Opening Soon Presents: "The Build"
125 episodes - English - Latest episode: 11 months ago - ★★★★★ - 88 ratingsFollow the journey 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. 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.
Homepage Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Episodes
Designing a profitable beverage program with Adam Fournier and Diageo Bar Academy
May 19, 2021 01:02 - 40 minutes - 36.7 MBIt'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 c...
The Patiently Waiting Game with Joe Flamm Chef/ Owner of Rose Mary
May 12, 2021 23:36 - 42 minutes - 39.2 MBMost 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 ...
Restaurant Revitalization Fund and the Re-Opening Dirt Candy with Amanda Cohen
May 07, 2021 16:39 - 45 minutes - 41.5 MB14 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 outs...
A Different Kind of Butcher Shop and Business with Butcher Girls
April 15, 2021 00:38 - 49 minutes - 44.9 MBAs 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, sust...
A New Model for Funding Restaurants with inKind
April 12, 2021 19:48 - 57 minutes - 52.9 MBFundraising 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 ...
Crowd-Funded and Community-Minded with Daughter
March 26, 2021 22:17 - 42 minutes - 39.3 MBOne 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 sh...
The Hypebeast of Pastry with Chef Paola Velez
March 17, 2021 19:49 - 47 minutes - 43.3 MBAs 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...
Building a pizza business from the ground up with Stoney Hill pizza
March 06, 2021 04:46 - 36 minutes - 33.1 MBPizza 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 pizza...
How to open a Restaurant in 30 Days
February 25, 2021 21:10 - 42 minutes - 38.5 MBThe 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. Heritage Radio Network is a listener supported nonprofit pod...
Building a business on Bologna with the Trashalachian crew
February 20, 2021 06:41 - 38 minutes - 35.2 MBThe 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 ...
Community as a Catalyst for Business with Eric See of Ursula
February 12, 2021 03:56 - 41 minutes - 38.3 MBThere 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...
Opening A Taqueria in Brooklyn for $10k with Nene's Deli Taqueria
January 28, 2021 23:11 - 32 minutes - 29.9 MBThe 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....
Parenthood, The Pandemic, and The Restaurant Business with Emily and Maiko of Bessou
January 16, 2021 21:27 - 40 minutes - 37.1 MBIn 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 co...
Flexibility is King with Chef Nico Russell of Oxalis
January 08, 2021 20:11 - 35 minutes - 32.8 MBWe 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 neighbo...
Diversification for a More Sustainable Business Model with Local Oceans Seafood
January 05, 2021 15:05 - 40 minutes - 36.9 MBMost 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 ...
Restaurants are in the People Business; with Andrew Tarlow
December 12, 2020 16:31 - 45 minutes - 41.2 MBOur 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member! Opening Soon is Powered by Simplecast.
Communicating Value with Shaun Hergatt
November 24, 2020 17:42 - 46 minutes - 42.8 MBForging 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 you...
Finding a Space, Building, and Forging a Path During & Post-Pandemic
November 17, 2020 17:47 - 44 minutes - 40.5 MBMost 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 Le...
Pop Ups, Collabs, and building your brand with Lani Halliday
November 03, 2020 04:03 - 42 minutes - 38.5 MBWith 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 ha...
From Pop Up to Permanent Home
October 23, 2020 10:54 - 47 minutes - 43.5 MBThis 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 Beatri...
Talking that green (cash money) with Einat Admony of Taim & Balaboosta
October 14, 2020 11:12 - 46 minutes - 42.5 MBLong 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 ...
A Tale of Two Restaurants with Lien Ta of All Day Baby & Here's Looking At You
October 04, 2020 21:01 - 51 minutes - 47.1 MBLien 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...
From Bathhouse to Restaurant in 2 Weeks with Jason Goodman
September 22, 2020 17:36 - 46 minutes - 42.7 MBToday, 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 prof...
The Re-Making of a 125-year-old Legend Gage & Tollner Waits a Little Longer
August 20, 2020 12:31 - 52 minutes - 47.9 MBRestoration 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 To...
Bootstrapping Your Way to Opening- pre and during pandemic with Love, Nelly
August 04, 2020 15:21 - 48 minutes - 44.6 MBOur 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening ...
Teams and training, pre- and post-shutdown, with Chef's Special Cocktail Bar
July 31, 2020 15:07 - 41 minutes - 37.9 MBWe 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 it...
Opening Laser Wolf Before and During the Pandemic with Chef Mike Solomonov & Steve Cook
July 23, 2020 21:11 - 35 minutes - 32.6 MBWeeks 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. In March, HRN beg...
Opening Laser Wolf Before and During the Pandemic with Chef Mike Solomonov
July 23, 2020 21:11 - 35 minutes - 32.6 MBWeeks 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. In March...
The realities of Street Patios & Take Out Windows with Chef Leah Cohen and Ben Byruch of Pig & Khao
July 18, 2020 12:24 - 38 minutes - 35.4 MBThere’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 a...
Creating a unique and authentic space with Kate & Ben Towill of Basic Projects
July 06, 2020 21:25 - 43 minutes - 40 MBThis 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. In ...
Forging Ahead Despite The Pandemic with Chef Todd Richards
June 19, 2020 20:40 - 37 minutes - 34.7 MBFundraising 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 stor...
Re-Opening with Kwame Onwuachi
June 10, 2020 22:28 - 30 minutes - 28.2 MBIt’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 o...
Re-Opening is Here, for Some of Us
May 20, 2020 15:21 - 46 minutes - 42.1 MBRe-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 ...
A Glimpse at Our Future - Conversations with Restaurateurs in Hong Kong
May 05, 2020 19:34 - 53 minutes - 48.6 MB"'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 popu...
A Lockdown is Lifted, But when will the Doors Open
April 29, 2020 20:48 - 36 minutes - 33.8 MBWriting 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 customer...
P is for Pivot
April 22, 2020 16:17 - 1 hour - 57.9 MBChange 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 ...
What is the PPP anyway? And will it help the hospitality industry?
April 10, 2020 13:33 - 38 minutes - 35 MBWe’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 employ...
Mental Health and the COVID Crisis
April 01, 2020 15:14 - 38 minutes - 35.2 MBWe’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 t...
Too Small To Fail. The Hospitality Industry Organizes Relief Efforts
March 24, 2020 14:20 - 1 hour - 64.1 MBWe’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 comin...
COVID Crisis & The Hospitality Community Response pt. 2
March 22, 2020 18:05 - 41 minutes - 38.2 MBStarting 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...
COVID Crisis & The Hospitality Community Response pt. 1
March 18, 2020 22:16 - 59 minutes - 54.3 MBStarting 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...
From a Bank to Brasserie
March 10, 2020 21:52 - 52 minutes - 48.1 MBWe 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 Bat...
Champagne Taste on a Beer Budget
March 03, 2020 23:35 - 47 minutes - 43.6 MBIn 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 for...
Permitting: Into the Great Unknown
February 25, 2020 22:20 - 44 minutes - 40.9 MBPermitting 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. Jul...
Everything is a negotiation: Navigating a New Lease
February 19, 2020 18:51 - 49 minutes - 45 MBWhen 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...
Show me the Money: Real Life Trials & Tribulations in Fundrasing
February 06, 2020 23:33 - 49 minutes - 45.3 MBYou 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 Mom...
But First... You need a Liquor License
January 28, 2020 23:49 - 50 minutes - 46 MBThis 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 R...
The Changing Culture in The Hospitality Industry with Steve Palmer
January 22, 2020 03:59 - 46 minutes - 42.4 MBThe 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 ...
When Your Partner is also Family with Chefs Anna & David Posey
December 10, 2019 20:37 - 48 minutes - 44.1 MBThere 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- Dav...
Opening Restaurants with a Food PR Pro
December 03, 2019 21:42 - 56 minutes - 51.2 MBOpening 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 resta...