30 Burst results for "Restaurant Group"
Indoor Dining Returns in New York
"Right a big day for pandemic street stricken restaurants in New York because a ban on indoor dining is being partially lifted. Hundreds of restaurants have gone out of business in the past year. Others Barely afloat. But as Tom Brooke reports the move to bring back indoor dining or being on a limited basis, it's not being welcomed by everyone. Chicken sizzles on a grill at Friedman's restaurant on New York's Upper West Side, the establishment is alive. But much of the restaurant industry in the city is moribund from Grand Eater is like the Gotham Bar and Grill, which may reopen to the more ordinary nearby Good stuff, Diner. More than 1000 restaurants have closed fallen victim to covert 19 so start indoor dining on Friday. 25% Governor Cuomo's decision this week to lift the ban on indoor dining up to 25% of capacity is seen as a bit of a lifesaver. Jonah Phillips is the owner of Friedman's restaurant group. We're excited, too. Get our guests back in the restaurant. I think something that we've lost. Is that excitement and energy that you felt when you walked to a restaurant that had guests, innit, eating and drinking and dining. It's fun without indoor dining restaurants in the city have relied on take out and delivery service to stay in business. They've also resorted to extraordinary steps to make outdoor dining and freezing temperatures feasible in some instances, creating huge bubble light structures protecting diners, AFIS it outdoors and eat. Some won't be eating indoors anytime soon, Even though Governor Cuomo has decreed they now can, among them. New Yorker Claire Wachtel, who were sipping tea is an outdoor space belonging to Friedman's on 72nd Street. I won't go into an indoor dining Until this is all over because I think you're relatively safe if you're outside, But if you're in the dining area, it's I'd be too scared to do it. Even the rescue workers are now eligible to get vaccinated and restaurants have implemented numerous safety measures. Some health experts caution that the return to indoor dining is premature. Go out to dinner. CASS is from Columbia University Medical Center opening Internet now, at least to me, while we're just first getting to the point of controlling the spread of this virus Does not seem like the right next step. While mindful off health concerns getting restaurants to flourish economically. It's what Andrew Ritchie from the New York City hospitality alliance really wants to him. That's the priority over the past year. We've lost more than 140,000 jobs in New York City's restaurant industry and indoor dining has been opened up throughout the rest of New York state at 50% indoor occupancy since June. Partial lifting of the indoor dining band is precarious. With infection rates increased. Governor Cuomo has stated it may be reimposed those still working in the hospitality business. No, it's going to be a long, hard slog before the restaurant industry in New York returns to anything like normal. Nikki Joyce is a waitress at tea and sympathy. A much loved British comfort food eatery in the city. Will it get back to where it wasp where you have people, you know, shoulder to shoulder for deeper bars. I just can't see. Unfortunately and sad, but I don't see that happening any time soon. Fervent hope is that Governor Cuomo's partial lifting of the indoor dining band this week will mark the start of the long road back. Away in New York once again boast, but it's home to one of the most lively on fairy restaurant scenes in the world. There you
"restaurant group" Discussed on ESPN Chicago 1000 - WMVP
"You got a programming announcement way we're gonna have Liam Hendriks on the show today. Time to be determined and it should be here in the next hour hour and a half. I'll keep you posted on their socks addition Yes, it was made official today signing was official was announced. I think I'm Monday were reported on Monday. He's very, very good. He's very, very fun, too. So we'll talk to Liam Hendriks coming up on the show JD. Also coming up. We need a contestant We need to actually for what's its stake. Which came? Are we playing boys? Are we playing the Packers game? Let's put a Packer game. What is that 6.5 the Packers are given. Is it 6.5 the number right now It's the Packers are a 6.5 point favorite. All right. This is from our great friends at GT. Prime G Prime is located at 707 north well streak. It's the Boca Restaurant group. They're absolutely awesome. It's a Kevin Dame. It's rob cats and they keep things safe. You need to pick up from there. You need to support local or local. Hopefully, these restaurants can open soon with numbers going down and just sappy, Tintori. They're executive chef. He's a superstar chef. So take out and delivery. Plus, Giuseppe is offering virtual cooking classes. Guests can book through Boca group dot com. Slash experience. Here's the way we play..
Restaurants In New York Barely Scraping By As The New Year Arrives
"So You want to go out for a New year's Eve to a restaurant and celebrate as you probably have done in many years in the past, because you're not going to times Square? I wouldn't go to times Square, no matter what if it was 60 degrees and no cove, it Difficult Times Square on New Year's Eve. Just not my thing. I want to actually pee in your toilet. Not in my pants as I'm sitting there for five hours waiting. But if that's your thing, you can't do it right. So restaurants in the city or closed because of an edict. By the governor. That science based. Of course, he's just trying to react and do something. Because here in Westchester, we can go Dinan. There's a there's a capacity limit, but All these restaurants have changed, you know, like in some of these booths They'll put the plexiglass between the booths and skip Boots. So every other one could be occupied. Which is silly. Why the hell are you putting up the The Plexi class. All this stuff meant to keep the Crazy. Power hungry Health Department inspectors or The deputy sheriffs or anybody else who is being sicked upon you. From slapping you with a fine well, there's a new lawsuit that just came out restaurant group class action lawsuit against the Blasio and Cuomo. And basically it was started by the seaport house in Manhattan. There the first plaintiff butts class action, and they're basically saying, Hey, look. We cannot and will not respect or obey any further takings of our fundamental liberty. Interest in freedom's good for them. Because this is not based in science is only 1.4%, according to the state's health Department of Coronavirus cases. Not deaths. Positive cases, which could mean nothing. That are attributed to Restaurants, But the restaurants in New York City are bearing the brunt of this, so AH, place. I always go because I went to Fordham and I love to go to a couple basketball games a year we get together. We go to the game before the game. We go down to Arthur Avenue, which is across the street not fought right? And we go toe. Pasquale's Rigoletto will go to Dominic's will go to zero to know that all the good places down there that make it special. We can't do it now. Charlie. Apollo is the owner of Dominic. So, what happened to bump into yesterday? My wife and I, My mother in law went went out for lunch in Yonkers. Where, Of course, no problem. You have no restrictions other than some capacity limits, But we can have a good time and we did indoors. But Charlie Apollo and Dominic's and all the other restaurants in New York City can not. Charlie, How are you? Good, Bob. Thanks for having me today. So how bad is it? I mean, you guys have been through so much where you've had to shut down, And then you were able to open up for limited capacity or take out only by the way I'm not a take out kind of guy. When I go to a restaurant. I want the food to come out hot. I want to enjoy it. I want toe be with friends or family and not have to go to grab. You know a bag, Get it home and then have to reheat it. I'm not just me. I know a lot of people do it. Thank God they do because it's keeping you guys alive. But What's going on right now? Your restaurant Arthur Avenue, All of New York City. Are you guys air hanging on by a thread, right? That is correct or not the revenue all the restaurants, um, on Arthur Avenue followed protocol, according to the governor, I thought we were doing a good job of it all. I think all the all the city restaurants were trying to do the best they could. His shutting us down to the holidays was was very big alot restaurants and all the revenue are suffering right now. It's not enough just to sit outside. It's way too cold. On the houses they built on the street. They're trying to do the best they can with them, But it's just not enough and take out is not enough. So I think not only on off the revenue, but all to the city. Always four restaurants. We're all suffering pretty bad. Just think the governor should have a little bit more of a heart and kind of think about the small guys in this business because it's a trickle effect. It goes all the way down. On the restaurant's This applies to all the employees is just a trickling effect that it's hurting everyone.
Seattle Restaurant Group Shows Support for City Tax on Large Corporations
"Heard. The Seattle Chamber of Commerce has filed a lawsuit against the city for the so called jumpstart tax. And now this is the new tax that will go into effect next July, And it goes after the highest earning workers at big companies. You might not have heard it. Because it was kind of quickly passed whilst we were dealing with all sorts of things. So when The chamber filed the lawsuit last week. They accused the city Council of going beyond their taxing authority and rushing the tax through. But now there is a group of Restaurant owners. This is a group that represents nearly 250 Seattle area restaurants, and they're actually defending the city on this new tax, saying it is one of the few Sources of future city revenue that will be able to help all these struggling small businesses and workers that are hurt by covert 19. So this group is called Seattle restaurants United and they say the chambers lawsuit is wrong headed. Harmful and frankly infuriating to the small businesses, which they claim to represent, But they clearly do not care enough about to fight for On again. The Seattle Times is reporting that new tax would go into effect next July. I am
Comcast nets record high-speed internet adds, has nearly 22 million Peacock sign-ups
"Stock, which If I'm being honest, like doesn't like have to be up there in terms of like the worst stock tickers available. CMC essays that was just Yeah, yeah, it's pretty bad. It's just It's long. It's complicated. I just had to get that out of the way. But the stock is actually up about two and a quarter percent in early trading today, largely on the back of the fact that they came in with a good number of AH high speed Internet customers out of that's kind of an important metric for them next 633,000 on also there, Peacock service. Has 22 million sign ups currently, at this point, they do have both free and paid options. So these are all customers showing out money for the service. But 22 million sign ups, which is Really strong for, you know anything that's not named Disney. Plus, I'm gonna lump this company in with and tea for a moment here and granted their stocks and performed very differently. This year. Comcast is pretty much back to where they started the year wears and TNT is far from it. But It seems to me that both of these companies are worth a heck of a lot more when you separate their individual parts than they are when you put them together. Like why does a telecom company own A huge creative TV network like NBC. I just don't really get the same goes for it and t an HBO. I mean, they also own direct TV, which has just been an absolute dog. I just don't I don't get it. I don't see how those operations really worked together. I don't really see any senators between them and it hasn't really worked out terribly well. From what I can tell from the stock performance for either of us. No. I mean, I think at least with this one like Comcast, his own NBC Universal for a while now, and it looks like I think the nice thing that you can say is they haven't screwed it up. Yeah, I mean, no, not not horribly, but I mean, they have, you know, held it during a period of time where a lot of people have been disinterested in watching programme television. Yeah, I agree. And obviously all of these, you know cable companies they want to own the content like it's it's. It's clear that they want to be able to say Look, this is ours and, you know, have exclusives and things like that, But I think there is a really strong case. In the in the environment that we're in right now, where Netflix has the value it does, and Disney Plus is growing the way it is. If you're not a a pure play content provider. You might be doing your investors a disservice by sticking something like NBC Universal onto this chassis of Lake a boring telecom. That doesn't have any growth. Well, honestly, it's like pairing up a utility company with a restaurant group. I mean, they're different things like that One like a delivering home. Internet and phone is a very different business model from designing hit shows like Parks and rec in the office. Welcome to national grid Sonic. Can we take your order precisely.
"restaurant group" Discussed on MyTalk 107.1
"Sorry. We have not been managing our clock so great today. So we help Patrice over Patrice stuff was in the middle of asking you a question. And the music started playing, and I just felt like I wanted to give her the opportunity. I just wanted to talk to you. I just want you to give us like a few seconds about what it was like to launch a book during these weird times. Weird is the perfect word for it. Part of me is so sad because I love meeting people and doing the book signings and so much fun in such a celebration, But I have to think about The positive things and some positive things there that we can reach more people. But more people can come to the lunch because it's virtual. We can reach people from across the state. We could read people Ideo classes with a psychic. You're confused Institute and because we're online, we're having students that are coming from all over the country. So that's what I want to focus on is the positive stuff. Yeah, the cool silver lining Well, Thursday will be the book launch will be Facebook live, Stephan. I'll be hosting it with you will be talking for about an hour. I'm in it. Cook something from the book for the Facebook low. Yeah, that's a good idea. And I'm not gonna tell you what he looked like. Then you see, what do you want to do? I don't run your life, but I'm going to cook some things in the book. And have it there so that we can talk about it. Yeah, that's exciting. Okay? I'm gonna cook something to just so Stephanie doesn't look so I'm not better than you national than may. Come on. I'll have to cook something to that. All three. Do it. Alright, so people can find the link. Yeah, thanks, Patrice. They confined. The lake Honor. Thanks Weekly to show page also landed. 10,000 plates is the name of the book. It's the virtual book launch. We're looking forward to it. Awesome. Okay, So Stephanie, you've written a lot while I've been gone. I know there's been a lot to write about while you've been gone. There's Ah, There was the big thing that you know we did. We did the checking because it's been six months since the big restaurant check in. On DH. We talked a little bit about that on the show. I think while you were gone, but what I really wanted to talk about is something that is kind of just recently popped up. And I wrote something about it this week because 40 some 40 restaurants came together under this, you know, loose group that they formed called the Downtown Restaurant group. And they have Ah, written a letter to the mayor and they have said, and the City Council and they said, We need your help, and they're saying we're in a really tough time. And yes, Cove, it is is not great, and you know it's really rough on us. But One of the things that is also impacting. Thus is the perception that downtown is not safe. And it's the fact that there is, you know, maybe more crime but then also the the fact that it is that people think that it's not a safe place to come and that people are staying away. And I'm interested in that I was interested in in kind of exploring that thought because For me. I have been downtown a lot. I mean in for takeout, too. I mean, not like when we talk about that I have gone downtown. It's not like I'm out hanging out at restaurants and doing nothing like my informer life, but I run downtown to do different things and to meet people I've had coffee outside on patios. I've had sushi in a restaurant. I've had burgers outside on patios. I've done my fair amount of like hanging out in the city and I have never felt any more unsafe than normal. And so But when I When I was writing these articles about will you go eat indoors after you know, the Patty was kind of go away. It seemed to me there was a lot of people who responded that they wouldn't come to Minneapolis and I was shocked by that. I was very surprised because and they said they fear that they fear Carjackings. They fear, you know crime on you, no patios, and they fear their fearful of things. And I was surprised by that. But this group of restaurant people who wrote a letter saying that they're hoping that the mayor and the City Council recognize that and conduce something about it. Do you feel unsafe for have you felt unsafe? I know you've been gone for like a month. But it's 516411071, too. If you want to weigh in on this I office at 11th and Hennepin for two years. And I have lived downtown. I lived at LaSalle Place. Um We were speaking about downtown Minneapolis. Mostly right? Yeah. I mean, that's kind of where I do think that there is an increased sense of lawlessness and lack of consequences for unlawful behaviour. That has been expressed in Carjackings that has been expressed in bike thefts that has been expressed in and to be clear. You are someone who has had property stolen from you. So I'm not saying that that's like, But I do think that that's an important thing. Distinction to make you a victim of a crime. And so a couple and I was carjacked or I was an attempted Carjacking. What years ago for five years ago, you and I will tell you after that I was very But, yeah, I do feel like people are fearful to come downtown. I do feel like people think there is an increase in crime now. Statistically, there isn't. This is what's so weird. There is not an increasing crime. But perception, I think is a big part of that. And when you have TV, you're watching TV and you're seeing all this rioting and looting and you're seeing gangs of kids running down the street. Is that perception? What I think was is different. There's always been a certain amount of war. A big city, right. It's an urban area. You have homelessness. You have people that are struggling mental illness. But all of that was the backdrop with all of the workers and the concerts and the sporting events. And so all of that big melting pot of people. He is always there, But now all of the other people are gone and you're just left with that veneer off who is still living downtown, who is still going to work downtown. It's kind of 90% empty. Yeah, it's stuff looks a lot more visible because it's always been there. Those same people have always been there. But you don't see anything else other than that now, because you see boarded up windows, you see, so this perception of that This is a ghost town with lots of sketchy, scary people. Those catches carry people that you see they've been there the entire time. Yeah, but there was nothing else to tow gloss over all of that. So that's all you see. It's weird because I do think there is something about this, like fear that I can't go downtown and I just think so. In my mind, there's two things one. There's a perception that the place is on fire, like in literally when I've had, you know, people comment. I mean, like, I would never go down there like what do you think is gonna happen? Layers those people, though those Facebook people have never been down to know. And there's a certain member thing to let everyone is like I would never go down town. Well, you never were going downtown, say, and I am I and I did have on my Facebook. There's a public discussion that you're welcome to it, you know to weigh in on I think we've had more than Ah 200 comments on it, which is great and people being respectful and being honest, But it is true. There are people waiting and I'm like, Well, okay, so you live in, You know Becker, Minnesota. You're not that person who's ever going to go downtown like that's not your bag unless you're coming for maybe a Viking's game, and that's one time and that's not who we're talking about. So I do think that there is a weird feeling about that. But I do think there are two things one people who don't know the city really well or maybe only dabble in it. And maybe they dabbled in it for.
"restaurant group" Discussed on WIBC 93.1FM
"The go commute downtown maybe affected this week. I'm Allison Lemons. And here's what's trending This. Our phase, one of a $7.4 Million project to improve pedestrian traffic downtown begins this week. A portion of East Market Street is expected to close on Tuesday. The city says the street will close between Delaware and Alabama. Construction on East Market Street includes adding a raised pedestrian crossing, curb bump outs and additional parking between the city county building and city market. The state Department of Health announced more than 1000 Hoosiers have tested positive for the Corona virus on Saturday, bringing the total number of those who have the virus to 98,961. 11 Mohr, Indiana residents have died from the virus. Overall, 7.5% of Hoosiers have tested positive. And a fire at one local restaurant didn't stop them from re opening just hours later. Union 50 on massive had to evacuate Saturday afternoon after a fire in the chimney of the brick pizza oven. No one was hurt. It took fire crews about an hour to control the fire. The county Health department was also onsite union. 50, which is a part of the Cunningham restaurant group, reopened just hours later for dinner, proving the eatery can handle the heat in the kitchen. Gasbuddy says the average gas price here in Indy this Labor Day weekend is $2 in six cents. Hi Mouse and lemons.
"restaurant group" Discussed on News Radio 920 AM
"Know over the Memorial Day weekend in Massachusetts hundreds of thousands I dare say of Massachusetts residents according some of my relatives some of my children fled to what neighboring states to get a a a restaurant meal for the for the weekend and it's just it's just really a shame that they lost the first weekend of the of the summer and yet now we find out that the lieutenant governor was not even obeying her own role she claims was her brother's party but he he lives right next door to where they were having a big party on you know and for for the graduation nobody else could have a graduation but they had a graduation party the police house so we want to have on the Eric Heinz who's the head of the group that was called a rogue restaurant group by the owner of a Bobbio was coupled with a week or so ago the just to talk about this Erica what do you make of her a dead missions that that that she was she wasn't does she wasn't following the rules although she would admit it but that's what it comes down to she wasn't following the rules that she's laid down for you and everybody else yeah you know it's a tough a tough pill to swallow you know we're trying to do things so you know as restaurant owners the right way you know when you do things legally so I mean if you see in other states you know they get the restaurant owner up in Maine who just you know speaking of Roque went rogue in openness place ahead of licenses called so you know we're not trying to do that here we're trying to start a dialogue with you know with the people of the state house and you know do things the right way but we've been stopped at every turn this point what are you she and and I I have no no confidence that that she's going to okay the opening of restaurants on June eighth how does that make you feel I mean are you guys going to try to go to war and say look if if it's a if it's good enough for you to have these outdoor parties and gatherings why is it good enough for people who are trying to actually make a living yeah I mean that that's a really good point anyway so we've already sent you.
Washington, DC - Old Ebbitt Grill brought to its knees by the pandemic
"Three the corona virus pandemic has brought a legendary DC landmark to its knees the old Ebbitt grill during a normal year this coming weekend would be one to look forward to for the old Ebbitt grill mother's day is typically the biggest day of the year for us but not right now is the restaurant is dealing with major losses from the pandemic John McDonnell is the CEO of Clyde's restaurant group which owns the restaurant he says business is crawling with a restaurant offering carry out only we're not running at a rate which is long term sustainable we're simply doing the best we can to make it to the other side for now the
Seattle Chef Tom Douglas Says His Restaurant Group Is Broke
"Offering take out meals won't keep Seattle's restaurant scene a float chef owner Tom Douglas says some of his downtown restaurants tried it and then gave up we tried it for right we're we're situated downtown and it was tough there's just nobody there Douglas owns a dozen Seattle restaurants he tells a
Cloud Kitchen Platform with Ashley Colpaart
"Ashley Cole Part. Welcome to software and Jiang daily. Thanks for having me. There are a variety of ways that I can order food on my phone these days. I've got UBEREATS and Jordache Post mates and these. Apps first came out six or seven years ago and I was just ordering food from normal restaurants. A courier was picking up the food from the restaurant but today the market has matured. And it's gotten more sophisticated. How has the world changed due to the fact that there is so much volume going through food delivery APPS? I don't I don't know if I even have the answer to that. It's like there's more on demand couriers and workers that are able to kind of make their own hours set their own hours and work when they feel like it. And there's more people that are able to you know get a pizza or a sandwich or Sushi. Brought to them at any place in their community without having to leave their office or the park or wherever they are so. It's more like it's a convenience economy and people are able to just get get what they need when they wanted. And that's the biggest change I think. That's that's the society's feeling. Could you explain the term cloud kitchen? Sure so like you mentioned in the in the question. Is You know people. Typically restaurants would produce food for delivery and it would be kind of coming directly out of their restaurant kitchen but with a rise in delivery and the rise with demand in delivery restaurants are feeling strapped and constrained by that rise because most restaurants are not designed for delivery designed for in restaurant dining. It's just a different model. So the idea of a cloud kitchen is to really centralize the production of food producers. So that it's easier for delivery drivers to pick these things up and deliver them direct to consumer so a lot of the Times. The larger companies are playing with data. They're seeing a large demand through these delivery. Apps for specific types of food in their able to cater to that demand by creating what they call virtual restaurant concepts that may exist only in the cloud. They may just be a brand that exists only in the cloud that delivers food and or they could be a restaurant that needed to expand into delivery and so decided to rent a kitchen space. Off-site off premise. From their restaurant they keep the same brand. They optimize their menu for delivery. But they're doing that. Production in a large facility. Can you kind of think of a warehouse that has multiple kitchen units in it and you can imagine multiple brands making multiple types of food under one roof? These kinds of giant industrial warehouse. Kitchens where today there could be multiple virtual restaurants existing in them. Did these kinds of warehouse sized kitchens exist before there were food delivery apps and the desire for these cloud kitchens. Yeah I think that the original version of this concept was the mall food court where you could bring a family of five to the mall. Food Court in your daughter wants a hot dog and you want chicken tenders or Mexican food or or whatever and you're able to kind of get all of those slices from one food court. It's a little similar to that except for that the pickup option tends to not be existent in these in these facilities. So I would say that was like the first version of that and it's also funny you know having a new term coined by the industry so the cloud kitchen or the ghost kitchen or or virtual restaurant like technical branded terms for something that's existed a long time which is the idea of commissary kitchen which is just a centralized location for mass food production when those of existed since we started having the necessity for licensed commercial spaces that are you know licensed by the health department. Can you tell me about the business model of these warehouse? Kitchens Shire so there's there's a couple of different models that are trying to gain some market traction right now one would be the the warehouse model where there's again multiple brands under one roof. But they're renting out these spaces to an existing brand and the brand rents the space and access to the distribution channels and technology. Just so they have a turnkey situation for which sell this food as an extension of their existing brand another model that is emerging is the facility itself is in Unbrella Company for their own brands. So you might have kind of a a wing shop in a burrito place at a Sushi restaurant but they're all owned by the same kind of restaurant group or LLC that oversees the facility and they are optimizing their menus and optimizing their production and menus based on the concept that they have under that roof some of the food that I might order on from a food delivery APP. Some of it might come from a virtual restaurant that runs entirely out of these warehouse. Kitchens when did we start to see virtual restaurants start to appear on? These APPS. Like Uber Eats. When did it start to to be the case that I am not necessarily ordering from a restaurant? This is somewhat of a new phenomenon. This is kind of more in the last three to five years. I think New York City was the first place that it saw the rise in in the ability to do this and to optimize for it and since then you know as the VC money starts flowing in in the concept starts to gain traction within the business world you start seeing them popping up kind of all over the place the problem is or concern is to the consumer. It's difficult to tell where your food is coming from. In this is kind of at odds with the consumer demand of wanting at the same time to have more knowledge about where their food comes from so that disentanglement and not knowing is coming from an existing restaurant is coming from a commissary kitchen. Is this coming from a cloud kitchen or frankly is this coming from. Somebody's home kitchen where they're just producing it home. And then hopping on one of these delivery APPs. It's Kinda hard to tell. We don't really know that there's a lot of looseness happening with it. So let's say I want to set up my own virtual restaurant today. So let's say I have an idea for a restaurant that serves exclusively toast. It serves Geez. Toast cinnamon sugar toast French toast. I WANNA get started immediately. I want to start as fast as I can today to start selling my toast. What's required to set up a virtual restaurant for me? So the first thing you'll need is a business license or an LLC to kind of operate legally you then as a producer. If you're going to be the one that's going to be preparing the food you'll need to get food handler card and be legally. Have the adequate food service training that your health department requires you then need access to a licensed commercial kitchen space and so an existing kitchen that is licensed to produce food. You could oftentimes folks would like Kitchen space from an existing restaurant that had time when it wasn't operating or you can use what's called shared use kitchens where the business models to rent out space so commissary kitchens shared use kitchen's kind of the same thing but they're allowed to rent hourly through monthly plans and then you can access that space you'll then want kind of optimize your menu and figure out where you're going to buy your food from have that food delivered to the kitchen on hand so that when you are ready to operate it there and then you you know hop on one of these sites and you create an account with the delivery APP so that you can post your menus and poster hours and then sit around and wait for folks to find you if you haven't you know. Put in a lot of the legwork to have built your brand up so that folks know who you are what you are so the value that these aggregate irs bring to a new brand that might be trying to gain. Traction is visibility to a broad base of consumers that are hungry. So when you know you're searching for something to eat and I see you know you're toast company and I'm hungry and I was craving toast. I can search for toasted and find you. And what kind of deal does my virtual restaurant make with the warehouse kitchen so oftentimes are going to be like long term leases where they're leasing space for their production so there's usually a monthly lease bannon. There's oftentimes a lease or some sort of contract around the data and the access to the platforms as well. And what about with the food delivery APPS? What kind of relationship do I have is a virtual restaurant with food delivery APP companies? I don't know if I know the answer to that. I think they're all changing. They're all trying to optimize that relationship. And so I think you're using a third party application to mar essentially market your your brand through their APP. And then there's a percent of anything that kind of flows through that that you're paying to APP for them connecting you with the consumer demand. You run a company and you make software called the food corridor. This software for shared kitchen management. Explain what your software does sure so we are essentially a an ERP for the shared kitchen industry. So as I mentioned earlier the idea of a shared kitchen is not a new phenomenon. These types of kitchens have been operating for for decades based on the idea that in order to sell food to consumers you need to produce it in a license commercial facility. Oftentimes these can cost over fifty thousand dollars to build on your own or outfit and if you are just getting started as a food business or or or seasonal food business. It doesn't really make sense for you to to pay for that type of capital infrastructure. Meant so the idea shared spaces much like the co working spaces that you share the cold storage. You share the Freezer Space. You share the docking. You should the dry storage and you're renting the facility in booking time in that kitchen when it's available in new operate during those times so what? Our software does is kind of manages the back end relationship between the owner of the kitchen and the food businesses that rent from them so we essentially allow for scheduling and booking we do compliance document management for managing the business license the insurance in the food handler card of all the renters. We also manage the billing and allow for monthly plans and added fees in storage so that they can manage that relationship. Kinda get out of the office in back into the kitchen to support those food business. In in the businesses that are operating out of the facility. So the customer is the warehouse kitchen itself. Yeah the customer is the shared kitchen themselves. Yeah the owner operator up. The
DC, Md., Va. announce new coronavirus restrictions
"In the district the department of health issued new guidance to how restaurants and bars operate they are being limited to two hundred fifty people in each venue and the DC department also mandates no more bar seating and they are restricting seating in the restaurant to no more than six people at any given table night clubs in the city have to close for now one restaurant group reportedly is pushing back against the changes the hill restaurant group which owns hawk and dove Lola's Willie sports bar in other eating sponsor says its businesses will continue to operate as normal Washingtonian reporting the restaurant group says in a statement it supports its employees and patrons the group says it's not our burden to bear nor is it our staff's burden to bear a number of states and municipalities across the country have issued similar regulations to DC's to try to curb the spread of
Kid Rock's Detroit restaurant is closing after profane Oprah rant goes viral — but he says he's not racist
"A restaurant in Detroit owned by singer kid rock is closing this spring when it's a licensing agreement expires it follows a recent outburst by the outspoken star it was a rant at his Nashville bar that went viral kid rock railing against bring joy Behar onstage eventually had to be escorted out of his own bar and restaurant by security now his Detroit restaurant called made in Detroit is closing it open in twenty seventeen inside the little Caesars arena though neither here the restaurant group noted the video that TMZ posted last week many viewed it as racist on Facebook kid rock road in part I appreciate all who have patronized our place and still have much love for the city of Detroit is Nashville bar remains
Buffalo Wild Wings customers asked to move because man 'didn't want to sit next to black people'
"In suburban Chicago a group claim of racism against other popular chain restaurant group of mostly African American people celebrating a birthday party at a buffalo wild wings allege they were asked to change tables because of their skin color with more on one of the claims reporter Katie Johnston on Facebook the woman said she was part of a group of twelve children and six adults who went to the restaurant after a basketball game she says an employee told her husband to diners did not want to sit next to the multi racial group quote because he's a racist another employee then told them the tables were reserved for another groups of this group just got up and left shortly after that buffalo wild wings told CBS buffalo wild wings has a zero tolerance for discrimination of any kind
"restaurant group" Discussed on The Dave Chang Show
"Bear in mind. You're building restaurant for not five years or even two years out forever. You're trying to and what happens with employee number ten thousand how they know the history which is why talk about religion. All that and i think something that was one of the early things i forced you on was coda finding some of this <hes>. I remember when we started. There was always this idea. Which i i totally get that. If you start to notify these things you start to write them down. They start to lose their meaning. You know i've been to major corporation offices that have been giant decals. You know their their core values on wall and it's like makes you wanna puke <hes> so so what i've been struggling with over the past couple years is how do you record some of this. How do you almost give a new hire. Tool kit understand not what they're supposed to do but how they're supposed to think because we're all broken records right. We say the same things over and over again like you know and how do you make sure that when a new hire here is you say donut ended ended in your head or a new hire. Here's you say well. Gosh you're get us. They're they're not hearing it for the first time they already understand the logic behind it so we've been working on some steps got and trying to really put together orientation. That's not just factual kind of conceptual to some degree and use it almost as our our indoctrination to the way of thinking so no data yet as to whether that is going to work or be successful but we had to try something new in that your ability as the the company gets bigger and bigger. It's about you and i and forcing these principles. It's about everyone who is currently here doing it and then passing it on to the next person who comes in <hes> <hes>. What's the next future look like from. What do you want to happen i want. I want a couple of things i want. I was a focus more on the things that matter. I think we're in a process right now of putting a lot of systems in place to kind of streamline some of the things that we don't think that are honestly make operators better so giving them more tools to manage their business. Make decisions think critically early so that we can continue to grow. I think we have a really unique growth style and not we do open one off restaurants where we empower the chef in the general manager to run the show oh into treated as their space and that means that there's a lot more latitude in terms of what they can do and what they should do. <hes> we don't have a cookie cutter <unk> boxer recipes or or wade operate <hes> and so kind of how you at least get the fundamentals down so that they can focus on the things that matter they can focus on where they're touches coming in what they're designed change <hes> as opposed to it being just a free for all every single time <hes> so making their lives more efficient while still focusing on on what matters letters on there is that i think diversifying ourselves out of restaurants <hes> you know i think we had a real run recently but as i'm sure dave has mentioned on many episodes <hes> the restaurant businesses really dumb business and you put so much time in love and care and creating these spaces uses and your inherently your margins are always going to be shut and they're getting harder and harder every year especially in new york <hes> labor's up to thirty five to fifty percent restaurants strong. That's insane and were totally supportive in that people need to be paid more for their work. So how do you make margins higher so that you can pay people more so we're looking into to you know we have some new concepts coming out in the next year that you know i think figure out more efficient ways using labor. I think also consumer packaged goods and you know how do we take what we are good at in the restaurants which is kind of creating a flavors that are unique to us <hes> and how do you kind of amplify that message <hes> especially with you on hulu and netflix you don't. We're getting exposure so much more than ever before. And how do you make sure that it's not just if you live in the few cities we have restaurants that you can experience a part of what our company is and what we value and the thing that i'm always the most proud of is. We've never made a product doc that we don't use in our restaurants like for me. The kiss of death is like making canned soup for you. Know tomato sauce that you'd never touch in your own restaurant. Everything we put out we we treat with the same intensity and scrutiny that goes into our restaurants <hes> and it's the same thing that restaurants like i always joke about how like we don't have a secret restaurant in like in cancun that we don't talk about like <unk> stay tuned but we treat all of our restaurants equally the same attention and the same canal city and it's going to be the same thing for everything. We're doing barred. I think <hes> the world's going to see just how talented you are and how dedicated you are and what a giving person you are to the people you work with. What a great daughter. You are to your family and i really believe that you're a rare talent and i'm couldn't be proud of the fact that you represent this company and everything that we try to be better at so if anything i again i'm thankful to your your parents into your whole jose of our family family because they've done a remarkable job of of a teaching you the right values and everything and <hes> excited to see where you take momofuku. I got you're back and we have a lot of exciting projects and i've always gotten too much credit for everything. Momofuku has done so hopefully people can see very clearly with enough evidence that there have been many people changing. The future of what moments ago is now. It's under the stewardship of marguerite agree mayor scowl so we'll get you out of here. I know you hate doing this shit but i'm telling you you're going to get better get used to it because people are gonna wanna talk you a lot. I i see a lot of conferences <hes> keynote speaking bullshit in.
"restaurant group" Discussed on The Dave Chang Show
"Right. We'll keep a higher food cost on the luxury items like we you want to give people caviar want people if we think the dishes better with it so we'll eat it on that and make it up in other areas and i think if you're coming from the finance team you're always gonna look at something. As this is where you wanna be any deviation from it is bad and it's almost like retraining people's brains that the end product needs to be where we want to be but how you get there can be anything this is. This is how we talk about everything. A lot was the best way to describe hi. This is that we talk about this paradox a lot. Can you describe that paradox a little bit further so i think there's a really good slate article about how they're chaos. Muppets pits in order muppets and i feel like that's actually a good way of explaining it is like there's people in sesame street like order and they speak in words you understand and then there's chaos you know like beaker and all these people that are just kind of like off the reservation and it all makes sense in this universe together and all of that where i think we constantly talk about ordering chaos or how to make sure that you're never veering too far in one direction that being said it always needs to be equal parts of both so <hes> another great example is abstract morgan's project on net flicks others that great episode with christoph niemann nyman about how for him to do his job yeah well he needs to be one hundred percent creative one hundred percent and editor and he can't be fifty percent fifty percent because then you get bad product so we have to constantly be thinking completely outside the box expunge solutions to problems and then we need like really harshly criticized those as do is that the best way forward <hes> but if you don't do the first exercise and you're only only editing then you're gonna get kind of either the answer everyone else has or you're gonna get like a safe a safe end product. Why do you think it's been such a struggle for us. Nice to have people embrace this 'cause i. I just know that we would have a lot of commiserating in misery about. Why can't we get people to do this. You were the only person i could talk to you about this. I think it's almost like reprogramming people to think. The most basic question doesn't have an obvious answer and i also think that you know to keep doing what you're doing is sometimes the easiest solution. It's really hard to stop momentum so getting people to pause. I was in an ask themselves a laundry list of questions for making a decision that might other people see pretty standard. <hes> you know i think you also have to see the results of that and i think i've had the benefit of both many years at fukui so i've seen this play out. I've seen the person do the thing that they think is right standard and have it not work out and i've seen the craziest possible solutions result in the best and product. I also think the benefit especially over the past couple years of by working across all the restaurants it really is such an advantage because i can see the same problem at major domo that i'm seeing noodle bar and i get why wally might seem totally different on on the surface purpose. They're coming from the same mind state and then. I think you've got an infinitely better over time explaining that and being able to kind of give feedback in a way that that's understandable because it wasn't before yeah i think you i think you know you've whether it's the podcast which i think has been mentally helpful not or just as you said had seeing. It and i think you know the amount of time you worked at major domo especially in the kitchen. You're seeing things in the kitchen that you haven't seen in years because the first time you really were back in there and i think maybe in some of that it started to click and started empathize but also criticize in a good way kind of have systems and processes and how those work momo food has gone through a lot of peaks peaks and valleys and when you came on board that was the end of the first period of craziness. I came the first week that ceo oboe is open so you already why wouldn't even see yeah. I didn't meet you for months. I didn't mean my boss like a month. Yeah everyone was out in sydney at that point opening the restaurant strong yeah that was me running away from everything <hes> yeah that was probably like on the downswing of things and then after trauma. No no we just sort of didn't do anything for a long time. It was about maintaining. What do you think that period was from say two thousand twelve twelve to sixteen. I think everyone wanted to capitalize on what move hookah was into do that. People thought that meant somewhat copying hoping impeach thing what worked in other cities and other applications <hes> and i think always been really trudeau. Fukui is that whatever we do needs to be responsive to where it is what it is and we learned that the hard way you know even if you think about opening mall passion midtown <hes> i recently i have to show you i recently looked at the menu new and i don't understand half of it and if i didn't understand half of it then a suit in midtown where no backs on the chairs and no desert offered referred definitely wouldn't have gotten it and we made a lot of drastic changes that restaurant afterwards and kind of learned even opening <hes> in toronto where all the staff trained with our staff in new york city and we found out really quickly the the perception of kindness in toronto is very different than the east village and we had <hes> all of are gas kind of asking why room was so mean because nato's weren't you steal our we run things that are in psalm are and so i think it was really a growing phase as of understanding that the only way to be successful is to take what we didn't use it almost as d._n._a. Which i think actually a really good job at maybe because it was so far away and so different that people got it and i don't think people understood that seem exact thing applies to toronto that exact thing applies to midtown new york and and that was kind of this this interesting process of seeing it not work in some ways <hes> we always talk about how we wouldn't be where we are now. If nishi didn't happen happened because we kind of had to eat shit to then figure out how actually do we grow and provide value to the places that were opening and this is important part right right 'cause this is always going to go down in momofuku sort of education to our own employees. What were you seeing when we opened up initi- because this is a critical point in our company and what happened here we had this space which honestly was being built out at the same time you're building at another restaurant which we learned from that experience is a no no like you really have to focus in on whatever you're doing almost completely <hes> so is being built <unk> out while we're opening a d._c. Restaurant and it was our first restaurant on the west side. It was a in chelsea new york and it was supposed to be a noodle bar then then you know there's wildlife recently remembered this talking about being a fu forbid to plus suit plus the first of all of us and then it pivoted thought i was yeah and the idea that you could do delivery out of it. You could also serve food. Maybe we'd even surplus food plus some new bar food. It was all nutso and i would detaille for you. No problem to after not focus was also just not really having rules right. What is this thing. What's the sandbox that it operates in and from there it became nishi which conceptually everyone was very on board with and was basically a new concept that we hadn't tried before but the problem is at that point. The space was completely built out. We'd spent all dollars on it and it looks like noodle bar like one seventy one first avenue which is the original noodle bar and so you had a restaurant that was trying for the first time to do a tip inclusive pricing which is really tough. <hes> as all new york city has figured out it was uncomfortable uncomfortable because the price point was supposed to be way lower than i'd say what this new concept was and i think i also always think back about it personally. Because i feel like i should have known that it wasn't going to work well before we opened non in that all the things that we talk about <unk> constantly about decor pricing all that <hes> the proposed check average for this restaurant to be successful was a number higher than any checkout ridge we ever hit outside of co and i heard that number but i didn't know that it was lowered the higher than everything else at our other restaurants and so i went along with it like okay no problem we got this. We got us and it's only now that i look back that it was just really really bad info right like you would have known that it was work. If you heard those numbers i think we as a company apart from how we've changed shelby designed restaurants with the process build them education of everyone in our home base office and education on our chefs and general managers so they understand p._n._l.'s and they understand the financial goals that has been a huge shift since we opened nishi because just based on literally the facts at hand. We shouldn't have done it in the first place place and i mentioned that because that was i think the first time you started to take charge regardless of your position on a much. It's larger level alex. Ah president at the time was really spiriting. The project alex is now the c._e._o. Of fu and you were in charge urge because i was gonna say it was checked out but my confidence was that all time low and i just like i. I can't and i've already fucked this up. So you know people comment like oh mahfuz really growing up momofuku has chairs and sombor and all of these things. I can't take any credit for art because march was the person behind shaping the culture at each of these new restaurants existing restaurants and when i said you understood understood momofuku better than me. I didn't know how to translate it moving forward because i was just too close to it and i really thought about this. A lot is that because you were coming from the outside but had a deep understanding of where it was in the beginning where it was today and where it might go. You're able to synthesize it in a way that i couldn't conceal it and you decided what to do. What with nishi so yeah. I i saw the ship going down before before we got any reviews before before anything happened <hes> and so we basically immediately started game planning how we're going to make it into the restaurant that we thought it could be so oh. It was everything from <hes> you know installed sound paneling on like literally half the restaurant <hes> we ordered with a muto this danish furniture company and basically <hes> myself noel or head of partnerships worked in a booth for five days selling won't cake to people at muto's showroom in order for us to get nicer chairs with baxter put into nishi <hes> we also we work with pinski and redid the menu <hes> in kind of made it a little bit more focused remove the footnotes and it was a lotta work is it removes all traces of the shit that i or the traces of of what was left from the the non noodle var by and now i mean i it's genuinely in a way that i'm proud of a neighborhood hood restaurant that you know we get. I would say a vast majority of people that come in don't even know move who is because it's just a you know vaguely italian restaurant <hes> <hes> with ben cats and the food super super tasty certain things like the checchi pet they have have lived on and i think for us my biggest takeaway i think for my time i'm that period at fukui was that everyone thought they knew what was and they thought it was. Backless stool thought it was loud music. They thought it was being <hes> unaccommodating. All all these things that honestly were born out restraint. You know we didn't serve tons of vegetarian options and noodle bar because there really wasn't the capacity to do it at the original new bar and end the plywood came out of you getting alone her dad the build out the space so we kind of i don't know i took an inventory of water things that we did because we had to oh and water things that we did because we believe in them to this day and i think you know it turns out that a lot of the things that people acquainted with fubu or these physical representations of it. We're not actually core too. I think our identity and if anything i think we as a business were always just growing and moving and changing and adapting to our environment <hes> it's like the goldfish that grows as big of it's a bowl were always kind of figuring out.
"restaurant group" Discussed on Pro Business Channel
"Covered obviously the technology is a great way for what i would call customer acquisition <hes> for your franchisees. <hes> help us understand a little bit about the products or have specifically the services that got you covered actually offers well. It's interesting that got you covered. This is considered what we call a full window covering provider meaning. We provide provide hard goods which are primarily shade shutters and blinds products that for the most part do not incorporate textiles or fabrics and then also soft goods. It's which are those products that are manufactured by seamstresses in what are known as work rooms and then of course a wide variety of accessories as well that <hes> <hes> are available to the consumer through our our business owners <hes> so in addition to that we are both a b. to b. and compete ac- model we we have a commercial and residential division within our headquarters and so we do hotels and office buildings and retail centers and restaurants and homes and apartments and car dealerships and government buildings in fact <hes> you know this is not a business segment that people readily think linkov when they say to themselves. I'm i'm done with corporate america. I'm going to become a business owner. This is just not one of those business segments that readily comes to mind so i like to tell challe people that <hes> the next time you're out and about driving around just look around and all you're gonna see structures. I mean you you're going to see hotels and office is buildings and homes and apartments on all those other things and virtually all those structures you see have windows and virtually all of those windows have something on them that gotcha covered provides absolutely and david odd you are the local franchisee for gotcha covered <hes>. You're where you located. I'm in three three five to where you guys are believe it or not. We about like a couple of miles away from here. So we're kind of centralized between buckhead and midtown. It's kind of our our our our specific zip codes. Were those exist in. We we go a little bit toward decatur like fourth ward around ponce de market and all that kind of stuff so i know so you are a neighbor. What from your opinion. What did you think gotcha covered. Why did you think that this was a good model for the atlanta metro area. There's <hes> the folks that you interact with from vic vic being the first person and then his the other folks on the team that you know work with new franchisees or with folks who are interested <hes> we just kind of quickly felt a good connection with them because they're all <hes> a couple of the folks have owned gotcha covered <unk> franchises trousers themselves so they've been owners <hes> they've been in the business for fifteen years so we felt really good about that the support side of it and the education part of it <hes> and we were really just looking for a way to have a business that allowed us to to be more creative than we had been in our careers and this when kind of gives you kind of both of those like vick was saying the commercial piece of it. We've really because we're in town. We've had a really great success with businesses mrs because they google you know windows. Whatever coverings and we come up. Where's there's most most of our competition tends to exist in the suburbs. You know where the more neighborhoods are located theoretically <hes> but we're seeing because of that you know denser development in the city high-rises <hes> automated shades everybody everybody now all the millennials that live in the highrises one automated shades so we just seen a lotta great opportunity with it and <hes> have really had the support piece has been kita pita us the having the folks to call in the event. We had vigorous talking about <hes>. Doing we did a hospital here. <hes> like an outpatient psychiatric type hospital. That's in an office building <hes> but we we had a connection with someone in purchasing we then handed it off to our corporate uh-huh side of the commercial team which has experienced in that area and they kind of took it over and then we shared in the prophet of it. Wow sounds like a lot of great supports absolutely yeah yeah. That's been key thing could you for listeners and those that are saying okay well. What is it like to move from corporate america becoming a franchisee. Give that's a day in the life of being gotcha covered. Franchisee will <hes> obviously our focus. I would say our primary focus. <hes> is is acquisition of clients <hes> so our primary focus is around marketing networking <hes> outreach <hes> you know figuring <unk> out the kinds of marketing things that we need to be doing to get leads <hes> that's kind of the first piece the second piece being from those leads you know. How many appointments do we have on on a daily basis. We try to have at least one appointment a day if we can <hes> and then we work we kind of fill in our other responsibilities whether that be doing installations affiliations are doing bookkeeping are doing all the other odds and ends that you have to do on a daily basis <hes> to kind of make it all work but our primary focus during the day is obviously sales appointments and or completing installations for previous sales that makes sense to me. I knew you were alluding to how much support or you receive from the corporate office and vic kind of throw this back to you. I i'm just kind of curious. What type of support just got you covered. Corporate provide provide to its franchisees. Well that's kind of an open ended.
"restaurant group" Discussed on Pro Business Channel
"Dot franchise dots dot's city a better way to buy a franchise looks like we're going to have a great show day really kind representing three different organizations and i definitely want to go ahead and welcome kamar gast lama welcome to franchise business radio show good morning. Thank you for having me and what is the name of your organization ariba restaurant group. I k and i know oh that's a big one and we're looking forward to really diving in learning a lot more about that. Especially the new brand you just brought on board. Stay tuned david. Welcome to the franchise business radio show. Thank you very much very got to radio voice. If i've ever heard on a ha we have david we have david angela mine in the studio oh but in addition to that we also have a virtual gas. We have these c. e. O. of gotcha covered <hes> calling in from vic welcome. Where are you calling in from hi pam. I'm calling you from the great state of colorado denver metropolitan area now time thank you for getting up a little bit extra early early for us sure no worries why i'd like to share with our listeners a little bit about <hes> david greene. Who is our local local franchisee here in atlanta. David's divorced dad of two twenty. Something year old son's since college. He's had a wholesale apparel a medical device ace career until being downside due to patents expiring which we all know happens in the business world and that's very often with lead into franchising so we're going to talk about about that as well after june corporate retail store management for a few years and having my and having your partner get downsized his well you actually decided to start your our own business with gotcha covered correct excellent and i i want to dive into that because i think that transitional state is what takes many people into the franchise world. Oh yeah for sure vic <hes> obviously you are dialing in and you're the c._e._o. As well as the mastermind behind gotcha covered systems and got shit cover started out originally as technology company for window for the window treatment industry but you obviously saw the potential for a franchise model that was centered around technology and gotcha covered was born <hes>. I know that you have gosh you've been in the business world your whole life and and there's a little gods area. We don't want to say how long but we definitely appreciate your passion about sharing your love for entrepreneurship with others. <hes> and i think just to kick us off it. Would you tell us a little bit about your story low history. It's true i've i've. I've we're gonna businessmen are virtually all my adult life which is quite a period of time as as you've mentioned <hes> <hes> so over fifty years i've been a business owner and <hes> i'm major proponent of business ownership. I have an undying admiration for people that are willing to take them. You know risks albeit calculated risks and control their own life and destiny going forward and not having to rely on anyone else so it could address dan. I have a lot of admiration for small business owners. Particularly it's true i started out years ago and got involved in this company. <hes> got your cover which is an extraordinary company as an investor a <unk> on the conceptual side of our software development <hes> way before we were refranchising and <hes> after a significant period of software development we decided to franchise around our technology making it among the centerpieces of our offering allowing our owners to bring efficiencies to their businesses just not available anywhere else in our business segment. I did and kind of talked to us a little bit about that. How does technology play a role in the gotcha covered business well. Ah it plays a role in virtually every aspect of the business <hes> from the very front end while dealing with a customer or graphic.
"restaurant group" Discussed on WBZ NewsRadio 1030
"Enter speaking of which I told you got our first contest on this show chance to win dinner for to do. So great sushi restaurant in Boston. As far as tickets to see Derek off at the Wang theater, and by the way, Derek going to be in town, April twenty third we're making it easy. All you have to do is go to my Instagram. And if you're not following me on its ramp, you're crazy. I mean, I post some real crazy stuff there. So just go to the Billy Kosta. On Instagram, and you have to share the poster you'll get the directions when you go there. But you've gotta get your entry in by April nineteenth. And then we'll pick a winner. And off you go to town to do and to direct and again, Derek going to be at the wing theater, April. Twenty third David Gray is coming into the wing June. I think he did a kiss concerts years ago and rupaul drag race going to be at the wing Allen. We should go. I'm there. That's. Over risk. So we're back on food for thought. And this is really a great story. So most of the you if you listen listening, you know, me, you know, that Allan Ghibli is one of my best friends. He's also a longtime supporter of all my shows TV radio, and I never wear a piece of clothing that didn't come from giblets fine men's clothing, that's true. And in fact, your sponsor of this show. So welcome into the show. Thank you. And an interesting story because Allen has probably the largest family in America. How many sisters and brothers so nine sisters and three brothers? Yeah. And it's kind of weird because your sister Beth was going to be here. But what she fly out of town or he had something on with the restaurant. Bravo in Chester, and she had to be there to sell. You went right to the plug. He's a pro. That's right bath. Alan sister has a really cool place in Manchester by the sea where she's found a new life there. They're now. It's a great restaurant. It's a pizzeria. They have it's pretty much pizza salad and chicken wings, pretty simple, a liquor license there. She has a full liquor license, which brings all the Gillies there on a regular basis. What's that night where you all go or something after hours, he's been having a west singer from in train, drink is awesome. Shoe funny story, I drummed within train New Year's Eve two or three years ago at ocean, blue and Salisbury, whatever it is blue ocean. That's right blue anyway. So she's got a guy from entering every week Saturday nights. He's been coming to Bravo. So I don't know if it's every Saturday night, but he he's become friendly. With all my sisters. Go there Saturday night where you'll catch a lot of the giblets. Absolutely. And your sisters crazy, but they're so much. Fun nine of them. Right. Okay. So now, it gets even worse our bedroom. However, you look at it. So Beth couldn't be here. Right. If son is here, nNcholas Nick is here. And Nick, you are the executive chef now Atlanta in Burlington. Yes, that's correct. Great restaurant, by the way. Thank you part of the Columbus restaurant group headed up by the one and only Jamie mono in need. I stay he invented me. Straw in Boston. How many years is mistrial been open about twenty twenty years telling you it's as good if not better now than it was twenty years ago? That's how good Jamie Amano is. But I also get on a list of other restaurants like for instance, Orlina in Boston moo moo, which is at at twenty one. In the hotel right there in beacon hill base of the state house. He also has land. Dada. In burlington. You're the executive chef at a missing one to oestrus. They just open bar Leon in the south that which is like a more casual. Yeah. French bistro. So suffice it to say, Nick, you're in a growing company. Yes. Yeah. And he's also got the Meena for Tia chip's gone as well. Okay. Yeah. This is funny. His chips are sold everywhere. There's south chips or tortilla chips, and it's Nina or many meaning many chips. Yeah. Me Nina funny story. Joe Farrell good friend of mine who owns the Tuscan kitchen restaurants also has a market that's us market. And he sells mini chips. Yep. He has a full rack of them. And I said when I was in their recent I said, you know, those were Jamie mementos ships. He said what I read the back. It's from his mother his mother in law. Is from Mexico, and it's her recipe. Yeah. They wanted to create a really traditional Mexican tortilla chips with no additives one hundred percent organic. Yeah. Real corn. Okay. Great. Mike to talk about all of Jamie's restaurants. But today or tonight, rather we're going to be talking about your restaurant. Donna before we do we have to bring Andrew in who was another relative of view. Tell son one of still son away. Oh, yeah. Nick is Beth son. Right. And now Andrew is a stell where does stell land in the give we lineup. She is number one. I the older sister. He's the one who criticizes everyone tells everybody what to do, right? One of nine. All right. So Andrew you're at monument at Charleston. Yes monument is well as part of a really successful restaurant group in the city. You've got capo in Southie. Lincoln also in Southie. Anything else in the group? Yes. So the providence restaurant group is they have Lincoln which has been there almost six years and capo loco in fat baby as well aware loco and fat baby. They're all on West Broadway. Yeah. So all of them are in the exception of yours. So they just want to keep you as far away from the company. So yeah, we're technically not part of the broader western restaurant. But Eric is whenever owners, and you know, obviously has a lot of restaurant experience being with the last for years. And so yeah, we've been opened a little over two years now. Okay. All of your restaurants, and you don't mind if I call them your restaurants. Hopefully won't get upset packed all the time. Yes. And if I recall because Jenny shot our show at all of your restaurants. Maybe not monument yet, not monument, the bars are enormous. Yes. And yet they're still three or four deep. Anytime you go in exactly yeah. It's definitely a centerpiece in other restaurants as having a big bar, but one of them in Southie. Either capo or Lincoln has two giant bars. And then a downstairs. Yes. And all I know is my son's call me all the time. Dad, can you? Call your buddy. On the restaurant at line. Really really, which one has the downstairs. Downstairs supper club. But both of them have both getting up to huge bars upstairs. Yeah. But let's talk a little bit about monuments in Charlestown. And by the way, I tend to go to monument more because I bring my boat to Charlestown summer and that too is packed all the time. It is. So I need to ask you is there a direct number. I can call when I'm trying to get a reservation over there at monument myself. Whenever you want. But talk about the menu does the menu differ between monument and capo and Lincoln and how so yes, it does very much. So it's actually my cousin. Nick was our opening chef. Created an awesome menu. We hold on Nick. The Broadway restaurant group I worked at Lincoln and number of years ago, and I helped open mind Mitchell said, okay? So he defected. So that's. Lord, when he got the call to be the head chef at monument, man, I said I wanna come with you. So I started as a bartender. He was the opening Shefrin. He worked on the menu for a long time with Nixon over at Lincoln, who's now the executive chef of all the Broadway restaurant groups, and now does the executive chef at the Broadway restaurant groups realized that you're still giving your cousin Nick all the credit for the menu. But you know, what talk briefly if you can about the menu at monument, and what people will find there are menu at monument is is very eclectic. We have awesome wood fired pizzas woodfired wings. Delicious. Those wins that great, and we have everything on the menu from like pokey ball dumplings to Brussels sprouts hen made pastas, and it's really a place where you can make it anything you want to be. If you want a burger and a and a beer you can do that. Or you can have a house made pasta and a glass of wine. It's really an awesome local spot one is Brussels sprouts. Unbelievable. I love those high top tables. Jacket all the TV's going watch the game. What's pokey ball? Poggi bowl is maybe with sushi grade salmon marinated in soya sauce with some sushi rice, and we do with peanuts and sesame seeds. Of seaweed, and it's awesome, Nick talk. If you can't about the menu basically land, Donna, how would you describe it in a couple of sentences couple of the faves on the menu. I would say it's a traditional northern Italian restaurant. Tuscany? We have a big wood fired grill is kind of like the centerpiece of the restaurant. Everything gets cooked on that. We have a lot of awesome, prime steaks rib is we have a forty five day dry aged bone in rubel. God. Kill. Hold that. Actually did come out and say, yeah. But hold that thought we gotta take a break a little bit more on the menu. We'll talk about to Allen about what's hot right now. What we should be wearing gay as men. So we'll take a break. It's brought to you by the box center. All right. Well, not looking too bad out there. Now, we're going to start south of town expressway both ways are wide open in the city.
Square Lets Baseball Fans Order Snacks from Their Seats
"This episode of business wars daily is brought to you by central online from Pitney Bowes. They make it easy to save time and money. No matter what you ship or male. You can try it free for thirty days and get a free ten pounds scale. But only by visiting PB dot com slash b w daily. From wondering, I'm David Brown and this business wars daily on this Monday, April eight well, just call it Murphy's law. You're sitting in your seat at the baseball game. The sun is beating down and nothing is happening time for a beer and a snack. Right. So you clamber over your seat mates and make your way to a concession stand. Only to get stuck in a long line. Then you hear it a huge roar from the crowd. Figures your team would get a home run while you're gone. Well, here's a way to shorten your time away from the game square the credit card swiping at has teamed up with the Washington nationals baseball team and the Levy restaurant group to let you order a meal and drink from your seat. You'll downloaded app called caviar from which you can order Chinese food biscuits or Rahman from a few of the nationals concession stands. Notably. No frankfurters baseball teams don't like to compete with their wondering hotdog vendors, you see when your food is ready. You'll get an alert and still have to go pick it up. But at least you'll skip the long line roving hotdog hawkers will also be able to take orders with square terminals allowing you to pay them without cash. The Washington nationals rolled out the new system on their opening day against the New York Mets. The nationals are hardly the first to try to make ordering game day meals a little easier. The Philadelphia Phillies rolled out a similar at bay services long ago as twenty ten but with spotty wifi. It didn't. At work. Very well that's been a problem in many areas as many vendors test out mobile ordering last summer the Phillies. Tested, a text based system fans. Watching a game could use their iphone camera to Scana QR code on the seat back in front of them up would Papa menu a beer and water on apple business. Chat, which comes standard in newer. I phones tap on your choices pay with Apple Pay and wallah vendor delivers your drink. The system was only available in certain sections as the Philadelphia Inquirer reported an idea literally out of left field. More arenas are trying at that smartphone system now, but in some places, if he wireless signals remain in obstacle, some surveys have shown that when wireless ordering is available at sporting events fans down considerably more food and drink, which is one good reason. Why carriers will eventually upright sports arenas to five? G? The next generation of wireless networks once five Jesus place. It shouldn't matter whether. You're in left field or behind home plate when you decide to order that extra large coke in the third inning. Sounds like a home run to me. From this is business wars daily. Hey, if you think we're hitting home runs, would you take a minute and give us a five star rating on your favorite podcast app. Thanks bunch. I'm David Brown back with you tomorrow. This episode of business was daily is brought to you by Centro online from Pitney Bowes Centro online makes it easy to save time and money, no matter what you ship or male, plus you can print shipping, labels and stamps, right? From your desk with San pro software. You can compare rates between shipping carriers and gain access to special USPS savings. You can try it free for thirty days and get a free ten pounds scale, but only by visiting PB dot com slash BW daily. That's PB dot com slash BW daily.
"restaurant group" Discussed on WIBC 93.1FM
"Controlled bought it for ten dollars back when the internet came along. And had a buddy was Denny this internet thing, he says, I think it might take off. And this was like the early nineties or something I think this might take off. He said I said, what are you saying? I said, I don't I don't think I understand. He says just think of what you're known as I said, well, dad, Snuffy egos, Snuffy dot com. He says reserve it. So I did for ten bucks and that held it for ten years. And then we started using it. And then something happened in somebody forgot to renew that line. Who is gone like I have Dave the king Wilson dot com. And I got a website and there's no demand. What I don't know. What I gotta do you get out? I got David Wilson dot com. Yeah. I love all that sort of stuff. Now, here's another deal that you can take advantage of our buddy Big Joe who is not on Twitter. He's not on Facebook. I'll never forget when he started. Joe I want to send you a text. Why would you wanna send me a tax just tell me? All right. Well, now, he'll text. But Big Joe is social media illiterate that you can hear Big Joe, this'll be an amazing he'll be talking and an event this is on Saturday, April the twenty seventh the Cunningham restaurant group event center, they are putting on a fundraiser to help raise money to benefit the autism awareness. That is a four course meal, plus wine, pairings, desserts. I mean, all the proceeds are going to the autism associates amazing deals, so you can go to C R. G cares. Cunningham restaurant group, cares dot com and tell you about the autism event. Big job. They're talking. He's a b-. Great here. He's fine. He's got great stories. And he always has a message always has that kick at the end and. Appreciate that. Hey, listen, you'll this internet thing might be taken off. We just got a text message from Jenny. And I think this one's for Kerry. Okay. Hello was wondering if you could tell me when is the best time to trim my golden victory, which is the privet hedge..
"restaurant group" Discussed on Bloomberg Radio New York
"Restaurant group now twenty five years old and employing five thousand people in sixty restaurants across the country. Cameron Mitchell restaurant group generates over three hundred million dollars in annual sales. Mr Mitchell was named entrepreneur of the year by Ernst and young as well as small business person of the year by the US SBA. He was also named to fifty new tastes makers by the nation's restaurant, news magazine, and he is the author most recently of yes is the answer. How faith in people and culture of hospitality built a modern American restaurant company? Cameron mitchell. Welcome to Bloomberg. Thank you, very pleasure to be here. So let's let's discuss a little bit about your background. You. You didn't seem when you were growing up like somebody who is going to find his way into a chef's toque. How did you get interested in restaurants and cooking it doesn't appear? This is something you were very passionate about as a child. Now. I it depends. How far back you want to go. But I I had a troubled childhood and a troubled youth and struggle in high school and. Ran away from home and dropped out of high school when I was fifteen. My folks were divorced, and my mom didn't have any money. And so when I came back my junior year. I didn't have any money for lunch money, and she couldn't give me lunch money, and I need to work. I need to get a job. And so. Got a job. In one eighty is a local local steakhouse washing dishes for two sixty five an hour and did that and bus tables and prepped a little bit through my junior and senior year in high school, and that's how I found my entree into the restaurant business. So so let's talk about that. Because you describing your book sort of being terrible employees constantly being late. You're suspended you one on thirty days notice, and you describe an opinion. Where you realized hey, this restaurant thing is really interesting. What explain what that moment was like, and how it changed your whole life. Well, I was just turned nineteen of the time. I've been out of high school for about a year, and I was living at home with mom working for beer money, working for the man, not a boy. But not yet a man and just really squandering and. I was working two jobs in the restaurant business, and I had trouble getting to work on time in the morning, and I got from three days suspension in thirty days probation. So midway through that probationary period. And I'm just trying to fair what I wanna do in my life. Then I've been struggling, and so I didn't want to go right after college because I don't want to go to college not knowing what I wanted to do. So I have a suspended for three days per on thirty days probation and during the middle that probationary periods of Friday afternoon, and it was during shift change was working AM cook that day in a PM host at the same restaurant, double shifts. Yes. And that restaurant was a very busy restaurant would probably do a thousand people that day between lunch and dinner and four o'clock in the afternoon shift change the restaurant. The the restaurants full the bars packed with happy are the A M shift earth trying to leave the PM shifts trying to come on managers are barking orders of kind of pandemonium in a kitchen and time froze, I looked across the line in the kitchen, and I said, I absolutely love this. This is what I'm gonna do the rest of my life. I'm going to be in the restaurant business. So I worked my double shift, and I went home. Home at night tonight wrote up my goals. I said I was going to go to the culinary institute of American Hyde Park, New York, I had heard about that. I'm nineteen years old. And I I was going to graduate. I was gonna become executive chef by the time. I was twenty three general manager twenty four regional manager twenty six vice president of operations at thirty and president of a restaurant company by the time. I was thirty five. Well, those are those are ambitious and I woke my mom up but one in the morning, so I know what I want to do with myself the rest of my life. And she was quite relieved needless to say, I got up the next morning. And now I was working for my idea to complete one hundred eighty degree turn I was working for myself for my future for my career. I had the best attitude and a kitchen, and I was the hardest working guy in the kitchen, and I the day before I was the laziest guy in the kitchen lousy attitude in working for the man and working for beer money. So now, you're hundred eighty degree. Yes. I guess so still for people who may not have ever worked in a kitchen, and I was a waiter short order in college. There's really especially during a rush. There's a tremendous amount of energy and sort of a controlled chaos is a great way. That's a great way to discredit and for people who haven't experienced it. I could see how there's a tremendous lower there because it's always different every day in. There's so much stuff going on. Right. What was? Was it about that moment in time that had you flip from being the bomb in the kitchen to the hardest working guy in the building. Well, I just need to find my way to have my goal. And that was the key. That was totally the key difference. And once I I've been goal oriented ever since I still have on my desk today my fourth quarter goals for my career for the next fifteen years. So I've been a goal center since day one. And and it's worked well for me. And I'm still doing it today. So the culinary institute of America's described has been described as the Harvard of food prep. You had written? There are three kinds of students those gunning to be chefs those who want to be in the restaurant business and those who were lost. How did you know that you didn't want to be a chef? But wanted to actually be in the restaurant. Thanks my goals. I knew I wanted to be president of a restaurant company, and I said to myself at nineteen. Yeah. So I said if I. If I'm gonna be president or restaurant company. I better know about food, and I was already working in the kitchen, but I didn't know anything about food source that I'm going to go to the CIA and learn about food. They turn you into chef even if you don't wanna be chef. You want to be in the management side, you they still teach you how to cook. Or exactly exactly no fundamentals knows basics. I still work with today and have been formed the base for my knowledge to build my career from quite quite interesting coming up we continue our conversation with Cameron Mitchell of the.
"restaurant group" Discussed on MyTalk 107.1
"Is. John. Don, juan. Oh, gosh. It's okay. It wasn't. It was super frightening. Honest. Oh, gosh. You've you've never almost killed me. I've I really I. Yeah. If we've driven together. Yeah. But years and years. The same car together. Let's take a break. I didn't know that you almost killed on. I would like to know more about. Let's take a break. We'll be back, right? After these words, Laurie and Julia. Has found herself Ajab prior to finding herself that job. She was waiting and waiting awaiting. I want to get that job. So bad. Send a follow up message. No, that's annoying. This is such a true statement from a teenager. No, it's how you get a job. Did you send a thank you, at least know? We send a thank you and say what say thank you. Thank you. So then I send her a picture of an article that says following up after job interview. Clone portent it is. Yes, take me up something to follow up with them. Then. Lori and Julia with producer Donnie love on mytalk one zero seven one everything entertainment. Jason live for my family at the blue plate restaurant group. I just.
After Sexual-Assault Suit, Celebrity Chef Mike Isabella's Restaurant Group Filing for Bankruptcy
"Celebrity chef Mike Isabela once had more than a dozen restaurants in the DC area. Now, he's going bankrupt after being accused of sexual harassment. The Washington Post reports the top chef alum filed for bankruptcy protection for his businesses yesterday. The March lawsuit by a former top manager accused Isabela and his partners of touching her without permission and talking about her
Orderscape wants to be the voice layer for ordering food through Alexa and others
"With might. Overstate, like tell us a little bit about horror stating orders. Cape is based in sounds California. We're voice technology company. At our focus is the food service restaurant sector to enable conversational commerce, which is a two-word word way of saying able voice ordering using a assistance, primarily, Alexa and Google assistant. What's the best thing you've seen here. He just left the presentation by lease soccer who had restaurant group. They're very focused on syndicating brand differ mation across the web, like hours of operation menu, information, things of that nature to spread out there, exposed brand data. They're very focused on search for voice. And as we are for commerce engine meaning facilitate transactions, but an voice context, you really need to have a very precise concise. Search algorithm to bring you right to the food that you want. So the way the web normally works is you, you search for a restaurant, and then you look at several restaurants to decide where you want to dine, either in or out whether it's to liberty takeout or dining with the voice world. It's really about food. I, it's foist first food. I in that context really have to go to the actual menu item. So give example if I'm most people about seventy percent or more think about what they want order before they think about where they wanna go. Yeah, the outlier is fine, dining follower to go to Gramercy tavern. I'm just gonna go my wife and I are gonna have a great time because the food's great. But in normal course of dining, I want barbecue where I want Indian food. So I think about what I would, but cuisine, I've a hankering for and then I think about worrying wanna go kit. That's seventy percent of the time which is inverted from how grub hope currently works all these guy, digital dining apps because they give you zip code and then they find restaurants, then you have to call to the menus to find out if there's something there for you for Indian food. So we invert that voice context really have to know what you want for where you wanna go to it. So in fettuccini Alfredo fettuccine Alfredo voice context on order scape, you would go right to the item. It'll have six restaurants that serve that you off right. In a grove environment or even Google environment, they'll show you PD entry, they'll show you recipes. They'll show you three or four restaurants on the homepage and you you have to do is click on the websites. Find the menu coal to the menu items looking for finishing afraid. You don't have that that luxury avoid environment. You're gonna lose people very fast. So it changes. What is your perspective on. The short to intermediate term future voice. Are you as bullish as everyone else here? Are you a little bit skeptical? What roadblocks in the way that you see need to be cleared out for voice to fulfill its potential share share with us your perspective share, you know it's early. I mean, any new. Technology like this, that that creates a new user experience new you is going to be, it's going to be early. But the reality is that it's ramping up very, very quickly. We already know how to our smartphones. We already know in our context, we already know how to learn food. The the, the adoption rate for these voice assistance is unbelievable in a very short period of time. I mean, Alexa was launched in late two thousand fourteen and what is early remit? Two thousand eighteen over one hundred million users of these devices. Compare that track with smartphones, even this is the fastest Right. By twenty twenty. It's forecast by fair amount of consistent research firms just going to be well over fifty percent. So the kid there, there has to be more use cases for that search. So if I know that I can find restaurant and I can find Vicini afraid, for example, by using my voice, I'm gonna use it more frequently. Sure. So we're kind of educating ourselves for quickly. So from a from an entrepreneur perspective, it's it's very slow ramp because we're always gonna hurt from an investor perspective because I am. It's it's early in the venture community. This this segment right here being talked about is very skeptical refer to to to tractions points of reference. There's not enough. There's as many metrics they would like about frequency of use, average guess check things of that nature. So the community is not really embracing startups as much as they should or would like, but that over the next twelve to eighteen months my crystal, the next twelve eighteen months. It's going to be an explosion of use use cases companies funding, because within two years, this will
"restaurant group" Discussed on TalkRadio 630 KHOW
"Sixty five and one sixty five to two twenty five is what we call the low and slow that's our range okay j parker i want to jump in real quick because that helped me out a ton but then my brain goes okay if you're doing one sixty five now can use do barbecue still on an open flame because when i hear low and slow i'm thinking you know in an oven or an ultra sham and the and you're getting your cooking it that way you wanna be indirect heat barbecue is always going to be indirect you don't wanna be directly over the heat source because it's going to cook it too fast when you look at a traeger a is indirect wood pallet wood fire heat when you look at a big green egg big green egg is you add to convey your replace sadder in there and it now becomes indirect so you're low and slow over indirect heat i wanna get into that at six thirty on six thirty k h o w denver's talk station iheart radio in my estimation barbecue bridges all gaps you have korean barbecue you have southern barbecue mid west barbecue yes so many different styles in so many different techniques when it comes to how are you are you going to grill are you gonna smoke are you gonna what temperature should it be i think we should get in the weeds with that a little bit and talk about regionally what barbecue looks like the things that you're doing jason moore's ship jason morris fifty to eighty culinary and the ace hardware expert i think this your stories fascinating and that's why we want to spend a half an hour with you and then at the six forty five benchmark we'll check in to the kitchen at urban farmer with chef chris stark and talk about hyper local and and you look at a group like sage restaurant group and you go to yourself are they local are they hyper local here they are urban farmer what's the deal behind that name.
"restaurant group" Discussed on WJR 760
"Our listeners the family of listeners they're welcome to come by two for the first time in forty years so it's great and they're seeing your great decorations well thank you pollen everything you do in with ford fireworks are coming up can you believe that june twenty fifth we wanna just fill downtown this year just fill downtown and olive detroit june twentyfifth and we will and because of tony michaels the parade company as president and ceo we know they're going to be even better than ever the best fireworks ever you gotta paul thank you so much who i mentioned earlier from the and the ammo restaurant group founder and ceo and and of course joe moore's and you've just done a tremendous job with your restaurants but my goodness gracious not easy to put something like this together but you do have a lot of experience you and rosalie in throwing parties in some of the most unusual places including this lobby this is a challenging one at four thirty in the morning but we do do the grand prix we do the technical fast we do the jazz fast we were very doing a lot of outside catering and metro detroit well the inside cater you do at your job yours restaurants now downtown and we call it i guess joe mirrors north or or rep bloomfield hills which is spectacular very close to where we currently live you always do a great job there as well as the and the restaurants while we have a good group of people that work for us and you're only as good as your people and we've been very blessed and we work hard every day so happy to see a roseline doing so much dominic your son doing so much it's a great family business joe thank you thank you paul appreciate everything that you guys do for us i want to let all our listeners now a wjr we're doing a lobster festival promotion going on you can get a lobster we normally charge fifty dollars for twenty eight dollars no way wow that's beautiful i think i got the email okay good i printed the emailed or put it in my stack to follow up twenty eight dollar lobster dinner fifty dollar lobster dinner for twenty eight dollars is phenomenal it's something we've done.
"restaurant group" Discussed on WMAL 630AM
"That was mary of itali from beginning to end no question about it he had to step away from his restaurant group including uh his places like easily uh they're in new york in and other places of fired from the show uh is is mario aburto so these things do have ramifications and tabbagh smiley is fighting against at heart but when we say these things have ramifications what we've seen is people lose their jobs and i'm not i don't get thrilled by that but some people are acting in a way it we got to admit some of these stories are surreal and some of them have so much similarity what in the world this powered due to people that that they they act in this way in the and if so many in the stories of the same in in in what some of these these men were doing the charlie rose story always blew my mind that charlie rose on the knocker tribe be graphic i i love you too much he he would if people will be no producers our interns would be in his hotel room in taking notes and he's doing these interviews all around the world and he come out of the bathroom naked and noone said to him put on your pants first noone said that that's impossible put on your parents charlie but the idea that he would do it because somewhere in his mind he thought that was going to work he was going to walk out naked in some producer was going to say you know what now there is a admit that never happened to him what would make him think that would work there's something that happens from the power it it it it's obvious we'll something else happens and this is the story of the kentucky state representative dan johnson then johnson is under investigation it was announced on monday for alleged sexual molestation this story goes that the victim who was seventeen at the time told authorities that she was staying in an area of the church where dan johnston was a pastor johnson who had been drinking a lot according to our allegation approached her kissed her and fondled her pressed himself upon her dan johnson then takes to facebook and rights and i wanna share with you in in.
"restaurant group" Discussed on Rob Has a Podcast
"However emerge feast i talked about this in the opening of the andrea podcast got the purple added dan steinberg of the hollywood reporter that he also commented this week about the lack of the blooming onion antonio in your mind is the outback trying to pivot away from the blooming onion no there's no chance i think it's probably the most popular appetizer and up the chain restaurant of all time like i just think it doesn't travel well it probably got soggy it probably doesn't do well in the outback and how do you really think that what what these people need after no food is just a jam a bunch of bread it onions and sauce down their stomachs lighter now seems like the worst why am i i think just meet potatoes some stake like all that sounds fine chocolate sounds good beer sounds good onions though fried onions i'm not sure i'm not no no shade on the blood on his look at it i think there's a pivot and i think that the outback is trying to point its customers to a new signature item the authentic thunder from down under the chocolate thunder from down under i hear dr mike not weigh in on that no no i i've been good outback for a long time i don't know much about the chocolate thunder from down under but it felt like that the outback was really trying to push this being on survivors this way they definitely lean into it i i certainly agree with that a in the eye somewhere rob in my in my previous life i read a very very long probably hundreds of pages spreadsheet that was about a shareholder derivative action that was being contemplated against darden restaurant group the owners of outback steakhouse and they also an olive garden and a couple of other chains and i'm sure somewhere someone like christie has done this deep math analysis of if we just sell x number more of deserts we will increase our revenue by ex percent and desserts are currently the so under served in our market we need we you know we're missing projections on desserts and americans are eating less desserts but when they go out they want to be more decadent so somewhere some corporate.
"restaurant group" Discussed on 710 WOR
"So they went to a philadelphia restaurant group in the took it over and it wasn't good when it reopened there was a mess and it didn't do well but here's the problem when the during the time they closed that they've screwed up everything the member there was a big glass part of it i forget what they call the glass room that was huge that was torn down so right there you lost hundreds of seats and then they changed the way ah the zoning was so there were no more big parties allowed to tavern on the green no more big gallows no more big events no more weddings so what you take that away that's like twenty million dollars a year in revenue new so it's impossible to make that thing work you this there's no money coming in and you remember they took down a lot of the building and made it more of an outdoor restaurant well the problem is it's great to be outdoors eating in central park but then again ninemonth it's too cold so you'll lose that so there's no revenue to be made there anymore nobody wants to run it anymore it's a mess i think they should it go i don't know what they're gonna do with it i think i mean i hate to say it but it's kind of a screwed up forever you might as well just hollow without and put it in a like a schmo shopping center food courts or something the two foot everybody a work in there shake shek everybody will everybody open in there has got to alan morris town hail look look close i'm talking about europe i caught up to a door were misguided pozzuoli what are you will an awful lot of all of all the problem i mean there's all the law abiola corpus where are you talking about a little old police wheels not been released was a very very fine woman at donor for years he's a very smart jason attorney former prosecutors very very nice woman he knows nothing about the law wherever we hangar and two very successful lawyer she was a prosecutor good up the law degree from harvard give us your legal credentials it was not a prosecutor give us your legal credentials a little cause alert law oh well then you win a you got me there a about a.