Podcasts about restaurateurs

durée : 00:03:26 - Excédé par la filouterie d'une client, le patron de La Madeleine l'affiche sur Internet - Vendredi soir, un client a quitté le restaurant La Madeleine à Lescar sans régler son addition. Un geste que le gérant de l'établissement ne digère pas. Excédé, il a décidé de publier la vidéo de sa caméra de surveillance sur la page Facebook du restaurant, pour dénoncer ces pratiques. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

CEO of Lucas Restaurants Chris Lucas says he's surprised a lot of small businesses haven't closed down due to the protests.See omnystudio.com/listener for privacy information.

A leading restaurateur has proposed a temporary ban on protests in Melbourne's CBD after two years of constant protest activity.See omnystudio.com/listener for privacy information.

Le propriétaire d’un restaurant ouvert depuis 1907 dans le Vieux-Montréal est très inquiet lorsqu'il entend l’idée de Projet Montréal de piétonniser le secteur. Avec lui on se demande si Projet Montréal est responsable du déclin du Vieux-Montréal ? Entrevue avec Benoit Dessureault, copropriétaire du restaurant Chez Delmo dans le Vieux-Montréal. 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

Ovidio's owner Rocco Paolilli joins Mike Shirinian. Stuffed "airline" chicken is served along with a Sea Smoke chardonnay. The guys discuss pulling practical jokes on Pat LoRocca and fine Italian cuisine. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | 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.

A third-generation New Orleans restaurateur of the famed Brennan family, Dickie Brennan is Owner/Managing Partner of Dickie Brennan & Co. whose restaurants include Dickie Brennan's Steakhouse, Bourbon House and Tableau (French Quarter), Pascal's Manale and The Commissary Kitchen + Market (Garden District), Acorn Café (Louisiana Children's Museum) and Audubon Clubhouse by Dickie Brennan & Co. (Uptown). Brennan is a cofounder of the nonprofit New Orleans Culinary & Hospitality Institute (NOCHI).The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

Mike Shirinian and Dave Fansler are back at the table talking about the price of doing business and a recap of Dave’s trip to the LA Chef Conference. On the plate: From the Elbow Room a Veal Saltimbocca. The meal is paired with a crisp Kistler Russian River Pinot. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

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

Wilkinson Elementary parents can breathe a sigh of relief. It looks like the neighborhood school will not end up being the first public school in Sarasota's history to close, after all. Dania Hefley has this report. Then: The race for Bridget Ziegler's school board seat is heating up. Brice Claypoole reports.Next: The non-profit in charge of developing The Bay park near downtown Sarasota picked a politically connected family business to run a yet-to-be-built waterview restaurant. Gretchen Cochran has the scoop.Next: At a packed community meeting this weekend about flooding and stormwater management, one county commissioner admitted to “sins of the past”. Ramon Lopez has that story.Finally: The architect of U.S. holocaust indemnification agreements is in Sarasota for a talk tomorrow. We talked to Stuart Eizenstat, to get his views on how to avoid a repeat of fascism and the Holocaust, on Trump and diplomacy, and on the Carter administration's achievements.

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

Invité : - Micael Manuel Joao, cofondateur de Komia Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : - Micael Manuel Joao, cofondateur de Komia Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Mike Shirinian and Dave Fansler are back at the big table talking corkage. On the plate: From Pismo's Coastal Grill we get a Spicy Miso Salmon is served. The meal is paired with a velvety Duckhorn "Golden Eye" Pinot Noir. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

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.

Richard Corrigan is a chef who has lived many lives, each one bound by resilience, tradition, and an uncompromising love of food. In this conversation, he shares the stories that have shaped him, offering a rare glimpse into the philosophy behind one of the most distinctive voices in British and Irish hospitality.From oysters and stout to the centuries-old legacy of Bentley's, Corrigan speaks with passion and precision. He rails against culinary shortcuts, celebrating instead the perfection of a native oyster with lemon, pepper, and brown bread. As custodian of one of London's great institutions, he reflects on Bentley's survival through war and hardship, and his mission to keep its traditions alive. His plan to take the London oyster championships on the road captures both his entrepreneurial spirit and his conviction that food culture should be open, mobile, and inclusive.The conversation also explores Ireland in vivid detail: his childhood on a small farm, learning the hard realities of food through animal slaughter and the making of black pudding, and his candid reflections on Ireland's politics, diaspora, and culinary renaissance. Corrigan recalls his formative years in kitchens—from peeling potatoes in a local hotel at 14, to stepping into the Hilton Amsterdam at 17, and later forging a reputation in London that drew the attention of Albert Roux.As the stories unfold—late nights at Lindsay House, his thoughts on the madness and magic of Irish hospitality, and the fine line between toughness and kindness in professional kitchens—what emerges is a portrait of a chef who has never lost sight of his roots. This is Richard Corrigan at his most unfiltered and insightful: a man who believes in the value of tradition, the dignity of work, and the enduring power of food to connect us to place, to people, and to life itself.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Emmanuel Macron a reçu lundi à l'Élysée une centaine de professionnels de la gastronomie, des chefs, des restaurateurs, mais aussi des bouchers et des éleveurs. Parmi eux, Claude Barbet, restaurateur, propriétaire de 4 établissements dans la banlieue de Lyon. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, Didier Giraud, Joëlle Dago-Serry et Yves Camdeborde débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

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

This week we're replaying some of our favorite pizza-themed episodes. In this episode from May 2021, the inside story of Charles Entertainment Cheese (yes, that's his real name), the only mouse anyone ever wanted to see in a pizza place. Plus: the past meets the future in 1905, when a film crew documents the funeral of the last known veteran of the War of 1812. An Oral History Of Those Creepy-Ass Chuck E. Cheese Robots (Mel Magazine)The surprising and horrifying backstory behind Charles Entertainment Cheese (Insider)Funeral of Hiram Cronk (Library of Congress)

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."

Avec : Thierry Marx, chef étoilé et président de l'UMIH. Juliette Briens, journaliste à L'Incorrect. Et Frédéric Hermel, journaliste RMC. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although that would be considered illegal child labor today, he loved the work and never looked back.LeVine fueled his passion as a student at the Culinary Institute of America and as a member of the kitchen team at Brooklyn's renowned River Café, where celeb chef David Burke was his mentor and inspiration. Many kitchens and awards later, he is now chef-partner in two Long Island, New York, restaurants, 317 Main and Vico. Throughout his 45-year culinary career, LeVine has experienced many ups and downs. He cycled through a number of restaurants, fought and survived several bouts of cancer, and gained and lost 180 pounds. Now he is on a health and wellness journey, both personally and professionally. LeVine ran his first marathon last year and is focused on staying healthy and improving and evolving his restaurants. Listen as he shares his journey, past and present. 

Aujourd'hui, Charles Consigny, avocat, Didier Giraud, agriculteur, et Joëlle Dago-Serry, coach de vie, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

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). 

Elliot Nelson is the founder and CEO of McNellie's Group, a hospitality company that has reshaped the dining scene in Tulsa and beyond. A visionary entrepreneur, Elliot has grown from opening one Irish pub in 2004 to overseeing dozens of restaurants and development projects.McNellie's Group operates a diverse portfolio of pubs, restaurants, and concepts across Tulsa, Oklahoma City, and beyond. With a focus on revitalizing neighborhoods, historic renovations, and community-driven development, the company now includes more than 25 units and multiple large-scale real estate projects.Elliot's journey started with a college business plan for a fictional pub, which eventually became the foundation for McNellie's. From restoring century-old buildings to developing multi-million-dollar mixed-use projects, he has played a central role in the transformation of downtown Tulsa. Beyond restaurants, his work emphasizes placemaking, employee care, and creating spaces that serve as the backdrop for community life.Elliot abandoned plans for law school after realizing he wanted to build something tangible and people-focused.His first pub in 2004 became Tulsa's destination for craft beer and helped spark downtown's restaurant renaissance.He emphasizes that a great pub should feel like “Tulsa's living room,” welcoming all generations.Development projects like Santa Fe Square and 36 Degrees North have redefined downtown, blending restaurants, apartments, and office space.COVID-19 reshaped habits—lunch sales are still down, but outdoor dining saved his flagship pub.Elliot believes in putting employees first, offering benefits and even personal support during tough times.Success stories include staff rising from entry-level roles to ownership and executive leadership.He sees his larger purpose as making Tulsa a better place to live—and may even consider running for mayor one day.  QUOTES “After spending a summer in a law office, I was like, man, there's no @#$%ing way I can do this for my life.” (Elliot)“When we opened in 2004, I had no idea what I was doing. I'd waited tables for nine months to try to figure out how a restaurant worked.” (Elliot)“We instantly became the destination in town for beer. At one point, we were named one of the 100 best places in the world to drink beer.” (Elliot)“More than anything, we've just tried to make our hometown a better place to live. Restaurants were the vehicle in the beginning.” (Elliot)“All those other people make a bunch of money. I just like to do cool shit.” (Elliot)“A really good pub should be everybody's place—where you can bring your kid, or your 80-year-old parent, and all generations feel welcome.” (Elliot)“I think my purpose is to make my hometown a better place to live. That clarity really helps give direction and meaning to what I do.” (Elliot)“We used to be the 11th or 12th place to get a drink downtown. Now there are about 150, and we helped create that momentum.” (Elliot)“We realized in this industry you might be the most stable force in someone's life. It's a responsibility I take to heart.” (Elliot)“We're not chasing awards—we're trying to be the place where people make their memories.” (Elliot) 

Jason Evans of SilverShark Media speaks to Peter Merriman, Executive Chef & Restaurateur with Merriman's Kapalua, Monkeypod Kitchen, & Ulu Kitchen. In this podcast Peter talks about when to make changes on restaurants that have continued success such as Merriman's and Monkeypod, what defines a great guest experience, whether he can dine at his own restaurants as a customer or does work always creep into his mind, what went into opening Ulu Kitchen at the Westin Maui Resort & Spa in 2024, how a resort property can differ from an independent location, determining where a new menu item fits amongst the different restaurants, business lessons from the recovery in the pandemic that came to mind after the 2023 fires, his take on the restaurant industry in Maui currently and whether that differs statewide, industry challenges such as staffing and fish supply, supporting ag partners through ups and downs, the importance of affordable housing to the Maui workforce, what encourages him currently about the industry in Maui, sustainability initiatives such as using high quality boxed wine to reduce the amount of glass bottles that are discarded, goals for the future including the opening of a new restaurant in south Maui in 2026, and his advice to anyone looking to open a restaurant in Maui in the next year.    

Aujourd'hui, Yves Camdeborde, chef restaurateur, Joëlle Dago-Serry, coach de vie, et Mourad Boudjellal, éditeur de BD, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Yves Camdeborde, chef restaurateur, Joëlle Dago-Serry, coach de vie, et Mourad Boudjellal, éditeur de BD, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Restaurateur and philanthropist Lisa Dahl shares her journey from Indianapolis to Sedona, opening acclaimed restaurants and finding healing after the tragic loss of her son. In this episode of Worth Your Time with Dr. Rob Shumaker and Kristi Lee, Dahl discusses her documentary Blessed by Grace, her culinary inspiration, and the creative vision behind Sedona's dining scene. Blessed By Grace Trailer: https://www.cheflisadahl.com/blessed-by-grace

Today we welcome Tim Metcalf, a Lafayette entrepreneur whose name is tied to some of Acadiana's most beloved establishments. Owner of Deano's Pizza, Prejean's Restaurant, and Marcello Wine Market, along with ventures in real estate, storage, and assisted living, Tim has built his life around preserving local traditions while bringing fresh ideas to our community. A Family Legacy in Restaurants Tim's entrepreneurial roots trace back to his father, who left behind a thriving restaurant career in California where his pizzeria drew in celebrities and locals alike. Fess Parker and Steve McQueen were regulars as they could hang out in the days before paparazzi. “He left very successful restaurants in California just because he didn't like the political, sociological climate. He was a country boy, an Idaho potato farmer, and the fast lifestyle of California didn't sit well with him.” A Korean War veteran, his father moved the family to Lafayette in 1970, opening Deano's in 1971. "Lafayette was booming. Oilfield, oil and gas. You know, he just didn't come to Lafayette on a whim. He read entrepreneurial magazines saying how it was one of the fastest growing cities in the country at the time," says Tim Metcalf. The original Deano's on Bertrand Drive was a simple pizzeria: counter service only, draft beer, pizza, a little green salad, and fountain drinks. “You wouldn't recognize it at all today… when Dad first started, there was no waitress. It was counter service. That didn't work in Lafayette. He soon changed it.” Deano's menu from the 1970s. Posted by Mona Bernhard on Lafayette Memories's Facebook Page. Tim, then ten years old, adapted quickly to Louisiana life after growing up in Santa Barbara. “They said, well, you can trade your surfboard for maybe a horse or a mini bike. I'm like, I'm okay. That sounds good to me.” He helped his dad around their rural property on Ridge Road and learned the value of hard work. "“We had pigs, sheep, rabbits, chickens… and a pretty big garden. Dad had a rototiller — an old Sears knuckle buster — and it was a lot of work, and it all fell on me.” As the youngest of four, Tim shouldered much of the responsibility for cutting grass, working the compost pit, and tending to the garden. “The older ones were in high school and had jobs. So from cutting the grass to road tilling, to manure, to compost, it all fell on me.” Looking back, he credits that hard work with shaping his character. “It taught me some really solid work ethic. I was never afraid of work, and still I'm not.” By the 1980s, Tim had taken over the reins of Deano's. Recognizing the need to adapt, Tim expanded both the hours and the menu. “When I got aboard, we started lunches and then we started other food and expanding the menu. 1983–84 — we had to do something else.” His biggest shift was weaving Acadiana's food culture into the pizza kitchen. “That was an awakening — to start taking the Cajun food, the great food that we have in this area, and incorporating it into our pizzas and our menu. Sausages, boudin, shrimp.” Photo by Paul Kieu for the Advertiser Expansion and Adaptation Tim later partnered with his son to open a South Lafayette Deano's, which quickly became a success. “My son and I have this great working relationship.” When COVID hit, they pivoted to selling pizzas and ranch dressing in grocery stores, personally delivering orders across Acadiana. “We kept our whole staff busy. We didn't have to lay anybody off.” That resilience fueled further growth. When the Guilbeau family approached him about Prejean's, Tim stepped in. “I wanted to keep it as pure and original as possible… I wanted to make it the spot in Carencro for the locals to hang out.” Prejean's: Preserving a Cajun Landmark The opportunity to purchase Prejean's came unexpectedly. “I had a good customer that goes, hey, you know Bob Guilbeau? He wants to talk to you about Prejean's. Next thing I know,

Great British Bakeoff star Prue Leith has strong views on how hotels can do even better.

Aujourd'hui, Abel Boyi, Antoine Diers et Barbara Lefebvre débattent de l'actualité autour d'Alain Marschall.

If you're really looking for the hardest working man in showbusiness, he might not be on camera. It might have been our guest this hour – Tom Morales.He made his name catering the biggest movies in Hollywood – thousands across the globe. But he's also a guy who sees himself as a defender of Nashville. His hometown. He's built iconic spaces here like the Acme Feed & Seed. He helped turn Loveless Cafe into the tourist draw it's become. He's fought to protect the city's soul. And he's not so sure who is winning that fight.  This episode was produced by Tasha AF Lemley.

Nouveauté pour la rentrée : Le carnet "Devenir un Artisan Hôtelier" est disponible pour seulement 17 € au lieu de 39 € jusqu'au 19 septembre !1️⃣ Présentation de l'invité :Rémi Ohayon vient du monde de la cuisine et il est Meilleur Ouvrier de France. Mais en création de site internet !Car son parcours professionnel, il l'a vite orienté dans la communication. Avec API & YOU, il aide les hôteliers-restaurateurs à défendre leur marque dans un monde digital vorace. C'est donc avec un entrepreneur passionné que j'échange aujourd'hui.Rémy, dont l'agence travaille avec la moitié des restaurants étoilés Michelin en France et francophonie, partage des solutions innovantes pour relever ces défis, comme les menus "express" pour le déjeuner ou la privatisation des espaces. Pourquoi est-il essentiel de réécouter le consommateur, parfois éclipsé par le "culte du chef" ?Comment le digital a révolutionné l'hôtellerie-restauration depuis les débuts d'Internet, passant des télex aux bornes connectée ? Quels sont les enjeux cruciaux pour les restaurateurs aujourd'hui ?Comment défendre leur marque et maîtriser leur rentabilité ?Comment s'adapter aux attentes changeantes des clients de la grande gastronomie ?Toutes les réponses sont à écouter dans cet épisode.Vous l'entendrez, les valeurs de Rémi sont contagieuses : rigueur, créativité et enthousiasme, L'engagement d'API & YOU aussi se propage, en tant qu'entreprise à mission, pionnière en éco-conception de sites web et cybersécurité.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.Cet épisode est produit en partenariat avec API & YOU. Un grand merci aux équipes pour leur collaboration et leur professionnalisme.3️⃣ Le sponsor de l'épisode : D-EDGE permet une gestion centralisée du processus de paiement. La collecte des paiements sur les canaux en ligne et hors ligne n'a jamais été aussi facile. Demandez une démo pour D-EDGE Pay sur ce lien.Dites que vous venez d'Hospitality Insiders !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Définition de la communication digitale00:12:00 - Évolution et enjeux de la communication digitale dans l'hôtellerie-restauration00:25:00 - Le parcours personnel et professionnel de Rémi Ohayon00:32:00 - La philosophie, la structure et les innovations d'API & YOU01:02:00 - Questions signaturesSi cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This episode is sponsored by Woron and Dhillon, LLC - a personal injury law firm in Columbia, SC: https://www.wdinjurylaw.com/Thank you so much for listening! If you would like to see more from Steve Cook, you can find them here: https://www.instagram.com/stcook229/This episode is sponsored by Columbia Family Chiropractor: https://www.cfcforhealth.com https://www.instagram.com/columbiafamilychiropracticIf you would like to follow us, we are on everything at Here For The Health Of It Podcasthttps://www.instagram.com/hereforthehealthofitpodcasthttps://podcasters.spotify.com/pod/show/hereforthehealthofit

Send us a textDavid Lynch, co-author of Vino Italiano, redefined how Americans understand Italian wine—blending deep regional insight with sharp storytelling to create the definitive guide that became a bible for sommeliers, importers, and curious drinkers alike.To order the wine and get more info. click below.https://www.northberkeleyimports.com/wordpress/Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Chaque jour, retrouvez le journal de 19h de la rédaction d'Europe 1 pour faire le tour de l'actu. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Restaurants are still recovering from the impact of the COVID-19 lockdowns. Some of them didn't make it, while the survivors adapted to the moment and have continued to evolve. The recent changes in dining out have reshaped the dining experience for customers who are more discerning than ever, as their entertainment budgets become tighter. Is it working?

British-born restaurateur Keith McNally opened such popular New York City institutions as the Odeon, Balthazar and Pastis. But a 2016 stroke, which caused immobility and affected his speech, led to a suicide attempt two years later. He talks with correspondent Mo Rocca about writing his memoir, "I Regret Almost Everything"; how the stroke drew him to Instagram; how he learned restaurant lighting through an early job in theater on "The Rocky Horror Show"; and giving second chances. 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

durée : 00:04:20 - Le Reportage de la rédaction - Les défaillances ont atteint dans la restauration un niveau historiquement élevé. Depuis la crise du Covid-19, les difficultés économiques s'accumulent : inflation, remboursement des prêts garantis par l'État, auxquels s'ajoute l'impossibilité de faire face à une baisse de fréquentation.

‘One bill per table' - that's the new rule being rolled out across all restaurants in Mallorca to stop tourists bickering over the bill and wasting staff time.Surely splitting the bill can't be that hard for restaurants, or can it?Chef and Restaurateur in Galway, JP McMahon, joins Seán to discuss.

It's the 200th episode, and who better to celebrate with than the show's most frequent flyer—literally—Cat Meek! Restaurateur, sommelier, real estate investor, travel advisor, and Susan's sister, Cat shares the hilariously chaotic and wanderlust-filled story of her “adult gap year.” From a surprise St. Croix slideshow pitch to mimosa-fueled airport lounge reviews, it's a memory-loaded milestone you don't want to miss. What You'll Learn About: ✈️ How a missed seasonal business contract turned into a 25-trip travel spree

Scott Kerr is joined by Eyal Shani, iconic Israeli celebrity chef and founder of the hospitality brand, the Good People Group, which includes Shmoné, Miznon and a global lineup of some of the most respected and popular restaurants. Eyal discusses how he gained notoriety as the "godfather of Israeli cuisine" from his high-end Tel-Aviv restaurants and carving out a reputation as a chef who disrupts the status quo. He also talks about why his Israeli street food inspired Miznon restaurant chain is a global phenomenon serving "fine dining in a pita", why hospitality is one of the highest cultural levels in our humanity,  and what it means to have a Michelin star restaurant in New York. Plus: How his first Kosher eatery Malka breaks the bad rap of kosher food.Featuring: Eyal Shani, Celebrity Chef and Restaurateur (instagram.com/eyaltomato)Host: Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast: It's a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: scott@silvertoneconsulting.comListen and subscribe to The Luxury Item wherever you get your podcasts. Tell a friend or a colleague!

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.

From a humble start in South Louisiana to building restaurant empires across America, Paul Fleming's journey is a story of grit, hospitality, and vision. As the founder and force behind beloved brands like Ruth's Chris (West Coast expansion), PF Chang's, Fleming's Prime Steakhouse, Paul Martin's, Lake Park Diner, and Paulita's Tacos—Paul has helped define American dining for over three decades. In this episode, Paul reflects on how growing up with strong family values and working in every position in the restaurant world prepared him for a life of entrepreneurship. He shares how his oil business pivoted into hospitality, why working alongside people he respects keeps him energized, and how staying close to the customer is still his greatest advantage.  From building cultures of generosity to investing in the next generation of food innovators, Paul's insights are equal parts practical and inspiring. You'll hear how he chooses the right time to exit a business, why he's never looked back, and how values-based leadership has shaped his lasting impact. “People are everything—and they're expensive when you get them wrong.” – Paul Fleming “We pay our vendors like slot machines—and we get the best product because of it.” – Paul Fleming “I've never looked back on a business I sold. The timing was right, and there's always another great concept to build.” – Paul Fleming This Week on The Wow Factor: How a “poor Cajun boy” from South Louisiana built multiple billion-dollar restaurant brands The early days of PF Chang's—and the lettuce wrap that changed everything Why Paul believes the restaurant industry and soccer have more in common than you think How great hiring, vendor respect, and intentional generosity build lasting businesses The legacy of Ruth's Chris and the lessons Paul learned from Ruth herself How his wife Jody is leading the charge on new concepts like Paulita's Tacos and PJK Chinese Paul's insights on staying positive, working hard, and building brands with purpose Why private equity isn't just about money—it's about people, timing, and culture What makes Lake Park Diner in Naples a local go-to and a tribute to a visionary partner Paul Fleming's Word of Wisdom: You've got to work your butt off in a business you're good at and enjoy—for 25 years. Focus, commit, and trust that effort over time creates impact. The real legacy is built when you invest in people, treat vendors with respect, and lead with consistency. There's no shortcut—just sustained effort, community, and doing what's right. Connect with Paul Fleming: You can experience Paul's legacy at restaurants across the country including: Fleming's Prime Steakhouse & Wine Bar PF Chang's Paul Martin's American Grill Lake Park Diner PJK Neighborhood Chinese Paulita's Tacos Connect with The Wow Factor:  WOW Factor Website  Brad Formsma on LinkedIn   Brad Formsma on Instagram   Brad Formsma on Facebook   X (formerly Twitter)  

Hello, dear listeners. On this week's episode of You Are What You Read, we are joined by “The Restaurateur Who Invented Downtown”, Keith McNally. Keith is the founder of some of New York's most iconic restaurants…Balthazar, Balthazar Bakery, Pastis, Minetta Tavern, Pravda, Schiller's Liquor Bar, Morandi, Cherche Midi, Lucky Strike, Nell's, Cafe Luxembourg, and the Odeon. Keith joins us today with his editor Aimee Bell to talk about his instant New York Times bestselling memoir, I Regret Almost Everything. Keith and Aimee collaborated to bring readers a deeply moving, hilarious and irreverent book about Keith's life. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kristen Kish is a chef, restaurateur, author, and host of the hit Bravo cooking competition show Top Chef. She briefly studied international business in college before dropping out to pursue culinary school. After finishing her training, she worked several jobs in the restaurant industry in Chicago and Boston. In 2012, Kish was cast in—and won—the 10th season of the legendary culinary competition show Top Chef. Since then, she has opened the Austin-based restaurant Arlo Grey, released a cookbook, and founded a line of aperitifs. She also returned to the world of TV, becoming the host of several food shows, including 36 Hours and Restaurants at the End of the World. In 2024, Kish rejoined Top Chef for its 21st season as the new permanent host of the program. The newest season, Top Chef: Destination Canada, premiered in March 2025. This April, she released a memoir, Accidentally on Purpose, a frank, insightful look at her life and career thus far.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thomas J. Dorsey liberated himself from enslavement and became one of the most sought-after caterers in Philadelphia. His son William Henry Dorsey was born a free Black man before the Civil War, and became an artist, collector and scrapbooker. Research: "Thomas J. Dorsey." Contemporary Black Biography, vol. 90, Gale, 2011. Gale In Context: U.S. History, link.gale.com/apps/doc/K1606005269/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=0c6af117. Accessed 2 Apr. 2025. 1838 Black Metropolis. “What Resistance looked like in 1838.” https://www.1838blackmetropolis.com/post/what-resistance-looked-like-in-1838 Aston Gonzalez (2019) William Dorsey and the construction of an African American history archive, Social Dynamics, 45:1, 138-155, DOI: 10.1080/02533952.2019.1589323 Berlin, Ira. "UNIVERSITY PRESSES; Scrapbooks of a Black Heritage." The New York Times Book Review, 22 Sept. 1991. Gale General OneFile, link.gale.com/apps/doc/A175323797/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=cdf57532. Accessed 2 Apr. 2025. Cashin, Sheryll. “The Agitator's Daughter: A Memoir of Four Generations of One Extraordinary African-American Family.” Public Affairs. 2008. Conrad, Sharron Wilkins. “Nineteenth-Century Philadelphia Caterer Thomas J. Dorsey.” American Visions. August/September 2000. Cromwell, J.W.C. “An Art Gallery and Museum, Not In the Guide Book.” New National Era, Washington D.C. 10/1/1874. https://www.loc.gov/resource/sn84026753/1874-10-01/ed-1/?sp=2&st=text&r=0.437,-0.008,0.25,0.231,0 Du Bois, W. E. B. “The Philadelphia Negro; A Social Study.” Philadelphia, Published for the University. 1899. https://archive.org/details/philadelphianegr00dubo/ Franqui, Leah. “Cultural Histories: Philadelphia’s Black Culinary Trailblazers and the Birth of Catering.” Solo Real Estate. https://www.solorealty.com/blog/cultural-histories-philadelphias-black-culinary-trailblazers-and-the-birth-of-catering/ Greenlee, Cynthia. “A Priceless Archive of Ordinary Life.” The Atlantic. 2/9/2021. https://www.theatlantic.com/culture/archive/2021/02/race-save-black-history-archives/617932/ Howard, Sherry. “Connecting with a 19th-century Black history & art collector.” Auction Finds. https://myauctionfinds.com/2021/04/01/connecting-with-a-19th-century-black-history-art-collector/ Lane, Roger. “Willam Dorsey’s Philadelphia and Ours.” Oxford University Press. 1991. “Seen and Heard in Many Places.” The Philadelphia Times. 10/19/1896. “Seen And Heard in Many Places.” The Philadelphia Times. 10/17/1896. Morehouse College. “Honoring a Forgotten Past: An Author’s Journey.” 2/15/2021. https://news.morehouse.edu/morehouse-faculty/honoring-a-forgotten-past-an-authors-journey Solomon, Tessa. “How Two African American Collectors Celebrated Black Artistry Amid the Civil War.” ArtNews. 4/7/2021. https://www.artnews.com/feature/who-are-william-henry-dorsey-edward-thomas-19th-century-collectors-1234587386/ Still, William. “The underground rail road. A record of facts, authentic narratives, letters, &c., narrating the hardships, hair-breadth escapes, and death struggles of the slaves in their efforts for freedom, as related by themselves and others, or witnessed by the author; together with sketches of some of the largest stockholders, and most liberal aiders and advisers, of the road.” Philadelphia, Porter & Coates. 1872. https://archive.org/details/undergroundrailr00stil Strimer, Steve. "Dorsey, Basil." Oxford African American Studies Center. May 31, 2013. Oxford University Press. Date of access 2 Apr. 2025, https://oxfordaasc-com.proxy.bostonathenaeum.org/view/10.1093/acref/9780195301731.001.0001/acref-9780195301731-e-38488 TerBush, James and Barbara Dreyfuss. “A Cape May Connection.” Cape May Magazine. Mid-summer 2021. https://www.capemaymag.com/feature/a-cape-may-connection/ The Evening Telegraph. “Caterers and Restaurateurs.” 3/30/1867. https://www.newspapers.com/image/78649823/ The Manuscript Society. “William Henry Dorsey: Preserving Black History.” 2/16/2021. https://manuscript.org/2021/02/william-henry-dorsey-preserviing-19th-century-life/ The Philadelphia Inquirer. 2/23/1875. Page 5. https://www.newspapers.com/image/168293006/ The Philadelphia Times. “William H. Dorsey’s African Museum.” 10/25/1896. https://www.newspapers.com/image/52857231/ See omnystudio.com/listener for privacy information.