Podcasts about restaurants

GloucesterCast 823 Livestream 12/28/25 Audio Podcast Click Here- Video Podcast Click here-

Während sich auf Deutschlands größter Insel auf den Jahreswechsel und die Kurzurlauber, die diese Zeit auf Rügen verbringen, vorbereitet wird, geht es in der 200. Podcastfolge von "Nah am Wasser" um einige Rügen Highlights des Jahres 2025. In denen geht es unter anderem in die Urgeschichte zurück, als es noch gar keine Insel Rügen gegeben hat, aber vieles, was heute am Strand gefunden wird, entstanden ist. Ausserdem geht es um ein architektonisch besonderes Restaurant auf Rügen und um eine Sonderausstellung, die auf Rügen in diesem Jahr viele Besucher angezogen hat.

Let's get it on for the last Colorado Springs show of 2025! Mike talks about upcoming meal deals where he interviews Tom Bruno from Papa's Italian. Mike also talks about how the Airplane Restaurant did a great job with its Christmas lunch and dinner this year. Additionally, Mike brings on the radio station's resident car guy and host of the Automotive ADHD Show, Matt West to answer your questions about falling gas prices, and to explain which octane fuel your car really needs! That, and more on this packed edition of The Restaurant Show!See omnystudio.com/listener for privacy information.

Neben Uber wollen nun auch zwei weitere private Fahrdienste auf Mallorca und den Nachbarinseln tätig werden. Bei den Taxiunternehmern sorgt das für Unruhe. Ein bekanntes Restaurant direkt am Hafen von Palma bekommt einen neuen Betreiber. Etwa 2,9 Millionen Euro will der neue Betreiber in einen Um- und Ausbau investieren. An diesem Wochenende gibt es erste Pre-Silvester Partys auf Mallorca. Wir haben zwei Tipps. www.5minutenmallorca.com

Deana Martin shares the deeply emotional experience of being named a "Trobairitz"—the female troubadour—at the legendary Friars Club in New York City, where her father Dean Martin was honored as "Man of the Hour" in 1951. Wearing the heavy gold medallion engraved to her father from that historic evening, Deana joins an elite group of only five women to receive this rare title, alongside Barbra Streisand, Liza Minnelli, Dionne Warwick, and Kristin Chenoweth. She reflects on her fondest New York memories, including family dinners at Patsy's Restaurant on 57th Street with "Uncle Frank" Sinatra, and reveals that Sal Scognamillo from Patsy's is catering her special evening. The celebration features performances and roasts from Joe Piscopo, Joe Mantegna, Tony Lo Bianco, and video tributes from friends like Tony Orlando, Tony Danza, and Bob Newhart who couldn't attend in person.Deana discusses learning the art of entertainment by watching her father perform at the Sands Hotel's Copa Room, remembering the announcer's iconic introduction: "Ladies and gentlemen, the star of our show, direct from the bar, Dean Martin." She describes how Dean looked effortlessly cool in his tuxedo with red pocket square and bow tie, making the entire audience feel like they were in his living room through his personal, honest, and funny approach. His advice to her was simple but profound: always know your lyrics, stand on your mark, always be early, and sing from your heart. Closing her Friars Club honor, Deana will perform "That's Amore," "That's Life," "Bellissima," and "Everybody Loves Somebody," with the entire evening being filmed by Creative Chaos production company for inclusion in the upcoming Dean Martin documentary that should be released later this year.

It's time to look back at some of our favorite moments from 2025. There are the interviews that shocked us — from brand new theories of stomach intelligence to Pete Well's harshest restaurant review — as well as expert cooking tips shared by the likes of Samin Nosrat and Lidia Bastianich. Plus, we revisit a few unforgettable listener calls and Christopher Kimball and Adam Gopnik present their favorite books of the year.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Michael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years.Think about how much our industry has changed in the last 20 years. Today, the three of us reflect back on their decades long partnership together and look forward to the next chapter of their partnership.For more on the Mina Group go to https://www.michaelmina.net_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

We're back with Part 2 of our conversation with Gary Okazaki - aka @GarytheFoodie.  Gary gives us his top 10  (out of the 25) - highlighting the most important/defining restaurants of the first quarter century in Portland.  Chris throws in the restaurants he thinks should have been on the list.  Check out episode #436 to hear 25-11.   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Two restaurants. Two opposite decisions.  One added dairy and eggs to their menu  chasing “flexibility,” broader appeal, and short-term survival.  The other went all in and committed to being 100% vegan.   Send us a text

Today - the day after Christmas - is the perfect time to build a gift closet, drawer, or box that prepares you for the entire year ahead. The Christmas holiday weekend is also huge for the movie box office. And from dream to daily grind - what it really takes to run a successful restaurant.

Meet Alan, owner of Kyojin stewhouse in Shimane, who sits down to talk to us about the challenges of running a restaurant in Japan, and why he pivoted his business to shipping quality frozen food across the country.Follow Alan:https://www.kyojin-company.com/https://www.instagram.com/alan.kyojin.stewhouse/⁨http://www.youtube.com/@kyojinstewhousehttps://www.facebook.com/kyojinStewhouse/Follow us:https://unpacking.jp/https://www.instagram.com/unpacking_japanhttps://www.tiktok.com/@unpackingjapanhttps://www.facebook.com/unpackingjapanhttps://www.youtube.com/@unpackingjapanshortshttps://www.x.com/unpacking_japanhttps://creators.spotify.com/pod/profile/unpackingjapanSubscribe for more in-depth discussions about life in Japan! Interested in working at a global e-commerce company in Osaka? Our parent company ZenGroup is hiring! To learn more, check out https://careers.zen.group/en/

Unlocked and free for all! Santa and Mrs. Claus (Christmas) join the 'boys to talk their trial separation and Christmas preparations before a review of Crumbl Cookies. Plus, a special edition of A Single Item Must Be Banished. Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From Food Network fame to building a restaurant empire—Brian Malarkey's done it all.In this episode, Rich sits down with celebrity chef Brian Malarkey—owner of 15+ wildly successful restaurants and host of Cutthroat Kitchen—to unpack the hustle, creativity, and business savvy behind his career. From Top Chef finalist to creating some of San Diego's most iconic dining spots, Brian shares the highs, the risks, and the lessons learned feeding millions.They cover:How to scale a restaurant brand without losing its soulWhy location and vibe matter as much as the menuThe business formula behind his most profitable conceptsHow TV exposure changes the game for entrepreneursWhy Brian bets big on people—and what he looks for in a teamWhether you're building a brand, a business, or a legacy—this episode is a masterclass in doing it with flavor.Let's go.Join our investor waitlist and stay in the know about our next investor opportunity with Somers Capital: www.somerscapital.com/invest. Want to join our Boutique Hotel Mastermind Community? Book a free strategy call with our team: www.hotelinvesting.com. If you're committed to scaling your personal brand and achieving 7-figure success, it's time to level up with the 7 Figure Creator Mastermind Community. Book your exclusive intro call today at www.the7figurecreator.com and gain access to the strategies that will accelerate your growth.

This Best of the Tim Conway Jr. Show delivers a mix of jaw-dropping stories, pure nostalgia, and Hollywood insider conversation.Tim shares an unbelievable story about the time his dad unknowingly crossed paths with the Chicago mob, proving some family stories are stranger than fiction. The mood lightens as the crew swaps their favorite candies, while Tim reminisces about childhood summers at the rec center pool, bathing suits, and classic summer memories.Things turn personal when everyone dives into the origins of their names, revealing surprising backstories and a few laughs along the way. The episode wraps with Tim talking to Craig, the owner of Craig’s, about the iconic restaurant, celebrity culture, and how Craig’s became one of LA’s most talked-about dining spots.A perfect blend of true crime-adjacent storytelling, childhood nostalgia, personal revelations, and Hollywood flavor — this Best Of hits all the right notes.

Send us a textListen to George Gilliam, owner of Uncle G's Pizza in Birmingham, Alabama on The Hot Slice Podcast with Pizza TodayMerry Christmas from all of us at Pizza Today and Pizza Expo. This week on The Hot Slice Podcast with Pizza Today, we are replaying one of the most popular episodes of 2025 with George Gilliam, owner of Uncle G's Pizza in Birmingham, Alabama. George reached out to us to do a story on how he has doubled and tripled slow days at the restaurant. The conversion was so captivating that we wanted to share it on the podcast.  Gilliam set a strategy into motion to turn his slowest days into high-volume sales days. He focused on increasing sales with daily specials one slow day at a time until he covered the entire week. “This kind of aggressive weekday programming has brought in the traffic and revenue we needed on nights that used to be dead,” he says. “I've built out a weekly schedule that gives people a clear reason to visit every single day.” He approached each day with a new special and/or event and shares which days he started with. Uncle G's promotes the days through its social accounts, e-mail and in store. It's designed as weekly programming that Gilliam says people can build into their routines. The conversation on social media led into a genuine talk on AI and advanced technology and their role in small independent pizzerias. Read our article with George “Doubling to Tripling a Restaurant's Slow Day Sales” at https://pizzatoday.com/topics/brand-marketing/doubling-to-tripling-a-restaurants-slow-day-sales/ Learn more about Uncle G's Pizza at https://unclegspizza.com/ and on Instagram at https://www.instagram.com/unclegspizza/  

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous !1️⃣ Présentation de l'épisode :Si vous m'écoutez depuis un hôtel, un restaurant, une conciergerie ou un back-office pendant que d'autres sont en train d'ouvrir leurs cadeaux… cet épisode est pour vous.Chaque année, je rappelle qu'on ne parle jamais assez de celles et ceux qui travaillent pendant que le monde fait la fête.Alors, en ce jour de Noël, je veux vous adresser ce message, juste pour vous. Pour vous dire que je pense à vous.D'ailleurs, cette année… pour la première fois depuis que je suis en couple avec une hôtelière, nous avons des jours communs pour Noël.Merci au congé paternité et maternité. Je mesure vraiment ce privilège.C'est parce que j'ai passé tant de Noël à travailler que je sais la valeur de ces moments de retrouvailles.Les fêtes n'arrêtent pas l'hospitalité. Elles révèlent celles et ceux qui la portent !JOYEUX NOËL mes chers Insiders !2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : HotelPartnerHotelPartner Revenue ManagementPrendre un rendez-vous avec MarjolaineDites que vous venez d'Hospitality Insiders et Marjolaine se déplace gratuitement dans votre établissement pour effectuer un diagnostic !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Des souvenirs féériques en tant que directeur de nuit00:04:00 - Un changement de regard avec la parentalité00:06:00 - Vous n'êtes pas invisibles00:07:00 - L'hospitalité révélée par l'engagement00:08:00 - ConclusionSi cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Vegan schlemmen auf Bali und der steinige Weg zum erfolgreichen Content Creator: In dieser Folge begrüße ich Sebastian, das Gesicht hinter Simply Vegan (simplyveganorg), auf meinem Sofa in Bali!

Afterbirth+ #613 - "Farm" (03/22/2018)(0:00) Intro (0:28) Self-Management and Independence (5:20) Childbirth (7:55) Animals vs. Humans(12:01) Grocery Shopping Afterbirth+ #614 - "Reality" (03/23/2018)(28:48) Reality TV Afterbirth+ #615 - "Pleasant" (03/24/2018)(56:45) Eating and Restaurants (01:09:16) Shreky Lyrics

It's Witness Wednesday! Today, join Todd at Gainesville State University as he engages students about their experiences and spiritual beliefs. In a number of unique conversations, see how the law and the gospel can be presented in a way to make individuals see their sin and their need for a savior in Christ. Segment 1 • Efren lost his sight at age 8—he “sees” now through memory, sound, and mental mapping. • Openly admits being unsure about his Catholic faith and what Jesus' sacrifice really means. • Efren is confronted with the reality of sin and the justice of God. Segment 2 • Drew, dressed in a monk-style outfit for fun, admits he claimed Christianity mostly for “fire insurance.” • Fully confesses he doesn't live like a Christian and is scared of death and judgment. • Realizes he's treated salvation as an escape plan, not a relationship with a holy God. Segment 3 • Walked through the Ten Commandments and confessed to being a liar, thief, and lustful. • Learns that true Christianity isn't about earning God's love—it's about receiving undeserved grace. • Begins to grasp the gospel: Jesus saves sinners not because they're good, but because He's good. Segment 4 • Anna wants to evangelize but wrestles with how to explain the gospel clearly. • Learns how to shift from “ask Jesus into your heart” to biblically using God's law to reveal sin and lead to repentance. • Encouraged to root her Christian walk in grace, not guilt—her performance doesn't keep her saved, Jesus does. ___ Thanks for listening! Wretched Radio would not be possible without the financial support of our Gospel Partners. If you would like to support Wretched Radio we would be extremely grateful. VISIT https://fortisinstitute.org/donate/ If you are already a Gospel Partner we couldn't be more thankful for you if we tried!

Listeners share which of their favorite businesses closed in 2025, and shoutout new spots where they plan on becoming regulars.

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This week on True Crime on Easy Street, Kelly takes us to Colorado for the chilling murder of mortician Byron Griffy. Kelly breaks down the relationship dynamics, the investigation, and the events that led to Griffy's death in a case where nothing is quite as it seems. This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Restaurant sales and traffic challenges were a huge story in 2025.This week's episode of the Restaurant Business podcast A Deeper Dive takes a look at the most popular episodes of the year.Perhaps unsurprisingly, each of them dealt with the challenged industry environment. We spoke with Circana's David Portalatin about consumers buying on a deal. We spoke multiple times with Technomic's Rich Shank about the state of the restaurant industry.We also spoke with National Restaurant Association Chief Economist Chad Moutray about the impact this is having on profitability.And we wrap it up with Savory Fund Cofounder Andrew Smith on what private equity thinks of all this, specifically why this can be a good time to find high-quality chains.

Our next guest is Christine Cikowski, Co-Founder and Chef of Honey Butter Fried Chicken. She's also a part of Sunday Dinner Club, TriBecca's Sandwich Shop, and Honey Butter Beach Club inside SPF Pickleball. We reflect on how HBFC was conceived, the many iterations it's gone through, and how they've maintained longevity through radical transparency and support of their team's dreams. Please enjoy my conversation with Christine Cikowski.https://www.instagram.com/christinecikowski/https://www.honeybutter.com/

If you've ever hired someone because you needed a body to work in the restaurant and then paid for it for months, this episode will feel uncomfortably familiar. In episode 140 of “The Restaurant Prosperity Formula” podcast, I sit down with Dwight Crain, managing partner of Eleserv, to talk about the real reason turnover keeps repeating itself and how better selection changes everything. You'll hear what restaurant owners can expect to learn about the hidden costs of a bad hire, why most of us overrate our interviewing skills, how assessments and benchmarks can narrow the candidate pool fast and how the right hiring process protects your culture, your guest experience and your profit.

Join Paul Barron and Cherryh Cansler on Fast Casual Nation as they dive deep into AI's transformation of the restaurant industry with Kerry Leo, VP of Technology at Shipley Donuts, and restaurant tech consultant Paul Molinari. Discover how Shipley achieved 24% higher average order values through AI-powered ordering, learn why traditional Google search is becoming obsolete, and understand how data unification is creating the "single pane of glass" operators need. From voice ordering in mobile apps to agentic AI solving integration challenges, this episode reveals practical strategies for implementing AI in your restaurant operations. Whether you're just starting your AI journey or looking to accelerate adoption, this conversation provides actionable insights on everything from choosing the right tech partners to measuring real ROI.00:00 - Why AI in restaurants is hitting a turning point01:44 - Shipley Donuts launches AI powered ordering02:39 - AI boosts average order value through smart upselling04:59 - The exact moment Shipley committed to AI07:01 - How AI mimics top performing cashiers11:42 - Voice ordering and mobile app AI roadmap16:42 - OpenAI vs Google Gemini and the AI platform battle25:45 - Domino's AI case study and massive efficiency gains#RestaurantTech #AIinRestaurants #FastCasualBecome 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

Should Canada reopen the door to foreign investment? GUEST: Tom Davidoff, Director of UBC's Centre for Urban Economics and Real Estate, and associate professor at the Sauder School of Business DRIPA: A risk to democracy in B.C? GUEST: Werner Stump, President of the B.C Cattlemen's Association Will more restaurants shut down in 2026? GUEST: Sylvain Charlebois, Director of the Agri-Food Analytics Lab at Dalhousie University, co-host of The Food Professor Podcast, and visiting scholar at McGill University Learn more about your ad choices. Visit megaphone.fm/adchoices

Henry's Bistro are looking out for people once again this Christmas. The gang there will be cooking festive dinners for the homeless, elderly locals, and public service workers in the county town this Christmas Day. On Wednesday's Christmas Eve Morning Focus, Alan Morrissey spoke with Elizabeth MacNamara, of Henry's Bistro Photo (c) Henry's Bistro via Facebook

A l'approche de Noël, j'ai sélectionné 3 adresses engagées à Lyon, et je leur proposé de me concocter un menu simple & gourmand en 3 épisodes : entrée, plat, dessert, à cuisiner pendant les fêtes.Pour le dessert, nous rencontrons la pâtissière Caroline Hubert. Caroline a d'abord eu une une première vie dans l'industrie pharmaceutique avant de passer son CAP et de se lancer.Sa pâtisserie à Lyon prpose des créations artisanales uniquement disponible sur commande, pour produire la bonne quantité et ne jamais rien jeter.Pour clore ce menu sonore, Caroline nous confie son histoire, ses sources d'inspiration et ses astuces de cheffe pâtissière.Voici donc le dessert de Caroline Hubert : des sablés de Noël et leur glaçage royal

Christmas season it's kind of chaotic, there's the work parties, or kids Christmas plays that we have to get to, there's the family calendar planning of what sides of the family we will see on what days and don't forget to do the yearly Christmas traditions whether it's going and seeing Christmas lights- certain Christmas movies that we all watch together or certain kinds of foods and Christmas cookie exchanges, and in the midst of all of that there's the Christmas list of gifts to get one another and the amazon delivery guy by second week of December is on a first name basis with you.Restaurants are busy, shopping centers, heavy traffic, full airports.  Chaos surrounding the Christmas season is nothing new!

Restaurant Reviews & 2025 Sports Grade for St. Louis - h4 full 1785 Tue, 23 Dec 2025 22:07:06 +0000 l1ola1JWHeoyRjh5aBugnHkxcTeUz4CB comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government Restaurant Reviews & 2025 Sports Grade for St. Louis - h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False https://player.amperwavepodcasting.

What if imposter syndrome wasn't a weakness, but a compass?Emily Brubaker didn't think she was ready to run a resort kitchen. She didn't think she'd win a national TV competition. But she did both—by betting on her values, not her ego.In this episode, we get into the real story behind her journey from Vegas fine dining to Omni La Costa. She opens up about leaving the kitchen to raise kids, coming back through heartbreak and grit, and the radical changes she's making to leadership culture in resorts.We talk about redefining balance, leading with empathy, and what it looks like to finally believe in yourself—without losing your edge.This one's for every operator who's ever felt like they didn't belong. Emily shows us that growth doesn't always start with confidence. Sometimes it starts with a question: “What if I'm wrong about myself?”To follow her work, check her Instagram @chefbrubs. _________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

The ConversationThe Restaurant Guys talk about fine dining at the Arctic Circle.  They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode.InfoJeffrey Merrihue's articlehttps://open.substack.com/pub/xtremefoodies/p/huset-a-gourmet-miracle-within-the?r=dvua6&utm_campaign=post&utm_medium=webHuset Restauranthttps://www.huset.com/New Brunswick New Year's Evehttps://www.newbrunswicknewyearseve.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.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

Stress is a part of almost any job. When you are working in a restaurant that stress can feel like a trap. It does not have to control you. This podcast episode will give you fast and practical ways to manage stress in as a restaurant server. Learn how to reset your nervous system in 30 seconds, communicate under pressure, prioritize when everything feels urgent, and keep your mindset steady through rushes, complaints, and curveballs.#ServerLife #RestaurantLife #StressManagement #MentalHealth #ServiceIndustry #Hospitality Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Swanky Maven Felice Sloan returns for this edition of the podcast. Eric and Felice touch on some of the latest happenings from the Houston food scene including chef Jean-François Feuillette opening the first US location of Café Feuillette here in Houston, Local Table's 6th location set to open in Missouri City, and ChòpnBlọk getting more national recognition with the latest accolade coming from the New York Times. In the Restaurants of the Week section, Doc's Houston 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: French Pastry Chef Perks Up Houston with First U.S. Coffee Shop and Café Family-Friendly Houston Restaurant Picks Missouri City for 6th Location New York Times Critic Awards Houston Restaurant 2 Stars in Glowing Review Houston's Only Michelin-Recognized Tex-Mex Restaurant Now Open in Bellaire Eagerly-Anticipated Houston Barbecue Joint Hosts Weekend Preview Pop-Ups

https://www.youtube.com/watch?v=qN4y3Pyq_b8&t=3sIn this episode of the 86 Reason Podcast by Over Easy Office, Xavier talks to Josh Sharkey, founder of the recipe management platform meez, about his journey in the restaurant industry. Josh shares his fascinating culinary journey, starting from his early days working various restaurant roles, to winning a cooking contest that took him to Norway, and eventually setting up his own fine dining and casual dining establishments. The conversation dives deep into the origins and evolution of meez, a software focusing on the operational success of recipes. Josh emphasizes the importance of operational empathy, effective recipe documentation, and maintaining quality control. The episode wraps up with reflections on the complexities of restaurant operations and a desire for more transparent and effective data usage in the food industry.00:39 Josh Sharky's Background and Early Career03:06 Culinary School and Early Influences04:57 Winning the Contest and Traveling to Norway10:51 Experiences in Europe and Return to New York18:17 Opening Bark Hot Dogs and Challenges25:57 Insights on Management and People33:00 Street Food Dreams in New York34:10 Exploring Colombian Cuisine41:18 Challenges in Recipe Management46:07 Operational Empathy in Tech56:44 Future of Restaurant TechLinks and resources

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This week, Gary and Mike give you their Best Disney Springs Restaurants for Christmas Dinner. Some are certainly 'outside the box.' Where would you like to have Christmas Dinner at Disney Springs? Thanks for listening, Gary and Mike.   0:00 Introduction 16:30 Best Disney Springs Restaurants for Christmas Dinner 48:24 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (mike@luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links: Check out our YouTube Channel (@wdwbtg) Social media (@wdwbtg)

Episode 505: I will discuss my memories of watching commercial of Ronco products in the 1970s, during the holiday season, and read a menu from La Strada Italian Restaurant in Chicago.

Sam Toia, President of the Illinois Restaurant Association, joins Lisa Dent on the show to discuss some of the ways restaurant and bars are combating Gen Zers not being made up of a generation of drinkers. Listen in while Sam shares some of the strategies places are using to get more patrons to go out […]

Episode 505: I will discuss my memories of watching commercial of Ronco products in the 1970s, during the holiday season, and read a menu from La Strada Italian Restaurant in Chicago.

Etiquette, manners, and beyond! This week, Nick and Leah are enjoying a well-deserved break, but they'll be back soon with an all-new episode. In the meantime, here's one of their favorite episodes from the archives in which they tackle watching Kalle Anka in Sweden, receiving compliments, bringing your own empty food containers to restaurants, and much more. Please follow us! (We'd send you a hand-written thank you note if we could.)Have a question for us? Call or text (267) CALL-RBW or visit ask.wyrbw.comEPISODE CONTENTSAMUSE-BOUCHE: Kalle AnkaA QUESTION OF ETIQUETTE: Receiving complimentsQUESTIONS FROM THE WILDERNESS: Is it OK to bring your own empty food container to a restaurant for leftovers? Bonkers: Abandoned by hosts at cocktail hourVENT OR REPENT: Confused by airplane seat assignments, Being asked your weightCORDIALS OF KINDNESS: Thanks to a fan, Thanks for attending our live showTHINGS MENTIONED DURING THE SHOW"From All of Us to All of You" on Wikipedia"The Girl with the Dragon Tattoo" official trailerMarshallsYOU ARE CORDIALLY INVITED TO...Support our show through PatreonSubscribe and rate us 5 stars on Apple PodcastsCall, text, or email us your questionsFollow us on Instagram, Facebook, and TwitterVisit our official websiteSign up for our newsletterBuy some fabulous official merchandiseCREDITSHosts: Nick Leighton & Leah BonnemaProducer & Editor: Nick LeightonTheme Music: Rob ParavonianADVERTISE ON OUR SHOWClick here for detailsTRANSCRIPTEpisode 208See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Folks, I am joined by Mollie and you know, I like this episode A LOT. Merry Christmas, Happy Holidays, and big joy to all ye who enter here. Much love!(0:00) - Banter(19:32) - AITA for telling my wife she was being difficult due to a seating issue at a restaurant?(35:03) - AITA for never eating lunch with my colleagues?(46:44) - AITA for wanting friend's mom to pay for our uber?BEST way to Submit a sitch or comment: https://www.reddit.com/r/AITApod/Email - amitheahole@gmail.com Join Patreon! https://patreon.com/aitapodWhat's on Patreon?- 250+ Bonus eps- NO ADS and accurate timestamps- Complain and comment DIRECTLY to Danny :D TikTok - https://www.tiktok.com/@aitapodInstagram - https://www.instagram.com/aita_pod/

We wanted to close the year by talking about the year in dining in Los Angeles, a city that always inspires with new openings and truly singular legendary spots. We are joined by Jenn Harris, a columnist and critic for the Food section of the Los Angeles Times. The paper just released its annual 101 Best Restaurants in Los Angeles list, and we talk about many of the selections. Also on the show, we speak with Jordan Okun and Max Shapiro, the team behind the terrific podcast Air Jordan. Jordan and Max are always honest, and we have a great time discussing the year in restaurants in LA. And to kickoff the show, Aliza and Matt share some memorable meals from Los Angeles this year. Have a future guest request? A restaurant we should visit? Take the ⁠⁠This Is TASTE listener survey⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

Scott Redler is the Co-Founder of Freddy's Frozen Custard and Steakburgers. He helped grow the concept to 400+ units before selling it to private equity. If you enjoyed this episode please share it with a friend. It helps me out a lot.https://podcasts.apple.com/vg/podcast/real-conversations/id1594231832Jacob's Instagram: https://www.instagram.com/jacoboconnor/Real Conversation's Instagram: https://www.instagram.com/real.conversations/YouTube Channel: https://www.youtube.com/@jacob-oconnor

There is a woman who has gone viral after she has brought her own eggs to the restaurant... is it a good or a bad idea? See omnystudio.com/listener for privacy information.

There is a woman who has gone viral after she has brought her own eggs to the restaurant... is it a good or a bad idea?

AP correspondent Julie Walker reports giant lazy Susans bring people together at Mississippi restaurant

Step into Episode 191 of On the Delo as David DeLorenzo jumps on the mic solo to close out the year with real talk on hospitality risk, restaurant trends, and how technology is reshaping the business. From foreign objects in food to seven-figure kitchen fires, Delo pulls back the curtain on what really happens after the incident is over and the lawyers get involved.He also shares where the industry is headed next: AI ordering, predictive inventory, labor shortages, non-alcoholic drink trends, and why community and culture inside your four walls matter more than ever. Along the way you'll hear about the Built Different Community he runs with Jeremy Scott, a Vegas trip to see Def Leopard at Caesars, and why his Spotify Wrapped was Creed… and only Creed.Chapter Guide (Timestamps): (0:15) Solo Year-End Check-In & Episode 191 Overview (1:04) Built Different Community, Circle App & Why It Exists for Entrepreneurs (2:35) Community, Coaching Calls & 50 Years of Combined Business Experience (3:23) What Guests Don't See: Behind-the-Scenes Reality of Hospitality (4:56) Top Claims from 2025: Foreign Objects in Food & Customer Injury Letters (7:11) Kitchen Injuries, Wet Floors, Clutter & Workers Comp Fallout (9:43) “Small” Kitchen Fires that Turn into Million-Dollar Losses (12:00) Walk-In Coolers, Spoilage & How Cause of Loss Really Works (13:35) Parking Lots, Slip-and-Falls & The Power of Video Cameras (17:44) Liquor Liability, Obviously Intoxicated Laws & Fatal DUI Claims (20:56) AI, Automation & Predictive Analytics in Restaurant Operations (23:04) Non-Alcoholic Options, Late-Night Food & Shifting Guest Habits (25:36) New Openings, Moves to Downtown Phoenix & Arizona's Top 100 Recognition (27:33) Heritage, Protein House, Feta Cowboy & the Growth of Local Concepts (28:12) How to Truly Support Your Favorite Restaurants & Close of 2025

Evan Susser (@evansusser) joins the 'boys to talk highlights from 2025, going unplugged, and NY eats before a review of Steak n' Shake. Plus another edition of Snack or Wack.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.investopedia.com/terms/s/satoshi-nakamoto.asphttps://bitcoinwiki.org/wiki/satoshihttps://www.qsrmagazine.com/uncategorized/sardar-biglari-we-michelangeloed-steak-n-shake/https://fortune.com/2025/09/18/sardar-biglari-war-against-cracker-barrel/https://www.webpronews.com/steak-n-shake-sales-surge-15-with-bitcoin-adoption-and-health-push/https://www.restaurantbusinessonline.com/financing/beef-tallow-bitcoin-apparently-helped-steak-n-shake-salesDownload Cash App Today: https://capl.onelink.me/vFut/8xqcrzj3 #CashAppPodAs a Cash App partner, I may earn a commission when you sign up for a Cash App account. 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. 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.