The Build: Restuarant 201

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. 

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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.

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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? 

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"'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.

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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. 

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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.   

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Brandon Hoy, Co-founder, COO, Roberta’s, Pizza. pasta, kits, grocery, delivery, Jeremiah Stone, Fabian Von Hauske of Contra, Wildair, Peoples Wine, LES, Contrair

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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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/takeout models as well as how people are approaching their local government and getting involved in charitable work as a means to operate and stay active in this unprecedented era. But we haven’t talked about how the industry is mentally and emotionally addressing the stresses of the crisis. From lost income, to dispersed teams, upended daily routines and, of course, the isolation, there is a stark contrast to the normal (or what we previously knew as normal) day in the life of a hospitality professional. Joining us today is Kat Kinsman, Senior Editor at Food & Wine, host of her own podcast, The Communal Table, and author of Hi, Anxiety.

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We’ve optimistically dubbed this season as RE-Opening soon, talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future. In the past week business owners were left with 2 losing prospects: close and lay everyone off or pivot to take out and delivery risking your health and that of your team. And 7 million people working in hospitality have found themselves newly unemployed. One bright spot is the coming together of the industry, each city has activated groups so their collective may be heard louder and non-profits like the LEE Initiative are providing aid.

On this episode: 

Nate  Adler, Founder and Owner of Gertie

Greg Baxtrom and Max  Katzenberg, Partners/Founders of Olmsted and NY Hospitality Coalition

Camilla  Marcus,  Founder and Owner, Westbourne, ROAR

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Starting today, on this special addition of Opening Soon, which we will be optimistically dubbing hereafter RE-Opening soon, we are talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future. It's heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis. The economic impact is devastating. There are over 15.6 billion people employed in the industry talking home over $300B in wages each year. 

In this episode: Matt Accarrino of SPQR, Hugh Acheson of The National, Empire State South, Spiller Park Coffee and Seed Life Skills, and Brittany Anderson of Metzger Bar & Butchery.

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