Podcasts about restaurants

Jon Taffer of Bar Rescue joins the show and reminisces about the days of running the Troubadour back in the 80's. Adam and Jon talk about how less people are drinking now and the effect that it's having on the restaurant business. They get into Adam's Bug's Bunny metaphor and close with a discussion of the U.S. hockey team. Get it ON!News Story Covered: State of the Union Recap, Mamdani minimizes snowball attack on NYPD, opposes charges despite hospitalizations, Former LAFD Chief Crowley files lawsuit against LA, criticizing Bass and handling of Palisades FireFOR MORE WITH JON TAFFER:SHOW: ‘BAR RESCUE'Season 10 Out Now On ParamountBAR: Taffer's Tavern (Bar Franchise) - New Locations in ATL & OrlandoDRINK: Taffer's Browned Butter BourbonX: @jontafferINSTAGRAM: @jontafferWEBSITE: jontaffer.comFOR MORE WITH MIKE DAWSON:INSTAGRAM: @dawsangelesLIVE SHOWS: February 27 - Dallas, TX (2 shows)February 28 - Dallas, TX (2 shows)Thank you for supporting our sponsors:cardiff.co/adamgusto.com/ADAMFor a limited time, our listeners get 60% off FOR LIFE AND 3 Free Gifts at Mars Men when you use Adam at Mengotomars.comoreillyauto.com/adamwww.Quo.com/ADAMpluto.tvTRUEWERK.com with code acsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Elena Crevello (@celenago) and Chelsea Davison (@chelsea_davison) join the 'boys to talk their podcast Podstruck, writers' room snacks, and pregnancy cravings before a review of Houston's. Plus a new edition of Snack or Wack. Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.history.com/this-day-in-history/may-25/star-wars-openshttps://www.bonappetit.com/restaurants-travel/article/hillstonehttps://www.nytimes.com/2024/08/05/dining/houston-hillstone-restaurant-group.htmlhttps://www.blackbirdspyplane.com/p/houstons-pasadena-the-coolest-restaurant-in-lahttps://hillstone.com/about/EXCLUSIVE NordVPN Deal ➼ https://nordvpn.com/doughboys Try it risk-free now with a 30-day money-back guaranteeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jason and Holly talk to Mo Chang, owner of Mo's Tropical Wholesale. Mo talks about the impact to her business, her employees, and the food service industry she supports as a result of the disruptive occupation in Minnesota.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send a textNevada has a state drink! Of course, it's alcoholic. We had to get the lowdown on Picon Punch. Harrah's Las Vegas has a free show in the piano bar and it packs in the crowds! We chat with Pete Vallee who is also known as Big Elvis. You can catch his shows 3 times a day in the afternoon. Pool season is coming up quick. We have a poolside concert series update, a locals deal, new DJ announcements, and more. Dayna hits up the Happy Camper restaurant on the Las Vegas strip. It's a great place if you want a fun vibe! Two celebrities pass away with Vegas ties. The Backstreet Boys add more summer dates at Sphere. We learned that Eric Dane was married in Las Vegas. Also the iconic disco DJ from Saturday Night Fever, Monti Rock III passed away in Las Vegas. VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Summer in Madison is always sweet, but this year we have even more to look forward to as “Top Chef” star and Ho-Chunk chef Elena Terry's new restaurant, Tall Grass, will *hopefully* open at the Madison Museum of Contemporary Art just in time for the Art Fair in the Square. Host Bianca Martin spoke with Terry on the podcast to talk about what to expect from the menu, why she chose to open a restaurant in MMOCA, and how she plans on serving both her customers and her community. 

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous !1️⃣ Présentation de l'invité :Jérôme Schilling partage avec moi une responsabilité : celle de porter le col bleu-blanc-rouge des Meilleur Ouvrier de France, promotion 2023.Chef exigeant, profondément engagé dans les concours, il a fait de la précision, du collectif et du dépassement de soi des piliers de son parcours.Alsacien d'origine, il exprime aujourd'hui sa cuisine près de Sauternes, au Château Lafaurie-Peyraguey, là où le terroir impose autant d'humilité que d'exigence.Avec lui, l'excellence n'est jamais une posture : c'est un chemin, parfois inconfortable, souvent exigeant, toujours engageant humainement.Ensemble, nous allons parler sans détour de concours, du titre de MOF, de responsabilités, de sacrifices… et de ce que cette quête demande vraiment.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.Cet épisode est produit en partenariat avec le Château Lafaurie-Peyraguey. Un grand merci aux équipes pour leur collaboration et leur professionnalisme.3️⃣ Le sponsor de l'épisode : HotelPartnerHotelPartner 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 - Introduction00:02:00 - L'ancrage territorial et l'univers Lalique au Château Lafaurie-Peyraguey00:12:00 - La signification du titre de Meilleur Ouvrier de France (MOF) et le goût du concours00:22:00 - La synergie entre vie professionnelle et équilibre familial00:28:00 - Management "zen" et vision d'une expérience client globale00:43:00 - Identité culinaire, "Cuisine des Vignes" et ambitions00:53:00 - 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.

02-25-26 - Emails Reactions To Brady's Restaurant Visit - Rachel Has Emailed Mad At John For Not Believing Restless Leg Syndrome Is Real And Claims She's Suffering From It But John's Not Having ItSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What's the Best Breakfast Side? WE GOT THIS.

Bruce Lee is an iconic figure in Seattle lore. Before he became LA’s Kung Fu teacher to the stars, he was an 18-year-old working at Ruby Chow’s Restaurant on the corner of Broadway and Jefferson, attending the University of Washington and getting in fights at Dick’s Drive-In. We’ll hear more about a new stage show that outlines this formative part of his life. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Jason, Holly and Colleen interview a vendor from Mercado Central for myTalk's Restaurant Rescue Fund series. Emma, whose father Emilio Escobar is the owner of The Best Tacos Del Sol, spoke with the morning show about the struggles their business has been facing. She also shared the list of delicious menu offerings you can go out and enjoy!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

AITA: For expecting a girl to get off a treadmill in the gym? DIRT ALERT: RIP Katherine Short, myTalk Restaurant Rescue Fund: Emma Escobar from The Best Tacos del Sol, and kids eat the darndest thingsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the Creatures of Habit podcast, host Michael Chernow sits down with Andrew Aguero to delve into the intricacies of the restaurant industry, sharing personal anecdotes and discussing the nuanced challenge of leading a team in such a dynamic environment. They talk about the essentiality of leading by example, the concept of service both in and out of the restaurant, and the inevitable transition from the restaurant world to a more balanced lifestyle focusing on wellness. From hilarious and stressful restaurant stories to key lessons in leadership and the importance of supporting one's community, Michael and Andrew provide a heartfelt exchange about life, leadership, and personal growth. Don't miss this heartfelt, informative, and truly inspirational episode filled with practical advice and genuine human connection.TIME STAMPS03:44 The Restaurant Industry: A Community of Opportunity09:29 Opening Restaurants: Challenges and Rewards13:31 Restaurant Nightmares and Lessons Learned27:17 The Magic of Restaurant Atmosphere32:50 Creating Memorable Guest Experiences33:59 Leading with Empathy and Emotional Intelligence35:44 Understanding and Connecting with Your Team37:06 The Complexity of the Restaurant Industry42:52 Transitioning to a Wellness-Focused Lifestyle47:36 The Power of Habits and Fitness54:31 Building Meaningful Relationships and Networks01:00:59 Final Thoughts and Reflections

Kasey Jernigan (Choctaw) interviewed and observed Choctaw women over a period of years about food and their relationships to it. She documents what she learned in those observations in her new book, “Commod Bods: Embodied Heritage, Foodways and Indigeneity”. The book uses federal food and nutrition assistance as the jumping off point for an exploration of individual perceptions of food and colonial influences on Native health outcomes. A quaint eatery in Arizona's Salt River Pima-Maricopa Indian Community is attracting attention over and above the dozens of other frybread stands that dot reservation roadsides across the country. The Stand was just named one of USA Today's 2026 Restaurants of the Year. It's built by the same person who makes the frybread dough and serves the soup in a decidedly rustic setting. Author, poet, educator and legal scholar Marique B. Moss (Photo: courtesy M. Moss) Marique B. Moss explores her Black and Indigenous identity in her poetic memoir, “Sweetgrass and Soul Food”. She is among the Native people offering support to Minneapolis residents in the wake of the expanded immigration efforts from her space, Mashkiki Studios. GUESTS Dr. Kasey Jernigan (Choctaw), assistant professor of American studies and anthropology at the University of Virginia and the author of “Commod Bods: Embodied Heritage, Foodways, and Indigeneity” Michael Washington (Pima and Maricopa), co-owner of The Stand Marique Moss (Mandan, Hidatsa and Arikara and Dakota), owner of Mishkiki Studios, author, and cultural educator

This week, we complete our revisit of the fallout from the Murdaugh murders and everything that's happened since the verdict and since our coverage at S2 Eps 18-21 and S2 Ep 50. Appeals, financial crimes, and the lasting impact on the local community, this case is far from over.We're joined again by special guest Cade Gossett, who was in law school as the drama unfolded, bringing a sharp legal perspective and local insight to one of the most talked-about trials in recent history.This is part 2 of a 2 part series.This episode is sponsored by:GO RealtyCherokee Family HealthcareThe Cherokee County Chamber of CommerceEasy 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

The act of care and service through food has been incredibly important to Besha Rodell throughout her life, from her first, euphoric experience of a fancy restaurant at age eight, to the aftermath of September 11.Today Besha is the chief restaurant critic at The Age.The thrill of a fancy restaurant first imprinted itself on her psyche when she was a girl, treated to dinner at Stephanie's iconic spot in Melbourne.As a teenager, Besha was transplanted to her mother's native USA and got her first job in hospitality — and found her people — in North Carolina.A stint in New York followed, where Besha witnessed September 11 in real time.Eventually Besha started a family with her boyfriend, Ryan, in North Carolina and the family found they were living under the poverty line. They got by thanks to a government food voucher program.Shortly after, Besha's blog posts, written for fun, gained traction and she was given her first assignment in food writing.Further informationHunger Like A Thirst is published by HardieGrant.This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison.This episode covers food, restaurants, restaurant critic, Stephanie's, Stephanie Alexander, Narnia, Melbourne, North Carolina, 9/11, September 11, migrant, not fitting in, government cheese, hospo, acts of service, behind the pass, line cook, pastry chef, methadone, coming off methadone, heroin, addiction, loving an addict, New York Times, food reviewing.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Brittany and Kendall speak with Dr. Mohiba Tareen of Tareen Dermatology as part of a fundraising match partnership to myTalk's Restaurant Rescue Fund. Dr. Tareen encourages listeners to get out and eat at local restaurants and particularly supports the Uptown neighborhood of Minneapolis!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Don and Professor Ben talk about the risks from Eating pizza sold by a person that broke into a pizza restaurant. Dr. Don - not risky

02-25-26 - Emails Reactions To Brady's Restaurant Visit - Rachel Has Emailed Mad At John For Not Believing Restless Leg Syndrome Is Real And Claims She's Suffering From It But John's Not Having ItSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Take-Away with Sam Oches, Sam talks with Michelle Korsmo, president and CEO of the National Restaurant Association, an organization that represents hundreds of thousands of restaurants at all levels of government. The association issues an annual State of the Industry report every year with in-depth research on how restaurants performed in the prior year, how things are expected to go in the year ahead, and how operators are feeling about the trends affecting their business. That report just came out a couple weeks ago and Michelle joined the podcast to dive into the data and talk specifically about the economy, workforce trends, and how technology is reshaping the restaurant operation. They also talked about the association's three biggest legislative priorities today: immigration reform, the credit card competition act, and the U.S.-Mexico-Canada trade agreement.In this conversation, you'll find out why:To succeed in 2026, you should pay close attention to your workforce and operational efficienciesThe industry will add a million jobs in the next decade, and we need young people and immigrants to help fill themTech can help make employees happier, which can improve your culture and lower turnoverThe boom in off-premises business seems to have stabilizedHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

For decades, families gathered in their big ol' vehicles and enjoyed a nice night out at a chain restaurant. The purpose of these chains is, no matter where you're located, you'll have generally the same food and experience at a reasonable price. However, by the 2010s, chain restaurants became pariahs, and many have either filed for Chapter 11 or have closed up shop completely. Check Your Brain's Tony Mazur talks about the death of the chain restaurant, how it wasn't just Millennials and their avocado toast that killed them, and how these closures represent an erosion of the Middle Class.   Be sure to subscribe to Tony's Patreon. $3 gets you just audio, $5 gets video AND audio, and $10 has all of the above, as well as bonus podcasts per week. Visit Patreon.com/TonyMazur. Tony is also on Rumble! Go find his video podcasts over there for free.   Cover art for the Check Your Brain podcast is by Eric C. Fischer. If you need terrific graphic design work done, contact Eric at illstr8r@gmail.com.

You're spending money on ads… but your bar still doesn't have real regulars.The drinks are good. The vibe is solid. People come in once, and then you never see them again.Because attention isn't loyalty. And discounts don't build attachment.Today, we're breaking down why a simple $50 hospitality move can outperform a $5,000 ad campaign and how to turn everyday service into moments people actually talk about.If you're tired of chasing new customers and ready to build the kind that stick, let's get into it.

Derrière chaque fruit, chaque légume, chaque épi de maïs ou de blé, se cache une semence, une graine.Pendant des siècles, les paysans ont sélectionné, conservé et échangé ces graines. C'est ainsi que s'est construite la diversité agricole, spécifique aux terroirs diverses partout dans le monde.Mais depuis plusieurs décennies, une part importante du marché des semences est contrôlée par de grands groupes industriels, spécialisés dans la sélection végétale et l'agrochimie. Ces entreprises détiennent des droits sur de nombreuses variétés, ce qui encadre strictement leur reproduction et leur commercialisation, dépossédant les paysans de cette autonomie.Comment en est-on arrivés là ? Et comment redonner le pouvoir aux paysans, via le droit notamment ? C'est ce qu'on tente de comprendre avec notre invité Fabien Girard, professeur des universités à Université Grenoble Alpes, spécialisé en droit de l'environnement. Dans son travail, il tente d'élaborer un nouveau cadre juridique lié à la conservation de l'agrobiodiversité des semences, afin de lutter contre cette domination des industriels. 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.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In dieser Folge erkläre ich dir, warum du dich im Restaurant oft unbewusst überisst...Bestelle dir jetzt unseren kostenlosen Abnehm-Report bequem per Post zu dir nach Hause: https://bennomasemann.de/reportVereinbare hier dein kostenloses Beratungsgespräch mit mir persönlich, um erfolgreich dein Wunschgewicht zu erreichen: ➡️ https://bennomasemann.deIch bin zertifizierter Ernährungsberater und als Abnehm-Experte ist es meine Leidenschaft, viel beschäftigten Menschen, Unternehmern & Selbständigen dabei zu helfen, trotz ihres stressigen Alltags ihr Wunschgewicht zu erreichen - und das ohne Verzicht und stundenlange Einheiten im Fitness-Studio.Instagram: https://www.instagram.com/benno_masemannVereinbare jetzt dein kostenloses Beratungsgespräch: https://bennomasemann.de

Kasey Jernigan (Choctaw) interviewed and observed Choctaw women over a period of years about food and their relationships to it. She documents what she learned in those observations in her new book, “Commod Bods: Embodied Heritage, Foodways and Indigeneity”. The book uses federal food and nutrition assistance as the jumping off point for an exploration of individual perceptions of food and colonial influences on Native health outcomes. A quaint eatery in Arizona's Salt River Pima-Maricopa Indian Community is attracting attention over and above the dozens of other frybread stands that dot reservation roadsides across the country. The Stand was just named one of USA Today's 2026 Restaurants of the Year. It's built by the same person who makes the frybread dough and serves the soup in a decidedly rustic setting. Author, poet, educator and legal scholar Marique B. Moss (Photo: courtesy M. Moss) Marique B. Moss explores her Black and Indigenous identity in her poetic memoir, “Sweetgrass and Soul Food”. She is among the Native people offering support to Minneapolis residents in the wake of the expanded immigration efforts from her space, Mashkiki Studios. GUESTS Dr. Kasey Jernigan (Choctaw), assistant professor of American studies and anthropology at the University of Virginia and the author of “Commod Bods: Embodied Heritage, Foodways, and Indigeneity” Michael Washington (Pima and Maricopa), co-owner of The Stand Marique Moss (Mandan, Hidatsa and Arikara and Dakota), owner of Mishkiki Studios, author, and cultural educator

See omnystudio.com/listener for privacy information.

Jason, Colleen & Holly interview LaShante Grisby, the Founder & CEO of Flava Café in St. Paul, as part of our myTalk Restaurant Rescue Fund storytelling series.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A pigeon dilemma leads to an interesting email, DIRT ALERT: RIP Robert Carradine, myTalk Restaurant Rescue Fund: Shaunie Grigsby of Flava Café, and re (try to) remember Pickles and Jambu See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Carly thinks her man is cheating with someone else because he keeps standing her up on dates and ghosting her. Follow us on socials! @themorningmess

Hutt and Chad draft their dream restaurant teams like it's free agency day. Is it about elite fast food, a steakhouse that requires a jacket, late-night tacos that fix bad decisions and why isn't spicy mustard on the menu? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us for a magical culinary adventure as we put your Disney knowledge to the test - Can You Guess the DISNEY Restaurant? It's one of our favorite topics....Mike will read 1-Star Google Reviews and Gary will try to guess which restaurants they are. How many restaurants to you get correct? Leave us a comment below. Thanks for listening, Gary and Mike.   0:00 Introduction 9:53 Can You Guess That DISNEY Restaurant? 10:38 Restaurant #1 16:05 Restaurant #2 20:31 Restaurant #3 28:18 Restaurant #4 33:32 Restaurant #5 44:50 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (mike@luxurytraveladvisorsllc.com)   Helpful Links: Check out our YouTube Channel (@wdwbtg) Social media (@wdwbtg)

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Paul Damico, President & CEO of Ascent Hospitality Management, to discuss his bold strategy for reinventing two iconic legacy brands — Perkins Restaurant & Bakery and Huddle House. Damico shares how cutting-edge Toast POS technology is transforming operations across 600 units, why extended hours are driving 20–40% sales increases at select locations, and how the new Perkins Griddle and Go fast casual format is designed to win over a younger generation of diners — all while keeping the legendary value that loyal guests have counted on for over 65 years.#FastCasualNation #RestaurantLeadership #FamilyDiningBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

If you're a restaurant owner who wants to scale — this episode is a masterclass.Hengam Stanfield, co-founder of Matengas Pizzeria in San Antonio, shares exactly how she and her husband went from zero restaurant experience to building seven locations. They bought a failing pizzeria that was $200K in the red, and engineered it into San Antonio's number 1 pizza place. In this episode, we break down:• How to turn around a failing restaurant• Why obsessing over sales comes before building systems• The Ops Book framework that keeps multiple locations aligned• How to build restaurant systems that actually scale• The truth about hiring (and why you don't “find” great people — you build them)• Protecting company culture as you grow• Restaurant marketing strategies that work in 2025• How to prepare for big PR moments (including a Dave Portnoy review)• What it really takes to grow to 10, 20, even 50 locationsThis conversation is packed with practical advice for restaurant owners and operators who want more than just survival — they want structure, profitability, and scale.Whether you're running one unit or planning multi-unit expansion, this episode will challenge the way you think about operations, leadership, and growth.If you're serious about building a scalable restaurant business, this is required listening.⭐ This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech.Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/

Der Versandriese Fedex klagt gegen die Regierung von US-Präsident Trump: Der Konzern will, dass die Regierung Zölle zurückzahlt, die vom Obersten Gerichtshof in den USA als unrechtmässig eingestuft worden sind. Auch Unternehmen aus der Schweiz ziehen eine Klage in Erwägung. Weitere Themen: · Aufrunden oder nach einem feinen Essen auch mal etwas mehr geben: für viele gehört das Trinkgeld in Restaurants dazu. Dieses Trinkgeld kann je nachdem steuer- und AHV-beitragspflichtig sein. Ein Vorstoss aus der Mitte-Partei will das nun ändern und freiwilliges Trinkgeld generell von solchen Abgaben befreien. Auch die Gastrobranche ist dafür. Der Bundesrat hält dagegen. · In den Ermittlungen zur Brandkatastrophe von Crans-Montana will die Walliser Justiz vier französische Staatsangehörige befragen. Sie hat dafür in Frankreich ein offizielles Gesuch gestellt. Das berichtet die italienische Nachrichtenagentur Ansa. Es geht um drei ehemalige Angestellte und einen Gast der Bar «Le Constellation». Die Behörden wollen klären, wie das Feuer in der Silvesternacht genau ausbrechen konnte. · In Mexiko hat die Regierung weitere Truppen mobilisiert, um die Gewalt im Land einzudämmen. Es seien zweieinhalb Tausend weitere Soldatinnen und Soldaten aufgeboten worden, sagte der mexikanische Verteidigungsminister. Damit seien nun mehr als 10'000 Sicherheitskräfte im Einsatz. In mehreren mexikanischen Bundesstaaten kam es zu chaotischen Szenen, nachdem einer der grössten Drogenbosse des Landes bei einem Militäreinsatz getötet worden war.

We spend some time with Jay Morris, the COO and co-owner of Juan's Flying Burrito, about the challenges of navigating repeated boil water advisories.

Australian restaurants and cafes are in crisis, according to a new report. Rising costs and falling revenue have forced one in ten food service outlets to close over the past year. However, one Australian couple has found ways to survive and thrive. - بر بنیاد یک گزارش تازه، رستورانت ها و کافه های آسترالیا در بحران قرار گرفته اند.افزایش مصارف و کاهش عاید باعث شده در یک سال گذشته، از هر ده مرکز خدمات غذایی یک مرکز دروازه هایش را بسته کند. اما یک زوج آسترالیایی در ملبورن میگوید که راه های جدید برای رشد کاروبار خود جستجو کرده است. جزئیات را درین گزارش بشنوید.

Len reports on a behind-the-scenes rethink of Magic Kingdom's upcoming Villains Land, with Imagineering now under pressure to deliver not just “like” but “love.” The guys also touch on Epic Universe's revenue strategy, Universal's aggressive 2026 ticket bundles, and what a Mayan archaeology conference might reveal about the future of Indiana Jones at Animal Kingdom. NEWS• Magic Kingdom reverses the second Disney Starlight parade route to ease Main Street exits.• Universal debuts a 6- or 7-day ticket with Epic Universe access and a $300 hotel dining credit.• Epic Universe updates Early Park Admission again, adding Battle at the Ministry and more Dragon experiences.• Universal taps The Boring Company for a potential next-gen transportation system.• “Project Atlas” is believed to be Shanghai Disneyland's second gate.• Villains Land concepts revisited post-holidays, with Imagineering asked to go bigger and bolder.• The indoor dark ride is now positioned as the long-term Lightning Lane Single Pass anchor.• Restaurant design shaped by fixed-price dining and per-cap revenue goals.• Mayan mythology themes - bats, jaguars, owls - surface at an archaeology conference tied to Indy research. FEATURE• The 1992 debut of Disney's Hotel New York at Euro Disneyland and Michael Eisner's “architecture patron” era.• How architect Michael Graves' postmodern, Art Deco-inspired design celebrated early 20th-century Manhattan.• Why the 561-room hotel closed in 2019 for a full reinvention into Disney Hotel New York - The Art of Marvel.• Inside the 2021 reopening: 350+ Marvel artworks, exclusive commissioned pieces, and Tony Stark's wall of armor.• The new coffee table book, Disney Hotel New York: The Complete Art Collection, and why it finally makes every piece viewable. For this episode's full show notes, click here. HOSTS• Jim Hill - IG: @JimHillMedia | X: @JimHillMedia | Website: JimHillMedia.com• Len Testa - Bluesky: @lentesta.bsky.social | Instagram: @len.testa | Website: touringplans.com FOLLOW• Facebook: JimHillMediaNews• Instagram: JimHillMedia• TikTok: JimHillMedia PRODUCTION CREDITSEdited by Dave GreyProduced by Eric Hersey - Strong Minded Agency SPONSORThe Disney Dish is sponsored by UnlockedMagic.com from our friends at DVCRentalStore.com. Save on Walt Disney World theme park tickets - often below Disney's direct pricing - and get expert help planning your next trip. Visit UnlockedMagic.com to start planning today. If you would like to sponsor a show on the Jim Hill Media Podcast Network, reach out today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Len reports on a behind-the-scenes rethink of Magic Kingdom's upcoming Villains Land, with Imagineering now under pressure to deliver not just “like” but “love.” The guys also touch on Epic Universe's revenue strategy, Universal's aggressive 2026 ticket bundles, and what a Mayan archaeology conference might reveal about the future of Indiana Jones at Animal Kingdom. NEWS• Magic Kingdom reverses the second Disney Starlight parade route to ease Main Street exits.• Universal debuts a 6- or 7-day ticket with Epic Universe access and a $300 hotel dining credit.• Epic Universe updates Early Park Admission again, adding Battle at the Ministry and more Dragon experiences.• Universal taps The Boring Company for a potential next-gen transportation system.• “Project Atlas” is believed to be Shanghai Disneyland's second gate.• Villains Land concepts revisited post-holidays, with Imagineering asked to go bigger and bolder.• The indoor dark ride is now positioned as the long-term Lightning Lane Single Pass anchor.• Restaurant design shaped by fixed-price dining and per-cap revenue goals.• Mayan mythology themes - bats, jaguars, owls - surface at an archaeology conference tied to Indy research. FEATURE• The 1992 debut of Disney's Hotel New York at Euro Disneyland and Michael Eisner's “architecture patron” era.• How architect Michael Graves' postmodern, Art Deco-inspired design celebrated early 20th-century Manhattan.• Why the 561-room hotel closed in 2019 for a full reinvention into Disney Hotel New York - The Art of Marvel.• Inside the 2021 reopening: 350+ Marvel artworks, exclusive commissioned pieces, and Tony Stark's wall of armor.• The new coffee table book, Disney Hotel New York: The Complete Art Collection, and why it finally makes every piece viewable. For this episode's full show notes, click here. HOSTS• Jim Hill - IG: @JimHillMedia | X: @JimHillMedia | Website: JimHillMedia.com• Len Testa - Bluesky: @lentesta.bsky.social | Instagram: @len.testa | Website: touringplans.com FOLLOW• Facebook: JimHillMediaNews• Instagram: JimHillMedia• TikTok: JimHillMedia PRODUCTION CREDITSEdited by Dave GreyProduced by Eric Hersey - Strong Minded Agency SPONSORThe Disney Dish is sponsored by UnlockedMagic.com from our friends at DVCRentalStore.com. Save on Walt Disney World theme park tickets - often below Disney's direct pricing - and get expert help planning your next trip. Visit UnlockedMagic.com to start planning today. If you would like to sponsor a show on the Jim Hill Media Podcast Network, reach out today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason, Colleen & Holly interview Renay Dossman of Neighborhood Development Center See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

AITA: For charging my sister for making her wedding cake? DIRT ALERT: Conan O'Brien opens up about Reiner death, we talk to Renay Dossman about the myTalk Restaurant Rescue Fund, and the world is obsessed with Punch the monkeySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Skeeter Miller joins the Restaurant Unstoppable Network for a live Q+A on March 23rd, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Don "Skeeter" Miller is the longtime owner and president of The County Line, the iconic Texas barbecue institution he helped launch in Austin in 1975. Starting as the restaurant's first dishwasher, he worked every job in the house before being invited into partnership and eventually leading the brand's growth into a multi-location barbecue operation spanning several states. Under his leadership, The County Line has become known for its hilltop and lakeside locations, its laid-back, family-friendly atmosphere, and its famously generous platters of ribs and brisket.​ A hands-on operator and industry advocate, Skeeter has served as president of County Line Incorporated and has been deeply involved with restaurant associations and legislative advocacy on behalf of independent restaurateurs, earning multiple honors for his contributions to Texas's hospitality community. On this episode, Skeeter shares the story of how he went from washing dishes to building a beloved barbecue brand, what he's learned from nearly five decades in the business, and why he believes in supporting local food and community above all. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof. Call (281) 888-2413 and mention Restaurant Unstoppable to get 20% off your first month of service. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Website: https://www.countyline.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

Tony Tan's parents pinned their hopes on him when they sent him from home in Malaysia to Melbourne to become a white collar professional in the 1970s. There he found “funny smelling cigarettes”, a lovely man called Terry and a destiny he couldn't escape.Tony was exposed to deep, rich flavour and the precision of cooking from a young age.His mother was a chef in Malaysian colonial kitchens and Tony would often accompany her to work, where he would sometimes receive a single golden, dripping roasted potato, or pinch the meat from a leftover kitchen carcass.He was a precocious child — known as Little Chilli — always wanting to know how certain cooking techniques worked. His parents didn't want him to follow them into the world of food, so they sent him to study at university in Melbourne, with hopes that he would ascend to the world of white collar work on behalf of the family.He had his first introduction to Lygon Street in the 1970s, and university couldn't keep him away from the world of food.Further informationTony Tan's most recent cook book, Tony Tan's Asian Cooking Class is published by Murdoch Books.This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison.This episode covers food tours, Kuantan, SBS, Shakahari, Stephanie Alexander, char siu, Tatler's, cooking school, Asian cooking class, roast chicken with soy sauce, recipes, sexual awakening, gay marriage, Trentham, regional Victoria.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

As Portlanders, we can't help but be nostalgic for the past. So when it comes to our restaurant scene, it can be hard to accept how often we have to say goodbye to our most beloved spots. Today Portland Monthly's associate editor of food and drink Alex Frane is joining host Claudia Meza and producer Giulia Fiaoni to remember some of our city's most missed restaurants, along with picks from you, our listeners. Become a member of City Cast Portland today! Get all the details and sign up here.  Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsors of this February 23rd episode Discover Newport Pivot Portland

There are two types of restaurants One is engaged in a battle with the guy across the street – in a race to the bottom The other is creating – a grand dining experience in the minds of their loyal guests - and raving fans! Which one describes you… ??

Join us for episode 476 of the Theme Park Trader Podcast! On this week's show, we go through The Magic of Disney Animation coming to Disney's Hollywood Studios in detail before playing a game of can you guess the restaurant from the one-star review. A reminder, if you have any questions for us, send us a message on TikTok or Instagram. Also, check out our guide to the DDP in 2026.

Bruno is a French-Lebanese American now in his third career. He began in PR and communications, then shifted gears into restaurant management—two worlds that taught him how people think, feel, and connect. Today, he's a startup founder in tech, building software to help teams create products people truly want, instead of the endless stream of AI noise. His path has been anything but linear, and that's exactly what keeps it interesting. Bruno's biggest lesson? People will always surprise you—if you stay curious enough to let them.Follow his path:https://www.linkedin.com/in/brunotagerhttps://www.instagram.com/brunotager/https://x.com/brunotagerhttps://www.codiris.build/ ***********Susanne Mueller / www.susannemueller.biz TEDX Talk, May 2022: Running and Life: 5KM Formula for YOUR Successhttps://www.youtube.com/watch?v=oT_5Er1cLvY Join Substack: https://substack.com/@susannemuellernyc?Enjoy one coaching session for free if you are a yearly subscriber. 700+ weekly blogs / 500+ podcasts / 1 Ironman Triathlon / 5 half ironman races / 26 marathon races / 4 books / 1 Mt. Kilimanjaro / 1 TEDx Talk

Record Numbers Shatter Post-Pandemic Expectations Six years after the pandemic first disrupted American life, a troubling trend emerges across rural Virginia. The Blue Ridge Area Food Bank now serves approximately 180,000 people every month—a staggering 39,000 more than the pandemic's peak. Les Sinclair, the organization's Communications and PR Manager, reveals this sobering reality during a recent conversation on The Valley Today with host Janet Michael. Initially, food bank officials believed the pandemic would represent the worst crisis they'd ever face. When government assistance programs temporarily lifted many families out of poverty, demand dropped slightly to around 141,000 monthly visits. However, this optimism proved short-lived. "We thought the numbers would never go up beyond the pandemic max," Les explains. "That just didn't pan out." Instead, inflation took hold with devastating consequences. While prices soared across every sector, wages failed to keep pace. Consequently, more working families find themselves unable to afford basic necessities, forcing them to seek food assistance for the first time in their lives. A Massive Rural Footprint The Blue Ridge Area Food Bank operates across an impressive territory that spans 25 counties and eight cities throughout Virginia. Stretching from Winchester and Frederick County in the north to beyond Lynchburg and Bedford County in the south, the organization covers approximately 12,000 square miles—roughly the size of Maryland or one-third of Virginia's total area. To manage this vast region effectively, the food bank maintains four strategic warehouse locations. Their headquarters sits in Verona, just outside Staunton, while additional distribution centers operate in Winchester, Charlottesville, and Lynchburg. Notably, the Winchester facility alone serves Frederick, Clarke, Fauquier, Warren, Shenandoah, Page, and Rappahannock Counties, including the densely populated Loudoun County. Moreover, the organization represents a groundbreaking experiment in food banking. When founded in 1981, most food banks concentrated on urban areas where dense populations made distribution easier. The Blue Ridge Area Food Bank, however, pioneered rural food distribution—a critical distinction since nine out of ten food-insecure Americans live in rural communities rather than urban centers. The Partnership Model That Makes It Work The food bank functions as a sophisticated logistics operation, partnering with Feeding America nationally and hundreds of local food pantries regionally. Les compares their role to a Walmart warehouse, buying food by the truckload and storing massive quantities. Meanwhile, local pantries like Winchester CCAP serve as the "customer-facing" locations, directly distributing food to families in need. This partnership proves essential for reaching scattered rural populations. "We couldn't do what we do without them," Les emphasizes. "They couldn't do what they do without us." Furthermore, the organization sources food from diverse channels. Retail grocers contribute 36% of donations through partner pickup programs, where pantries collect excess inventory directly from stores like Food Lion, Kroger, and Giant. Additionally, the USDA provides government-purchased food from American farmers, while large manufacturers donate products with misprinted labels or excess inventory. Local and regional farmers also contribute fresh produce to the network. The Grocery Store Challenge Recently, however, the retail partnership faced unexpected pressure. During October and November, and again during winter snowstorms, consumers cleared grocery store shelves completely. When stores have no excess inventory, they have nothing left to donate. Compounding this challenge, grocery chains have become remarkably efficient at predicting demand. Using AI technology, they now anticipate that shoppers will buy strawberry Pop-Tarts before storms and adjust inventory accordingly. While this efficiency benefits retailers and consumers, it reduces the surplus available for food banks. Simultaneously, USDA food supplies have dropped 30% year-over-year, forcing the food bank to purchase more food directly. Although they cannot fully replace the high-quality proteins and vegetables the government typically provides, they continue prioritizing nutritious options for their partner pantries. Shattering Misconceptions About Food Pantry Users Perhaps the most persistent myth surrounding food insecurity involves who actually needs assistance. Many people assume food pantry visitors are simply lazy and should "get a job." The reality, however, tells a dramatically different story. Most people seeking food assistance are working. They're trying to improve their lives but living on financial margins so thin that a single unexpected expense creates crisis. In fact, more than a quarter of the food bank's guests visit only once per year—they simply need help getting over a temporary hump. Les shares the story of a convenience store worker who injured her wrist on the job. Unable to work while waiting for workers' compensation, she has zero income and cares for a paralyzed son. She's not lazy—she's injured, uninsured temporarily, and desperately trying to survive until she can return to work. Even when workers' compensation arrives, it typically covers only 70% of regular wages and takes considerable time to process. For families living paycheck to paycheck, missing even one payment creates cascading financial disasters. The Government Shutdown Ripple Effect Currently, partial government shutdowns compound these challenges. Federal workers, particularly TSA agents, continue reporting to work without paychecks. They still pay for childcare, gas, and other necessities, but many receive payment only monthly—making it extraordinarily difficult to stretch resources from one paycheck to the next. Contrary to popular belief, landlords cannot always wait patiently for delayed rent payments. Many landlords depend on rental income to pay their own mortgages. When a tenant misses a $2,000 rent payment, the landlord must still cover their mortgage. Moreover, the economic impact extends far beyond government employees. When federal workers stop dining out, restaurants lose business. Wait staff lose tips. Restaurant owners order less food from suppliers like Sysco. Truck drivers haul fewer loads. The entire economic system suffers. Sarah Cohen of Route 11 Chips experienced this firsthand. During COVID and government shutdowns, her sales to DC cafes plummeted because federal workers weren't coming to the office for lunch. These ripple effects reach deep into Virginia's economy, affecting businesses and workers far from the capital. The Impossible Choice: Heat or Eat Winter brings particularly cruel dilemmas for struggling families. Les recently spoke with William, a roofer injured on the job who lives in a mobile home with his dog, Cocoa. Unable to afford heating, William and Cocoa "just sort of curl up" together while he waits for surgeries that will allow him to return to work. Another woman caring for three disabled grandchildren faces $400 monthly electric bills. With both she and her husband experiencing serious health issues and the children's parents out of the picture, they constantly struggle with the impossible choice between heating their home and feeding their family. These aren't isolated cases. Across the food bank's service area, families regularly face this devastating decision. When $600 heating bills arrive after cold snaps, many choose to keep the lights on and visit food pantries to feed their families. Food as Medicine: A Holistic Approach The Blue Ridge Area Food Bank takes a progressive stance on nutrition, viewing food as medicine rather than mere sustenance. They prioritize fresh produce, which comprised 30% of their distribution last year, because they understand that proper nutrition helps people thrive. Nutritious food keeps medical bills down across entire communities. Children pay better attention in school when properly nourished. People can manage chronic illnesses and diseases through better nutrition. Conversely, when families can only afford high-calorie processed foods, they face increased health risks despite consuming adequate calories—debunking the myth that overweight individuals cannot be food insecure. Additionally, access to food reduces stress, which itself functions as a health intervention. When people live on the edge of a financial cliff, they cannot make good long-term decisions. They're too focused on simply not falling. However, when food security removes one major stressor, families can step back from that precipice and begin making better choices for their futures. Quality Food for Everyone Another common misconception suggests that food bank offerings are somehow subpar. In reality, the food distributed through this network maintains high-quality standards. While well-meaning donors sometimes contribute items like ramen noodles during food drives, the bulk of distributed food comes from retail grocers, USDA programs, and direct purchases of nutritious items. The food bank specifically prioritizes produce because people crave fresh fruits and vegetables. Although produce represents one of the most expensive food categories—often making it a luxury for families on tight budgets—the organization believes everyone deserves access to healthy, nutritious food regardless of their economic circumstances. How Communities Can Help Fortunately, community members have multiple ways to support this critical mission. Volunteering provides valuable assistance, and notably, many food bank guests themselves volunteer, giving back to the community that supported them during difficult times. Financial donations prove particularly effective. Just $1 helps provide more than three meals, meaning $10 supplies a month of meals for someone in need, while $100 provides 300 meals. The food bank's purchasing power and logistics expertise amplify every dollar donated. Beyond time and money, advocacy matters tremendously. Currently, the Federation of Virginia Food Banks—representing all seven food banks across the state—works to promote "food as medicine" initiatives with the state legislature. Community members can support these efforts through the food bank's website at BRAFB.org/actnow or BRAFB.org/getinvolved. Finally, social media engagement amplifies the message. Following the food bank's social media accounts, resharing posts, and commenting helps spread awareness that hunger relief remains an urgent community need. Finding Help When You Need It For individuals and families currently struggling with food insecurity, Les offers an important message: "You're not alone, and we are here with you. We are here to walk with you through this challenge in your life." The food bank's website features an easy-to-use food finder tool. Visitors to BRAFB.org can click "Find Food," enter their address, and immediately see all nearby pantries with contact information, open hours, and everything needed to access food quickly. Alternatively, Virginians can call 211 for phone-based assistance connecting them with local resources. A Community Responsibility As this conversation reveals, food insecurity affects far more people than most realize—one in nine people across the food bank's service area. These aren't strangers or statistics; they're neighbors, coworkers, and community members facing temporary crises that could happen to anyone. The Blue Ridge Area Food Bank stands ready to help, but they cannot do it alone. Through partnerships with local pantries, support from community donors and volunteers, and advocacy for systemic solutions, the organization continues fighting to ensure everyone has enough to eat. In Janet Michael's words, it's "a responsibility I do not take lightly"—and neither should any of us.

This hour, Ian Hoch speaks with McKinley Eastman, Managing Partner for Superior Grill, about how restaurants navigate through a boil water advisory. Then, Ian drops the 2 O'clock News Bomb and talks about Judge Aileen Cannon blocking special counsel Jack Smith's probe into President Trump's hoarding of classified documents and addresses the intruder that was shot in Mar-a-Lago.

McKinley Eastman, Managing Partner for Superior Grill, joins Ian Hoch to talk about how restaurants navigate through a boil water advisory.