Podcasts about restaurants

In episode 1907, Jack and Miles are joined by co-host of Diva Down, Carmen Laurent, to discuss… Why Is It Always The Decent God Fearing Folks? How Did Elon Musk F**k Up A *Diner* This Badly? Ocelots and Possums Seem To Be Conspiring Together In The Amazon Rainforest and more! Investigation inquiry underway after reports of naked women on Ryan Walters office TV Ryan Walters's Statement As board members call Walters’ collusion accusation ‘ludicrous,’ third-party report offers new TV details Board members: TV in Ryan Walters’ office displayed nude women during executive session The Tesla Diner is officially open ‘from now until forever.’ What we learned on Day 1 ‘We got a lot of honks in solidarity’: anti-Musk protests ripple at LA’s Tesla Diner ‘World’s Worst Rave’: Neighbors Say Living Next to Tesla Diner Is ‘Absolute Hell’ Living Next To Tesla Diner Is 'Absolute Hell,' Neighbors Say Tesla Diner Los Angeles Outdoor Patio Covering Crashes Down on Woman's Head Elon Musk’s Tesla Diner Is the Cybertruck of Restaurants Ocelots and Possums Seem To Be Conspiring Together In The Amazon Rainforest LISTEN: Brown's by Trus'meSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

George Mahe on anticipated restaurants- h4 full 1057 Fri, 01 Aug 2025 21:36:46 +0000 eXJ2eonCsY2qefbz4Ocqgxm9VGbJfm9X comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government George Mahe on anticipated restaurants- h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False https://player.amperwavepodcasting.com?feed-link=h

This spring, amidst the frenzy of James Beard Foundation Awards weekend in Chicago, chef-proprietors Adam McFarland & Tom Rogers welcomed Andrew to their hit restaurant John's Food & Wine for a LIVE! podcast session before an industry audience. In a tight 42 minutes, the chefs shared their respective backstories, discussed the restaurant's innovative service model and staffing practices, and discussed how they navigate the increasingly common challenge of co-cheffing. They also answer audience questions from colleagues from around the US. Longtime listeners know how much we love a live show and this was a truly special one. Enjoy!Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Most people don't make it out of nightlife. Jamey Shirah didn't just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that's redefining what Southern restaurants can be.As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he got wrong in the early days, and the mindset shifts that allowed him to scale with intention. We get into the brand architecture behind concepts like Luella and Little Betty, the systems he uses to replicate culture across locations, and how he built a leadership team that makes bold moves possible.This one's for every operator ready to evolve without losing the edge that made them great.To learn more about Revival Restaurant Group and their growing collection of concepts, visit https://revivalrestaurantgroup.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

And the winner is? Extra news just for you.

Welcome to the weekend! We've got some fun and fascinating stories for you on this Friday in the Motor City. 01:55 - Dearborn Homecoming is this weekend! It's a huge festival that started while Devon's grandpa was mayor. We talk about the history, how big of a deal it is at Ford Field Park, and how he's been to more than 30 of them. 07:08 - There's a new CEO of Bedrock, we discuss 11:25 - We answer a few listener questions asking if the new Hudson's tower is stealing from the RenCen? 14:49 - Should Kid Rock's restaurant come back? The Statler is temporarily closing by Grand Circus Park and is looking for a new concept. 19:49 - One of Metro Detroit's most decripit roads, Hamtramck Drive, to be fixed as part of Joe Louis Greenway project. Feedback as always - dailydetroit -at- gmail -dot- com or leave a voicemail 313-789-3211. Follow Daily Detroit on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942  Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

Federal funding cuts are affecting housing assistance programs across L.A. Attorney General Rob Bonta has sued Trump to protect gender-affirming care in California. Restaurant crawls are popping up in Altadena to support local businesses. Plus, more.Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comVisit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!Support the show: https://laist.com

Restaurant Month has kicked off in Tamaki Makaurau Auckland and this year marks the 15th anniversary. 

John's back from the dead (sort of), and we've got a lot to catch up on. On today's menu...

Owner has Black Fatigue throws Black Family out Restaurant!

Stephanie Beatriz (@stephaniebeatriz) and Michael Jonathan Smith (@iammichaeljonathan) of Twisted Metal join the 'boys to talk Mitch's fishy laundry, Twisted Metal Season 2, and Toronto restaurants before a review of Jeni's Ice Creams.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.today.com/food/jeni-s-creates-ice-cream-honoring-president-joe-biden-t206458https://www.eater.com/2020/4/24/21234361/joe-bidens-campaign-spent-over-10000-on-jenis-ice-creamhttps://www.columbusmonthly.com/story/lifestyle/2021/01/20/jenis-and-joe-biden-love-story/115336256/https://jenis.com/pages/our-storySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Send us a textUniversal Horror Unleashed is opening in mid-August. Sean and Dayna aren't sure if they will be able to handle it. They have all the details! The Brotherly Love Podcast LIVE is coming to The STRAT in August for two shows. Plus, there's a great deal to stay at the hotel right now too. The shows will include a live band, comedy, music and special guests. You can get tickets. Sean chats with Joey, Andrew and Matthew Lawrence at the top of The Strat. It's a fun conversation! Plus, Chef James Trees is getting ready to open High Steaks Vegas at the top of the Rio. This is a great location with an incredible view. He's refreshing the former VooDoo Steak. And, the countdown is on... we are getting closer to the opening of The Wizard of Oz at Sphere.Monsoon damage? Insurance company low-balling you? Call Jonathan Wallner of Galindo Law for a FREE Claim Review at 800-251-1533. If your home was damaged in the California wildfires, Galindo Law may be able to help you get more compensation. Call 800-251-1533 or visit galindolaw.com 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

Ordering wine at a restaurant doesn't have to be intimidating. In this podcast episode Danny and I, waiters of over 50 years combined give you a simple guideline to ordering wine at any style restaurant. We will walk you through everything you need to know; decoding the wine list, how to confidently talk to a sommelier, what to do during the taste test, and even corkage fees when bringing your own bottle.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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This week on Mise En Place, we're coming to you straight from Plates, the UK's first Michelin-starred, plant-based restaurant. At the helm is executive chef Kirk Haworth, a Great British Menu champion and one of the country's most forward-thinking culinary minds. In this unmissable episode, Kirk dishes on the behind-the-scenes drama of Great British Menu, his award-winning dessert that's still on the menu, and how he creates next-level dishes using only plants — no gluten, no refined sugar, and absolutely no shortcuts.But it's not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations.Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he's ever had, the one dish that's on too many menus, and what's next on his mission for two stars. All that, plus a very special ‘Go-To' Hall of Fame induction and Kirk's ultimate foodie weekend. Don't miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Hey, listeners! Somewhere in my notes app is a list of people I'd like to interview for the podcast, and today I get to cross off one of those names–Youngmi Mayer. I've wanted to talk to Youngmi ever since I read her memoir, “I'm Laughing Because I'm Crying,” which I picked up after seeing her perform a stand-up routine at the Bell House in Brooklyn earlier this year as part of an abortion rights fundraiser hosted by Padma Lakshmi. Youngmi's set was heavy on audience participation and she somehow got three white guys to join her onstage for a bit about DEI. (Yes, Youngmi somehow made DEI funny.) I left thinking she was as subversive as she was brilliant. Fast forward to the book. This was a story about family, generational trauma, racial identity, and one very complicated restaurant business. (Youngmi was a key player in the history of Mission Chinese Food.) The book title starts to make sense early on. Youngmi joins me to talk about all of this. We also chat about the Slutty Cheff, “The Bear,” her one-woman show at Joe's Pub, and lots more. Thanks in advance for listening to the show and obviously, pick up Youngmi's book. Let me know what you think. –Host Kerry DiamondTickets for Jubilee L.A.Join the waitlist for our Summer Tastemaker TourSubscribe to Cherry Bombe's print magazineMore on Kerry: InstagramPast episodes and transcripts

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This week Scott takes us to Chicago in 1966 to tell the horrific story of the crimes committed by Richard Benjamin Speck.   This episode is sponsored by: GO Realty Cherokee Family Healthcare The Cherokee County Chamber of Commerce Easy Street, Restaurant, Bar, and Performance Hall Theme song is The Legend of Hannah Brady by the Shane Givens Bandhttps://open.spotify.com/track/5nmybCPQ5imfGH8lEDWK4k?si=d8d9594652cf4cf1

Jess witnessed a crazy situation recently...would you have done what she did?

Host Raheel Ramzanali is talking food with the editor of Culture Map Houston, Eric Sandler. They start by breaking down the big news in food: Shipley Donuts getting bought out by another private equity firm. Will our beloved donut chain remain the same or are we getting another Whataburger situation? Plus, everything you need to know about Houston Restaurant Weeks — especially where to eat — and our hottest food takes from the month.  Check out the places and stories we talked about today: Houston Restaurant Weeks MAD Houston Dough Zone Dumpling House Daily Gather Favorite Houston doughnut shop swaps one private equity owner for another Top Houston barbecue joint fires up a new location at Hobby Airport Houston influencer defends post bashing top Texas barbecue spot Learn more about the sponsors of this July 30th episode: Holocaust Museum Houston Visit Port Aransas Houston Restaurant Weeks Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Elliot Hunt, co-owner and executive chef of Atlas the Restaurant in Fayetteville. We'll talk to chef Elliot in a second but first?!?! FOOD NEWS! We have a LOADED Food News segment today, so pack a lunch because here we go! The Ropeswing Hospitality Group announces three food and beverage programs for the Compton Hotel in downtown Bentonville. We find out how much spaghetti is made for the Tontitown Grape Festival. Great Harvest Bakery & Café opens soon in Bentonville. Onyx Coffee lab opens a new location in Fayetteville. A new coffee shop is about to open in Highfill. We'll tell you about Kaleidoscope Café. The Johnson location of Wright's BBQ is having construction delays. We'll tell you when they're aiming to re-open. Smith & Betts BBQ is opening a second location. We'll tell you where! Sugar Llamas is closed in Springdale, but they're about to open at a new location. Pizzeria Ruby is holding delicious fundraiser next month and we'll tell you all about it. Speaking of Pizzeria Ruby, they're opening a new location in Bentonville called Pizza Lottie. A Parisian-inspired café will open soon in Rogers. You'll hear about Un Deux Trois Café Fayetteville's Wildberry Smoothie Co. opens soon, and they do more than smoothies! Fuego Tortilla Grill is coming to Fayetteville. If you have any food news or want us to check into something, just shoot us a note on Instagram or Facebook at Flavors of Northwest Arkansas or email us at FlavorsofNWA@Gmail.com. Elliot Hunt got into cooking by accident, and it's taken him all over the country and globe. From working in kitchens in France, Ecuador, Australia and Chicago (and that's just for starters), the Fayetteville-raised chef never stops learning and never stops travelling. In this episode, we hear stories from both long and short kitchen tenures both stateside and abroad. What was it like working for a Michelin star chef in France as an 18-year-old? What was it that kept him in Chicago so long? And why did he decide to come back home to Fayetteville? We talk to Elliot Hunt of Atlas the Restaurant on this edition of the Flavors of Northwest Arkansas.

Have you ever wondered how a simple visit to a town can spark economic transformation? In this captivating conversation with Brandy Gleason, founder of the 1.3-million-member Ohio Road Trips Facebook group, we discover how tourism creates ripple effects that reshape communities.Brandy shares her remarkable journey from homeschooling mom documenting family adventures to influential travel writer whose recommendations have helped small businesses thrive across Ohio. What began as a modest blog in 2018 evolved into multiple published books and a social media empire that connects travelers with hidden gems throughout the state. With charming candor, she reveals how reluctantly she stepped into the spotlight, motivated by a desire to showcase the places and people that make Ohio special.The power of social media emerges as a central theme throughout our discussion. Brandy recounts how a single post about a farm stay generated over a million views, creating bookings through 2026 and allowing the owner to quit her day job. This pattern repeats across small towns where visitor discoveries translate into sustainable business growth. We explore what makes communities attractive destinations—passionate entrepreneurs, collaborative promotion, unique "love notes" like twinkle lights and music, and the power of authentic storytelling.Restaurant owners earn special recognition as Brandy discusses her upcoming book featuring 84 unique Ohio eateries. She's gained profound respect for these hardworking entrepreneurs who often source ingredients locally, creating economic multiplier effects beyond their own establishments. The "naturally crafted" approach not only delivers distinctive flavors but strengthens entire regional food systems.Whether you're a small business owner, local government official, or simply someone who loves discovering new places, this episode offers valuable insights into how tourism creates pathways for community development that begin with a single visit. Join us for this journey through Ohio's hidden treasures and the remarkable people preserving their stories.Guest Links: https://www.facebook.com/gleasonfamilyadventurehttps://www.facebook.com/groups/2642861779333257https://gleasonfamilyadventure.com/Main Street Reimagined:Facebook: facebook.com/MainStreetReimaginedThe Main Street Reimagined Podcast, Watch on YouTube: https://www.youtube.com/playlist?list=PLqfkmF5bRH0od1d3iiYKs3oEn_gvMYk7NHenry Development Group:Facebook: facebook.com/henrydevelopmentgroupWebsite: www.henrydevelopmentgroup.comDeveloping News Newsletter: https://mailchi.mp/33110524eb5c/developing-newsLuke Henry:LinkedIn: linkedin.com/luhenryFacebook: facebook.com/luke.henry.148#TravelWriter #OhioTourism #GleasonFamilyAdventure #SupportLocal #MainStreetMatters #CommunityRevitalization #EconomicDevelopment #ExploreOhio #SmallTownCharm #OhioRoadTrips #LocalBusinessLove #VisitOhio #TravelBlogSuccess #DowntownMarion #TourismMatters #ShopLocal #HeartOfOhio #StorytellingThatMatters #WomenWhoTravel #PodcastEpisode

DIG's CMO Jessica Serrano reveals how the chef-driven fast-casual chain rebuilt its brand identity, scaled from Manhattan to suburban markets, and leveraged AI for better customer insights. Learn about their hyper-local marketing strategy, loyalty program transformation, and unique chef-operator model that maintains scratch-cooking quality across 33+ locations while expanding beyond urban cores.This episode brought to you by: INFI — Self-ordering made simple.

This week on Between Us Moms, Katie shares a wild restaurant moment when a woman tried to kick her, her friend, and their kids out of earshot so she could take “quiet business calls” — and yes, Katie said something. Hallie talks about her daughter having a meltdown at a mom event in Chicago! It was a WILD time.Katie and Hallie also dive into: ✨ The couple who named their newborn Kelce Taylor after Travis Kelce and Taylor Swift ✨ Why we're cheering for Ashley Judd's powerful, body-positive social post (yes, the cornstarch too!) ✨ The viral trend of people spending $10,000 on lifelike baby dolls — and treating them like real children?!?!?! ✨ A new dating app called Tea that lets you spill the tea on your dates ✨ And how to flip those backhanded comments about having a second baby — like “Good luck!” — into a positive! We have some good affirmations for you to hear if this is you!This episode is honest, hilarious, a little unhinged, and so Between Us. Hit play and hang out with your mom friends who get it. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Tyler Anderson, owner of Millwright's Restaurant in Simsbury talks about his experience on TV in the national BBQ Brawl contest. He is also talking about his plans to open barbecue restaurant here in CT

À l'occasion de la deuxième édition du Palmarès Écotable, Laurène Petit, journaliste et co-secrétaire générale de la Communauté Écotable, et 4 invités ont pris le micro pour discuter d'agriculture, de gastronomie et de politique. Coup de gueule, appels à mobilisation et chiffres à l'appui : on peut dire qu'ils ont mis les pieds dans le plat, et n'y sont pas allés avec le dos de la cuillère !Aujourd'hui la science s'invite à bord, car Laurène interviewe Marc-André Selosse, microbiologiste et vulgarisateur scientifique, spécialisé dans les sols, les champignons, les algues et l'écologie. Il est également l'auteur de deux ouvrages passionnants publiés en 2024 : Les goûts et les couleurs du monde & Nature et préjugés.Et autant dire que notre deuxième relayeur pour cette série d'interviews est remonté !

Figures released by Fáilte Ireland show a decline of 18% in tourists from all major overseas markets between January and April this year versus last year…But, what is causing the decline in tourism?Joining Andrea to discuss is Brian Flanagan, owner of Silken Thomas Hotel & Restaurant in Kildare Town, Nuala Mulqueeny is the Managing Director, Aillwee Burren Experience, Michael Lennon owner of the Westport Woods Hotel & the Skylon Hotel in Drumcondra and more.

For the first time, we welcome a bartender to the pod: Maria Rodriguez of Cantina Rosa in Chicago, Illinois. The bar is part of friend of the pod Erick Williams' restaurant group, and is focused on Mexican spirits, especially agave-based ones such as mezcal and tequila. In this conversation, recorded on site at Cantina Rosa, Maria shares her path to her career and she and Andrew observe the similarities between a chef's journey and that of a bartender. They also discuss the essential components of a great cocktail and great beverage programs.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Dean Neff didn't set out to build the biggest seafood restaurant—he set out to build the most meaningful.At Seabird in Wilmington, North Carolina, Dean's created a model where purpose isn't a marketing angle—it's the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sacrificing profitability.In this episode, Dean breaks down the systems that support a values-driven business, the importance of teaching staff to connect the dots between product and purpose, and why his restaurant runs on more than just service—it runs on story. For any operator wondering if deeper meaning can lead to stronger margins, this episode says yes—and shows you how.To learn more about Seabird and the work he's doing in Wilmington, visit https://www.seabirdnc.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

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This is part 2 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025BioAndrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, the Emmy-nominated Family Dinner, Outdoor Channel's Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.InfoAndrew's sitehttps://andrewzimmern.com/Andrew's 2008 appearance on The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/episode-98-andrew-zimmernAndrew's new book (out in October 2025)The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)By Andrew Zimmern and Barton Seaver Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is part 1 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025BioAndrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, the Emmy-nominated Family Dinner, Outdoor Channel's Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.InfoAndrew's sitehttps://andrewzimmern.com/Andrew's 2008 appearance on The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/episode-98-andrew-zimmernAndrew's new book (out in October 2025)The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)By Andrew Zimmern and Barton Seaver Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

What if the real key to scaling your business isn't strategy or capital, but empathy? That's the belief driving today's guest, David Steele. With a career spanning finance, hospitality, and the arts, David is the Founder and CEO of One Wealth Advisors, Executive Chairman of Flour + Water Hospitality Group, and Managing Partner at Great Gold Hospitality Group. He's also a playwright, visual artist, and advocate for the power of people in business. People Over Profit: How to Build a Team That Grows With You If you want to build a business that lasts, start by investing in your people. David shares how he's created a culture where turnover is almost nonexistent by treating every team member like a future owner. Whether you're leading a small team or scaling fast, you'll take away practical ideas like profit-sharing instead of bonuses, transparent P&L reviews, and a long-term goal of shared equity. Because when people feel valued and have a real stake in the outcome, they're far more likely to stick around and help you grow. Think Restaurants Are Risky? Here's What Actually Causes Failure You've heard it before: “Restaurants are too risky.” But David challenges that assumption with a powerful reframing: it's not the industry that's the problem, it's the lack of business planning.  Whether you're in hospitality or any creative venture, his method applies. Start with a story. Build a 10-year model. Make sure the capital pays back in 3 years or less. If the numbers don't work, don't move forward. This approach has helped him grow eight successful restaurants and it might just change the way you assess risk in your own ideas. Enjoy this episode with David Steele… Soundbytes 11:17 - 11:56 “I figured one thing out, and all polymaths in business have probably figured one thing out. That is, they know how to activate a coalition of people around a singular idea… Everything that has ever been created in the history of humankind that's been great has been because people symbiotically came together to do it.” 14:08 - 14:22 “I just think the most important variable in any partnership is the most important variable in any real, sustainable relationship, which is always seeking to find empathy for the person you have a relationship with.” Quotes “Treat people well. People just want to feel valuable. That's all they want.” “I have a goal with any business I start, which is to never lose a single employee for the life of the company. Now, it's a ridiculous goal. It's absurd.” “I still have some of those clients that I started with in 1991.” Links mentioned in this episode: From Our Guest Website: https://davidsteele.xyz/  Connect with David Steele on LinkedIn: https://www.linkedin.com/in/david-steele-76088a/  Connect with brandiD Download our free guide to learn 16 crucial website updates that attract more leads and convert visitors into clients: https://thebrandid.com/website-tweaks/ Ready to elevate your digital presence with a powerful brand or website?  Contact us here: https://thebrandid.com/contact-form/

In today's episode of The Edge of Excellence podcast, Matt is joined by Michael Caito, CEO and controlling shareholder of Map Consulting, Nicole McMackin, CEO of Irvine Technology Corp and host of the Elevate Your Career podcast, and Shawn Baldwin, President of Baldwin and Sons.In a wide-ranging conversation, you'll be taken behind the curtain of high-performing teams, where camaraderie and accountability create a culture of growth and achievement. The discussion flows with humor and honesty as Matt, Nicole, Shawn, and Michael reflect on the importance of discipline and intention, and how to align values with action, both personally and professionally. Through lighthearted banter and sincere insights, the group explores the habits and mindset that drive lasting success.Each guest brings unique experiences from their industries, unpacking how consistency and feedback play pivotal roles in development. They share stories of tough love, transformative decisions, and the power of investing in others. Along the way, the discussion highlights how surrounding yourself with the right people can elevate your standards and challenge your comfort zone in the best way.Whether you're leading a team or refining your own performance, this conversation offers both encouragement and actionable takeaways, all wrapped in authentic relationships and shared ambition.Ready to level up your mindset and leadership habits? Tune in to hear how three top CEOs built excellence through discipline, honesty, and the right people around them. Don't miss another episode of The Edge of Excellence podcast. Leave a review and subscribe today!What You Will Learn In This Show:Why 20-somethings are the future, as well as the importance of storytelling in learning.The unique challenges of proving oneself in a family business and the importance of creating a distinct identity.The importance of knowing your audience and being prepared in mentorship.Why self-development and being open to various opportunities are vital to achieve excellence in today's world.The power of human connection and the need for 20-somethings to develop skills that cannot be replaced by AI.And much more...Guest Bios:Michael Caito is the owner and CEO of Management Action Programs, Inc. (MAP), bringing decades of entrepreneurial experience and strategic leadership to the role. Beginning his journey in the early 1990s, Michael co-founded Restaurants on the Run with just $6,000 and grew it over 20 years to a $40 million business across 10 markets before its sale in 2015. A self-taught business strategist known as a “metrics guy,” he leverages data-driven management to drive results and continuous improvement. Active in the Entrepreneurs' Organization for over 20 years and the Young Presidents' Organization (YPO), Michael has traveled extensively to engage with business leaders worldwide. Since acquiring MAP in 2017, he has focused on developing talent and expanding the company's global reach.Nicole McMackin is the CEO of Irvine Technology Corporation (ITC) and host of the Elevate Your Career podcast, known for her passionate commitment to empowering others both professionally and personally. She leads ITC's initiatives to advance diversity, equity, and inclusion (DEI) in the workplace, with a strong focus on elevating women into leadership roles. With extensive experience in DEI and women's leadership development, Nicole is dedicated to fostering inclusive cultures where everyone can thrive. Under her guidance, ITC has significantly increased the representation of women and...

Dude, help us! Go eat tacos, record your voice on your phone sharing your opinion, email it to us! You can be on a podcast! Easy Peasy Taco Squeezy! PLEASE GIVE US A 5 STAR POSITIVE REVIEW ON WHATEVER PLATFORM YOU'RE ON! TELL A FRIEND. SHARE THE WORD! Seriously though, it really helps us! POSITIVITY IS WORTH THE EFFORT! ALL FISHING IS FUN FISHING! https://www.tackleandtacos.com/ https://www.grizzlycoolers.com- code WCB for 15% off https://hookandarrowsupply.com https://www.leupold.com/ https://www.workingclassbowhunter.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

The Swanky Maven Felice Sloan makes triumphant return to the podcast! Eric and Felice discuss some of the latest happenings in the Houston restaurant and bar scene including the opening of the new permanent location of the cult-favorite burger concept Boo's Burgers, the debut of a new limited time pop-up cocktail bar Navi's at The Post Oak Hotel, and the reopening of the Colorado Club. In the Restaurants of the Week portion, Latuli is featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Cult-Favorite Houston Burger Pop-Up Sets Opening Date for Permanent Location Tilman Fertitta's Posh Hotel Crafts a Limited Time Cocktail Speakeasy Premier Houston Nightclub Group Reopening Iconic Strip Club This Month Favorite Houston Doughnut Shop Swaps One Private Equity Owner for Another Top Houston Barbecue Joint Fires Up a New Location at Hobby Airport

Ever wondered if you could risk it all—your savings, your sanity, your entire career—on a food you love? Erin Wade did just that. Fired from her law job and flat-out rejected by banks, she built a cult mac & cheese restaurant that broke every rule and every record. In this episode, Erin tells the unfiltered truth about betting everything, surviving the chaos, and what it really feels like to sell your “baby” to a VC-backed food giant. 01:00 – Fired From Law, Chasing Mac & Cheese Dreams 01:32 – The Crazy Restaurant Gamble: No Money, All In 04:25 – Friends Said She Was Nuts 06:15 – Two Weeks From Total Failure 08:20 – How to Survive Entrepreneurial Panic 10:05 – Betting Everything on One Dish 12:10 – The Secret Sauce: Pricing for Hype 13:55 – Lines Out the Door—But No Profit 15:18 – Outperforming 99% of Restaurants 16:55 – Building a Business People Actually Want to Work At 18:30 – Radical Transparency: Open Book Management 20:15 – Buying Out Her Partner After 6 Years 22:10 – Turning Down Investors—Until Divorce Changed Everything 24:00 – The VC-Backed Tech-Food Takeover 26:05 – Selling Her "Baby"—And Regretting It? 27:42 – What Happens After You Sell (and They Don't Want Your Help) 29:08 – From Burnout to Bestseller: Writing The Mac & Cheese Millionaire

The growing blowback from years of spreading conspiracy theories, embracing far-right political causes and attempting to dismantle the US government (with calamitous results for millions) might have finally taken its toll on Elon Musk and his companies. Or perhaps not. Last week’s Tesla earnings call ended on a somber note, with world’s richest man declaring his struggling and divisive electric car company could have “a few rough quarters” ahead. With revenue down 12% and the political climate for electric vehicles darkening courtesy of his former boss in the White House, who can blame him? But nothing is ever absolute when it comes to the world’s most famous living native of South Africa. Mere days later, Tesla announced a new $16.5 billion chip deal with Samsung, and over the weekend a now-jolly Musk proclaimed in his usual hyperbolic manner that Tesla might rake in $30 trillion per year from sales of its humanoid robot (yes, with a T). Oh, and on July 21, Tesla opened its first diner in the heart of Hollywood. Alongside a $9 grilled cheese sandwich and a contentious, four-story movie screen, protests immediately followed. On this week’s episode Max Chafkin discusses all the latest Tesla news with Bloomberg’s Elon Musk reporter, Dana Hull. The duo also welcome Bloomberg health reporter Ike Swetlitz to hear about the latest from Neuralink, Musk’s brain implant company. In the spirit of Musk’s dreams of robot trillions, that company proclaimed it expects $1 billion in annual revenue by 2031, with chips inserted into 20,000 brains annually. Currently, the number is nine. But maybe a bionic eye will prompt second looks. Also, Chafkin and Hull take a look at the latest news from Musk’s tunnel company Boring, which just scored a deal to drill a passage in red state Tennessee, from downtown Nashville to the city’s airport. If history is any guide, there might be a hiccup or two. See omnystudio.com/listener for privacy information.

The Salt Lake City Planning Commission has approved a plan to turn an old Village inn by the University of Utah...into new housing. The Village Inn located by 9th east and 4th south is being turned into twenty homes in a prime location in the city. The new town homes will be close to a Trax station, as well as close to a hospital.  Greg and Holly dive into the plans for these renovations.

We're back again before Episode 4 of Season 3 of 'The Summer I Turned Pretty.' Let's discuss where we think episode 4 picks up and where we end up by the end. Will there be a Taylor Swift song? What is going on in Conrad's head that makes him STAY after all that? How heartbreaking are Laurel/Belly scenes going to be? We're gonna dissect it all.

Every Tuesday in The Feed @CTFoodGirly comes on to talk food, dining, and drinks here in Connecticut. It's a birthday week celebration! CT Food Girly and I both have birthdays just days apart. Mine is today, July 29 and CT Food Girly on July 31... so this week's segment is all about where we love to eat on our special day. Breakfast, lunch, dinner, and of course our must-have desserts, all the places that make our birthday eating extra delicious. 

What are you looking for when you're picking a place to eat? And how do you find it? Michelin stars or TikTok?You've heard them referenced on The Bear and maybe even looked out for them when deciding your next meal: Michelin stars. The prestigious one to three star rating system awarded to the best of the best in dining. But Americans are expected to spend 7% less on eating out this summer, and as menu prices increase, Brittany wonders: what really gets people into a restaurant these days?This is... Food for Thought. And for the next few weeks, we're looking at the way food and dining shape our communities and culture. Brittany talks with reporter and video host for The Times' Food section and New York Times Cooking, Priya Krishna, and Eater correspondent Jaya Saxena, to find out.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

More of the funniest reviews on the internet! We find out about a public transit station where there seems to be no rules, except that you should watch your back. A driving school where people seem to feel like they're just paying money to be bullied by the owner. A very personal item that's supposed to satisfy two people, but can't even make one person happy & much more!!   Join comedians James Pietragallo & Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!   Subscribe, and we will see you every Monday with Your Stupid Opinions!! Dont forget to rate & review!!

Jackie Carnesi has reinvigorated Brooklyn's Kellogg's Diner, a 24-hour destination diner (if there is such a thing) that serves traditional diner food alongside killer Tex-Mex, culled from Jackie's memories of her Texas childhood. In this conversation, recorded on-site at the diner, she recounts her slow discovery of the pro kitchen, initially reluctant migration to NYC, and early jobs working with chefs like Chris Cipollone and Alex Stupak. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

More news, good stuff.

Have you ever dreamed of exploring a fairy-tale town in the French Alps? In this episode of the Join Us in France Travel Podcast, titled "Discover Annecy: The Little Venice of the Alps," host Annie Sargent and her guest Elyse Rivin take you on a journey to one of the most picturesque places in France. Get the podcast ad-free Annecy is famous for its turquoise lake, charming canals, and Alpine backdrop. But there's more to it than pretty views. Annie and Elyse dive into the town's rich history, its role in the Duchy of Savoy, and the impressive transformation of its old prison — the Palais de l'Isle — into a cultural landmark. They also talk about the best things to do in Annecy: walk along the Thiou River, visit the Château d'Annecy, enjoy water sports on Lake Annecy, and ride or walk the bike path around the lake. This episode is packed with tips on Savoyard food specialties like tartiflette, raclette, and local cheeses. Whether you're planning a trip or just curious about French destinations beyond Paris, this episode will help you discover Annecy like a local.