Follow the journey of opening a restaurant through conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon. Opening Soon is hosted by the founders of Tilit NYC, Jenny Goodman and Alex McCrery, who bring their unique perspective as hospitality industry insiders and many questions as the former proprietors of a now shuttered restaurant.
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Follow the journey of opening a restaurant through conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon. Opening Soon is hosted by the founders of Tilit NYC, Jenny Goodman and Alex McCrery, who bring their unique perspective as hospitality industry insiders and many questions as the former proprietors of a now shuttered restaurant.
Flour + Water: Renovations, Reinventions, and a New CPG Line
Opening Soon Presents: "The Build"
44 minutes 23 seconds
2 years ago
Flour + Water: Renovations, Reinventions, and a New CPG Line
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 McNaughton, Co-Executive Chef & Founding Partner, and Ryan Pollnow, Co-Executive Chef & Partner of Flour + Water Hospitality group. Flour + Water closed earlier this year for a four month renovation while the team continued to open new concepts including Penny Roma and Flour + Water Pizzeria coming Spring 2023.
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Opening Soon Presents: "The Build"
Follow the journey of opening a restaurant through conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon. Opening Soon is hosted by the founders of Tilit NYC, Jenny Goodman and Alex McCrery, who bring their unique perspective as hospitality industry insiders and many questions as the former proprietors of a now shuttered restaurant.
