay sharp, avoid burnout, and finish strong. Working in hospitality, retail, warehouses, health care, or service jobs you are no stranger to working the double. You'll learn how to front-load recovery, fuel for sustained energy, manage micro-rest breaks, and reset fast afterward so you're not wiped out the next day.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#SmallBusiness #RestaurantBusiness #DeliveryApps #BusinessBuying #Entrepreneurship **** This week, I'm diving into a big question: Do delivery apps actually destroy restaurants? If you've ever thought about buying or running a restaurant—or if you already own one—you need to understand how these apps really work. I'll also share real examples, research from The Guardian, and lessons from restaurateurs I've worked with. Want to understand cash flow, margins, and business models like a pro? Check out my Cash Flow Forecasting & Business Plan Program at BizPlanSchool.com .Watch the full video here: https://youtu.be/thouWK5QQpI . #SmallBusiness #RestaurantBusiness #DeliveryApps #UberEats #SkipTheDishes #DoorDash #BusinessBuying #Entrepreneurship #DavidCBarnett **** YouTube Chapters 00:00 – Intro 00:40 – The Restaurant Buyer's Big Assumption 01:30 – Understanding Restaurant Margins 03:00 – How Delivery Apps Make Their Money 04:30 – Why Restaurants Sign Up (and What They Miss) 06:00 – The Old-School Yellow Pages Analogy 07:45 – Where Do the “New Customers” Really Come From? 09:30 – The Shocking Math: 25–40% Commissions 11:00 – The Hidden Costs: Placement, Ads & Fees 12:45 – The Pricing Trap & Menu Margin Squeeze 15:00 – What Happens to Customer Prices 16:30 – Real Data: Guardian & Stanford Studies 18:15 – Who Actually Wins with Delivery Apps? 20:00 – Ghost Kitchens & Smart Operators 21:30 – What Failing Restaurants Miss About Margins 23:00 – How to Use Apps Strategically, Not Destructively 24:30 – Action Plan: What Restaurant Owners Should Do 26:00 – Why “More Sales” Doesn't Mean “More Profit” 27:30 – Learn More: BizPlanSchool.com **** - Join David's email list so you never miss any new videos or important information or insights, RECEIVE 7 FREE GIFTS!!- https://www.DavidCBarnettList.com **** Do Business with David using these incredible internet links... - David's Blog where you can find hundreds of free videos and articles, https://www.DavidCBarnett.com - Book a call with David and let him help you with your project, https://www.CallDavidBarnett.com - Learn how to buy a successful and profitable business in a risk-controlled way https://www.BusinessBuyerAdvantage.com - Get help selling your business, https://www.HowToSellMyOwnBusiness.com - Get better organized in your business, https://www.EasySmallBizSystems.com - Learn to make better cash flow forecasts and write incredibly effective business plans from scratch!, https://www.BizPlanSchool.com - Learn to build an equity asset with insurance! visit https://www.NewBankingSolution.com -Did you sign up for an expensive Merchant Cash Advance for your business and now struggle to make the payments? Find out how you can negotiate your way out at https://www.EndMyMCA.com

Customers may see AI when they order from their favorite restaurant on an app or in the drive-thru, but the technology's biggest impact may be behind the scenes.This week's episode of the Restaurant Business podcast A Deeper Dive continues our examination of the impact AI is having on the restaurant industry. This week's episode looks at the technology's impact in the back of the house. Senior Technology Editor Joe Guszkowski looks at the invisible ways that AI is in use in restaurants, including managing inventory and labor, forecasting sales and predicting kitchen needs. We speak with Dan Anfinson, COO of First Watch franchisee Mac Haik Restaurant Group. We also speak with Matt Wampler, cofounder of AI company ClearCOGs, Bruce Harris of Torchy's Tacos and Khara Mangiduyos of the single-unit Kalei's Kitchenette in San Diego.We're looking at AI in the back of the house so please check it out.

Season 5, Episode 31 - Flashback to the top 4 episodes of 2025. Back on Episode 27, we dove into what makes ⁠Here & Now Brewing Company⁠ so good.Ben Cooper, Allaina Propst and their team are constantly evolving their menu, drawing inspiration from local farmers, fellow chefs, and even casual conversations over beers and pizza. The Poconos is a year-round destination for millions and with 24-hundred square miles of mountains, forests, lakes and rivers with historic downtowns and iconic family resorts, it's the perfect getaway for a weekend or an entire week. You can always find out more on ⁠PoconoMountains.com⁠ or watch ⁠Pocono Television Network⁠ streaming live 24/7.

Send us a textRemembering Ozzy Osbourne on his birthday. A hilariously dated Subway employee training video. Some of the wildest mishaps during the Macy's Thanksgiving Day Parade.Episode 222 kicks off December and the Holiday Season with a package of GenX nostalgia tucked neatly under the tree.It all begins with a celebration of the Prince of Darkness himself, Ozzy Osbourne, on what would have been his 77th birthday. A creator of heavy metal, a celebrated icon of music, a reality TV star, and more. Ozzy transcended music and became a pop culture legend. We dive deep into his life and the accomplishments of the man himself.Awkward interactions, questionable hygiene, and seriously weak attempts at humor. You'll find all of this and more in a hilariously dated employee training video from Subway in 1993. All you need to know is there is a pie chart of customer complaints, with one of them being not wearing gloves, and the very next scene is an employee making a sub without gloves. A classic video for sure.Thanksgiving might be over but there is more turkey day fun to be had. In a new Top 5 we look at some of the biggest Macy's Day Parade mishaps. Hint: They all involve rogue balloons.There is a brand new This Week In History and Time Capsule, where we look at the crazy but true story of the woman who was struck by a meteorite.You can support my work by becoming a member on Patreon. Or you can Buy Me A Coffee!Helpful Links from this EpisodeBuy My New Book, In Their Footsteps!Searching For the Lady of the Dunes True Crime BookHooked By Kiwi - Etsy.comDJ Williams MusicKeeKee's Cape Cod KitchenChristopher Setterlund.comCape Cod Living - Zazzle StoreSubscribe on YouTube!Initial Impressions 2.0 BlogCJSetterlundPhotos on Etsy1993 Subway Employee Training VideoListen to Mixtape #2 hereSupport the show

Jack Ray Gayoso is Franchise Owner at Lamyani Calapan.Lamyani is your go-to spot in Calapan for mouthwatering lechon manok & liempo! Passionately serving flavourful, juicy meals that bring friends & families together. Quality, taste, and good vibes—every time. Lamyani is the first Cebu Lechon restaurant in Calapan City! Find them at Macasaet Bldg., Roxas Drive, Guinobatan 5200 Calapan, Philippines.This episode is recorded live at Tubo Wine Resto Bar in Calapan City, Oriental Mindoro. This episode is in partnership with plip.ph Connected Communities.In this episode:00:00 Introduction01:39 Ano ang Lamyani Calapan?04:29 What problem is being solved? 11:07 What solution is being provided? 19:47 What are stories behind the startup? 42:48 What is the vision? 47:41 How can listeners find more information?LAMYANI CALAPANFacebook: https://facebook.com/profile.php?id=61579165823285TUBO WINE RESTO BARFacebook: https://facebook.com/tubowinerestobarPLIP.PHWebsite: http://plip.phFacebook: https://facebook.com/plip.phTHIS EPISODE IS CO-PRODUCED BY:Yspaces: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://knowyourspaceph.com⁠⁠⁠⁠⁠⁠⁠⁠⁠Apeiron: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://apeirongrp.com⁠⁠⁠⁠⁠⁠⁠⁠⁠Twala: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twala.io⁠⁠⁠⁠⁠⁠⁠⁠⁠Symph: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://symph.co⁠⁠⁠⁠⁠⁠⁠⁠⁠Secuna: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://secuna.io⁠⁠⁠⁠⁠⁠⁠⁠⁠MaroonStudios: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://maroonstudios.com⁠⁠⁠⁠⁠⁠⁠⁠⁠AIMHI: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://aimhi.ai⁠⁠⁠⁠⁠⁠⁠⁠⁠CompareLoans: ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://compareloans.ph⁠⁠⁠⁠⁠⁠⁠⁠⁠CHECK OUT OUR PARTNERS:Ask Lex PH Academy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://asklexph.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ (5% discount on e-learning courses! Code: ALPHAXSUP)Argum AI: ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://argum.ai⁠⁠⁠⁠⁠⁠⁠⁠⁠PIXEL by Eplayment: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://pixel.eplayment.co/auth/sign-up?r=PIXELXSUP1⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Sign up using Code: PIXELXSUP1)School of Profits: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://schoolofprofits.academy⁠⁠⁠⁠⁠⁠⁠⁠⁠Founders Launchpad: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://founderslaunchpad.vc⁠⁠⁠⁠⁠⁠⁠⁠⁠Hier Business Solutions: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://hierpayroll.com⁠⁠⁠⁠⁠⁠⁠⁠⁠Agile Data Solutions (Hustle PH): ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://agiledatasolutions.tech⁠⁠⁠⁠⁠⁠⁠⁠⁠Smile Checks: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://getsmilechecks.com⁠⁠⁠⁠⁠⁠⁠⁠⁠CloudCFO: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://cloudcfo.ph⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Free financial assessment, process onboarding, and 6-month QuickBooks subscription! Mention: Start Up Podcast PH)Cloverly: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://cloverly.tech⁠⁠⁠⁠⁠⁠⁠⁠⁠BuddyBetes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://buddybetes.com⁠⁠⁠⁠⁠⁠⁠⁠⁠HKB Digital Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://contakt-ph.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ (10% discount on RFID Business Cards! Code: CONTAKTXSUP)Hyperstacks: https://hyperstacksinc.comOneCFO: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://onecfoph.co⁠⁠⁠⁠⁠⁠⁠⁠⁠ (10% discount on CFO services! Code: ONECFOXSUP)UNAWA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://unawa.asia⁠⁠⁠⁠⁠⁠⁠⁠⁠Wunderbrand: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://wunderbrand.com⁠⁠⁠⁠⁠⁠⁠⁠⁠DVCode Technologies Inc: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://dvcode.tech⁠⁠⁠⁠⁠⁠⁠⁠⁠NutriCoach: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://nutricoach.com⁠⁠⁠⁠⁠⁠⁠⁠⁠Uplift Code Camp: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://upliftcodecamp.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ (5% discount on bootcamps and courses! Code: UPLIFTSTARTUPPH)START UP PODCAST PH⁠⁠YouTube⁠⁠ | ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠Facebook⁠⁠Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://patreon.com/StartUpPodcastPH⁠⁠⁠⁠⁠⁠⁠⁠⁠PIXEL: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://pixel.eplayment.co/dl/startuppodcastph⁠⁠⁠⁠⁠⁠⁠⁠⁠Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://phstartup.online⁠⁠⁠⁠⁠⁠⁠⁠⁠Edited by: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://tasharivera.com⁠⁠⁠

Ein chaotisches Zuhause, Mundgeruch, schlechte Manieren im Restaurant oder einfach ein kompletter Totalschaden: Niemand rechnet damit, dass das Match von der Dating-App nicht nur ein Flop ist, sondern zum absoluten Albtraum wird. Trotzdem hatten wir sie alle schon: Horror-Dates! Chelsea hat mit euch über die Dates gesprochen, die euch bis heute manchmal noch aus dem Schlaf holen.

Planning next year for your bar usually happens in between shifts, on scraps of paper, and without real numbers.You look at last year's sales, talk about cutting labor or pushing promos, and still end up guessing why the profit is not where you want it.In this episode, we walk through a complete 2026 planning session using five simple metrics from your bar so you can finally see what is really working and what is not.You will hear how to turn those numbers into three clear annual goals and a quarter by quarter roadmap that actually fits around real service, real staff, and real life.By the end, you will know exactly what to focus on each month to grow profit, protect your time, and stop feeling like you are starting from zero every January.

2148 The Camp of the Saints A discussion of the 1973 book "The Camp of the Saints" by Jean Raspail.

What if the biggest threat to your restaurant isn't bad food or poor service—but bad tech?That's the bet Ankit Gupta is making. After shaping food delivery at tech companies globally, he saw a blind spot no one was fixing: restaurant tech was leaving restaurants behind. Now he's leading the product team at Otter, and his mission is clear: to completely redefine what a restaurant point of sale system is and how it can holistically serve the changing needs of restaurants today.In today's conversation, he shares why POS systems should be more than a way of collecting revenue–they should be creating new revenue opportunities, how data and marketing can work together through automation to scale your brand, and what operators can learn from manufacturers to scale profitability.This is more than a conversation about tech—it's a conversation about identity, resilience, and realizing that the tools that will free us in the future already exist today.To learn more about Otter and the most powerful restaurant operating system ever created, visit tryotter.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Generations of bleary-eyed St. Louisans have flitted into late night diners like moths to lamplight, drawn in by one of our most treasured regional dishes: the slinger — an artful pile of eggs, hash browns, onions, cheese, meat and chile (or gravy). So the city mourned at the beginning of November when one of the last best places to get a slinger — the Buttery on South Grand Boulevard — closed. STLPR's Jessica Rogen and Abby Llorico talk about the latest restaurant openings and closings in the St. Louis area.

This week on the Long Island Tea Podcast, Sharon and Stacy are jingling into December and giving you all the tea on what to do before the holiday season kicks into full swing. They recap Thanksgiving, share what's been happening around Discover Long Island, poke fun at the porch pirates who finally got busted, and they also recap their amazing conversation from last week's episode with Theresa Caputo. Plus, the ladies are diving into all the festive fun, community moments, and local happenings you won't want to miss this month.#ShowUsYourLongIslanderThis week's spotlight shines on the volunteers at Mercy Soup Kitchen in Wyandanch, who served more than 175 hot Thanksgiving meals—led by a dedicated crew of locals giving back, including cancer and heart attack survivor Steve Cofone. Across town, Rev. Terrance Daye and 100 volunteers delivered 1,300 meals to seniors and families, showcasing Long Island's incredible spirit of generosity.Know someone making an impact? DM us or email spillthetea@discoverlongisland.com#LongIslandLifeHoliday Spectacular on Ice Returns to BellportNancy Kerrigan and world-class skaters bring magic to The Gateway now through January 4.Long Island Gay Men's Chorus Holiday Concert SeriesFestive classics and joyful flair with performances across Huntington, Plainview, and Setauket.Long Island ‘Porch Pirate' Ring BustedAuthorities shut down a package-theft ring targeting deliveries across 31 communities.Holiday Night Market Wonderland in Stony BrookA Hallmark-style holiday scene with vendors, snowfall, treats, and festive fun.Shop Small This SeasonA curated list of Long Island favorites perfect for holiday gifting.#ThisWeekendOnLongIslandSponsored by East End Getaway — your go-to resource for all things happening on the East End.Friday, December 5• Sag Harbor's Light Up the Harbor• 5th Annual Westhampton Beach Holiday StrollSaturday, December 6• Santa Fest in East Hampton• Annual Holiday Fair in Southold• 13th Annual Wooden Wonderland Holiday Craft Fair• 2025 Raise Shell Festival in Greenport• Riverhead Holiday Extravaganza• Greenport Parade of Lights & Tree Lighting• Christmas Tree & Menorah Lighting in Westhampton BeachSunday, December 7• Santa Brunch at the Sea Star Ballroom• Hampton Bays Tree Lighting CelebrationPlan your weekend at EastEndGetaway.com.#ChariTEABeyond the Badge NY: Supporting First RespondersThis week's ChariTEA highlights Beyond the Badge NY, a nonprofit dedicated to supporting first responders and their families through the mental health and suicide crisis. Their upcoming Santa Brunch on December 13 offers a festive, kid-friendly way to give back, and their signature Annual Gala on May 6 at the Heritage Club in Bethpage brings the community together to raise critical funds and awareness. Learn more and get involved at beyondthebadgeny.org.#CelebriTEARalph Macchio Earns a Star on the Hollywood Walk of FameA Long Island legend shining on the global stage.NBC's Stumble Films Scenes on Long IslandThe mockumentary-style cheer comedy includes scenes shot at Krisch's Restaurant & Ice Cream Parlour.#ConnectWithUsInstagram: https://www.instagram.com/longislandteapodcastYouTube: https://www.youtube.com/@DiscoverLongIslandNYTikTok: https://www.tiktok.com/@longislandteapodcastX (Twitter): https://twitter.com/liteapodcastFacebook: https://www.facebook.com/longislandteapodcastEmail: spillthetea@discoverlongisland.comShop: https://shop.discoverlongisland.com Hosted on Acast. See acast.com/privacy for more information.

On today's edition of the podcast Eric is joined by a returning Monica "The Mayor of Garden Oaks" Danna to go through some of the latest news from the Houston culinary scene. Eric and Monica discuss Ninja Ramen shuttering at the end of December, the new sushi concept from Grace and Leo Xia coming to Chinatown, and Lankford's opening a new location in The Woodlands. In the Restaurants of the Week portion Lazy Lane is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston Ramen Shop Known for Asian Whisky will Shutter After 11 Years New Chinatown Restaurant Serves Up AYCE Sushi and More for $37 Historic Houston Burger Joint Serves Up New Woodlands Location Exclusive: Killen's Barbecue Will Soon Shutter in The Woodlands Esquire Names Houston's West African Eatery to Best New Restaurants List 2-Acre Houston Patio Bar Rebrands with New Name and Family-Friendly Menu

I Love You Restaurant | Ep 1080 | Crazy Town Podcast

This week, we're replaying one of my favorite conversations of the year, a Q&A session we recorded in May at our 21 Hats Live event in Ann Arbor, Michigan, with Ari Weinzweig, co-founder of Zingerman's Community of Businesses. If you've already listened to our conversation with Ari, I encourage you to listen again. It's worth it.And if you haven't heard it, well, you're in for a treat. Much of the discussion focused on a topic that haunts just about every business owner, and that's pricing. Specifically, Ari talked about how he learned to charge enough to run a healthy business and why he'd rather go out of business charging what Zingerman's needs to charge than go out of business never knowing whether customers would have paid the true cost of great food and great service. (Spoiler alert: They have not gone out of business.)Not surprisingly, the 21 Hats Live participants had lots of questions for Ari, including how he and his partners decide whether to launch a new business, how he and co-founder Paul Saginaw have maintained their partnership for more than 40 years, how he and Paul are approaching succession, and whether he thinks of himself as successful, which prompted Ari to share that his mother never stopped pleading with him to take the LSAT. You know, just in case.We're re-playing the episode in part because we took Thanksgiving week off from recording but also because it offers a little taste of what it's like to attend a 21 Hats Live event. As you may have seen in the Morning Report, I've just announced that our fourth annual in-person event will take place in Cincinnati in May. Once again, it will be a terrific opportunity to connect with others who understand what it takes to build a business. If you've ever wished you could spend more time with people who really get what you're going through, this is your chance. We will have peer group conversations on topics you help pick. We'll get VIP tours of iconic local businesses. We'll eat good food. We'll build relationships. And we'll leave inspired.But spots are limited. For more information and to register, please check the newsletter I sent out on Sunday. Or shoot me an email, and I'll make sure you get the invite. You can reach me at loren@21hats.com.

Episode SummaryIn this episode, Rodric sits down with entrepreneur, speaker, and financial literacy coach Angela Goodman to unpack the truth behind “money problems.” Angela shares the hard-won lessons from leaving corporate HVAC, surviving (and choosing to exit) the restaurant world, and coaching business owners who are great at their craft but broke on paper.They dig into discernment, boundaries, self-worth, and communication—and why most entrepreneurs don't actually have money problems… they have people problems and self-valuation problems. You'll also hear about fearless experimentation (including cutting into a dream hot rod to learn welding), human design, and why you wouldn't desire the thing if you weren't capable of doing the thing.In This Episode, You'll LearnWhy Angela walked away from corporate America and bought a restaurant she'd “never do again.”How short-term rentals, multifamily, and restaurants can make you question humanity—and what those experiences taught her about boundaries.The link between communication, self-worth, and cash flow (and why it's almost never “just the money”).How to become radically picky about clients and partnerships—and why Angela tests people before they know they're being tested.Rodric's Four Futures framework and the moment you hit “no more” and never go back.The real cost of refusing to invest in help, even when you're leaving millions on the table.What human design and spiritual work have to do with business, money, and why you're on earth.A simple but powerful reframe from Channel Panel: “You wouldn't desire to do the thing if you weren't capable of doing the thing.”About Angela GoodmanAngela describes herself as “just a girl from Virginia,” but the resume is a little bigger than that:Started in commercial HVAC, one of the few women in the industry.Climbed into leadership managing large teams and a $25M business.Left corporate to buy into a restaurant franchise, grinding 24/7, surviving COVID, and ultimately choosing to exit.Invested in multifamily and other ventures that taught her hard lessons about partners, discernment, and trusting the wrong people.Today she works with business owners on financial literacy, communication, and culture, helping them stop being “poor entrepreneurs” and start running profitable companies aligned with who they really are.You'll find her speaking to rooms of accountants, trades, and entrepreneurs on money, leadership, and communication—then heading off to Antarctica and beyond for bucket-list adventures.Key Moments & Timestamps00:00 – Antarctica, Easter Island & Lifetime Trips Rodric and Angela open with travel talk: Antarctica, Machu Picchu, Easter Island, tennis majors, and why Angela wants to go where nobody else has been.03:23 – “I'm Just a Girl from Virginia” – Angela's Origin Story Angela shares how she went from commercial HVAC to buying a restaurant franchise, and why she's now exiting to focus on helping business owners “figure out their sh*t.”06:36 – Restaurants, Airbnbs & Questioning Humanity They compare war stories: restaurant guests, short-term rentals, multifamily tenants… and how certain businesses can make you seriously rethink how much you like people.08:49 – Learning Discernment the Hard Way Angela talks about bad partnerships, being owed hundreds of thousands of dollars, and realizing she trusted the wrong people....

Chef Bert Bonnarens, a Belgian-trained chef who cooked in Michelin-starred kitchens, now leads culinary development for Wild Thyme Restaurant Group. At Shorebird, Wild Thyme's flagship brand, he blends global technique with fresh, market-driven cooking. Listen now to learn about his Michelin-trained beginnings, the lessons he carried across continents, and why guests follow him to the dock for fresh-caught seafood. Sponsored by:• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textHere's a conversation with a restaurant growth operator who's spent 20+ years at the intersection of dining, loyalty, and partnerships. From helping launch LivingSocial's first outside sales footprint to expanding Square's Caviar gourmet delivery in Downtown LA, he's now at Rewards Network, where he runs dining programs for major brands across airlines, hotels, and wireless. The focus: predictable traffic, measurable spend, and cash flow that helps restaurants grow.We break down how these dining programs actually work—enrollment, card-linked offers, and the data that proves incremental visits—plus the funding model where Rewards Network pre-purchases members' meals up front to inject capital into restaurants. Expect practical tactics on filling seats, lifting average check, and turning occasional diners into regulars through A/B-tested offers and localized campaigns.His path runs from Phoenix to Pasadena to North Hollywood, with stints in Carlsbad, Del Mar, and Leucadia along the way. A Northern Arizona University grad with post-grad business coursework at Pasadena City College, he moved to Pasadena in 2002 to work at Charter Media and spent eight years there. He's a Burbank Chamber member, a longtime restaurant partner to owners across LA, and a dad to a Pasadena-born son—plus an outdoors guy who camps on his own three acres near Flagstaff.If you're a restaurant owner or marketer, this episode is a playbook: how to evaluate dining rewards, negotiate terms, track true lift vs. cannibalization, and stack channels (delivery, loyalty, email, social) for sustainable growth. Keywords: restaurant marketing, dining rewards, card-linked offers, customer acquisition, loyalty ROI, restaurant funding, Caviar, LivingSocial, Rewards Network, Pasadena, San Gabriel Valley.__________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

On Tuesday's show: New restrictions on vehicle registrations are causing some confusion and concern in Texas. Residents are now required to show proof of their legal status in the country before registering a vehicle or renewing it. We learn what is behind the sudden policy shift from the Texas Department of Motor Vehicles and the issues it is causing.Also this hour: Houston food writers discuss their favorite places to find European food locally on this month's edition of The Full Menu.And we escape the sprawl and the rat race with a visit to Lake Houston Wilderness Park.Watch

Episode 498: I will discuss my memories of Salerno Jingle Cookies and read a 1969 menu from The Heather House Restaurant in Chicago.

Chef Theo Gilbert may be working outside the grind of restaurant ownership, but he's still cooking up a storm. In this episode, host David Manilow talks with Gilbert about making homemade pasta in the window at the former Terragusto and his journey to creating pop-up dining experiences through Chicago Bite Club. Plus, hear how he got hooked on cooking all over the world. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Longtime restaurant exec and OpenTable advisory board member Chris DeSaye knows the bookings business as well as anyone and has a clear view of what comes next. In this episode, we talk DoorDash, artificial intelligence, and, of course, the always-evolving reservations biz. 

The systems, KPIs, and leadership habits top operators use to run high-performing restaurants without constant chaos. Learn how top restaurant operators create proactive systems, master the KPIs that matter, and lead teams that deliver five-star guest experiences consistently. In this episode, Kristin from Craveworthy Brands breaks down the operational playbook behind 20+ concepts — including how to hire the right people, develop leaders, manage sales/COGS/labor, build a strong culture, and stop running your restaurant by putting out fires. If you want a smoother operation, better profitability, and a team that actually shows up and performs, this conversation lays out exactly where to start. Watch Free Restaurant Video Training: www.restaurantacademy.online/get-free-training-owners Thank you to our sponsors: The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ Menufy: uplevels your SEO, takes direct online orders, markets to your guests & manages your online reputation. You get a custom branded SEO optimized website, data you control without losing 30% to 3rd parties, automated customer feedback, loyalty programs, built in chargeback protection and 24/7 support. https://restaurant.menufy.com/

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O'Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy.Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits, partnering with friends, and transforming a rundown historic building into a cornerstone of a now-thriving neighborhood cluster of breweries, restaurants, and makers.This episode dives into:

Episode 498: I will discuss my memories of Salerno Jingle Cookies and read a 1969 menu from The Heather House Restaurant in Chicago.

3 Strikes!!! Steak wants to know your must-see restaurant for holidays, the smartest person in your life, and the most expensive ticket you have ever purchased.