30 episodios

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.

Opening Soon Heritage Radio Network

    • Economía y empresa

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.

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

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

    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.

    • 49 min
    But First... You need a Liquor License

    But First... You need a Liquor License

    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.

    • 50 min
    The Changing Culture in The Hospitality Industry with Steve Palmer

    The Changing Culture in The Hospitality Industry with Steve Palmer

    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.

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

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

    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.

    • 48 min
    Opening Restaurants with a Food PR Pro

    Opening Restaurants with a Food PR Pro

    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.

    • 55 min
    Moving Markets to build your dream restaurant with Gavin Kaysen

    Moving Markets to build your dream restaurant with Gavin Kaysen

    "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."

    • 46 min

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