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Restaurant Radio

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Restaurant Radio is a weekly podcast dedicated to keeping you informed and connected in the world of hospitality and the restaurant industry. You will get the most up to date industry news, interviews with industry veterans, consultants, entrepreneurs, chefs and much much more.

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Sensory Design in Food and Beverage with Dr. Henry “Hoby” Wedler
Dr. Henry “Hoby” Wedler has been completely blind since birth. He just completed his Ph.D. in organic chemistry at the University of California, Davis, he is the founder and director of the nonprofit Accessible Science, and he is a food and beverage sensory expert. Hoby found his passion for food, drink and how they relate to the senses when he began hosting truly blind wine and beer experiences in 2011. Hoby grew up in Petaluma, California where early on he fell in love with beautiful Sonoma County.  When he’s not busy pursuing his academic studies or leading his blind or visually impaired chemistry camp students in conducting hands-on organic lab experiments through touch and smell, he turns his attention to food, drink and sensory design – where he’s most passionate about flavor, accurate flavor descriptors, and how flavor and aroma relate to science. Hoby recently founded Senspoint LLC, a sensory advising and education company. At Senspoint, our focus is on all sensory aspects of food, drink and numerous other products. Senspoint also focuses its efforts around a term Hoby coined “Sensory Design,” referring to the multitude of non-visual aspects of design that play an integral role in our reception of products. In short, sensory design spans far beyond the food and drink industry. In 2012, Hoby was one of only fourteen individuals honored at the White House when he was named one of President Barack Obama’s Champions of Change for enhancing educational and employment opportunities for Americans with disabilities.   In 2016, Hoby’s work in the food and drink industry was generously recognized by Forbes Magazine when he was named one of Forbes’ 30 under 30 in the food and drink category. This prestigious honor is granted to 300 individuals from around the world all under 30 years of age across ten categories, making a total of 30 individuals per category. Hoby was also recently recognized as one of the Sacramento Business Journal’s 2016 40 under 40 recipients. Hoby completed his Ph.D. in December, 2016 and is now working full-time in the sensory design industry.     The post Sensory Design in Food and Beverage with Dr. Henry “Hoby” Wedler appeared first on Restaurant Radio.
Women Enjoying Beer w/ Ginger Johnson
Today’s episode features an interview with Ginger Johnson of womenenjoyingbeer.com, she is an educator, instructor and speaker, passionate warrior for personal beer exploration, and industry consultant. As you will hear in this episode, Ginger will take head-on any preconceived notion you (or myself) hold towards the current state of beer in America, while also challenging you to think of flavors, segmentation and styles in new ways. Ginger authored the book “How to Market Beer to Woman: Don’t Sell Me A Pink Hammer” a comprehensive book that instructs beer-industry companies on how to properly market beer to female consumers. The book’s insights are based on surveys Johnson conducted with female beer drinkers and Johnson’s eight years running Women Enjoying Beer, the nation’s only female-focused beer marketing company.       The post Women Enjoying Beer w/ Ginger Johnson appeared first on Restaurant Radio.
Menu Engineering Success with Gregg Rapp
Today’s episode features an interview with menu engineering guru Gregg Rapp. He’s been featured in the New York Times, The Wall Street Journal and appeared on NBC Today Show and ABC Good Morning America, just to name a few, he’s the leading industry expert when it comes to menu engineering and continues to hone his craft by working with reputable institutions like Cornel and Duke Universtiy and the Culinary Institue of America. Gregg’s work can be seen on thousands of menus worldwide and is attributed to over $40 billion in sales. We discuss why it’s important to use item descriptions that speak to the heart, soul, and personality of the restaurant and its culinary talent. Why location matters and the reason an illustration is more powerful than a picture. Why a one-page menu will help tables turn but not necessarily increase your check average and much, much more. Gregg is more than happy to field any inquiries related to menu engineering and encourages anyone to reach out to him directly. Below are his email and phone number. Please tell him you heard him here. gregg@menuengineers.com PH: 760-323-4848     The post Menu Engineering Success with Gregg Rapp appeared first on Restaurant Radio.
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Podcast Details
Started
Mar 3rd, 2017
Latest Episode
Jul 20th, 2017
Release Period
Weekly
No. of Episodes
10
Avg. Episode Length
33 minutes

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