Podcasts about restaurateurs

Melissa Strong is a boulderer and restaurateur based in Estes Park, CO, who nearly lost her life in an electrocution accident in April 2017. We talked about her accident, what she experienced on the other side of the veil, having her arms sewn together, what climbing was like before and after the accident, skin graft DNA, the healing process of writing Climbing Through, and much more. You can learn more about Melissa at melissaistrong.com Buy Her Book: Climbing Through: A Courageous Story of Grit, Healing, and Second Chances by Melissa Strong Show Notes: http://thenuggetclimbing.com/episodes/melissa-strong Nuggets: (00:00:00) – Intro (00:01:40) – Melissa's hands (00:04:54) – Life before her accident (00:09:05) – The accident (00:14:56) – The Forest & The Tunnel (00:30:55) – Arms sewn together (00:47:25) – Climbing before & after the accident (00:58:29) – Skin graft DNA (01:00:20) – The expiration date of climbing (01:08:34) – What comes after climbing (01:14:40) – Writing her book (01:21:03) – What's next (01:24:46) – Where to buy the book (01:26:13) – How Bird & Jim got its name

Mike & Dave dine on free range chicken with a 2022 Littorai pinot noir from Sonoma County. The guys discuss tipping and classic drinks that were created in Fresno. #Tipping #TipShare #cocktails #DailyPlanet #hospitality #SanFrancisco #wine #StockholmRoyal #French75 #RobinHood #Sonoma See omnystudio.com/listener for privacy information.

Avec : Jérôme Lavrilleux, propriétaire de gîtes en Dordogne. Frédéric Hermel, journaliste RMC. Et Carine Galli, journaliste. - 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.

Alors que Julien Courbet soupçonne Céline Collonge de saboter chacune de ses interventions, la journaliste lui révèle ses véritables intentions : si elle lui donne de mauvaises informations à l'animateur, c'est pour prendre sa place dans le futur ! Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Jeremy King first appeared on our podcast in the summer of 2020, when we met in a whirring office above The Wolseley, the flagship restaurant of his sprawling Corbin & King group. Two years later, following a shareholder dispute, he relinquished control of that particular empire — a difficult moment that he nonetheless describes now as "not such a bad thing." In the four years since, he has opened The Park (an excellent, humming New York brasserie); Arlington (an ingenious re-birth of the beloved old Le Caprice); and now Simpson's in the Strand, a timely resurrection of one of London's most iconic restaurants. This episode is very much a 'chapter two' to our original conversation, then — in which we touch on why restaurants need to 'have a point'; Jeremy's surprising plate-clearing talents; and why you should never get annoyed about something you'll shortly forget. 

Mike & Dave dine on crab stuffed salmon and sip on a 2024 Nickel & Nickel chardonnay. They react to young lady's hot takes on the restaurant industry while riding on a NYC subway. #Fresno #SubwayTakes #Restaurants #SardineFactory #Monterey #MardiGras #SplittingChecksSee omnystudio.com/listener for privacy information.

Mike & Dave dine on porchetta and polenta served with a luscious Caldwell Syrah. The guys discuss catholic school antics and some of the talented local artists they've worked with in the past at their restaurants. And now that the statute of limitations has run out, listen to Mike's insane (or genius) plot to attain his Master's degree. #Fresno #art #artists #KMJ #ElbowRoom #Pismos #Westwoods See omnystudio.com/listener for privacy information.

Mike & Dave dine on crab stuffed salmon and served with a 2024 Nickel & Nickel chardonnay. The guys react to a young lady's rant on the restaurant industry on a recent episode of Subway Takes. #SubwayTakes #KMJ #Fresno #NYC #restaurants See omnystudio.com/listener for privacy information.

Coral Gables in Miami is the kind of coastal paradise you tend to see glistening on a postcard. It's also home to a $16m (€13.5m) mansion at the heart of a transatlantic romantic breakdown – one that prompted an explosive legal battle. But how did an Irish restaurateur get caught up in such an opulent dispute? Host: Tabitha Monahan Guest: John Mulligan See omnystudio.com/listener for privacy information.

Sur la Promenade Masson à Montréal, on pousse la porte de Rose Ross – cuisine du marché, un restaurant de quartier qui célèbre bientôt ses 10 ans.Myriam Pelletier et Sébastien Courville racontent sans filtre la réalité derrière la longévité d'un restaurant : pression financière, marge de crédit, décisions difficiles, organisation en cuisine, dynamique de couple… et surtout résilience.On parle cuisine du marché, produits du Québec, gestion des équipes, fluidité du service et équilibre entre passion et survie économique. Myriam partage sa vision d'une cuisine ultra-organisée, tandis que Sébastien revient sur son virage identitaire de la cuisine vers la salle.Un échange vrai, humain, loin des clichés.

Dave Fansler is joined by his pals Nick Marizliano (Sam's Deli) and Pat LoRocca (Five). They dine on lobster cioppino and discuss Valentine's Day dinner plans - among MANY other things. Cheers! #Mortadela #Sopranos #Cioppino #Wine #Cutlets #Mocktails #Treadmills #Sodium #Nightmares See omnystudio.com/listener for privacy information.

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.

Madelyn Alfano is CEO and owner of Maria's Italian Kitchen and a lifelong hospitality leader. Raised in her family's grocery and restaurant business, she brings decades of hands-on experience, people-first leadership and a deep belief in food, culture and community.Founded in Los Angeles in 1972, Maria's Italian Kitchen is a family-rooted, Southern Italian restaurant brand known for classic comfort food, consistent quality and warm hospitality. With eight locations, the brand has become a multigenerational neighborhood staple across Southern California.Alfano grew Maria's from a small takeout operation into a multi-unit brand while navigating major challenges, including the Northridge earthquake and rapid industry change. She serves on California and national restaurant boards and is a strong advocate for thoughtful leadership, employee respect and community-centered hospitality.Early lessons from her parents taught her that customers will tell you exactly what they want if you listen closely.True hospitality means treating everyone with the same respect, regardless of status or background.Clear, consistent communication is critical, especially as a business grows.Leadership requires calm focus during crises, even when things are chaotic behind the scenes.Hiring in hospitality should prioritize personality and attitude over technical skills.Strong culture is built by leading by example and meeting people where they are.Long-term employee retention comes from respect, flexibility and genuine care.What keeps guests coming back isn't just food, it's how they feel when they walk through the door.  QUOTES “People will tell you what they want to buy. If you really listen, they'll show you exactly what belongs in your business.” (Madelyn)“You treat everyone the same, from the Getty's to the gardeners. My parents taught me that respect is non-negotiable.” (Madelyn)“Whoever walks through your front door, you need to embrace them and make them feel really good about who they are and where they are.” (Madelyn)“I was the original Instacart girl. We were delivering groceries long before anyone thought to call it that.” (Madelyn)“I had to pretend that someone was coming from Mars and had never worked in a restaurant before. That's how clear your communication has to be.” (Madelyn)“Regardless of the circumstances, if you stay focused and lead with intention, you can get through almost anything.” (Madelyn)“It's like a duck in water. Underneath, you're paddling like crazy, but on top you have to look calm and steady.” (Madelyn)“Don't confuse my kindness for weakness or my casualness for not being serious. I'm very intense about our business.” (Madelyn)“I'm very interested in people. It's better to be interested than interesting.” (Madelyn)“Our first customers are the people we work with. If you don't respect your team, nothing else works.” (Madelyn)

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.

In the high-pressure environment of a professional kitchen, communication is the invisible thread that prevents a service from unraveling into chaos.A "call and response" system ensures the front-of-house servers and the back-of-house line cooks remain perfectly synchronized; when a lead expeditor calls out an order, the collective "heard" from the kitchen staff confirms that every component, from the medium-rare steak to the allergy-sensitive salad, is being tracked in real-time. Beyond the verbal, non-verbal cues like a simple nod or the strategic placement of a physical ticket are essential for maintaining a rhythmic flow during the "rush," turning a group of individuals into a singular, cohesive unit.For QSR and fast casual employees, there's help in the communication department. Zenzap is an app allowing communication that can be controlled by management and works between staff members.In this podcast, Editor Mandy Detweiler talks to Guy Weiss, co-founder and CEO of Zenzap, and Shawn Walchef, owner of Cali BBQ in San Diego.Walchef uses Zenzap at Cali BBQ. "I think one of the most important things for a modern restaurateur, a modern business owner is to have tight communications with your teams, knowing that there's so many different apps that you need to be on. You have to make sure that the most important communication that you do with your management, that you do with your front of the house staff, back of the house staff happens seamlessly and preferably it happens in a secure environment," he shared during the podcast.Weiss points out that when an employee leaves the company, he or she can be removed from the app so as not to take proprietary information with him or her."I think that onboarding and offboarding is a huge challenge," Weiss said. "And when using group chats, it's just impossible to onboard and offboard, as Shawn mentioned. And there is also risk from a business perspective. Think about one of your cooks, a chef, is leaving and going on his journey. And he's basically taking all of your IP, all of your recipes, all of your knowledge."You can leverage it in somewhere else because he's still a part of the group chats. And even if you ask him nicely to leave those group chats, all the data until that point of time stays with him, back to his private cloud, and he's there forever. ... I think to top the productivity side of it is you will never open many group chats for different contexts, even with the same team, because it's already overwhelming."To learn more about Zenzap and how it can help your restaurant, listen to the podcast in its entirety.

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.

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.

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

Episode 260: This week on the “Dan's Talks” podcast, Dan speaks with Paul Monte is a third generation restaurateur and hospitality leader carrying forward … Read More

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]

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 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.

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.

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

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."

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.