This week on All In The Industry, Shari interviews Andrew Rigie. Andrew was practically born into the hospitality industry, working at his family bakery since he was a child. Since 2012 he has been the Executive Director of the New York City Hospitality Alliance, the premier organization representing all facets of this diverse industry: restaurants, bars, lounges, destination hotels and major industry suppliers. In addition to his executive duties, he serves on multiple committees relating to hospitality, he is a vocal industry advocate and recognized commentator for local, national and international media inquiries relating to New York Citys hospitality industry. Later in 2012, City and State listed Rigie on their 40 Under 40 list of Rising Stars New York Citys Next Generation of Political Leaders. This program has been sponsored by Hearst Ranch. Todays music provided by The California Honeydrops. Image from Business Insider [To open a restaurant] you really have to be a professional, you have to understand food costs, you have to understand regulations...its either in your blood or its not. [23:00] Andrew Rigie on All In The Industry

This week on All In The Industry, Shari interviews Andrew Rigie. Andrew was practically born into the hospitality industry, working at his family bakery since he was a child. Since 2012 he has been the Executive Director of the New York City Hospitality Alliance, the premier organization representing all facets of this diverse industry: restaurants, bars, lounges, destination hotels and major industry suppliers. In addition to his executive duties, he serves on multiple committees relating to hospitality, he is a vocal industry advocate and recognized commentator for local, national and international media inquiries relating to New York City’s hospitality industry. Later in 2012, City & State listed Rigie on their 40 Under 40 list of Rising Stars “New York City’s Next Generation of Political Leaders”. This program has been sponsored by Hearst Ranch. Today’s music provided by The California Honeydrops.

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Image from Business Insider

“[To open a restaurant] you really have to be a professional, you have to understand food costs, you have to understand regulations…it’s either in your blood or it’s not.” [23:00]

Andrew Rigie on All In The Industry