Happy Mouth

Los Angeles is getting yet another top restaurant as Seoul’s top BBQ restaurant Daedo is coming to town and they’re bringing a lot of their amazing ingredients with them. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur talk about Daedo’s history -- starting next to Seoul’s meat market in 1964, what makes the Hanu beef they use so special, recreating that taste in America, and the different ingredients Daedo will be exporting. Listen to Philip and Nyesha discuss Daedo: Daedo was established in 1964 in Majang-Dong, Seoul’s meat market Daedo specifically uses Hanu beef, known for its more complex flavor and richness However, since Hanu beef is rarely exported outside of South Korea, Daedo will be using prime-grade beef wet-aged directly on the premises, giving a similar taste Daedo’s new LA location will feature items exported from South Korea like umami soybean paste from Chiri Mountain and cubed kkakdugi Links: Happy Mouth Podcast Instagram Eater - Seoul’s most celebrated barbeque restaurant, Daedo, has arrived in Koreatown Eater - 12 best Korean barbeque spots in Los Angeles Wikipedia - Hanwoo Lone Mountain Wagyu - Intro to wet-aged vs. dry-aged beef Korean Bapsang - Kkakdugi recipe Daedo Sikdang - Website We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook  

Airports aren’t often known for their high-class food and luxurious accommodations. But one company is looking to change that, bringing world-class food and even a way to expedite your TSA screening. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington talk about The Salon lounge opening at LAX and what parent company PS is aiming to do. Nyesha and Philip talk about some of the services customers can expect at The Salon, as well as what type of food and drinks could appear on the menu. Listen to Philip and Nyesha discuss airport lounges: PS is an exclusive offsite terminal at LAX at $4,000 per visit to stay in a private suite Each visit to PS includes in-suite massages and facials, haircuts, complimentary airport parking and car detailing, and gourmet snacks PS is opening a new luxury airport lounge at LAX called “The Salon” Visits to The Salon will only cost $695 per person The Salon still offers perks like expedited TSA screening, car detailing, and a personal drive to your aircraft’s door on the tarmac The Salon will have a rotating cocktail list and a food menu inspired by California and the Mediterranean thanks to LA’s H.Wood Group Co-CEO Joshua Gausman believes people are looking to make travel more of an experience, especially coming out of the coronavirus pandemic Links: Happy Mouth Podcast Instagram Travel + Leisure - LAX is about to open what may be the most luxurious lounge a US airport has ever seen ReservePS - Website Robb Report - This exclusive new lounge at LAX is so luxe it lets you skip those long security lines We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook  

While many cities around the country have created temporary delivery fee caps for third-party food delivery apps during the coronavirus pandemic, San Francisco is going a step further and it’s angered two food-delivery app giants. DoorDash and Grubhub are going after San Francisco after the city made its delivery fee cap permanent. Citing the move as “unconstitutional,” the food-delivery apps are fighting back against a cap of 15%. Listen as restaurateur Philip Camino and chef Nyesha Arrington discuss third-part food-delivery apps, the delivery fee cap, and what it all means for those working in the hospitality industry. Listen to Philip and Nyesha discuss San Francisco’s delivery fee cap: In April 2020, many cities enacted temporary delivery fee caps to relieve some pressure from struggling restaurants at the start of the pandemic The caps were usually around 15% of the food order and were meant to be a temporary solution until restrictions lifted and restaurants could resume 100% of their normal capacity Prior to these caps, fees could range from 20%-40% Third-party food delivery apps rely on fees charged to customers and restaurants to cover things like credit card processing, driver pay, and marketing campaigns San Francisco’s Board of Supervisors unanimously voted to make the fee cap permanent in June, earning the praise of the Golden Gate Restaurant Association, though San Francisco Mayor London Breed chose to not sign it DoorDash says they aren’t able to cover driver pay, operations, credit card fees, and marketing costs while fees are capped at 15% To make up the difference, new fees are popping up for consumers DoorDash and Grubhub filed a joint complaint against San Francisco to the U.S. District Court, alleging the delivery fee cap to be “unconstitutional” and a “dangerous overreach” of local government power Grubhub and DoorDash are suing the city for damages and to put a stop to the delivery fee cap Links: Happy Mouth Podcast Instagram Restaurant Business - DoorDash and Grubhub sue San Francisco over delivery fee cap Restaurant Business - San Francisco to permanently cap third-party delivery fees Restaurant Business - DoorDash says delivery fee caps are hurting order volumes Restaurant Business - DoorDash unveils tiered pricing plan for restaurants We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook  

It’s Meatless Monday and Panda Express is making one of their classics without meat. That’s right, the orange chicken can now be ordered without the chicken! Panda Express has teamed up with the Beyond Meat team to bring a plant-based twist on their classic orange chicken dish. Listen as chef Nyesha Arrington and restaurateur Philip Camino give you a little history lesson on Panda Express’ orange chicken, Beyond Meat’s foray into chicken, and how this new plant-based dish might stack up to the original. Listen to Philip and Nyesha discuss orange chicken: Panda Express chef Andy Kao created the famous orange chicken dish in 1987, four years after the first store opened Panda Express has served more than 80 million pounds of orange chicken since 2016 alone Panda Express chef Jimmy Wong spent more than a year working with Beyond Meat to develop the product It will have the same size, taste, and texture of the original orange chicken Beyond Meat recently launched plant-based chicken tenders nationwide Beyond Meat’s plant-based chicken tenders are made with fava beans and peas and have 14 grams of protein per serving The dish is only available for a limited time in select locations in New York City and southern California Links: Happy Mouth Podcast Instagram Restaurant Business Online - Panda Express transforms its signature original orange chicken into a plant-based dish Restaurant Business Online - Beyond Chicken Tenders launches on restaurant menus nationwide Panda Express - Our family story We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook  

Pasta can save the environment! No, really. The world is turning away from single-use plastics as people start recognizing their environmental impact. Plastic drinking straws are among the worst offenders, with millions littering U.S. shorelines alone. But several companies believe pasta could be the perfect answer and products are hitting store shelves near you. On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about pasta straws. Philip and Nyesha cover the environmental impact plastic straws have had, their more eco-friendly alternatives, and how pasta straws could offer the sustainability people want without the hassles that come with metal and paper straws. Listen to Philip and Nyesha discuss pasta straws: Bans on plastic straws have gained a lot of traction in recent years, seeing several states and cities phasing them out Companies like Starbucks and Disney World have banned plastic straws company-wide Recycling machines can’t process single-use plastic straws, seeing them wind up in the ocean as trash About 18 billion pounds of plastic ends up in the ocean every year and plastic straws are one of the top-10 contributors During a 5-year clean-up project, researchers found almost 7.5 million plastic straws on U.S. shorelines Scientists estimate plastic straws can take 450 years to break down with some remaining forever Paper straws take 30-60 days to properly decompose but some people have found they can disintegrate a little too easily in their drinks Metal straws are a good alternative since they are reusable but the energy needed to make a metal straw is equivalent to 150 plastic straws Pasta straws have begun popping up in restaurants around the country, including Primi and Popina in New York You can find gluten-free pasta straws made from rice and tapioca flour from brands like Pasta Life Pasta straws still dissolve after about 45 minutes but can last longer than paper straws Pasta straws are also a little pricier, coming in at about double the cost of paper straws Links: Happy Mouth Podcast Instagram New York Magazine - Restaurants from Popina to Bar Primi use these nifty straws made of pasta National Geographic - Forever is a long time Our Last Straw - Facts and figures Pasta Life - Gluten-free pasta straws We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook