38 episodes

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

    • Business
    • 4.9, 71 Ratings

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.

    Mental Health and the COVID Crisis

    Mental Health and the COVID Crisis

    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.

    • 38 min
    Too Small To Fail. The Hospitality Industry Organizes Relief Efforts

    Too Small To Fail. The Hospitality Industry Organizes Relief Efforts

    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.

    • 1 hr 10 min
    COVID Crisis & The Hospitality Community Response pt. 2

    COVID Crisis & The Hospitality Community Response pt. 2

    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.Its 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.

    • 41 min
    COVID Crisis & The Hospitality Community Response pt. 1

    COVID Crisis & The Hospitality Community Response pt. 1

    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.Its 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 people employed in the industry talking home over $300B in wages each year.

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

    • 59 min
    From a Bank to Brasserie

    From a Bank to Brasserie

    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.

    • 52 min
    Champagne Taste on a Beer Budget

    Champagne Taste on a Beer Budget

    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.

    • 47 min

Customer Reviews

4.9 out of 5
71 Ratings

71 Ratings

Relish Chef ,

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!

penelope_p ,

Repetitive

I’ve listened to several episodes and they seem to go on for too long. The key message of each episode could be condensed so that the guests aren’t asked the same or similar questions several times. And the hosts are so low-key that they come across as uninterested at times.

Michali digitali ,

Kitchen Confidential meets How I Build This!

Conversations so natural I feel like I’m sitting at the table with the hosts. This is a business podcast that highlights the challenges of opening a restaurant, but the adventurous anecdotes have many applications. Great tips, cautionary tales and shared knowledge.

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