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Being Black in the Hospitality Industry - Part III with Black People Eats and Chicago Food On The Run

Release Date: 08/30/2020

A Chef’s Journey Leads to Giving Back when it Mattered Most - Chef Diana Dávila of Mi Tocaya

What's On Tap - Industry Talk

Everyone knows the restaurant industry is difficult even without a pandemic! One Chicago chef found a way to not only survive this but to give back. Chef & Owner Diana Dávila of Mi Tocaya is busy running her restaurant and part-time food bank for hungry undocumented hospitality workers. The Beard-nominated, Michelin-recognized, “Chef of the Year” had one more lesson to learn - how to lead during a pandemic. We sat down with Chef to learn about the experiences that shaped her, Todas Ponen, and what’s

Innovation In The Industry - Part I: From Distillation to Hand Sanitization with @MRDistilling

What's On Tap - Industry Talk

As devastating as the pandemic has been to bars & restaurants, it has also been a call for us to innovate, bond together, and solve problems. In this first episode of the new series, “Innovation in the Industry,” we sit down with Mississippi River Distilling Company to learn about the massive shift many distilleries underwent in converting their production facilities into hand sanitizer factories at a time when we were running dangerously low. We also get to talk with Forbidden Root Restaurant & Brewery

Nightlife Under COVID Pt. 2 - The DJ Perspective with Chicago-based DJ Silkee (Shannon Currie)

What's On Tap - Industry Talk

In the second episode of our series Nightlife Under COVID, we interview Chicago-based Shannon Currie, AKA DJ Silkee. Hear how he adapted and innovated to survive during the government-mandated coronavirus shutdown; which brought his world and livelihood to a screeching stop in March. Shannon also shares how he came to throw a weekly Sunday afternoon balcony party to entertain and bring cheer to his South Loop neighbors (as well as keep his skills sharp) during a time of isolation and stress for many of us.

Nightlife Under COVID Pt. 1 - The Nightclub Perspective with Chicago-based Le Nocturne

What's On Tap - Industry Talk

In this first episode in our series “Nightlife Under COVID,” we interview the owner and GM of Chicago-based nightclub Le Nocturne. They have done everything they can to use the government-mandated shutdown the best they can, from making physical improvements to the club to launching a successful streaming channel, Nocturne Chicago Live. They are on a mission to keep house music alive and thriving and are now reaching people around the globe. Be inspired by their resilience and tenacity!

Being Black in the Hospitality Industry - Part III with Black People Eats and Chicago Food On The Run

What's On Tap - Industry Talk

To close out What’s On Tap’s “Black in the Hospitality Industry” series, we sit down with Jeremy Joyce, founder of Black People Eats and Kristal Long, Business Manager at Chicago Food on the Run, a newly opened black-owned restaurant. Although the end of the series doesn’t mean our listening phase is over, we certainly hope that we have a better understanding of the experiences of our friends and coworkers. This episode brings us to a Chicago neighborhood that many “foodies” normally wouldn’

Being Black in the Hospitality Industry - Part II with Chef Brian Jupiter (Frontier, Ina Mae) and Kurtis Lott (Cajun Boil & Bar)

What's On Tap - Industry Talk

We sit down with Kurtis Lott, Co-owner & Chief Operator of Cajun Boil & Bar, and Brian Jupiter, Executive Chef & Partner of Frontier and Ina Mae Tavern. They both have been in the bar & restaurant biz since they were teenagers and share their unique experiences and perspectives on what it is like coming up “black in the hospitality industry.” We also discuss the challenges of having black-owned restaurants, mentorship, and they provide simple tips on what we can all do to make the world a better place.

Being Black in the Hospitality Industry - Part I with Charles St. Clair (Black Horizon Brewing Co.) & Hope Johnson

What's On Tap - Industry Talk

What’s On Tap was created in response to the shock bars & restaurants were facing during COVID19. Amidst the pandemic, the video of the murder of George Floyd at the hands of police came to light and the Black Lives Matter movement swelled. TappedIn decided to pause our coronavirus-focused episodes and listen to what it is like to be Black in the hospitality industry. We recorded the first episode in this series on Juneteenth at the only active Black-owned brewery in IL with 2 industry veterans. #listen

The Voices of Hospitality Industry Employees in the Midst of COVID-19

What's On Tap - Industry Talk

Although What’s On Tap represents the entirety of the hospitality industry, our first few episodes featured owners.  On this episode, we hear from 3 Chicago bar & restaurant industry veterans on the employee side who share their experiences navigating the COVID-19 pandemic.  We touch on everything from unemployment, to concerns about reopening, to the difficult career choices they are facing.  This raw, unfiltered conversation is both challenging and lighthearted, as multiple perspectives are heard

Food & Bev Lawyers Unpack COVID-19 for The Industry

What's On Tap - Industry Talk

Not all bar & restaurant owners and most employees can afford high-powered lawyers, especially when their businesses are shut down or they’re unemployed. Yet, in a time when the stakes are higher than ever, having sound legal advice is critically important. We gathered two legal titans who specialize in the hospitality and alcohol beverage industries to discuss the most important topics facing this group. Nothing in this episode should be considered legal advice but we do hope that it will add perspective

The Fifty/50 Restaurant Group Feeds Chicago in a Time of Need

What's On Tap - Industry Talk

We sit down with the co-founders of the Chicago-based Fifty/50 Restaurant Group who have converted 2 of their 19 restaurants into take-home meal pickup sites for the restaurant industry and others in need. With a staggering 2/3 of bar & restaurant professionals out of work right now, a free meal sure can help out. We also get the opportunity to talk to them about their meteoric growth from a single concept in 2008 to one of the most successful restaurant groups in Chicago today.

More Episodes

To close out What’s On Tap’s "Black in the Hospitality Industry” series, we sit down with Jeremy Joyce, founder of Black People Eats, and Kristal Long, Business Manager at Chicago Food on the Run, a newly opened black-owned restaurant. Although the end of the series doesn’t mean our listening phase is over, we do hope that we now have a better understanding of the experiences of our friends and coworkers. We are humbled by our guests’ openness to share their personal experiences and perspectives. Episode 7 brings us to a Chicago neighborhood that many “foodies” normally wouldn’t seek out, and we are glad we were able to experience it!

Jeremy Joyce is the founder and face of Black People Eats, a restaurant directory and media company that shines a light on black-owned restaurants that he started in December of 2017. Joyce would vlog his meals and experiences hoping to boost traffic and attention for the under-appreciated and rarely recognized Black-owned restaurant community. Despite the slow start, he persisted and focused on consistency and the mission. In June of 2018, he changed his Instagram handle from his personal name to @BlackPeopleEats and his videos exploded. Joyce’s restaurant directory has now expanded to six cities across America. In light of the heightened Black Lives Matter movement, Joyce continues to promote Black-owned businesses to a wider audience than ever. Using its platform, Black People Eats raised over $75,000 for their Black-owned Restaurant Relief Fund, a fund that gives financial support to restaurants in need. We filmed this episode at one of the restaurants that Black People Eats featured - Chicago Food on the Run.

Chicago Food on the Run is a soul food restaurant on Chicago’s Southside. Their talented Chef & Owner, Jonetta Holloway, creates flavorful plates that remind customers of Grandma's cookin’ complemented by unmatched customer service in a beautiful setting. We sat down with their Business Manager, Kristal Long, and discussed everything from defining soul food to the lack of restaurants making home-cooked meals in their neighborhood, to why they chose to set up shop in an area that doesn’t draw much attention for its culinary scene. If the line out of the door wasn’t enough to convince you, we can attest to their delicious food, warm service, and unique and beautiful decor. Go check them out!

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