Podcasts about smokey bones

Twin Peaks’ first conversion of a Smokey Bones restaurant is generating run rate sales of $8.3 million, up from $3 million before the switch, CEO Joe Hummel tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Hummel sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s unit-growth strategy, including plans to convert half of its Smokey Bones locations. He also comments on the importance of balancing data analytics with restaurant visits, and plans for excess cash.See omnystudio.com/listener for privacy information.

Sun, Jun 23 9:20 PM → 9:29 PM Grease fire on the stove staff unable to extinguish. Fire was put out by a dry chemical extinguisher by fire fighters. Radio Systems: - Roanoke Valley Radio System II

Kayla from Smokey Bones joins. Bob Walk and Bailey Falter are interesting names for baseball players. Crowley has been putting his foot in mouth for years.

Nick Gonzales is balling. ROY talk. Why weren't these changes made for Henry Davis at the MLB level? Kayla from Smokey Bones joins. Bob Walk and Bailey Falter are interesting names for baseball players. Crowley has been putting his foot in mouth for years. More guests stop by the fire station, including Steve from It's About the Warrior to discuss his cause and an upcoming hockey tournament. Joann from Hampton joins, as well.

Federal regulators have brought a new battery of charges against Andy Wiederhorn, chairman of Twin Peaks and Smokey Bones parent Fat Brands. It's not the first time he's been accused of violating federal security regulations. Nor is he the lone high-level restaurant executive to have served jail time, as this week's episode of Restaurant Business' Restaurant Rewind podcast reports. The installment looks back at several of the most publicized instances of executives crossing the line into criminal territory, including the scandal 20 years ago that rocked Buca di Beppo. There's also a deeper dive into what landed Wiederhorn in prison around that time, where he earned a $2 million bonus on top of a CEO-scale salary. Press “Play” for a recount of the curious criminal records of past chain CEOs.

Miami, FL- South Florida Formula One fans can get a head start before the big race on May 3. Smokey Bones and Red Bull will be hosting a pre Formula One event this Sunday, April 14 at 809 S University Drive, Plantation, Fl. The event is from 3 p.m. to 7 p.m. Chief Marketing officer at Smokey Bones Cole Robillard, a major Formula 1 fan, said the event will set the mood prior to the race in May. She joined The Roman Show this week to talk about the event. For more information, visit https://smokeybones.com.

Chris Artinian began selling insurance and investments out of school. He soon realized that career wasn't for him and he landed a job at Morton Steakhouse and the bottom of the restaurant's ladder. He soon climbed up the ranks and became the CEO and President of the Morton Restaurant Group. He moved on from there to Smokey Bones and most recently he became the CEO and President of Condados Tacos. Condados Tacos aims to have over 100 restaurants by 2026. Favorite success quote/mantra: "You make a living by what you get, you make a life by what you give." Today's sponsor: OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI  to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader. Tater Kegs, because It's time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Instagram: @condadostacos Thanks for listening!

This week on the Extra Serving podcast, a product of Nation's Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister and Joanna Fantozzi spoke about new acquisitions.FAT Brands has made another acquisition. The company acquired Smokey Bones, the BBQ casual-dining concept, for $30 million. This comes in the wake of legal troubles for FAT Brands' former CEO and board member Andy Wiederhorn. FAT Brands made a name for itself over the past few years when it acquired four companies in 2021. Last year, FAT Brands acquired Nestle Toll House Café, and this is the first acquisition since then. What does this mean for FAT Brands? Are they getting back into the market?Next, the NRN editors talked about Panera Brands. The company, owner of Caribou Coffee, Einstein Bros Coffee and Panera Bread, has appointed two new members to its board ahead of its highly anticipated IPO launch. Many think this executive shake-up, in the wake of the chain's new CEO who was named to the position this year, is one of the final steps in Panera Brands going public. What can these two executives bring to the table?Finally, the NRN editors dove into the Top 500. We've been pouring through the data to give you segmented data on restaurants. Now it's time to talk about it.This week's interview is with Frances Allen, CEO of Checkers and Rally's.

Fat Brands has acquired Smokey Bones. Panera Bread is launching a new “Roman Empire” menu. And loyalty programs are becoming more cost effective for restaurants.

Subway just signed another international development agreement. Where are restaurants at in their post-COVID recovery? And Smokey Bones wants to improve quality and execution.

Subway just signed another international development agreement. Where are restaurants at in their post-COVID recovery? And Smokey Bones wants to improve quality and execution.

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In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with James O'Reilly, Chief Executive Officer of Smokey Bones. O'Reilly has been in the restaurant industry for 25 years. Prior to joining Smokey Bones as CEO in 2019, he was President and CEO of Long John Silver's. O'Reilly held leadership roles at other restaurant brands, including Sonic Drive-in, Pizza Hut, and KFC. “Our tagline is meat is what we do and what that means is you cannot find a casual dining restaurant that has more cuts of meat, prepared in more kinds of ways than you can at Smokey Bones. So if you're thinking about steakhouses, we have more, if you're thinking about general casual dining restaurants, we have more and we have better. So we love what we do here. We're passionate about being a protein candy store,” says O'Reilly. Smokey Bones has recently launched Bite Hall, an e-commerce site that is taking five brands, Smokey Bones, The Wing Experience, and Burger Experience, plus two virtual brands Bowl Market and Tender Box under one digital roof. O'Reilly says, “we started with a major commitment to off-premise in this company when I joined and built my management team because we really believe in the power of off-premise and casual dining.”O'Reilly talks about realizing consumers who are in the traditional third-party marketplace space that wanted to order different things from different restaurants, would be looking at multiple deliveries, multiple commissions, and multiple fees. He says BiteHall was born out of this idea where the consumer has all of the bites in one site, one check, one order, and one delivery. The guys talk to O'Reilly about being the first virtual brand that was offered on Uber Eats as well as Smokey Bones going all in on drive-thrus. O'Reilly shares that they have a fully equipped digital drive-thru with everything you would find in a limited service drive-thru from the menu boards, the loop detection, the audio, and the digital menu boards as well as the pull-up window. They built a dedicated expediting kitchen inside the restaurant with its own beverage equipment its own hot and cold equipment, a fry station, and dedicated packaging. To hear more details about BiteHall, limited-time offers, Adventures in Candyland cocktails, and Tuesday trivia answers check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with James O'Reilly, Chief Executive Officer of Smokey Bones. O'Reilly has been in the restaurant industry for 25 years. Prior to joining Smokey Bones as CEO in 2019, he was President and CEO of Long John Silver's. O'Reilly held leadership roles at other restaurant brands, including Sonic Drive-in, Pizza Hut, and KFC. “Our tagline is meat is what we do and what that means is you cannot find a casual dining restaurant that has more cuts of meat, prepared in more kinds of ways than you can at Smokey Bones. So if you're thinking about steakhouses, we have more, if you're thinking about general casual dining restaurants, we have more and we have better. So we love what we do here. We're passionate about being a protein candy store,” says O'Reilly. Smokey Bones has recently launched Bite Hall, an e-commerce site that is taking five brands, Smokey Bones, The Wing Experience, and Burger Experience, plus two virtual brands Bowl Market and Tender Box under one digital roof. O'Reilly says, “we started with a major commitment to off-premise in this company when I joined and built my management team because we really believe in the power of off-premise and casual dining.”O'Reilly talks about realizing consumers who are in the traditional third-party marketplace space that wanted to order different things from different restaurants, would be looking at multiple deliveries, multiple commissions, and multiple fees. He says BiteHall was born out of this idea where the consumer has all of the bites in one site, one check, one order, and one delivery. The guys talk to O'Reilly about being the first virtual brand that was offered on Uber Eats as well as Smokey Bones going all in on drive-thrus. O'Reilly shares that they have a fully equipped digital drive-thru with everything you would find in a limited service drive-thru from the menu boards, the loop detection, the audio, and the digital menu boards as well as the pull-up window. They built a dedicated expediting kitchen inside the restaurant with its own beverage equipment its own hot and cold equipment, a fry station, and dedicated packaging. To hear more details about BiteHall, limited-time offers, Adventures in Candyland cocktails, and Tuesday trivia answers check out this episode of Hospitality Hangout.

In this meaty episode, meet James O'Reilly, CEO of Smokey Bones, meat heaven for meat lovers, the masters of meat, specializing in good food, good drinks, and good times. James expounds about the restaurant industry leaders he looks up to, the importance of transparency during crisis, the qualities he looks for in employees, the failure he learned from the most earlier in his career, the best compliment he could get, and much more.

Hal Lawlor is the Chief Operating Officer for Smokey Bones, a full-service restaurant that delivers excellent barbeque, award-winning ribs, and good times. Lawlor is a seasoned and high-performing restaurant executive with over 25 years in the industry. He joined Smokey Bones in 2019 to spearhead a revitalization of the brand.  Since taking on the role of COO, he has been part of the leadership that launched two virtual brands for the company, The Wing Experience, and Burger Experience.  He has built a successful off-premise dining program for the brand to further its sales and reach. Smokey Bones operates 62 locations across 16 states and has been certified a “Great Place to Work” since 2020 each year.  This week Hal shares excellent tips on the following:   ☀️ Learn to understand and answer "How Can We." ☀️ Providing Opportunities for change will begin creating transformation. ☀️ Brand Loyalty starts with your employees. ☀️ How a weekly town hall shares value, openness, and transparency. ☀️ Why a refer-a-friend program can help retain and attain new employees. ☀️ Managers have to stay positive while continuing to create an engaged community.  Connect with Hal Lawlor:  LinkedIn: https://www.linkedin.com/in/hlawlor/ Company LinkedIn: https://www.linkedin.com/company/smokey-bones-bar-&-fire-grill/ Website: https://smokeybones.com/ Facebook: https://www.facebook.com/SmokeyBones Twitter: https://twitter.com/SmokeyBonesBar Instagram: https://www.instagram.com/smokeybonesbar/ Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on a special episode of the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister discuss their predictions for the restaurant industry heading into 2023. For weeks, industry organizations have been releasing their reports on what the future may hold, but now it’s time for our editors to share their own ideas. From fully off-premises casual-dining chains to the disappearance of the sad lunch salad to fast-casual conglomerates, the three have big ideas for next year. Then, senior food and beverage editor Bret Thorn is joined by Smokey Bones’ chief food & beverage innovation officer Peter Farrand. They talk about holiday cocktails, invented nostalgia, and more. Stick around to the end of the episode to hear even more 2023 predictions from Thorn, executive editor Alicia Kelso and senior editor Joanna Fantozzi.

The White House lays the groundwork for a new approach to food and nutrition. The restaurant IPO market has gone cold, although one restaurant supplier went public Wednesday. And Smokey Bones is doubling down on virtual brands.

Casual dining struggled during the pandemic mainly because it had been such an on-premises business before 2020, and the pandemic wiped that all out. That's when off-premises became the crux of everyone business and QSR became king, along with those that had drive-thrus. Soon, everyone was switching to off-premises, even opening casual-dining drive-thrus like that at Smokey Bones. One chain that focused on off-premises business was Texas Roadhouse and, as senior editor Ron Ruggless walks us through, they worked hard to gain their footing. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Castos, Spotify, or Apple Podcasts.

Today I breakdown three tech categories that could be leaders in the future recovery of the restaurant industry. The key will be consumer adoption, UX, and the storytelling that many restaurants will need to implement to shift into a next-gen technology future.Faster Mobile PaymentsSquare, for instance, launched new handheld devices for servers that are designed to speed table turns. And Toast unveiled upgrades to its QR-code-based ordering and payment system, including a new feature that allows both the server and guests to add items to a running tab.The tools are not necessarily new, but they're being increasingly framed as labor savers because they eliminate the need for a server to run back and forth to put in an order or grab the bill.Delivery TechnologyNext-gen tech will begin to break out the delivery segment and potentially drive costs up in the beginning with higher margins in the future. Expect more logistics, order ahead, staging technology, and self-delivery technology. The key will be mobile UX integration to improve the customer experience to increase loyalty.Casual Dining Enters Premium Drive ThruTrends are heating up in Casual-dining drive-thrus. They've started to appear in various forms, from a full-service drive-thru at Smokey Bones to simple drive-up pickup windows at some Applebee's. Many analysts are leaning in that we will see more chains moving in this direction. Expect some premium aspects presented by casual brands to compete - the bigger question will be the aspect of if premium drive-thru is a good timing based on the economic conditions.Make sure to subscribe to our newsletter to get all the latest podcast updates from the Foodable Podcast Network!

Join Lori and Christie Lawler on this episode of Positive Impact Philanthropy! Christie is the founder of CJL Consulting, a beverage marketing agency. As a woman who also came from the hospitality industry, find out how she gives back and makes a difference to the community. What's the story behind her philanthropic journey? Stay tuned!   Here's what to expect in this episode: What inspired Christie to start her own foundations to support the hospitality industry? It takes just one voice for people to start talking about social issues that need to be addressed. The value of building professional relationships by developing personal ones first. The impact of turning your own experiences into an opportunity to make a difference in other peoples' lives And more!   About Christie Lawler:   Christie founded CJL CONSULTiNG in 2009 while completing her MBA as a way to stay engaged in her career while completing her studies. As Founder & Owner of CJL CONSULTiNG, Christie supports clients by creating beverage marketing and training programs for the likes of Alamo Drafthouse, American Social, Arcis Golf, Drive Shack and Flagship Restaurant Group. Christie is also the host of Lawler Out Loud: Mixing up the Mainstream – a weekly podcast featuring trendsetters and newsmakers around the hospitality industry.   Prior to the re-brand of CJL CONSULTiNG in 2017, Christie was consulting with AREAS, Smokey Bones and Shula's after spending seven years serving as the National Accounts Manager for both Sidney Frank Importing Company and Lavazza. After managing more than 200 accounts across the U.S., she was excited to bring her knowledge of the sales side full circle to help her company's clients drive their beverage strategy forward.   Before entering the world of sales, Christie worked as a newspaper reporter and went on to create the marketing office for MWR Europe covering Southern Germany while stationed overseas with her active-duty husband. Upon moving back to the U.S. in 2004, Christie got her first taste of national accounts beverage marketing while creating training and beverage programs for HMSHost, Consolidated Restaurant Operations, Outback Steakhouse and House of Blues.   In 2018, Christie discovered her deepest purpose so far as she developed the charitable side of her company founding The WITI Group, a 501(c)(3) foundation focused on supporting and helping the women of the hospitality industry. She is also proud to serve as a CORE Ambassador.   Connect with Christie! Website: https://cjlconsults.com/ LinkedIn: https://www.linkedin.com/in/christie-j-lawler/ Organizations mentioned: CORE: https://coregives.org/ The WITI Group: https://cjlconsults.com/witi-group/ Women of the Vine & Spirits: https://www.womenofthevine.com/cpages/home Food & Wine Classic: https://classic.foodandwine.com/   Connect with Lori Kranczer! Website: https://www.everydayplannedgiving.com/ Facebook Group: https://www.facebook.com/groups/positiveimpactphilanthropy LinkedIn: https://www.linkedin.com/in/lorikranczer/

Show was delayed due to lack of power, but once we got the batteries plugged in, we were good to go. Our stories: 410k Metro Detroit houses were out of power in a snap thanks to a harsh thunderstorm that cause a lot of damage Wednesday. COVID cases have almost doubled in the city of Detroit and the city has strongly encourage indoor mask wearing. The city has a low vaccination rate. Statewide, we're pushing 1400 cases a day. Schools are going in all different directions, which is worrisome as the Delta variant impact children far more than Alpha did. Howe's Bayou in Ferndale is closed until further notice for lack of staff, and Eater Detroit reports that Noodletopia has a robot server that acts like a cat. Lear is going into the old Cadillac Stamping plant site on Detroit's east side. The QLINE Streetcar returns to service in late September with promises to change. The suburban bus system SMART has a new General Manager, who served in Cincinnati and a number of other cities. Detroit's O'Hair Park was rededicated after $2 million in improvements. Jer also gives you a little Detroit history. And finally - Smokey Bones is coming to Shelby Township. They call themselves "The Master of Meat." Are they? Have you been to one? We need intel! A reminder we're on Apple Podcasts, Spotify and wherever fine podcasts are found. Also, thanks to our members on Patreon: http://www.patreon.com/dailydetroit for keeping this thing going.       

В третьем выпуске у нас в гостях Алексей Буров. Вместе с Павлом Кокковым они раз за разом открывают самые классные и самые разные проекты в Петербурге и в Москве. SMOKE BBQ, “Траппист”, Forno Bravo, Smokey Bones, Self Edge Japanese, “Пивная карта”, пивоварня Dreamteam Brew… Говорим с Лешей, как выстроить партнерство длиной уже в 13 лет, начав с дисконтных карт на пивко в студенчестве? Как к 31 году стать ресторатором с десятком проектов? Как пережить кризисы и не опустить руки? А еще почему самое ценное - это команда, откуда берутся лучшие инвесторы и из чего придумывается очередной ресторан? Мы от этого выпуска в восторге, хотя звук в нем, прямо скажем, не идеален: Леша писал из тачки (сорян!). Послушайте и поймете: никакие помехи не в счет, когда на кону такой драйв! Инстаграмы Леши и некоторых из проектов Dreamteam: https://www.instagram.com/burovburov/ https://www.instagram.com/smokebbqmoscow/ https://www.instagram.com/selfedgejapanese/ Следите за нами - Сашей и Катей - в телеграме и инстаграме: https://t.me/splendeursmiseres https://t.me/restoratorinportugal https://www.instagram.com/rodionovakate/ https://www.instagram.com/sasha.sutormina/

In this episode of The Barron Report, host Paul Barron sits down with James O'Reilly, the chief executive officer of Smokey Bones, to explore the popular barbecue chain's latest ventures into the ghost kitchen and virtual brand space.Three Key Points:Smokey Bones launched its first two virtual brands in 2019. The chain has been recognized as one of the top twenty fast casual brands to watch by Fast Casual Magazine. Its virtual brand, Wing Experience, was also named QSR Magazine's most exciting virtual brands in the United States.Smokey Bones invested in a virtual brand strategy in order to build the profile of other—often overlooked—parts of the chain's menu, including burgers and wings. Thanks to their success, Smokey Bones has continued building momentum for both of the brands.To simplify its processes, Smokey Bones uses the same tech backbone for all of its brands, using one operating system and one menu management system. The chain also ensures that all of its virtual brand products are easy for its kitchens to create and execute, but still appealing to customers.Tweetable Quotes:“Ghost kitchens and virtual brands give us the ability to increase our points of distribution in a very efficient way, especially in trade areas where we have restaurants.” – James O'Reilly“The key to success is to offer menu items that operationally and logistically have overlap with what you're already good at doing.” – James O'Reilly“One of the biggest challenges is balancing the need to differentiate these brands with the need to keep them operationally as consistent as possible… we are constantly learning and adapting as we move forward, finding ways to make these brands easier to operate while protecting the incremental business that we've been experiencing.” – James O'ReillyIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

Peter Farrand, chief food and beverage innovation officer at Smokey Bones, felt that customers needed a little more variety to complement the restaurant's signature barbecue items. So he diversified the menu, creating what he calls a “protein candy store,” where guests have the choice of many different cuts, global flavor profiles and formats. He also added more seafood choices and a veggie burger, as well as helped develop two virtual brands that provide additional platforms for experimentation. Listen as Farrand describes Smokey Bones' new culinary direction and shares how he is controlling costs and managing supply, with meat prices and sourcing challenges on the rise.

Corey Rodrigues enjoyed honey-hot wings from Smokey Bones in New York. He shares how he acquired these wings late one night after a show and we reminisce about Big Pine Comedy Festival! Corey talks about his comedy journey, performing for politicians and his fabulous impressions. Check out Corey's specials on Epix and Dry Bar and follow Corey: @coreyrods on Instagram

Missed Connections! Looking for love in ALL the wrong places. Actual pleas for love that we find on Craigslist and we can't help but wonder just why? Maria is taking us to Smokey Bones for this one & it's got her all kinds of HEATED! And not in the way you're thinking.. See omnystudio.com/listener for privacy information.

my first job working in the service industry with all the ups and downs and hookups im just going to keep this one short and simple --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Episode 3: Growth Hacking and Marketing Technology.  This episode features Danielle Guzzetta who is the Senior Vice President of Growth Hacking for Smokey Bones and, has more than 25 years of marketing and revenue-generation experience. Danielle join Smokey Bones in January 2019 and is responsible for driving non-traditional revenue and delivering rapid growth by finding every go-to-market opportunity that provides leverage as well as uncovering new revenue streams; ultimately driving the bottom line. She has established several new revenue streams for the organization including Ghost Kitchens. How to contact me Comment hotline: 954-302-0851 Website: https://skipkimpel.com/ (https://SkipKimpel.com) (show notes will be posted here) Twitter: https://twitter.com/skipkimpel (https://twitter.com/skipkimpel ) Facebook:  https://www.facebook.com/skipkimpel1 (https://www.facebook.com/skipkimpel1) LinkedIn: https://www.linkedin.com/in/skipkimpel (https://www.linkedin.com/in/skipkimpel) Next week’s show, we will be starting a starting a multipart series on contactless payment…. The hottest, most talked about subject out there right now.  

The idea of virtual restaurants many become a reality for the casual dining sector. The biggest question is with they operationally work and is it a profitable model to move forward with? James O'Reilly, chief executive officer of Smokey Bones, discusses their pivot towards virtual restaurants and addresses the skepticism around how this futuristic concept will thrive.Subscribe to more content like thisFollow Paul Barron on Twitter

On this week’s episode of Humanize Your Workplace, we are joined by Christie Lawler. She founded CJL CONSULTiNG in 2009 while completing her MBA as a way to stay engaged in her career while completing her studies. As Founder & Owner of CJL CONSULTiNG, Christie supports clients by creating beverage marketing and training programs for the likes of Alamo Drafthouse, American Social, Arcis Golf, Drive Shack and Flagship Restaurant Group. Christie is also the host of Lawler Out Loud: Mixing up the Mainstream – a weekly podcast featuring trendsetters and newsmakers around the hospitality industry. Prior to the rebrand of CJL CONSULTiNG in 2017, Christie was consulting with AREAS, Smokey Bones and Shula’s after spending seven years serving as the National Accounts Manager for both Sidney Frank Importing Company and Lavazza. After managing more than 200 accounts across the U.S., she was excited to bring her knowledge of the sales side full circle to help her company’s clients drive their beverage strategy forward. Before entering the world of sales, Christie worked as a newspaper reporter and went on to create the marketing office for MWR Europe covering Southern Germany while stationed overseas with her active-duty husband. Upon moving back to the U.S. in 2004, Christie got her first taste of national accounts beverage marketing while creating training and beverage programs for HMSHost, Consolidated Restaurant Operations, Outback Steakhouse and House of Blues. In 2018, Christie developed the charitable side of her career founding The WITI Group, a 501(c)(3) foundation focused on empowering and supporting the women of the hospitality industry. She is also proud to serve as a CORE Ambassador as well as an advisory board member for “The Bar” with Datassential. CJL CONSULTiNG is WBENC Certified as a Woman-Owned Small Business. Christie also travels the U.S. for her speaking engagements covering marketing, branding, sales strategy and cultural development topics. We chat about: *how "bad bosses" can help you grow and learn * the secret to landing top clients * how to create memorable experiences and build relationships at work --- Send in a voice message: https://anchor.fm/alissa-carpenter/message

Christie J. Lawler – Founder & Owner of CJL CONSULTiNG and Founder, The WITI Group Christie founded CJL CONSULTiNG in 2009 while completing her MBA as a way to stay engaged in her career while completing her studies. As Founder & Owner of CJL CONSULTiNG, Christie supports clients by creating beverage marketing and training programs for the likes of Alamo Drafthouse, American Social, Arcis Golf and Flagship Restaurant Group. Prior to the rebrand of CJL CONSULTiNG in 2017, Christie was consulting with AREAS, Smokey Bones and Shula’s after spending seven years serving as the National Accounts Manager for both Sidney Frank Importing Company and Lavazza. After managing more than 200 accounts across the U.S., she was excited to bring her knowledge of the sales side full circle to help her company’s clients drive their beverage strategy forward. Before entering the world of sales, Christie worked as a newspaper reporter and went on to create the marketing office for MWR Europe covering Southern Germany while stationed overseas with her active-duty husband. Upon moving back to the U.S. in 2004, Christie got her first taste of national accounts beverage marketing while creating training and beverage programs for HMSHost, Consolidated Restaurant Operations, Outback Steakhouse and House of Blues. In 2018, Christie developed the charitable side of her career founding The WITI Group, a 501(c)(3) foundation focused on empowering and supporting the women of the hospitality industry. She is also proud to serve as a CORE Ambassador as well as an advisory board member for “The Bar” with Datassential. CJL CONSULTiNG is WBENC Certified as a Woman-Owned Small Business. Christie also travels the U.S. for her speaking engagements covering marketing, branding, sales strategy and cultural development topics. --- Support this podcast: https://anchor.fm/freeman-means-business/support

Doughnuts in a bag is the greatest meal of all time

Today on Rebels Romper Room 10/10/ 2017 Oooh ooooh yummy….. Like I want to tell you guys…. What the hell?.... I don’t always know how to say it. The world is changed by your example not your opinion. Louder than Life. It is a live show. Wonder fucking full. No Rebel has not be drinking. The new bands Rebel met at Louder than Life 2017. Rabbit Hole. Smokey Bones. Nice things to see in the Kentucky area of where we stayed for Louder than Life. Ponchatoula October Fest. Rebel murders beer names. It’s 5 o’clock somewhere. The agenda. Country Girls Creamery. Friday the 13th. Just who is Rebel talking to? If you don’t know what a cassette tape is, you are too young to be listening to this show! The My Little Pony Movie and Rebels review on it! Happy Death Day. Get Out! The new look at the AMC in Hammond. Rebel gives her review. Boo 2 movie. Clearly Rebel doesn’t get out much. Shouldn’t touch things. The Christmas Store. Brandon’s Appliance. Rebel is aiming high. Stay for the credits. Not here to preach. Pay for your entertainment. The cost of stuff.

Conversation with the Big Guy is back. This week Ryback and Pat Buck are moving on from their days at Smokey Bones and delving deeper into WWE's developmental system. Get an idea on why operations were moved from Ohio Valley Wrestling to Florida Championship Wrestling, and find out how Ryback returned to the good graces of WWE after taking a downward spiral. You'll also get a more in-depth depiction of how the "Secret" changed not only Ryback's life, but the life of Pat Buck as well. Both guys kept vision b Learn more about your ad choices. Visit megaphone.fm/adchoices

It's another episode of Conversation with the Big Guy - available on iTunes TuneIn SoundCloud & Stitcher - starring former WWE Superstar Ryback and the incomparable Pat Buck. The Big Guy has some BIG NEWS regarding his name that you aren't going to want to miss; Pat discusses the difficulty in promoting former WWE and TNA talent without getting hit with a cease-and-desist; and the guys take another trip down memory lane to where their friendship really took shape - SMOKEY BONES! Hear some hilarious stories Learn more about your ad choices. Visit megaphone.fm/adchoices