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43 minutes | 3 days ago
The Patiently Waiting Game with Joe Flamm Chef/ Owner of Rose Mary
Most 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 turn as Bravo’s Top Chef champion in 2018.Photo Courtesy of Matt Haas.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
45 minutes | 8 days ago
Restaurant Revitalization Fund and the Re-Opening Dirt Candy with Amanda Cohen
14 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 outspoken advocate for re-opening the industry differently.Photo Courtesy of Ben Russell and The New York Times.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
49 minutes | a month ago
A Different Kind of Butcher Shop and Business with Butcher Girls
As 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, sustainable, and humanely raised meat and fish on a subscription basis.Photo Courtesy of Heidi Harris.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
58 minutes | a month ago
A New Model for Funding Restaurants with inKind
Fundraising 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 agreements for that matter) it’s up to you to ask every question you can think of, run through every scenario and read the finest of the fine print to ensure your business model can sustain the financing agreement you’re entering. Today we’re going to help ask some questions about a unique way to get funding, through selling house accounts with our guest Johann Moonessingh founder and CEO of inKind.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
43 minutes | 2 months ago
Crowd-Funded and Community-Minded with Daughter
One 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 show. Daughter is a soon-to-open cafe dedicated to community, sustainability and conversations shared at the family table. They are currently running a coffee cart on weekends to help raise funds. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
47 minutes | 2 months ago
The Hypebeast of Pastry with Chef Paola Velez
As 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 has perhaps out-hustled them all while raising millions for social justice causes. It’s no surprise to us as we met today’s guest several years ago in our Tilit store, and her vibe exudes genuine care as well as both personal and community success. We're excited to welcome to the show Executive Pastry Chef, Paola Velez. In the past year, Paola began a new role as the E. Pastry Chef at famed DC restaurants, Compass Rose and Maydan. She co-founded Bakers Against Racism, raising over $2M for causes related to BLM. AND she started 2 pop-ups, Dona Dona and La Bodega Bakery, inside Compass Rose.Photo Courtesy of Paola Velez.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
36 minutes | 2 months ago
Building a pizza business from the ground up with Stoney Hill pizza
Pizza 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 pizzas on the beach using the freshest seasonal ingredients. After working in restaurants from Boston to Maine, Nina moved back to Martha’s Vineyard and launched her mobile pizza oven in June where she sells pies at the farmers market and at private events.Photo Courtesy of Vineyard Gazette.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
42 minutes | 3 months ago
How to open a Restaurant in 30 Days
The 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 podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
38 minutes | 3 months ago
Building a business on Bologna with the Trashalachian crew
The 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 it good. This season we’re very much into the new hustle. Collaborations, pop-ups, the scrappy, and the lean-minded. Diners, whether still at home or newly vaccinated, are in dire need of fresh food from some fresh minds. Today we’re joined with 3 chefs from Asheville, NC. Rob Jones from The Chop Shop Butchery, Graham House of Session Cafe, and Andrew Mcleod of Ave M., who have teamed up to pop-up every Monday and Tuesday. Trashalachian is the side hustle of side hustles.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
42 minutes | 3 months ago
Community as a Catalyst for Business with Eric See of Ursula
There 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 openness, sharing, and the partnership-approach to cooking that exists today. Our guest today is Eric See, a Brooklyn based pastry chef and the founder of the short-lived, but well-received The Awkward Scone cafe in Bushwick. See opened Ursula, a New Mexican-inspired cafe and bakery, and an homage to his grandmother and New Mexican upbringing, in Crown Heights in September 2020. Photo Courtesy of Eater.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
33 minutes | 4 months ago
Opening A Taqueria in Brooklyn for $10k with Nene's Deli Taqueria
The 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. In this 6th season of OS, we are chatting with entrepreneurial spirits who are making it work in a modified food world, delighting their customers, and building something new. Around Thanksgiving, my Instagram feed started showing me images of orange stained tacos laden with melted cheese, and braised meat. Several even show the tacos dipped into a beef broth or a “pizza” (that same birria, sandwiched between two huge handmade tortillas.) Thanks in part to Gothamist and Grubstreet, but mostly to those epic pics, we found ourselves eagerly standing in a well-distanced line to get our take at Nene’s Taqueria, a deli in Bushwick, BK. Today we’re excited to kick off our season with chef-owner Andres Tanatiuh Galindo Maria. Photo Courtesy of Nene's Taqueria.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
41 minutes | 4 months ago
Parenthood, The Pandemic, and The Restaurant Business with Emily and Maiko of Bessou
In 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 comfort food restaurant here in NYC - are both 8 months pregnant. We don’t talk enough about the challenges of being a working parent in the hospitality industry or during this pandemic. On today's episode, we change that.Photo Courtesy of Evan SungHeritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
36 minutes | 4 months ago
Flexibility is King with Chef Nico Russell of Oxalis
We 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 neighborhood bistro in Crown Heights, BK. Oxalis garnered fans for offering a hyper seasonal affordable tasting menu. Which they continue to do today, in addition to offering an a al carte menu outdoors and pantry subscriptions.Photo Courtesy of L PalmbergHeritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
40 minutes | 4 months ago
Diversification for a More Sustainable Business Model with Local Oceans Seafood
Most 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 a small boat fishing family and has grown Local Ocean into a market with a small eatery attached to a full blown restaurant with double the capacity. Throughout the pandemic they've helped keep their business running with DockBox, a weekly, seafood-focused meal kit that contains all the ingredients and instructions needed to make Local Ocean's signature recipes at home (if you live in Oregon!). Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
45 minutes | 5 months ago
Restaurants are in the People Business; with Andrew Tarlow
Our 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.
47 minutes | 6 months ago
Communicating Value with Shaun Hergatt
Forging 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 your passion as well as your vision are necessary compliments to a well executed meal. Our guest today is Chef Shaun Hergatt. A Michelin-starred Chef known for his refined and technical approach. Shaun garnered accolades at his former NYC fine dining temples SHO Shaun Hergatt and Juni. Shaun’s latest venture is a vegetable and seafood forward concept in Soho called Vestry, which just opened on October 2nd.Photo Courtesy of Liz ClaymanHeritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
44 minutes | 6 months ago
Finding a Space, Building, and Forging a Path During & Post-Pandemic
Most 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 Leon, Jorge was exec chef at Surly Brewing in Minneapolis and was a F&W BNC and a JBF finalist. Jorge and his partners began building earlier their restaurant earlier this year. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
42 minutes | 6 months ago
Pop Ups, Collabs, and building your brand with Lani Halliday
With 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 has been building her brand for years and in the last couple months alone she was a chef in resident at Maison Yaki and popped up at Dame NYC, all while working towards a space of her own.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
48 minutes | 7 months ago
From Pop Up to Permanent Home
This 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 Beatrice Inn with Chef Angie Mar where Ed was a chef and Patricia ran operations.Photo Courtesy of DameHeritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
46 minutes | 7 months ago
Talking that green (cash money) with Einat Admony of Taim & Balaboosta
Long 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 operate a fast casual restaurant in addition to a fine dining concept? And if the numbers are so great, why do we have anything else?Those answers, plus lots more questions ahead with today’s guest. Our friend, chef Einat Admony joins us today to tell us how to get rich in restaurants! If only it were that easy! Einat is the chef and owner of Balaboosta and Taim, the latter has 6 outlets. We’ve been enjoying Einat’s food for years and it’s easy for us to see why her food has grown from a small spot in The West Village to Nolita to a full fledged restaurant group.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
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