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On episode 121 of The Line, Eli Sussman welcomed fellow HRN host (and HRN board member) Todd Richards for a wide-ranging conversation about the state of the restaurant industry. The episode was recorded in-person at the new Rockefeller Center location of Samesa (Eli s restaurant) while Todd was in New York doing research for his next cookbook. As Todd and Eli are both chef/operators, they had a lot of pressing topics to cover, including opening new restaurant locations during Covid-19, managing food costs, and taking care of employees with fair wages, retirement funds, and opportunities for ownership. Plus, they talk about the importance of accommodating diners  dietary restrictions and allergies at their restaurants. Todd is particularly passionate about this topic, as he himself experiences food allergies, including an allergy to eggs. Even though he is known in Atlanta for fried chicken, barbecue, and Soul Food, Todd approaches plant-based menu items as an opportunity t

New yorkUnited statesRockefeller centerNorth carolinaTrina quinnAshleigh shantiAngela garbaczSuzanne barrSamesa eliCharlene lopez youngTodd richardsEli sussmanPatrick millerAlex raijCaroline schiffSoulful company restaurant group in atlanta