<p>Rita&#39;s didn&#39;t become one of London&#39;s most respected restaurants overnight. Before the success came years of evolution, closed sites, tight margins and difficult decisions.</p><p>In this episode of Staying Open, Natalia Ribbe sits down with Missy Flynn and Gabriel Pryce to discuss their long careers in hospitality, the research trips across North and South America that helped shape their approach to food, and how they brought fresh ideas and influences back to the UK.</p><p>They share the challenges of finding a concept that worked, the realities of building a restaurant through reinvention, and the passion behind creating food with genuine stories to tell. We also discuss trend-setting dishes and drinks, from Rita&#39;s iconic devilled eggs to the now-famous mini martini, and why great service remains one of the most overlooked parts of hospitality.</p><p>We talk about resilience, creativity, hospitality, and what it really takes to stay open.</p><p><br></p><p>Follow @staying.open.podcastHosts: @nataliaribbeGuests: @missyflynn_ &amp; @gabepryce</p><p>Restaurant: @ritasdining</p><p>Powered by @squareuk</p><p>Produced by @georgia_isla_graham</p><p>Camera, Sound &amp; Edit by @fishislandstudios</p><p><br></p><p>Squareup Europe Limited is authorised by the Financial Conduct Authority. Square Loans and Square Cash Advance are not regulated by the Financial Conduct Authority. Terms and conditions apply. For full regulatory information, visit squareup.com/gb.</p>