Going from e-commerce to brick and mortar with Surbhi Sahni of TAGMO
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.
Scaling Sandwiches with Richard Zaro of Cutlets Sandwich Co.
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.
A Book, Baby and making room to grow with Chefs Angie Rito and Scott Tacinelli of Don Angie
When one door closes another door opens. The last year has closed a lot of doors, around the world, across the country, and here in NYC. For those that have made it through, opportunities are abundant. Perhaps expanding to a new city or a new neighborhood.
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. Shuttered restaurants have most likely flipped ownership and are hurriedly making their way to the finish line, while those on hiatus or at partial capacity are seeing their dining rooms full again.
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 companies, and press relations, but never a hospitality consultant whose business is to open restaurants - a hired expert to come in and assist new or even seasoned entrepreneurs to chart, plan and ena