Single establishment that prepares and serves food
Am Mittwoch startet die Frauenfussball-EM in England. Im Gegensatz zur Ausgabe der Männer schlägt das Frauenturnier in der Öffentlichkeit kaum hohe Wellen. Das soll sich ändern, hat sich ein junges Berner Frauenkollektiv vorgenommen. Weiter in der Sendung: * Im Städtchen Greyerz hat am frühen Morgen ein Restaurant gebrannt. Rund 40 Personen mussten kurzzeitig ihre Häuser verlassen.
On today's episode of Live Lean TV, I'm sharing 9 chain restaurant desserts under 400 calories, that won't blow your calories. ✔ Subscribe To Brad Gouthro TV Vlog YouTube Channel: https://www.youtube.com/user/bradgouthrotv?sub_confirmation=1 ✔ Free 7 Day Meal Plan And Recipes: https://bit.ly/3R6vAuQ ✔ Live Lean Body Quiz: https://bit.ly/3a8pvgF ✔ Team Live Lean: https://bit.ly/3NCF79O Timestamps: 00:00 9 Chain Restaurant Desserts Under 400 Calories 01:22 Chili's Desserts 01:36 Red Lobster Desserts 01:58 Applebee's Desserts 02:19 Olive Garden Desserts 02:51 IHOP Desserts 03:16 Healthy Dessert Tips Full Blog Post: https://bit.ly/3OEtnoM Subscribe Here! http://bit.ly/SubLiveLeanTV Check Out Our Top Videos! http://bit.ly/LiveLeanTVTopVideos WANT MORE DAILY TIPS ON HOW TO LIVE LEAN?: ✔ INSTAGRAM: http://www.instagram.com/bradgouthro ✔ INSTAGRAM: http://www.instagram.com/JessicaGouthroFitness ✔ INSTAGRAM: http://www.instagram.com/LiveLeanTV ✔ SNAPCHAT: http://www.snapchat.com/add/bradgouthro ✔ FACEBOOK: http://www.facebook.com/LiveLeanTV ✔ TWITTER: http://www.twitter.com/bradgouthro ✔ TWITTER: http://www.twitter.com/LiveLeanTV ✔ TIK-TOK: https://www.tiktok.com/@bradgouthro ✔ TIK-TOK: https://www.tiktok.com/@liveleantv #Desserts #Nutrition #LiveLeanTV About Live Lean TV: Welcome to Live Lean TV. The online fitness and nutrition show, hosted by Brad and Jessica Gouthro, teaching you how to LIVE THE LEAN LIFESTYLE 365 days a year. Watch hundreds of fat blasting & muscle building workouts, easy and delicious recipes, as well as fitness and nutrition tips to get you your dream body (and maintain it 365 days a year). Make sure you click the SUBSCRIBE button for new fitness and nutrition episodes every week! Business Enquiries: info@LiveLeanTV.com 9 Chain Restaurant Desserts Under 400 Calories (WON'T BLOW YOUR CALORIES) | LiveLeanTV https://www.youtube.com/watch?v=2Q4fhgHTmzw Live Lean TV http://www.youtube.com/LiveLeanTV
A candid look at some of the restaurants we visited in May. Miami food and beyond...Via Emilia 9Sexy FishLPM Restaurant and BarNaveUchiBlue CollarIshilimaOnce again, the hubs and dining partner-in-crime, Lawrence, joins me as co-host for this developing Miami restaurant review series. Dale! Click play to listen!Visit me on my other platforms: THEWHETPALETTE.COMInstagramTwitterYouTubeTikTokSupporting my podcast is simple. Like what you hear? Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds! Want to sponsor an episode or two? If so, message me at firstname.lastname@example.org.Thank you for listening. As always, from my "palette" to yours,Cheers!Brenda
Drive-thrus and digital orders hit new heights in the pandemic. Since then, restaurant operators have been experimenting with new designs to meet changing customer needs. How do restaurant and QSR operators think about space today? How does a restaurant chain design for the future? Ken Demske from JLL's Project and Development Services group and Aaron Spiess, CEO of Big Red Rooster, a JLL Company, discuss these topics and more. This episode was recorded live at the JLL booth at ICSC Las Vegas 2022. James Cook is the director of retail research in the Americas for JLL. Subscribe: Apple Podcasts | Spotify | Google Podcasts Listen: WhereWeBuy.show Alexa: Say "Enable the Where We Buy skill" Email: email@example.com Watch our week video show, Everything We Know About Retail: http://everythingweknow.show/ Leave a message on the Where We Buy hotline. We may use it on an upcoming show. Call (602) 633-4061 Read more retail research here: http://www.us.jll.com/retail Theme music is Run in the Night by The Good Lawdz, under Creative Commons license.
Avian Flu holds at 36 states with cases detected steady for three weeks now. Only 350 new cases reported since last week so we stand at about 40 million birds lost to the virus.. Turkey products and egg products will continue to be tight to unavailable for several months. Chicken production is holding pretty steady but demand is not. Boneless breasts continue to lower prices again this week, they have more downside to come. Wings are holding steady and tenders are finally starting to follow breasts lower but still seem pretty inflated to me. Episode Sources: https://www.ams.usda.gov/market-news/daily-pork-reportshttps://www.cdc.gov/flu/avianflu/data-map-commercial.html https://usda.library.cornell.edu/concern/publications/gm80hv35d?locale=en#release-itemshttps://www.urnerbarry.com/https://www.uniprofoodservice.com/http://www.cheesereporter.com/prices.htmlLearn more on our website, Savalfoods.comFind us on Social Media:InstagramFacebookYouTubeTwitterLinkedInSaval Foodservice is proudly celebrating 90 years in business in 2022.Shop our exclusive line of delicatessen products, Saval Deli- still made in Baltimore, Maryland, since 1932.
Starting with headlines, then looking at the honor a Birmingham restaurant just got, a look at CNN and then we revisit "Debbie Does Movies". See omnystudio.com/listener for privacy information.
John is joined by Natasha Sideris, the 47-year-old entrepreneur that has expanded from a single Tashas restaurant in the Joburg suburb of Atholl to five brands across two geographies and has announced plans to grow both the brand portfolio and its global footprint. See omnystudio.com/listener for privacy information.
Die Inflation in der Eurozone ist im Juni auf ein neues Rekordhoch gestiegen. Was Europa und Deutschland beim Kampf gegen die Teuerung von den USA lernen können. Nicht nur in Europa erreicht die Inflationsrate in diesen Tagen Rekordstände: Auch in den USA lag die Inflation im Mai bei 8,6 Prozent – dem höchsten Wert seit 40 Jahren. „Vor allem bei Lebensmitteln und bei den Energiekosten fällt die Teuerung auf“, sagt US-Korrespondentin Katharina Kort bei Handelsblatt Today. Es gibt jedoch auch Inflationsgewinner: Deutsche Discounter wie Lidl und Aldi verzeichnen in den USA derzeit Besucherrekorde. Und der Trend zum Discounter, meinen Experten, ist in den USA gekommen, um zu bleiben. Im Interview mit Host Lena Jesberg erklärt Katharina Kort, mit welchen Maßnahmen die Inflation in Übersee in den Griff gekriegt werden soll. Und was sich Deutschland und Europa davon abschauen könnten. Außerdem: Ob am Flughafen, im Krankenhaus oder im Restaurant – in Deutschland ist der Arbeitskräftemangel in den letzten Monaten mehr als deutlich geworden. Laut Institut für Arbeitsmarkt- und Berufsforschung gibt es derzeit mehr als 1,7 Millionen offene Stellen. Problematisch ist das nicht nur aus Sicht der Kunden: Für viele Unternehmen ist das fehlende Personal auch ein Geschäftsrisiko. Und der deutschen Konjunktur droht die Stagnation. „Das langfristige Problem, das dahinter steckt, ist der demografische Wandel, der das Erwerbspersonen-Potenzial in den kommenden Jahren sehr stark schrumpfen lassen wird“, erklärt Politikredakteur Frank Specht im Titeltalk mit Tobias Gürtler. Und er benennt Lösungsansätze, um dem Arbeitskräftemangel in Deutschland entgegenzuwirken. [Den Handelsblatt-Wochenendtitel lesen Sie hier.](https://www.handelsblatt.com/politik/deutschland/personalmangel-flughafenchaos-und-handwerker-mangel-letzter-ausweg-automatisierung/28462658.html) **Wir möchten von Ihnen wissen:** Wie wichtig ist das Thema Inflation für Sie? Stimmen Sie [hier](https://app.sli.do/event/kvtqD7KEw9wGcZAoTmrmDy/embed/polls/0c707464-ca86-4fc3-9d9c-645fed70a260) gern bei unserer Umfrage zu diesem Thema ab. *** Exklusives Angebot für Handelsblatt Today-Hörer: Testen Sie Handelsblatt Premium 4 Wochen für 1 € und bleiben Sie immer informiert, was die Finanzmärkte bewegt. Mehr Informationen: www.handelsblatt.com/mehrfinanzen
Kate Wolf and Eric Newman are joined by the historian and MacArthur Fellow Natalia Molina to discuss her most recent book, A Place at the Nayarit: How a Mexican Restaurant Nourished A Community. The book follows Molina's maternal grandmother, Doña Natalia Barraza, who immigrated to Los Angeles from Mexico in the 1920s and went on to open a series of restaurants. The most successful and longest lasting was the Nayarit, which opened on Sunset Blvd in Echo Park in 1951. The Nayarit served the ethnically diverse and historically progressive and queer neighborhood for over two decades. As Molina shows, it was a refuge for the city's Latinx community, many of whom were recent arrivals in the United States. At the Nayarit they “could come together for labor, leisure, and access to a ready-made social network,” and this act alone would shape the face of Los Angeles for years to come. Also, Orressa Moshfegh, author of Lapvona returns to recommend Dr. Mike Bechtle's The People Pleaser's Guide to Loving Others without Losing Yourself.
Kate Wolf and Eric Newman are joined by historian Natalia Molina to discuss her most recent book, A Place at the Nayarit: How a Mexican Restaurant Nourished a Community. The book follows Molina's maternal grandmother, Doña Natalia Barraza, who immigrated to Los Angeles from Mexico in the 1920s and went on to open a series of restaurants. The most successful and longest lasting was the Nayarit, which opened on Sunset Boulevard in Echo Park in 1951. The Nayarit served the ethnically diverse and historically progressive and queer neighborhood for over two decades. As Molina, a MacArthur Fellow, shows, it was a refuge for members of the city's Latinx community, many of whom were recent arrivals in the United States. At the Nayarit they “could come together for labor, leisure, and access to a ready-made social network,” and this act alone would shape the face of Los Angeles for years to come. Also, Ottessa Moshfegh, author of Lapvona, returns to recommend Dr. Mike Bechtle's The People Pleaser's Guide to Loving Others without Losing Yourself.
What does growth look like for restaurants moving forward? From my vantage point, things are looking a lot different. Restaurateurs are getting savvy and dynamic mixing a variety of business models and few exemplify this more that Criag Blum. Johnny Doughnuts is brick and mortar and mobile. Retail and catering. And there's much more on the horizon. Today we chat with Craig about this dynamic restaurant model and how it evolves from here. For more on Johnny Doughnuts visit https://www.johnnydoughnuts.com ____________________________________________________________ Full Comp 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 shows: Restaurant Marketing School Industry Town Halls
In this episode, Josh Kopel and Kyle Inserra discuss native delivery and the marketing tactics to maximize its profitability. ____________________________________________________________ Restaurant Marketing School 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 shows: Full Comp Industry Town Halls
On this week's episode, the crew discusses and drafts their favorite chain restaurants. As always we have Toast To Excellence, Starting Lineup/Beer Reviews, and all the other great GSWD content! Be sure to follow us on all social media: Like us on Facebook! Follow us on Instagram! Follow us on Twitter! Subscribe on Youtube! PPRN Network – www.pprnradio.net LIVE every Monday from 7:30-10:30pm! Find PPRN on Spreaker!! Subscribe on Podbean, Itunes, Google Play, IHeart Radio, and Spotify! Leave a review! We will shout you out during the show!
Die Alpen, Österreich & die Schweiz in Sichtweite, eine Bilderbuch-Stadt, malerische Natur, viele Aktivitäten und ein fast mediterranes Klima. Konstanz und der Bodensee haben alles. Seien es die verträumten Gassen der Altstadt, der regional angebaute Wein und das 1A-Essen in tollen Restaurants. Oder die spektakuläre Landschaft, die hohe Lebensqualität und die hunderten von Möglichkeiten im Umland des westlichen Bodensees. Schon die Inseln Mainau, Reichenau und Höri sind eine Reise wert, ebenso wie die vielschichtige Kultur und Geschichte dieser Grenzregion am fast südlichsten Punkt Deutschlands, in Baden-Württemberg. Fahrt Fahrrad mit uns zum Haus von Kaiser Napoleon, geht verloren in alten Hinterhöfen, gleitet mit dem Boot über hellblaues Wasser, macht Fotos am Kilometer 0 des Rhein, überquert beim Wandern Staatsgrenzen als gäbe es sie nicht, lasst den Blick schweifen über eine grandiose Landschaft aus Stadt, Land und einem immer präsenten See - eine Landschaft, die in Sachen Vielseitigkeit und Schönheit einmalig in Europa ist. Diese Folge entstand mit freundlicher Unterstützung von Marketing & Tourismus Konstanz GmbH und REGIO Konstanz-Bodensee-Hegau e.V.. Nähere Infos zu diesen Reise-Regionen findet Ihr unter www.konstanz-info.com und www.bodenseewest.eu. Werbung: Unser Partner bei dieser Folge ist Bundaberg - eine echte Weltklasse-Limonade, auch für Radtouren und Wanderungen! Das Familienunternehmen aus dem gleichnamigen Ort an der Ostküste des Landes braut jede Flasche ihrer Limo genau so lange, bis sie perfekt ist - mit echten Früchten, ohne Alkohol, in der einmaligen Flaschenform. Bundaberg zu trinken ist wie ein Kurzurlaub in Down Under oder die perfekte Belohnung für besondere Momente mit besonderen Menschen. Egal ob Ginger Brew, Blood Orange Brew und Lemon Brew - Bundaberg ist echte Premium-Limo - Brewed to taste better. Alle Infos hier: https://linktr.ee/Bundaberg_deutschland
*DISCUSSION TOPICS*- Did the last update fix all Guide issues? I hear people are claiming the Guide now works flawlessly? Is that true?- The decline of the 45 minute ride. Anyone miss them? But aren't they gone based on analytics?- In-Studio Classes! How are you liking them? Anyone attend? How was it?- Will Peloton ever release the rower? Not sure if I believe it anymore.- Should I return my Tread+? I'm all confused.- Is the fitness industry passed the Pandemic? If people are back in theaters, does that mean we're just back in general (Restaurants, Air travel, Big box gyms, Boutique Fitness, in-office work, etc.)?- New PowerZone Instructors! Who's excited? Is PowerZone popular?- Soulcycle's “F#ck it, Let's Ride” Ad Campaign! Creative or odd?- Peloton's latest ad campaign. Where are the commercials? Some members say they see them on BRAVO and HULU. Has there been a change in strategy?- Peloton Blog. Do people read blogs? Tonal provides nutrition and fitness research information in their app. Peloton tends to have this in their blog. Like Tonal, should Peloton move their blog to their app?- Peloton hires Zwift lead developer. Is this a big deal?Is gamification where this space should go?- Peloton Pride classes! Anyone have a favorite class?- Have Peloton Yoga and Meditation offerings decreased? If so, are they not as popular or not as widely utilized?
Full Show | Today, Dom led off the Dom Giordano Program by discussing some big news out of the Supreme Court , speaking of a decision that will give the Biden administration permission to end the ‘Remain in Mexico' immigration policy, forcing migrants to wait in Mexico for their hearings. Dom takes umbrage with the decision, calling out Justices Roberts and Kavanaugh for the decision that he believes will further reduce safety in the country. Then, Dom moves into a conversation about sports, telling about the MLB's plans to introduce a robot umpire to determine strikes and balls. Finally, before taking a call from Steve Keeley, Dom plays back highlights from a debate on the House floor yesterday over the potential impeachment of District Attorney Larry Krasner. Then, Steve Keeley, ace reporter from Fox 29, returns to the Dom Giordano Program to provide a report on multiple instances of horrific crime throughout Philadelphia. First, though, Keeley offers his entries for our side question of the day, suggesting some great single-named celebrities. Then, Keeley tells in-depth details about the shooting death of Jailene Holton, a 21-year-old woman who was shot and killed while being a designated driver at the Philly Bar and Restaurant. After that, Keeley tells that while driving back to the station in Center City, he saw a line of Philadelphians on Welsh Road hoping to get their share of free groceries. Keeley's reporting turns into a discussion between him and Giordano about the deep impact that inflation is having on the lives of Philadelphians. (Photo by Getty Images)
Steve Keeley, ace reporter from Fox 29, returns to the Dom Giordano Program to provide a report on multiple instances of horrific crime throughout Philadelphia. First, though, Keeley offers his entries for our side question of the day, suggesting some great single-named celebrities. Then, Keeley tells in-depth details about the shooting death of Jailene Holton, a 21-year-old woman who was shot and killed while being a designated driver at the Philly Bar and Restaurant. After that, Keeley tells that while driving back to the station in Center City, he saw a line of Philadelphians on Welsh Road hoping to get their share of free groceries. Keeley's reporting turns into a discussion between him and Giordano about the deep impact that inflation is having on the lives of Philadelphians. (Photo by Getty Images)
The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Executive Chef Jair Solis Mendoza from The Restaurant at the Norton Museum of Art about his twenty years of experience, influences on his menu and mentoring the next generation of young cooks. Chef Mendoza born in Lima, Peru, was introduced to food early on by his family's pickling business and in the kitchen. As a young boy, Chef spent time over summer break making meals for the staff and began learning the restaurant business. Over his career, Mendoza has held positions at Troquet on South in Boston, NIOS at the Muse Hotel in New York City, Area 31 in Miami and The Breakers in West Palm Beach. Chef infuses a global approach to his culinary point of view. Chef talks about the importance of mentorship and about mentoring young cooks today. He says, “to me cooking is what keeps people together and you can learn from each other and you get to experiment.” Adding, “I try to pass that along to the new newbies too and for them to understand that if you don't make mistakes you will not learn. There's no such thing as a perfect recipe. You know you need to be able to judge less, try more.” Mendoza says focus is important in the kitchen, he says, “I guess it all depends on the individual, I treat every single one of my cooks as individuals and you know everyone deserves the opportunity to get better,” I asked Mendoza about industry challenges he has faced in day-to-day business, he says, “I guess the most obvious one is just staffing, to be able to find people that are willing to work and willing to do the type of work that we do. I mean after a pandemic, we've gotten a lot of people that just never been in the industry before.” To hear about special events at The Restaurant at the Norton Museum, how an exhibition can influence the menu and get the Norton's Quiche recipe, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!
When there's tough times and something needs to happen, restaurants just "show up". That's what Seattle restaurant owner Ethan Stowell has always known. "Bloodworks 101" producer John Yeager sat down with Ethan recently as Bloodworks wrapped up it's "Savor Life Save a Life," blood donation awareness campaign and as you'll discover in this episode, the help from the culinary community couldn't have come at a time when it was needed more.
On todays episode I chatted with restauranteur and current CEO of Hal Smith Restaurants, Hank Kraft. Hank grew up here in OKC and went to study architecture at OU. While at OU he met and starting working for Hal Smith and quickly found his passion for restaurants. After giving architecture one more year at OU he turned his attention to the restaurant industry and never looked back. Hank tells some fantastic stories about his journey through small to large scale restaurant operations and then back to to small again when him and Hal Smith started HSR. 30 years on they've been through thick and thin and today Hank says they are like brothers. No doubt we didn't get to all the stories today but Hank takes us through the last 30 years of HSR and how they have built a family orientate businesses culture. 13 concepts, 83 restaurants in 5 states. Concepts such as: Charlstons, El Huevo, The Garage, Jimmy B's, Neighborhood Jam, Upper Crust, Pub W, Hefner Grill, Hollie's, Mama Roja, Louie's, Mahogany, Toby Keith's, The Winston. Listen in to this brilliant episode with one of Oklahoma's greatest restauranteurs. Michael Kraft episode: https://podcasts.apple.com/us/podcast/this-is-oklahoma/id1387331955?i=1000497119392 Hal Smith episode: https://podcasts.apple.com/us/podcast/this-is-oklahoma/id1387331955?i=1000465673437 This episode is presented by the Oklahoma Hall of Fame, telling Oklahoma's story through its people since 1927. For more information on the Oklahoma Hall of Fame go to www.oklahomahof.com and follow them on instagram www.instagram.com/oklahomahof #thisisoklahoma
In this episode, Josh Kopel and Kyle Inserra discuss how showing the "ugly" side of the restaurant business can translate into busier restaurants. ____________________________________________________________ Restaurant Marketing School 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 shows: Full Comp Industry Town Halls
Today on the podcast Eric is joined by Linda Salinas to discuss the latest happenings in the Houston restaurant and bar scene including 2 Houston food vets coming together for a new Italian concept, Rise Soufflé is coming back to the Houston area, and a new brewery opening in Hardy Yards. In the Restaurant of the Week portion Amrina. In the Guest of the Week section, for the first time ever on the podcast, Eric is joined by Justin Yu of Theodore Rex and Thorough Fare Hospitality. Justin speaks with Eric about what he remembers about starting Oxheart, working with Kaitlin Steets at Theodore Rex, what Justin's day to day schedule is like, stepping back at Better Luck Tomorrow, working with Michael Connor, how did the business relationship with Bobby Heugel evolve into what it is today, how did the hotel project come about, what makes Galveston appealing for this project, what to expect from The Fancy food wise, the current state of the James Beard Awards, and more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Houston's Restaurant Community Speaks Out Following Controversial Roe v. Wade Decision Guy Fieri-Favorite Houston Chef Opens Fine New Italian Restaurant in River Oaks Dallas-Based Soufflé Restaurant Rises in Bustling Woodlands Development Houston's Newest Brewery Launches Near Downtown with Specialty Beers and Games 6 Things to Know in Houston Food Right Now: Star Chefs Host a Beard Award Tasting Event, Plus the Latest News Eclectic New Brewpub Taps into Bellaire with Easy-Drinking Beers and Diverse Dishes
THE ART OF BUILDING A FINANCIALLY STABLE RESTAURANT BRAND MasterMind Minutes ONE GUEST - ONE QUESTION - ONE ANSWER Our guest today is Lauren Fernandez Lauren is the CEO and Founder of Full Course, a restaurant development and investment firm which incubates and accelerates emerging fast casual restaurant brands. Full Course guides restaurant owners through a process of optimization, strategic growth planning and development, and supports investment for rapid expansion. Contact Lauren at: https://lnkd.in/gxBFQWSi... Contact gary: firstname.lastname@example.org Visit: www.frangrow.com All Episodes on Spotify: https://lnkd.in/dt7ZW35 #ceo #restaurant #development #growth #investment #brand #art #building #planning #franchise #entrepreneur #restaurants #profits #howtofranchise #privateequity #franchising --- Support this podcast: https://anchor.fm/gary5396/support
Matt Rolfe is the Founder of Results Hospitality, Westshore Hospitality Group, and Matt Rolfe Hospitality Leadership Coaching. Matt is a leadership trainer who has worked with the top ten percent of the hospitality industry toward unlocking their true potential. As founder of the Results Hospitality and Westshore Hospitality Group, he has worked with hundreds of leadership teams throughout North America. Beginning his career with companies like Bacardi and Labatt/Anheuser Busch, Matt has become an industry expert dedicated to helping leaders and team members examine the human element of their businesses and execute effective communication, and team-building training unique to their needs. Additionally, Matt is the author of You Can't Do It Alone: Focusing on People to Scale, Develop and Lead Your Restaurant. Check out Think and Grow Rich by Napoleon Hill as recommended in today's episode. Check out Atomic Habits by James Clear as recommended in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You can't take care of others if you don't take care of yourself." In this episode with Matt Rolfe we will discuss: Childhood trauma Recognize great behavior Relationship with money The differences between a consultant and a coach How to earn and recognize trust? Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: mattrolfe.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matt Rolfe for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
It takes guts to roll into a new town and open a contemporary American restaurant that pushes the boundaries of what's been seen there before, and that's exactly what Philip Krajeck and his wife, Anastasia, did back in 2012 when they opened RAD, which was immediately embraced by the Nashville food community. See, they don't cook for accolades or praise; they cook for themselves, the farmers, the employees, and the diners. Philips's down-to-earth personality and incredible ability to communicate effectively have allowed him to maintain a strong and committed team, which allows them to continually raise the bar and find ways to become a better, more committed restaurant to every person who plays a part in his restaurants succeeding. And hot of his trip to Chicago has a beard awards finalists, chef sits down with Eli to discuss what that means to him and his restaurants as well as the keys to his continued success.
Rob & Ross talk Eagle Rock Staple THE OINKSTER With comedian THE MANOLO & a Fast Food minute with Zack Hillman! GUEST SOCIAL MEDIA - https://www.instagram.com/Themanolocomedy Robert Thompson Instagram - https://www.instagram.com/robertlandpodcast/ Rossco Soletrain - https://linktr.ee/rosscosoletrain The Robertland Podcast is a Theme Park / Amusement Park Podcast with a Oddball Comedic twist that leans NSFW. Hosts Robert Thompson and Rossco Soletrain explore the Theme and Amusement parks located World Wide and the Communities that revolve around them. Weather it be Parks, Hotels, Transportation, Landscaping, Restaurants, Rides, History, Memories, Consessions, Creators, Characters, Operaters, Owners or even the Hookers that work the nearby corners of the parks, Robertland brings Special Guests who share their unique experiences with our Special Audience. Enjoy.
Tim Heidecker's Music: Why is this not being mocked more? Tim Heidecker has released a new album titled 'High School', lets see if it is ironic or earnest and is it good!?Donald Trump & Ezra Miller: Trump is doing some more speeches and his cadence is getting more and more stand up as he goes, listen to his big closer! Also The Mad Goose Wizard aka Ezra Miller could be a misunderstood heroPalette Cleansers and Having No Arms Palette cleansers including a problematic traffic stop and we get into the world of women with no arms just doing normal shit.TURK!, CARLA!, CAT HEAVEN!, JESUS IS JUST ALRIGHT!, DOOBIE BROTHERS!, WHY AREN'T WE JIM!?, WHY AREN'T WE MAKING FUN OF TIM HEIDECKER'S MUSIC!, IRONIC!, COMEDIC!, HIGH SCHOOL!, INDIE!, FOLK!, TIM AND ERIC!, ALBUM!, COMEDIAN!, GOOF!, SERIOUS!, EARNEST!, PUNCHLINE!, PARODY!, TWIST!, SOFT ROCKISH!, HOT PISS!, YELLOW RIVER BOYS!, CLASSIC ROCK!, LONELY ISLAND!, KURT VILE!, MY VOICE IS GOOD!, GOOD SINGER!, INDIE FILM TRAILER!, SARAH'S FIRST!, BEACH!, JACK BLACK!, TENACIOUS D!, PEANUT BUTTER FALCON!, SNL!, SERIOUS COMEDIANS!, KRISTEN WIIG!, UCB!, IMPROV!, I'VE BEEN LOSING!, BUDDY!, FUTURE IS UNCERTAIN!, CHILLIN' IN ALASKA!, PUNCH IN THE GUT!, STEVE MARTIN!, BANJO!, CHILDISH GAMBINO!, DONALD GLOVER!, SAD CLOWN!, POWER HOUR!, DONALD TRUMP!, STAND UP!, CADENCE!, TRANS ATHLETES!, LEBRON JAMES!, SWIMMER!, TEACHERS!, WIND!, REPUBLICANS!, RED!, DEMOCRATS!, BLUE!, EZRA MILLER!, THE FLASH1, ROLLING STONE!, GUNS!, BULLETS!, VERMONT FARM!, HAWAII!, DOMESIC!, NATIVES!, CHILD WELFARE!, WEED!, CHAOTIC ENVIRONMENT!, DRUGS!, WEED!, CHANNING TATUM!, DUKE!, GI JOE!, VILLAIN!, HERO!, CHOKE!, KKK!, KILL THEMSELVES!, THE MAD GOOSE WIZARD!, BENGAL GHOULS!, DRIVING WITH NO ARMS!, DRIVING WITH YOUR FEET!, SEATBELT!, KASHMERE!, MUCKBANG!, EATING WITH YOUR FEET!, PEANUT BUTTER AND JELLY!, SPECIFIC!, SPREADING PEANUT BUTTER ON BREAD!, WHAT DID WE EXPECT!, TOES!, BUILD UP!, SPOON!, LET DOWN!, SHOULDERS!, NUBS!, CHEF!, RESTAURANT!, SHOPPING!, POOPS!, HOW TO WIPE!, DEMOLITION MAN!, 3 SEASHELLS!You can find the videos from this episode at our Discord RIGHT HERE!
Let's think outside the box about what we can do with our food choices when we are on the go. From nice restaurants to quick gas station stops, we actually DO have options and choices we can make to nourish ourselves well and support our health, even when we are away from home.
Top Chef winner & Restaurant owner Joe Flamm joins the show to talk about his career as a chef. We get into his new restaurant opening in West Loop, the worst dining experiences he's ever had, his future plans in the industry, and more.
P&C drink and review Key Brewing Company's Bail Money IPA, then discuss changes in restaurants. We've lost more than 100,000 restaurants because of Covid. What will happen next? Will they come back, or will they be replaced? What about food trucks, and Door Dash? How are they affecting the industry? How will restaurants respond to customer expectations of "right now" efficiency? How has social media affected food service, and what's the future of waiters in an era when you can order on a touch-screen device and have a robot deliver your food?
Miami-based chef and restauranteur Michael Schwartz reveals his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com
Is the restaurant industry facing a major collapse under economic pressure? Why the mass exodus of significant CEO's within the last year, with Darden, Red Robin, Denny's, Brinker, and Starbucks all stating their CEOs were retiring after guiding their companies through the pandemic for over the past two years. Wingstop and Red Lobster's CEOs left for positions at other companies, adding to the turnover list.The previously recorded high of CEO departures was in 2019 – also the last time U.S. economists saw a potential recession on the horizon. Amid high inflation and rising recession concerns, company leadership may be preparing for difficult times after a few years of staggering change.Many companies not worried about layoffs may need to begin adjustments on compensation as inflation looms. In the past economic downturns of 2008, companies did not take inflation into consideration for compensation budgets since it was considered transitory. Now all of this may change with a new normal expectation of a 4-6% annual inflation base. The likelihood of Chair Power continuing a hard press on slowing inflation through Q4 2022 could place the country and the world in a new economic condition never seen before in the entire history of the restaurant business.We get a chance to chat with Patrick Renna the President of Burgerfi to reveal key pressures that brands are facing as they prepare to enter a very uncertain market. We dive in deep on strategy talking about technology, HR, menu management, and the future of growth plans.
In this episode of Inspired Design, we head to The Walrus and the Carpenter in Ballard to meet up with James Beard Award winning chef and author Renee Erickson, and her business partner, co-founder, and designer of Sea Creatures, Jeremy Price. This restaurant was their first joint endeavor over 12 years ago and gifts them with sentimental and insightful memories. We learn how they have honed their creative process to give guests the ultimate setting for a memorable meal.
Hosts this week: Aaron, Kate, Neysha, and Matt We're here with EPISODE ONE! First, we run through the latest trailers and announcements including Gretta Gerwig's Barbie movie set photos, Ana de Armas in Blonde, Stranger Things S4 Part 2, and more. Then we dive into a discussion about "badass" movie characters being allowed to just be a badass and not need layers of sympathetic storytelling. Boba Fett? John Wick? We go down the list and ask for more. Finally, we wrap up the coverage from around pop culture over on But Why Tho? including reviews for Kabuki with Toma Ikuta, Lightyear, Spiderhead, Loot, Physical, For All Mankind, Stranger Things Season 4, The Quarry, Shredder's Revenge, Diablo Immortal, and more! All of which you can find on butwhythopodcast.com Music & Editing by Jason Flatt.
On this episode of the DSNY DNA podcast Trent and Jeni discuss more Disney restaurant experiences. Jeni talks about her experience at Ale & Compass with the Shields family and whether they would go back or not. Trent and Jeni both discuss what they liked and didn't like about Morimoto Asia. Do you agree with their opinions or have a restaurant suggestion for their next trip? Let them know on all their social media outlets! Podcast website and leave a voicemail: disneydnapodcast.com Contact us: https://www.disneydnapodcast.com/contact/ Social Media Platforms: Instagram, Facebook & Twitter Like, Subscribe and hit the
Former sports radio producer and now general manager at Hooters of Albany, Matt Woods shares his career journey Topics include Why he selected The College of Saint Rose How an internship landed him his first job Tenure as Levack and Goz producer and why it ended Love for animals and soccer Becoming the new general manager at Hooters of Albany Best advice on changing your career Lily and David Fine Jewelers is at The Shoppes of Wilton 3076 Rt 50 Saratoga Springs. Visit their new location to buy your engagement rings, wedding bands, birthday and anniversary gifts and more! Family owned and operated business, tell them you heard about it from Getting There With Goz. Jared Lozier of Northeastern Insurance. If you are looking to save money on your business, car, or more call Jared today at 518-956-3753 To stay cool all summer long, call Johnstone Supply in Troy at 518-272-5922. Or visit them at 2600 6th Ave in Troy. Get a new AC system today by calling 518-272-5922 or connecting online at JohnstoneSupply.com
Wir sind zurück aus der Sommerpause und starten mit einem traurigen Thema: Hasskommentare auf YouTube. Dann widmen wir uns schöneren Themen und sprechen über Manuels Geburtstag, wilde Gesellschaftsspiele, wunderbare Geschenke und darüber, was er auf seiner Reise gelernt hat. Zu guter Letzt freuen wir uns darüber, Meetups in München und Stuttgart ankündigen zu können. Transkript und Vokabelhilfe Werde ein Easy German Mitglied und du bekommst unsere Vokabelhilfe, ein interaktives Transkript und Bonusmaterial zu jeder Episode: easygerman.org/membership Intro El Hotzo (Twitter) Podcaster und Sommerurlaub (Tweet) Fest & Flauschig (Spotify) Das nervt: Hasskommentare auf YouTube Vienna Pride