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