Podcasts about restaurants

Send us a textA working trip to Mexico City turned into a bold idea: serve the soul of Mexican food with plant-based craft so good that non-vegans line up for it. We sit down with co-owner Regina Simmons to trace how Tacotarian grew from a teased opening to six busy locations across Las Vegas and San Diego, all while keeping flavor first and labels second.Regina breaks down the playbook: position as plant-based to lower the barrier, design a menu that delights both meat-memory seekers and veg-forward purists, and build a commissary that safeguards consistency, controls food cost, and cuts waste. From seitan techniques for carne asada and al pastor to jackfruit birria that holds its own, every item is engineered to taste right before it reads right. That approach fuels a surprising stat—about 70% of guests aren't vegan—and that's exactly the point.We also get into the real engine behind the brand's momentum: community-first marketing, roles with clear ownership, and a service culture that empowers fixes in the moment. Regina shares how Good Morning Kitchen leverages a second-generation space with breakfast, cocktails, and nighttime commissary production, why franchising starts close to home, and how distributor alignment and ingredient parity shape expansion. Plus, a look at their growing retail line bringing birria and barbacoa jackfruit to grocery shelves. It's a masterclass in building a resilient restaurant brand in a tough market: lead with flavor, scale with systems, and earn trust one guest at a time.If the story resonates, follow the show, share this episode with a friend who loves great food, and leave a review so more people can discover these Vegas-grown insights.

Episode 494: I will discuss the Bluebird Coach Lines Buses and read a 1971 menu from Biasetti's Restaurant in Chicago.

Episode 494: I will discuss the Bluebird Coach Lines Buses and read a 1971 menu from Biasetti's Restaurant in Chicago.

#BerichtausBerlin #DieterHapel #DNEWS24 #Landespolitik #Ausgehtipp Berlin zahlt nur verfassungswidrig. SPD zelebriert Krönungsmesse.  Krach agiert stillos. CDU will mehr Sicherheit und Sauberkeit. Kinder in Pankow von Jugendlichen ausgeraubt. Spielplatz soll polizeilich überwacht werden. In Berlin häufen sich Schießereien. SOKO Eisen eingesetzt. Frack mit Sneakern im Roten Rathaus. Kai Wegner macht Wahlkampf. Bei Standesämtern ist Geduld gefragt. Partei-Hopping in den Bezirken. Der Görli-Zaun wächst. No-Olympia ist ein Sammelsurium der üblichen Verdächtigen.Ausgehtipp der WocheDas Chon Thong liegt gleich beim Kant-Kino und ist ein thailändisches Restaurant. Das freundliche Personal kapituliert nicht vor dem Gäste-Absturm. Die Speisen sind authentisch, die Getränke fair bepreist.Hinter einem Bauzaun in der Mommsentrasse versteckt sich die Salumeria Servus. Rustikale Einrichtung, österreichische Küche, freundliche Wirtsleute mit vernünftigen Preisen.

The K Might Be Silent. Let’s Get Susan Out the Door!. Morons in the News. Talkback Callers.   The People’s Movie Critic: “The Running Man” Talkback Callers. Everyone Needs a Laugh.   Talkback Callers. Ankle Deep in the Restaurant. Can You Believe This?   The Zippy Zodiac. From the Vault.

Paul Needham is CEO of The Infatuation. We chat with him from his office in New York about unhoused Kevin Spacey, Chris's newsletter about Substack, TJ saw Robyn last night, British Politics, we rank all the new markets trying to be Erewhon, the psychology of waiting in line for things, his In N Out order, Iced matcha add banana pudding, elevated small luxuries, why Ojai? Restaurants that "release 12 burgers a night," The River Cafe and Bar Pitti, should restaurants have a phone number in 2025? Chris won't buy a flight on his phone, the current bagel wars, and we go through some of The Infatuation's top restaurants of the year. theinfatuation.com twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

George Mahe on restaurant openings and taste, and Flashback Friday!- h4 full 995 Fri, 21 Nov 2025 22:31:25 +0000 cqzsbHNHE0ZDE1US0j67IlrBKQK448FF comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government George Mahe on restaurant openings and taste, and Flashback Friday!- h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False https://player.amperw

World-famous restaurateur Will Guidara is back with his latest project — and it's not a restaurant, it's a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.Be sure to pick up a copy of Will's book, “Unreasonable Hospitality”, when it releases on October 25th._________________________________________________________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.comFull 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

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The Texas Restaurant Association sounded the alarm as the state's restaurants experience their worst month in years. Dwindling disposable income, inflation, tariffs and an employment challenges are to blame, and the Dallas Morning News food team adds context to the state of the industry in D-FW heading into the holidays. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Texas Restaurant Association sounded the alarm as the state's restaurants experience their worst month in years. Dwindling disposable income, inflation, tariffs and an employment challenges are to blame, and the Dallas Morning News food team adds context to the state of the industry in D-FW heading into the holidays. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Is this ok?

Jack in the Box had a tough fourth quarter. Cracker Barrel's logo fallout has led to the loss of a board member. And jobs in restaurants and bars continued to trend upward in September.

As we head into Thanksgiving, the markets are serving up a mixed plate — some items are easing, others are heating up, and a few might burn your budget. Whether it's a gravy train or a little holiday pain depends on the protein. Let's dig in and see what's really simmering this week.BEEF: Middle meats are heating up fast for the holidays, with ribeyes, strips, and tenderloins pushing higher and showing no signs of slowing. Chucks and rounds are softening a bit, but ground beef is still gaining strength — the question is how high these premiums will run through December.POULTRY: Chicken remains steady despite massive production levels, with wings, breasts, and tenders barely moving. But after 23 new avian flu cases this week, will this calm hold through the winter migration?GRAINS: Soy tried to rally and stalled, corn slipped, and wheat held steady — nothing seems able to spark this market. With winter wheat nearly fully planted, the real question is what it will take to break this grain gridlock.PORK: Bellies finally broke lower, dropping $22 to $118, and this softer market may carry well into December. With strong production and plenty of supply, will pork remain the best value on the protein board?DAIRY: Dairy keeps sliding, with block, barrel, and butter all moving lower again — and butter now at its cheapest point since 2021. The big question: will low holiday pricing spark demand, or is there still more room to fall?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Tommy and Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate, go over some restaurants you have to try soon. Irish breakfast? Hidden gem in Midcity? And plenty more

* The Falcons are banged up. How do the Saints stack up? * Could we get some Lane Kiffin news as soon as today? * Need a hearty, filling breakfast? Look no further than this restaurant * How have immigration sweeps in other cities gone? * Have we already seen the last of Garrett Nussmeier at LSU? * Bill Cassidy has a plan to address healthcare costs. Would it work? * What do we need to see out of Tyler Shough?

Emilia Fuller visited a family restaurant in Caulfield.See omnystudio.com/listener for privacy information.

We weren't big on dining out when I was growing up. Truth is, we couldn't really afford to. With four kids, a mortgage, and decent cooking skills themselves, my parents didn't really buy food. They bought groceries and the odd few rounds of fish and chips on the beach, but apart from that almost everything we ate was prepared in the kitchen at home. That being said, every now and then there'd be a special occasion. Every now and then we'd make our way into the city and Christchurch's historic Arts Centre, where each of us would line up for a lunchtime treat. Back then, Dimitris served souvlakis from a little caravan, tucked into a little corner next to the old gothic revival buildings. Whenever you'd pass by, there would be a little group of people milling about and waiting for their order to be prepared. On a really busy day, the owner, Dimitris Merentitis, would have someone else working with him as he made his way through the orders. You could choose between single, double, or triple meat. Lamb, chicken, or falafel. The Tames always had the same thing: lamb souvlakis with a token bit of salad, and a hearty drenching of beautiful, garlicky, tzatziki sauce. As you stood there waiting, you'd try and size up the people around you to work out how many orders would have to be completed and checked off before yours would be up. I remember being frustrated when someone would appear from a shop or a stall nearby, having ducked away for a few minutes while their order was prepared. Dammit, I'd think, surely, I'm next. I don't know about you, call me a heathen, but as far as I'm concerned there are few gastronomical combinations quite so glorious as hot meat in hot bread. It's about as simple as it gets, pulled straight off the sizzling grill, wrapped in newsprint and passed into your hungry hands. The bread at Dimitris' souvlakis was always so pillowy and soft. You'd navigate the first few bites with relative dignity, but by the time you got down to the last fistful of souvlaki, there was no room for quaint niceties like plastic cutlery. Everything would be soaking with meat juice and sauce. Heaven is a place on Earth. It's funny how people will always find and celebrate good food. Looking back, I recall the point when we crossed the threshold, in our family. Even though as teenagers our friends were always asking their parents to go to McDonalds or KFC, when each of us had a birthday roll around, we'd ask to go to Dimitris. And it turns out we weren't the only ones. We might have thought it was a family secret, but it was a family secret that was apparently shared by half the people in Canterbury. After years and years and years of serving up how every many million souvlakis, Dimitris has built his operation into a gastronomic institution. From the little stand in the Arts Centre to his Greek restaurant and prominent spot in Riverside Market today, Dimitris is a dining destination that I'd argue now ranks among New Zealand's best-loved spots: Queenstown has Fergburger. Wellington has Fidel's. Christchurch has Dimitris. This weekend, Dimitris celebrates forty years of operations in the Garden City. Forty years. So much of the city has changed in that time. The CBD looks completely different. Entire neighbourhoods have gone. But some things have never changed. Lamb. Bread. Lashings of tzatziki. Dimitris' success is sizzling, mouthwatering proof you can't improve on perfection. See omnystudio.com/listener for privacy information.

Op donderdag 11 december zal er in Brasserie Villa Heideheuvel, u weet wel het restaurant van de Horeca Bakken en Recreatie Afdeling van College de Brink in Laren een wel heel bijzonder evenement plaatsvinden.  Want …. u bent dan welkom bij een 24h durende restaurantmarathon, alwaar de leerlingen een feestelijk 4-gangen kerstmenu koken en serveren. De opbrengst komt volledig ten goede aan het goede doel, te weten Spieren voor Spieren, want dat is dit jaar door Serious Request verkozen om kinderen met een spierziekte te helpen. Aangeschoven in de Brasserie zijn initiatiefnemers Esli Smit en Robert van der Roest………Reserveren kan via ......... https://brasserie-villaheideheuvel.nl

We get local business news from Wichita Business Journal Editor Kirk Seminoff, and we wish him a very happy birthday!

Jesse Thorn (@jessethornveryfamous, Bullseye) joins the 'boys to talk sitcoms, Thanksgiving favorites, and 25 years of Bullseye before a review of Costco. Plus another edition of 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://www.rollingstone.com/culture/culture-features/aj-and-big-justice-costco-guys-tiktok-song-1235063207/https://www.tiktok.com/@a.j.befumo/video/7341463847108152606?lang=enhttps://www.pajiba.com/tv_reviews/gen-z-explainer-the-costco-guys-mewing-jimmy-fallon-pj-vogt-and-the-rizzler.phphttps://theaurorantoday.com/4501/arts-and-entertainment/the-costco-guys-rulers-of-the-food-court-and-now-the-media/https://www.forbes.com/sites/callumbooth/2024/10/30/an-analysis-of-the-costco-guys-on-fallon-memes/https://www.delish.com/food-news/a34111722/costco-hot-dog-combo-story/https://kotaku.com/the-rizzler-mario-kart-world-sdcc-celebs-reedus-brie-1851787157https://okmagazine.com/p/big-justice-feels-regular-kid-school-everyone-asks-videos-dad-aj/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 1841 - brought to you by our incredible sponsors: RIDGE - Take advantage of Ridge's Biggest Sale of the Year and GET UP TO 47% Off by going to ⁠https://www.Ridge.com/HARDFACTOR⁠ #Ridgepod DaftKings - Download the DraftKings Casino app, sign up with code HARDFACTOR, and spin your favorite slots! The Crown is Yours - Gambling problem? Call one eight hundred GAMBLER Timestamps: (00:03:35) - What happened in 1841?  (00:05:35) - A Canadian man claims Chat GPT and he almost saved the world, but really, he's insane (00:21::00) - What's next for the Epstein Files and Epstein's Lemon/Egg-Shaped penis (00:26:20) - Restaurant owners are battling a surge in online scammers who want their money back from take-out orders (00:33:10) - The Canadian pond home to MILLIONS of Goldfish had to call in the big guns to solve the fish problem Thank you for listening!! Go to patreon.com/hardfactor to join our community, get access to bonus pods, discord chat, and trivia with the hosts on Friday 12/12 - but most importantly: HAGFD Learn more about your ad choices. Visit megaphone.fm/adchoices

From 11/20 Hour 1: The Sports Junkies react to Sizzler's big comeback.

11/20 Hour 1: Capitals Defeat The Oilers 7-4 - 1:00 Top Storylines Around The Sports World - 14:00 Classic American Restaurant's Making A Comeback - 32:00

Restaurant Fixes the ‘Fish & Chips' Confusion! by Lehto's Law

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Boston finally getting some recognition in the restaurant scene with awards handed out by Michelin in the New England Nightly News.

Send us a textBill Bartholomew welcomes Richard Culatta, a global education innovator and leader who notably served as the first Chief Innovation Officer for the State of Rhode Island from 2016 to 2017. He is a Rhode Island native and currently serves as the CEO of ISTE+ASCD Support the show

On today's edition of the podcast Eric is joined by Tracy Vaught, Hugo Ortega, and Sofia Ortega of H-Town Restaurant Group. H-Town Restaurant Group is the company behind Backstreet, Hugo's, Xochi, Caracol, Urbe, and Zaranda. The family speak with Eric about their new concept Zaranda, why now was the right time for the concept, the inspiration behind Zaranda, integrating different flavors from other cuisines into Zaranda's dishes, Sofia's role, menu development, the signature dessert, how things have been since opening, and more. Plus, Tracy and Hugo share how they first met, their memories of opening Hugo's, their reaction when Hugo's first took off, what Sunday brunch at Hugo's represents, revamping Backstreet, their thoughts on not being included in the Michelin Guide, and Sofia's put to the Lightning Round test.  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: Historic Houston Burger Joint Serves Up New Woodlands Location Street Food-Inspired Houston Restaurant Swaps Counter Service for Servers River Oaks Italian Spot Claims Shuttered Woodlands Steakhouse for New Location Houston Restaurant Veteran Fires Up Pizzas and Steaks in Garden Oaks Food-Focused Houston Nonprofit Rounds Up Top Chefs for Sunday Supper

ourth-generation leader Taylor Dorman, EVP of Operations at Kansas City's Jack Stack Barbecue, shares how his family has grown a simple 1950s Hickory-smoked BBQ joint into six high-volume restaurants, a catering division, nationwide shipping, and a retail production facility—while staying true to the values that built the business. He explains the family rule that every next-generation member must work elsewhere and earn a promotion before returning, and why he chose to start back in the kitchen before stepping into leadership. Taylor breaks down their core “Hope Through Hospitality” values—Humility, Optimism, Passion, Engagement—which guide hiring, coaching, and daily execution across 850 team members. He discusses how Jack Stack stands out in a competitive BBQ market by offering an elevated but welcoming full-service experience, and how the company navigates rising beef costs, aggressive local competition, and evolving technology without sacrificing genuine hospitality. As a husband and father of three, Taylor also shares how he protects small pockets of time, avoids burnout, and approaches his role as a steward of a 68-year legacy focused on long-term impact rather than short-term gains.10 key takeaways Jack Stack is a 68-year-old, fourth-generation family business with six restaurants, catering, shipping, and retail production. Family members must work outside the business, earn a promotion, and return only in existing roles—no shortcuts. Taylor started back as an assistant kitchen manager, completed a 20-week MIT program, and spent years in operations before becoming EVP. The brand wins by pairing top-tier barbecue with an elevated full-service experience that welcomes every type of guest. Their HOPE values—Humility, Optimism, Passion, Engagement—form the cultural backbone of the company. Humility is non-negotiable; promoting leaders without it can erode a multi-generational business fast. Restaurants offer real human connection and skill-building, especially for younger workers raised on screens. Technology is used only when it improves convenience; hospitality must always stay personal and accessible. Pricing and traffic are major challenges due to beef costs and dense competition; Jack Stack tackles this through strategic purchasing and partnerships like Food Service IQ. Taylor manages work and family by reclaiming small daily pockets of time, building healthy routines, and consistently showing up for both his team and his home.

When is a customer right to send food or a drink back at a restaurant? Should it just be expected that your burger will come with fries? Chad tackles these questions and more from outside the food world with Jason DeRusha.

Podcast of Inside New Orleans with Eric Asher presented by Katie's Restaurant & Francesca by Katie's 4-6pm on 106.7 The Ticket Listen live IHeart Radio or TuneIn Radio App or www.theticket1067.com Podcast of the show is available on all podcasting platforms Topics Saints LSU Tulane Pelicans Guests Tulane Sideline Reporter Maddy Hudak Buddy Songy of The Buddy Songy Show Celebrity Chef Scot Craig

Herald Sun Food and Wine editor, Kara Monssen, couldn't believe this story!See omnystudio.com/listener for privacy information.

Would you be interested in dining at a restaurant where your phone is locked away? One restaurant who has adapted this policy is Punk Royale in London and we spoke to Katherine Bont, Head of Guest Experience at The Punk Royale Group.

John Barker, President of the ORHA covers everything from dining out to "Mocktails" as we head to the holiday season

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This week on True Crime on Easy Street, Scott takes us back to Buffalo, New York, in 1901 for the shocking assassination of President William McKinley. This was moment that forever reshaped the Secret Service and the nation's understanding of political violence. Scott breaks down the motives, the mayhem, and the lasting legacy of McKinley's death. With this episode, we officially conclude our coverage of all the presidential assassinations in U.S. history. 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 Band https://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=d8d9594652cf4cf1 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this week's edition of the Flavors of Northwest Arkansas Podcast, we talk to David Flores, owner/operator of Geraldi's in Fayetteville and Pizza Navona in Farmington, but before we talk to him?!?! FOOD NEWS!! Wine news first (of course) with Langman's Winery & Restaurant opening in Centerton. We'll hear from owner Jim Langman. Viet Buffet in Rogers opens and then closes. We'll explain. There'll be a new scratch Italian restaurant in downtown Springdale next year. We'll talk to the owners (Hint: You know who they are). Handshake has their grand opening date now. Firebirds Wood Fired Grill opens their first Arkansas location next week in Rogers. Big Whisley's in Rogers has their grand opening this weekend! Happy birthday to Loveless, Hot Vine and La Media Luna! Downtown Fayetteville announces the Holiday Haul Brunch Crawl. We've got the details. Downtown Springdale's International Hot Cocoa Crawl is also around the corner. Classic Flavors Rewind: Mezzaluna's Chef Peters tells the story of feeding Gorbachev with limited time! David Flores is the owner/operator of longtime Fayetteville staple Geraldi's, and a newer spot in Farmington, Pizza Navona. He's not from here, but he's been here long enough that he's an Arkansan now. He started working for Mr. Geraldi a long time ago when he had a Giraldi's in Oregon, and he started at the bottom. Mr. Giraldi opened several more spots in several more places around the country, and David ended up at the Geraldi's in Eureka Springs. He'll tell you about what got him there. He eventually moved to the Fayetteville location and would later take it over. As for Pizza Navona, David will tell you why he chose Farmington over Benton County for its location. Also, we'll talk menu and future plans and that's next, here on the Flavors of Northwest Arkansas podcast!

Take advantage of our half price Black Friday offer and join The Local France today for just €24.99.This week we'll gaze into our crystal balls and look to the future, to that day, and a momentous day it will be, an occasion where everyone will remember exactly where they were, the day when France agrees its 2026 budget. Unless it doesn't happen.We'll also explain why a small mass held for 20 people in France kicked off an almighty political storm this week - and a criminal probe - and look at the relentless march of fast food in France and the apparent sad demise of traditional restaurants.We'll also reveal why you all need to be well behaved on flights from France in future and we'll say prayers for the Louvre.Im Ben McPartland and i'll be joined as usual by The Local France's elite team of specialist gossipers, blabberers and jibber-jabberers Emma Pearson, Gen Mansfield and politics expert John Lichfield.READ MORE: OPINION: A far-right President Bardella of France? It could happenFrom new flights to public holidays, we have in depth coverage of everything that will change in France in 2026 Hosted on Acast. See acast.com/privacy for more information.

We all know what it's like to manage food allergies in our own kitchens — but what happens when that kitchen belongs to a busy restaurant? We're taking you behind the scenes with Chef Keith Norman, FAACT Board Member, Assistant Executive Chef, and Food Safety Manager at the South Point Hotel, Casino, and Spa. Chef Keith is sharing what it really takes to keep guests safe, plus some practical tips for anyone managing food allergies or special diets when dining out. Resources to keep you in the know:FAACT's Living with Food Allergies: Dining OutFAACT's Dining Out PosterAbout Chef Keith NormanYou can find FAACT's Roundtable Podcast on Apple Podcasts, Pandora, Spotify, Podbay, iHeart Radio, or wherever you listen to podcasts.Follow us on Facebook, Instagram, BlueSky, Threads, LinkedIn, Pinterest, TikTok, and YouTube.Sponsored by: ARS PharmaThanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

Join host Cherryh Cansler as she sits down with Brian Choi, CEO of The Food Institute, to tackle the biggest challenges facing restaurants in 2026. With consumer sentiment at 50-year lows and economic uncertainty looming, Brian shares his Wall Street expertise and food industry insights on how fast casual brands can thrive. Discover why going back to basics, leveraging social media, and embracing global flavors are key to success. Learn about emerging trends from West African cuisine to GLP-1-friendly menus, plus practical strategies for managing rising costs while keeping customers excited about your brand.#FastCasualNation #RestaurantIndustry #FoodTrendsGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Episode 1839 - brought to you by our incredible sponsors: RIDGE - Take advantage of Ridge's Biggest Sale of the Year and GET UP TO 47% Off by going to ⁠https://www.Ridge.com/HARDFACTOR⁠ #Ridgepod DaftKings - Download the DraftKings Casino app, sign up with code HARDFACTOR, and spin your favorite slots! The Crown is Yours - Gambling problem? Call one eight hundred GAMBLER Timestamps: (00:01:52) - What happened in 1840, because Wes fucked up the date  (00:02:55) - What to see, and what not to see, in theaters right now (00:05:25) - New information about Trump Assassin wannabe, Thomas Crooks, and what his fetishes were (00:26:20) - Restaurant owners are battling a surge in online scammers who want their money back from take-out orders (00:35:15) - The Icelandic language is on its way out and will soon be extinct (00:38:20) - Beloved rest stop Buc-ee's is suing an underwear company, “Nuthuggers,” for copyright infringement because they too have a rodent as a logo Thank you for listening!! Go to patreon.com/hardfactor to join our community, get access to bonus pods, discord chat, and trivia with the hosts on Friday 12/12 - but most importantly: HAGFD Learn more about your ad choices. Visit megaphone.fm/adchoices

Jon M. Chu joins Seth and Josh on the pod this week! Jon chats all abut growing up in Los Altos, California, the Chinese restaurant his family owns that he grew up working in, his memories of growing up in a family of five with immigrant parents, stories from a trip to France with his mom, how early exposure to technology and video editing shaped his passion for filmmaking, the influences of 'Crazy Rich Asians' and 'Wicked' on his life, and so much more! Plus, Jon chats about his film, Wicked: For Good, out in theaters November 21, 2025! Watch more Family Trips episodes: https://www.youtube.com/playlist?list=PLlqYOfxU_jQem4_NRJPM8_wLBrEEQ17B6 ------------------------- Support our sponsors: Shipt Shipt's exclusive savings event: Season of Savings, happening from November 16th through December 28th. Shop tons of deals, including member-exclusive savings, all season long. Terms apply. Download the app or order now at Shipt.com Uplift Elevate your workspace with UPLIFT Desk. Go to https://upliftdesk.com/FAMILY for a special offer exclusive to our audience. Fabric Join the thousands of parents who trust Fabric to help protect their family. Apply today in just minutes at meetfabric.com/trips. Policies issued by Western-Southern Life Assurance Company. Not available in certain states. Prices subject to underwriting and health questions. ------------------------- Family Trips is produced by Rabbit Grin Productions. Theme song written and performed by Jeff Tweedy. ------------------------- About the Show: Lifelong brothers Seth Meyers and Josh Meyers ask guests to relive childhood memories, unforgettable family trips, and other disasters! New Episodes of Family Trips with the Meyers Brothers are available every Tuesday. ------------------------- Executive Producers: Rob Holysz, Jeph Porter, Natalie Holysz Creative Producer: Sam Skelton Coordinating Producer: Derek Johnson Video Editor: Josh Windisch Mix & Master: Josh Windisch Episode Artwork: Analise Jorgensen #familytrips #sethmeyers #joshmeyers Learn more about your ad choices. Visit megaphone.fm/adchoices

On April 12, 2016, 16-year-old Mekayla Bali vanished after a day of erratic behavior caught on camera. Surveillance showed her withdrawing money, sending cryptic texts, and inquiring about a bus ticket to Regina before she disappeared from a restaurant. Authorities suspect she either ran away or fell victim to human trafficking or an online predator, but will we ever find out the truth? --For early, ad free episodes and monthly exclusive bonus content, join our Patreon! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What if the stable path isn't the right one?Mohammad Farraj was on track to be a trauma surgeon. Instead, he left medicine to launch a taco truck—against family expectations, cultural pressure, and common sense. That truck became Talkin' Tacos, a fast-casual franchise now operating in seven states.In this episode, Mohammad shares what pushed him to walk away from a “safe” life, how a teenage TikTok creator sparked their first viral moment, and why obsessing over experience—not just food—created a brand that keeps growing.This is for any operator who's ever felt the pull to start over and build something real.To learn more about Talkin' Tacos and their nationwide expansion, visit talkintacos.net._________________________________________________________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.comFull 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

Ever wonder what it's actually like working a holiday a restaurant? Veteran servers with 30 years plus experience discuss what it is like during the chaos; From double-booked reservations to last-minute large parties. Those of you who have ever worked in hospitality will recognize what we reveal behind the curtain.#RestaurantLife #HolidayRush #ServiceIndustry #ServerLife #RestaurantStoriesFollow Me On Social Media: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.

Our city's food scene is widely praised, but that wasn't the case even just 25 years ago. Today, we're talking with the editor-in-chief of Portland Monthly, Brooke Jackson-Glidden, about the 25 restaurants that shaped our food scene over the past 25 years. We're breaking down the trends, cultures, and approaches that shape the way we enjoy food in our city today. Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this November 18th episode: Northwest Children's Theater Simply Eloped Portland General Electric Portland Art Museum DUER - Mention code CCPDX for 15% off MUBI

#71: Eating out with your baby doesn't have to be a stressful, messy disaster (...even though it can definitely feel that way the first few times!) In this episode I'm sharing simple, real-world strategies to make restaurant dining with your baby calm, safe, and even enjoyable. You'll learn what to pack, how to set your baby up for success in a restaurant high chair, and which foods from the menu are actually safe for baby-led weaning. Whether you're heading out for brunch, dinner with friends, or just want to stop avoiding restaurants altogether, this episode will help you feel prepared, not panicked if you're doing baby-led weaning. Listen to this episode to learn: 1. Set your baby up for restaurant success by packing the right gear and seating situation 2. Choose and modify restaurant foods safely so your baby can eat real food (...not off of the kids' menu) 3. Handle restaurant meals with confidence from what to order to mastering the exit strategy Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podast/71 Links from this episode: • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠My favorite travel bibs are disposable bibs from Summer Infant; they're on Amazon here (affiliate link). • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠⁠https://babyledweaning.co/program⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠⁠https://babyledweaning.co/baby-led-weaning-for-beginners⁠⁠ Other episodes related to this topic: • Episode 35 Snacks: Why Early Eaters Don't Need Snacks is available here • Episode 327 BLW on the Go: How to Pack a Feeding Bag for Traveling