Opening Soon

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

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.Opening Soon is powered by Simplecast.

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, BauchampOpening Soon is powered by Simplecast.

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. Opening Soon is powered by Simplecast.

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.Opening Soon is powered by Simplecast.

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. Opening Soon is powered by Simplecast.

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.  Additional Music in this episode by HolinzaCC0, TRG Banks, Pawel Fesczuk, Koi Discovery, Dilating Times.Opening Soon is powered by Simplecast.

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.Additional Music in this episode by HolinzaCC0, Jahzzar, & TGR Banks. Opening Soon is powered by Simplecast. 

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. Additional Music in this episode by Andy G. Cohen, Koi-discovery, Correspondence, Dilating Times, & HolinzaCC0. Opening Soon is powered by Simplecast.

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. 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 cookwareOpening Soon is powered by Simplecast.

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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Subscribe to Opening Soon from HRN wherever you listen to podcasts!Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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! Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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!Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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 directorPhoto Courtesy of Jaclyn Rivas.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Opening Soon is Powered by Simplecast.

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! Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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!Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.