Restaurant Punk
En podcast af Kara Restaurant Group - Torsdage
184 Episoder
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Restaurant Repeaters: How To Create Repeat Customers
Udgivet: 27.3.2024 -
Breaking The Budget With Bread: Customer Complaints For Up-Charging
Udgivet: 20.3.2024 -
Reservation Repercussions: Charging For No-Call, No-Show Cancellations
Udgivet: 14.3.2024 -
Initiative vs. Insubordination: Trust And The “I” In Team
Udgivet: 12.3.2024 -
Helping People You Hate: How To Be A Team Player At Work
Udgivet: 7.3.2024 -
Entrepreneur Pet Peeves: Annoying Parts of Being A Business Owner
Udgivet: 6.3.2024 -
Review Reliability: Who Do You Trust, Your Customer or Your Employee?
Udgivet: 29.2.2024 -
The Ketchup Catch-Up: Restaurant Practices and Rules of Refilling
Udgivet: 27.2.2024 -
Bad Busser Habits: What Are Servers’ Assistants Responsible For?
Udgivet: 22.2.2024 -
Train ‘Em or Trash ‘Em: Deciding What To Do With Difficult Employees
Udgivet: 20.2.2024 -
Culinary Creativity: How Chefs Stay Inspired To Create New Cuisine
Udgivet: 15.2.2024 -
Witchy Workplace Rituals: Carrying Crystals and Manifesting More For Yourself
Udgivet: 13.2.2024 -
The Price Of Paying: Credit Surcharges And Cash Discounts At Restaurants
Udgivet: 8.2.2024 -
Nickel and Dime Dining: Why Do Restaurants Add Extra Fees?
Udgivet: 6.2.2024 -
Acquiring An A-Team: Hiring for Hospitality in Seasonal Towns
Udgivet: 1.2.2024 -
Finders Keepers, Losers Weepers: Returning Items Lost In Restaurants
Udgivet: 30.1.2024 -
Setting Standards: Respectfully Raising The Bar In Restaurants
Udgivet: 25.1.2024 -
Restaurant Reservations: The Pros and Cons of Open Table
Udgivet: 23.1.2024 -
Quasi Culinary School: Can Anyone Become A Chef?
Udgivet: 18.1.2024 -
Control vs. Chaos: Can Disorganization Derail Success?
Udgivet: 16.1.2024
When you work in the restaurant industry, sometimes you just need to cut the s*** and get a little toasted so that you can spill the tea and shake off that saltiness. Simply stated - sometimes you need to flip the f*** out! Cut through the noise and tune in to hear hilarious anecdotes, humbling advice on how to create a hospitality business that doesn't suck, and whatever the hell else we come up with after decades in the industry.
