Just Because You Can Doesn’t Mean You Should: High-End Catering Truths Artwork

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.

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Restaurant Punk

Just Because You Can Doesn’t Mean You Should: High-End Catering Truths

January 14, 2026 • Kara Restaurant Group

“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 math, menu design, and why the best caterers sometimes talk clients out of spending more.

From intimate private chef experiences to 200+ person weddings, this episode explains what actually makes high-end catering successful and sustainable.

Essential listening for anyone planning an upscale event or running a catering business.

#CateringPodcast #FoodBusiness #ChefEntrepreneur #LuxuryEvents #HospitalityTalk #PrivateChefLife #FoodIndustryInsights #RestaurantPodcast #Hospitality #KaraRestaurantGroup #RestaurantPunk

Restaurant Punk

Restaurant Punk

Just Because You Can Doesn’t Mean You Should: High-End Catering Truths

Yianni Karapanagiotis

George Brannon

Liz McBadass

Nick Pavlou

Nikos Goutzouris

Noelle Venturini

Peter Karapanagiotis