{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-line.simplecast.com%2Fepisodes%2F6d868145-6d868145","width":444,"version":"1.0","type":"rich","title":"Episode 49: Brian Goldberg","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/aee198/aee1980a-64b6-46b1-9d28-04427d10c320/9bf45cb7-6a46-41e1-aa48-94b5756c2a6b/1516732517artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/9bf45cb7-6a46-41e1-aa48-94b5756c2a6b\" height=\"200\" width=\"100%\" title=\"Episode 49: Brian Goldberg\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Brian Goldberg a NY native who has at various times in his life been an Olympic qualifying luger, an investment banker and a CNBC TV reporter, moved to China with a masters in East Asian studies and became infatuated with the jianbing, a northern Chinese street crepe. His obsession led him to open his first jianbing shop in Hong Kong called Mr. Bing in 2012 and a second in 2013. After moving back to NYC, he now has 3 locations of Mr. Bing with a fourth on the way. Today, we’ll be diving deep into Brian’s entrepreneurial drive, the pitfalls and obstacles to launching a QSR in the competitive NYC climate, the history of the jianbing and I’ll also be picking his brain on how to build and grow a successful restaurant group team at the cook and executive level."}