Lailee Taghdisi’s Post

Getting back into hospitality and restaurants was an easier transition than I could have imagined after a 2.5 year hiatus. I was lucky enough to have my first project back be with my best friend Noam Grossman thinking about how to make a winter concept for a space that sold a summer, seasonal product- soft-serve. Soupside was born and we were lucky enough to have the support of talented chefs like andy baraghani, Eitan Bernath, Wilson Tang and more believe in the vision of community, charity, and innovation. We have 1.5 months to go but some early learnings: 1. Working with friends is hard but rewarding: Noam and I had some early bumps but we set our expectations, always communicated openly, and from there it was smooth sailing. 2. Product and brand will win: Though on the busiest corner of Mulberry and Spring, new concepts take time- we didn't have that. We had 6 months (3 of which are funky in New York) to launch, gain traction, and operate a concept. I did we get people to come? Exceptional product and an amazing brand with personal values. 3. It won't be perfect: We have had mishaps on cups, sold out of soup, had some spills, literally but each has been a learning for the next time we bring a concept to life. Great things take time but the only way to get better is to try. #restaurants #hospitality #seasonal #soupseason #chefs #community #learning