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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

13:35

Bean Counters: Unreasonable Customers & Cheapskates

Restaurant Punk ·

2023/03/14

We've all been there – it's a regular day at work, about 5:15pm rolls around, and Judy arrives with her husband for the Happy Hour Specials. She notices that on your menu, you have a fresh sangria infused with a variety of fresh seasonal fruit. She's allergic to strawberries, she says…can the bartender just leave those out? Try as you might to explain that they are literally soaking in the large batch of sangria, Judy just doesn't understand why this is an unreasonable

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19:01

Can You Not: Using Canned Food in Restaurants

Restaurant Punk ·

2023/03/10

Whether you’ve been trained at The Culinary Institute of America, in your grandma’s kitchen, or behind the line at a restaurant, using a canned product – either by preference or necessity – is a nearly universal experience. So, when it comes to eating at home and cooking for a crowd at your restaurant, where do you draw the line on pre-prepared foods? This episode explores questions including:How many times can Nikos use the word “moisture” in 19 minutes?Are canned vegetables more flavorful or is

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14:07

Love In This Club: Relationships in the Restaurant

Restaurant Punk ·

2023/03/07

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31:16

Restaurant Principles: Peter, Pareto, and Karapanagiotis

Restaurant Punk ·

2023/03/02

While many people may get the impression that Yianni only takes his own advice, it turns out that he has some guiding principles that have gained widespread credibility. From providing new hires with the tools they need to do their jobs well to looking at what everyone else is doing and doing the exact opposite, this episode dives into questions like:What do you do when the knowledge you provide isn’t deemed “important” enough to retain by your employee?What is the difference between a career and a

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10:30

Kitchen Smoke Clouds: It’s Always 420 Somewhere

Restaurant Punk ·

2023/02/28

Joe Mathis, a Kara Restaurant Group Chef, joins Yianni and George on this week’s episode as they hit on weed in the workplace. Along with some extremely outdated slang, you’ll enjoy the group’s answers to questions, including:Do you ever smoke before your shift? If so, how the hell do you function?How do you know if your coworker or employee is showing up to work high?Does being high make it harder to get your side work done?Have you ever eaten an edible? What was your experience?Have you ever met a

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14:23

Calling All Employees: Cellphones in the Workplace

Restaurant Punk ·

2023/02/23

First things first, where's George's shirt, and did he spend the day in the kitchen cooking that way? Besides that, we're talking about cell phones in the workplace. Ten, even 20 years ago, it wasn't unheard of for someone not to have a personal phone. If you wanted to talk to your mom while she was at work, you called the office/restaurant/bar phone number, and whoever answered put their hand over the receiver and yelled, "KAREENNNNNNNNNNNN. Your son is on the phone…sounds

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11:04

How To Hire: Language Barriers, Dress Codes, and...

Restaurant Punk ·

2023/02/20

George, Peter, and Noelle are having a threesome, and by that, we mean hosting the podcast together…And on that inappropriate note, let’s talk about human resources and hiring standards.In the restaurant industry, particularly in seasonal economies like Cape May County, it can sometimes be challenging to find enough qualified help to staff your shifts fully. So, what do you do when faced with a lack of experienced applicants – hire a potentially harmful employee and max out your seating capacity, or

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10:52

Dash & Dine: Eating Out Internationally

Restaurant Punk ·

2023/02/16

Eating out internationally is a different world. Just back from a vacation in Greece, Peter and Noelle raise the topic with George. George says the service in Ireland is incredible. As for Peter and Noelle's dining experiences in Greece, they were…not so great. This week's episode explores dining in different countries and questions, including:In terms of service, is international dining better or worse than in the United States?Does it matter whether there is a tipping standard or a

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15:43

Make or Break Team Members: Hosts and Bussers

Restaurant Punk ·

2023/02/14

When it comes to a restaurant team, every member has a role. If they don’t know that role or don’t care enough to take care of their responsibilities, the whole operation can quickly fall apart, leaving you in the weeds. This week, Noelle, Liz, and George debate which role is more crucial to the overall operation: the host/hostess or busser. Both can impact turn time, but in Liz’s opinion, only the hostess can make or break the flow of the kitchen and dining room. George argues that bussers are the

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13:40

Ride or Die Restaurant Owners: The Dirty Work of...

Restaurant Punk ·

2023/02/09

When you consider what a restaurant owner might be responsible for, you may think that “washing dishes” would only end up on their to-do list when hell freezes over. Well…pull out your parkas because winter is coming! On this week’s episode, we’re discussing what it means for the rest of the restaurant staff when an owner starts doing dirty work – think busing tables, scraping plates, and taking out the trash. Leah, Noelle, and Yianni discuss: When it’s super busy and the restaurant owner or manager

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20:44

Hello, Goodbye: How To Greet Restaurant Guests

Restaurant Punk ·

2023/02/07

They say first impressions are everything, but what about the final impression before a guest walks out the door? Yianni, Noelle, and Liz discuss different approaches to greeting and saying goodbye to customers, which they think is more impactful on the guest experience, and questions, including:Is it too laid-back to use slang such as “ya’ll” at work?Is a greeting like “you guys” too gendered when addressing customers? If a couple on a date is in a bad mood, is it more important to cheer up the

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16:29

Battle of the Sexes: Who Runs the Restaurant?

Restaurant Punk ·

2023/02/02

Yianni, Noelle, and Pete are back with a brand-new episode that may or may not end with Pete’s funeral. Meanwhile, Noelle’s eye twitch raises some eyebrows, and some interesting topics, including:What new venues are on the horizon for Kara Restaurant Group this spring?Would you rather live with three men or three women?Does a restaurant’s front-of-house run more smoothly with a predominately male or female staff?Does a restaurant’s name predetermine its success?What’s a tang sandwich? (Watch this

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13:04

Managers: Good, Bad, or Necessary Evil

Restaurant Punk ·

2023/01/31

Peter Karapanagiotis aka The Y.B. makes his debut on Restaurant Punk, reflecting on the fact that Kara Restaurant Group has never hired formal managers. Looking ahead to the opening of a few new BYOBs in 2023, Peter asks Nikos and Liz to share their thoughts on managers in restaurants. Are managers a good thing – a bad thing – a necessary evil? What determines whether a restaurant needs a hierarchy or if the team can manage itself? Are managers more effective if they are feared or respected? Do you

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12:00

The Sh*t Show: The Business of Bathrooms

Restaurant Punk ·

2023/01/26

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12:18

The Pros and Costs of Splitting Checks

Restaurant Punk ·

2023/01/24

When dining out, it may seem like ‘no big deal’ when you ask your server to split the check 2-3-10 different ways, but what are the actual impacts on the business? Yes, it’s a pain in the a**, but it also comes with added fees for the business owner, added time and work for the server, increased turn-time for the table, and more. On the other hand, sometimes there are customers who won’t patronize your business at all if they can’t split the check. Do the cons outweigh the pros? Are the b*tch fits

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16:58

Bar Boundaries: Careless Colleagues and Creepy Customers

Restaurant Punk ·

2023/01/19

They say that how you do anything is how you do everything in life.Careless Colleagues When there’s a lot going on in life – or when you just got too high before your shift – it’s easy to become careless when it comes to the finer details at work. So, what are your limits when it comes to a colleague or employee being careless, slow, or just plain lazy? Does it make a difference if they’re consistently inconsistent or if it’s only an occasional occurrence?Creepy CustomersWhat about your boundaries

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17:27

Food Nostalgia: Childhood Snacks, International...

Restaurant Punk ·

2023/01/17

Yianni and Nikos are back from a trip to the motherland (Greece), where they enjoyed classic preparations of traditional Greek dishes. So, how does the food there compare to the Americanized version? Take gyros, for example – in Greece, you won’t find a shred of iceberg lettuce anywhere near your plate. Nikos, Yianni, and Liz explore related questions, including: How do our food expectations influence our experience while eating them? What’s more, are our mothers setting us up to fail in preparing

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19:54

Just the Tip: When You Should Add Gratuity

Restaurant Punk ·

2023/01/12

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15:13

Not All Bars Are Built The Same

Restaurant Punk ·

2023/01/10

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219 results

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