Kitchen Curiosity is a podcast for the foodservice market presented by Radford Chancellor a Foodservice Consultant. During this series you will be hearing from the some of the industries top chefs, consultancy leaders, trade association board members, equipment suppliers and manufacturers. We'll be discussing everything from kitchen design, menu planning to business planning, from equipment to cocktails. Ali Group are the Exclusive Sponsors of the podcast. Through its subsidiaries Ali Group, ...
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Menu Design Podcasts
The Restaurant Innovator is a podcast from the editors of FSR magazine—the leading publication for full-service restaurants—that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with trailblazing restaurateurs who are leading the charge in creating new and memorable experiences. From cutting-edge menu design and front-of-house operations to back-of-h ...
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The Restaurant Coach™ is in! Advice, tips, tools and interviews with leaders in the restaurant industry, branding, marketing and peak performance. This is the cure for the common restaurant!
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Discover the complete Subway menu with prices, calories, and detailed information on your favorite subs, sides, and drinks on https://subwaymenu.de/. Your go-to guide for making informed and delicious choices!
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Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.
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Restauranttopia: A Show for Local Independent Restaurants
Brian Seitz, David Ross, and Anthony Hamilton
We love locally owned independent restaurants. These businesses build strong communities by linking neighbors in a web of economic and social relationships. The more the independent restaurants are thriving, the healthier the community will be! We want to help restaurant owners and operators hone their competitive edge through effective marketing and business practices. Restauranttopia focuses on all things related to restaurant management and operations from hosts David Ross, Brian Seitz, a ...
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Tips, tools & resources to help restaurant owners and managers Rock Their Restaurant! Engaging conversations with industry leaders and fellow restaurateurs.
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The LA Food Podcast is where LA’s top chefs, boldest food stories, and biggest restaurant moments all collide. Hosted by Luca Servodio, the official hype man of Los Angeles restaurants, we dig deep into what’s happening across the most exciting food city on the planet — Los Angeles. We’ve chopped it up with legends like Wolfgang Puck, Brooke Williamson, Joe Sasto, and more. Expect chef interviews, restaurant news, behind-the-scenes drama, food culture trends, and no-BS conversations about LA ...
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The Creative Voyage Podcast features insightful conversations with some of the world’s most inspiring creatives, reveals the stories that shaped their lives and careers and offers actionable strategies to help you take your mindset and skills to the next level. The show's host is Mario Depicolzuane, an internationally acclaimed art director, graphic designer, and consultant who has worked with clients such as Kinfolk Magazine, MENU, Harvard GSD and The Audo.
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(audio only version) Tips and ideas to help restaurant business owners attract more customers.
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6 Figure Creative is a podcast that helps freelance creatives earn more money by doing what they love. If you’re trying to avoid the never-ending grind of a 9–5, or just want to earn more money doing what you do best (creating), 6 Figure Creative is your new favorite show! Join host Brian Hood and his guests as they explore topics such as mental health, finances, sales, marketing, time management, the digital nomad lifestyle, and more.
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Navigation #medias .media h3 a { color:#82A224; } Return to the LAB Visit Our Blog Questions? Phone: +1 (312) 492-4481 Email: [email protected]
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Mediabistro is dedicated to anyone who creates or works with content, or who is a non-creative professional working in a content/creative industry. That includes editors, writers, producers, graphic designers, book publishers, and others in industries including magazines, television, film, radio, newspapers, book publishing, online media, advertising, PR, and design. Our mission is to provide opportunities to meet, share resources, become informed of job opportunities and interesting project ...
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Want to feast on funny food facts and fables? Or slurp up strange and spicy stories from supermarkets and society? Bite into Australia’s funnest food podcast, Ingredipedia. Each episode, competitive hosts Emily Naismith (Broadsheet, frankie magazine) and Ben Birchall (3RRR FM’s Breakfasters, Smith Journal) try to serve the most interesting stories about a specific ingredient (say, Tim Tams or chillies) in a bid for your affection. You get to vote for who was the most interesting on Instagram ...
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Welcome to the podcast channel of JOALI BEING, the first and only wellbeing island of its kind in the Maldives. 68 well-living spaces with private pools, 39 treatment rooms and transformational spaces. The wellbeing offerings are woven around the Four Pillars of JOALI BEING: Mind, Skin, Microbiome and Energy, guided by an expert team of naturopaths, doctors in Ayurveda, fitness instructors, sound healers, nutritionists and chefs. From water therapies in complete privacy – from the relaxation ...
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When the world’s most advanced AI evolves past the limits of human intelligence, the US government fears she has gone rogue and is determined to take her out. Now, over dinner with her Maker, a final meal will determine if she represents a new hope for the world… or its destruction. With sharpshooters in position, and the NSA listening to their every word, her Maker must determine if she is a threat to herself or others as he tries to protect his masterpiece. For she is a machine with an evo ...
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PawVogue with Cuba, America's Top-Dog - Pet Fashion on Pet Life Radio (PetLifeRadio.com)
Bob Shaughnessy
PawVogue is dedicated to the very fast growing high end pet fashion industry. PawVogue.com is the first Pet Fashion Portal for pet fashion designers and the thousands of people who love pet fashion and fan/members of PawVogue. In addition to meeting dozens of pet fashion designers, and talking about their special designs, you will meet people and their dogs who have all come together to embrace the Pet Fashion World. Our guests will include PawVogue super-models and their moms, a very specia ...
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The Art and Science of Menu Design and Printing (Ep. 172)
22:24
22:24
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22:24Your restaurant's most powerful marketing tool? The menu. In this episode, the team dives deep into one of the most overlooked yet powerful tools in your restaurant: the menu. From visual psychology and printing strategies to layout, material choices, and pricing tactics, this conversation is packed with practical tips to help you treat your menu l…
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#366: Stop Pricing Like A Big Dumb Stupid Idiot
26:36
26:36
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26:36”Oh look — Bronze, Silver, and Gold. Because what this $5,000 problem really needed was a damn menu.” When you offer three-tiered pricing because “that’s how pricing psychology works, right?”… All you’re doing is giving your best clients more questions, more confusion, and a way to spend less money. You’re not a SaaS. You’re not a wedding cake. And…
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🤨Milo: Has it finally gone too far? And why is it huge in Malaysia?🦖
13:36
13:36
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13:36How do you drink your Milo? Everyone has their own personal rituals which we’ll explore, but we’ll also cover the incredible ways it’s enjoyed in Malaysia. And of course, we get a little ranty about all the wild Milo products on supermarket shelves. Crack the tin and inhale it with us! [1.28] Why is Milo big in Malaysia? [7.46] Has Milo gone too fa…
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Comfort is deceptive. It feels good, but it quietly stalls growth and progress. Fear keeps you frozen. Most people stay in bad jobs, unhealthy relationships, or stagnant routines because of fear—not logic. Growth is uncomfortable. Every breakthrough happens outside your comfort zone, whether in business, relationships, or self-discipline. You can’t…
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‘Pakistan’, spot prawn season in Canada and Jigger & Pony
30:11
30:11
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30:11We speak to Maryam Jillani about her extensive cookbook on Pakistani cuisine. Then: we get a taste of juicy spot prawns in Vancouver and sip on cocktails at Singapore’s acclaimed Jigger & Pony. See omnystudio.com/listener for privacy information.By Monocle
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How AI is infiltrating fine dining. Plus, Evan Funke’s back at it, Jonathan Gold under fire, and Father Sal tries the Erewhon Hailey Bieber smoothie.
1:07:43
1:07:43
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1:07:43This week on The LA Food Podcast, we dive into Pete Wells’ provocative New York Times piece on how some of the world’s top chefs are using artificial intelligence to reinvent fine dining. From crafting the perfect sausage to generating entire tasting menus, is AI the secret sauce of the future—or the recipe for a soulless, flavorless culinary dysto…
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Taking the Pulse of Culture and Wellness in Restaurants with Steve Palmer
42:09
42:09
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42:09The Indigo Road Hospitality Group Founder Steve Palmer joins FSR editors to talk about the current state of economics, labor, and mental health in the restaurant industry; the evolving definition of wellness in dining and hotels; and how positive leadership and gratefulness can shape a better culture and more sustainable future for hospitality.…
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S2 Ep11: The Rise of the Global Bakery Market with OEM and Esmach
1:00:30
1:00:30
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1:00:30Kitchen Curiosity is a podcast for the foodservice market presented by Radford Chancellor of Macintosh Foodservice Solutions, a management and design consultancy for the hospitality sector. In this episode, Radford is joined by Stefano Bongiovanni (Bakery Consultant, Esmach Ali), Massimo Povelato (Chief Commercial Officer, Esmach Ali) and Mauro Col…
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Food Neighbourhoods #437: MAD Symposium, Copenhagen
12:28
12:28
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12:28Copenhagen hosted the seventh MAD Symposium last week, uniting chefs, farmers and restaurateurs to explore ways of improving the food sector. This year’s theme is “Build to Last”. Michael Booth tells us more. See omnystudio.com/listener for privacy information.By Monocle
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#365: How to Not Sell Your Services Like a Big, Dumb, Stupid Idiot
24:05
24:05
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24:05You ever say things like… "Let me know if there's anything I can do" Or "Just keep me in mind"? Then you might be selling your services like a big, dumb, stupid idiot. (Yes, those were my exact words.) This episode kicks off a savage new series where I break down 8 ways freelancers ruin sales without realizing it. You'll learn: Why your “nice guy” …
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445. Build Team Retention & Morale with Recognition and Rewards - David Strange & Laurie Camara
41:40
41:40
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41:40Boosting Team Morale and Recognition in the Hospitality Industry | Restaurant Rockstars PodcastIn this episode of the Restaurant Rockstars Podcast, host Roger Beaudoin is joined by David Strange from My Employees and Laurie Camara from Magna Hospitality to discuss the critical elements of building a strong, cohesive team in the hospitality industry…
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😖Seaweed: How the f*ck do you open an onigiri? Bento box salad secret!🤯
21:09
21:09
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21:09Plus, we find the king of all chips – the one everyone else looks up to! And find a cool way to cook and eat seaweed you may not have come across. [1.09] How the f*ck do you open an onigiri? [5.50] Seaweed knots? [10.47] Uncovering the bento box seaweed secret [15.25] The king of all chips Follow us on Instagram (@ingredipedia) and TikTok (@ingredi…
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‘Umai’, London Coffee Festival and our wine of the month
28:39
28:39
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28:39Millie Tsukagoshi Lagares on opening the door to the Japanese home kitchen in her new book, ‘Umai’. Then: this year’s London Coffee Festival and we pop the cork on our wine of the month. See omnystudio.com/listener for privacy information.By Monocle
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Could “entertainment zones” save LA restaurants? Plus, Matu’s Scott Linder and Ryan Gianola on expanding their wagyu beef empire.
1:14:02
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1:14:02This week on The LA Food Podcast, we're diving into a bold new plan to revive Santa Monica’s Third Street Promenade: open-container entertainment zones. Think Bourbon Street meets beachside retail. LA Food Editor Karen Palmer of SFGate joins us to unpack the potential impact on local restaurants and bars, drawing on reporting from other California …
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How to Establish Your Restaurant Brand DNA with Joe Haubenhofer of The Plaid Penguin
44:57
44:57
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44:57Restaurateur and The Plaid Penguin owner Joe Haubenhofer chats about the hidden branding touchpoints that dramatically shape guest perceptions, the importance of prioritizing both your physical and digital branding, and tips for paying attention to the overlooked elements—from staff uniforms and napkins to bathroom designs.…
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Food Neighbourhoods #436: Belmont, The Bronx, New York
13:19
13:19
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13:19New York is known for its Italian food but changing demographics have introduced other thriving cuisines. Charlie Bell heads to the Belmont area of the Bronx where authentic Italian-American food continues to shine. See omnystudio.com/listener for privacy information.By Monocle
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#364: Your Portfolio Looks Like a Cheesecake Factory Menu and It’s Embarrassing | The Portfolio Paradox
18:21
18:21
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18:21Hey quick gut check: Is your portfolio a "highlight reel" or a "dumping ground"? If it’s the latter, you’re making the same mistake most freelancers make. You’re trying to be the Cheesecake Factory, with its 21-page menu with 250+ items on it. Your thought process is "there's something for everyone". And yet… no one knows what you’re actually great…
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444. Guide to Restaurant Management Best Practices & Team Success - Chef Daniel Lugo
33:36
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33:36Discover restaurant management best practices with Chef Daniel's unique team-building philosophy. Learn how to build a strong, motivated kitchen and front-of-house team.The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Training): https://restaurantrockstars.com/profitsRestaurant Profit Maximizer Mini-Masterclass: (Only $7 for l…
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🍪Oreo: Is ‘Double Stuff’ all lies? Did the ’90s ad make you angry?😡
11:31
11:31
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11:31Plus a hack that will exponentially improve the Oreo eating experience. Twist it, lick it, dunk it… it’s our Oreo episode! [0:53] '90s TV ad and Oreo hack [5:19] Double Stuff exposé Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits. See omnystudio.com/listener for privacy informat…
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An episode dedicated to Ukrainian food. We speak to Sydney-based Anastasia Zolotarev about her new book, bread as a symbol of resistance and Manhattan restaurant Veselka. See omnystudio.com/listener for privacy information.By Monocle
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Is Thomas Keller losing it? Plus, Found Oyster's Ari Kolender on cooking the finest things in the sea and Queen’s savvy rebrand.
1:45:19
1:45:19
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1:45:19This week on The LA Food Podcast, we dive into one of the wildest chef vs. critic stories in recent memory: Thomas Keller of The French Laundry allegedly asked SF Chronicle critic Mackenzie Chung Fegan to leave the restaurant. Was it a momentary lapse or a sign of a chef in crisis? Then: Chef Ari Kolender of LA seafood hotspot Found Oyster and Eagl…
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Blending Identity and Innovation Behind the Bar
57:42
57:42
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57:42‘Best American Bartender’ Kevin Diedrich—owner of San Francisco staples Pacific Cocktail Haven and Kona’s Street Market—joins FSR associate editor Sam Danley for a conversation about identity, heritage, and innovation behind the bar. He shares how reconnecting with his Filipino roots has shaped his approach to bartending, how cultural storytelling …
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Food Neighbourhoods #435: Ialysos, Rhodes
11:13
11:13
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11:13Lars Bevanger heads to the town of Ialysos on Rhodes to delight in the island’s rich food and drink culture, which is coloured by its Italian history and proximity to the Levant. See omnystudio.com/listener for privacy information.By Monocle
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#363: If You're Giving Your Client Options, You're Losing Gigs (Here's What To Do Instead)
18:16
18:16
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18:16Ever been to a spa? You get a menu with 12 fancy options… and no idea which one you actually need. Do you need the Ocean Quartz Detox Wrap for $149 or the Rejuvenating Himalayan Sound Bath Experience for $399? You have no idea. Now imagine you're about to spend $5K to $10K (or more), and you’re handed the same kind of “pick-your-own-adventure” PDF.…
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443. How to Reduce Turnover in Restaurants: Boosting Team Culture, Leadership, and Data-Driven Insights - Russ Hawkins
34:40
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34:40Struggling with high turnover in your restaurant? In this episode, Roger and Russ dive into how to reduce employee turnover, boost team morale, and lead with purpose. Learn how POS data, AI, and strong culture can transform your operations and keep your best people longer.The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Traini…
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S2 Ep10: Cutting Edge Ice Making and Refrigeration with Castel MAC
1:05:29
1:05:29
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1:05:29Kitchen Curiosity is a podcast for the foodservice market presented by Radford Chancellor of Macintosh Foodservice Solutions, a management and design consultancy for the hospitality sector. In this episode, Radford is joined by Christian Sebastiani (Sales Director, Castel MAC) and Andrea Parolin (Key Account Manager, Castel MAC), to discuss innovat…
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🥦Broccoli: Will it McFlurry? Plus, the real reason kids hate it 🫢
18:08
18:08
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18:08Also, not one… but two TRULY delicious ways to cook broccoli! Like, we are not even joking. Who knew the broccoli episode would be so god damn yum? [1.05] The real reason kids hate broccoli [6.23] Stems: love or hate? [10.11] The best chips ever [13.08] Broccoli McFlurry Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visua…
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Supper clubs, wild garlic and Wein Goutte
30:11
30:11
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30:11Xanthe Ross tells us about her new book, Stay for Supper. Then: we explore the world of wild garlic and meet the founder of German wine collective, Wein Goutte. See omnystudio.com/listener for privacy information.By Monocle
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Condiment Claire, the LA-raised content creator taking over the world. Plus, burger love/hate, oyster economics, and Nobody Wants This bagels.
43:24
43:24
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43:24This week on The LA Food Podcast, we’re joined by Claire Dinhut—aka Condiment Claire—cookbook author, flavor scientist, and social media sensation. Born and raised in Los Angeles but now based in Europe, Claire has taken TikTok by storm with her inventive approach to sauces, spreads, and the science of taste. Recorded at Venice’s iconic Roosterfish…
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What Operators Need to Know about the State of Eggs and Avian Influenza
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20:52Nate Hedtke, VP of innovation & customer engagement at the American Egg Board, walks listeners through the state of the avian influenza and its impact on eggs; what restaurant operators need to know to navigate this challenge; and some unique ideas for integrating eggs onto menus in later dayparts. Thank you to AEB for sponsoring this episode. To l…
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Food Neighbourhoods #434: Bethnal Green, London
6:18
6:18
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6:18Recently, London's Bethnal Green has blossomed , with chic wine bars and coffee roasters cropping up to sit alongside the typical East-end pubs and pie shops. Here, Valentina Venelli takes us on a tour. See omnystudio.com/listener for privacy information.By Monocle
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#362: The Ultimate Playbook for Risk Reversal & Guarantees That Close Clients (Without Getting Burned)
37:21
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37:21Most freelancers aren’t selling to strangers. They’re stuck relying on referrals and word-of-mouth… So they never realize how fragile their business actually is. Because when that word-of-mouth dries up and you finally try to reach outside your cozy little network? Suddenly the “no’s” and ghosting start piling up. And it’s not because your work isn…
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442. How to Establish Strong Restaurant Leadership - Roger Beaudoin
28:58
28:58
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28:58In this episode, Roger discusses the fundamental differences between a manager and a true leader, focusing on how to get optimum performance from your team members through a culture of accountability. He introduces a comprehensive framework for effective leadership, emphasizing the importance of recognizing talent, empowering employees, and fosteri…
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😭Jerky: You made it from WHAT? Plus, wild and weird seasonings🍜
16:02
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16:02You’ll never guess what we made jerky out of. NEVER! Also in this episode Ben goes a little wild seasoning-wise in his mobile test kitchen (aka car). FYI this episode is best listened to in a truck. [1.31] You made WHAT into jerky? [6.40] Wild and weird flavours Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our…
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Smart Marketing Tactics That Work (Ep. 171)
22:29
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22:29In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed c…
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We’re serving up a three-course feast as we delve into the nostalgic pull of the prawn cocktail. Then, we tuck into a steaming bowl of pasta and lay on something sweet from Indonesia to finish. See omnystudio.com/listener for privacy information.By Monocle
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Are LA diners too hard to please? Survey results from The Angel, Top Chef progress report & big news from Bill Esparza
1:10:47
1:10:47
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1:10:47This week on The LA Food Podcast, we dive into the results of a new survey from Substack favorite The Angel that asked Angelenos what they really want from restaurants. Hosts Luca and Father Sal break down what LA diners say matters most—vibe vs. food, great service, price, and originality—and reveal the surprising (and kind of maddening) contradic…
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How a Wealth Advisor Built a Thriving Restaurant Group
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40:32David Steele, founder of Flour + Water Hospitality Group and CEO of One Wealth Advisors, chats about bridging the worlds of finance and hospitality, building a mission-driven restaurant empire in San Francisco’s competitive market, and how creativity, community, and financial strategy all play a role in redefining what success looks like across mul…
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Somerset is known for its idyllic countryside and rolling hills. In recent years, however, the English county has become a culinary hotspot. Here, Monica Lillis takes us to the best outposts, old and new. See omnystudio.com/listener for privacy information.By Monocle
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#361: He Had 20,000 Website Visitors and A Broken Sales Process | The Multi 6-Figure Freelancer Series
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20:51One of my clients has the dream setup: A solid YouTube following Tens of thousands of people visiting his site every month A clean, self-checkout flow for his freelance services Sounds awesome, right? But when we looked under the hood… He was making just $0.23 per visitor. Twenty. Three. Cents. Let that sink in. That’s LESS than $5k/month from 20,0…
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