Podcasts about Spic

Next time you hear the word throughly, you'll think again before using spell check! -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.   Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org.   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

T'as envie de briller chaque fois que tu prends la parole lors d'une entrevue ou que tu interviens comme experte dans ton domaine?Dans cet épisode, je te partage une technique ultra-efficace pour t'aider à structurer tes idées lorsque tu es invitée comme experte lors d'entrevues, de webinaires ou de présentations.Je te dévoile donc ma méthode SPIC!Tu pourras traîner cette méthode partout avec toi, toute prête dans ta poche, lors de tes prochaines interventions pour briller encore plus en tant qu'experte.Liens dans l'épisode:► Pour t'inscrire au show du 11 octobre - Clique ici► Pour prendre un appel découverte avec mon équipe → Clique ici

Brazil has been steadily deregulating its power market over the last two decades. This combined with one of the largest share of renewables in the generation mix of any advanced economy, alongside hydrocarbon production in the ‘Pe-salt' off the coast, has made it a hugely dynamic market with lots of opportunity for participants, both domestic and international. What is Brazil's generation mix and power market structure? How volatile is the market and why? What pressures do participants face? How liberalization survived multiple political changes and what might the future hold? Our guest is Adriana Waltrick, CEO of SPIC, the fifth largest power generation company in the country. To attend our upcoming HC Commodities Podcast Live Event on September 19 in Houston please visit: https://www.eventcreate.com/e/hc-commodities-podcast-houston

Episode 221: Jay & Ray get squared away with new idioms.spic and spansquared awaySubscribe, review, and come find us on Twitter, Instagram, & FB.Big Science Music is an award-winning original music and sound boutique. Providing scoring, sound design, radio, podcast, and all audio-post production services for the advertising, film, and video industries. Grab a taste of the groove salad at bigsciencemusic.comsome of the W9Y sources include phrase finder uk, word wizard forums, etymology online, the OED, American Dictionary of Idioms, Wiki, newspapers.com, stackexchange, worldwidewords.

WANT THE FULL EPISODE? Check out Ep.118 I Gerry O'Brion I Deciding to Find Your "Because": The Marketing Framework That Closes Sales in Crowded Markets, or download it directly using this link.Gerry O'Brion, marketing expert from Coors Light, P&G, Red Robin, and more, shares his framework for helping businesses stand out in crowded markets.KEY TOPICSRecognizing the needs of your ideal market and exceeding them.Turning brand promises into brand proof. Putting your business best-kept-secrets in places where consumers gain awareness. The power of specificity in your marketing strategy. Running a competitor analysis for your business. CONNECT WITH USwww.decidedlypodcast.comJoin us on Instagram: @decidedlypodcastJoin us on FacebookShawn's Instagram: @shawn_d_smithSanger's Instagram: @sangersmith GRAB YOUR COPY OF SANGER'S BOOK A Life Rich with Significance: Transforming Your Wealth to Meaningful ImpactMAKING A FINANCIAL DECISION?At Decidedly Wealth Management, we focus on decision-making as the foundational element of success, in our effort to empower families to purposefully apply their wealth to fulfill their values and build a thriving legacy. LEARN MORE: www.decidedlywealth.comSUBSCRIBE TO THE DECIDEDLY NEWSLETTER CONNECT WITH GERRY O'BRIONGerry's Website: www.whatbigbrandsknow.comGerry's Book: www.theybuyyourbecause.comGerry's LinkedIn Instagram: @gerryobrion After earning his MBA from the University of Michigan, Gerry began his career working in marketing with Procter & Gamble on brands such as Crisco, Tide, Mr. Clean, and Spic & Span. Next, he was the Brand Manager for Coors Light, a $2 billion business. There, he helped launch innovations that grew the brand by $250 million. He was then VP of Marketing for the $1.5 billion Quiznos restaurant chain. Gerry was most recently VP of Marketing for Red Robin Gourmet Burgers, a $1 billion brand. He's now a marketing keynote speaker and author with an emphasis on his Power of Because framework, the missing link to closing sales in crowded, competitive markets. He built his career growing big brands and distills that experience into creating strategies that are actionable for small businesses all the way to billion-dollar brands.

Gerry O'Brion, marketing expert from Coors Lite, P&G, Red Robin, and more, shares his framework for helping businesses stand out in crowded markets.KEY TOPICSRecognizing the needs of your ideal market and exceeding them.Turning brand promises into brand proof. Putting your business best-kept-secrets in places where consumers gain awareness. The power of specificity in your marketing strategy. Running a competitor analysis for your business. CONNECT WITH USwww.decidedlypodcast.comJoin us on Instagram: @decidedlypodcastJoin us on FacebookShawn's Instagram: @shawn_d_smithSanger's Instagram: @sangersmith GRAB YOUR COPY OF SANGER'S BOOK A Life Rich with Significance: Transforming Your Wealth to Meaningful ImpactMAKING A FINANCIAL DECISION?At Decidedly Wealth Management, we focus on decision-making as the foundational element of success, in our effort to empower families to purposefully apply their wealth to fulfill their values and build a thriving legacy. LEARN MORE: www.decidedlywealth.comSUBSCRIBE TO THE DECIDEDLY NEWSLETTER CONNECT WITH GERRY O'BRIONGerry's Website: www.whatbigbrandsknow.comGerry's Book: www.theybuyyourbecause.comGerry's LinkedIn Instagram: @gerryobrion After earning his MBA from the University of Michigan, Gerry began his career working in marketing with Procter & Gamble on brands such as Crisco, Tide, Mr. Clean, and Spic & Span. Next, he was the Brand Manager for Coors Light, a $2 billion business. There, he helped launch innovations that grew the brand by $250 million. He was then VP of Marketing for the $1.5 billion Quiznos restaurant chain. Gerry was most recently VP of Marketing for Red Robin Gourmet Burgers, a $1 billion brand. He's now a marketing keynote speaker and author with an emphasis on his Power of Because framework, the missing link to closing sales in crowded, competitive markets. He built his career growing big brands and distills that experience into creating strategies that are actionable for small businesses all the way to billion-dollar brands.

On this week's episode the topics were: Horny Doctors At The Coroner's Office Emotional Intelligence Is Made Up The Gaslight Olympics Support the Patreon Become a Poddy Mouth Listen to Twenty-Something Spotify Apple Music Check out Last Week, Tomorrow Youtube: @LastWeekTomorrow Instagram: @lastweektomorrow TikTok: @lastweektomorrow Follow us on socials Youtube: Listen To This While You Shit Instagram: @ListenToThisWhileYouShit Instagram: @poddymouthnetwork TikTok: @Listen2ThisWhileYouShit Join The PMU Community On Twitter Follow Dom on socials Twitter: @UncleDomXI Instagram: @DomSharpeXL Follow E4 on socials Twitter: @eladiotalks Instagram: @eladiotalks Follow Miggz on socials Instagram: @pmn_miggz Twitter: @miggzPMN --- Support this podcast: https://podcasters.spotify.com/pod/show/dom-sharpe/support

On this week's episode the topics were: Horny Doctors At The Coroner's Office Emotional Intelligence Is Made Up The Gaslight Olympics Support the Patreon Become a Poddy Mouth Listen to Twenty-Something Spotify Apple Music Check out Last Week, Tomorrow Youtube: @LastWeekTomorrow Instagram: @lastweektomorrow TikTok: @lastweektomorrow Follow us on socials Youtube: Listen To This While You Shit Instagram: @ListenToThisWhileYouShit Instagram: @poddymouthnetwork TikTok: @Listen2ThisWhileYouShit Join The PMU Community On Twitter Follow Dom on socials Twitter: @UncleDomXI Instagram: @DomSharpeXL Follow E4 on socials Twitter: @eladiotalks Instagram: @eladiotalks Follow Miggz on socials Instagram: @pmn_miggz Twitter: @miggzPMN --- Support this podcast: https://podcasters.spotify.com/pod/show/dom-sharpe/support

Enerji Günlüğü Haber Bülteni:Türkiye'nin ve Dünyanın Enerji Gündemienerjigunlugu.net

Enerji Günlüğü Haber Bülteni:Türkiye'nin ve Dünyanın Enerji Gündemienerjigunlugu.net

Aaron Spitzner and Chaunsy Weisensel share insights regarding FDIC coverage and SPIC coverage, examine the confidence level of retirees in retirement, and discuss things to consider as you prepare to pass an inheritance to your children.

Recently Kay Properties' senior team of Delaware Statutory Trust experts Jason Salmon, Executive Vice President and Managing Director, Jason Salmon, and Senior Vice President, Matt McFarland sat down to discuss the history of the Delaware Statutory Trust. Make sure to register here for Free Access to 1031 Exchange Delaware Statutory Trust listings. In this episode, Jason and Matt will be discussing the following: ✔️How the 1031 exchange laws were formed out of Revenue Ruling 2004-86? ✔️What exactly is the Delaware Statutory Trust structure? ✔️What is meant by "Passive Ownership"? ✔️How Delaware Statutory Trusts can help with estate planning? ✔️DSTs vs. TICs . . . What's the Difference? Matt McFarland: Thank you to all of our listeners. We really appreciate you carving out a few minutes of your Friday to tune into DST Essentials with Kay Properties. This is a series we've hosted for many months now, where we dive into many of the recurring themes and nuances, specifically as they relate to the DST 1031 Exchange investment process. For those of you who have listened in, in prior episodes, you know that this is more of a laid back conversational format, where myself or one of our other team members will interview one of the many members of the Kay Properties team, who each bring their own valuable and unique insights, formed by their vast 1031 Exchange transactional experience. So I'm very, very excited to continue this series today. But before we jump in, I want to give just a little bit of information about Kay Properties. Kay Properties is the National Delaware Statutory Trust or DST Investment Firm. The www.kpi1031.com platform provides access to the marketplace of DSTs from over 25 different DST sponsor companies. This includes custom DSTs only available to Kay clients, as well as, on occasion, active DST secondary market listings. The Kay Properties team members collectively have over 130 years worth of real estate experience, are licensed in all 50 states, and have participated in excess of 30 billion dollars worth of DST 1031 investments. Today, I'm very excited to have Jason Salmon on the call with me. Jason is an Executive Vice President and managing director that heads up our New York City office. Jason brings over 20 years worth of commercial real estate and financial advisory experience to the Kay Properties team. Throughout his career, Jason has been involved in a wide range of industry roles, all contributing to his deep understanding of real estate investments. Most notably, Jason was a founding member of a REIT and leverages his expertise to provide valuable insight to his clients when it comes to various DSTs and other private equity real estate investments. And today, I'm actually really excited about the topic we're going to be covering today. We're going to be kind of covering the history of the DST industry, going all the way back to the very beginning to where we are today, to provide a little bit of context and clarity, in terms of what this is all about. And honestly, I couldn't think of anyone more qualified to unpack this for us than Jason Salmon, a long time industry veteran. So without further ado, Jason, thanks for being with us, and welcome to the call. Jason Salmon: Thank you. It's good to be here, and we'll have a good chat. Matt McFarland: Looking forward to it. So let's start from the very beginning. How did this whole thing begin?   3:27 – The Start of the Delaware Statutory Trust and 1031 Exchanges Jason Salmon: So the whole thing, so there's a few things here. Let's bring it back to now. We know DST's predominantly our 1031 vehicle. That's a big motivator. It's fractional ownership. These are fairly large properties being purchased, run, managed, and then, sold by large companies. Pulling back then and answering your question, well, how did it all start? The 1031, on one hand, helps owners of investment real estate potentially defer taxes by buying other investment real estate. We could do that. It has nothing to do with DSTs, doesn't have much to do with us or even this call. People can do that completely and have been for a really long time. The 1031 or the like kind exchange has actually been on the books. If we're talking about history, it's been on the books for over a century, in one way, shape, or form. The modern era of the 1031 Exchange kind of came into its current form in 1979, where some timelines and structural things were put in place, but it didn't really have much to do with DSTs or what we're going to really dig down into. But that's how we came to be where we are. I could give a tongue in cheek answer, which I will anyway. Since the dawn of time or closely thereafter, when people wanted to make a claim on their ownership of real estate, that's how it happened. And here we are today, but be that as it may, for the modern times we're living in, for investment real estate, there were ways for United States landowners and property owners to be able to defer taxes, by buying like kind property. Now, the Delaware Statutory Trust, DSTs, it's a trust, they, in themselves, in that format, have been around for much longer than what we're specifically talking about right now. Because what ended up happening was, through a series of petitions, basically, folks in this industry determined, wrote to the IRS, ultimately getting what was called Revenue Ruling 2004-86. So that basically said, at that time, that the Delaware Statutory Trust structure was eligible to 1031 Exchange in and out. So what about the Delaware Statutory Trust structure? Well, it allows for passive ownership, group ownership of larger properties. And I'll stop there, because there's other forms of it. And tenants in common, tenants in common ownership has existed for a real long time also. But what made it eligible for 1031 Exchange also occurred in the early two thousands, but it had been around for longer. Private equity real estate, so group ownership of real estate deals. We've all heard stories of friends and family get together, and they own a property together. It's not unlike that. But this is not friends and family. It could be, to some extent. It's just really gone on a much, much larger scale. And oh, by the way, people probably have heard about REITs, real estate investment trusts. Those actually came to be through, on the tail end of a cigar tax bill in 1960, which tried to find a way for common investors, rather than institutions, to be able to have a seat at the table and own larger pieces of real estate and/or accrue, accumulate portfolios of that real estate. So while REITs are not eligible for 1031 Exchange, through the Revenue Ruling 2004-86, that's where the DSTs come into play, and there's certainly some nuance to it. But if you're on this call, we try to educate. We're having a nice talk, but I also encourage any of you, for clarification on this subject matter, to call your Kay Properties registered representative. Because every one of us will be able to walk you through these things. So hopefully, that gives a little bit. I know we kind of bounced around a little bit there, but hopefully, that answered your first question. Matt McFarland: No, that was really helpful, and I appreciate you framing everything within the realm of the 1031 Exchange. Because that's really important, obviously, to the eventual revenue ruling that landed in 2004, which allowed for this structure to officially qualify, per the IRS, for multiple ownership or group ownership real estate within the confines of a 1031 Exchange. And that a lot of people believe that that kind of evolved out of the TIC space, the tenant in common structure, where multiple owners can together own an undivided interest on a property, similar to a DST. And so, the DST kind of seems to be the new and improved version of the TICs, in a lot of ways. So want to ask two questions there. Is there anything more you would want to add on top of the interrelatedness of the TIC and DST structures and format? And then, two, kind of the next push here, I want to talk and ask your opinion on how you've seen the DST space change and evolve. So we're up to the early two thousands here. What have you seen take place, being in and around the industry from the early two thousands all the way through to today?   9:57 – DSTs vs. TICs Jason Salmon: I'll answer your first question within the second question. How's that? We'll be efficient. I think that the most important thing to understand is that what I'll just call group ownership implies that somebody is not doing it themselves. So for those that are just doing it themselves, it's not so much part of the conversation, but when it comes into the group ownership, the question is, "How much are you on the hook for? How much do you really need to do still, because you're a part of it?" And that'll make a lot more sense with what I'm about to say. So if you go back historically, and Matt, you just referenced it, the TIC, the tenant in common, TIC, tenant in common ownership, that was what was adopted early as far as group ownership for people that didn't have to do it themselves anymore, but still wanted to find the opportunity to conduct a 1031 Exchange and have the guidance from the IRS and all that stuff. So that was prevalent. So let's just talk about the TICs, just very high level stuff, that the tenants in common can have up to 35 investors, very specific as to how that's set up. But likewise, there's some other things structurally in there, capital calls or cash calls there, if there's a mortgage on it, then many times, you might have to put your name on it and sign over some of your collateral against it. And those are just some structural things. And then, generally, as far as a tenant in common will go, a lot of times, you also have to have consent amongst each of the ownership. And so, that, in and of itself, many people could find it advantageous. And what happened though, at least in what we do, what I would consider a lot of people would call it institutional evolved a little bit once the DSTs, the Delaware Statutory Trust started gaining the popularity throughout the two thousands, a shift occurred. I would actually say post-Great Recession. So once everything was kind of coming out of that time, that lasted 08, 09, 10, 11 even, maybe 2012, what you saw in the marketplace, again, the market itself is a much larger thing, but for where we dwell, a lot of the firms that we work with, the asset managers were moving towards the Delaware Statutory Trust. And a lot of these companies were doing the tenants in common. They just made the change. We will now, occasionally, see tenants in common deals, as it relates to our kind of space, but not as often as in the old days of it. So DSTs kind of came about and then, just started gaining momentum. But I'll tell you, I'll go further with your question, Matt. It's that, so first, with the DSTs, I gave you a couple tidbits about the TICs. With Delaware Statutory Trust, you can have hundreds of investors. It never really gets to that point. Totally passive. There's certain things that can and can't be done. The financing would typically be non-recourse, and it is a passive investment. And for whatever it's worth, maybe it was the marketplace itself or maybe it was just the structure, but say, from 2012 through 2015, 16, I think that appeared to be kind of a ramp up period for the space. Maybe it was just transactional, but it's just how kind of things go with adoption and understanding. I frankly think our company had a lot to do with it, because of things like what we're doing right now, education, just learning about things, getting perspective. And I think that 2017 and 2018 and 2019 were kind of up and up years, as industry reports would've shown, to the tune of billions and billions and billions of dollars. It's significant. And we all know that 2020, at the beginning, couple speed bumps, but by the time the middle or latter part of that year, and certainly 21 and 22, this industry, as far as I can recall, went over 10 billion dollars, with a B, annually. That is something, and here we are today. And I'll leave it there. So hopefully, I answered those questions. Matt McFarland: I think that was really helpful and kind of contextually as DSTs and kind of the modern day DST industry kind of evolved out of the early TIC days, I think, is a relevant point. So I appreciate you walking us through that, Jason. And yeah, it's been amazing to see, even in my tenure here, over the last five and a half, almost six years, just how much this space has really grown. And I think there's a lot of room for potential growth as well, as we're positioned today. So that's kind of the last question that I want to talk with you about, Jason. More just high level is, what are some of your observations, even now, in terms of looking across the industry? And where do you see this going? Obviously, we don't have absolute certainty with anything. But any observations and maybe just looking forward to the future, where do you see some of those opportunities coming to fruition, if you will?   16:45 – Industry Observations and Opportunities Jason Salmon: Yeah, well, let's take a step back, and then, let's take a step forward. Just piggybacking on the last statements that we were making, just about the history in the last few years, understand that there are different pieces of the industry. Let's try to keep it as simple as we can. There's the mechanics of the 1031 Exchange, and a lot of people are doing 1031 Exchanges or this stuff. This stuff is the DSTs and private equity real estate as a category. But the asset managers, the sponsors, these are companies that are going out, like I had mentioned a few minutes ago, they're buying real estate deals that they feel that they can get behind. They come to our firm with their deals. Depending on the deal, we may or may not offer it to our clients. And the deals are dependent on their own investment strategy. They being the asset managers. And so, over the past few years, as these things go, we've seen more asset manager. I can remember years ago, just a lot of times, fielding calls from asset managers, that are like, "Well, how can I get into this?" And there is a high barrier to entry to be an asset manager, to be a sponsor of DSTs, in that you've got to have a bit of history and experience with it. These are securities. You have to know about that stuff, and you have to dwell within the confines of those important things that have to be done. And then, the real estate part. So I've seen more sponsors get into the space. I've seen plenty more want to and not, but I've seen them get into the space. We've seen them bring more deals out and through, and it sort of ebbs and flows. Historically, I remember that, say, 10 years ago, there might have been five to 10 deals. There could have been more, but I'm saying, for the, let's just call it mainstream space, if you can really call it that. And then, I've seen times, years ago, that there could have been 60, 70 DSTs at a time out there, and they're all just going. They're going, and there's a little something for everyone. And then, the part where we come in. So for us, we are working with accredited investors, trying to work with you to figure out which real estate deals, as DSTs, first, having you understand all the aspects of what it is, what we've been talking about here, and understand what you might be getting into from a real estate standpoint, as well as the risks, every single time. And so, I've even seen, historically, more companies and people that do what we do. And it's interesting, because we've also seen companies and deals and people that do what we do not anymore. And that's fine. And so, it's all about the real estate deals. You want to want to feel good about what you're getting into. You want to work with a group and with people that I think are listening to what you're saying, know about what it is that we're getting into. That's just the name of the game. So where I'm going with this is, going forward, I think the great thing is that we have been consistent as a company to be able to give that perspective about it. There's not a lot of surprises. Although, like you just said, nobody can tell the future, that's for sure. And we'll certainly be the first to admit to that. But what we want to do is we want to try to be as matter of fact about the entire process as possible. And I see, going forward, clearly, the greater economy also kind of waxes and wanes, in both sentiment and also attachment to other things, like policy and politics and world events. But here's what it really comes down to. If you're an investor and an owner of investment real estate and you eventually want to do a 1031 Exchange, but you just do not want to deal anymore with the very labor intensive aspects of it, or even not so much labor intensive, just to be an asset manager, as a private investor, you just might not want to have to deal with the real estate brokers and timing the market and what's next and all that. And I think it makes a case for DSTs for the right people. And I don't see that going away anytime soon. It's been really consistent. I think the biggest thing about the DSTs and their ability to help people is the ability for people to understand them and have the patience to understand them and not think automatically, "Well, this is just bigger business than I really want to get into or think about." Most of our clients are your everyday next door millionaires, that have accumulated a modest real estate holding. Could be a single property or could be several, it could be small property, could be big property, but they're the ones that want to be able to utilize the 1031 Exchange. They're thinking about their future. A lot of times, they're beneficiaries. Sometimes, maybe just their own next 10 or 20 or 30 years or hopefully more. And that's where we come in. I think it's where the DSTs come in. So I see it going with the market continually. And as more people come to understand it and feel comfortable with it, I don't see any stopping for its popularity. I think it's just a matter of understanding and getting more people to know it. Matt McFarland: I think that was very, very well said, Jason. One other aspect I want to highlight is, yes, we have seen many more sponsors. We have seen many more offerings. And in a growing industry, that is mostly a good thing. More sponsors competing with one another to bring out viable products that could appeal to a group of investors is usually a good thing. But with that are, I believe, there's the greater importance to really understand, not just that sponsor and where they came from, but the performance of specific property types and specifically how they've played out over time in the context of a DST. And that's where, I think, the value really comes in with working like a firm, like a Kay Properties. Our founders started in the space in 07. Kay Properties, it was incorporated in 2010. So we've been around the space for a long time. We've seen which companies have performed, which companies haven't, which property types have performed, which haven't. And ultimately, to Jason's point, it's really seeking that education first, being patient with the education to, first and foremost, figure out if this is a viable strategy. And for a lot of investors, who have a mass to modest real estate portfolio, who are getting to the point of their life that they want to consider selling, but ultimately, moving into more of a passive ownership structure, the DST could be a really good fit for them. But it's, first, really understanding that the nuances, the ins and outs, and determining which is kind of an appropriate portfolio, as it relates to that individual's specific situation. So I think that was all very well said, Jason. And I appreciate all the insight you brought to us, with respect to the history. I think it's really important for our listeners to understand where this has all come from and where it's ultimately headed. Is there anything you want to state here as we close the call out today? Jason Salmon: No, it's been a pleasure. I've enjoyed it. This is, again, what anybody on this call will get by calling their Kay Properties registered rep. It's a conversation about this stuff, only a lot more interactive. But yeah, this is what it's about. It's been great. I'm glad we were able to chat about this, and as long as hopefully, it helps gain a better understanding of what it's all about, then we've served our purpose. Matt McFarland: Completely agree. And with that, I want to thank all of our listeners for your time today. We do host this call live every Friday at 11 o'clock Pacific or two o'clock Eastern. So please do join us next week on DST Essentials with Kay Properties. And with that, I wish everyone a wonderful rest of your Friday and a fantastic weekend ahead. And we look forward to speaking to each and every one of you very soon. Thanks everyone, and take care.   DST 1031 properties are only available to accredited investors, which are generally described as having a net worth of greater than $1 million, not including primary residence. And accredited entities, which are generally described as either an entity which is owned entirely by accredited individuals or an entity with gross assets of greater than $5 million. If you're unsure whether you are an accredited investor or if you have an accredited entity, please verify with your CPA or attorney. The information herein has been prepared for educational purposes only and does not constitute an offer to purchase securities, DST properties or real estate. Such offers are only made through a private placement memorandum or PPM, which are solely available to accredited investors and those with accredited entities. Securities are offered through FNEX, Member FINRA and SPIC. FNEX and Kay Properties are separate entities. This material is not to be interpreted as tax or legal advice, so please speak with your own tax and legal advisors for guidance regarding your particular situation. There are risks associated with investing in real estate and Delaware Statutory Trust or DST properties, which include but are not limited to the loss of entire investment principle, declining market values, and in vacancies and illiquidity. Investors should read each PPM carefully before investing, paying special attention to the risk section. Because investor situations and objectives vary, this information is not intended to indicate suitability for any particular investor, so please speak with your CPA and attorney to determine whether an investment in real estate or DST properties is suitable for your particular situation. Past performance is not indicative of future returns, so potential cash flows, returns and appreciation are not guaranteed and could be lower than anticipated. Thank you everyone for listening in. Now I'd like to turn the call over to Tommy Olsen, Vice President with Kay Properties and Investments.

Enerji Günlüğü Haber Bülteni:Türkiye'nin ve Dünyanın Enerji Gündemienerjigunlugu.net

O dia 2 de maio é o Dia Nacional da Ética, que pode ser definida como um conjunto de regras e preceitos de ordem moral de um indivíduo ou de uma sociedade. É, portanto, um conceito subjetivo que impõe às empresas o desafio de conduzir seus colaboradores a um comportamento que respeite diretrizes éticas. Apresentação: Ceres Mussnich https://www.linkedin.com/in/ceresmussnich/ e Cassio Politi https://www.linkedin.com/in/cassiopoliti/. Convidado: Odair Oregoshi (diretor de Compliance de Riscos da SPIC Brasil). Perfil do convidado no LinkedIn: https://www.linkedin.com/in/odair-oregoshi-bb0554/. Site da empresa: https://www.spicbrasil.com.br/. Coparticipação: Claudio Peixoto (sócio responsável pelo Compliance da Mazars). LinkedIn: https://www.linkedin.com/in/claudio-peixoto-crc-mba-cfe-197a233/.

Hơn ba năm sau đại dịch Covid, Liên Âu vẫn loay hoay đi tìm chiến lược giảm lệ thuộc vào Trung Quốc. Hai tuần sau khi công bố chiến lược công nghiệp, Bruxelles đưa ra khái niệm de risking -giảm thiểu rủi ro trước một quốc gia vừa là « đối tác, một nguồn cạnh tranh và một đối thủ có hệ thống ». Nói dễ hơn làm và có thể là cả Trung Quốc lẫn Liên Hiệp Châu Âu thực ra cùng muốn nhắm tới Hoa Kỳ. « Trung Quốc vẫn là một địa điểm tiêu thụ lớn hàng của các hãng châu Âu. Thị trường chung của Liên Hiệp Châu Âu là một thị trường sống còn của các nhà sản xuất Trung Quốc. Nếu như vì một lý do này hay một lý do khác, Liên Âu hạn chế hoặc đóng cửa với hàng Trung Quốc, lập tức tăng trưởng của Trung Quốc bị tác động, GDP sụt giảm từ 4 đến 5 điểm và chúng ta biết, đây sẽ là một tai họa ».Ủy viên châu Âu Thierry Breton, đặc trách về Thị Trường Nội Địa Liên Âu, đã phát biểu như trên hôm 03/04/2023 hai ngày trước khi tổng thống Pháp Emmanuel Macron bắt đầu công du Trung Quốc, và trước cuộc hội đàm tay ba giữa chủ tịch Ủy Ban Châu Âu, Ursula Von der Leyen, nguyên thủ Pháp Emmanuel Macron và chủ tịch Trung Quốc Tập Cận Bình tại Bắc Kinh. Bruxelles nhắc khéo nước chủ nhà về trọng lượng thương mại của 27 nước thành viên trong khối đối với các doanh nghiệp Trung Quốc.Kết thúc ba ngày công du Trung Quốc, phái đoàn hơn 50 doanh nhân Pháp tháp tùng ông Macron ra về với nhiều hợp đồng : tập đoàn chế tạo máy bay châu Âu Airbus thông báo mở thêm một nhà máy lắp ráp thứ nhì tại Thiên Tân. Cơ sở mới sẽ bắt đầu hoạt động từ 2025 và cho phép « nhân lên gấp đôi » khả năng sản xuất tại Hoa Lục. Công ty điện lực quốc gia Pháp EDF và CHN Energy cùng SPIC hợp tác trong một dự án lắp đặt quạt chế tạo năng lượng gió trên biển và trên đất liền. Trong lĩnh vực công nghiệp thực phẩm, đôi bên ký kết tổng cộng 15 hợp đồng cho phép « đẩy mạnh xuất khẩu của Pháp sang Trung Quốc ». Trái với thông lệ, cả phía chính phủ lẫn các doanh nghiệp Pháp không ồn ào thông báo về những thành tích nói trên và đã tránh công bố trị giá các hợp đồng thu hoạch được sau chuyến đi của tổng thống Emmanuel Macron lần này. Nhà báo Baptiste Fallevoz đài truyền hình France 24 ghi nhận dù từng là đầu tàu thúc đẩy Liên Âu bớt lệ thuộc vào Bắc Kinh, nhưng tựa như đối với thủ tướng Đức, Olaf Scholz hồi mùa thu năm ngoái, kinh tế và thương mại vẫn là một ưu tiên trong đối thoại giữa Emmanuel Macron với Tập Cận Bình : « Từ 2019 chính tổng thống Macron là người đã thúc đẩy Liên Âu phải có những quy định rõ ràng để giám sát chặt chẽ hơn các khoản đầu tư của Trung Quốc vào Liên Hiệp Châu Âu và tổng thống Pháp đã phải nỗ lực thuyết phục Berlin chia sẻ quan điểm này, bởi Trung Quốc là một thị trường rất quan trọng đối với các doanh nghiệp Đức. Thành thử tôi không nghĩ Emmanuel Macron ngây thơ. Song lần này tổng thống Pháp mời một phái đoàn hơn 50 doanh nhân tháp tùng ông sang Trung Quốc. Dù muốn hay không thì đây cũng là một thị trường lớn, mà các doanh nghiệp Pháp không thể bỏ qua ». Mùa thu năm ngoái, báo chí Berlin cũng khá kín đáo về những thành tựu kinh tế của các doanh nghiệp Đức sau chuyến viếng thăm Trung Quốc của ông Scholz. Theo giới phân tích, đây là dấu hiệu các nước trong Liên Âu lúng túng trong chiến lược về kinh tế, thương mại và đầu tư với Bắc Kinh. Ảo tưởng « đàm phán lại » quan hệ với Bắc Kinh ? Một tuần trước khi đến Bắc Kinh chủ tịch Ủy Ban Châu Âu, bà Ursula Von der Leyen chủ trương một khối Liên Âu « tự chủ hơn » « mạnh dạn hơn » trước ông khổng lồ Trung Quốc đang xích lại gần với Nga. Với nhiệm kỳ tổng bí thư đảng Cộng Sản thứ ba, ông Tập Cận Bình không còn úp mở về quyết tâm kiến tạo một trật tự thế giới mới đe dọa « đến lợi ích của Liên Âu ». Vào lúc Trung Quốc vừa là « đối tác vừa là một đối thủ cạnh tranh, vừa là một đối thủ  có hệ thống » hơn bao giờ hết, Liên Hiệp Châu Âu cần tăng cường khả năng « tự vệ » qua chiến lược mà bà Von der Leyen gọi là de-risking  giảm thiểu rủi ro lệ thuộc quá nhiều vào một đối tác. Baptiste Fallevoz giải thích khác biệt giữa chủ trương decoupling của Mỹ với de-risking của Liên Âu « Mỹ chủ trương tách rời khỏi Trung Quốc có nghĩa là làm thế nào để kinh tế ít bị chi phối nhất, ít lệ thuộc nhất vào những quyết định từ Bắc Kinh. Liên Âu thì theo đuổi mục tiêu giảm thiểu rủi ro đối với Trung Quốc. Qua đó giảm bớt nguy cơ kinh tế của khối này ‘bị động' vì đối tác Trung Quốc. Cụ thể là giảm thiểu rủi ro trong một số lĩnh vực như đầu tư của Trung Quốc vào Liên Âu, đầu tư của châu Âu tại Hoa Lục với vấn đề chuyển giao công nghệ. Trong chiến lược giảm thiểu rủi ro này bao hàm luôn cả việc giảm nguy cơ các cơ quan nghiên cứu của châu Âu, các chuyên gia châu Âu bị kiểm duyệt, bị trừng phạt. Nói cách khác châu Âu tự vệ, tránh để rơi vào khủng hoảng, trong lúc mà Mỹ thì có những biện pháp mạnh tay hơn ». Đối tác thương mại số 1 nhưng không có trọng lượng về địa chính trị Trên đài truyền hình Pháp Đức Arte, chuyên gia Marc Julienne, đặc trách về Trung Quốc Trung Tâm Châu Á thuộc Viện Quan Hệ Quốc Tế Pháp, IFRI nhắc lại mức độ quan trọng về kinh tế giữa Liên Hiệp Châu Âu và Hoa Lục : « Liên Hiệp Châu Âu là đối tác thương mại số 1 của Trung Quốc, không phải là Mỹ. Từ 2-3 năm trở lại đây Bruxelles định hướng lại chiến lược hành động đối với Trung Quốc và đã quyết định là đàm phán lại với Bắc Kinh trên một số điểm. Chúng ta có thể hiểu rằng, Liên Âu nêu lên vế thương mại để nhắc nhở về trọng lượng của toàn khối đối với Trung Quốc qua đó Bruxelles muốn gia tăng áp lực với Trung Quốc trên vấn đề Ukraina. Châu Âu cũng tỏ rõ lập trường là khác với Mỹ, khối này tránh áp dụng các biện pháp bảo hộ. Bruxelles tiếp tục mở cửa thị trường chung toàn khối, nhưng với một chính sách về thương mại và công nghiệp cứng rắn hơn ».  Tách rời khỏi Trung Quốc : điều không tưởng Dù vậy không một ai tin rằng, Pháp hay Liên Hiệp Châu Âu dại dột mang lá bài thương mại ra để mặc cả với Bắc Kinh hay chỉ với hy vọng thuyết phục Trung Quốc bỏ rơi nước Nga của Vladimir Putin để chấm dứt chiến tranh Ukraina. Nhà nghiên cứu Marc Julienne :  « Ursula Von der Leyen ngày 01/04/2022 đã nhắc lại trong khuôn khổ đối thoại giữa Liên Âu và Trung Quốc là mỗi ngày tổng trao đổi mậu dịch hai chiều lên tới 2 tỷ euro, trong lúc giao dịch giữa Bắc Kinh với Nga là 300 triệu euro. Đó là những con số hồi mùa xuân năm ngoái. Đây là cách nhắc khéo Trung Quốc rằng về thương mại, kinh tế, Trung Quốc chủ yếu giao dịch với ai ». Kinh nghiệm cho thấy, châu Âu chỉ mới phụ thuộc vào dầu khí, than đá của Nga, mà đã mất hơn một năm trời vẫn chưa tự chủ được về vấn đề năng lượng. Huống chi là với Trung Quốc khi mà đúng 20 năm trước Bruxelles đã xem Bắc Kinh là « đối tác chiến lược toàn diện ».Trên thực tế, đối với Liên Hiệp Châu Âu -và kể cả là với Hoa Kỳ, rất khó để chóng « tách rời » hay giảm rủi ro lệ thuộc vào hàng rẻ Trung Quốc. Chuyên gia viện IFRI phân tích : « Trong một số lĩnh vực, rất khó để tìm nguồn thay thế bởi vì Trung Quốc chiếm một vị trí mang tính sống còn. Trái lại đối với một số khác, thì châu Âu hoàn toàn có thể giảm thiểu mức độ phụ thuộc vào Trung Quốc. Đấy là tất cả mục tiêu mà chiến lược De risking bà Ursula Von der Leyen đã nhắc đến hôm 30/03/2023. Liên Hiệp Châu Âu không thể bỏ tất cả trứng vào một giỏ mà cần đi tìm các nguồn cung cấp khác, cần tìm các đối tác thương mại khác ngoài Trung Quốc. Những giải pháp thay thế có thể đang được đặt ở châu Á, châu Phi ». Trong bối cảnh đó giới quan sát đưa ra một số nhận định chính như sau về đối thoại giữa châu Âu với Trung Quốc trên địa hạt kinh tế và thương mại. Thứ nhất, sau bài học với Nga  và sau kinh nghiệm Covid làm gián đoạn chuỗi cung ứng toàn cầu, Liên Âu tìm mọi cách giảm thiểu mức độ phụ thuộc vào chế độ ở Bắc Kinh. Thứ hai là có lẽ Bắc Kinh và Bruxelles dù « nói chuyện » với nhau về thương mại và kinh tế nhưng cả hai đều chỉ chú trọng đến phản ứng của Hoa Kỳ.  Tương tự như Mỹ, Trung Quốc, chỉ xem Washington mới là đối thủ xứng tầm cỡ với mình. Giáo sư Samuel Furfari trường cao đẳng thương mại Paris phân tích trên tạp chí Conflits (ngày 11/04/2023) : « Về mặt địa chính trị, Trung Quốc không coi Liên Âu là một đối tác có trọng lượng ». Chẳng qua là, ở vào thời điểm đang bị Mỹ bao vây về công nghệ cao, về thương mại, thì các công ty Trung Quốc cần công nghệ của châu Âu, cần một số kỹ thuật của châu Âu như là « bí quyết » chế tạo động cơ máy bay của Airbus chẳng hạn. Ngoài những tính toán thuần túy về kinh tế thì như thường lệ Bắc Kinh ít khi bỏ lỡ cơ hội khai thác những rạn nứt trong khối các nền dân chủ phương Tây, hay áp dụng chính sách « chia để trị » miễn sao có lợi cho mình. Thuyết phục được Liên Hiệp Châu Âu « giữ khoảng cách với Mỹ » về công nghệ chẳng hạn sẽ là một thắng lợi lớn đối với Bắc Kinh. Còn về phía châu Âu, Bruxelles đang bực mình vì luật chống lạm phát Inflation Reduction Acte -IRA của Mỹ, một công cụ bảo hộ trá hình để Washington thu hút đầu tư nước ngoài và cạnh tranh bất bình đẳng, phá hoại chính sách vực dậy ngành công nghiệp của Liên Hiệp Châu Âu. Bruxelles muốn Nhà Trắng hiểu rằng, Mỹ cần nương nhẹ « đồng minh » châu Âu khi Washington muốn dùng cả đòn kinh tế và thương mại, đầu tư kềm tỏa đối thủ nguy hiểm nhất là Trung Quốc.Có lẽ cũng vì ý thức được thế trên đe dưới búa giữa hai siêu cường thế giới là Mỹ và Trung Quốc và nhất là trong bối cảnh Washington và Bắc Kinh đang lao vào một cuộc đối đầu về mọi mặt, mà trên đường từ Bắc Kinh trở lại Paris, tổng thống Pháp, Emmanuel Macron đã nhấn mạnh đến sự « tự chủ về mặt chiến lược », tránh để Liên Âu bị lệ thuộc vào « nguyên tắc ngoài lãnh thổ của đồng đô la », Liên Âu phải là « một cực thứ ba giữa Mỹ và Trung Quốc ». Sau Bắc Kinh, tổng thống Pháp hôm 11/04/2023 tại Amsterdam tiếp tục quảng bá chiến lược « tự chủ kinh tế », để Liên Âu không phụ thuộc vào bất kỳ một đối tác nào trong những lĩnh vực mang tính sống còn đối với an ninh, kinh tế của 27 thành viên.

Table manners are an important part of many different cultures. Something that may be considered rude in one country may actually be polite in another. In this episode, Andrew and Suzanne talk about what is generally considered polite in the U.S., Canada, and U.K., their personal opinions on table manners, and a few horror stories about some really uncomfortable eating situations. Fun facts If you have the opportunity to enjoy a meal at a fancy restaurant in the U.S., here's an etiquette tip that will help you and your waiter. When leaving your seat for a short period of time, leave your napkin on your chair to indicate that you haven't finished your meal yet. When you're ready to leave the restaurant and you want to signal to the waitstaff that you're finished, place your napkin on top of the table. Expressions included in the study guide In the zone Spic and span Doesn't fly To be glued to [something] To show [someone] the ropes To cut [something] out Copyright: Culips.com For more information about this episode, visit culips.com. Music Credit: Something Elated by Broke for Free Image: fauxels [pexels.com]

Where should your investment focus for 2023 be? The 2023 market shift is opening up opportunities as it's no longer a founder-dominated market. Companies and founders will be looking for reasonable valuations to execute capital efficiency.In this episode of The Capital Stack, we have Leib Bolel, Partner at Grayhawk Capital and President at Arizona Israel Technology Alliance. He has over a decade of experience in new business development, startups, marketing, funding acquisition, and general operations management, which is instrumental in building organizations from the ground up. We discuss the upsides and downsides of working at a venture capital and why it is one of the most challenging industries to get into.Listen in to learn why you must be detailed and diligent when going into a deal and not be emotionally attached. You will also learn why you need to look into the people on the board and management before investing in a company.What You Will Discover:· [00:00] Intro· [03:20] Leib on the venture opportunities he saw in Arizona and how he joined Grayhawk Capital.· [06:00] The challenges of joining the venture industry plus the upsides and downsides of working in it.· [09:20] The work that goes into fundraising plus the benefits of SPIC fund that Grayhawk enjoys.· [12:03] How the current 2023 market state is creating opportunities for investors.· [16:30] The importance of taking your time and having clarity when going into a deal.· [17:52] How to evaluate the people involved in the board and management before investing in a company.· [21:21] The hesitation expected to happen due to the pending or current recession.· [22:27] Leib answers some random questions, plus when to expect Fund 4 from Grayhawk Capital.Memorable Quote:· “Take your time; there's always going to be another deal.”- Leib [16:30]Connect with Leib:· LinkedIn: https://www.linkedin.com/in/leibbolel/

Chinas staatlicher Energieversorger SPIC hat die erste kommerzielle schwimmende Photovoltaikanlage ans Netz genommen. Sie stammt vom norwegischen Anbieter Ocean Sun, leistet 1 Megawatt und ist an eine Windturbine von SPIC angeschlossen. Wenn das Pilotprojekt erfolgreich ist, ist ein größeres Wind-Solar-System mit 20 Megawatt geplant. Mehr auf energyload.eu >>> https://energyload.eu/energiewende/international/ocean-sun/

welcum to a Halloween special. enjoyIG: thedrowningfishpodcast

Jim and Chris sit down to discuss listeners questions relating to Social Security, FDIC/SPIC insurance, inherited IRAs, rollovers, and IRA distributions. (6:00) Georgette in Georgia wonders about the accuracy of her Social Security statement. (15:30) The same listener from above looks for advice on her and her husbands Social Security claiming strategy. (37:45) A Texan […] The post Social Security, FDIC/SPIC Insurance, Inherited IRAs, and Rollovers: Q&A #2243 appeared first on The Retirement and IRA Show.

'At Your Service' legend Francis Brennan has written 'The Homekeeper's Diary 2023', all about how to keep your home nice and tidy. Hosted on Acast. See acast.com/privacy for more information.

Archie just had one of the most special performances of his career to help lead Dynasty to their 4th major event win in a row during a time where the league is more competitive than it has ever been - for those that don't know - that's a new record! We call Kyle from San Diego Dynasty and The Spic & Span show to talk about his return to Dynasty, how much fun he had, and what the key to our success might be. The cherry on top is a late conversation with the voice of paintball, Matty Marshall! Join us now for one of our best episodes to date! Support the show and get access to our discord!:https://www.patreon.com/playthegamepodcast?fan_landing=trueHUGE THANK YOU TO OUR SPONSORS!LONE WOLF PAINTBALL: https://www.lonewolfpaintball.com​​​​​SUNDAY PAINTBALL: https://www.sundaypaintball.com/TRANZFUSE: https://tranzlabs.com/?ref=PLAYTHEGAM...ICONIC PAINTBALL: https://www.iconicpaintball.com/G2 Paintball https://www.g2paintball.com/David Roque: CPA Assistant AHSBIZ@GMAIL.COMSupport the show

First, make a solution of two tablespoons of Spic and Span detergent in one gallon of warm water, and scrub the area with a cloth or sponge. Then rinse it with one-half cup of white vinegar in a gallon of warm water. This will help neutralize the detergent, preventing it from attracting dirt. Finally, blot the area with a dry towel.

Molly Fisk writes, coaches, and teaches writing in California's Sierra Nevada foothills.

The market has been in a narrow range for over a month now. If we take a glance at the intra-month movement, we can see Nifty trapped in a slender range of 500 points. The monthly chart now exhibits two back-to-back ‘Doji' candles with very small upper and lower shadows. This is a sign of consolidation and the market seems unsure of this direction. In such a scenario, one should avoid taking any directional view till the time we do not get a range breakout on either side. Considering the historical trend, the month of August is known for bigger moves. So it would be interesting to see whether history repeats itself or not. As far as levels are concerned, 15,850, followed by 15,950 are the levels to watch out for and on the other hand, the sacrosanct support is placed at 15,550–15,450. If the breakout happens on the upside, then we may not see a bigger move, but if it happens downwards, then brace yourself for some tough time. In the last fifteen months, the market has not experienced any meaningful correction and has been enjoying a strong bull run. If we see a convincing breakdown below 15,450, then a decent correction is possible. Till the time the market is stuck in a range, one should take one step at a time and continue with the stock-specific approach by following a proper exit strategy.

With Excitement allow me to introduce to you today's guest Executive Chef/Owner of The Whelk, Kawa Ni and Don Memo, Chef Bill Taibe. Today's guest Chef Bill Taibe began early on while working after school at the local butcher shop. As a young chef, both at Two Moons in Port Chester, NY and Wildfire in Greenwich, CT, he quickly advanced from Sous Chef to Executive Chef. In the years to follow he would help to develop, design and run many successful restaurants in Fairfield County, including G/R/A/N/D, Napa & Co., and his own, Relish in Norwalk before settling in Westport and opening LeFarm in 2009. In 2012, he partnered with Massimo Tullio to open The Whelk and Kawa Ni in 2014, both located in Saugatuck, CT. The newest addition to the group, Jesup Hall, opened in the early spring of 2017. However it rebranded in 2020 to Dom Memo All restaurants are guided by Bill’s belief in sourcing the best possible ingredients and supporting our local farms and community. Since 2009, his restaurant group has evolved from staff of 6 to over 80 employees. He has created employment opportunities and programs, such as “Kitchen Share”, to increase the quality of life for his employees. The “Kitchen Share”, a 3% surcharge on all food sales, is directly dispersed to all kitchen employees on a weekly basis. Since it’s implementation in early 2017, numerous other restaurant groups are adopting his program across the tri-state area. His success has led to appearances on The Martha Stewart Show, the Today Show and Moveable Feast. He is featured in Harvest to Heat Cookbook, which highlights the relationship between the top chefs of our country and the farmers with which they work. Bill was named a James Beard-Best Chefs in America: Northeast Semi-finalist in 2011, 2012, 2013 and 2015. He is heavily involved in the Westport/Weston community and supports many local charities and organizations through his own personal networking and restaurant resources. He currently sits on the board of Food Rescue US and is the President of the Westport Farmer’s Market. Over the past 10 years, Bill has mentored dozens of Weston youth through his involvement with the Weston Little League. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Strive For Perfection." In today's episode with Bill Taibe we will discuss: Creativity Recognize talent and hard work around you Mentors Rude awakenings Get a good attorney Business partners How do you cement culture? Pivot Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Fear of failure What is your biggest weakness? Communication What's one question you ask or thing you look for during an interview? Is this the business you want to be in? Short and long-term goals? What's a current challenge? How are you dealing with it? Accepting a change of life/balance Share one code of conduct or behavior you teach your team. How do you treat eachother? Respect in the kitchen What is one uncommon standard of service you teach your staff? Being aware What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Take care of themselves What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS Breadcrumb If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard Help others Eat well and live it Contact info: Instagram: @billtaibe @kawaniwestport @thewhelkwestport @donmemowestport Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Bill Taibe for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement, allow me to introduce to you today's guest, President of Rapoport Restaruant Group, Inc, Burt Rapoport. A visionary, third-generation restaurant aficionado, award-winning restaurateur Burt Rapoport has led an impressive legacy in the South Florida restaurant scene for over three decades. Rapoport started his career in New York City, where his family owned and operated a successful kosher dairy restaurant for fifty years. President of Rapoport’s Restaurant Group in Boca Raton, Florida, he is recognized for his dedication to providing high-quality cuisine for a good value, a warm and welcoming ambiance, and truly attentive service at all of his restaurants. An industry leader revered for his progressive vision, management style, and hospitality expertise, he was on the board of the South Florida Chapter of the American Institute of Wine and Food (AIWF) and he served on the advisory board for Johnson & Wales, the largest culinary university in the United States, for over ten years. He is also a Trustee for the Boca Raton Chamber of Commerce. A Boca Raton, Florida, resident, Burt enjoys traveling, swimming, and surfing. He holds the title of 2017 Power Leader in Hospitality and 2016 South Florida Ultimate CEO by the South Florida Business Journal, 2008 “Business Leader of the Year” by Boca Raton’s Chamber of Commerce, 2007 “Restaurateur of the Year” by Gold Life Boca, Gold Coast and Palm Beacher Magazines, and has won numerous Readers’ Choice Awards from Boca Raton Magazine for each of his restaurant concepts including Favorite Restaurant, Best Service, Best Business Lunch, Best Dining Entertainment, Best Fine Dining and Best Outdoor Dining. Not only recognized locally but on a national level, Rapoport’s Restaurant Group won the 2013 Southeast DREAM BIG Small Business of the Year Award and the national Community Excellence Award, recognizing a small business’ community commitment, presented by the United States Chamber of Commerce. He was also honored by his alma mater, Arizona State University, when he was inducted in their Sun Devil 100 program in 2016, which honors university alumni business leaders and entrepreneurs. Rapoport’s Restaurant Group was also recognized by Restaurant Hospitality magazine in 2018 as one of the RH 25: Coolest Multi Concept Companies. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: The answer is yes. Now, what's the question? In today's episode with Burt Rapaport we will discuss: Third generation restaurateur Standards Discipline Scaling Don't grow too fast Advice about HR Educational speakers for your staff Dissolving a partnership Today's sponsor: At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Self-discipline What is your biggest weakness? Too optimistic What's one question you ask or thing you look for during an interview? Do I like them? What's a current challenge? How are you dealing with it? Finding enough good team members to staff our restaurants Share one code of conduct or behavior you teach your team. If I have to do your job, what do I need you for? What is one uncommon standard of service you teach your staff? "Drink through it." If the power goes out at 8pm, have a party. What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer 7 Habits of Highly Effective People by Stephen R. Covey  GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Give back to the community Name one service you've hired. Scott Berger - Food Safety and Sanitation Inspections What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Spot On-POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Life is short so enjoy it Treat people how you want to be treated Be honest Contact info: Rapaport's Restaurant Group website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Burt Rapaport for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With Excitement allow me to introduce to you today's guest Owner of Rocco's Tacos and Tequila Bar, Rocco Mangel. Born and raised in New York, Rocco grew up in the restaurant business. First, studying his grandfather’s prowess as general manager of New York City’s famed Copacabana Nightclub. Rocco continued to develop in the business, opening his first Rocco’s Tacos & Tequila Bar in 2007 on Clematis Street in West Palm Beach, Florida. Nine years and countless trips to Mexico later, the well-researched visionary sits atop the Rocco’s Tacos & Tequila Bar empire, as co-owner and managing partner of locations including Boca Raton, Fort Lauderdale, Palm Beach Gardens, West Palm Beach and Orlando, Florida along with a 2014 New York homecoming in Brooklyn. Rocco’s commitment to success extends beyond his restaurants and into the communities they serve. Over the last four years, he has raised more than $100,000 for breast cancer research with his annual ”Taco, Tequila & Tatas Tuesdays.” He has also contributed time and energy to various philanthropic causes including ALS Association, Leukemia/Lymphoma Society; JustWorld International; YMCA's Polo for Pedro fundraiser; Vanilla Ice’s Toys for Tots fundraiser; Habitat for Humanity; Genesis Work Dogs; Tri-County Humane Society; March of Dimes; Palm Beach Juvenile Diabetes Research Foundation, to name a few. When Rocco is not at one of his restaurants or planning the next phase of Rocco’s Tacos expansion, he loves to travel and spend time with his family, especially his baby girl Charley. Check out episode 719 with Vaughan Dugan as mentioned in today's episode. Check out Eat The Frog! by Brian Tracy as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You never know how strong you are until being strong is your only option." In today's episode with Rocco Mangel we will discuss: Failure and learning from it The nightclub business The taco business Sobriety in this industry Fundraising Take a bad situation and make it better Mentors and what they teach you Accountants Restaurant groups Consulting companies Time management Today's sponsor: getmeez.com/unstoppable One platform to organize, cost, scale, and share your recipes. With a built-in database of thousands of ingredient yields and unit conversions for laser-accurate costs. Train your teams with step-by-step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Generosity What is your biggest weakness? Failure What's one question you ask or thing you look for during an interview? Honesty What's a current challenge? How are you dealing with it? Fatigue Share one code of conduct or behavior you teach your team. Compassion What is one uncommon standard of service you teach your staff? No smoking/no cellphone What's one book we must read to become a better person or restaurant owner? The Subtle Art Of Not Giving A Fuck by GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Give thanks Name one service you've hired Inventory - BevIntel What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Pulse by NCR If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? To love To share To be kind Contact info: Email: rocco@roccostacos.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Rocco Mangel for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Clyde Tiger, founder of Fit Fixins, believes that no reward can be achieved without first taking a risk and in 2011, after losing over 50 lbs through proper diet and exercise, he made a decision to leave a 15 year career in the construction industry to pursue his new found passion of helping people achieve their ideal fitness levels. Working as a personal trainer, Tiger was finally pursuing his dreams, however he was faced with the challenge that no matter how hard his clients trained, if they didn’t eat properly in between training sessions the results just would not be there. Soon after, he agreed to began preparing healthy meals for two of his clients. Word spread quickly and within a few weeks he was preparing meals for 10 clients in the evenings while continuing to work as a personal trainer during the day. The days began to run together with the increasing number of people requesting meals and Tiger was faced with another tough decision. It was time to take another risk and in early 2014 Tiger opened his own meal prep business, Fit Fixins, and the results have been overwhelming. In just a matter of months Tiger went from less than 10 clients to preparing and delivering close to 1,000 meals a week. Today, Fit Fixins has served thousands of customers from Sebastian to Broward County and serves an average of 3,000 meals a week. Check out Sprwt Meal Prep Software as recommended in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Do not stop when you are tired; stop when you are done." In today's episode with Clyde Tiger we will discuss: Travel Live intentionally Growing up in a small community Physical health and improving your life Spiritual guidence Pivot What is your why? Believing what people say about you Logistics of the meal prep industry Social media is your greatest friend Show up! Worry about your network, not your net worth Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Always show up, never give up. What is your biggest weakness? I give to a fault What's one question you ask or thing you look for during an interview? What's your dream? What's a current challenge? How are you dealing with it? Cultivating a brand that will leave a legacy Share one code of conduct or behavior you teach your team. I am responsible and quality matters over all What is one uncommon standard of service you teach your staff? We go to any length to fix mistakes What's one book we must read to become a better person or restaurant owner? Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Don't engage their customers enough Name one service you've hired. Videography/photography: Second Mile Digital Media What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack RouteSavvy - routing software If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be there with your kids Take time to build relationships with people Tell people you love them because you don't know when you will see them next Contact info: Website: fitfixins.net Instagram: @fitfixins Facebook: @fitfixins Call: 772-519-1270 between 9am and 3pm Email: info@fitfixins.net Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Clyde Tiger for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Award-winning Executive Pastry Chef Max Santiago is a native Floridian, where he attended culinary school after serving in the United States Air Force. Chef Max is uniquely skilled with over 27 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels. In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success and notoriety drawing in massive crowds, and became a social media sensation! In September of 2019, Chef Max stepped into his next venture, a partnership that created Batch the Cookie Company. Batch has been thriving with great success since first opening its doors in The Flagler Village neighborhood of Ft Lauderdale. Batch location number 2 is soon to open in May 2021! Chef Max is currently one of the top, sought after Consulting Donut Chef’s in the world. He has helped open 9 donut shops throughout different parts of the world to include: Kuwait, Saudi Arabia, Toronto, Portugal, Orlando, New York, Washington State, Davie, and Miami. His new Donut Shop, named MAX’D OUT Artisanal Donuts by Chef Max Santiago, is set to open by the end of this year! Check out Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less by Brian Tracy as mentioned in today's episode! Check out Meez as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You become rich and successful just working in the kitchen, you need to become a good businessperson." In today's episode with Max Santiago we will discuss: Specialty bakeries Chefs don't taste their food enough Cooking as an art How it feels to be your own boss Bakery work is the best for work/life balance The importance of working in a hotel Employee retention Organization Don't be closed-minded Social media Collaboration Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Quality of my product, I set trends instead of follow them What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? Look for what I cannot teach, like personality What's a current challenge? How are you dealing with it? Myself, good attitude ALWAYS Share one code of conduct or behavior you teach your team. Work smarter, not harder What is one uncommon standard of service you teach your staff? Be open with your entire staff What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer  GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Working and knowing every station, happy workers make your product and customer service better Name one service you've hired Gables Delight: small, local jammer If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be a good person with a good heart and be generous Be a good cook Put time into the right relationships Contact info: Social handles: @chefmaxsantiago OR @batchcookieco Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Maximo Santiago for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Leo Holtzman is the co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc. Leo first started tending bar in Orlando when he attended UCF triple majoring in Theatre, Psychology and Hospitality Management. Bartending was just a means to an end until he could make it as a full-time close-up magician. Upon graduation he moved back to Miami and worked as a magician/performer for various events and companies while working a few nights a week at Cadillac Ranch. Eventually he became the bar manager of Cadillac Ranch while the performing season was in a lull. In 2012, he wanted to take his talents to Las Vegas and saw that his best opportunity was to work for the new hip and chic hotel, SLS South Beach. SLS had/has plans for a large scale resort in Las Vegas set to open Labor Day weekend 2014. He landed an entry level job at SLS as a bar back at Katsuya’s Dragon Lounge mixology bar. This was his first introduction to the world of “mixology”. He learned everything from the bottom and within 6 months was the head bartender/manager and was in charge of all normal duties of the bar program including cocktail design. During his time with SLS he also took on consulting and worked various events including the Lucky Rice festival and Bacardi Legacy competition. His talents did not go unnoticed and in 2014 he partnered with Patrick Gleber, owner of Tobacco Road, to open Cocktail Collection and put his magic career on hold. Cocktail Collection was the hottest bar in Miami, featuring a rotating original cocktail menu and local artist show cases. Cocktail Collection has received numerous accolades from various mediate outlets and critics including the only 5 star cocktail lounge/bar rating on YELP in the greater Miami area. It was loved by guests and critics, a rare feat in today’s hospitality market. Then without notice Tobacco Road and Cocktail Collection were demolished to make way for the new high rises of Brickell. But Leo kept on bringing his cocktails and hospitality though Cocktail Conjuring events, pop-ups and consulting for select venues including Norwegian Cruise Line and The Palms Hotel and Spa. Then out of nowhere AJ Billapando contacted Leo with an idea. AJ had remembered one night at Cocktail Collection where he had the best cocktails of his life and a surreal experience of Leo performing close-up magic for a group of him and his friends. The cocktails and experience was unpretentious yet sophisticated- something he wanted SoCal to embody. After a brief call, the two met and came up with SoCal Cantina over night. They opened a week later in Brickell and were a wild success. SoCal Cantina offers out-of-this-world margaritas as well as some classics from Cocktail Collection menu (smoke fashion anyone??). The drinks pair perfectly with quite simply the best tacos you will ever have. Check out SweetProcess as mentioned in today's episode. Check out Jolt as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Do it now." In today's episode with Leo Holtzman we will discuss: Being a magician Bartending Checklists Managers Finding an investor Finding an investor in a customer Popups Renting a space within a space Developing your personal brand Follow trends and create spaces for them Collecting emails Enforcing SOP Contracts Enthusiasm trickles down Game-ify business Becoming a mentor Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Perseverance What is your biggest weakness? Trust What's one question you ask or thing you look for during an interview? Future plans What's a current challenge? How are you dealing with it? Hiring and making things more efficient with less staff Share one code of conduct or behavior you teach your team. Accountability What is one uncommon standard of service you teach your staff? Treat people like they are a guest in your home, not in your restaurant What's one book we must read to become a better person or restaurant owner? How To Win Friends And Influence People by Dale Carnegie GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. BarMetrix What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? MarginEdge If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do it now Be what you know you can be Try to be empathetic to everyone Contact info: Instagram.... personal: @cocktail_conjuror business: @socal_cantina -OR- SoCal Cantina website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Leo Holtzman for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement, allow me to introduce to you today's guest, Chef/Founder of Campagna Hospitality Group Chef Vincenzo Betulia. Check out episode 791 with Guy Clarke as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Getting into the restaurant industry is super easy, you either do it with soul or heart, or you don't do it at all." In today's episode with Vincenzo Betulia we will discuss: Say yes to everything when you're getting started Make yourself valuable and investible Master your station Inventory awareness Be transparent with your team Treat all guests as if they are future investors See the positives in the perceived negatives Culture Hiring Sponsors 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.   P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus, passion, feel, touch. What is your biggest weakness? Communication What's one question you ask or thing you look for during an interview? Read between the lines, the truth is there What's a current challenge? How are you dealing with it? Keeping team members motivated, keep them inspired Share one code of conduct or behavior you teach your team. What would Vincenzo do? What is one uncommon standard of service you teach your staff? Be a chameleon What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Restaurant Man by  Joe Bastianich GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Understand your demographic Name one service you've hired Farmer Mike in Naples + Bonita Calusa Farms Dilly Fish Co. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast POS Thermal Circulator by PolyScience If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love what you do Don't take anyone for granted Respect and take care fo your team Contact info: Socials: Chef Betulia: @cheftulia Osteria Tulia @osteriatulia Bar Tulia @bartulia462 The French @thefrenchnaples Campagna Hospitality Group website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Vincenzo Betulia for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

SSA is a global hospitality design and consulting firm established in Tampa by Ken Schwartz in 1987. SSA specializes in food and beverage service design and is known for their Bespoke design solutions. President & CEO SSA Foodservice Design + Consulting Ken Schwartz has been selected as one of the top 12 design consultants in the world and the SSA team has grown from a single office to multiple locations in the US and Europe. SSA project engagements range from small boutique coffee establishments to $2.6 billion resorts. Brands, architects, and interior designers within all sectors of foodservice design (ie restaurants, casino, hotels, resorts, healthcare, workplace dining, sports venues, airports and college/universities) engage SSA for its extensive knowledge, creativity, and collaborative approach.   Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "We take our work incredibly serious, but not ourselves." In today's episode with Ken Schwartz we will discuss: The journey to success The packaging of your to-go orders is part of your brand, even though it is trash Restaurant design Controlling costs When to scale Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail What is your biggest weakness? Attention to detail What's one question you ask or thing you look for during an interview? Do they fit with the brand What's a current challenge? How are you dealing with it? Travel Share one code of conduct or behavior you teach your team. The work has to be pristine What is one uncommon standard of service you teach your staff? Think about things logically What's one book we must read to become a better person or restaurant owner? Who Moved My Cheese? An A-Mazing Way To Deal With Change In Your Work And In Your Life by Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Clean What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Handheld devices - Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love each other Respect each other Embrace each other Contact info: website: www.studiofs.com Instagram: @ssafsd Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ken Schwartz for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Staying positive in a negative situation isn't naive, it's leadership." In today's episode with Adam Rosenbaum we will discuss: The business side Empowering your staff Events Japanese culture and cooking Building a menu around one item Scaling Building a brand Business partners with your best friends Ghost kitchens Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Bbot is the leading contactless order and pay solution for the hospitality industry.  With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more.  They can also order from home with extensive takeout, delivery, and catering services, commission-free.  Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of humor What is your biggest weakness? Sense of humor What's one question you ask or thing you look for during an interview? Will they get along with everyone else What's a current challenge? How are you dealing with it? COVID-19, you have to pivot Share one code of conduct or behavior you teach your team. When someone walks through the door you yell across the room to greet them What is one uncommon standard of service you teach your staff? Respect What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Evolve Name one service you've hired. OCRA - On Call Restaurant Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Upngo Pay - Contactless payments for restaurants If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Look someone in the eye when you shake their hand Put down the toilet seat Treat people how you want to be treated Contact info: Instagram: @meatballers Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Adam Rosenbaum for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, CEO of The Little Beat, Little Beat Table, Le Pain Quotidien. For nearly 16 years Becky Mulligan was living the "intrapreneurial" lifestyle while climbing the executive ladder within the Starbucks organization. While at Starbucks she held the title of District Manager; Regional Director NC, VA, & SC; Direct of Mobile Ordering & Pay; Director of Program Development; Director of US Prioritization, Planning, & Promotion; and Regional Direct WA. Check out Servant Leadership: Learn the Most Effective Soft Skills to Become a Servant Leader and Guide Your Team to Success by Liam Taylor as mentioned in today's episode. Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results as mentioned in today's episode! Check out episode 709 with Field Failing as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Seek patience and passion in equal amounts. Patience alone will not build the temple. Passion alone will destroy its walls." -Maya Angelou In today's episode with Becky Mulligan we will discuss: Playing several roles in various types of companies Find out what your team members want from your employment and company Lessons learned from Starbucks Scaling and driving culture Servant leadership Love your brand The "visioning" process Be intentional Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Bbot is the leading contactless order and pay solution for the hospitality industry.  With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more.  They can also order from home with extensive takeout, delivery, and catering services, commission-free.  Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Presence What is your biggest weakness? I want to do too much too fast What's one question you ask or thing you look for during an interview? Passion for the product, people who challenge me and tell me when something is not right What's a current challenge? How are you dealing with it? Getting restaurants reopened/opening new restaurants Share one code of conduct or behavior you teach your team. Vulnerability, authenticity, humility What is one uncommon standard of service you teach your staff? Sharing the knowledge you team has for food What's one book we must read to become a better person or restaurant owner? The Servant Leader: How to Build a Creative Team, Develop Great Morale, and Improve Bottom-Line Performance by James A. Autry GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Be present with their people What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Meez - The recipe tool for professional chefs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have courage Be real Be kind Contact info: Instagram: @eatlittlebeet Email: info@thelittlebeet.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Becky Mulligan for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly! Check out Restaurant365 as mentioned in today's episode. Check out episode 774 with Bruce Irving as mentioned in today's episode! Check out Clubhouse: Drop-in audio chat as mentioned in today's episode. Check out Toast POS as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The key to success is finding value in collaboration.." In today's episode with Thomas Kelly we will discuss: Digital marketing Fast-casual Fine dining Staging in NYC Setting new, more reasonable, standard for our industry Operations Food trucks Catering Commissary kitchens The people behind the brand Pivoting early on Finding the right collaborators, investors, and partners You NEED a partner Inventory Labor management Instagram marketing/branding Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Empathy What is your biggest weakness? Operations What's one question you ask or thing you look for during an interview? What's your favorite food? What's a current challenge? How are you dealing with it? Finding exciting real estate Share one code of conduct or behavior you teach your team. Treat people well What is one uncommon standard of service you teach your staff? Don't be scripted What's one book we must read to become a better person or restaurant owner?  Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Focus on systems and processes Name one service you've hired Finance accounting - OCHRA What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zenreach: Walk-Through Marketing Bentobox Lunchbox: Next- Gen Enterprise Online Ordering If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Slow down and enjoy the people are are physically close to you Contact info: Instagram: @mexicue  -OR-  @thomaskelly3 Email: tk@mexicue.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Thomas Kelly for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

On this episode of Blunt Force Truth, Chuck and Mark talk about the state of the Country Today Today’s show rundown: · Mark and Chuck talk about LA / Alfonso (not byname) – where did the flu go? Can’t count Flu deaths unless they are counted as COVID deaths · COVID is never going away – 2 weeks to flattencurve – what happened there 2 reasons – 1 live in fear, only government can save us. 2 – Liberal Socialists ingovernment enjoying their new found dictatorial powers and don’t want to give them up. · Mr /Mrs. Potato Head – gone away – Things are being turned on their head “are you FOR SANITY” · Corporate America has turned into just a bunch of “Jello” – a mass of BETA Males everyplace – all you see is LGTBQ – all being promoted through Hollywood / Netflix etc · New Walker Texas Ranger – how it has changed tohow he can do nothng right without his new Hispanic partner to bail him out · Aunt Jemimah – she represents racism – stripped from the pancake syrup – Pearl Milling Company. Big Boy too masculine and body shames. Washington Football Team, Cleveland Indians changing names “Cleveland Burning Rivers”. Can’t be Spic n’ Span anymore…you have to just say SPAN. · Cancel Culture really dangerous, we are being led down that treacherous path, and they will never be happy. · Cuomo is ruined – he has become a national figure – flawed candidate. · Democrats do not trust the people, Conservatives trust the people · Under Armor has lost their Under-Minds – mandatory anti-white training “be ashamed of yourself for being white”.

Chef Phillip Phillips is the co-owner of Chicken and the Wolf and Lone Wolf Banh Mi in Tulsa, OK. Check out episode 728 with Mike Rypka as mentioned in today's episode! Check out episode 772 with Mike Bausch as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Customers will forgive bad food but customers will never forget bad service" In today's episode with Phillip Phillips we will discuss: Existentialism Accepting that we are all not perfect, but there is no excuse for bad service Getting into the industry at 15 y/o Food trucks Being told "No" early on in your career Ego Over-saturated markets Do ONE THING really well From professional musician to restaurateur Commissary kitchens Systems for scaling Debt The reality of restaurant reality TV Building a brick and mortar Why does Phillip Phillips think 7Shifts is a great tool? Coming back BETTER after COVID-19 Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humor What is your biggest weakness? Humor What's one question you ask or thing you look for during an interview? Character What's a current challenge? How are you dealing with it? Growth. Planning overcomes the challenges. Share one code of conduct or behavior you teach your team. Empathy What is one uncommon standard of service you teach your staff? It always needs to be right if it's not right, throw it away. What's one book we must read to become a better person or restaurant owner?  The Power of Now by Ekhart Tolle GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't do well enough or do often enough? Reflect Name one service you've hired. My entire management team! What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? 7Shifts If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? We're on a rock hurtling outer space We're following a ball of fire that's hurtling into the void You're life might not be as meaningful as you think Contact info: Instagram: @chickenandthewolf -OR- @lonewolftulsa www.lonewolftulsa.com -OR- www.chickenandthewolf.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Phillip Phillips for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode, Tony quickly dispenses with the title, “Objet d’Eric,” and lurches off in an unprecedented rant about shame-shaming and the idiotic “Who’s to say…?” question, until Kevin presses hard with his strangely soft philosopher hands to bring Tony down from his sputtering summit. With a deft segue, they then move into the episode’s segments. First, “Spic and Spandits 2”: Chloë and Madison go on tour with their redecorating banditry but bang into the long, hairy arm of Johnny Law. Next, there’s a commercial for “Kent Jennings’ Puzzle Grubs,” a handy solution to the problem of jigsaw puzzles further ruining an already ruined beach vacation. Finally, we return after many years to “Wine tasting with Men in Charge,” but it’s moved to the Next Generation—and this time the bad idea is Kevin’s. Is he ashamed? You bet he is.

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Throwback Episode DEC.22, 2005: Mr. Kleen decides its a good idea to call The Kid and the Phenom during his work Christmas party.  It immediately kicks into the duo ripping on every person who comes on the phone and spins way out of control.  This episode was originally recorded December 22, 2005 and features terrible audio quality, terrible trigger words and laughs up your ass as the in studio team try not to reveal that they've built a huge ass snow fortress over Mr. Kleen's house.  Kleen is in full drunk out horny, I'm taking a young girl home for the night mode but we all know better because he won't be getting into his fortress of solitude because of the iced over front and back door.  Hayoooo.  JMac makes a quick exit on this one as he predicts Kleen doing circus tricks for the party.   1:00 Its happening - lots of hot ass 2:00 Kleen likes fags 3:00 Kleen says you're pretty 4:00 Pretty boy talking - try 9 volts 5:00 Who is the fattest bitch there? 6:00 WTF you talking about Spic 7:00 A girl... finally 8:00 How much you drink tonight? - Fat bitches there? 9:00 Do the carpets match the curtains 10:00 Are your pants on?  11:00 The marine boyfriend 12:00 tune in and listen yourself 13:00 Kleen get off my phone lines 14:00 Jim from Drive-Thru.com  15:00 Get better phones ya idiot - The swallower 16:00 Are you married - engaged - semen swallower 17:00 Mr. Kleen's' nickname 18:00 Where is the semen swallower - semen gulp 19:00 Who was that faggot you put on 20:00 Did  you work with Lloyd 21:00 Lets not cock block Mr. Kleen 22:00 Jim from Drive-thrus - Where's LT 23:00 Sounds like gag on my cock is gonna happen 24:00 How do you'd up with a kid - No throat babies 25:00 Finishing twice in your mouth 26:00 Is everybody wasted 27:00 Hard to damage and ass - The good girl swallower 28:00 Back at it shortly 29:00 Music outtro  

Rasix   Revolucion X   Los Crudos   Ratas Del Vaticano   Criaturas   KURRAKÄ   Vaaska   Dave Rata   Juanita y Los Feos   Crimen   Tercer Mundo   Desenterradas   Muerte   Zotz   Mujercitos   Sin Motivo   Pura Mania   Ultra   Narcoestado   Ultraje   SPIC   Secreto Público   Nueva Fuerza   Exotica   Forra   Mujeres Podridas   Rata Negra   Riña   La Maquinaria de Tortura   Blystex   Cruz de Navajas   De Rodillas   Soga   UZI   Victimas   Irreal   Pobreza Mental   Detestados   Futura   Lumpen   Mentira   Mister   Reacción Violenta   Temor   Deseos Primitivos   Screaming Fist   Lux   Farmaco   Tumbas   Orden Mundial   Muro   Heterofobia   Cremalleras   Sin Ritmo   Sin Futuro

In this episode, Kevin and Tony—from the comfort of their sewer and earthen bunker respectively—discuss ways that arming the citizenry inevitably leads to peace. At the same time, necessarily, they explore which kinds of mold provide good body insulation when it grow on clothes and skin. With all that resolved, our boys move on to this episode's four segments. First, in “Dangerous Cousins-in-Law Part 2,” Darlene and Mabel play an alphabet game to guess the crime that Regina is planning. Second, it’s a new Jarrett Langford script: “Dungeon Doctor,” in which a doctor and nurse roll the dice to determine a patient’s treatment. Third is “Civics in a Bottle”—learning history from beer and wine labels. Why not? Finally, in “Spic and Spandits,” Chloë and Madison move their cast-off (but expensive!) furniture from their houses to yours—whether you want them to or not! But relax. Maybe they’re armed.

This is what happens when Generation X meets with Generation Z - you get a an episode that takes you on a wild ride of severe A.D.D. with a splash of bipolar.  Derek is joined by his teenage son (Nico) and nephew (Anthony) to discuss - and struggle to stay on topic - the latest in this doomed world. Everything from COVID and the Pop Culture impact; to PornHub; to DCU and the Justice League Snyder Cut; to Pete Davidson; to rumors of Lakeith Stanfield being cast as Joker; to current changes being made due to the delicate racial climate; to the word "SPIC"; to a true story of an encounter with rapist Bill Cosby; to much more!  Yea, that shit is all over the place! I know... I warned you. There are moments we start a topic and don't even get the full thought process out. This episode is literally - Everywhere and Here! ******************************************************************* Don't forget to SUBSCRIBE to the MIDNIGHT HUSTLE YouTube channel at https://bit.ly/2T0cNoH FOLLOW Midnight Hustle and Derek Gordon on social media at: - MH Twitter: https://twitter.com/MidnightHustles - MH Instagram: https://www.instagram.com/midnight.hustle - DG Twitter: https://twitter.com/YoDerekGordon - DG Instagram: https://www.instagram.com/derekgordon_onair

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop —  while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas. Check out Business Plan Pro as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “To be dedicated, to be authentic, to be resilient, and be thankful.” In today's episode with Jae Kim we will discuss: From a food truck to 8 brick-and-mortar locations EOS – Entrepreneur's Operating Systems Location is key Stay focused Take the leap Take action, stop dreaming Business plans The power of planning and physically writing things down You must reach out to mentors Food truck start-up advice The potential power and impact of social media Loyalty programs – Kim's opinion on the three best: Paytronix Thanx  Loyalty3 Realities of food trucks Inventing a food item – Kimchi fries Shark Tank TV show Learning from mistakes Franchising Consulting – should you hire outside? Discipline Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.   Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Grit What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Culture – do they fit your culture What's a current challenge? How are you dealing with it? Growth Share one code of conduct or behavior you teach your team. Dedicated, authentic, resilient, thankful What is one uncommon standard of service you teach your staff? Customer first always What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM    Shoe Dog: A Memoir by the Creator of NIKE by Phil Knight The Ride of a Lifetime: Lessons Learned From 15 Years as CEO of the Walt Disney Company by Bob Iger Principles: Life & Work by Ray Dalio Name one service you've hired. Interior Designer Kim Lewis – Austin, TX – www.kimlewisdesigns.com What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Restaurant 365 Google Docs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have fun Live in the moment Love Contact info: Chi'lantro BBQ website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jae Kim for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz have a combined 22 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts. It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl & Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public. Kyles first episode was 598. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you help other people get what they want, you will get what you want." In today's episode with Kyle Noonan we will discuss: Helping others is the heart of hospitality FRC generally opens 2-3 very large restaurants per year, employing hundreds of people Being first to market on a concept Mutts Canine Cantina was a brand new concept taking 5 years to fine-tune and develop it fully Membership models for restaurants FreeRange Concepts is all about "experiences" in their spaces FRC had no take-out model prior to COVID How do you create an experience with take-out The best to-go items are items that are good as leftovers Changing your menu to fit take-out while sticking to your brand The smart and savvy will survive and thrive Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Desire to take care of people What is your biggest weakness? Fearless, a little too fearless What's one question you ask or thing you look for during an interview? A sense of hospitality What's a current challenge? How are you dealing with it? Not knowing what the future holds Share one code of conduct or behavior you teach your team. Take care of the person next to you What is one uncommon standard of service you teach your staff? Create remarkable memories What's one book we must read to become a better person or restaurant owner? the Bible  GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Listen to their consumer Name one service you've hired Champion Management  PR Firm What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tablee buzzers for tables connected to servers and managers If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take care of other people Do your absolute best Smile Contact info: FreeRange Concepts website Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel Facebook: Kyle Noonan Twitter: @kylenoonan Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kyle Noonan for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Field Failing is a graduate of Cornell University where he earned both his B.A. and his MBA. After working in finance and failing to become a professional cyclist it was time to return to his passion for cooking. He filled the fridge in his New York apartment with brines and marinades and set out to make the perfect chicken. By 2012 he was confident enough in what he had to open Fields Good Chicken. 8 years later Fields Good Chicken has scaled to 6 locations through New York, NY. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Talent without grit is just potential. Talent with grit is unstoppable." In today's episode with Field Failing we will discuss: What is grit? How can we benefit from it when facing adversity We can let COVID control us or see the silver linings and make the best of it The importance of running a small company as if it is a large corporate structure Where following your heart early in your career gets you An excitement for ingredients Sustainable packaging for to-go orders "Giving a fuck" in a kitchen starts with the leader Actions speak louder than words in the kitchen Field worked in finance so we discuss it for a solid chunk of the episode Food cost What influences the numbers in a restaurant on the daily? Constantly push your brand and rebrand if necessary; don't wait! The importance of talking through your problems out loud even to someone who doesn't have the answers The need to scale healthy food Field is trying to make grilled and roasted chicken healthy and delicious Joining a restaurant group to get the funds to open Joining Aurify Brands Food quality is number one according to Field Don't say that you care; SHOW that you care You should always be working on your brand, don't settle, things change Motivated and happy people are just as important as food quality How is Fields Good Chicken adapting to COVID-19 Fields Good Chicken was one of the first NYC restaurants to start feeding healthcare workers for free Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail. Being mission-driven and putting people first What is your biggest weakness? "Obsessing over details to the point where I latch onto the negative before seeing the positive." What's one question you ask or thing you look for during an interview? I look for ambition and drive. Ask where they see themselves in 5 years What's a current challenge? How are you dealing with it? Operational execution being perfect every time Share one code of conduct or behavior you teach your team. Be kind What is one uncommon standard of service you teach your staff? Friendly greeting, make the guest feel comfortable, friendly farewell What's one book we must read to become a better person or restaurant owner? The Good Job Strategy: How the Smartest Companies Invest in Employees to Lower Costs and Boost Profits by Zeynep Ton Chasing Excellence: A Story About Building the World's Finest Athletes by Ben Bengeron GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Use technology Name one service you've hired Hungry Studio for branding, design, and creative direction What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Meez - The recipe tool for professional chefs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family is most important Treat each other with kindness and put people first Take risks Contact info: Instagram: personal: @fieldfailing the restaurant: @fieldsgoodchicken Website: FieldsGoodChicken.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Field Failing for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Sky Flowers (Mi Casa 10 year - Oct 2018) by David Sabat 01. The Beach House (Original Mix) - Aris Kokou 02. Be Yourself (Manoo Remix) - guri guri boys feat. Josh Milan 03. Siboney (Original Mix) - Mario Bianco, Gianluca Viscovo 04. Brasileiro (Original Mix) - George Kelly 05. Jeopardized (Original Mix) - Sabb 06. Spic, Me (FNX Omar Instrumental Remix) - Doug Gomez, Sincerity, FNX OMAR 07. Surrender (Original Mix) - Reggie Steele 08. Disconnected, The Observer (Original Mix) - 104 BPM 09. Lost without U (Extended) - Hifi Sean, Paris Grey 10. Es Felicidad (Vocal Mix) - George Lesley, Doug Gomez

In which The Off-Panelists plot to send an asteroid heading towards Earth in attempt to rid them of a constant nuiscence, before realizing that they've actually got comic books to talk about. Once the confusion settles, the Spic, the Hick, the Prick, and SICBA Award Winner John Lees decide that Rob Liefeld is the true d-list of the comic book industry, before commencing the circle jerk for a Marvel book, getting onto eachother for not reading their own recommendations, complaining about the lack of a certain costume feature on one of DC's most recent reinventions, and fight against the dreaded menace of bald testicle lumps. Die, Scot Kimball, die!Download Here!Kickstarter Campaign For "Oxymoron", A Graphic Novel By Tyler James, Joe Mulvey, and even SICBA Award Winner John Lees!Pledge now, and receive special incentives for donating!"Spent" - A Comic NOT Endorsed By SICBA Award Winner John LeesWith ApologiesRussell Crowe Replaces Javier Bardem For "Dark Tower" LeadRandom Text AccompanimentNew Creative Teams For "Marvel NOW" Revealed, Including Aaron, Waid, And RemenderFurther Random Text AccompanimentRob Liefeld Demotes "Deadpool" Talent To D-ListOkay, Seriously, I've Got Nothing