Opening Soon Presents: "The Build"

Flour + Water: Renovations, Reinventions, and a New CPG Line

Wed, 29 Mar 2023 02:47:19 GMT

Most restaurateurs build their business with the hope of making it as long as today’s guest. 13 strong years. But how do you know when it’s time to rethink the space, the concept, or even the menu? And how do you do it in a way to that can reinvigorate that energy while keeping your brand and your loyal customers?

Our guests today are Thomas McNaughton, Co-Executive Chef & Founding Partner, and Ryan Pollnow, Co-Executive Chef & Partner of Flour + Water Hospitality group. Flour + Water closed earlier this year for a four month renovation while the team continued to open new concepts including Penny Roma and Flour + Water Pizzeria coming Spring 2023.

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Opening Soon Trailer

Tue, 30 Apr 2019 15:40:00 GMT

Opening Soon is a weekly show about the journey of opening a restaurant featuring conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon. Opening Soon is hosted by the founders of Tilit NYC, Jenny Goodman and Alex McCrery, who bring their unique perspective as hospitality industry insiders and many questions as the former proprietors of a now shuttered restaurant.

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An All Day Bread Cafe: Opening Loaf Lounge

Fri, 24 Mar 2023 23:18:50 GMT

The pandemic gave and it took from us. Focusing on the upside to a worldwide pandemic may seem unusual, but in reality the covid era gave birth to some fresh ideas and many creative businesses. Some of those have since turned permanent.

Our guests today are chefs Sarah Mispagel and Ben Lustbader of Loaf Lounge. Sarah and Ben have worked at many of Chicago’s best restaurants. The concept for Loaf Lounge was honed during a pop up during the pandemic. And now the bread forward cafe is delighting diners, including our family of bread enthusiasts on a recent trip to Chicago.

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Coming Soon: “The Build,” From Opening Soon

Fri, 03 Mar 2023 21:03:32 GMT

Coming this spring we're working on something BIG for Opening Soon. Opening a restaurant can sometimes take months, or even years. This spring, you'll be able to hear it all happen in just a few hours...

Tune in as we follow one of Brooklyn's best and brightest young chefs and restaurateurs on their journey from start to open doors. It's The Build.

The Build is produced by Taylor Early, Armen Spendjian, H Conley, Matt Patterson, and hosted by Alex McCrery and Jenny Goodman. Audio engineering by Armen Spendjian, H Conley and Matt Patterson.

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Presenting Copper & Heat: Zero Stars

Fri, 31 Mar 2023 19:43:16 GMT

Today we present to you an episode from one of our favorite hospitality insider podcasts, Copper & Heat. Listen in for an amazing deep dive into the world behind the Michelin guide...

If you were to rate the Michelin Guide, how many stars would you give it?

When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?

In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you?

For more from Copper & Heat plus resources related to this episode, click here!

For more from Opening Soon: Launching next week, The Build.

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Clover Hill Version 2 Dazzles Diners in Brooklyn Heights

Sun, 06 Nov 2022 22:25:28 GMT

We often hear when one door closes another one opens. That is quite literally the case for Clover Hill in BK. It was the pandemic that forced the closure of the 4 month old Brooklyn Heights restaurant, but the re-opening of their doors 2 years later came with a fresh culinary team and today’s guest at the helm.

Our guest today is Chef Charlie Mitchell of Clover Hill BK. Charlie has worked his way through some of NYCs finest restaurants. Clover Hill has been transformed to a 7 course tasting menu. Last month Clover Hill received its first Michelin star and Charlie was named Michelin's Young Chef Award.

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Cloudy Donut Lands in Brooklyn Heights

Wed, 02 Nov 2022 19:03:16 GMT

Donuts. Entrepreneurship. Donuts.

Our guest today is Zewiditu Jewel bringing vegan donuts from Baltimore to Brooklyn. Zewiditu is the shop operator for the Brooklyn Heights location of Cloudy Donuts, and they have been working on their 3rd location - the Brooklyn Heights bakery - for 2 years, and just celebrated their opening weekend.

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Making the MáLà Project a Household Name With Amelie Kang

Thu, 27 Oct 2022 21:21:35 GMT

When I was running down my culinary goals I had hoped to head a NYC kitchen by the time I was 30. It seemed ambitious at the time and I was equally proud once achieved. But it pales in comparison to the drive and success of today’s guest. She can proudly say that she’s the owner of 3 restaurants with a fourth on the way, all at that same young age of 30.

Our guest today is Amelie Kang of MáLà Project. At 23, Amelie opened the first location of MáLà Project in East Village, sharing the originality of her hometown Chinese cuisine, and has since opened two more locations in Bryant Park and Midtown East, with a fourth opening in Greenpoint coming soon!

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How to Open an Approachable Neighborhood Chophouse With Chef Chris and James of Gus’s

Fri, 30 Sep 2022 21:55:11 GMT

If you’re involved in hospitality then you have, or maybe should have, read Danny Meyer’s industry guidebook to success, Setting the Table. One of the things you’ll garner is the importance of understanding a neighborhood, and of building a group of restaurants with easy access to one another. Our guests today may have flirted with Manhattan expansion, but found their 2nd restaurant calling was the neighborhood they’ve already started in.

Chris McDade is the chef and co-owner behind Popina and Gus’s Chophouse in Brooklyn. Originally from GA like myself, and then finding his way into USHG kitchens in NYC. We also have Popina and Gus’s Chop House co-owner James O’Brien, also a USHG alumn who manages the FOH ops and beverage program for the group.

Photo Courtesy of Teddy Wolf.

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People Over Profits: Hospitality the Strangebird Way With Natalie Freihon

Wed, 14 Sep 2022 21:52:57 GMT

As most of our listeners know, we are also the founders and operators of Tilit, so we appreciate great style when it crosses our path. Our guest today, a longtime hospitality professional, had such style (and still has) when she first came into our showroom years ago. So we’re doubly excited to welcome her now to the podcast to hear about her growing group of restaurants.

Our guest today is Natalie Freihon of Nat’s on Bank and Bleecker. Natalie is a seasoned hospitality operator and is the founder of Strangebird Hospitality Group. She brings her fresh, whimsical, and always stylish brand of hospitality to NYC, putting people over profits. Long time friend of Tilit, we are excited to catch up!

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Lessons From Their Frist Year With Esme

Thu, 08 Sep 2022 21:06:50 GMT

Traditionally we chat with restaurant entrepreneurs who are in the process of building, catching a glimpse into the process and challenges that unfold during opening. Today we’re fortunate to be having a conversation from the other side as our guests are approaching their 1 year anniversary.

Our guests today are a fellow husband and wife team, Chef Jenner Tomaska and Katrina Bravo of Esme Chicago. They met the old fashioned way like Alex and I, working at a restaurant together. Michelin Starred Esme is their first venture, prior to which Jenner was the Chef at Next in and Katrina was the marketing director

Photo Courtesy of Jaclyn Rivas.

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Growing Reem’s California: From Farmer’s Market Stand to Omni-Channel Bakery and Cafe

Fri, 19 Aug 2022 19:50:30 GMT

Our guest today is just as skilled at facing challenges as she is at crafting Arab breads and more. Through the pandemic and an oven fire she has succeeded and grown, with plans for a new space coming soon.

I was lucky to meet Reem Assil at FAB in Charleston this past June and was inspired by all she had to share and immediately invited her to be on the show. Reem, the founder of Reem’s California and Author of Arabiyya, recipes from the life of an Arab in Diaspora.

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How to Bootstrap to More Ambitious Projects With the Mr Tuna & Bar Futo Team

Wed, 10 Aug 2022 13:00:00 GMT

We are joined today by Jordan Rubin, who is the co-owner of Crispy Gai, and chef-owner of Mr. Tuna, and the forthcoming Bar Futo — all located in downtown Portland, ME. Jordan has always been drawn to Japanese cuisine and has spent his 20-year career working in some of the top sushi bars across New England. Marisa Lewiecki is the co-owner and director of operations at Portland, ME’s Mr. Tuna and the forthcoming Bar Futo. She began working in hospitality over 15 years ago and has held every position from waitress to Director of Operations and has played an integral role in some marquee openings across Portland, ME.

Photo Courtesy of Natalie Black.

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Opening Late August With Top Chef Dawn Burrell

Tue, 02 Aug 2022 20:40:07 GMT

Our guest today is no stranger to competition and no stranger to media notoriety. She’s one of the rare few that has managed to strike twice, first as an Olympian and more recently as an acclaimed chef, working through some of the best restaurants in Houston, past the competition on Top Chef Season 18, and now into the Innovation Community of Houston’s Ion with her own concept.

We're excited to welcome to the show chef Dawn Burrell. Excited to hear more about Late August!

Photo Courtesy of Jenn Duncan.

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How King David Tacos Are Becoming NYC's Favorite Breakfast Option

Fri, 22 Jul 2022 18:45:00 GMT

How do you go from a few Taco carts in 2017 to an 11,000 Square ft. Warehouse complete with kitchen and counter service in just a few years? Not to mention the 60+ retail outlets and coffee shops where you can score an Austin style breakfast taco. We are about to find out!

Today on the show we have founder Liz Solomon Dwyer of King David Tacos, the Austin-native responsible for NYC's now ubiquitous breakfast tacos at carts and cafes across the city.

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Under Wraps Until Now! Opening the Noortwyck

Thu, 16 Jun 2022 21:44:40 GMT

Today’s guests join us from the restaurant opening soon you’ve heard nothing about, but will undoubtedly be talked about, once the secret gets out. Or it opens? Which will come first? The Noortwyck is an elevated neighborhood restaurant focusing on delicious food and warm hospitality set to open in NY’s West Village.

Helmed by a team of EMP Alums including Chef Andy Quinn, Director of Ops Cedric Nicaise, and dream weaver and artist Bridgette Zhou. We're excited to hear what they have been working on!

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Buongiorno Cafe Spaghetti

Fri, 03 Jun 2022 20:15:49 GMT

Over the years there have been many trendy methods of naming your restaurant, from street numbers to creative abbreviations. I personally like when a business is straightforward, a book title that clearly describes its contents. Cafe Spaghetti does that, in a playful way, while leaving room for the diner to be wowed by just how serious this neighborhood Italian spot is about its food.

We wouldn’t expect anything less from our friend, chef, and owner Sal Lamboglia. Opened at the start of this month, Cafe Spaghetti in Brooklyn’s Carroll Gardens is Sal’s first step into ownership after many years amongst the talented teams behind Andrew Carmellini’s Noho Hospitality group and most recently Bar Primi.

Photo Courtesy of Lauren Roche.

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Opening Ci Siamo With Chef Hillary Sterling

Mon, 09 May 2022 20:18:47 GMT

Ci Siamo means, we have arrived. And judging by the packed dining room and the buzzing, expertly trained service team at Ci Siamo last month, we may have finally arrived into the post covid era of dining.

We’ve had the pleasure of knowing Chef Hillary since her time as CDC at A Voce with Chef Missy Robbins, to chef/partner at neighborhood favorite Vics and now exec Chef at Danny Myers's latest venture, Ci Siamo, where her cooking centers on live-fire cooking showcasing the simplicity of fine seasonal ingredients and drawing on her diverse culinary background from Spain to Italy.

Watch this episode on YouTube HERE!

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Hungry House the Anti-Ghost Kitchen Enters Its Second Season With Woldy Reyes & Kristen Barnett

Thu, 21 Apr 2022 20:27:25 GMT

At first glance, Hungry House reminds us of the experience we remember as a kid at the mall food court, the fantasy realized of having all of your faves available in one meal. However, Hungry House, its roster, and the way it works with its collaborators are much more than an indulgent trip to the mall.

Founded by Kristen Barnett this past Fall, Hungry House is a brick and mortar and delivery platform that dubs itself the “anti-ghost kitchen”, having recently served as the COO of ghost kitchen Zuul. Serving up dishes from a seasonally rotating roster of chefs you may not have otherwise had access to. Including our friend Woldy Reyes, chef and owner of Woldy Kusina, a modern Filipino concept, who joins us today.

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Opening HAGS: Hospitality for All People

Tue, 15 Mar 2022 05:00:00 GMT

Opening a restaurant is a challenge. In the sense of the word that it’s hard, it’s expensive, stressful, and much more. Today’s guests are tackling that challenge, of course, but they’re also using their new restaurant as a challenge to the industry, to the norms that have been created, and the exclusions that have been present in their careers and throughout the industry. They aim to build an experience that serves everyone equally and thoughtfully, with acceptance, balance, and fun.

We are here today with partners Chef Telly Justice and Camille Lindsley of HAGS, a community-driven tasting menu restaurant in NYC’s East Village by Queer women for everyone. Chef Telly has been working in restaurants for over 15 years since she was 18 years old, with stints at anarchist vegan restaurants in ATL to Michelin Star tasting menus in NYC. Camille Lindsley is a certified Somm and heads up the beverage program. Expect a fun, thoughtful, and communicative brand of hospitality that centers queerness at HAGS.

We have a new format today! We will be chatting, drinking, and cooking along with Telly and Camille as we chat about all things HAGS.

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From Bagel Sandwich Pop Up to Zabar’s for the Next Generation With Elyssa of Edith’s BK

Wed, 16 Feb 2022 19:57:45 GMT

We were first introduced to Edith’s in the summer of 2020 when we joined the line of several dozen other hungry Brooklynites looking for hand-rolled bagels and hot latkes. Fast forward 18 months and Ediths has 2 permanent locations including a brand new flagship complete with café and grocery.

Founder Elyssa Heller is on a mission to highlight food of the Jewish Diaspora beyond the standard delicatessen offerings. Elyssa has previously worked in operations for big brands such as Milk Bar and Dylan’s Candy Bar and is bringing her love of Jewish Cuisine forward with Edith’s.

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ReThink: Stating a Circular Non-profit With Matt Jozwiak

Wed, 09 Feb 2022 00:46:53 GMT

Every restaurant, no matter how hard they try to avoid it, ends up with food waste. Slow nights, weather impacted outdoor dining, pandemic surges and dips, and just the normal ebb and flow of running a restaurant can leave food on the table, literally. There have been options in the past, but how does a case of celery on the brink or an overstock of milk help by itself?

ReThink Food tackled this problem with a solution that puts ready-to-eat meals directly in the hands of those that need it. Starting in 2017, ReThink has distributed nearly 6.9M meals to communities impacted by food insecurity.

Here with us today is ReThink’s founder and CEO, Matt Jozwiak. Matt has worked in restaurants nearly his entire life starting as a dishwasher and eventually landing as chef de partie at EMP.

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Dacha 46- A Pop Up That Is Here to Stay

Tue, 07 Dec 2021 20:44:00 GMT

Are pop-ups here to stay? According to our guests today, YES! They are doing just that with their Eastern European cuisine, and building their pop-up and frozen Pelmeni business, Dacha 46, from the ground up after a successful run of pop-ups, including a term at our previous guest, Libby Lark’s community space, KIT. Excited to welcome chefs Jessica and Trina Quinn to the show.

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Sesame Is Here for a New Kind of Delivery Model

Tue, 30 Nov 2021 21:02:57 GMT

Our restaurant delivery system is broken. Can we all just agree on this? Restaurants are getting hammered with percent-of-sales fees, delivery drivers are hurting for fair pay, stability, and safety, and customers have been trained to expect faster delivery times and wider accessibility.

We are excited to welcome back to the show Josh Morgan, operating partner of Melt Shop and CEO/Co-Founder of Sesame, a new delivery platform for restaurants by restaurateurs, that is fighting back against the established aggregators. Sesame just launched its beta in NYC this past week.

Photo Courtesy of Josh Morgan and Sesame.

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Lark brings New Life in Philly's Ironworks

Tue, 23 Nov 2021 20:13:53 GMT

We’ve tried this once before - booking a guest the day before they opened that is. And last time? Well, we had a quiet line… Today, though, our guest has made the time to chat with us on how he, along with his partner plan to open their doors to their new concept housed in a 150-plus-year-old iron foundry outside Philadelphia.

We are happy to have Nicholas Elmi, former Top Chef winner and James Beard Finalist, joining us on the show today in light of I’m sure a very busy last-minute schedule. Nick along with his partner Fia Berisha will be opening Lark, a coastal Mediterranean restaurant, housed atop Ironworks at Pencoyd Landing.

Photo Courtesy of Nicholas Elmi and Lark.

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Building Outside In with Au Za'atar

Wed, 17 Nov 2021 00:08:25 GMT

2 years ago, a restaurateur building out his outdoor patio before investing in his interior dining room would have sounded like some sort of farce to be balked at by the likes of Mr. Wonderful on the latest episode of Shark Tank. But today, it just sounds downright smart. Unless you're part of the lucky few with endless streams of cash, most folks, in getting their new venture off the ground have to prioritize how and where their funding goes. And in today’s dining world that can mean building from the outside - in.

Tarik Fallous is the chef and owner of East Village Lebanese hot spot Au Za’atar, home of the table side shwarma, now with its second location in Manhattan's midtown east.

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A Neighborhood Plan with Daily Provisions

Tue, 26 Oct 2021 20:39:22 GMT

Daily Provisions from USHG is the kind of neighborhood spot everyone welcomes. It is true all-day dining, from the classic Bacon Egg and Cheese in the morning to the Roasted Chicken in the afternoon. Don’t pass on the addicting sweets like cookies and crullers. But even with the muscle from a seasoned team at USHG there can be unforeseen start-up challenges.

Welcoming executive Chef and friend of Tilit Amanda Wilson and Jessamyn Waldman Rodriquez, managing director to the show.

Photo Courtesy of Evan Sung.

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Bringing together Family, Food & Coffee with Kinship Butcher & Sundry

Tue, 19 Oct 2021 20:37:41 GMT

The last year and a half has, amongst a few other things, upended the way we eat. We’ve embraced eating at home, whether it be cooking for ourselves or feasting on a bevy of elevated takeout menus. Giant grocery stores still exist, but many of us are ordering our staples online and turning to local specialty stores: specialty grocers, butchers, delis, and cafes that hark back to the early 1900s. That’s before the likes of King Kullen, Publics, and WalMart discounted our food system. I like this resurgence: Small businesses raising the bar of food sourcing, and bringing it into the community.

Myles and Rachael spent their careers in some of NYCs fine-dining temples; Myles cooking at EMP, Blue Hill Stone Barns, and Aska, and Rachael as Somm at the Beatrice Inn and Aska. Now they are taking their hospitality chops to a whole animal butchery and market called Kinship in the Virginia Highlands neighborhood of Atlanta, GA.

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Opening a Neighborhood Gem with James & Jess of Bocadillo Market

Tue, 28 Sep 2021 17:48:17 GMT

We first planned to chat with James and Jessica on August 3rd, the day before they opened. Note to self, while it’s enticing to get a first-hand account of the finish line, we shouldn’t schedule a podcast the day before the restaurant opens. They may have other things to wrap up! Luckily we’re able to get another go at hearing your opening story.

After nearly a year of looking for spaces, Chef James Martin and his wife Jessica Neal opened their dream restaurant, Bocadillo Market, on August 4th in Lincoln Park Chicago. James has been a chef for over 10 years working in fine dining from Washington DC to Chicago, and Jessica will lend her decade-plus of experience in communications and marketing to the project.

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Glide Pizza Takes Off

Wed, 15 Sep 2021 19:40:07 GMT

Quit your day job and open up a NY-style pizza shop. That’s the American dream, right? Since we can never get enough pizza, we’re talking slice shops with another growing food entrepreneur: this time we're South of the Mason Dixon in Atlanta, GA.

Today we talk to Rob Birdsong, owner and pizzaiolo in residence at Glide Pizza in Atlanta GA. This one is special to us for a couple of reasons. Jenny grew up in Atlanta and ran in the same circles as Rob, who got back in touch after listening to the show. Rob is a career changer and listened to the Pod to help launch and expand his business.

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A New Kind of Hospitality Community Space with Libby Willis of KIT

Thu, 12 Aug 2021 19:10:35 GMT

Now more than ever chefs and entrepreneurs are finding new ways to get their business off the ground, being immensely creative to minimize their risk while generating a name for themselves. Working together and collaborating has been a way, in recent years, for the culinary world to grow and share audiences. A more permanent collaboration can be a way to share the burden of overhead costs associated with business operations.

One such business or collective is doing just that. KIT, in Prospect Heights, Brooklyn, is bringing together food businesses in one space to share their communities and further their concept. Our guest today is Libby Willis, who you probably know as the co-founder of the beloved restaurant and queer community space, Meme’s Diner. Libby introduced KIT in the former Meme’s space this past June.

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Going from e-commerce to brick and mortar with Surbhi Sahni of TAGMO

Thu, 05 Aug 2021 18:31:49 GMT

Over the past year, we saw a lot of pivots from full-service restaurants to delivery-only, meal kits, and nationwide shipping. Now that things are opening up again, what about the reverse? Food businesses that have been operating in a digital space are going brick and mortar.

Our guest today is doing just that. With two decades of professional culinary experience, chef Surbhi Sahni brings home cooking traditions to modern Indian cuisine and confections with TAGMO. Before launching TAGMO, Surbhi served as the creative force behind Michelin-starred New York City restaurants, Devi and Tulsi, and Saar Bistro in Midtown.

Photo Courtesy of Brittainy Newman.

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Scaling Sandwiches with Richard Zaro of Cutlets Sandwich Co.

Tue, 27 Jul 2021 15:56:55 GMT

For those that have been listening for a while, you know we like to get down to brass tacks. Mostly we have on entrepreneurs and restaurateurs that fund their projects through friends and family or occasionally through Small business loans. And then there is the rarity of the venture-backed food service business out of the gate.

Today our guest is Richard Zaro. Richard has grown up in his family’s restaurant, Zaro’s Family Bakery, before launching his own concept, Cutlets. Cutlets is a pandemic-born business, serving better sandwiches with - you guessed it - friend chicken cutlets. After launching last July they are scaling fast with 4 more locations to come in 2021.

Photo Courtesy of Cutlets.

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More than a coffee shop with Round K by Sol

Thu, 15 Jul 2021 18:17:32 GMT

Our show aims to assist new entrepreneurs in finding their way through the process of getting their hospitality business off the ground - hopefully with flying colors! One type of business we haven’t delved deeply into? Coffee shops. NYC alone has just under 4,000 coffee shops and has been growing steadily over the last several years. Fun fact: according to the Wall Street Journal only 129 closed during the pandemic.

Today we’re joined by our friend, neighbor, and new business owner, Sol of Round K by Sol. While Sol is not new to coffee, he is newly in business, with his first coffee shop on New York's Chinatown/Lower East Side border.

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A Book, Baby and making room to grow with Chefs Angie Rito and Scott Tacinelli of Don Angie

Mon, 12 Jul 2021 16:47:32 GMT

When one door closes another door opens. The last year has closed a lot of doors, around the world, across the country, and here in NYC. For those that have made it through, opportunities are abundant. Perhaps expanding to a new city or a new neighborhood. Or what about a space down the street, or even right next door?

Our guests today are chefs Scott Tacinelli and Angie Tacinelli of Don Angie in NY’s West Village. When Alex and I were gorging ourselves last month on all the deliciousness at Don Angie, our amazing server described their food perfectly as all your favorite Italian American classics zhuzh’ed up. Aside from being awarded a prestigious Michelin Star this year, Scott and Angie also welcomed a new family member, a baby boy, and are publishing their first cookbook, titled Italian American, in October.

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Open for New Opportunities with Ashish Alfred

Tue, 29 Jun 2021 19:02:35 GMT

Restaurants are back baby. Aside from reopening, many restaurateurs are taking the opportunity to expand and grow their businesses. Commercial rents are still down in many markets and that means deals are to be had. For a proven restaurateur that’s made it through the pandemic, they’re an especially attractive tenant. Whatever the reason, opening season is in full swing and that means new success stories to learn from here on Opening Soon.

Our guest today is Chef Ashish Alfred, Chef and owner of nationally renowned restaurants Duck Duck Goose in Maryland and soon to be one in Washington DC. Al is outspoken about his journey as a chef and restaurateur in recovery, and recently celebrated his 7th year sober.

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Serving and scaling better slices with Scarr Pimentel of Scarr's Pizza

Fri, 11 Jun 2021 00:19:08 GMT

Pizza is like religion here at Tilit NYC, and with the exception of the pandemic era, we have a tradition of enjoying Pizza with our team every Friday for pretty much the last 9 years. 5 years ago that all changed for the better when Scarr’s Pizza opened up on Orchard St. So now we don’t just have pizza, we have Scarr’s Pizza. Don’t get the wrong idea, if you’re not in NYC you may think this episode will be dedicated to some fancy overpriced 'tiny pizzas' place. Scarr’s is essentially the classic NY pizza slice, but with excellent ingredients in a well-curated space.

So this is a bit of a fangirl moment to welcome Scarr Pimentel to the show. We have watched this shop explode in popularity. They opened in 2016 and there have regularly been lines down orchard street ever since. And now there are plans on the horizon for another location, so pizza fans everywhere, rejoice!

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Re-Opening and Then Some with Johnny Spero

Tue, 08 Jun 2021 20:28:34 GMT

We are officially in the midst of what will be known as the great reopening of 2021. Shuttered restaurants have most likely flipped ownership and are hurriedly making their way to the finish line, while those on hiatus or at partial capacity are seeing their dining rooms full again. And don’t forget about the patios! When it comes to butts in seats, America is sitting - inside / inside, outside / inside, and outside / outside.

Our friend and guest today is marching through the process with, not one, but two projects in Washington DC. Johnny Spero, who has worked at notables including Mugaritz, Noma, and Minibar, and currently helms Reverie, has 2 new projects up his sleeve, or in the process of permitting.

And if all that wasn’t quite enough to keep him busy, he just welcomed a new family member into the world a little over a week ago.

Photo Courtesy of Scott Suchman.

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Opening Restaurants with Opening Expert and Consulting Chef Bradford Thompson

Tue, 25 May 2021 19:14:20 GMT

To date, we’ve chatted with vendors that assist in openings including legal experts, technology companies, and press relations, but never a hospitality consultant whose business is to open restaurants - a hired expert to come in and assist new or even seasoned entrepreneurs to chart, plan and enact their vision.

So when our friend and longtime Tilit supporter came into the shop for some new threads for his latest consulting gig, we booked him on the spot! Bradford Thompson has a resume that exudes experience, including being named as an F&W Best New Chef and being presented with a coveted James Beard award. He has helped open over 30 restaurants.

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Designing a profitable beverage program with Adam Fournier and Diageo Bar Academy

Wed, 19 May 2021 01:02:22 GMT

It's common knowledge that wine and alcohol sales have much better margins than food. Building a great bar program not only delights guests but can also really drive profitability. But how does a post lockdown world turn the bar program on its head? Many major metropolitan cities still haven’t opened up bar seating, which challenges the added revenue restaurateurs are accustomed to as diners wait for their tables. Amongst other challenges like dwindling large groups and events, how can the cocktail remain fun and exciting while still driving revenue?

Our guest today is Adam Fournier. Adam is the World Class sponsored by Diageo Bartender of the Year for 2021. This means he will go on to represent the US and compete in International World Class in July. Adam has 15+ Years of hospitality experience, as Bar Manager at awarding-winning Nomad LA, and now Bar Director at Fellow LA.

Photo Courtesy of Adam Fournier.

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The Patiently Waiting Game with Joe Flamm Chef/ Owner of Rose Mary

Wed, 12 May 2021 23:36:22 GMT

Most restaurants have a 9-month journey from creation to inception. The ones that were aiming for Spring of 2020, Summer of 2020, Fall of 2020, or even Winter of 2020 experience a longer stretch; In the case of our guest today, over 560 days in the making. We're excited to welcome Chef Joe Flamm to the show, now just a few weeks since his doors opened. Joe is the chef/owner of Rose Mary’s in Chicago. You may know Joe from his days at Chicago’s Michelin Starred Italian Temple Spiaggia or his turn as Bravo’s Top Chef champion in 2018.

Photo Courtesy of Matt Haas.

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Restaurant Revitalization Fund and the Re-Opening Dirt Candy with Amanda Cohen

Fri, 07 May 2021 16:39:30 GMT

14 months in and it's finally here. Vaccines, Reopenings, and Targeted Restaurant Relief. After a year of lobbying by the Independent Restaurant Coalition (IRC) the restaurant revitalization fund started taking applications this week!

Here to talk today about the grant fund and reopening is Chef Amanda Cohen, Owner of the Acclaimed and beloved OG vegetarian temple, Dirt Candy, and our neighbor here at Tilit NYC. Amanda is an active member of the Independent Restaurant Coalition and an outspoken advocate for re-opening the industry differently.

Photo Courtesy of Ben Russell and The New York Times.

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A Different Kind of Butcher Shop and Business with Butcher Girls

Thu, 15 Apr 2021 00:38:31 GMT

As a former chef, I’ve always enjoyed the process of shopping and picking out my food, meeting the farmers, the growers, and the butchers that are working. So how does this transition to online?

Our guests and friends, Jocelyn Guest and Erika Nakamura, have done just that with their company Butcher Girls, launching a virtual butcher shop in the middle of the pandemic. Erika and Joce have a combined 20 years of experience with whole animal butchery. At Butcher Girls, they deliver local, sustainable, and humanely raised meat and fish on a subscription basis.

Photo Courtesy of Heidi Harris.

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A New Model for Funding Restaurants with inKind

Mon, 12 Apr 2021 19:48:36 GMT

Fundraising is not often learned in culinary school and it’s not often taught on the job. Fundraising usually happens before you’ve been hired or behind a door you’ve never opened. When it comes to raising capital to open your next venture, or in today’s fucked up market, reopening your same venture, you will need to exhaust every channel at your disposal. And then you’ll need to get creative!

Today’s guest is just that creative option for funding. With all funding opportunities (and lease agreements for that matter) it’s up to you to ask every question you can think of, run through every scenario and read the finest of the fine print to ensure your business model can sustain the financing agreement you’re entering. Today we’re going to help ask some questions about a unique way to get funding, through selling house accounts with our guest Johann Moonessingh founder and CEO of inKind.

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Crowd-Funded and Community-Minded with Daughter

Fri, 26 Mar 2021 22:17:53 GMT

One of the messages we keep hearing this season over and over is how the hospitality community came together to support one another. There are countless individuals and organizations that have generously donated meals and time to their communities in need throughout the pandemic. But how can you take this lesson of community and turn it into a sustainable business model for the hospitality industry?

Today we welcome Sarah and Brian - the team behind Daughter in Crown Heights, BK - to the show. Daughter is a soon-to-open cafe dedicated to community, sustainability and conversations shared at the family table. They are currently running a coffee cart on weekends to help raise funds.

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The Hypebeast of Pastry with Chef Paola Velez

Wed, 17 Mar 2021 19:49:22 GMT

As we’re taping Opening Soon this chilly March morning, we’ve just passed the one-year anniversary since the declaration of this pandemic, the start of shutdowns, and, for most, the switch into survival mode. While many businesses, chefs, cooks, and anyone, for that matter, have sought to survive, some have found a way to thrive - to go beyond. Not just in business, but also in social good.

The hustle has been real for most of us, fits and starts, iteration after iteration. Our guest today has perhaps out-hustled them all while raising millions for social justice causes. It’s no surprise to us as we met today’s guest several years ago in our Tilit store, and her vibe exudes genuine care as well as both personal and community success.

We're excited to welcome to the show Executive Pastry Chef, Paola Velez. In the past year, Paola began a new role as the E. Pastry Chef at famed DC restaurants, Compass Rose and Maydan. She co-founded Bakers Against Racism, raising over $2M for causes related to BLM. AND she started 2 pop-ups, Dona Dona and La Bodega Bakery, inside Compass Rose.

Photo Courtesy of Paola Velez.

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Building a pizza business from the ground up with Stoney Hill pizza

Sat, 06 Mar 2021 04:46:38 GMT

Pizza is the perfect food. Some (meaning me) might argue it can cure anything. From its intended cure for hunger to something as broad as a global pandemic. Well, that may be difficult to back up with science. However, today’s guest will show us how pizza has taken her through a countrywide shutdown and transformed stay-at-home orders into a DIY masterclass and an entrepreneurial kickstart in hospitality.

Chef Nina Levin is basically living Alex’s post-Tilit retirement dream; slinging pizzas on the beach using the freshest seasonal ingredients. After working in restaurants from Boston to Maine, Nina moved back to Martha’s Vineyard and launched her mobile pizza oven in June where she sells pies at the farmers market and at private events.

Photo Courtesy of Vineyard Gazette.

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How to open a Restaurant in 30 Days

Thu, 25 Feb 2021 21:10:10 GMT

The average restaurant takes 9 months to open. In the next 45 minutes, we find out how to open one in less than 1 month.

Our guest today, Chef David Myers, opened his burger bar and pop up, Adrift, on Abbott Kinney Boulevard in Venice, CA, in just 30 days. David is Michelin starred chef with concepts all over the world and Adrift Burger Bar is his first restaurant stateside in over half a decade.

Photo Courtesy of Adán Langbaum.

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Building a business on Bologna with the Trashalachian crew

Sat, 20 Feb 2021 06:41:58 GMT

The world has gone on pause, and whether you agree with it or not, our government and our society have seemingly dealt a near-death blow to every restauranteur out there. So when all bets are off, why not try something new? Something you’ve been thinking about for years, or perhaps something you and your friend concocted in a late-night, buzz-induced brainstorming session.

Today’s marketplace is the perfect time to try something creative, perhaps super low-budget, but don’t forget to make it good. This season we’re very much into the new hustle. Collaborations, pop-ups, the scrappy, and the lean-minded. Diners, whether still at home or newly vaccinated, are in dire need of fresh food from some fresh minds.

Today we’re joined with 3 chefs from Asheville, NC. Rob Jones from The Chop Shop Butchery, Graham House of Session Cafe, and Andrew Mcleod of Ave M., who have teamed up to pop-up every Monday and Tuesday. Trashalachian is the side hustle of side hustles.

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Community as a Catalyst for Business with Eric See of Ursula

Fri, 12 Feb 2021 03:56:48 GMT

There has, perhaps, never been a more important time than now to be involved in your community: the place you live, the people you work with, the guests that patronize your business. Community can be a catalyst for your business. It can also be a lifeline.

Collaborations seem to be everywhere. No, we don’t just mean quirky food combos, but rather legitimate teamwork within and amongst the greater hospitality community. In the case of today’s guest, he may not be here if it weren’t for such openness, sharing, and the partnership-approach to cooking that exists today.

Our guest today is Eric See, a Brooklyn based pastry chef and the founder of the short-lived, but well-received The Awkward Scone cafe in Bushwick. See opened Ursula, a New Mexican-inspired cafe and bakery, and an homage to his grandmother and New Mexican upbringing, in Crown Heights in September 2020.

Photo Courtesy of Eater.

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Opening A Taqueria in Brooklyn for $10k with Nene's Deli Taqueria

Thu, 28 Jan 2021 23:11:09 GMT

The pandemic isn’t over. Cases are still piling up and precautionary measures are still at a peak. Restrictions remain tight on restaurants in most major cities, NYC included. As of today, all indoor dining remains on "pause". But the first seeds of the post-pandemic world are beginning to break ground - let’s say the ramps of the entrepreneurial world! It’s been exciting to see how some chefs have adapted, sprung out on their own, and used this challenge to turn their dreams into a reality.

In this 6th season of OS, we are chatting with entrepreneurial spirits who are making it work in a modified food world, delighting their customers, and building something new.

Around Thanksgiving, my Instagram feed started showing me images of orange stained tacos laden with melted cheese, and braised meat. Several even show the tacos dipped into a beef broth or a “pizza” (that same birria, sandwiched between two huge handmade tortillas.)

Thanks in part to Gothamist and Grubstreet, but mostly to those epic pics, we found ourselves eagerly standing in a well-distanced line to get our take at Nene’s Taqueria, a deli in Bushwick, BK. Today we’re excited to kick off our season with chef-owner Andres Tanatiuh Galindo Maria.

Photo Courtesy of Nene's Taqueria.

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Parenthood, The Pandemic, and The Restaurant Business with Emily and Maiko of Bessou

Sat, 16 Jan 2021 21:27:14 GMT

In some ways the start of the pandemic really reminded me of the first few months with a newborn. You barely leave the house, you feel anxious and tired, and you realize at 1 PM that you still haven’t changed out of your sweatpants… Preparing your mind, body and business for a newborn is challenging enough, just imagine adding in fighting for your restaurant's survival during a pandemic.

Our guests today are doing just that. Maiko, owner, and Emily, chef, of Bessou - the amazing Japanese comfort food restaurant here in NYC - are both 8 months pregnant. We don’t talk enough about the challenges of being a working parent in the hospitality industry or during this pandemic. On today's episode, we change that.

Photo Courtesy of Evan Sung

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Flexibility is King with Chef Nico Russell of Oxalis

Fri, 08 Jan 2021 20:11:52 GMT

We have talked a lot about the pivots and changes restaurants are making since the pandemic started. But some restaurants are staying true to their core identity, making it work while adding on additional revenue streams.

With the “cold dark winter” upon us, how are restaurateurs planning to keep their teams employed, their businesses intact and their customers happy while maintaining what they’ve built?

Our guest today is Nico Russell, Chef/Co-Owner of Oxalis, a Michelin starred neighborhood bistro in Crown Heights, BK. Oxalis garnered fans for offering a hyper seasonal affordable tasting menu. Which they continue to do today, in addition to offering an a al carte menu outdoors and pantry subscriptions.

Photo Courtesy of L Palmberg

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Diversification for a More Sustainable Business Model with Local Oceans Seafood

Tue, 05 Jan 2021 15:05:54 GMT

Most of our conversations over the last several months have emphasized the struggles of maintaining a food business during the pandemic, from adding delivery concepts, to indoor dining floundering to building and heating their street patios. Today we are excited to hear how a West Coast business has been able to grow and increase employee benefits during this challenging time.

Our guest today is Laura Anderson, owner and operator of Local Ocean Seafood in Newport, Oregon. Laura comes from a small boat fishing family and has grown Local Ocean into a market with a small eatery attached to a full blown restaurant with double the capacity. Throughout the pandemic they've helped keep their business running with DockBox, a weekly, seafood-focused meal kit that contains all the ingredients and instructions needed to make Local Ocean's signature recipes at home (if you live in Oregon!).

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Restaurants are in the People Business; with Andrew Tarlow

Sat, 12 Dec 2020 16:31:23 GMT

Our guest today is Andrew Tarlow, prolific Brooklyn restaurateur and founder of the Marlow Collective. Andrew has been nourishing people at Diner for more than 20 years and manages to create places that always feel timeless and relevant.

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Communicating Value with Shaun Hergatt

Tue, 24 Nov 2020 17:42:03 GMT

Forging relationships shouldn’t be a punch list on your career, or should it? If you’re doing your job well, treating people well, training and learning along the way, then naturally you’re going to be relationship building. But what about in the dining room? Often the path to your next venture or your first venture can be sitting out in the dining room enjoying your food and praising the experience. But it’s the relationships that people form that can earn someone’s trust. Understanding your passion as well as your vision are necessary compliments to a well executed meal.

Our guest today is Chef Shaun Hergatt. A Michelin-starred Chef known for his refined and technical approach. Shaun garnered accolades at his former NYC fine dining temples SHO Shaun Hergatt and Juni. Shaun’s latest venture is a vegetable and seafood forward concept in Soho called Vestry, which just opened on October 2nd.

Photo Courtesy of Liz Clayman

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Finding a Space, Building, and Forging a Path During & Post-Pandemic

Tue, 17 Nov 2020 17:47:26 GMT

Most restaurants today are in a constant state of change. Some are closing. Many have already closed. In the midst of difficulty lies opportunity. Rents have and are dropping and landlords are desperate for tenants with backing. Competition is obviously minimized. Talent is available and ready. Can opportunity be made from this shitty year and if so, what other new challenges lie in the wait?

Our guest today is Jorge Guzman, chef and partner of Petite Leon in Minneapolis MN. Prior Petite Leon, Jorge was exec chef at Surly Brewing in Minneapolis and was a F&W BNC and a JBF finalist. Jorge and his partners began building earlier their restaurant earlier this year.

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Pop Ups, Collabs, and building your brand with Lani Halliday

Tue, 03 Nov 2020 04:03:18 GMT

With spaces closing, adapting or sadly: empty and many chefs on the move, never has there been a better time to collab. And we have indeed seen a ton of really great pop ups. But how do the economics of a pop up work out and how can you translate a successful pop up to a permanent business?

If you feel like you have seen our guest today everywhere lately, thats probably because you have. Excited to welcome to the show, our friend, Chef, Baker, and all around bad ass Lani Halliday. Lani has been building her brand for years and in the last couple months alone she was a chef in resident at Maison Yaki and popped up at Dame NYC, all while working towards a space of her own.

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From Pop Up to Permanent Home

Fri, 23 Oct 2020 10:54:56 GMT

This season is all about finances. This week we talk about what it takes to parlay a successful pop up into a permanent home. Because sometimes there is a less traditional path is the one with taking.

Our guests today are doing just that. Patricia Howard and Ed Szymanski have been operating Dame, a small English Restaurant as a long term pop up in the West Village since the beginning of the summer. And are currently working on a permanent home for next spring. They met working at The Beatrice Inn with Chef Angie Mar where Ed was a chef and Patricia ran operations.

Photo Courtesy of Dame

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Talking that green (cash money) with Einat Admony of Taim & Balaboosta

Wed, 14 Oct 2020 11:12:23 GMT

Long before we closed our dining rooms, many chefs had opened Fast Casual concepts as a way to increase their revenue stream and ease growth expansion vs the weighing costs associated with full service casual and traditional fine dining. There are obvious drawbacks to Fast Casual, like the need for a dialed down menu, different style of service experience, and piles on piles of togo containers. So how do the numbers really stack up? Should it be a part of every chef/entrepreneurs journey to operate a fast casual restaurant in addition to a fine dining concept? And if the numbers are so great, why do we have anything else?

Those answers, plus lots more questions ahead with today’s guest. Our friend, chef Einat Admony joins us today to tell us how to get rich in restaurants! If only it were that easy! Einat is the chef and owner of Balaboosta and Taim, the latter has 6 outlets. We’ve been enjoying Einat’s food for years and it’s easy for us to see why her food has grown from a small spot in The West Village to Nolita to a full fledged restaurant group.

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A Tale of Two Restaurants with Lien Ta of All Day Baby & Here's Looking At You

Sun, 04 Oct 2020 21:01:46 GMT

Lien Ta, managing partner of All Day Baby and the former Here’s Looking at You in Los Angeles,CA. She recently shared the struggle of operating Here’s Looking at You and launching All Day Baby in the midst of the pandemic with LA mayor Eric Garcetti, that was aired during the Democratic National Convention. Her story is not singular, it is shared by many.

Since this season is all about money, today we talk about the financial decisions that behind closing Here’s Looking at You and the same decisions that made it viable to push forward with All Day Baby.

Photo Courtesy of Lien Ta

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From Bathhouse to Restaurant in 2 Weeks with Jason Goodman

Tue, 22 Sep 2020 17:36:43 GMT

Today, we’re excited to announce that season 5 of Opening Soon will be devoted to our most listened to and most response inducing topics, you guessed it - money. How to get it, how to spend it, (in today’s pandemic world: how to save it) and depending on your future goals, the most important: how to make it.

Our guest today is Jason Goodman, he is the co-founder of Bathhouse in Williamsburg Brooklyn. They opened their doors in late 2019 to rave reviews from bathers and diners and were profitable from nearly the outset. Then came COVID. Today we talk to Jason about managing a budget for profitability or just even to keep the doors open in an unpredictable time

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The Re-Making of a 125-year-old Legend Gage & Tollner Waits a Little Longer

Thu, 20 Aug 2020 12:31:40 GMT

Restoration is defined as the act of returning something to its former condition or, in this case, grandeur. The team behind Gage & Tollner worked tirelessly throughout 2019 and into 2020 to restore a legend of the Brooklyn dining scene. They were slated to open on March 15th (dare I call into conversation the famous Julius Caesar line?). We all know what happened next. While the world is anxiously awaiting our opportunity for restoration within our own businesses the team behind Gage and Tollner is doing so just as eagerly to share this gem with the city of New York.

Our guests today are Sohui Kim and St. John Frizell; partners in Gage & Tollner and seasoned restauranteurs with several beloved establishments in BK between them.

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Bootstrapping Your Way to Opening- pre and during pandemic with Love, Nelly

Tue, 04 Aug 2020 15:21:00 GMT

Our guests today, Keavy Landreth and Steph Gallardo are all about being scrappy. For their newest concept Love, Nelly they capitalized on a nearby space, used their already owned equipment, and put their own sweat into a new colombian bakery concept. We first sat down with Keavy and Steph on March 3rd. To chat about their then-upcoming venture, Love Nelly. They opened July 22nd deep into the pandemic.

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Teams and training, pre- and post-shutdown, with Chef's Special Cocktail Bar

Fri, 31 Jul 2020 15:07:31 GMT

We first chatted with Ben, Jason and Josh the team behind Giant in Chicago and now Chef's Special Cocktail Bar on January 14th in the midst of staff training. As you will soon hear one of the key reasons for opening Chef's Special was to provide new growth opportunities to their team including bringing over new partners from the Giant team; Aaron, Tom, and Chase. Today we catch up with Chase Bracamontes, GM Bev Manager and Partner about the opening and re-opening of Chef’s Special and how its impacted their team.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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Opening Laser Wolf Before and During the Pandemic with Chef Mike Solomonov & Steve Cook

Thu, 23 Jul 2020 21:11:09 GMT

Weeks after opening their newest restaurant Laser Wolf, Mike Solomonov and Steve Cook found themselves immersed, like all of us, in the pandemic. This episode spans nearly 6 months. We first spoke to Chef Mike Solomonov and Steve Cook on January 28th as they were about to host friend’s and family at their newest restaurant, Laser Wolf in their expanding Philadelphia restaurant empire. And we caught up again on July 22nd, just 1 week after they reopened for outdoor dining.

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The realities of Street Patios & Take Out Windows with Chef Leah Cohen and Ben Byruch of Pig & Khao

Sat, 18 Jul 2020 12:24:45 GMT

There’s a lot more to consider when re-opening your restaurant or business then just when the local government says it's ok to do so. Namely the health and safety of your staff and your family. Not to mention the logistics of converting your space for outdoor only dining.

Our guests today are Leah Cohen and Ben Byruch. Leah is the the chef/owner of Pig & Khao and Piggy Back Bar in NYC. Ben runs the operations for the business. Leah & Ben's business was not only impacted by COVID, but Leah also fell ill with COVID lost her father due to the virus.

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Creating a unique and authentic space with Kate & Ben Towill of Basic Projects

Mon, 06 Jul 2020 21:25:58 GMT

This week we’re airing an episode that starts back in January where we caught up with Ben and Kate Towil of Basic Projects and Post House Tavern & Inn on thier unique approach to design. The follow up conversation to the first was recorded at the Charlseton Wine and Food Festival in early March days before lockdowns first went into place. Today Ben and Kate have completed their renovation but have paused their opening until they better understand how to proceed in light of the pandemic.

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Forging Ahead Despite The Pandemic with Chef Todd Richards

Fri, 19 Jun 2020 20:40:31 GMT

Fundraising for a restaurant project is no walk in the park. One can prepare to be met with under delivered expectations from most of your list of potential investors, often times including friends and family. Ghosted calls, delays and loan denials are a natural part of the territory that comes with getting checks in hand. It is only a dedicated and impassioned person that can weather the challenge. For most, we hope the journey is fruitful in taking you to the next step.

That was the story 6 months ago. Today, you can go ahead and pile on top of that: the COVID-19 pandemic and a march for racial equality and police reform. The first of which has meant closures and massive restrictions on business operations as well as a volatile market for both banks and your investors. While many restaurants are currently closing their doors under the realization that operating at partial capacity is a minor failure at best and a catastrophic one at worst, many people will forge ahead with their plans, some will capitalize on opportunities that may arise (like lower rents and decreased competition) and some will simply pull the plug.

Optimistically we are hoping today will be the story of perseverance through this challenge.

Our guest today is Chef Todd Richards. Todd is the culinary director of One Flew South and Chicken and Beer in Atlanta Ga. Todd is also the author of raved about cookbook: Soul A Chef’s Culinary Evolution in 150 Recipes. Within the book, James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food

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Re-Opening with Kwame Onwuachi

Wed, 10 Jun 2020 22:28:57 GMT

It’s been 2 weeks since our last episode of re-opening soon and in that short time our country is marching towards a long awaited change. Stay at home orders to curb the COVID-19 pandemic are lifting across the country for better or worse. Time will yield the result of how the pandemic has truly affected restaurants. But even bigger than the pandemic, spurred by police brutality and the death of George Floyd, the US has been reckoning with a long history of systemic racism across all walks of life including the hospitality world. That can be seen in regards to financial access, growth opportunity and media coverage to start. Today we talk about what reopening means in this turbulent climate. Our guest today is Kwame Onwuachi, Executive Chef and Creator of Kith/Kin in Washington DC. which just reopened for service this past Friday. Kwame is a JBF Rising Star and F&W Best New Chef. Kwame is also an author of Notes from a Young Black Chef. Kwame is an active member of the Independent Restaurant Coalition which has been advocating for industry support during the COVID Crisis.

HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

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Re-Opening is Here, for Some of Us

Wed, 20 May 2020 15:21:54 GMT

Re-Opening is upon us. Well for some of us at least, and pending for the rest of us. Jenny and I listened this morning to industry leaders, including Thomas Keller, Will Guidara, Sean Feeney and Tim Love, present issues that independent restaurants are facing directly to President Trump. Among those issues were the importance of the PPP loans and the necessity that the usage and term length for forgiveness be adjusted. One thing that all parties in the room agreed on was the importance that restaurants play in our communities. Big or small, restaurants are an integral weave in the fabric of our society and in the pleasures of our life.We need to re-open for the economy sure, but also for the greater part of who we are, how we behave and how we interact with each other, we need to reopen for us. Excited to welcome back previous OS Guest Steven Satterfield of Miller Union in Atlanta, Ga. Steven is in fact Re-Opening Soon, very soon in fact likely on June 1st, after being closed for almost 2 months. The restaurant he reopens will no doubt be a different one that was closed in March after over 10 years of service. But how will it be different? How will the guests perceive the changes? When will they come and what will they ask for?

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A Glimpse at Our Future - Conversations with Restaurateurs in Hong Kong

Tue, 05 May 2020 19:34:24 GMT

"'Normal' will never be a thing until we have a vaccine.” That comes from Ali Mokdad, chief strategy officer for population health at the University of Washington. It is imperative that we look beyond our immediate community and even beyond our leadership to ensure that we are all making practical decisions for a NEW future. We all need to shake the idea that this will be over, the lights will be turned on and life will go back to normal. In that light we’re looking to Hong Kong. With a population of 7.45 million people, roughly the size of NYC, it has reported just over 1000 cases of the virus and only 4 deaths. Unlike most parts of the world they have not undergone a lockdown, rather they’ve undergone strict policies of social distancing and contact tracing to much success. As it pertains to restaurants and the businesses we plan to start re-opening, they seem to be an example of successful and operational containment. Today we’re taking a look into the future at what we can do to reopen, while maintaining team safety, customer health and a sustainable business. Joining us from Hong Kong first is Matt Abergel, cofounder and chef of Yardbird and Ronin as well as Sunday’s Spirits. He is the author of Chicken and Charcoal from Phaidon and his neighborhood restaurant Yardbird is on San Pellegrino’s 50 best restaurants in Asia. In the second half we're joined by Syed Asim Hussain, who co-founded Black Sheep Restaurants in 2012, becoming one of the most prolific innovators at the forefront of Hong Kong’s ever-evolving culinary scene. They now operate 26 successful establishments, 2 of which hold Michelin stars. His team has also created a COVID-19 operational playbook, which they’ve generously shared with the world.

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A Lockdown is Lifted, But when will the Doors Open

Wed, 29 Apr 2020 20:48:26 GMT

Writing for the Washington Post, Atlanta restaurateur Hugh Acheson and former OS guest, says: “My governor here in GA, Brian Kemp, has proclaimed that many businesses that have been closed for weeks can reopen on Friday…. No thank you.” Acheson continues to say, “ I am confident that my restaurants will create a system of distanced hospitality with clear sanitation guidelines that can be viable in the next month, but to open so soon seems dreadfully irresponsible to my employees, my customers and my own family.” Last Tuesday Gov Kemp of GA was of the first states to issue re-opening orders of some non-essential businesses. That includes restaurants as of Monday, April 27th, to the dismay of local and national health officials as COVID cases in GA continue to climb. Despite the decree many restaurants, while anxious to resume serving guests, are not opening their doors quite yet. Our guests today are Fred, John, and Stephanie Castellucci the sibling trio that runs the Castellucci Hospitality Group in Atlanta Ga. Their 6 restaurants include neighborhood favorites such as the Iberian Pig, Bar Mercado, and Double Zero pizza. CHG has been offering Pick Up or Delivery from each of their restaurants since the Stay at Home Orders on March 18th and despite Gov Kemp’s attempt to re-open the state, CHG like many others in ATL decided its not quite time.

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P is for Pivot

Wed, 22 Apr 2020 16:17:52 GMT

Change is inevitable and in today’s landscape change is constant. Restaurants will not look the same as they once did for the foreseeable future. Whether through closure, regulation or community fear, we can’t expect to reopen our businesses without adapting to the way things will be. Growth will be in your hands. We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, and approaching their local government and mental health and well being in this unprecedented era. It seems everywhere you look there is a story about the p word: “pivot.” While some call it pivoting, those of us in and around the hospitality call it fighting for survival to possibly stay afloat and serve our communities. Our guest today is Brandon Hoy, Co-founder and COO of our beloved Roberta’s Pizza. Roberta’s is now offering make at home pizza and pasta kits, baked goods, and grocery as well as delivery from all locations. Then we’re joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and Peoples Wine. We’ll hear how our LES neighbors have pivoted into a carry out/ delivery model dubbed Contrair.

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Brandon Hoy, Co-founder, COO, Roberta’s, Pizza. pasta, kits, grocery, delivery, Jeremiah Stone, Fabian Von Hauske of Contra, Wildair, Peoples Wine, LES, Contrair

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What is the PPP anyway? And will it help the hospitality industry?

Fri, 10 Apr 2020 13:33:28 GMT

We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, pivoting to delivery, approaching their local government and mental health and well being in this unprecedented era. Now we chat financial healing. There are predictions that more than 75% of independent restaurants may not make it back from this crisis. With 11 million people and employed directly by independent restaurants, they serve as a hub for the community and we all need them to come back. We know the industry will beat these odds but we also know we need help and support. The government passed CAREs on 3/27. Since then the SBA and banks have been scrambling to get applications live and small businesses are trying to figure out what it all means. Our guest today is Ben McCrery, president of One Park Financial in Miami, Florida. The last name is not a coincidence; Ben is Alex’s brother. He also happens to be an expert in small business lending, and has helped secure over $7M in funding for restaurants. Ben has been instrumental in helping Tilit navigate the loans and assistance available due to the crisis.

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Mental Health and the COVID Crisis

Wed, 01 Apr 2020 15:14:55 GMT

We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs, and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, pivoting to delivery/takeout models as well as how people are approaching their local government and getting involved in charitable work as a means to operate and stay active in this unprecedented era. But we haven’t talked about how the industry is mentally and emotionally addressing the stresses of the crisis. From lost income, to dispersed teams, upended daily routines and, of course, the isolation, there is a stark contrast to the normal (or what we previously knew as normal) day in the life of a hospitality professional. Joining us today is Kat Kinsman, Senior Editor at Food & Wine, host of her own podcast, The Communal Table, and author of Hi, Anxiety.

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Too Small To Fail. The Hospitality Industry Organizes Relief Efforts

Tue, 24 Mar 2020 14:20:00 GMT

We’ve optimistically dubbed this season as RE-Opening soon, talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future. In the past week business owners were left with 2 losing prospects: close and lay everyone off or pivot to take out and delivery risking your health and that of your team. And 7 million people working in hospitality have found themselves newly unemployed. One bright spot is the coming together of the industry, each city has activated groups so their collective may be heard louder and non-profits like the LEE Initiative are providing aid.

On this episode:

Nate Adler, Founder and Owner of Gertie

Greg Baxtrom and Max Katzenberg, Partners/Founders of Olmsted and NY Hospitality Coalition

Camilla Marcus, Founder and Owner, Westbourne, ROAR

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COVID Crisis & The Hospitality Community Response pt. 2

Sun, 22 Mar 2020 18:05:41 GMT

Starting today, on this special addition of Opening Soon, which we will be optimistically dubbing hereafter RE-Opening soon, we are talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future. It's heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis. The economic impact is devastating. There are over 15.6 billion people employed in the industry talking home over $300B in wages each year.

In this episode: Matt Accarrino of SPQR, Hugh Acheson of The National, Empire State South, Spiller Park Coffee and Seed Life Skills, and Brittany Anderson of Metzger Bar & Butchery.

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COVID Crisis & The Hospitality Community Response pt. 1

Wed, 18 Mar 2020 22:16:19 GMT

In this episode: David Helbraun & Lee Jacobs of Helbraun Levy, Jill Tyler of Tail Up Goat, and Chris Shepherd of Underbelly Hospitality.

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From a Bank to Brasserie

Tue, 10 Mar 2020 21:52:17 GMT

We have heard about varying degrees of complexity during the build out phase on this show. From quick cosmetic updates like Chad Conley in Maine, to basically starting from zero, like Missy Robbins of Lilia. Todays guests fall in the later camp. John Winterman and Chris Cippollone are in the process of converting a very old bank building into a brasserie on the corner of Bedford and Broadway in Brooklyn. Both John and Chris have Michelin starred backgrounds, John as a managing partner at Batard in Tribeca, and Chris as the chef at Pioria. Francie will be their first project together. Let's take a listen to our first conversation from the end of January.

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Champagne Taste on a Beer Budget

Tue, 03 Mar 2020 23:35:37 GMT

In a perfect world, vision and aesthetics would drive all design decisions for a restaurant space and money would be no object. In reality there are almost always trade offs between what you want to do and what you can afford during the build out and design. Were you lusting after the custom hand painted ceramic tile and then end up with home depot subway tile special because your budget got cut to re-vent the hood. Today’s Guest is Chad Conely chef/owner of Palace Diner, Rose Foods and forthcoming Ramona’s in Portland Maine. Ramona’s will be Chad’s 3rd restaurant and he is working with a tight turnaround and budget. We last caught up with Chad on January 21st and he had just started the build out.

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Chad Conely, chef, owner, Palace Diner, Rose Foods, Ramona’s, Portland, ME, Maine, take-out, opening, restaurant,

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Permitting: Into the Great Unknown

Tue, 25 Feb 2020 22:20:26 GMT

Permitting may be the one piece in the puzzle that is mostly out of your control. There is typically a collective groan by business owners when the word permit and the associated regulatory agencies are uttered. These agencies are often overworked and understaffed and have the ability to delay your project and add to the budget. But there are ways to mitigate the risk and ensure you are prepared. Today’s Guest is Julia Jaksic chef/owner of beloved all day cafe, Cafe Roze in Nashville TN. Julia is currently building Roze Pony, an all day market café opening in Belle Meade area of Nashville in late spring 2020. We last spoke to Julia on January 21st as she was preparing to submit her building plans for permits. Let’s take a listen to our conversation from January...

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Everything is a negotiation: Navigating a New Lease

Wed, 19 Feb 2020 18:51:48 GMT

When it comes to a new restaurant lease, everything is a negotiation. Your terms presented at signing have the power to dramatically shape your business. Whether it be Tenant improvements, Term lengths, Concession, Backout clauses for permit approvals and more, it is not a decision to made quickly or alone.

Today’s Guests are Tracy Malechek-Ezekiel and Arjav Ezekiel of Birdie’s Austin, a forthcoming neighborhood cafe on the East side of Austin, TX. Tracy and Arjav have an impressive roster of experience including Del Posto, Gramercy Tavern, Blue Hill and Untitled. Last we spoke with them they were in negotiations on their 5th space of serious potential.

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Show me the Money: Real Life Trials & Tribulations in Fundrasing

Thu, 06 Feb 2020 23:33:16 GMT

You have been dreaming of opening your own place for years. You have a business plan. Now you need a pile of money to get the place open. Where do you start? When can you start? How many people do you need to pitch? How many no’s before you get a yes? Today’s Guest is Brandon Byrd of Square Bar a forthcoming Bar and naturally leavened pan pizza joint in Brooklyn. Brandon has worked in operations at multi unit establishments such as two boots and in culinary at several top spots including Momofuku, Best Pizza & Lenoir. Square Bar will be Brandon’s first solo venture as a restaurateur. We first chatted with Brandon on January 14th about his fundraising journey and then we will catch up live today.

Photo Courtesy of MattPatterson

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But First... You need a Liquor License

Tue, 28 Jan 2020 23:49:46 GMT

This season we are mixing it up and interviewing chefs and restaurateurs as they actively open a restaurant. We’ll be chatting before and after a milestone moment to hear the preparation and later of course get the skinny on how it all went to down.

So you have your restaurant concept and are ready to hit the ground running, but where do you start? Well if your business plan includes selling alcohol you may need to start by applying for a liquor license. In fact past guest liquor attorney Robert Bookman recommended starting the process as soon as you are serious about a space and maybe even before you sign the lease.

Today’s Guests are Elena Yamamoto and Yael Peet, Co-Chefs of the forthcoming restaurant Fury’s on Christopher St in NYC’s West Village.. Fury's is a Kappo-style Japanese restaurant planning to open in the Summer of 2020. We first chatted with Elena & Yael on January 14th as they were beginning the liquor license process.

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The Changing Culture in The Hospitality Industry with Steve Palmer

Wed, 22 Jan 2020 03:59:22 GMT

The hospitality industry is historically and notoriously been known for late nights and hard partying. The drug and booze filled nights were famously chronicled by Anthony Bourdain in Kitchen Confidential. But over the past several years there seems to be a cultural shift happening in the industry and many chefs and restaurateurs are speaking out about and championing their sobriety. In fact some food festivals and consumer events are even embracing the alcohol free events.

Our guest today knows a thing or two about sobriety and restaurant culture. Steve Palmer is the managing partner of Indigo Road with 20+ restaurants and over 900 employees across the American South. Steve has been sober for over 17 years, started a non-profit called Ben’s Friends and has a new book out called Say Grace. Super excited to have Steve here to chat about how we can support sobriety and wellness in restaurant culture.

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When Your Partner is also Family with Chefs Anna & David Posey

Tue, 10 Dec 2019 20:37:37 GMT

There are over 1.4 M businesses in the US run by married couples and I can rattle off dozens of restaurants run by couples from the top of my head. And family owned businesses account for 64% of the GDP and account for 62% of all employment opportunities. So what makes working with your family so appealing? And what are some of the challenges. As a husband and wife team we are excited to get to the bottom of some of these questions with one of our other favorite partners in biz and life- David and Anna Posey of Elske in Chicago.

David and Anna worked their way through some of the best kitchens in Chicago before partnering on Elske. Elske has won numerous awards including Bon App Hot 10 in 2016, Eater BNR and earned and retained a Michelin star since 2017.

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Opening Restaurants with a Food PR Pro

Tue, 03 Dec 2019 21:42:43 GMT

Opening a restaurant comes with a laundry list of challenges. Let’s assume you’ve checked all the boxes and you have your opening date. Now it’s all about getting people IN to your restaurant. How do you devise the press strategy for opening? And what parts of your business are unique and interesting from a press perspective? I’m confident our guest today can advise on all these issues and more.

Riddle me this, what happens when a PR Pro opens bi-coastal champagne bars? Two very buzzy restaurants. Jen Pelka in the Founder and CEO of The Riddler, the popular all-women funded champagne bar in NYC and San Francisco. Jen is also the founder of Magnum PR, the leading restaurant PR agency in SF. Prior to the Riddler Jen worked alongside chef Daniel Bolud for 5 years and then went on to marketing content and strategy roles at Opentable, Gilt and Tumblr.

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Moving Markets to build your dream restaurant with Gavin Kaysen

Tue, 19 Nov 2019 19:23:04 GMT

Sometimes the city where you cut your teeth and completed your training may not be the best place to start your business. Either for personal or financial reasons. When and how do you decide to move to a new market? What are the challenges and some of the benefits of going from a city like NYC to a smaller city with a burgeoning food scene in the midwest?

Our guest today is Gavin Kaysen Chef/Owner of Spoon & Stable, Demi, and Bellecourt. Gavin has worked at fining dining restaurants across the globe and was the Executive Chef at Cafe Boulud before returning to MN in 2014 to open Spoon & Stable. Gavin is a two time JBFA recipient and was named Best Chef Midwest in 2018.

Image courtesy of Libby Anderson.

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How to open a neighborhood restaurant with Gabriel Stulman

Tue, 12 Nov 2019 18:45:00 GMT

There are lots of ways to define the type of restaurant you will open, one of the more inviting ideas is that of a neighborhood restaurant. A neighborhood restaurant helps foster community, transcends trendiness and carries with it the potential to be around for a very long time. Obviously that takes understanding the location of your business and the patrons that will populate it. A feat Happy Cooking Hospitality has achieved very successfully.

At the helm and our guest is founder and CEO Gabriel Stulman.

Photo Courtesy of Eric Medsker

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Common Mistakes plaguing Restaurateurs & Ways to Avoid Them

Tue, 05 Nov 2019 22:43:38 GMT

One of the most common resources we hear guests shout out time and time again on the show is simply other people: friends, coworkers, superiors, mentors, vendors, the list goes on. Our guest today has been mentioned on many occasions for their guidance helping to avoid costly and time consuming mistakes through proper planning. Super excited to welcome David Helbraun of Helbraun & Levy.

David Helbraun is the Founding Partner and Chairman of Helbraun Levey, New York City's preeminent hospitality law firm. Over the past 15 years, David has helped hundreds of entrepreneurs open (and close) their first restaurant.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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Creating a Unique Experience With Simon Kim

Tue, 29 Oct 2019 18:00:00 GMT

Food is sustenance, when brought to another level it can be much more. Great food can wow diners, but what about the experience of dining from walking in the door and being greeted by the team to finishing off your meal and walking away from the table. How can the owner/restaurateur impact each component of the journey to create a memorable personal experience.

Simon Kim is the owner of Cote, a modern Korean steakhouse in Manhattan’s Flatiron district and Undercote, its subterranean bar and cocktail lounge. Coote marries the conviviality and lavors of Korean barbeque with the top-notch ingredients, stellar service and stylish interiors of the classic American steakhouse.. Cote received 2 stars from the NY times and is the only table top korean table top grill to have a michelin star.

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Breaking the Mold with Mason Hereford

Wed, 23 Oct 2019 03:55:00 GMT

Today we’re talking about breaking the mold, the risks and the advantages of going against the norms in your market.

Our guest today is Mason Hereford, Chef/Owner of Turkey & The Wolf & Molly’s Rise & Shine. Mason opened Turkey, which has been dubbed a quirky sandwich shop in New Orleans LA. Turkey was named the best new restaurant in the country by Bon App mag and in 2017. Mason injects his personality and passion into everything he does and its paid off in spades.

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The Build, Episode 9 — Opening Day

Tue, 09 Dec 2025 05:00:00 GMT

After months of planning, it all comes down to opening day — nerves, joy, and community collide.

In this episode of The Build, Rasheeda takes us behind the scenes of the final countdown. From a friends-and-family soft opening to the first customer reactions, this is the payoff of launching a restaurant in New York City.

Explore Season 2 of The Build Presented by Square

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT in partnership with Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rethinking Wellness and Restaurant Culture wih Chef Sean Brock

Wed, 16 Oct 2019 03:55:00 GMT

One of the topics that keeps coming to us is wellness, life-work balance and the betterment of restaurant culture. As the industry continues to evolve and improve, some restaurateurs are making strides to introduce practices that create balance and enhance mental and physical health into their establishments.

Our guest today knows a lot about the stresses of restaurants as well as new beginnings. We are very excited to have Chef Sean Brock here today. For the past 12 years Sean was the chef of McCrady’s in Charleston, South Carolina. Sean was also the Founding Chef of the Husk restaurant concepts throughout the American South. Chef Brock will soon open his flagship restaurant compound in East Nashville, TN, his first solo venture. Sean is creating a space that will be dedicated to exploring the possibilities of Appalachian food for many years to come while also addressing his own dedication to health and wellness for himself and his team.

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The Build, Episode 8 —The Flow is the Flavor

Tue, 02 Dec 2025 05:00:00 GMT

Great service is as memorable as the food itself — and the buzz starts before the doors open.

In this episode of The Build, Rasheeda defines her restaurant’s steps of service and launches her pre-opening marketing strategy. From rituals to Instagram captions, it’s all about creating connections before day one.

Explore Season 2 of The Build Presented by Square

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT in partnership with Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Connecting Brand with Good Food & Good Design

Wed, 09 Oct 2019 03:50:00 GMT

We started the season talking about finding financing and taking the jump into ownership. So now you have finances in place, time to start thinking about nailing down your brand and design. Today we are joined by James Beard award winning designer Amy Morris of The Morris Project. And Camille Becerra a chef, food stylist and recipe developer in New York City. With close to 20 years of restaurant experience, Becerra’s menus showcase her commitment to healthful, seasonal and local ingredients and her affection for approachable yet refined New American cuisine. And her food is simply beautiful.

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The Build, Episode 7 — People, Payroll & the Plan

Tue, 25 Nov 2025 05:00:00 GMT

Restaurants run on people. Hiring, training, and planning payroll can make or break a business.

In this episode of The Build, Rasheeda shares how she’s building her team with intention. From creating a culture of equity to managing wages and building sustainable financial models, it’s a candid look at people-first growth in the restaurant world.

Explore Season 2 of The Build Presented by Square

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT in partnership with Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mentoring the Next Generation of Leaders with Chef Ed Lee & The LEE Initiative

Wed, 02 Oct 2019 12:24:24 GMT

This week’s episode of Opening Soon is all about mentorship, fostering it as a business owner and finding it as a cook. We are joined today by Chef Ed Lee and Lindsey Ofcacek, co-Founders of the LEE Initiative, which stands for Lets Empower Employment, the initiative which works to bring more diversity and equality to the restaurant industry through their 6 month mentorship program.

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The Build, Episode 6 — POS-itive Energy

Tue, 18 Nov 2025 05:00:00 GMT

Behind every smooth guest experience is technology that makes it all possible.

In this episode of The Build, Rasheeda sets up a Square-powered POS system that brings efficiency, data, and seamless retail to her new restaurant. It’s a behind-the-scenes look at how tech and hospitality work hand in hand.

Explore Season 2 of The Build Presented by Square

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Journey from Chef to Owner with Angie Mar

Wed, 25 Sep 2019 12:33:00 GMT

Most of the guests on the show work for various chefs and restaurateurs before striking out on their own. But our guest today doesn't do things like most people. Angie Mar took the helm of the storied Beatrice Inn and then negotiated to purchase it from the owners a few years later. Angie is a lover of all things meat. She was a Food & Wine BNW in 2017, the year after she purchased the Beatrice Inn, which is still one of the hardest reservations to get in NYC.

Photo Courtesy of Eric Vitale

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The Build, Episode 5 — Layers of Flavor, Layers of Story

Tue, 11 Nov 2025 05:00:00 GMT

Every dish tells a story. At Ramen by Ra, the menu is more than recipes — it’s a reflection of culture, innovation, and community.

In this episode of The Build, Rasheeda explores the process of menu creation. From broth to bao, she experiments with flavor, menu pricing, and neighborhood accessibility while balancing tradition with bold new ideas.

Explore Season 2 of The Build Presented by Square

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT in partnership with Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Can you Crowdfund a Restaurant? Lessons in Alternative Financing options with Chef Maya Lovelace

Tue, 17 Sep 2019 18:03:00 GMT

Our first episode of the season focused on a more traditional route of funding through investor relations with Camilla Marcus. Today we’re going in a different direction of raising funds by exploring the path to opening Mae and Yonder here in PDX with Chef/Owner Maya Lovelace. Maya successfully crowdfunded her restaurant and we sat down to chat in special live episode of Opening Soon.

Maya was an Eater Young Gun and Eater Portland Chef of the Year in 2016, a Zagat National 30 under 30 in 2017, a JBFA Rising Star semifinalist in 2017 and 2018, and a StarChefs Rising Star in 2018. Her restaurants draw on her family heritage in Appalachia with Yonder hitting on southern classics, and Mae a refined approach through a tasting menu personally delivered by the chef herself.

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The Build, Episode 4 — Can You Taste a Brand?

Wed, 05 Nov 2025 05:00:00 GMT

A restaurant isn’t just food. It’s an experience you can see, touch, and even taste.

In this episode of The Build, Rasheeda dives into the creative side of building a restaurant brand. From packaging to signage to merch, she shares how story, design, and sensory detail work together to shape the restaurant experience at Ramen by Ra.

Explore Season 2 of The Build Presented by Square

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT in partnership with Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Real talk about Money and Capturing Investment

Tue, 10 Sep 2019 22:16:00 GMT

Let's talk about money honey. One of the most requested topics following last season was to talk more about financing options for new restaurateurs. Restaurants have notoriously slim margins and chefs aren’t known to have huge salaries. So how do you fund your project and what are potential investors looking for in your business plan?

Our guest today is Camilla Marcus, Founder and Owner/Operator of West-Bourne, an accidentally vegetarian and decidedly mindful eatery in SoHo with a triple bottom line mission. Before opening West~Bourne, Camilla was the Director of Business Development at USHG, and worked in real-estate investing at Colony Capital and CM Group. Camilla is also an active Angel Investor and a co-founder of TechTable Summit.

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The Build, Episode 3 — The Build (Literally)

Tue, 28 Oct 2025 04:00:00 GMT

Permits, contractors, and design dreams — restaurant building isn’t just physical, it’s emotional.

In this episode of The Build, Rasheeda walks us through the realities of construction. From dealing with red tape to contractor surprises and design compromises, it’s a raw look at the literal building of Ramen by Ra’s next chapter.

Explore Season 2 of The Build

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT in partnership with Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Decoding the P&L

Tue, 30 Jul 2019 19:29:00 GMT

Restaurants live and die by the margins. This week’s episode is all about knowing your P&L and and what your margins should be to achieve profitability. Information we could have used during our foray into opening a restaurant. Nate Adler, Owner of Gertie, is here to help us know the numbers and where to dial in to maximize the business.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20.

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The Build, Episode 2 — Finding Space & Funding Growth

Tue, 21 Oct 2025 04:00:00 GMT

Real estate, leases, and the nerve-wracking search for funding — this chapter of Rasheeda’s journey shows the high stakes of restaurant expansion.

In this episode of The Build, Rasheeda takes us inside her hunt for the perfect East Village space. From negotiating lease terms to navigating loans, she reveals how she’s securing Ramen by Ra’s future home.

Explore Season 2 of The Build

Listen to the full season here and get access to an exclusive TILIT and Square promo offer.
Learn more about this episode here

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square and TILIT in partnership with Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Getting Butts in Seats!

Tue, 23 Jul 2019 20:46:00 GMT

This week’s episode of Opening Soon is all about how to maximize your digital presence, basically how you can fuel the buzz of your shop in the opening days through social presence including optimizing your interiors for share worthy moments, building your website and creating an easy and efficient reservations platform. What are some best tactics to create buzz to drive revenue and visitors to your restaurant outside of PR.

We are joined by Kystle Mobayeni, Co-Founder and CEO of BentoBox and Michael Chernow Co-Founder of The Meatball Shop and Founder of Seamore’s.

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Episode 1: Ramen 2.0 — Bigger Bowl, Bigger Stakes

Tue, 14 Oct 2025 04:00:00 GMT

Ambition, pressure, and a splash of chaos — Rasheeda’s story of expanding Asa-Ramen is about more than broth and noodles.

In this episode of The Build: Ramen by Ra, Rasheeda shares her origin story and what drives her leap to expand into a bigger, bolder restaurant. From New York’s dining culture to the emotional risks of growth, she reflects on her vision, her roots, and the challenges that come with building a business that matters.

Explore Season 2 of The Build

Learn more about this episode here
Listen to the full season here and get access to an exclusive TILIT and Square promo offer.

Connect with Square:

Instagram: https://www.instagram.com/square
LinkedIn: https://www.linkedin.com/company/joinsquare/
YouTube: https://www.youtube.com/square
Contact Sales: https://squareup.com/us/en/l/sales/contact

Connect with TILIT:

Instagram: https://www.instagram.com/tilitnyc/
Facebook: https://www.facebook.com/TilitNYC
LinkedIn: https://www.linkedin.com/company/tilitnyc/

The Build is a podcast series presented by Square, TILIT, and Heritage Radio Network, sharing the grit, vision, and growth behind restaurant entrepreneurship.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Creating buzz and growing your audience with Jordana Rothman & Sue Chan

Tue, 16 Jul 2019 19:37:00 GMT

This episode of Opening Soon is all about communicating your brand to gain traction in the media to drive awareness and attract customers. In the changing media and food landscape, how do you get noticed and connect with diners?

We sat down to pick the brains of Sue Chan, Founder of Care of Chan a food culture agency that specializes in brand management, talent representation, event production and communications for the hospitality industry. And Jordana Rothman, Restaurant Editor at Large for Food and Wine Magazine who spends half the year researching the magazine's Best New Chefs platform.

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The Build: Opening Day

Fri, 01 Sep 2023 20:46:28 GMT

It’s the day we’ve been waiting for all season: Ursula is open! In this episode we hear the staff celebrating on opening night, and debrief with Eric and Lani about surviving their first week of service. Plus, Jenny and Alex reminisce on the opening - and closing - days of their restaurant Goods.

The Build is produced by Taylor Early, Armen Spendjian, H Conley, Matt Patterson, and hosted by Alex McCrery and Jenny Goodman.
Audio engineering by Armen Spendjian, H Conley and Matt Patterson.

Additional music in this episode by Doctor Turtle, HolinzaCC0, Andy G. Cohen, Jan-Michael Hökenschnieder & Fachhochschule, and 10 Echo.

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Designing a Beverage program to Drive Revenue with Ariel Arce and Jordan Salcito

Tue, 09 Jul 2019 18:36:00 GMT

This episode of Opening Soon is all about building out a beverage program to drive sales. Your beverage program is just as important to the bottom line as your food and service. Whether you are a natural wines or intricate cocktails the right program can drive revenue.

We are joined by 2 amazing beverage professionals who sincerely believe that wine should be fun and are taking strides to make it that way. Arielle Arce is the owner of Tokyo Record Bar, Airs Champagne Lounge, Niche Niche and Special Club. And Jordan Salcito, founder of Ramona an organic canned wine spritzer that embodies wine without rules. Prior to founding Ramona, Jordan ran the beverage programs Momofuku in NYC and still works on Special projects with the group.

Arielle's Photo by Noah Fecks

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The Build: The Final Countdown

Wed, 16 Aug 2023 17:05:37 GMT

It’s the final week before opening and a LOT is happening. Moving day, construction, staff training, friends and family; this episode has it all. Plus, a visit from Ursula herself!

Additional Music in this episode by HolinzaCC0, Jan-Michael Hökenschnieder & Fachhochschule, and Captive Portal.

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Creating a Brand that lasts a Century and Beyond with Russ & Daughters

Tue, 02 Jul 2019 18:37:00 GMT

This week’s episode of Opening Soon is all about Creating a lasting brand. What better guests then Niki Russ Federman and Josh Russ Tupper, 4th generation owners of 105 year old famed Appetizing shop Russ & Daughters. We discuss how to make a lasting impression on your customers and make sure that your brand is echoed across every part of your business to create a unified and memorable guest experience that keep guests coming back for decades.

Photo by Sasha Israel

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The Build: Laughing, Crying, Making Burritos

Tue, 13 Jun 2023 23:54:02 GMT

On this season of Opening Soon– which we are affectionately calling The Build– we’re taking a look at all aspects of opening a brick and mortar. In today’s episode, we’ll hop onto a rollercoaster of emotions. We’re painting a picture of how self care and mental health look during a build, and using all the colors we can get our hands on. Listen in for some deep reflections, lessons learned along the way, and an intimate look behind the scenes of team TILIT.

Additional Music in this episode by HolinzaCC0, Koi-Discovery,, Rowan Jane, Jahzzar, Portrayal, Bauchamp

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Connecting The Kitchen & The Dining Room with Chef James Kent & Jeff Katz of Crown Shy

Tue, 25 Jun 2019 18:46:00 GMT

This week’s episode of Opening Soon is all about ushering in a culture that supports collaboration between the kitchen and dining room to create a stellar guest experience. We are joined by James Kent and Jeff Katz of Crown Shy in NY’s downtown. James is the Executive Chef and has created the menu drawing inspiration from travels, the diversity of the city, and his childhood experiences. Jeff is his partner and translates that menu into the experience the guests receive each night. Crown Shy is their first solo restaurant project.

Photo by Natalie Black

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The Build: What Are We Drinking?

Wed, 31 May 2023 02:44:17 GMT

In this episode of The Build; tune into Eric - in conversation with his collaborators - as he spends time intentionally sourcing ingredients, wines and spirits for his new beverage menus at Ursula's new home.

If you want to hear more John deBary, he's creating a limited-run companion podcast with HRN for his new book Saved by the Bellini. Subscribe to the Eat Your Words wherever you get your podcasts to get the episodes as they launch. (Apple Podcasts | Stitcher | Spotify | RSS).

Additional Music in this episode by Jahzzar, Jan-Michael Hökenschnieder & Fachhochschule Dortmund, TRG Banks, Rowan Jane, Fields Ohio.

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Efficiently navigating Hospitality Regulatory Agencies and hopefully saving some headaches and money!

Tue, 18 Jun 2019 19:20:00 GMT

This week’s episode of Opening Soon is all about permitting, licensing and navigating regulatory hurdles in order to open. How did you get Con Ed to turn on the gas? And passing those Health Inspections? Liquor Licensing aah! A quick dip into expediting your way through the permitting of your city.

We are joined by Robert S. Bookman is a recognized leader of the New York hospitality industry. He has worked with New York City Department of Consumer Affairs and since has specialized in representing small businesses before numerous City and State agencies, the New York City Council, and the courts. He’s also authentically involved in the industry as co-founder and counsel to the New York Nightlife Association, and now as counsel to its successor organization, the New York City Hospitality Alliance.

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The Build: Whose Job is it Anyway?

Wed, 17 May 2023 00:27:57 GMT

The Build takes a deep dive into the process of building up a new restaurant from signing the lease to opening day. In this episode, not only do you get more glimpses at the fun aesthetic bits, but you’ll also hear about the processes and systems behind making sure customers feel taken care of in the space that Eric and Team Ursula are in the middle of creating. Between architects pointing fingers at plumbers, and deciding on plate ware, you’ll hear about the nitty gritty required to build up (and out) your brick and mortar world.

Additional Music in this episode by HolinzaCC0, TRG Banks, Koi-Discovery, Dilating Times, Rowan Jane, Andy G. Cohen, Oji.

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Creating a Team & Fostering a strong Restaurant Culture

Tue, 11 Jun 2019 21:23:00 GMT

This week’s episode of Opening Soon is all how to Hire & Train the best of the best and how to keep them from jumping ship amidst the chaos of opening. Once you have a team in place how do you instill and maintain a culture that keeps you and your employees happy and thriving?

We are joined by award winning Chef Steven Satterfield of Miller Union in Atlanta, Ga. Miller Union is celebrating 10 years this November. As well as Chef/Owner Jon Sybert and Service Director/Owner Jill Tyler of Michelin Starred Tail Up Goat in Washington DC.

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The Build: Who’s the Team?

Wed, 10 May 2023 18:16:20 GMT

Welcome to the latest episode of The Build! In this episode, we explore the world of Ursula: meet new team members and take a deep dive into the values and systems that Eric and Lani plan to instill in the new location.

Plus, get a glimpse at how the team is restructuring compensation for employees to better serve everyone and encourage warmer hospitality.

Additional Music in this episode by Andy G. Cohen, Koi-discovery, Mildperil, Oji, & HolinzaCC0.

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Designing and building your dream restaurant

Tue, 04 Jun 2019 14:59:00 GMT

This week’s episode of Opening Soon is all about designing and building your dream restaurant with Chef Missy Robbins. You’ve chosen your partners, you’ve got a lease and your business plan is in full effect. Now for the design and construction phase. Where do you focus and what is essential. Who are the key people that will help design and execute your vision and what can you DIY?

We are joined by celebrated chef Missy Robbins, JBF Best Chef NYC in 2018 and owner of Misi and Lilia restaurants in Williamsburg BK. Most of you know her for her take on simplicity and using thoughtful ingredients to highlight regional italian cooking. But she is also super passionate about design and personally oversaw much of the process while building both Lilia and Misi.

Photo by Evan Sung

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The Build: Money Earnin’, or Money Burnin’

Wed, 03 May 2023 15:50:23 GMT

On this season of Opening Soon, called The Build, we’re following along one chef’s journey from open to close… and all of the pieces in between. In this episode, we talk money, honey! From putting together the capital to get the process started, to figuring out how your brick and mortar can make some of that cash back, you’ll hear about all things money, money, money, mon-ey (mon-ey!). And for the long-time listeners, you’ll finally get in on the scoop on our own financial fairytale with Goods.

If you’d like to support chef Eric See and his team at Ursula, check out their ongoing Crowdfunding here.

The Build is produced by Taylor Early, Armen Spendjian, H Conley, Matt Patterson, and hosted by Alex McCrery and Jenny Goodman.
Audio engineering by Armen Spendjian, H Conley and Matt Patterson.

Additional Music in this episode by HolinzaCC0, TRG Banks, Pawel Fesczuk, Koi Discovery, Dilating Times.

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Sourcing while staying on brand and trying not breaking the bank!

Tue, 28 May 2019 15:13:00 GMT

This week’s episode of Opening Soon is all about sourcing. You’ve chosen your partners, you’ve got a lease and your business plan is in full effect. You’ve got a budget for equipment, tableware, interior furnishings, uniforms and more. Where/When do you start? Where can you save, where can you finance? Where should you splurge?

We are joined by Morgan Tucker, director of business development at Singer Equipment where she oversees tabletop including her signature Little M Tucker line of curated products. And Josh Morgan COO of Melt Shop and an Operating Partner of Aurify brands. Both came to their current roles after years in nationally recognized restaurants including USHG and the Nomad.

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The Build: Concept to Creation

Wed, 26 Apr 2023 03:55:00 GMT

With The Build, we’re pulling back the curtain to reveal the nitty gritty details of turning a concept into a living, breathing, eatery. In this episode we tackle one of the biggest obstacles to realizing your concept: the lease.

Plus, this episode introduces a key player in making Ursula 2.0 a reality. Meet Lani Halliday: event producer, baker, brand builder, and hilarious human. Get to know her and how she got wrapped up in Eric’s vision.

The Build is produced by Taylor Early, Armen Spendjian, H Conley, Matt Patterson, and hosted by Alex McCrery and Jenny Goodman.
Audio engineering by Armen Spendjian, H Conley and Matt Patterson.

Additional Music in this episode by HolinzaCC0, Jahzzar, & TGR Banks.

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Location, Location, Location! FInding the Perfect Place to Launch your Business with Erin & Agatha of Ovenly

Tue, 21 May 2019 16:04:00 GMT

This week’s episode of Opening Soon is all about location, location location! How do you navigate the wild world of real estate and land the perfect spot? What are some pitfalls of lease negotiation and how do you maximize your location?

We are joined by Erin Patinkin CEO and Agatha Kulaga COO, Co-Founders of Ovenly, a radically responsible bakery with 4 locations between Manhattan and Brooklyn to talk real estate. Both Erin and Agatha have been recognized for their leadership in social impact and demystifying entrepreneurship. They have built a delicious and growing brand since launching the first retail location in Greenpoint in 2012.

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The Build: Spending Time You May Not Have

Wed, 19 Apr 2023 03:55:00 GMT

In The Build, we’re following one chef’s journey to open a brand new restaurant, from signing the lease until the doors actually open. If you haven't listened to the first episode, you should start there.

In this episode, we hear some of our earliest recordings with Eric, where he fills us in on the months-long journey to find Ursula a new home. Along the way we traverse Brooklyn, negotiate with shady real estate brokers, and even have a brush with death.

The Build is produced by Taylor Early, Armen Spendjian, H Conley, Matt Patterson, and hosted by Alex McCrery and Jenny Goodman.
Audio engineering by Armen Spendjian, H Conley and Matt Patterson.

Additional Music in this episode by Andy G. Cohen, Koi-discovery, Correspondence, Dilating Times, & HolinzaCC0.

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Building a Partnership that Lasts Decades & Spans a Restaurant Empire

Tue, 14 May 2019 21:49:00 GMT

Hospitality professionals are historically under staffed, overworked and hyper focused on their tasks at hand inside their business. That doesn’t leave much time for mingling with or courting investors, business partners and the people you will need to start your journey from employee to ownership. How did you find your perfect match?

We are so pleased and honored to have partners in the Bowery Restaurant Group here today: Vicki Freeman co-owner, Chef Ayesha Nurdjaja, chef/partner at Shuka, and Anna Marie McCullagh, partner. They are true industry veterans, Vicki and her Partner Chef Marc Meyer opened their first restaurant together in 1999, called Five Points (now Vic’s). They have since built an impressive mini-restaurant empire, including Cookshop, Vic’s, Rosie’s and Shuka. They are the type of restaurateurs that attract loyal diners with their dedication to green market ingredients, well executed honest cooking, and welcoming spaces.

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Introducing “The Build”

Tue, 04 Apr 2023 17:11:17 GMT

In this season of Opening Soon, we’re undertaking a project we’ve been wanting to do for years. In The Build, we’re going to follow one chef’s journey to open a brand new restaurant as it’s happening. From the moment that they signed the lease until the doors are actually open, you’ll get to witness the emotional highs and the lows, how things go well, how things get delayed; all in real time.

In this episode, we meet the subject of our series, hear a bit about their food journey so far, and get a sneak peek at what’s coming this season.

The Build is produced by Taylor Early, Armen Spendjian, H Conley, Matt Patterson, and hosted by Alex McCrery and Jenny Goodman.
Audio engineering by Armen Spendjian, H Conley and Matt Patterson.

Additional Music in this episode by Andy G. Cohen, Koi-discovery & HolinzaCC0.

This episode was brought to you by Made In, visit madein.com to learn more about their cookware

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Building a restaurant business, but first: The Plan!

Tue, 07 May 2019 21:46:00 GMT

Opening Soon is a weekly show that will walk you through the steps of opening a restaurant through conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon. Hosted by the founders of Tilit NYC, Jenny Goodman and Alex McCrery bring their unique perspective as hospitality industry insiders as well as lots of questions as the former proprietors of a now shuttered restaurant.

On our first episode of Opening Soon we start at the top and deep dive into the components of a great business plan. The difference between a 6 month run and outlasting your 25 year lease starts with a clear path on how to get there. Our Guests, Hugo Murray and Ryan Butler co-founders of Butler Bakeshop will be joining us to help us understand the components to a successful starting point as well as when it’s ok to be flexible and when it’s important to not compromise.

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