Restaurant Punk
Un pódcast de Kara Restaurant Group - Jueves
184 Episodo
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Restaurant Repeaters: How To Create Repeat Customers
Publicado: 27/3/2024 -
Breaking The Budget With Bread: Customer Complaints For Up-Charging
Publicado: 20/3/2024 -
Reservation Repercussions: Charging For No-Call, No-Show Cancellations
Publicado: 14/3/2024 -
Initiative vs. Insubordination: Trust And The “I” In Team
Publicado: 12/3/2024 -
Helping People You Hate: How To Be A Team Player At Work
Publicado: 7/3/2024 -
Entrepreneur Pet Peeves: Annoying Parts of Being A Business Owner
Publicado: 6/3/2024 -
Review Reliability: Who Do You Trust, Your Customer or Your Employee?
Publicado: 29/2/2024 -
The Ketchup Catch-Up: Restaurant Practices and Rules of Refilling
Publicado: 27/2/2024 -
Bad Busser Habits: What Are Servers’ Assistants Responsible For?
Publicado: 22/2/2024 -
Train ‘Em or Trash ‘Em: Deciding What To Do With Difficult Employees
Publicado: 20/2/2024 -
Culinary Creativity: How Chefs Stay Inspired To Create New Cuisine
Publicado: 15/2/2024 -
Witchy Workplace Rituals: Carrying Crystals and Manifesting More For Yourself
Publicado: 13/2/2024 -
The Price Of Paying: Credit Surcharges And Cash Discounts At Restaurants
Publicado: 8/2/2024 -
Nickel and Dime Dining: Why Do Restaurants Add Extra Fees?
Publicado: 6/2/2024 -
Acquiring An A-Team: Hiring for Hospitality in Seasonal Towns
Publicado: 1/2/2024 -
Finders Keepers, Losers Weepers: Returning Items Lost In Restaurants
Publicado: 30/1/2024 -
Setting Standards: Respectfully Raising The Bar In Restaurants
Publicado: 25/1/2024 -
Restaurant Reservations: The Pros and Cons of Open Table
Publicado: 23/1/2024 -
Quasi Culinary School: Can Anyone Become A Chef?
Publicado: 18/1/2024 -
Control vs. Chaos: Can Disorganization Derail Success?
Publicado: 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.
