Ira’s Everything Bagel

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Noshing With Michael Politz – July 15, 2021

Publisher, CEO, and Founder, Food & Beverage Magazine

Welcome to another engaging episode of Ira’s Everything Bagel, where host Ira brings together diverse voices from various industries to sprinkle your day with insightful dialogues and expert knowledge. This week, we are thrilled to feature a special guest, Michael Politz, the esteemed Publisher, CEO, and Founder of Food & Beverage Magazine. Join us as Michael shares his inspiring journey from a young entrepreneur to becoming a key influencer in the food and beverage industry.

Early Beginnings and Entrepreneurial Spirit

Michael Politz's story begins with humble entrepreneurial roots, starting as a kid who was keen on selling cards. This early venture was just the beginning of what would become a remarkable journey into the world of business and publishing. Michael’s innate business acumen and his early start selling cards laid the foundational skills needed in the competitive industry of publishing. He reflects on these formative years with fondness, recognizing them as the building blocks of his career.

Venturing into Publishing

Why publishing, and why the food and beverage sector? Michael discusses his decision to enter the publishing industry and focus specifically on the food and beverage segment. He saw a unique opportunity in this niche to impact a dynamic and ever-evolving industry. The decision to launch Food & Beverage Magazine was driven by his passion for the culinary arts and his desire to connect with food enthusiasts and industry professionals across the globe. Michael emphasizes the magazine's role in shaping trends and offering a platform for new voices in the food scene.

Digital Transformation

The digital age has transformed many traditional industries, and publishing is no exception. Michael talks about his strategic decision to take Food & Beverage Magazine into the digital realm, significantly expanding its reach and influence. This move was pivotal in growing the publication’s readership to over 12 million monthly readers, making it a leader in the food and beverage industry. He highlights how embracing digital technology has allowed the magazine to engage with readers in real-time, providing up-to-date content that is relevant and accessible.

The Las Vegas Influence

Relocating to Las Vegas marked a new chapter in both Michael’s personal life and his professional career. He shares the surprises and opportunities that came with moving to a city known for its vibrant culinary scene. Influential figures, including Robin Leach, played a crucial role during the early days of the magazine in Las Vegas, providing guidance and support. Michael details the evolution of Las Vegas as a food destination and how it has influenced his work and the magazine's content.

Innovation During COVID

The COVID-19 pandemic posed unprecedented challenges to many sectors, particularly the restaurant industry. Michael discusses how the pandemic forced restaurants to innovate to survive and how Food & Beverage Magazine became a crucial resource during these times. The magazine's ability to adapt and provide timely, relevant content helped it gain a significant increase in readership. Michael shares stories of resilience and creativity from the food sector, highlighting how adversity led to innovation.

New Projects and Future Endeavors

What's next for Michael Politz and his empire of food and beverage knowledge? He gives us a sneak peek into his upcoming projects designed for foodies and chefs alike. His continued dedication to the industry promises exciting new content and initiatives that will surely captivate his audience. Michael reveals some of the upcoming features and special editions planned for the magazine, which are aimed at exploring lesser-known cuisines and culinary practices.

A Hub for Culinary Excellence

Beyond publishing, Michael has made significant contributions to the culinary world by consulting for Fortune 500 companies, placing chefs in prestigious 4-star restaurants, and being involved in high-profile projects, including multimillion-dollar licensing deals and significant Las Vegas entertainment ventures. He elaborates on his role as a consultant, sharing insights into the complexities of the food and beverage market and how he helps brands navigate these challenges.

Conclusion: A Toast to Innovation and Leadership

Michael Politz's journey from selling cards as a kid to leading one of the most influential publications in the food and beverage sector is not just inspiring but also a testament to the power of vision and adaptability. Whether you're a budding entrepreneur, a food industry professional, or just a lover of compelling stories, this episode of Ira’s Everything Bagel offers valuable insights and inspiration. Don't forget to follow Food & Beverage Magazine on Twitter to stay updated on the latest trends and news in the food and beverage industry.

Join us next time on Ira's Everything Bagel, where we continue to explore the stories and insights of industry leaders and innovators.

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« Noshing With Richard Becker – July 8, 2021
Noshing With Andrew A. Erish – July 22, 2021 »

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BAGEL BYTES

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“Bagels are the only bread that are boiled before baked. Once the bagel dough is shaped into a circle, they are dipped in boiling water for 3 to 5 minutes on each side. After that, they are drained and baked for about 10 minutes.”

Bagels have been to space! “It’s safe to say that the treats from Fairmount Bagels in Montreal are out of this world. In 2008, Astronaut Greg Chamitoff boarded Discovery for a 14-day flight into space. Accompanying him? Eighteen bagels from Fairmount, a shop owned by his aunt.”

“The word Bagel comes from the German word “bougel,” meaning “bracelet,” and by way of the Yiddish “beygl” which means “ring.” So, if it is not in the shape of a ring or bracelet, it is NOT a bagel.”

“What sets bagels apart from other types of bread is the fact that they are boiled. Some imitations are steamed, but they do not have the same chewy and crunchy crust and are not true bagels.”

“The first beugel bakeries were founded in New York City in the 1920s. Later the name was changed and called a bagel.”

“The hole in the middle of your bagel is no mistake. In fact, this bread was baked with a hole so vendors could slide them on to dowel rods, making it easy to transport them to wherever they would be selling their bagel that day.”

“Bagels are the only bread that are boiled before they are baked.”

World Champion Competitive Eater Joey Chestnut won Siegel’s Bagelmania Bagel Eating Competition in Las Vegas January 13, winning the title, a championship belt and $5,000 of the total $10,000 prize pool.

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