Podcasts about restaurants

Etiquette, manners, and beyond! This week, Nick and Leah are enjoying a well-deserved break, but they'll be back soon with an all-new episode. In the meantime, here's one of their favorite episodes from the archives in which they tackle watching Kalle Anka in Sweden, receiving compliments, bringing your own empty food containers to restaurants, and much more. Please follow us! (We'd send you a hand-written thank you note if we could.)Have a question for us? Call or text (267) CALL-RBW or visit ask.wyrbw.comEPISODE CONTENTSAMUSE-BOUCHE: Kalle AnkaA QUESTION OF ETIQUETTE: Receiving complimentsQUESTIONS FROM THE WILDERNESS: Is it OK to bring your own empty food container to a restaurant for leftovers? Bonkers: Abandoned by hosts at cocktail hourVENT OR REPENT: Confused by airplane seat assignments, Being asked your weightCORDIALS OF KINDNESS: Thanks to a fan, Thanks for attending our live showTHINGS MENTIONED DURING THE SHOW"From All of Us to All of You" on Wikipedia"The Girl with the Dragon Tattoo" official trailerMarshallsYOU ARE CORDIALLY INVITED TO...Support our show through PatreonSubscribe and rate us 5 stars on Apple PodcastsCall, text, or email us your questionsFollow us on Instagram, Facebook, and TwitterVisit our official websiteSign up for our newsletterBuy some fabulous official merchandiseCREDITSHosts: Nick Leighton & Leah BonnemaProducer & Editor: Nick LeightonTheme Music: Rob ParavonianADVERTISE ON OUR SHOWClick here for detailsTRANSCRIPTEpisode 208See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Folks, I am joined by Mollie and you know, I like this episode A LOT. Merry Christmas, Happy Holidays, and big joy to all ye who enter here. Much love!(0:00) - Banter(19:32) - AITA for telling my wife she was being difficult due to a seating issue at a restaurant?(35:03) - AITA for never eating lunch with my colleagues?(46:44) - AITA for wanting friend's mom to pay for our uber?BEST way to Submit a sitch or comment: https://www.reddit.com/r/AITApod/Email - amitheahole@gmail.com Join Patreon! https://patreon.com/aitapodWhat's on Patreon?- 250+ Bonus eps- NO ADS and accurate timestamps- Complain and comment DIRECTLY to Danny :D TikTok - https://www.tiktok.com/@aitapodInstagram - https://www.instagram.com/aita_pod/

We wanted to close the year by talking about the year in dining in Los Angeles, a city that always inspires with new openings and truly singular legendary spots. We are joined by Jenn Harris, a columnist and critic for the Food section of the Los Angeles Times. The paper just released its annual 101 Best Restaurants in Los Angeles list, and we talk about many of the selections. Also on the show, we speak with Jordan Okun and Max Shapiro, the team behind the terrific podcast Air Jordan. Jordan and Max are always honest, and we have a great time discussing the year in restaurants in LA. And to kickoff the show, Aliza and Matt share some memorable meals from Los Angeles this year. Have a future guest request? A restaurant we should visit? Take the ⁠⁠This Is TASTE listener survey⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

Step into Episode 191 of On the Delo as David DeLorenzo jumps on the mic solo to close out the year with real talk on hospitality risk, restaurant trends, and how technology is reshaping the business. From foreign objects in food to seven-figure kitchen fires, Delo pulls back the curtain on what really happens after the incident is over and the lawyers get involved.He also shares where the industry is headed next: AI ordering, predictive inventory, labor shortages, non-alcoholic drink trends, and why community and culture inside your four walls matter more than ever. Along the way you'll hear about the Built Different Community he runs with Jeremy Scott, a Vegas trip to see Def Leopard at Caesars, and why his Spotify Wrapped was Creed… and only Creed.Chapter Guide (Timestamps): (0:15) Solo Year-End Check-In & Episode 191 Overview (1:04) Built Different Community, Circle App & Why It Exists for Entrepreneurs (2:35) Community, Coaching Calls & 50 Years of Combined Business Experience (3:23) What Guests Don't See: Behind-the-Scenes Reality of Hospitality (4:56) Top Claims from 2025: Foreign Objects in Food & Customer Injury Letters (7:11) Kitchen Injuries, Wet Floors, Clutter & Workers Comp Fallout (9:43) “Small” Kitchen Fires that Turn into Million-Dollar Losses (12:00) Walk-In Coolers, Spoilage & How Cause of Loss Really Works (13:35) Parking Lots, Slip-and-Falls & The Power of Video Cameras (17:44) Liquor Liability, Obviously Intoxicated Laws & Fatal DUI Claims (20:56) AI, Automation & Predictive Analytics in Restaurant Operations (23:04) Non-Alcoholic Options, Late-Night Food & Shifting Guest Habits (25:36) New Openings, Moves to Downtown Phoenix & Arizona's Top 100 Recognition (27:33) Heritage, Protein House, Feta Cowboy & the Growth of Local Concepts (28:12) How to Truly Support Your Favorite Restaurants & Close of 2025

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Matt Plapp, founder of America's Best Restaurants, reveals the marketing strategies that have helped over 2,000 restaurants grow their sales. Learn the 3 critical tactics every restaurant must implement: customer data capture, strategic email/text marketing, and authentic video content that builds community connections.Discover how one pizza restaurant generated $6,500 in sales from just $700 in Facebook ads, why storytelling beats coupons, and how independent restaurants can compete with major chains. Matt shares real examples, including a viral Mother's Day campaign and practical tips you can implement immediately no massive budget required.Perfect for restaurant owners, operators, and hospitality managers looking to grow sales through smarter, more effective marketing.Guest: Matt Plapp, founder of America's Best Restaurants (serving 2,000+ restaurants since 2008)

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In der Food-Szene ist es eine kleine Sensation: Seit zwei Jahren betreiben Mical Rosenblat und Karl-Louis Kömmler das kleine Restaurant „Loumi“ in Berlin-Kreuzberg, und obwohl beide gastronomische Autodidakten sind, haben sie in diesem Jahr von dem renommierten Restaurant-Führer „Guide Michelin“ ihren ersten Stern bekommen. Britta Bürger hat mit Mical Rosenblat und Karl-Louis Kömmler darüber gesprochen, was ein exzellentes Restaurant ausmacht, wie der Stern ihre Arbeit verändert und über die Liebe zu gutem Essen.

#193 The Cheesecake Factory (TBBT) Die Cheesecake Factory - Pennys Arbeitsplatz und Nerd-Treffpunkt Dieses Mal dreht sich alles um die Cheesecake Factory aus The Big Bang Theory. Hier erfährst du, warum Penny dort arbeitet, was Leonard, Sheldon, Raj und Howard für Bestellgewohnheiten haben, welche Bedeutung das Restaurant für die Serie hat und welche kuriose Hintergrundfakten sich rund um Set, Speisekarte und Auftritte auf der Bühne verbergen.

2020年高考（山东II卷）英语听力 长对话（1）Hello,this is Richard Brown. I'd like to make an appointment to see Doctor Ross.你好，我是理查德·布朗，我想预约去找罗斯医生看病。Certainly.What seems to be the problem?当然可以，您怎么了?Well,I'd like to have my regular medical examination.嗯，我想做一下定期体检。Fine.Now, it's Monday today. When would you be available to come in to see DoctorRoss?好的，今天是周一，您什么时候可以到罗斯医生这来?Anyday next week in the morning would be great.下周某天的上午就行。Howabout next Wednesday or Thursday at ten o'clock?下周三或周四十点钟怎么样？NextThursday sounds fine to me.下周四听起来不错。Okay,we'll see you next Thursday, Mr. Brown. Goodbye.好的，下周四见，布朗先生，再见。2020年高考（山东II卷）英语听力 长对话（2）I'mgoing on Thompson's show. How do I look?我要去参加汤普森的节目，我看起来怎么样？Yourred tie.….你的红领带...What'swrong with it?怎么了？Well,red was the color of last year. Now it's light blue. Fashion experts say thelight color makes a man look confident and worthy of trust.嗯，红色是去年的流行色，现在流行浅蓝色。时尚专家说，浅色让男人看起来自信，值得信赖。But Ilike red.但我喜欢红色。Iknow, but you'd better follow the fashion as you are having an interview on TV.我知道，但你接受电视采访时最好紧跟时尚潮流。2020年高考（山东II卷）英语听力 长对话（3）Mike,did you just throw the rest of that bread away?迈克，你把剩下的面包扔掉了吗？Yeah.It was quite a big one, and I couldn't finish it.是啊。那块面包太大了，我吃不完。Youknow you shouldn't waste food. Do you know how much of the world 's food iswasted each year?你知道不应该浪费食物，你知道世界上每年有多少食物被浪费了吗？Uh...I don't know.呃...我不知道。Thefigure is 1.3 billion tons of food, which is enough to feed a billion hungrypeople. Where do you think all this food waste comes from?是13亿吨粮食，足以养活10亿饥饿的人。你认为这些浪费的食物是从哪里来的吗？Well,restaurants, I imagine.嗯，我想是餐馆吧。No.Restaurants do not contribute most to food waste. In Europe, 53% of food wastecomes from households, which amounts to about88 million tons of food waste ayear.不，餐馆浪费的食物不是最大的。在欧洲，53%浪费的食物来自家庭，相当于每年约8800万吨遭浪费的食物。Wow.I can't even believe it.真的啊，我都不敢相信。Ahigh school student in America has started a campaign on the social media, persuadingpeople to stop wasting food. Up to now, the food waste has been reduced by 25%in her city.美国一名高中生在社交媒体上发起了一场运动，劝说人们停止浪费食物。到目前为止，她所在城市的食物浪费已经减少了25%。2020年高考（山东II卷）英语听力 长对话（4）AthertonBrothers.阿瑟顿兄弟公司。Goodmorning. Is that Mr. Bill Atherton?早上好，是比尔·阿瑟顿先生吗？Speaking.How can I help?请讲，我能帮您什么吗?Myflat needs painting, and I wonder whether you'd be able to do the work.我的公寓需要粉刷，不知道你是否能做这项工作。I'msure we'd be able to help. But let me take down a few details.我相信我们能帮上忙，不过让我记录一些细节。Yes,of course.好的，当然可以。Well,firstly, how did you hear about us? From our advertisement?首先，你是怎么知道我们的？从我们的广告里吗？Notreally. It was my friend May Wilson. You did some excellent work for her lastyear.并非如此，是我的朋友梅·威尔逊告诉我的，去年你们给她干的活很棒。Ohyes. That was in Church Hill, Arnside. Lovely lady!哦，是的。那是在教堂山，阿恩赛德，一位可爱的女士！Yes,she is.没错，她是的。Andwhat's your name and phone number, please?请问您的名字和电话号码是多少？It'sHillary Pemberton. And my number is 8799-1130.我叫希拉里·彭伯顿，电话是8799-1130。Right.And do you live in Church Hill, Arnside as well?好的，您也住在教堂山吗，和阿恩赛德一样吗?No,actually, it's 39 West Park, Flat 5.不是，实际上是西园39号，5号楼。Oh,right. It's over the road I seem to remember. Quite difficult to get to.哦，对。我记得好像是在马路对面，挺难找的。Yes,it's at the back of the city library.是的，在市图书馆的后面。So,I'll come to your flat at about ten in the morning tomorrow if it's okay withyou.如果您可以的话，我明天早上大约十点左右到您家。Excellent.I'll be waiting for you then. See you tomorrow morning.太棒了，到时候我会等你的。明天早上见。

A FLEX ALERT before Clippers basketball. We are LIVE at BJ's Restaurant and Brewhouse in West Covina. Councilman Tony Wu joins the guys. Sweet James Bergener stops by at the final PMS remote of 2025.See omnystudio.com/listener for privacy information.

Lauren Fernandez went from working in restaurants, to working on restaurants, to influencing the industry at scale. After cutting her teeth as a corporate executive turned franchisee, she's taken the lessons she's learned and crafted not only an educational platform, but an investment engine for those that come after her. Today, we discuss what she's built and how it works to ease the burden of independent restaurateurs.For more information on Lauren and Full Course, visit https://www.fullcourse.com/_________________________________________________________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

In Part 1 of a two-part conversation with Gary Okazaki - aka @GarytheFoodie, Chris and Gary start with 15+2 of Gary's list of the 25 most important/defining restaurants of the first quarter century in Portland.  (The top 10 are next week).   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Senteza “Sentie” Kironde is a Ugandan chef, entrepreneur, and founder of Senti's Kitchen — a Ugandan restaurant in the United States promoting culture through food and music.In this powerful episode of The Ugandan Boy Talk Show, Sentie opens up about his journey from growing up in Uganda to moving to America, earning a Business degree and MBA from Babson College, working in finance, and ultimately quitting his 9–5 job to pursue his true calling in the culinary arts.We talk about starting to cook at just nine years old, the influence of his father — renowned chef Apollo Kadumukasa Kironde II — the challenges of life in the diaspora, and the risks that come with choosing purpose over comfort.This conversation dives deep into Ugandan cuisine, cultural identity, entrepreneurship, family, and what it really takes to build something meaningful abroad while staying connected to home.

Discover the evolving landscape of staffing and turnover in the bar and restaurant industry with insights from global experts.Explore how COVID-19, Brexit, and generational shifts are reshaping employment dynamics. Learn why investing in employees and fostering a supportive culture are crucial for business success.Gain valuable strategies for adapting to industry changes, enhancing employee engagement, and understanding the 'why' behind business operations. Discover the importance of diversity and inclusion in creating a thriving work environment.Join us in this insightful discussion and take actionable steps to improve your business operations. Listen now to transform your approach to staffing and turnover.Panelists this Month: Dave Nitzel - Co-Owner Dave and Dave Consulting, Best-Selling AuthorAoife Halliday - COO of RuckusMinakshi Singh - Co-Founder of Sidecar and the India Bar ShowCliff Crider - Founding Partner of Stinger Compliance and Truck and TapChris Schneider - Host of the Bar Business Podcast Key TakeawaysIt's crucial to invest in employees to retain talent.Generational shifts are impacting the bar and restaurant industry.COVID-19 and Brexit have significantly affected staffing dynamics.Creating a supportive culture is key to reducing turnover.Understanding the 'why' behind business operations can improve employee engagement.Diversity and inclusion are important for a healthy work environment.Exit interviews can provide valuable insights for improving retention.Adapting to changing industry standards is necessary for success.Employee training and development are essential for growth.Measuring turnover and understanding its causes can lead to better management.

The holiday push is wrapping up, and the markets are starting to show their hand. Beef is splitting in two directions, poultry feels steady but uneasy, pork stays a value, grains won't budge, and dairy may finally be finding a floor. With January right around the corner, the next two weeks could set the tone for everything that follows.BEEF: Holiday pricing is making its final stand, and the beef market is starting to split in two directions. Middle meats are finally easing while other cuts quietly set up their next move. Two weeks from now, this market could look very different.POULTRY: Chicken finishes the year well supplied and steady, but this calm feels temporary. With avian flu still popping up and no real downside left, the next move is likely up – the only question is when.GRAINS: Soy export news finally surfaced, but the grain markets barely blinked. Corn, soy, and wheat remain stuck in neutral, waiting for something – anything – to break the stalemate.PORK: Bellies slide again, keeping bacon firmly in value territory heading into the new year. With strong production and solid inventories, pork remains one of the quiet winners on the board.DAIRY: Dairy prices are sending mixed signals, hinting the recent slide may be running out of steam. Whether this is the bottom or just another pause is the next story to watch.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Connected on the river back in the 90s, a pair of old retired river men join me to catch up on life these days and reminisce about their careers and the days long ago. From meeting at Kinder's Restaurant with Adrian Hargrove and Popeye to sitting across the aisle from one another in court, their careers ran in tandem over the years. Ol' Sam takes over the interview in stride and I settle comfortably into their meandering trips downriver as we float through the decades with them. We hear about legal proceedings with which they were both involved, safety and the expectations of deck crew, and a disconnect evident in the crews of today relative to the standards of the past. We'll probably do this again sometime.

Katie Laudick perfectly encapsulates Cameron Mitchell's Restaurants' growth-from-within philosophy. She worked her way up from server and HR intern to become the company's chief people officer. She now helps to hire, train, and maintain the company's culture throughout the restaurant group's 6,000 employees and over 70 restaurants, which include Ocean Prime, Del Mar, and Hudson 29. Katie tells guest host Gloria Dawson that a big part of that growth mindset actually stems from Cameron Mitchell's signature 'Yes is the Answer! What is the Question?' philosophy that extends not just to guests but to employees, too.

Merle and Pearl are still missing! Ruben has them hidden away in Israel, so Michael, Justin, Sadie, Jane, and Mr. and Mrs. Gomez take off on a rescue mission to get them back once and for all.In the meantime, Dusty finds himself trapped in a donkey retirement community alongside a quirky alpaca named Adriana, who just happens to be an expert lock picker! Adriana's skills come in handy when she and Dusty find Merle and Pearl locked in the birdcage Ruben is using to transport them.More silliness, chase scenes, and unexpected twists unfold as the squirrels try to evade recapture by Ruben. Eventually, Pearl, Dusty, and Adriana find themselves part of a live Nativity display, but they've misplaced Merle!Mike Nawrocki is the co-creator of VeggieTales and the voice of the beloved Larry The Cucumber. He has been making entertaining and wholesome content for kids since 1993. Mike created, wrote and directed most of the extremely popular “Silly Songs with Larry” segments, and lent his screenwriting and directing talents to VeggieTales episodes as well as their movies Jonah and The Pirates Who Don't Do Anything.Mike also developed and wrote for 3-2-1 Penguins! and authored a number of VeggieTales Books and CD projects. Mike serves as Assistant Professor of Film and Animation at Lipscomb University and co-hosts the weekly podcast, “The Bible for Kids.”Learn more about his book and animated series projects at DeadSeaSquirrels.comYou can find The Dead Sea Squirrels series of books on his website or at Amazon.comPlease share StoryJumpers with a friend if you enjoyed this episode. StoryJumpers is still growing, and your positive review and 5-star rating would help.The Bridge Podcast Network is made possible by generous support from The Boardwalk Plaza Hotel and Victoria's Restaurant on the boardwalk in Rehoboth Beach, Delaware - Open 7 days a week, year-round - Learn more at https://boardwalkplaza.comFeedback, or Show Ideas? Send an email to podcast@wearethebridge.orgDownload The Bridge Mobile App to get the latest podcast episodes as soon as they are published!

Crashouts are usually fun especially when you're not involved and you can watch from a far. The Madhouse reminisces on some of their favorite personal crashouts they have witnessed. The incidnet regaurding a young Starva employee named Shireen Afkari at Hazie's restaurant in San Fransisco has taken the world by storm. Her drunken crashout is an instant classic.Friday Mornig Madhouse - December 19, 2025

Don talks with Adjunct Professor at Columbia Business School specializing in Restaurants and Food Businesses, Stephen Zagor, about tipping and the culture of tipping in restaurants.

Dans cet épisode de CHEFS D'ENTREPRISE-S, David Ordono reçoit Laurent Perlès, cofondateur de La Source, une école de cuisine pensée comme un lieu de transmission, de conscience et d'impact.Laurent raconte un parcours loin des lignes droites : une enfance marquée par la table, un rapport "compliqué" à l'école traditionnelle, des études à l'étranger, l'entrepreneuriat, la restauration, avant une prise de conscience progressive : le métier doit changer, et c'est par la formation que tout commence.Avec La Source, il ne s'agit pas seulement d'enseigner des gestes, mais de former des professionnels capables de comprendre leur époque :écologie, produits, conditions de travail, modèle économique, responsabilité sociale.Un échange dense et incarné sur l'éducation, la difficulté de créer une structure engagée, les choix financiers, les renoncements et la conviction qu'on peut entreprendre autrement sans renoncer à l'exigence.Un épisode pour celles et ceux qui pensent que l'avenir de la gastronomie se joue autant dans les écoles que dans les cuisines ;)Pour découvrir les formations dispensées par La Source, c'est par ici !

They've got the right idea, but the in-store execution failed.  --- Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers!  If you need help, check out www.americasbestrestaurants.com

Dans Le Noël des Chef.fe.s, on entre dans l'intimité des fêtes de fin d'année de nos chef.fe.s Écotable.Que représente Noël pour eux ? Quelles traditions familiales rythment leur réveillon ? Cuisinent-ils, et si oui quelle est la recette qu'ils préfèrent concocter pour leurs proches ? En quoi leur engagement écologique au sein de leur restaurant influe-t-il sur leur manière de fêter Noël ? Dans le dernier épisode de cette série, nous plongeons dans le Noël de Sabrina Allard, pâtissière et fondatrice de Mélilot , la pâtisserie 3 macarons Écotable à Paris 20ème. À Mélilot, les fêtes de fin d'année sont synonymes de marathon ! À deux, il faut préparer les 200 buches de Noël et autres gâteaux festifs. Les vacances attendront le mois de mars. Pour s'alléger l'esprit après avoir préparé tous les plats de Noël, Sabrina vous conseille alors d'opter pour une recette de crumble aux fruits de saison pour le dessert. Simple, rapide et parfait pour finir le repas en légèreté. Bonne écoute, et bonnes fêtes ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

https://www.orderappai.com/Millions on GLP-1 face restaurant anxiety, but dining out doesn't have to trigger nausea. Discover exactly what to order, which foods to avoid, and the smart strategies that let GLP-1 users enjoy meals confidently while staying on track with their goals. Orderappai City: Needham Address: Boston Ma Website: https://www.orderappai.com/ Email: melissa@orderappai.com

Evan Susser (@evansusser) joins the 'boys to talk highlights from 2025, going unplugged, and NY eats before a review of Steak n' Shake. Plus another edition of Snack or Wack.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.investopedia.com/terms/s/satoshi-nakamoto.asphttps://bitcoinwiki.org/wiki/satoshihttps://www.qsrmagazine.com/uncategorized/sardar-biglari-we-michelangeloed-steak-n-shake/https://fortune.com/2025/09/18/sardar-biglari-war-against-cracker-barrel/https://www.webpronews.com/steak-n-shake-sales-surge-15-with-bitcoin-adoption-and-health-push/https://www.restaurantbusinessonline.com/financing/beef-tallow-bitcoin-apparently-helped-steak-n-shake-salesDownload Cash App Today: https://capl.onelink.me/vFut/8xqcrzj3 #CashAppPodAs a Cash App partner, I may earn a commission when you sign up for a Cash App account. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Visit cash.app/legal/podcast for full disclosures.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textThe MICHELIN Guide has expanded to the Southwestern part of the United States. That will include Las Vegas. We break down how it works. We have a bunch of New Year's Eve ideas for you!! Forty Deuce Nightclub is coming back to Mandalay Bay. We chat with founder, Ivan Kane. We also go up to "High Steaks Vegas" at the Rio and chat with Chef James Trees. Dayna attends the NBA Cup game at T-Mobile Arena. She also has a shoutout to the staff! We interviewed the former president of Virgin Hotels Las Vegas just before he parted ways with the hotel casino. We discuss and share our experience with Cliff Atkinson. Gymkhana Indian restaurant opens at ARIA Resort & Casino. Nevada Ballet debuts George Balanchine's The Nutcracker® at the Smith Center. If your home was damaged in the California wildfires, Galindo Law may be able to help you get more compensation. Call 800-251-1533 or visit galindolaw.com  VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas.  If your Texas home was damaged by hail or a hurricane in the past 2-years, Galindo Law may be able to help you get more insurance compensation. Call 800-251-1533. Or, visit GalindoLaw.com Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Adam, Joanna, and Zach respond to a listener question about whether more restaurants should allow or even encourage guests to pre-order wine so that it could be opened and decanted ahead of time, leading to a better drinking experience. Would asking for this instantly make you seem like a pretentious jerk, and are American restaurants even really interested in this kind of service beyond the top tier of fine dining? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Join us for a live podcast recording at the Unified Wine & Grape Symposium in Sacramento, California on Wednesday, January 28, 2026Zach is reading: No, Vodka Is Not a ‘Neutral Spirit'Joanna is reading: What Does ‘Make It Skate' Mean When Ordering a Martini?Adam is reading: Noreetuh Turns 10: How a Small Hawaiian Restaurant Became a Fixture of New York's Wine CommunityInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Ooh De Lally is a restaurant serving great food, but its mission goes much deeper. It partners with Metro CC to help formerly incarcerated individuals get jobs, skills, and training to get back in the work force. LaRue knows firsthand how difficult that life can be, and Chef Doug and the rest of the Ooh De Lally team treated him differently and embraced him. Hear LaRue's story and get an inside sense of how Ooh De Lally's program gives new life to its participants. Ooh De Lallyhttps://www.oohdelally.org/ This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HurrdatMedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat Media YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ channel! Timestamps: 00:00:00 – Intro & Teaser 00:01:32 – What Makes Ooh De Lally Special? 00:11:58 – A Restaurant that Cares 00:20:07 – Personal Growth 00:26:27 – First Months of Training 00:35:11 – Friends & Family Night 00:45:50 – Dispelling Stereotypes 00:53:06 – The Redemption Feast 00:57:11 – Final Question & Wrap-up Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Real Estate Pros podcast, Justin Sloan shares his journey from operating a chain of cell phone stores to becoming a successful real estate investor and restaurant owner. He discusses the importance of scalability in business, the challenges posed by the current economic climate, and the strategies he employs to navigate these challenges. Justin emphasizes the significance of networking, maintaining focus, and adapting to change in business. He also shares his philosophy of growth, likening it to nurturing bamboo, where consistent effort leads to significant results over time.   Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true 'white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a "mini-mastermind" with Mike and his private clients on an upcoming "Retreat", either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas "Big H Ranch"? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

Podcast of Inside New Orleans with Eric Asher presented by Katie's Restaurant & Francesca by Katie's 4-6pm on 106.7 The Ticket Listen live IHeart Radio or TuneIn Radio App or www.theticket1067.com Podcast of the show is available on all podcasting platforms Topics Saints LSU Tulane Pelicans Guests Tulane Sideline Reporter Maddy Hudak Ron Higgins of Shreveport Bossier Journal Celebrity Chef Scot Craig

This week on "The Wine List" our guests oversee some of the hottest restaurants and wine programs in the country. Welcome Nikita Malhotra, Tira Johnson and Ian Krupp. Nikita Malhotra is a multi-award-winning Sommelier, the proprietor and beverage guru at Infatuation's 2025 “Restaurant of the Year”, Smithereens. Tira Johnson, a back-to-back Star Wine List Awards winner, oversees the beverage programs at white-hot Chez Fifi, Sushi Noz, Noz Market, and Fooq's in Miami. Ian Krupp is the Michelin Guide California Sommelier of the Year and Bev. Dir at the LA Times “Restaurant of the Year” Anajak Thai.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous !1️⃣ Présentation de l'invitée :Certains lieux nous obligent à repenser complètement nos offres hôtelières : une cabine en mer, un terminal d'aéroport, ou même un salon d'embarquement peuvent devenir de véritables espaces d'hospitalité.Mon invitée du jour, Sarah de Werdt, en a fait son terrain de jeu.Elle a navigué sur les plus beaux navires du monde, participé au lancement du mythique Commandant Charcot au sein de Ponant, et aujourd'hui, elle orchestre l'expérience client sur l'un des lieux les plus complexes de France : l'aéroport Paris-Charles-de-Gaulle.Entre croisières polaires et halls de départ, elle a su créer du lien là où d'autres ne voient que des flux.Sarah a participé au lancement du Commandant Charcot, le premier navire de haute exploration polaire hybride électrique propulsé au gaz naturel liquéfié. Ce navire de luxe (123 cabines/suites, 245 passagers maximum) est capable d'atteindre le pôle Nord et dédie plus de 100 m² à la science, en embarquant des chercheurs.Aujourd'hui, sa mission consiste à transformer l'aéroport, perçu comme une "contrainte qui crée du stress", en un lieu où "la magie du vol commence". La gestion se fait à une échelle colossale : 30 000 passagers par jour dans le Terminal 1 et 90 000 personnes travaillant sur la plateforme.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : HotelPartnerHotelPartner Revenue ManagementPrendre un rendez-vous avec MarjolaineDites que vous venez d'Hospitality Insiders et Marjolaine se déplace gratuitement dans votre établissement pour effectuer un diagnostic !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Le parcours initial et les fondamentaux de l'excellence de service00:12:00 - L'hospitalité en mer et le défi logistique de l'exploration polaire (Ponant)00:24:00 - La vie de l'équipage : leadership, contraintes et vie intime à bord00:45:00 - La transition vers l'aéroport : L'hospitalité des flux (Paris-CDG)01:02:00 - L'avenir de l'accueil : efficacité technologique et rôle de l'Humain01:09:00 - 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.

2152 Parkinson’s Disease/Trump Derangement Syndrome

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This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

St. Louisans deeply mourn restaurants lost across the region. Maybe it's because we have an exceptional restaurant scene supported by a relatively low cost of living and ready access to locally farmed produce. Maybe we're just a sentimental bunch. Whatever the reason, we reflect on the restaurants we lost this year and trends within the St. Louis food scene. We also share what we're looking forward to in 2026.

Working in the back-of-house at many restaurants in Minnesota, you'll find a Hispanic or Latino employee. Government labor data shows that the most common occupations for Hispanic or Latino Minnesotans are chefs and cooks. Immigrations and Customs Enforcement have detained hundreds of people in the Twin Cities this month, including many from Latin American countries. ICE agents are now in their third week of an operation in the metro area and their increased activity has put the restaurant industry on edge. For perspective, MPR News host Nina Moini talked with Gustavo Romero, co-owner and chef of the restaurant Oro by Nixta in Minneapolis.

How will AI truly change the way restaurants do business?This week's episode of the Restaurant Business podcast A Deeper Dive concludes our series on the impact of AI on the restaurant industry with a discussion of exactly where the technology will be felt the most.Over the past five weeks, we've looked at how AI is affecting fast-food restaurants in the drive-thru, how it's influencing menu and marketing along with back-of-house tasks. We discuss which of these areas the impact will be felt the most, and where we're more skeptical. We also talk about what areas surprised us, and how all this will change the industry over the next five years. 

Dec. 17, 2025- We check in with New York State Restaurant Association President & CEO Melissa Fleischut, and restaurateur Dominick Purnomo talk about changes to New York's alcohol laws and why restaurants want a break from credit card fees.

This week, Nick Portillo catches up with Cody Wong, CEO of CW Management Services. With oversight of more than 120 franchise locations, Cody breaks down the operational strategies that fuel scalable growth, emphasizing the importance of strong systems, smart technology, and disciplined execution.He shares firsthand insights into managing the complexities of human resources, accounting, and regulatory compliance, particularly in light of recent legislative changes that have driven up labor costs. They also discuss the critical balance between operational efficiency and creating a positive workplace culture, one that empowers teams to deliver exceptional customer service.Listen for strategies that support sustainable growth in the fast-casual dining space.RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

We share a simple four-part formula to build a balanced meal at any restaurant and still enjoy what you love. From social strategies to menu swaps, these moves help you feel satisfied without the crash or guilt.• choosing protein first to shrink the menu• picking grilled over fried for better balance• adding color and fiber to steady energy• selecting a smart carb that fits the cuisine• flavoring with salsa, vinaigrette, lemon, or dry rub• using the plate-in-thirds method for portions• Mexican, Italian, diner, BBQ, and sandwich shop examples• social tactics like ordering first and sauce on the side• splitting meals, boxing early, and eating in order• pre-meal snacks to avoid chips and bread trapsLook forward to seeing you right here next time on Healthy Huddlehttps://aarondegler.com/

Join Paul Barron on Fast Casual Nation as he sits down with Jeff Chandler, CEO of Hopdoddy Burger Bar, to discuss how the Austin-based brand is winning in the crowded burger category with 50 locations and 2% traffic growth. Discover their hybrid fast casual-casual dining model, premium protein strategy including bison burgers, the accidental success of burger bowls, and why they're betting on hospitality over discounting in 2026.#FastCasualNation #HopdoddyBurgerBar #RestaurantIndustryGet 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

Get ready for a story of grit, giving back, and embracing opportunity, all served up with a side of cheeseburgers and community spirit.On this episode of Empowering Entrepreneurs, we sit down with Ron Ladner, co-founder of Shaggy's restaurants and a true embodiment of passion meeting purpose. Raised on the Mississippi Gulf Coast, Ron Ladner shares his journey from humble beginnings, growing up in a small, crowded home, to building a thriving restaurant group known for its uplifting culture and commitment to putting both employees and guests first.Throughout the conversation, Ron Ladner opens up about the pivotal moments that shaped his entrepreneurial path—including his realization that adversity, from economic downturns to hurricanes, can actually fuel opportunity and innovation. From lessons learned in the construction yard and on the sports field, to pioneering successful sales strategies and ultimately returning home to help rebuild his community after Hurricane Katrina, Ron Ladner offers listeners invaluable insights on resilience, leadership, and the importance of creating lasting impact.Plus, you'll hear how his love for fishing became part of his business, the unique culture he's built at Shaggy's, and what truly drives him beyond profits. Moments00:00 "Ron: Business Meets Passion"05:36 "Curiosity Drives Passion for Growth"07:16 "Working Through School & Summer"10:45 Switching Majors: Tech to Marketing15:30 Informative Networking Secrets20:16 "Life's Unexpected Journeys"23:32 "Committed to People and Purpose"25:10 Transforming Restaurant Employee Culture30:27 Opportunity in Setbacks34:54 From Cleanup to Business Partnership37:47 Fishing Boat Intern to Captain40:53 Holistic Employee Support Solutions45:20 "Shaggy's Cheeseburger Story"46:34 "Book Success and Audiobook Deal"This episode is brought to you by PureTax, LLC. Tax preparation services without the pressure. When all you need is to get your tax return done, take the stress out of tax season by working with a firm that has simplified the process and the pricing. Find out more about how we started.Here are our top three takeaways from the episode:People-First Culture Fuels Growth: Ron's ethos of surrendering 100% to both his team and his guests has revolutionized what it means to be in the restaurant business. His team's average tenure is four years, compared to an industry average of just 75 days. That is the true power of valuing your people.Turning Catastrophe into Opportunity: Ron's journey is a masterclass in resilience. After Hurricane Katrina devastated his community, he prioritized rebuilding not just his business, but the heart of his town. Out of challenges, opportunity—and Shaggy's—was born.Legacy Beyond Profit: True entrepreneurial success isn't just about the bottom line; it's about lifting others up. Ron's dedication to mentoring his employees, helping them grow professionally and personally, shows that impact outlasts income.Running a business doesn't have to run your life.Without a business partner who holds you accountable, it's easy to be so busy ‘doing' business that you don't have the right strategy to grow your business.Stop letting your business run you. At Harper & Co CPA Plus, we know that you want to be empowered to build the lifestyle you envision. In order to do that you need a clear path to follow for successOur...

In 2024, Chef Eric Pham got the call that his restaurant was on fire, days before opening. He considered calling it - but he found a new location and opened Khue's Kitchen. In 2025, the Minnesota Star Tribune named it the New Restaurant of the Year. Eric talks about growing up in his family's restaurant, Quang; he talks about dropping out of college to get a job at Spoon and Stable, and his goal as a 25-year-old to create a restaurant perfect for younger diners. High technique, affordable prices, and lined up with his experience as a Vietnamese kid growing up in Minnesota.

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 "It is the most loyal customer segment that exists because people find it so hard to find places that they trust, that when they do and they have a good experience, they keep going back again and again. It's a huge revenue opportunity for restaurants to take advantage of transparency." —Dylan McDonnell   Nothing about dining out should feel like a gamble. In this episode, we talk with Dylan McDonnell, founder of Foodini, about how accurate ingredient data and personalized menus restore trust and enjoyment at restaurants for people with celiac disease, allergies, and special diets. Dylan shares the personal story that launched the company and how Foodini tags menu items across restaurants, hotels, and stadiums so menus can show what is safe, what needs a modifier, and what to avoid. He explains the tech and operational challenges behind keeping menu data current and why transparency is also a major revenue opportunity for restaurants. Press play to hear why menu transparency matters now and how restaurants can make dining safer and more inclusive. Key topics covered Foodini's origin story and Dylan's celiac experience How dietary intelligence and personalized menus work Menu data, ingredient tagging, and QR-based experiences Challenges of keeping ingredient and supplier data accurate Why transparency builds trust and loyalty and opens revenue for restaurants The role of regulation and industry adoption How consumers and restaurants can get started with Foodini   Meet Dylan:  Dylan McDonnell is the founder and CEO of Foodini, a dietary intelligence platform that helps restaurants and food service providers deliver accurate, personalized menu information for more than 150 allergens and dietary needs. Inspired by his own lifelong experience with celiac disease, Dylan left a career in corporate law to build a scalable solution that brings transparency, safety, and inclusivity to dining. Under his leadership, Foodini has supported hundreds of thousands of users across the U.S., Canada, and Australia, partnering with restaurants, hotels, and stadiums to modernize menu data and improve the guest experience. He is recognized as a leading voice in advancing food-allergen transparency and helping the industry adapt to emerging regulatory standards. Website LinkedIn Instagram Facebook TikTok   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:15 What is Foodini? Personalyzed Allergy-Safe Menu Explained 06:23 Market Research, Customer Interviews, and MVP 10:04 Loyalty, Revenue Opportunity, and Decision Influence 13:03 Data Problem in Food Service and Building a Tech Team 17:48 Self-Funded Offshore Build and Early Team Steps 22:34 Eating Freely Again 24:22 Explaining User Workflow  

What if the most powerful thing you bring to your restaurant isn't a recipe—but your story?Alon Shaya built Pomegranate Hospitality not on a model, but on a mission: to lead with identity, not conformity. In this episode, he shares how embracing his immigrant past changed everything—from how he cooks, to how he hires, to the way he gives back. We get into the power of cultural storytelling in a commodity industry, the systems that let passion scale, and why he built an entire nonprofit around the teacher who saved his life.This is for every operator who's tired of chasing trends, and ready to build something real.To learn more about Pomegranate Hospitality, visit pomegranatehospitality.com._________________________________________________________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

f you are a server, you know double shifts, rude tables, inconsistent tips creates constant pressure. In this podcast, we break down proven, realistic strategies to avoid burnout in the service industry. You'll learn simple daily systems to protect your energy, set boundaries, and manage stress during rushes. It is important to handle difficult guests without absorbing the negativity, and build a support plan with your team and management.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's edition of the podcast Eric is joined by Mary Clarkson of Heights Grocer and Montrose Grocer. The pair dive into some of the latest news from the Houston food scene including Home Slice Pizza expanding in the Houston area with a new location set to open in The Heights, the closure of Killen's BBQ in The Woodlands, the surprising announcement of Brett's BBQ Shop shuttering at the end of December, and ChòpnBlọk's receiving more national critical acclaim. In the Restaurants of the Week portion Hypsi at the Hotel Daphne is featured. 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: East Coast Style Austin Pizzeria Confirms Plans to Open in The Heights Exclusive: Killen's Barbecue Will Soon Shutter in The Woodlands Texas Monthly-Rated Katy Barbecue Joint Surprises with Imminent Closure Esquire Names Houston's West African Eatery to Best New Restaurants List Houston Chef's Hip New Italian Restaurant Now Open in Heights Hotel