Follow 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.
Sesame Is Here for a New Kind of Delivery Model
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.
Lark brings New Life in Philly's Ironworks
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.
Building Outside In with Au Za'atar
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.
A Neighborhood Plan with Daily Provisions
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.
Bringing together Family, Food & Coffee with Kinship Butcher & Sundry
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.
Opening a Neighborhood Gem with James & Jess of Bocadillo Market
want a restaurant? LISTEN FIRST
As a food entrepreneur this podcast is extremely helpful and gives you a real understanding of what dedication and work is involved in running a food business. It’s not all top chef, people! thank you!
Content is helpful!
Content is great, BUT PLEASE equalize your mics. It makes it super difficult to listen when one has to keep turning volume up and down because the man speaks so SO softly and the woman speaks so loudly. Only started the podcast so hopefully you figured it out..
Vocal fry is a choice
I’m on number 4. The only thing that I can’t stand is this woman’s vocal fry! It’s ok to be “like a total valley girl ok” but to add the annoying vocal fry to the end of a sentence is like scratching a chalkboard! Especially if you do podcasts lol!