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 dwindling revenue for operators, this issue has been brought to the forefront.
The New Yorker's Food Issue with Amelia Lester
[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2015/10/10-29-15-Amelia-Lester.mp3"][/audio] Tune in as HRN Executive Director Erin Fairbanks sits down with the woman behind The Food Edition of The New Yorker, Amelia Lester, for a conversation on all things current, delicious, and thought-provoking in the food scene. [gallery ids="31446,31447"]
Tomas Curi and Allan Benton
Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals.
Amanda Freitag, Sean Scotese & Maxwell Britten
This week on The Morning After, Jason Colucci starts the show by talking with newly crowned "Bartender of the Year" at the Eater Awards, Maxwell Britten of Maison Premiere. Maxwell talks holiday cocktails, shaking, stirring and some new projects he's working on.