Quit your day job and open up a NY-style pizza shop. That’s the American dream, right? Since we can never get enough pizza, we’re talking slice shops with another growing food entrepreneur: this time we're South of the Mason Dixon in Atlanta, GA.

Now more than ever chefs and entrepreneurs are finding new ways to get their business off the ground, being immensely creative to minimize their risk while generating a name for themselves.

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. 

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.

Our show aims to assist new entrepreneurs in finding their way through the process of getting their hospitality business off the ground - hopefully with flying colors! One type of business we haven’t delved deeply into? Coffee shops.

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.

Restaurants are back baby. Aside from reopening, many restaurateurs are taking the opportunity to expand and grow their businesses. Commercial rents are still down in many markets and that means deals are to be had.

Pizza is like religion here at Tilit NYC, and with the exception of the pandemic era, we have a tradition of enjoying Pizza with our team every Friday for pretty much the last 9 years.

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.

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