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PODCAST

Restaurant Uncut Story

Restaurant Uncut Story is for anyone running a small restaurant—or just trying to survive in today’s dopamine-driven world. We cut beyond kitchen tips: efficiency systems, emotional pricing, customer behavior, and flavor engineering —but also dive into phenomenology, aura synchronization, and the Endorphin Lifestyle. No fluff. No fake success stories. Only real survival models, tested in real kitchens and expanded into strategies for life and work. This is your daily dose of uncut reality—how to

business management

All Episodes

00:05:33

Andon, Poka-yoke, 5S, StandardizedFOH operation,...

Restaurant Uncut Story ·

2025/06/28

A deep dive into the remaining core principles of Toyota Pub production: Andon system, Poka-Yoke (fail-safe design), 5S activity, standardized front-of-house operations, and practical Kaizen using the 5WHY method. Learn how to optimize small pub workflows for survival and efficiency.

en-us

00:08:52

Bottleneck Management, Heijunka, and the Kanban...

Restaurant Uncut Story ·

2025/06/28

A detailed guide to applying Toyota Production System (TPS) principles to small pubs and restaurants. Learn how bottleneck management, production leveling (Heijunka), and the Kanban system can optimize kitchen workflows for survival and efficiency.

en-us

00:09:58

Why Small Pubs Need Toyota-Style Production Systems ?

Restaurant Uncut Story ·

2025/06/28

Learn how the Toyota Production System (TPS) principles for pub operations : like Just In Time, Kanban, and bottleneck management can revolutionize small pub operations. Discover real-world inventory, cooking, and workflow optimization strategies for high-mix, low-volume restaurant models.

en-us

00:07:07

How Flavor Rhythms Create Memory with Business...

Restaurant Uncut Story ·

2025/06/26

Discover how rhythmic flavor flow determines customer memory and business survival. (Part 2 of That's it ? Theory)Learn why small restaurants must master sensory design through liquid mediums, texture variation, and sequential flavor layering.

en-us

00:07:10

How Flavor Rhythms Create Memory- “What’s That’s It?...

Restaurant Uncut Story ·

2025/06/26

Why do some dishes stay in your memory while others vanish instantly? Discover the secret of "flavor flow" — time layering, texture variation, and emotional rhythm in every bite. A must-read guide for independent restaurateurs.

en-us

00:08:19

Why French Restaurants Survive and Fried Chicken...

Restaurant Uncut Story ·

2025/06/24

we introduce the CEFSR framework, a competitive environment analysis tool designed specifically for small restaurant owners. By evaluating Competition Saturation, Relative Local Competitiveness, Franchise Substitution Risk, Experience Differentiation, and Signal Obscurity, we can determine the long-term survival potential of different food business models. We show why the "Toyota Pub" concept, combining moderate market size, cooking skill barriers, and emotional differentiation, offers one

en-us

00:06:41

Why Burger King Works but Pasta Pubs Fail: The...

Restaurant Uncut Story ·

2025/06/24

Why Burger King thrives but pasta pubs struggleWe analyze how Fordism works for small-variety mass production like burgers, but creates operational chaos in pubs with diverse menus. Plus, why automation isn't the solution, and how Toyota-style flow production is the answer.

en-us

00:08:28

How MIT Nerds Revolutionized Restaurant Kitchens —...

Restaurant Uncut Story ·

2025/06/22

The myth of automation, the rhythmless kitchen, and a battle already won by Burger King.This Episode analyzes Kitchen Spyce, a startup restaurant that applied continuous flow production to food service.It achieved engineering perfection, but lacked emotional rhythm and flavor variation—the very things that turn a meal into a memorable experience.We break down why perfect flow ≠ perfect value, and how it compares to Fordism and Toyota-style kitchens.

en-us

00:06:36

Why Michelin-Starred Chefs Quit: The Power of Low...

Restaurant Uncut Story ·

2025/06/22

Why are Michelin-starred chefs giving back their stars?It might be due to the Emotional Contrast Effect—a psychological response where high expectations lead to low satisfaction.This episode explores how restaurants can lower expectations and design for deeper, longer-lasting emotional impact using taste, sound, and flow—not visuals or hype.

en-us

00:06:40

When It Looks Too Good, You’re Screwed : The Hidden...

Restaurant Uncut Story ·

2025/06/20

The Pitfall of Sensory Design – Why SNS-Driven Venues Often Fail: Pub Menu Naming Strategy 4Why do “Instagrammable” venues fail so often?When your restaurant looks too good, customer expectations skyrocket—and any slight miss feels like betrayal.In this episode, we unpack the hidden psychological trap behind visual-first design, and why flavor and music offer a smarter path for long-term survival.

en-us

00:06:50

Don’t Design With Your Eyes: Use Flavor to Control...

Restaurant Uncut Story ·

2025/06/20

What Apple’s Design Taught Me About Sensory Design in Pubs: Pub Menu Naming Strategy 3This episode explores how Apple’s sensory design philosophy helps create emotional pricing—and how small pub owners can apply the same principle through flavor rhythm and contrast.Instead of relying on expensive visual design, I propose a more realistic solution: constructing structured taste through texture, acidity, and flavor balance.

en-us

00:06:08

When Customers Know Too Much: The Emotional Wall...

Restaurant Uncut Story ·

2025/06/20

Why It’s Hard to Raise Prices When Customers Know Too Much : Pub Menu Naming Strategy 2Why are some dishes easier to sell at higher prices—even when they’re basically the same? This episode explores how emotional pricing works in pubs and why unfamiliar menu names and foreign vibes make price resistance lower. blog: saltnfire.net

en-us

00:08:50

When Mystery Sells Better: The Less They Know, The...

Restaurant Uncut Story ·

2025/06/20

Pub Menu Naming Strategy: “Why Do Things Sell Better When Customers Don’t Know Much?” I once had a dish called “Sausage with Tomato Curry Sauce” on my menu. It didn’t sell well. Then I changed the name to “Currywurst” — nothing else changed — and suddenly it became one of the most popular items.Why did that happen?Let’s break down why “the less customers know, the more they’re willing to pay”, and how this principle can shape your menu naming strategy as a pub owner.*Blog: Saltnfire.net

en-us

53 results

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