Investing in Talent Has Been Key In Tupelo Honey's Success

Investing in Talent Has Been Key In Tupelo Honey's Success

On this episode, top executives from emerging brand Tupelo Honey share with Foodable valuable insight on building an engaging lifestyle brand. Tyler Alford, Vice President of Operations, believes it all starts with hiring the right people and he attributes this philosophy to Tupelo Honey’s CEO, Steve Frabitore. Eric Gabrynowicz, Vice President of Culinary and Corporate Executive Chef of Tupelo Honey, is an example of this philosophy. He brought over to the brand tons of experience when he joined the team in 2016, having worked at Danny Meyer’s acclaimed Union Square Cafe in New York City onto eventually opening his own restaurant, and becoming a four-time James Beard Award semifinalist.

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Restaurants Continue to Multiply in the Toughest Culinary City

Culinary trends are born in NYC. The dining scene is active and this attracts consumers from all over the world. This also makes real estate expensive and regulations strict. Even high-profile restaurants that have had long-standing success are closing or moving locations, such as Yaffa Café and the Union Square Cafe. 

But even though it seems NYC restaurant closings have been excessive lately, there has still been a boom for the NYC restaurant industry. In 2006, there were 18,606 restaurant permits. This has increased by more than 27%, with 23,703 permits at the start of the 2015 fiscal year. Read More