Opening Soon Presents: "The Build"

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. Working together and collaborating has been a way, in recent years, for the culinary world to grow and share audiences. A more permanent collaboration can be a way to share the burden of overhead costs associated with business operations.

One such business or collective is doing just that. KIT, in Prospect Heights, Brooklyn, is bringing together food businesses in one space to share their communities and further their concept. Our guest today is Libby Willis, who you probably know as the co-founder of the beloved restaurant and queer community space, Meme’s Diner. Libby introduced KIT in the former Meme’s space this past June.

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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.

Our guest today is doing just that. With two decades of professional culinary experience, chef Surbhi Sahni brings home cooking traditions to modern Indian cuisine and confections with TAGMO. Before launching TAGMO, Surbhi served as the creative force behind Michelin-starred New York City restaurants, Devi and Tulsi, and Saar Bistro in Midtown.

Photo Courtesy of Brittainy Newman.

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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. And then there is the rarity of the venture-backed food service business out of the gate.

Today our guest is Richard Zaro. Richard has grown up in his family’s restaurant, Zaro’s Family Bakery, before launching his own concept, Cutlets. Cutlets is a pandemic-born business, serving better sandwiches with - you guessed it - friend chicken cutlets. After launching last July they are scaling fast with 4 more locations to come in 2021.

Photo Courtesy of Cutlets.

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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. NYC alone has just under 4,000 coffee shops and has been growing steadily over the last several years. Fun fact: according to the Wall Street Journal only 129 closed during the pandemic.

Today we’re joined by our friend, neighbor, and new business owner, Sol of Round K by Sol. While Sol is not new to coffee, he is newly in business, with his first coffee shop on New York's Chinatown/Lower East Side border.

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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. Or what about a space down the street, or even right next door?

Our guests today are chefs Scott Tacinelli and Angie Tacinelli of Don Angie in NY’s West Village. When Alex and I were gorging ourselves last month on all the deliciousness at Don Angie, our amazing server described their food perfectly as all your favorite Italian American classics zhuzh’ed up. Aside from being awarded a prestigious Michelin Star this year, Scott and Angie also welcomed a new family member, a baby boy, and are publishing their first cookbook, titled Italian American, in October.

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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. For a proven restaurateur that’s made it through the pandemic, they’re an especially attractive tenant. Whatever the reason, opening season is in full swing and that means new success stories to learn from here on Opening Soon.

Our guest today is Chef Ashish Alfred, Chef and owner of nationally renowned restaurants Duck Duck Goose in Maryland and soon to be one in Washington DC. Al is outspoken about his journey as a chef and restaurateur in recovery, and recently celebrated his 7th year sober.

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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. 5 years ago that all changed for the better when Scarr’s Pizza opened up on Orchard St. So now we don’t just have pizza, we have Scarr’s Pizza. Don’t get the wrong idea, if you’re not in NYC you may think this episode will be dedicated to some fancy overpriced 'tiny pizzas' place. Scarr’s is essentially the classic NY pizza slice, but with excellent ingredients in a well-curated space.

So this is a bit of a fangirl moment to welcome Scarr Pimentel to the show. We have watched this shop explode in popularity. They opened in 2016 and there have regularly been lines down orchard street ever since. And now there are plans on the horizon for another location, so pizza fans everywhere, rejoice!

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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. And don’t forget about the patios! When it comes to butts in seats, America is sitting - inside / inside, outside / inside, and outside / outside.

Our friend and guest today is marching through the process with, not one, but two projects in Washington DC. Johnny Spero, who has worked at notables including Mugaritz, Noma, and Minibar, and currently helms Reverie, has 2 new projects up his sleeve, or in the process of permitting.

And if all that wasn’t quite enough to keep him busy, he just welcomed a new family member into the world a little over a week ago.

Photo Courtesy of Scott Suchman.

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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 enact their vision.

So when our friend and longtime Tilit supporter came into the shop for some new threads for his latest consulting gig, we booked him on the spot! Bradford Thompson has a resume that exudes experience, including being named as an F&W Best New Chef and being presented with a coveted James Beard award. He has helped open over 30 restaurants.

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It's common knowledge that wine and alcohol sales have much better margins than food. Building a great bar program not only delights guests but can also really drive profitability. But how does a post lockdown world turn the bar program on its head? Many major metropolitan cities still haven’t opened up bar seating, which challenges the added revenue restaurateurs are accustomed to as diners wait for their tables. Amongst other challenges like dwindling large groups and events, how can the cocktail remain fun and exciting while still driving revenue?

Our guest today is Adam Fournier. Adam is the World Class sponsored by Diageo Bartender of the Year for 2021. This means he will go on to represent the US and compete in International World Class in July. Adam has 15+ Years of hospitality experience, as Bar Manager at awarding-winning Nomad LA, and now Bar Director at Fellow LA.

Photo Courtesy of Adam Fournier.

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