Podcasts about restaurants

Vinay Shukla is CEO and co-founder of ConverseNow and the former founder and President of Endeavour Software. Endeavour was acquired by Genpact in 2016 where Vinay served as vice president of digital for two years before founding ConverseNow. Today we discuss ConverseNow's original focus, its pivot to serving restaurants in late 2019, and how the pandemic has transformed that industry. We also discuss how the company went from serving zero to over 1000 restaurants in less than two years.  Earlier in his career, Vinay was an assistant vice president of technology at Barclays and a solutions architect at UBS.

What if a Michelin-rated restaurateur and 20-year hospitality industry veteran told you everything he would have done differently in his marketing strategy so you could learn from his mistakes? Well, today is your lucky day. Josh tells all about the 3 biggest mistakes he made and how he'd do them differently. 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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Whose Gonna win Buzzword this week?

With excitement allow me to introduce to you today's guest, COO of Rocky Coast Printworks, Lisa Duff. Rocky Coast Printworks specializes in making brands look their best. From fully custom apparel to logo merchandise for retail and giveaways, they are your one-stop shop for the best quality products at the most competitive prices.     The question we're answering: What do first-time swag (t-shirts and hats) purchasers not consider? Lisa will take us through the most common mistakes to avoid, share best practices, and then she will coach us through the swag process. 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: “Start by doing what's necessary, then what's possible, and suddenly you are doing the impossible.” Today's sponsor: 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. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: Email: sales@rockycoast.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 Lisa Duff 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!

Picture this: You're driving down the road and you see a familiar sign that gets your stomach grumbling, so you quickly pull into the drive-through, place an order and, within minutes, you're enjoying a tasty bite of what you were craving. That's not a hard scenario to imagine. Odds are, we've all gone through that exact sequence of events in our lives. And that's great for those businesses, and even for other stores where the foot traffic drives people in to shop. But that kind of customer isn't the only one you should be relying on. Smart operators know that there are huge portions of the population who don't often find themselves in those serendipitous moments when they can make that impulsive decision to buy something on the spot. Angelo Frigo is one of those smart operators, and as the head of customer experience at Burger King, he is trying to move beyond the drive-through and reach customers in new, exciting ways — particularly online and through Burger King's digital app. On this episode of Up Next in Commerce, Angelo and I go into some of the ways businesses can think about targeting and engaging with customers outside of in-person and spur-of-the-moment experiences.  Plus, we also dug into Angelo's background, which is fascinating, and includes stops at McDonald's, Feeding America, and even the White House. Enjoy this episode!Main Takeaways:A Bigger Burden: In the government sector, customer experience is often boiled down to measuring the “burden” of something. And, thanks to an old school definition, “burden” is sometimes thought of literally as paperwork. So, reducing “burden” means reducing paperwork. As a result, the customer experience when dealing with government agencies hasn't been optimized in all the ways we're used to. Part of improving the customer experience at the government level begins with simply redefining what is included in the experience, and then removing friction at all points.Moving Beyond The Drive-Thru: Expanding reach beyond the drive-thru is one of the main areas of focus for chains like Burger King, which are attempting to market to people who traditionally only buy from quick-service restaurants when they see them close by and it becomes top of mind. To combat that, chains need to develop digital apps and ordering services with profiles, personalization, and creative marketing, design, and participation opportunities.Testing, Testing: It's important to think outside the box in all areas of the business. In the app space, you should look outside your industry for ideas and inspiration rather than copying what's most trendy or what's working with your immediate competition. Then create prototypes and test ideas whether that's with customers or with team members at all levels across your company.For an in-depth look at this episode, check out the full transcript below. Quotes have been edited for clarity and length.---Up Next in Commerce is brought to you by Salesforce Commerce Cloud. Respond quickly to changing customer needs with flexible Ecommerce connected to marketing, sales, and service. Deliver intelligent commerce experiences your customers can trust, across every channel. Together, we're ready for what's next in commerce. Learn more at salesforce.com/commerce---For a full transcript of this interview, click here.

On today's episode of All in the Industry®, Shari Bayer's guest is Virgilio Martinez, chef and owner of Central in Lima, Peru, and author of a new book, The Latin American Cookbook (Phaidon, 10/27/21). After cooking in prestigious restaurants around the world, Virgilio returned to Peru in 2009 and opened Central. Since 2013, Central has appeared on the World's 50 Best list and has been named the #1 restaurant in Latin America multiple times. Virgilio co-founded Mater Iniciativa, which documents Latin America's indigenous foods. In 2018, he opened the acclaimed Mil in the Andes above the terraces of Moray. He is featured on Netflix's Chef's Table and is the author of Central, his chef monograph published by Phaidon in 2016. Today's show also includes Shari's PR tip to go to the source; Speed Round; Industry News Discussion on Denmark's Geranium refocusing on plant-based and pescatarian dishes; and Solo Dining experience at Chef Daniel Humm's Eleven Madison Park in NYC, which recently changed to an all plant-based menu. Photo Courtesy of Ken Motohasi.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

There's a restaurant in Sydney that purposely give bad service, so we chat to the owner to find out why! Plus, Lauren has had a realisation that's she's officially old after what happened on the stairs. Love you guys x

Listen now | It's the easiest way to negotiate job offers. The balance of power has shifted in the job market. Employers used to feel like they held all the cards and could make candidates jump through hoops. I remember some hiring managers saying, “People should feel lucky to work here.” Well, well. How the tables have turned! Now, the Great Resignation is upon us. 4.4 million Americans quit their jobs in the month of September alone! Companies are struggling to fill over 10M positions while potential workers look at the meager hourly pay and say, “No thanks.” Restaurants, retailers, and other businesses are reducing their operating hours or even closing their doors because they are short-staffed. As a job candidate in this hot market, you now have the advantage. If you’re good at what you do, it should be fairly easy for you to find multiple employers who would love to hire you. This is a public episode. Get access to private episodes at newsletter.invinciblecareer.com/subscribe

Foo Fighters are coming to Merriweather Post on May 16, tickets go on sale on December 3. RG3 announces on his Twitter a new book, "I want you to take the journey with me as I walk you through one of the most dysfunctional franchises in all of sports.” The book will be released August 9. In other WFT news, they have the third consecutive kicker this season from the DMV area. Brian Johnson is the latest from Gonzaga High School. Restaurants around DC are asking patrons not to do coke in the bathroom; those messages can be seen on a neon sign at L'Ardente and a cross stitch at Lyman's Tavern. Milo the dog received an award from PETA for saving a woman's life. He ran to scratch at the door of his neighbor's when the dog's owner heard faint cries for help from her 85 year old neighbor who had fallen. Grammy nominated artist Alessia Cara joins the show to talk about her new Christmas song that was written on her mother's bathroom floor. Links: Foo Fighters to Merriweather Post: https://www.ticketmaster.com/event/15005B72D80F4EC0?fbclid=IwAR0_TDCaRgdX5tFN7PrUob3FlTbbsRqjrl8C5_6WnLdFbB3tpLsIYi1q2Bk RGIII Writes a Book: https://twitter.com/rgiii/status/1465682653051510792?s=21 Washington Football Team Gets a New Local Kicker: https://www.wusa9.com/article/sports/nfl/washington-nfl/washington-football-team-signs-local-kicker-third-consecutive-time/65-0fa3b031-2f37-46ba-9548-cf610140f10f?fbclid=IwAR1k5KA_KtdtrfC_NC0_nNi1m5iYNWFZd45BJjChQJbcegtIlNksaAtx0r0 Don't Do Coke in the Bathroom: https://www.washingtonian.com/2021/11/15/please-dont-do-coke-in-the-bathroom-at-these-restaurants-and-bars/ From Real.Fun.DC. “The Tommy and Kelly Show” is produced in Washington, DC providing news, culture, playful conversation, positive energy, and a dose of morning fun any time. Download the Real.Fun.DC. APP to check out our wide array of programming app.RealFunDC.com Follow Kelly Collis Twitter: https://twitter.com/cityshopgirl Instagram: https://www.instagram.com/cityshopgirl/ LinkedIN: https://www.linkedin.com/in/kellycollis/ Follow Tommy McFLY Twitter: https://twitter.com/tommymcfly Instagram: https://www.instagram.com/mrtommymcfly/ LinkedIN: https://www.linkedin.com/in/tommymcfly/

What are your goals? What do you want to accomplish in your restaurant? Listen in as Josh breaks down how to set your Big Hair Audacious Goals and bring them to life. 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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

How to have compassion while eating great food Vegan On The Fly restaurant review This episode is brought to you by Brain.fm. I love and use brain.fm every day! It combines music and neuroscience to help me focus, meditate, and even sleep! Because you listen to this show, you can get a free trial.* URL: https://brain.fm/innovativemindset If you love it as much as I do, you can get 20% off with this exclusive coupon code: innovativemindset This brand new midtown Manhattan spot aims to compete with some of the big-name non-vegan joints on the same block. See how it does in today's Compassion Wednesday review. * I am a Brain.fm affiliate. If you purchase it through the above links and take the 20% off, I'll get a small commission. I'm also a PR Starter Pack Affiliate. I use Gloria's methods to get featured in the media often. And please remember, I'll never recommend a product or service I don't absolutely love! ** I'm also an Amazon affiliate so if you purchase a book or other product through the links on this page, I might get a small commission.

What we did on our Thanksgiving vacation: A verbal essay by Tucker & The Beard Need to get in touch with Tucker & The Beard? Facebook: Facebook.com/Tuckerandthebeard Instagram: @tuckerandthebeard Twitter: @tuckerandbeard Youtube: http://bit.ly/tuckerandthebeard Spotify: http://bit.ly/tuckerandthebeardonspotify iTunes: http://bit.ly/tuckerandthebeardonitunes Google Play: http://bit.ly/tuckerandthebeardongoogleplay Got a Movie or Restaurant suggestion? Email us at thebeard@tuckerandthebeard.com or tucker@tuckerandthebeard.com Need to talk Prescott area real estate?  Contact  Kellen Hoskins at (928)910-5954 or email thebeard@tuckerandthebeard.comat or Edward Tucker at (928)710-4690 or email at tucker@tuckerandthebeard.com Or Visit www.newprescotthomes.com  Download the Rockstar Backstage Pass App iOS: https://apps.apple.com/us/app/rockstar-backstage-pass/id1503240480 Android: https://play.google.com/store/apps/details?id=com.app.rsbsp  

(November 30, 2021 - Hour One) 9:14pm & 9:35pm: BBQ legend, restaurant owner, caterer, TV show winner and many other superlatives describe my first hour guest. Lee Ann Whippen joins me after quite a show layoff (last appearance in 2018??) and we will do a lookback over the past 3-4 years to see what she has been up to and then we will look ahead to her plans in 2022 and beyond. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Yukon Glory - Save 10% with code 10CENTRAL Vortic Watch Company David Leans / DoWellness - GET FIT for 1 Year for $2,300 Patreon Ad-Free Podcast Feed

Our restaurant delivery system is broken. Can we all just agree on this? Restaurants are getting hammered with percent-of-sales fees, delivery drivers are hurting for fair pay, stability, and safety, and customers have been trained to expect faster delivery times and wider accessibility. We are excited to welcome back to the show Josh Morgan, operating partner of Melt Shop and CEO/Co-Founder of Sesame, a new delivery platform for restaurants by restaurateurs, that is fighting back against the established aggregators. Sesame just launched its beta in NYC this past week.Photo Courtesy of Josh Morgan and Sesame.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

This episode marks three years of podcasting. We take our talents to Anthony's Clam House & Grill to record our big day on location. We are joined by friend of the show Jason Raymond of Seed Kitchen, Stem Wine Bar, and Drift Oyster Bar to help us celebrate. We all take turns answering questions sent in from our listeners. Some answers will surprise you. Thank you to our listeners for supporting us and we look forward to serving you in the future.Guest: Jason Raymond https://www.instagram.com/jraymond.seed.stem.drift/Business Relations : https://www.instagram.com/eatatseed/ https://www.instagram.com/stemwinebar/ https://www.instagram.com/driftoysterbar/Location: https://www.instagram.com/anthonysclamhouseandgrill/Like this episode? Subscribe to our podcast on https://podcasts.apple.com/us/podcast/the-modern-waiter-podcast/id1445457201 and https://open.spotify.com/show/2WwXTEggjmNDh4rafHtO85. Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/. More 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.

On a crisp, sunny, calm afternoon in late October, the Wellfleet Harbor parking lot is one-third full, this despite the fact that Mac's Restaurant and Seafood on the Pier have been closed for weeks.

Who do you look to for inspiration? For me, it's always been Wolfgang Puck and not just because he's a talent chef and restaurateur, but because he's a skilled entrepreneur. Even without a formal business education, the chef has built an international empire. In today's conversation we unpack the critical decisions he made to get it to the top and overcome the obstacles along they way. TIME-STAMPED SHOW NOTES: [2:11] Rising from ashes: how a household name was born in the journey from one hell to the next [5:11] Staying above the fray: how Chef defied the odds and stayed off the sauce [6:35] Showmanship and status: the evolution of an industry [8:51] Dreaming big, sinking in, and mastering hospitality as a craft [11:59] Accelerating an education: lessons learned in the early days at Spago [13:07] The critical decisions that shaped one of the world's best-known chefs [15:35] Mistakes and what we can learn from the man who's failed his way to unparalleled success. [20:34] Get knocked down, get back up: fear as a motivator [22:15] Staying relevant: a lesson in innovative evolution and finding balance [24:30] Chef's recipe for success [27:24] Marketing greatness: why personal relationships are the backbone of success [29:51] Pandemic perspective: projections from the man who sees opportunity where others don't [31:47] Passing a legacy on: hopes from a father to his children for a healthy succession [34:08] Defining and communicating success [35:56] The gift of listening: advice from a legend For more on the chef, visit https://wolfgangpuck.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net ProfitWe have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Are you clear on what you're the best at? Tune into this episode as Josh breaks down how to determine and execute your greatness to put you ahead of your competitors. 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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Listen live weekday mornings 5:30am-9:00am on WGY

Time for momo and more at a new spot, Nepali Restaurant Inc. We may have ordered a lot, we usually do, but there were fun and new to us Nepalese dishes besides momo here. This was an interesting dining configuration as TJ was keeping very distant in his mini-van and Sam and I, along with our guests, were dine-in. There was even post-eat analysis with a trip back just to unpack the sauce for the delicious dumplings. We had a fun meal in a new spot, so if you haven't ventured into Nepalese food you're in for an extra treat.

Red level restrictions are presenting a challenge for pubs and restaurants over the summer break. Auckland venues can reopen from Friday after a three month shutdown, but they are not popping the champagne just yet. At red, venues using the vaccine pass can have up to 100 people but they have to be seated and separated. And dancing is off limits. At orange there's no cap on numbers - as long as everyone is vaccinated. Is red enough to get hospitality out of the red this summer Steve Simms is the publican of the Birkenhead Brewing Company - sister bar of the Lumsden Freehouse in Newmarket and the Wood St Pizzeria in Mangawhai. He talks to Lisa Owen.

#142 - INTERVIEW with Carl Orsbourn & Meredith Sandland This week's episode is also sponsored by STOCK MFG. With Stock you get all the style of retail, with the price, continuity, and customer service of a traditional uniform vendor. They offer an assortment of everyday items that are ready to ship with no minimum order quantity, and can also create custom uniforms to fit any aesthetic. Visit: stockmfg.co/chip to get get started. ***** Carl and Meredith have written a book that is both limely and timeless. Delivering the Digital Restaurant tracks the events that got us to this moment and maps out a future that offers all kinds of incredible opportunities for operators who are hungry for change. The key to profitability, they say, is wrapped up in our ability to rethink what we do and how we do it. Convenience and individuality is going to be paramount in the next decade, and those who fail to recognize that will fail to exist. IMPORTANT LINKS: Order directly from Carl & Meredith: https://www.deliveringthedigitalrestaurant.com Order the book on Amazon: https://www.amazon.com/gp/product/1645439488/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1645439488&linkCode=as2&tag=restauran0e69-20&linkId=226fe096b8c05fd35f94dd228478def1 Continuing Education: https://www.learn.delivery *****Join me for a FREE 3-day challenge starting on Monday, November 29... get ready for the year ahead so 2022 can be your most profitable one yet: https://www.restaurantstrategypodcast.com/challenge

Hello and welcome to the Enchanted Ears Podcast, where we discuss anything and everything Disney!   This week, our news comes from Destination D23 in Orlando, which centered around the news of all of the things that will be opening in 2022, but with no exact dates. The Festival of Fantasy Parade and Fantasmic will be returning! Guardians of the Galaxy will open. The second Avengers Campus will be opening in Paris in the summer. And in a surprising twist, Disneyland will be getting Magic Bands! The news interestingly did not include an announcement that Tron will be opening in 2022, which makes us wonder if they'll save it until 2023.   It's amazing all of the good food there is to be had at Disney if you only know where to find it! For example, did you know you can get chicken and donuts for dinner?   How about a meatless crab cake sandwich? Neither did we!   This week, since many of our American listeners are still probably eating leftovers from their Thanksgiving feasts, we decided to make the episode all about food. Using touringplans.com's food rankings for table service and quick service in every park, we discuss where are the best places to eat, where we love to eat, and where we're anxious to try on our next trip! Then we also highlight some food items from various menus that tickled our fancy. (That's a weird expression, isn't it? How does one tickle a fancy?)   We hope you had an exceptional, and magic-filled week last week and an even better one this week!   Check us out on Facebook and Youtube or submit a question/topic for us to discuss on a future episode or support us on Patreon.

With excitement allow me to introduce to you today's guest Co-founder and Co-owner of Strategic Hospitality, Benjamin Goldberg.  Strategic Hospitality, co-founded with his brother, Max Goldberg, is a Nashville-based hospitality company shaping the city's dining landscape by continuously introducing innovative, one-of-a-kind concepts. Properties include Paradise Park Trailer Resort, The Patterson House, Merchants Restaurant,  The Catbird Seat, Pinewood,  The Band Box, Bastion, Henrietta Red,  Downtown Sporting Club, and Locust. Strategic Hospitality also provides consulting and management services to other hospitality groups. Founded in 2006,  Strategic Hospitality has experienced steady growth annually and continues to revolutionize the dining scene. 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: “People remember how you make them feel, not what you say.” In today's episode with Ben Goldberg we will discuss: Opening your first restaurant at 23 Early mentors Advice on getting investors Transparency Forced to learn because you are undercapitalized Location Being stubborn early in your career Deliver a product worth going out of the way for Going into business with family Ego Giving up control The importance of asking your team what they want Setting quarterly and annual goals Evolving operations Tech stacks Implementing Toast POS Today's sponsor: 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. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Not delegating enough What's one question you ask or thing you look for during an interview? A good person What's a current challenge? How are you dealing with it? Ramping up multiple restaurants at the same time Share one code of conduct or behavior you teach your team. Make people happy What is one uncommon standard of service you teach your staff? Go above and beyond What's one book we must read to become a better person or restaurant owner? The Ride of a Lifetime: Lessons learned from 15 Years as CEO of The Walt Disney Company by Bob Iger GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Rest Name one service you've hired. Bevinco | VF Financial What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be honest Be kind Surround yourself with amazing people Contact info: Strategic Hospitality online 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 Benjamin Goldberg 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!

Justin Sutherland is a breakout star in the Twin Cities food scene. His early appearances on Iron Chef and Top Chef catapulted him to "celebrity chef" status. Ok, awesome. Now what? How is Justin navigating the "celebrity" thing and how is he using his status for good? What's it like to be a chef who lives publicly? And what is he ultimately moving towards?-Follow Tim on Twitter and Instagram.Follow Justin on Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook | TikTok-Welcome to Niver Niver Land: A podcast that addresses massive change in the restaurant industry (sometimes).The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesotas' Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. These days, he runs Saint Dinette and Mucci's Italian in St. Paul and Minneapolis.Anyways, back to the whole "massive change in the hospitality industry" thing.We see a major problem here: no one is having realistic conversations about what's going on. Many of those who work in the industry are still trying to wrap their heads around what's happening – and so is Tim.Today, he's ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

2082 Are You Divided?

Here's Vinaigrette and its different ratios, uses, and flavors.

We are joined by Kim Peeples with Vom Fass and Dean Sharp The House Whisperer.

Whatever you do don't EVER use utensils to eat pizza. Ok, maybe if it's Chicago-style.

Are you the type of person who loves food and wishes your plate would never go empty? Going to a buffet restaurant means you can eat as much as you want. In this Simplified Speech episode, Andrew and Suzanne give us their opinions on buffets. The Simplified Speech series helps you to learn English naturallyRead More The post Simplified Speech #134 – Buffet restaurants first appeared on Culips English Podcast.

445. Part 1 of our conversation with Stephen Winick, of the Library of Contress. In 1902, on a prairie in southwest Louisiana, six members of a farming family are found murdered. Albert Edwin Batson, a white, itinerant farm worker, rapidly descends from likely suspect to likely lynching victim as people in the surrounding countryside lusted for vengeance. In a territory where the locals were coping with the opening of the prairies by the railroad and the disorienting, disruptive advances of the rice and oil industries into what was predominantly cattle country, Batson, an outsider, made an ideal scapegoat. Scott has studied the events of the time, and the ballads that were written about the death of Batson. This week in Louisiana history. November 27, 1813. Jean Lafitte offers $1,500 reward for the capture of Gov. W.C.C. Clairborne. This week in New Orleans history. Ella Brennan, Born in New Orleans, November 27, 1925. Among the now famous graduates of her kitchen are Paul Prudhomme, who arrived in 1975, and Emeril Lagasse, who began his service in 1983.  This week in Louisiana. Christmas in Alexandria - Pineville The holiday season in Alexandria/Pineville, right in the heart of Louisiana, is Still Lit this year and we'd love for you to come visit! The 2021 festivities will be complete with sparking lights (check out our spirited Water Towers!), community parades, appearances by Santa Claus, and various performing opportunities to enjoy the arts. Whether it's enjoying an old-fashioned Christmas celebration;  finding the “just right” gifts at our many locally-owned unique boutiques; enjoying festive foods/drinks at local cafes, breweries or the Food Truck Park; touring historic sites/homes; or listening to the sounds of the season that puts you in the holiday spirit, you can fi­nd it all in the Central Louisiana area.  So plan your trip today! Use the itinerary builder here to create a list of the events you don't want to miss and then, if you plan to stayover, book a hotel room. If we can be of assistance in any way, please give us a call at 318.442.9546.  We'd love to help you celebrate the season! Postcards from Louisiana. Jay Dufour and his band play at the Bourrée Restaurant.Listen on iTunes.Listen on Google Play.Listen on Google Podcasts.Listen on Spotify.Listen on Stitcher.Listen on TuneIn.The Louisiana Anthology Home Page.Like us on Facebook. 

2081 False Escape From Slavery

How to use NFT's and Crypto in your pizzeria. For more podcasts episode or marketing help visit http://www.smartpizzamarketing.com Or https://thebruceirving.com/   Get our pdf of 65 content ideas for your restaurant www.smartpizzamarketing.com/contentideas   Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii:  https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx Editing software Adobe Audition:     Contact Us:  P.O. Box 82  Swampscott MA 01907   Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes Stitcher Radio: http://www.smartpizzamarketing/stitcher   Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865   Follow along on social:  Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing/ Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com/

" La méditation, c'est mignon, mais comment faire ?" " Si je suis au restaurant et qu'il y a du bruit, je peux "faire" de la pleine conscience?"

Join me today for our first stop on my southern trek #american #roadtrip #adventure in lovely Santa Fe, New Mexico.This travel writer's dream city is filled with art, architecture, saintly connections, music, great food, shopping, and more. Here's a look at our overnight stay in #santafe⏱TIMELINE⏱1:02 Driving through New Mexico1:24 Stop in Taos (The Burger Stand) HOT & SPICY!!2:06 Stay in Santa Fe in a PUEBLO! Pueblo Bonito Bnb2:33 Meeting Owner Amy Behm, History and stories to tell3:35 Walk to town and music surprises4:45 Art and artists5:20 Assisi, Italy - natural connections6:10 Window shopping in Santa Fe6:37 Good Eats - 315 Restaurant and Wine Bar7:05 The Best BREAKFAST! Tamales and chicken stew!7:40 Visit me next week as. we stop in Texas to do some hiking and Oklahoma, OK!Check here for more information on travel planning help with European ITINERARIES or BOOTCAMP!More CONTENT:

How many hats are you wearing on a daily basis? One? Two? Two hundred? The only way we're going to get better is by getting better at sharing our workload with others. That's where Emily Morgan comes in. Emily is a delegation expert and today she walks us through the mindset and strategies we need to pull this off along with the pitfalls to avoid. TIME-STAMPED SHOW NOTES: [3:14] Out of the weeds: WTF do I do with myself now? [4:25] The discipline, art, and science of delegation [6:05] The 5 types of bottlenecks we threaten our businesses with [10:20] Checks and balances: getting realistic about your habits [11:49] Expenses and investments: understanding what you're worth [13:13] Reversing the math [13:55] The 5 Golden Rules of Delegation: best practices to set your goals [15:05] We are special unicorns: discovering what's possible to delegate [17:21] The low-hanging fruit: get rid of the easy stuff first [18:45] How to create the steps and build the systems [20:30] How to avoid delegating a broken machine [22:08] The first 5 things to pull off your plate [23:21] The science of delegation [24:25] Delegating the end result: the value of defining success [25:27] Feedback: how to solicit honesty and communicate productively [27:30] How to avoid setting your hair on fire [28:18] Determining good enough: the 80% rule [29:00] Committing to the boring stuff [29:40] Clearing space for your impact To check out everything Emily referenced on today's show go to https://www.delegatesolutions.com/fullcomp 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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net ProfitWe have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Have you laid into one of your sales reps lately? We all make mistakes, but in this episode of Restaurant Marketing School, Josh shows us how we can look at our relationships with vendors as more than just transactional and leverage them to bring in revenue in places we weren't looking. 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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net ProfitWe have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Where's the best place to go for vegan food in Greater Victoria? That's the question we're tackling in this episode. For answers we've invited back three members of the Vancouver Island Vegan Association to help us make a list of 20 great vegan options in the capital region.

George's pandemic road trip was the genesis of Season 1. We thought it would be fun and informative for us to get together in George's dining room and share some of our plans for the coming season. We hope you enjoy this as much as we did and please join us for more travels in America's unplugged country.

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time with one of their favorite repeat guests, the man who Forbes magazine dubbed “America's foremost spirits authority”, author of the recently released book, Buffalo, Barrels, & Bourbon: The Story of How Buffalo Trace Distillery Became the Most Awarded Distillery, Founder of the Ultimate Spirits Challenge, and Master Blender for Jacob's Pardon American Whiskey, F. Paul Pacult. They guys talk with Paul about the countless hours of research and effort that went into writing his new book about Buffalo Trace Distillery entitled Buffalo, Barrels, & Bourbon, the methodology that Paul uses daily in his tastings that has helped him become America's premier spirits authority, and they discuss his new role as Master Blender for Jacob's Pardon American Whiskey. They also taste and review a Weller Full Proof Single Barrel Pick from Bricktop's Restaurant in Nashville, Tennessee, the 2020 BTAC George T. Stagg, and the brand-new Batch #2 of Jacob's Pardon American Whiskey. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

Rencontrer une architecte est toujours un plaisir car aucun.e ne fonctionne de la même manière. Dorothée Delaye a un univers bien à elle - à la fois feutré, cosy, élégant - et c'est un bonheur de l'écouter vous verrez.  De sa reconversion à son dernier restaurant (le superbe Mimosa avec Jean-François Piège) en passant par l'importance du choix des matériaux, des couleurs, du sur-mesure, du travail en équipe, ses déclics en début de chantier ou les décors qui l'inspirent, Dorothée nous explique vraiment tout sur sa façon de penser les lieux qu'on lui confie.  C'est vraiment passionnant et on comprend encore mieux pourquoi c'est l'archi du moment à connaitre absolument !  BONNE ECOUTE !! >>>> Si ce podcast vous plait n'hésitez pas  > à vous abonner pour ne pas rater les prochains épisodes  > à mettre un commentaire ou 5 étoiles (sous la liste des épisodes, rubrique "Laissez un avis")   > à suivre @decodeur__ sur Instagram et à partager l'épisode en Story par exemple  > à découvrir les 70 autres épisodes déjà en ligne   > à parler de DECODEUR autour de vous, tout simplement...!  Merci beaucoup

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I chat with Austin Samuelson, co-founder and chief executive officer at Tacos 4 Life about the challenges of getting into the restaurant business and their mission to fight world hunger. Samuelson talks about how he and his wife, Ashton heard a statistic in 2009 in reference to the number of children that were impacted by starvation and malnutrition worldwide and saw it as a solvable problem. Inspired by the efforts of the shoe brand TOMS, they set out to develop a brand where guests come together to create a world where starvation no longer exists. Samuelson shares some of the struggles they were faced with in the beginning, including learning how to make pizzas in a commercial oven in the garage, while living in the basement of Samuelson's parents, being turned down by banks multiple times and turning to a crowdfunding site for their first Tacos 4 Life. Samuelson says about that time, “We had no idea what we were doing, it was a really fun faith journey for us. It was a fun experiment, it was even fun learning how to do that as a married couple.”Samuelson talks about how a trip to Africa where they volunteered and helped feed children gave them the drive to develop a new concept and a different type of cuisine. They went from a pizza restaurant to opening Tacos 4 Life finding a way to be profitable and still fight world hunger. Tacos 4 Life in 2019 launched online ordering, which Samuelson says he was thankful for since they had not only launched online but had been developing a loyalty app too as the pandemic was starting. He says, “so we were really really fortunate to be able to lean into that and we saw our percentage of transactions going through the app, I mean just skyrocketed. Pre pandemic we were three percent online orders, whereas today we're bumping twenty percent and so that was an area we of course adapted curbside and are still leaning into curbside.”To hear more about Tacos 4 Life's mission, their pipeline of additional technologies, how they are coping with the impact of the labor shortage, and plans for expansion, listen to this episode of Fast Casual Nation on Apple Podcasts.

John and Jeni run down what they're doing for Thanksgiving and also talking about how the cook certain dishes or how they would tweek them to shake things up. Thanks for listening!!!

Fine Dining: The Secrets Behind Restaurant Industry By Jack Rasmussen https://www.indiegogo.com/projects/fine-dining-secrets-behind-restaurant-industry#/ In this book, you'll learn that you do not have to be special to become a restauranteur, you just need to capitalize off your love for food and creativity in your concept to curate a concept that can scale and serve your community. You'll also learn that a restaurant is not just about the food. You'll hear stories about... Daniel Humm- who changed his once “meat lovers” restaurant Eleven Madison Park into a vegan sensation. Dino Tekdemir- who opened up three Bay Area restaurants after arriving in California from Turkey with no money, no allies, and a short stint in jail. Bestia and Bavel- LA famed restaurants that incorporated takeout during the pandemic to survive, even though they are known for their classic fresh dishes that are made seconds before being served to a customer. Readers will love this book if they are enthusiastic about food, have an interest in entrepreneurship, or have a want to learn more about the world of restaurants. Readers will gain insight into several aspects of the restaurant industry, learning from a holistic standpoint about the many restaurants they may have visited but had never looked at from a behind-the-scenes point of view. This book will help to highlight the many concepts and hard work that goes into the creation and maintenance of the restaurant industry, and is a statement about the importance of the restaurant industry and how big of a role it plays in our world. Food has become such a vital part of life, and this book gives restaurants and chefs the spotlight they deserve for creating such amazing eateries for us to enjoy. Fine Dining: The Secrets Behind the Restaurant Industry is a nonfiction book that speaks to restauranteurs, elite chefs, aspiring restaurant owners, foodies, or anyone who may be interested in learning more about the restaurant industry, business, and the world of startups.

Welcome to another episode of the Action and Ambition Podcast! Joining us today is Jeff Lavelle, the Founder, and CEO of Strictly Restaurants, a full-service accounting operational, day-to-day cash flow management, and hospitality consulting company created to maximize profitability and growth for your restaurant. They specialize in operations, consulting services and, accounting solutions for businesses within the hospitality sector. Before this, Jeff spent more than 24 years in the hospitality industry as a Restaurant Controller. Don't miss out on this episode!

Roy Wood Jr. sits down with Padma Lakshmi and The Daily Show staffers Madeleine Kuhns and Stephanie O. to discuss why restaurant workers aren't running back to the industry. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

On today's episode, Feedfeed's @alexawhatsfordinner chats with Jon Kung AKA @chefjonkung on social media. Jon Kung is a detroit-based former restaurant cook with Chinese roots. He calls himself a "third culture" cook, in that he embodies the cultures of his Chinese parents along with the culture of his Western upbringing. Listen in for the story of his culinary evolution along with some really helpful holiday cooking tips that may change the game for you!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

A server sent Bert a message calling out one of her customers. On their receipt, they wrote wrote "broke, sorry" on the tip line.So Bert started to wonder, should someone avoid a restaurant if they can't afford to tip? We discuss... See acast.com/privacy for privacy and opt-out information. Become a member at https://plus.acast.com/s/the-bert-show.

Author and journalist Corey Mintz's new book The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, should be required reading for industry professionals and anyone who wants restaurants to evolve as they must to survive as viable businesses and workplaces, and succeed in the future. In this episode, Corey joins Andrew to discuss the challenges facing the industry, and the actions he suggests diners take to do their part to bring about change.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. Photo of Corey Mintz by Jaime Hogge.

What does the restaurant of the future look like? Well, if we've figured anything out in our time together it's that I could look like many different things. I think Chef Steve Brown has stumbled upon a really intriguing business model. He's evolved the pop up model into a restaurant incubator, creating massive demand and awareness for his brands. In our conversation we unpack what went into conceptualizing and executing this restaurant ecosystem and how he leveraged his unique personal brand to bring it to the masses. TIME-STAMPED SHOW NOTES: [2:] Taking partnership to the next level: creating a brand vibe with the love of your life [5:01] Being in hospitality vs. being in the hospitality business [6:56] Anything but a restaurant! How the Swagyu pop-up was born [8:15] It wasn't marketing... it was survival. [9:39] The Wagyu concept: born the Coachella of culinary battles [11:25] Taking it on tour: You can't perform the concert in the same town every day [12:48] The last supper: how a moment of desperation tripled revenue [16:07] Swagyu Study Hall: how Covid shaped next-level hospitality [17:13] "Uhh, Chef, we don't see it...": the journey into Brick & Mortar [18:36] Making what was for the 1% accessible to the 99% [19:36] Capitalizing on sh*tty strip malls: the golden ticket that made Swagyu Chop Shop possible [20:54] The Wagyu Smashburger: how the greatest oxymoron in the history of food became a huge success [23:46] What's better than zero waste? Negative waste. [24:16] And the beat goes on: the success keeps rolling in at every turn [25:13] Failing your way to success: trust your gut and understand your audience [27:43] Why Chef Steve Brown was able to rise from the ashes of Covid [29:09] Choosing the good choices: "I'd rather be miserable than without clarity." [29:49] Now what?: The future of Swagyu [31:12] "Wouldn't it be so funny if this worked?" [33:17] Listen for the mic drop: Chef detonates the Hiroshima of truth bombs. [33:43] "You wanna know how to expand this fast? I'll tell ya..." [36:00] Multiple revenue streams done right: Chef Steve divulges an EPIC strategy [37:41] Massive expansion during the great recession: where he's finding his employees [38:38] The creativity doesn't end at the plate: make big moves that might seem crazy. For more on all of his projects visit https://chefstevebrown.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. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net ProfitWe have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls