May 21, 2026
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From hard-to-get reservations to rising labor costs, health inspections, outdoor dining rules, liquor licenses, and the future of nightlife, Andrew breaks down the pressures facing the city’s restaurants and bars, and why the hospitality industry remains such a powerful engine for jobs, culture, and community.
Greg and Andrew also dig into what makes hospitality work so special: the people. Andrew reflects on growing up in his family’s bakery, learning the rhythm and rigor of restaurant work, and why everyone might benefit from spending some time in a kitchen or dining room. Along the way, they talk robots, regulation, workforce training, community boards, 4 a.m. licenses, minimum wage debates, and why New York’s small businesses need policies that help them thrive.
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