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Media Influences on the Restaurant Industry

  • Media Influences on the Restaurant Industry
  • Restaurant Brokers interview virtual critics!
  • Restaurant Reality: Bloggers and Critics

Are you looking to franchise your company overseas? How do you know when you are ready? What are the challenges of international expansion versus domestic expansion and where can you get help? This week, the restaurant brokers along with CEO of Buffalo's Cafe and CEO of YoBlendz and JuiceBlendz tackle international franchising.

Industry Guests Join the Restaurant Brokers

Ari LeVaux
Ari LeVaux
Ari LeVaux is a nationally syndicated food columnist, and is a restaurant critic in Albuquerque for the Weekly Alibi. He blogs for The Atlantic and Slate on food, and he developed himself into a food critic for newspapers -- with a syndicated column.
  • (406) 546-5242 Phone
  • flash@flashinthepan.net Email
  • www.flashinthepan.net Website
  • The Atlantic
Amy Riolo
Amy Riolo
As an award - winning author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo makes frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, and Abu Dhabi Television.  Amy also created and appeared weekly in ninety second cooking videos entitled “Culture of Cuisine” which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million  people.  One of her videos recently reached a record of four million hits.
Amy’s most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010, received a starred PW review, won the 2011 Nautilus Book Award and was named “Best. Diabetes. Cookbook. Ever. “ by DiabetesMine.com. Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States and was just released in a second edition. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Amy also contributed to The Food Cultures of the World Encyclopedia and co-wrote The Al Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic Italian Cuisine with award-winning chef/restaurateur Luigi Diotaiuti. She is currently completing The Ultimate Mediterranean Diet Cookbook which will be released in April 2015 and The Italian Diabetes Cookbook which will be released in January 2017.
Amy is a Culinary Advisor for The Mediterranean Food Alliance. He work has appeared in numerous print media including USA Today, Cooking Light magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Popular Anthropology Magazine, The UAE National, and international newspapers and hundreds of blogs. She is also the author of a noted culinary/cultural blog called Amyriolo.blogspot.com. 
Amy is frequently asked to lecture and give demonstrations on diabetes-friendly eating, and cuisine and culture at medical conferences, book fairs, universities, culinary symposiums, museums, embassies, fundraisers, libraries, and farmer’s markets on over three different continents, and five states in the USA. Last year her live audiences alone totaled 18,350 people. With the addition of podcasts, her popularity and viewership has grown immensely.
Amy is a guest speaker for:
 The Library of Congress
Georgetown University
Johns Hopkins University
The US Endocrine Society (Culinary Stage at Annual Conference)
The National Italian American Foundation
National Geographic
The International Association of Culinary Professionals
The Cornell University Entrepreneurial Network
Les Dames d’Escoffier
The Smithsonian Institution
The Fulbright Commission
The National Museum of African Art
The Textile Museum
The Walters Art Museum
The Kennedy Center
Montgomery College
Sharjah International Book Fair
Abu Dhabi International Book Fair
The Embassy of the Arab Republic of Egypt
The Embassy of Yemen
The Culinary Historians of Washington
The Library of Alexandria (Egypt)
as well as many other embassies, museums, and organizations.  
She is a member of The International Association of Culinary Professionals, Cornell Club DC, Les Dames d’Escoffier (Global Culinary Initiative Chair), Slow Food DC, The James Beard Foundation, and the Culinary Historians of Washington. Amy has taught recreational classes at Living Social, Sur la Table, and Open Kitchen in Washington, DC.  Internationally, she had led professional and recreational cooking classes in Italy, Egypt, and UAE.
As a successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. Amy has created menus for many world leaders, earning her the title “Cook to the Kings” from a Cairo newspaper in 2008. She has consulted international business owners on bakeries, cafes, restaurants, and culinary stores where she taught vocational baking classes for thousands of pastry chefs.
Amy also uses her culinary expertise to write scripts for culinary movies and television programs. She just completed filming a demo for the Two to Travel television series with Chef Luigi Diotaiuti.  The duo also created a video documentary entitled The Beauty of Basilicata at the James beard Foundation. They will also led a culinary cruise from Istanbul to Athens on Oceania Cruises in October 2014.
In addition to her professional work, Amy spends a great deal of her time supporting philanthropic efforts.  Amy can often be found mentoring culinary students, teaching children’s cooking classes, and participating on panels for charity events. One of the highlights of her volunteering career was chairing the Baltimore Luxor Alexandria Sister City Committee which enabled her to obtain a grant to provide clean drinking water for a village outside of Luxor, Egypt. Amy is based in the Washington, DC area and travels extensively through the Mediterranean region. 
  • (301) 910-8560 Phone
  • aasriolo@gmail.com Email
  • http://www.amyriolo.com/ Website
  • Company
Matthew Robinson
Matthew Robinson
Matthew Robinson has spent almost 2 decades in the food industry as a scientist, product developer, and spokesperson for the food industry, interpreting the complexities of various topics into easy and usable information. He innovates every day, creating WOW moments in his kitchen and beyond. He has a master of science degree from the University of Georgia in Nutrition Science and a diploma from the professional culinary program at the French Culinary Institute in New York City.Matthew is the founder of exCLAIM International, a nutrition science and claims strategy consultancy that helps clients turn the complexities of science and new innovations into communications that are compelling and beneficial to the consumer and health care professional.

He is also creator of The Culinary Exchange website and this blog. Oh yeah, and he’s published a pretty incredible book: Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond.

Matthew spends a great deal of time innovating both in and out of the kitchen. Because his passion is food, he has eaten his way across Europe for the past eight years.
  • 212-729-6120 Phone
  • Matthew.robinson@theculinaryexchange.net Email
  • www.theculinaryexchange.com Website
  • The Culinary Exchange The Culinary Exchange