People who try and explain the complexity of human existence sometimes talk about “the seen and unseen world.”

The seen world is the world of everyday reality in which we live.

The theory of the unseen world attempts to explain some events in the real world - like love, happiness, and talent - in terms of the intangible. These explanations might range from suggestions of the existence of a soul, to past lives and karma.

There is, of course, no substantiated evidence of the existence of an unseen world. Unless you’re talking about the restaurant business.

In a restaurant, a diner’s real-world experience of sitting down at a table, enjoying a drink and a professionally prepared and served meal, is undeniably affected by a complex web of unseen causes.

The interpersonal relationships in the kitchen... Whether or not the staff have health insurance... And chains of events like the restaurant’s ability to secure a minimum order of fresh shrimp from a supplier at a decent price - the profitability of which depends on the number of customers who show up and order the shrimp special - which itself is dependent on server education and a successful social media marketing campaign.

At a big and successful restaurant, these demanding complexities are handled by a range of personnel – typically as many as 20 people – employing a range of complex systems.

Here in New Orleans, Elizabeth Tilton realized if smaller restaurants – which most restaurants in the United States are – had access to these same personnel and systems, they would greatly increase their chances of success. That’s why, in 2019, she founded her company, Oyster Sunday.

Oyster Sunday provides restaurants with concept development, financial strategy, project management, branding, marketing, PR, human resources, operations, and much more. Their clients are scattered all across the United States, and even around the world.

The comedian Steven Wright has a great line: “It’s a small world. But I wouldn’t want to paint it.”

When you step into an actual small world - like a music festival or a convention - you’ll notice there’s typically a whole other reality. It ranges from functional construction – like stages or booths - to decorations. These elements create both the infrastructure and the vibe of events. And despite Steven Wright’s trepidation, somebody has to not just paint all of that, they also have to design and build it.

Here in New Orleans, and across the country too, the fabrication of those worlds is the work of a company called Downtown FabWorks. The Founder and President of the company is Daniel Krall.

if there are two things we know something about in New Orleans – better than probably anywhere in the country – it’s eating out, and getting out and having fun. So, perhaps it’s not surprising that two industry leading, innovative businesses in these fields are the creations of two New Orleanians.

Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.

 

People who try and explain the complexity of human existence sometimes talk about &ldquo;the seen and unseen world.&rdquo;
The seen world is the world of everyday reality in which we live.
The theory of the unseen world attempts to explain some events in the real world - like love, happiness, and talent - in terms of the intangible. These explanations might range from suggestions of the existence of a soul, to past lives and karma.
There is, of course, no substantiated evidence of the existence of an unseen world. Unless you&rsquo;re talking about the restaurant business.
In a restaurant, a diner&rsquo;s real-world experience of sitting down at a table, enjoying a drink and a professionally prepared and served meal, is undeniably affected by a complex web of unseen causes.
The interpersonal relationships in the kitchen... Whether or not the staff have health insurance... And chains of events like the restaurant&rsquo;s ability to secure a minimum order of fresh shrimp from a supplier at a decent price - the profitability of which depends on the number of customers who show up and order the shrimp special - which itself is dependent on server education and a successful social media marketing campaign.
At a big and successful restaurant, these demanding complexities are handled by a range of personnel &ndash; typically as many as 20 people &ndash; employing a range of complex systems.
Here in New Orleans, Elizabeth Tilton realized if smaller restaurants &ndash; which most restaurants in the United States are &ndash; had access to these same personnel and systems, they would greatly increase their chances of success. That&rsquo;s why, in 2019, she founded her company, <a href="https://www.oystersunday.com/">Oyster Sunday</a>.
Oyster Sunday provides restaurants with concept development, financial strategy, project management, branding, marketing, PR, human resources, operations, and much more. Their clients are scattered all across the United States, and even around the world.
The comedian Steven Wright has a great line: &ldquo;It&rsquo;s a small world. But I wouldn&rsquo;t want to paint it.&rdquo;
When you step into an actual small world - like a music festival or a convention - you&rsquo;ll notice there&rsquo;s typically a whole other reality. It ranges from functional construction &ndash; like stages or booths - to decorations. These elements create both the infrastructure and the vibe of events. And despite Steven Wright&rsquo;s trepidation, somebody has to not just paint all of that, they also have to design and build it.
Here in New Orleans, and across the country too, the fabrication of those worlds is the work of a company called <a href="https://www.downtownfabworks.com/">Downtown FabWorks</a>. The Founder and President of the company is Daniel Krall.
if there are two things we know something about in New Orleans &ndash; better than probably anywhere in the country &ndash; it&rsquo;s eating out, and getting out and having fun. So, perhaps it&rsquo;s not surprising that two industry leading, innovative businesses in these fields are the creations of two New Orleanians.
Out to Lunch was recorded live over lunch at&nbsp;<a href="https://thecolumns.com/">Columns in Uptown New Orleans</a>. You can find photos from this show by&nbsp;<a href="https://www.lafleurphoto.com/">Jill Lafleur</a> at <a href="https://itsneworleans.com/2026/03/15/the-seen-and-unseen-world/">itsneworleans.com</a>.
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OUT TO LUNCH finds economist and Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Columns in Uptown New Olreans. In his 15th year in the host seat, Ricchiuti’s learned but uniquely NOLA informal perspective has established Out to Lunch as the voice of Crescent City business. You can also hear the show on WWNO 89.9FM.

OUT TO LUNCH finds economist and Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Columns in Uptown New Olreans. In his 15th year in the host seat, Ricchiuti&rsquo;s learned but uniquely NOLA informal perspective has established Out to Lunch as the voice of Crescent City business. You can also hear the show on WWNO 89.9FM.

Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Commander's Palace restaurant.

It's New Orleans: Out to Lunch

OUT TO LUNCH finds the country's most entertaining finance professor Peter Ricchiuti conducting business New Orleans style: over lunch. Each week Peter invites guests from the New Orleans business world to join him for a midday bite. CEO's, startups, managers, musicians, biomed needle-movers, tech success stories and entrepreneurs of all stripes put aside the elevator pitch and talking points and actually enjoy themselves. It's business, New Orleans style. 
You can also hear the show on WWNO 89.9FM.

OUT TO LUNCH finds the country's most entertaining finance professor <a href="https://freeman.tulane.edu/faculty-research/finance/peter-ricchiuti">Peter Ricchiuti </a>conducting business New Orleans style: over lunch. Each week Peter invites guests from the New Orleans business world to join him for a midday bite. CEO's, startups, managers, musicians, biomed needle-movers, tech success stories and entrepreneurs of all stripes put aside the elevator pitch and talking points and actually enjoy themselves. It's business, New Orleans style. You can also hear the show on <a href="https://www.wwno.org/show/out-to-lunch">WWNO 89.9FM</a>.