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This is what we are thinking about and doing when the everyday public is just enjoying thier meals. We make it all look oh so simple and seemless when it's anything but. The Chef calls it controlled chaos. We know and do things that you wouldn't even consider. The insider look is so you will have a new appreciation for the restaurant warriors out there that give you all their blood sweat and tears. This one is dedicated to them! this will be a little bit about the servers but coming more from a Chef's perspective. Our foodfunnation.com 's Chef, Chef shawn had 14 years getting a paycheck on the restaurant scene as well as being a government certified red seal cook/chef for the past 15 years and learning everyday from trial and error in his own kitchen and food espertise.
on this show...
-Restaurant Secrets Only Servers Know
-Reasons Chefs Are Better At Life
-Hospitality in the Restaurant Kitchen: A Chef's Perspective
-How to Earn Respect in a New Kitchen
Stay tuned see you all there!
Dads it's important that you live a healthy lifestyle and we'll discuss physical, spiritual and healthy living and share our upcoming Dignity Restaurant Event. Learn how to shop, prepare and cook healthy, tasty meals!!!!!! First 20 families may leave with a bag of groceries, and more!!! Dads please RSVP for this free event. Call 718 206 2068 or e-mail firstname.lastname@example.org
Hear about great travel events happening this week and prepare to enjoy great eats during NYC Restaurant Week 2016.
Many people make mistakes in life, but how do you learn from them and become better if the world continues to define you by your mistake? Litehouse restaurant owner believes in changing lives by giving second chances. His restaurant has been the source of hope and help for many as he uses his business as a place for those who have served time to get a job serving people. He talks about the responsibility of businesses to uplift the communities they are in by providing both jobs and charity as a way to give back to those who give to them.
This week Thursday Night Tailgate was live from Warren Moon's Pro Bowl Party at the Top of Waikiki Restaurant in Honolulu, Hawaii benefitting St. Jude Children's Research Hospital. Our guests will be: Warren Moon, Andre Reed, Christian Okoye, David Meltzer, Nick Lowery, Vencie Glenn, Ma'ake Kemoeatu and many more. Original TNT co-host Angelo Cane makes a return visit to top off a great night, a great event, for a great cause.
Join Chris Mascaro and Bob Lazzari every Thursday night from 8:00-10:00 PM EST as they talk with current and former players and coaches from around the NFL & CFL on "Thursday Night Tailgate." Chris and Bob talk football with the greats of the game 52 weeks a year so set a reminder, you don't want to miss an episode. Plus, check out the TNT web site: www.thursdaynighttailgate.com to keep track of upcoming guests, archived episodes and what players are saying about the show.
“I want to congratulate you on your outstanding show. I’m extraordinarily impressed. I’ve been on a lot of shows over the years in various cities but this one is exceptional." Andy Russell, Former Pittsburgh Steelers LB
"Minimum-Wage Issue Exerts Maximum Impact On Restaurant Industry" was a recent headline on Forbes.com and is the concern of many restaurant industry professionals including those of franchise brands with tens, hundreds and thousands of locations nationwide. Rising wages will force price increases across the menu. Brands have already begun to push their prices up as their labor costs have risen, either from mandated or expected hikes to the minimum wage or from costs associated with health care coverage. In addition, several national brands have already begun to roll out self-order kiosks to reduce labor.
This week on Franchise Today, co-hosts Stan Friedman and Paul Segreto welcome long-time franchise and restaurant industry professional, Lynette McKee. With over two decades experience at Dunkin Brands, Burger King, Dennys, Checkers and Metromedia Restaurant Group, Lynette shares her perspective from the inside out of a labor-intensive industry that has already seen rising costs and declining profits. With a wealth of experience and time committed to education and leadership programs, Lynette also shares her insight on creating opportunities for minorities and women in food service and franchising.
Franchise Today airs LIVE Wednesdays at 11AM CT / 12PM ET with on-demand access on iTunes.
Join us for the launch of The Restaurant Prescription™ Podcast! To get things off the right way, we’ll be talking to Chef Christopher Hill, a 2 time TedX Speaker, writer and entrepreneur who is going to discuss a common aliment in the restaurant industry, passion. You might have had it and then maybe lost some. Chris will show you how to rekindle that fire you once had. Plus, he will be giving away a copy of his new ebook, “ Beyond the Line: Cultivating a life and career that matters”.
Brian Duncan knows quite a few things about creating culture. He is the founder and winemaker for the BIN 36 wine brand for over 14 years. From 1999 to 2013 he was the partner and wine director for the BIB 36 Restaurant Group. Brian was on the cutting edge in the development of the wine bar concept. When I worked in Chicago for Wolfgang Puck, BIN 36 was my frequent hangout. To listen to Brian talk about wine is almost hypnotic. He shares the same passion for making wine as it does in motivating and developing high-performance teams.
On Alex's Reviews, I will be reviewing all sorts of things.... Restaurant reviews some LIVE on Location, fish stores, and just about anything you could imagine. I love to review things if you can't tell! I figured to start this show, I'd review the 2 fish stores I bought from this week.... my local fish store School Of Fish INC and for the first time in 6 years I bought fish online from Live Aquaria!
Topics for the show:
~ What I got from School of Fish INC and Live Aquaria
~ Why I shop at School of Fish INC and Live Aquaria
~ My thoughts and review of School of Fish INC and Live Aquaria
~ Diver's Den chat!
Enjoy the show and feel free to join the chat.
From School of Fish Inc I got:
Blue Hippo Tang
One Spot Foxface
Blue Throat Trigger
From Live Aquaria Diver's Den:
Yellow Belly Dogfaced Puffer
SCHOOL OF FISH INC UNBOXING:
LIVE AQUARIA UNBOXING:
THE PUFFER I BOUGHT:
Denver Broncos & North Carolina Panthers - Who will take the win??? Tune in for Ms. Gina's prediction! Also, if someone offered you the chance of a lifetime to own your own business, have a state-of-the art studio (no expense too much), own your own restaurant, hair salon, or car dealership...whatever your fancy! The catch? To present your business plan blueprint with all details included, WOULD YOU BE READY????? How big are you willing to dream? Join me!
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Owner of “Knead...Baked Goods”, Celebrity Chef Jackie Mazza!!!
Chef Jackie Mazza is a New Jersey Pastry Chef and Artisan who has been in the culinary industry for thirteen years, spending the majority of her career serving as the Executive Pastry Chef for the acclaimed The Frog and the Peach, in downtown New Brunswick, New Jersey. She attended the Art Institute of NYC for Culinary Arts and Restaurant Management as well as Baking and Pastry. After wrapping up her tenure as head baker for a New York based bread-company, she came home to Jersey and founded “Knead…Baked Goods”.
Host Jim Ventura (professional Navigational consultant - Astrology, Numerology, Runes, Tarot, Animal cards etc...) is the author of two metaphysical books, YouTube videos and does local and Skype seminars and classes on many different metaphysical subjects. Snake Oil is Jim's monthly blog column. Snake Oil radio is a forum for discussion of a wide range of metaphysical subjects with a primary focus on how everyone can learn to fine tune their unique intuitive abilities and skills. Callers may call in toward the end of Jim’s show with questions or comments and some shows include 5 minute free mini navigational consultations (today's show will not get to live calls).
Todays Show live Column read: Mirror Mirror A few weeks before the restaurant I had spent the last two years working at closed, the owner went on a bit of a rant. He had confided in me that unless we suddenly got a lot busier or found some new financial backing he would have to close the restaurant permanently. He was understandably angry and frustrated by the situation and needed to let off some stream, so I kept my mouth shut while he complained; “The people in Phoenix don’t appreciate excellent, quality food. They prefer mediocre crap. They’re going to be sorry when they find out we’re no longer here... While it’s never pleasant to let someone dump all their anger your way, I knew it wasn’t directed at me. I could see that he really just needed an ear. There was some truth in his words. We had amazing food and most people raved about it, but our numbers were not supporting the positive feedback we got. Still, something about the situation and listening to him made me uncomfortable. I knew that something was being triggered inside of me as a result of his rant...”
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