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#93.In this episode, we explore how hospitality is evolving at the intersection of tradition and technology—through the lens of one of the industry's most influential entrepreneurs. Ben Leventhal, Co-Founder of Eater and Resy and now Founder of Blackbird Labs, shares his journey from media to tech and the lessons he's learned along the way. He reflects on the importance of brand identity, the power of storytelling, and the real challenges restaurants face in marketing, management, and scaling.Ben also examines why traditional loyalty programs often fall short and how platforms like Blackbird are reimagining loyalty to strengthen guest relationships and return personalized hospitality to the spotlight. He discusses how feedback can be used to reinforce a brand and build lasting connections, positioning loyalty as a vital part of a restaurant's identity.A central theme is the inclusion of restaurant staff in the loyalty ecosystem—creating a more connected, empowered team and elevating the guest experience across the board.Links and resources
Thank you Peoplevine for sponsoring this episode. Peoplevine is trusted by the best brands in the members club business. Book a free demo to see why at peoplevine.com.Today's guests are David Rodolitz and Gary Vaynerchuk, co-founders of VCR Group, a hospitality company operating concepts such as Flyfish Club, Ito, and Little Maven in New York and Las Vegas. Flyfish Club, which opened in September 2024, is the world's first blockchain-based members club focused on fine dining. In this conversation, we dove into the details of what it's like to build a hospitality group in one of the most competitive markets in the world (NYC). What I enjoyed most about this conversation is their forward-thinking perspectives when it comes to hospitality, especially in the fine dining space. We also talked in depth about the private members club landscape in New York and entering the space as a young hospitality group.Gary Vaynerchuk, AKA Gary Vee, is a serial entrepreneur and leads VaynerMedia, VaynerX, and VCR Group. In 2014, Gary co-founded Resy and sold it to American Express in 2019 and is also an early investor in notable companies such as Facebook, Twitter, Tumblr, Uber, Coinbase, Slack, and more. David Rodolitz is a NYC hospitality veteran and a co-founder of VCR Group. Prior to founding VCR Group, David was a founding partner of Empellon, a group of restaurants in NYC.To learn more about VCR Group's restaurants, click hereConnect with Gary and David on InstagramConnect with The Stanza on InstagramSubscribe to the newsletter for the full experience.Interview Highlights:The business of a fine dining members club in NYCRestaurants as part of placemakingContrarian thinking in hospitalityThe reality of running restaurantsCompeting in the NYC restaurant & private club market as a young companyThe future of private clubs in NYC & taking cues from London club cultureLongevity in the restaurant businessHow to handle negative reviewsHow would you invest in hospitality?Advice for aspiring hospitality entrepreneurs
James Bond's creative control was just acquired by Amazon… so we need to talk about “Infinite Scarcity.”Microsoft just defied physics… it's a quantum creation that's not a solid, liquid, or gas.OpenTable has overtaken Resy for America's coolest restaurants… all thanks to 1 move.Plus, Google searches for “Is it safe to fly” are up 20x… so we ran the numbers.$AXP $GOOG $MSFT $AMZNWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… the Patagonia Fleece
What's the deal with the cease and desist letters going to Los Angeles pizzerias? Is OpenTable's comeback slowly killing Resy? And was our visit to the LA Times 2024 Restaurant of the Year a Chef's Kiss or a Big Miss? Father Sal's with us today to discuss all of that and more, plus where you can try a $750 burger, what Molly Baz is doing to give back to wildfire victims, and an invitation I extended to Bill Esparza that can only be described as ill-advised and reckless. Helpful Links:NYT's Kim Severson on teh legal brawl over “Dirt Candy” https://www.nytimes.com/2025/02/13/dining/dirt-candy-trademark-dispute.htmlGrubStreet on OpenTable vs. Resy https://www.grubstreet.com/article/restaurants-leaving-resy-for-opentable.htmlMolly Baz gives back https://www.latimes.com/food/newsletter/2025-02-16/la-fires-rebuilding-kitchens-cooking-molly-baz-pantry-cooking-editorialTaste on mutton https://tastecooking.com/no-matter-what-you-call-it-mutton-is-delicious/Karen Palmer on the $750 burger https://www.sfgate.com/la/article/porsche-experience-center-carson-california-20107593.php–Go check out The Lonely Oyster in Echo Park!https://thelonelyoyster.com/
The American Express Gold Card has a $325 annual fee, but it offers up to $424 of value in credits. Here we'll talk about how we make sure to put those credits to use. Read more about maximizing American Express credit card rebates and credits here. (01:07) - $325 annual fee Find out more about the Amex Gold Card here. (01:19) - Category bonuses (01:42) - How do Greg and Nick use those category bonuses? (03:12) - Up to $424 in credits (or as we like to call them, "coupons"). (03:28) - Resy: $50 semi annually (08:59) - Uber: $10/month (12:12) - Dining partners: $10/month (Goldbelly, Wine.com, Five Guys, Seamless/Grubhub, The Cheesecake Factory) (14:08) - Dunkin: $7/month Visit https://frequentmiler.com/subscribe to get updated on in-depth points and miles content like this, and don't forget to like and follow us on social media. Music Credit – Beach Walk by Unicorn Heads
Super Bowl ads are often the pinnacle of advertising creativity and cultural relevance. But with Taco Bell's return after a three-year hiatus, how do you craft a campaign that doesn't just capture attention but also becomes a moment fans will never forget? Joining us today are two creatives reshaping the way we think about food, culture, and branding: Guto Araki, Founder and CEO of Biite, and Alex Jacobs, Co-Founder and COO. Together, they've been at the forefront of some of the industry's most groundbreaking campaigns, including Taco Bell's much-anticipated 2025 Super Bowl ad and Resy's upcoming brand campaign. Biite began as a platform for limited-edition collaborations with chefs and restaurants and has evolved into a powerhouse agency creating unforgettable campaigns for some of the biggest brands. About Biite Guto and Alex originally started Biite in 2021 as a food culture collaboration studio that connects emerging chefs and culinary creatives to drop super limited, one-of-a-kind food items and experiences. This expertise and deep understanding of what's happening in the food industry coupled with their background in advertising led to brands such as Taco Bell turning to Biite for food-focused campaign ideas. About Guto Araki Guto Araki, Founder and CEO Award-winning advertising creative behind Taco Moon, Taco Swap, Taco IRL, #IseeATaco, Test Kitchen, Emoji Engine, Quesalupa and others. Former Executive Creative Director of Taco Bell NA & Global. About Alex Jacobs Alex Jacobs, Co-founder and COO Alex is a seasoned marketer with 20 years of experience leading iconic brands including American Express, Taco Bell, The New York Times, Google and many more. RESOURCES Biite: https://biite.club/ Taco Bell 2025 Big Game Teaser | Photobomb feat. Doja Cat Resy - Right This Way Success of the Taco Bell campaign and other work can be found on Biite's Instagram. Don't miss Medallia Experience 2025, March 24-26 in Las Vegas: Registration is now available: https://cvent.me/AmO1k0 Use code MEDEXP25 for $200 off registration Register now for HumanX 2025. This AI-focused event which brings some of the most forward-thinking minds in technology together. Register now with the code "HX25p_tab" for $250 off the regular price. Connect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstrom Don't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.show Check out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company
Super Bowl ads are often the pinnacle of advertising creativity and cultural relevance. But with Taco Bell's return after a three-year hiatus, how do you craft a campaign that doesn't just capture attention but also becomes a moment fans will never forget? Joining us today are two creatives reshaping the way we think about food, culture, and branding: Guto Araki, Founder and CEO of Biite, and Alex Jacobs, Co-Founder and COO. Together, they've been at the forefront of some of the industry's most groundbreaking campaigns, including Taco Bell's much-anticipated 2025 Super Bowl ad and Resy's upcoming brand campaign. Biite began as a platform for limited-edition collaborations with chefs and restaurants and has evolved into a powerhouse agency creating unforgettable campaigns for some of the biggest brands. About Biite Guto and Alex originally started Biite in 2021 as a food culture collaboration studio that connects emerging chefs and culinary creatives to drop super limited, one-of-a-kind food items and experiences. This expertise and deep understanding of what's happening in the food industry coupled with their background in advertising led to brands such as Taco Bell turning to Biite for food-focused campaign ideas. About Guto Araki Guto Araki, Founder and CEO Award-winning advertising creative behind Taco Moon, Taco Swap, Taco IRL, #IseeATaco, Test Kitchen, Emoji Engine, Quesalupa and others. Former Executive Creative Director of Taco Bell NA & Global. About Alex Jacobs Alex Jacobs, Co-founder and COO Alex is a seasoned marketer with 20 years of experience leading iconic brands including American Express, Taco Bell, The New York Times, Google and many more. RESOURCES Biite: https://biite.club/ Taco Bell 2025 Big Game Teaser | Photobomb feat. Doja Cat Resy - Right This Way Success of the Taco Bell campaign and other work can be found on Biite's Instagram. Don't miss Medallia Experience 2025, March 24-26 in Las Vegas: Registration is now available: https://cvent.me/AmO1k0 Use code MEDEXP25 for $200 off registration Register now for HumanX 2025. This AI-focused event which brings some of the most forward-thinking minds in technology together. Register now with the code "HX25p_tab" for $250 off the regular price. Connect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstrom Don't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.show Check out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company
Paige Gould is the Co-Owner of Central Provisions, Tipo, and Finestkind, all located in or near Portland, Maine. Paige was previously on the show for episode 547 back in 2018, when she only owned Central Provisions and Tipo. In September of 2024, she and her husband/partner opened their newest venture, Finestkind. Join the Restaurant Unstoppable NETWORK! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer. Let's make 2025 the year your restaurant thrives. Today's guest recommends these tools: Resy - reservations Lightspeed - POS Square - POS Contact the guest: Central Provisions website: http://www.central-provisions.com Central Provisions on Instragram: @_centralprovisions_ Tipo website: http://www.tiporestaurant.com Tipo on Instgram: @tipomaine Finestkind website: https://www.finestkindmaine.com Finestkind on Instagram: @finestkindmaine Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
Finally, Resy CEO Pablo Rivero joins The Simmer, completing our trifecta of interviews with leaders of the country's largest reservations providers. In his role as SVP of global dining, he also oversees Tock, the reservations and ticketing platform Amex acquired last year for $400 million. It was a smart acquisition: American Express cardholders spent a staggering $100 billion (!!!) on dining in 2023. In this episode, we discuss artificial intelligence, bots, exclusivity, and the future of the reservations business.
with @benleventhal @AriannaSimpsonWelcome to web3 with a16z. How many of you are regulars at a favorite cafe, bar, or dinner spot? Probably a lot of you — but if you're not, well, our guest today aims to make you one. This episode features Ben Leventhal — the founder and CEO of BlackBird, and formerly the founder of Resy and Eater. In it, he shares his journey as a serial entrepreneur in conversation with a16z crypto General Partner Arianna Simpson.Ben shares hard-won lessons learned in company-building, including navigating in wartime; the difference between measuring vs feeling when it comes to defining success; and more. Today's conversation originally took place in the fall at our CSX Crypto Startup Accelerator in New York. We're currently accepting applications for our next cohort in the spring in San Francisco. Visit a16zcrypto.com/csx for more information and to apply.As a reminder, none of the content should be taken as investment, business, legal, or tax advice. Please see a16z.com/disclosures for more important information, including a link to a list of our investments.
When Ben Leventhal first started blogging about New York City's restaurant scene in the early 2000s, he was doing it as a hobby. But as the website Eater gained weight and spread to other cities, it became a snarkily influential voice in the dining world. Recognizing that many restaurants struggle to survive, Ben then co-founded Resy, a booking app that squeezed more value into seats by charging diners higher rates for a hot table. When this business model flopped, Resy made a rapid pivot that eventually paid off, with an acquisition by American Express for $200 million in 2019.This episode was researched and produced by Sam Paulson with music composed by Ramtin Arablouei. It was edited by Neva Grant. Our engineers were Robert Rodriguez and James Willetts.You can follow HIBT on Twitter & Instagram and sign up for Guy's free newsletter at guyraz.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Once, not long ago, booking a table at a hot new restaurant didn't entail a midnight dash to Resy. Truly, we didn't know how good we had it then. Hours-long lines out the door are now the norm, not the exception, in major cities from New York to Los Angeles. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Just a few days before Christmas, Chef Ray and his business partner Cherry Phetleung gave our city a gift by welcoming their first guests to 1033 Omakase as part of its soft opening. The non-numerical part of the restaurant's name means “I leave it up to you,” reflecting the control that diners turn over to the chef as part of their experience.For this initial phase, 1033 Omakase will offer just three seatings per night Wednesday through Saturday, with a maximum of six guests per seating. The experience is $119 per person, and you can book your spot via Resy.Moving from a new spot to an old favorite, Azhar Shah and his family reached out to the community this week with a plea to help Pakistani restaurant Shah Jee stay on its feet. Their goal is to raise $180,000 for operating costs and maintenance needs, so if you have the means to help a longstanding member of Milwaukee's restaurant community, please head over to the fundraising page and give what you can.We'll wrap up this final installment before the holiday with a trio of dispatches from Ann's desk at Milwaukee Magazine. First up is her glowing review of The Commodore, the newest jewel in The Bartolotta Restaurants' culinary crown. The adjectives describing her experience should give you a sense of the place — “elegant,” “delectable” and “revelational” among them.We also have quick chats about two items you'll only find in the pages of Milwaukee Magazine's desserts issue: her interview with the pastry chefs from Ester Ev, and an instructional on how to poach a pear and make Creme an Glaise.
Ira, Louis, and guest host Cat Cohen discuss the Golden Globe nominations, the internet's obsession with Luigi Mangione, Spotify Wrapped, why Resy sucks now, Best of 2024 lists, and more. Jodie Turner-Smith joins Ira to discuss her new series The Agency, being a Horse Girl, and their shared love of Tom Cruise films. Subscribe to Keep It on YouTube to catch full episodes, exclusive content, and other community events. Find us there at YouTube.com/@KeepItPodcast
Jon Bonné is an erudite observer of food and culture trends and the author of many books, including the monumental, two-volume The New French Wine. In this episode, we talk about what Jon's been eating, drinking, and writing about in the world of restaurants, wine, and food culture. We discuss the many perceptions of the “wine bar,” and we dive into some of Jon's restaurant reporting at Resy, where he serves as managing editor. Also on the show we hear from Leila Heller talking about her new book, Persian Feasts: Recipes & Stories from a Family Table.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. More From Jon Bonné:This Is TASTE 213: Jon Bonné [TASTE]10 Changes That Defined the Last Decade of Dining in America [Resy]Is Oregon Wine's True Soulmate the Loire Valley? [PUNCH]A Good NA Martini Is Possible [TASTE]See 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 Rock is Lit Season 4 Reading Series, Brendan Gillen reads from his debut novel, ‘Static', and offers insight into the story's themes, characters, and music. The novel follows Paul, a struggling musician in New York City who resorts to theft—of objects, opportunities, and even voices—just to survive and fuel his creative ambitions. As Paul battles heartbreak, band tensions, and family crises, he becomes desperate to hold his life together and make music that matters. ‘Static' paints a vivid picture of a young artist navigating the challenges of modern life, set against the backdrop of the ever-changing music industry. Brendan Gillen is an Emmy-winning writer living in Brooklyn. His fiction has twice been nominated for the Pushcart Prize, and appears in ‘Wigleaf', ‘Taco Bell Quarterly', ‘New Delta Review', ‘HAD', ‘X-R-A-Y', ‘South Carolina Review', and elsewhere. His debut chapbook, “I've Given This a Lot of Thought,” is available now via Bottlecap Press. His first novel, ‘Static', was published by Vine Leaves Press (July ‘24). As a partner and writer/director at Boomshot, Brendan has developed content for ESPN, FanDuel, Condé Nast, Fox Sports, BBC, the U.S. Open, Resy, Anheuser-Busch and others. Before joining Boomshot, he developed his creative and storytelling capabilities at ESPN, producing original content for the FIFA World Cup, the NBA on ESPN, Sunday Night Baseball, Grantland, Monday Night Football, and more. His work has received attention in the ‘New York Times', Mashable, the ‘Washington Post', USA Today's “For the Win,” SportsIllustrated.com, the ‘Huffington Post', and People.com, among others. He earned a Sports Emmy for his work on the campaign for the 2014 FIFA World Cup on ESPN. MUSIC IN THE EPISODE IN ORDER OF APPEARANCE: Rock is Lit theme music [Guitar Instrumental Beat] Sad Rock [Free Use Music] Punch Deck—“I Can't Stop” “Midnight in a Perfect World” by DJ Shadow “Fade Into You” by Mazzy Star “Undenied” by Portishead [Guitar Instrumental Beat] Sad Rock [Free Use Music] Punch Deck—“I Can't Stop” Rock is Lit theme music LINKS: Leave a rating and comment for Rock is Lit on Goodpods: https://goodpods.com/podcasts/rock-is-lit-212451 Leave a rating and comment for Rock is Lit on Apple Podcasts: https://podcasts.apple.com/us/podcast/rock-is-lit/id1642987350 Brendan Gillen's website: https://www.bgillen.com/ Brendan Gillen on Facebook: @Brendan Gillen Brendan Gillen on Instagram: @beegillen Christy Alexander Hallberg's website: https://www.christyalexanderhallberg.com/rockislit Christy Alexander Hallberg on Instagram, Twitter, YouTube: @ChristyHallberg Rock is Lit on Instagram: @rockislitpodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
The reservation platform Resy centers itself around the communal experience that comes from dining, affirming and building connection between restaurants and diners, according to CMO Hannah Kelly. Episode TranscriptPlease note, this transcript may contain minor inconsistencies compared to the episode audio.[00:00:00] Damian: I'm Damian Fowler. [00:00:01] Ilyse: And I'm Ilyse Liffreing [00:00:02] Damian: welcome to this edition of The Current Podcast. [00:00:05] Ilyse: This week, we're delighted to talk with Hannah Kelly, the CMO of Resy. [00:00:09] Damian: Want to make a restaurant reservation? American Express owned Resy is there for you. With over 40 million global users, the app has driven over 600 million reservations. Now that's a lot of fine dining, I imagine. [00:00:23] Ilyse: With almost 14 years of working at American Express under her belt, Hannah leads marketing efforts to connect restaurants and tastemakers. [00:00:31] Damian: We start off by talking about the value of customer data and how insights inform Resy's marketing strategy. [00:00:38] Damian: We work in an industry where, data is capital. You know, how does Resy rely on the customer data, especially from its parent company, American Express? [00:00:47] Hannah: Sure. So thank you so much for having me. And you could argue that the premise of the Resyacquisition was based on American Express's deep use of data. So when we look at spend at American Express, dining one [00:01:00] of our highest spend categories. We reached 100 billion in spend for the full year in 2023 for the first time ever. [00:01:06] So for us, being an American Express and in the business of membership, we are constantly looking for ways to engage and attract card members and deepen our relationships with merchants. Resy naturally presented that opportunity as a way for us to own an asset, own a brand, and build a community of being able to connect the world's best restaurants to the world's best diners on a proprietary basis. [00:01:28] Damian: That makes a lot of sense. I, as an Amex owner, do spend a lot in restaurants. I wonder if you have any interesting stories around turning those insights into action. [00:01:38] Hannah: Sure. So, We know that millennials and Gen Z's are worried about making the perfect reservation. In fact, we commissioned our own research and we found that 50 percent of the millennial and Gen Z population are worried about making the perfect reservation. [00:01:52] And so with that, that drove three sort of primary objectives and campaigns for us. So first is our brand platform. we launched a brand platform in [00:02:00] 2023 called Reservationships, which is really meant to highlight how that Resy is more than reservations, really being that trusted partner in crime when you don't know where to go. [00:02:09] You want to have that fine dining moment with your potential in laws to be with a new date. How can we really own the fact that Resy has served as that sort of curator, and role. I think the second piece has been, this past year we introduced our Resy shareable hit list. so what that function allows you to do in the iOS app is anyone can go in and create a list based on any title that you want. [00:02:31] Go to date nights. Kid friendly places. You name it. We have some very creative takes in there. and you can share them out with friends. So again, it's really meant to give users the confidence that they are selecting and making the best reservation possible for them. [00:02:48] Hannah: And we've extended that and really leaned into that a bit more with our third deliverable this year, which has been around the launch of our discover tab. [00:02:54] So now when you go into the Resy app, you not just only see a list of restaurants based [00:03:00] on your location or cities. We've always had collections, but now our discover tab actually brings in all of our editorial content into the app. And just for reference in Q one of 2024, we highlighted over 000 plus restaurants in all of our editorial across 300 stories. [00:03:17] So now all of that content is there in formats that can helpfully guide users on how they can connect with restaurants that they should love if they don't know them already and ones that they want to continue to celebrate their love for and be a patron of. [00:03:28] Ilyse: You know, retail data continues to have a moment among marketers. In your experience, how much do these insights influence your strategy? And what do you think is the future of this type of data? [00:03:42] Hannah: So I think for us, guest research is the number one place that we constantly look to. And for us, a lot of that is where are people notifying, where are people searching, where are people dining. And at American Express, we're able to see where our card members are spending. And with Resy, we're able to see where they're searching. [00:03:57] And we use that to inform our research. Anything from [00:04:00] the restaurants that we go after on our platform. So being really thoughtful around what are the types of cuisines that might be missing? What are the types of underrepresented cuisines or restaurants that we need to bring onto our platform? So what's not being searched for? [00:04:11] and then obviously our product offering. So as mentioned, really trying to tap into ways that we can not only help diners based on research that we've collected, but also By introducing the discover tab by introducing things like shareable hit list. Those give us new avenues to really discover. What are the trends and what are the capabilities and offerings that Resy can provide? [00:04:31] And even more importantly, what can we pass to our restaurants that they could learn about guests that they might not be able to get on their own? So we think about it not only as What type of research can we use to improve the experience around discoverability and in restaurant dining, but also think about how we can use that a differentiator for our partners and for our restaurants on our platform as well. [00:04:51] Ilyse: That's, that's made me curious. What is the, most popular cuisine that Resy users are, [00:05:00] are making reservations for? [00:05:01] Hannah: I don't know the exact cuisine type, but I can tell you we typically look at the types of cities that we see a lot of dining demand around, and we use that to really guide where we have a lot of our restaurant partners. We also really care about shining a light on underrepresented food types as well. [00:05:16] So, We did a ton of work during, COVID 19 around highlighting the importance of Chinatown and the love stories of Chinatown, knowing that there is xenophobia happening as a result of the pandemic. also in the spring of 2020, when we think back to the wake of George Floyd, looking at how we can really highlight black owners and operators and chefs in our community. [00:05:35] And that's something that we had always done. So, we again look at what's been searched, what hasn't been searched and really how we want to perpetuate the diversity, and future of the industry in the best way possible. [00:05:47] Damian: You mentioned the site is more than a reservations app, and you're basically building kind of editorial and curated content. that's fascinating. could you say a little bit more about that and how you target taste makers and [00:06:00] people in the know and those underrepresented kind of food types that you mentioned? [00:06:04] Hannah: So believe it or not, we get asked all the time if restaurants have to apply to be on Resy and what the selection process is. There is no selection process. Any restaurant can pay to be on Resy. But I think the reason why we get that is because of how we are able to surface and highlight the restaurants on our platform in a way that goes beyond just the menu and when their hours of operation are. [00:06:27] So for us, that's really thinking about the editorial stories, as mentioned, where we have, A whole entire editorial team that's dedicated to coming up with ongoing franchises, like the one who keeps the books, which is our most popular, where we see, our guests going in and figuring out of the top restaurants from the actual owners and operators, when they release inventory, how they release inventory, and how best to get seated, also longer form content as well. [00:06:52] Beyond our edit. We're really an experiential brand as well. We'll do around 200 events by the end of [00:07:00] 2024 with restaurant partners. Why? Because we know that our guests want to be able to experience restaurants and get that behind the scenes, behind the curtain look and feel. And our restaurant partners view us as a co conspirator and collaborator. [00:07:13] We meet with our top restaurant partners. Frequently and instead of saying, Hey, how is your performance with Rosie? How are you enjoying? We talk about what are your 5 10 year growth plans? What are you thinking about in the immediate future that's keeping you up? What story do you want to be able to tell? [00:07:27] What opening do you have? What new product? What front of house team member do you want to celebrate and really use that to help guide and inspire how we create a lot of our content, not just for edit, but in real life experiences. Yes. [00:07:48] Damian: I suppose that feeds into that in many ways. But, how do you strike a balance between telling those stories and your own story? It's [00:07:57] Hannah: not about us. people care about Resy because of the [00:08:00] restaurants on our platform. And I think Resy, when it was founded in 2014, really came out with a differentiated view, which is we want to be for restaurants by people from the restaurant community. And it's not about the dollar that Resy wants to spend. [00:08:13] It's to take or make from the restaurant partners. So we've really maintained that not only in our business offering but in our brand story. And when I look at the reservations platform that we developed last year, it's not about Resy and about how great Resy is. It's about the relationships. that we broker, broker between restaurants and the broader industry and the community. [00:08:33] So all of the B to B and industry support that we do, on the guest side, obviously building relationships and starting new ones between guests and hopefully restaurants that they want to become a regular with and between our diners as well, celebrating why people love going out. And when we look at our editorial, we're trying to curate around insights. [00:08:52] [00:09:00] Um, it's really about creating a platform and owning the fact that we are a network and that our restaurants are greater than us. And in doing that and having the right level of gravitas towards our partners. In turn, I think that's what has allowed Resy y to become a little bit more of a darling than maybe some of our competitors. [00:09:20] Damian: So interesting. And in terms of, like, the results that you're seeing from this kind of, integration of these different stories and balancing between restaurants and guests, are there any new innovations that you're looking at this year to kind of keep that in motion? Yeah, [00:09:35] Hannah: I think this year. So the discover tab and our shareable lists were really big launches for us this year. So it's really starting to think about what that ecosystem looks like and owning that as a platform for our guests in our restaurants to tell their story. [00:09:51] I think also leaning into our relationships with our partners. So this summer, what's really exciting in a prime example of this is the [00:10:00] Unapologetic experience that we push live with our partners at Unapologetic Foods. So, for context, Unapologetic Foods is a hospitality group, Indian hospitality group, based in New York. [00:10:11] Very, very highly sought after restaurants, such as SEMA. and in fact, the New York Times did an entire story on how you could get into SEMA. Um, it Yeah, [00:10:21] Ilyse: jealous of them all. [00:10:23] Hannah: Which, by the way, the Resy Notify does work for SEMA. I can't tell you how many friends have texted me to say, I got off the list at SEMA, the feature works. [00:10:31] I'm like, thank you so much for validating. Also, going early works as well, which you'll find in the one who keeps the books. But, a prime example of this year and how we've really kind of put all these insights to practice has been when we met with Ronnie, the owner of Unapologetic Foods. I think it's really important to note that, when I was in the United States last year, he had really expressed a deep desire to try and get the word out and spread the word and love of Indian food outside of the major cities in the United States. [00:10:58] so basically trying [00:11:00] to make Indian food as mainstream as American or as Italian and how it's pretty underrepresented. He was a crazy thought, but I just wanted to share that with you. That's what I'm really thinking about. He said, Absolutely not crazy. Let's actually sit and think about how we could create a tour, what that experience would look like, really taking a nod and inspiration from him. [00:11:20] His dream was to go on tour. We pulled on that thread, and this past summer we have gone live in three different cities, L. A., Chicago, and D. C., at different Southeastern Asian cuisine. [00:11:31] Ilyse: glad to [00:11:31] Hannah: Those chefs collaborated with Ronnie and his team on a custom menu. There's content around it. And again, our job there is greater than Resy. [00:11:39] It's greater than a reservation. It's really about. So we're here at the Anna Jack Thai restaurant, unlocking something that was important to our partners. We had an hour long wait at the Anna Jack Thai experience the first night, even some influencers who were not asked to go standing in line for over an hour, which, again, is a testament to, I think, tapping into a real trend, but that really coming from an authentic place [00:12:00] from the restaurants on our platform and treating them as collaborators. [00:12:03] Damian: I just want to say I'm glad to hear that about Indian food because, you know, I'm originally from Britain and, Indian food is our number one cuisine. So it was always amazing to me that it was never that big in the U. S. I certainly, I think maybe New York it has been because there's a special area to the city, but in general, it's good to hear [00:12:19] Hannah: It's not the same as Britain. it's really not. And I think with Ronnie, his staff and the front of house team, they take the time to really educate you. So if you go to SEMA, They'll give you the menu, they'll assess, what you're there for, why, but they have no problem demystifying and taking the lead on walking you through why each dish is special, why their biryani has a very special rice, which is different because of the region of India that the chef is from versus what you might see somewhere else and calling attention to things that diners might not pick up on other than like, Oh, I know I need to go here because it's a hot reservation. [00:12:54] They really take the time to use that as an opportunity to tell a bigger story and hopefully make a bigger impact. [00:13:00] Now you've spent [00:13:02] Ilyse: years working at American Express. That's like a tenure that's almost unheard of in today's working landscape, let alone marketing. And you've worn many hats at American Express. So we're going to talk a little bit about your experience along the way. How has this experience shaped your philosophy now as CMO? [00:13:17] Hannah: already shaped your philosophy now. At American Express, I had come from fashion PR, which was very much here's this asset. Here's this piece. Go pitch it, send out a sample, get it back, and it felt very transactional. I started on the open brand strategy team, which was our small business branded American Express at the time, and the number one thing the team was focused on was this new report that had come out around what is on the mind of a small business owner, and the number one [00:14:00] insight was help me get more customers. [00:14:02] And in that moment, I remember sitting in this conference room thinking, Oh, God, how is American Express going to tackle this? What do we do? And really, it was diving in and understanding they just need a day. They need a moment that's going to get people to go out and shop. So with the partnership of many agencies and teams internally, we came up the most simple idea possible, which was small business Saturday. [00:14:25] And here we are entering its 15th year. It launched with a Facebook page and really just anything possible to help get more business to small businesses was the premise. Since that time on, and now almost 14 years later, I've always tried to think about what is that deeper, higher order insight that we have the opportunity to serve and have translated that through all the many years and months of experience in American Express and now Resy and Resy, we acquired and closed Resy in July of 2019. [00:14:56] We're in the process of integrating the companies, making [00:15:00] sure that we're keeping Resy and figuring out how we bring the best to bear of American Express. And then a pandemic happens, which brought our industry to its knees. So again, pulling on that same tool, what's the number one thing we needed to do? [00:15:11] How do we keep our restaurants afloat? So at the other end of this pandemic, there are restaurants that we can serve on our platform. And with that, We met the chief medical officer of American Express, figured out that we have a chief medical officer in American Express, and looked at ways that we could create COVID safe dining behaviors. [00:15:28] And that led to sponsorship of outdoor experiences across 45 restaurants within the state. So again, just, I think, really listening and being obsessed with the customer. It has paid dividends. And [00:15:45] Damian: up, that's a tremendous legacy. 15 years of small business Saturday, yes, must be satisfying. And then as you think about Resy now and building out that future, do you have, um, do you have Goals that you want to achieve this year five years down the line [00:16:00] And maybe I don't know if you have any thoughts on that. [00:16:03] I'm sure you do [00:16:03] Hannah: Yeah. So this year is actually our 10 year anniversary at Resy. and it's amazing to see you to the point of all the growth that you cited at the beginning of the taping. Like what? What we've had in that short period of time, and I think for us, it's really been because we've been that co conspirator and partner to the industry. [00:16:22] So for us, The next sort of chapter of Resy is really going to be harnessing that even more, which is when you are a restaurant and you're trying to think of how you can grow your business, how you're trying to get your story out there. Who are you turning to? I want you to be thinking about Resy. [00:16:37] And I don't want you to be thinking about Resy just from the sake of a table management platform or a demand network. I want you to be thinking about us as a critical partner in helping you scale, grow your demand, tell that story of a cuisine type, build an experience that only we could be able to partner with. [00:16:55] And then from a guest side, when you have a dining occasion, I want [00:17:00] you to come to Resy, yes, of course, to think about that. But. But I also want to be the destination to help curate and really be the trendsetter that anytime you're trying to figure out what is happening in my city, a city that I'm traveling to in the broader food industry at large, what does that mean? [00:17:16] And I think a great example of how that is sort of coming to life now is, as part of American Express's relationship with Disney, they actually approached us to think about how we could do a deeper integration for the season three premiere of the bear. Why the bear? All about food. You have people at home now saying corner when they're cooking in their kitchen, and I didn't know what that meant prior to watching that show. [00:17:40] They came to American Express because of our ownership of Resy and what we mean to that industry. So we actually hosted a private screening for American Express card members for the first, and we're also doing episodes one and two of season three at Kusama, one of our L. A restaurants. and that's really because these brands are [00:18:00] looking to figure out how do we authentically play in food and they're thinking Resy. [00:18:03] So how do we continue to evolve on that? What does that mean? How are we meeting our customers? The industry where it needs to be and really being seen as that sort of foothold. Wow. [00:18:15] Damian: that's amazing. That's the bear the hulu connection. That's fantastic [00:18:20] Ilyse: [00:18:20] Damian: I read Anthony Bourdain's Kitchen Confidential many years ago, but it seems like, people's interest in food and cuisine is hotter than ever. If I may say, what's your take on [00:18:33] Hannah: Couldn't agree more. and I think that if anything positive coming out of COVID 19 was that it taught us all and showed us all the importance of restaurants and what they mean to us. [00:18:43] So I think coming out of COVID, the number one thing that we heard and we've seen, and even as, as personally, I felt is, Wanting to go out and congregate and to be with people that I love friends, coworkers, family and restaurants are the gathering place for that. [00:19:00] And when that was taken away, I think that was really indicative of what this culture is missing and the role that restaurants can play in that. [00:19:07] And what you've seen is, I think, a genuine interest from the average consumer or diner who is just wanting to understand, What the importance of those restaurants are is like how they operate how we can keep them in business Get that peek behind the curtain. You're seeing shows like the bear emerge and [00:19:27] I think, really indicates that reservations are a form of cultural currency, which is something that we talk about, inside Terezi. So our job is to really harness that, that sort of cultural zeitgeist moment and really use that as a way to help prop up more restaurants, keep them in business, and drive more demand. [00:19:45] Hannah: And that's it for this edition of The Current Podcast. [00:19:47] Damian: We'll be back next week, so stay tuned. [00:19:50] Ilyse: The Current Podcast's theme is by Love Caliber. The current team includes Kat Vesce and Sydney Cairns. [00:19:56] Damian: And remember, I'm Damian. [00:19:58] Ilyse: I'm Ilyse. [00:19:59] Damian: [00:20:00] And we'll see you next time. And if you like what you hear, please subscribe and leave us a review. Also, tune in to our other podcast, The Current Report.
The Commanders beat the Giants 21-18 in Week 2 of the NFL Season. Bobby & Justin come in with the Post Game Show to break it all down. 00:00 Giants Lose 21-18 08:45 Defensive Disappoints 12:00 Pass Rush Frustrations 25:20 Giants Offense Review 32:20 Daniel Jones Positive Day 36:30 The OL is playing well 44:50 are Daboll and Schoen on the Hot Seat? This episode was brought to you by SeatGeek Use code GIANTS10 for 10% off tickets on SeatGeek. https://seatgeek.onelink.me/RrnK/GIANTS10 *Up to $25 off Corona is for the fans who never lose. Be sure to get yours at https://OrderCorona.com Head to https://www.captainmorgan.com/followthecaptain by September 19th to win a ‘sailgate' experience like no other! Please drink responsibly.Clinton Hall NYC - Book your reservations on the Resy app or book your event by reaching out at https://clintonhallny.com/book-your-event/ Head to https://Orgain.com/GIANTS20 and use code GIANTS20 for 20% off your order! Join our Patreon: https://Patreon.com/TalkinGiants Tickets to our tailgates: https://shop.jomboymedia.com/products/talkin-giants-l16-tailgate-series-1 Check out our Merch: https://shop.jomboymedia.com/collections/talkin-giants Subscribe to JM Football for our NFL coverage: https://www.youtube.com/@JMFootball Subscribe to the JM Newsletter: http://jomboymedia.com/email #giants #nygiants
Use code TALKIN10 for 10% off tickets on SeatGeek. https://seatgeek.onelink.me/RrnK/TALKIN10*Up to $25 offVisit http://5HEWIN.com to enter the 5-hour Energy Tailgate Champ Sweepstakes!Clinton Hall NYC - Book your reservations on the Resy app or book your event by reaching out at https://clintonhallny.com/book-your-event/Head to https://Indeed.com/TALKIN to receive your $75 sponsored job credit!Corona is for the fans who never lose. Be sure to get yours at https://OrderCorona.com. Download the DraftKings Sportsbook app and use code TALKINGAMBLING PROBLEM? CALL 1-800-GAMBLER (1-800-426-2537)(AZ/CO/DC/IA/IL/IN/KS/KY/LA/MD/ME/MI/NC/NH/NJ/OH/OR/PA/TN/VA/VT/WV/WY), (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. Call 888-789-7777/visit ccpg.org (CT) 21+ (18+ DC/KY/NH/WY). Physically present in AZ/CO/DC/CT/IL/IN/IA/KS/KY/LA(select parishes)/MA/MD/ME/MI/NC/NJ/NY/OH/ PA/TN/VA/VT/WV/WY only. Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Get 1 promo code to redeem 1-month of access to NFL+ Premium and max. $250 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Ends 9/19/24 11:59 PM ET. Terms: dkng.co/dk-offer-terms. NFL+ Premium Terms: Offer only for eligible subscribers & must be redeemed by 11:59PM 9/30/24; After 1-month promo period, subscription automatically renews each month at then-current price (currently $14.99/mth) until cancelled; Addt'l terms: nfl.com/terms. Sponsored by DK.+++++Timestamps:0:00 PANGEA 4:45 National League Recap 8:50 NL Standings13:05 Cubs Beat Dodgers, but is it too late? Yamamoto vs. Imanaga16:25 Fundamentals are Lost24:05 Phillies and Marlins Fight 25:50 What will Philadelphia's Playoff Rotation Be?31:00 DBacks are a VERY Complete Team 34:00 American League Recap 38:40 AL Standings 42:25 Yankees Outlast Royals51:30 Red Sox Beat Orioles and Jackson Holliday is Struggling 54:45 A's & Astros Battling57:25 Mets Beat Blue Jays, Bowden Francis is Good 1:01:20 Twins Drama, Kyle Farmer Saved the Day 1:02:50 Michael Busch Revenge Series1:05:40 Will Eugenio Suarez Get to 400 Home Runs?1:09:45 Keider Montero1:10:45 CORONA EN FUEGO 1:16:50 Injury Updates 1:18:35 Everyone Should Try to Trade for..... Reid Detmers!1:25:55 Cal Raleigh is HOT and Just hit his 30th Homer!1:28:55 SIMULATOR STIMULATOR
As the cofounder of online restaurant watchdog and chronicler Eater, as well as reservations booker Resy, Ben Leventhal has been at the center of all things dining out for nearly 20 years. On this episode we catch up with Ben about his latest company, Blackbird, a restaurant loyalty program that is rethinking the way hospitality and online culture converge. We talk about the company's big expansion, what makes a good restaurant diner, burger nights in NYC, and thoughts on the city's most controversial new restaurant: the good, the bad, the froggy. It's always so great having Ben in the studio.Also on the show, it's time to talk about cool new fall cookbooks. All season Aliza and Matt are previewing some of their favorites, category by category. Next up is cuisines and cultures, featuring: The Contemporary African Kitchen by Alexander Smalls, Wafu Cooking by Sonoko Sakai, My Egypt by Michael Mina, The Chinese Way by Betty Liu, Moroseta Kitchen by Giorgia Goggi, Classic German Cooking by Luisa Weiss.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
South African wineries are fans of wasps and bullshit. Napa Valley's tourist stats are good news. You may RSVP to your next wedding invite via Resy. France welcomes new grape varieties. These are the four wine news stories were following this week on The Four Top.
On this episode of the Live Greatly Podcast Kristel Bauer talks with Wall Street Journal Bestselling author, CEO and Co-founder of RSE Ventures and Guest Shark from TV show Shark Tank, Matt Higgins. This is a special re-release episode to celebrate Matt being the foreword writer for Kristel Bauer's book, Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work. Kristel and Matt discuss navigating limiting beliefs, how to boost confidence, the keys to being successful in business as well as a look into Matt's WSJ bestselling book, 'Burn the Boats. Toss Plan B Overboard and Unleash Your Full Potential'. Tune in now! Key Takeaways from This Episode: Why Matt wrote the book Burn the Books What is the main thing that holds people back from going after their dreams/goals Qualities Matt has seen in successful people How to navigate limiting beliefs Keys to be successful in business A look into Matt's journey and how he has navigated obstacles in his path About Matt Higgins: Matt Higgins is a noted serial entrepreneur, growth equity investor as Co-founder and CEO of private investment firm, RSE Ventures, and Wall Street Journal best-selling author of Burn The Boats. He is also an Executive Fellow at the Harvard Business School where he co-teaches the course “Moving Beyond Direct-to-Consumer.” Mr. Higgins' deep operating experience spans multiple industries over his 25-year career, which he draws upon to help founders navigate complex situations in order to reach their full potential. Mr. Higgins began his career in public service as a journalist before becoming the youngest mayoral press secretary in New York City at 26, where he managed the global media response to the September 11, 2001 terrorist attacks. He became one of the first employees – and ultimately Chief Operating Officer – of the Lower Manhattan Development Corporation, the federally funded government agency created to plan the rebuilding of the World Trade Center site. Mr. Higgins helped organize the largest international design competition in history culminating in Reflecting Absence, the September 11th National Memorial, and the development of the 1,776-feet-tall One World Trade Center, the tallest building in the northern hemisphere. After transitioning to the private sector, Mr. Higgins spent 15 years in senior leadership positions with National Football League teams. He made his mark with two NFL franchises, overseeing the revenue functions of the New York Jets as Executive Vice President of Business Operations, and after leaving the Jets, serving as Vice Chairman of the Miami Dolphins from 2012 – 2021. Higgins co-founded New York City-based RSE Ventures in 2012, amassing a multi-billion-dollar investment portfolio of leading brands across sports and entertainment, media and marketing, consumer and technology industries – including several of Fast Company's Most Innovative Companies. RSE's backings include Resy, an Open Table competitor that American Express acquired in 2019; the world's premier drone racing circuit, the Drone Racing League; the International Champions Cup, the largest privately owned soccer tournament featuring Europe's top clubs; and Derris, a brand strategy and communications firm that has helped grow many leading brands such as Warby Parker and Glossier. Higgins is also co-owner of VaynerMedia, the largest social-media first agency in the world founded by Gary Vaynerchuk. In 2016, he broadened RSE's investment focus to rapidly expanding fine dining and fast casual concepts, including NYC's iconic Magnolia Bakery, David Chang's Momofuku and Fuku, Milk Bar, &pizza and Bluestone Lane. Mr. Higgins has also been a guest shark on Emmy award-winning TV show “Shark Tank” during seasons 10-11, and Harper Collins' William Morrow imprint will release his book “Burn the Boats!” in 2023. In 2019, he received the Ellis Island Medal of Honor, joining the ranks of seven former U.S. presidents, Nobel Prize winners and other leaders for work to improve society. He is also a longstanding board member of Autism Speaks. Mr. Higgins received his Bachelor of Arts in political science and honorary doctorate from Queens College and his J.D. from Fordham Law, where he was a member of the Fordham Law Review. Order Matt Higgin's new book 'Burn the Boats. Toss Plan B Overboard and Unleash Your Full Potential' HERE Website: https://www.burntheboatsbook.com/ https://rseventures.com/team-members/matt-higgins/ Instagram: @mhiggins LinkedIn: https://www.linkedin.com/in/matt-higgins-rse/ Twitter: @mhiggins Explore Having Kristel Bauer speak at your next event or team meeting. https://www.livegreatly.co/contact Pre-Order Kristel's Book Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work (John Murray Business, November 19th 2024) About the Host of the Live Greatly podcast, Kristel Bauer: Kristel Bauer is a corporate wellness expert, popular keynote and TEDx speaker, and the host of top-rated podcast, “Live Greatly,” a show frequently ranked in the top 1% for self-improvement. She is the author of Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work (John Murray Business, November 19th 2024). Kristel is an Integrative Medicine Fellow & Physician Assistant with clinical experience in Integrative Psychiatry, giving her a unique perspective into optimizing mental well-being and attaining a mindset for more happiness and success in the workplace and beyond. Kristel decided to leave clinical practice in 2019 when she founded her wellness platform “Live Greatly” to share her message around well-being and success on a larger scale. With a mission to support companies and individuals on their journeys for more happiness, success, and well-being, Kristel taps into her unique background in healthcare, business, and media, to provide invaluable insights into high power habits, leadership development, mental well-being, peak performance, resilience, sales, success, wellness at work, and a modern approach to work/life balance. Kristel is a contributing writer for Entrepreneur and she is an influencer in the business and wellness space having been recognized as a Top 10 Social Media Influencer of 2021 in Forbes. A popular speaker on a variety of topics, Kristel has presented to groups at APMP, Bank of America, Commercial Metals Company, General Mills, Northwestern University, Mazda, Santander Bank and many more. She has been featured in Forbes, Forest & Bluff Magazine, Authority Magazine & Podcast Magazine, has contributed to CEOWORLD Magazine & Real Leaders Magazine, and has appeared on ABC 7 Chicago, WGN Daytime Chicago, Fox 4's WDAF-TV's Great Day KC and Ticker News. Kristel lives in the Chicago area with her husband and their 2 children. She can be booked for speaking engagements worldwide. To Book Kristel as a speaker for your next event, click here. Website: www.livegreatly.co Buy Kristel Bauer's book, Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work (John Murray Business, November 19th 2024) Follow Kristel Bauer on: Instagram: @livegreatly_co LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World click here. Click HERE to check out Kristel's corporate wellness and leadership blog Click HERE to check out Kristel's Travel and Wellness Blog Disclaimer: The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns changes to diet and exercise, or any medical conditions. Always consult your physician before starting any supplements or new lifestyle programs. All information, views and statements shared on the Live Greatly podcast are purely the opinions of the authors, and are not medical advice or treatment recommendations. They have not been evaluated by the food and drug administration. Opinions of guests are their own and Kristel Bauer & this podcast does not endorse or accept responsibility for statements made by guests. Neither Kristel Bauer nor this podcast takes responsibility for possible health consequences of a person or persons following the information in this educational content. Always consult your physician for recommendations specific to you.
It's been a busy few weeks in the reservations business. Over the summer, American Express, which already owns Resy, announced a $400 million acquisition of rival booking service Tock. A few weeks later, OpenTable shared its own big news, a deal with Visa to grant cardholders special access to restaurants. In this extra spicy episode, Tock CEO Matt Tucker wastes no time punching up at his biggest competitor. (After the interview was recorded, both OpenTable and Visa declined to comment on the specifics of their partnership or Tucker's comments.) He also goes deep on all things reservations, including the bots and brokers causing headaches for everyone.
(00:00) - Ever wanted to gift a free hotel night to someone else? In today's episode of Frequent Miler on the Air we'll discuss the ways you can do this! (01:18) - In response to Greg's post "Hilton Honors is winning me over, but I'd like one more enhancement…" one reader wonders, "Does Hilton pay influencers to do this?" (Read that post here: https://frequentmiler.com/hilton-honors-is-winning-me-over-but-id-like-one-more-enhancement/ (Mailbag) (03:55) - Updating Card Talk (05:40) - American Express Gold Card changes go live, including increased annual fee, new "white gold" option, Dunkin' and Resy credits, and more... (Card News) Read more about the American Express Gold Card here: https://frequentmiler.com/AmxGoldCard/ Catch our episode about the "rumored" Amex changes here: https://frequentmiler.com/podcast-rumored-amex-gold-card-changes-good-or-bad-coffee-break-ep19-7-23-24/ (10:08) - Wells Fargo Attune gives 4% for Amazon.com purchases! (Card News) (11:38) - "Southwest Airlines Redeye Flights Coming… Finally!" (Crazy Thing) (14:31) - Southwest will soon offer assigned & premium seating (Crazy Thing) (17:04) - What is the "Vacations by Marriott Bonvoy" promo? Earn 25k bonus points on 4+ night packages Read more about this Marriott Bonvoy promo here: https://frequentmiler.com/vacations-by-marriott-bonvoy-promo-earn-25k-bonus-points-on-4-night-packages/ (Mattress Running the Numbers) (23:51) - What are the Citi transfer bonuses through August 17th, 2024? (Award Talk) (27:53) - Find award space for incredible SLH properties like Calala Island and Grand Hotel Victoria Lake Como, using tools like Rooms.Aero or MaxMyPoint to set alerts (Award Talk) Read more about using these tools to find availability at properties like the Grand Hotel Victoria Lake Como here: https://frequentmiler.com/grand-hotel-victoria-lake-como-has-wide-open-availability/ (30:21) - Autoslash triggers Altitude Reserve's Real Time Mobile Rewards RTMR (Award Talk) Read more about Altitude Reserve's Real Time Mobile Rewards here: https://frequentmiler.com/us-bank-real-time-mobile-rewards-what-works-where/ Main Event: How to gift free hotel nights (32:51) - How to gift someone your free hotel night certificates or award nights Read more about gifting hotel nights here: https://frequentmiler.com/gift-hotel-points-free-night-certificates-and-award-nights-booked-with-points-rules-by-program/ (34:19) - Can you gift someone your hotel points? Which programs allow it and which programs don't? (39:39) - Can you book a hotel night for someone else, using your points? Which programs allow it and which programs don't? (46:52) - Can you gift a hotel free night certificate to someone else? Which programs allow it and which programs don't? (52:17) - Which hotel rewards program is the best for gifting nights with someone else? (55:44) - If someone hears something on the podcast they want more information about, where do they find more information? (Question of the Week) Subscribe and Follow Visit https://frequentmiler.com/subscribe/ to get updated on in-depth points and miles content like this, and don't forget to like and follow us on social media. Music Credit – “Ocean Deep” by Annie Yoder
En este video respondo las preguntas de los becarios o pasantes de VaynerMedia. Comparto consejos sobre cómo hacer networking para quienes les cuesta, el poder de la paciencia, cómo equilibrar el trabajo duro con el autocuidado y mucho más. ¡Espero que lo disfruten! Tiempos: 0:00 - 0:36 Introducción 0:36 - 4:25 Qué inspiró a Gary a iniciar el programa de becarios de VaynerMedia 4:25 - 8:10 Consejos para quienes tienen dificultades con el networking 8:10 - 12:40 Cómo dejar de castigarte a ti mismo 12:40 - 14:32 Priorizar tu felicidad en lugar de la opinión de otros 14:32 - 17:42 Consejos sobre la paciencia 17:42 - 19:02 Aprendizajes importantes del programa de becarios 19:02 - 21:27 Consejos para el Gary de 22 años 21:27 - 22:44 Cómo practicar estar bien cuando cometes errores 22:44 - 24:27 Cómo maneja VaynerMedia el cambiante panorama de las redes sociales 24:27 - 28:13 Cómo practica Gary la gratitud 28:13 - 30:37 Diversidad, equidad e inclusión en la industria publicitaria 30:37 - 31:53 ¿Qué pasaría si las redes sociales desaparecieran mañana? 31:53 - 34:20 Cómo enfrentar el miedo 34:20 - 39:38 Equilibrar el trabajo duro con el autocuidado 39:38 - 42:13 Cómo la app Resy ganó en las reservas para restaurantes en Nueva York 42:13 - 45:10 Cómo encontrar tu pasión 45:10 - 48:26 Cómo manejar el rechazo --- Disfruta el episodio y coméntale a Gary —sí, en español— qué te pareció en Twitter @GaryVee Texto GaryVee (USA) 212-931-5731 Web: garyvee.com garyveeespanol@vaynermedia.com
From the Consensus stage, Ben Leventhal shares his philosophy of building consumer-friendly crypto brands by prioritizing user experience over crypto buzzwords.Ben Leventhal, founder of restaurant brands like Eater.com and Resy, joins Sam Ewen on the stage at Consensus to discuss his latest venture, Blackbird, which aims to enhance the relationship between restaurants and customers through loyalty programs and payments built on blockchain technology. They explore Ben's philosophy of prioritizing user experience over crypto jargon and infrastructure when creating consumer-facing products. Ben also shares advice for other entrepreneurs looking to build successful Web3 brands. This episode was recorded live at Consensus 2024 in Austin, TX.Links mentioned from the podcast: Ben on TwitterWatch this episode on video:YouTubeCoinDeskFollow us on Twitter: Sam Ewen, Avery Akkineni, CoinDesk, Vayner3-Safe (formerly Gnosis Safe) is the ownership layer of web3 with the most battle tested smart accounts. Trusted to secure over $100 billion, Safe offers unparalleled usability and security for individuals, DAOs, and institutions. Experience true digital ownership with Safe's flagship web and mobile wallet and its leading account abstraction infrastructure. Get started today at safe.global.-"Gen C" features hosts Sam Ewen and Avery Akkineni. Executive produced by Jared Schwartz and produced by Uyen Truong. Our theme music is "1882” by omgkirby x Channel Tres with editing by Doc Blust. Artwork by Nicole Marie Rincon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
From the Consensus stage, Ben Leventhal shares his philosophy of building consumer-friendly crypto brands by prioritizing user experience over crypto buzzwords.Ben Leventhal, founder of restaurant brands like Eater.com and Resy, joins Sam Ewen on the stage at Consensus to discuss his latest venture, Blackbird, which aims to enhance the relationship between restaurants and customers through loyalty programs and payments built on blockchain technology. They explore Ben's philosophy of prioritizing user experience over crypto jargon and infrastructure when creating consumer-facing products. Ben also shares advice for other entrepreneurs looking to build successful Web3 brands. This episode was recorded live at Consensus 2024 in Austin, TX.Links mentioned from the podcast: Ben on TwitterWatch this episode on video:YouTubeCoinDeskFollow us on Twitter: Sam Ewen, Avery Akkineni, CoinDesk, Vayner3-Safe (formerly Gnosis Safe) is the ownership layer of web3 with the most battle tested smart accounts. Trusted to secure over $100 billion, Safe offers unparalleled usability and security for individuals, DAOs, and institutions. Experience true digital ownership with Safe's flagship web and mobile wallet and its leading account abstraction infrastructure. Get started today at safe.global.-"Gen C" features hosts Sam Ewen and Avery Akkineni. Executive produced by Jared Schwartz and produced by Uyen Truong. Our theme music is "1882” by omgkirby x Channel Tres with editing by Doc Blust. Artwork by Nicole Marie Rincon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Send us a Text Message.In this episode, we dive into Black culinary arts with a true innovator, Nicole Taylor. Nicole is not just a chef but a storyteller who designs Juneteenth experiences through her vibrant cookbook, "Watermelon & Red Birds."Join Joanna & Nicole as they explore over 75 recipes from refreshing Afro-Egg Cream to savory Peach Jam & Molasses Glazed Chicken Thighs, and the innovative Cantaloupe with Feta salad. Her book, perfect for any kitchen from spring to fall, also highlights fun kitchen gadgets to elevate your Juneteenth celebrations and beyond.Nicole's journey from Georgia to Brooklyn and her contributions to New York Times, Bon Appétit, and Food & Wine are as inspiring as her James Beard Award-nominated writing. We'll also discuss her work as the executive producer of "If We So Choose" and her role in co-founding The Maroon, a sanctuary for Black creatives.Tune in to discover how Nicole Taylor blends culture, flavor, and innovation in every dish, and why her work is a must-have for culinary enthusiasts.Show Notes & LinksNicole A. Taylor WebsiteWatermelon and Red Birds: A Cookbook for Juneteenth and Black CelebrationsThe Last O.g. Cookbook: How to Get Mad Culinary SkillsNicole A. Taylor on InstagramNicole A. Taylor on LinkedInPlateful of Juneteenth Support the Show.
Matt Higgins was a struggling teen, working at McDonald's for $3.75/hr to put food on the table for his ailing mother. When he saw the pay increase offered to college students, he decided to do something unorthodox; he dropped out of high school, got his GED, and enrolled in college. Adults tried to talk him out of it, but Matt knew this was the right choice for him.This was Matt's first "burn the boats" moment, but it wasn't his last. In fact, Matt believes this burn-the-boats mindset has defined his career, and has led him to places like Shark Tank, Harvard Business School, and beyond. Today, he joins us on Work For Humans to discuss the Burn the Boats philosophy.Matt is the co-founder and CEO of RSE Ventures, a private equity firm that incubates and invests in enterprises like the International Champions Cup, RESY, and the Drone Racing League. He is the recipient of the Ellis Island Medal of Honor, a current executive fellow at Harvard Business School, and the author of Burn the Boats.In this episode, Dart and Matt discuss:- How backup plans subvert our potential- Emotional intelligence and intuition in decision-making- Using anxiety to drive us- Assessing opportunity costs- Extracting value from negative situations- Acting early and taking risks for greater results- Elon Musk and Twitter- And other topics…Matt Higgins is an operator, investor, business builder, and co-founder and CEO of RSE Ventures. Matt Began his career as the youngest press secretary in New York City, later becoming an executive for the New York Jets and the Miami Dolphins. As CEO of RSE Ventures, Matt and co-founder Stephen Ross have helped establish enterprises like the International Champions Cup, RESY, and the Drone Racing League.Matt received his bachelor's degree from Queens College and his JD from Fordham University. He was a guest shark on ABC's Shark Tank and is an executive fellow at Harvard Business School. In 2019, Matt received the Ellis Island Medal of Honor for making it his mission to share his wealth of knowledge with those less fortunate. Matt recently published his first book, Burn the Boats, to continue to inspire others to toss Plan B overboard and go all in on Plan A.Resources Mentioned:Burn the Boats, by Matt Higgins: https://www.amazon.com/Burn-Boats-Overboard-Unleash-Potential/dp/006308886X Connect with Matt:LinkedIn: https://www.linkedin.com/in/matt-higgins-rse/Instagram: https://www.instagram.com/mhiggins/?hl=enwww.BurntheBoatsBook.co
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy”, welcome a titan of the restaurant tech industry, Ben Leventhal. Ben a co-founder of Eater, the visionary, co-founder, and former CEO of Resy, and now the co-founder and CEO of Blackbird Labs.Throughout his career, Ben has been at the forefront of technological and marketing revolutions in the restaurant industry. Ben's journey began with Eater, a trailblazing digital media brand dedicated to food culture and enhancing dining experiences, then co-founded Resy, a consumer-facing reservation platform that revolutionized how restaurants and guests interact. Ben shares his latest venture, Blackbird Labs, shaking up the restaurant scene with cutting-edge technology and forging the future in the food service, hospitality, and restaurant industries. Key Takeaways:· Ben touches on Eater, a go-to resource for food enthusiasts, to Resy, a more seamless and efficient experience for both diners and establishments.· The evolution of content in the industry: In the early days with Eater, being quicker than print publications was a defining feature. Compelling storytelling and a strong brand narrative continue to be an enhancement to customer relationships and brand perception.· Blackbird introduces FLY, a revolutionary point system designed to create a unified rewards currency for restaurants. Blackbird empowers independent restaurants to enhance their customer experience and compete on a more level playing field with larger chains and loyalty programs.· Web3: Innovative technology helping restaurant operators scale their businesses and improve their connection with guests and other establishments while reducing transition costs. Blackbird aims to equip independent restaurants with the tools they need to understand the value of immediate and long-term customer engagement.· Ben emphasizes a key lesson from his experience - when developing software, ask restaurants to do as little as possible in terms of implementation, operations, and training.· Reducing Operational Complexity: Blackbird aims to integrate into the existing tech stack, striving to be best-in-class in what they do.· Hot Takes: Ben shares his insight on trends, from TikTok recipes to drone food delivery.· Talking Back: The “Restaurant Guy” and The “Finance Guy” share their views on the introduction of technology in the workplace.· Trivia Tuesday: Separating fact from fiction in a lighthearted battle of wits.
NIA boys discuss Degen Economy, Dave & Buster's Betting, Sports Gambling, Resy Scalpers Making Bank & Tesla's China DealTimestamps: (00:00:00) - Intro(00:02:55) - Dave & Buster's Betting(00:06:19) - Degen Economy(00:16:12) - Sports Gambling(00:38:58) - Resy Scalpers Making Bank(00:58:35) - Tesla's China DealWhat Is Not Investment Advice?Every week, Jack Butcher, Bilal Zaidi & Trung Phan discuss what they're finding on the edges of the internet + the latest in business, technology and memes.Watch + Subscribe on Youtube:https://youtu.be/bFusIKG542cListen into our group chat on Telegram:https://t.me/notinvestmentadviceLet us know what you think on Twitter:@bzaidi@trungtphan@jackbutcher@niapodcastFollow NIA on social media:Instagram: https://www.instagram.com/notadvicepod/Facebook: https://www.facebook.com/profile.php?id=100089813414522TikTok: https://www.tiktok.com/@niapodcast Links Mentioned:Meme of the WeekTravis Kling's Financial Nihilism ThesisResy Scalpers Hosted on Acast. See acast.com/privacy for more information.
Sam Ewen is the senior vice president, head of media innovation and experience at CoinDesk, and the driving force behind Consensus, one of the largest and most well-known events in the Web3 space.In our conversation, we explore the exciting lineup of speakers, themes, and experiences that await attendees at the upcoming Consensus event in Austin.The diverse range of topics covered, from the future of money and emerging technologies to brand-building and real-world use casesInsights from industry leaders and innovators, including BMW's head of Metaverse, Adidas' Web3 studio lead, and entrepreneurs like Ben Leventhal of Resy and EaterUnique networking opportunities, including invite-only events, lounges, and interactive experiences like the Karate Combats eventTips for attendees to make the most of the event, from preparing for networking to following up effectively post-eventThe vibrant atmosphere of Austin, with its walkable streets, diverse culinary scene, and lively music cultureThis episode was recorded through a Podcastle call on April 23, 2024. Read the blog article and show notes here: https://webdrie.net/why-you-should-join-me-at-consensus-2024-with-sam-ewan-svp-at-coindesk/
I chat with David Jay Paw who is a food and restaurant writer/editor. We talk mostly on food. Heading straight in to his role at Resy and collaborating with some amazing people such as Amanda Nguyen and Susie Bubble who have written articles to share their stories on food and restaurant. Speaking of restaurants, we have a conversation on Somsaa and Ivy Asia, how they misrepresented ESEA (East and Southeast Asian) food and the work that David did to call this out. My favourite part of the show is talking about David's dad who is in a band back in the 80's in Burma called The Wild Ones (check them out on YouTube). If you're listening don't forget to share the show with your friends. If you have any Asian stories to share with me or a shout out, please DM me on Instagram and I might read out your message on my next show :)Instagram:https://www.instagram.com/chinesechippygirlhttps://www.instagram.com/thedavidjaypaw/Articles:https://blog.resy.com/2022/03/nem-chua-by-moonlight/https://blog.resy.com/2021/05/susie-lau-personal-guide-to-londons-chinatown-restaurants/The Wild Ones:Saw Thein Win https://www.youtube.com/watch?v=UWNk_IZyQW8 Hosted on Acast. See acast.com/privacy for more information.
Gary Vee joins today to talk about the proper mindset to achieve success! Gennady Alexandrovich Vaynerchuk, more commonly known by his alias Gary Vaynerchuk or Gary Vee, is an American businessman, author, speaker, and internet personality. He is a co-founder of the restaurant reservation software company Resy and Empathy Wines Visit https://garyvaynerchuk.com/ for Gary Vee's Official Website. Visit https://www.howiemandel.com/ for Howie Mandel's Official Website. Gary Vee on YouTube: https://www.youtube.com/@UCctXZhXmG-kf3tlIXgVZUlw Social Media Links @garyvee @howiemandel @jackelynshultz Gary Vee Reveals How Everyone Can Succeed | Howie Mandel Does Stuff #158 https://youtu.be/FQg4Q6NUoT4
Starting off 2024 with our DUCKS IN A ROW you guys. Are we at SEEK24 right now? Yes. But we are STILL releasing a new pod because that's how we do baby, that's how we do. This episode is all things “new year, new me” and we hope you love it as much as we do. Listen and learn our New Year's resolutions and most importantly what our word of the year is for 2024! Abundantly Yours Code: DAILYNOTHINGS" for 20% off; Follow at @abundantly.yours and @abundantly.yours.co on Instagram and shop at abundantlyyours.orgThe Catholic Nutritionist: DM "DAILY NOTHINGS" @thecatholicnutritionist on Instagram to learn more about 1:1 nutrition, cycle support, and functional testing. Receive 20% off your order at Laura-Anna (https://laura-anne.ca/shop) with code: DAILYNOTHINGSSupport our podcast AND receive extra content by joining our Patreon for only $5 a month at https://www.patreon.com/TheDailyNothingsPodcast Thanks for listening to The Daily Nothings Podcast! Be sure to subscribe and leave a rate and review. You can also follow the Daily Nothings Instagram @thedailynothingspodcast and visit our website: http://www.thedailynothings.com
"In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they're released, and influencers dictate what's in demand—or even what's on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game. Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in venues that sidestep the hype, and that remind us of why we dine out in the first place. “I don't need to feel this grand drama of struggle and triumph,” Schwartz says. “I simply want to feel welcomed.”"
This episode of How I Grew This is handcrafted by our friends over at: fame.so
In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they're released, and influencers dictate what's in demand—or even what's on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game. Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in venues that sidestep the hype, and that remind us of why we dine out in the first place. “I don't need to feel this grand drama of struggle and triumph,” Schwartz says. “I simply want to feel welcomed.” Learn more about your ad choices. Visit podcastchoices.com/adchoices
In this episode of Empire, Li Jin from Variant Fund and Ben Leventhal from Blackbird and co-founder of Resy, cover the intersection of the consumer market and crypto. They delve into the history of consumer startups, the limitations of traditional businesses in the dining industry, and the potential of crypto to transform ownership. Ben discusses Blackbird and how it addresses issues in the restaurant industry by establishing better connection and understanding between restaurants and customers. To close out Li touches on her vision for consumer crypto leading into 2024. Thanks for tuning in! - - Follow Li: https://twitter.com/ljin18 Follow Ben: https://twitter.com/benleventhal Follow Jason: https://twitter.com/JasonYanowitz Follow Santiago: https://twitter.com/santiagoroel Follow Empire: https://twitter.com/theempirepod Subscribe on YouTube: https://tinyurl.com/4fdhhb2j Subscribe on Apple: https://tinyurl.com/mv4frfv7 Subscribe on Spotify: https://tinyurl.com/wbaypprw Get top market insights and the latest in crypto news. Subscribe to Blockworks Daily Newsletter: https://blockworks.co/newsletter/ - - Planning to grant token awards for your team? Toku makes implementing global token compensation and incentive awards simple. With Toku, you get unmatched legal and tax support to grant and administer your global team's tokens. Toku navigates it across the lifecycle — from easy to use token grant award templates through tracking vesting to managing tax withholdings. Make it simple today, at https://www.toku.com/empire - - Timestamps: (00:00) End of Times for Consumer Apps (05:58) Consumer Crypto's Advantage (17:22) Identity Rails for Restaurants (21:23) Balancing Blockchain & Consumer Rights (27:45) Complexity of Building On Web3 (30:00) Toku ad (31:16) Variant Fund Approach to Consumer Crypto (36:23) Why Use Crypto? (41:54) FLY Token & Progressive Ownership (46:44) Mitigating Attack Vectors (50:21) Consumer Crypto in 2024 - - Resources Blackbird Docs https://www.blackbird.xyz/flypaper Li Jin Barrier to Mainstream Adoption https://variant.fund/articles/barrier-to-mainstream-crypto-adoption-is-product-market-fit/ - - Disclaimer: Nothing said on Empire is a recommendation to buy or sell securities or tokens. This podcast is for informational purposes only, and any views expressed by anyone on the show are solely our opinions, not financial advice. Santiago, Jason, and our guests may hold positions in the companies, funds, or projects discussed.
Nobody understands restaurants like Ben Leventhal. From starting Eater and Resy to his new venture, Blackbird, Ben discusses bringing restaurants on-chain and building loyalty.Today's episode is sponsored by Chainalysis.In this episode of the podcast, Avery and Sam chop it up with Ben Leventhal from Blackbird Labs. Ben has been a successful entrepreneur having started Eater, acquired by Vox, and Resy, acquired by Amex, and is now using NFTs and loyalty rewards on-chain to connect restaurants with their best customers with his new venture, Blackbird Labs.Links mentioned from the podcast: Wearable Life Moment Tech Is BackVeeFriend Partnership Game Is StrongBen on TwitterBlackbird WebsiteFollow us on Twitter: Sam Ewen, Avery Akkineni, CoinDesk, Vayner3-From our sponsor:Chainalysis is the blockchain data platform. We provide data, software, services, and research to government agencies, web3 companies, financial institutions, and insurance and cybersecurity companies. Our data powers investigation, compliance, and business intelligence software that has been used to solve some of the world's most high-profile criminal cases. For more information, visit www.chainalysis.com.-"Gen C" features hosts Sam Ewen and Avery Akkineni, with editing by Jonas Huck. Executive produced by Jared Schwartz and produced by Uyen Truong. Our theme music is "1882” by omgkirby x Channel Tres with editing by Doc Blust. Artwork by Nicole Marie Rincon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Nobody understands restaurants like Ben Leventhal. From starting Eater and Resy to his new venture, Blackbird, Ben discusses bringing restaurants on-chain and building loyalty.Today's episode is sponsored by Chainalysis.In this episode of the podcast, Avery and Sam chop it up with Ben Leventhal from Blackbird Labs. Ben has been a successful entrepreneur having started Eater, acquired by Vox, and Resy, acquired by Amex, and is now using NFTs and loyalty rewards on-chain to connect restaurants with their best customers with his new venture, Blackbird Labs.Links mentioned from the podcast: Wearable Life Moment Tech Is BackVeeFriend Partnership Game Is StrongBen on TwitterBlackbird WebsiteFollow us on Twitter: Sam Ewen, Avery Akkineni, CoinDesk, Vayner3-From our sponsor:Chainalysis is the blockchain data platform. We provide data, software, services, and research to government agencies, web3 companies, financial institutions, and insurance and cybersecurity companies. Our data powers investigation, compliance, and business intelligence software that has been used to solve some of the world's most high-profile criminal cases. For more information, visit www.chainalysis.com.-"Gen C" features hosts Sam Ewen and Avery Akkineni, with editing by Jonas Huck. Executive produced by Jared Schwartz and produced by Uyen Truong. Our theme music is "1882” by omgkirby x Channel Tres with editing by Doc Blust. Artwork by Nicole Marie Rincon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Three news stories summarized & contextualized by analytic journalist Colin Wright.Stockholm to ban petrol and diesel cars from city center from 2025Summary: The government of Stockholm, Sweden has announced plans that would make them the first capital city to ban cars powered by gasoline and diesel fuels from its city center as part of a larger effort to reduce pollution and noise.Context: Beginning in 2025, with a few exceptions and caveats, only electric vehicles will be allowed in the 20 blocks that make up Stockholm's main downtown finance and shopping districts, and early that year the government will decide whether and when to expand the zone further; several cities around the world have announced similar efforts, in some cases banning just diesel vehicles, in some cases intending to ban all non-EV vehicles at some point in the future, and watered-down versions of the same—low-emission zones where non-EV or non-hybrid vehicles are charged a fee for driving—have proven successful and popular enough that it's expected we'll see more variations on this theme, globally, in the coming years.—The GuardianOne Sentence News is a reader-supported publication. To support my work, consider becoming a free or paid subscriber.World-first trial of gene therapy to cure form of deafness beginsSummary: Researchers in the UK are recruiting up to 18 children from the UK, Spain, and the US to participate in a clinical trial for a gene therapy treatment meant to cure auditory neuropathy—a condition that disrupts nerve impulses that bring auditory signals from the inner ear to the brain, causing hearing loss or deafness. Context: Participants in the trial will be monitored for five years to keep tabs on possible side effects and to see if their hearing actually improves as intended, though initial results will be shared in February; the gene mutation that causes this condition is difficult to detect in newborns, and the treatment basically gives afflicted patients a copy of a faulty gene that theoretically should allow their bodies to ameliorate the impact of that mutation, helping them process sound without requiring a cochlear implant or other external support technology; this is just one of many gene-related issues researchers think they might be able to help with using some type of gene therapy.—Financial TimesIsrael forms unity government and bombs Gaza in the wake of Hamas attackSummary: The Israeli government has announce the creation of a “war management cabinet,” which they're calling a unity government, composed of the leaders of the country's two leading political parties, for the purpose of making military decisions in the wake of a sneak-attack by Islamist militant group Hamas over the weekend.Context: The numbers in this conflict are grim, with about 1,200 Israelis confirmed killed in the initial attack by Hamas, about 3,000 Israelis wounded, and around 150 people kidnapped and currently held hostage in Gaza; it's believed that nearly as many people have been killed by Israel's counterattacks, so far, alongside more than 5,300 injured, the majority of them non-combatants, which was also the case with Israel's casualties and fatalities—it's mostly civilians suffering from this conflict on both sides, so far; this has become an incredibly touchy political and ideological topic for folks around the world, as Israel has kept Palestinians in Gaza basically locked in an open-air prison for 16-years, blockading and severely limiting them, and that's brought support to Palestine, if generally not Hamas, the unelected extremist group that technically governs Gaza, while the majority of the world has declared its support for Israel, which has suffered from what many consider to be an unprovoked attack on innocent civilians; there are concerns that other parties, like Hezbollah, might get involved, further complicating and expanding the conflict, and the Israeli government has called up 360,000 reservists, which is just a staggering number, for what's expected to be a brutal and grinding occupation of Gaza while they hunt down members of Hamas.—The New York TimesUS diners are booking dinner reservations earlier than they used to according to new data by Resy, and additional data (from the Future fitness app) indicates folks are moving their workouts earlier in the day, as well, suggesting that an overhaul of the average American's day may be influencing eating and workout behaviors—a post-pandemic prioritization of work-life balance that's allowing people to get more sleep (note: I'm glad to see it's not just me opting for the early-bird-special lifestyle).—Axios$28.9 billionSum of back-taxes the IRS is seeking from Microsoft, according to a filing the agency released Wednesday.That's for penalties and interest on profits the company made between 2004 and 2013, and the company is expected to appeal this demand as long as they possibly can, even going to court over it if they need to because, well, that's a lot of money.—ForbesTrust Click Get full access to One Sentence News at onesentencenews.substack.com/subscribe
Music and food on your mind? Khemist and Alisha Miranda are about to help sooth your musical and culinary requests. Philly is home to some of the greatest MCs and to add to the list we have Khemist. He's a teacher, an academic and multi-instrumentalist who has released several studio albums and mixtapes. And now Khemist is working with organizations like the Philadelphia Orchestra and the Kimmel Cultural Campus bridging gaps between the music and local communities. Next, if you want to get the latest on good eats, Alisha Miranda is your person! You can find Alisha's opinions in places like Eater Philly, the Philadelphia Inquirer, Thrillist, Philadelphia Magazine and Resy. And in her spare time, she produces and hosts #LatinxIndustryNight where she highlights all the tasty goods in Philly's Latino community.
Natasha and Deana have famed hospitality-tech entrepreneur Ben Leventhal on the podcast, founder of Blackbird, a loyalty and membership platform for restaurants. Natasha and Deana talk to Ben about this very real-world application of web3, and about how to bring value to both restauranteurs and diners. Interoperability, loyalty perks beyond discounting, and the restaurant industry's response to a blockchain app are themes. They close out the episode with a Selena Gomez-themed draft tweets session. Boys Club is proudly supported by Kraken. Kraken is a crypto exchange for everyone.
Thanks to one man's wife doing the right thing, a person potentially saved thousands of dollars in car repairs
Exciting Summer Surprise! While our podcast is taking a short break for the summer, we've got something special for you. Joining us on this episode is none other than Gary Vaynerchuk for an insightful conversation from Cannes Lions in France in June. We were both on a panel at SRMG Beach, discussing all things culture and tech. Gary delivers his trademark raw and practical knowledge bombs. Get ready for an epic podcast episode! Don`t miss our signature Rapid-fire questions in the end & prepare to be inspired! Let us know your thoughts on Instagram. Your feedback means the world to us! Stay awesome and enjoy your summer while we gear up for the return of Season Eight on Savvy Talk. Happy listening About Gary Vaynerchuk Gary Vaynerchuk is a serial entrepreneur, and serves as the Chairman of VaynerX, the CEO of VaynerMedia and the Creator & CEO of VeeFriends. Gary is considered one of the leading global minds on what's next in culture, relevance and the internet. Known as “GaryVee” he is described as one of the most forward thinkers in business – he acutely recognizes trends and patterns early to help others understand how these shifts impact markets and consumer behavior. Whether its emerging artists, esports, NFT investing or digital communications, Gary understands how to bring brand relevance to the forefront. He is a prolific angel investor with early investments in companies such as Facebook, Twitter, Tumblr, Venmo, Snapchat, Coinbase and Uber. Gary is an entrepreneur at heart — he builds businesses. Today, he helps Fortune 1000 brands leverage consumer attention through his full service advertising agency, VaynerMedia which has offices in NY, LA, London, Mexico City, LATAM and Singapore. VaynerMedia is part of the VaynerX holding company which also includes VaynerProductions, VaynerNFT, Gallery Media Group, The Sasha Group, Tracer, VaynerSpeakers, VaynerTalent, and VaynerCommerce. Gary is also the Co-Founder of VaynerSports, Resy and Empathy Wines. Gary guided both Resy and Empathy to successful exits — both were sold respectively to American Express and Constellation Brands. He's also a Board Member at Candy Digital, Co-Founder of VCR Group, Co-Founder of ArtOfficial, and Creator & CEO of VeeFriends. Gary was recently named to the Fortune list of the Top 50 Influential people in the NFT industry. In addition to running multiple businesses, Gary documents his life daily as a CEO through his social media channels which has more than 34 million followers and garnishes over 272 million monthly impressions/views across all platforms. His podcast ‘The GaryVee Audio Experience' ranks among the top podcasts globally. He is a five-time New York Times Best-Selling Author and one of the most highly sought after public speakers. Gary serves on the board of MikMak, Bojangles Restaurants, and Pencils of Promise. He is also a longtime Well Member of Charity:Water. You can find Gary Vaynerchuk on Instagram and on his website. Timestamps: 0:00 Intro 0:36 Getting Consumer Attention in the Age of Speed and Noise 3:39 What Brands Are Getting Wrong in Shifting Consumer Attention 4:30 Brands Lacking Common Sense in Modern Marketing 5:39 The Key to Being Culturally Relevant: Caring 8:56 Understanding PAC: Platforms and Culture 12:52 What Brands Can Do to Be Culturally Relevant 15:14 The Underappreciated Value of Social Media for Brands 16:25 The Unavoidable Future Impact of Deepfake Videos 24:07 Embracing Evolution 25:14 Rapid-fire section - Word Association Game 26:23 Optimism for the Middle East 26:58 The Broken Concept of Branding 28:20 Media and Creative Under One Roof 33:40 Your brand is your reputation. The single most important thing you have. 36:36 outro
As the cofounder of online restaurant watchdog and chronicler Eater, as well as reservations booker Resy, Ben Leventhal has been at the center of all things dining out for nearly 20 years. On this episode we catch up with Ben about his latest company, Blackbird, a restaurant loyalty program that is rethinking the way hospitality and online culture converge. We talk about the founding of Blackbird and how restaurants are rapidly changing the way they make money through CPG and brand extension. We also discuss the early days of Eater, the future of controversial Los Angeles restaurant Horses, and the biggest story that nobody is covering. It's great catching up with Ben!Also on the show we catch up with Food & Wine's super talented Senior Drinks Editor Oset Babür-Winter. We talk about summer drinking, New York City restaurants, and what is exciting her in the world of spirits, wine, and cocktails. More From Ben Leventhal and Oset Babür-Winter:He Started Resy: Now He Wants You to Take Restaurant NFTs Seriously [EaterThis Is TASTE 64: Ben Leventhal [TASTE]Why Is Everyone Drinking Chartreuse This Summer? [F&W]We're Calling It Now, the Espresso Tonic Is the Drink of the Summer [F&W]FOLLOW, FOLLOW, FOLLOW:instagram.com/benleventhalinstagram.com/baburosetinstagram.com/mattrodbardinstagram.com/taste
If you've spent more than two minutes somewhere on social media, you have probably come across Gary Vaynerchuk. For years I have wondered, is this just a character? Or is there a real Gary Vaynerchuk somewhere behind “GaryVee,” the social media entrepreneur and internet brand? Gary got his start working at his family's liquor store, which he turned into an online wine shop. That's where he started in social media, hosting a long-running YouTube show called “Wine Library TV.” He parlayed that into the gigantic GaryVee brand, which at its core, is about entrepreneurship. Gary co-founded the restaurant reservation platform Resy, which he sold to American Express in 2019, and Empathy Wines which he sold in 2020. The Vaynerchuk empire remains vast, and it's structured in complicated ways. There's holding company VaynerX, which contains the ad agency VaynerMedia. There's another company called Gallery Media which owns lifestyle websites. Gary even co-founded a sports agency – VaynerSports, with pro athletes like the NFL's Kirk Cousins and Sauce Gardner on the roster, MLB shortstop Bo Bichette, and a variety of combat athletes. On top of all that, there's a serious upheaval going on in digital media. The era of the social web is coming to a major moment of change, with new platforms like TikTok in the mix and old standbys like Twitter and Reddit going through complicated and controversial resets. New platforms bring new personalities and influencers, who are native to those platforms and maybe better at capturing the audience there. It's one thing when you're the first GaryVee. But staying GaryVee, in a time of change, and pitching brands and companies that his approach to social media will stay relevant, is an ongoing challenge. We got to chat with Gary at his Hudson Yards office in Manhattan and I will tell you, he did not hold back with his answers. Links: A trip to the GaryVee convention, where everyone is part of crypto's 1 percent - The Verge How Gary Vaynerchuk Became an NFT Guru Gary Vaynerchuk expects NFTs to expand beyond digital collectibles long term | TechCrunch Transcript: https://www.theverge.com/e/23530741 Credits: Decoder is a production of The Verge and part of the Vox Media Podcast Network. It was produced by Jackie McDermott and Raghu Manavalan. It was edited by Callie Wright. The Decoder music is by Breakmaster Cylinder. Our Editorial Director is Brooke Minters and our Executive Director is Eleanor Donovan. Learn more about your ad choices. Visit podcastchoices.com/adchoices
If you want more information on the restaurants mentioned in this week's episode, click on the links below: Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson: Claud - European-style wine bar located in East Village that was recently rated in the New York Time's Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook
On today's episode, Dennis speaks with author, businessman, co-founder of RSEVentures and guest on the hit show Shark tank, Matt Higgins. Matt Higgins is a noted serial entrepreneur and growth equity investor as Co-founder and CEO of private investment firm, RSE Ventures. He is also an Executive Fellow at the Harvard Business School where he co-teaches the course “Moving Beyond Direct-to-Consumer.” Mr. Higgins' deep operating experience spans multiple industries over his 25-year career, which he draws upon to help founders navigate complex situations in order to reach their full potential. Mr. Higgins began his career in public service as a journalist before becoming the youngest mayoral press secretary in New York City at 26, where he managed the global media response to the September 11, 2001 terrorist attacks. He became one of the first employees – and ultimately Chief Operating Officer – of the Lower Manhattan Development Corporation, the federally funded government agency created to plan the rebuilding of the World Trade Center site. Mr. Higgins helped organize the largest international design competition in history culminating in Reflecting Absence, the September 11th National Memorial, and the development of the 1,776-feet-tall One World Trade Center, the tallest building in the northern hemisphere. After transitioning to the private sector, Mr. Higgins spent 15 years in senior leadership positions with National Football League teams. He made his mark with two NFL franchises, overseeing the revenue functions of the New York Jets as Executive Vice President of Business Operations, and after leaving the Jets, serving as Vice Chairman of the Miami Dolphins from 2012 – 2021. Higgins co-founded New York City-based RSE Ventures in 2012, amassing a multi-billion-dollar investment portfolio of leading brands across sports and entertainment, media and marketing, consumer and technology industries – including several of Fast Company's Most Innovative Companies. RSE's backings include Resy, an Open Table competitor that American Express acquired in 2019; the world's premier drone racing circuit, the Drone Racing League; the International Champions Cup, the largest privately owned soccer tournament featuring Europe's top clubs; and Derris, a brand strategy and communications firm that has helped grow many leading brands such as Warby Parker and Glossier. Higgins is also co-owner of VaynerMedia, the largest social-media first agency in the world founded by Gary Vaynerchuk. In 2016, he broadened RSE's investment focus to rapidly expanding fine dining and fast casual concepts, including NYC's iconic Magnolia Bakery, David Chang's Momofuku and Fuku, Milk Bar, &pizza and Bluestone Lane.Mr. Higgins received his Bachelor of Arts in political science and honorary doctorate from Queens College and his J.D. from Fordham Law, where he was a member of the Fordham Law Review. Today, Dennis and Matt discuss Matt's amazing life story and overcoming adversity, his experience as the press secretary for Mayor Giuliani during 9/11, finding purpose in life, believing in yourself and executing action, his best selling book "Burn The Boats", how to change your perspective on the world and how to achieve your goals. Pick up a copy of "Burn The Boats" by Matt Higgins here: https://www.amazon.com/Burn-Boats-Overboard-Unleash-Potential/dp/006308886X If you like what you are hearing and want to stay in the loop with the latest in Street Cop Training, please follow our Facebook Page: https://www.facebook.com/StreetCopTraining Don't forget to subscribe and rate the podcast, it truly helps! Sign up for classes here: https://streetcoptraining.com/course-list/Follow our podcast here: https://streetcoptraining.com/street-cop-podcast/ or https://podcasts.apple.com/us/podcast/street-cop-podcast/id1538474515
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