Podcasts about restaurants

See which questions to ask when sharing the Gospel here. --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Today we're in the East Village, having cocktails at Please Don't Tell - one of the most iconic cocktail bars in New York City. PDT is currently run by award-winning bartender Jeff Bell. Jeff started as a bar back in 2010, and now he owns the place. How about that? He joins us alongside Richard Betts. There are fewer than 300 Master Sommeliers in the entire world, and Richard was one of them. He's also built some of the most distinctive brands in the industry, including Sombra Mezcal, Astral Tequila, and most recently Tequila Komos. We discuss the business of restaurants and hospitality, building a luxury tequila band, and trends in how alcohol is being consumed. Timecodes 00:00 Why Premium Brands Are Winning 00:50 Standing Table Opening 01:30 Inside PDT: New York's Iconic Speakeasy 02:47 Meet Jeff Bell & Richard Betts 03:35 How PDT Became a Global Cocktail Destination 05:29 Becoming a Master Sommelier 08:03 The Business of Restaurants & Hospitality 10:59 Building a Luxury Tequila Brand 14:04 Are Younger People Drinking Less? 16:03 The Secret to Building Authentic Brands 19:27 Social Media, Hospitality & Customer Experience 24:16 Advice for Future Entrepreneurs 25:38 Closing Thoughts — FOLLOW US Instagram: riskreversalmedia Twitter: https://x.com/riskreversal LinkedIn: riskreversalmedia #investing #stocks #stockmarket #ApexFintechSolutions Standing Table is made possible through our continued partnership with Apex Fintech Solutions. Apex Fintech Solutions provides the tools and services that enable hundreds of clients to launch, scale, and support digital investing for tens of millions of end investors. The company provides essential infrastructure and a comprehensive ecosystem of cloud-based products to enable and streamline trading, wealth management, cost basis, tax reporting, and, through its subsidiary Apex Clearing™, custody and clearing. For more information, visit the Apex Fintech Solutions website: https://apexfintechsolutions.com/ LinkedIn: apex-fintech SUBSCRIBE: RiskReversal Pod for more from Guy and Dan: https://apple.co/3RzvgpD RiskReversal Media channel for more episodes and content: @riskreversalmedia The financial opinions expressed in Risk Reversal content are for information purposes only. The opinions expressed by the hosts and participants are not an attempt to influence specific trading behavior, investments, or strategies. Past performance does not necessarily predict future outcomes. No specific results or profits are assured when relying on Risk Reversal. Before making any investment or trade, evaluate its suitability for your circumstances and consider consulting your own financial or investment advisor. The financial products discussed in Risk Reversal carry a high level of risk and may not be appropriate for many investors. If you have uncertainties, it's advisable to seek professional advice. Remember that trading involves a risk to your capital, so only invest money that you can afford to lose. Derivatives are not suitable for all investors and involve the risk of losing more than the amount originally deposited and any profit you might have made. This communication is not a recommendation or offer to buy, sell or retain any specific investment or service.​​

Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The BanterMark Pascal and Francis Schott welcome two of their favorite guests: each other.Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival.Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming.The ConversationThe Guys begin with Michelin's decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin's expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews.Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience.Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price.Mark then reveals he has been using essentially the same strategy with pizza since the 1980s.Timestamps00:00 Tasting the revived Hawaiian spirit ʻŌkolehao05:35 The history, disappearance and return of ʻŌkolehao12:15 Why Michelin retired the Green Star16:25 Is Michelin diluting its restaurant standards?19:00 Can mocktail-only bars survive?26:20 Rising restaurant wine prices and the by-the-glass bottle hack31:20 Mark's remarkably similar pizza hackInfoOla ʻŌkolehao Distillery https://thespiritofhawaii.com/Restaurant Guys' Regulars https://restaurantguysregulars.buzzsprout.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

#141Josh sits down with Maddy Shannon, Head of Product Strategy at SpotOn, who has spent her career making independent restaurants more profitable. From a start at Bain, to the business team at The Alinea Group under Nick Kokonas, to the finances at SingleThread Farms in Healdsburg, to a Stanford MBA and now leading SpotOn's reporting, Profit AI, and analytics teams, Maddy sits at the rare intersection of hospitality and product. The conversation keeps circling one idea: great hospitality and great product design solve the same problem. Both anticipate what someone needs before they ask, and both disappear when they work. She calls it the invisibility problem, and it reframes everything from how a point of sale should feel to why diners undervalue what a restaurant gives them.The two dig into what a restaurant meal is really worth, and why pricing a plate off the cost of the prawns misses the wine glass that gets refilled and the person clearing your crumbs. Maddy floats David Nayfeld's idea of billing a meal the way a plumber does, materials, labor, total, so guests see what they are paying for. From there it turns to leadership, where she sets Nick Kokonas's clarity of vision against Kyle Connaughton's prove me right approach at SingleThread, and Josh on unlearning twenty years of knowing every station when he moved into tech. On AI, they land on the line that anchors the back half: data is plentiful, attention is scarce. Both agree the real unlock is not another dashboard but software that tells an operator what to do, the way a doctor diagnoses rather than asking where it hurts. It closes on mastery, the donabe rice pot Maddy treasures, and the tension that restaurant economics rarely leave a chef room to master one thing. Her parting advice: next time you sit down to eat, take a beat, look around, and do not look at the prices so closely.Links and resources

Will Murray, co-founder of Fallow, didn't set out to become a content creator. He wanted more people to discover the restaurant. Four years later, Fallow's social media has grown 333%, helping transform the London restaurant into one of YouTube's biggest hospitality success stories. Watch now to learn how Will Murray used storytelling to grow Fallow, why "scrappy, not Spielberg" became the team's content philosophy and how authentic videos turned viewers into guests. Restaurant Influencers is sponsored by: • Toast All-In-1 Restaurant POS: https://entm.ag/ToastRI • PepsiCo Foodservice: https://entm.ag/RIPepsico Learn more about your ad choices. Visit megaphone.fm/adchoices

Effort or Outcome? Do you focus on the effort someone puts forth? Or do you look at their outcome? Just because someone does something doesn't mean you get a good result. The government is one example. Restaurant service with a guaranteed gratuity is another. In this episode, we talk about Europeans in America, legislation introduced to benefit AI companies, Israel, and more. There are artificial hurdles or governmental hurdles that sometimes must be overcome, but there is also physical limitations that can not be overcome. We also talk about competition, value, and using logic instead of emotion. Use these lessons to make your world a better place! Abolish Property Taxes in Ohio: www.AxOHTax.com  Get more information about abolishing all property taxes in Ohio. https://citizensforpropertytaxreform.org/ Our Links: www.RealPowerFamily.com Info@RealPowerFamily.com 833-Be-Do-Have (833-233-6428

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette deuxième partie, Wilfried enchaîne les stages qui forgent sa vocation : Les Crayères à Reims, Le Louis XV à Monaco, puis un trois étoiles en Allemagne où il craque et appelle ses parents en pleurs. Il rebondit au Luxembourg et le restaurant décroche sa première étoile en dix mois. Wilfried raconte comment son chef, très bon cuisinier mais mauvais manager, a façonné son rapport au condiment et à la distance avec ses équipes aujourd'hui.Vient ensuite le grand saut : direction l'Australie, l'anglais appris sur le tas, un resto gastronomique à Brisbane, une ferme d'ail. Il rencontre sa femme et découvre la cuisine asiatique, le miso, le saké. Puis retour à Paris chez Thierry Marx au Mandarin Oriental, la rigueur du deux étoiles et la précision millimétrée, avant que la lassitude ne s'installe et qu'une nouvelle histoire en Amérique latine commence.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

After waiting too long to pay his restaurant bill, Aman Narang thought there had to be a better way. His first idea—a mobile payment app—flopped.But that failure revealed a much bigger opportunity.Restaurants were struggling with outdated software that many owners hated. Payment systems were expensive, unreliable, and trapped on servers hidden in back offices. Replacing them cost time and money.But that's exactly what Aman and his co-founders set out to do: create an entirely new POS system for restaurants—from scratch.They worked from an unfinished basement, answered customer calls on their own phones, crashed their first restaurant on day one, survived years of rejection from investors—and eventually grew Toast into a business that generates more than $2 billion in annual revenue.In this episode, Aman shares how a failed product became a billion-dollar company.What you'll learn:How to know when it's time to pivotWhy investors rejected Toast again and againHow to convince customers to replace mission-critical softwareWhy Toast intentionally stayed small before scalingThe leadership lesson Aman learned after almost breaking the companyHow Toast survived COVID after restaurants shut downWhat founders should look for when choosing a co-founderTimestamps:11:25 — The frustrating restaurant experience that inspires Toast15:41 — The first product fails—and reveals a bigger opportunity16:43 — Building Toast: “We grossly underappreciated what it would take.”26:05 — Why nearly every investor said “No.”32:31 — Toast's disastrous first launch: writing credit card numbers by hand34:18 — Pitching hundreds of restaurant owners before finding believers38:08 — Why customer obsession beats competitor obsession44:17 — Bringing in a new CEO: “We need to rethink how we do things here.” 52:31 — The biggest lessons from building a $2 billion companyThis episode was produced by Sam Paulson with music by Ramtin Arablouei. It was edited by Neva Grant with research help from Casey Herman. Our engineer was Kwesi Lee.Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razYouTube → guy_razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode Description Alan interviews Rich Richardson. As a restaurant manager, Rich was frustrated by the inefficient ways that employees cleaned or bussed tables. Rich invented the solution to the mess: an innovative table bussing tool called the Bus It N Catch It. Thanks to Rich, now bussers can clean tables quickly and efficiently. Make sure to subscribe to the podcast on iTunes or wherever you get your podcasts so you won't miss a single episode. Website: www.busitncatchit.com

Can you still eat at restaurants while taking Ozempic, Wegovy, Mounjaro, or Zepbound?Absolutely.One of the biggest misconceptions about GLP-1 medications is that you have to avoid restaurants, skip vacations, or order the “healthiest” item on the menu to lose weight. The truth? Long-term success comes from learning how to navigate real life—not avoiding it.In this episode, Registered Dietitian and Certified Personal Trainer, Gianna Beasley shares her simple, evidence-based strategy for eating out while staying true to your health goals. You'll learn how to build balanced meals, listen to your body's fullness cues, and enjoy restaurant meals without guilt, stress, or overthinking every bite.Whether you're headed to date night, a family dinner, a work lunch, or vacation, this episode will help you feel confident ordering at almost any restaurant while taking a GLP-1.In this episode, you'll learn:How to order at restaurants while taking a GLP-1A simple meal-building formula you can use almost anywhereWhy you don't need to avoid eating out to be successfulHow to prioritize protein without obsessing over caloriesWhat to do when you feel full halfway through your mealTips for reducing nausea or digestive discomfort when dining outHow to navigate appetizers, desserts, and drinks without guiltWhat to say when people comment on how much—or how little—you're eatingIf you've ever searched “What should I order on Ozempic?”, “Can I eat at restaurants on Wegovy?”, or “How do I eat out on a GLP-1?”, this episode is for you.

Jack and Nikki enjoy... and caution against... screwing with AI, reveal hidden restaurant fees and consider the merits of a toilet based lawsuit. 

EP228: Tyler Robinson's Inconvenient Alibi, WWIII? GameStop x eBay, Term Limits Drama, JD Vance on Rogan, Spain Wins World Cup SPORTSNFL Training Camps open https://www.nfl.com/news/series/training-camp-news Spain beats Argentina to win WC https://inside.fifa.com/organisation/news/spain-crowned-world-cup-2026-champions-new-york-new-jersey CLICKSGameStop https://www.reuters.com/technology/gamestop-owns-nearly-10-ebay-sec-filing-shows-2026-07-17/ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ Ryan Cohen Bloomberg Interview; “coming for eBay one way or another” ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ exercises eBay call options; now owns 43.4m shares(9.8%)Whitney Webb's PolyMarket Expose https://unlimitedhangout.com/2026/06/investigative-series/the-secret-history-of-polymarket-part-1/ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ DARPA origins Policy Analysis MarketJD Vance on Rogan https://www.rawstory.com/jd-vance-2677229247/  ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ “Epstein part of Israeli intelligence” (VIDEO) ⁃ ⁃ ⁃ Zionist crash outPOLITICSOnondaga CE approves and vetoes term limit legislation, cites clerical error  https://people.com/he-mistakenly-signed-a-bill-he-meant-to-veto-what-now-12021833?https://spectrumlocalnews.com/nys/central-ny/politics/2026/07/17/ryan-mcmahon-says-signed-term-limits-bill-was-an-error?Trump Accuses China of Election Interference Trump Begins “New” War https://www.zerohedge.com/geopolitical/us-iran-tit-tat-spirals-towards-broader-conflict ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ New 60 days? ⁃ ⁃ ⁃ Casualties https://news.antiwar.com/2026/07/19/centcom-says-us-soldier-killed-in-iraq-bringing-number-of-us-troops-killed-in-recent-days-to-four/ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ Pentagon hiding casualties https://www.nytimes.com/2026/07/20/us/politics/troops-injured-jordan-iran-war.html ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ Pickaxe Mountain https://open.substack.com/pub/weichert/p/america-can-bomb-pickaxe-mountainbut?r=2gng6&utm_medium=ios ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ ⁃ Houthis place embargo on Saudi Arabia Kirk Assassination - Tyler Robinson AlibiLance Twiggs Interview/Future fall guy (VIDEO)Curious SUV movements; 5 seconds rewindEdited video erasing driver getting in/out of car Zach Costello compilation (VIDEO)Shapiro admits getting updates while Kirk on ride to hospital; Pool repeats claimEK invited influencers to hearing Friday; EK's lawyer convinced judge to play “enhanced” video Coordinated “overwhelming new video” from influencers Court TV accidentally shows laptop displaying rooftop video, it's the same video; two independent journalists in courtroom immediately debunk ⁃ ⁃ ⁃ Restaurant receipt https://x.com/diligentdenizen/status/2077905879341433104?s=46&t=ye-2GyAK2iDh3yT1vKjfJgDefense questionsDid Tyler figure out he was the patsy? Or completely oblivious? ⁃ ⁃ How high will it go?https://x.com/truthstreamnews/status/2032093786575089906#RonPaulWasRight#EpsteinDidntKillHimself#NothingEverHappens#GoAnalog#TouchGrassAbout the Sports, Clicks & Politics PodcastSCAPP is a weekly podcast with a Livestream every Monday at 12pm on eastern.Join hosts Shawn Hannon and Ben Hussong as they separate the latest news from the noise impacting New York State. The podcast has frequent guest interviews for additional perspectives in the worlds or sports, politics and beyond!Follow the show on social mediaFacebook: facebook.com/scappodcastTwitter: @SCAPPodcastFollow Shawn & Ben on social mediaFacebook: facebook.com/hannon44Twitter: @hannon44Facebook: facebook.com/ben.hussong.3Twitter: @benhussong

Send us Fan MailChris Ives, CEO and President of Bubbakoo's Burritos, joins Zack Oates to discuss why genuine hospitality remains one of the most powerful competitive advantages in restaurants. Drawing on experience across finance, operations, and executive leadership, Chris explains how strong culture, engaged teams, and thoughtful guest interactions ultimately drive profitability for franchisees.Zack and Chris discuss:Why culture matters more than metrics alone The connection between guest experience and restaurant profitability How genuine hospitality creates loyal guests Why restaurants should get back to the basics Balancing technology with human connection Using guest feedback to improve operations across franchise locationsThanks, Chris!Links:https://www.instagram.com/bubbakoosburritos/?hl=enhttps://www.linkedin.com/in/chris-ives-cfe-66b76940/https://www.linkedin.com/company/bubbakoos-burritos/

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including the origin of the cyclosporiasis outbreak, the troubling rise in bankruptcies and closures, and a wave of new marketing campaigns aimed at winning back customers. They start with some explosive news related to the recent outbreak of cyclosporiasis: Investigators believe the origin of the outbreak was Taylor Farms in Michigan, and specifically iceberg lettuce provided to Taco Bell and potentially other restaurants. The news led to Taco Bell removing lettuce from the menu in select states. The duo breaks down what cyclospora is, how these outbreaks happen in the supply chain, and what this means for both Taylor Farms and Taco Bell as they work to contain the situation and restore consumer confidence. They discuss the broader implications for restaurant food safety protocols and how quickly brands need to respond when these incidents occur.Next, they tackle a sobering trend that's been accelerating in recent months: the increasing number of restaurant bankruptcies and store closures across the industry. From legacy chains to newer concepts, more brands are filing for bankruptcy protection or announcing significant unit reductions. Sam and Alicia explore the root causes behind this wave of financial distress, including persistent traffic challenges, rising operational costs, and overleveraged balance sheets.On a more optimistic note, Sam and Alicia then shift their attention to marketing, highlighting new campaigns from several major players including Panera Bread, Pizza Hut, Papa Johns, and Olive Garden. Each brand is taking a different approach to cut through the noise and reconnect with consumers — whether through nostalgia, value messaging, product innovation, or experiential activations. The duo analyzes what's working, what's not, and which campaigns have the best chance of actually driving traffic and sales in an environment where consumers are increasingly selective about where they spend their dining dollars.They close out with a Quick Fire round covering the latest industry headlines — including Texas Roadhouse's delivery test, Papa Murphy's closure of 50 stores, and Chipotle's first location in Mexico — before turning things over to senior food and beverage editor Bret Thorn, who interviews Shake Shack's senior director of culinary innovation, Nick Wuest.For more on these stories:Taylor Farms lettuce supplied to Taco Bell linked to cyclosporia outbreakAnother big Hardee's franchisee declares bankruptcyPanera's Unlimited Sip Club will no longer be unlimited

Meistens kommen die Diebe nachts. Auf den Hinterhöfen von Fastfoodketten, Imbissen und Restaurants knacken sie Schlösser und schaffen ihre fettige Beute weg. Altes Speisefett ist ein wertvoller Rohstoff, unter anderem für Biodiesel. Der illegale Verkauf ist lukrativ. In dieser 11KM-Folge erzählt die Investigativjournalistin Katja Hackmann vom Saarländischen Rundfunk, wie sie versucht hat, die Spur der Fett-Diebe zu verfolgen. Diese Folge ist ein 11KM Classic und lief zum ersten Mal am 21.04.2026.Hier geht's zum ARD-Plusminus-Film „Die Altfett-Mafia – Fritteusen-Öl als Diebesgut“ von Katja Hackmann und Caroline Uhl:https://www.ardmediathek.de/video/plusminus/die-altfett-mafia-fritteusen-oel-als-diebesgut/ard/Y3JpZDovL2Rhc2Vyc3RlLmRlL3BsdXNtaW51cy9lMWU1YjhmNC05ZDMwLTQxOGUtYjVkNS1kNzZmNjFhZjM5YTk Und hier könnt ihr das Radio-Feature “Altfett-Mafia im Saarland” nachhören:https://www.ardsounds.de/episode/urn:ard:episode:7689b0c46a77e14d/ Diese und viele weitere Folgen von 11KM findet ihr überall da, wo es Podcasts gibt, auch hier in ARD Sounds:https://www.ardsounds.de/sendung/11km-der-tagesschau-podcast/urn:ard:show:4549910994dc2464/ An dieser Folge waren beteiligt: Folgenautor:innen: Charlotte Horn und Jakob Müller Mitarbeit: Claudia Schaffer, Nadja Mitzkat, Nicole Dienemann Host: David Krause Produktion: Konrad Winkler, Jonas Teichmann, Jaqueline Brzeczek und Christine Dreyer Planung: Nicole Dienemann und Hardy Funk Distribution: Kerstin Ammermann Redaktionsleitung: Yasemin Yüksel und Fumiko Lipp 11KM: der tagesschau-Podcast wird produziert von BR24 und NDR Info. Die redaktionelle Verantwortung für diese Episode liegt beim BR.

Le Carnet de Maxime Blot "Devenir un Artisan Hôtelier" pour 39€ seulement !Fruit de plusieurs années d'expérience sur le terrain, ce carnet signé Maxime Blot, Meilleur Ouvrier de France, offre un regard affûté sur les enjeux actuels du service hôtelier.1️⃣ Présentation de l'invité :Je suis convaincu que le sport est bénéfique et doit être intégré dans notre équilibre professionnel. Paul Pécriaux aussi, à tel point qu'il organise des événements sportifs pour les entreprises. C'est l'heure d'en savoir plus !Paul est le directeur de l'agence événementielle Lemon Grass Events, qu'il a fondée il y a 18 ans. Passionné de sport, il a participé à de nombreux triathlons et Ironman. Son parcours atypique, marqué par une formation en sport études tennis et une carrière dans l'hôtellerie, l'a conduit à marier ses deux passions : l'événementiel et le sport. Il organise notamment des événements sportifs pour les entreprises, comme les "10 Km des étoiles", une course dédiée aux professionnels de l'hôtellerie et de la restauration.Pourquoi est-ce si important de faire du sport pour sa vie professionnelle et personnelle ? Comment le sport peut-il renforcer la cohésion d'équipe et améliorer la productivité au travail ?Comment créer un évènement sportif et le développer étape par étape ?Pourquoi l'évènementiel doit s'inspirer des codes de l'hospitalité pour rayonner ?Quelle est son ambition pour cette course dans les 10 prochaines années ?A-t-il un projet secret et précurseur pour la rentrée 2025 ?Toutes les réponses dans notre échange !Rendez-vous le 23 mars 2025 pour la 7ème édition, j'y serai ! Et vous ?2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.3️⃣ Le partenaire de l'épisode :HotelPartner Revenue ManagementPrendre un rendez-vous avec MarjolaineDites que vous venez d'Hospitality Insiders et Marjolaine se déplace gratuitement dans votre établissement pour effectuer un diagnostic !4️⃣ Chapitrage : 00:00:00 - Introduction00:01:18 - Parcours de Paul Pécriaux00:05:34 - L'agence Lemon Grass Events00:13:53 - Les 10 km des Étoiles00:22:53 - Importance du sport en entreprise00:28:00 - Projets futurs00:32:00 - Questions signaturesSi 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.

Three companies thought they had security under control. They were wrong, and it cost them. A hacker is selling 35 gigabytes of Accenture's code, 80% of restaurants were breached while feeling secure, and a defense contractor paid the government half a million dollars without ever being hacked. *What you claim about your security is now what you'll answer for.* Bryan Hornung, Randy Bryan, and Reginald Andre break down this week's stories for executives and owners who can't afford to be blindsided. Accenture confirmed a breach after a hacker named "888" started selling 35 gigabytes of its source code and cloud access keys. The company called it isolated and fixed but didn't say how it happened or if client data was touched. When a firm this connected leaks its keys, its customers inherit that risk. Restaurants often assume they're too small to matter. A new VikingCloud report found 94% of restaurant leaders felt confident they could stop an attack, yet 80% were breached anyway. Payment data, payroll, and passwords were exposed, and 30% reported AI deepfakes impersonating executives to approve fake payments. Confidence isn't a control. An Alabama defense contractor, LOGZONE, paid over 507,000 dollars to the Justice Department with no breach at all. They claimed a perfect security score of 110; an audit found the real number was negative 170. The government turned that false claim into a penalty, and every form you sign is now a legal statement. Support the show: buymeacoffee.com/securitysquawk Subscribe | Like | Share #SecuritySquawk #CyberSecurity #Accenture #DataBreach #VendorRisk #Restaurants #VikingCloud #DOJ #Compliance #FalseClaimsAct #SMB #BusinessRisk

If you want to grow your sales, you 100% must have a marketing plan.  And that marketing plan must be built around these 3 MUST-DOs! --- Is your marketing plan built to WIN? Think so?  Take the audit ... https://business.americasbestrestaurants.com/audit

Dans cet extrait, Nadia Sammut nous raconte le jour où elle a reçu son étoile au gude Micheln. Elle nous parle aussi des ingrédients et plat signature de son restaurant L'auberge La Fenière où elle propse une cuisine sans allergènes, qu'lle a crée au fil de son histoire, car Nadia est allergique au gluten.

Stellt euch vor, wir sind in einer fremden Stadt – und wollen schnell ein gutes Restaurant finden. Da sind Kundenrezensionen im Internet doch eigentlich ne tolle Entscheidungshilfe. Vor allem auf Google ist so gut wie jede Imbiss-Bude bewertet. Nirgendwo in Europa lassen Restaurants aber so viele Bewertungen wieder löschen wie bei uns in Deutschland. Der Sterne-Druck im Internet – das ist das SWR3 Topthema mit Linda Molitor.

This week on the Go To Food Podcast, we're joined by one of the most fascinating figures in British food today: Cynthia Shanmugalingam, founder of Rambutan, the Borough Market restaurant that's redefining how London experiences Sri Lankan cuisine. From studying economics at Cambridge and working at HM Treasury to building one of the UK's most celebrated restaurants, Cynthia's journey is anything but conventional.We dive into the extraordinary story behind Rambutan, from losing her first restaurant site during the pandemic to spending six months travelling around Sri Lanka researching family recipes and village cooking for her award-winning cookbook. Cynthia shares why opening an open-fire kitchen in Borough Market was so important, the realities of running a thriving restaurant in today's hospitality landscape, and why she already has plans for what's next.Along the way, we explore the food that shaped her—from childhood meals in Coventry and her grandmother's cooking to the incredible breakfasts, curries and street food of Sri Lanka. She explains why "rice and curry" is far more complex than people realise, reveals the dishes she'd love to bring to London next, and gives us the ultimate guide to eating your way around Colombo.Plus, we chat meal deals, supermarket pork pies, Borough Market favourites, why oysters might be the most overrated thing on restaurant menus, and the economics behind building a successful restaurant. It's a brilliant conversation about food, family, culture and entrepreneurship with one of the industry's most original voices.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette première partie, il raconte le succès de son restaurant Lava, une cuisine bistronomique pensée autour du feu, du barbecue et de sa passion pour les volcans, portée par une accessibilité des prix.Puis retour aux origines, en Lorraine, dans le petit village de Vaux. Une enfance tranquille et bucolique auprès de parents militaires puis une adolescence plus difficile à cause des mauvaises notes qui l'orientent vers un stage de troisième décisif. De fil en aiguille, la cuisine s'impose : découverte du BEP hôtelier, premiers travaux pratiques, premiers stages en restaurant gastronomique auprès du chef étoilé Bruno Poiré, jusqu'à la révélation d'un métier passion.Entre le kif retrouvé de la réussite, la fierté d'être devenu la cantine de son quartier et le souvenir d'une adolescence marquée par l'incompréhension de certains professeurs, Wilfried commence à raconter ce qui a forgé sa vocation.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

Wenig Sterne, nein danke - warum Restaurants schlechte google Bewertungen löschen. Medaillen - 25 Menschen werden heute für ihren Lebensretter Einsatz vom Land NRW geehrt. Von Katrin Schmick.

Ray tried to eat a nice steak dinner in Las Vegas but Ray reveals why him and Scuba Steve got kicked out of the restaurant. Facebook has done something to their system where we can't find the latest posts on The Sore Losers Facebook and we are super frustrated. Plus Lunchbox had a very awkward conversation with an absolute smoke show at the Little League practice for BabyBox. Also we celebrate BabyBox's 8th Birthday and Ray got him a special gift from Las Vegas. The World Cup wraps up Sunday so we will tell you if Spain will win or if Messi and Argentina are going back to back. See omnystudio.com/listener for privacy information.

GloucesterCast 846 7/19/26 Live From Bass Rocks Golf Club Championship Audio Podcast Click Here- Video Podcast Click here-

2013 haben Thomas Heyne und Mario Hertel ein stillgelegtes Restaurant übernommen. Heute machen sie in nur viereinhalb Monaten Saison knapp 45 Millionen Euro Umsatz (netto!). Und aus der Location auf Mykonos ist einer der exklusivsten Beachclubs der Welt geworden: das Scorpios. An warmen Sommertagen ankern teilweise mehr Jachten vor der Küste, als es Parkplätze für Autos gibt. 1000 Boote legen dann beim Scorpios an – und bringen ein Publikum, das sich liest wie die Gästeliste einer Oscar-Verleihung. Jay-Z und Beyoncé waren schon da, Leonardo DiCaprio und Matt Damon auch. Und an den Mischpulten haben David Guetta, Avicii oder die Swedish House Mafia aufgelegt. Heute kosten Abende mit den DJs so viel wie ein Einfamilienhaus. Thomas Heyne hat für sie so viel bezahlt wie für zwei Wochen Pauschalurlaub mit Halbpension. Im OMR Podcast erzählt Thomas Heyne von seinen Anfängen in der Gastro-Szene in Ulm. Es geht um Menschen, die ihn abgezockt haben ("Irgendwann ist mir aufgefallen, dass meine Mitarbeiter größere Autos fahren als ich"), den Einstieg von Soho House als Investor beim Scorpios – und die Frage, warum er sich trotz Exit und Promi-Club morgens manchmal wünscht, dass der Tag schon vorbei wäre…

Text messaging can be a great part of your restaurant's marketing program, but you need to make sure you're using your database correctly.  --- Is your marketing plan built to WIN? Think so?  Take the audit ... https://business.americasbestrestaurants.com/audit

The story of Found Oyster is told in Adam Weisblatt's new book, For The Love Of Restaurants: An Insider's Guide From Daydreams To Opening Night, so Jordan and Max sit down with Adam to talk a life in owning and running restaurants, the lessons learned, and all the success that has and can follow. Plus, is restaurant investing really just throwing money away, how bad is the city of LA when it comes to opening small businesses, and the finished but never opened restaurant that was wiped away by the Palisades fire and lives on in dishes at Hermon's.

 687. Part 2 of our interview with Joel Sharpton. Joel talks to us about Louisiana politics in 2026. Joel is a Ruston-based audio professional and progressive grassroots organizer who seamlessly blends media production with political advocacy. As the founder of Pro Podcasting Services and an expert in mobile workflows, Sharpton brings over a decade of podcasting experience to his community-focused media projects. He utilizes this production expertise to host and produce "We Are Louisiana Indivisible," a political podcast dedicated to amplifying the voices of regional activists and interviewing progressive candidates for state and local office. Working alongside organizations like Indivisible North Louisiana, Sharpton is actively engaged in grassroots organizing, voter mobilization, and hosting local civic rallies to push for democratic change across the state. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 222 years. Order your copy today! This week in the Louisiana Anthology. Sidonie de la Houssaye. “Alix de Morainville.”     But one day — God knows how it happened — a child of the village all at once entered the chamber where I was and knew me.     “Madame Alix!” he cried, took to his heels and went down the terrace pell-mell (quatre à quatre) to give the alarm. Ten minutes later Matthieu came at a full run and covered with sweat, to tell us that all the village was in commotion and that those people to whom I had always been so good were about to come and arrest me, to deliver me to the executioners. I ran to Joseph, beside myself with affright.     “Save me, Joseph! save me!”     “I will use all my efforts for that, Mme. la Viscomtesse.” At that moment Jerome appeared. He came to say that a representative of the people was at hand and that I was lost beyond a doubt.     “Not yet,” responded Joseph. “I have foreseen this and have prepared everything to save you, Mme. la Viscomtesse, if you will but let me make myself well understood.”     “Oh, all, all! Do thou understand, Joseph, I will do everything thou desirest.”     “Then,” he said, regarding me fixedly and halting at each word — “then it is necessary that you consent to take Joseph Carpentier for your spouse.”     I thought I had [been] misunderstood and drew back haughtily.     “My son!” cried mother Catharine.     “Oh, you see,” replied Joseph, “my mother herself accuses me, and you — you, madame, have no greater confidence in me. But that is nothing; I must save you at any price. We will go from here together; we will descend to the village; we will present ourselves at the mayoralty — ”     In spite of myself I made a gesture.     “Let me speak, madame,” he said. “We have not a moment to lose. Yes, we will present ourselves at the mayoralty, and there I will espouse you, not as Claudine Leroy, but as Alix de Morainville. Once my wife you have nothing to fear. Having become one of the people, the people will protect you. After the ceremony, madame, I will hand you the certificate of our marriage, and you will tear it up the moment we shall have touched the soil of England. Keep it precious till then; it is your only safeguard. Nothing prevents me from going to England to find employment, and necessarily my wife will go with me. Are you ready, madame?”     For my only response I put my hand in his; I was too deeply moved to speak. Mother Catharine threw both her arms about her son's neck and cried, “My noble child!” and we issued from the cottage guarded by Guillaume and his three other sons, armed to the teeth.     When the mayor heard the names and surnames of the wedding pair he turned to Joseph, saying:     “You are not lowering yourself, my boy.”     At the door of the mayoralty we found ourselves face to face with an immense crowd. I trembled violently and pressed against Joseph. He, never losing his presence of mind (sans perdre la carte), turned, saying:     “Allow me, my friends, to present to you my wife. The Viscomtesse de Morainville no longer exists; hurrah for the Citoyenne Carpentier.” And the hurrahs and cries of triumph were enough to deafen one. Those who the moment before were ready to tear me into pieces now wanted to carry me in triumph. Arrived at the house, Joseph handed me our act of marriage. This week in Louisiana history. June 17, 1795. First bishop of New Orleans, Don Luis Cardenas, arrives in Louisiana. This week in New Orleans history. July 17, 1905: The last major yellow fever epidemic in the United States began in New Orleans, leading to a massive citywide campaign to eradicate mosquitoes. This week in Louisiana. Marshland Festival July 24'25 Lake Charles Event Center, 900 Lakeshore Dr. Lake Charles, LA 70601 Website: visitlakecharles.org The Marshland Festival returns to the Lake Charles Event Center for a two‑day celebration of Southwest Louisiana music, food, and culture. Founded over 30 years ago in Hackberry, the festival has grown into a major regional event featuring local artists, national touring acts, and a full indoor, air‑conditioned vendor hall: Live Music: A lineup of Southwest Louisiana performers alongside select national acts, continuing the festival's long tradition of supporting local musicians. Food Booths: Dozens of vendors serving regional favorites, from seafood dishes to festival classics. Arts & Crafts: Shopping from local artisans and makers throughout the Event Center. Indoor Venue: The entire festival takes place inside the Lake Charles Event Center, offering a comfortable, climate‑controlled experience. Postcards from Louisiana. The Rock Block Band at Felix's Restaurant and Oyster Bar. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

À quel moment l'Homme a-t-il commencé à cultiver et domestiquer les espèces animales et végétales ? À quel moment peut-on dater l'apparition de l'agriculture ? Toutes ces questions n'ont pas vraiment de réponse, du moins universelle. L'idée selon laquelle la révolution néolithique marque le tournant de l'Histoire en terme de modes de vie - notamment alimentaire - n'est applicable qu'aux peuples eurasiens. Que s'est-il passé sur les autres continents, il y a environ 10 000 ans avant notre ère ? Pourquoi et comment avons-nous construit ce biais selon lequel la fin de la Préhistoire marque l'avènement de l'ère dite "moderne" ? Existe-t-il encore des sociétés de chasseurs-cueilleurs dans le monde ? Bonne écoute ! *** 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.

This week, Juliet and Jacoby share their thoughts on California banning sell-by labels to cut down on food waste, discuss how branding affects beer sales, and cover the latest food heist. For this week's Taste Test, they try a banana water; Banagua. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

HOUR 1- Klein's Hot Restaurant, Ally's Anti Naps Response and MORE full 2125 Fri, 17 Jul 2026 15:42:00 +0000 qKfZOZJnMXF7L6ppf5G7HrohXD58RK7p society & culture Klein/Ally Show: The Podcast society & culture HOUR 1- Klein's Hot Restaurant, Ally's Anti Naps Response and MORE Klein.Ally.Show on KROQ is more than just a "dynamic, irreverent morning radio show that mixes humor, pop culture, and unpredictable conversation with a heavy dose of realness." (but thanks for that quote anyway). Hosted by Klein, Ally, and a cast of weirdos (both on the team and from their audience), the show is known for its raw, offbeat style, offering a mix of sarcastic banter, candid interviews, and an unfiltered take on everything from culture to the chaos of everyday life. With a loyal, engaged fanbase and an addiction for pushing boundaries, the show delivers the perfect blend of humor and insight, all while keeping things fun, fresh, and sometimes a little bit illegal. 2024 © 2021 Audacy, Inc. Society & Culture https://player.amperwavepodc

Klein's Hot Restaurant full 505 Fri, 17 Jul 2026 15:24:00 +0000 gcQBSbp40Jl6coIedsgT4rfRLjxeiD2D society & culture Klein/Ally Show: The Podcast society & culture Klein's Hot Restaurant Klein.Ally.Show on KROQ is more than just a "dynamic, irreverent morning radio show that mixes humor, pop culture, and unpredictable conversation with a heavy dose of realness." (but thanks for that quote anyway). Hosted by Klein, Ally, and a cast of weirdos (both on the team and from their audience), the show is known for its raw, offbeat style, offering a mix of sarcastic banter, candid interviews, and an unfiltered take on everything from culture to the chaos of everyday life. With a loyal, engaged fanbase and an addiction for pushing boundaries, the show delivers the perfect blend of humor and insight, all while keeping things fun, fresh, and sometimes a little bit illegal. 2024 © 2021 Audacy, Inc. Society & Culture https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amper

What if you can't actually manage your people, and every hour you spend trying is the reason your restaurant won't scale?Seth Gerber co-owns MIDA, a six-restaurant Italian group out of Boston, and was a 2024 James Beard semifinalist for Best Restaurateur. He came up through Hillstone, earned his sommelier pin and an MBA, and treats outlearning everyone in the room as his only real edge.In this conversation, we get into why you manage the structure people work in and never the people themselves, why the cinematic version of risk that bets it all on one move is a fantasy that quietly ruins operators, and why the best restaurateurs grow slower than their egos want them to.If you're grinding inside your business and still feel like the bottleneck, this one tells you where the real problem is.To learn more about MIDA and their growing collection of neighborhood Italian restaurants, visit midarestaurant.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Eileen Poore and I had been friends over Instagram DMs for a while before this recording — this was actually the first time we ever met in person. This rerun comes to you on July 17th — the same date that, back in 2021, she lined up for the 8 Hour Endurance race just three days after her criminal case closed, and ran the farthest she ever had. This episode discusses sexual assault.During this episode, sponsored by Goodr and HUUG, we talk about:Growing up in New Orleans and starting work at the legendary Brennan's Restaurant at age 15Her mom contracting polio as an infant on a transatlantic crossing, being paralyzed from the neck down, and regaining partial mobility after a pilgrimage to LourdesGrowing up with an alcoholic, addict father (16 years sober now) and using running as a way to "escape the shit"Being a competitive junior Olympic diver long before she was ever a runnerMoving to Indianapolis after Michigan State and meeting her husband Dave at Lockerbie PubHurricane Katrina destroying her family's home in 2005 and pushing her to run her first marathon, Columbus, in 2006 — with two stress fractures and, unknowingly, in early pregnancyNursing her newborn son between the start and finish of the Indianapolis Half a few months after he was bornRunning a Ragnar relay from Prescott to Tempe in the middle of a bankruptcy and a housing crisisQualifying for and running her first Boston Marathon in 2011 while training on treadmills between two toddlers in daycareMissing a Boston cutoff by exactly 17 secondsHer first ultra, the Gnaw Bone 50K, run with one gel and no drop bag2018, her "banner year" — a marathon PR, a new job, a new house, and qualifying for Boston 2019Being raped by her Uber driver in July 2019, and the hours that followed at the hospitalThe forensic nurse and the Julian Center advocate who helped her survive the first year afterwardRunning the Indianapolis Monumental Marathon weeks later in the sweats she was released from the hospital in, dropping "I forgive you" index cards along the courseThe multi-year criminal process — the DNA warrant, the arrest, three different prosecutors, and reading her victim impact statement on her own birthdayRunning 8 Hour Endurance three days after her case closed and covering 32.17 miles, the farthest she had ever runReturning to Boston in 2022 and what it meant to cross that finish lineTraining with PBT under coach Matt Ebersole, and running the Tecumseh Trail Half along the wayHer message to anyone in a hard season: "you just have to hold on"Previous Guests MentionedMatt Ebersole – Episode 89Sponsor DetailsGoodr – Use ALLYB for $10 off your first orderHUUG – Use ALLYB for 15% off (combinable with buy 3, get 1 free)Other LinksFollow Eileen on Instagram @leenie353Follow me on Instagram @allytbrett_runsSubscribe to Finish Lines & Milestones weekly newsletterThis is a SandyBoy Productions podcast.

Ein roter Topf auf offener Flamme, darin blubbert flüssiges Gold. Ein Stück Brot verschwindet darin und kommt zurück als der pure Geschmack von Milch, Handwerk und Zeit. Jochen war in Gruyères, dem kleinen Schweizer Dorf, das genauso heißt wie der weltberühmte Käse, der von hier kommt. Zum ersten Mal widmen wir eine ganze Folge einem einzigen Lebensmittel. Jochen steht in einer Alpkäserei aus dem Jahr 1686, in der François den Käse noch über offenem Holzfeuer im Kupferkessel macht. Er sieht zu, wie aus 700 Litern Milch 70 Kilo Käse werden Zweimal am Tag, von Hand. Er fährt mit der Seilbahn hoch auf den Moléson, 2002 Meter, und blickt vom Mont Blanc bis zum Genfersee. Er lässt sich von einer Kuhherde ausbremsen, die hier einfach Vorfahrt hat. Er steht mitten in diesem Bilderbuchdorf plötzlich vor dem Alien-Monster, im Museum von HR Giger. Und er taucht sein Brot noch einmal in diese unwiderstehliche Masse aus Gruyère und Vacherin Fribourgeois - bis wirklich nichts mehr geht. :)Damit schließt sich unsere kleine Schweiz Trilogie. Hört auch gern die Folgen zu Scuol/Unterengadin und Fribourg.—

Chipotle is hydrating for the last World Cup game. Wonder's valuation is reaching $9 Billion. And operating expenses for restaurants are up. Really up.

25 FORGOTTEN Colonial Tavern Meals Americans Ate Before Restaurants Existed

Bottleneck Management was founded in 2001 by two college friends, Jason Akemann and Nathan Hilding, when they opened their first restaurant, Trace, in Wrigleyville. Since then, they’ve grown into a multi-brand hospitality company, with restaurants across the Chicago area, including Sweetwater Tavern & Grille on Michigan Ave, South Branch on the Chicago River, City Works, […]

John Early (@bejohnce), Claudia O'Doherty (@dingdongitsclaudiaodoherty), and Pat Regan (@patreegs) joins the 'boys to talk Maddie's Secret, Pasta Girls, and food movies before a review of Chimmelier. 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.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Television host and cookbook author Padma Lakshmi joins Sam to talk about her new show, America's Culinary Cup and how she's a triple threat on it serving as creator, executive producer, and host. She reveals if she brought anyone from Top Chef with her, why it is important to set the contestants up for success, and why we crave shows where we can witness expertise. Padma talks about ten years of working with the ACLU, why her book is the antidote to Stephen Miller, and what it will take for food consumers to understand the effects of immigration raids on the food ecosystem. They commiserate on the problems of food waste and “day old” food laws, the newly inverted food pyramid, and engaging in estrogen wars with your teenage daughters. Plus they delve into why Padma really doesn't think of herself as a chef, her comedy career and why there's nothing better than a live audience. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. See ⁠omnystudio.com/listener⁠ for privacy information. Learn more about your ad choices. Visit megaphone.fm/adchoices

July 15th, 2026 Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is the software business dying? Loulou sits down with Ahmad AlZaini, co-founder and CEO of Foodics, at the 11-year mark of the company for the operator's read on the biggest question in tech this year: what happens to software when AI agents replace the human at the login screen. Foodics is the restaurant operating system for the region: 40,000+ locations across the GCC, Egypt and Jordan, $13B in payments processed to date, on track for $14B by end of year, 700 people, licensed by the Saudi Central Bank, backed by a $198M capital raise including a record $170M Series C. Ahmad is a Forbes-recognized entrepreneur with executive credentials from Harvard, Stanford and MIT, and was appointed to the Endeavor Saudi board of directors in 2026. Subscribe for weekly conversations on business, investing, leadership and what is actually happening in the Arab world. Chapters 01:42 Foodics at 11: the top line, $13B GMV, 40,000 locations, 40% revenue outside Saudi  04:08 From Al Khobar to Aramco to Foodics: why the founder was never supposed to be a founder  09:43 Investor due diligence in reverse: not all money is equal, cap-table hygiene from an acquirer's chair  14:47 Growth capital advice: do not take from Saudi at growth stage, go global, come back with matched terms  18:36 40 SF VC meetings, 3 term sheets: how to raise when nobody knows where Riyadh is  21:04 Talent reverse migration: C-suite relocating from Boston, NY, SF, Paris and London to Riyadh  23:54 AI is out of the box: the Anthropic February 2026 SaaS selloff explained  31:15 The PhD intern: how a fresh graduate should show up with an AI use case, not a certificate  33:37 The pricing shift: nobody pays for logins in 2030, everyone pays for outcomes and usage  43:09 The exit conversation: if for one minute you decide you need to exit, you are not in the right business  48:45 Secondary markets, buybacks, and why every employee should have liquidity options  53:46 The under-30 Saudi generation: high-school AI hackathons, curiosity, and where they spend Follow Loulou Khazen Instagram: /louloukhazen LinkedIn: /louloukhazen X (Twitter): /louloukhazen Follow the guests Ahmad AlZaini Linkedin: https://www.linkedin.com/in/alzaini/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

"I was talking about the Paul is Dead conspiracy theory in class one day and the students began asking me if I knew about THIS theory. And then THIS theory. We went on for 30 minutes and then I did some research. There were so many theories I had never heard of. Hopefully they are new to you as well. We have a long list."

Best Restaurants Near Watertown NY | We Tried 5 in One Day to find the hidden gems, local favorites, and restaurants actually worth visiting. Looking for the best restaurants near Watertown, NY? We tried 5 local restaurants in one day across Watertown and Redwood, New York to find the hidden gems, the best food, and the places we'd happily visit again. After dropping Iyla off at Camp Wabasso for the week, it was just me and Megh. No Avery. No Lo. Just a Sunday Funday road trip exploring local restaurants, breweries, pubs, and hidden gems throughout Northern New York. Some stops were recommendations from locals. Others were places we'd driven past for years but never visited. We had no expectations—we just wanted to see which restaurants were actually worth stopping for. Restaurants featured: • Whiskey Wagon Saloon (Redwood, NY) • Half Pints International Brewhaus (Watertown, NY) • 1812 On The River • Pearl Street Pub • Red Rooster Tavern • Plus one unexpected Arby's stop because every road trip needs a backup plan. At the end of the video, we rank every restaurant from last place to our overall winner. Now it's your turn! What's the best restaurant in Watertown, Alexandria Bay, Clayton, Carthage, Lowville, Sackets Harbor, or anywhere in Northern New York? Tell us in the comments—we're always looking for our next Sunday Funday adventure. If you enjoy restaurant reviews, local food, hidden gems, breweries, road trips, and discovering new places in Upstate New York, make sure to subscribe for more Stay Outta My Fridge adventures. TIMESTAMPS 00:00 Intro 00:29 Camp Wabasso Drop-Off 01:28 Whiskey Wagon Saloon 06:14 Half Pints International Brewhaus 11:04 1812 On The River 15:10 Pearl Street Pub 16:35 Red Rooster Tavern 20:37 Arby's Surprise Stop 22:07 Restaurant Rankings 25:04 Final Verdict #StayOuttaMyFridge #WatertownNY #RestaurantReview #SundayFunday #NorthCountryNY #FoodVlog #HiddenGems #UpstateNY If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

MLB All Star Week is here and the HR Derby was electric as Philly fans showed out even though Schwarber lost (00:00:00-00:18:22). Spain beats the unbeatable France in the WC Semi-Final and punches a ticket to Sunday's Final (00:18:22-00:37:21). Hot Seat/Cool Throne including a brutal text to tweet mishap plus the first Top 10 QB Rankings of the year have hit the summer discourse (00:37:21-01:06:51). Mt Rushmore of stores/restaurants you could live in (01:06:51-01:22:47). Roger Clemens joins the show to talk about his career, being The Rocket, throwing gas, Piazza, his comebacks and tons more (01:22:47-02:05:43). Shane Bacon joins the show to preview the 4th and final Major of the year, the Open Championship, who can win and key storylines (02:05:43-02:55:14). We finish with guys on chicksYou can find every episode of this show on Apple Podcasts, Spotify or Netflix. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/pardon-my-take

We have a BIG show announcement. Someone says goodbye and explains their reason to do so. A serial killer’s former home has officially found new owners after sitting on the market for months but would you ever be willing to live there? Bobby, Amy, and the show debate how much of a discount it would take to move into a house with such a dark history. A restaurant is making headlines for charging parents who come in with bad kids. Would you eat there? We also played the game, Name that Famous 90's sound.See omnystudio.com/listener for privacy information.

The team is still on vacation, but do not fear, there is plenty of content in the archives!This week Scott is taking us to West Memphis, Arkansas in 1993 to begin our series on the infamous West Memphis Three. This is part 1 of a 3 part series.This episode is sponsored by:GO RealtyCherokee Family HealthcareThe Cherokee County Chamber of CommerceAON Water TechnologyEasy Street, Restaurant, Bar, and Performance HallTheme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=0fa2a98df6264c39

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