Podcast Index
Parcourez les podcasts par catégorie, ouvrez les épisodes récents et téléchargez l’audio pour l’écouter hors ligne.
九霄电波
九霄电波
Bonjour France Podcast
AC Wilson
BiblioKISS
KISS FM
Give an Ovation: The Restaurant Guest Experience Podcast with Zack Oates
Ovation
Office Hours
ProMazo
The GROW podcast
David Rocker
Neighbour Studio
Neighbour Media
Yarn Library
Adam Cleevely
La voce del poeta
Lorenzo Pieri
RADIO KULTURAEUROPA
RADIO KULTURAEUROPA
The Worst Bestsellers
Worst Bestsellers
Carrer Major Tarragona | Seccions – Ràdio Ciutat de Tarragona
Ràdio Ciutat de Tarragona
爛手人設計師雞米 亂花錢不如多做一點節目
爛手人設計師雞米 Rice Chicken Jimmy
The Wizard Wheezes
OllivandersVoices
Off The Script w/JDfromNY
JDfromNY
Bad at Sports
Bad at Sports
מאי ומאיה
בית הפודיום
RELATOS ERÓTICOS
ErosBot
Mimarlıque
Begüm Şardan
Así las cosas
WRadio
Up + Adam with Adam Montiel
Adam Montiel
Promo Estereo Podcast
Promo Estereo
Shulchan Aruch Harav (Jewish Law) - 5 minutes daily
Yosef Muchnik
Learning from Nature: The Biomimicry Podcast with Lily Urmann
Lily Urmann
An Endless Redundancy with Olly Woods
Olly Woods
Arroe Collins: Unplugged & Totally Uncut
Arroe Collins
Required Reading
Erin Bowles
Big L Radio Listen Again
admin Big L 1395am
PWT VIP All Shows
PWTorch VIP Audio
VIP Podcasts - Today's Scene
Moments with Marianne
Marianne Pestana
Talking Architecture & Design
Architecture & Design
Three Food Memories
Savva Savas
Arroe Collins View From The Writing Instrument
Arroe Collins
The Writer
Little Ear Productions
Arts
Ovation
Send us Fan MailAtul Sood, Chief Business Officer at Curry Up Now, joins Zack Oates to discuss the evolving relationship between restaurant operators and technology providers. Drawing from leadership roles at McDonald's,...
Send us Fan MailLance Salsman, SVP of Operations at Mike’s Red Tacos, joins Zack Oates to talk about scaling an experiential restaurant brand while staying obsessed with guest feedback. From his early days working at Piz...
Send us Fan MailMichael Montagano, CEO of Dog Haus, joins Zack Oates to talk about thoughtful restaurant growth, franchise alignment, and why strong hospitality starts with building the right foundation. Drawing from his...
Send us Fan MailAdam Sanders, CFO of Killer Burger, joins Zack Oates to talk about the connection between guest experience and profitability. Coming from a finance and technology background, Adam shares how data, operati...
Send us Fan MailDerrick Hayes, founder and CEO of Big Dave’s Cheesesteaks, joins Zack Oates to share the story behind one of the fastest growing brands in the country. What started as a way to honor his father has turned...
Send us Fan MailAnthony Valletta, CEO and President of bartaco, joins Zack Oates to break down what guest experience really looks like today. From managing expectations shaped online to delivering consistent in-store exp...
Send us Fan MailJennifer Schuler, CEO of Handel’s Homemade Ice Cream and former CEO of Wetzel’s Pretzels, joins Zack Oates to talk about what really drives guest experience today. She shares why people are craving in-per...
Send us Fan MailTom Selementi of Spread Bagelry joins Zack Oates to break down what actually drives guest loyalty in a crowded category. From premium positioning to operational discipline, Tom explains why winning in bre...
Send us Fan MailPinky Cole, founder of Slutty Vegan, joins Zack Oates to share how bold branding, authenticity, and resilience built one of the most talked about restaurant concepts in the country. From creating a name t...
Send us Fan MailZack Oates sits down with Melissa Doolin-Koehne of Elevate Four to talk about what actually moves the needle in today’s restaurant environment. With decades of experience across operations, data, and lead...
Send us Fan MailZack Oates sits down with David Cole of i Fratelli Pizza to talk about building a restaurant brand that lasts. With nearly four decades in the business, David shares what it takes to grow from a small fam...
Send us Fan MailZack Oates sits down with Scott Shotter of Teriyaki Madness to break down what actually makes restaurant brands stand out. With experience leading iconic brands like Moe’s, Fuzzy’s Taco Shop, and Condado ...
Send us Fan MailZack Oates sits down with Sterling Douglass of Chowly to talk about why AI adoption in restaurants is accelerating faster than any previous tech wave. After years of slow adoption across online ordering, ...
Send us Fan MailZack Oates sits down with Jeff Galletly of Brooklyn Dumpling Shop to unpack what it really takes to scale a brand across both restaurants and retail. Jeff shares how the company has grown rapidly while im...
Send us Fan MailWill Stewart, Founder and CEO of RightWork, joins Zack Oates to explore how labor decisions directly shape the guest experience. With a background as a data scientist at Starbucks, Will brings a unique pe...
Send us Fan MailZack Oates sits down with Kevin Boehm of Boka Restaurant Group to explore the mindset behind building one of the most respected hospitality groups in the country. From early career risks to scaling multip...
Send us Fan MailDavid Youngberg, CEO of Stonefire Grill, and Matt Calabrese, CTO, join Zack Oates for a deep dive into what it actually takes to scale a restaurant brand without losing what makes it special. From feeding...
Send us Fan MailJessica Serrano, CMO of Bagel Brands, joins Zack Oates to share how marketers can better understand what makes a brand truly stand out. With experience across Burger King, Taco Bell, and Dig In, Jessica b...
Send us Fan MailZack Oates sits down with Steven Droulis, owner of Resto Vivaldi in Montreal, to explore how a family restaurant built an enormous online following while staying authentic to its roots. With hundreds of v...
Send us Fan MailZack Oates sits down with Chris Gannon, founder and CEO of Bolay, to discuss what it takes to build a restaurant brand that lasts. After more than a decade in business and over 20 locations, Chris shares ...
Remplissez le formulaire ci-dessous. Veillez à sélectionner à la fois Pays et Genres.
Envoyez-nous un message ci-dessous. Nous vous répondrons dans les 24 heures.