Best Tilit Podcasts (2024)

1
The Build: Opening Day 33:00

11M ago33:00

33:00

It’s the day we’ve been waiting for all season: Ursula is open! In this episode we hear the staff celebrating on opening night, and debrief with Eric and Lani about surviving their first week of service. Plus, Jenny and Alex reminisce on the opening - and closing - days of their restaurant Goods. Additional music in this episode by Doctor Turtle, H…

1
The Build: The Final Countdown 34:41

11M ago34:41

34:41

It’s the final week before opening and a LOT is happening. Moving day, construction, staff training, friends and family; this episode has it all. Plus, a visit from Ursula herself! Additional Music in this episode by HolinzaCC0, Jan-Michael Hökenschnieder & Fachhochschule, and Captive Portal. Opening Soon is powered by Simplecast.…

1
The Build: Laughing, Crying, Making Burritos 29:12

1y ago29:12

29:12

On this season of Opening Soon– which we are affectionately calling The Build– we’re taking a look at all aspects of opening a brick and mortar. In today’s episode, we’ll hop onto a rollercoaster of emotions. We’re painting a picture of how self care and mental health look during a build, and using all the colors we can get our hands on. Listen in …

1
The Build: What Are We Drinking? 29:38

1y ago29:38

29:38

In this episode of The Build; tune into Eric - in conversation with his collaborators - as he spends time intentionally sourcing ingredients, wines and spirits for his new beverage menus at Ursula's new home. If you want to hear more John deBary, he's creating a limited-run companion podcast with HRN for his new book Saved by the Bellini. Subscribe…

1
The Build: Whose Job is it Anyway? 34:27

1y ago34:27

34:27

The Build takes a deep dive into the process of building up a new restaurant from signing the lease to opening day. In this episode, not only do you get more glimpses at the fun aesthetic bits, but you’ll also hear about the processes and systems behind making sure customers feel taken care of in the space that Eric and Team Ursula are in the middl…

1
The Build: Who’s the Team? 34:30

1y ago34:30

34:30

Welcome to the latest episode of The Build! In this episode, we explore the world of Ursula: meet new team members and take a deep dive into the values and systems that Eric and Lani plan to instill in the new location. Plus, get a glimpse at how the team is restructuring compensation for employees to better serve everyone and encourage warmer hosp…

1
The Build: Money Earnin’, or Money Burnin’ 33:31

1y ago33:31

33:31

On this season of Opening Soon, called The Build, we’re following along one chef’s journey from open to close… and all of the pieces in between. In this episode, we talk money, honey! From putting together the capital to get the process started, to figuring out how your brick and mortar can make some of that cash back, you’ll hear about all things …

1
The Build: Concept to Creation 32:26

1y ago32:26

32:26

With The Build, we’re pulling back the curtain to reveal the nitty gritty details of turning a concept into a living, breathing, eatery. In this episode we tackle one of the biggest obstacles to realizing your concept: the lease. Plus, this episode introduces a key player in making Ursula 2.0 a reality. Meet Lani Halliday: event producer, baker, br…

1
The Build: Spending Time You May Not Have 32:01

1y ago32:01

32:01

In The Build, we’re following one chef’s journey to open a brand new restaurant, from signing the lease until the doors actually open. If you haven't listened to the first episode, you should start there. In this episode, we hear some of our earliest recordings with Eric, where he fills us in on the months-long journey to find Ursula a new home. Al…

1
Introducing “The Build” 31:57

1+ y ago31:57

31:57

In this season of Opening Soon, we’re undertaking a project we’ve been wanting to do for years. In The Build, we’re going to follow one chef’s journey to open a brand new restaurant as it’s happening. From the moment that they signed the lease until the doors are actually open, you’ll get to witness the emotional highs and the lows, how things go w…

1
Presenting Copper & Heat: Zero Stars 39:36

1+ y ago39:36

39:36

Today we present to you an episode from one of our favorite hospitality insider podcasts, Copper & Heat. Listen in for an amazing deep dive into the world behind the Michelin guide... If you were to rate the Michelin Guide, how many stars would you give it? When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Gu…

1
Flour + Water: Renovations, Reinventions, and a New CPG Line 44:23

1+ y ago44:23

44:23

Most restaurateurs build their business with the hope of making it as long as today’s guest. 13 strong years. But how do you know when it’s time to rethink the space, the concept, or even the menu? And how do you do it in a way to that can reinvigorate that energy while keeping your brand and your loyal customers? Our guests today are Thomas McNaug…

1
An All Day Bread Cafe: Opening Loaf Lounge 45:30

1+ y ago45:30

45:30

The pandemic gave and it took from us. Focusing on the upside to a worldwide pandemic may seem unusual, but in reality the covid era gave birth to some fresh ideas and many creative businesses. Some of those have since turned permanent. Our guests today are chefs Sarah Mispagel and Ben Lustbader of Loaf Lounge. Sarah and Ben have worked at many of …

1
Coming Soon: “The Build,” From Opening Soon 1:00

1+ y ago1:00

1:00

Coming this spring we're working on something BIG for Opening Soon. Opening a restaurant can sometimes take months, or even years. This spring, you'll be able to hear it all happen in just a few hours... Tune in as we follow one of Brooklyn's best and brightest young chefs and restaurateurs on their journey from start to open doors. It's The Build.…

1
Clover Hill Version 2 Dazzles Diners in Brooklyn Heights 32:56

1+ y ago32:56

32:56

We often hear when one door closes another one opens. That is quite literally the case for Clover Hill in BK. It was the pandemic that forced the closure of the 4 month old Brooklyn Heights restaurant, but the re-opening of their doors 2 years later came with a fresh culinary team and today’s guest at the helm. Our guest today is Chef Charlie Mitch…

1
Cloudy Donut Lands in Brooklyn Heights 36:35

1+ y ago36:35

36:35

Donuts. Entrepreneurship. Donuts. Our guest today is Zewiditu Jewel bringing vegan donuts from Baltimore to Brooklyn. Zewiditu is the shop operator for the Brooklyn Heights location of Cloudy Donuts, and they have been working on their 3rd location - the Brooklyn Heights bakery - for 2 years, and just celebrated their opening weekend. Heritage Radi…

1
Making the MáLà Project a Household Name With Amelie Kang 40:57

1+ y ago40:57

40:57

When I was running down my culinary goals I had hoped to head a NYC kitchen by the time I was 30. It seemed ambitious at the time and I was equally proud once achieved. But it pales in comparison to the drive and success of today’s guest. She can proudly say that she’s the owner of 3 restaurants with a fourth on the way, all at that same young age …

1
How to Open an Approachable Neighborhood Chophouse With Chef Chris and James of Gus’s 36:14

2y ago36:14

36:14

If you’re involved in hospitality then you have, or maybe should have, read Danny Meyer’s industry guidebook to success, Setting the Table. One of the things you’ll garner is the importance of understanding a neighborhood, and of building a group of restaurants with easy access to one another. Our guests today may have flirted with Manhattan expans…

1
People Over Profits: Hospitality the Strangebird Way With Natalie Freihon 40:11

2y ago40:11

40:11

As most of our listeners know, we are also the founders and operators of Tilit, so we appreciate great style when it crosses our path. Our guest today, a longtime hospitality professional, had such style (and still has) when she first came into our showroom years ago. So we’re doubly excited to welcome her now to the podcast to hear about her growi…

1
Lessons From Their Frist Year With Esme 56:20

2y ago56:20

56:20

Traditionally we chat with restaurant entrepreneurs who are in the process of building, catching a glimpse into the process and challenges that unfold during opening. Today we’re fortunate to be having a conversation from the other side as our guests are approaching their 1 year anniversary. Our guests today are a fellow husband and wife team, Chef…

1
Growing Reem’s California: From Farmer’s Market Stand to Omni-Channel Bakery and Cafe 53:17

2y ago53:17

53:17

Our guest today is just as skilled at facing challenges as she is at crafting Arab breads and more. Through the pandemic and an oven fire she has succeeded and grown, with plans for a new space coming soon. I was lucky to meet Reem Assil at FAB in Charleston this past June and was inspired by all she had to share and immediately invited her to be o…

1
How to Bootstrap to More Ambitious Projects With the Mr Tuna & Bar Futo Team 52:45

2y ago52:45

52:45

We are joined today by Jordan Rubin, who is the co-owner of Crispy Gai, and chef-owner of Mr. Tuna, and the forthcoming Bar Futo — all located in downtown Portland, ME. Jordan has always been drawn to Japanese cuisine and has spent his 20-year career working in some of the top sushi bars across New England. Marisa Lewiecki is the co-owner and direc…

1
Opening Late August With Top Chef Dawn Burrell 47:40

2y ago47:40

47:40

Our guest today is no stranger to competition and no stranger to media notoriety. She’s one of the rare few that has managed to strike twice, first as an Olympian and more recently as an acclaimed chef, working through some of the best restaurants in Houston, past the competition on Top Chef Season 18, and now into the Innovation Community of Houst…

1
How King David Tacos Are Becoming NYC's Favorite Breakfast Option 1:02:47

2y ago1:02:47

1:02:47

How do you go from a few Taco carts in 2017 to an 11,000 Square ft. Warehouse complete with kitchen and counter service in just a few years? Not to mention the 60+ retail outlets and coffee shops where you can score an Austin style breakfast taco. We are about to find out! Today on the show we have founder Liz Solomon Dwyer of King David Tacos, the…

1
Under Wraps Until Now! Opening the Noortwyck 55:42

2y ago55:42

55:42

Today’s guests join us from the restaurant opening soon you’ve heard nothing about, but will undoubtedly be talked about, once the secret gets out. Or it opens? Which will come first? The Noortwyck is an elevated neighborhood restaurant focusing on delicious food and warm hospitality set to open in NY’s West Village. Helmed by a team of EMP Alums i…

1
Buongiorno Cafe Spaghetti 49:10

2y ago49:10

49:10

Over the years there have been many trendy methods of naming your restaurant, from street numbers to creative abbreviations. I personally like when a business is straightforward, a book title that clearly describes its contents. Cafe Spaghetti does that, in a playful way, while leaving room for the diner to be wowed by just how serious this neighbo…

1
Opening Ci Siamo With Chef Hillary Sterling 47:15

2y ago47:15

47:15

Ci Siamo means, we have arrived. And judging by the packed dining room and the buzzing, expertly trained service team at Ci Siamo last month, we may have finally arrived into the post covid era of dining. We’ve had the pleasure of knowing Chef Hillary since her time as CDC at A Voce with Chef Missy Robbins, to chef/partner at neighborhood favorite …

1
Hungry House the Anti-Ghost Kitchen Enters Its Second Season With Woldy Reyes & Kristen Barnett 56:47

2y ago56:47

56:47

At first glance, Hungry House reminds us of the experience we remember as a kid at the mall food court, the fantasy realized of having all of your faves available in one meal. However, Hungry House, its roster, and the way it works with its collaborators are much more than an indulgent trip to the mall. Founded by Kristen Barnett this past Fall, Hu…

1
Opening HAGS: Hospitality for All People 56:16

2+ y ago56:16

56:16

Opening a restaurant is a challenge. In the sense of the word that it’s hard, it’s expensive, stressful, and much more. Today’s guests are tackling that challenge, of course, but they’re also using their new restaurant as a challenge to the industry, to the norms that have been created, and the exclusions that have been present in their careers and…

1
From Bagel Sandwich Pop Up to Zabar’s for the Next Generation With Elyssa of Edith’s BK 44:29

2+ y ago44:29

44:29

We were first introduced to Edith’s in the summer of 2020 when we joined the line of several dozen other hungry Brooklynites looking for hand-rolled bagels and hot latkes. Fast forward 18 months and Ediths has 2 permanent locations including a brand new flagship complete with café and grocery. Founder Elyssa Heller is on a mission to highlight food…

1
ReThink: Stating a Circular Non-profit With Matt Jozwiak 36:12

2+ y ago36:12

36:12

Every restaurant, no matter how hard they try to avoid it, ends up with food waste. Slow nights, weather impacted outdoor dining, pandemic surges and dips, and just the normal ebb and flow of running a restaurant can leave food on the table, literally. There have been options in the past, but how does a case of celery on the brink or an overstock o…

1
Dacha 46- A Pop Up That Is Here to Stay 39:13

2+ y ago39:13

39:13

Are pop-ups here to stay? According to our guests today, YES! They are doing just that with their Eastern European cuisine, and building their pop-up and frozen Pelmeni business, Dacha 46, from the ground up after a successful run of pop-ups, including a term at our previous guest, Libby Lark’s community space, KIT. Excited to welcome chefs Jessica…

1
Sesame Is Here for a New Kind of Delivery Model 54:30

2+ y ago54:30

54:30

Our restaurant delivery system is broken. Can we all just agree on this? Restaurants are getting hammered with percent-of-sales fees, delivery drivers are hurting for fair pay, stability, and safety, and customers have been trained to expect faster delivery times and wider accessibility. We are excited to welcome back to the show Josh Morgan, opera…

1
Lark brings New Life in Philly's Ironworks 32:52

2+ y ago32:52

32:52

We’ve tried this once before - booking a guest the day before they opened that is. And last time? Well, we had a quiet line… Today, though, our guest has made the time to chat with us on how he, along with his partner plan to open their doors to their new concept housed in a 150-plus-year-old iron foundry outside Philadelphia. We are happy to have …

1
Building Outside In with Au Za'atar 29:04

2+ y ago29:04

29:04

2 years ago, a restaurateur building out his outdoor patio before investing in his interior dining room would have sounded like some sort of farce to be balked at by the likes of Mr. Wonderful on the latest episode of Shark Tank. But today, it just sounds downright smart. Unless you're part of the lucky few with endless streams of cash, most folks,…

1
A Neighborhood Plan with Daily Provisions 37:47

2+ y ago37:47

37:47

Daily Provisions from USHG is the kind of neighborhood spot everyone welcomes. It is true all-day dining, from the classic Bacon Egg and Cheese in the morning to the Roasted Chicken in the afternoon. Don’t pass on the addicting sweets like cookies and crullers. But even with the muscle from a seasoned team at USHG there can be unforeseen start-up c…

1
Bringing together Family, Food & Coffee with Kinship Butcher & Sundry 41:03

2+ y ago41:03

41:03

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, del…

1
Opening a Neighborhood Gem with James & Jess of Bocadillo Market 46:12

3y ago46:12

46:12

We first planned to chat with James and Jessica on August 3rd, the day before they opened. Note to self, while it’s enticing to get a first-hand account of the finish line, we shouldn’t schedule a podcast the day before the restaurant opens. They may have other things to wrap up! Luckily we’re able to get another go at hearing your opening story. A…

1
Glide Pizza Takes Off 47:03

3y ago47:03

47:03

Quit your day job and open up a NY-style pizza shop. That’s the American dream, right? Since we can never get enough pizza, we’re talking slice shops with another growing food entrepreneur: this time we're South of the Mason Dixon in Atlanta, GA. Today we talk to Rob Birdsong, owner and pizzaiolo in residence at Glide Pizza in Atlanta GA. This one …

1
A New Kind of Hospitality Community Space with Libby Willis of KIT 46:04

3y ago46:04

46:04

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 …

1
Going from e-commerce to brick and mortar with Surbhi Sahni of TAGMO 44:59

3y ago44:59

44:59

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 culi…

1
Scaling Sandwiches with Richard Zaro of Cutlets Sandwich Co. 43:24

3y ago43:24

43:24

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 …

1
More than a coffee shop with Round K by Sol 29:39

3y ago29:39

29:39

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: acc…

1
A Book, Baby and making room to grow with Chefs Angie Rito and Scott Tacinelli of Don Angie 38:05

3y ago38:05

38:05

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 Sc…

1
Open for New Opportunities with Ashish Alfred 44:35

3y ago44:35

44:35

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 s…

1
Serving and scaling better slices with Scarr Pimentel of Scarr's Pizza 37:23

3y ago37:23

37:23

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 i…

1
Re-Opening and Then Some with Johnny Spero 54:29

3y ago54:29

54:29

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…

1
Opening Restaurants with Opening Expert and Consulting Chef Bradford Thompson 51:54

3y ago51:54

51:54

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 Tili…

1
Designing a profitable beverage program with Adam Fournier and Diageo Bar Academy 40:04

3y ago40:04

40:04

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 reven…

1
The Patiently Waiting Game with Joe Flamm Chef/ Owner of Rose Mary 42:51

3y ago42:51

42:51

Most restaurants have a 9-month journey from creation to inception. The ones that were aiming for Spring of 2020, Summer of 2020, Fall of 2020, or even Winter of 2020 experience a longer stretch; In the case of our guest today, over 560 days in the making. We're excited to welcome Chef Joe Flamm to the show, now just a few weeks since his doors ope…

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