It's common knowledge that wine and alcohol sales have much better margins than food. Building a great bar program not only delights guests but can also really drive profitability. But how does a post lockdown world turn the bar program on its head? Many major metropolitan cities still haven’t opened...

Muriel Olivares was born in Cordoba Argentina and moved to South Florida as a child with her family. She grew up in Miami studying art and eventually went on to the San Francisco Art Institute on a full scholarship. To support herself during collage she took a part time job...

For the past 25 years Kelly has managed and consulted with vineyards, farms and ranches throughout the western USA, Spain, Australia and China. In 2012 he spent two months in Australia and New Zealand giving presentations and workshops on extended-season vineyard grazing. His studies include Ecological Horticulture at UC Santa...

Happy St. Patrick's Day from The Main Course! Patrick Martins is joined in studio with friend Olivia Sargeant of Farm 255. She moved to Georgia in 2004 to develop Farm 255's menu and unique local sourcing system, began as the Head Chef, and occupied the role of General Manager for...

Tune in for an in-depth conversation on food politics as Katy Keiffer chats with Wenonah Hauter, the Executive Director of Food Water Watch. She has worked extensively on food, water, energy and environmental issues at the national, state and local level. Her book Foodopoly: The Battle Over the Future...

On today's THE FOOD SEEN, Jonathan Raduns of National Restaurant Consultants, and merchandisefood.com, tells us what he sees when he walks into your place of business. 80% of the information we receive is through our eyes. Hear how displays matter, what marketing strategies really work, and how to increase profitability...

Phil Colicchio debuts "the business of The Business" on HeritageRadioNetwork.org with guest and friend Andrew Carmellini, the restauranteur/chef behind Locanda Verde and The Dutch. Phil and Andrew discuss success, failure and the business side of the restaurant world including dealing with investors, managing expectations and starting new ventures. Hear a...

This week on The Main Course, Patrick chats with Ethan Richardson, partner and CFO of the 'Ino, 'Inoteca, Betto, Corsino Indie Food and Wine. Get a behind the scenes look at what it takes to run restaurants in New York City and learn how Ethan worked his way up...

This week on The Main Course, Patrick starts the show by sharing some of Prince Charles's inspired speech about agriculture and food systems, "The Future of Food". Later on, Harris Damashek and Adam Sirois of Underground Eats bring their alternative dining experience work to the surface. Find out how they...

Patrick introduces brand new co-host Katy Keiffer on the latest edition of The Q Report. They get down and dirty with pitmaster Scott Smith of Rub BBQ. Also on the show, Hal Cragan.