Podcasts about restaurateurs

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talk about the difference between being a manager and being a restaurateur, and why that gap is where a lot of restaurant owners get stuck. The problem is rarely effort. It is usually spending your time on the wrong things. I break down the high leverage activities that actually drive growth, and how getting buried in daily operations keeps you from making real progress. We dig into how to step back, spot hidden revenue opportunities, and focus on the moves that create momentum.   TakeawaysDid the year actually pay you or just add stress?January sets the pattern for the year ahead.A restaurateur builds systems; a manager runs shifts.Most owners are managers with equity, not restaurateurs.Focus on high-leverage activities for business growth.Identify what only you can do as an owner.Teach your team to maintain standards without you.Stop doing work that anyone else can do.Engage with your audience for feedback and questions.Utilize available resources to enhance your business.Chapters00:00 Introduction to Restaurant Challenges01:35 The Role of a Restaurateur vs. Manager05:23 Shifting Mindsets for SuccessIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

La folie des pistes cyclables s’abat encore sur un commerçant qui a du coeur au ventre, mais qui n’a pas les moyens de se battre contre un projet mal pensé dans Ahuntsic-Cartierville. C’est encore le réseau express vélo du boulevard Henri-Bourassa. Le propriétaire d’un retsauant déjeuner qui existe depuis 2002 est obligé de déménager. il a perdu près de 30% de ses clients et à mis à la porte des employés. La ville, encore, est insensible à sa situation. Entrevue avec Luis Fernando Salan, propriétaire du restaurant L’Oeuforie Matinale dans Ahuntsic-Cartierville. 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_radioPour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Billy Dec is the owner of Sunda New Asian, a Pan-Asian concept with a heavy bent toward Dec's own Filipino heritage. The original location in Chicago's River North neighborhood is 17 years old, and the concept's fifth location, in Detroit, is slated to open in a couple of weeks. There are also Sunda locations in Nashville and Tampa.The décor of the Detroit location reflects Dec's own heritage more deeply than the other restaurants, with images from his documentary Food Roots, which is currently screening across the country as it prepares to air on PBS.In this conversation he shares a bit about the documentary as well as his own upbringing and the natural fusion that occurs when taking non-direct flights to the Philippines—stops in Hong Kong, Tokyo or Seoul are common. Dec's own background is also Eastern European, and that wasn't lost on him as he was growing up and his household had a cuisine all its own. He discusses how culinary curiosity has evolved in the United States, but also how food delivery has taken a bite not only out of profits, but also out of the joy of running restaurants—seeing guests enjoy their meals and embracing the hospitality that is presented to them. He also shares his opinion of Detroit, a vibrant, beautiful and welcoming city that Dec thinks other restaurateurs ought to consider for business.

Mike & Dave are back with a great idea for the 2027 Super Bowl which happens to land on Valentine's Day. They dine on pinot-braised pork belly and diver scallops served with a 2022 Sonoma Coast pinot called Stargazing. Cheers! #KMJ #Restaurateurs #ElbowRoom #SuperBowl #Chipotle #Parma #Beef #Fresno #ValentinesDay See omnystudio.com/listener for privacy information.

Parmi les 10 000 tableaux composant les collections du département des peintures au Louvre, un en particulier peut retenir votre attention. Dans la salle 718 est exposé un portrait en pied, immortalisant un jeune homme d'une vingtaine d'années : il s'agit de Iñigo Melchior Fernández de Velasco de Frías, noble espagnol, cousin de Jean IV le Restaurateur, roi de Portugal au XVIIe siècle. Intitulée Le gentilhomme sévillan, on doit cette œuvre datée de 1659 au peintre Bartolomé Esteban Murillo. Les présentations sont faites, demandons-nous maintenant ce qui lui vaut une telle attention, au point de voler la vedette à De Vinci, Géricault et autres confrères... Au fond, ce n'est pas tant la peinture en elle-même qui intrigue, mais la manière dont elle est parvenue jusque-là. Et si l'un des plus grands musées au monde avait fermé les yeux sur sa provenance douteuse ? Et si ce tableau avait en réalité du sang sur sa toile ?Crimes • Histoires Vraies est une production Minuit. Notre collection s'agrandit avec Crimes en Bretagne, Montagne et Provence.

A recent study states that the average American splurges on dining out more than anything else, using about thirteen percent of our earned income on a delicious meal, an experience made even better when you can feast on no-nonsense food at down-to-earth prices. That's the beauty of The Social House, a restaurant as big on community as it is its fantastic fare, known in its own right for its hearty breakfasts and mouthwatering lunch options, along with their friendly ambiance. It all started in Hermantown, opening in 2019 to rave reviews and a cult-like following from the start, with a huge Canal Park location opening just a few years later in the summer of 2023. The menus are truly meant for everyone, a conscious choice to ensure there's something for every single taste. Today, the Social House truly is the place for being, well social, as one of the Northland's most exciting places to eat - times two! The man behind the spot is Matt ‘Bert' Berthiaume, a Superior native with a big love for Duluth and a long history in the business. He shares his story with us in this delicious episode of For The Love Of Duluth.

Mike & Dave dine on veal chops and a Peter Michael pinot noir while high-fiving a few colleagues. At the upcoming 2026 Best of the Valley restaurant awards, Sam Toledo will be honored with a lifetime achievement award. The event will also honor Hall of Fame inductees Bob Farrar and Franco & Virginia Paolili. Check out Mike's rec for Santa Cruz & Aptos @ VenusSpirits.com See omnystudio.com/listener for privacy information.

Vous êtes restaurateur… quelle est la question la plus improbable qu'on vous ait déjà posée ?

Kelly English, an award winning restaurateur in Memphis, joins host Brad Logan to talk food and Ole Miss sports. -Presented by: FanDuel and Tee Whites Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dans cette chronique, Jean Yanne tenait à féliciter les chausseurs, restaurateurs et autres couturiers ! Pendant plus d'un siècle, ces métiers ont été à la hauteur. Enfin presque... Chaque weekend en podcast, retrouvez "100 ans de conneries", par Jean Yanne. Pendant 4 mois, de septembre à décembre 1999, le sociétaire des "Grosses Têtes" tenait sur RTL une chronique quotidienne dans laquelle il faisait le bilan du siècle qui allait bientôt se terminer. Avec son humour féroce habituel, il s'est attaché à dénoncé la "connerie" humaine, vraie constante et révélatrice du XXème siècle.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dave Fansler is joined by Nick Marizliano and Blake Taylor on this edition of The Restaurateurs. Blake enthralls the guys with tales of his food tour of Prague, CZ while Nick has just returned from a delicious jaunt to San Diego. Bone marrow sword fight? #Prague #food #culinary #travel #Fresno #KMJ See omnystudio.com/listener for privacy information.

Diane Woodburn speaks to Roger Stettler, renowned Executive Chef & Restaurateur on Maui.  In this podcast Roger talks about his early training as a chef growing up in Switzerland, a career path that included stops on the Big Island, Singapore, Seoul, & Maui, adapting to different cultures, his work on Maui that included Four Seasons & opening Taverna, spending time last year as a chef instructor at UH Maui College, his experience teaching the younger generation of chefs, drawing inspiration from his roots when he travels back to Europe, how the culinary experience has evolved on Maui, and after 40 years in the kitchen what he sees for his future in the culinary industry.  

Aujourd'hui, Charles Consigny, avocat, Didier Giraud, éleveur de bovins, et Fatima Aït Bounoua, prof de français, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

La neige sème le chaos en France. La coalition des volontaires serre les rangs sur le Groenland. La rencontre Bureau-Dumont avec Stéphan Bureau et Mario Dumont. 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_radioPour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Danni Eickenhorst, CEO of HuSTL Hospitality, owns both Steve's Hot Dogs on Delmar and the Fountain on Delmar. She explains the decision to close those locations to KMOX's Sean Malone. She cites tornado recovery as the reason.

Brian Parenteau never planned to work weekends, but bartending sparked his passion for the restaurant industry. Rising through the ranks and gaining experience helping launch new venues, Brian realized it was time to take control and build his own business.  Now the proud owner of four unique restaurants and bars in Florida, Brian shares his candid journey through first-year losses, pandemic pivots, and elevating his concepts to stay ahead in a competitive market. He also offers practical insights into buying versus starting businesses and how staying humble helped him succeed.  If you're interested in entrepreneurship in the hospitality industry or love stories about turning passion into profit, this episode is a must-watch.  What You'll Learn:  - How to turn hospitality experience into business ownership  - Pros and cons of buying vs. starting restaurants  - Navigating first-year financial challenges  - Adapting strategies amid a pandemic  - Building a distinct brand with elevated concepts  - Tools and apps that streamline restaurant management  Chapters:  00:00 Introduction & Background  05:13 Humbling Roots  07:55 Buying vs. Starting a Business  10:04 Lessons from First Year Losses  12:42 Pivoting Through the Pandemic  16:14 Creating Elevated & Edgier Concepts  18:14 Bartender to Entrepreneur  23:12 Inspiration from Sam Malone at Cheers  26:20 Embracing Humility  28:45 Best Apps for Restaurateurs  30:07 Closing  #SmallBusiness #Insurance #Side Hustle  At Hiscox, we provide customized insurance solutions for small businesses and entrepreneurs, empowering you to take risks with confidence. With over 100 years of expertise, we offer coverage options like general liability and professional liability, helping you protect what matters most. Learn more at hiscox.com.​  ​Explore inspiring stories and practical advice from entrepreneurs by listening to more episodes of the Side Hustle to Small Business® Podcast: https://www.youtube.com/@HiscoxSmallBusinessInsurance/podcasts

La cheffe la plus étoilée au monde avec ses dix étoiles, Anne-Sophie Pic était l'invitée de la matinale sur Radio Classique. Au menu du jour, les liens entre la cuisine française et asiatique, la place des femmes dans le monde culinaire ou encore l'importance du soutien des restaurateurs aux agriculteurs.Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Get ready for what we’re calling the most exciting and anticipated Kitchen Chat episode of the year! Host Margaret McSweeney traveled straight to the heart of the culinary world in New York City to sit down with a true legend: celebrated restaurateur Drew Nieporent, the founder and inspiration behind the Myriad Restaurant Group. The reason for this dynamic, can’t-miss conversation… The post Drew Nieporent: One of America’s Most Respected and Celebrated Restaurateurs appeared first on Kitchen Chat.

Get ready for what we're calling the most exciting and anticipated Kitchen Chat episode of the year! Host Margaret McSweeney traveled straight to the heart of the culinary world in New York City to sit down with a true legend: celebrated restaurateur Drew Nieporent, the founder and inspiration behind the Myriad Restaurant Group. The reason for this dynamic, can't-miss conversation is the release of his insightful and candid new memoir, "I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches" written with Jamie Feldmar. This episode, like the book, is an intimate, compelling look at one of the world's most impactful hosts and multi-talented men in the hospitality industry. From establishing iconic eateries to shaping the entire modern dining landscape through the preservation of the legacy hospitality style, Nieporent's influence is unparalleled. Join Margaret as she invites Drew to share the stories behind the man—a titan of service, a visionary entrepreneur, and, as you'll quickly discover, a genuine genius who is one of the kindest people in the industry. (Photo below is when Margaret met Drew in 2015 at the International Association of Culinary Professionals celebration of Chef Jacques Pepin's 80th birthday).   As Ruth Reichl says, "If you go out to eat, you need this book." Here is a link to the must read "I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches" by Drew Nieporent. Savor the day!

Born into a farming family from Cirebon, Alfan Musthafa is now known as a chef who won the title of Queenland Chef of the Year 2025. How did his culinary career develop? - Lahir dari keluarga petani asal Cirebon, Alfan Musthafa kini dikenal sebagai koki yang memenangkan gelar Queenland Chef of the Year 2025. Bagaimana perjalanan karir memasaknya?

Aujourd'hui, Flora Ghebali, entrepreneure dans la transition écologique, Charles Consigny, avocat, et Jérôme Marty, médecin généraliste, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Le ministre du Commerce Serge Papin a présenté, ce jeudi 11 décembre, ses mesures pour soutenir le secteur de la restauration. Parmi elles, la volonté d'assouplir les règles du "fait maison", sans en altérer la qualité. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Legendary restaurateur Drew Nieporent (Nobu, Montrachet, Tribeca Grill, et. al) discusses his memoir I'm Not Trying to Be Difficult and opines on the state of the industry in a no-holds-barred and free-ranging conversation recorded over lunch at Nobu in Lower Manhattan.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this episode.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Cris Liang, a UC San Diego alumnus trained in engineering, explains how a cross-border upbringing and family entrepreneurship guided his move from engineering to hospitality. He grew up between Mexico and the United States, spoke Cantonese and Spanish at home and in the community, and came to see food as a bridge that connects cultures and neighborhoods. His restaurants focus on community, offering welcoming places to share meals and friendships. Liang emphasizes relationships, resilience, and long-term purpose over quick wins. In this interview with Frank Silva, his practical creativity comes through as he reflects on identity, perseverance, and the power of hospitality to bring people together. Series: "Education Channel" [Business] [Education] [Show ID: 40974]

Cris Liang, a UC San Diego alumnus trained in engineering, explains how a cross-border upbringing and family entrepreneurship guided his move from engineering to hospitality. He grew up between Mexico and the United States, spoke Cantonese and Spanish at home and in the community, and came to see food as a bridge that connects cultures and neighborhoods. His restaurants focus on community, offering welcoming places to share meals and friendships. Liang emphasizes relationships, resilience, and long-term purpose over quick wins. In this interview with Frank Silva, his practical creativity comes through as he reflects on identity, perseverance, and the power of hospitality to bring people together. Series: "Education Channel" [Business] [Education] [Show ID: 40974]

Cris Liang, a UC San Diego alumnus trained in engineering, explains how a cross-border upbringing and family entrepreneurship guided his move from engineering to hospitality. He grew up between Mexico and the United States, spoke Cantonese and Spanish at home and in the community, and came to see food as a bridge that connects cultures and neighborhoods. His restaurants focus on community, offering welcoming places to share meals and friendships. Liang emphasizes relationships, resilience, and long-term purpose over quick wins. In this interview with Frank Silva, his practical creativity comes through as he reflects on identity, perseverance, and the power of hospitality to bring people together. Series: "Education Channel" [Business] [Education] [Show ID: 40974]

Restaurateur, author, chef and seasoned television presenter Shane Delia returns to Food Bytes to tell us about his latest adventure, a six part series for SBS Food, tapping into his Maltese heritage. Shane's passion for the cuisine, produce, people and places of his ancestral homeland shines through with his insights into everything from sweet treats to Christmas fare. And rather than a kitchen or cooking tip, Shane shares an AFL footy tip for 2026. The reaction to our Food Poll this week was off the charts and the battle for supremacy was akin to a heavyweight title fight as we crown the top flyer from the deep fryer ... it's potato cakes/scallops up against chips. Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/ Catch us also on: Radio 2DD - Easy Listening - On Line - https://www.2dd.online/ Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Post-production by Chris Gates for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2025See omnystudio.com/listener for privacy information.

World-famous restaurateur Will Guidara is back with his latest project — and it's not a restaurant, it's a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.Be sure to pick up a copy of Will's book, “Unreasonable Hospitality”, when it releases on October 25th._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Rencontre avec Sabine Cotte, restauratrice d'œuvres d'art, qui revient sur les enjeux techniques, historiques et éthiques de son métier. À travers son expérience et son enseignement, elle offre un regard sur la conservation du patrimoine et sur la dimension humaine qui accompagne chaque intervention.

Ecoutez le nouvel épisode de SBS Easy French. Pour recevoir la transcription de ce podcast, abonnez-vous à notre newsletter.

durée : 00:15:04 - Le Restaurant du Parc à Garlin récompensé par le label Maitre Restaurateur Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Social media has played a huge part in putting Irish food and restaurants on the map, thanks to Instagrammable dishes, viral TikToks, and positive word of mouth.Many Irish restaurants depend on this free publicity to reach new diners, but growing numbers now report influencer behaviour that can disrupt service or other guests.As Irish restaurants, cafés, and markets ride the social media wave for publicity, some worry about disruption, loss of control, and whether it's time for new rules on filming and sharing food experiences…In the age of everyone being a ‘reviewer' - should anyone be able to record and post their experience or do venues need more control? And what is the fallout from a negative review shared online?Joining guest host Anna Daly to discuss is Eadaoin Fitzmaurice, Food Content Creator, Ciaran Kavanagh, Head Chef at Gravediggers Pub, Keelan Higgs, owner & Chef at Variety Jones and JP McMahon, Chef, Restaurateur and author.

Ecoutez RTL Matin avec Thomas Sotto du 13 novembre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Kevin Boehm cofounder of Boka Group, James Beard Award winner, and one of the most influential voices in modern hospitality has opened 46 restaurants. But behind the success was chaos. In his memoir The Bottomless Cup, he shares his story for the first time. Kevin has lived through highs that felt euphoric + lows that nearly cost him everything: homelessness, bankruptcy, bipolar disorder, and suicidal ideation. His story began with a shocking discovery at 18, that the man who raised him wasn’t his biological father; setting off a lifetime of reinvention, rebellion, and relentless drive. Kevin shares: The “one-take Frank” mentality: why chasing big, loud moments (openings, applause, launches) became his dopamine drug Building a six-table café at 21 and scaling to 46 restaurants The real cost of the high: alcohol, burnout, suicidal lows What an actual rock bottom looks like + why he calls it a gift Choosing happiness like a job: therapy, meds, Hoffman, sobriety, boundariesThe mantras: “The magic you’re looking for is in the work you’re avoiding” and “Everyone is responsible, but no one is to blame.” Forgiving three complicated parents Why hospitality is emotional surgery, not just food and service The purpose as playing a cameo role in other people’s biggest nights Social media & mental health hygiene: curating your feed like your pantry Content Warning:: This episode includes candid discussion of depression and suicidal ideation. Follow Kevin here Grab a copy of his memoir The Bottomless Cup here Book Recommendation: The Tender Bar by JR MoehringerSee omnystudio.com/listener for privacy information.

Call it the best of both worlds. Cheeky's is a seafood restaurant and raw bar that opened earlier this year in St. Petersburg. It has the convenience of the city's walkable Grand Central District, with the breezy vibe of a beachfront eatery.The restaurateur behind Cheeky's—a.k.a. Cheeky himself—is Nate Siegel. He also cofounded the popular Willa's restaurant and adjoining Willa's Provisions coffee shop in Tampa.We recently slid into a booth at Cheeky's to chat with Nate. In this conversation, the Tampa native shares how Cheeky's got its name, how his time working in the Northeast influences his Florida restaurants and why, despite all the stress, he still loves working in restaurants.

Call it the best of both worlds. Cheeky's is a seafood restaurant and raw bar that opened earlier this year in St. Petersburg. It has the convenience of the city's walkable Grand Central District, with the breezy vibe of a beachfront eatery.The restaurateur behind Cheeky's—a.k.a. Cheeky himself—is Nate Siegel. He also cofounded the popular Willa's restaurant and adjoining Willa's Provisions coffee shop in Tampa.We recently slid into a booth at Cheeky's to chat with Nate. In this conversation, the Tampa native shares how Cheeky's got its name, how his time working in the Northeast influences his Florida restaurants and why, despite all the stress, he still loves working in restaurants.

David Utterback wanted to be a punk rocker, and like many aspiring musicians he started working in restaurants to make money. He was quickly hired at Blue Sushi Sake grill, which was the coolest restaurant in Omaha, Nebraska, at the time, because, with a Japanese mother, he looked the part. But it turns out that he also liked working in restaurants, and was good at it, so he stayed with that company, Flagship Restaurant Group, opening sushi restaurants across the country before he decided to try his own hand at entrepreneurship. He funded his first restaurant, Yoshitomo, in 2017 with a bunch of credit cards that had promotional 0% interest rates. He couldn't afford proper kitchen equipment, like a stove and a range, let alone a hood, so he developed a menu based on what he could do with a toaster oven and a blowtorch.The gamble paid off, the restaurant was a hit, and he paid off those credit cards.And now he also operates Koji, a slightly larger and more casual restaurant, also in Omaha, with a dedicated grill program using Japanese binchotan charcoal.Utterback talks about his operations and hints at more restaurants to come.

Dave interviews and catches up with chef and restaurateur Michael Mina (8:45). They discuss the significance of Michael Mina's Aqua restaurant, how he changed kitchen systems for the better, and the expectations put on a chef vs. a restaurateur. Dave then answers a protein-focused Ask Dave before making a lobster pot pie à la Mina himself (51:27) and testing a new segment with show favorites Chris Ying and Noelle Cornelio (1:17:48). Learn more about the Mina Group: https://theminagroup.com/ Learn more about Michael Mina's Bourbon Steak in San Francisco at the St. Francis: https://www.bourbonsteak.com/location/san-francisco/ Learn more about Bourbon Steak DC: https://www.bourbonsteakdc.com/ Learn more about Masters of Scale: https://mastersofscale.com/ Listen to Dave's interview with Guy Kawasaki at Masters of Scale: https://guykawasaki.com/from-chef-to-dad-david-changs-new-definition-of-success/ Learn more about Michael Mina's restaurant with Ayesha Curry: https://internationalsmoke.com/ Learn more about Michael Mina's new bourbon speakeasy with Stephen Curry: https://the8thrule.com/ Listen to our Protein episode with Michael Ormsbee: https://open.spotify.com/episode/24ogvRPFU70iUr4JLGafJZ?si=qNw73UNQQtauCyXbgoP3eg Learn more about Noma: https://noma.dk/ Host: Dave Chang Guest: Michael Mina Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave Fansler and Nick Marizliano have returned from an amazing trip to Tuscany. Inspired by the adventure, Nick serves tortellini al brodo and fusilloni bolognese along side a 2016 Brunello Di Montalcino. See omnystudio.com/listener for privacy information.

Dave Fansler and Nick Marizliano have returned from an amazing trip to Tuscany. Inspired by the adventure, Nick serves tortellini al brodo and fusilloni bolognese along side a 2016 Brunello Di Montalcino. See omnystudio.com/listener for privacy information.

A leading restaurateur is warning rising operational costs and inflation will leave Victorian businesses with no choice but to increase their prices.See omnystudio.com/listener for privacy information.

Joana Marques traz de volta Olivier, o homem que criou todos os conceitos que há no mundo, inclusive o conceito de conceito.

How confident would you feel about complaining if a restaurant meal was not up to scratch? Restaurateurs in the UK, South Africa and the United States compare stories of the most outrageous complaints they've received, and how they were dealt with. They tell Ruth Alexander how increasing numbers of customers are "weaponising" the threat of negative online reviews. And if you're someone who struggles to complain when things go wrong, there's advice on how to make your voice heard calmly and assertively. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Produced by Lexy O'ConnorImage: A young woman is arguing with a waiter in a cafe. She has a pastry on her plate and is holding a cup of coffee. Credit: Getty/Wavebreak Media

Daniel is joined at a table for two by Providence restaurant co-owner Donato Poto for a chat about culinary school in Europe, working on cruise ships, and running one of LA's most prestigious fine-dining establishments.

In her book, Sarma tells her story of how a successful businesswoman, co-founder and owner of the acclaimed NYC restaurant Pure Food and Wine and the brand One Lucky Duck, could fall for a con artist using a fictitious name, a covert backstory, and fantastical promises. Humans are social beings, and it's that social aspect that manipulative and abusive characters can learn to exploit for their self-interest. With an increase in online dating and social media, individuals can be exploited relatively easily without knowing who they are really speaking to. Predators can create false identities. They can also buy profile data on a potential victim they wish to exploit. In addition, some unethical people earn money by teaching men how to manipulate women online using neurolinguistic programming (NLP) / hypnosis. With behind-the-times laws on recognizing and prosecuting coercive control in relationships, often victims like Sarma are blamed for criminal actions occurring as a result of abuse. Sarma Melngailis recounts her side of this traumatic story, ultimately culminating in her imprisonment on Rikers Island. She hopes that people who read her book will gain a better understanding of what happened to her and use it to warn others of their own vulnerability to online predators. She wanted to correct the story told in the Netflix documentary “Bad Vegan: Fame. Fraud. Fugitives.” Exploitative documentaries are often inaccurate, leading to media distortion and public shaming of the survivor.Yes, folks- There ARE one on one cults! Fascinating story.  Learn more about your ad choices. Visit megaphone.fm/adchoices

According to a report from the Centers for Disease Control and Prevention, in 2021 and 2022, people ages 75 and older had the highest suicide rate among all age groups. The data also reveals the rate was largely driven by males. First, for “Closer Look’s” National Suicide Prevention and Awareness series, host Rose Scott talked with Amanda Krisher, the associate director of behavioral health at the National Council on Aging. Krisher dispelled myths about aging and suicide. She also talked about the importance of listening and asking questions to address the mental health needs of older adults. Plus, data from Moodle and Censuswide shows 66% of employees are experiencing burnout. Scott talks with Georgia Wolfe-Samuel, a longtime CPA, now restaurateur and career burnout prevention specialist. Also part of the conversation, Mayra Richards, the CEO and founder of Remain Connected Counseling. They addressed career burnout and ways to address it. Wolfe-Samuel added her own story about overcoming career burnout, suicidal ideation and using her experiences to help others.See omnystudio.com/listener for privacy information.

John welcomes Drew Nieporent, the celebrated owner-operator behind Nobu, Tribeca Grill, and Montrachet, to discuss his new memoir, “I'm Not Trying To Be Difficult: Stories From the Restaurant Trenches.” Nieporent describes his role in transforming the stuffy, fussy, French-focused fine dining culture of New York in the 1970s into the dynamic, freewheeling, scene-driven atmosphere that took hold in the late 1980s; how his fabled partnership with Robert De Niro and Nobuyuki Matsuhisa spawned a globe-spanning culinary empire, but not before his partners cut him out of the business; and how, although the restaurant industry managed to survive Covid, it was changed forever (and not for the better) by the pandemic. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Meet two of the master minds behind running creatively crafted restaurants in repurposed historic buildings right here in Charlotte. We'll sit down with Jamie Brown and Jeff Tonidandel, who are about to be spotlighted in a 10-part PBS TV series, "Fork & Hammer."

Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one's for you.Chapter Guide (Timestamps): (00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.” (01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike's Pike across from Mother Road (Route 66). (02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days). (04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand. (09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell. (15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff. (17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds. (26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl. (27:59) Owner-operator ethos: “won't embrace mediocrity” and the dream of “six Owls.” (33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target). 

Curtis Duffy (Fireproof: Memoir of a Chef, Ever) is a chef, restaurateur, and author. Curtis joins the Armchair Expert to discuss being dropped off at 6 months old on his 15 year-old stepmom's doorstep, building a safe space in his closet at home and in home economics at school, and starting work in kitchens at 14. Curtis and Dax talk about the violent and tragic event that defined his life at 19, the eye opening moment he was exposed to through learning culinary practice, and how cooking gave him the structural pillars he needed as a young man. Curtis explains how a bad business deal lost him his three-Michelin Star restaurant, how the drive to continuously get better each day in some way keeps him going, and why his new goal is expanding his business so he can create opportunities for younger chefs.Follow Armchair Expert on the Wondery App or wherever you get your podcasts. Watch new content on YouTube or listen to Armchair Expert early and ad-free by joining Wondery+ in the Wondery App, Apple Podcasts, or Spotify. Start your free trial by visiting wondery.com/links/armchair-expert-with-dax-shepard/ now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.