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Shaun Fiaccone, president, HumanKind Hospitality, on handling a freak ice storm on top of the pandemic
Thomas Bonfiglio, CEO, Triple T Hospitality Group, on redefining the art of ‘mom & pop’ hospitality
Brian Toll and John Terzian, co-founders, The H.Wood Group, on marketing a virtual brand effectively
Scott Lawton, CEO and founder, Bartaco, on introducing family packs to the menu
Aaron Staudenmaier, chef, Whiskey Cake, on becoming a ‘camp counselor’ by helping his employees’ emotional and mental health, and their cooking
Falguni and Ali Dewjee, owners, Bombay Wraps, on transitioning during the pandemic and store looting
John Secretan, restaurateur, Zinc Café & Market, on focusing on the safety of his staff
Karl Franz Williams, owner, 67 Orange Street, on accentuating the racial divide in restaurant ownership
David Moo, owner, Quarter Bar, on taking issue with New York Gov. Andrew Cuomo’s regulations
Ben Jacobs, co-owner, Tocabe, on reworking his business model
Kevin Lillis, owner, Jaxon, on having to close his restaurant right after it opened
Marc Glosserman, founder, Hill Country Barbecue Market, on looking to his restaurant’s future
Juan Padró, operator, Culinary Creative, on getting ready to reopen dining rooms
José Andrés, founder, ThinkFoodGroup, on putting safety first as restaurants reopen
Shaun Garcia, executive chef, Soby’s, on offering comfort food to go
Aaron Deal, managing partner, The River and Rail, on trying anything and everything to make ends meet
Taylor Lanzet, head of sustainability and supply chain, on staying true to a mission
Henry Rich, owner, The Oberon Group, on maintaining zero-waste, eco-friendly ethos
Nick Kokonas, owner, The Alinea Group, on quickly overhauling a business model
Frank S. Vellucci, owner, Sweetcatch Poke, on how New York City’s reopening plan did not help all business owners
Sean Fowler, chef-owner, Mandolin, on the ‘noble calling’ of hospitality
Sahil Rahman and Rahul Vinod, co-owners, Rasa, on being part of the solution
Elizabeth Blau, restaurateur, Honey Salt, on supporting small businesses
Angie Kim, co-founder, Interstellar, on delaying the opening of her first restaurant
Nikky Phinyawatana, chef-owner, Asian Mint, on how meal kits can feed people’s souls
John Winterman, restaurateur, Francie, on adjusting his business plans
Frank Ostini, owner, The Hitching Post II Restaurant and Winery, on how the restaurant worked to keep its employees healthy
Terry Pham, owner, Fat Straws, on leveraging social media connections to make pop-ups work
Drew Ward, chef, Artisanal Brewing Ventures, on the resilience of the industry
Brendan Vesey, chef and owner, Botanica Restaurant and Gin Bar, on reassessing what matters most
Shachi Mehra, chef-owner, ADYA, on her ‘new normal’
Matt Ensero, CEO, Wing it On, on turning their slow season into record-breaking sales
Alan Sternberg, chef and pwrtner, Common House Supper Club, on coping by cooking
Sam Marvin, owner, Echo & Rig and Pluck, on transitioning from three restaurants to one butcher shop
Mark Ellman, restaurateur, Oceanfront, on keeping the Aloha spirit alive
Andrew Faour, co-owner, The Pub at Chino Hills, on converting one of his restaurants into a retail market
Robert Quick and Matt Gottlieb, owners, il Bracco, on partnering with a local ride-sharing service for deliveries
Delores Tronco-DePierro, restaurateur, The Banty Rooster, on being forced to temporarily close after just three months in business
Mario Marovic, owner, the Lounge Group, on furloughed employees not returning to work
Veljko Pavicec, owner, Sails, on keeping his staff employed and hospital workers fed
