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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

16:14

Restaurant Etiquette: Is Name Dropping the Owner Ever...

Restaurant Punk ·

2026/02/11

What does it really mean when a guest says, “I know the owner”? In this episode of Restaurant Punk, the crew breaks down the unspoken etiquette of name-dropping in restaurants and why it often does more harm than good. Drawing from real experiences on the floor, the conversation explores guest entitlement, the desire to feel special, and the difference between genuine connection and performative status. The episode also tackles hospitality consistency, why expectations can be dangerous, and h...

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16:44

Restaurant Owner Reality-Check: Why Chasing...

Restaurant Punk ·

2026/02/04

Is there such a thing as the perfect restaurant? In this episode of Restaurant Punk, the crew tackles one of hospitality’s biggest illusions: perfection. What begins as a casual conversation quickly turns into a thoughtful debate about standards, vibe, guest comfort, and the mental toll perfection takes on restaurant owners and staff. Drawing from real industry experience, the episode explores why perfection looks different depending on who you ask (owners, employees, or guests) and why obses...

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13:43

Tossing Salads: What Restaurants Get Wrong About...

Restaurant Punk ·

2026/01/30

In this episode of Restaurant Punk, the crew takes on a deceptively simple question: Should restaurants up their salad game? What follows is a candid, often hilarious debate about menu strategy, customer expectations, and whether salads truly belong at the center of a restaurant’s focus. Drawing from firsthand experience, including a past attempt at a salad-forward concept, the conversation explores why salads often underperform, how location and dining context affect ordering behavior, and ...

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13:46

When Servers Say Too Much: Small Talk, Using...

Restaurant Punk ·

2026/01/21

In this episode of Restaurant Punk, the crew dives into one of hospitality's most overlooked skills: discretion. Through a series of candid, often hilarious real-world stories, the conversation explores how well-intentioned small talk can quickly go wrong, and why knowing what not to say is just as important as excellent service. From encounters with regular guests and awkward assumptions to behind-the-scenes moments from restaurants, bars, casinos, and nightlife, this episode highlights the ...

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17:32

Just Because You Can Doesn’t Mean You Should:...

Restaurant Punk ·

2026/01/14

“Money is no object” doesn’t mean execution is realistic. In this episode of Restaurant Punk, we explore why certain dishes—like fresh pasta or Beef Wellington—don’t scale easily, even at luxury price points. We talk sticker shock, labor math, menu design, and why the best caterers sometimes talk clients out of spending more. From intimate private chef experiences to 200+ person weddings, this episode explains what actually makes high-end catering successful and sustainable. Essential listeni...

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17:32

Catering or Restaurants: How Do Chefs Make More Money?

Restaurant Punk ·

2026/01/07

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 l...

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14:13

I Don’t Bake, I Cook: The Dessert Debate Every...

Restaurant Punk ·

2025/12/24

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 ...

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16:17

Restaurant Punk Rules: What Not to Do at a Restaurant...

Restaurant Punk ·

2025/12/24

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 mo...

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13:15

The Truth About Restaurant Leases: What We've Learned...

Restaurant Punk ·

2025/12/17

In this episode of Restaurant Punk, the crew delves into a topic that every restaurant owner eventually faces: dealing with landlords. The great ones, the nightmare ones, the micromanagers, the hands-off unicorns, and the ones who want to proofread your menu before you hang it on the wall. Recorded in classic Restaurant Punk chaos, this episode moves from tattoo talk and chicken parm fantasies into a brutally honest discussion about: 🏢 The many different types of landlords, from hands-off to

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18:56

The Hidden Hospitality Addiction: Why So Many People...

Restaurant Punk ·

2025/12/10

In this episode of Restaurant Punk, the crew dives deep into a topic EVERY restaurant worker knows too well: the addiction of the industry. Not drugs. Not alcohol. The lifestyle. The fast cash. The late nights. The freedom. The camaraderie. And why so many people say they’ll only stay for a summer… but end up staying for decades. This week’s conversation includes discussions on: 💵 The pull of fast cash — $300–$700 nights, double shifts, seasonal spikes, and how impossible it can be to walk

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18:58

Restaurant Leadership Truths: When Personal and...

Restaurant Punk ·

2025/12/03

In restaurants, the line between professionalism and personal relationships gets blurry fast. In this episode of Restaurant Punk, the crew opens up about navigating gossip, favoritism, and the messy reality of managing a team you also spend every day with. From employees oversharing to staff choosing sides, in-house relationships, late-night rumors, and operators forced to make tough calls, the team breaks down how these situations affect culture, morale, and respect inside a restaurant. They...

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17:15

Restaurant Food Costs EXPLAINED: Food Costs, Retail...

Restaurant Punk ·

2025/11/26

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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17:39

Grow Up or Get Out: Why We Kids Menus at Restaurants...

Restaurant Punk ·

2025/11/19

Kids' menus at restaurants: necessary convenience or overhyped chaos? In this episode of Restaurant Punk, we get honest about picky eaters, parental expectations, and why kids' menus can make dining out more complicated than it should be. From personal stories about “circle meat” to the mental gymnastics parents go through with chicken fingers and mac and cheese, we explore the hilarious and sometimes frustrating realities of feeding kids in restaurants. Plus, we debate whether some restauran...

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14:27

Wine Pairings: Truth or Total B.S.?

Restaurant Punk ·

2025/11/12

Do wine pairings really make food taste better, or is it all just hype? The Restaurant Punk crew dives into one of the industry’s most debated topics: the truth behind wine pairing, tasting notes, and the mysterious power of suggestion. From a wild story about a self-proclaimed sommelier to a deep dive into how our brains process taste and smell, the team breaks down what’s real, what’s placebo, and what’s just plain funny. Is it all in your head, or can a glass of red really transform your m...

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17:18

Allergies & Attitudes: When Guests Have Unrealistic...

Restaurant Punk ·

2025/11/05

What happens when guests with severe allergies walk into a small kitchen that runs on flour, garlic, and chaos? In this episode of Restaurant Punk, the crew dives into the real-world challenges of accommodating dietary needs - and the blurry line between true allergies and personal preferences. From celiac scares to dairy denial and caffeine paranoia, it’s a brutally honest look at what restaurant workers deal with when guests want it their way. Unfiltered. Hilarious. Relentlessly real. 👉

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17:34

Borrowing Money in the Restaurant Business: Family...

Restaurant Punk ·

2025/10/29

Borrowing and lending money always sounds simple…until it isn’t. In this episode of Restaurant Punk, the crew gets real about how money and relationships collide in the restaurant world. From skipping the bank and taking loans from family to handshake deals, interest rates, and debts that never seem to go away - we’re talking about the emotional and financial toll of doing business with people you actually know. It’s raw, funny, and a little too real for anyone who’s ever lent - or borrowed -...

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18:47

Honesty is the Best Policy: Restaurant Guests, Fake...

Restaurant Punk ·

2025/10/22

What happens when guests say, “Everything’s great!” - then leave a one-star review? In this episode of Restaurant Punk, the crew serves up a brutally honest conversation about fake compliments, real complaints, and the fine line between feedback and sabotage. They share stories about lying customers, clueless owners, over-salted dishes, the lost art of bread service, and why honesty is harder to find than a good tip. It’s unfiltered, hilarious, and all too real for anyone in hospitality. 👉

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19:10

The Restaurant Punk Attitude Problem: Are We Mean… or...

Restaurant Punk ·

2025/10/15

What’s the difference between being mean and just telling it like it is? In this unfiltered episode of Restaurant Punk, the crew gets real about how honesty, tone, and personality come across in the restaurant world. They talk about sarcasm, shouting on the line, workplace double standards, and why some people can’t handle blunt truth anymore. From wild coworker stories to debates about gender bias and generational “softness,” this episode dives deep into how communication has changed—and wha...

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15:34

Food, Service, or Atmosphere: What REALLY Matters...

Restaurant Punk ·

2025/10/08

Is it the food, the service, or the atmosphere that shapes a guest’s experience? In this episode of Restaurant Punk, we dive deep into how each one can make—or break—a night out. From servers acting like performers to restaurants that look like hospitals, to the power of decor, music, and mood—we debate what really sticks with guests long after the meal. It’s unfiltered talk, laughs, and plenty of perspective from the people living the restaurant grind. 👉 Episode Topics Include: restaurant

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21:38

Restaurant Hiring Red Flags: What Managers Really Notice

Restaurant Punk ·

2025/10/01

Hiring in the restaurant industry is tough—and sometimes the biggest red flags show up before a new employee even starts. In this episode of Restaurant Punk, the crew gets real about the warning signs they’ve seen in interviews: bad hygiene, showing up late, sketchy resumes, trauma-dumping, and even wild excuses like “my cat attacked me.” We dig into what managers actually notice first, when to trust your gut, and why some risks pay off while others blow up in your face. Whether you’re runnin...

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219 results

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