Bean Counters: Unreasonable Customers & Cheapskates

Bean Counters: Unreasonable Customers & Cheapskates

Author: Kara Restaurant Group March 15, 2023 Duration: 13:35

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 request.

Customers ask dumb questions it's the name of the game – but it doesn't make it any less hilarious (or annoying). Yianni, Nikos, and Liz are joining us from an all-new set to discuss questions, including:

  • What's the most ridiculous customer request/ menu modification you've ever received?
  • Have you ever noticed that the guest always watches the server ask the Chef about their menu questions when there's an open kitchen?
  • When people ask stupid questions, do you tell them it's dumb, or do you play it off like it's a totally normal thing to ask?
  • Do you like an open kitchen in a restaurant? Does it matter if you're an employee or a guest?
  • Have you watched the Diners, Drive-Ins, and Dives episode when Guy Fieri visits George's Place?
  • As a restaurant owner, have you ever invited a guest NOT to return?

Behind every great meal is a story that’s often messy, chaotic, and surprisingly funny. Restaurant Punk is that story, told straight from the trenches by the team behind Kara Restaurant Group. This isn't a polished, corporate guide. It's the raw, unfiltered conversation that happens after hours, where decades of hard-won experience collide with the absurd reality of running restaurants. You'll hear the kind of hilarious, cringe-worthy anecdotes that only come from a life spent in hospitality, paired with genuinely humbling advice on building a business that actually treats people well-staff and guests alike. Each episode feels like pulling up a stool next to veterans who have seen it all, offering a necessary release valve for the industry's daily pressures and a spark of inspiration for entrepreneurs brave enough to try it themselves. It’s a blend of business savvy, artistic struggle, and comedic relief, all served up without the pretense. Tune into this podcast for a unique mix of lessons learned the hard way and the unvarnished truth about creating a place where people want to be, all delivered with the kind of energy that keeps the kitchen-and the conversation-moving.
Author: Language: English Episodes: 219

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