Podcasts about restaurants

 "It is the most loyal customer segment that exists because people find it so hard to find places that they trust, that when they do and they have a good experience, they keep going back again and again. It's a huge revenue opportunity for restaurants to take advantage of transparency." —Dylan McDonnell   Nothing about dining out should feel like a gamble. In this episode, we talk with Dylan McDonnell, founder of Foodini, about how accurate ingredient data and personalized menus restore trust and enjoyment at restaurants for people with celiac disease, allergies, and special diets. Dylan shares the personal story that launched the company and how Foodini tags menu items across restaurants, hotels, and stadiums so menus can show what is safe, what needs a modifier, and what to avoid. He explains the tech and operational challenges behind keeping menu data current and why transparency is also a major revenue opportunity for restaurants. Press play to hear why menu transparency matters now and how restaurants can make dining safer and more inclusive. Key topics covered Foodini's origin story and Dylan's celiac experience How dietary intelligence and personalized menus work Menu data, ingredient tagging, and QR-based experiences Challenges of keeping ingredient and supplier data accurate Why transparency builds trust and loyalty and opens revenue for restaurants The role of regulation and industry adoption How consumers and restaurants can get started with Foodini   Meet Dylan:  Dylan McDonnell is the founder and CEO of Foodini, a dietary intelligence platform that helps restaurants and food service providers deliver accurate, personalized menu information for more than 150 allergens and dietary needs. Inspired by his own lifelong experience with celiac disease, Dylan left a career in corporate law to build a scalable solution that brings transparency, safety, and inclusivity to dining. Under his leadership, Foodini has supported hundreds of thousands of users across the U.S., Canada, and Australia, partnering with restaurants, hotels, and stadiums to modernize menu data and improve the guest experience. He is recognized as a leading voice in advancing food-allergen transparency and helping the industry adapt to emerging regulatory standards. Website LinkedIn Instagram Facebook TikTok   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:15 What is Foodini? Personalyzed Allergy-Safe Menu Explained 06:23 Market Research, Customer Interviews, and MVP 10:04 Loyalty, Revenue Opportunity, and Decision Influence 13:03 Data Problem in Food Service and Building a Tech Team 17:48 Self-Funded Offshore Build and Early Team Steps 22:34 Eating Freely Again 24:22 Explaining User Workflow  

What if the most powerful thing you bring to your restaurant isn't a recipe—but your story?Alon Shaya built Pomegranate Hospitality not on a model, but on a mission: to lead with identity, not conformity. In this episode, he shares how embracing his immigrant past changed everything—from how he cooks, to how he hires, to the way he gives back. We get into the power of cultural storytelling in a commodity industry, the systems that let passion scale, and why he built an entire nonprofit around the teacher who saved his life.This is for every operator who's tired of chasing trends, and ready to build something real.To learn more about Pomegranate Hospitality, visit pomegranatehospitality.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.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

f you are a server, you know double shifts, rude tables, inconsistent tips creates constant pressure. In this podcast, we break down proven, realistic strategies to avoid burnout in the service industry. You'll learn simple daily systems to protect your energy, set boundaries, and manage stress during rushes. It is important to handle difficult guests without absorbing the negativity, and build a support plan with your team and management.Follow 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.

On today's edition of the podcast Eric is joined by Mary Clarkson of Heights Grocer and Montrose Grocer. The pair dive into some of the latest news from the Houston food scene including Home Slice Pizza expanding in the Houston area with a new location set to open in The Heights, the closure of Killen's BBQ in The Woodlands, the surprising announcement of Brett's BBQ Shop shuttering at the end of December, and ChòpnBlọk's receiving more national critical acclaim. In the Restaurants of the Week portion Hypsi at the Hotel Daphne is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: East Coast Style Austin Pizzeria Confirms Plans to Open in The Heights Exclusive: Killen's Barbecue Will Soon Shutter in The Woodlands Texas Monthly-Rated Katy Barbecue Joint Surprises with Imminent Closure Esquire Names Houston's West African Eatery to Best New Restaurants List Houston Chef's Hip New Italian Restaurant Now Open in Heights Hotel

Dans cette deuxième partie de l'entretien, Éric Guérin revient sur les années les plus dures de sa formation.Celles où l'on tient plus par instinct que par certitude.Celles où la cuisine se vit comme un combat quotidien.Il raconte sans filtre son passage à la Tour d'Argent, la violence d'un système, la peur permanente, la fatigue extrême, la pression psychologique, les corps qui lâchent et les esprits qui vacillent.Il parle de ce que cette époque a produit : des blessures, des paradoxes, mais aussi une construction intérieure, une résistance, un caractère forgé dans l'excès.On entend aussi les moments de rupture : le départ, la dépression, le sentiment d'échec, puis les mains tendues, les chefs qui replacent, les maisons qui réparent autrement.Le Taillevent, le Jules Verne, l'apprentissage d'un autre rapport au travail, au collectif, au temps, à l'image.Cette partie est celle des choix contraints, des bifurcations, de la survie avant la projection.Elle éclaire ce qui, plus tard, donnera naissance à une cuisine profondément marquée par le besoin de liberté, de territoire et d'équilibre.Un récit brut, parfois inconfortable, mais essentiel pour comprendre l'homme, le chef, et la manière dont certaines trajectoires se construisent autant contre que grâce à ce qu'elles traversent.Pour découvrir l'univers d'Éric Guérin, c'est par ici !

For over two decades, Andrew Zimmern has starred in some of the most thoughtful and compelling food television being made for TV and online. He's the longtime host of Bizarre Foods and a number of other food travel shows that defined a generation of programming. He's also a longtime friend of mine, and it's crazy that this was his first time appearing on the show. We go in so many great directions with this conversation, including talking about his incredible new seafood cookbook, The Blue Food Cookbook. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I go back to one of the original ideas behind Rocket Chiro and what used to be Black Sheep DC: relationship marketing. This topic has been near and dear to me for a long time, and I wanted to revisit it because I think it is especially relevant heading into a new year. A lot of chiropractors are either just getting started, feeling stuck, or reflecting on why their practice does not feel as stable as they want it to be. In my experience, a big part of that comes down to how you think about marketing and growth. Specifically, are you trying to build relationships, or are you just trying to make sales? Why Chiropractic Is a Relationship Business Chiropractic is not a big-ticket, one-time-sale business like real estate or high-end sales. We do not make our money from a single transaction. Chiropractic works much more like a restaurant. Restaurants succeed because they have repeat customers over a long period of time. Some people come in all the time. Some come occasionally. Some only come for special occasions. But when they want that type of food, they go back to the same place. Chiropractic works the same way. If someone comes in, finishes a care plan, and never comes back, that is not a success. That is a broken relationship. The Goal Most Chiropractors Get Wrong I talk through three different goals chiropractors tend to have. The wrong goal is simply "I want new patients." A better goal is "I want new patients who are a good fit for my practice." The best goal is "I want new patients who are a good fit for my practice and who always come to me when they need a chiropractor." That last goal changes everything. It changes how you onboard patients, how you make recommendations, how you follow up, and how you market. Retention Is Not PVA One of my long-standing soapboxes is that real retention is not a PVA number. Real retention is not about how many visits someone averages during a care plan. Real retention is about maintaining the doctor patient relationship over time. If someone sees you ten times over twenty years, but every single time they need a chiropractor they come back to you, that is incredible retention. Retention is about time, trust, and being the default chiropractor in someone's life. Dating for Marriage vs Dating for Sex I use a dating analogy to explain how mindset changes behavior. If you are dating with the intention of a long-term relationship or marriage, you move differently. You listen more. You are more honest. You care about fit. You think long term. If your only goal is to score, none of that matters. The same thing happens in chiropractic. If your only goal is to close a new patient, you will use pressure, scare tactics, and short-term thinking. If your goal is a long-term relationship, your entire approach changes. How a Relationship Mindset Changes Your Practice I walk through several areas where this mindset shows up. Onboarding looks different. You listen more, talk less, and focus on agreement instead of closing. Recommendations and care plans become more flexible, educational, and structured instead of rigid and contract-driven. Follow-up and reactivation feel natural instead of awkward. You check in because you care, not because you are desperate. Marketing shifts from chasing new patients with deals and urgency to building authority, trust, and long-term connection with both new and existing patients. Relationship Marketing and SEO I also talk about how this mindset applies to SEO and online marketing. Short-term SEO tactics rely on fake activity, fake reviews, junk backlinks, and manufactured signals. They can work briefly, but they are unstable and risky. Long-term SEO is relational. It is built on real reviews, real activity, real authority, and consistency over time. Selling to people who trust you is easy. Getting people to trust you is hard. Google works the same way. You do not game a relationship. You build one. The Big Takeaway Relationship marketing is long-term and stable. Sales marketing is short-term and unstable. One compounds. The other burns out. And the final thought I leave you with is this: What you do to get patients is what you have to do to keep them. If you rely on pressure to get people in the door, you will need pressure to keep them. If you build trust to get them, trust is what keeps them coming back.   Resources Mentioned: Free Website/SEO Review: https://rocketchiro.com/chiropractic-practice-assessment Best chiropractic websites: https://rocketchiro.com/best-chiropractic-websites  

Have you ever gone out to eat and tried your best to order something lighter or presumably healthier, only to find out it was a caloric nightmare? Or maybe you've just never noticed. In this episode, I've given some examples of restaurant menu items that might appear to be a great option but are a lot higher in calories than expected. This isn't meant to be demoralizing or depressing, but a good awareness if you eat at restaurants often.I've also looked at the calories and macros of quite possibly the most destructive menu item to ever hit a U.S. based chain restaurant. Hint: It contains 29,310mg of sodium.Contact Mike:Mike Sinopoli - NASM Certified Personal Trainer & Nutrition CoachInstagram, Facebook, X, LinkedIn: @mfswellness email: mike@mfswellness.comphone: 630-361-4907www.mfswellness.com 

Most bars don't sell as many gift cards as they could.They're easy to miss, rarely mentioned by staff, and usually treated like an afterthought, even during the holidays.In this episode, we break down how simple 10-day gift card push bars can launch fast to bring in extra cash before Christmas.You'll learn how to add a bonus card that motivates buyers, why gift cards often turn into bigger checks when redeemed, and how small changes in placement and staff behavior can drive more sales.We also explain how gift cards help with cash flow going into slower months and why they're one of the lowest-risk ways to boost revenue.The takeaway: more money now, more guests later, and a smarter way to use gift cards.

SummaryIn this conversation, Josh and Skippy discuss various aspects of running a restaurant, including weather conditions, business updates, challenges with Google business profiles, social media engagement, restaurant setup progress, health department inspections, equipment management, hiring staff, menu development, food cost strategies, and the debate between fountain drinks and bottled drinks. They share insights and experiences related to their respective businesses, highlighting the importance of marketing, customer engagement, and operational efficiency.Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous ! 1️⃣ Présentation de l'invité : Dans cet épisode, nous avons l'honneur de recevoir Christophe Hay, un chef d'exception qui se définit comme un paysan cuisinier. Cuisinier de l'année en 2021, il est détenteur de deux étoiles Michelin au restaurant de son hôtel, Fleur de Loire. Originaire d'une famille avec des racines agricoles et bouchères, Christophe a bâti sa carrière en alliant passion pour la gastronomie et respect de l'environnement. Fleur de Loire, situé dans l'ancien hospice de Blois, est plus qu'un hôtel pour Christophe ; c'est une maison de famille, une grande bâtisse où tout est pensé pour le bien-être des convives. Ce projet, qui a vu le jour grâce à une opportunité inattendue, représente aujourd'hui la concrétisation d'un rêve et l'expression d'une vision de l'accueil, de l'art culinaire et de l'hospitalité. Christophe nous parle de sa cuisine, une alchimie entre les produits de la Loire, une approche végétale et des techniques culinaires raffinées. Son engagement pour la durabilité se reflète dans chaque aspect de Fleur de Loire, de la gestion des déchets à l'utilisation de produits locaux pour les soins et l'entretien. Avec une équipe jeune et dynamique, il poursuit un objectif clair : offrir une expérience inoubliable tout en respectant l'environnement et en valorisant le patrimoine local. 2️⃣ Notes et références : Le Rendez-Vous des Pêcheurs Lycée hôtelier de Blois Eric Reithler Monsieur Paul Bocuse Groupe BSignature Château de Chambord Enodis - Martin Pouret - Huiles Guénard - Malvaux - Werner & Mertz Caroline Tissier Spa Sisley Paris Le livre : Paul Bocuse, le feu sacré 3️⃣ Pour contacter l'invité : Le site internet Fleur de Loire ou via l'Instagram de @christophehaychef 4️⃣ Le partenaire de l'épisode : LoungeUp Découvrez LoungeUp : www.loungeup.com / contact@loungeup.com / +33 (0)1 84 16 82 20 Bénéficiez de -10% sur la première année d'abonnement, ainsi que -20% sur le paramétrage de la solution (réservé aux nouveaux clients, pour tout abonnement débutant avant juillet 2024) Pour découvrir la solution en live, demandez une démonstration en ligne ici Chapitrage : 00:00:00 - Introduction 00:01:00 - Christophe Hay 00:02:01 - Projet Fleur de Loire 00:04:19 - L'évolution de carrière 00:06:20 - L'esprit entrepreneurial 00:08:52 - L'influence de Paul Bocuse 00:11:31 - Le concept d'écoresponsabilité 00:16:47 - Recrutement et management 00:23:50 - Vision de l'avenir 00:32:00 - Questions signatures Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans cette première partie, Éric Guérin entre directement dans le vif du sujet.Le chef de La Mare aux Oiseaux, installé depuis plus de trente ans en Brière, pose un regard d'homme d'expérience sur l'époque que traverse aujourd'hui la gastronomie.Il raconte un basculement profond : le retour à la terre après le Covid, l'émergence d'un maillage de producteurs locaux, la fin des cartes figées et la remise en question des certitudes. Chez lui, il n'y a plus de menu écrit à l'avance, mais une cuisine qui se construit au jour le jour, en fonction de ce que la nature, les pêcheurs et les paysans rendent possible.Éric Guérin détaille aussi la transformation de son organisation : un lien constant avec les producteurs, un travail de terrain assumé, une cuisine pensée comme un écosystème vivant où l'on ne demande plus “ce qu'il faut”, mais “ce qu'il y a”.Une approche qui redonne du sens au geste, au produit, et à la relation humaine.Il parle enfin de transmission, de sincérité, de responsabilité, et de ce rôle qu'il revendique désormais : celui d'un maillon engagé d'un territoire qu'il défend et qu'il veut rendre visible, sans folklore ni discours attendu.Un premier chapitre dense et incarné, qui dit beaucoup de la philosophie d'un chef pour qui la cuisine commence bien avant l'assiette.

Part 2 of our conversation with the legendary Mark Hix is here and it is absolutely packed. This episode dives deep into the roaring early days of the Ivy, the madcap menu development, the cult dishes, the shepherd's pie that became a national obsession, and the wild creativity that defined a generation of London dining. If you care about how modern British cooking was shaped, this chapter with Mark is essential listening.We pick up right where the chaos and brilliance left off. Mark takes us inside the culinary revolution that lifted Britain out of its prawn cocktail fog, the rise of the gastropub, his unlikely journey into food writing, and the unfiltered truth behind working with giants like Corbin and King. There are stories here that have never been told quite like this, from scooter dashes between dining rooms to the menu decisions that still echo across the industry.And of course, Mark opens up about striking out on his own and building a restaurant empire at full tilt. The risks, the rush, the mistakes, the insane highs, the legendary parties, the kitchen tales that feel almost mythic. He talks candidly about advice for young restaurateurs, about what British food has become, and even about the infamous final lunch of Keith Floyd which led to one of the most talked about menu tributes in London.This episode is Mark Hix in full flight. Honest. Hilarious. Fiercely passionate. Brilliantly unapologetic. So settle in and enjoy the ride. And if you are listening on Apple, Spotify or YouTube, take two seconds to leave us a comment and subscribe. It really helps us grow the show. Thank you for supporting the Go To Food Podcast brought to you by Blinq, the greatest POS system in the world. Hosted on Acast. See acast.com/privacy for more information.

Dans Le Noël des Chef.fe.s, on entre dans l'intimité des fêtes de fin d'année de nos chef.fe.s Écotable.Que représente Noël pour eux ? Quelles traditions familiales rythment leur réveillon ? Cuisinent-ils, et si oui quelle est la recette qu'ils préfèrent concocter pour leurs proches ? En quoi leur engagement écologique au sein de leur restaurant influe-t-il sur leur manière de fêter Noël ? Dans ce nouvel épisode, nous recevons Thibaut Spiwack, chef étoilé, ancien concurrent de Top Chef et fondateur du restaurant gastronomique Anona (Paris 17ème). Pour notre cher ambassadeur Écotable, Noël est l'occasion de se ressourcer auprès de sa famille et notamment de ses enfants. Les menus sont donc simples mais conviviaux, la préparation se fait en équipe... tout en transmettant son goût pour des produits de qualité et durables à tous ses proches ! Pour que vous aussi vous prépariez un menu de Noël simple, durable et avec du cachet, découvrez sa recette de Noix de St-Jacques en deux services accompagnée d'une purée de châtaignes. Bonne écoute, et bonnes fêtes ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

2150 Proven You CAN Change I talk about a study with Psilocybin on mice brains proving that the brain can be rewired. I have long believed and in fact proven to myself that the human brain can be rewired without drugs if one has enough sincere motivation towards wanting to change as opposed to simply paying it lip service or wanting to take some sort of convenient effort-free shortcut.

Episode 503: I will discuss the 35th Anniversary of the 1990 movie Home Alone, and read a menu from Fritz That's it in Evanston, IL.

GloucesterCast 821 Livestream 12/14/25 Audio Podcast Click Here- Video Podcast Click here-

Episode 503: I will discuss the 35th Anniversary of the 1990 movie Home Alone, and read a menu from Fritz That's it in Evanston, IL.

2150 Proven You CAN Change I talk about a study with Psilocybin on mice brains proving that the brain can be rewired. I have long believed and in fact proven to myself that the human brain can be rewired without drugs if one has enough sincere motivation towards wanting to change as opposed to simply paying it lip service or wanting to take some sort of convenient effort-free shortcut.

In one of the most inspiring episodes of The Late Night Restaurant Podcast to date, we sit down with Brooks Kirchheimer, the visionary behind Utah's celebrated Hill Top Hospitality Group. From playing pretend restaurant as a kid to running five thriving restaurants with a 300+ person team, Brooks' story is a testament to what happens when you lead with heart, not ego.We dive deep into:His people-first philosophy that includes paid mental health support, full benefits, and daily family mealsHow he transformed Utah's dining scene, focusing on locals-first instead of tourist trapsCreative ways he thrills guests from Polaroids to handwritten birthday menusThe power of community enrichment including hands-on work with disability programs and farm dinners that raise money for cancer institutesBrooks proves you don't need to cut corners to build success you just need to do the right thing, consistently.Whether you're running a restaurant, leading a team, or just looking for hope in hospitality, this one's for you.

In one of the most inspiring episodes of The Late Night Restaurant Podcast to date, we sit down with Brooks Kirchheimer, the visionary behind Utah's celebrated Hill Top Hospitality Group. From playing pretend restaurant as a kid to running five thriving restaurants with a 300+ person team, Brooks' story is a testament to what happens when you lead with heart, not ego.We dive deep into:His people-first philosophy that includes paid mental health support, full benefits, and daily family mealsHow he transformed Utah's dining scene, focusing on locals-first instead of tourist trapsCreative ways he thrills guests from Polaroids to handwritten birthday menusThe power of community enrichment including hands-on work with disability programs and farm dinners that raise money for cancer institutesBrooks proves you don't need to cut corners to build success you just need to do the right thing, consistently.Whether you're running a restaurant, leading a team, or just looking for hope in hospitality, this one's for you.

Dans cet épisode, je vous emmène à Gambais, en pleine vallée de Chevreuse, à la rencontre de Cybele Idelot.Un lieu en pleine nature, un potager, le feu, la table… et une cuisine qui se pense avant tout comme un lien entre les gens, la terre et le temps.Cybele raconte un parcours hors des sentiers classiques.Une enfance passée au nord de San Francisco, entre une grand-mère attachée aux rituels de la table et une mère curieuse, attentive aux produits et au vivant. Un environnement où le respect du produit, le plaisir de recevoir et l'idée même de repas comme moment collectif sont des évidences bien avant de devenir un métier.La cuisine arrive plus tard, sans école, sans plan préétabli, portée par l'élan et le plaisir.Saint-Barth, New York, les Hamptons, la cuisine privée, l'événementiel, la vie de freelance — intense, libre, mais aussi précaire. Un parcours fait de mouvements, de rencontres, d'amour et d'un besoin constant de rester stimulée.Puis vient le retour en France.Avant même d'avoir des murs, Cybele crée des tables éphémères, des dîners presque clandestins, où des inconnus se retrouvent autour d'une même table. La cuisine comme prétexte à la rencontre, à l'échange, au partage.À l'origine du lieu tel qu'il existe aujourd'hui, il y a un geste simple : chercher un lopin de terre pour faire un potager.De cette intention naît une maison, un restaurant, quelques chambres, et un projet de vie où le rapport au vivant impose humilité, adaptation et apprentissage permanent.Un épisode sur le temps long, le choix du lieu, la transmission, et cette idée qui traverse tout l'échange : faire de la cuisine un acte profondément humain, ancré dans le réel, et jamais figé.Pour découvrir l'univers de Cybèle Idelot, c'est par ici !

2150 Proven You CAN Change I talk about a study with Psilocybin on mice brains proving that the brain can be rewired. I have long believed and in fact proven to myself that the human brain can be rewired without drugs if one has enough sincere motivation towards wanting to change as opposed to simply paying it lip service or wanting to take some sort of convenient effort-free shortcut.

This episode of "Restaurant Owners Uncorked" features a conversation with Eric Scheffer, owner of The Scheffer Group in Asheville, North Carolina. Eric provides an update on his successful concepts (Vinnie's Neighborhood Italian Restaurant, Jettie Ray's Oyster House, Gan Shan, and a fifth on the way) and shares a harrowing account of the 2024 Hurricane Helene flood. This 1,000-year disaster crippled Asheville, leaving the city without power and water for months.Eric and his team immediately pivoted, mobilizing their four dark kitchens to feed the community, eventually serving nearly 50,000 meals in partnership with World Central Kitchen. The biggest challenge was securing water: Eric brokered a personal "handshake deal" over bourbon with a Texas water tanker driver. This, combined with the ingenuity of a local plumber, led to the creation of a temporary, complex filtration system, allowing his restaurants to safely operate. Demonstrating remarkable community leadership, The Scheffer Group then helped 21 other local restaurants replicate the expensive system to get them back online.Eric reflects that the tragedy changed his philosophy, underscoring the vital importance of deeply supporting employees who are often "a paycheck away from nothing." He emphasizes that in business, self-reliance is crucial ("the cavalry is not coming") and success hinges on the ability to pivot and be resourceful. Despite seeing the dark side of disaster profiteering, Eric remains optimistic about the economy stabilizing and Asheville's strong rebound.Key Takeaways Community Heartbeat: Restaurants are vital social and physical hubs, essential for leading disaster relief and support. The Pivoting Imperative: Business survival requires an immediate capacity to pivot operations, such as shifting to counter-service, to navigate sudden crises. Disaster Mobilization: Eric's group successfully leveraged closed kitchens and existing stock to serve nearly 50,000 meals in partnership with World Central Kitchen. Resourceful Solutions: When city utilities failed, water was secured through a personal "bourbon and a handshake" deal with a contracted tanker driver and a plumber's innovative filtration system. Mutual Aid: Eric's team extended their water solution to help 21 other Asheville restaurants quickly achieve operational status. Employee Focus: The crisis reinforced the importance of deep employer support for staff, many of whom face significant financial precarity. Self-Reliance: External help (FEMA, government) is unreliable. The core philosophy is that "The cavalry is not coming," forcing businesses to figure it out themselves. The Dark Side: Disasters expose the "disgusting" reality of individuals and companies exploiting human tragedy for obscene financial gain. Optimism/Stabilization: Eric sees stability returning; commodity prices (fuel, distribution) are starting to drop, suggesting a positive year ahead. Vendor Partnerships: Communicate financial struggles with vendors; negotiating product alternatives or pricing can foster collaborative survival.

Welcome to Jake's Happy Nostalgia Show, the podcast where nostalgia comes alive!This week, we're joined by the multitalented puppet artist David Bizzaro! David's journey in the world of puppetry has taken him across some of the most beloved corners of children's entertainment, beginning with his work as a puppet wrangler for Sesame Street, including the specials The Magical Wand Chase, When You Wish Upon a Pickle, and the spin-off The Not-Too-Late Show with Elmo. David went on to puppeteer and voice a variety of characters for Sesame Studios, and he brought his fabrication skills to the feature film The Happytime Murders. He was also the puppeteer behind Mochi in Waffles + Mochi's Restaurant and most recently stepped into the world of the Muppets as Gerald Teeth Sr., the father of Dr. Teeth, in the Disney+ series The Muppets Mayhem.Connect with David!https://www.davidbizzaro.com/https://www.instagram.com/davidbizzaro/Taping date: December 2, 2024Edited by: Drew Wellshttps://www.youtube.com/@drewsmediacorner399https://www.instagram.com/drews_media_1/Be sure to check out our website, where you can learn more about the podcast and find how to follow the Happy Nostalgia team!https://jakeshappynostalgiashow.weebly.com/Listen to the audio version wherever you find your podcasts!https://linktr.ee/JakesHappyNostalgiaShow

"On The Town with Suz and Doug" Review Dutch Valley Restaurant in Sarasota, Florida. Note: We are not comped for our meals. (dougmilesmedia)

We are joined by a poddie, a church with counselors on staff, movies that really aren’t Christmas movies and weekend plans. You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies This podcast is crowd funded - that means that you help make it possible. If you like it and want to support it, give here.

A Seattle sushi restaurant owner is fed up with the city’s ‘economically destructive’ policies. Amid the flooding in the Skagit Valley, a Mount Vernon woman is worried about her 68 miniature donkeys. Guest: Pierce County Sheriff Keith Swank on the severity of the floods. // Big Local: Wild Waves waterpark is closing next year. The former Spokane council president plead guilty to blocking an ICE bus. The Alaska lounges at Seat-Tac were ranked as some of the worst in the country. // You Pick the Topic: Cracker Barrel is upsetting some of their customers again.

A lot of things aren't as good as they used to be. TV mainstays like The Simpsons and Saturday Night Live. Restaurants. Even Disney. But that doesn't mean they have to keep trending downward. Mike Lindell got hit harder than any of us and he's rebuilding, even throwing his hat in the ring for Minnesota governor. Knives Out 2 sucked and now the third one is good. Are we entering the era of optimism? That's probably a bit premature, but perhaps. On the show:The familyKristyn BurttTim LammersMike LindellTopics:Extra cold weekendTaylor Swift oversaturationDisney/Pixar is mediocre nowSNL is also mediocre nowWake Up Dead ManMike Lindell for governorSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The pandemic taught many of us many different lessons but it taught Chef Fabio Vivani how to fight back. The chef spent the years rebounding from the pandemic curating a concept that he believes is not only recession proof, it's pandemic proof. Today we sit down to discuss the formula he's crafted for guaranteed success so that we too can protect our businesses from what's lurking around the corner. For more information on the chef, visit https://www.fabioviviani.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.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

A nursery in Altadena is giving out trees this weekend. The L.A.F.D. is getting a star from the Hollywood Chamber of Commerce, adjacent to the Walk of Fame. Plus, new and old comings to the L.A. food scene. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.com Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!Support the show: https://laist.com

Get ready for a fast-paced, laugh-out-loud round of family trivia for kids and parents in this Family Trivia with Dad and Lad episode! This week, we dive into the delicious world of restaurants, famous chefs, and pop culture dining!From classic fast-food favorites and celebrity chefs to cartoon restaurants, movie diners, and surprising food fun facts. Perfect for family game night, road trips, classrooms, youth groups, or anyone looking for kid-friendly trivia that parents enjoy too. Bon Appétit!Click here to visit the Family Trivia with Dad and Lad Merch Store!Use code TRIVIA at checkout for 5% off your purchase now through December 13th 2025!https://www.bonfire.com/store/dadladtrivia/

CTL Script/ Top Stories of December 12th Publish Date: December 12th   Pre-Roll: From the Ingles Studio Welcome to the Award-Winning Cherokee Tribune Ledger Podcast  Today is Friday, December 12th and Happy Birthday to Frank Sinatra I’m Chris Culwell and here are the stories Cherokee is talking about, presented by Times Journal Canton Lions Club donates $6K to 'Shop with a Cop' program New taco fusion restaurant opens in Woodstock’s Towne Lake Road closure planned for Cherokee Avenue in Nelson Plus, Leah McGrath from Ingles Markets on milk As well as Shane Delancey the Director of the Christmas Tradition at the Strand Theatre We’ll have all this and more coming up on the Cherokee Tribune-Ledger Podcast, and if you’re looking for Community news, we encourage you to listen and subscribe!  Here is Shane Delancey the Director of the Christmas Tradition at the Strand Theatre Commercial: THE STRAND STORY 1: Canton Lions Club donates $6K to 'Shop with a Cop' program The Canton Lions Club stepped up in a big way Tuesday, donating $6,000 to the Canton Police Department’s “Shop with a Cop” program—a holiday tradition that brings smiles to kids and families in need across Cherokee County. Lions Club members Shawn Tolan and Marty Taylor handed over the check, and they weren’t alone in their generosity. The Laurel Canyon Optimist Club chipped in another $1,500 to help make this year’s event even bigger. “This program is everything,” said Canton Police Chief Marty Ferrell. “It’s about connection, joy, and showing kids we’re here for them. We couldn’t do it without these amazing partners.” STORY 2: New taco fusion restaurant opens in Woodstock’s Towne Lake There’s a new taco spot in Towne Lake, and it’s not your typical taco joint. Towne Lake Taco Co., owned by Rick and Julie VanBuren, is throwing a grand opening party this Thursday through Saturday, complete with deals, giveaways, and a special-edition taco. “We’re not a Mexican restaurant,” Rick said. “We’re a fusion spot—tacos are just our canvas to play with flavors.” And play they do. This weekend’s exclusive? A steak au poivre taco with sirloin, greens, and a peppercorn sauce spiked with Grandaddy Mimm’s sorghum rum. Deals include free tacos, $45 taco flights, and $8 sangrias. Oh, and brownie chimichangas for dessert. STORY 3: Road closure planned for Cherokee Avenue in Nelson  Heads up, Nelson residents—storm drainpipe work is coming to Cherokee Avenue, and it’s going to mean a road closure. From Dec. 15 to Dec. 19, the stretch between 61 and 98 Cherokee Avenue will be shut down. Here’s the deal: if you’re at 61, you’ll need to head west to get in or out. If you’re at 98, it’s east for you. Signs will go up at Dogwood Pass and Hillside Lane to mark the closure. Be careful around the crews and equipment, and please follow the work zone signs—it’s for everyone’s safety. Questions? Call 678-493-6077. Thanks for your patience! We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info.    We’ll be right back. Break: Ingles Markets 7 STORY 4: Chattahoochee Gold grabs top three finish at senior state championships  The Chattahoochee Gold Swim Club made waves at the Georgia Senior State Championships in Athens last weekend, with both the boys and girls teams landing top-three finishes. The boys snagged second place with 587.5 points, just behind Swim Atlanta (622) and ahead of Dynamo (505). Asher Cooper was the standout, racking up 90 points with wins in the 200 backstroke (1:47.77) and 200 butterfly (1:51.11). Parker Hebert and Jack Lynch also delivered big, with Hebert taking second in the 500 freestyle (4:33.09). On the girls’ side, they finished third overall, led by Ashlyn Loftin’s 55 points and Ariana Lutz’s two first-place swims, including the 500 freestyle (4:58.75). BRAVES: The Atlanta Braves just inked a deal with free-agent outfielder Mike Yastrzemski—yep, Carl Yastrzemski’s grandson—for two years and $23 million, with an option for a third. Yaz (the younger) has had an up-and-down career. He burst onto the scene in 2019, hitting .272 with 21 homers as a rookie, and even snagged some MVP votes in 2020 when he batted .297 during the shortened season. But since 2021? He hasn’t quite found that same spark, hitting .233 with 17 homers last year between the Giants and Royals. At 35, he’s likely looking at left field or a fourth-outfielder role—Acuña’s got right field locked down. I’m Keith Ippolito and this is your tribune ledger sports minute. STORY 5: Cherokee Chick-fil-As donate $155K for local charities  The Operators and Marketing Directors of Cherokee County’s six Chick-fil-A and Truett’s Grill locations handed over a jaw-dropping $155,000 check to the Cherokee County Educational Foundation (CCEF)—all thanks to the 12th Annual Cherokee County Chick-fil-A 5K. This year’s event? Bigger than ever, with over 2,700 runners and walkers showing up. It wasn’t just a race—it was a full-on celebration. Think Chick-fil-A biscuits, a petting zoo, balloon animals, face painting, live dance performances, and giveaways galore. Oh, and nonprofits got free booth space to connect with the community. The best part? That $155,000 will support CCEF and Cherokee County Special Olympics. And now here is Leah McGrath from Ingles Markets on milk Commercial: We’ll have closing comments after this.   COMMERCIAL: VILLA RICA WONDERLAND TRAIN   SIGN OFF –   Thanks again for hanging out with us on today’s Cherokee Tribune Ledger Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger Podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.tribuneledgernews.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com See omnystudio.com/listener for privacy information.

Marianne Murciano, Bob Sirott's wife and founder of Savvy-Planet, joins Bob to talk about what happens when you accidentally leave something behind at a restaurant and the proper way to help get it back. Marianne joins Bob for a weekly segment Fridays following the 8:30 am newscast. For more savvy tips, go to Savvy-Planet.Com. Share your […]

Holiday demand reminded the markets who's in charge — beef hit rare production levels while premium cuts held firm. As poultry and grains wait it out, pork stays a value and dairy keeps sliding into bargain territory. With the calendar about to flip, the real question is what holds… and what finally gives in the new year.BEEF: Holiday demand pushed production to a rare 600K head, but premium cuts are still commanding top dollar. The big question now – have middle meats finally hit their seasonal ceiling, and what happens next when the calendar flips?POULTRY: Chicken pricing stays calm and steady as we head toward the new year. But with avian flu cases climbing again, could this quiet market be one headline away from changing fast?GRAINS: Corn, soy, and wheat continue to tread water, moving just enough to stay interesting. Until something breaks the pattern, this market looks content to wait it out.PORK: Bellies bounced back this week, but the pork market feels stuck in neutral. With plenty of value still reminding buyers why pork stays on the menu, does this calm stretch continue into January?DAIRY: Cheese keeps sliding while butter barely blinks, turning dairy into one of the best bargains on the board. The question now – how much lower can it really go before demand steps in?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

If you regularly dined out in New York City over the last 40 years, you've probably eaten at one of Drew Nieporent's restaurants. He opened nearly 40 of them, mostly in New York. His most well-known restaurant is, of course, Nobu, the restaurant that started the global sushi franchise. However, earlier on, there was Montrachet, a groundbreaking spot in Tribeca that maintained its three-star rating from The New York Times for 21 years. That restaurant location later opened as Bâtard, earning three stars from The Times and two from the Michelin Guide. Then there's Tribeca Grill, which, like Nobu, he opened with partner Robert De Niro, as well as the chef Nobu Matsuhisa. Drew recently looked back on his long and storied career in his book, I'm Not Trying to Be Difficult: Stories from the Restaurant Trenches, which he wrote with food writer Jamie Feldmar. Just as in his book, Drew is candid in his discussion with guest host Gloria Dawson, which touches on everything from the role of the restaurateur to why most reviews no longer matter much and what to look for in a business partner.

Artificial intelligence is reshaping holiday shopping. Restaurants are becoming part of many people's Christmas tradition, with reservations now a must. We also check in with a Jewish deli ahead of Hanukkah to see what's cooking and how preparations are shaping up.

Nicole Byer (@nicolebyer, Why Won't You Date Me) joins the 'boys to talk anaesthesia, bathroom experiences, and holiday dishes before diving into a review of Sizzler. Plus, a holiday 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://la.streetsblog.org/2019/04/05/the-hidden-history-of-culver-city-racismhttps://www.culvercity.org/files/assets/public/v/2/documents/planning-amp-development/advance-planning/speaker-series/191121_discriminatory-land-use-policies/speakerseriesdiscriminatoryslides.pdfhttps://www.vol1brooklyn.com/2010/12/21/happy-death-day-f-scott-fitzgerald/https://www.pbs.org/newshour/health/f-scott-fitzgeralds-life-study-destructive-alcoholismhttps://theliterarycompass.com/life-of-f-scott-fitzgerald/https://www.westhollywoodhistory.org/playground-to-the-stars/f-scott-fitzgerald-dies-in-sheilah-grahams-hayworth-avenue-apartment/https://archive.nytimes.com/www.nytimes.com/learning/general/onthisday/bday/0924.htmlSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As the year begins to come to  a close Tank and Angel have less to complain about HOWEVER one rude ass pizza restaurant in Granada Hills California had Angel in her feelings. Check Out Our Sponsors: Shopify HungryRoot Join Our Patreon for $5

Alice Waters opened her iconic Berkeley, California restaurant Chez Panisse 54 years ago, introducing the concept of farm-to-table eating to Americans and only serving local, seasonal produce at peak ripeness. She’s also a food activist, and through The Edible Schoolyard Project, has spent the past 30 years showing schools how to integrate locally farmed, organic produce into their cafeterias. On today’s episode, Alice shares two life-changing experiences that inspired her to open her restaurant; what diners thought about being served two figs for dessert in Chez Panisse’s early days; how schools can afford to serve kids farm fresh food; and what she packed in her own daughter’s lunchbox. And we take a peak inside her her new cookbook, A School Lunch Revolution. Then the Director of Nutrition Services for California’s Sweet Water Union High School district joins the show to talk about how he flipped the district’s lunch program on its head, buying more than half of the food from local farmers and producers or having the students grow it themselves. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Italian cuisine gained a new honor this week when it became the first gastronomic style to be recognized as “intangible cultural heritage” by UNESCO, the United Nation's cultural body. But American cooks face a new potential tariff that may double the cost of pasta from Italy, an essential part of that cuisine. Deema Zein reports. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

A trade group is begging Washington State to stop taxing restaurants so much. A Democrat state senator grilled a Washington State Patrol Captain over a new report that found racial disparities in traffic stops. // Big Local: A mudslide created a massive backup on Eastbound I-90. Skagit Valley residents are preparing to evacuate due to flooding. Rampant mail theft comes to a Renton Highlands neighborhood. // You Pick the Topic: Gen Zers on the dating market are struggling with something called the ‘swag gap.’

So much of a restaurant experience is defined before a bite of food is served, as the atmosphere, vibe, and design of a restaurant set the tone for the guest. Omaha veteran restaurateurs Carlos Mendez (Au Courant; Dolomiti), Tom Allisma (Flagship Restaurant Group), and Sagar Gurung (Kathmandu Momo Station; Cattle Call) discuss the ins and outs and restaurant design and architecture and the way restaurants can set themselves up for success. Episode References Kathmandu – https://www.kathmandurestaurant.com Momo Station – https://www.momostationomaha.com Saffron Urban Indian Kitchen – https://www.saffronurban.com Cattle Call – https://www.cattlecallomaha.com Bluejays Sushi – https://www.bluejayssushi.com Roja – https://www.rojaomaha.com Blatt – https://www.blattbeer.com Ghost Donkey – https://www.ghostdonkey.com Flagship Commons – https://www.flagshipcommons.com Plank – https://www.plankomaha.com Champagne Lanes – https://www.champagnelanes.com Memoir – https://www.memoiromaha.com Cleo – https://www.cleorestaurant.com Dolomiti Pizzeria – https://www.dolomitepizzeria.com Ruby Rotisserie Urban Bistro – https://www.rubyurbanbistro.com España – https://www.espanaomaha.com Hunger Block – https://www.hungerblock.com V. Mertz – https://www.vmertz.com Boiler Room – https://www.boilerroomomaha.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HurrdatMedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat Media YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ channel! Timestamps: 00:00:00 - Intro & Teaser 00:04:26 - Restaurant Design Affecting Guest Experiences 00:16:34 - Focal Points & Pros/Cons of Open Kitchen Concepts 00:32:09 - Layout Design & Restaurant Balance 00:42:57 - Lighting 00:59:01 - Wrap-up Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason talks with listeners about the fact that over 160 restaurants have opened this year. Which one is your favorite? Plus, what order number did In-N-Out Burger get rid of? (Photo by Justin Sullivan/Getty Images)

Some people dream. Others help weave those dreams. This episode is about two women who refuse to separate the two. It begins with Karla Briones. Raised in an entrepreneurial family in Chihuahua, Mexico, her first business was a schoolyard candy empire at six years old. Then the drug cartels arrived. Threats followed. Friends disappeared. At eighteen, her family dismantled their entire life and drove nearly four thousand kilometres to Canada with no safety net, no jobs, no guarantees. What followed was survival. Credentials did not transfer. Her parents fell into depression. Karla became a provider before she had finished becoming a student. Three jobs. A new language. University. Failure. Grit. Then entrepreneurship again. Pet stores. Restaurants. Retail. Some worked. Some collapsed. All of them taught her the same lesson: everyone can use and benefit from a helping hand. That lesson eventually became Immigrant Entrepreneur Canada to help weave the dreams of others. One of the many who benefited is Lina Asmah, the Hot Pepper Lady.  From Ghana to Canada, Lina carried fire in both food and spirit. She works full-time. She farms. She grows over 160 varieties of peppers.  Her turning point came at a last-minute event she almost skipped. Karla spoke. Lina applied. She entered Immigrant Entrepreneur Canada and found something rare, a system that did not talk about immigrants as numbers, but as builders. She found mentors. She found clarity. She found momentum. She found her dream. Lina also named something most people feel but rarely say out loud: we listen to accents before we listen to ideas. Inside that community, she found her voice again. Immigration Entrepreneur Canada and Karla Briones are helping newcomers weave their dreams.   To find out more about Immigration Entrepreneur Canada:  https://www.immigrantentrepreneurcanada.ca    

Hund, Katze, Maus? Es gibt kein ekliges Essen, nur Essen was Du nicht gewohnt bist! Das ist einer der 6 Thesen zum Thema Essen und Reisen, die Sven Meyer und Andy Janz in der neuen Folge vom meistgehörten Touristik Podcast in Deutschland, Österreich und der Schweiz diskutieren. Warum schmeckt der italienische Rotwein in Recklinghausen nicht so gut wie im Urlaub? Ist Essen wirklich der beste Weg um Land und Leute kennenzulernen? Ist es richtig immer „authentische Küche“ zu erwarten und was kann das überhaupt bedeuten? Diese Folge ist wie immer launig und geht diesmal tatsächlich durch den Magen. Jetzt neu, jetzt hören!

This week on True Crime on Easy Street, Katy takes us back to Los Angeles in the late 1970s as we conclude our two-part series on the Hillside Strangler. In Part Two, she unpacks the shocking investigation that ultimately exposed the killers, the twists that stunned the city, and the dramatic path to justice. This episode brings the Hillside Strangler series to its chilling conclusion. This part 2 of a part 2 series. 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=0fa2a98df6264c39   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Thinking about leaving the restaurant grind for a 9–5? In this episode of The Modern Waiter Podcast, we sit down with former restaurant pro Mateo Rodríguez, who went from back-of-house and bartending to beverage manager and now works at a bank with true banker's hours. We unpack the real culture shock, lifestyle shifts, money differences, and whether the grass is actually greener outside the service industry.About the show:We've been sharing real talk from the service industry for 7+ years. This is episode 352 as we kick off Season 8. If you've lived the double-shift life, wrestled with weekends and holidays, or wondered whether a corporate role would cage (or free) you, this episode is for you.#RestaurantLife #Hospitality #Bartender #ServerLife #serviceindustry Follow 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.

Lynette goes to a Christmas party and sees some fun people and spill a little tea, Stefanie goes to a birthday party and leaves with PTSD plus, the perils of aging!Check out Quince for your gift giving needs Quince.com/FCOL

Buy tickets to “The IPO Tour” (our In-Person Offering) TODAYAustin, TX (2/25): https://tickets.austintheatre.org/13274/13275 Arlington, VA (3/11): https://www.arlingtondrafthouse.com/shows/341317 New York, NY (4/8): https://www.ticketmaster.com/event/0000637AE43ED0C2Los Angeles, CA (6/3): https://www.squadup.com/events/the-best-one-yet-liveThe 3 stories on today's pod:Netflix splurged $83B to buy Warner Bros… it's the ultimate Hollywood plot twist.The hottest new restaurant on earth is run by an AI chef… who also does podcast interviews.Nothing sells alt-Apple tech gadgets… Sales are $1B, because everything is fashion.Plus, 8 ½-foot Santas are disappearing across the economy… $NFLX $WBD $AAPL $HDGet your TBOY Yeti Doll gift here: https://tboypod.com/shop/product/economic-support-yeti-doll NEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.