Ellen Bennet (Hedley & Bennett)
Tune in to find out how Ellen Bennett built Hedley & Bennett into a multi million-dollar company with $300 and bit of old school know-how.
Heyday (Adam Ross)
For the new episode of The Nitty-Gritty, we spoke with Adam Ross about how he spots potential investments, leaving the banking industry, and how growing up on his family’s winery helped prepare him to run a small business.
Brian Linton (United by Blue)
We've partnered up with Triple Pundit, a global media platform covering the intersection of people, planet and profit, to bring you the latest episode of The Nitty-Gritty. On the eve of Earth Day, Brian Linton of United by Blue talks balancing the books with a desire to help save the environment.
Robyn Sue Fisher (Smitten Ice Cream)
In the 8th episode of The Nitty-Gritty, we sat down with Robyn Sue Fisher of Smitten Ice Cream to discuss the process of turning a childhood dream into a thriving business, the importance of naive optimism, and the science behind creating the perfect scoop.
Tuft & Needle
Tuft & Needle created the direct to consumer mattress category in 2012. They've since bootstrapped the company to over 100 million dollars in revenue, making them arguably the most capital efficient digitally native brand ever built. For our latest installment of The Nitty Gritty, Bond Street founder David Haber sat down with co-founders Daehee Park and JT Marino to talk about having passion for problems, childhood entrepreneurship, and running a business that can stand on its own two feet.
The Nitty-Gritty Podcast - David Chang
In the most recent episode of The Nitty Gritty, we sit down with David Chang to learn about how he built momofuku into the powerhouse it has become today. In this 45-minute episode, Chang shares what it takes to break into — and make it — in the culinary world, what quality determines success in business, and how momofuku maintains its position as a trailblazing force in the fast-moving food and hospitality industry.
The Nitty Gritty Podcast - Gabriel Stulman
While most post-grads were still slurping bowls of Top Ramen and downing cans of cheap beer, Gabriel Stulman had already started to think about food in a very different, exceedingly adult way. Today, the list of restaurants run under his Happy Cooking Hospitality reads like a laundry list of beloved neighborhood favorites–Joseph Leonard, Perla, Fedora, Jeffrey’s Grocery, and Bar Sardine–each known for their warm atmosphere and uncompromising approach to food. In this episode of the...