How to open a neighborhood restaurant with Gabriel Stulman

11/12/19 • 56 min

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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Photo Courtesy of Eric Medsker

Opening Soon is powered by Simplecast.

Previous Episode

Common Mistakes plaguing Restaurateurs & Ways to Avoid Them

One of the most common resources we hear guests shout out time and time again on the show is simply other people: friends, coworkers, superiors, mentors, vendors, the list goes on. Our guest today has been mentioned on many occasions for their guidance helping to avoid costly and time consuming mistakes through proper planning. Super excited to welcome David Helbraun of Helbraun & Levy.

David Helbraun is the Founding Partner and Chairman of Helbraun Levey, New York City's preeminent hospitality law firm. Over the past 15 years, David has helped hundreds of entrepreneurs open (and close) their first restaurant.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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Next Episode

Moving Markets to build your dream restaurant with Gavin Kaysen

Sometimes the city where you cut your teeth and completed your training may not be the best place to start your business. Either for personal or financial reasons. When and how do you decide to move to a new market? What are the challenges and some of the benefits of going from a city like NYC to a smaller city with a burgeoning food scene in the midwest?
Our guest today is Gavin Kaysen Chef/Owner of Spoon & Stable, Demi, and Bellecourt. Gavin has worked at fining dining restaurants across the globe and was the Executive Chef at Cafe Boulud before returning to MN in 2014 to open Spoon & Stable. Gavin is a two time JBFA recipient and was named Best Chef Midwest in 2018.

Image courtesy of Libby Anderson.

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