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 why most chefs still chase the restaurant dream despite the math. From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure. Smart, honest, and essential l...
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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 why most chefs still chase the restaurant dream despite the math. From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure. Smart, honest, and essential l...
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 why most chefs still chase the restaurant dream despite the math. From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure. Smart, honest, and essential l...
Should desserts be made in-house, or are they secretly breaking your restaurant? This episode dives into the dessert dilemma from a chef and operator perspective: baking vs cooking, profit vs pride, and why tiramisu might be the safest bet on any menu. We talk kitchen space, staffing realities, sourcing locally without misleading guests, and the pressure behind “made in-house” expectations. It’s honest, funny, and painfully relatable for anyone who’s worked the line, run a kitchen, or stared ...
Why do chefs hate modifications so much? What does “rare” actually mean? And why is firing food at the end of the night such a cardinal sin? In this episode of Restaurant Punk, we break down the kitchen pet peeves that push cooks to the edge—menu substitutions, misunderstood steak temps, front-of-house mistakes, and the chaos that happens when accountability disappears during a rush. It’s loud, opinionated, brutally honest, and painfully relatable for anyone who’s worked in restaurants or mo...
In this episode of Restaurant Punk, the crew delves into a topic that every restaurant owner eventually faces: dealing with landlords. The great ones, the nightmare ones, the micromanagers, the hands-off unicorns, and the ones who want to proofread your menu before you hang it on the wall. Recorded in classic Restaurant Punk chaos, this episode moves from tattoo talk and chicken parm fantasies into a brutally honest discussion about: 🏢 The many different types of landlords, from hands-off to ...
In this episode of Restaurant Punk, the crew dives deep into a topic EVERY restaurant worker knows too well: the addiction of the industry. Not drugs. Not alcohol. The lifestyle. The fast cash. The late nights. The freedom. The camaraderie. And why so many people say they’ll only stay for a summer… but end up staying for decades. This week’s conversation includes discussions on: 💵 The pull of fast cash — $300–$700 nights, double shifts, seasonal spikes, and how impossible it can be to walk aw...
In restaurants, the line between professionalism and personal relationships gets blurry fast. In this episode of Restaurant Punk, the crew opens up about navigating gossip, favoritism, and the messy reality of managing a team you also spend every day with. From employees oversharing to staff choosing sides, in-house relationships, late-night rumors, and operators forced to make tough calls, the team breaks down how these situations affect culture, morale, and respect inside a restaurant. They...
Have you ever wondered why restaurants sometimes buy supplies from Costco, Sam’s Club, or the local grocery store instead of a distributor? The Restaurant Punk crew breaks down how food costs work behind the scenes, and spoiler alert - it’s nothing like customers imagine. From dealing with slow-season ordering, case sizes that don’t match menu needs, storage limitations, and fluctuating distributor prices, the team explains why retail runs are sometimes the smarter move. They also get into th...
Kids' menus at restaurants: necessary convenience or overhyped chaos? In this episode of Restaurant Punk, we get honest about picky eaters, parental expectations, and why kids' menus can make dining out more complicated than it should be. From personal stories about “circle meat” to the mental gymnastics parents go through with chicken fingers and mac and cheese, we explore the hilarious and sometimes frustrating realities of feeding kids in restaurants. Plus, we debate whether some restauran...
Do wine pairings really make food taste better, or is it all just hype? The Restaurant Punk crew dives into one of the industry’s most debated topics: the truth behind wine pairing, tasting notes, and the mysterious power of suggestion. From a wild story about a self-proclaimed sommelier to a deep dive into how our brains process taste and smell, the team breaks down what’s real, what’s placebo, and what’s just plain funny. Is it all in your head, or can a glass of red really transform your m...
What happens when guests with severe allergies walk into a small kitchen that runs on flour, garlic, and chaos? In this episode of Restaurant Punk, the crew dives into the real-world challenges of accommodating dietary needs - and the blurry line between true allergies and personal preferences. From celiac scares to dairy denial and caffeine paranoia, it’s a brutally honest look at what restaurant workers deal with when guests want it their way. Unfiltered. Hilarious. Relentlessly real. 👉 Key...
Borrowing and lending money always sounds simple…until it isn’t. In this episode of Restaurant Punk, the crew gets real about how money and relationships collide in the restaurant world. From skipping the bank and taking loans from family to handshake deals, interest rates, and debts that never seem to go away - we’re talking about the emotional and financial toll of doing business with people you actually know. It’s raw, funny, and a little too real for anyone who’s ever lent - or borrowed -...
What happens when guests say, “Everything’s great!” - then leave a one-star review? In this episode of Restaurant Punk, the crew serves up a brutally honest conversation about fake compliments, real complaints, and the fine line between feedback and sabotage. They share stories about lying customers, clueless owners, over-salted dishes, the lost art of bread service, and why honesty is harder to find than a good tip. It’s unfiltered, hilarious, and all too real for anyone in hospitality. 👉 Ke...
What’s the difference between being mean and just telling it like it is? In this unfiltered episode of Restaurant Punk, the crew gets real about how honesty, tone, and personality come across in the restaurant world. They talk about sarcasm, shouting on the line, workplace double standards, and why some people can’t handle blunt truth anymore. From wild coworker stories to debates about gender bias and generational “softness,” this episode dives deep into how communication has changed—and wha...
Is it the food, the service, or the atmosphere that shapes a guest’s experience? In this episode of Restaurant Punk, we dive deep into how each one can make—or break—a night out. From servers acting like performers to restaurants that look like hospitals, to the power of decor, music, and mood—we debate what really sticks with guests long after the meal. It’s unfiltered talk, laughs, and plenty of perspective from the people living the restaurant grind. 👉 Episode Topics Include: restaurant po...
Hiring in the restaurant industry is tough—and sometimes the biggest red flags show up before a new employee even starts. In this episode of Restaurant Punk, the crew gets real about the warning signs they’ve seen in interviews: bad hygiene, showing up late, sketchy resumes, trauma-dumping, and even wild excuses like “my cat attacked me.” We dig into what managers actually notice first, when to trust your gut, and why some risks pay off while others blow up in your face. Whether you’re runnin...
AI is showing up in restaurants faster than most chefs can sharpen a knife—from self-ordering kiosks to fully automated pizza shops. But will technology ever replace chefs, servers, and the human side of hospitality? In this episode of Restaurant Punk, we dig into how artificial intelligence is already changing the food industry, what automation could mean for costs and customer service, and whether dining without people is even dining at all. It’s unfiltered talk, real-world perspective, and...
Ever spent big on a meal that turned out to be the worst dining experience of your life? In this episode of Restaurant Punk, we swap stories about the most disappointing meals we’ve ever paid for—including a $1,300 Vegas steakhouse disaster. We break down why bad food stings more when the bill is sky-high, share hidden gems that beat the “must-try” spots, and debate whether the Northeast really has the best food—or if the South deserves more credit. It’s real talk, plenty of laughs, and the k...
Running a restaurant isn’t just a job—it’s a lifestyle that can drive your significant other a little crazy. In this episode of Restaurant Punk, the crew dives into how partners really feel about life with a restaurateur. From late-night fryer checks to the constant tug-of-war between work and family, this one’s for every restaurant owner (and every partner who thinks they’re nuts). In this episode: · Scarves in the dining room—fashion statement or foul? · &nbs...
Kids meals with no toy for $17… there’s nothing happy about that BS 🍔🍟 The Restaurant Punk crew goes off on overpriced fast food, Deadpool toys at McDonald’s, and the Top 5 Late Night Eats, from $2 peanut butter chow mein in Montreal to Pat’s cheesesteaks in Philly, Wawa hoagies (or is it subs?), Domino’s regrets, McDonald’s runs, and pizza that tastes better the next day. 🍕🌭🥡 If you’ve ever stumbled out of a bar at 4:30 a.m. hunting for food—or if your guilty pleasure is raiding the fridge f...
From silky Japanese omelets to crispy diner eggs—and even a bizarre sock-spun yolk hack—Nick, Nikos, and Peter go all-in on the most versatile ingredient in the kitchen: the egg. In this episode of Restaurant Punk, you’ll hear: · The perfect hard-boiled egg method (vinegar or no vinegar?) · Why some chefs love crispy egg edges and others can’t stand them · The surprising symbolism of eggs across cultures and traditi...
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 why most chefs still chase the restaurant dream despite the math. From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure. Smart, honest, and essential l...
