Podcasts about restaurants

Chaque vendredi, CHEFS D'ENTREPRISE·S explore la face business de la gastronomie.Avec celles et ceux qui imaginent et façonnent les lieux qui nous font vibrer.Dans cet épisode, Camille Gozé, cofondatrice de Bomayé, nous raconte comment elle a lancé, avec Laurent Kalala, un concept simple et percutant :mettre le burger à la sauce africaine !Des recettes inspirées du poulet yassa, du garba, du mafé ou de l'alloco — une cuisine populaire, décomplexée et savoureuse qui revendique ses racines.Mais derrière les assiettes, il y a surtout une vision : celle d'une nouvelle génération d'entrepreneurs qui investit la restauration avec envie et conviction !Camille parle de chiffres, de rigueur, d'équipe et de plaisir, sans jamais romantiser le métier.Un parcours lucide, inspirant, symptomatique d'une nouvelle vague de food entrepreneurs !Pour découvrir Bomayé, c'est par ici !

J'ai confié l'organisation de mes vacances à ChatGPT : ce qui a fonctionné, ce qui a dérapéJ'ai confié mes vacances à ChatGPT. Restaurant fermé, musée mal renseigné, fausse pépite locale. Mon bilan et les 3 réflexes à adopter. L'essentiel en 30 secondesJ'ai demandé à ChatGPT d'organiser des visites pendant mes vacances : itinéraires, activités, timing, avec une contrainte « dog friendly ». Résultat : une forme irréprochable, un fond à vérifier ligne par ligne.Ce qui a très bien marché : la structure d'un itinéraire, la logique de déplacement, les idées thématiques auxquelles je n'aurais pas pensé.Ce qui a échoué : un restaurant fermé définitivement l'année précédente, un musée présenté comme ouvert un lundi (jour de fermeture quasi général dans cette destination), une « pépite méconnue » qui est en réalité un site bondé toute l'année.La cause : une IA générative n'est pas un moteur de recherche. C'est une photographie du monde arrêtée à sa date d'entraînement, doublée d'un mécanisme probabiliste qui remonte ce qui est le plus populaire, pas ce qui est le plus vrai.La règle : l'IA pour la structure, la vérification humaine pour les détails pratiques.

Un homme commence à parler à son voisin dans les toilettes d'un restaurant, l'histoire folle du perroquet de Georges Marchais et les préliminaires de Jonas Kaufman avec sa femme... Écoutez dans ce podcast 3 des meilleures blagues racontées par les Grosses Têtes de Laurent Ruquier. Tous les jours, en podcast, retrouvez une compilation des meilleures blagues de vos Grosses Têtes préférées.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Send us Fan MailHow about a really cool FREE attraction? We head to the Silverton Casino. There's also a really great restaurant deal there. We also head to RuPaul's Drag Race LIVE at the Flamingo. There's a new show coming to The STRAT too.RuPaul's Drag Race Live: Sean and Dayna head backstage at the Flamingo to tour the dressing rooms and chat with All Stars Season 6 winner Kylie Sonique Love.Silverton Aquarium: A look at the property's massive, free 117,000-gallon aquarium—complete with stingray feedings and live mermaid swims.Twin Creeks Steakhouse Deals: The details on the $25 "Cowgirl Dinner" and the high-stakes "Tomahawk for Two" dice-roll challenge.Icons of Rock & Zip 'N Dip: The new multimedia rock tribute coming to The Strat, plus Fremont Street's bundled SlotZilla and Stadium Swim package.VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas.  Save money on your vacations! Get a complimentary 30-day guest pass from PCK Travel and Vegas Revealed HERE. You'll gain access to exclusive travel savings on hotels, flights, cruises, and more. No credit card OR presentation required. Start saving with PCK Travel. Lighting Up Your Destination!Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

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 Jared Paul Joseph of WGNO TV Celebrity Chef Scot Craig

Le Carnet de Maxime Blot "Devenir un Artisan Hôtelier" pour 39€ seulement !Fruit de plusieurs années d'expérience sur le terrain, ce carnet signé Maxime Blot, Meilleur Ouvrier de France, offre un regard affûté sur les enjeux actuels du service hôtelier.1️⃣ Présentation de l'invité :Et si le spa n'était plus un simple à-côté du séjour, mais le centre de profit le plus stratégique d'un hôtel de luxe — plus rentable qu'un petit établissement tout entier ? Ingénieur de formation, Arnaud Dieutegard a bifurqué vers l'Ayurveda, le Shiatsu puis la médecine chinoise à Pékin, avant de rejoindre Four Seasons en 2008 comme thérapeute. Depuis, il a piloté les spas de plusieurs propriétés du groupe — de Bora Bora à Maui, du George V à Paris jusqu'au Costa Rica actuellement — à la tête d'équipes de plus de 100 collaborateurs. C'est Laure, une précédente invitée du podcast, qui nous a mis en relation. Aujourd'hui, il vient nous parler de rentabilité, de créativité et d'un parcours qui n'a jamais suivi la norme.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le sponsor de l'épisode : D-EDGED-EDGE est la seule plateforme de distribution qui couvre l'intégralité du parcours : attirer vos clients, les convertir, les fidéliser, tout en optimisant à la fois volume et marge.Reprenez la main sur votre distribution. Ce n'est pas un compromis, c'est une stratégie.Contactez les experts D-EDGE de ma part, vous obtiendrez un tarif spécial !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - Le parcours atypique et le rôle stratégique00:11:00 - Le management par les rituels et la discipline personnelle00:25:00 - La rentabilité et le Yield Management appliqué au Spa00:42:00 - La culture de la confiance et du cadre créatif00:51:00 - L'évolution et le futur du Wellness01:01:00 - 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.

Ein virales TikTok-Video – und plötzlich ist das Restaurant voll. Ein Glitzer-Chai-Latte, pinke Pancakes und die knusprigsten Chickenwings aller Zeiten: Bei Food-Content zählt vor allem, was auf Instagram und TikTok gut aussieht. Das weiß auch Naomi. Die Schülerin versucht neben dem Abi als Influencerin für Essen durchzustarten – unterstützt von ihrer Mutter, die sie managt und ihre Videos dreht. Y-Reporterin Valentina Repetto begleitet Naomi bei einem Restaurant-Dreh und fragt: Was braucht erfolgreicher Food-Content und wie baut man sich neben der Schule eine Karriere als Influencerin auf? Wie viel Einfluss Food-Influencer auf Restaurants haben können, erlebt Valentina bei "Anita" in Kreuzberg. Ein Hilferuf an Foodinfluencer geht viral und plötzlich ist der Laden voll. Außerdem treffen wir Sissi Chen, eine der ersten Foodbloggerinnen Berlins. Seit mehr als zehn Jahren macht sie Food-Content und spricht darüber, wie sich die Szene verändert hat und wie authentisch die Restauranttipps in unserem Feed wirklich sind. Wie viel Macht haben Influencer über unsere Restaurantwahl? Unser Podcast-Tipp: 0630 - der News-Podcast https://1.ard.de/0630?ykollektiv "Y-Kollektiv – Der Podcast" wird verantwortet von Radio Bremen und dem rbb. Diese Episode ist eine Produktion vom rbb 2026. Habt ihr Feedback oder Kritik? Schreibt uns gerne an y-podcast@ard.de oder www.instagram.com/y_kollektiv/

Good mother with anger? Best friend’s baby name. Extra shrimp? 30+ bar. TV anchor mom sleeps. Kaiser misdiagnosis. OnlyFans model “guilty.” Dine-and-dash. SUV shot up.

This week Scott takes us back to New York in 1911 and continues our fire series with Part 2 of the tragic story of the Triangle Shirtwaist Factory Fire, one of the deadliest industrial disasters in American history.This episode is sponsored by:GO RealtyCherokee Family HealthcareThe Cherokee County Chamber of CommerceEasy Street, Restaurant, Bar, and Performance HallTheme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39

How does a growth chain break into a competitive restaurant market?This week's episode of the Restaurant Business podcast A Deeper Dive features John Abdo, the CEO of the 11-unit, Minneapolis-based chain My Burger.We spoke with Abdo at the recent Create conference in California, an event hosted by Restaurant Business parent company Informa Connect that is targeted at growth restaurant brands.We wanted to get the perspective of a growth chain dealing with the various challenges the current industry operates in. Beef costs are soaring, the industry is competitive, and finding new locations isn't easy. We also get the story of an interesting, family-owned company and how it thinks about expansion, including strategies for new locations, and where the chain is planning new restaurants. We're talking growth on A Deeper Dive so please check it out.

Today's DMN Morning Debrief covers intense North Texas heat, a lawsuit between the United Methodist Church and a prominent parish, allegations of racial profiling at a restaurant, and apartment evictions. Plus, staffer Joe Snell brings us a report on a woman who talks openly about an experience most of us spend our lives avoiding: death. This digest was partially generated by AI and then reviewed and edited by our newsroom staff. Learn more: dallasnews.com/ai_use. We welcome your feedback: audience@dallasnews.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Restaurants are gathering places where culture is preserved, where entrepreneurs can chase their dreams, and where communities can celebrate and invest in one another. On today's show, guest host Enjoyiana Nururdin celebrates Black restaurateurs with Camille Carter, the president and CEO of the Madison Black Chamber of Commerce, and Nisa Carter, the owner of Sista's Chicken and Fish. They discuss what it's like to own and run a restaurant in Madison and celebrate Black Restaurant Week, which runs until Sunday, August 16.  Madison was the first city in the nation to host a Black Restaurant Week, and this year marks the 11th iteration highlighting the longstanding and new staples of the Black culinary scene. Camille Carter gives advice on how entrepreneurs can get started, practice patience, and channel their ambitions into strong, fair contracts. She says there's a need for greater access to capital and financial education for new Black entrepreneurs.  Nisa Carter describes how she started catering for church picnics and family get-togethers before she started a food truck during the pandemic. Now, her restaurant, Sista's Chicken and Fish, has a brick and mortar location on South Park Street. They specialize in soul food, but around Madison there's a diversity of Black restaurants who serve everything from hot dogs to fine dining. Nisa Carter says the future of Madison's Black culinary scene will be found in food trucks.  Featured image of the logo for Madison's Black Restaurant Week.  Did you enjoy this story? Your funding makes great, local journalism like this possible. Donate hereThe post Come Hungry to Black Restaurant Week appeared first on WORT-FM 89.9.

Whether you’re visiting the area from out of town or have lived here all your life, taking one of Jonathan Porters’ Chicago Pizza Tours is by far one of the best ways to experience Chicago. Jonathan returned to the Chicago Very Own Eats podcast, sponsored by The Puckered Pickle Company, to talk pizza with hosts […]

Sur la Côte d'Azur, un homme, défenseur des animaux, a payé 300 euros pour acheter une langouste et la relâcher dans l'eau. Il explique son geste à RTL.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

If you can't score a restaurant reservation, you're not alone. A flurry of dealmaking among reservation apps and credit cards, as well as a booming industry of middlemen, has made it impossible to snag a table. WSJ reporter Heather Haddon explains why. Plus, electric vehicle owners aren't staying loyal to their battery-powered cars. WSJ's Ellie Davis joins us to discuss why EV drivers are changing their minds. Belle Lin, a reporter for the Wall Street Journal Leadership Institute, hosts. Sign up for the WSJ's free Technology newsletter. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

One of Pittsburgh's most iconic buildings is 100 years young. Host Megan Harris and audience development manager Rachel Carlson share what they learned from an insiders' tour of Pitt's Cathedral of Learning, including the Nationality Rooms, a couple secret passageways, and a pretty incredible view of Pittsburgh. Plus, executive producer Mallory Falk brings some building history, including the grandiose (but, in the end, accurate) description of the tower before it was built. We also share our picks and hot tips for Pittsburgh Restaurant Week and some events we're excited to check out, from a mahjong meetup to a nostalgic dance party. Check out Ed Simon's An Alternative History of Pittsburgh for more fun facts about the Cathedral of Learning. Wanna get your hands on some vintage City Cast swag? We're clearing out our swag closet, and if you join now you'll get a limited edition pennant, mug, or tote bag to show off your city pride! Click here to support this show and get your free gift.  If you enjoyed listening to today's interview with Irwin Mendelssohn, the Owner and Founder of Fulton Commons, learn more here. Learn more about the sponsors of this Tuesday, August 11th episode: AIDS Free PGH Handmade Arcade Propel Schools Want more Pittsburgh news?  Sign up for our daily morning newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here.

Today on the podcast, Eric is joined by Mary Clarkson of Heights Grocer and Montrose Grocer. Eric speaks with Mary about some of the latest news from the Houston restaurant and bar scene including the closure of Barbecue Inn after 80 years of service, Pudgy's Fine Cookies/Underground Creamery head to Meyerland to open their 2nd collaborative location, and the hometown chef that Beat Bobby Flay recently. In the Restaurants of the Week portion Angie's Pizza and Bar Angie are featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Historic Houston Fried Chicken Destination Will Close After 80 Years Collaborative Cookie Bakery and Ice Cream Shop Spin Up New Meyerland Spot Houston Chef Thomas Bille Sounds Off on his Beat Bobby Flay Appearance Family-Friendly Houston Sports Bar Scores with New Katy Location Michelin-Starred Houston Restaurant Heads to Portugal for New Season

#144Josh and Mike sit down with Kenny Warner, VP of Data Science and Engineering at meez, for a conversation that starts with Kenny's unlikely path into tech leaving college after his sophomore year to launch a cause-marketing startup and winds up deep inside the machinery of modern AI. Kenny breaks down what actually happens when a language model reads your data, explaining tokens, embeddings, attention, and inference in plain terms, and why you can't simply point a chatbot at a hundred-million-row database and expect good answers.He and Josh dig into the real difference between building a model and fine-tuning one, why clean and trusted data is the true competitive advantage, and how smaller, purpose-built models can beat the giants at specific jobs. They also get into where this is all heading for restaurants, from turning recipes, costs, and margins into something a system can reason about to the rise of MCP and agentic tooling, with a detour through Nobu, a Miami chef tour, and a few fun facts along the way. It's a rare, jargon-free look under the hood of AI from someone who builds it every day.Links and resources

For the second time in the organization's history, the American Red Cross has declared an emergency after the nation's blood supply dropped 25% in June. Red Cross Southwest Wisconsin Chapter executive director Kyle Kriegl joins the show to explain the reasons behind the steep donation drop  and shares how and where to donate.  Plus, Madison 365 executive editor Rob Chappell talks with City Cast Madison executive producer Hayley Sperling about the newest information in the investigation into the police shooting death of Corey Ruiz, including the officer's name. And on a lighter note, we highlight the 11th annual Madison Black Restaurant Week, which runs through Aug. 16.

Recipe Philly is a new restaurant with a menu made up of dishes by home chefs across the Greater Philadelphia area. In today's episode, we talk to Ed Baumstein, founder of the dual restaurant/cooking competition concept which originated from a situation at his job's annual Christmas company. The new restaurant is set to open this week, and we can't wait to see the grand reveal of the homemade recipes.  We also unbox the championship belt for Hoagie Throwdown! On Sunday, September 27th at Other Half Brewing, sample 20+ of the city's tastiest and craziest hoagies while wrestlers battle it out in the ring. Get tickets at DeliciousCityPodcast.com to throw down with all the hoagies, pro wrestling, and craft beer you can handle. (00:00) Grand Hoagie Belt Reveal (05:09) Ed Baumstein of Recipe Philly (25:16) Best Bites: Honeysuckle, Lark, Picnic (40:42) The Dish: Don't miss these dinners and collabs in August  And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs Listen to us on Spotify Listen to us on Apple Watch us on YouTube Connect with us on Instagram, and share your eating adventures by tagging us so we can shout you out on the podcast

Kevin Walker, operator of El Famous Burrito and Extract Juicery, shares how technology is helping him grow his businesses, reach new customers and stay competitive. He explains why working closely with partners like Popmenu has become an important part of building for the future. Watch now to learn how restaurant technology can drive growth, improve online visibility and help operators build stronger connections with their customers. Restaurant Influencers is sponsored by: • Toast All-In-1 Restaurant POS: https://entm.ag/ToastRI • PepsiCo Foodservice: https://entm.ag/RIPepsico Learn more about your ad choices. Visit megaphone.fm/adchoices

For years, businesses have relied on a simple formula to motivate employees: pay them more. Need better performance? Offer a bonus. Need to improve retention? Raise wages. Need people to work harder? Add another incentive program. Compensation matters, but it isn't always the deciding factor leaders think it is. In a recent conversation with Joe Rockey, founder of Elite Business Cruises, we explored a different angle: the strongest organizations don't win because they pay the most. They win because they've built a culture where employees actually want to succeed together. About Joseph Rockey Jr. Joseph Rockey Jr. is the founder of Elite Business Cruises, a serial entrepreneur who has launched nearly 30 businesses, an international best-selling author, and a business consultant specializing in employee motivation, leadership, and business culture. Rather than focusing solely on traditional training programs, Joe helps organizations improve employee engagement, strengthen workplace relationships, and create cultures that attract and retain top talent. His work centers on the idea that businesses succeed when they build stronger relationships with both their employees and their customers. The Problem Isn't Always the Paycheck Joe shared a story from the COVID era, when businesses found themselves competing for workers by constantly raising hourly wages. Restaurants on the same intersection kept outbidding each other by a few cents or a dollar, hoping to attract staff. Workers simply moved to whichever place paid more. It became an endless cycle. The real problem wasn't compensation—it was that every business was running the same play. Eventually, Joe helped one business try something different. Instead of asking "How do we pay people more?" they asked "How do we give people a reason to care?" The answer wasn't another raise. It was building an experience employees wanted to earn together. Most Businesses Don't Actually Have Teams One of the biggest ideas from our conversation was surprisingly simple: many companies aren't really teams. They're collections of individuals who happen to work in the same building. Everyone shows up, does their assigned work, collects a paycheck, and goes home. There's nothing inherently wrong with that, but it makes engagement, accountability, and loyalty hard to build. Joe described the unspoken agreement at many workplaces: "Don't ask about my personal life, and I won't ask about yours." That mindset creates employees who work beside each other instead of with each other. Culture Creates Motivation What made Joe's approach interesting wasn't the cruise itself—that was just the reward. The real work happened long before anyone boarded the ship. Employees worked toward a shared goal, and instead of competing against each other, they started helping each other succeed because everyone's outcome was tied together. That shift changes everything. People start sharing knowledge, helping coworkers solve problems, and investing in each other's success instead of only their own. That's culture, and it's incredibly hard to build with money alone. Training Only Works When People Care Another insight that stood out: most organizations pour real time into onboarding programs, documentation, and training sessions, then wonder why nobody seems to pay attention. Joe's take is that people don't tune out training because the material is bad. They tune out because they aren't emotionally invested in the organization delivering it. When employees feel connected to the company's mission and the people around them, they engage with training far more readily. Better Culture Attracts Better Talent Great cultures recruit themselves. Employees tell friends where they enjoy working, positive experiences spread, and strong teams become magnets for talented people. Instead of constantly chasing someone else's best employee, companies can build an environment where great people choose to join because they want to be part of something meaningful. That's a very different recruiting strategy than posting another job listing with a slightly higher salary. What Leaders Can Learn Technology, AI, and automation keep changing how businesses operate, but none of it replaces culture. If anything, it makes culture more important. The organizations that thrive over the next decade won't be the ones with the newest tools or the biggest tech budgets—they'll be the ones that know how to align people around shared purpose and build environments where employees genuinely want to contribute. Technology can improve productivity. Culture determines whether people want to use that productivity to help your organization succeed. Final Thoughts Compensation will always matter. People deserve to be paid fairly. But if your only strategy for motivation is another raise or another bonus, you'll eventually find yourself in a race someone else can always outbid. Culture isn't built overnight, and it isn't created with one team outing or one incentive program. It's built by giving people a reason to believe they're working toward something together. When that happens, motivation stops being something leaders have to manufacture—it becomes part of the organization's identity. Stay Connected: Join the Developreneur Community

A pizza order gone slightly sideways sends Tom Moroney down a rabbit hole of restaurant surcharges, tip-shaming, and the economics behind why your cheeseburger costs what it costs.

I recently walked through two beautiful European cities with deep Jewish history. The synagogues still stand. The stories are remembered. But the Jewish communities themselves have largely disappeared. Hardly any Jews remain.In one of those cities, a local Jew was upset to see me wearing my kippah in public. “Why stand out?” he asked. He wasn't afraid for me — he was afraid for himself and the consequences he would face. Christians walk freely with their symbols. Muslims do the same. For Jews, hiding identity is treated as normal. That should never be accepted as normal.A Jewish restaurant in Montreal was just burned down. The arsonist was caught on camera. Authorities are investigating it as a hate crime. Across North America, Europe, and Australia, antisemitic attacks keep rising. Jewish schools need heavy security. Synagogues look like fortresses. Many Jews now hide Jewish symbols in public. Just a few years ago this was unnecessary. Today the warning signs are unmistakable. Jewish history is repeating itself.Yet at this exact moment, so much of the Jewish conversation is consumed by the latest blood libel: so-called “settler violence.” Analysis of the UN's own OCHA database shows that the vast majority of listed incidents do not involve Jewish settlers attacking anyone. The data includes jihadi attacks on Israelis, security-force incidents, property disputes, and more. After filtering, only a small fraction remains — and even that is heavily manipulated. The narrative redirects attention away from the real threat: a 1,400-year-old jihadi ideology that massacred Jews on October 7 and continues to target Jews worldwide.While Jews are attacked in Montreal, New York, London, Paris, and Sydney simply for being Jews, the focus stays on blaming Jews in Judea and Samaria. The greatest response to rising antisemitism is not more security systems. It is aliyah. It is returning home to Israel — the only place where Jewish identity is the air we breathe and the national calendar we live by.For 2,000 years Jews ended the Seder with “Next year in Jerusalem.” That prayer is no longer a dream. It is an airline ticket. History is speaking again. The question is whether we are ready to listen.Am Yisrael Chai.Join Our Whatsapp Channel: https://chat.whatsapp.com/GkavRznXy731nxxRyptCMvFollow us on Twitter: https://x.com/AviAbelowJoin our Telegram Channel: https://t.me/aviabelowpulseFollow us on Instagram: https://www.instagram.com/pulse_of_israel/?hl=enPulse of Israel on Facebook: https://www.facebook.com/IsraelVideoNetworkVisit Our Website - https://pulseofisrael.com/Donate to Pulse of Israel: https://pulseofisrael.com/boost-this-video/

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Kids on planes. Alaskan Airlines had to lock down a plane because passengers were threatening the flight attendants. Brittney Griner. AI ads. Family claims they spent $250 on pizza and drinks at a restaurant and got yelled at for asking to use a knife to cut a birthday cake they brought.   

On this week's episode of Transformation Talks, you'll learn exactly how to plan for a restaurant meal while dieting.That way a single night out doesn't set you back multiple days—something that's surprisingly easy to do, even if you're "mindful," "order healthy," or "make good choices."I'd love any thoughts or questions you have on the episode here: mail@samforget.comWork with me 1:1 for more help navigating your social life without slowing progress: https://samforget.com/coaching/Or get started for free with my One-Stop Nutrition Guide: https://freenutritionguide.com/

We sat down with Michelin Star chef, and Orlando legend, Mike Collantes. On this episode of The Orlando Real Podcast, Ken Pozek and Dillon O'Brien sit down with the Michelin chef behind Soseki, Sushi Saint, Perla's Pizza, and the new Nomikai by Sushi Saint coming to ICON Park.Best sushi in Orlando? Best omakase? What's it like to earn a Michelin star? What should you order at Sushi Saint? Is Orlando actually a good food city? Chef Mike Collantes answers all of that and more.Mike Collantes is an acclaimed chef with over 20 years of hospitality experience, best known in Orlando for earning a Michelin star at Soseki Modern Omakase in 2022 and launching Sushi Saint, which received a Bib Gourmand within three months of opening. With four Sushi Saint locations across Florida and New York City and a growing portfolio of concepts under 86 Hospitality Group, he continues to shape the culinary landscape in Orlando and beyond. Learn more at www.mikecollantes.com/ and stay up to date on all of his projects  on Instagram at www.instagram.com/chefmike_collantesThis episode is brought to you by The Pozek Group. Thinking of selling or buying a home anywhere in Greater Orlando? We'd love to help! Reach out at https://pozek.com/youtube or email info@pozekgroup.com to get started.00:00 Chef Mike Collantes: Who is he and what's his story?01:20 Soseki & Orlando's Omakase Wave02:43 How Did Soseki Win Its Michelin Star?03:26 Why Does a Michelin Star Even Matter?06:22 Building a Restaurant Group08:22 What Is Nomikai by Sushi Saint at ICON Park?09:00 Local Chefs in Tourist Orlando09:33 How Does a Chef Come Up With a New Concept?13:00 Orlando Chefs: Rivals or Allies?13:56 What Does Downtown Orlando Need to Fix?17:11 What Should You Order at Sushi Saint?20:49 How Do You Design a Restaurant?21:38 Modern Sushi vs Tradition24:56 Banana Pizza: Does It Work?28:46 Why Is Orlando's Food Scene Blowing Up?29:25 Sushi Saint vs Soseki: What's the Difference?31:02 Chef Mike's Death Row Meal32:39 What Do Most Chefs Get Wrong About Business?35:16 When Did Orlando's Food Scene Take Off?41:27 Are Developers Pushing Out Local Restaurants?43:09 "Mayor Mike" Fixes Downtown47:00 Will Orlando Get a Three Michelin Star Restaurant?

Le Carnet de Maxime Blot "Devenir un Artisan Hôtelier" pour 39€ seulement !Fruit de plusieurs années d'expérience sur le terrain, ce carnet signé Maxime Blot, Meilleur Ouvrier de France, offre un regard affûté sur les enjeux actuels du service hôtelier.1️⃣ Présentation de l'invité :Vous le connaissez peut-être comme investisseur dans l'émission “Qui veut être mon associé ?”, ou comme le fondateur d'Easyvoyage. Et plus récemment à la tête de Fairmoove. Jean-Pierre Nadir est un multientrepreneur dans le tourisme !Au cours de notre échange, vous découvrirez le parcours exceptionnel de Jean-Pierre, de ses débuts dans la presse de voyage avec Voyager Magazine jusqu'à la création d'Easy Voyage, un comparateur de prix qui a révolutionné le secteur. Comment a-t-il anticipé les changements liés au digital ?Comment a-t-il surmonté les défis économiques et géopolitiques ?A-t-il des regrets ?Mais ce n'est pas tout ! Jean-Pierre partage sa vision pour un tourisme plus responsable et éthique, en créant FairMoove. Comment cette entreprise a pour objectif de mettre en avant les acteurs du tourisme qui agissent bien ?Comment agir à la fois comme une agence de voyage en ligne et comme un partenaire pour les acteurs de l'hospitalité ?Comment intégrer des critères tels que l'éthique, l'écologie et l'immersion ?Vous comprendrez les coulisses de cet écosystème très riche et la cohérence derrière les dernières opérations de croissances externes (Betterfly, We Go Greenr...).Toutes les réponses dans notre échange !2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le partenaire de l'épisode :HotelPartner 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 - Parcours de Jean-Pierre Nadir00:18:00 - Transition vers le digital et création d'Easy Voyage00:30:00 - Création de FairMoove 00:35:00 - Fonctionnement de FairMoove 00:40:00 - Label, accompagnement RSE des hôtels00:43:00 - Évolution et structuration du groupe FairMoove00:47:00 - Questions signaturesSi cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This podcast is a micro lesson of what we teach and discuss every week in our Skool community.  Click the link below to join our free America's Best Restaurants Skool group. https://www.skool.com/americasbestrestaurants

Mahesh Raikar wants to build the “Indian McDonald's.”The founder of SKVP joins Dan Pope to unpack how he's turning Indian street food into a scalable quick-service restaurant brand — without stripping away the authenticity that made the food special in the first place.Mahesh breaks down the systems behind SKVP's 23 sites, why a seemingly huge menu can still deliver food in around seven minutes, and how the business thinks about everything from store-level EBITDA and bottlenecks to central kitchens, location strategy and its hero product: the vada pav. They also explore SKVP's ambition to reach 44 UK sites by March 2028 and eventually take the brand global, why Mahesh believes Indian food still has a huge untapped QSR opportunity, and the lessons he's learned from McDonald's, Burger King, Nando's and other global restaurant brands.Plus: Mahesh's journey from starting as a porter at Compass, the reality of managing stress as an entrepreneur, Bollywood and Indian culture as brand-building tools, and why SKVP is investing relentlessly in making its core product “the best in the world.”ON THE MENU:00:00:00 Intro00:05:00 The Indian Burger That Could Go Global00:11:00 Why Indian Food Needs a Western Lens00:15:05 SKVP's Plan for 44 UK Sites00:18:25 How SKVP Serves Food in Seven Minutes00:23:25 The Systems Making Indian Food Scalable00:29:10 The Bottlenecks That Hold Businesses Back00:34:10 Building Today for 100 Restaurants Tomorrow00:43:00 The Numbers Restaurant Founders Must Understand00:51:00 From Porter to Building SKVP00:54:00 Why Authenticity Is SKVP's Advantage01:00:50 Every Great Brand Needs a Hero Product01:07:10 Could Franchising Take SKVP Global?01:10:10 What Will Actually Limit SKVP's Growth?01:18:40 The Hardship That Shaped Mahesh Raikar01:24:50 Why Founders Need Macro Patience01:30:20 Entrepreneurship Is Really Stress Management01:40:00 Building the Best Vada Pav in the World01:47:55 How Bollywood Builds Indian Soft Power01:53:45 Can Delivery Help Build the Indian McDonald's?   ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Cela fait des années que je veux la rencontrer et depuis que ce podcast existe je souhaite l'interviewer! Pourtant je ne sais rien de sa personnalité.J'ai juste en tête des faits et notamment en mémoire son passage au Plaza Athénée, époque Alain Ducasse/ Romain Meder, là où dans les cuisines on invente la naturalité. Tandis que les chefs enlèvent la viande, travaillent les céréales, dessinent une petite révolution dans la cuisine de palace, elle désucre et bouscule aussi le client dans le choix de ses produits, sa manière de les travailler et explore une forme de pâtisserie calquée sur un savoir faire de cuisinier. Imaginez alors que cette équipe-là, en travaillant ainsi va décrocher trois étoiles… Imaginez aussi que Jessica deviendra dans ces années-là meilleure pâtissière du monde, élue par le 50 best. Vous allez entendre une jeune femme élevée autour de la valeur travail, dans l'idée de l'indépendance. Vous allez écouter le propos d'une personne déterminée et qui, un peu par hasard, alors que la pâtisserie ça ne la faisait pas vibrer, va réaliser l'inédit et se découvrir une autre famille. Dans le rôle du père en cuisine Alain Ducasse, dans le rôle du grand frère dans l'aventure Romain Meder et voici donc la fille, obstinée, celle qui par principe, ne veut jamais lâcher, celle qui veut faire... différemment!Pour découvrir le travail de Jessica Préalpato ça se passe à l'Hôtel San Regis : 12 Rue Jean Goujon, 75008 Paris Production : NOLA Journaliste : David OrdonoRéalisation : David OrdonoAssistant montage : Thomas LadonneCréation musicale : Nathan CohenContact : podcast@nolamedias.comCrédit photo : Stéphane de BourgiesHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

As parents, we've all been there - trying to navigate the challenges of dining out with little ones in tow. But what's the line between letting kids be kids and bad parenting? This episode, our hosts dive into the world of restaurant etiquette and the expectations we have for our children's behavior in public. They share personal anecdotes and discuss the importance of setting boundaries and teaching kids how to behave in social situations.From the frustration of dealing with tantrums at the dinner table to the pressure of keeping up with cultural norms, our hosts explore the complexities of parenting in public. They also touch on the topic of devices and how they can be both a blessing and a curse when it comes to keeping kids occupied during meals out. With a mix of humor and honesty, they tackle the tough questions and offer insights into what it means to be a good parent in the moment.One thing's for sure - parenting is a journey, and there's no one-size-fits-all approach. Our hosts share stories of their own experiences and those of their listeners, highlighting the importance of empathy and understanding in the face of challenging situations. They also discuss the value of setting clear expectations and being mindful of our own reactions as parents.If you're a parent looking for some real talk and practical advice on navigating the ups and downs of dining out with kids, this episode is a must-listen. Join us as we explore the ups and downs of parenting in public and discover what it means to be a good parent in the moment.See omnystudio.com/listener for privacy information.

The reporting about Bryan Kohberger and the Mad Greek restaurant became one of the more disputed early stories to emerge after his arrest for the murders of Kaylee Goncalves, Madison Mogen, Xana Kernodle and Ethan Chapin. In January 2023, People magazine reported that Kohberger had eaten at the Mad Greek in Moscow, Idaho, where Mogen and Kernodle had worked as servers. The magazine cited a former employee who claimed Kohberger had visited the restaurant at least twice and stood out because of his strict vegan diet and concerns about his food coming into contact with animal products. People also reported that an investigator familiar with the case had confirmed that law enforcement was aware of the alleged restaurant visits. The report immediately attracted attention because, if accurate, it potentially placed Kohberger inside the workplace of two of the victims before the murders and raised obvious questions about whether he had encountered or noticed either woman there. At the time, however, there was no publicly released law-enforcement evidence establishing that Kohberger had actually been inside the Mad Greek.The owners of the Mad Greek strongly rejected the story, saying they had no record or recollection of Kohberger ever eating there and calling the information behind the report fabricated. Owner Jackie Fischer publicly criticized the reporting and said the restaurant had already provided authorities with everything requested of it. People magazine did not retract the story and instead stood by its reporting when challenged about the restaurant's denial, leaving two directly conflicting accounts in the public record. The dispute became an example of how difficult it was to separate confirmed evidence from source-based reporting during the early stages of the Kohberger investigation, particularly while investigators were releasing very little information publicly. The Mad Greek maintained that the reported visits never happened, while People maintained that its sources supported the story. Years later, People continued to report that Kohberger had visited a restaurant where two of the victims worked, but the alleged Mad Greek visits were never publicly established through the kind of documentary or courtroom evidence that would definitively settle the original dispute.to contact me:bobbycapucci@protonmail.com

GloucesterCast 848 August 9, 2026 Audio Podcast Click Here- Video Podcast Click here-

Smarter operations can mean more revenue, a stronger team, and happier guests. Joe Mikulich of EDO Hospitality shares practical ideas independent restaurant operators can put to work right now. What if running a more profitable restaurant isn't about working harder, but operating smarter? Roger sits down with Joe Mikulich, co-founder of EDO Hospitality, to talk about the practical moves helping his growing restaurant group drive revenue, build a stronger culture, and create happier guests. From smarter SOPs and staff accountability to beverage profits, hiring, retention, marketing, memorable guest experiences, and AI, this episode is packed with ideas independent restaurant owners and operators can put to work right away. Want to build a restaurant that's more profitable, runs smoother, and doesn't depend on you every minute of the day? Join the Restaurant Rockstars Academy and learn proven systems for leadership, menu profitability, labor control, marketing, and operational excellence.

Hour 1 - Neil breaks down tips and tricks with non-stick pans. Later in the hour, he's joined by Rob Arellano from Descanso Restaurant to catch up on all things Descanso. Learn more at https://www.descansorestaurantla.com/ See omnystudio.com/listener for privacy information.

Does your signature reveal more about you than just your name? It turns out the way you sign your name may influence what people assume about your personality, confidence, and even your success—whether those assumptions are accurate or not. Listen as I explain what your signature may be saying every time you put pen to paper. https://graciousliving.typepad.com/the_write_event/2003/11/what_does_your_.html Why do so many purchases that seem exciting at first end up leaving us...underwhelmed? We chase the next gadget, car, vacation, or pair of shoes hoping it will make us happier, yet the feeling rarely lasts. Is there a better way to spend your money so it actually improves your life? According to Harvard Business School professor Michael Norton, there is—and it has surprisingly little to do with how much you spend. Michael is the author of the book Happy Money: The Science of Happier Spending (https://amzn.to/3iFzDOq). Listen as he explains how a few simple changes in the way you spend can produce far more satisfaction than buying more stuff. Setting boundaries sounds simple—until you're the one who has to do it. Say yes too often and people take advantage of you. Say no too forcefully and you risk damaging relationships. So how do you establish boundaries that people actually respect without coming across as selfish, cold, or difficult? Joining me with practical, real-world advice is licensed therapist and relationship expert Terri Cole, author of Boundary Boss: The Essential Guide to Talk True, Be Seen, and (Finally) Live Free. (https://amzn.to/3AhKXwz) Most people only see what happens in the dining room of a restaurant. The real story unfolds behind the kitchen doors. Restaurant workers have revealed some surprising secrets about what goes on behind the scenes—from menu tricks to customer habits—that may change the way you order your next meal. Listen as I share some of the most fascinating insider revelations. (https://abcnews.go.com/Business/13-secrets-waiter-tips-menu/story?id=16948508) Learn more about your ad choices. Visit megaphone.fm/adchoices

Willie was once out to eat with Bart Scott and Bart didn't touch his food. Willie wants to know if waiters can eat or take home untouched food. We also discussed how much we want our food cooked.

I first met Patrick at our favorite steak house in Manhattan Beach; the Arthur J.  The wine list there is one of the most thought out I have seen in all my travels. It was Patricks first day there. We had an intriguing conversation and returned a week later to continue our discussion. Serendipitously, by me eavesdropping on a conversation, I learned that Patrick had authored a book: The Last Days of Haute Cuisine.  I was seriously taken by this accomplishment and immediately found the book on Amazon and voraciously read it cover to cover. A stroy of food in America that had been untold prior. Patric Kuh knows a thing or two about the high wire act that is fine dining—after all, he's balanced on that tightrope both in kitchens and at critics' tables, with a sharp pen and a sharper palate. If you've ever dreamed of opening a restaurant, wondered what true "haute cuisine" actually means, or questioned why credit cards changed the whole dining landscape, this is the episode that will entice your culinary curiosity and satisfy your appetite for secrets behind the swinging kitchen doors. You'll discover not just the drama of French chefs staking their claim in midcentury Manhattan, but how the evolution of American dining reflects bigger shifts in society: from exclusivity and velvet ropes to the democratization of great food and the rise of everyday restaurants as vibrant community hubs. Listen as Kuh exposes the risks, financial heartbreak, and ritual of keeping a kitchen spotless—and why a chef's towel over the shoulder means more than a thousand Instagram likes. The conversation dives into the nuts and bolts of writing a food book, the art of savoring (and sometimes cutting) stories, and the age-old rule for restaurant critics to never, ever accept a free meal. By the end, you'll come away with intimate knowledge of how Patric Kuh peels back layer after layer of the restaurant world—one story at a time—until a living, breathing portrait of cuisine, culture, and ambition is served up before you. Here are a few of the fascinating things you'll learn:

HOUR 1: Can you bring your own cake to a restaurant birthday party? full 2495 Fri, 07 Aug 2026 19:00:00 +0000 xJM7QTCZf0ufhd7oq2PmxmYJYO4IW7IT news The Dana & Parks Podcast news HOUR 1: Can you bring your own cake to a restaurant birthday party? You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News https://player.amperwavepod

George Mahe on St. Louis restaurants- h4 full 1029 Fri, 07 Aug 2026 21:35:22 +0000 DkY5bSOTm1CeQlwCUPU9ROOKp22eMIUu comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government George Mahe on St. Louis restaurants- h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government https://player.amperwavepodcasting.com?feed-link=https

What if the smartest way to grow in a market full of closures is to keep every restaurant small?Adam Weisblatt co-founded Last Word Hospitality and turned Found Oyster, a 777-square-foot oyster bar, into a seven-restaurant group that keeps expanding while famous names around it close.In this conversation, we get into why a tiny footprint takes the pressure off your rent and your margins, why he builds every concept around talented people instead of clever ideas, and why making your operators owners is the only way to grow without burning out.If you're convinced you need a bigger room to make real money, this one will change how you think about scale.That's Adam Weisblatt. To pre-order his upcoming book, For the Love of Restaurants, visit https://a.co/d/0cGZmQ5t._________________________________________________________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.com

On today's MJ Morning Show:Dentist Driving With Laughing Gas Arrested In A Dalmation Onesie 9 Things You Should Keep To Yourself Morons in the newsRefrigerator On The Howard Frankland Shoppers, What Is The Most Returned colorMJ Can't Do This Giveaway Today10 Things Restaurant employees know that customers don'tDon't Answer This Question When A Doctor Asks Do You Put Your Dogs Poop In Neighbor's Trash Dear Flabby: Did a neighbor go to far?Are these parents irresponsible? They left a baby in the hotel room while they went to the barCheeseburger Incident At MJ's Hous Ways People Are Trying To Save Mon Tattoo on a 9-year-oldCharged For Bumper Sticker Classic Crotchety - Stuck in the frozen food sectionSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Carmen Christopher (@carmenyescarmen, Live From the Windy City) joins the 'boys to talk Chicago beefs, pizza, and the World Cup before a review of Gino's East. Plus, another edition of Thirst Responder.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

See omnystudio.com/listener for privacy information.

"May contain errors." The crew has learned about a steakhouse in Hollywood, Florida, and it offers a monthly night for dining nude. No, seriously. You eat steak. In the nude. Naked. In front of other people. At a restaurant. Naked. Amin has a Top 5 Foods He'd Like to Eat While Nude and Top 5 He'd Like to Feed Someone Else While Nude. Because there's a restaurant with a night where you can dine nude. In real life. Naked. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bonus Episode for Aug. 5. Restaurant chains this quarter are focusing on affordability and trying to bounce back from food-safety scares. WSJ reporter Heather Haddon discusses what's going on at McDonald's, Chipotle and Taco Bell owner Yum Brands, and why consumers are so interested in drinks like dirty sodas. WSJ reporter Laura Cooper hosts this special bonus episode of What's News in Earnings, where we dig into companies' earnings to find out what's going on under the hood of the American economy. Sign up for the WSJ's free Markets A.M. newsletter. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.