Podcasts about restaurants

Another morning of record highs on the S&P and NASDAQ ahead of a make-or-break week for stocks: Sara Eisen and Carl Quintanilla started the hour with a look at the major earnings coming this week (Alphabet, Tesla, Intel, and more), and what we've heard from key companies so far. Barclays Head of U.S. Equity Strategy arguing this will be the first quarter to show the impact of tariffs – but the headwinds just haven't shown up yet. Plus: a deep dive on new numbers out of Domino's with an analyst who calls the stock a buy, as their CFO says they've seen no geopolitical impact to their business.  Also in focus: hear from the CEO of the credit bureau FICO as his company comes under fire for being a “monopoly” – why he says it's just the most efficient way for the market to operate, how he's using AI in the business, and more… and the latest on the biggest movers of the day, from Sarepta to Apple to LVMH.Squawk on the Street Disclaimer

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Send us a textWe're back and catching up on everything. Megan updates us on her latest dating saga, featuring a man and his mysterious fake tooth (yes, really). Eddie takes us to Venezuela with stories from his visit to the iconic Santa Teresa Rum distillery and the postcard-perfect beaches of Los Roques. Plus, an update on Eddie's dad's health, and some new restaurant picks you'll want to add to your hit list. This one's a mix of laughs, heart, and a splash of rum.Support the showTheme music by " The Zetas" produced by Ethan Carlson and Omar Tavarez

Restaurant Cleaning: Hidden Profits or Guaranteed Headaches?Your hosts Mark Anderson, Sharon Cowan CBSE, and Ed Selkow tackle one of the most controversial topics in commercial cleaning: Should you take on restaurant cleaning contracts?In this episode of Polishing Profits, the team shares real stories and hard lessons from decades cleaning everything from greasy spoons to 5-star hotel kitchens.You'll discover: ✅ Why restaurants are the easiest accounts to land—and the hardest to keep profitable ✅ The dirty secrets behind restaurant cleaning margins ✅ How to avoid the common traps that drain time, cash, and sanity ✅ When restaurants make sense for a new cleaning business ✅ What to consider before you sign your first restaurant contractWhether you're a startup janitorial company or a seasoned operator, this episode will help you decide if chasing restaurant dollars is worth the grind.

Suz and Doug review breakfast at Chik Fil A in Sarasota, FL. Note: We are not comped for our meals. (dougmilesmedia)

You might not think running marketing for over 130 wildly different restaurants sounds like fun, but Jay Schwedelson finds out that for Jennifer Bell, it's exactly that. From Michelin-starred fine dining to casual pizza joints, Jennifer has spent 25 years at Lettuce Entertain You, mastering how to scale loyalty, storytelling, and strategy without turning everything into a bland, one-size-fits-all experience.Jennifer oversees the marketing for Lettuce Entertain You...As a culinary-driven company, our restaurants - including R.J. Grunts, Aba, Hub 51, Wildfire, RPM Italian, M Burger, Shaw's Crab House, Mon Ami Gabi, Beatrix and more - offer diverse opportunities. But we all share the same goal: a desire to be the best we can be. If you want to be part of a progressive company with a firm commitment to its people, join the creative team of Lettuce partners and employees. Please visit https://www.lettucejobs.com to learn more about Lettuce and view our current openings.Lettuce Entertain You Restaurants is an independent, family-owned restaurant group based in Chicago that owns, manages and licenses more than 110 restaurants in Illinois, Minnesota, Maryland, Nevada, Texas, Virginia, Florida, Washington D.C. with Tennessee coming soon. We were founded in June 1971 by Richard Melman and Jerry A. Orzoff with the opening of R.J. Grunts and today, thanks to the creativity of our partners, we proudly serve guests at more than 60 concepts ranging from fast casual to fine dining restaurants.ㅤDownload the LettuceEats app: https://www.lettuce.com/lettuceeats-app/Visit Lettuce Entertain You: https://www.lettuce.com/Connect with Jennifer Bell on LinkedIn: https://www.linkedin.com/in/jenniferleberbell/ㅤBest Moments:(01:30) Why the company's founder never wanted to be the biggest—just the best(03:45) How marketing is structured across 60+ brands without losing individuality(06:19) The “scary” shift from total flexibility to standardized tech platforms(08:58) The Scratch Off promo that moved from mailers to the app (and why servers loved it)(10:45) How they test and scale new tools without forcing every restaurant into it(11:31) Loyalty isn't just a program—it's their biggest strategic asset(13:45) Why they had to reinvent loyalty metrics across wildly different concepts(15:00) The matchmaking magic of pairing the right influencers with the right restaurants(17:39) Jennifer's favorite way to use AI (and how it makes guest experiences better)(20:45) Why two drinks help her stop analyzing every menu when dining outㅤCheck out our 100% FREE + VIRTUAL EVENTS! ->Guru Conference - The World's Largest Virtual EMAIL MARKETING Conference - Nov 6-7!Register here: www.GuruConference.comㅤCheck out Jay's YOUTUBE Channel: https://www.youtube.com/@schwedelsonCheck out Jay's TIKTOK: https://www.tiktok.com/@schwedelsonCheck Out Jay's INSTAGRAM: https://www.instagram.com/jayschwedelson/ㅤMASSIVE thank you

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John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John's path to ownership wasn't fast—but it was intentional. And at Frankie's in Nashville, that intention is baked into every decision: from the way they hire and train, to how they lead, serve, and scale.In this episode, we talk about the risks he refused to take, the systems he uses to keep team culture strong, and the belief that building something worth coming back to is more powerful than just being new. To learn more about Frankie's in Nashville, visit https://www.frankiesnashville.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

Discover what's working (and what's not) in restaurant marketing for 2025 with Bruce Irving of Smart Pizza Marketing. In this exclusive interview with Donald Burns, Bruce reveals the state of marketing today, underrated tactics that still work, myths around platforms like Instagram, and why culture, not checklists, is the hidden edge in restaurants.Whether you're opening your first shop or scaling locations, this episode is a must-watch for restaurant owners who want real-world strategies and behind-the-scenes insight into what makes top-performing pizzerias tick.Restaurant Success Summit: https://www.donaldburns.net/

It's Friday, and the City Cast team Madison is here to round up the news of the week. Host Bianca Martin chats with newsletter editor Rob Thomas and executive producer Hayley Sperling about changes at Goodman Pool, construction delays for the Madison Public Market, and tasty deals for Restaurant Week. Plus, Coldplay is coming to town this weekend, bringing street closures and $600 resale tickets. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter. 

In this episode of The Property Profits Podcast, Dave Dubeau chats with entrepreneur and franchise mogul Justin Sloan, who has successfully merged commercial real estate investing with owning and scaling restaurants. As the largest franchisee of Ever Bowl, a healthy fast-casual food concept, Justin explains how he strategically partners with investors to open debt-free restaurants and deliver real, trackable returns. From strip malls and triple net leases to launching profitable restaurants in new markets, Justin pulls back the curtain on how he's building Sloan Capital's diverse portfolio—and why physical assets you can "see and touch" still matter in a digital world. He also shares key insights into raising capital for franchises, executing business models with repeatable systems, and why brand loyalty is a long-term game. What You'll Learn: Why Justin pivoted from single-family rentals to commercial strip malls The secret to launching a restaurant that's profitable in its first month How he structures restaurant funds to reward equity partners The pros and cons of franchise growth in emerging markets His vision for combining multiple business concepts under one roof - Get Interviewed on the Show! - ================================== Are you a real estate investor with some 'tales from the trenches' you'd like to share with our audience? Want to get great exposure and be seen as a bonafide real estate pro by your friends? Would you like to inspire other people to take action with real estate investing? Then we'd love to interview you! Find out more and pick the date here: http://daveinterviewsyou.com/

We celebrate modern flavour heroes with Gurdeep Loyal. Then: the secret to long-lasting success with Rossella, a family-run Italian restaurant from the 1960s. Plus: we meet Mikael Jasin, Indonesia’s star barista.See omnystudio.com/listener for privacy information.

In this episode Katie and Zondra talk to the Lantrips from the English Tea Room, and Chef Pat Gallagher. In honor of Tammany Taste of Summer, Katie and Zondra ask these titans of the Northshore restaurant scene questions about how they started, and how they have stayed on top of the game. Both interviews also feature highly personal stories about these personalities that you may not have heard before. It is Tammany Taste of Summer. Make sure to check in with Visit the Northshore's website and social media so you can support this important period for our local restaurants. 

In this Greatest Hits episode of Getting to Aha!, Darshan Mehta is joined by Steve Bigari, the EVP, AI for Restaurants at Soundhound. Join them as they discuss how technology, particularly AI, can enhance the restaurant experience, the mindset needed to be a disruptor in the industry, and the importance of removing friction from the customer's life. Steve also shares insight and experience from his forty years in the restaurant industry.

BEEF: Beef is finally cooling off—but is it enough? Strip loins and ribeyes are leading the decline, but ground beef and roasts are holding firm. With production still lagging behind last year, could this be the start of a slow slide or just a summer stall?POULTRY: Chicken remains the go-to protein, but how long can it hold? Wings are flying high on demand, breasts and tenders are steady, and production is slightly up. No new Avian Flu reports this week, which is always good news.GRAINS: Soybeans are about to stir things up. Despite strong supply and a promising crop, new demand for biofuel could send prices climbing fast. Will corn and wheat follow suit? Stay tuned.PORK: Bellies keep marching higher, and there's no sign of slowing. While other cuts ease off recent highs, bacon's sizzling summer run looks far from over – will August bring the peak, or just more heat?DAIRY: Dairy takes a dip across the board this week – but is it the bottom, or just the beginning? With block, barrel, and butter all sliding, the market may have more room to melt.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Dave and Chris start the podcast by talking about the first of their "25 for 25" food trends over the past 25 years. Stay tuned to find out their first selection. They then interview Dan Giusti of Brigaid and talk with him about the current stigma against institutional cooking, underrated paths for chefs, and the flaws of the current hierarchy of restaurants. They finish with an Ask Dave about cookbooks. Learn more about Brigaid: https://www.chefsbrigaid.com/ Get tickets for the Brigaid Summit: https://www.chefsbrigaid.com/brigaid-summit Follow Dan on Instagram: dan.giusti Follow Brigaid on Instagram: brigaid Learn more about Restaurant 1789: https://www.1789restaurant.com/ Learn more about Noma: https://noma.dk/ Learn more about Daniel: https://www.danielnyc.com/ Watch Dan on the Ugly Delicious Season 2: Kids episode Learn more about bills: https://www.bills.com.au/ Listen to Dan's COVID episode: https://www.theringer.com/podcasts/the-dave-chang-show/2020/06/12/dan-giusti-black-lives-matter-is-more-than-a-moment-and-how-food-professionals-can-be-part-of-social-change Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Watch Roy Choi and Daniel Patterson's MAD talk on LocoL: https://www.youtube.com/watch?v=EUizrhtazPc Learn more about LocoL https://welocol.com/ Learn more about Clyde's: https://www.clydes.com/clydes-restaurant-group/ Watch Dan's MAD talk with Rene https://www.youtube.com/watch?v=YDfwb5QnXa0 Learn more about Old Ebbitt Grill: https://www.ebbitt.com/ Learn more about Real Sports Toronto: https://www.rs.ca/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Guest: Dan Giusti Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Josh Gondelman (@joshgondelman, Positive Reinforcement) joins the 'boys to talk sports fandom, Boston eats, and New England comedy before a review of the Little Caesars Fantastic 4 Pizza. Plus, a new 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://movieweb.com/fantastic-four-director-josh-trank-landed-in-movie-jail/https://weminoredinfilm.com/2015/05/02/fired-the-strange-story-of-josh-trank-simon-kinberg-the-fantastic-four-star-wars/https://www.hollywoodreporter.com/movies/movie-news/inside-a-star-wars-firing-792933/https://collider.com/fantastic-four-2015-josh-trank/https://www.polygon.com/2020/5/5/21246679/josh-trank-capone-interview-fantastic-four-chroniclehttps://www.ilitchnewshub.com/post/little-caesars-r-teams-up-with-marvel-studios-the-fantastic-four-first-stepsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef & owner of On the Hill Cafe and CookHouse, George Dailey joins the podcast. Dailey is originally from Venezuela. He started his cooking career in Boston, then moved to Baltimore and opened On the Hill Cafe in 2005. In this conversation, Dailey shares his passion for global flavors, seasonal menus, and the art of hospitality. Dailey reflects on building two beloved Baltimore spots. Dailey shares his hands-on approach that ensures quality and consistency. Dailey reveals how he crafts inventive menus inspired by what he loves to eat and what makes the community happy. Dailey also shares how being present in every detail keeps his restaurants thriving after decades.Topics Covered: The journey of sustaining On the Hill Cafe for over 20 years and launching CookHouse Menu development: balancing classics, creativity, and customer cravings The value of local, seasonal ingredients and adapting to change Dailey's commitment to being in the kitchen and why that matters Building community and memorable experiences through food

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This week on the Omni Talk Retail Fast Five podcast, sponsored by the A&M Consumer and Retail Group, Simbe, Mirakl, and Ocampo Capital, we examine Shopify's proactive stance on AI agent regulation. Shopify is drawing boundaries around agentic AI with new language in merchant websites' robots.txt files, stating "scraping, buy from me agents, or any end-to-end flow that completes payment without a final review step is not permitted." The move shows Shopify thinking ahead to protect its ecosystem while directing legitimate integrators to use official APIs.

Send us a textIn episode 262 of Beyond The Story, Sebastian Rusk interviews Brady Lowe, a culinary branding expert and Founder of Taste Network, as he shares his journey from the early days of his company to his current role in helping culinary and spirit brands build lasting legacies. Tune in for insights, laughter, and a look back at pivotal moments that have shaped their paths.TIMESTAMPS[00:02:57] Cachon 555 food event.[00:06:03] Culinary consulting and branding.[00:10:01] Brand relevance in social media.[00:14:02] Commitment and persistence in hospitality.[00:17:21] Engagement in hospitality marketing.[00:19:15] Social media customer engagement.[00:24:43] Engagement playbook for restaurants.[00:25:09] Foodie adventure and Peach Fest.QUOTES "It's all about trust. People gotta know you, trust you, like you, work with you." -Brady Lowe“You have to make people be seen. And hospitality has failed at that one card.” -Brady Lowe "I wanna find someone who has slightly impaired vision and give them a new pair of glasses where they feel like I can now see what I was not seeing before." -Brady Lowe ==========================Need help launching your podcast?Schedule a Free Podcast Strategy Call TODAY!PodcastLaunchLabNow.com==========================SOCIAL MEDIA LINKSSebastian RuskInstagram:https://www.instagram.com/podcastlaunchlab/Facebook: Facebook.com/sruskLinkedIn: LinkedIn.com/in/sebastianrusk/YouTube: Youtube.com/@PodcastLaunchLabBrady LoweInstagram: https://www.instagram.com/bradylowe75/ BIO:  https://gamma.app/docs/Brady-Lowe-Entrepreneur-Community-Builder-d83qhnwdzpbhipi WEBSITETaste Network: https://tastenetwork.com/ ==========================Take the quiz now! https://podcastquiz.online/==========================Need Money For Your Business? Our Friends at Closer Capital can help! Click here for more info: PodcastsSUCK.com/money==========================PAYING RENT? Earn airlines when you do with the Bilt Rewards MastercardAPPLY HERE: https://bilt.page/r/2H93-5474

Shrimp Scandal Exposed: Jackson Restaurants Caught in Wild-Caught Deception! In a eye-opening segment, Clay Edwards breaks down a new genetic testing study by CD Consulting (for Southern Shrimp Alliance) revealing widespread fraud in Jackson-area seafood spots. From June 23-26, 2025, 44 restaurants were sampled; only 14 served genuine US wild-caught shrimp as advertised – the rest dished out imported fakes. "Mississippians deserve to know what they're being served – wild-caught is pride & livelihood!" quotes COO Aaron Williams. Clay lists the authentic 14: Aha Crawfish Bistro, Barry's Seafood, Da Shack, Drago's, Howlin' Miles, Half Shell Oyster House, McB's Bar & Grill, Primo's Cafe, Shaggy's on the Rez, Season's Crawfish, Shuckers on the Reservoir, Table 100, The Mayflower, The Twisted Turnip. Praises them as well-run, mostly local/MS-owned institutions: "No surprise – they hold higher standards, don't lie to friends & neighbors." Notes 18 explicitly inauthentic, 10 implicitly (via branding), 2 admitted imports post-query. Ties to new MS labeling law (July 1, 2025) for transparency: "Hope retesting shows improvement – honesty, not deception!" Calls out suppliers' role but stresses accountability. 

"Rock and Roll really came into its own in the 1950s and once it did someone was always proclaiming it bad for the youth in one way or another. These were generally called Moral Panics. Here is the history and some examples of a few of the most popular Moral Panics."

Struggling with staffing? You're not alone. In this episode, we uncover why 47% of your restaurant employees may be ready to quit—and what you can do about it. Leadership expert David Strange reveals proven hiring tactics, morale-boosting strategies, and the one thing most leaders miss. From “hire slow, fire fast” to the secret behind bottom-up leadership, this is your ultimate playbook for building a loyal, high-performing team. 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 Thank you to our sponsors: The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ Fora Financial: Money and funding for restaurant inventory, new equipment, or whatever you choose. Easy apply, fast decision and up to $1.5M funding. Funding subject to terms and conditions. Go to www.forafinancial.com/rockstar MyEmployees: A happy team is a productive team. Boost morale, team-spirit and employee appreciation with impactful, consistent and genuine recognition programs. MyEmployees helps thousands of hospitality leaders uplevel performance, lower turnover and build winning teams. https://myemployees.com/hospitality/ TouchBistro: Touch Bistro helps speed up service, reduce errors and turn tables faster while loyalty programs, online ordering and contactless payments boost your bottom line.

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Stephanie Lulay, Executive editor and Co-Founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. She provides details on: As South Side Businesses Face Challenges, Some Turn To Crowdfunding To Survive: The Silver Room in Hyde Park, Woodlawn restaurant Conscious Plates and the Quarry Event Center in South Shore have leaned […]

Send us a text Brian and Ronnie welcome a very special guest to Whip Cream Salmon this week: their former coworker and "everything guy," Matt Corella! Matt drops some serious knowledge about his incredible culinary journey, from starting a Michelin-starred restaurant in a (once illegal) garage in his hometown to navigating the vibrant, and sometimes challenging, kitchen scene in Mexico City.Matt recounts tales of a kitchen raid, adapting to a "cooking class" loophole, and the culture shock of transitioning from backpacking to grueling 15-hour shifts. The conversation also delves into the stark differences in food systems between the US and other countries, with Matt and Brian debating the impact of over-sanitization on flavor and immunity. Plus, a lively discussion about the frustrating reality of gloves in the kitchen and an update on Matt's current (and potentially fleeting) career selling wine corks.Tune in for an episode packed with behind-the-scenes culinary insights, travel anecdotes, and plenty of laughs!What We DrankBrian - SinghaRonnie - Highland Brewing - PilsnerMatt - ModeloSTAY CREAMY

Découvrez ma formation en ligne sur les fondamentaux de l'accueil !1️⃣ Présentation de l'invité :L'impact d'un message provient de la manière dont on le transmet, et non uniquement de ce que l'on dit. David Fontanier, ancien journaliste radio, l'a compris depuis longtemps. Après avoir passé plusieurs années derrière le micro, il met désormais son expertise au service des autres, en les accompagnant à développer leur pouvoir vocal. Personnellement, David m'a été d'une aide précieuse lors de mes préparations de conférences et de podcasts. Aujourd'hui, je suis ravi de l'accueillir pour révéler les secrets d'une prise de parole impactante.Quelle est la distinction entre une prise de parole banale et une prise de parole de qualité ?Pourquoi la voix joue-t-elle un rôle essentiel dans l'accueil et l'hospitalité ?Quelles sont les qualités d'une voix accueillante ?Comment les développer et existe-t-il des techniques pour s'exercer ?Comment David a-t-il développé son expertise ? Quels sont ses conseils spécifiques pour les hôteliers ? Nous vous invitons à vous procurer son livre "La Voix", récemment publié, qui regroupe tous les éléments pour tendre vers l'excellence en améliorant l'utilisation de votre voix.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : D-EDGE permet une gestion centralisée du processus de paiement. La collecte des paiements sur les canaux en ligne et hors ligne n'a jamais été aussi facile. Demandez une démo pour D-EDGE Pay sur ce lien.Dites que vous venez d'Hospitality Insiders !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Une prise de parole de qualité00:07:00 - Les qualités d'une voix accueillante00:12:00 - Parcours de David Fontanier00:18:00 - Conseils pour les hôteliers00:25:00 - Son livre "La Voix"00:38:00 - 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'accueilLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

The owners of the Mad Greek restaurant in Moscow, Idaho, publicly denied reports that Bryan Kohberger had ever dined at their establishment, despite earlier claims from anonymous former employees suggesting otherwise. In a statement posted to social media, the restaurant dismissed the allegations as false and stated that their staff had no record or recollection of Kohberger ever visiting. The denial came amid growing speculation about Kohberger's familiarity with the victims, two of whom had reportedly worked at the restaurant. The owners emphasized that they were cooperating with law enforcement and urged the public to avoid spreading misinformation. However, the flat denial stood in contrast to earlier credible claims from those who said they remembered seeing Kohberger there multiple times, raising questions about whether the denial was rooted in legal caution or public relations strategy.(commercial at 7:35)to contact me:bobbycapucci@protonmail.comsource:Idaho murders: Restaurant where two victims worked disputes report that Bryan Kohberger ate there | Fox NewsBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-moscow-murders-and-more--5852883/support.

In the weeks leading up to the University of Idaho murders, investigators learned that Bryan Kohberger visited the Mad Greek restaurant in Moscow at least twice. Two of the victims, Madison Mogen and Xana Kernodle, worked as servers there. A former employee recalled that Kohberger, adhering to a strict vegan diet, ordered vegan pizza and was very particular about cross-contamination. Surveillance footage, employee interviews, and owner statements were collected by authorities as they looked into whether Kohberger's visits provided a connection to the victims.(commercial at 6:42)to contact me:bobbycapucci@protonmail.comsource:Idaho Suspect Bryan Kohberger Visited Restaurant Where Victims Worked (people.com)Become a supporter of this podcast: https://www.spreaker.com/podcast/the-moscow-murders-and-more--5852883/support.

A Dublin restauranteur has said that the cost of living is the reason for a noticeable drop in the number of people dining in Dublin restaurants.Renowned chef Oliver Dunne and economist Austin Hughes spoke to Matt about how more people are feeling the pinch when deciding to eat out in Ireland.Hit the ‘Play' button on this page to hear the conversation.

On today's MJ Morning Show: Keep scissors out of MJ's hands Fester is so excited Morons in the news Bradenton kids fire flare gun, burn boat Pig man call Is MJ involved with an investigation A visit from Sabe Our devices are listening to us Funny real estate agent Bre Diddy update A car ran into a house in St. Pete Tampa Bay Rays sale update The Gen-Z stare MJ wants AI videos filtered out Super Sardo Buying cancelled vacations Pants so tight they cause a hernia Restaurant reviews MJ going to see "Superman" Rain in NYC Restaurant server stories Fyre Festival sold on eBay KFC making changes

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This week Katy takes us to Wylie, Texas in 1980 to tell the real life story of Candy Montgomery and the axe murder of Betty Gore.   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 Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=d8d9594652cf4cf1

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Mahira Rivers. Mahira is a journalist and former Michelin Guide inspector. She's also the author of the must-read Substack Sweet City, which covers the bakery and dessert scene in New York City with a critical eye. In this episode we discuss so many terrific recent stories in the food world, including Mahira's epic quest to name the 21 best croissants in New York City right now. We go behind the scenes on her five-plus years at Michelin and talk a bit about writing on Substack. We're all big fans of Mahira's work, and it was a joy having her in the studio.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.Featured on the episode:The 21 Best Croissants in New York City Right Now [NYT]TikTok Chefs Have Upstaged Their Clients [NY Mag]You Asked for My Restaurant Recommendation. Now Go to the Restaurant. [Food Time with Matt Rodbard]Liquid Death: From Hardcore to Cringe [Snaxshot]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The trick to getting seated faster at a restaurant! 3 Things To Know Today.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

King Salmon is an unincorporated community on the southern edge of Eureka, CA. But three to four times a year “King Tides” roll in. And when those tides combine with the heavy rain, it's not uncommon for buildings in King Salmon to flood with a foot or more of water.

Eric Bernheim works at the intersection of real estate transactions and land use law—two areas that are often siloed but deeply interconnected in his practice. We focus on his commercial real estate practice, highlighting how he supports restaurant clients through lease negotiations, why standardized provisions matter for growth and sale, and how seemingly small terms can affect a company's long-term strategy. Eric also discusses how he built his leasing practice by working closely with clients over time, how he navigates common points of friction arise with landlords, and what led him and two colleagues to leave a larger firm and start their own during the pandemic. Eric is a graduate of Roger Williams School of Law.This episode is hosted by Katya Valasek.Mentioned in this episode:Learn more about Rutgers LawLearn more about Vermont LawLearn more about Rutgers LawAccess LawHub today!

Derrick Hayes, CEO of Big Dave's Cheesesteaks, shares his incredible journey from a postal worker to building a fast-casual empire in this inspiring Fast Casual Nation episode. Named after his late father, Big Dave's has grown from a single location with a broken grill to 7 stores and 15 franchise locations, ranking #6 on Fast Casual Magazine's emerging brands list. Hayes discusses his strategic approach to franchising, innovative drive-thru model, and vision for creating a billion-dollar brand that breaks generational barriers while serving authentic Philadelphia cheesesteaks.FastCasual #BigDaves #RestaurantFranchisingGet 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

The I Love CVille Show headlines: Medical School Dean Ditching UVA For Texas Kevin Cox Back In Court For Crosswalk Vandalism Quality Pie On Avon Rebranding As Bar Tomas Greyhound Station On West Main Sold For $1.5M Keith Woodard's Plans W/ Greyhound Station? Is Downtown Mall Camping About To Be Illegal? Restaurant & Local Business News And Notes Executive Offices For Rent ($350 – $975), Contact Jerry Read Viewer & Listener Comments Live On-Air The I Love CVille Show airs live Monday – Friday from 12:30 pm – 1:30 pm on The I Love CVille Network. Watch and listen to The I Love CVille Show on Facebook, Instagram, Twitter, LinkedIn, iTunes, Apple Podcast, YouTube, Spotify, Fountain, Amazon Music, Audible, Rumble and iLoveCVille.com.

07-15-25 - BR - TUE - Natl Give Something Away Day Will John Give Stebbings His Virginity - 1930s TP Promised No Splinters Sparking John's Plastic Cover Theory - Top 5 Is It Rude Questions Including Going To Restaurant At Closing TimeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The James Beard Foundation's Independent Restaurant Industry Report 2025 (which we highly recommend all listeners read), offers insights and possible solutions to a wide range of challenges and opportunities for American restaurants. Produced in collaboration with Deloitte, the survey is based on interviews with 50 independent restaurateurs and survey responses from more than 350 industry leaders. The JBF's VP of Impact Anne McBride joins Andrew for a detailed discussion of the survey and subjects as varied as changing dining and drinking habits, employee wages, and creative marketing strategies for restaurants of all price points and levels of formality. A free-flowing and, we think, informative idea exchange based on real, up-to-the-minute data that we hope will be of value to anybody in the industry, and hugely informative to non-industry pros who enjoy dining in restaurants.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On this episode of the I Am Salt Lake Podcast, Jeramie and I had the pleasure of sitting down with Omar Dominguez, the owner of Spicy Consulting, a restaurant consulting company that works closely with local restaurant owners here in Salt Lake City. Omar shared his journey in the food industry, from the restaurants he's helped launch to the challenges he's faced along the way.We also dove into a great conversation about the local restaurant scene in Salt Lake and what makes it unique, where it's headed, and some of the common struggles new restaurant owners are dealing with. Omar has a real passion for food and community, and it definitely comes through in this conversation. If you're into entrepreneurship, the local food scene, or just love hearing behind-the-scenes stories from people helping shape Salt Lake City, this is an episode you won't want to miss.

What does it take to introduce an entire country to a cuisine they've never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country.In today's episode, Ivan breaks down how he created product-market fit where none existed, scaled a culturally unfamiliar concept into a household name, and mastered the economics of an unlimited tasting menu—without racing to the bottom. You'll hear how he used hospitality as a weapon, designed operations for profitability, and built a team that could support explosive growth in both the U.S. and abroad.If you're sitting on an unconventional idea or wondering how to scale in a crowded market, this one's for you. To learn more about Ambar and the group behind one of the most successful Balkan concepts in the world, visit https://www.ambarrestaurant.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

Mark Kurlansky is a James Beard Award-winning writer whose books span fiction and non-fiction but share food-related subjects, with titles like Salt, Milk, and Salmon. He'll talk about his latest novel Cheesecake, which takes place entirely on the Upper West Side, and follows a Greek coffee shop facing rent increases that adds an ancient Roman recipe to its menu. Acclaim, imitators, and competition follow.

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Despite inflation concerns and tariff uncertainty, restaurants are busier than ever. Can it continue? Tim Beyers and Rick Munarriz discuss: - Surprisingly good data from the Restaurant Performance Index. - The metrics that matter when investing in the restaurant sector. - And a Fool's duel over the future of Toast! Tickers: Companies discussed: CMG, CAVA, TOST, SG, WING Host: Tim Beyers Guests: Rick Munarriz Producer: Anand Chokkavelu Engineer: Dan Boyd Disclosure: Advertisements are sponsored content and provided for informational purposes only. The Motley Fool and its affiliates (collectively, “TMF”) do not endorse, recommend, or verify the accuracy or completeness of the statements made within advertisements. TMF is not involved in the offer, sale, or solicitation of any securities advertised herein and makes no representations regarding the suitability, or risks associated with any investment opportunity presented. Investors should conduct their own due diligence and consult with legal, tax, and financial advisors before making any investment decisions. TMF assumes no responsibility for any losses or damages arising from this advertisement. Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

Wildfires rage near the Grand Canyon forcing evacuations at the iconic landmark, while Canadian fires impact air quality in the Northern U.S. Also, major fast-casual restaurants – including Panera, Chipotle and Cava – leverage loyalty programs and summer discounts to draw in new customers. Plus, the green light blazes on: TODAY celebrates the 100th anniversary of F. Scott Fitzgerald's novel ‘The Great Gatsby' with a tour of the extravagant 1974 movie set with Sam Waterson. And, beauty expert Zanna Roberts Rassi shares the best waterproof makeup brands perfect for a summer beach day. 

"I was in the kitchen and this Audible Voice said I was to build a nonprofit restaurant. ‘There are many good people in the world, but they're not coming to my churches. They go out to eat. And I will show you things to draw them back to me.'” ---------- “If you build it, he will come.” That iconic line from Field of Dreams echoes through the remarkable story of Karen Homan, a farmer's wife in rural Ohio who, like the fictional farmer Ray, in Iowa, heard a voice that didn't make any earthly sense. Only this voice wasn't about baseball—it was about opening a restaurant. A nonprofit restaurant. Karen, with no restaurant experience, rejected the voice which told her to build a restaurant “Because people don't come to church anymore to hear My word—but they all go to restaurants.” What followed is as wild and Spirit-led as anything out of Field of Dreams. In rural Osgood, Ohio, Karen opened the Do Good Restaurant, where food is served with love, and faith. Volunteers showed up. Donations poured in. And lives were changed. In this episode, you'll hear how God is reaching people not through stained glass, but through comfort food and the Holy Spirit. People will come, Karen. People will most definitely come. Enjoy the episode! Do Good Restaurant Ministry: https://www.dogoodrm.com/ ---------- Share Your Story If you have a Touched by Heaven moment that you would like to share with Trapper, please leave us a note at https://touchedbyheaven.net/contact Our listeners look forward to hearing about life-changing encounters and miraculous stories every week. Stay Informed Trapper sends out a weekly email. If you're not receiving it, and would like to stay in touch to get the bonus stories and other interesting content that will further fortify your faith. Join our email family by subscribing on https://trapperjackspeaks.com  Become a Patron We pray that our listeners and followers benefit from our podcasts and programs and develop a deeper personal relationship with God. We thank you for your prayers and for supporting our efforts by helping to cover the costs. Become a Patron and getting lots of fun extras. Please go to https://patreon.com/bfl to check out the details. More About Trapper Jack Visit Our Website: https://TrapperJackSpeaks.com Patreon Donation Link: https://www.patreon.com/bfl Purchase our Products ·       Talk Downloads: https://www.patreon.com/bfl/shop ·       CD Sales: https://trapperjackspeaks.com/cds/  Join us on Facebook:  https://www.facebook.com/TouchedByHeaven.TrapperJack Follow us on LinkedIn: https://www.linkedin.com/in/trapperjack/ Join us on X/Twitter: https://x.com/TrapperJack1