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Restaurant Punk
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.
Podcasting since 2023 • 218 episodes
Restaurant Punk
Latest Episodes
Restaurant Owner Reality-Check: Why Chasing Perfection Is Holding You Back
Is there such a thing as the perfect restaurant?In this episode of Restaurant Punk, the crew tackles one of hospitality’s biggest illusions: perfection. What begins as a casual conversation quickly turns into a thoughtful debate a...
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16:44
Tossing Salads: What Restaurants Get Wrong About “Healthy” Menus
In this episode of Restaurant Punk, the crew takes on a deceptively simple question: Should restaurants up their salad game?What follows is a candid, often hilarious debate about menu strategy, customer expectations, an...
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13:43
When Servers Say Too Much: Small Talk, Using Discretion, and Real (Awkward) Stories From the Restaurant Industry
In this episode of Restaurant Punk, the crew dives into one of hospitality's most overlooked skills: discretion.Through a series of candid, often hilarious real-world stories, the conversation explores how well-intentioned ...
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13:46
Just Because You Can Doesn’t Mean You Should: High-End Catering Truths
“Money is no object” doesn’t mean execution is realistic.In this episode of Restaurant Punk, we explore why certain dishes—like fresh pasta or Beef Wellington—don’t scale easily, even at luxury price points. We talk sticker shock, labor ...
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17:32
Catering or Restaurants: How Do Chefs Make More Money?
If catering makes more money with less overhead, why doesn’t everyone do it?In this episode of Restaurant Punk, we dig into the business realities behind catering: profit margins, staffing, communication challenges, ghost kitchens, and w...
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17:32
