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Restaurant Punk

Restaurant Punk

De : Kara Restaurant Group
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 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.© 2025 Restaurant Punk Alimentation et vin Art Cuisine Direction Economie Management et direction
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    Épisodes
    • Catering or Restaurants: How Do Chefs Make More Money?

      Catering or Restaurants: How Do Chefs Make More Money?
      Jan 7 2026

      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 listening for anyone thinking about starting a food business.

      #RestaurantPunk #KaraRestaurantGroup #Chef #ChefLife #Cooking #RestaurantPodcast #FoodBusinessPodcast #CateringLife #RestaurantTalk #ChefEntrepreneur #HospitalityBusiness #FoodIndustryInsights #KitchenLife
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      18 min
    • I Don’t Bake, I Cook: The Dessert Debate Every Restaurant Has

      I Don’t Bake, I Cook: The Dessert Debate Every Restaurant Has
      Dec 24 2025

      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 down a dessert menu wondering if it’s worth the headache.

      No fluff. No sugarcoating. Just real restaurant talk.


      #RestaurantPodcast #FoodIndustryTalk #ChefLife #HospitalityStories #DessertTalk #CulinaryBusiness #BehindTheKitchen #FoodServiceLife #RestaurantOwners #RestaurantPunk #KaraRestaurantGroup
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      14 min
    • Restaurant Punk Rules: What Not to Do at a Restaurant (According to Chefs)

      Restaurant Punk Rules: What Not to Do at a Restaurant (According to Chefs)
      Dec 24 2025

      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 modified a menu item while dining out.

      Listen before your next reservation. Trust us.

      #RestaurantPodcast #ChefRants #KitchenLife #HospitalityTalk #FoodIndustry #BehindTheKitchen #LineCookStories #RestaurantOwners #ServiceIndustry
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      16 min
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