Episode
How Do You Keep Staff Up to Date With Ever-Evolving COVID-19 Regulations?
With restaurants working around constantly shifting COVID-19 regulations, it is more important than ever that all staff and stakeholders understand the current requirements.
Episode
Ella Laviolette- "Sòs Paw Naw with Dumplings"
On today’s show we welcome the bright burst of light that is Ella Laviolette. Ella is an artist, a cook, a service industry veteran and a professional dominatrix. She grew up on the Lower...
Episode
Nourishing Our Mental Health in the Time of COVID
COVID-19 is the biggest public health crisis since the early days of the AIDS epidemic some thirty years ago. The fear, isolation, and economic devastation surrounding this pandemic has b...
Episode
Anna Dunn - "A Small, Good Thing"
Writer, poet, cookbook author, activist and service industry veteran, Anna Dunn, joins us for a beautiful conversation about the death of their dear friend. Our talk expands to cover mult...
Episode
Number One Chinese Restaurant
This week, hear from Lillian Li, author of the critically-acclaimed debut novel, Number One Chinese Restaurant.
Episode
Nikki Reiss Dermody of Bon Appétit
All in the Industry is back for the 2016 radio season as host Shari Bayer welcomes Nikki Reiss Dermody, Special Events Director for Bon Appetit, to the studio.
Episode
Aaron Silverman of Rose's Luxury
Greg Goldman, GM of Roberta's, and Aaron Arizpe, chef liaison/storyteller at Chef's Club, return to Roberta's Radio for another episode exploring the multi-faceted world of hospitality. ...
Episode
Old School vs New School: Emily Acosta & Matt Rubiner
In the last of the Old School vs New School series, Greg Blais is joined by two talented cheesemongers - Emily Acosta of Eataly and Matt Rubiner of Rubiner's Cheesemongers and Grocers. ...
Episode
Hospitality with Steven Olson
Steven Olson loves hospitality. He is happy when you are happy. He's a wine expert, a former server director, restaurant consultant, TV host....the list goes on.
Episode
August Cardona
At every restaurant, there are people behind the scenes that keep things running smoothly. At Anfora, L'Apicio, Dell'Anima, and L'Artusi, that person is August Cardona.