EPISODE 76 | Jun 10, 2021
Serving and scaling better slices with Scarr Pimentel of Scarr's Pizza
Pizza is like religion here at Tilit NYC, and with the exception of the pandemic era, we have a t
EPISODE 75 | Jun 08, 2021
Re-Opening and Then Some with Johnny Spero
We are officially in the midst of what will be known as the great reopening of 2021.
EPISODE 74 | May 25, 2021
Opening Restaurants with Opening Expert and Consulting Chef Bradford Thompson
To date, we’ve chatted with vendors that assist in openings including legal experts, technology c
EPISODE 73 | May 18, 2021
Designing a profitable beverage program with Adam Fournier and Diageo Bar Academy
It's common knowledge that wine and alcohol sales have much better margins than food.
EPISODE 72 | May 12, 2021
The Patiently Waiting Game with Joe Flamm Chef/ Owner of Rose Mary
Most restaurants have a 9-month journey from creation to inception.
EPISODE 71 | May 07, 2021
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.
EPISODE 70 | Apr 14, 2021
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 th
EPISODE 69 | Apr 12, 2021
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.
EPISODE 68 | Mar 26, 2021
Crowd-Funded and Community-Minded with Daughter
One of the messages we keep hearing this season over and over is how the hospitality community ca
EPISODE 67 | Mar 17, 2021
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 anniversar