How many empty restaurant spaces are in your neighborhood? Do you know someone who is trying to turn their favorite recipe into a business, but can’t figure out how to get out of their home kitchen?

On today's episode of All in the Industry®, Shari Bayer welcomes two guests to the show.

Tom Dennen and his Wife Natalie met in Business School and landed in Rhode Island as the midpoint between their respective childhood homes in Philadelphia and Maine.

On today's episode of All in the Industry®, Shari Bayer's guest is Maneesh Goyal, Founder & Partner at Sona, a new Indian brasserie in NYC’s Flatiron District, which he foun

Eric Tran didn’t set out to open a restaurant during a pandemic, but here we are.

New York City’s mandated lockdown presented overwhelming challenges for bars, clubs, and restaurants in New York City. The city’s nightlife industry is made up of 25,000 establishments that support nearly 300,000 jobs with $13.1 billion in wages, and $35 billion in economic activity.

On episode 121 of The Line, Eli Sussman welcomed fellow HRN host (and HRN board member) Todd Richards for a wide-ranging conversation about the state of the restaurant industry. The episode was recorded in-person at the new Rockefeller Center location of Samesa (Eli's restaurant) while Todd was in New York doing research for his next cookbook.

Join us for a conversation with Ederique Goudia, the Detroit-based chef and entrepreneur.

We sat down with the legendary LA Hainan Chicken Whisperer, Johnny Lee, to talk about his restaurant, Pearl River Deli. We discuss growing up in East LA, his perspective on cooking Chinese food and the upcoming plans for his dinner menu. 

Most restaurants have a 9-month journey from creation to inception. The ones that were aiming for Spring of 2020, Summer of 2020, Fall of 2020, or even Winter of 2020 experience a longer stretch; In the case of our guest today, over 560 days in the making.