Andrew Talks to Chefs

The Rent is Too Damn High and Other Industry Issues, with Marc Forgione (An Andrew Talks to Chefs Special Conversation)

·46 min·4 clips
Mark Forgione's landlord laughed and said he'd turn the restaurant into a grocery store tomorrow.
Andrew Friedman hosts a special conversation with chef Mark Forgione, who is relocating his restaurant, Restaurant Mark Forgione, 87 steps from its original Tribeca location. Forgione reveals his landlord demanded a $15,000 monthly rent increase, laughing at the idea of negotiation and threatening to turn the space into a grocery store. During COVID, landlords asked for full PPP funds intended for staff, which Forgione found baffling. He reflects emotionally on leaving the 17-year-old space, comparing it to moving out of a childhood home. The new location offers a larger kitchen, outdoor seating, and a private dining room, which Forgione emphasizes is critical for financial survival in New York City. He discusses his hospitality group, Respect Hospitality, and its philosophy of daily respect in operations. The conversation touches on the media's negative portrayal of the restaurant industry post-2017, with Forgione noting chefs felt scared during that period. He highlights the industry's philanthropic efforts, like raising millions for charities, which he feels are underreported. Forgione shares finding an old notebook outlining his 27-year-old vision for the restaurant, which largely came to fruition. The episode includes sponsor messages for Mies and Metro, and Friedman promotes a book event with Robert Simonson. Forgione concludes by mentioning a tour for local schoolchildren, underscoring his community engagement.

As heard by us

A restaurant rent fight turns PPP, payroll, and empty space into a sharp COVID-era business story.

This single-episode review keeps a restaurant rent fight focused on the practical collision between PPP money, payroll, and commercial rent during COVID.

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Why you'd press play

You want to hear what $34,000 in monthly rent can do to a restaurant's survival math?

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