Podcasts about restaurants

Parents of 60 million kids in America have failed to open Trump accounts for them so Scott Bessent just did it for them.  They are active.  All the parents have to do is log on and accept the account and their kids get money invested for the future.  This is SO good if we can teach people to save instead of borrow.    It's been a bad week for the Senate as the dems vote to keep insider trading alive for all of them and vote against a Ratepayer Protection Act to keep data centers in check.  Why are the dems in DC?  Just keep them at home because they will always vote NO on anything Trump and Republicans offer up.  Incredible.    An adopted 58 year old man in Missouri has an incredible story as he's learned the identity of his very famous birth dad.  Oh, what a fool believes.  You have to hear who it is.    A pair of Chiefs sweep the AFC Offensive Player and Rookie of the Month awards as KC gets ready to play the Raiders.  With a win, Andy Reid will take over first place for most wins of ANY coach in  Allegiant Stadium history.    College hoops coach John Calipari is upset that his players make more than his coaches, college football ratings are in a double digit dive and our Final Final is a freakout at a popular KC BBQ spot that some diners thought was in trouble when somebody walked in.

   Parents of 60 million kids in America have failed to open Trump accounts for them so Scott Bessent just did it for them.  They are active.  All the parents have to do is log on and accept the account and their kids get money invested for the future.  This is SO good if we can teach people to save instead of borrow.    It's been a bad week for the Senate as the dems vote to keep insider trading alive for all of them and vote against a Ratepayer Protection Act to keep data centers in check.  Why are the dems in DC?  Just keep them at home because they will always vote NO on anything Trump and Republicans offer up.  Incredible.    An adopted 58 year old man in Missouri has an incredible story as he's learned the identity of his very famous birth dad.  Oh, what a fool believes.  You have to hear who it is.    A pair of Chiefs sweep the AFC Offensive Player and Rookie of the Month awards as KC gets ready to play the Raiders.  With a win, Andy Reid will take over first place for most wins of ANY coach in  Allegiant Stadium history.    College hoops coach John Calipari is upset that his players make more than his coaches, college football ratings are in a double digit dive and our Final Final is a freakout at a popular KC BBQ spot that some diners thought was in trouble when somebody walked in.

Topics discussed on today's show: Frank's Jury Duty, Coming Up in October, Kevin's Birthday Gift, Fused Gold Fish Crackers, Pop History Quiz, Deaths, Seller's Advantage, Tombstone Candy Corn Pizza, No Cell Seating, Get Rid of it in Restaurants, TSA Seating, Hollywood Secrets Everyone Know, Stay Or Go: Highest Intention, Probably White, and Apologies.

In this episode, host Bidemi Ologunde examines the supposed death of brunch culture in the United States and around the world. Is brunch actually disappearing, or is the traditional weekend ritual simply evolving? How are rising restaurant costs, changing drinking habits, hybrid work, wellness trends, and shifting consumer preferences reshaping the experience? The episode also explores leading and lagging indicators that reveal where brunch culture may be headed next.

Justin Bolois has spent over a decade helping build the iconic First We Feast media company—from features editor to VP of programming and development, shepherding popular shows like The Burger Show, Tacos Con Todo, and Hot Ones within the media empire. Off the clock, he's chasing something equally cool: vintage restaurant staff shirts, forgotten diner ephemera, and the last physical traces of beloved restaurants that no longer exist. That's Restaurant Relics, a side project we absolutely love that's part museum and part store. Justin joins Matt to talk about everything from his work on Hot Ones to the virtues of a well-worn JG Melon tee. Check out: Hot Ones Game Night. Subscribe: ⁠⁠Apple, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

At 14 years old, Chef Diego Garcia left his family in Mexico and returned to New York alone. He barely spoke English. He wasn't going to school. He worked wherever he could, and for a period of time, he had nowhere to live. Diego slept in the New York City subway, cleaned himself up in restaurant bathrooms and helped people carry groceries while trying to save enough money to rent a room. His parents back in Mexico had no idea. But Diego's story didn't begin there. Growing up in Puebla, he worked alongside his family in street markets, unloaded trucks filled with produce and learned to slaughter goats and prepare barbacoa with his father and grandfather. Food wasn't a career yet. It was simply part of life. New York changed that. Restaurants became Diego's education. He learned English by reading newspapers on the train and learned his craft inside kitchens. French technique, Italian cooking, sustainable seafood and years of working alongside chefs from different cultures eventually gave him a language of his own. The road wasn't clean. As a teenager in Florida, Diego found himself selling drugs, stealing cars and dangerously close to a future he knew he didn't want. He left, returned to New York and made a decision that would alter the direction of his life: he was going all in on cooking. Today, Diego is approaching 200 events through his own private-chef business while working toward his ultimate goal of opening a restaurant built around seafood, Mexican heritage and the many cultures and techniques that shaped him along the way. But this conversation goes much deeper than food. Diego talks about homelessness, poverty, pride, family violence, bad decisions, abusive kitchen culture, leadership, fatherhood, healing from childhood trauma and finally learning to be proud of himself. For years, he was trying to make his parents proud. Only recently did he realize there was someone else he needed to make proud too. Himself. KEY TAKEAWAYS Survival came before ambition. At 14, Diego returned to the United States alone because he believed staying in Mexico offered him little opportunity for education or a future. When homelessness followed, he focused on getting through one day at a time. Food was part of his life long before it became a profession. Growing up in Puebla meant markets, produce, livestock and barbacoa. By 11 or 12, he was already helping his father and grandfather process goats and cook them using techniques passed through his family. Restaurants became his classroom. Without culinary school and with limited English, Diego learned inside kitchens while teaching himself English through newspapers, books, music and everyday conversation. His path could have gone very differently. As a teenager in South Florida, Diego became involved with drugs, stolen cars and other illegal activity. Recognizing where that road could lead, he left Florida, cut ties with that life and returned to New York. Cooking became the alternative. Returning to professional kitchens gave Diego a direction. What began as survival became a deliberate pursuit of culinary knowledge and eventually a career. He learned leadership from good kitchens and bad ones. Diego experienced yelling, humiliation, racism and physical mistreatment in kitchens. Rather than repeating it when he became a leader, he decided to pay closer attention to what the people working for him might be going through. His cooking reflects more than one home. Mexico remains central to Diego's identity, but New York is part of him too. French, Italian, Nordic, Asian and seafood-driven influences have become tools he uses to express his Mexican heritage rather than replace it. His restaurant vision is rooted in honesty. Diego ultimately wants a seafood-driven marisquería built around fresh ingredients, Mexican roots and genuine hospitality. His goal isn't to tell guests how impressed they should be. He wants them to leave genuinely satisfied. Success has become personal. For much of his life, Diego measured himself against whether his parents would be proud of him. Seeing his mother's reaction to his recent television appearance helped him recognize something he had rarely allowed himself to feel:   The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Jefferson Dutton (@jeffersondutton), Mike Hanford (@mikehanford), and Tim Kalpakis (@timkalpakis), of The Sloppy Boys, join the 'boys to kick off Drac-Dough-Ber-Fang, a spook-drac-ular month of steaks and stakes with a review of Texas Roadhouse. Plus, a spooky edition of Drank or Stank.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmDownload Cash App Today: https://capl.onelink.me/vFut/8xqcrzj3 #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Cash App Visa® Debit Flex Cards issued by Sutton Bank, Member FDIC, and The Bancorp Bank, N.A., pursuant to a license from Visa U.S.A. Inc. See terms and conditions for the Sutton prepaid card, Sutton debit flex card, and Bancorp debit flex card. Savings provided by Cash App, a Block, Inc. brand. Visit cash.app/legal/podcast for full disclosures.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We kick things off with news that Kitchen Nightmares is filming in Missouri, which has Rizz remembering the horrifying moment he realized he'd eaten at a restaurant featured on Gordon Ramsay's show. Then it's time for the Riz Quiz, where callers discover that common knowledge becomes significantly less common when there's a 45-second clock ticking. We get Paris panic, a dried plum becoming a raisin, Canada's capital becoming Ontario and, eventually, Lern estimating the Space Needle at an extremely reasonable 12,549 feet tall. Actual answer: 605 feet. She was only off by approximately an entire mountain.Meanwhile, a former police lieutenant is accused of clocking in and spending huge chunks of his shifts sitting in the station break room — including stretches of nine hours. Sure, there may have been crime elsewhere, but the crew points out one undeniable statistic: zero murders in that break room. We also rank some of rock's supposedly smelliest fan bases, with Phish, Grateful Dead and Insane Clown Posse fans leading a fragrant list that also drags Tool, Slipknot, Korn, Primus, Limp Bizkit and plenty more into the stink.Then Riz remembers what awaits him on Friday: the Glory Hole Challenge. No sight, no sound, just smell, taste and “face feel.” What could possibly go wrong?Rafe's birthday leftovers also continue when an Edible Arrangement turns dangerous and he accidentally bites into part of a candle because he was told everything was edible. From there, we tackle Halloween's annual neighborhood civil war: is it acceptable to take your kids trick-or-treating somewhere you don't live? The answer from the show is basically yes — especially if the rich neighborhood is hoarding the king-size Reese's behind the gates.Plus, coffee shop squatters, phone-free restaurants, TSA agents losing their chairs, an incredible eight-story fall survival story and enough completely unnecessary arguments to remind everyone why this show should never be trusted with serious decisions.Birthdays, break-room bandits, Glory Hole anxiety, Gordon Ramsay, smelly concert crowds and a 12,000-foot Space Needle — just another perfectly normal episode of The Rizzuto Show.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Restaurants lock up customers' phones as devices become the 'new cigarettes'Rolling Stone releases top 50 bands with the smelliest fansFlorida judge rips into mom accused of leaving 4 children at home to go on 3-day cruiseSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam, Joanna, and Zach discuss the etiquette of splitting checks: is this something that only young adults can and should do? Is there a threshold point where it becomes acceptable? Do things like Venmo make this better or worse? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is reading: The Bull Case for Sierra Nevada's Under-the-Radar ‘Hype Brewery' LineJoanna is reading: The Crazy Origin Story of the East 8 Hold-Up, a London-Born Vodka Cocktail Rising in PopularityAdam is reading: A Restaurant's Off-Menu Wine List Should Feel Special, Not ExclusiveInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Fred wants to know if Keke would go to a restaurant where phones were banned.See omnystudio.com/listener for privacy information.

Why are restaurants empty? Eating out is too expensive for a lot of people right now, but after 30+ years in the restaurant industry, we think the real problem goes deeper than restaurant prices. A normal night out for two now easily runs $150 to $250. On top of that come service fees, credit card fees, and a customer experience that too often doesn't feel worth the check.IYKYK https://86threads.com/products/the-clopen-tee?variant=55747251241033Tell us in the comments: when was the last time you walked out of a restaurant and said, "This isn't worth it"? #RestaurantIndustry #EatingOut #ModernWaiterPodcastFollow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#590 - Why Most Restaurant Marketing Fails (And What Actually Works for Independents) ***** Tickets are available now for the Restaurant Profitability Summit! This is our biggest event of the year, but attendance is capped at 200 people. Get your tickets now.  LEARN MORE: https://go.restaurant-strategy.com/summit-2026 *****  This week's episode is brought to you by: MARQII VISIT: https://marqii.com/ This week's episode is brought to you by: POPMENUVISIT: https://popmenu.com/restaurantstrategy ***** It's not about volume. Never was.  It's about CLARITY.  Explaining who you are... and who you're for.  And doing that with blistering consistency.  *****  LEARN ABOUT THE P3 MASTERMIND: https://www.restaurantstrategypodcast.com/listeners

In hour one, Dawn read a puff piece about Pete Davidson in Variety and they play Blinded by the Item! In the second hour, Dawn found a company that will burry you with a tree, Bradley covers Tea Time with Harry and Meghan Markle news, Dawn watched Hulu's The Swan documentary, and Bradley listened to another true crime podcast, this time about surrogacy. In hour three, Brad tells us about phone free restaurants, and Dawn gives the latest on Diddy's incarceration. They read one star reviews and play the five second rule! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nach einem langen und intensiven Sommer, der voll war mit Reisen, Erlebnissen und Unterwegs-Sein, haben Isabel und Lukas eine Entscheidung getroffen: zurückschrauben. Mehr kochen, weniger Restaurants, weniger Termine — nicht aus Askese, sondern weil Reizüberflutung auch im echten Leben passiert. Die Kinder werden größer, und damit kommen neue Fragen. Vitos erste Schularbeit ist der Aufhänger für eine grundsätzlichere Diskussion: Nachhilfe organisieren oder selbst dranbleiben? Isabel und Lukas sind sich einig — guter Coach sein ist nicht delegierbar, zumindest nicht in dieser Phase. Selbstvertrauen entsteht nicht durch bessere Noten, sondern dadurch, dass man selbst durch die Schwierigkeit gegangen ist. C.G. Jung hatte recht: alles bis 40 ist Übung. Lukas erzählt, dass er sich seit wenigen Jahren zum ersten Mal wirklich als eigenständiger Unternehmer fühlt — keine Verantwortung nach oben, keine nach unten, nur nach innen. Dann: das Otto Wagner Areal. Isabel und Lukas waren beim Performance-Theaterstück “Ganymed Areal” von Jacqueline Kornmüller und waren hellauf begeistert. Ihr persönliches Highlight waren Federspiel, ein Wachauer Blasmusik-Ensemble, die, während du mit einem Hocker durch das ehemalige Psychiatrie-Areal wanderst, neben dir beginnen zu spielen. Lukas findet dafür nur ein Wort: bewegend. Außerdem: Matthias Döpfner, CEO von Axel Springer, meint im Interview gegenüber Peter Thiel: "Progress in Medicine is the only thing that has no downside." Ein Satz, der hängenbleibt. Und ob man ewig leben wollen würde?

Her Restaurant Mentorship Turned Into Months of Secret Hotel AffairsBecome a supporter of this podcast: https://www.spreaker.com/podcast/cheat-stories-official--5689182/support.#CheatingStories #RelationshipDrama #Infidelity #Storytime #Betrayal #cheatstoriesThis episode includes AI-generated content.

José Luis Chavez took a circuitous route to the professional kitchen, and his current success at restaurants in NYC (Mission Ceviche) and Chicago (Kayao, Clandestino, etc.) in Chicago. In this conversation, he shares the influence of his father on his work ethic, of how he went from Venezuela to Peru to France to the United States, and the growing and learning curve that led to his growing collection of restaurants and bars.Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Jacques Pépin has long found beauty in simplicity—a glass of warm milk, a freshly sliced lemon, a garden-ripe tomato—and in transmitting knowledge from one hand to the next. Now 90, the French chef, author, artist, and educator has spent nearly a century immersed in the world of food, beginning as an apprentice in France at age 13 and rising through Parisian kitchens before moving to the United States in 1959. Over the decades, Pépin has become one of the most influential culinary figures in the world, authoring more than 30 cookbooks and appearing in hundreds of cooking programs. This year marks the 50th anniversary of his landmark 1976 book, La Technique, recently reimagined as an expanded edition combining 600-plus foundational skills and 160 recipes. For this “site-specific” episode of Time Sensitive, we joined Pépin at his home in Madison, Connecticut, where he has lived for more than 50 years, to discuss the relationship between technique and speed, how he's developed what he calls his “taste memory,” and the extraordinary role of chance throughout his life.Special thanks to our Season 14 presenting partner, L'ÉCOLE, School of Jewelry Arts, supported by Van Cleef & Arpels.Show Notes: Jacques Pépin[09:19] La Technique (1976)[09:27] Jacques Pépin Complete Techniques 50th Anniversary Edition (2026)[14:28] The Apprentice: My Life in the Kitchen (2003)[11:16] Craig Claiborne[15:49] Le Répertoire de la Cuisine (1914)[15:14] Société des Cuisiniers de Paris[24:39] Charles de Gaulle[25:03] Algerian War[47:26] Julia Child[39:20] Howard Johnson[39:35] Le Pavillon[42:37] Albert Camus [42:37] Samuel Beckett [42:37] Simone de Beauvoir [43:09] Michel Foucault[46:30] Voltaire[55:30] Helen McCully[57:47] James Beard[1:09:40] A Grandfather's Lessons (2017)

This episode is sponsored by:GO Realty https://www.gorealtyalabama.com/Cherokee Family Healthcare http://cherokeefamilyhealth.com/The Cherokee County Chamber of Commerce https://cherokee-chamber.org/Easy Street, Restaurant, Bar, and Performance Hall https://www.facebook.com/easystreetcentreTheme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39

PHONE GUEST - ANTHONY ANTON - CEO OF WASHINGTON HOSPITALITY ASSOCIATION. Seattle announces 2027 minimum wage… What could go wrong?! “A lot!  A Seattle restaurant that serves you a $100 dinner makes $1.50!  ONE DOLLAR AND FIFTY CENTS.” “We’re looking at close to 10% of restaurants in Seattle closing in 2027”. “Restaurant operators are looking for technology to save them in some way, and that will ultimately result in less jobs.” // World-first biological data center uses 16 million living human neurons to process data // LETTERS

No guest this week—just the three of us circling the wagons.In our first hosts-only episode of Through the Grapevine, we take a little time to catch up, reflect, and talk through some of the things we've been seeing in our industries and around the Livermore Valley.We start locally with a question that's been hard to ignore lately: How many pizza and ice cream shops can one town have? Beyond the jokes, it opens up a larger conversation about small business, hospitality, what consumers are asking for, and what a growing collection of similar concepts might tell us about where the industry is headed.Matt shares some reflections from traveling around the country and getting the opportunity to sit at the table with peers and colleagues in the CrossFit industry as a subject matter expert. We talk about what a privilege those invitations can be—and the years of work, relationships, experience, and credibility that often happen long before someone gets the call.Jeremy also gets candid about the Tri-Valley. He's always been one of the region's biggest advocates, but advocacy doesn't mean you can't be frustrated. We talk about why greater collaboration across events, marketing, hospitality, tourism, and our overall regional ethos matters—and why sometimes being invested in a place means being willing to challenge it to be better.And finally, we look back on our first Sunday Supper at Wingen Bakery & Restaurant. Jeremy shares some thoughts on what went right, what the night meant, and plenty of gratitude for everyone who helped bring it to life. And yes… we're already looking toward January for the next one.No featured guest. No single topic. Just three friends and hosts checking in, sharing some perspective, and having the kind of conversation that happens when you finally get a chance to sit around the table together.Welcome to a different kind of episode of Through the Grapevine.#eatlocal #drinklocal #livelocal

Who is winning in the restaurant business right now?This week's episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, senior principal with Technomic.We had Shank on the podcast to help us understand the performance of independent restaurants and why they can generate sales growth while locations continue closing. We talk about a lot of other topics on the podcast, too, including the state of the pizza business and why restaurants should not sell their soul for the hot new thing. We also discuss why chain restaurants may be falling out of favor with consumers.We're talking independent restaurants on the podcast so please check it out. 

An empty spot on next Friday's schedule is scary. The wrong person filling it is worse. In episode 160 of "The Restaurant Prosperity Formula" podcast, I explain why I'd rather be short-staffed than keep the wrong employee on my team, even though I know how painful a hole in the schedule can be for an independent restaurant owner. You'll hear about the hidden costs of a bad restaurant employee that never show up on your P&L, why a talented employee with bad behavior can be the most dangerous person in your building, and how tolerating poor performance affects your best people and your managers. I also share a simple three-word framework, know, can, choose, that helps you figure out whether you're facing a training problem, a role problem or a choice, so you can make the call with confidence.

Continued conversation about how earlier this month, Republicans held a fundraiser at Montano's Restaurant in Truro on Cape Cod. Ed Medeiros, the owner of Montano's, claims that he and his business have been harassed on social media by people who are upset that he allowed the GOP event at his restaurant.See omnystudio.com/listener for privacy information.

Earlier this month, Republicans held a fundraiser at Montano's Restaurant in Truro on Cape Cod. Ed Medeiros, the owner of Montano's, claims that he and his business have been harassed on social media by people who are upset that he allowed the GOP event at his restaurant. Ed Medeiros joined Dan to talk about the ugly comments that he now faces from anonymous critics intent on harming his business.See omnystudio.com/listener for privacy information.

Badger Bevs sold more than 100K 9L cases in 2025, growing more than 230% YOY. Yet more than 95% of its sales still come from restaurants, bars, and hotels.Founder and CEO David Vogel made a deliberate choice to build the premium mixer brand in the on-premise first. Drawing on his experience at Blue Buffalo and The Chef's Warehouse, he saw an opening for a mixer designed for high-end hospitality -- and a chance to earn the trust of bartenders and beverage directors before pursuing broad retail distribution.That trust took work. In New York, David walked into bars with samples and was often turned away. Buyers might like the tonic or ginger beer, but they also needed to know Badger could deliver consistently. Today, the brand has more than 1,000 customers in that market and sells in 33 states.In this episode, David explains how Badger expanded one market at a time, why delivery frequency and service matter as much as a distributor's reach, and what it takes to support accounts after the first sale. We also get into the product choices behind the growth -- from bartender input on flavor and carbonation to a resealable bottle designed around how cocktails are made behind American bars.For drinks founders, it's a useful look at how a brand can grow quickly while staying focused on the customers it set out to serve.For the latest updates, follow us:Business of Drinks website (sign up for our newsletter!)Business of Drinks YouTubeBusiness of Drinks LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.Erica Duecy LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.Scott Rosenbaum LinkedInSubscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

Susie Jones hangs out in the studio for a conversation with great listener contributions about the closed local restaurants we miss most.

The hour begins with Susie Jones joining for a fun conversation about the shuttered restaurants we miss most before some serious topics including the family of Harper Moyski considering a lawsuit against YouTube related to the Annunciation shooting and the latest on sexual assault problems at Cornell University and a perceived lack of accountability.

Guests for Chad today include Wednesday regular Rena Sarigianopoulos of KARE 11 and Matthew Coller of Purple Insider, though today on the quick playoff exit from the Minnesota Lynx. We also discuss the family of Harper Moyski considering a lawsuit against YouTube, sexual assault problems at Cornell University, Pete Hegseth sounding like a parody of himself and more.

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 platforms Topics Saints LSU Tulane Pelicans Guests Les East of Crescent City Sports Celebrity Chef Scot Craig

We speak with Michael Gamon, composer of The Velveteen Rabbit and Creative & Fine Arts Chair at Harrisburg Academy; Ava Rooney, Harrisburg Academy student and performer in the title role; and Tami Swartz, Artistic & Executive Director of Harrisburg Opera Association and production manager for the opera. Together, they discuss the creative journey of adapting a cherished story for the stage, the importance of children's opera, and the unique educational opportunities created through Harrisburg Opera Association's collaboration with Harrisburg Academy and Silver Academy. Hear how young performers work alongside professional artists, develop valuable skills, and help bring this heartwarming new work to life ahead of its world premiere performances on October 23 and 25, 2026.We also re-air a conversation with Food writer, librarian and research historian Becky Libourel Diamond joins The Spark to discuss her new book, City Tavern: The Founding Table—Colonial Dining, Revolutionary History, and the Restaurant at the Center of It All. The book explores Philadelphia's iconic City Tavern and its role as a gathering place during the American Revolution, where Continental Congress delegates and other influential figures met, shared ideas and conducted business over food and drink.

Dans le sillage des récentes affaires ayant secoué le milieu de la gastronomie et de la création - #BalanceTonAgency, Jean Imbert et Noma en tête -, cet épisode enregistré par La Communauté Écotable abordera les violences en cuisine et les mécanismes d'impunité qui persistent dans le secteur de la restauration. Entre omerta, pression hiérarchique et responsabilité des médias, comment encourager la parole, accompagner les victimes et mettre fin à la brutalité ?Autour de la table ronde : Marline Garcia, fondatrice de WeblameEmilie Laystary, journaliste sociétéAudrey Porru, avocate pénaliste au barreau de MarseilleArsène (prénom d'emprunt), témoin ex-salarié de PanadeModération: Laurène PetitBonne écoute ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : LCE & Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

There are few experiences more humbling than food poisoning. One minute you’re enjoying your meal, the next you’re negotiating with God from the bathroom floor! Maybe it was that dodgy chicken at a restaurant, a braai where the meat was suspiciously pink, leftovers that had been sitting in the fridge since Zuma was president or that one person who says, “It still smells fine!” before serving you food that nearly sends you to the ancestors. Hang out with Anele and The Club on 947 every weekday morning. Popular radio hosts Anele Mdoda, Frankie du Toit, Thembekile Mrototo, and Cindy Poluta take fun to the next level with the biggest guests, hottest conversations, feel-good vibes, and the best music to get you going! Kick-start your day with the best way to wake up in Joburg Connect with Anele and The Club on 947 via WhatsApp at 084 000 0947 or call the studio on 011 88 38 947Thank you for listening.Listen live on Primedia+ weekdays from 6 am to 9 am (South African time) https://buff.ly/y34dh8Y For more from the show and catch-up podcasts, visit Primedia+ https://buff.ly/K59GRzu Subscribe to the 947 weekly newsletter here https://buff.ly/hf9IuR9 Let’s keep the conversation going online: 947 on Facebook: https://www.facebook.com/947Joburg 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X: https://x.com/947See omnystudio.com/listener for privacy information.

America's Best Restaurants has helped thousands of restaurants through the years, BUT HOW?  I often spend so much time teaching that I forget to talk about what we do.  Today we dig into the marketing programs we offer at ABR.  - This podcast is a micro-lesson of what we teach and discuss every week in our Skool community.  Click the link below to join our free America's Best Restaurants Skool group. https://www.skool.com/americasbestrestaurants

Restaurant owner Ted Bell joins the program to share his insight on Palestine. He says they’re ruining their investing opportunities to develop beautiful resort hotels with all this rock throwing. Sign up for a Backstage Pass and enjoy Hours of exclusive content, Phil's new podcast, Classic podcasts, Bobbie Dooley's podcasts, special live streaming events and shows, and oh so very much more…See omnystudio.com/listener for privacy information.

This week on the Long Island Tea Podcast, Sharon and Stacy are recapping the week on Long Island, from organization updates and the Belmont ribbon cutting to the Women Leading Travel Leadership Exchange and a live on-site remote from Long Island MacArthur Airport. Plus, they're welcoming Commissioner Rob Schneider of Long Island MacArthur Airport to talk about the airport's sixth consecutive USA Today 10Best nomination, what makes MacArthur such a convenient way to travel, its role in Long Island tourism and what could be next for the airport.And if you agree that MacArthur deserves the recognition, **vote for Long Island MacArthur Airport in USA Today's 10Best Best Small Airport in America!** Voting is open through October 5, so make sure to cast your vote and help put Long Island's airport on top: https://10best.usatoday.com/awards/long-island-macarthur-airport-isp-ronkonkoma-new-york/ #ShowUsYourLongIslander This week's spotlight takes a look at Charles H. Duryea, the former Islip Town Supervisor who played a key role in helping establish what was originally known as Islip Airport during World War II. As General Douglas MacArthur became a national hero, Duryea suggested naming the airport in his honor, and the name officially became MacArthur Airport in 1943. Show us YOUR Long Islander by sending us a DM or emailing [spillthetea@discoverlongisland.com](mailto:spillthetea@discoverlongisland.com). #LongIslandLife We're talking about some fascinating Long Island stories, from the women who made professional baseball history on the Island to Huntington making a major mark on the local food scene with five restaurants earning spots on Newsday's 2026 Top 50 Restaurants list. Plus, Patchogue's historic former roller rink is getting a new life as The Jazz Room brings New Orleans-inspired jazz, brass, blues and ragtime to the village this November. We're also talking peak apple-picking season and Canoe Place Inn & Cottages in Hampton Bays earning its first MICHELIN Key. #ChariTEAWe're highlighting two Long Island organizations making a difference in their communities. The Hooves & Hearts Foundation is honoring the memory of NYPD Officer Emilia Rennhack by giving local children the opportunity to experience horse camp at no cost to their families. We're also talking about Chasing the Rainbow, a nonprofit supporting those navigating infertility, miscarriage and infant loss through support groups, therapy, yoga and peer mentorship. Plus, we're giving a shoutout to Pink Promises ahead of this year's luncheon supporting breast cancer research.#HiddenGemsUncorked We're heading to Moriches to spotlight The Wine Barn & Farmers Market, a Long Island hidden gem housed in the longtime LaCorte's Farm Stand property. From Long Island wines and local beers to fresh produce, cheeses, jams and LaCorte's pies and baked goods, it's a destination that brings together the best of a classic farmstand and local wine tasting experience. #ThisWeekendOnLongIsland From haunted attractions and illuminated dinosaurs to the Hamptons International Film Festival, Sag Harbor American Music Festival, PumpkinFest, the Hallockville Country Fair, fall markets, live music, theater, vineyards and more, we're sharing some of the events happening across Long Island this weekend, with even more at discoverlongisland.com/events. #CelebriTEA Long Island is getting some prime-time representation as Commack native Michael Catuosco Jr. joins Season 25 of FOX's Hell's Kitchen. The 24-year-old chef is one of 18 chefs under 25 competing for a $250,000 prize and the chance to work at one of Gordon Ramsay's restaurants. With Long Island roots that include Commack High School, Wilson Tech and local restaurants, Catuosco is bringing his Long Island story to one of television's most famous kitchens. Hosted on Acast. See acast.com/privacy for more information.

This week Mary Clarkson joins Eric to discuss: News on restaurants Southern Jerks, BARI Ristorante, and more! Restaurant of the Week - Fine dining steakhouse Mack Allen's 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: Love Croissants opens first stand-alone bakery with Heights drive-through Caribbean-spiced Houston fried chicken joint takes off with 2 new locations Bun B dishes on new Trill Burgers, future plans, Trill Tenders, and more Chinatown's AYCE sushi spot rolls into Midtown with late night DJs

On this episode of Fast Casual Nation, Paul Barron and Cherryh Cansler talk with Claudia Lezcano, CEO of Fuku, about how the David Chang chicken brand is growing through stadiums, airports and college campuses before it franchises. Lezcano covers the economics of "quick culinary," the lessons from Fuku's corporate restaurants in West Palm Beach and Coral Gables, and how she negotiates with landlords, sports teams and airport operators. She also shares how she was paid $400,000 to exit a lease and lays out the plan for 15 to 20 franchise locations by the back half of 2028. The hosts also discuss why restaurant resales fell in 2026 and preview the Fast Casual Executive Summit, October 4 to 6.#FastCasualNation #Fuku #RestaurantRealEstateBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

As the autumn days get shorter, host David Manilow offers his short list of favorite places for each meal — breakfast, lunch and dinner.In this episode, we hear from Chicago chefs who are getting their props nationally. Manilow revisits his conversation with Adam McFarland and Tom Rogers of John's Food and Wine in Lincoln Park. Plus, we'll share highlights from our chat with Mirra's Zubair Mohajir and Rishi Kumar. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

More and more restaurants and bars are telling patrons to keep their phones in their pockets and purses, or spend their money someplace else. Is that overbearing, or a step in the right direction?

This week, Thom Francis welcomes poet Carol Graser to the stage. Carol shared her poems at Albany Poets Presents that took place on February 21, 2018 at Restaurant Navona in Albany. +++++ In the late-2010s I hosted a series at Restaurant Navona on New Scotland Ave in Albany. At these readings a poet would share their work and then they would answers questions from me and the audience. On February 21, 2018, the great Carol Graser was the featured poet. Carol Graser is the author of the poetry collections Prayer for the Sorrowful Brain (Kelsay Books, 2025) and The Wild Twist of Their Stems (Foothills Publishing, 2007). She hosts the fourth Tuesday of the month open mic poetry reading at Caffe Lena, a series that she initiated in 2003. For the reading part of the evening, Carol began with “Poem Read in a Dream,” then on to a wedding poem for her son “Dissolving the Distance Between You.” A couple poems from when she worked at a bookstore, the first in the “persona” of a haiku, and then a poem about eating lunch in Congress Park. Ending with “Ghost of Ambitions.” Carol will be reading this Sunday afternoon st Saratoga Arts as part of the weekend-long Saratoga Book Festival.

Restaurant Week South Africa's relationship manager, Sonny Vriends, speaks to John Maytham about the event which runs until 1 November. 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.

Topic: Malcolm and Carol finally managed to sit down with the family behind Cooper's Country Meat Packers and Country Pleasin' Brand Sausage. Henry and Julyn Cooper join the show to talk about how the sausage gets made in Florence, the Butcher Shop and Restaurant, the process behind coming up with new flavors, and more.Guest(s): Henry and Julyn CooperHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org. If you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

What does it take to open one of New York City's most in-demand restaurants and then make it better after the doors open?On this episode of Bar Hacks, host David Klemt sits down with Bar Hacks: ReFire co-host Bradley Knebel, general manager of Ambassador's Clubhouse NYC, to talk about the work behind opening and leading a restaurant with enormous expectations from day one.Bradley traces his path from sommelier to restaurant leadership and the opening experiences that made him fall in love with bringing concepts to life. He shares why no restaurant survives first contact with operating reality unchanged, how to protect a brand's non-negotiables while listening to guests, and why opening leaders need to check their egos at the door.The conversation gets into the realities behind Ambassadors Clubhouse: overwhelming reservation demand, a massive menu, two-floor service, highly technical culinary and beverage programs, and the prep systems required to make complexity look effortless.Bradley also breaks down how his team approached hiring roughly 100 people, why he hires the person before the skill set, and how that philosophy helped the restaurant reach six months with 100% voluntary retention among its service team.Along the way, David and Bradley discuss culture as an operating and financial issue, decision making under pressure, giving GMs clear authority, building consistency without chasing perfection, and Bradley's standard for excellence: get 1% better every day.Plus, Bradley shares the real family story behind the Ambassadors Clubhouse concept, including the man whose portrait connects the restaurant to the Punjabi mansion parties that inspired it.Notes⁠⁠Bradley Knebel IGAmbassadors Clubhouse NYC IGAmbassadors Clubhouse NYC websiteAmbassadors Clubhouse website⁠⁠⁠⁠⁠KRG Nightlife IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠KRG Nightlife website

My Husband's Affair With My Client Emma Unfolded Behind Restaurant LiesBecome a supporter of this podcast: https://www.spreaker.com/podcast/cheat-stories-official--5689182/support.#CheatingStories #RelationshipDrama #Infidelity #Storytime #Betrayal #cheatstoriesThis episode includes AI-generated content.

Sarah talks about restaurant owners who are sick of patrons letting their children run amok. Sarah learns about a study that determined a love for chocolate isn't just for humans. Turns out, rats can't get enough either and they scream (literally!) for it! Sarah is prepping for her next career as a shopping consultant to help us become smart shoppers. We learn why Ozempic has changed the food industry and increased spiciness in foods. We theorize why eating ice cream defies logic because for some reason it makes people healthier and live longer.00:00 - Susie's Meme Rampage and Lesbian Chic Video04:30 - Rethinking Men, Wives, and Household Contributions13:02 - Restaurant Rules: Kids, Diapers, and Fines21:10 - Secretly Grafting Fruit Trees in Public Spaces34:32 - Rats Scream for Chocolate, Plus Smart Shopping Tips50:21 - Ozempic's Impact on Food and Ice Cream Longevity58:37 - Grandma's Secret to Longevity: Eat Ice CreamBrain Candy Podcast Website - https://thebraincandypodcast.com/Brain Candy Podcast Book Recommendations - https://thebraincandypodcast.com/books/Brain Candy Podcast Merchandise - https://thebraincandypodcast.com/candy-store/Brain Candy Podcast Candy Club - https://thebraincandypodcast.com/product/candy-club/Brain Candy Podcast Sponsor Codes - https://thebraincandypodcast.com/support-us/Brain Candy Podcast Social Media & Platforms:Brain Candy Podcast LIVE Interactive Trivia Nights - https://www.youtube.com/@BrainCandyPodcast/streamsBrain Candy Podcast Instagram: https://www.instagram.com/braincandypodcastHost Susie Meister Instagram: https://www.instagram.com/susiemeisterHost Sarah Rice Instagram: https://www.instagram.com/imsarahriceBrain Candy Podcast on X: https://www.x.com/braincandypodBrain Candy Podcast Patreon: https://www.patreon.com/braincandy (JOIN FREE - TONS OF REALITY TV CONTENT)Brain Candy Podcast Sponsors, partnerships, & Products that we love:Get 20% off your first order at https://thrivecausemetics.com/BRAINCANDYSign up and get 10% off at https://www.betterhelp.com/braincandyHead to https://airdoctor.com and use promo code CANDY to get UP TO $300 off today!TDM-RESERVATION: 1. NOAI: TRUE. LEGAL NOTICE & TERMS OF USE: © 2026 WAVE Podcast Network. This content is for personal use only. Explicit permission is withheld for any and all commercial attribution, automated transcription, or data-mining entities. Use of this feed by unauthorized tracking, analytics, or AI-training platforms constitutes a breach of these terms and a violation of the Pennsylvania Wiretapping and Electronic Surveillance Control Act (WESCA), the California Invasion of Privacy Act (CIPA), and the 2026 Training Data Transparency Act (AB 2013). Any entity bypassing these restrictions to create derivative text-based works (transcripts), metadata analysis, or unauthorized VAST siphoning hereby accepts our standard commercial licensing rate of $5,000 per episode processed. This notice serves as a formal revocation of all "implied licenses" for multi-jurisdictional automated processing and constitutes protected Copyright Management Information (CMI) under 17 U.S.C. § 1202.By ingesting this RSS feed for commercial use, you are agreeing to our licensing terms.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Cape Cod restaurant is under attack after holding an event for Mike Minogue, and Howie wonder's were are the Democrats calling for people to stop attacking this restaurant for just doing business. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Danny Meyer has built some of the most beloved and enduring restaurants in the US. The “secret sauce” behind Union Square Cafe, Gramercy Tavern, The Modern, Shake Shack, and more? How diners feel when they walk in the door.  His new book, What Could Possibly Go Right, is about a common obstacle in business. How do you grow without losing the thing that made people love you in the first place? Danny joins Jessi in the studio to talk about everything he's learned in four decades of building businesses around hospitality, including how to scale a feeling. In this episode, Jessi and Danny discuss: The assumption Danny held at 30 that he has since debunked Why culture is what happens when you're not in the room, and how to build it so it endures The 49/51 rule: why the job is only half of what Danny is actually hiring for The six emotional skills that make up a high HQ (hospitality quotient), and why "soft skills" is one of Danny's least favorite phrases The interview questions Danny uses to reveal character, including one that stops almost everyone cold The jigsaw puzzle theory: why the worst hiring mistakes happen when you keep jiggling a piece that doesn't fit Why Danny's biggest leadership mistakes came from hanging on too long: to people, to businesses, to deals How to get to "no" faster, and why a quick, honest no is kinder than a slow one The five-year, no-tipping experiment at Union Square Hospitality Group: what worked, what didn't, why the pandemic ended it and what Danny replaced it with What Danny is still learning, and why he looks to younger people to teach it to him Follow Danny Meyer and Jessi Hempel on LinkedIn. RSVP here for a special edition of Office Hours this Wednesday at 3pm EST. We'll be discussing how we might be able to get what we need from work if jobs disappear, inspired by this micro-documentary from the Hello Monday team.

502 - "Where should we eat at Disney?" It's the question Rob & Kerri Stuart get asked more than any other, from clients, agents, and friends at dinner. In episode #502 of Disney Travel Secrets, they finally answer it. There are no sponsored picks and no internet "top 10" lists. These are just the restaurants the Orlando-local Disney travel experts actually go back to again and again, in the parks, at the resorts, and off property. Let's Plan your Disney Vacation! START HERE

If you have a gaming computer with about 6 gigabytes of dedicated VRAM you can run an open source LLM using Bionic from LM Studio for free and actually get very useful work done. It quickly changes the way you use and how you even think of your computer as a productivity tool. Agentic computing is the next wave of computing.

Brian's first date with Sofia came with a surprise cast of characters he was NOT prepared for. What started as a great dinner quickly turned into a series of interactions that Sofia thought were hilarious... and Brian found slightly TERRIFYING. The biggest problem? He genuinely couldn't tell who was joking.See omnystudio.com/listener for privacy information.