Podcasts about restaurants

Andrea Jin (@andreajin, Baby Goat) joins the 'boys to talk favorite desserts, burger preparation, and her family's farm before a review of Burger King's How To Train Your Dragon menu. Plus, another edition of Pie in this Guy.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.bhso.org.uk/work/mendelssohn-hebrides-overture-2/https://www.britannica.com/biography/Felix-Mendelssohnhttps://www.britannica.com/place/Hebrideshttps://www.lonelyplanet.com/articles/hebrides-scotland-islandshttps://danjones.substack.com/p/history-etc-the-vikings-didnt-wearhttps://www.brandeating.com/2025/05/burger-king-new-how-to-train-your-dragon-menu.htmlSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Bobby Heugel is back for an in-depth conversation with Eric about the current state of the restaurant/bar scene in Houston. Bobby speaks with Eric about a plethora of topics including the current state of Thorough Fare Hospitality, whether there's oversaturation in the Houston food scene, why Michelin benefits the winners more than the city, the challenges with tariffs, why fresh build aspirations are decreasing, negotiating with landlords, the gen z customer/worker, and much more! Eric is taking a brief hiatus from the podcast but the show will be back with a new episode on July 8th with Justin Yu, followed by a new Ultimate Draft episode on July 15th. Make sure to subscribe to the podcast wherever you get your podcasts to get notified as soon new episodes release. (Although Eric reserves the right to return sooner... like I don't know... maybe if someone wins a James Beard Award when the winners are announced) For more info and tickets to CultureMap's Tasting Table event series click here. You can also read more about the event on CultureMap.com Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: National Food Magazine Champions Houston Nonprofit Head on New 'Power 100' List Houston's Pioneering South American Steakhouse Will Soon Shutter in River Oaks Burger Joint Duo's New Hawaiian Shaved Ice Spot Chills Out The Heights Renovated Galleria Development Will Add 'Greatest Neighborhood Restaurant'  Pizzeria Owner Opens New All-Day Poolside Bar and Restaurant at Heights Hotel

Classic red sauce Italian food goes right back to the mobster days of Las Vegas — and we've got a long list of old school Italian-American restaurants that thrive in the halo of nostalgia. But the recent closure of Battista's Hole in the Wall got us wondering: How well do they hold up with the new wave of chef-driven, ingredient-forward Italian cuisine taking over our fine dining scene? Co-hosts Sarah Lohman and Dayvid Figler chat with food critic John Curtas to discuss the best and the worst of Las Vegas' Italian food scene. Mentioned in this episode: Capo's Restaurant and Speakeasy Piero's Italian Cuisine  Battista's Hole in the Wall (temporarily closed) Chicago Joe's Italian American Club The Bootlegger Italian Bistro Casa Di Amore Ferraro's Ristorante Nora's Italian Cuisine Monzú Italian Oven + Bar Vetri Cucina Matteo's Ristorante Italiano Brezza Basilico Esther's Kitchen Azzurra Cucina Roma Deli Mother Wolf Learn more about the sponsors of this June 12th episode: Slater's 50/50 - From Friday, June 13 through Father's Day Sunday, every dad who dines in gets a FREE bottle of our signature Bacon Salt to take home Southern Nevada Water Authority Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

There's a restaurant in Caldwell where excellence simmers low and slow over an open fire. AMANO has redefined what is possible in the small town and is getting national attention for it, with James Beard Foundation nominations for four consecutive years. Host Lindsay Van Allen is joined by owners Salvador and Becca Alamilla to dive into what makes a meal there so magical, and how the restaurant's new location is both modern and rooted in Mexican tradition. Want some more Boise news? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Interested in advertising with City Cast Boise? Find more info HERE. Reach us at boise@citycast.fm. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bobby shared an uncomfortable situation he found himself at a restaurant when ordering soup that caused him to have to lie to them. It involves this soup that he loves and a waiter's body part. The show faces off in a game to see who knows the most about Country Music Lyrics: Summer Edition. Raymundo asks the questions and the show has to identify the song. Eddie came to us asking for parenting advice that involves his son doing something that is irritating him. Lunchbox shared why he thinks it makes Eddie a BIG loser. We question Bobby's well being after he revealed what temperature he sleeps with his thermostat at night. We took a dive into his psyche of what is really going on with him.See omnystudio.com/listener for privacy information.

As Pride month is now in full swing, Erik Piepenburg, journalist and contributor to The New York Times, and author of the new book Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants (Grand Central Publishing, 2025), talks about how LGBTQ-friendly restaurants have nurtured queer Americans and their fight for civil rights.

The new documentary "Raoul's: A New York Story," puts the spotlight on the beloved SoHo French bistro, opened by two brothers in 1975. Directors Greg Olliver and Karim Raoul, who is also the son of Serge Raoul, discuss the film, which is playing now as part of the Tribeca Film Festival. Listeners call in to share their thoughts and memories of Raoul's as well. 

More news, and maybe a fist fight.

Nous sommes aujourd'hui avec Victor Mercier, un jeune chef incontestablement engagé. Finaliste de Top Chef en 2018, il décroche une étoile au Guide Michelin en 2022 pour son restaurant FIEF, où il cuisine uniquement des produits locaux issus strictement de France métropolitaine. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné de Samir Ouriaghli, sourceur d'épices et fondateur d'Ankhor.Dans ce 3ème chapitre, Victor nous raconte l'ouverture de FIEF. Après l'aventure Top Chef, il vit une phase de remise en question, entre attentes déçues, médiatisation soudaine et lucidité économique. Impatient, Victor se jette à l'eau et prend son courage à deux mains pour créer son propre restaurant, un lieu à son image. FIEF, acronyme de “Fait Ici En France”, incarne une vision radicale et assumée : une cuisine 100 % française, sans produits exotiques, qui pousse la créativité à son paroxysme. Victor partage ici les défis de l'ouverture, les erreurs de jeunesse, les doutes… et le chemin vers l'étoile. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Bonchon CEO Suzie Tsai reveals how Korean fried chicken is taking over Middle America, with explosive growth from 150 to 500 planned U.S. locations. Discover the tech stack secrets driving higher sales through kiosks, why Gen Z customers are obsessed with authentic Korean flavors, and how this female CEO is revolutionizing the fast-casual space with bold expansion into unexpected markets like Arkansas and Utah. Plus, get insider insights on catering growth strategies, ghost kitchen operations, and why authentic spicy flavors are winning over traditional American palates.FastCasual #KoreanFriedChicken #RestaurantGrowthGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Aujourd'hui démarre à Paris Viva Technology, le plus grand salon européen des nouvelles technologies, qui accueille Jensen Huang, PDG de Nvidia. L'occasion pour Florian Gazan de vous expliquer pourquoi grâce à un dictionnaire et un restaurant, il est devenu le leader mondial des puces électroniques. Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Roger sits down with Christian Fischer, also known as the Disruptive Chef, to delve into key aspects of restaurant operations and running a successful restaurant! ⭐️ The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Training): https://restaurantrockstars.com/profits ⭐️ Restaurant Profit Maximizer Mini-Masterclass: (Only $7 for limited time) Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits ⭐️ Unlock all the Secrets to Running a Highly Profitable Restaurant. Follow the Restaurant Profit Fast Track: Master Finances, Boost Sales, Train Staff, and Multiply Your Revenue! Unlimited Staff Accounts. Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Connect with Restaurant Rockstars on Social Media: LinkedIn Roger: https://www.linkedin.com/in/roger-beaudoin-21590016 LinkedIn Restaurant Rockstars: https://www.linkedin.com/company/restaurant-rockstars Facebook: https://www.facebook.com/restaurantrockstars/ Instagram: https://www.instagram.com/restaurantrockstars X: https://x.com/RestaurantRock1 Listen to the Restaurant Rockstars Podcast on Your Favorite Podcast Player: iTunes - https://apple.co/2WaKyqV Spotify - https://spoti.fi/3xGuOd0 Google - https://bit.ly/2VM10P1 Stitcher - https://bit.ly/3iFGAAb Soundcloud - https://bit.ly/3lYBhho YouTube - https://www.youtube.com/@RestaurantRockstars

In this episode of Talk Local to Me, host Heather Alto shines a spotlight on Lynchburg Restaurant Week with guest Megan Williams from Vista Graphics, highlighting its collaboration with Meals on Wheels. Heather also chats with Malik Stewart of M2 Landscaping and the 434 Hub about his entrepreneurial path and commitment to community-centered marketing. The conversation underscores the importance of supporting local businesses, building strong networks, and staying engaged within the community. As summer approaches, the episode offers actionable tips for business owners and encourages listeners to attend local events, volunteer, and connect with featured businesses to help strengthen the Lynchburg area.

Send us a text This week on Whipped Cream Salmon, co-hosts Brian and Ronnie dive headfirst into life's delicious, and sometimes chaotic, adventures. Ronnie kicks things off with the relatable tale of a new job gone wrong, prompting a hunt for greener pastures and a deep dive into high-ABV beers. He dreams of a future at "The Stanbury," a chef-owned gem with a gritty vibe, where a 40oz Miller High Life comes with champagne flutes and the possibility of a better work-life balance (and more "bro stuff" time with Brian!).Meanwhile, Brian's been a culinary commando, meticulously prepping vacuum-sealed, frozen meals for an upcoming festival. From wok-fired veggies and chicken to homemade "kimchi," his camp menu is dialed in, especially now that a friend's food truck at the festival promises access to burners and a dish pit! The conversation veers into the surprising difficulty of finding 35mm film in an age of cell phone cameras, and Ronnie shares a chuckle-worthy anecdote about being "trained" by a 19-year-old culinary student.Join Brian and Ronnie as they navigate the highs and lows of job searching, culinary triumphs, and the ever-elusive quest for the perfect photo development, all while dreaming of baseball, burritos, and more good times ahead!What we drankRonnie - Victory Brewing Co. - Berry Monkey Fruited Sour TripelBrian - SinghaSTAY CREAMY

Karina vous dévoile les décisions de justice les plus improbables. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

How many Shoney's are left in America? If you're going to slap your supervisor in the face, make sure you don't need the job. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Clay Clark's Thrivetime Show Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

From chains to Father's Day ideas, it's our food news roundup! Hey Salt Lake newsletter editor Terina Ria and host Ali Vallarta deconstruct Salt Lake's obsession with fast food chains, make recommendations for dad's weekend, and reveal a new foodie paradise. For more hidden gems, check out our collab with Salt Lake Sideways. Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come. Get all the details and sign up at membership.citycast.fm. Subscribe to Hey Salt Lake, our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. If you enjoyed the interview with Brooklynn Kohler, the Director of Alice by Heart, learn more here. Learn more about the sponsors of this episode: The Shop Utah Arts Festival Canyon View Credit Union Red Butte Garden Cozy Earth - Go to cozyearth.com and use code COZYSALTLAKE for 40% off all men's apparel and more Workshopslc.com - use code CITYCAST for 20% off. Live Crude - Get $10 off your first CRUDE purchase with promo code CITYCASTSLC. Learn more about your ad choices. Visit megaphone.fm/adchoices

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that's great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today's conversation we sit down with the chef to discuss how he architected the life and career of his dreams through the intentional peeling away of everything that did not serve him, his team, or the environment. For more information on the chef and his restaurant, visit https://www.oysteroysterdc.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

DAMION1In our 'Glass Lewis complained that the gum-based equity should vest after being stuck to the bottom of his chair in 5 years and not 3 while ISS said, "shit, it just feels like it might be a lot of money probably"' headline of the week. Warner Discovery Shareholders Vote Against CEO David Zaslav's Pay In our 'When 52% is way too wimpy and 54% is a step too far' headline of the week. Cement Industry Pledges 53% Reduction in Greenhouse Gas Emissions by 2050In our 'Immature college dropout finally realizes full professional potential' headline of the week. Misogyny in the metaverse: is Mark Zuckerberg's dream world a no-go area for women? In our 'Has this weird kind of taste, almost as if it came from McDonald's' headline of the week. McDonald's McCrispy Strips receive mixed reviews as analysts question impact on upcoming Snack WrapI just like to point out how stupid and serious headlines like this areIn our 'What do you mean I can't take a 24-gallon container of hand sanitizer in my carry-on bag?' headline of the week. Sorry, you can't use your Costco membership card to get through TSAMATT1In our 'Also known as $45,555 per military personnel deployed in LA.' headline of the week. Taser Boss Tops Ranking of Highest-Paid CEOs, With $165 Million. Here's the List.The marines have been deployed - there are 76 active director veterans tagged in our database, including 6 admirals and 13 former marines. So far, zero statements yet about using the military to quell protests?In our 'We were 91% in favor of you when you were lead independent director with a 24 year tenure and connections to most of the board, but this year, you missed an important meeting where we asked Reed and Ted what we're supposed to do so we call all agree. This is unacceptable. You're fired.' headline of the week. Netflix Shareholders Vote to Oust Jay Hoag, Its Lead Independent Director, but the Board May Decide to Keep HimIn our 'Waltons reject all proposals, but maybe we can make that headline sound better' headline of the week. Walmart, PayPal shareholders reject DEI overhauls as corporate America continues retreat from social issuesOrganization United for Respect racial equity audit: 6.8%. National Center for Public Policy Research's report investigating delays in reversing DEI: 0.4%. But yes, shareholders reject DEI overhauls.In our 'I'm telling mom! Moooooom!' headline of the week. Trump attacks Musk and questions their future ties amid growing feudIn our 'Get some' headline of the week. Lessons in corporate governance from the Trump-Musk spatDAMION2In our 'Men' headline of the week. Women hold 24% of CEO pipeline roles, but just 8% of promotions. What's going wrong?In our 'Disney teases summer blockbuster movie starring Zac Efron: "Revenge of the College Dropout"' headline of the week. Inside OpenAI's Plan to Embed ChatGPT Into College Students' LivesMeta forming new AI lab helmed by Scale AI CEO Alex Wang: MIT dropoutIn our 'Is this why 66% of Americans think that "society is broken" according to an Ipsos survey released this week?' headline of the week. Just one woman has ever founded and led a Fortune 500 company. Here's her storyThe only woman ever to run a Fortune 500 company she founded was Marion Sandler. She was the cofounder of mortgage lender Golden West Financial, which she led with her husband and co-CEO Herb Sandler for more than four decades. She was one of the first two women CEOs on the Fortune 500 in 1997 In our 'As long as he's not drinking Dr. Pepper I think he'll be ok' headline of the week. Keurig Dr Pepper's CEO drinks at least 300 milligrams of caffeine per day. Is that safe?Tim Cofer-17% gender influence gap: 3W total of 11% influence2W of 10 execs (one is HR)In our 'Other candidates considered were Dyle T Lick and Tyle L Dick' headline of the week. BJ's Restaurant announces Lyle D Tick as new president and CEO MATT2In our 'It ISN'T about the middle school manflake dictator' headline of the week. United Airlines Shuts Down Starlink WiFi Service on Its Planes After the Antennaes Caused Problems With Its Jets' EquipmentIn our 'It IS all about the middle school manflake dictator' headline of the week. United Airlines CEO: ‘We're probably doing more AI than anyone'Just obviously without the antennasIn our 'Texas's attorney general announces Blackrock is no longer woke, but will remain on the "suspiciously Jewish" list' headline of the week. BlackRock Escapes Texas Oil-Boycott List After ESG RetreatIn our 'Texas's attorney general announces they are replacing Blackrock with Texas on Texas's investment ban list going forward' headline of the week. Texas finalizes $1.8B to build solar, battery, and gas-powered microgridsIn our 'There are none reasons' headline of the week. Why Apple iOS 26 might make you want to make phone calls againTim Cook and Arthur Levinson's greatest innovation yet: call holding.

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As a child, chef Graeme Stockdale was embarrassed by the smell of sauerkraut and pickles that would trail him from his Polish and German grandparents' home. A transformative encounter with a barbecued duck in Singapore changed his life, though nothing would prepare him for two monumental floods in his adopted region of Lismore, NSW.Graeme was only a boy when he was introduced to the power and ferocity of fire. As a nine-year-old living in Albany, Western Australia he lit a fire out of curiosity on a neighbour's property. It was the look on his mother's face that turned his experience from awesome into terrifying.Graham grew up with the flavours of his grandparents' German and Polish ancestry, raised by a single mum, and experienced social isolation brought on by the judgement of kids at school.  After the barbecued duck experience, his whole world became focused on food, and he eventually opened his own restaurant in Lismore, NSW.Graeme survived two major floods, and in the aftermath, cooked on his barbecue non-stop for weeks, outside his ruined restaurant, feeding his community with help from volunteers.Further informationRead more about Graeme's restaurant in Lismore, The Stockpot Kitchen.Graeme's cookbook, Red Hot & Smokin'! was published by New Holland Publishers in 2019.Conversations' Executive Producer is Nicola Harrison. This episode was produced by Alice Moldovan.Find out more about the Conversations Live National Tour on the ABC website.This episode of Conversations deals with mental health, fire, barbecue, murder, epic life stories, origin stories, sauerkraut, Singapore barbecued duck, the Albany Snake Run, cooking, restaurants, feeding, single mum, aged care, aged care mistreatment, Lismore floods, adventure, vocation.

We break down how to master the art of upselling without being pushy. From wine and appetizers to desserts and after-dinner drinks, we give you actionable strategies, key phrases, and expert advice to enhance the guest experience and your income.

This week we have a sweet story with a happy ending. We are going to be meeting Brian Scott Carey and his partner Phillip Wier-----who are the owners a gourmet hotdog restaurant on Basillio Badillo in Zona Romantica,  Salchidogo. Brian and Phillip just brought one of Vallarta's favorite hamburgers, Jean's Classic Burgers from Plaza Marina, to their hotdog restaurant in the Romantic Zone Making it Salchidogo and Jean's Classic Hamburgers. A match made in heaven.

Just before midnight on May 24, 2000, seven Wendy's employees were called to the basement of their Queens, New York restaurant for what they believed was an end of shift meeting. Instead, they were ambushed, bound with duct tape, suffocated with plastic bags, and each was shot at close range. The attack was the result of a carefully planned robbery led by a former coworker who knew their names, their routines, and exactly how to access the safe. By the time police arrived, five employees were dead, two were barely alive, and New York City was left stunned by one of the most calculated and cold-blooded mass killings in its history. Our other podcast: "FEARFUL" - https://open.spotify.com/show/56ajNkLiPoIat1V2KI9n5c?si=OyM38rdsSSyyzKAFUJpSyw MERCH:https://www.redbubble.com/people/wickedandgrim/shop?asc=u Patreon: https://www.patreon.com/wickedandgrim?fan_landing=true Youtube: https://www.youtube.com/@wickedlife Facebook: https://www.facebook.com/wickedandgrim/ Instagram: Instagram: https://www.instagram.com/wickedandgrim/?hl=en Twitter: https://twitter.com/wickedandgrim Website: https://www.wickedandgrim.com/ Wicked and Grim is an independent podcast produced by Media Forge Studios, and releases a new episode here every Tuesday and Friday.

The latest North State and California news on our airwaves for Tuesday, June 10, 2025.

Hosted by The Restaurant Guy and The Finance Guy, Hospitality Hangout delivers hospitality stories, loud ideas, and insider strategies from the most influential hospitality insiders in the game. In this episode, we sit down with Alison Quinn, CEO of Dinova, to talk restaurant transformation, the power of connecting players in business dining, and how to win with a great tech game.We dive into the evolving world of digital hospitality, the role of AI in shaping the guest experience, and what it takes to drive success in hospitality today. Whether you're scaling a brand or just love a fun hangout with bold insights—this one is packed with hospitable energy and hospitality trends you need to know. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Hosted by The Restaurant Guy and The Finance Guy, Hospitality Hangout delivers hospitality stories, loud ideas, and insider strategies from top hospitality insiders driving change. In this episode, we're chopping it up with Kelly Roddy, CEO of WOWorks, the brand group behind better-for-you concepts like Saladworks, Frutta Bowls, and more.Kelly shares how WOWorks is leading the charge in restaurant transformation—from embracing AI and digital hospitality to mastering the great tech game and redefining success in hospitality through purpose-driven brands.Tune in for a fun hangout filled with bold insights, hospitality trends, and the secret sauce behind connecting players across fast casual and wellness-driven dining. If you're hungry for hospitable leadership, this one delivers. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Der Brot-Battle hat begonnen. Welches ist das Superbrot? Ciabatta, Simit, Focaccia, Pumpernickel, Lavaş oder Mühlenbrot? Wer gewinnt bei DSDSB!? Heute erfahrt ihr außerdem wichtige Dinge. Unter anderem warum Basti gerne Omas "Du kleines Ferkelchen" in der Obstabteilung zuraunt und ihr lernt über Özcan was wirklich gut und gesund für eure Stimme ist! Die Jungs nehmen euch mit ins Restaurant, auf Instagram und an viele andere Orte und Themen dieser Welt.+++ Lade SAILY in deinem App-Store herunter und verwende beim Bezahlen unseren Code "wurst", um einen exklusiven Rabatt von 15% auf deinen ersten Einkauf zu erhalten. Weitere Informationen findest du unter https://saily.com/wurst +++ +++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++ +++ Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

maliciouscompliance where Changing the definition of overtime? Great! You can't park here! Apartment pool required a towel (I'm fully clothed) Teacher told me to only use textbook definitions so I did, and suddenly that wasn't enough Put them back where you found them. Okay. You think I'm fudging my hours? You're right. Here's my real hours... Restaurant that didn't want to feed it's employees "All modifications must be restored to the original." I need to work regular office hours? Sure thing! You want me to review everything, always? OK. Hosted on Acast. See acast.com/privacy for more information.

More of the craziest reviews that the internet has to offer! We find out about a pub in Ireland where the bouncers are surly, and your children better be wearing the right pants. A Marshall's location where the employees have strong opinions on the bathroom, and how they might clean it. A very personal item that is supposed to make you feel good, but may just make you itchy & much more!!     Join comedians James Pietragallo & Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Suncribe, and we'll see you every Monday with Your Stupid Opinions!! Don't forget to rate & review!!

Don't have time to listen to the entire Dave & Chuck the Freak podcast? Check out some of the tastiest bits of the day, including Lisa’s aunt wondering if the show still does ‘What’s Up His Butt?,’ are you a man who likes wearing women’s underwear?, a house operating as a restaurant, and more!

More news, the good stuff.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Zarella Pizzeria & Taverna / igChef Lee WolenChef Chris PandelBoka Restaurant GroupFra' ManiChef David RuizOverland Park Convention CenterNM ChileJangKALEJUNKIE, Nicole KeshishianShare Our StrengthChildhood hunger Chef letter sign-onChildhood hunger non-chef call-to-action infoChef Joshua McFaddenSix Seasons of PastaChef David NayfeldChe Fico RestaurantDad, What's for Dinner? bookCuisinart Food ProcessorKitchenAid Food ProcessorCrispy Rice Salad Topper:2 cups cooked rice, cooled2 teaspoons tamari or soy sauce2 tablespoons chile crisp1 tablespoon sesame oil- Preheat oven to 400- Line a baking sheet with parchment paper- Add cooked and cooled rice to the baking sheet- Toss well with tamari, chili crisp, and sesame oil- Bake for approximately 30 minutes, tossing halfway through- Remove from the oven once the rice is crispyFollow Beyond the Plate on Facebook and

In this one-on-one episode of What's Good Denver, host Ryan Estes sits down with Patrick Whalen, co-founder of Church & Union, one of Denver's most exciting new restaurants, located in the historic Elmo Hotel building at 17th and Blake. From washing dishes to running a multi-city restaurant group, Patrick shares the real story behind his rise in the hospitality industry. They dive into: – Why LoDo stole Patrick's heart – The unexpected data behind Denver's restaurant market resilience – Building a restaurant with character—not just profit margins – Navigating high labor costs, tip credit laws, and ticket surcharges – Thoughts on Bourdain, Guy Fieri, Gordon Ramsay, and food as universal art – How Church & Union aims to surprise, delight, and deeply connect with guests Whether you're a restaurant lover, entrepreneur, or someone who just appreciates a damn good brunch, this episode is for you.

Thank You To Our Partners, The Institute, AutoFlow, AutoLeap, Shop Dog Marketing, In-BoundWatch Full Video EpisodeThe idea for this episode came from an inquiry originating with one of my colleagues.They had read an AI description of how a check-in process would work within a software platform, and he rightly reached out to me to check to see if the AI response was accurate.It was not accurate - it was pure fiction.It was worth probing why this was important, and this colleague was getting questions from shops more regularly about the ability to do a “walk out” or Curbside check-in or initial inspection when greeting customers at their vehicle.If this is something you or your team have been considering - I'm going to encourage you to hear me out, and I'm going to leave you with some important questions you can use to discuss if this is a good idea for your shop… or perhaps, determine it isn't.Today's WOTD is:StringentadjectiveStrict, precise, and exacting.“The process has some very stringent requirements.”I'm going to refer to any form of vehicle side check-in process as “curb-side” check-in for this conversation - but the idea for this form of greeting the customer at their vehicle comes in many permutations, few of them involve an actual curb.Many businesses feature some form of drive-up or drive-thru service. Restaurants being one of them, but in our conversation, I'll focus on vehicle-centric businesses, which I feel are common, and show us plenty about what works and what doesn't.1.) Dealerships2.) Car Washes3.) Airport Car Rental Returns(No, I am not going to mention quick oil change lanes … not because it isn't potentially relevant… but because I have never used a quick lube… really!)Most of the time I find myself having a conversation about curb-side checkins, one of my clients at Autoflow will have had a dealership experience of their own. (There are many reasons independent shop owners visit our dealership friends… but the majority of the time it's when they are confronted with a vehicle recall.) It was a positive experience for them, and quite… nice!The dealer process begins with pulling into a large, bright, clean, well lit multilane drive up queue. It can be impressive. I've recently participated in one of these, and will explain more on my experience later.Why is this so common, and why is it so impressive?Think about the dealership service model. (Which by the way - is expanding, as sales become more challenging, look for dealers to compete more aggressively for service work in today's market)Dealers thrive with a longstanding reputation of being the best place to bring a vehicle for training, tooling, and quality parts.You have a new vehicle that needs service, you take it to the source (for you, the place you bought it.)Your entry into the facility is as simple as pulling up to an automated door. You enter, and it almost feels like your vehicle is on something of an assembly line.The vehicle is scanned, and you are greeted. The advisor has a tablet in hand - they confirm a few things, and then they usher you into a gorgeous waiting area, where you are quite sure you can survive in comfort, with enough food and drink to last several days.Next is the car washes:My son has managed a local car-wash, and this is one of the types that offers memberships, and has a relatively complicated screen based check in system if you don't have a membership.Frequently, the staff are greeting customers and helping them through the screen prompts, and of course, at the tunnel you

Chef and Owner Julian joins the crew on this weeks episode. He discusses his journey, passion, family, and current posture of restaurants. The vibes are great at Meraki but the food is better. Make sure you visit @merakigrayson and subscribe to all channels. www.asquaredpodcast.com@merakigrayson @iamdjaron @cornbreadmoviereview @asquaredpodcast

Welcome back to Boozy!  We need some carbs to soak up some of the alcohol and are talking all things BREAD related!  We have our 3 panelists who have STRONG opinions on all things bread and we have our Elite 8.  Who's ready to argue? Are you enjoying the show? SUPPORT US! www.patreon.com/ptebb Connect with us on Discord or Facebook – www.ptebb.com Don't forget! Leave us a 5 star rating and write us a review! Enjoy the show!

You likely wouldn't be able to guess the restaurant chain with the industry's highest AUVs. Figuring out China is key for Burger King right now. And BJ's Restaurants has a new CEO.

Send us a textWhat's Inside This Episode?00:00 – Live from the National Restaurant Show Carl visits Chicago and joins Rich Faltot at Point B's new Restaurant Technology Innovation Center.“We're stood in a room with 70 screens — and not one is for show.”01:00 – Why restaurant tech stacks are broken Legacy systems, data silos, fragmented integrations, and the cost of doing nothing.POS replacements are “open heart surgery” for restaurantsTransformation takes 18–36 months on averageSuccess requires aligned leadership and future-facing thinking“The best stack isn't best-in-class. It's best for you.”06:00 – Customer obsession: the north star for tech decisions Rich outlines how leading brands maintain focus—on the guest experience, not shiny tools.The best operators spend time in-store, watching, listening, learningEvery tool must make things easier for the team and better for the customer“If the tech's not helping your guest, it's not helping your business.”13:00 – Point B's ‘Digital Safari' and art-of-the-possible workshopsReal-world immersion through drive-thru, kiosk, and delivery UX testingCross-industry inspiration (NASCAR, Disney) drives better solutions“We get rid of mental boundaries so they can dream—just scary enough.”20:00 – Inside the tech center Carl takes a walking tour of the new Tech Center, featuring:Multiple full-stack POS environments: Toast, PAR, Qu, Aloha and moreIntegrated back-of-house systems: Restaurant365, SynergySuite, Decision LogicTraining and deployment environments built for test, learn, and change management“We're not here to sell tech. We're here to help restaurants get it right.”Support the show

We're back—and this week, we're boldly going where no theme park has gone before! Join us on Trekcast as we imagine the ultimate Star Trek amusement park, complete with rides, attractions, and a little Starfleet flair. What would you include?Plus, we dive into the newly revealed Strange New Worlds Season 3 episode titles, and explore the buzz around a potential Mass Effect TV series with serious Star Trek connections.And what is the “Great Star Trek Reset”? We break down the latest rumors that could reshape the future of the franchise.All that and more on Trekcast: The Galaxy's Most Unpredictable Star Trek Podcast.News:Strange New Worlds Episode Titleshttps://www.startrek.com/news/strange-new-worlds-season-3-episode-listMass Effect TV show has some Star Trek rootshttps://reactormag.com/mass-effect-tv-series-snags-star-trek-beyond-writer-as-showrunner/The great Star Trek reset?https://cosmicbook.news/skydance-ending-star-trek-kurtzman-deal-rumorStar Trek Roller Coaster:https://www.youtube.com/watch?v=0eSMstOIb-U&ab_channel=AmusementInsiderTrekcast: The Galaxy's Most Unpredictable Star Trek Podcast!Welcome to Trekcast, the galaxy's most unpredictable Star Trek podcast! We're a fan-made show that dives into everything Star Trek, plus all things sci-fi, nerdy, and geeky—covering Star Wars, Marvel, DC Comics, Stargate, and more.But Trekcast isn't just about warp drives and superheroes. If you love dad jokes, rescuing dogs, and even saving bears, you'll fit right in! Expect fun, laughs, and passionate discussions as we explore the ever-expanding universe of fandom.Join us for a wild ride through the stars—subscribe to Trekcast today! Connect with us: trekcasttng@gmail.comLeave us a voicemail - (570) 661-0001‬Check out our merch store at Trekcast.comHelp support the show - ko-fi.com/trekcastBecome a supporter of this podcast: https://www.spreaker.com/podcast/star-trek-podcast-trekcast--5651491/support.

Episode 442: I will discuss National Donut Day, Investigative Renee Ferguson, and I will read off a menu from Binyon's Restaurant in Chicago.

GloucesterCast 791 Live From The Beauport Hotel 6/8/25 Audio Podcast Click Here- Video Podcast Click here-

Oft waren sie jahrhundertelang nur mit Mühe zu erreichen, Bergtäler in der Schweiz, zu denen es auch heute noch oft nur über hohe Pässe und über viele Serpentinen geht. Viele sind „kleine Welten für sich“, in denen sich sprachliche, kulturelle und gastronomische Besonderheiten besser erhalten haben als anderswo. Wir besuchen mit Sabine Loeprick zwei Täler in Graubünden und eins im Tessin. Im Val Müstair im Südosten der Schweiz spricht man nicht nur Romanisch, sondern einen besonderen Dialekt davon, Jauer. Darauf und auf das UNESCO-Kulturerbe ist man im Tal sehr stolz, schließlich reicht die Geschichte des Klosters St. Johann bis in die Zeit Karls des Großen zurück. Gerade werden in der historischen Anlage rund 1.000 Jahre alte Fresken aufwendig restauriert. Traditionelle Handwerkskunst und zeitgenössisches Design gehen in der Weberei Tessanda Hand in Hand und ein neues Musikfestival will Künstler aus der ganzen Schweiz und dem Ausland mit heimischen Musikern zusammenbringen. Von Graubünden geht es ins Tessin- im Valle di Muggio kurz vor der italienischen Grenze versucht man der Abwanderung im Tal mit nachhaltigem Tourismus entgegenzuwirken - „Albergo Diffuso“ heißt das Zauberwort. Erste Erfolge gibt es, einige alte Gebäude wurden restauriert und sind jetzt kleinen Pensionen, Ferienwohnungen oder Restaurants, auch neue Jobs sind so entstanden. Wieder zurück in Graubünden, im Bergell, ist im späten Herbst die Zeit der Kastanienernte. Die wird seit einigen Jahren mit einem Festival zelebriert, dabei gibt es unter anderem Wanderungen durch die Kastanienwälder und Kochworkshops.

"Haben Sie jemals mit dem Gedanken gespielt, dass Sie scheitern könnten?" - wurde unser heutiger Gast vor einiger Zeit gefragt. Und Jinok Kim-Eicken antwortete: "So lebe ich nicht. So denke ich nicht. Niemand weiß, was morgen sein wird. Was bringt es mir, irgendwelche düsteren Szenarien durchzuspielen? Das hemmt nur.“ Von außen betrachtet hat es, wie sicherlich bei jedem anderen Menschen auch, einige Situationen gegeben, in denen es wackelig aussah, in denen es eng wurde im Leben der 1952 in Südkorea geborenen Opernsängerin, Künstlerin und Gastronomin. Früh kristallisierte sich das außergewöhnliche Talent des jungen Mädchen heraus, aber bis Jinok und der Gesang eine feste Beziehung eingehen konnten, sollte noch recht viel Zeit vergehen. Und apropos vergehen: bei dieser einen Leidenschaft ist es nie geblieben, Jinok, die 1978 nach Deutschland kam und blieb, malt, ist Keramikkünstlerin, Gärtnerin und betreibt ein höchst beliebtes koreanisches Restaurant in Berlin. Mit ihrem Mann Dirk Eicken, ebenfalls Künstler, schrieb sie ein Buch über das Fermentieren und die Freiheit, über Natur und Kultur, über Philosophie, Demut und die Liebe zum Leben. Playlist: Jimi Hendrix - The Wind cries Mary The Beatles/John Lennon - Imagine Song Chan Sik - Pili buneun sanai Yunchan Lim & Gwangju Symphony Orchestra - Adagio un poco mosso, vom Beethoven Klavierkonzert Nr. 5 in E-Flat Major, Op. 73 II. Satz Frank Sinatra - My Way Ed Sheeran - Perfect Dietrich Fischer-Dieskau & Alfred Brendel - Gute Nacht - Fremd bin ich eingezogen" aus "Die Winterreise" von Franz Schubert Diese Podcast-Episode steht unter der Creative Commons Lizenz CC BY-NC-ND 4.0.

Episode 442: I will discuss National Donut Day, Investigative Renee Ferguson, and I will read off a menu from Binyon's Restaurant in Chicago.

This guy is all hopped up on some bullshhh!Episode notes:Man shot 14-year-old in back of head as she was playing hide-and-seekDead Body Found Inside Freezer at Arby's Restaurant in LouisianaUtah mom who wrote a children's book about grief after her husband died is now charged with murdering himFrank CaliendoGeorge KanterWanted Nevada woman arrested after commenting on Facebook news post about her case

What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we'll get all three. Few stories illustrate this more beautifully than today's guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef to restaurateur and how momentum is as much an asset as it is a liability. For more information on the chef and her concepts, visit https://www.karenakunowicz.com____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Gareth Reynolds (@reynoldsgareth, Next We Have) joins the 'boys to talk vegetarian living, eating on the road, and cat parenthood before diving into a review of Randy's Donuts. Plus, another edition of Drank or Stank.Check out Gareth's new show Next We Have on Apple Podcasts, Spotify or YouTube!Get the Doughboys Comic at beourkids.comWatch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://simpsons.fandom.com/wiki/Marge_vs._the_Monorailhttps://www.latimes.com/brandpublishing/the-inglewood-renaissance/story/2022-01-28/randys-donuts-the-world-famous-marketing-stunt-is-a-giant-sign-of-yesteryearhttps://www.latimes.com/california/story/2021-02-26/randys-donuts-coming-to-costa-mesa-march-9-is-on-the-rise-in-hands-of-newport-beach-familyhttps://www.franchisetimes.com/franchise_news/randy-s-donuts-embarks-on-major-franchise-expansion/article_0c935230-ac49-11eb-bbf4-5f631d40d10b.htmlhttps://lamag.com/featured/ask-chris-randys-donutshttps://simpsons.fandom.com/wiki/Lard_Lad_Donutshttps://randysdonuts.com/about/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.