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THE GRILLED PROJECT
29 minutes | Aug 13, 2020
Fabio Zeppilli 0f Bad Monkey Popcorn: Providing Comfort and Thriving in Challenging Times
Viewers of Dragon’s Den on CBC and lovers of fun and delicious snack food know the story of Bad Monkey Popcorn. Two brothers, Joseph and Fabio Zeppilli, quit their lucrative jobs in finance and law to take a chance as entrepreneurs. Over five years, they’ve built their brand into a cross-Canada sensation, selling millions of bags of flavoured popcorn. They’ve built their success by following their hearts, taking chances, thinking and acting unconventionally, dedicated customer service, and fearless prototyping. And they’ve payed that success forward, making a point of mentoring other young entrepreneurs. The result is ongoing success and growth under the challenging shadow of the ongoing Covid-19 crisis. As always, you can listen to our interview by clicking on the interview below, or via your favourite podcast platform. https://thegrilledprojectdotcom.files.wordpress.com/2020/08/bad-monkey-grilled-2020-08-13-10.02-am.m4a
35 minutes | Jun 12, 2020
David Barry, President of Pursuit: resilient, generous and positive in the pandemic Summer
David Barry is the President of Pursuit, a travel and hospitality company with hotels and tourist attractions across North America and in Iceland. Pursuit has been experiencing tremendous growth in the last few years, and now, like the rest of the hospitality industry, has been it hard by the advent of COVID 19. Like so many in this inspiring industry, Pursuit has responded with real creativity, positivity and resourcefulness. As Dave has said, we will get through this, and we’ll travel again – some of us this Summer. In this interview, we talk about how Pursuit is putting Safety First and ensuring that those who do travel enjoy the best experience possible this season. We also talk about how Pursuit has been generous in its communities during this challenging time. After we completed this interview, Pursuit demonstrated true leadership in making a public statement against racial discrimination and against police brutality. I’ve published the whole text in an accompanying post. I invite you to read it. As usual, you can listen to this podcast on your favourite podcast platform or by clicking on the link below: https://thegrilledprojectdotcom.files.wordpress.com/2020/06/dave-barry-grilled-2020-06-12-10.12-am.m4a
25 minutes | May 25, 2020
Beaver Tails: we all need a treat during COVID-19
Pino Di Ioia and Tina Serrao, along with Pino’s twin brother Anthony Di Ioia, head Beaver Tails inc..Since 1978, Montreal-based Beaver Tails has been delighting customers across Canada and the US, and in destinations around the world with its namesake pastry. Like many others, they closed their locations during the COVID-19 lock-down. As de-confinement begins across North America, they have opened again, and found customers yearning for their unique brand of comfort food. Today, as they begin building their business back up, they confront the questions facing businesses everywhere, particularly in the food and hospitality sector. How do you operate in an era where large public gatherings are discouraged? How do you reach and satisfy customers in a time of ongoing social distancing? And how you can carry on delivering joy when uncertainty is the word of the day? They shared their insight during our conversation, which you can listen to on your favourite podcast platform by searching for “The Grilled Project” or “The Grilled Podcast,”or by clicking on the link below. https://thegrilledprojectdotcom.files.wordpress.com/2020/05/beaver-tails-grilled-updated-2020-05-25-8.21-am.m4a
2 minutes | May 19, 2020
Moishes on the front lines during COVID-19
We were delighted to produce this short video showing what Lenny Lighter of Moishes Steakhouse has been doing on behalf on front line workers and the most needy during the COVID-19 shut down. Along with other restaurateurs from Lucille’s Oyster Bar, Ristorante Beatrice, Restaurant Atma, and Leméac, Lenny and his crew have been preparing meals for front line hospital workers at places including Saint=Mary’s Hospital and for the needy through charities including Sun Youth, the Old Mission Brewery, and the Welcome Home Mission. Lenny’s project has been typical of the response from the industry at large in major cities everywhere. This has been incredibly inspiring. Restaurants and the tourism industry have responded to dramatic cuts in revenue by donating time and resources to helping out those hardest hit. If nothing else, this speaks to the astounding generosity and creativity of the industry, and to its deep ties to the community at large. It goes without saying that the future of the industry is deeply uncertain as we slowly emerge out of lock-down and assess the economic damage. However, we deeply hope that, as we move forward, guests will remember how so many in the field were moved by their best impulses.
44 minutes | May 1, 2020
Bertrand Cesvet of Sid Lee: will FOMO beat fear during and after Covid 19?
Bertrand Cesvet is the CEO of and Senior Partner at Sid Lee, the international award-winning agency that has made waves for over 20 years by keeping one step ahead. We sat down for a friendly chat about the impact of Covid 19 on the hospitality and food industries both now and in the future. Without shrinking from the negative impact of the current situation, we look at how collaboration, changing consumer habits at home and possible trends like local tourism might provide opportunity. At the same time, we address the balance between Fear of Missing Out (FOMO) and fear, which drives whom, and what the impact might be. As usual, you can hear the podcast by searching for The Grilled Project or The Grilled Project on your favourite podcast directory, and by clicking below: https://thegrilledprojectdotcom.files.wordpress.com/2020/05/bertrand-cesvet-grilled-special-edition-2020-05-01-1.49-pm.m4a
26 minutes | Apr 24, 2020
Jonathan Rodrigue de Still Good inc. et le combat contre les déchets alimentaires pendant la crise de la Covid 19
Jonathan Rodrigue est le co-fondateur et le PDG de Still Good. Still Good travaille main dans la main avec des producteurs et des organismes locaux qui ne veulent rien jeter pour concocter des biscuits qui font craquer. Au cours de cette entretien, Jonathan nous parle de comment il navigue le crise de la Covid 19 tout en tenant le cap – batir un meilleure monde en transformant la chaine alimentaire. Comme d’habitude, vous pouvez écouter ce ballado par le bilan de votre platforme préferré, ou en cliquant ci-bas: https://thegrilledprojectdotcom.files.wordpress.com/2020/04/still-good-franccca7ais-2020-04-24-4.26-pm.m4a
33 minutes | Apr 24, 2020
Still Good Foods inc.’s Jonathan Rodrigue is seeing the Big Picture during Covid-19
Jonathan Rodrigue founded Still Good Foods out of principle. He was trying to find a way to reduce food waste, which is one of the greatest sources of greenhouse emissions today. The first result is cookies that they sell at retail and online. They’re dedicated to their mission and to changing the way the food system works, even during the challenges posed by social isolation. In this conversation, he details the challenges of reducing food waste and suggests how we can change our food system for the better – something positive to think about as we go through a period of rapid, massive change. Watch this video to see how you can help Still Good comfort our seniors during this challenging time. As usual, you can hear the show by searching for The Grilled Podcast on your favourite podcast platform, or by clicking on the link below: https://thegrilledprojectdotcom.files.wordpress.com/2020/04/still-good-food-grilled-special-edition-2020-04-24-12.58-pm.m4a
24 minutes | Apr 17, 2020
Bruno Menard: Comment IGA nous prête main forte pendant la crise de la Covid-19.
Bruno Menard est Vice-Président et Co-propriétaire des IGA Louise Menard, qui détiennent plusieurs supermarchés dans la région de Montréal. Pendant cette entretien, il nous parle des efforts misent par IGA et ses employés dans la gestion de la crise de la Covid-19. Grace à eux, nous profitons d’une alimentation qui nous récomfort pendant une période difficile. Tout cela n’est pas facile, mais d’après Bruno cette crise pourrait possiblement apporter de lessons importantes pour nous tous. Comme d’habitude, vous pouvez écoutez ce ballado par le bilan de votre diffuseur de ballado préféré, ou en cliquant ci-dessous. https://thegrilledprojectdotcom.files.wordpress.com/2020/04/bruno-menard-grilled-francais-2020-04-14-11.16-am.m4a
32 minutes | Apr 17, 2020
Bruno Menard: how IGA is working hard to provide us with the comfort of food during Covid-19.
Bruno Menard is VP and Co-Owner of IGA Louise Menard, which owns and operates several IGA supermarkets in the Montreal area. In this podcast, Bruno discusses the lengths he and other grocers are going to keep customers supplied with food during the COVID-19 shutdown. He tells us how the food supply chain is adapting to the new reality of a world under quarantine, and how grocers and their employees are taking steps to ensure a safe shopping environment for all. Bruno also reflects on how the changing circumstances caused by the lockdown are affecting us now, and might affect us positively in the future. As usual, you can listen to the interview on your favourite podcast platform, or by clicking on the link below. (NOTE: we will posting a video version of the interview on Youtube soon.) https://thegrilledprojectdotcom.files.wordpress.com/2020/04/bruno-menard-grilled-special-edition-2020-04-14-10.32-am.m4a
24 minutes | Apr 9, 2020
“Thank you” goes a long way: how Saint-Viateur bagel is serving the public during Covid-19
We’re back to cover the heroic measures being taken by the food industry during the Covid-19 crisis. With society disrupted, they are working harder than ever to ensure that the food we love continues to get to our tables. In the first episode of this special series, we speak with Nick Morena, of Montreal’s iconic Saint-Viateur bagel. In order to respect social distancing, we spoke on the phone. While the sound isn’t always great, the message is clear: a lot of people are working hard, for which we’re very grateful. As always, you can listen to the podcast on your favourite podcast platform, or by clicking on the link below: https://thegrilledprojectdotcom.files.wordpress.com/2020/04/nick-morena-grilled-special-edition-2020-04-09-9.02-am.m4a
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