Podcasts about restaurants

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose has helped him create a brand that resonates with customers, team members, and franchisees alike. In this episode, we dive into why fandom beats loyalty, how to build an operation that scales without breaking, and how your personal purpose can power your business growth. To learn more about Zunzibar and how they're blending fast casual with a bar-driven experience, visit https://www.zunzibar.com. Chris's story is proof that when you keep it simple and lead with purpose, the result is a brand people don't just visit—they love.____________________________________________________________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

On today's show: 1. SC shrimpers group names 25 restaurants accused of ‘shrimp fraud' - https://www.live5news.com/2025/07/02/live-shrimpers-group-name-restaurants-sued-misrepresenting-shrimp-origin/ 1a. Lowcountry restaurant responds to SC Shrimpers Association complaint - https://www.counton2.com/news/lowcountry-restaurant-responds-to-claims-in-sc-shrimpers-association-complaint/ 2. Lindsey Graham gets GOP primary challenge from André Bauer, South Carolina's former lieutenant gov - https://apnews.com/article/lindsey-graham-andre-bauer-donald-trump-efae6065004123cbd3b28e003a99a212 3. Thousands of South Carolinians could lose SNAP benefits under 'Big, Beautiful Bill' - https://abcnews4.com/news/local/thousands-of-south-carolinians-could-lose-snap-benefits-under-big-beautiful-bill-donald-trump-medicaid-cuts-republicans-wciv-abc-news-4-7-2-2025 This episode's music is by Tyler Boone (tylerboonemusic.com). The episode was produced by LMC Soundsystem.

You can now text us anonymously to leave feedback, suggest future content or simply hurl abuse at us. We'll read out any texts we receive on the show. Click here to try it out!Welcome back to Bad Dads Film Review, where this week we're ticking all the right boxes with our Top 5 Watches in film and TV. From time-stopping devices to classic wrist candy, we're delving into the chronometers that do more than just tell time.

Chris Florczak is the CEO of Risen Restaurant Group. Risen consists of one concept with four location and a fifth soon to open. The concept is Rise, originally located in Dallas and opened in 2008. Chris got his start with an internship at Hillstone Group and he quickly was given a job offer and worked there for 16 years. In 2016, he was offered the COO position at Rise and in 2021 he became CEO and the umbrella group, Risen, was created with sights set on scaling.  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Marqii - Marqii helps restaurants manage online listings, menus, and reviews from one platform. It saves time, improves SEO, ensures menu accuracy across channels, and boosts customer trust. With automated updates and reputation management, Marqii streamlines digital presence and enhances discoverability. All listeners get 15% off the sticker price of any Marqii package - that's more than a month free! Only when you use our links: http://www.restaurantunstoppable.com/Marqii  Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Guest contact info:  Email: chris@risesouffle.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into something I wish I'd learned a lot sooner — how to build a profitable restaurant that doesn't eat you alive. Hustle alone won't cut it. I talk about what it really takes to break free from burnout: shifting your mindset and reconnecting with what genuinely fires you up. When we chase what excites us, we craft experiences our guests can't resist. I share how showing up authentically — in how we engage with folks and how we market our businesses — draws in the right people and keeps them coming back. Because at the end of the day, if you build a restaurant that feeds your soul, it'll feed your bank account too.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.You need to change you and the way you see your restaurant.Design a restaurant that you love.Your best customers don't need a great reason to come back.Stop pushing lazy offers.Write marketing campaigns that would make you come in.Audit your menu and guest experience.Build a brand that you would fall in love with.Engage with customers authentically.Chapters:00:00 Introduction to Full Comp and Profitability Masterclass01:37 Transforming Your Restaurant's Approach to Marketing05:04 Creating Irresistible Experiences for Guests07:41 Engaging with Customers AuthenticallyIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

00:00 Introduction and Evoking Smiles01:27 Background and Unreasonable Hospitality12:05 Making it Cool to Care: Passion and Infectious Energy29:31 The Importance of the Fan Meal: Preparing for Success30:26 Building Relationships and Creating Community in the Workplace31:18 Effective Communication and the Value of Daily Huddles32:08 The Impact of Remote Work on Relationships and Community33:22 Finding Purpose in Your Work34:20 Accountability and Self-Awareness for Personal Growth35:27 Elevating and Supporting Others for Extraordinary Achievements36:57 The Importance of Persistence, Character, and Being Present

Tell your smart speaker to "Play One Oh Three One Austin"

Today on AirTalk, LA's culinary scene takes a hit amid ICE raids; CA's electric grid battery systems even out the state's daily power demands; a new book explores the legacy of 'Record Plant Studios,' a legendary music production company; the Pentagon reviews military aid pledged to Ukraine; NASA+ is the newest addition to Netflix, as C-SPAN loses footing and TV Talk. Today on AirTalk, Impact of ICE presence on LA restaurants (00:15) CA electric grid battery systems (18:03) 'Record Plant Studios' legacy of hits (33:10) Pentagon reviews Ukraine weapons aid (43:08) NASA+ and the future of C-SPAN (1:03:14) TV Talk (1:16:44) Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!

U.S. Marshals have seized former O.C. supervisor Andrew Do's daughter's home. L.A. County has a leader for its new homelessness agency. Immigration enforcement has had a chilling effect on local restaurants' business. Plus, more.Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comVisit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!Support the show: https://laist.com

Découvrez ma formation en ligne sur les fondamentaux de l'accueil !1️⃣ Présentation de l'épisode :Vous pensez gagner du temps en ne formant pas vos nouveaux collaborateurs ? Et si vous étiez en train d'en perdre ?Aujourd'hui, je veux vous parler d'un sujet crucial, mais souvent négligé : les premiers jours des nouveaux collaborateurs.Pourquoi un onboarding bâclé coûte une fortune (jusqu'à 150 000€ pour un recrutement raté !) et vous fait perdre vos meilleurs talents en hôtellerie-restauration ?Fini les départs précipités et les clients déçus ! Mais alors, comment une intégration réussie peut :Vous assurer moins d'erreurs opérationnelles.Optimiser l'expérience client.Garantir une atmosphère de travail saine et motivante.Multiplier par 82% les chances de garder vos équipes au-delà de la première année.Ma solution : la formation aux fondamentaux de l'accueil, accessible sur mon Académie Hospitality Insiders.L'objectif ? Vous donnez à vous, dirigeants, managers, la possibilité de former vos collaborateurs tout au long de l'année, dès leur arrivée dans l'entreprise. Et même avant !Et autre bonne nouvelle à vous partager : mes formations sont désormais certifiées Qualiopi.Si vous voulez en savoir plus ? Rendez-vous sur l'Académie Hospitality Insiders ou contactez-moi directement.Prenez soin de vos équipes, dès leur arrivée bien sûr !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 - Le coût élevé d'un mauvais onboarding et quelques exemples00:04:00 - Les avantages d'un onboarding réussi : un investissement rentable00:05:00 - La solution proposée : la formation "Les Fondamentaux de l'Accueil" de Hospitality Insiders00:07:00 - ConclusionSi 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.

Would you shut down your entire restaurant for Taylor Swift & Travis Kelce? full 587 Wed, 02 Jul 2025 13:56:12 +0000 BpBcMQqyH8VkUoZ621V8CFsBnP4ZXUx4 cleveland,sports The Ken Carman Show with Anthony Lima cleveland,sports Would you shut down your entire restaurant for Taylor Swift & Travis Kelce? The only place to talk about the Cleveland sports scene is with Ken Carman and Anthony Lima. The two guide listeners through the ups and downs of being a fan of the Browns, Cavaliers, Guardians and Ohio State Buckeyes in Northeast Ohio. They'll help you stay informed with breaking news, game coverage, and interviews with top personalities.Catch The Ken Carman Show with Anthony Lima live Monday through Friday (6 a.m. - 10 a.m ET) on 92.3 The Fan, the exclusive audio home of the Browns, or on the Audacy app. For more, follow the show on X @KenCarmanShow. 2024 © 2021 Audacy, Inc. Sports False https://player.am

Hour 4: What Cavs failed to learn before playoffs + Sam Monson + Shut down your restaurant for Swelce? full 2231 Wed, 02 Jul 2025 14:10:14 +0000 xow4zt6a2CaigmoI0r5o4wixTWmqKM8a sports The Ken Carman Show with Anthony Lima sports Hour 4: What Cavs failed to learn before playoffs + Sam Monson + Shut down your restaurant for Swelce? The only place to talk about the Cleveland sports scene is with Ken Carman and Anthony Lima. The two guide listeners through the ups and downs of being a fan of the Browns, Cavaliers, Guardians and Ohio State Buckeyes in Northeast Ohio. They'll help you stay informed with breaking news, game coverage, and interviews with top personalities.Catch The Ken Carman Show with Anthony Lima live Monday through Friday (6 a.m. - 10 a.m ET) on 92.3 The Fan, the exclusive audio home of the Browns, or on the Audacy app. For more, follow the show on X @KenCarmanShow. 2024 © 2021 Audacy, Inc. Sports False

May Hong (voice actor, Kpop Demon Hunters) joins Youngmi to commiserate over having career success while still struggling financially. They discuss how juggling relationships with everyone from family to strangers on the street change, and the fears and hopes triggered by the shift in how they are perceived.

This week Scott takes us to New York in the 1980s to tell the story of a multitude of crimes that culminated in the mass murder coined "The CBS Murders."   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

Recorded on a Monday night at the "World Famous" and cooler Palm Street Studio.  Restaurants need to post way better pictures of their food and specials on FB, add a little love man!  Busch Light Lime is decent and acquired for a nice price with a bonus!  We do a high test version of tall boy roulette thanks to listener Joe for the funds this round!  We call the Tally Ho and leave a message about the new ownership.  Tigers talk and a first hand account of the absolute gem pitched by Skubal.  Jim and Kelli give us the scoop.  The bowling challenge is still a go, in typical Junior fashion, we must check every few days.  Phil is a busy guy.  The Tigers are on to DC next to play the Nats so we check in with the Urban Dictionary.  Featuring a call in from Kelli and Jim and live in studio, Brian "The Blade", Hall of Famer Junior, and The Grumpy Griller along with your host Sir Phillip and Lord Adam. Make good choices!    

Steve Gruber discusses news and headlines

What's the story behind the growth chain Mo'Bettahs?This week's episode of the Restaurant Business podcast A Deeper Dive features Rob Ertmann, the CEO of the fast-growing Hawaiian-style chain Mo'Bettahs.This is the latest in our series of podcast episodes recorded at the National Restaurant Show in May. We wanted to talk with Ertmann to get the story behind Mo'Bettahs, which is one of the industry's more fascinating growth concepts. The company grew system sales 30% last year, according to Technomic.We talked about the chain's history and how it's been able to fund its growth. We talk about growth plans and what kind of barriers are standing in the way of that growth. We also touch on a variety of other topics, including tariffs, traffic, portion sizes and what's popular today.It's a wide-ranging episode on the podcast this week so check it out.

C'est un épisode que vous attendiez depuis longtemps, que vous m'avez souvent réclamé… Le voilà enfin : dans CHEFS aujourd'hui : Arnaud Lallement, le chef trois étoiles de l'Assiette Champenoise à Reims.Je l'ai rencontré chez lui, dans ce restaurant emblématique : café pour entamer la matinée, canapé en cuir, atmosphère feutrée, et un chef qui entre en scène avec décontraction, sourire et générosité. Depuis son bureau vitré, on devine le parc et on installe nos micros dans ce refuge discret où il vient souffler… et sans aucun doute fumer un bon cigare.Dans cet épisode, Arnaud Lallement se raconte sans détour. Il revient sur son parcours, son héritage, sa cuisine. Formé auprès de géants de la gastronomie (Guerard, Veyrat, Chapel…), il a su extraire de chacun une ligne pour construire sa propre voie.Comment s'est il approprié l'héritage d'une maison familiale? Comment a-t-il récupérer l'étoile perdue par son père, pour conduire la table vers l'excellence.Sa cuisine ? Une ode aux sauces, aux produits, à l'épure...Il parle avec beaucoup de clarté d'ailleurs et le fameux "less is more" devient, chez lui, une clé de lecture en profondeur de chaque assiette.

In this episode, Brad and Craig dive into two essential topics for anyone looking to level up their health, mindset, and lifestyle: Dealing with Opinions & Online Noise Craig shares his recent experience of a TikTok video going viral and the flood of comments—both supportive and critical—that came with it. The guys break down how to stop letting the opinions of strangers get in your head, why it's key to remember most people don't know you or your journey, and how to keep your confidence intact in a world full of noise. The Calorie Bomb of Dining Out Brad pulls back the curtain on how deceptively high in calories restaurant meals can be, sharing a real-life example from an Italian restaurant menu where the average entrée clocked in at 1,500+ calories. They unpack why dining out so easily derails progress, and why we often underestimate what's actually on our plate. Key Takeaways & Actionable Tips: Why most comments online have more to do with the commenter than with you How to block out negative opinions so you stay focused on your goals The truth about restaurant calorie counts (they're almost always higher than you think) Simple strategies to enjoy dining out without blowing your calorie budget, including: Pre-checking menus online Asking for dressings and sauces on the side Prioritizing protein-forward options Splitting entrées or taking half home And more   4th of July Sale! Get 15-20% off Nutrition Coaching until July 5th - Work With A Coach   Free Guides: Eating Out Guide - Get The Guide Hight Protein Fast Food Orders - Get the Guide Macro Food Options Guide - Get The Guide   Join Us On Patreon - Join Here   Submit your questions to be featured on our Q&A episodes.   Order from Cured Supplement Order from Legion Supplements and get 20% off your first order by using discount code: keynutrition   Connect with us on Instagram Host Brad Jensen – @thesoberbodybuilder Next Level Nutrition – @mynextlevelnutrition

Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands—and counting. If you're ready to turn your team from chaos into consistency, this episode is your roadmap. To learn how Craveworthy Brands turned training into a secret weapon for growth, visit https://craveworthybrands.com. Cassie's story proves that when you invest in people, they invest in you—and your bottom line.____________________________________________________________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

We've all long been major fans of Ligaya Mishan, who last month was named co–chief restaurant critic at the New York Times. Working alongside Tejal Rao, Ligaya will be reviewing restaurants in New York City as well as around the country—and compiling the now iconic (and much-debated) 100 Best Restaurants in New York list. So what does it feel like to take over for Pete Wells? We went right to the source for this wonderful conversation. We discuss personal taste, mining history books, and what exactly makes a one-star restaurant. We also go back to Ligaya's days writing the Hungry City column and talk about how this big job was truly more than a decade in the making. We love this fresh direction for the NYT Food section and were happy to have one of its new chief critics in the studio.Read some of Ligaya's memorable writing:Taking a Turn in the Restaurant That Makes New York Go Round [NYT]A Bid to Maintain One of the World's Oldest Culinary Traditions [T]Let Them Eat Fakes [T]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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

June was packed with restaurant news across the region. Two food trucks — Bougie Bites and Fufu n' Sauce — opened brick-and-mortar locations in Overland and Vinita Park, respectively. Lefty's Bagels debuted in Creve Coeur, and Grace Meat + Three launched Grace Chicken + Fish in Crestwood. In Waterloo, country artist Alexandra Kay opened the Coffee Girl Cafe. STLPR digital editor Jessica Rogen and host Elaine Cha break down the latest openings and closings in the St. Louis food scene.

Eric's back! Today he's joined by Chelsea Thomas to go through the latest happenings in the Houston restaurant and bar scene. The duo discuss chef Thomas Bille winning Best Chef Texas at this year's James Beard Awards, Tristen Epps winning Top Chef, and Austin based Emmer & Rye Hospitality Group coming to Houston after claiming a space in Autry Park. In the Restaurants of the Week portion, King Steak is featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Innovative Houston Chef is the City's Newest James Beard Award Winner Houston Chef Tristen Epps Dishes on his Top Chef Victory and What's Next Michelin-Recognized Austin Restaurant Group Reveals First Houston Project Houston Restaurant Served Beyoncé a Southern Feast for her First Meal in H-Town Immersive, Speakeasy-Style Tiki Bar Brings the Underworld to Montrose

In this episode, host Keola Keala sits down with Judah DeVilbiss and Darrin Yee—key players in Pace Morby's community and leaders at EverBridge Capital—to dive into their real estate investing journeys and the business acquisition world. They share how creative financing, collaboration, and leveraging community connections can supercharge success in both real estate and business. Judah, EverBridge's VP of Sales and Business Development, discusses his mission to help fund business acquisitions and connect with entrepreneurs, buyers, and lenders who want to scale bigger and smarter. Whether you're looking to grow your own portfolio or want safe, solid returns on your capital, Judah's all about sharing knowledge and winning together. Darrin, EverBridge's Chief Investment Officer, opens up about raising capital, bringing consistent returns to private money lenders, and his search for talented team members—from executive assistants to business underwriters and transaction coordinators. He's also looking to host business underwriting sessions inside SubTo and Gator to help others master the process. Together, they highlight the power of teamwork, their innovative solutions for business and real estate investing, and the amazing opportunities that come from being part of the SubTo and Gator community. Don't miss this one—it's packed with real-world strategies and the kind of actionable insights that help investors grow faster, together.

Episode 450: I will discuss my memories of Tastee-Freez and will read off a menu from The Round Table in Chicago.

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Episode 450: I will discuss my memories of Tastee-Freez and will read off a menu from The Round Table in Chicago.

C'est un épisode que vous attendiez depuis longtemps, que vous m'avez souvent réclamé… Le voilà enfin : dans CHEFS aujourd'hui : Arnaud Lallement, le chef trois étoiles de l'Assiette Champenoise à Reims.Je l'ai rencontré chez lui, dans ce restaurant emblématique : café pour entamer la matinée, canapé en cuir, atmosphère feutrée, et un chef qui entre en scène avec décontraction, sourire et générosité. Depuis son bureau vitré, on devine le parc et on installe nos micros dans ce refuge discret où il vient souffler… et sans aucun doute fumer un bon cigare.Dans cet épisode, Arnaud Lallement se raconte sans détour. Il revient sur son parcours, son héritage, sa cuisine. Formé auprès de géants de la gastronomie (Guerard, Veyrat, Chapel…), il a su extraire de chacun une ligne pour construire sa propre voie.Comment s'est il approprié l'héritage d'une maison familiale? Comment a-t-il récupérer l'étoile perdue par son père, pour conduire la table vers l'excellence.Sa cuisine ? Une ode aux sauces, aux produits, à l'épure...Il parle avec beaucoup de clarté d'ailleurs et le fameux "less is more" devient, chez lui, une clé de lecture en profondeur de chaque assiette.

More of the craziest reviews on the internet! We look at roller skating rink with a severely enforced dress code, and an owner that inspires children to draw scary pictures. A sleazy motel with a mystery liquid that seems to be running down the walls. A personal location where people can meet up, to spend some quality time in small booth & much more!!   Join comedians James Pietragallo & Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Subscribe, and we'll see you every Monday with Your Stupid Opinions! Go to shutupandgivememurder.com for all of your merch! Don't forget to rate & review!

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Are the childless people ruining everything?

Eddie Huang hardly needs an introduction, but here's a shot. Eddie is a gifted writer, rap encyclopedia, film director, podcast host, best-selling author, and a pretty nice chef, too. Matt has known Eddie since his days coming up in New York City in the 2000s, running the iconic Baohaus and shaking up the food writing world in the process. Today he's back living in New York after spending years in California, and we get into his new restaurant project, Gazebo, which is running as a monthly pop-up series at The Flower Shop. We also talk about NYC dining culture then and now, and Eddie takes the TASTE Check. Legendary. Read some of Eddie's recent writing on Canal Street Dreams:The Long Island Iced Tea Can Save UsThe Restaurant Review ThingGazebo July MenuGet 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We have all gone to a restaurant and confidently placed our order. We have heard these items many times before, however you may be mispronouncing these common words. Many items in the culinary world are borrowed from other countries that often speak a different language. We are here to boost your confidence and correct these common mistakes so you can order and avoid looking foolish.

Running a restaurant might seem like a dream come true — good food, great vibes, and the chance to serve up joy on a plate.  But what's cooking behind the scenes? It's a never-ending dance of balancing budgets, managing people, and surviving the pressure of every customer, every order, and every shift.  MPR News host Angela Davis and her guests talk about what it takes to start and manage a restaurant — and keep it open. Guests:Stephanie Shimp is the president and founder of Blue Plate Restaurant Company, which owns nine restaurants including Highland Grill, The Lowry and The Blue Barn at the Minnesota State Fair. Joy Summers is a food and drink reporter for the Minnesota Star Tribune.  Chris Farrell is a senior economics contributor for MPR News and Marketplace. Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Spotify or RSS.Use the audio player above to listen to the full conversation.      

TVC 696.5: Via remote from the back patio of Davenport's Restaurant in Encino, California: Robert Crane, John Cerney, and Meagan Bejar talk to Ed about Bob's experience with dealing with tragedy and loss; why “closure” is a media term; how John Candy came from a humble background, after losing his father when he was five; and how Candy once lobbied NFL Hall of Fame quarterback Joe Montana to play for the Toronto Argonauts in the CFL when Candy co-owned that team. Bob's latest book, Three-Cornered Circle, which he co-authored with Christopher Fryer, is available through Kill Fee Publishing.

TVC 696.4: Via remote from Davenport's Restaurant in Encino, California: Part 2 of a conversation that began last week with Robert Crane, co-author, along with Christopher Fryer, of Three-Cornered Circle, is a screen play released in book form that is also an adaptation of one of the most poignant stories of Bob and Chris' book Crane: Sex, Celebrity, and My Father's Unsolved Murder: the period in Bob's life when he had to juggle the biggest break of his career at the time—being hired as right-hand man for movie superstar John Candy—with the tragic news that Bob's wife at the time, artist and landscape designer Kari Hildegrand, has been diagnosed with cancer.  Joining Bob and Ed at Davenport's are commercial artist John Cerney, who did the cover art and other illustrations that appear in Three-Cornered Circle, and Meagan Bejar, the managing editor of the book. Topics this segment include how Bob first met John Candy while interviewing him and the other cast members of SCTV for Playboy magazine, how Candy embodied the Second City philosophy of “Yes, and…,” and how Candy was a sweet man with a huge heart who always did his best to take care of his family and the people who were closest to him. Three-Cornered Circle is available through Kill Fee Publishing.

Andrea Gonzmart Williams, the fifth-generation caretaker of the Columbia Restaurant Group and Tampa's 2024 Hispanic Woman of the Year, joins Owen LaFave to tell the inspiring story of an establishment that needs no introduction if you're a local. Founded in 1905, the Columbia Restaurant survived historical events like the Great Depression, Prohibition, and the Spanish Flu and has expanded to include other restaurant brands such as Ulele, Goody Goody, and Cha Cha Coconuts in Sarasota. Andrea describes how consistency has allowed this family-owned business to balance tradition and innovation across generations for nearly 120 years. From surviving financial challenges to hurricanes and COVID, Andrea recounts how her father's leadership and resilience helped save and grow the business while always prioritizing community and working alongside staff. She reveals how the company makes caring for employees a priority—keeping them paid and supported through the pandemic and other crises—and reflects on the emotional weight of carrying on her family's legacy. What is Andrea's own approach to leadership in the restaurant industry? Spoiler: It involves putting in the hours, even when that means rolling up your sleeves to do dishes at 2am.   The Bank of Tampa | Member FDIC

Découvrez ma formation en ligne sur les fondamentaux de l'accueil !1️⃣ Présentation de l'invitée :De la politique à la création d'entreprise, mon invité à un parcours hétéroclite. Mais en réalisant cette mini-chronique, je me suis fait la réflexion qu'elle était définitivement engagée. Je suis ravi de l'accueillir pour en savoir plus, bonjour Valérie Hoffenberg.2️⃣ Notes et références :Connecting Leaders ClubThink Tank Food and PlanetLabel SHe Travel ClubLaetitia Elmaleh - Directrice de l'hôtel Kimpton St HonoréSimone Veil - Femme politiqueSébastien Bazin - PDG d'AccorMaud Bailly - CEO Sofitel MGallery & EmblemsLe livre : La promesse de l'aube - Romain Gary3️⃣ Pour contacter l'invitée :LinkedInEmail : valerie@shetravelclub.com4️⃣ Le partenaire de l'épisode :LoungeUpcontact@loungeup.com+33 (0)1 84 16 82 20Bénéficiez de -10% sur la première année d'abonnement(réservé aux nouveaux clients, pour tout abonnement débutant avant le 30/06/2023)Si 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.

This week on The Go-To Food Podcast, we sit down with David Ellis—restaurant critic and Going Out editor at The London Standard, and the man who inherited Fay Maschler's legendary column.Recorded at The Orange in Pimlico (a place David knows but has never reviewed), this episode is a no-holds-barred look at the realities of restaurant criticism—from the dishes that blew his mind to the meals that nearly broke him.David talks about the awkwardness of replacing Jimmy Famurewa, why the pressure to be first in print still matters, breaks down what makes a five-star review, reveals why overhyped sandwich shops drive him mad (except Max's), and explains why he just can't recommend the River Cafe even though everyone else says it's iconic.We dive into the state of London's dining scene today, and why it's become safer, more cautious, and—frankly—more boring. As he sees it, too many places are playing to formulas, not passion. There's a creeping sameness to rotisserie chicken joints and bistros built to emulate proven hits like Josephine or Bouchon Racine. His feelings are just as strong when it comes to the nostalgia-fuelled revival of traditional pie and mash shops. Despite their place in London's history, he found the food itself diabolical, even after following the exact rituals—ordering properly, adding the chili vinegar—he still left wondering why these places deserve saving at all.He also shares his favorite meals of all time, from Pierre Koffmann's legendary pig's trotter to the surprise brilliance of sweetbreads at The Ritz, and a melon-sorbet combo that rewired his brain. Plus: the ice cream in St Ives, the secret market spots in Portugal, and the weekend food escapes he always dreams about.Smart, sharp, and unsparingly honest, this is David Ellis exactly as you want him—funny, thoughtful, and completely unfiltered.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

En ce début d'été, il fait chaud, très très chaud.Et pour lutter contre l'urgence climatique, mon invité a lui décidé de voir le soleil comme une opportunité.Ce mois-ci dans la recette, je vous emmène à Marseille dans le premier restaurant solaire d'Europe à la rencontre d'un pionnier, qui a choisi le local en cuisine, du choix des produit jusqu'à l'énergie.   Pierre-André a d'abord exercé en tant qu'ingénieur avant de devenir cuisinier. C'est donc poussé par le goût de l'innovation qu'il a eu l'idée lumineuse il y a 10 ans de réinventer nos modes de cuisson.Dans cet épisode il nous raconte les coulisses de cette aventure, et nous confie ses ingrédients pour faire rayonner son terroir et son engagement.Voici la recette de Pierre André Aubert.Les adresses marseillaises de Pierre-André Aubert : Le plan de A à Z Le LivingstonLe Grenat

C'est un épisode que vous attendiez depuis longtemps, que vous m'avez souvent réclamé… Le voilà enfin : dans CHEFS aujourd'hui : Arnaud Lallement, le chef trois étoiles de l'Assiette Champenoise à Reims.Je l'ai rencontré chez lui, dans ce restaurant emblématique : café pour entamer la matinée, canapé en cuir, atmosphère feutrée, et un chef qui entre en scène avec décontraction, sourire et générosité. Depuis son bureau vitré, on devine le parc et on installe nos micros dans ce refuge discret où il vient souffler… et sans aucun doute fumer un bon cigare.Dans cet épisode, Arnaud Lallement se raconte sans détour. Il revient sur son parcours, son héritage, sa cuisine. Formé auprès de géants de la gastronomie (Guerard, Veyrat, Chapel…), il a su extraire de chacun une ligne pour construire sa propre voie.Comment s'est il approprié l'héritage d'une maison familiale? Comment a-t-il récupérer l'étoile perdue par son père, pour conduire la table vers l'excellence.Sa cuisine ? Une ode aux sauces, aux produits, à l'épure...Il parle avec beaucoup de clarté d'ailleurs et le fameux "less is more" devient, chez lui, une clé de lecture en profondeur de chaque assiette.

Every Monday we send out an email titled "MPs Minute."  And now, every Monday a podcast will be dedicated to that exact topic.   Today we talk about "One Move = Big Impact!" - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers!

Episode 449: I will read off a menu from The Paul Bunyan Restaurant in Chicago, and my memories of The Perfection and Superfection games from the 70s.

Jiya Bhatia Talks All: Pakistan, Family Restaurant Burning Down, Homeowner at 17, CHISME & MORE! Thanks to my Sponsors: Find exactly what you're booking for at ⁠https://Booking.com⁠, Booking.YEAH! Book today on the site or in the app. Stick to the staples that last—with elevated essentials from Quince. Go to ⁠https://Quince.com/alan⁠ for free shipping on your order and 365-day returns.  •Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠https://bit.ly/NochedePendejadasPodcast⁠⁠⁠⁠⁠ •If you like the show, telling a friend about it would be helpful! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠https://bit.ly/NochedePendejadasPodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Follow Alannized on IG⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Follow Alannized on TikTok⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Follow Alannized on Twitter⁠⁠⁠⁠⁠  Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this podcast, Hunter Leavine sits down with "Chef John" of Izaak's Restaurant in Craig, Montana. In this episode, John shares about his story in as a chef, and how he has built his life around his love for nature and fishing. To learn more about the podcast, head to www.captainscollective.com. To learn more about traveling with us on hosted fishing trips, head to www.drifterfishclub.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, and operational clarity. In this episode, we break down why tip strategy is leadership strategy, how transparency builds trust and performance, and what happens when your team feels seen, paid, and empowered. If you think tip management is just about math, this conversation will blow your mind. To learn more about how TipHaus is transforming tip management into a tool for growth, visit https://www.tiphaus.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

FLORIDA FRIDAY - 74-year-old Floridaman fights firefighters with shotgun and steals their fire truck. Handcuffed Florida woman opened fire on deputy during ride to jail. Florida man who drove through restaurant to charge his EV. Florida woman allegedly hid several syringes and a bag of drugs 'inside her person'. //SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones

Matt Kowalick (@mattkowalick) and Holly Prazoff (@hollypraz) of Screentimers join the 'boys to talk parenting, carnival eats, and kids' meals before diving into a review of Panda Express Cub Meals. Plus, a drank or stank with the new Sprite+Tea.Stick around after the episode for a bonus segment with the writer and artist of the Doughboys Comic Book, Alex Firer and Fred C. Stresing! Get the Doughboys Comic Book at beourkids.comWatch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://history.state.gov/milestones/1969-1976/rapprochement-chinahttps://www.history.com/articles/nixon-china-visit-cold-warhttps://gwtoday.gwu.edu/50-years-later-richard-nixons-historic-visit-chinahttps://www.nytimes.com/2016/02/07/nyregion/the-pandas-richard-nixon-obtained-for-the-us.htmlhttps://nationalzoo.si.edu/animals/history-giant-pandas-zoohttps://www.pandarg.com/about-us/timeline.htmlSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bobby shared how a restaurant made him and his wife feel like liars. He was so fired up he brought in his evidence and had his wife call into the show to tell her side of the story. Amy shared that she is in need of a refresher in her life and looking to make a drastic change. She presents to us what she wants to do and we guide her through making the decision and whether she really wants it or it's just an impulse. Bobby brings in a new fitness test for the show: Can you jump from your knees to your feet? We all tried it and were surprised who could and couldn't. In the Anonymous Inbox, a mom wants to know if she can take her 9 and 11 year old to a Sabrina Carpenter concert.See omnystudio.com/listener for privacy information.

Bobby played a game with the members of the morning show where he bets that he can make each of them say the word 'no'. Can they overcome his mind games or do they fall victim of him controlling their minds? We all shared personal stories in Tell Me Something Personal that involve doing something that enraged people online and Amy might be poisoning herself. We talked about how 60% of men keep financial secrets and Lunchbox opens up as to why his wife doesn't need to know how much money he makes.See omnystudio.com/listener for privacy information.