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Opening Soon

Heritage Radio Network

2
Followers
7
Plays
Opening Soon

Opening Soon

Heritage Radio Network

2
Followers
7
Plays
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About Us

Opening Soon is a weekly show about the journey of opening a restaurant featuring conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon. Opening Soon is hosted by the founders of Tilit NYC, Jenny Goodman and Alex McCrery, who bring their unique perspective as hospitality industry insiders and many questions as the former proprietors of a now shuttered restaurant.

Latest Episodes

Teams and training, pre- and post-shutdown, with Chef's Special Cocktail Bar

We first chatted with Ben, Jason and Josh the team behind Giant in Chicago and now Chef's Special Cocktail Bar on January 14th in the midst of staff training. As you will soon hear one of the key reasons for opening Chef's Special was to provide new growth opportunities to their team including bringing over new partners from the Giant team; Aaron, Tom, and Chase. Today we catch up with Chase Bracamontes, GM Bev Manager and Partner about the opening and re-opening of Chef’s Special and how its impacted their team. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Opening Soon on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

41 MIN1 w ago
Comments
Teams and training, pre- and post-shutdown, with Chef's Special Cocktail Bar

Opening Laser Wolf Before and During the Pandemic with Chef Mike Solomonov & Steve Cook

Weeks after opening their newest restaurant Laser Wolf, Mike Solomonov and Steve Cook found themselves immersed, like all of us, in the pandemic. This episode spans nearly 6 months. We first spoke to Chef Mike Solomonov and Steve Cook on January 28th as they were about to host friend’s and family at their newest restaurant, Laser Wolf in their expanding Philadelphia restaurant empire. And we caught up again on July 22nd, just 1 week after they reopened for outdoor dining.

35 MIN2 w ago
Comments
Opening Laser Wolf Before and During the Pandemic with Chef Mike Solomonov & Steve Cook

The realities of Street Patios & Take Out Windows with Chef Leah Cohen and Ben Byruch of Pig & Khao

There’s a lot more to consider when re-opening your restaurant or business then just when the local government says it's ok to do so. Namely the health and safety of your staff and your family. Not to mention the logistics of converting your space for outdoor only dining.Our guests today are Leah Cohen and Ben Byruch. Leah is the the chef/owner of Pig & Khao and Piggy Back Bar in NYC. Ben runs the operations for the business. Leah & Ben's business was not only impacted by COVID, but Leah also fell ill with COVID lost her father due to the virus. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Opening Soon on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

38 MIN3 w ago
Comments
The realities of Street Patios & Take Out Windows with Chef Leah Cohen and Ben Byruch of Pig & Khao

Creating a unique and authentic space with Kate & Ben Towill of Basic Projects

This week we’re airing an episode that starts back in January where we caught up with Ben and Kate Towil of Basic Projects and Post House Tavern & Inn on thier unique approach to design. The follow up conversation to the first was recorded at the Charlseton Wine and Food Festival in early March days before lockdowns first went into place. Today Ben and Kate have completed their renovation but have paused their opening until they better understand how to proceed in light of the pandemic.

43 MINJUL 7
Comments
Creating a unique and authentic space with Kate & Ben Towill of Basic Projects

Forging Ahead Despite The Pandemic with Chef Todd Richards

Fundraising for a restaurant project is no walk in the park. One can prepare to be met with under delivered expectations from most of your list of potential investors, often times including friends and family. Ghosted calls, delays and loan denials are a natural part of the territory that comes with getting checks in hand. It is only a dedicated and impassioned person that can weather the challenge. For most, we hope the journey is fruitful in taking you to the next step. That was the story 6 months ago. Today, you can go ahead and pile on top of that: the COVID-19 pandemic and a march for racial equality and police reform. The first of which has meant closures and massive restrictions on business operations as well as a volatile market for both banks and your investors. While many restaurants are currently closing their doors under the realization that operating at partial capacity is a minor failure at best and a catastrophic one at worst, many people will forge ahead with their plans, some will capitalize on opportunities that may arise (like lower rents and decreased competition) and some will simply pull the plug.Optimistically we are hoping today will be the story of perseverance through this challenge.Our guest today is Chef Todd Richards. Todd is the culinary director of One Flew South and Chicken and Beer in Atlanta Ga. Todd is also the author of raved about cookbook: Soul A Chef’s Culinary Evolution in 150 Recipes. Within the book, James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Opening Soon on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

37 MINJUN 20
Comments
Forging Ahead Despite The Pandemic with Chef Todd Richards

Re-Opening with Kwame Onwuachi

It’s been 2 weeks since our last episode of re-opening soon and in that short time our country is marching towards a long awaited change. Stay at home orders to curb the COVID-19 pandemic are lifting across the country for better or worse. Time will yield the result of how the pandemic has truly affected restaurants. But even bigger than the pandemic, spurred by police brutality and the death of George Floyd, the US has been reckoning with a long history of systemic racism across all walks of life including the hospitality world. That can be seen in regards to financial access, growth opportunity and media coverage to start. Today we talk about what reopening means in this turbulent climate. Our guest today is Kwame Onwuachi, Executive Chef and Creator of Kith/Kin in Washington DC. which just reopened for service this past Friday. Kwame is a JBF Rising Star and F&W Best New Chef. Kwame is also an author of Notes from a Young Black Chef. Kwame is an active member of the Independent Restaurant Coalition which has been advocating for industry support during the COVID Crisis. HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

30 MINJUN 11
Comments
Re-Opening with Kwame Onwuachi

Re-Opening is Here, for Some of Us

Re-Opening is upon us. Well for some of us at least, and pending for the rest of us. Jenny and I listened this morning to industry leaders, including Thomas Keller, Will Guidara, Sean Feeney and Tim Love, present issues that independent restaurants are facing directly to President Trump. Among those issues were the importance of the PPP loans and the necessity that the usage and term length for forgiveness be adjusted. One thing that all parties in the room agreed on was the importance that restaurants play in our communities. Big or small, restaurants are an integral weave in the fabric of our society and in the pleasures of our life.We need to re-open for the economy sure, but also for the greater part of who we are, how we behave and how we interact with each other, we need to reopen for us. Excited to welcome back previous OS Guest Steven Satterfield of Miller Union in Atlanta, Ga. Steven is in fact Re-Opening Soon, very soon in fact likely on June 1st, after being closed for almost 2 months. The restaurant he reopens will no doubt be a different one that was closed in March after over 10 years of service. But how will it be different? How will the guests perceive the changes? When will they come and what will they ask for?

46 MINMAY 20
Comments
Re-Opening is Here, for Some of Us

A Glimpse at Our Future - Conversations with Restaurateurs in Hong Kong

"'Normal' will never be a thing until we have a vaccine.” That comes from Ali Mokdad, chief strategy officer for population health at the University of Washington. It is imperative that we look beyond our immediate community and even beyond our leadership to ensure that we are all making practical decisions for a NEW future. We all need to shake the idea that this will be over, the lights will be turned on and life will go back to normal. In that light we’re looking to Hong Kong. With a population of 7.45 million people, roughly the size of NYC, it has reported just over 1000 cases of the virus and only 4 deaths. Unlike most parts of the world they have not undergone a lockdown, rather they’ve undergone strict policies of social distancing and contact tracing to much success. As it pertains to restaurants and the businesses we plan to start re-opening, they seem to be an example of successful and operational containment. Today we’re taking a look into the future at what we can do to reopen, while maintaining team safety, customer health and a sustainable business. Joining us from Hong Kong first is Matt Abergel, cofounder and chef of Yardbird and Ronin as well as Sunday’s Spirits. He is the author of Chicken and Charcoal from Phaidon and his neighborhood restaurant Yardbird is on San Pellegrino’s 50 best restaurants in Asia. In the second half we're joined by Syed Asim Hussain, who co-founded Black Sheep Restaurants in 2012, becoming one of the most prolific innovators at the forefront of Hong Kong’s ever-evolving culinary scene. They now operate 26 successful establishments, 2 of which hold Michelin stars. His team has also created a COVID-19 operational playbook, which they’ve generously shared with the world.

53 MINMAY 6
Comments
A Glimpse at Our Future - Conversations with Restaurateurs in Hong Kong

A Lockdown is Lifted, But when will the Doors Open

Writing for the Washington Post, Atlanta restaurateur Hugh Acheson and former OS guest, says: “My governor here in GA, Brian Kemp, has proclaimed that many businesses that have been closed for weeks can reopen on Friday…. No thank you.” Acheson continues to say, “ I am confident that my restaurants will create a system of distanced hospitality with clear sanitation guidelines that can be viable in the next month, but to open so soon seems dreadfully irresponsible to my employees, my customers and my own family.” Last Tuesday Gov Kemp of GA was of the first states to issue re-opening orders of some non-essential businesses. That includes restaurants as of Monday, April 27th, to the dismay of local and national health officials as COVID cases in GA continue to climb. Despite the decree many restaurants, while anxious to resume serving guests, are not opening their doors quite yet. Our guests today are Fred, John, and Stephanie Castellucci the sibling trio that runs the Castellucci Hospitality Group in Atlanta Ga. Their 6 restaurants include neighborhood favorites such as the Iberian Pig, Bar Mercado, and Double Zero pizza. CHG has been offering Pick Up or Delivery from each of their restaurants since the Stay at Home Orders on March 18th and despite Gov Kemp’s attempt to re-open the state, CHG like many others in ATL decided its not quite time.

36 MINAPR 30
Comments
A Lockdown is Lifted, But when will the Doors Open

P is for Pivot

Change is inevitable and in today’s landscape change is constant. Restaurants will not look the same as they once did for the foreseeable future. Whether through closure, regulation or community fear, we can’t expect to reopen our businesses without adapting to the way things will be. Growth will be in your hands. We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, and approaching their local government and mental health and well being in this unprecedented era. It seems everywhere you look there is a story about the p word: “pivot.” While some call it pivoting, those of us in and around the hospitality call it fighting for survival to possibly stay afloat and serve our communities. Our guest today is Brandon Hoy, Co-founder and COO of our beloved Roberta’s Pizza. Roberta’s is now offering make at home pizza and pasta kits, baked goods, and grocery as well as delivery from all locations. Then we’re joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and Peoples Wine. We’ll hear how our LES neighbors have pivoted into a carry out/ delivery model dubbed Contrair.

63 MINAPR 23
Comments
P is for Pivot

Latest Episodes

Teams and training, pre- and post-shutdown, with Chef's Special Cocktail Bar

We first chatted with Ben, Jason and Josh the team behind Giant in Chicago and now Chef's Special Cocktail Bar on January 14th in the midst of staff training. As you will soon hear one of the key reasons for opening Chef's Special was to provide new growth opportunities to their team including bringing over new partners from the Giant team; Aaron, Tom, and Chase. Today we catch up with Chase Bracamontes, GM Bev Manager and Partner about the opening and re-opening of Chef’s Special and how its impacted their team. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Opening Soon on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

41 MIN1 w ago
Comments
Teams and training, pre- and post-shutdown, with Chef's Special Cocktail Bar

Opening Laser Wolf Before and During the Pandemic with Chef Mike Solomonov & Steve Cook

Weeks after opening their newest restaurant Laser Wolf, Mike Solomonov and Steve Cook found themselves immersed, like all of us, in the pandemic. This episode spans nearly 6 months. We first spoke to Chef Mike Solomonov and Steve Cook on January 28th as they were about to host friend’s and family at their newest restaurant, Laser Wolf in their expanding Philadelphia restaurant empire. And we caught up again on July 22nd, just 1 week after they reopened for outdoor dining.

35 MIN2 w ago
Comments
Opening Laser Wolf Before and During the Pandemic with Chef Mike Solomonov & Steve Cook

The realities of Street Patios & Take Out Windows with Chef Leah Cohen and Ben Byruch of Pig & Khao

There’s a lot more to consider when re-opening your restaurant or business then just when the local government says it's ok to do so. Namely the health and safety of your staff and your family. Not to mention the logistics of converting your space for outdoor only dining.Our guests today are Leah Cohen and Ben Byruch. Leah is the the chef/owner of Pig & Khao and Piggy Back Bar in NYC. Ben runs the operations for the business. Leah & Ben's business was not only impacted by COVID, but Leah also fell ill with COVID lost her father due to the virus. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Opening Soon on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

38 MIN3 w ago
Comments
The realities of Street Patios & Take Out Windows with Chef Leah Cohen and Ben Byruch of Pig & Khao

Creating a unique and authentic space with Kate & Ben Towill of Basic Projects

This week we’re airing an episode that starts back in January where we caught up with Ben and Kate Towil of Basic Projects and Post House Tavern & Inn on thier unique approach to design. The follow up conversation to the first was recorded at the Charlseton Wine and Food Festival in early March days before lockdowns first went into place. Today Ben and Kate have completed their renovation but have paused their opening until they better understand how to proceed in light of the pandemic.

43 MINJUL 7
Comments
Creating a unique and authentic space with Kate & Ben Towill of Basic Projects

Forging Ahead Despite The Pandemic with Chef Todd Richards

Fundraising for a restaurant project is no walk in the park. One can prepare to be met with under delivered expectations from most of your list of potential investors, often times including friends and family. Ghosted calls, delays and loan denials are a natural part of the territory that comes with getting checks in hand. It is only a dedicated and impassioned person that can weather the challenge. For most, we hope the journey is fruitful in taking you to the next step. That was the story 6 months ago. Today, you can go ahead and pile on top of that: the COVID-19 pandemic and a march for racial equality and police reform. The first of which has meant closures and massive restrictions on business operations as well as a volatile market for both banks and your investors. While many restaurants are currently closing their doors under the realization that operating at partial capacity is a minor failure at best and a catastrophic one at worst, many people will forge ahead with their plans, some will capitalize on opportunities that may arise (like lower rents and decreased competition) and some will simply pull the plug.Optimistically we are hoping today will be the story of perseverance through this challenge.Our guest today is Chef Todd Richards. Todd is the culinary director of One Flew South and Chicken and Beer in Atlanta Ga. Todd is also the author of raved about cookbook: Soul A Chef’s Culinary Evolution in 150 Recipes. Within the book, James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep Opening Soon on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.

37 MINJUN 20
Comments
Forging Ahead Despite The Pandemic with Chef Todd Richards

Re-Opening with Kwame Onwuachi

It’s been 2 weeks since our last episode of re-opening soon and in that short time our country is marching towards a long awaited change. Stay at home orders to curb the COVID-19 pandemic are lifting across the country for better or worse. Time will yield the result of how the pandemic has truly affected restaurants. But even bigger than the pandemic, spurred by police brutality and the death of George Floyd, the US has been reckoning with a long history of systemic racism across all walks of life including the hospitality world. That can be seen in regards to financial access, growth opportunity and media coverage to start. Today we talk about what reopening means in this turbulent climate. Our guest today is Kwame Onwuachi, Executive Chef and Creator of Kith/Kin in Washington DC. which just reopened for service this past Friday. Kwame is a JBF Rising Star and F&W Best New Chef. Kwame is also an author of Notes from a Young Black Chef. Kwame is an active member of the Independent Restaurant Coalition which has been advocating for industry support during the COVID Crisis. HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

30 MINJUN 11
Comments
Re-Opening with Kwame Onwuachi

Re-Opening is Here, for Some of Us

Re-Opening is upon us. Well for some of us at least, and pending for the rest of us. Jenny and I listened this morning to industry leaders, including Thomas Keller, Will Guidara, Sean Feeney and Tim Love, present issues that independent restaurants are facing directly to President Trump. Among those issues were the importance of the PPP loans and the necessity that the usage and term length for forgiveness be adjusted. One thing that all parties in the room agreed on was the importance that restaurants play in our communities. Big or small, restaurants are an integral weave in the fabric of our society and in the pleasures of our life.We need to re-open for the economy sure, but also for the greater part of who we are, how we behave and how we interact with each other, we need to reopen for us. Excited to welcome back previous OS Guest Steven Satterfield of Miller Union in Atlanta, Ga. Steven is in fact Re-Opening Soon, very soon in fact likely on June 1st, after being closed for almost 2 months. The restaurant he reopens will no doubt be a different one that was closed in March after over 10 years of service. But how will it be different? How will the guests perceive the changes? When will they come and what will they ask for?

46 MINMAY 20
Comments
Re-Opening is Here, for Some of Us

A Glimpse at Our Future - Conversations with Restaurateurs in Hong Kong

"'Normal' will never be a thing until we have a vaccine.” That comes from Ali Mokdad, chief strategy officer for population health at the University of Washington. It is imperative that we look beyond our immediate community and even beyond our leadership to ensure that we are all making practical decisions for a NEW future. We all need to shake the idea that this will be over, the lights will be turned on and life will go back to normal. In that light we’re looking to Hong Kong. With a population of 7.45 million people, roughly the size of NYC, it has reported just over 1000 cases of the virus and only 4 deaths. Unlike most parts of the world they have not undergone a lockdown, rather they’ve undergone strict policies of social distancing and contact tracing to much success. As it pertains to restaurants and the businesses we plan to start re-opening, they seem to be an example of successful and operational containment. Today we’re taking a look into the future at what we can do to reopen, while maintaining team safety, customer health and a sustainable business. Joining us from Hong Kong first is Matt Abergel, cofounder and chef of Yardbird and Ronin as well as Sunday’s Spirits. He is the author of Chicken and Charcoal from Phaidon and his neighborhood restaurant Yardbird is on San Pellegrino’s 50 best restaurants in Asia. In the second half we're joined by Syed Asim Hussain, who co-founded Black Sheep Restaurants in 2012, becoming one of the most prolific innovators at the forefront of Hong Kong’s ever-evolving culinary scene. They now operate 26 successful establishments, 2 of which hold Michelin stars. His team has also created a COVID-19 operational playbook, which they’ve generously shared with the world.

53 MINMAY 6
Comments
A Glimpse at Our Future - Conversations with Restaurateurs in Hong Kong

A Lockdown is Lifted, But when will the Doors Open

Writing for the Washington Post, Atlanta restaurateur Hugh Acheson and former OS guest, says: “My governor here in GA, Brian Kemp, has proclaimed that many businesses that have been closed for weeks can reopen on Friday…. No thank you.” Acheson continues to say, “ I am confident that my restaurants will create a system of distanced hospitality with clear sanitation guidelines that can be viable in the next month, but to open so soon seems dreadfully irresponsible to my employees, my customers and my own family.” Last Tuesday Gov Kemp of GA was of the first states to issue re-opening orders of some non-essential businesses. That includes restaurants as of Monday, April 27th, to the dismay of local and national health officials as COVID cases in GA continue to climb. Despite the decree many restaurants, while anxious to resume serving guests, are not opening their doors quite yet. Our guests today are Fred, John, and Stephanie Castellucci the sibling trio that runs the Castellucci Hospitality Group in Atlanta Ga. Their 6 restaurants include neighborhood favorites such as the Iberian Pig, Bar Mercado, and Double Zero pizza. CHG has been offering Pick Up or Delivery from each of their restaurants since the Stay at Home Orders on March 18th and despite Gov Kemp’s attempt to re-open the state, CHG like many others in ATL decided its not quite time.

36 MINAPR 30
Comments
A Lockdown is Lifted, But when will the Doors Open

P is for Pivot

Change is inevitable and in today’s landscape change is constant. Restaurants will not look the same as they once did for the foreseeable future. Whether through closure, regulation or community fear, we can’t expect to reopen our businesses without adapting to the way things will be. Growth will be in your hands. We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, and approaching their local government and mental health and well being in this unprecedented era. It seems everywhere you look there is a story about the p word: “pivot.” While some call it pivoting, those of us in and around the hospitality call it fighting for survival to possibly stay afloat and serve our communities. Our guest today is Brandon Hoy, Co-founder and COO of our beloved Roberta’s Pizza. Roberta’s is now offering make at home pizza and pasta kits, baked goods, and grocery as well as delivery from all locations. Then we’re joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and Peoples Wine. We’ll hear how our LES neighbors have pivoted into a carry out/ delivery model dubbed Contrair.

63 MINAPR 23
Comments
P is for Pivot
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