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.
Restaurant Punk
Waste Not, Want Not: Is Wasteful Food Prep Cutting into Your Profits?
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Kara Restaurant Group
Prepping ingredients for service is an essential part of restaurant operations, but how much of an impact does your prep person really have on the business’s bottom line? Join Nikos, Peter, and Patrizia as they answer questions including:
- Is your prep guy causing food waste by not optimizing ingredients?
- Does a slow prep person impact your business’s profitability?
- What are some creative ways to minimize food waste?
- Does inconsistent food prep impact the guest experience?
- Do you focus more on food or liquor waste as a business owner?
