From Pride Month celebrations to summer cocktails and the cicada craze, June was filled with delicious stories on HRN. This past month also marked a huge wave of re-openings across the United States and Opening Soon takes a look at some success stories. As normal life returns for most Americans...

As the United States rolls back pandemic era restrictions, many restaurants are welcoming eaters back and expanding their seating capacity. After more than a year of isolation, reopenings offer a sorely missed space to connect. Doug Mack discusses an article he wrote for The Counter, which examines the social and...

This episode takes a look at how Covid-19 has impacted street vendors and asks how New York City can support them. Deputy Director of The Street Vendor Project, Carina Kaufman-Gutierrez shares strategies for integrating street vendors into the formal economy, including vendors in coronavirus relief efforts, and organizing across boroughs...

This week, we're presenting the third episode of HRN's newest show: The Big Food Question. How can our food system rebuild and reimagine amid the unprecedented crisis of COVID-19 and a long overdue reckoning with generations of inequity? As every corner of the food world grapples with issues that will...

Sother Teague shares his detailed playbook for re-opening his East Village bar with indoor seating when the time comes. He expects he will only be allowed 8 guests at a time - less than half his normal capacity. Taking into consideration capital, staffing and safety he has laid out a...

Cheryl Straughter is the owner of the Boston restaurant and catering company, Soleil. After her business temporarily shut down due to the pandemic, she found relief in joining The Boston Black Hospitality Coalition, which aims to preserve the few gathering spaces for the city’s many black residents. She shares the...

HR Expert, Sarah Diehl of Empowered Hospitality addresses the many questions and considerations restaurant operators must take into consideration when bringing staff back to work. She shares advice about the best way for operators to reach out to employees that have been laid off, what barriers they should expect to...

Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for...