Sother Teague on Building a Plant Based Menu with JUST Egg

Celebrated mixologist and host of HRN’s The Speakeasy


What Has the Vaccine Rollout Been Like for Restaurant Workers?

Cities across the country have struggled with the speed, efficiency, and equity of the Covid-19 vaccine rollout. This episode examines the logistics, workplace politics, and questions of ...


How Can Restaurants Develop Online Revenue Streams?

As the pandemic has pushed all of us deeper into the virtual world, brick and mortar institutions have struggled to survive.


What is the State of Restaurants?

Restaurant owner, chef, and HRN host Eli Sussman gives us an overview of the current state of US restaurants and the challenges they are facing.


Can We End the Division Between Front and Back of House?

Diners and industry veterans alike are familiar with front and back of house. In this episode we look at a new concept designed to make restaurant workers’ pay more equitable - regardless...


How Have New York City Restaurants Adapted to Indoor Dining?

New York City restaurants were given the green light to reopen at 25% capacity for indoor dining on September 30th.


Space: Reimagining Where We Live, Work, and Eat

During the pandemic, outdoor and indoor spaces are being reconceptualized to better suit new ways of living, working, and eating. In this episode we’ll explore the ways familiar spaces ar...


How Can NYC Support Street Vendors?

This episode takes a look at how Covid-19 has impacted street vendors and asks how New York City can support them.


How Can the Wine Industry Become More Inclusive?

In this episode of The Big Food Question, we hear from Julia Coney, a wine writer, wine educator, speaker, consultant, and activist.


How Can My Restaurant Save Money on Delivery?

For a long time there has been a conversation about the high rates that third party ordering apps charge restaurants. With the added financial stresses caused by COVID-19 and rapidly dwin...