Multiple Personalities: The Evolution of Restaurant Industry Attitudes

Multiple Personalities: The Evolution of Restaurant Industry Attitudes

Author: Kara Restaurant Group April 26, 2023 Duration: 15:13

As we get older and gain life experience, almost everyone becomes at least a little jaded. Unfortunately, for those in the restaurant and hospitality industry, the things you see – and how people treat you – can cause this attitude shift to happen exponentially faster. Liz raises the topic of how a peppy 18-year-old hostess can quickly become a disillusioned industry veteran by 25, as she, Nikos, and George explore questions, including:

  • Do you know anyone whose attitude has actually improved after working in a restaurant?
  • If servers wore body cams, would customers be kinder to restaurant staff?
  • Is George’s sweatshirt blurred for copyright reasons or because the Cowboys suck?
  • Do people stop being rude and/or complaining if you ignore their bad behavior?
  • You can only choose one to fire – do you keep the incredible employee who complains all the time or the one who never complains but has no work ethic?

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

Restaurant Punk
Podcast Episodes
Entrepreneur Pet Peeves: Annoying Parts of Being A Business Owner [not-audio_url] [/not-audio_url]

Duration: 9:29
From employees showing up late for their shifts and being lazy on the job to always needing to answer your phone and noticing that your team isn’t working together, an abundance of annoyances come along with being your o…
Review Reliability: Who Do You Trust, Your Customer or Your Employee? [not-audio_url] [/not-audio_url]

Duration: 17:06
There are bound to be he-said-she-said situations in the service and hospitality industry. So, when a customer writes a bad review and their story doesn’t match what your employees report happened, who do you believe? Yi…
The Ketchup Catch-Up: Restaurant Practices and Rules of Refilling [not-audio_url] [/not-audio_url]

Duration: 15:05
According to Yianni’s very non-scientific polling practices, about 85% of restaurants in the United States stock ketchup in some form, which begs the question: is ketchup a mandatory cost of doing business? Yianni, Liz,…
Bad Busser Habits: What Are Servers’ Assistants Responsible For? [not-audio_url] [/not-audio_url]

Duration: 15:00
A member of Kara Restaurant Group recently developed a training manual for bussers/server assistants. Among the many do’s and don’t, one rule stood out to Yianni: Should bussers have any interactions with guests, or shou…
Culinary Creativity: How Chefs Stay Inspired To Create New Cuisine [not-audio_url] [/not-audio_url]

Duration: 14:12
It’s a question as old as time – or at least as old as the first restaurant: how did you create your menu? When you’re working in the hospitality industry or any creative profession, it can become challenging to remain i…
Nickel and Dime Dining: Why Do Restaurants Add Extra Fees? [not-audio_url] [/not-audio_url]

Duration: 12:42
Dining out can be expensive, especially when the restaurant starts adding on charges left and right. From corkage fees to plate sharing upcharges and everything in between, Nick, Noelle, and Peter are diving into why bus…
Acquiring An A-Team: Hiring for Hospitality in Seasonal Towns [not-audio_url] [/not-audio_url]

Duration: 11:35
When you operate a restaurant or bar business in a highly seasonal community, how should you approach hiring? Do you only onboard team members who can stick it out 12 months a year, or should you consider hiring employee…