Podcasts about restaurants

California Pizza Kitchen wants to put its pizzas in a lot more places, with plans to expand its automated kiosk business to 1,000 locations. Chris Walton and Joe Laszlo, Head of Content & Insights, U.S. at Shoptalk, discuss whether automated food kiosks could open up an entirely new growth channel for restaurant brands and what happens when the restaurant experience becomes less about the restaurant itself. ▶️ Watch the full Fast Five episode here: https://youtu.be/Di1g7tZTEmI

On today's episode of Eat. Talk. Repeat.What makes a food influencer credible—and who gets to decide?This week on Eat. Talk. Repeat., John Curtas sits down with Chef Jeffrey Weiss and Phil Zing to dig into the messy world of restaurant marketing, PR, and influencer culture. They break down what actually makes an influencer valuable, how viral food content translates into real business, the ethics of comped meals and transparency, and whether awards and engagement really mean anything.Plus, they get into chef recommendations, consumer expectations, influencer pet peeves, and why integrity still matters when your dining recommendations can influence where people spend their money.Listen in for a candid conversation about the good, the bad, and the increasingly complicated world of food influencers.

Jamie Loftus (@jamiechristsuperstar, The Tower) joins the 'boys to talk the dentist, Avatar, and The Minions before a review of Carney's. Plus, Slop Quiz: Major League Glizzy edition.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg's trying to find the unsung heroes that leave restaurant reviews and pictures. Plus, there's an overwhelming amount of sugar and mint cake.

This week in insurance town Heath Shearon sits down with Martin Mashalov, co-founder of Gridpull, to unpack why buying more leads is not the same as getting more business. They dig into how appetite matching, renewal timing, and trigger-based prospecting can help agencies spend producer time more efficiently and improve conversion rates.Martin explains how his background in applied math and insurance analytics led him to build tools for finding better prospects, not just more prospects. The conversation stays practical throughout, with examples from restaurants, commercial real estate, and new business triggers.00:00 - Welcome to the episode and the lead buying problem  05:22 - Why insurance complexity pulled him toward technology  09:55 - Modeling insurer risk and learning the agency and brokerage chain  12:04 - How lead buying became a prospecting problem  14:39 - Why volume alone does not fix lead performance  18:39 - What “appetite” means for agencies and carriers  20:29 - Restaurant examples and carrier appetite edge cases  27:17 - New business triggers as a smarter prospecting strategy  28:21 - Permits, hiring, and licensing as insurance signals  31:38 - Trigger stacking for stronger prospecting profiles  33:20 - Why Gridpull was built around a real workflow problem  34:08 - Where AI fits and where it should stay out of the way  39:30 - How Gridpull organizes renewals, contacts, and follow-up  42:43 - Using existing books of business for cross-sell opportunities  44:10 - Early conversion rate and revenue gains from Gridpool  47:40 - How Gridpull supports agencies beyond just software  48:13 - Contact options and demo availability  49:22 - Free trial, credits, and privacy considerations  Sponsors :CANOPY CONNECT1 FortVIVA 

Nun kommen wir doch in arge Bedrängnis in einer Angelegenheit, in der uns die traditionelle Etikette keinerlei Orientierung bietet. Für diesen uns vorliegenden Fall gibt es schlichtweg keinen dokumentierten Präzedenzfall weltweit. Wie verhält man sich als guter Freund, wenn jemand (Thomas Schmitt) sich absichtlich (!) hat schwanger machen lassen (Cosimo-Voice), nur um sich nicht dem Problem stellen zu müssen, einen Hundert-Kilo-Tisch, den er aus kurzzeitig aufgeflackertem Lebensmut mal nachts bestellt hatte, in sein Wohnzimmer zu tragen? Soll man erst mal zur Schwangerschaft gratulieren oder ihn zunächst ausschimpfen, weil diese Form von Prokrastination schon in wenigen Monaten ein Menschenkind sein ganzes Leben lang ausbaden muss? Nicht weniger kompliziert und vergleichbar schamlos ist da Jakobs aktuelles Problem. Wo auf der Egozentrikskala von 0 bis Lundt befindet man sich eigentlich, wenn die größte Angst, die einen ergreift, wenn jemand im Restaurant am Nebentisch buchstäblich tot vom Stuhl fällt, darin besteht, ob nun die Servierreihenfolge durcheinandergerät und der nächste Gang am Tisch womöglich dem dritten Stern nicht mehr ganz gerecht wird? Dann doch lieber wie Klaas. Beim Luxus-Öff-Öff ist langsam nicht mehr klar, ob man noch vom Urlauber oder schon vom Aussteiger reden muss. Irgendwie hat er sich nun schlafend auf der Luftmatratze nach Italien verschifft und sein größtes Problem ist aktuell der Wechsel von Gracias auf Grazie. Wir fühlen alle mit ihm, wobei das glatt gelogen wäre, denn wer fühlt denn noch an einem random Mittwoch nach zwei schnellen Bier in der Mittagssonne? Denn: Die Summer Breeze ist vorbei – nun ist wieder Arbeits-Breeze. Viel Spaß! Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/BaywatchBerlin Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Hey there food fans! Welcome back to The Food For ThoughtCast- it's time for Episode 164 with my special guest, Michele DiMeo. Michele, aka "The Restaurant Diva," is a restaurant executive, entrepreneur, franchise leader, speaker, and host of the syndicated Dine & Dish Podcast. With more than 30 years in the restaurant and hospitality industry, Michele serves as COO and co-founder of MONTE Restaurant Development Group and President of Squisito Franchise Enterprises. Michele and I talk about getting into the hospitality business, what hospitality really means to us, and we swap some war stories. Michele was a delight, and I know you'll enjoy getting to know her. This episode was a blast. Check out the Dine & Dish podcast on all platforms, and thanks so much for listening to this one.

Why does Salt Lake City flood after just a few minutes of rain? Host Ali Vallarta talks with City Cast Salt Lake contributors Andy Larsen and Jack Stauss about our overwhelmed storm drains. Plus, they dig into three of their favorite local beefs, and in our members-only segment: which Utah restaurants deserve Michelin stars. Resources and references: Wasatch Trivia Night with Save Our Canyons Adopt a storm drain Utah weather: Thunderstorm chances continue to start out the week [ABC4] Salt Lake City dry cleaner sues Swig, alleging drive-thru lanes at Sugar House shop are blocking access [Salt Lake Tribune] Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come.  Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Harmons WebRoot City Weekly Beer Fest Cozy Earth - use code COZYSALTLAKE for up to 20% off

In today's episode of Reddit Stories Podcast, a wild Karen completely loses it. You won't believe how this one ends! Sit back, relax, and enjoy this binge-worthy Reddit Stories Podcast, featuring Karen freakouts, entitled people stories, and pro revenge tales.

This week, Katy takes us to Rome, GA to tell the story of Peggy Snead, the legendary madam who ran one of the South's most talked-about houses of ill repute for decades, hiding in plain sight in a small Southern town. Get ready for a wild ride through a local dirty little secret.This episode is sponsored by:GO Realty https://www.gorealtyalabama.com/Cherokee Family Healthcare http://cherokeefamilyhealth.com/The Cherokee County Chamber of Commerce https://cherokee-chamber.org/Easy Street, Restaurant, Bar, and Performance Hall https://www.facebook.com/easystreetcentreTheme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39

Can you really make $10,000 in one month serving tables? TikTok's (https://www.tiktok.com/@kennyonshift) Kenny Johnson did, and he breaks down exactly how on this episode of the Modern Waiter Podcast.We sat down with Kenny Johnson, the Philly-based server and TikTok creator who teaches servers how to hit $5K and $10K months. We get into the real strategies behind his $10K month, why most servers stay broke, and what you can change on your next shift.You will learn why you should stop asking to be cut, why doubling Friday, Saturday and Sunday is non-negotiable, how transition tables during doubles make easy money.Have you hit a $10K month serving? What was your best month?Follow Kenny Johnson on TikTok: https://www.tiktok.com/@kennyonshiftFollow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Emma Storey-Gordon is one of my favourite authorities and communicators when it comes to combining evidence-based fitness and nutrition with practical, real-world application.Emma returns to share her expertise and discuss her new book, The Fat Loss Coach for Women.We get into:• Whether fat loss is fundamentally different for women• Which differences are physiological and which are rooted more in psychology, lifestyle, and lived experience• The problems with the phrase “women are not just small men” when it is used to justify unsupported fitness claims• Why smaller body size can create very real challenges for women trying to lose fat• Portion sizes, restaurants, and an environment designed around larger energy intakes• Why menopause influencers often tell women they need to lift exclusively in heavy 3–5 rep ranges• How that overlaps with hypertrophy influencers claiming everyone should live in the 4–6 rep range• Why moderate and higher rep ranges remain incredibly useful• How fear around “stress” in women and “fatigue” in men often reflects the same exaggerated concern about training• Why confusing fitness messaging can lead people to do nothing at all• The terrible calorie advice frequently given to shorter women• What NEAT adaptation actually means during fat loss• Why magnitude matters when discussing research findings• What insulin resistance is• How to coach someone with insulin resistance• Whether insulin resistance meaningfully changes the fundamentals of fat loss• Protein and the insulin response• Why women do not need to avoid coffee on an empty stomach• Why running does not inherently make women gain fat• How doing more exercise may actually improve energy levels• The benefits and limitations of increasing cardio and resistance-training volume• Diminishing returns and why they do not make additional training useless• Aging, strength, falls, and maintaining independence• Emma's new book, The Fat Loss Coach for Women• Supplement scams and misleading health marketing• And much moreFollow Emma on Instagram:@esgfitnessCHAPTERS00:49 Is Fat Loss Different for Women?04:49 Why Fitness Myths Feel True07:25 Smaller Bodies and Bigger Portion Sizes10:16 Restaurants, Portions, and Energy Intake12:37 Supersize Me and Food Culture15:39 What Training Looks Like in the Real World19:56 Confusing Messaging Leads to Inaction23:38 Terrible Calorie Advice for Short Women26:56 NEAT Adaptation and Misleading Headlines30:47 Why Magnitude Matters in Research34:37 Insulin Resistance Explained35:44 Coaching for Better Glucose Control36:42 Protein and the Insulin Response43:29 Does Running Make Women Gain Fat?45:38 Can More Workouts Give You More Energy?49:53 Aging, Independence, and Fall Risk54:56 Diminishing Returns and Consistency01:03:09 Emma's Book and Supplement ScamsSUPPORT THE SHOWIf this episode helped you make more sense of women's fat loss, insulin resistance, or strength training:• Subscribe and check out more episodes• Send it to someone who has been told they need a completely different set of fat-loss rules because they are a womanFOLLOW ANDREW COATESInstagram: @andrewcoatesfitnesshttps://www.andrewcoatesfitness.comPARTNERS AND RESOURCESRP STRENGTH APPUse code COATESRP:https://www.rpstrength.com/coatesJUST BITE ME MEALSUse code ANDREWCOATESFITNESS for 10% off:https://justbitememeals.comMACROSFIRST — FREE PREMIUM TRIAL• Download MacrosFirst• Begin setting up your account• When asked, “How did you hear about us?” enter: ANDREWKNKG BAGS — 15% OFFhttps://www.knkg.com/Andrew59676VERSA GRIPPShttps://www.versagripps.com/andrewcoatesTRAINHEROIC — FREE 90-DAY TRIAL• Visit: https://www.trainheroic.com/liftfree• Reply to the email you receive or email trials@trainheroic.com• Let them know Andrew sent youL1 BIOMECHANICS AND ASSESSMENT COURSEUse code COATES:https://pro.activelifeprofessional.com/assessmentworkshopevents

Today on the show Eric is joined by Raffi Nasr of Craft Pita! The guys dive into some of the latest news from the Houston food scene including Chris Williams' restaurant Late August closing, Agnes and Sherman being recognized by Bon Appetit as one of it's Best New Restaurants of 2026, Pochitos Mariscos y Más soon featuring a new menu created by chef Aquiles Chávez, and the Michelin Guide making changes to how it'll announce this year's Texas recipients... Eric's not a fan. Then in the Restaurants of the Week portion, One Roast is featured. Plus, Raffi shares a bit about what diners can expect from his upcoming collaborative pop up with Agnes and Sherman called Pepitas, coming this September. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Michelin-Recognized Houston Restaurant Quietly Closes After Only 2.5 Years Michelin-Recognized Houston Diner Makes Bon Appetit Best New Restaurants Superstar Mexican Chef Returns to Houston via New 3-Year Partnership Michelin Guide Makes Big Change to 2026 Texas Restaurant Announcement Terry Black's Co-Founder Dishes on Houston Opening and Future Hotel Plans

August 24, 2026: 8am — Bon Appétit's 2026 best new restaurants To listen to this show and other MS podcasts without ads, sign up for MS NOW Premium on Apple Podcasts. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Grocery prices keep climbing, but most of the advice I've heard for spending less still seems to boil down to “use coupons” and “don't grocery shop while you're hungry.” After years of running a restaurant, I've started thinking about my household food economy very differently.In this episode, I'm sharing the practical strategies I've picked up from the restaurant world and how they've changed the way I shop, cook, stock my pantry and freezer, and even think about the garden. Because spending less on groceries isn't about doing everything perfectly. It's about building a food system that actually works for your life.Podcast Episode Highlights:High grocery prices, lame advice, food economy thoughts, etc.Strategy: focus on price per mealStrategy: don't forget the waste-adjusted priceStrategy: buy ingredients, not intentionsStrategy: build an anti-takeout pantryFrugality doesn't need to mean purityStrategy: buy in bulk BUT keep these things in mindStrategy: be careful about how much you shopLearn the 'clean out the fridge' formatsStop making everything from scratchCareful about using your freezerThinking about the garden for your grocery billLet's talk about proteinFinal thoughtsResources Mentioned in This Podcast Episode:Learn more about Toups and Co. here: https://toupsandco.com/pages/prairie25First time buyers can use the code Prairie25 to get you 25% off your first Toups order.Find my cookbook here: http://homesteadcookbook.com/Check out Azure Standard here: https://www.azurestandard.com/?a_aid=ANnu0O8ySULearn more about Meal Craft here: https://mealcraftmethod.com/Previous Podcast Episodes & Blog Articles on Food:How I'm Cooking These Days (podcast episode): https://www.theprairiehomestead.com/tph_podcasts/season-18-episode-13-how-im-cooking-these-daysWhy Meal Planning Doesn't Work for You (and what to do instead!) (podcast episode): https://www.theprairiehomestead.com/tph_podcasts/season-14-episode-21-why-meal-planning-doesnt-work-for-you-and-what-to-do-insteadHow to Find Nourishing Food WITHOUT a Farm (podcast episode): https://www.theprairiehomestead.com/tph_podcasts/season-11-episode-11-how-to-find-nourishing-food-without-a-farm-with-liz-haselmayerHow to Store a Year's Worth of Food for Your Family (Without Waste and Overwhelm) (blog article): https://www.theprairiehomestead.com/2021/09/how-to-store-a-years-worth-of-food-for-your-family-without-waste-and-overwhelm.htmlHow to Store and Use Bulk Pantry Goods (blog article): https://www.theprairiehomestead.com/2021/10/how-to-store-and-use-bulk-pantry-goods.htmlOTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:Sign up for weekly musings from my homestead: https://jillwinger.substack.com/Get my free homesteading tutorials & recipes here: www.theprairiehomestead.comJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomesteadApply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-applicationDid you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback! 

Ryan sits down with Denise Mickelsen to preview one of Colorado's biggest culinary weekends, running August 26–29. They break down everything from wine education and competitive cocktail making to food trucks, green chile and Saturday's massive Grand Tasting. The week kicks off Wednesday with the Riedel Wine Seminar, where attendees learn how the shape of a glass can completely change the way a wine tastes and smells. Even better: you leave with your own set of Riedel glassware. Thursday brings the Shake & Break Showdown, featuring 10 food trucks and 11 bartenders battling for the People's Choice awards. Expect everything from Ethiopian and Indian food to Korean cuisine, dumplings, pizza, New Zealand-style ice cream and apparently something called a "burger bomb." Then Saturday is the big one: the Grand Tasting on the Tivoli Quad. More than 50 restaurants converge on Denver alongside hundreds of wines and spirits, DJs, games, VIP experiences and even a roaming tarot card reader. Restaurants are coming from across Colorado, making it what Denise calls "Colorado on a plate." Ryan and Denise also get into one of Colorado's most important culinary debates: Who actually has the best green chile? Savina's enters the conversation with a perfect score, Taco de Mexico gets some love, and the Colorado vs. New Mexico green chile rivalry is temporarily downgraded from open warfare to a "friendly" disagreement. Best of all, the festival supports the Colorado Restaurant Foundation, which provides culinary education, apprenticeships, scholarships and emergency assistance to restaurant workers throughout Colorado. Come hungry. Take a rideshare. Always get the ice cream. In this episode: Denver Food & Wine Festival 2026 The Riedel Wine Seminar Shake & Break food truck + cocktail showdown Saturday's massive Grand Tasting 50+ restaurants from across Colorado The Colorado ProStart culinary program Supporting Colorado restaurant workers Savina's and the hunt for Colorado's best green chile Why Denver's food scene deserves more respect Why you should always get the ice cream Tickets & Info: denverfoodandwine.com

Imagine finding out your doctor is not really a doctor. Another East Side Legionnaires death

Il y a un an, je vous emmenais à Marseille, dans les coulisses du premier restaurant solaire d'Europe. .Cet été je vous propose de (re) découvrir l'histoire ce lieu unique où l'on cuisine local du choix des produit jusqu'à l'énergie.   Dans cet épisode, son fondateur, Pierre-André Aubert nous raconte la folle aventure de son restaurant qu'il a mis 10 ans à développé, et nous dit tout sur la cuisine solaire !

On this inspiring episode of the Authority on Demand Podcast (formerly Authors On Mission Podcast), host Danielle Hutchinson sits down with author Laura Buchwald, author of The Book of Reservations, to explore how a haunted NYC restaurant became the setting for a powerful story about grief, love, doubt, and moving forward.Laura reveals how her story, first inspired in 2007, was shelved for more than a decade before returning to life—and eventually becoming a trilogy.Key Takeaways:✨ How real-life experiences can inspire unforgettable fiction✨ How to overcome self-doubt and embrace the “messy first draft”✨ Why revision is where great writing truly happens✨ How grief can influence and deepen the creative process✨ What it takes to transform one story into a cohesive trilogyTune in to discover how Laura turned ghosts, grief, and personal challenges into a compelling literary journey—and why sometimes the stories that refuse to leave us are the ones we're meant to tell.Connect with Laura Buchwald:Email: terry@caterpublicity.comWebsite: https://www.laurabuchwald.com/Fb: https://www.facebook.com/p/Laura-Buchwald-Author-100095294176611/Instagram: https://www.instagram.com/laurabuchwaldauthor/

Most people who help design and equip restaurants never spent a night on the line themselves. In Episode 226 of On The Delo, Delo sits down with longtime friend Justin McCallister, Owner of Arizona Restaurant Consulting (AZRC), to talk about a career that started in a culinary school kitchen and grew into a full design-build firm behind restaurants, hotels, gas stations, and commercial kitchens across Arizona and beyond.Justin shares his journey from cooking at the original Mastro's Steakhouse and Kona Grill to spending 17 years in restaurant equipment sales and design before taking the leap to launch Arizona Restaurant Consulting in 2016. This year marks AZRC's 10th anniversary, making it the perfect time to look back on the lessons learned from a decade of designing, equipping, and building restaurants.The conversation dives into recent projects including Terrible's gas stations, a Hilton Squaw Peak remodel, and a challenging build for Freeport-McMoRan, along with what it really takes - from budgeting and design to equipment, permitting, and installation - to turn an empty gray shell into a fully operational restaurant.Justin also shares his philosophy on referrals and marketing, why he'd rather be the hub of the wheel than wear every hat himself, and the personal side of running a business for a decade, including bringing his wife on as a full partner after 28 years of marriage.Whether you're opening your first restaurant, remodeling an existing concept, or simply want a behind-the-scenes look at how successful hospitality projects come together, this episode is packed with practical insights from someone who's helped build them.Chapter Guide (Timestamps)(0:14 - 1:13) Welcome Back and Justin's First Time in the Office(1:13 - 3:37) From Missouri to Culinary School: Mastro's and Kona Grill(3:37 - 4:42) Finding a Niche in Restaurant Equipment Sales and Design(4:42 - 5:47) Taking the Leap: Founding AZRC in 2016(5:47 - 7:07) 10 Years of Growth and Launching AZRC Installations(7:07 - 9:50) Proud Projects: Terrible's Gas Stations and the $200K Walk-In(9:50 - 11:28) Current Projects: Hilton Squaw Peak and Jackson's Car Wash(11:28 - 13:00) Learning AutoCAD and Becoming a Design-Build Hybrid(13:00 - 15:11) Marketing as the Hub of the Wheel(15:11 - 17:10) Working Outside Arizona: DC, California, and Beyond(17:10 - 20:12) What It Really Takes to Open a Restaurant(20:12 - 22:44) Being an Equipment Reseller and Owning the Hard Conversations(22:44 - 25:51) Arizona's 2026 Market and the Freeport-McMoRan Challenge(25:51 - 28:11) Non-Negotiables, Family, and Bringing His Wife on Board(28:11 - 29:57) Where to Find Justin and AZRC(29:57 - 32:29) Rapid Fire and Delo's Close

Hour 2 (8.21) 7:05 PM — Neil Saavedra, the Fork Reporter, is in. Handel's birthday costume party is on the calendar, and Saavedra is coming as a Zelmin's capsule — the death of bad breath, walking around a party. 7:20 PM — Thursday's thrower wore a white No. 77 Lakers jersey and made it up the steps of Section 111 before security caught him, and he made it worse by shoving a guard on the way. He was arrested, and Front Office Sports reports an indefinite ban from all WNBA, NBA and league-affiliated events. Angel Reese called out the jersey number from the bench, which is how they found him. 7:35 PM — Saturdays have gotten too busy and everybody needs a day off. Some honest talk about panic attacks and what helps. Then a Kobe work-ethic story, and a word about Margo Dydek — 7-foot-2, first overall pick in 1998, all-time WNBA blocks leader, and a Los Angeles Spark before she was done. She was 37 when she died in 2011. 7:50 PM — Saavedra on why the closings keep coming. Cole's, open since 1908. Connie & Ted's. Nearly 19,000 restaurant jobs gone in L.A. in six years. The more useful question is the other one: what are the ones still standing doing right? See omnystudio.com/listener for privacy information.

Rob Dukes: Rob breaks down his history with Exodus and being a Filth Pig and his run ins with the Goblin Ghoul Corey Feldman.Martha Reeves: Martha Reeves went viral for her horrible rendition of the National Anthem, how does it stack up to Corey Feldman?Cringe In Public: From awkwardly singing to a stranger because they graduated to being loud and obnoxious at a theme park. It isn't all about you.FUCK YOU WATCH THIS!, THE BEAR!, I'M THE MAN!, JOE JACKSON!, I'M A WIG!, YN!, ROB DUKES!, EXODUS!, HISTORY!, ORIGINAL SINGER!, REPLACEMENT!, GUITAR TECH!, QUIT!, BAD TERMS!, DINNER!, BEAUTY AND ESSEX!, CHEF!, TATTOOS!, DRESS CODE!, DENIED!, TURNED AWAY!, MELODY!, CHRIS SANTOS!, CHOPPED!, EXODUS POWERS!, EASY TO BE COOL!, MOST PEOPLE AREN'T!, FOOTAGE!, OSCARS!, ACADEMY AWARD!, DEATH MONTAGE!, MARTHA REEVES!, NATIONAL ANTHEM!, COREY FELDMAN!, COMPARISON!, REMIX!, SINGING!, VIRAL!, HORRIBLE!, BACKUP SINGERS!, RETARDED!, DENIAL!, OLD!, BLAME EVERYONE ELSE!, TMZ!, THROW UNDER THE BUS!, GRADUATION!, SINGING!, AWKWARD!, RESTAURANT!, MAIN CHARACTER!, CRINGE!, DREAMS!, ANNOYED!, STRANGE!, YOU'LL NEVER KNOW!, HOOTING AND HOLLERING!, THEME PARK GUY!, THEME PARK GRANDPA!, MICKEY AND MINNIE!, SING ALONG!, HAUNTED MANSION!, STRETCHING ROOM!, BAD!, CAMERA!, FAMILY CRINGE!, CRINGE IN PUBLIC!, HEREDITARY!,You can find the videos from this episode at our Discord RIGHT HERE!

In this episode of Uncle Josh's True Scary Stories, we're heading behind the counter and into the kitchens, dining rooms, and dark corners of the restaurant world for a collection of terrifying tales.Turn down the lights, lock the doors, and join Uncle Josh for some true scary restaurant stories you won't soon forget. Become a supporter of this podcast: https://www.spreaker.com/podcast/uncle-joshs-true-scary-stories--1977911/support.

People who are over 65, pregnant or vulnerable, as well as young children, are told to take care, after one death. Eggs bought at supermarkets are not affected. Also: Prince Harry, Sir Elton John, Baroness Doreen Lawrence, and more are ordered to make an interim payment of more than £9,500,000 to Associated Newspapers Limited, after losing their privacy claim. And: Sir Keir Starmer's donation to the Downing Street library.

Clare O'Kane (@clareisokane, Quorators) joins the 'boys to talk San Jose eats, the third eye, and her dog Penny before a review of Domino's. Plus, another edition of Meal in the Flank!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://medium.com/better-marketing/how-dominos-revitalized-its-failing-brand-77e9dec19ac3https://dennisfoodservice.com/dominos-pizza-turnaround-case-study/https://www.nrn.com/restaurant-operations/a-deep-dive-into-domino-s-historyhttps://yourstory.com/2025/01/dominos-brand-neverhttps://www.rbi.com/English/about-us/board-of-directors/person-details/default.aspx?ItemId=fe88d18d-76c5-41b5-9f3a-155d2c40ecb5See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Comedian Shane Gillis talked trash about Salt Lake City, and Mayor Erin Mendenhall had something to say about it. Host Ali Vallarta, executive producer Emily Means, and City Cast Salt Lake contributor Molly Miloscia challenge the idea that Salt Lake City is in decline. Plus, Utah voters are increasingly unhappy with Gov. Spencer Cox, and a once-busy Sugar House restaurant plaza is suddenly empty.  Resources and references: Salt Lake City's mayor saw that viral Shane Gillis clip about homelessness in Utah's capital. Here's what she said about it. [Salt Lake Tribune] Utah voters turn on incumbents as statewide approval ratings drop into the red [Deseret News] Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come.  Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Utah Museum of Fine Arts Harmons Salt Lake Sewciety Canada Chiropractic WebRoot

Send us Fan MailIs the all-inclusive model the future of Las Vegas? We dive into the fresh numbers from MGM Resorts' recent earnings call showing how cheap, bundled packages at Luxor and Excalibur are attracting a whole new wave of first-time Las Vegas visitors. Plus, we explore local foodie favorite Meraki Greek Grill's newest Downtown expansion, check out Elvis Presley's iconic 1969 suit at Fontainebleau's Hall of Excellence, go treasure hunting at the Casino Collectibles Show, and play Mahjong at The Space with Hollywood star Kelly Hu!Key Segments & HighlightsMGM's All-Inclusive Results Are In: MGM Resorts CEO Bill Hornbuckle revealed that half of the guests booking their new all-inclusive package at Luxor and Excalibur are first-time visitors to MGM properties. We break down what this shift toward younger, first-time travelers means for the Strip.Meraki Greek Grill Expands Downtown: Vegas' favorite fast-casual Greek spot has opened a brand-new Downtown Las Vegas location.Elvis Presley's 1969 Suit at Fontainebleau: A look at the iconic black two-piece suit worn by the King on July 31, 1969, now on display inside the Hall of Excellence at Fontainebleau Las Vegas.The World's Largest Casino Collectibles Show: We took a trip to the South Point for the annual Casino Collectibles Association show. Meet CCA President Barry Sherwood and discover what makes rare casino chips and memorabilia worth thousands.Mahjong's Big Vegas Moment: Patranya heads to The Space for a monthly learn-and-play Mahjong night and runs into regular attendee, actress Kelly Hu (X2: X-Men United, The Scorpion King).Vegas Quick Hits: Backstreet Boys add dates at Sphere Episode Resources & Featured LinksMGM All-Inclusive Coverage: USA Today - MGM Resorts All-Inclusive Offerings Draw First-Time VisitorsCasino Collectibles Association: Learn more about vintage chips and upcoming shows via the Casino Collectibles Association.The Space LV: Check out monthly events, performances, and Mahjong nights at The Space Las Vegas.VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas.  Save money on your vacations! Get a complimentary 30-day guest pass from PCK Travel and Vegas Revealed HERE. You'll gain access to exclusive travel savings on hotels, flights, cruises, and more. No credit card OR presentation required. Start saving with PCK Travel. Lighting Up Your Destination!Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Bronco's Hamburgers, Barrett's Barleycorn Pub & Grill, and La Casa Pizzaria have all thrilled Omaha guests for decades. What's the secret to their families' success? How have their restaurants not only survived, but thrived for decades? And how have they seen the attitudes and actions of diners (in Omaha, in particular) change over time? Blake Barnes, Jack Jeffrey Barrett, and Tony Vacanti joined me on an informative, hilarious podcast panel to discuss all of that and more! Check out these legendary restaurants: Broncos: https://broncoburgers.com/ Barrett's: https://order.toasttab.com/online/barretts-barleycorn-4322-leavenworth-street La Casa Pizzaria: https://lacasapizzaria.net/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠Hurrdat ONE Website⁠ or visit ⁠Hurrdat ONE YouTube Channel⁠!  Follow Restaurant Hoppen for more conversations with the chefs, restaurateurs and food creators shaping Omaha's incredible dining scene. Timestamps: 00:00 Omaha's Restaurant Legends Take the Stage01:18 Meet the Families Behind Three Local Icons04:15 The Secret to Surviving for Decades08:05 Staying Relevant Without Chasing Trends13:00 Why Community Matters More Than Marketing15:02 The Employees Who Built These Restaurants20:18 Advice for Anyone Opening a Restaurant Today25:18 How Legacy Restaurants Continue to Evolve31:35 Why They Came Back to Save the Family Business37:05 Is Omaha's Restaurant Scene Too Competitive?43:45 Creating Customers Who Keep Coming Back49:30 Audience Q&A & Closing Thoughts Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's report, West Hollywood says goodbye to another restaurant and California public schools are set to receive free asthma inhalers. We also explore the world of microdramas and how they're shaking up Hollywood. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

Horst Lichter kennen die meisten als gut gelaunten Entertainer aus dem Fernsehen. Sein gezwirbelter Schnurrbart hat längst Kultstatus, genauso wie seine herzliche Art. Doch hinter dem Lächeln steckt ein Leben voller Schicksalsschläge. Sein Tiefpunkt kommt 1997. Damals sitzt Horst auf seinem Motorrad und rast mit Vollgas durch die Eifel. Er ist pleite, seine Ehe ist zerbrochen und mit fast einer Million Euro Schulden steht sein Restaurant vor dem Aus. Dabei ist die Oldiethek seine große Liebe. Horst ist davon überzeugt, dass sie ihm einst das Leben gerettet hat. Jetzt droht sie, ihn zu zerstören. Horst hat in diesem Moment keine Hoffnung mehr. Für ihn wäre es nicht schlimm, heute aus der Kurve zu fliegen. Was Horst in diesem Moment nicht ahnt: Seine Hoffnung ist längst da. Denn nur wenige Kilometer entfernt, mitten in seinem Laden, wartet eine Frau auf ihn. Eine Frau, die sein Leben für immer verändern wird. Ihr Name ist Nada. In dieser Folge von True Love erzählen euch Linn und Leo gemeinsam mit Horst Lichter höchstpersönlich seine außergewöhnliche Liebesgeschichte. Wir können schon mal so viel verraten: Es wird sehr emotional und gegen Ende kullern auch bei Horst die Tränen. Triggerwarnung: Tod Quellen (Auswahl) Interview mit Horst Lichter Biografie "Und plötzlich guckst du bis zum lieben Gott – Die zwei Leben des Horst Lichter" von Markus Lanz Eine Produktion von Auf Ex Productions Hosts: Leonie Bartsch, Linn Schütze Recherche: Antonia Faltermaier, Linn Schütze Redaktion: Antonia Fischer Produktion: Lorenz Schütze Hintergrundinformationen, Bilder und Videos findet ihr auf unserem Instagram- oder TikTok-Kanal @true.lovepodcast. Oder auf unseren privaten Profilen @leonie_bartsch und @linnschuetze. Du möchtest mehr über unsere Werbepartner erfahren? [**Hier findest du alle Infos & Rabatte!**](https://linktr.ee/truelove_podcast) Du möchtest Werbung in diesem Podcast schalten? [**Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio!**](https://www.seven.one/portfolio/sevenone-audio)

Restaurant owner Ted Bell purposely sets his car alarm off just to see if his neighbors will respond. Sign up for a Backstage Pass and enjoy Hours of exclusive content, Phil's new podcast, Classic podcasts, Bobbie Dooley's podcasts, special live streaming events and shows, and oh so very much more…See omnystudio.com/listener for privacy information.

Max's secret from his recent San Francisco trip is exposed, LA restaurants that are making the best of Summer ingredients, a short farmer's market report, Mei Lin and more at Chain's new mall pop-up, Vin Folk's tasting menu, 80s music, bad restaurants to enjoy, living in Venice, Jordo's comfort food, "annihilating" podcasters Jonah Hill style, Saint James instructions, reservation apps, Sphere talk, more hot dog toppings, and the best new dish at Matū Kai is probably going away.

This week we're heading to Gadsden, Alabama, in 1994 to revisit the shocking Popeyes murders. This was a case that rocked the local community.We're joined by special guest Joseph Cramer from Murder in Your Backyard as he breaks down the crime, the investigation, and the story behind one of Northeast Alabama's most notorious cases.Connect with Murder In Your Backyard below.https://www.facebook.com/profile.php?id=61590736730773https://www.tiktok.com/@murderinyourbackyard?is_from_webapp=1&sender_device=pcmurderinyourbackyard.commurderinyourbackyard@gmail.comThis episode is sponsored by:GO Realty https://www.gorealtyalabama.com/Cherokee Family Healthcare http://cherokeefamilyhealth.com/The Cherokee County Chamber of Commerce https://cherokee-chamber.org/Easy Street, Restaurant, Bar, and Performance Hall https://www.facebook.com/easystreetcentreTheme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39

Every restaurant has them. From the Rockstar Server who never misses a dessert upsell to the Burned Out Manager who mentally quit two years ago, we break down every type of restaurant worker you've ever worked with or been served by. #serverlife #restaurantlifeWorking in a restaurant means navigating a cast of characters unlike any other industry. Which archetype are you? Which one is hardest to work with? We will answer that in the next show.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode of Hustle Inspires Hustle features Alex Quin and Richard Wang, the 25-year-old entrepreneur behind Northern Dumpling Kitchen, as they unpack what it really means to step into a family business, carry forward your parents' legacy, and build something bigger than yourself.Richard grew up in the restaurant industry after his parents immigrated to Canada and spent decades working their way up from difficult beginnings. Although Richard studied finance, his long-term plan was always to return to the family business. Today, he's helping operate the restaurant while working toward one of his biggest goals: helping his father work less and eventually retire.The conversation dives into Richard's decision to document the journey publicly, including the renovations, cooking, long hours, language barriers, frustrations, and behind-the-scenes realities of running a restaurant. After roughly 200 days of consistent posting, his content began reaching audiences far outside his local community, with his Instagram following jumping from around 8,000 to 50,000 in approximately two weeks.Alex breaks down why Richard's content works so well and how founder-led storytelling can create an emotional connection that traditional advertising often struggles to replicate. They also get tactical about restaurant growth, discussing OpenTable, Google Business, Toast, email and SMS marketing, customer retention, experiences, and the systems restaurants can use to generate more revenue without massive advertising budgets.Beyond marketing, Alex and Richard discuss money, mentorship, real estate, investing, learning from older entrepreneurs, documenting family recipes, improving communication across generations, and staying grounded while building a business. Ultimately, the episode is about family, entrepreneurship, and what happens when a new generation decides not only to preserve what their parents built, but to take it further.Episode Outline:[00:00] Intro and how Alex discovered Richard's story[03:00] Growing up in the restaurant industry and choosing the family business[06:30] Taking over responsibilities, leadership, and language barriers[10:30] Why Richard's vulnerable storytelling connected with people[14:00] His parents' immigrant story and building a life in Canada[17:30] Family legacy, helping his dad retire, and financial goals[21:00] Money, investing, mentorship, and lessons for young entrepreneurs[23:30] Restaurant growth strategies: OpenTable and Experiences[27:00] Google Business, Toast, email, SMS, and customer retention[30:00] Cooking, communication, and improving his Mandarin[32:00] Going from 8K to 50K followers and founder-led content[34:15] Preserving family recipes and building for the next generation[35:30] Richard's message to immigrants and young entrepreneurs[37:05] Closing thoughts and outroWisdom Nuggets:Your Story Can Be More Powerful Than Your Product: Richard's audience didn't grow because he pretended the restaurant was perfect. People became invested because they watched him struggle, learn, improve, and fight to build something meaningful for his family.Consistency Doesn't Always Pay Off Immediately: Richard spent roughly 200 days building his audience before experiencing a major breakout. His growth from around 8,000 to 50,000 followers happened rapidly, but it was built on months of consistent work.Founder-Led Content Creates Emotional Investment: When customers understand who is behind a business and why they're building it, the relationship becomes deeper than a transaction. People begin rooting for the person as much as the company.Small Systems Can Create Big Revenue: Restaurants don't always need massive advertising budgets. Reservation platforms, Google Business, customer data, email, SMS, and better retention systems can create meaningful incremental revenue.Learn the Business From the Inside Out: Richard isn't only trying to market the restaurant. He's learning to cook, communicate with staff, improve operations, understand the finances, and master the details that make the business work.Protect the Knowledge Your Family Built: Recipes, techniques, processes, and lessons that exist only inside someone's head can disappear. Documenting them turns years of experience into something the next generation can preserve and improve.Diversification Creates Stability: Business, real estate, and stocks can perform differently at different times. Building across multiple areas can create more stability than relying entirely on one source of income.Legacy Is Bigger Than Money: Helping your parents doesn't necessarily mean forcing them to stop working. It's about building a situation where they work because they want to, not because they have to.Power Quotes“Founder-led content drives people, and it plugs at the heartstrings.”— Alex Quin“I'm doing some big things right now, but this is really only the beginning.”— Richard WangConnect with Richard Wang:Instagram: https://www.instagram.com/northern_dumplingkitchenTikTok: https://www.instagram.com/@thedumplingprinceConnect With the Podcast Host Alex Quin:Instagram: https://www.instagram.com/alexquinTwitter: https://twitter.com/mralexquinLinkedIn: https://www.linkedin.com/in/mralexquinWebsite: https://alexquin.comTikTok: https://www.tiktok.com/@mralexquinBooks Mentioned:How to Market Your Restaurant Online — Alex QuinProfit First — Mike MichalowiczOur CommunityInstagram: https://www.instagram.com/hustleinspireshustleTwitter: https://twitter.com/HustleInspiresLinkedIn: https://www.linkedin.com/company/hustle-inspires-hustleWebsite: https://hustleinspireshustle.comThis page may contain affiliate links or sponsored content. When you click on these links or engage with the sponsored content and make a purchase or take some other action, we may receive a commission or compensation at no additional cost to you. We only promote products or services that we genuinely believe will add value to our readers & listeners.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Facts vs Feelings, Ryan Detrick, Chief Market Strategist at Carson Group, joins Sonu Varghese, Chief Macro Strategist at Carson Group, live from Penn State as Ryan navigates college move-in day and a few very real headlines along the way. From there, they dive into the increasingly complex financing behind the AI boom, including NVIDIA's role in funding AI infrastructure, the rise of "neo-clouds," private credit, and the shift of AI financing risk from corporate balance sheets toward the broader financial system.Ryan and Sonu then examine what the market is saying about risk. Semiconductor stocks have staged a powerful rebound, financials are on an unprecedented winning streak, European banks continue to outperform, and private equity and private credit names are breaking higher. They ask whether these market signals are consistent with the growing recession concerns that dominate financial headlines.The conversation turns to the consumer, where weak retail sales headlines tell only part of the story. Sonu explains why Prime Day timing, lower gasoline prices, and volatile monthly data can distort the picture, while restaurant spending, household balance sheets, debt levels, and delinquencies suggest the consumer remains more resilient than sentiment surveys imply. They also explore why consumers can feel worse while continuing to spend on restaurants, travel, concerts, and other experiences.Finally, Ryan and Sonu tackle inflation from the household's perspective, highlighting stubborn services inflation in areas like lawn care, health care, vehicle repairs, restaurants, and veterinary services. They discuss falling expectations for a September Fed hike, rising long-term Treasury yields, massive federal deficits, the growing cost of government interest payments, a steepening yield curve, and heavy Nasdaq hedging. The episode closes with a broader look at what these signals mean for the bull market and the economy.[Key Takeaways]AI financing is becoming increasingly financialized. NVIDIA's involvement in AI infrastructure financing, alongside major private-capital firms and banks, is helping shift the funding of AI buildout toward private credit, special-purpose vehicles, and debt-backed structures.The AI financing risk may be moving rather than disappearing. NVIDIA's proposed backstop structure can reduce tail risk on its own balance sheet, but some of that risk is transferred to investors, lenders, institutions, and private-credit vehicles financing AI infrastructure.The consumer is showing more resilience than the headlines suggest. Retail sales weakened in July, but Prime Day's earlier timing, lower gas prices, and monthly volatility complicate the headline number. Restaurant spending remains strong, while household debt and debt-service burdens remain relatively manageable.Household leverage does not look excessive by historical standards. Total household debt declined in Q2 2026, credit-card debt was down during the first half of the year, and household debt-service costs remain below 2019 levels. Delinquency data also require context because charged-off debt can remain in reported measures for longer than it historically did.Inflation remains a problem at the household level. While some headline inflation readings have been encouraging, services such as lawn care, home health care, vehicle repair, restaurants, dental care, and veterinary services continue to run above pre-pandemic inflation rates.Jump to:0:00 - College Move-In And Headlines4:20 - The Circular AI Money Loop8:30 - Neo-Clouds And Compute Financing Explained16:40 - Chip Rally And Financials Breakout19:45 - Why European Banks Still Lead22:20 - Retail Sales And Consumer Fears33:20 - Savings Rate Debt And Balance Sheets43:30 - Delinquencies The Data And The Asterisk49:40 - Inflation From A Consumer View56:55 - Fed Hike Odds Shift And Yields Rise1:01:20 - Deficits Long Bonds And Portfolio Positioning1:08:15 - Nasdaq Hedging And Final Takeaways1:11:57 - Wrap And Listener RequestsConnect with Ryan:• LinkedIn: https://www.linkedin.com/in/ryandetrick/• X: https://x.com/RyanDetrickConnect with Sonu:• LinkedIn: https://www.linkedin.com/in/sonu-varghese-phd/• X: https://x.com/sonusvarghese?lang=enQuestions about the show? We'd love to hear from you! factsvsfeelings@carsongroup.com

Your restaurant doesn't lose its standards overnight. It loses them one ignored miss at a time, and in episode 157 of the Restaurant Prosperity Formula podcast, I break down exactly how that happens and what to do about it. I walk listeners through the three stages every missed standard moves through: the first miss, which is simply information; the repeated miss, which signals a pattern; and the ignored miss, which quietly becomes permission. Along the way, I share a five-part coaching format managers can use on the floor, real examples covering closing checklists, portion control and hospitality, and a simple seven-day exercise for catching and correcting misses before they turn into culture. If you've ever wondered why your team seems to be "getting away" with more than they used to, this episode explains how it happened and how to reverse it.

In this episode the hosts analyze a four-unit quick service restaurant franchise portfolio and debate whether buying an underperforming chicken/Mexican franchise platform is a smart acquisition or an expensive operational headache.Business Listing – https://go.franzy.com/resale/qsr-4-unit-southeast-01Welcome to Acquisitions Anonymous – the #1 podcast for small business M&A. Every week, we break down businesses for sale and talk about buying, operating, and growing them.Looking to build a professional website in minutes? Try Wix: https://wix.pxf.io/c/6898629/3115214/25616?trafcat=templateHubSpot is the backbone for how businesses scale without chaos. Try them out here: https://go.try-hubspot.com/OeG9VrSubscribe for more episodes: https://www.youtube.com/@AcquisitionsAnonymousPodcast?sub_confirmation=1Subscribe to our Newsletter: https://www.acquanon.com/newsletterSponsors:Quiet Light BrokerageThinking about selling your e-commerce or SaaS business? Quiet Light Brokerage specializes in helping founders maximize value with experienced former operators—not just brokers—and offers a free, no-obligation business valuation. Learn more at: https://quietlight.comBedrock Quality of EarningsBefore buying a business, make sure the numbers are real. Bedrock provides buyer-focused Quality of Earnings reports using experienced financial professionals and AI-powered analysis to help uncover surprises before closing. Learn more at: https://bedrockqoe.comWhat happens when you find a franchise portfolio that's growing—but still underperforming its own brand averages? In this episode, the hosts evaluate a live four-unit quick service restaurant (QSR) portfolio consisting of chicken and Mexican food franchises in the Southeast.The business generates approximately $4.2M in trailing twelve-month revenue and $676K in adjusted EBITDA, but the opportunity isn't as straightforward as it appears. The hosts dig into franchise economics, average unit volumes (AUVs), dual-brand restaurant conversions, SBA financing, franchise transfer restrictions, and whether operational improvements can realistically unlock significant upside.The discussion goes well beyond valuation. The panel debates whether these restaurants are simply poorly operated, located in weak markets, or attached to an aging franchise brand that may never reach system averages. Along the way they explore AI drive-thru ordering, franchise legal structures, pricing flexibility, restaurant labor, and why experienced multi-unit operators may view this acquisition very differently than first-time buyers.Key Highlights:- Four-unit QSR portfolio with $4.2M revenue and $676K adjusted EBITDA- One dual-brand chicken/Mexican location could potentially be converted into a standalone Mexican concept with franchisor incentives- Discussion of AUV (Average Unit Volume), franchise due diligence, and identifying operational versus location issues- SBA financing considerations, including funding acquisition costs, working capital, and restaurant conversion expenses- Deep dive into AI ordering, pricing strategy, franchise economics, and why experienced operators often outperform first-time ownersSubscribe to  weekly our Newsletter and get curated deals in your inboxAdvertise with us by clicking hereDo you love Acquanon and want to see our smiling faces? Subscribe to our Youtube channel.Do you enjoy our content? Rate our show!Follow us on Twitter @acquanon Learnings about small business acquisitions and operations.For inquiries or suggestions, email us at contact@acquanon.com

Shannon's Dirty 8-18-2026 See omnystudio.com/listener for privacy information.

This is “BPR Talks” – where we feature the call-in segments of the day. If you're looking for the full two hours with guests,  you can find the full episode right here in the same feed.Today on the show: We ask listeners about Ossoff's criticism of Donald Trump during a recent rally speech, then we end the show by asking listeners about taking kids places, should kids be allowed to sit at the bar as long as they behave well?Listen in to find out!

What if the operators most likely to build something unforgettable are the ones who have never run a restaurant?Dave Shah and Camilla Caremoli had never worked a shift in hospitality before opening CasaDamí. Dave built a global tech studio and thinks in brand. Camilla comes from four generations of an Italian food family and thinks in operations. A year in, they've built the kind of room a community actually shows up for.In this conversation, we get into why they chased one unforgettable location instead of twenty, how they learned to separate real feedback from noise, and why the relationships built inside a room outlast any menu, wine list, or buildout.If you're an operator who believes experience is the only edge that counts, this one will challenge you.That's Dave Shah and Camilla Caremoli. To learn more about CasaDamí, visit casadami.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Today's talk: KWAYI: Phone Calls. The Top 5 Most Annoying Things To Order At A Restaurant. Patreon My Website.

(1) Steve Cofield, ESPN Las Vegas, on UNLV Football, Pastner & Vegas NBA team (2) Belmont Grill is closing. Houston Restaurant area development big plans (3) NFL Xmas Games Slate

Send us Fan MailIn  a world where restaurants are run by apps, algorithms and reservation platforms, Tina Vaughn is fighting back—with a telephone, a handwritten reservation book and the belief that hospitality still means knowing your customer.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

From 08/14 Hour 4: Today's Entertainment Page took a crazy turn when the guys discovered what this restaurant is doing to draw in customers. Would you ever get food there or is that idea down right trifling?

Whitmer Thomas (@whitmerthomas, Terminal Crew of Dudes) joins the 'boys to talk Boy Scouts, Hooters, and wings before a review of Fat Burger and Buffalo's Express. Plus another edition of Food in this Dude.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmEXCLUSIVE NordVPN Deal ➼ https://nordvpn.com/doughboys Try it risk-free now with a 30-day money-back guaranteeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

P.M. Edition for Aug. 13. The U.S. is sending a fresh aircraft carrier to the Middle East amid growing concerns over living conditions aboard the carrier currently stationed there, the USS Abraham Lincoln. Plus, seven months into the U.S. energy blockade against Cuba, everyday people are struggling to sleep in the heat and to afford food as blackouts persist. We hear from Journal reporter José de Córdoba about what he is hearing from people across the country. And the proliferation of restaurant reservation apps have made it a nightmare for diners to get a table at a buzzy restaurant. Reporter Heather Haddon explains why restaurants keep doing business with the apps. Alex Ossola hosts. Sign up for the WSJ's free What's News newsletter. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

New York City Council member Lincoln Restler (District 33, Greenpoint, Northside Williamsburg, South Williamsburg, Brooklyn Heights, Downtown Brooklyn, DUMBO, Boerum Hill, Vinegar Hill, Bedford-Stuyvesant, Brooklyn Navy Yard) talks about his bill, which he expects to pass, that will bring back year-round outdoor dining after the Adams administration had heavily restricted it. Photo: People dine al fresco, or open air, in Hell's Kitchen on July 21, 2020 in New York City. (Jeenah Moon/Getty Images) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.