Opening Soon Presents: "The Build"

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, pivoting to delivery, approaching their local government and mental health and well being in this unprecedented era. Now we chat financial healing. There are predictions that more than 75% of independent restaurants may not make it back from this crisis. With 11 million people and employed directly by independent restaurants, they serve as a hub for the community and we all need them to come back. We know the industry will beat these odds but we also know we need help and support. The government passed CAREs on 3/27. Since then the SBA and banks have been scrambling to get applications live and small businesses are trying to figure out what it all means. Our guest today is Ben McCrery, president of One Park Financial in Miami, Florida. The last name is not a coincidence; Ben is Alex’s brother. He also happens to be an expert in small business lending, and has helped secure over $7M in funding for restaurants. Ben has been instrumental in helping Tilit navigate the loans and assistance available due to the crisis.

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There are lots of ways to define the type of restaurant you will open, one of the more inviting ideas is that of a neighborhood restaurant. A neighborhood restaurant helps foster community, transcends trendiness and carries with it the potential to be around for a very long time. Obviously that takes understanding the location of your business and the patrons that will populate it. A feat Happy Cooking Hospitality has achieved very successfully.
At the helm and our guest is founder and CEO Gabriel Stulman.

Photo Courtesy of Eric Medsker

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Restaurants live and die by the margins. This week’s episode is all about knowing your P&L and and what your margins should be to achieve profitability. Information we could have used during our foray into opening a restaurant. Nate Adler, Owner of Gertie, is here to help us know the numbers and where to dial in to maximize the business.

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This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20.

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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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The last year and a half has, amongst a few other things, upended the way we eat. We’ve embraced eating at home, whether it be cooking for ourselves or feasting on a bevy of elevated takeout menus. Giant grocery stores still exist, but many of us are ordering our staples online and turning to local specialty stores: specialty grocers, butchers, delis, and cafes that hark back to the early 1900s. That’s before the likes of King Kullen, Publics, and WalMart discounted our food system. I like this resurgence: Small businesses raising the bar of food sourcing, and bringing it into the community.
Myles and Rachael spent their careers in some of NYCs fine-dining temples; Myles cooking at EMP, Blue Hill Stone Barns, and Aska, and Rachael as Somm at the Beatrice Inn and Aska. Now they are taking their hospitality chops to a whole animal butchery and market called Kinship in the Virginia Highlands neighborhood of Atlanta, GA.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!

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