All Episodes
The Build: Restaurant 201 — 134 episodes · page 1 of 2
A New Chef Partnership Brings New Opportunities
Meet El Camarón Peludo
From 2 Restaurants to 4: The Expansion Map
Restaurant 201: From Taqueria to Restaurant Group
The Build, Episode 9 — Opening Day
The Build, Episode 8 —The Flow is the Flavor
The Build, Episode 7 — People, Payroll & the Plan
The Build, Episode 6 — POS-itive Energy
The Build, Episode 5 — Layers of Flavor, Layers of Story
The Build, Episode 4 — Can You Taste a Brand?
The Build, Episode 3 — The Build (Literally)
The Build, Episode 2 — Finding Space & Funding Growth
Episode 1: Ramen 2.0 — Bigger Bowl, Bigger Stakes
The Build: Opening Day
The Build: The Final Countdown
The Build: Laughing, Crying, Making Burritos
The Build: What Are We Drinking?
The Build: Whose Job is it Anyway?
The Build: Who’s the Team?
The Build: Money Earnin’, or Money Burnin’
EThe Build: Concept to Creation
The Build: Spending Time You May Not Have
Introducing “The Build”
Presenting Copper & Heat: Zero Stars
Flour + Water: Renovations, Reinventions, and a New CPG Line
An All Day Bread Cafe: Opening Loaf Lounge
Coming Soon: “The Build,” From Opening Soon
Clover Hill Version 2 Dazzles Diners in Brooklyn Heights
Cloudy Donut Lands in Brooklyn Heights
Making the MáLà Project a Household Name With Amelie Kang
How to Open an Approachable Neighborhood Chophouse With Chef Chris and James of Gus’s
People Over Profits: Hospitality the Strangebird Way With Natalie Freihon
Lessons From Their Frist Year With Esme
Growing Reem’s California: From Farmer’s Market Stand to Omni-Channel Bakery and Cafe
How to Bootstrap to More Ambitious Projects With the Mr Tuna & Bar Futo Team
Opening Late August With Top Chef Dawn Burrell
How King David Tacos Are Becoming NYC's Favorite Breakfast Option
Under Wraps Until Now! Opening the Noortwyck
Buongiorno Cafe Spaghetti
Opening Ci Siamo With Chef Hillary Sterling
Hungry House the Anti-Ghost Kitchen Enters Its Second Season With Woldy Reyes & Kristen Barnett
Opening HAGS: Hospitality for All People
From Bagel Sandwich Pop Up to Zabar’s for the Next Generation With Elyssa of Edith’s BK
ReThink: Stating a Circular Non-profit With Matt Jozwiak
Dacha 46- A Pop Up That Is Here to Stay
Sesame Is Here for a New Kind of Delivery Model
Lark brings New Life in Philly's Ironworks
Building Outside In with Au Za'atar
A Neighborhood Plan with Daily Provisions
Bringing together Family, Food & Coffee with Kinship Butcher & Sundry
Opening a Neighborhood Gem with James & Jess of Bocadillo Market
Glide Pizza Takes Off
A New Kind of Hospitality Community Space with Libby Willis of KIT
Going from e-commerce to brick and mortar with Surbhi Sahni of TAGMO
Scaling Sandwiches with Richard Zaro of Cutlets Sandwich Co.
More than a coffee shop with Round K by Sol
A Book, Baby and making room to grow with Chefs Angie Rito and Scott Tacinelli of Don Angie
Open for New Opportunities with Ashish Alfred
Serving and scaling better slices with Scarr Pimentel of Scarr's Pizza
Re-Opening and Then Some with Johnny Spero
Opening Restaurants with Opening Expert and Consulting Chef Bradford Thompson
Designing a profitable beverage program with Adam Fournier and Diageo Bar Academy
The Patiently Waiting Game with Joe Flamm Chef/ Owner of Rose Mary
Restaurant Revitalization Fund and the Re-Opening Dirt Candy with Amanda Cohen
A Different Kind of Butcher Shop and Business with Butcher Girls
A New Model for Funding Restaurants with inKind
Crowd-Funded and Community-Minded with Daughter
The Hypebeast of Pastry with Chef Paola Velez
Building a pizza business from the ground up with Stoney Hill pizza
How to open a Restaurant in 30 Days
Building a business on Bologna with the Trashalachian crew
Community as a Catalyst for Business with Eric See of Ursula
Opening A Taqueria in Brooklyn for $10k with Nene's Deli Taqueria
Parenthood, The Pandemic, and The Restaurant Business with Emily and Maiko of Bessou
Flexibility is King with Chef Nico Russell of Oxalis
Diversification for a More Sustainable Business Model with Local Oceans Seafood
Restaurants are in the People Business; with Andrew Tarlow
Communicating Value with Shaun Hergatt
Finding a Space, Building, and Forging a Path During & Post-Pandemic
Pop Ups, Collabs, and building your brand with Lani Halliday
From Pop Up to Permanent Home
Talking that green (cash money) with Einat Admony of Taim & Balaboosta
A Tale of Two Restaurants with Lien Ta of All Day Baby & Here's Looking At You
From Bathhouse to Restaurant in 2 Weeks with Jason Goodman
The Re-Making of a 125-year-old Legend Gage & Tollner Waits a Little Longer
Bootstrapping Your Way to Opening- pre and during pandemic with Love, Nelly
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
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
Forging Ahead Despite The Pandemic with Chef Todd Richards
Re-Opening with Kwame Onwuachi
Re-Opening is Here, for Some of Us
A Glimpse at Our Future - Conversations with Restaurateurs in Hong Kong
A Lockdown is Lifted, But when will the Doors Open
P is for Pivot
What is the PPP anyway? And will it help the hospitality industry?
Mental Health and the COVID Crisis
Too Small To Fail. The Hospitality Industry Organizes Relief Efforts
COVID Crisis & The Hospitality Community Response pt. 2