Podcasts about restaurants

"Das brennende Gewissen" - Uwe Kullnick spricht mit Christof Weigold - Hörbahn on Stage(Hördauer Lesung ca. 36 min, Hördauer Gespräch ca. 70 min)Zum ersten Mal seit dem plötzlichen Tod seiner Freundin vor zwei Jahren hat der Münchener Fallanalytiker Felix Petry sich zu einem Blind Date durchgerungen. Doch das romantische Abendessen im Shalom, dem jüdischen Restaurant seines Stiefvaters, wird von einem Anruf aus der Mordkommission gestört: Die fünfundsiebzigjährige Buchhändlerin Erica Mrosko ist in ihrer Schwabinger Altbauwohnung erstochen worden, am Tatort wurde ein an Petry adressierter leerer Briefumschlag gefunden. Dieser kannte die Frau nicht – was hatte sie ihm mitzuteilen? Petry wird gezwungen, sich mit der Vergangenheit zu beschäftigen – auch seiner eigenen in einer Kommune. Er ermittelt mit seiner Methode der Operativen Fallanalyse, bei der er den Tathergang Schritt für Schritt rekonstruiert und intuitiv ein Täterprofil entwickelt. Dabei gerät er ständig mit der ehrgeizigen jungen Hauptkommissarin Alina Schmidt aneinander, die die Ermittlungen leitet. Aber bald schon haben die beiden zwei heiße Spuren. Eine führt in eine Alt-68er- WG, eine andere zu einem hochbrisanten und ungeklärten Fall aus dem Jahr 1970: dem Brandanschlag auf das jüdische Seniorenheim in der Reichenbachstraße, bei dem sieben Bewohnerinnen und Bewohner ermordet worden sind. ...Christof Weigold, 1966 in Mannheim geboren, schrieb Theaterstücke, war fester Autor der Harald-Schmidt-Show und arbeitet heute als freier Drehbuchautor für Film und Fernsehen. 2018 erschien der erste Band der Reihe um den deutschen Privatermittler Hardy Engel, Der Mann, der nicht mitspielt. Weigold gewann damit den Preis des Mordsharz-Festivals für das beste deutschsprachige Debüt und war für den Glauser-Preis nominiert. Es folgten drei weitere Teile: Der blutrote Teppich, Die letzte Geliebte und Der böse Vater. In Das brennende Gewissen ermittelt zum ersten Mal der Fallanalytiker Felix Petry, der wie Christof Weigold in München lebt.Wenn Ihnen dieser Beitrag gefallen hat, hören Sie doch auch einmal hier hinein⁠oder vielleicht in diese Sendung⁠Kommen Sie doch auch einfach mal zu unseren Live-Aufzeichnungen nach SchwabingRedaktion und Realisation Uwe Kullnick

Kimia Behpoornia (@childclown) joins the 'boys to talk Bond movies, hot dogs, and the vegetarian lifestyle before a review of Panera's new croissant sandwiches. Plus, another edition of Chew Truths and a Fry.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://jasonssullivan.com/2024/07/14/the-music-evolution-and-a-brief-history-of-pantera/https://metal.fandom.com/wiki/Panterahttps://www.rollingstone.com/feature/behind-the-murder-of-dimebag-darrell-233541/https://www.thenation.com/article/economy/panera-bread-capitalism/https://www.panerabread.com/en-us/company/our-history.htmlSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Game, Alex (@AlexHormozi) helps Calvin and Air, owners of a $3.5M Thai restaurant, strategize their second location launch. From boosting weekday sales and alcohol revenue to creating scalable systems, this is a masterclass in turning a great product into a real business.Welcome to The Game w/Alex Hormozi, hosted by entrepreneur, founder, investor, author, public speaker, and content creator Alex Hormozi. On this podcast you'll hear how to get more customers, make more profit per customer, how to keep them longer, and the many failures and lessons Alex has learned and will learn on his path from $100M to $1B in net worth.Wanna scale your business? Click here.Follow Alex Hormozi's Socials:LinkedIn | Instagram | Facebook | YouTube | Twitter | AcquisitionMentioned in this episode:Get access to the free $100M Scaling Roadmap at www.acquisition.com/roadmap

Traveling while sticking to a whole food, plant-based lifestyle can be tricky—but it's absolutely doable with the right mindset and tools. In this episode, hosts Rip Esselstyn and his producer, Carrie Barrett, dive into the real-life challenges plant-based eaters face when away from home.Their advice for restaurants? Don't be afraid to be FAB.Figure out what you can eatAsk for what you wantBring your own foodThey break down each part of the FAB method with humor, empathy, and personal stories—proving that with a little planning and flexibility, you can thrive anywhere, even in the most unfamiliar food settings.Whether you're navigating airport terminals, hotel buffets, or international menus, this episode equips you with the tools to stay grounded in your health goals and enjoy the journey. Because being PLANTSTRONG isn't just a way of eating—it's a way of living.Episode WebpageWatch the Episode on YouTubeSPECIAL Food Promo for Podcast Listeners Only!Use code: podcast10 to receive 10% off food orders at plantstrong.com Upcoming Events:Join us for our 2025 Plantstrong Retreat in Black Mountain, NC - Nov 9-14, 2025: https://plantstrong.com/pages/black-mountain-retreat Let Us Help Your PLANTSTRONG JourneyUse Code: KALE20 for $20 off Annual Subscription at https://home.mealplanner.plantstrong.com/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Leave Us a Voicemail QuestionLeave us a voicemail: https://www.speakpipe.com/plantstrong Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

In charge of hiring for your company? Go to Indeed and support our show by saying you heard about Indeed on this podcast. Terms and conditions apply. Hiring? Indeed is all you need. Go to https://www.indeed.com/aee Take our free English-level quiz here to find out what your current English level is.  Do you love All Ears English?  Try our other podcasts here: Business English Podcast: Improve your Business English with 3 episodes per week, featuring Lindsay, Michelle, and Aubrey IELTS Energy Podcast: Learn IELTS from a former Examiner and achieve your Band 7 or higher, featuring Jessica Beck and Aubrey Carter Visit our website here or https://lnk.to/website-sn Send your English question or episode topic idea to support@allearsenglish.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

David Yontef from ‘Behind The Velvet Rope' podcast joins the podcast today. We chat the latest drama with Sonja being banned from a high end restaurant in NYC. Sonja is posting receipts and now saying she's ‘lost' over the mishap. PK has fired back at Dorit over divorce and some people think the couple's split is going to be very very messy. The latest in the recasting of RHOBH, who is reportedly back and who is on the outs? Sutton chats more about her friendship breakup with Garcelle. Timestamps: 00:00:08 - Sonya Morgan's Drama at Tucci's00:01:53 - P.K. and Dorit's Divorce Battle00:10:32 - Bethenny Frankel's Relationship with Jason Hoppy00:22:23 - Potential Changes in RHOBH Cast00:25:00 - Teddy Mellencamp's Health Update00:27:59 - Sutton Stracke's Assistant Drama00:41:39 - Undercover Visit to Something About Her Sandwich Shop MY Go Big Podcasting Courses Are Here! Purchase Go Big Podcasting and learn to start, monetize, and grow your own podcast. USE CODE: MOM15 for 15% OFF (code expires May 11th, 2025) **SHOP my Amazon Marketplace - especially if you're looking to get geared-up to start your own Podcast!!!** https://www.amazon.com/shop/thesarahfrasershow Show is sponsored by: Download Cash App & sign up! Use our exclusive referral code TSFS in your profile, send $5 to a friend within 14 days, and you'll get $10 dropped right into your account. Terms apply Horizonfibroids.com get rid of those nasty fibroids Gopurebeauty.com science backed skincare from head to toe, use code TSFS at checkout for 25% OFF your order Nutrafol.com use code TSFS for FREE shipping and $10 off your subscription Rula.com/tsfs to get started today. That's R-U-L-A dot com slash tsfs for convenient therapy that's covered by insurance. SkylightCal.com/tsfs for $30 OFF your 15 inch calendar  Quince.com/tsfs for FREE shipping on your order and 365 day returns Warbyparker.com/tsfs make an appointment at one of their 270 store locations and head to the website to try on endless pairs of glasses virtually and buy your perfect pair Follow me on Instagram/Tiktok: @thesarahfrasershow   ***Visit our Sub-Reddit: reddit.com/r/thesarahfrasershow for ALL things The Sarah Fraser Show!!!*** Advertise on The Sarah Fraser Show: thesarahfrasershow@gmail.com Got a juicy gossip TIP from your favorite TLC or Bravo show? Email: thesarahfrasershow@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Will interviews Jon Darby, owner of Darby's American Cantina. They discuss John's journey into the restaurant industry, the challenges of managing a restaurant, the impact of minimum wage laws, and the evolving trends in alcohol consumption. Jon shares insights on the importance of community support among restaurant owners and the realities of running a restaurant in today's economy, especially post-COVID. The conversation also touches on family dynamics within the business and the technological advancements that have changed the industry.Takeaways Jon started in hospitality while working at Capitol Records. He transitioned to running a restaurant after helping his mother. Leases are crucial; longer terms provide stability. The restaurant industry requires constant adaptation to trends. Minimum wage increases impact pricing and profitability. Post-COVID challenges have reshaped the restaurant landscape. Alcohol sales trends are shifting towards higher-end spirits. Community support among restaurant owners is vital. Technology has transformed scheduling and operations in restaurants. Family involvement adds a personal touch to the business.

Today, Josh and Nicole are devouring everyone's favorite thing at chain restaurants, the free bread! Which one has the best bite? Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen 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

Salma Hayek is our Sports Illustrated Cover girl, Kendra Wilkinson on her feud with Holly Madison and Celebs that have been banned from restaurants. Mike has the Dirt and it's last call! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dana In The Morning Highlights 5/14Records continue to be broken as heat wave continues - cooling centers have been openedTikTok star Alix Earle raves about KatamiWe lose track of our keys the most - what's the item(s) that you lose the most?

Summer upgrades that boost a home's value and comfort, robots are playing a bigger role at Walgreens and how a few months in a restaurant job can teach valuable life lessons.

Justin and Julie Calvert, restaurant owners of Froggy's in Wadesville and The Wheelhouse in Poseyville visited the WIKY Morning Show with samples from both including frog legs, chicken hearts plus amazing pork steaks and glazed salmon and sides! Click to check it out! See omnystudio.com/listener for privacy information.

A collection of horrifying scary stories from the sometimes creepy world of bar and restaurant work. All stories are true as submitted and shared. Become a supporter of this podcast: https://www.spreaker.com/podcast/uncle-joshs-true-scary-stories--1977911/support.

On today's edition of the podcast Eric is joined by Lawton Driscoll to go through some of the latest news from the Houston restaurant/bar scene. The pair discuss new restaurant Kirkwood coming this fall from the Mac Haik Restaurant Group, John Avila's new concept Pinballz Pizzeria, and Nancy's Hustle opening daily now for dinner. In the Restaurants of the Week section Agnes and Sherman 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: New Houston Pizzeria Serves Up Slices and Vintage Vibes in the East End Michelin-Recognized Houston Restaurant Now Open for Dinner Daily Houston's Most Pretty-in-Pink Restaurant Quietly Closes in Upper Kirby River Oaks Gourmet Grocer Unveils Cozy New Name and Big Dallas Plans

Every Monday Kevin talks high school sports in Connecticut with Dave Ruden from therudenreport.com. If you're craving fresh locally sourced meals this time of year CT Food Girly has you covered. This week she gives her favorite picks for Connecticut's farm-to-table scene. Restaurants where the ingredients are local, the menus are seasonal, and the dishes taste like they were picked this morning... because they probably were. Whether you're a veggie lover, a carnivore with a conscience, or just someone who appreciates a plate that tells a story, these places bring the farm straight to your fork! Yum Image credit: Getty Images

John Maytham is joined by Shaun Scrooby, self-taught chef and owner of VUUR on Goose Island at the Remhoogte Wine Estate in Stellenbosch, to celebrate VUUR’s inclusion in the 2025 World’s 101 Best Steak Restaurants list. Ranked 87th globally and named the Best Steak Restaurant in Africa, VUUR joins Johannesburg’s The Blockman as one of only two South African restaurants to crack the prestigious top 100. 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.

I'm always asking questions.  The fun begins when you start researching for answers. Such as…Why are so many restaurants putting chicken on their menus?  Plus…Is binge watching TV hindering our lives?  I'm Arroe…  I am a daily writer.  A silent wolf.  I stand on the sidelines and do nothing but watch, listen study then activate.  I call it The Daily Mess.  A chronological walk through an everyday world.  Yes, it's my morning writing.  As a receiver of thoughts and ideas, we as people tend to throw it to the side and deal with it later.  When a subject arrives, I dig in.  It's still keeping a journal!  By doing the research the picture becomes clearer.  This is the Daily Mess…Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

I'm always asking questions.  The fun begins when you start researching for answers. Such as…Why are so many restaurants putting chicken on their menus?  Plus…Is binge watching TV hindering our lives?  I'm Arroe…  I am a daily writer.  A silent wolf.  I stand on the sidelines and do nothing but watch, listen study then activate.  I call it The Daily Mess.  A chronological walk through an everyday world.  Yes, it's my morning writing.  As a receiver of thoughts and ideas, we as people tend to throw it to the side and deal with it later.  When a subject arrives, I dig in.  It's still keeping a journal!  By doing the research the picture becomes clearer.  This is the Daily Mess…Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

The city votes on the budget Tuesday, which includes a 0.5% tax increase on dining out. Restaurant owners say it adds another burden to an overtaxed industry.

Elliot Nelson is the Founder and CEO of McNellie's Restaurant Group based in Tulsa, OK. This is Elliot's second time on the show, previously featured on episode 781 back in 2021. Elliot's mantra is to “make our city better one restaurant, one meal, one guest at a time.” He does this through owning and developing over 10 concepts currently. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest recommendations: Sunday Guest contact info:  Website: https://mcnellies.com Instagram: @mcnelliesgroup Email: elliott@mcnellies.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

How long should you occupy a restaurant table? full 2213 Mon, 12 May 2025 18:01:15 +0000 2dV6vCM17eww2VZxR9B3RbxbzPYm3Zau news The Jayme & Grayson Podcast news How long should you occupy a restaurant table? Catch each and every hour of Midday with Jayme & Grayson as they discuss the hot topics in Kansas City and around the country... © 2025 Audacy, Inc. News False https://player.amperwavepodcasting.com?feed-li

In this episode of The Late Night Restaurant Podcast, host Jay Ashton welcomes Maxim Atanassov—entrepreneur, investor, and founding partner of Future Ventures—for a powerful, free-flowing conversation that covers everything from natural wine to venture studios to the emotional side of leadership. Maxim shares his journey from Bulgaria to Canada, launching multiple businesses, and why mentorship and vulnerability are now at the core of how he builds companies. The two dig deep into the outdated 1765 restaurant model, building new revenue streams, storytelling as a superpower, and how doing just 10% more can double your business using the Rule of 72.Packed with insights, laughter, and fresh ideas for anyone in hospitality or entrepreneurship—this episode will leave you rethinking what's possible for your business.

For nearly 20 years, Besha Rodell has used all kinds of schemes to hide who she is. And it worked. As a renowned, anonymous food critic for The New York Times, the LA Times and our mastheads, she has stripped away the artifice and marketing from restaurants’ offering, in order to judge their real value, and in doing so, she’s reached the top of her industry, earning a James Beard Foundation Award - the so-called Oscar of the food world. Today, Besha Rodell joins me to discuss why she’s unmasking herself now. And the confronting epiphany she’s had about Australia, since returning seven years ago.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

For nearly 20 years, Besha Rodell has used all kinds of schemes to hide who she is. And it worked. As a renowned, anonymous food critic for The New York Times, the LA Times and our mastheads, she has stripped away the artifice and marketing from restaurants’ offering, in order to judge their real value, and in doing so, she’s reached the top of her industry, earning a James Beard Foundation Award - the so-called Oscar of the food world. Today, Besha Rodell joins me to discuss why she’s unmasking herself now. And the confronting epiphany she’s had about Australia, since returning seven years ago.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

In this powerful episode of The Late Night Restaurant Podcast, Jay sits down with Ryan Handel, founder of FIXE, the innovative bookkeeping platform created by restaurant pros, for restaurant pros. They dive deep into the real financial challenges operators face every day — from cash flow crunches and POS headaches to why so many restaurants are still using outdated systems that don't scale.Ryan explains how FIXE streamlines everything from invoice capture to real-time financial reporting, offering restaurant-specific insights through a modern dashboard and hands-on support from dedicated account managers. Whether you're a single-location operator or a growing group, this episode will change how you think about your numbers.Practical, honest, and full of real-world advice — this is the restaurant finance conversation we all wish we had years ago.

In this powerful episode of The Late Night Restaurant Podcast, Jay sits down with Ryan Handel, founder of FIXE, the innovative bookkeeping platform created by restaurant pros, for restaurant pros. They dive deep into the real financial challenges operators face every day — from cash flow crunches and POS headaches to why so many restaurants are still using outdated systems that don't scale.Ryan explains how FIXE streamlines everything from invoice capture to real-time financial reporting, offering restaurant-specific insights through a modern dashboard and hands-on support from dedicated account managers. Whether you're a single-location operator or a growing group, this episode will change how you think about your numbers.Practical, honest, and full of real-world advice — this is the restaurant finance conversation we all wish we had years ago.

Resilience and Reinvention: Andy Kowalski's Journey from Restaurants to Real Estate Join host John Duffin as he dives into the incredibly powerful journey of Andy Kowalski from the Andy Kowalski Team at Opus Elite Real Estate. Discover how Andy transformed his life from running restaurants and pizzerias (and almost running into the ground) to thriving as a successful realtor and entrepreneur. I learned quickly that Andy has no issues with diving deeply into his past, which leads to a really compelling story. This captivating conversation explores Andy's trials during the 2008 recession, including a staggering loss of nearly $300,000 to fraud, and his battles with dealing with unethical business practices. Learn how technical innovation and the unwavering support of his wife and family have empowered his resilience and triumph. Make certain to pay attention to Andy's extremely creative way to get his wife to accept his proposal. Do you want to see it for yourself? It's totally worth it- click here! https://youtu.be/geHIerW_Bcw?si=KhH8_3p22LkNBf27This episode shines a light on the vital themes of perseverance, work-life balance, and the continuous evolution in both personal and professional journeysTo learn about my man, Andy Kowalski, check out the following links. https://andykowalski.com/https://www.linkedin.com/in/andykrealtor/https://www.facebook.com/AndyKRealtor00:32 Welcome to Your Message Received Podcast01:07 Introducing Today's Guest: Andy Kowalski02:06 Journey into Real Estate06:16 Navigating the Recession12:12 Personal Growth and Family Life23:31 The Importance of Work-Life Balance27:13 The Entrepreneurial Mindset27:38 Early Business Ventures28:11 The Birth of "Joe on the Go"30:10 Challenges with Virtual Assistants35:45 Overcoming Setbacks41:56 Future Aspirations and Family46:00 Contact and Closing Remarks

Mike talks with producer Jim Nichols about Mothers Day Trivia. Additionally, he discusses how to make the best of the Mothers Day restaurant rush without spending hours waiting for a table. He also give you his thoughts on Trump Derangement Syndrome and more on this hour of The Restaurant Show!See omnystudio.com/listener for privacy information.

Friday - Clark Stinks day! Christa shares Clark Stinks posts with Clark. Submit yours at Clark.com/ClarkStinks. Also - Restaurants of all types are having to adapt to difficult market conditions. Many have failed in the last two years due to high food, labor and leasing costs. Those that succeed offer lessons in adaptation for all businesses. Clark Stinks: Segments 1 & 2 Business Adaptation: Segment 3 Ask Clark: Segment 4 Mentioned on the show: Should I Buy Gold? Is It a Good Investment? Highest Cash Back Credit Card Calculator - Clark Howard Best 2% Cash Back Credit Cards: 11 Options for 2025 Best Cash Back Credit Cards With No Annual Fee in 2025 Should You Redeem Credit Card Points for Travel Rewards or Cash Back? Why Clark Thinks These Are the Best 2 Travel Rewards Cards Right Now The Platinum Card® from American Express Review: Is It Worth It? When Should I Drop Comprehensive and Collision Coverage? Liability vs. Full Coverage: Which Auto Insurance Do You Need? The Best Places To Buy Eyeglasses Zenni Optical Review: 6 Things To Know Before Your First Order 4 Things To Know Before You Buy Glasses From Costco Optical What Is Umbrella Insurance and Do You Need It? Clark.com resources: Episode transcripts Community.Clark.com  /  Ask Clark Clark.com daily money newsletter Consumer Action Center Free Helpline: 636-492-5275 Learn more about your ad choices: megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedian Beth Stelling joins the Andy Richter Call-In Show this week to hear your RESTAURANT and SERVICE INDUSTRY STORIES! In this episode of Andy's weekly SiriusXM radio show, callers share stories about restaurant mascots, (potentially) toxic sauces, and much more.In Southern California? Come see the Andy Richter Call-In Show live for free at SiriusXM Studios in Hollywood. Visit http://siriusxm.com/andyrichterla for your chance at free tickets.Want to call in? Fill out our Google Form at BIT.LY/CALLANDYRICHTER or dial 855-266-2604.This episode previously aired on SiriusXM's Conan O'Brien Radio (ch. 104). If you'd like to hear these episodes in advance, new episodes premiere exclusively for SiriusXM subscribers on Conan O'Brien Radio and the SiriusXM app every Wednesday at 4pm ET/1pm PT.

Reality TV star Lisa Vanderpump and producer Michael Beck join Jeff and Shane to talk about gas station pills, reality show revamps, & "Vanderpump Rules."• • • Want more Jeff Lewis? Click here to sign up for 3 free months of SiriusXM and listen weekdays to "Jeff Lewis Live" from 12-2pE/9-11aP on Radio Andy Channel 102. Plus, tune into The Jeff Lewis Channel for even more Jeff content streaming exclusively on the SiriusXM app channel 789.• • • Host - Jeff LewisGuests - Lisa Vanderpump,  Michael Beck, & Shane DouglasDirector - Alyssa HeimrichSenior Producer & Editor - Jamison ScalaPhone Screener – Oscar Beltran

This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.See omnystudio.com/listener for privacy information.

Before launching her hit modern-Japanese restaurant Lingo in Greenpoint, Brooklyn, chef Emily Yuen worked in some hardcore French kitchens in London and Singapore, then found her way to New York City. In this conversation, Emily shares her evolution from French to Japanese cuisine, how she developed her management chops, and the disparate influences in her food.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.   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!

Some restaurants chase trends. Lee Maen builds brands that shape them. As co-founder of Innovative Dining Group, Lee has redefined what it means to create restaurants that are as memorable for their vibe as they are for their food. From Sushi Roku to BOA Steakhouse, he's turned hospitality into a high-performance art form—blending ambiance, precision, and consistency across markets and decades. In this episode, we dive into how IDG builds loyalty without relying on celebrity chefs, maintains profit without sacrificing soul, and scales without losing what made it special in the first place. To learn more about Innovative Dining Group and their iconic concepts, visit https://innovativedining.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

More news, good stuff.

Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Award–winning cookbook In Bibi's Kitchen. She's spent the past several years writing an ambitious new book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War, and we had her in the studio to talk about her research and reporting process. Also on the show we have a great conversation with Maryam Jillani talking all about her amazing debut cookbook, Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:Hawa Hassan Shares the Spicy Somali Pasta [Vogue]Maryam Jillani: TASTE Cook In Residence [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tim Baltz (@tim.baltz, Righteous Gemstones) joins the 'boys to talk Megaman, Chicago sports, and favorite Chicago eats before a return to Popeyes to review the limited-time Pickle Menu. Plus, another 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.fmSources for this week's intro:https://www.the-independent.com/arts-entertainment/films/news/gene-hackman-wife-cause-of-death-betsy-arakawa-b2742364.htmlhttps://www.sydney.edu.au/news-opinion/news/2025/02/28/gene-hackman-will-be-remembered-as-the-hollywood-actors-actor.htmlhttps://www.imdb.com/name/nm0000432/bio/https://www.pressdemocrat.com/article/entertainment/gene-hackman-guy-fieri-diners-drive-ins-and-dives/https://news.popeyes.com/blog-posts/the-history-of-popeyes-louisiana-kitchenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into one of the biggest blind spots in our industry: the real reason guests walk through our doors. Most restaurant owners think we're selling food or service — but that's not it. What we're actually selling is transformation. People come to us because they want to feel something — connection, escape, celebration, comfort. When you start to understand the emotional and experiential shifts you're providing, your entire approach to marketing changes. I lay out how to identify the transformation your restaurant offers and how to communicate that clearly to your guests. When you stop selling tasks and start selling outcomes, revenue follows. This one's about shifting your mindset so you can grow smarter, not just harder.Takeaways:Most restaurant owners are selling food, but successful ones sell transformation.The clarity of the promise is crucial for growth.People buy experiences, not just products.Identify the memorable moments in your dining experience.Transformational marketing can lead to higher prices and customer loyalty.Define the transformation your restaurant provides.Map out your unique process for delivering that transformation.Price based on outcomes, not inputs.Marketing should reflect the emotional resonance of your brand.Engage your team in understanding the transformation you offer.Chapters:00:00 Introduction to Restaurant Profitability01:12 Understanding Revenue Ceilings and Transformation02:39 The Shift from Selling Products to Selling Experiences04:06 Defining and Delivering Transformation05:32 Marketing the Transformation EffectivelyIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

More news and some Laura singing.

From The Wine Makers Podcast:This week, Sam hits the road with MJ Towler—The Black Wine Guy—for a special crossover episode recorded live in New Brunswick, New Jersey. They sit down with legendary restaurateurs and OG podcasters Francis Schott and Mark Pascal, the co-owners of Stage Left Steak and Catherine Lombardi, and hosts of The Restaurant Guys podcast.Long before podcasts went mainstream, Francis and Mark were pioneering thoughtful, unpretentious conversations in food, wine, and hospitality, straight from their corner of the Garden State. Sam and MJ dive deep into Francis and Mark's early days in the restaurant industry, the dramatic evolution of hospitality, and how New Brunswick emerged as an unexpected—and underrated—food and wine hotspot.The conversation also revisits the wild, early days of podcasting, raising a glass to names like DiSpirito, Trotter, and Bourdain. With behind-the-scenes restaurant stories, old-school podcast wisdom, and heartfelt reminders about the timeless power of passion and hospitality, this is an episode you won't want to miss.Guests Francis Schott and Mark Pascal join co-hosts Sam Coturri and MJ Towler (The Black Wine Guy, Beats Vines & Life) for this special collaboration.HostsSam Coturri of The Wine Makers podcast and Sixteen 600 Winehttps://radiomisfits.com/twm369/MJ Towler of Beats, Vine and Life podcast and The Black Wine Guy Experiencehttps://blackwineguy.com/The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Danny Klein is the Editorial Director of QSR and FSR magazines. He's also host of one of the leading QSR conferences in the nation - QSR Evolution Conference.   Listen to hear new industry insights on what makes the most successful brands tick and the underlying leadership principles that make or break a company.   Connect with Danny Klein on LinkedIn.   Connect with your host Josh Swing.   Stay Saucy!

What should you know about the new Gas Monkey Icehouse in North Texas? Well, other than details about the menu, owner Richard Rawlings is expected to film episodes for his YouTube show at the new spot. Plus, get details on an upcoming mezcal and tequila expo and a new restaurant going into Denton Square. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this eye-opening episode of our Brand Series, restaurant industry experts Paul Barron and Paul Molinari dissect the current crisis in casual dining and reveal why some chains are thriving while others file for bankruptcy. Discover how Chili's achieved a remarkable 31% sales increase through strategic social media targeting and menu innovation, while TGI Fridays and Hooters struggle to connect with millennial consumers. The hosts analyze Red Lobster's repositioning strategy, debate the controversial Hooters rebranding plan, and explore how economic headwinds are creating recession indicators even for giants like McDonald's. Don't miss these critical insights on brand transformation, consumer behavior shifts, and the technological innovations poised to reshape restaurants in 2026-2027.~This episode is sponsored by: Gusto → https://gusto.pxf.io/PBN ~#1 rated HR platform for payroll, benefits, and moreWith Gusto's easy-to-use platform, you can empower your people and push your business forward. See why over 400,000 businesses choose Gusto.RestaurantBrandSeries #CasualDiningCrisis #FoodServiceFutureGet 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

This May, Meet Cute invites listeners to sink their teeth into savory stories that mix heartache, humor, and healing — all set around the meals that bring people together. Whether it's fusion cuisine and fresh starts, a slice of digital nostalgia, or farm-fresh feelings in the countryside, these rom-coms explore how food can flavor every love story. Each episode is a bite-sized journey through longing, reconnection, and the sweet chaos of falling (and staying) in love. Where food is the love language — and romance is always on the menu. Meet Cute Presents: The Restaurant - Part 3. A three-part miniseries, set at Pittsburgh's best (and only) Chinese-Italian fusion restaurant, where we meet a mix of blind dates, catfishing, long lost high school friends, and employees that long for something more. Follow @MeetCute on Instagram and @MeetCuteRomComs on Twitter & TikTok. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is part oneIt's time for Restaurant Wars on this week's Top Chef: Destination Canada. And as usual there's plenty of drama - some of it very heartbreaking - leading to the demise of another hapless chef. To watch this recap on video, listen to our Trailer Trash bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is part 2 of our two-part recapIt's time for Restaurant Wars on this week's Top Chef: Destination Canada. And as usual there's plenty of drama - some of it very heartbreaking - leading to the demise of another hapless chef. To watch this recap on video, listen to our Trailer Trash bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's Extra, Restaurant names, the Green Room, & Dentistry Learn more about your ad choices. Visit podcastchoices.com/adchoices

More of the craziest reviews on the internet! We find out about a city's last Red Lobster, and the amount of hair that they're providing with each order. A concert venue that has more poop than seats, and an option to buy an incredible amount of french fries. A very personal item that is supposed to be a "party game", but is more like a way to ruin a party & much more!!Join comedians James Pietragallo and Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!Subscribe and we will see you every Monday with Your Stupid Opinions!!!Don't forget to rate & review!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kristen Kish is a chef, restaurateur, author, and host of the hit Bravo cooking competition show Top Chef. She briefly studied international business in college before dropping out to pursue culinary school. After finishing her training, she worked several jobs in the restaurant industry in Chicago and Boston. In 2012, Kish was cast in—and won—the 10th season of the legendary culinary competition show Top Chef. Since then, she has opened the Austin-based restaurant Arlo Grey, released a cookbook, and founded a line of aperitifs. She also returned to the world of TV, becoming the host of several food shows, including 36 Hours and Restaurants at the End of the World. In 2024, Kish rejoined Top Chef for its 21st season as the new permanent host of the program. The newest season, Top Chef: Destination Canada, premiered in March 2025. This April, she released a memoir, Accidentally on Purpose, a frank, insightful look at her life and career thus far.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.