Podcasts about restaurateurs

Mike & Dave are back dining on some San Francisco treats and sipping on a La Gioiosa Prosecco. The guys discuss the closure of the Starbucks at Fig Garden Village and the suddenly popular Rumi Coffee & Mediterranean Cafe. Also: #Chanel #ArmenianFood #TahoeJoes #GreenBeans #ElNino #MotherNature #Nachos #CafeMedi #Hippies #GrandTheftAuto #YosemiteRanch Shoutout to Synthia! Dave recommends: https://syncityskitchen.com/ See omnystudio.com/listener for privacy information.

Mike & Dave dine on dry aged beef meatballs served with a delicious Caldwall Cab Franc. Mike describes himself as a "greedy little drinker" while Dave advises to "buy the dip" when it comes to wine. #Coombsville #Wine #Cabernet #Napa #RuddWines #CaldwellWines #ElbowRoom #Meatballs #TahoeJoes #BTeam #Chanel #Beef See omnystudio.com/listener for privacy information.

Aujourd'hui, Fatima Aït Bounoua, professeure de français, Mourad Boudjellal, éditeur de BD, et Charles Consigny, avocat, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Mike & Dave dine on crisp fish & chips served with a Patricia Green Sauv Blanc. Dave has just returned from a big family outing in Portland, Oregon. Escargot from Hanford?? #Portland #Portlandia #Oregon #KMJ #Pismos #Fish&Chips #ElbowRoom #AlaskaAirlines #Tattoos #Moosewood #CottageCheese #Fritatta #TotalWine https://www.fresnosmissingconnection.com/See omnystudio.com/listener for privacy information.

On this week's episode, host Caryn Antonini is joined by guest Bill Taibe, an award-winning restaurateur and culinary legend in Westport, CT and one of a few who has put Westport on the culinary map over the last 20 years. Bill is a four time James Beard Award semifinalist for Best Chefs in America: Northeast and serves as a board member of the Westport Farmer's Market. Bill brings local ingredients and global flavors to his menus at both past and current establishments such as LeFarm, Don Memo, The Whelk, Kawa Ni Westport and Denver and his highly anticipated new concept, hi'Amba, an all day bakery, cafe and restaurant serving Mediterranean cuisine.For more information on our guest:www.kawaniwestport.comwww.hiamba.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

LE RETOUR DE J.E: Mais qui veut faire brûler les rôtis de Lanaudière et des Laurentides ! Crime et société avec Félix Séguin, journaliste au Bureau d’enquête de Québecor. Regardez aussi cette discussion en vidéo via https://www.qub.ca/videos ou en vous abonnant à QUB télé : https://www.tvaplus.ca/qub ou sur la chaîne YouTube QUB https://www.youtube.com/@qub_radio Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Mike Shirinian is joined by Armen Khachaturian from the famed Peter Michael Winery. The guys dine on Petrale sole served with a smooth 2023 Peter Michael 'Ma Belle-Fille' Chardonnay while discussing California's wine industry. #Napa #Wine #California #KMJ #ElbowRoom #PeterMichael #RockHammer #Shawshank #Oakville #Cabernet #SonomaState #Paris #TableGrapes See omnystudio.com/listener for privacy information.

Aujourd'hui, Fatima Aït Bounoua, prof de français, Antoine Diers, consultant juridique, et Emmanuel de Villiers, entrepreneur, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

When a company is small, maintaining a strong culture can feel relatively easy. But as organizations grow, layers of management, geographic distance, and pressure for efficiency can make it much harder to preserve what made the company special in the first place. Restaurateur Danny Meyer has spent decades figuring out how to do just that. He founded Union Square Cafe and built Union Square Hospitality Group, then helped scale Shake Shack from a single location in New York City into a global restaurant chain. Along the way, he's learned that culture isn't what happens when the CEO is in the room—it's what happens when they're not. He explains how he turned his philosophy of “enlightened hospitality” into a set of specific behaviors that employees can understand and practice. He discusses why companies should hire for both technical expertise and emotional skills, how to identify people with a high “hospitality quotient,” and why promotions are one of the most powerful tools leaders have for reinforcing culture. Meyer is the author of What Could Possibly Go Right? The Essential Journey to Scale an Enduring Culture.

Nous sommes aujourd'hui avec Romain Taieb, le fondateur de Doki Doki, le premier hand roll bar de la capitale. Serveur, puis manager et directeur de restaurant chez Paris Society, où il participe à la création du Piaf et de Bambini, il vole de ses propres ailes en 2021 pour importer en France un concept découvert à New York. Quatre adresses parisiennes plus tard, la marque vise les 5 millions d'euros de chiffre d'affaires et prépare ses premières ouvertures à l'étranger. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Elisa Gautier, la fondatrice du restaurant Kiosk et de la newsletter Chaleur Tournante.À travers cet épisode, nous cherchons à comprendre comment Romain Taieb a transformé une intuition new-yorkaise en un modèle de restauration rentable, pensé dès le premier jour pour être dupliqué partout dans le monde.Pour cela, Romain remonte le fil d'un parcours qui n'avait rien d'écrit. Une enfance en Afrique de l'Ouest, une arrivée à Paris à sept ans, la perte prématurée de ses parents, puis huit années à vivre du poker avant de tout reprendre à zéro. Il entre alors dans la restauration par la plus petite porte, en brasserie, et y découvre un métier de courage qui le passionne. Manager, puis directeur, il enchaîne les univers jusqu'au coup de fil de Laurent de Gourcuff qui le mène chez Paris Society, et jusqu'à ce comptoir new-yorkais où tout se joue.Ainsi, on évoque la manière dont l'intuition devient réalité. Romain trouve son local au rez-de-chaussée de la Poste du Louvre, sans extraction ni fonds de commerce, et lance le projet avec 350 000 euros. Il détaille ce qui fait le concept : un sourcing obsessionnel, une carte courte, un grand bar en béton coulé et un service sans serveur où tout se prépare devant le client. Ouvert en janvier 2022, Doki Doki trouve son public immédiatement, et il l'assume : tout était pensé dès le départ pour être dupliqué.Enfin, Romain déroule l'enchaînement des ouvertures, du flagship de la rue Marbeuf aux adresses de la rue des Martyrs et de Neuilly, sans masquer les mois de doute traversés. Il ouvre ensuite grand les livres, avec la transparence qu'on aime ici : chiffre d'affaires, EBITDA, ratios et levée de fonds. Il évoque une concurrence qu'il juge stimulante et son choix de mener le marché plutôt que de le suivre. Il dévoile enfin la suite : Genève, Nice, les franchises à Sofia, Marrakech et Abidjan, un coffee shop, et une ambition assumée, devenir le leader mondial du hand roll. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Ils ne digèrent pas le projet de nouveau slogan de prévention contre l'alcool.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

If you are a regular cook - what is your favourite type of hob? Gas seems to be the choice of the professionals, but apparently, induction is becoming the new norm…Joning Seán to discuss is JP McMahon, Chef, Restaurateur and author.

If you are a regular cook - what is your favourite type of hob? Gas seems to be the choice of the professionals, but apparently, induction is becoming the new norm…Joning Seán to discuss is JP McMahon, Chef, Restaurateur and author.

Send us Fan MailFrom Dubai to Park City, Chef JKP takes the podcast on the road for a special episode from the inaugural Chef's Table Festival in Utah, bringing together 70 chefs across roughly 100 events.James goes behind the scenes of the festival, from live-fire cooking and pizza parties to the Chef's Table family meal, alongside some of the world's most influential chefs.The episode also features a special conversation with Nancy Silverton, who reflects on her journey into food, the importance of the family table, mentorship, changing kitchen culture, and her advice for the next generation of chefs.A special episode about food, people, culture, and the moments that made Chef's Table come alive in Park City.WHAT YOU'LL HEAR IN THIS EPISODE• How Chef's Table Festival brought 70 chefs together in Park City• Why Chef's Table changed the way chef stories are told• Sarah Akil bringing Middle Eastern flavours to Utah• Inside a live-fire dinner with six different chefs• Dario Cecchini kicking off the Chef's Table pizza party• What happened at the Chef's Table family meal• Nancy Silverton on mentorship and changing kitchen culture• Nancy's advice for the next generation of chefsCHAPTERS03:52 How Chef's Table Changed Food Storytelling06:08 Inside the First Chef's Table Festival11:16 Bringing Middle Eastern Flavours to Utah15:08 Six Chefs, One Live-Fire Dinner18:18 Dario Cecchini & the Chef's Table Pizza Party24:03 Inside the Chef's Table Family Meal26:03 A Special Conversation With Nancy Silverton28:11 How Nancy Silverton Found Her Way Into Food33:28 Mentorship & the Changing Culture of Kitchens46:34 Nancy's Advice to the Next Generation of ChefsFEATURED INTERVIEWNancy SilvertonAmerican Chef, Baker, Restaurateur & AuthorSEASON 13 PARTNERThis season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.Elle & Vire Professionnel Middle Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram:https://www.instagram.com/chefjkp/LinkedIn:https://www.linkedin.com/in/chefjkp/TikTok:https://www.tiktok.com/@chefjkpWebsite:https://chefjkp.com/Food is Memories™️

Mike & Dave are back with a fresh episode #502. The guys dine on lobster pasta, served with Rivers Marie chardonnay. They discuss the failures of Napa County wines and the So-Cal food show. #BottleShock #Lobster #ElbowRoom #Fresno #Bars #Booze #CaliforniaWine #Napa #SamsDeli #Pinot #Merlot #SealTeamShirinian #Beef #HometownBuffet #SixPack #BankRobbery See omnystudio.com/listener for privacy information.

Aujourd'hui, Joëlle Dago-Serry, coach de vie, Abel Boyi, éducateur, et Antoine Diers, consultant auprès des entreprises, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

For this week's business panel, Nick was joined by Kaffee Eis owner and Wellington City Councillor Karl Tiefenbacher, and owner of Wellington's Napoli restaurant Raf de Gregorio. Tiefenbacher spoke about the frustration of making change around the City Council table, and claimed Labour-aligned Councillors breach the Local Government Act by premeditating their decisions. The pair also discussed the state of business in the capital, and how their respective companies are fearing. LISTEN ABOVESee omnystudio.com/listener for privacy information.

"Pervert glasses": Meta's smart glasses are getting banned from workplaces, bars. Do we really need them in society? Meta's AI glasses look like ordinary sunglasses but can record video, and people are finding ways to disable the little recording light that's supposed to warn others. They're being called "pervert glasses" online. But if you thought being able to record was bad, Meta has plans to use facial recognition to give people "Name Badges". There are a group of US senators who are not happy, and have written to Meta. They don't like that it could be used for harassment, stalking, and targeted intimidation; but also that people could have their biometrics scanned just by walking down the street. In the UK, the UK Cinema Association is trying to find the balance between helpful and harmful. It likes the idea of having people be able to have captions generated for them on the fly – that's helpful! But being able to record the content and put it online, that's harmful! No cinemas in the UK have banned them yet, but it's under discussion. One of the reasons people support the ban in workplaces is that those on the front lines —waiters, servers, cashiers— can't just walk away from being filmed. Restaurateurs don't like the idea of their guests' privacy being infringed either. A recent leak has shown that Apple is working on Airpods with cameras in them, but they don't appear —at this stage— to be about recording, but more about helping make sense of the world and give additional context. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Daniel Kessler is a guitarist and founding member of Interpol, one of New York's defining bands. He also helped build Bergen Hill—a beloved Carroll Gardens crudo bar he conceived from scratch with Ravi DeRossi—and quietly became a fixture of the city's cocktail and natural wine scene. On the eve of Interpol's eighth album, This Mirror Weighs a Ton, Kessler joins us to talk about what turned a late-night bar regular into a serious eater, eating between Barcelona and the East Village, and remembering the early 2000s NYC food scene. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode of Barbecue Nation After Hours features a compelling dialogue with esteemed chef Michael Simon, who shares his culinary insights and personal anecdotes. A salient point of discussion revolves around the significance of barbecue techniques and preferences, particularly the debate surrounding the use of sweet sauces versus vinegar-based options. Throughout the episode, Simon reveals his culinary inspirations and aspirations, while also reflecting on the nuances of barbecue culture, including his admiration for legendary figures in the field. Our conversation delves into the challenges of balancing a culinary career with personal life, illustrating the dedication required to excel in this demanding profession. Join us as we explore these rich topics and gain a deeper understanding of the barbecue landscape through Simon's experiences and perspectives.Links referenced in this episode:paintedhillsnaturalbeef.comfoodnetwork.combarbecueusa.commeathead.comCompanies mentioned in this episode:Painted Hills Natural BeefFood NetworkLA BarbecueJohn LewisBilly DurneyMark VetriSummer JannettiCorey BarrettMeatheadThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

The salient point of today's discourse revolves around the intersection of culinary artistry and community bonding, as exemplified by our esteemed guest, Chef Michael Simon, renowned for his television presence and culinary ventures. We delve into the nuances of barbecuing, elucidating the significance of live fire cooking, which has been a cornerstone of Simon's career. He shares insights from his latest project, "Barbecue USA," highlighting the vibrant barbecue culture that fosters camaraderie among competitors, dispelling the notion of rivalry in favor of community spirit. Additionally, Simon reflects on his formative years, revealing how familial ties to food shaped his culinary path and passion. Join us as we explore the intricate relationship between cooking, culture, and connection, all while savoring the rich flavors of barbecue.Links referenced in this episode:paintedhillsnaturalbeef.comgunterwilhelm.combarbecuenationjt.comoregondungeness.orgheritagesteel.usCompanies mentioned in this episode:Painted Hills Natural BeefFood NetworkIron Chef AmericaCooked Like an Iron ChefThe ChewBarbecue USAWeston KiaHeritage SteelGunter WilhelmCreekstoneThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

I first met Patrick at our favorite steak house in Manhattan Beach; the Arthur J.  The wine list there is one of the most thought out I have seen in all my travels. It was Patricks first day there. We had an intriguing conversation and returned a week later to continue our discussion. Serendipitously, by me eavesdropping on a conversation, I learned that Patrick had authored a book: The Last Days of Haute Cuisine.  I was seriously taken by this accomplishment and immediately found the book on Amazon and voraciously read it cover to cover. A stroy of food in America that had been untold prior. Patric Kuh knows a thing or two about the high wire act that is fine dining—after all, he's balanced on that tightrope both in kitchens and at critics' tables, with a sharp pen and a sharper palate. If you've ever dreamed of opening a restaurant, wondered what true "haute cuisine" actually means, or questioned why credit cards changed the whole dining landscape, this is the episode that will entice your culinary curiosity and satisfy your appetite for secrets behind the swinging kitchen doors. You'll discover not just the drama of French chefs staking their claim in midcentury Manhattan, but how the evolution of American dining reflects bigger shifts in society: from exclusivity and velvet ropes to the democratization of great food and the rise of everyday restaurants as vibrant community hubs. Listen as Kuh exposes the risks, financial heartbreak, and ritual of keeping a kitchen spotless—and why a chef's towel over the shoulder means more than a thousand Instagram likes. The conversation dives into the nuts and bolts of writing a food book, the art of savoring (and sometimes cutting) stories, and the age-old rule for restaurant critics to never, ever accept a free meal. By the end, you'll come away with intimate knowledge of how Patric Kuh peels back layer after layer of the restaurant world—one story at a time—until a living, breathing portrait of cuisine, culture, and ambition is served up before you. Here are a few of the fascinating things you'll learn:

#142Josh sits down with Drew Nieporent, one of the most influential restaurateurs in American dining and the man behind Montrachet, Tribeca Grill, Nobu, Corton, and Bâtard. Over four decades he opened 40 restaurants and has partnered with some of the world's best chefs, from David Bouley to Paul Liebrandt to Marcus Glocker. Recorded at Nobu Downtown, the conversation centers around Drew's belief that the restaurateur is the director, and the chef, the wine, the service, and the room are the cast. His new memoir "I'm Not Trying to Be Difficult" traces the whole arc.Drew digs into the complicated relationship between a restaurateur and the chefs he builds alongside, why he refused to name a restaurant after a chef ("if it fails, you can never use your name again"), and what actually keeps a restaurant alive for decades: affordable rent, replicable quality, a comfortable room, and gentle prices. He breaks down naming Nobu over Matsuhisa, pruning the menu to a core that has barely changed in 32 years, and how a teenage job at McDonald's led to the Daily Burger at Madison Square Garden, 2,000 a game. There are detours through Danny Meyer, Keith McNally, Robert De Niro, and Muhammad Ali, and it closes on the hard truth of his own metaphor: they can make a movie about your life, but the director never gets to walk up and take the awardLinks and resources

Pouvoir d'achat des Français, inflation, coût des vacances... Alors que RTL dévoile les résultats de "L'addition RTL de l'été", qui compare le prix de sept produits emblématiques dans trois villes de vacances, le constat est sans appel : les prix continuent de grimper. Comment les restaurateurs font-ils face à la hausse de leurs propres coûts ? Ont-ils encore des marges de manœuvre pour préserver les prix ? Et quelles conséquences pour les vacanciers cet été ? Thierry Marx, président de l'Union des métiers et des industries de l'hôtellerie (Umih) est l'invité de Vincent Derosier dans RTL Matin. Ecoutez L'invité de RTL Matin avec Vincent Derosier du 23 juillet 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, Abel Boyi, éducateur, Barbara Lefebvre, professeur d'histoire-géographie, et Emmanuel de Villiers, chef d'entreprise, débattent de l'actualité autour d'Olivier Truchot.

In this episode of The Whet Palette Podcast, I sit down with Alvaro Perez Miranda (artist, restaurateur, and one of the visionaries behind Miami's acclaimed Japanese restaurants) to discuss the journey that brought him from Venezuela to Japan and ultimately to South Florida.Alvaro shares stories on building restaurants in Japan, why he still considers himself an artist first, the inspiration behind Midorie, Hiyakawa, Ogawa, and Emelina. Plus, his hopes for Miami's future as a world-class culinary destination.In this episode:Alvaro's path from artist to restaurateurLiving and working in Japan for over 15 yearsThe meaning of Omotenashi and authentic hospitalityHow Japanese culture transformed his perspectiveDesigning restaurants with intentionMiami's evolution as a global dining destinationThe stories behind Midorie, Hiyakawa, Ogawa, and EmelinaAs always, from my "palette" to yours, Brenda Fernandez PopritkinMessage BrendaSupport the show

Chef. Filmmaker. Bestselling author. Restaurateur. Streetwear pioneer. Former lawyer. Former drug dealer. There aren't many people who have lived as many lives as Eddie Huang. In one of our favourite conversations ever, Eddie joins us for an unfiltered deep dive into the decisions, failures and moments that shaped one of food's most original voices. This is funny, brutally honest and completely unpredictable.We talk about everything from opening BaoHaus and changing the perception of Taiwanese food in America, to why he fell out of love with restaurants before rediscovering his passion for cooking. Eddie also explains why he believes modern food has become over-styled, why "don't fool people with shrubbery" has become his plating philosophy, and what actually makes a great restaurant in 2026.Away from food, the stories are unbelievable. Eddie reveals how getting fired as a corporate lawyer led him to dealing weed on the streets of New York, promoting comedy nights, building clothing brands and eventually creating the career that made him a cultural icon. He also opens up about the making of Fresh Off the Boat, why he hated the TV adaptation, directing films in Hollywood, and what Quentin Tarantino unknowingly taught him while living across the street.This is Eddie Huang at his absolute best: hilarious, provocative, deeply thoughtful and never afraid to challenge conventional wisdom. Whether you're obsessed with food, fascinated by creativity, or simply love hearing extraordinary life stories from extraordinary people, this is an episode you won't want to miss.Thankyou to the Standard Hotel for hosting us for the recording - you can check out more - https://www.standardhotels.com/BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Dans ce premier extrait de l'épisode [#118 - Être un restaurateur engagé, est-ce se mettre une épine dans le pied ?] enregistré lors du Palmarès 2026, Alissa Péchillon (chargée d'étude à l'Obsoco) nous résume les enseignements de l'étude récente portée par l'Obsoco et Service compris "Entreprenariat food: Passion, difficultés et résilience des restaurateurs indépendants". Selon l'étude, les restaurateurs engagés sont portés par des valeurs fortes, représentant leur motivation principale à dépasser les difficultés liées au secteur. Jusqu'où sont ils prêts à aller pour les suivre ? Y'a-t-il une différence entre les néo restaurateurs et les restaurateurs expérimentés ? Qu'est ce qui fait tenir les restaurateurs engagés qui ont du mal à atteindre la rentabilité ? Bonne écoute ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

A study of 2,000 people has found that 27% enjoy apple slices with cheddar cheese, while 18% of people love chips and milkshakes.So, what are the strangest food combinations?JP McMahon, Chef, Restaurateur & Author joins Shane to discuss.

L'engagement en restauration est le premier critère motivant un restaurateur engagé d'ouvrir son établissement. Sauf que cet engagement a un coût non négligeable, entre matières premières plus chères car meilleures et charges salariales plus élevées dû à la qualification des cuisiniers engagés. Quelles solutions concrètes donner à ces passionnés pour tenir malgré les obstacles ?Lors de ce deuxième podcast live du Palmarès Écotable 2026, nos invités ont réfléchi aux différents leviers permettant aux restaurateurs de dépasser les coûts supplémentaires dû à l'engagement. Comment garder le cap et soigner sa santé mentale quand on se lance dans cette aventure ? Quelles solutions digitales peuvent soulager le restaurateur pour gérer ses stocks, ses marges ? Quels leviers optimiser pour verser des salaires à la hauteur de la qualification nécessaire à une cuisine engagée ? Quand on doit faire le tri dans ses engagements, quelles sont les priorités ? Et surtout, que représente l'engagement en général ? Pour en parler, Fanny Giansetto a reçu : - Alissa Péchillon, chargée d'étude à l'Obsoco, notamment de l'étude "Entreprenariat food: Passion, difficultés et résilience" avec Service compris- Arthur Doerflinger, responsable commercial de Yokitup, solution digitale de gestion des stocks et des marges - Florent Malbranche, CEO de Rosk (l'application qui met en lien restaurateurs et employés) et propriétaire du restaurant Barbo à Paris Bonne écoute ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This week on Dishing It Out, Gary and Gareth sit down with good friend Frankie Mallon, aka “Frankie Fish”, head chef and owner of An Port Mór.Frankie then takes us through the story of An Port Mór, a much-loved Westport institution. He talks about learning the hard way in tough kitchens, from Paul Rankin's Michelin-starred Roscoff in Belfast to disciplined Swiss kitchens and manic Parisian bistros, and how those experiences shaped his classical, produce-led cooking today.The lads also dig into the realities of running a small restaurant from set menus to streamlining plates, hiring a pastry chef by accident, and finally making the numbers work after years of graft.There's also plenty of reminiscing, from burnt duck confit disasters to unforgettable food trips in Lisbon, motorbike adventures through France and Spain, and Frankie's classic dream final meal.In this week's Nespresso Dish of the Week, Gareth brings you a Summer BBQ classic with sticky pork ribs. Then it's over to your Culinary Conundrums, where the lads answer a listener looking to buy better meat, with tips on what to ask your butcher, when supermarket meat is absolutely worth buying, and why good ingredients will always make better food.Keep those questions coming to food@goloudnow.com.

Plusieurs débats au cœur de l'actualité, les Grandes gueules ont le choix, en débattre ou non : Restaurateur cambriolé dans le Gers, "ma femme a peur" Les pratiques sexuelles trash se banalisent chez les jeunes

Pour débuter l'émission de ce mardi 16 juin 2026, les GG : Emmanuel de Villiers, entrepreneur, Barbara Lefebvre, prof d'histoire-géo, et Sam Zirah, créateur de contenu, débattent du sujet du jour : Un restaurateur publie la vidéo de son voleur, il a raison ?

Aujourd'hui, Emmanuel de Villiers, entrepreneur, Barbara Lefebvre, prof d'histoire-géo, et Sam Zirah, créateur de contenu, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Emmanuel de Villiers, entrepreneur, Barbara Lefebvre, prof d'histoire-géo, et Sam Zirah, créateur de contenu, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Rose Previte is the restaurateur and entrepreneur behind acclaimed DC restaurants and bars such as Maydan, Medina, and Sook as well as a new food concept in Los Angeles. However, Previte started her career in local government after graduating with a master's degree in public policy. Her first life was interrupted when her husband became NPR's Moscow correspondent, and they moved across the world, visiting over 30 countries in three years. Inspired by her travels, she decided to open a restaurant in DC, and in 2014, her first restaurant, Compass Rose, opened to much success. She then went on to open additional restaurants and a bar in DC, and she recently expanded to L.A. with a food hall, Maydan Market. Previte has also written a cookbook, launched a CPG brand, started a wine company, and founded the restaurant group No White Plates.

We're back for part 2 as we follow Chef Russell Jackson from California to New York and the opening of his first restaurant Reverence NYC, which he closed in February 2025. However, as a chef who knows how to innovate, he is on to his next projects, Unity Market and Reverence Phoenix, which are set to open in New York's iconic Central Park on June 20.  Check out the second part of our conversation and if you haven't listen to part 1, you'll want to do so because it is just as good. You can also follow his work on social media and support his projects with a donation. LISTEN AND CONNECT Website Instagram 

Mike Switzer interviews Kipp Shives, owner of Granby Burger, currently operating out of Lucky's Bar in Columbia's Five Points.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia. Today is Thursday, June 4, 2026. #1 – From TASTE! WV - Meet the chefs and restaurateurs who are shaping West Virginia's landscape Taste WV presents "Chefs and Restaurateurs," a spotlight on the innovative restaurateurs and talented chefs who are redefining Appalachian cuisine. Through a collection of deeply personal profiles and interviews, the piece showcases a rich diversity of flavors and backgrounds—from James Beard Award-winning chefs to local dining spots and international cuisine. Whether tracking self-taught visionaries, celebrating a decade of local success, or detailing the homecoming stories of chefs returning to light up downtown bistros, these features capture a shared dedication to fresh ingredients, community mentorship, and cultural heritage that is collectively elevating West Virginia's food scene to extraordinary new heights. Read more: https://www.tastewv.com/category/meet-west-virginia-chefs/ #2 – From WV ECONOMIC DEVELOPMENT - Press room showcases economic development in the Mountain State The West Virginia Division of Economic Development reports a period of robust industrial expansion, corporate investment, and small business support across the Mountain State. Check out the latest news spotlighting major milestones in advanced manufacturing and technology, updates on initiatives aimed at empowering local entrepreneurs, and efforts to leverage the state's massive natural gas resources to drive international investment and secure long-term energy dominance. Read more: https://westvirginia.gov/news/ #3 – From THE REAL WV - Lewisburg gallery owner creates art meant to last for generations Jeff Davis, a retired West Virginia art educator and the owner of Hollyrock Gallery in downtown Lewisburg, has been named the "Real West Virginian of the Week." Raised with a deep reverence for the state's natural beauty, Davis funnels that lifelong Appalachian inspiration into creating slow, highly intentional, one-of-a-kind wood carvings and hand-painted art. Davis' story highlights a profound commitment to his craft, his former students, and the vibrant local arts community, showcasing the exceptional, enduring talent thriving within the Mountain State. Read more: https://therealwv.com/2026/05/15/real-west-virginian-of-the-week-at-holly-rock-art-works-jeff-davis-creates-art-meant-to-last-for-generations/ Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty, and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter, and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo. That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

Restaurateur and cookbook author Allison Arevalo, founder of Brooklyn's beloved Pasta Louise and Bar Louise, shares her journey from Homeroom in Oakland, CA to building a community-first restaurant group and the Pasta Rose Scholarship program. Listen now for practical, inspiring restaurant success strategies you can apply to your business today.Pastalouise.comBarlouisenyc.comPastafriday.comInstagram.com/pastalouiseInstagram.com/barlouisenycallison@pastalouise.com Hosted on Acast. See acast.com/privacy for more information.

Today's guests will join the Restaurant Unstoppable Network for a live Q+A on June 29th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Eric Eden is a co-owner and restaurateur behind some of Washington, D.C.'s most talked-about dining concepts, including L'Ardente, Love, Makoto, and Unconventional Diner. With a focus on creating memorable guest experiences and distinctive restaurant brands, Eric has helped shape a portfolio that ranges from glam Italian to contemporary Japanese and modern American dining. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Website: https://www.gardenhospitality.com Thanks for listening! Rate the podcast, subscribe, and share! 

In addition to his thriving city restaurants such as DeNucci's, Gemini and Sophia Steak, Ryan O'Donnell has significantly impacted high-end suburban dining around Chicago. In this episode, host David Manilow talks about this and more with the founder and CEO of Ballyhoo Hospitality. Hear how O'Donnell continues to learn and evolve as he opens Zenzi Den in Glenview. Plus, he'll share his decision-making process for future projects and how he engages in the community with taste tests before officially opening. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Since 1994, Jasmine Seafood Restaurant has served as a hub for authentic dim sum and for bringing people together in the Convoy District.Owner Allen Chan is not only a restaurateur; he's also a chiropractor and prominent community leader. He's known around San Diego for his commitment to service work and philanthropy.As part of our AANHPI Heritage Month series highlighting local leaders in the community, we sit down with Allen Chan to hear about his dedication to good food and community.Guest:Allen Chan, owner of Jasmine Seafood Restaurant

Yvette talks with Priya Guru who is above all, a woman of faith and compassion. She is a restaurateur, animal rescue advocate, and founder of Guru's Guardian Angels, a nonprofit with a mission to save and improve the lives of stray animals around the world.   She has built a life around food, community, and compassion—running Indian restaurants while using every meal served as a way to help rescue, rehabilitate, and protect stray animals, especially cows and dogs in India. Her journey has been shaped by both purpose and struggle.  She believes true legacy is not measured by wealth, but by how many lives she can touch, protect, and uplift.  Through her work, her voice, and her story, she hopes to inspire others to lead with courage, kindness, and purpose. 

Mike Bausch, founder of Andolini's Pizza and Andolini's Worldwide, uses storytelling and social media to help restaurants build stronger brands and customer loyalty. As a restaurateur, speaker, and content creator, he blends hospitality with media and restaurant education. Watch now to learn how Mike Bausch built his personal brand, why he believes storytelling beats discounts, and the operator mindset behind the growth of Andolini's Worldwide. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Understanding and reacting to guest expectations. Reacting to and engaging with shifting staff expectations. Crafting experiences different from those found at chain restaurants. These are but a few of the obstacles restaurateurs juggle, and few are better to talk to them about than Paul Kulik, the James Beard-nominated chef at Le Bouillon and one of the most interesting men I've met. Paul and I have a fascinating smorgasbord of a conversation about how COVID changed food, the ideal restaurant review system, and so, so much more!

Adam and Joanna discuss the recently opened 550 Madison and how restaurateurs like Simon Kim are making such a bold and obvious play for the ultra-wealthy, or at least those who want to pretend to be so for the night. While this kind of restaurant has always existed, in the past they've been a bit more quiet and restrained, not heavily promoted and covered. Is New York becoming Las Vegas East? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Joanna is drinking: Fines Herbes Gibson from A Pop-Up Called PancakesAdam is drinking: 1971 Ridge Vineyards Monte BelloInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

As businesses race toward faster systems, smarter tools, and total automation, something critical is getting lost: human connection. And ironically, the rise of AI is making that gap impossible to ignore. In this episode, I sit down with returning guest and close friend Will Guidara, former co-owner of Eleven Madison Park, to explore why humanity is becoming the ultimate competitive advantage in the age of AI. Will helped transform a restaurant into the best in the world, not by reinventing the food being served, but by reinventing the experience around it. He calls this philosophy "Unreasonable Hospitality," which is the practice of going beyond what's expected or required to make someone feel genuinely seen, valued, and cared for to create a memorable human experience. He argues that in a world where people expect excellence, the real differentiator is care. And Will isn't alone in this belief. His book Unreasonable Hospitality, which I'm the proud publisher of, is a global bestseller. And his follow up book, Unreasonable Hospitality: The Field Guide, comes out April 28, 2026. In this conversation, Will and I unpack why human value will continue to rise in an automated world, how the smallest moments of care can create lasting loyalty, how we can turn automation's efficiency into better experiences, and why the things that matter most in our lives are the hardest to measure. And fair warning, Will and I do giggle our way through some of this conversation about why technology can't replace human connection, the hidden cost of achievement, and a story about how a single piece of Basque cheesecake delivered to a hotel room is a gesture thoughtful enough to make someone feel seen. That's just the kind of friendship we have. So if you're wondering how to stand out and live a more meaningful life in a world increasingly shaped by AI… and share a laugh with us… this is a conversation for you. This… is A Bit of Optimism. --------------------------- To stay in the loop with Will or purchase his best-selling book Unreasonable Hospitality, head to: https://www.unreasonablehospitality.com/ If you'd like to pre-order Unreasonable Hospitality: The Field Guide, out April 28, 2026, check out: https://uhthefieldguide.com/ ---------------------------

Here’s how much Seahawks star Jaxon Smith-Njigba will owe under Washington Democrats’ new income tax scheme. ICE agents have been deployed to airports across the countries to alleviate pressure on TSA amid the partial government shutdown. A West Seattle restaurant owner is being harassed for being Israeli. // Trump says they are in talks with Iranians to bring an end to the conflict. // Restaurateurs are warning that the turn against tipping culture could lead to worse service.