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Restaurant Punk
Kara Restaurant Group
208 episodes
2 days ago
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...
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Entrepreneurship
Arts,
Comedy,
Food,
Business
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All content for Restaurant Punk is the property of Kara Restaurant Group and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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...
Show more...
Entrepreneurship
Arts,
Comedy,
Food,
Business
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When Should A Server Be Promoted? Restaurant Leadership, Maturity & Friendships at Work
Restaurant Punk
13 minutes
4 months ago
When Should A Server Be Promoted? Restaurant Leadership, Maturity & Friendships at Work
What makes someone ready to step into a leadership role in the restaurant industry? In this unfiltered episode of Restaurant Punk, we talk promotions, maturity, and the messy middle ground between being a coworker and becoming a boss. Whether you’re an owner, manager, or rising team member, we dig into: · What maturity really looks like on the floor · How to promote without formal “managers” · When friendships blur ...
Restaurant Punk
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...