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PODCAST

Restaurant Punk

Kara Restaurant Group

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.

business entrepreneurship

All Episodes

10:16

Seat Yourself Sh!t Shows: Restaurant Rants from the...

Restaurant Punk ·

2025/06/04

Ever had a guest just waltz in and seat themselves—then wonder why no one shows up with a menu? In this chaotic and hilarious episode of Restaurant Punk, the crew dives deep into one of the most frustrating front-of-house challenges: guests who skip the host stand, claim a table, and then expect flawless service. From cold patios and invisible sections to entitled diners and elderly exceptions, this episode explores the delicate art of crowd control, restaurant pacing, and just trying t...

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11:52

From Chaos to Clarity: Why Team Meetings Matter in...

Restaurant Punk ·

2025/05/28

In this episode of Restaurant Punk, the crew dives deep into the art (and chaos) of staff meetings in the restaurant world. From one-on-one convos to full-house team huddles, they debate what works, what doesn't, and how communication can make—or break—a shift. Do you really need daily meetings? Should kitchen and front-of-house ever mix? Is it okay to never hold an official staff meeting? The answers may surprise you—and you'll definitely laugh as the team goes off-script (as usual). Plus, f...

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12:23

Halloween Hijinks & Holiday Dress Codes: How Far Is...

Restaurant Punk ·

2025/05/21

In this episode of Restaurant Punk, we dive headfirst into the debate over staff dressing up for holidays like Halloween and Christmas. Is a cat nose cute or cringe? Do full-blown costumes kill the vibe or bring the fun? And when does a festive outfit cross the line into HR territory? From ugly sweaters to "sexy nurse" moments at the bar, we're sharing our real opinions on where to draw the line between hospitality and Halloween horror show. Plus, we talk themed parties, staff expectations, a...

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16:49

The Customer Isn’t Always Right: Real Talk from the...

Restaurant Punk ·

2025/05/14

Welcome back to Restaurant Punk! In this episode, the team addresses the age-old question: Is the customer really always right? Spoiler alert—not always. From customers sending back delicious dishes to navigating food allergies and menu expectations, we share the behind-the-scenes realities that every restaurant owner, chef, and server knows all too well. We break down a real-life scenario in which a guest ordered the most expensive dish on the menu without mentioning a critical allergy and t...

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14:30

Why We Hide in Our Cars Before Work | The Unspoken...

Restaurant Punk ·

2025/05/07

Ever sit in your car dreading walking into work? You're not alone. In this episode of Restaurant Punk, the crew gets real about workplace anxiety, burnout, and those all-too-relatable moments of hiding out before a shift—whether it's in your car, the freezer, or even the bathroom. 😩🚗❄️ We dive into: Why your car might be your true officeThe emotional toll of hospitality jobsStories of coworkers who just quit in the parking lotThe difference between being a team member vs. an owner when it

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10:23

Kitchen Gadgets We Love (and Hate): Reporting from...

Restaurant Punk ·

2025/04/30

Welcome to the brand-new Restaurant Punk studio! 🎉 We're kicking things off with a spicy, unscripted episode all about the kitchen gadgets we love, hate, and never want to clean again. From the ever-divisive KitchenAid mixer to underrated tools like garlic presses and knife sharpeners, the crew gets real about what actually gets used in their home kitchens—and what just collects dust. 😅 Along the way, we tackle: Must-have vs. overhyped appliances 🔪🔥The air fryer wars 🍗Forgotten gadgets ...

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13:52

Working Overtime: What is the Standard Work Schedule...

Restaurant Punk ·

2025/04/16

Some corporate workplaces are moving to four-day work weeks, and many offices offer hybrid work-from-home options, but in hospitality, you almost always must report for in-person duty. Nick, Liz, and George are discussing the impacts of working more than a standard work week and answering questions, including: Are you equipped to work more than 40 hours a week in the hospitality industry?As an entrepreneur, does it annoy you when employees complain about working too many hours?Do certain rest...

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13:17

Expanding Your Empire: The Pros and Cons of Operating...

Restaurant Punk ·

2025/04/09

Owning and executing one business concept well is hard work, but what happens when you expand into multiple entrepreneurial endeavors? Noelle, Peter, and George are pulling from their own experiences attempting to run two or more businesses at a time while answering questions, including: What are the challenges of managing multiple business concepts simultaneously?Why is it important to pace yourself when expanding into multiple business concepts?How will you know when you’re ready to expand ...

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14:41

Ice, Ice Baby: Choosing the Right Ice Maker for your...

Restaurant Punk ·

2025/04/02

Some people like room-temperature water, but most prefer cold beverages when dining out, especially in the hotter months. So, when developing your business plan, a well-functioning ice machine is one of the most important (and overlooked) necessities. Nick, Noelle, and Liz are answering questions, including: Why is it essential to have an appropriate ice machine for your business size?Does a restaurant’s ice quality impact your experience?What alternatives exist to source extra ice when your ...

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12:10

Dining Room Divas: How to Manage Prima Donna...

Restaurant Punk ·

2025/03/26

A positive company culture is critical to creating an enjoyable customer experience in restaurants, casinos, hotels, and other hospitality-centric venues. So, when one or more employees exhibit Prima donna behavior, how should you handle it as an owner or manager? Peter, Noelle, and George are answering questions, including: How do you define a Prima donna in the workplace?Can you train an employee out of Prima donna tendencies?How long should you tolerate diva behavior in the workplace?Are c...

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11:33

When the Line Cook Walks Out: Handling a HR Crisis as...

Restaurant Punk ·

2025/03/19

Picture this: it's the middle of the busiest shift of the summer, and your line cook walks out at 7pm. What are some effective strategies for managing a restaurant during a staffing crisis? Peter, George, and Nick are sharing their experiences and answering questions, including: What should a restaurant owner do if a line cook walks out during a busy night? How can a manager assess the situation and prioritize tasks in a crisis? What are the implications of firing an employee who wa...

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13:32

Hospitality ‘Honey Do Lists’: How to Maintain...

Restaurant Punk ·

2025/03/13

A dirty secret of the restaurant industry is that no matter what, someone has to deal with all of the trash that accumulates. So, as a business owner, how do you always ensure that every part of your restaurant is ‘camera-ready’? Nick, Noelle, and Liz are answering questions, including: - What strategies do you suggest for maintaining cleanliness in a restaurant? - How should you assign cleaning tasks among your staff? - Why is it essential to maintain a cleaning schedule for your employees? ...

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14:17

Love in this Club: Balancing Being Life Partners &...

Restaurant Punk ·

2025/03/05

Do couples that work together stay together? Nikos puts Peter and Noelle in the hot seat to answer questions about how lovers manage their lives when both work and home are intertwined. Tune in for their answers to questions, including: Do you take your work home with you, and does that impact your romantic relationship?Does having separate business tasks to focus on help couples stay aligned?How does the length of a relationship impact a couple’s ability to work together?What relationship qu...

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13:52

Polishing Faux Pas: When Should You Shine Restaurant...

Restaurant Punk ·

2025/02/27

Few things gross a customer out more than finding lipstick or fingerprints lingering on their glassware. So, as a restaurant owner, what practices should you implement to ensure this faux pas never happens? Nick, George, and Liz are answering questions, including: Should you polish dishes immediately after they come out of the dishwasher?How can you ensure clean, polished dishes even when the restaurant is busy?Do customers get grossed out if you return their glass to the kitchen after presen...

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13:39

Early Bird Breakfast: What Time Should AM Eateries Open?

Restaurant Punk ·

2025/02/19

Morning routines are one of our most sacred rituals as humans – and everyone’s different. So, as an entrepreneur, how do you determine which hours of operation will maximize your morning business? George, Nikos, and Yianni are debating the topic and answering questions, including: What time should breakfast restaurants open?What are the pros and cons of opening before 8 am?Are restaurants more prepared for their morning rush if they open earlier?Should city restaurants open earlier than...

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11:24

Working the Floor: Should Restaurant Owners Serve...

Restaurant Punk ·

2025/02/13

As a restaurant owner, trying to do everything yourself can be tempting. Especially on slow days, you may consider sending your server home and taking the tables (and tips) yourself. Is this the right mindset for an entrepreneur? Nick, George, and Noelle are answering questions, including: Should restaurant owners take tips if they serve tables?Why is it important for restaurant owners to be physically present at their business?Who should receive the tips for to-go orders?Which Restaura...

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16:25

Guac Costs Extra: When Is It OK For Restaurants to...

Restaurant Punk ·

2025/02/05

Everyone knows Guac costs extra at Chipotle, but at what point do restaurant upcharges take it too far? From drink refills and to-go coffees to complimentary water cups and extra sauces, Nick, Yianni, and Peter discuss the economics of ‘extras’ and answer questions, including: How do you feel about restaurant upcharges for extra toppings, sides of sauce, and cups of water?Why is boardwalk restaurant service so different from a standalone restaurant?Is it acceptable for restaurants to charge f...

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16:31

Ranking Restaurant Resources: Are Websites or Social...

Restaurant Punk ·

2025/01/29

Marketing and advertising have evolved tremendously since the days of simple print ads in the local newspaper. Today, businesses use everything from billboards and banner places to social media trends and cutting-edge website design to set themselves apart from competitors. So, if a business owner could only have a website or a social media presence, which option is a better investment? Nick, Yianni, and Noelle are exploring generational differences in opinions and answering questions, includ...

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14:35

Customers in Crappy Moods: How to Handle Unhappy...

Restaurant Punk ·

2025/01/22

Everybody makes mistakes...everybody has bad days, but is it ever ok to take them out on your server at a restaurant? Noelle, Peter and George are discussing how customers’ bad moods have impacted their businesses and answering questions, including:How can restaurants manage a customer’s bad mood? Do bad reviews ruin your day as a business owner?Should restaurants respond to online customer reviews? Do people know the differences between fresh and boxed pasta?Are you old enough to r...

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17:02

Should I Open A Restaurant?: The Pros and Cons of...

Restaurant Punk ·

2025/01/15

If you ask nearly anyone who works in the restaurant industry, it can be grueling and utterly unrewarding. Despite this, habitual restauranteurs continue to open new concepts year after year. So, what fuels the desire to work in an industry that feels like it’s killing you on a daily basis? Peter, Emaleigh, and Nick are answering questions, including:Do you learn more from in-restaurant training or culinary school?Why is the hospitality industry so addicting?What are the differences between o...

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204 results

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