Podcasts about restaurants

"On the Town with Suz and Doug" Review Perkins Breakfast in Sarasota, Florida. Note: We are not comped for our meals. (dougmilesmedia)

Chef Yara Herrera, a native of Los Angeles, worked in some of LA's most demanding kitchens (Spago, Providence, Majordomo) before moving to New York City and Momofuko Ko. During the pandemic, after gaining attention for her own food in pop-up form, she was approached by the owners of Rolo's--the hit restaurant in Ridgewood, Queens--about partnering on a Mexican-American restaurant, which came to be in the form of Hellbender. In this free-ranging conversation, Yara discusses her circuitous route to the kitchen and why it took several years to begin exploring the cuisine of her own heritage.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In dieser Episode spricht Boris mit Jan Philipp Hartmann - genannt JP - dem Direktor der Anuga, der größten Food- und Beverage-Messe der Welt, die alle zwei Jahre in Köln stattfindet. Gemeinsam werfen sie einen exklusiven Blick hinter die Kulissen dieses Mega-Events, das vom 4. - 8. Oktober wieder über 8.000 Aussteller und bis zu 150.000 Fachbesucher:innen aus aller Welt anziehen wird. JP gibt spannende Einblicke in die Anuga-Welt: Wie funktioniert die Logistik hinter einer Messe mit 18 Hallen und über 300.000 Quadratmetern Fläche? Wie strukturiert man eine Veranstaltung, die sich in zehn Fachmessen gliedert – von Getränken über Feinkost bis zu pflanzenbasierten Alternativen? Welche Rolle spielen Formate wie die Anuga Horizon Stage, der Boulevard of Innovation oder das Segment Anuga Alternatives? Im Fokus steht auch, was Besucher:innen erleben können: internationale Produktvielfalt, echte Geschmackserlebnisse, inspirierende Gespräche und zukunftsweisende Impulse. Ob beim Live-Cooking im Partnerland-Pavillon Korea, beim Erkunden der neuesten Innovationen auf der Taste Innovation Show oder im Austausch mit Start-ups und Global Brands – die Anuga bietet weit mehr als reine Produktpräsentation. Natürlich geht es auch um den Menschen JP Hartmann: wie er sich auf dieses Mammutprojekt vorbereitet, was ihn antreibt, wie er mit seinem Team arbeitet – und warum Kochen für ihn ein meditativer Ausgleich ist. Und ja, auch Gummibärchen und Käsebrötchen spielen eine kleine Rolle. Diese Folge ist mehr als ein Messegespräch – sie zeigt, wie eine Messe zur Plattform für globale Ernährungsthemen wird. Ein inspirierender Blick in die kulinarische Welt von morgen. Reinhören lohnt sich! Und ein Besuch der Anuga mit Sicherheit auch. Links zur Episode: Anuga-Messe: https://www.anuga.de/ Anuga-Tickets: https://tickets.anuga.de/ Anuga bei Instagram: https://www.instagram.com/anugacologne/ Foodtalker Webseite: https://www.foodtalker.de/ Foodtalker bei Instagram: https://www.instagram.com/foodtalker_podcast/ Werbung - Diese Episode wird unterstützt und präsentiert von: CUCINARIA - der Küchentempel: Das Fachgeschäft für Küche, Kochen und Kaffeekultur in Hamburg-Eppendorf: https://www.cucinaria.de Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de

Steve Sladkowski (@sssladkow, Pup) joins the 'boys to talk touring, fried chicken, and Canadian pizza chains before a review of Papa Johns. Plus, a new edition of The Family Food.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.mashed.com/407168/the-untold-truth-of-papa-johns/https://www.forbes.com/sites/forbesdigitalcovers/2018/07/19/the-inside-story-of-papa-johns-toxic-culture/https://www.instagram.com/reel/DIoOvSRRXU0/https://www.npr.org/2018/07/12/628284744/papa-johns-founder-quits-as-chairman-after-using-the-n-word-during-conference-cahttps://www.wendys.com/en-gb/todd-penegorhttps://www.nrn.com/quick-service/why-todd-penegor-came-out-of-retirement-to-lead-papa-johnsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Just a friendly piece of advice not to listen to this episode whilst you're eating! DL Phillippa has a horror story from a restaurant in Rome which had come highly recommended, but didn't live up to the hype! JOIN THE WITTERING WHITEHALLS FOR THEIR BARELY (A)LIVE TOUR: https://thewitteringwhitehalls.co.uk/You can email your questions, thoughts or problems to TheWitteringWhitehalls@gmail.comOr, perhaps you'd like to send a WhatsApp message or Voice note? Why not?! Send them in to +447712147236This episode contains explicit language and adult themes that may not be suitable for all listeners.

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Tonight on GeekNights, we consider fancy restaurants. In the news, noted racist Terry Bollea has died at 71, Donald Trump is getting even more dangerously unhinged than usual, and the Canada World Junior assault case has ended.Here is a list of every significant lecture or panel that Rym and Scott have ever done, going back to the year 2002.Related LinksForum ThreadFancy RestaurantsDiscord ChatFancy RestaurantsBluesky PostFancy RestaurantsThings of the DayRym - Secret Train Station ApartmentsScott - IAMMP Piano Roll Archive

Sherri Kimes, Emeritus Professor at Hotel School at Cornell, makes her return to QSR Uncut after our most-listened to episode ever on dynamic pricing. We talk about where that controversial subject is today for restaurants, as well as get into how operators can navigate the choppy cost climate and drive sales despite soft traffic industry-wide.

Du liebst gutes Essen und träumst von Italien? Dann komm mit nach Paestum – eine Region, die nicht nur für ihre antiken Tempel, sondern auch für unvergessliche Geschmackserlebnisse steht. In dieser Episode erzählen wir dir von aromatischem Büffelmozzarella, kreativen Holzofenpizzen und feinen Fleischgerichten in stimmungsvollen Restaurants rund um die Ausgrabungsstätten. Zwischen archäologischen Wundern, goldenen Sonnenuntergängen und gemütlichen Abenden in der Via Tavernelle erkunden wir die Seele einer Region, in der jede Mahlzeit ein Fest ist. Lass dich inspirieren und entdecke mit uns, warum Kulinarik in Paestum so viel mehr ist als nur Essen – es ist pure Lebensfreude.   Das Ristorante Antiche Mura in Paestum ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

RESTAURANT WORKERS, CORPORATE HOSTAGES Food Travel USA with Elizabeth DoughertyAlbum: The TRUTH About Food and Travel 072625 Episode #: 1952 Original Broadcast Date: 07/26/25 The next time you tip your server, remember this: you're not just rewarding good service—you're covering a billion-dollar corporation's payroll. That's not hyperbole. Thanks to a legal loophole, giant restaurant chains pay their front-line workers as little as $2.13 an hour, then expect you to make up the rest. These companies rake in billions, funnel profits to executives and shareholders, and still refuse to pay their own customer-facing, front-line employees a livable wage. They call it “tipping culture.” We call it wage theft disguised as tradition. And here's the kicker—if that underpaid server doesn't earn enough in tips to reach minimum wage? Technically, the company's supposed to make up the difference. But they rarely do. Why? Because they know customers will keep blindly paying the gap. This isn't just shady—it's systematic exploitation. These fat-cat CEOs get richer while we, the customers, get guilt-tripped into footing the bill. Meanwhile, servers scrape by with no benefits, no job security, and no respect. Enough is enough. It's time to call out this rigged system for what it is: corporate greed, hiding behind a smile and a side of fries. In this podcast, you'll hear mention of how two companies (BlackRock and Vanguard) own sizeable shares of these HUGE restaurant chains with recognizable names.  Here's the breakdown according to Chat GPT: BlackRock and Vanguard are the two largest asset managers in the world, and they hold shares in virtually every major publicly traded company, including nearly all large restaurant chains. They don't "own" these companies outright, but they control significant voting power through institutional investments on behalf of index funds and ETFs. Here are major restaurant chains in which BlackRock and Vanguard are known top shareholders: ✅ Fast Food & Quick Service Chains McDonald's (MCD) Yum! Brands (YUM) – owns KFC, Taco Bell, Pizza Hut Restaurant Brands International (QSR) – owns Burger King, Popeyes, Tim Hortons Wendy's (WEN) Chipotle Mexican Grill (CMG) Domino's Pizza (DPZ) Jack in the Box (JACK) Shake Shack (SHAK) Wingstop (WING) Del Taco (now owned by Jack in the Box) ✅ Casual Dining Chains Darden Restaurants (DRI) – owns Olive Garden, LongHorn Steakhouse, Cheddar's Brinker International (EAT) – owns Chili's, Maggiano's Little Italy Bloomin' Brands (BLMN) – owns Outback Steakhouse, Carrabba's, Bonefish Grill Texas Roadhouse (TXRH) Cracker Barrel (CBRL) The Cheesecake Factory (CAKE) BJ's Restaurants (BJRI) Red Robin (RRGB) ✅ Coffee, Bakery, and Specialty Chains Starbucks (SBUX) Dunkin' (was public; now private under Inspire Brands) Krispy Kreme (DNUT) BlackRock and Vanguard typically hold 5% to 15% stakes in these companies, and when combined, they're often the top two shareholders—effectively giving them immense influence over board decisions, executive pay, and corporate policies. FOOD TRAVEL USA FAST FACTS About the Show Using the chassis of a food and travel show, Elizabeth Dougherty has carved out her own lane in Talk Radio, covering the contamination of the food supply and the travel restrictions placed upon us by an overreaching government. The show also covers data protection, self-sufficiency, and homesteading-related topics to help protect us from this evil, corrupt system. With Elizabeth as the host, the show has a very different sound from the typical male-oriented talk radio. In combination with terrestrial stations that carry the show, we reach people who don't normally listen to politically-driven talk radio. In addition to the LIVE FEED of the show on Saturday afternoons from 5pm–7pm (Eastern) / 2pm–4pm (Pacific), we produce and distribute a dozen podcast segments each week. Website & Social Media Website: FoodTravelUSA.com Social Media: Facebook | X (formerly Twitter) | Truth Social | YouTube Broadcast Details Live Broadcast: Saturday, 5 PM Listen Anytime Production Team Executive Producer: Michael Serio Email: FoodTravelUSA@proton.me Why Listeners Tune In ✔ The latest food & travel insights—every week ✔ Homemade videos of healthy, easy-to-make recipes ✔ No-holds-barred interviews on a LIVE, fast-paced, nationwide call-in show ✔ Elizabeth Dougherty: Writer, trained chef, world traveler, and award-winning talk show host ✔ First to bring expert insights on GMOs—before anyone else ✔ A true LIVE SHOW—NO “Best Of” reruns! ✔ Hard-hitting topics & interviews—no recycled political spin ✔ Engaged social media presence—200,000+ followers

Retired agent Kathy Adams reviews the rescue of a restaurant owner who was kidnapped for ransom at gunpoint from his Champaign, Illinois, Mexican restaurant and held for five days in September 2006. Using cell site analysis during the multi-state investigation, Kathy, along with FBI agents assigned to Illinois, Indiana, and Wisconsin and FBI Headquarters, along with investigators from the Champaign Police Department, were able to identify, track and arrest the kidnappers. The victim was rescued from a motel room in Fort Wayne, Indiana, and most of the $250,000 ransom money recovered. Kathy Adams was the first female FBI agent to become a SWAT team operator and was the first female FBI SWAT team leader. She served in the FBI for nearly 29 years.   Check out episode show notes, photos, and related articles:  https://jerriwilliams.com/362-kathy-adams-kidnapped-restaurant-owner/     Buy me a coffee - https://www.buymeacoffee.com/JerriWilliams   Join my Reader Team to get the FBI Reading Resource - Books about the FBI, written by FBI agents, the 20 clichés about the FBI Reality Checklist, and keep up to date on the FBI in books, TV, and movies via my monthly email. Join here. http://eepurl.com/dzCCmL    Check out my FBI books, non-fiction and crime fiction, available as audiobooks, ebooks and paperbacks wherever books are sold. https://jerriwilliams.com/books/

This week we are joined in studio by returning special guest Stephanie West. Stephanie helps the team tackle the University of Idaho Murders committed by Bryan Kohberger. 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

In this episode of the OutThere Colorado Podcast, Spencer and Tim chat about a wild bear attack, the proposed $29 million foot bridge in Denver, a hidden gem restaurant serving up piping hot meat pockets, a hiking recommendation, the push to rename one of Colorado's iconic peaks (again), and more.

Sean Collender, President of the Restaurant Association and restaurateur

Chef Jackie Jacutin's family nearly lost everything when his father died in a ship accident in 1995. But with the strength of his mother and siblings, they kept going. From working in the Middle East to chasing his culinary dream, he's now a chef and proud owner of a restaurant and multiple food businesses in Australia. A true story of resilience, family, and rising above life's storms. - Ayon kay Chef Jackie Jacutin, muntik nang malunod ang mga pangarap ng kanilang pamilya nang pumanaw ang kanyang ama sa isang aksidente sa barko noong 1995. Ngunit sa tulong at tibay ng loob ng kanyang ina at mga kapatid, ipinagpatuloy nila ang laban sa buhay. Mula sa pagtatrabaho sa Middle East, naging isang ganap siyang chef at ngayo'y may sarili nang restaurant at ilang food businesses sa Australia.

Dans le cadre de notre semaine spéciale de replay [À la table du monde], (re)écoutez l'épisode [#17 - Fousseyni Djikine : la culture africaine comme Leitmotiv (restaurant BMK, Paris-Bamoko)].Pour cet épisode, Fanny Giansetto reçoit Fousseyni Djikine. D'origine malienne, Fousseyni est le fondateur de Paris-Bamako, le premier restaurant proposant une cuisine africaine labellisé Ecotable. Retour sur le parcours fascinant de Fousseyni. Au sein d'une double culture franco-africaine, ses parents l'ont poussé vers des études brillantes. Puis, ayant pris conscience que sa culture était trop peu valorisée et méconnue en France, il quitte un post confortable de consultant pour la cuisine. À travers celle-ci, il cherche à déjouer les clichés et mettre en avant la richesse du patrimoine malin, et plus largement africain. Aujourd'hui, il est à la tête de deux établissements à Paris et il a mis en place une démarche de compensation carbone via la plantation d'arbres fruitiers avec les paysans de Gabou, la terre natale de son père.

Derrick Hayes didn't open a restaurant—he made a promise.Big Dave's Cheesesteaks started in a gas station as a tribute to his father. Today, it's one of the fastest-growing restaurant brands in the country. But the road wasn't easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability nearly broke him. In this episode, Derrick gets real about what it took to turn Big Dave's into a scalable, sustainable business. We talk about how he built a cult following, the lessons he learned about money and margins, and how mentorship changed everything. He's built something big—but he's done it with clarity, culture, and purpose. If you've ever felt like your success is outpacing your systems—this episode is for you. To learn more about Big Dave's Cheesesteaks, visit https://www.bigdavescheesesteaks.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

More news with Jimmy.

A conversation with Matt Orlando, chef, entrepreneur, and former head chef at Noma. He is also the founder of Amass, one of the most circular and fully organic restaurants in the world, which closed at the end of 2022. He then focused on a project in Singapore and is now back in Denmark, currently very busy with, among other things, a new restaurant in Copenhagen.What happens when someone who worked as a head chef in one of the best restaurants in the world, Noma, starts going deep—deep—down the rabbit hole of sustainability and responsibility?Welcome to a fascinating journey of one of the most interesting chefs in the world, who not only redefined what a circular, sustainable restaurant mean (and no, it isn't more expensive to run, and it doesn't require a lot of tech, etc.), but it does require a completely new mindset and way of thinking.More about this episode.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================

Monica Danna is back! She joins Eric to discuss some of the latest news from the Houston restaurant and bar scene including FM Kitchen + Bar being folded into PKL Social and the new ghost kitchen concept Kaisen Sushi Houston making a big splash. In the Restaurants of the Week portion, Succulent Fine Dining 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: Inner Loop Pickleball Bar Expands Into Neighboring Burger Joint Self-Taught Chef Slices Into Houston with High-Quality Sushi To Go Star Houston Pitmaster Flames Out On Food Network Barbecue Competition Austin Burger Favorite P. Terry's Sets Opening Date For Third Houston Store 10 Eateries Participating in Houston Restaurant Weeks for the First Time

Ever wondered what really happens after you sell your business? Ashley Deland built and sold a top vegan restaurant—then watched the new owners burn it to the ground. In this raw, unfiltered conversation, Ashley and host Carrie Kerpen get brutally honest about burnout, regret, and the secrets nobody tells you about scaling and exiting. This episode is for anyone who thinks selling is the happy ending. Spoiler: it's just the start of a whole new story.   01:00 – Meet Ashley: From Trend-Hopper to Serial Founder 02:15 – Why She Ditched Corporate for Entrepreneurship 03:45 – How Opening a Yoga Studio Changed Everything 05:00 – Riding the Trends: Juice Bars and Vegan Restaurants 07:00 – The Real Cost of Starting Businesses Alone 08:30 – Scaling a Restaurant to Sell: The Hard Truth 10:10 – She Sold For Double—But There's a Catch 11:15 – Burnout, Breakdown, and the Year She Took Off 13:00 – What It Feels Like Watching Your Business Collapse 14:30 – Letting Go: The Emotional Side of Selling 16:00 – Lessons She Wishes She Knew Sooner 17:10 – The Power of Vulnerability and Owning Your Story 19:00 – Turning Loss Into Purpose: The Birth of “Unreserved” 20:15 – Starting a Movement for Women Founders 22:00 – What Nobody Tells You About Exiting 23:45 – Upcoming Book, Summit, and Where Ashley Is Now 25:00 – Surviving Chaos: Wrapping Up the Wildest Interview 26:15 – Final Thoughts & How to Connect with Ashley

Restaurant catering — and the tech that powers it — is hot, hot, hot. At nearly 20 years old, ezCater is poised to take advantage of the renewed interest from office workers and the restaurants that serve them. In this episode we talk about the evolution of catering, the tech that supports it, and why a little reassurance and hand-holding goes a long way with corporate clients. 

For farmers "down under" the growing season is opposite of what we're experiencing in Wisconsin. The challenges, however, remain some of the same. Bob Bosold visits with Australian grain grower, Peter Black, about how he approaches his crops and markets and what's different compared to Wisconsin. Heat returns in this week's forecast. Stu Muck breaks it down and includes the possibility of rain beginning overnight. Jody Miller is a dairy farmer representing producers in Lafayette and Green counties on the Dairy Farmers of Wisconsin board. She talks with Stephanie Hoff about the excitement they're building for the Wisconsin State Fair. DFW partners with the WI State Fair to emphasize all things dairy from the cow to the cone. Miller says the opportunity to help educate so many people in such a short period of time is very exciting. Paid for by Dairy Farmers of Wisconsin. Independence Day has passed which usually means the meat industry goes into a lull, but this year there is an interesting phenomenon taking place. Ben Jarboe finds out what's up from Jeff Swenson, meat and livestock specialist with DATCP. He says the meat markets are holding strong when it comes to beef and pork, and he also notes the recent impact that new tariffs may have on US producers. Swenson says the lamb market is holding strong because of new marketing opportunities in the Bahamas! Resorts are adding lamb to their menus and visitors love it!See omnystudio.com/listener for privacy information.

Dans le cadre de notre semaine spéciale de replay [À la table du monde], (re)écoutez l'épisode [#72 - La cuisine japonaise en question, par Ryoko Sekiguchi].Les Français sont les plus gros consommateurs de sushis en Europe : 22 % en mangent au moins une fois par mois et plus de 1 500 restaurants japonais sont recensés dans le pays. Mais que cette cuisine reste largement méconnue ! Elle véhicule par ailleurs certains clichés : ce serait une cuisine peu accessible financièrement et techniquement. Elle serait saine, respectueuse des matières premières, mais pas forcément à la pointe des enjeux écologiques. En tout cas, elle ne l'est pas en France, avec l'usage important de poissons, pas toujours sourcés, l'utilisation des emballages ou de certains additifs alimentaires. Pour questionner la cuisine japonaise, Fanny Giansetto reçoit Ryoko Sekiguchi. Ryoko est autrice, poétesse, traductrice et journaliste japonaise. Elle écrit sur les cultures culinaires, et dirige la collection Banquet des éditions Picquier. Elle a aussi été la rédactrice en chef du hors-série du magazine Tempura sur « Manger le Japon ». Vivant entre Paris et Tokyo, elle écrit sur une pluralité de cuisines, son dernier livre « 961 heures à Beyrouth (et 321 plats qui les accompagnent) » portant sur la culture culinaire libanaise.Ses conseils?- Le flacon « curry japonais » des Epices Roellinger qu'elle a créé pour mettre du Japon dans tous vos plats ! - La lecture du livre "Les herbes sauvages" du chef Nakahigashi à Kyoto (ed. Picquier): une ôde à la cuisine végétale et la nature!

Dudes Behind the Foods is sponsored by BetterHelp! Go to https://www.BetterHelp.com/FOODS today for 10% OFF your first month! Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim's Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get all the episodes ad-free go to: https://dudesbehindthefoods.supercast.com/ To watch the Dudes Behind the Foods podcast on YouTube go to: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Where to find Sean⬇️⬇️IG: https://www.instagram.com/fontyfitness/Podcast: https://creators.spotify.com/pod/profile/FontyFitness/Recipe book: https://fontyfitness.com/products/the-recipe-e-book-by-sean-fontaine⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯Where to find me⬇️⬇️IG: @JordanLipsFitnessPodcast: Where Optimal Meets Practical⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯My group program⬇️⬇️WOMP Training [Gym + Home]⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯Helping you find the balance between OPTIMAL and PRACTICAL

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

More news....the good stuff.

While we cook up season 10, these restaurants are cooking up food unfit for human consumption!! Arby's, Hooters, Long John Silvers, and CiCi's are the trash establishments battling it out for ultimate trash supremacy!! Season 10 Comng this Fall

Ever wondered how much strippers really make in a night? From dancers at high-end gentlemen's clubs to those working at seedy strip joints, we're lifting the lid on the shocking truth about strippers' nightly earnings. We watch exotic dancers count their money and provide a bit of context to their success in their profession. Follow Me On:Instagramhttps://www.instagram.com/themodernwaiterpodcast/Tiktokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

[Join our community at my Substack where we continue these conversations with deeper dives into the biggest lessons from each episode, plus my regular essays and behind-the-scenes thoughts: https://bogumilbaranowski.substack.com/]John Zolidis is the president and founder of Quo Vadis Capital with 25+ years as one of Wall Street's most insightful retail and restaurant analysts, combining rigorous boots-on-ground research with philosophical training to identify fundamental drivers of consumer business success.3:00 - Childhood in small-town Wisconsin; spent time alone in nature which created mental flexibility and creativity for investment thinking6:00 - Million-mile flyer metaphor: investing isn't get-rich-quick, it's a long slog that rewards process over time9:00 - Philosophy to finance transition: studied philosophy of language and symbolic logic, providing rigorous analytical framework for evaluating corporate strategy12:00 - "Finance is just not nearly as robust of a difficult topic" - philosophical training made financial analysis easier15:00 - Four-year news blackout in college; information diet philosophy - news means "new" not "relevant or valuable"18:00 - Covetus Capital name origin: Latin "Quo Vadis" (where are you going?) - story of conviction with cautionary elements22:00 - Investment philosophy: high-quality businesses with strong margins, cash flows, and ability to reinvest capital at high returns24:00 - Unit economics methodology: analyzing component segments, comparing peer groups, tracking incremental profitability trends26:00 - Sprouts Farmers Market case study: 14x inventory turns vs 4x industry average, misunderstood by street40:00 - Consumer analysis: employment is #1 indicator, headlines create temporary psychological impact but don't change spending if people keep jobs50:00 - Chipotle lesson: got shaken out during financial crisis, learned to focus on individual company fundamentals over macro movementsPodcast Program – Disclosure StatementBlue Infinitas Capital, LLC is a registered investment adviser and the opinions expressed by the Firm's employees and podcast guests on this show are their own and do not reflect the opinions of Blue Infinitas Capital, LLC. All statements and opinions expressed are based upon information considered reliable although it should not be relied upon as such. Any statements or opinions are subject to change without notice.Information presented is for educational purposes only and does not intend to make an offer or solicitation for the sale or purchase of any specific securities, investments, or investment strategies. Investments involve risk and unless otherwise stated, are not guaranteed.Information expressed does not take into account your specific situation or objectives, and is not intended as recommendations appropriate for any individual. Listeners are encouraged to seek advice from a qualified tax, legal, or investment adviser to determine whether any information presented may be suitable for their specific situation. Past performance is not indicative of future performance.

Restaurant rules with children. CBA drama surrounds the WNBA All-Star game. What is the most interesting storyline at the start of the NFL season? Enjoy!

Dans le cadre de notre semaine spéciale de replay [À la table du monde], (re)écoutez l'épisode [#86 - La cuisine marocaine en question, avec Tarek et Leïla Idrissi, fondateurs de La cuisine de Souad].Dans cet épisode, nous plongeons au cœur de la cuisine marocaine et de son histoire. Connue pour ses épices et ses couleurs, 73% des Français disent l'apprécier, quand bien même sa consommation au restaurant reste occasionnelle. Derrière l'emblématique couscous, longtemps considéré comme le plat préféré des Français, se cachent d'autres spécialités tout aussi goûtues mais plus méconnues comme la soupe harira, le tajine au poisson, la pastilla, les msemens, le zaalouk ou encore les briouates. Cette cuisine est souvent imaginée autour d'un élément central qui est la viande ou le poisson, accompagné de légumes d'été.Mais qu'en est-il réellement ? Quelle est la place des protéines animales, de la saisonnalité? Comment décrire cette cuisine haute en couleurs et extrêmement variée ?Pour questionner cette cuisine, la comprendre sur tous ses aspects, notamment écoresponsable, Fanny Giansetto reçoit Tarek et Leïla Idrissi. Un frère et une sœur à l'origine de La cuisine de Souad, un service de traiteur événementiel et de chef à domicile créé en 2021 et qui propose une cuisine marocaine engagée socialement mais aussi authentique, végane et bio. Leurs conseils ?-Les restaurants : Yemma, Little Morocco, Lyoom (cuisine tunisienne), Majouja (cuisine algerienne)-Les lectures : "Le Maroc végétarien" de Mohamed Houbaida, la revue "Horizons Maghrébins", partie 4 : "Manger au Maghreb : par les mots, les fruits et les légumes", "Street food au Maroc, un goût authentique" de Asmaa Chaidi.-Le documentaire : "Le Maroc vu du ciel" de Yann Arthus-Bertrand, sur France 5

Republican Candidate for Mayor Curtis Sliwa spoke with WFUV's Andrew McDonald about his love for cats, and how the city can do better to protect animals. New York City's Restaurant Week kicks off today. The biannual event happens each summer and winter, and despite the name, lasts for about a month. Harvard University and the Trump administration are going to court today in Boston. The university has sued President Trump for cutting 2.6 billion dollars from the school. Harvard claims this was illegal. The Trump administration claims that it froze federal funding for Harvard because it failed to address antisemitism on campus. What does it mean to be a reporter in a world shaped by data and AI? WFUV's Jay Doherty spoke with Fordham Business Communications professor Allie Kosterich. Her recent book examines how new kinds of journalists are transforming the newsroom from within.

You get home, open that takeaway bag, your mouth’s watering… and boom, no chips! No wings! No dessert! Just heartbreak and a lonely burger staring back at you. So… who must fix it? Are you Team “You forgot it, you fix it!” or Team “Fine, I’ll drive… but I’m sulking!” Hang out with Anele and The Club on 947 every weekday morning. Popular radio hosts Anele Mdoda, Frankie du Toit, Thembekile Mrototo, and Cindy Poluta take fun to the next level with the biggest guests, hottest conversations, feel-good vibes, and the best music to get you going! Kick-start your day with the most enjoyable way to wake up in Joburg. Connect with Anele and The Club on 947 via WhatsApp at 084 000 0947 or call the studio on 011 88 38 947 Thank you for listening to the Anele and the Club podcast.Listen live on Primedia+ weekdays from 06:00 to 09:00 to Anele and the Club broadcast on 947 https://buff.ly/y34dh8Y For more from the show go to https://buff.ly/gyWKIkl or find all the catch-up podcasts here https://buff.ly/K59GRzu Subscribe to the 947s Weekly Newsletter https://buff.ly/hf9IuR9 Follow us on social media:947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg947 on Instagram: https://www.instagram.com/947joburg947 on X: www.x.com/947 947 on YouTube: https://www.youtube.com/@947JoburgSee omnystudio.com/listener for privacy information.

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

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

In this special edition of the Flavors of Northwest Arkansas podcast, we talk Fayetteville Restaurant Week with Sarah King of Experience Fayetteville and we get knee-deep into what's being offered. There are 72 restaurants participating, offering prix fixe dinners, special drinks, discounts and more. If you plan on going to a Fayetteville restaurant during restaurant week, we'll tell you some of our favorite specials and how to find what all 72 are offering this week. You can find more at ExperienceFayetteville.com.

Feeling the pressure of rising costs and tighter margins? In this episode of Restauranttopia, we break down actionable strategies to help independent restaurant operators survive—and thrive—during economic squeeze periods. From cost control to leadership communication, this episode delivers the blueprint to stay sharp when business gets tough. 

Episode 456: I will discuss my memories of Celozzi-Ettleson Chevrolet in Elmhurst, IL, and I will read my menu from The Lawrence of Oregano Restaurant in Chicago.

CHEF ASHISH ALFRED: BAR RESCUE & The SHOCKING Truth About Running Restaurants!Join host André Natera in this engaging Chef's PSA episode as he chats with award-winning chef and restaurateur Ashish Alfred. Known for co-hosting Bar Rescue, Chef Alfred candidly discusses the raw realities of running a restaurant, the authenticity of reality TV, and his formative experiences working in France.This conversation delves into the crucial nuances of balancing culinary excellence with business pragmatism, the often-overlooked importance of physical fitness in the kitchen, and the evolving nature of the culinary industry. From mastering your social media presence as a chef to essential advice for aspiring restaurateurs, this episode offers a wealth of insider insights for chefs and food enthusiasts alike. Get the real story behind the scenes, from Bar Rescue challenges to building a sustainable restaurant business.Ashish Alfred InstagramFoods In Season Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More: https://chefspsa.com/Shop Chef's PSA Merch to support the podcast: https://shop.chefspsa.com/

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

See omnystudio.com/listener for privacy information.

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John's path to ownership wasn't fast—but it was intentional. And at Frankie's in Nashville, that intention is baked into every decision: from the way they hire and train, to how they lead, serve, and scale.In this episode, we talk about the risks he refused to take, the systems he uses to keep team culture strong, and the belief that building something worth coming back to is more powerful than just being new. To learn more about Frankie's in Nashville, visit https://www.frankiesnashville.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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

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

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

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

Host Meg Wolitzer presents a quartet of summer stories.  Umberto Eco endures trial by mini bar in “How to Travel with a Salmon,” read by Jin Hah.  A scenic getaway turns eerie in Elizabeth Spencer's “The Weekend Travelers,” read by Campbell Scott.  Life looks up—way up—for an overworked restaurant owner in “The Man, The Restaurant, and the Eiffel Tower,” by Ben Loory, read by Stana Katic.  And upper-class “frenemies” have a reckoning in Edith Wharton's “Roman Fever,” read by Maria Tucci. 

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