Not All Bars Are Built The Same

Not All Bars Are Built The Same

Author: Kara Restaurant Group January 10, 2023 Duration: 15:13

Join Leah, Liz, and Noelle as they revisit their careers working at every type of bar you can imagine, including speakeasy-type destinations, sports bars, nightclubs, and everything in between. The ladies of Restaurant Punk dig into the pros and cons of different experiences in the beverage service industry - from the just-turned-21-year-old who doesn't realize there isn't any rum in her mojito to that a**hole who thinks that you should  "take care of him" (read: steal drinks for him from your employer) just because he tips you.


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
Appetite for Eating Out: More Apps or Mostly Mains? [not-audio_url] [/not-audio_url]

Duration: 14:46
When going out to eat with a group, deciding what to order for the table to share can be a challenge. Some people are inclined to choose their own entreé and enjoy it all to themselves, while others prefer to select appe…
Customer Relations: Shaking Babies and Kissing Hands [not-audio_url] [/not-audio_url]

Duration: 17:27
Working in the hospitality business isn’t easy. Most people get frustrated with their family’s eating habits and table manners but imagine having to deal with the bad form of every single person that walks through the fr…
Reservation Roulette: The Game of Getting (and Keeping) a Table [not-audio_url] [/not-audio_url]

Duration: 13:36
Whether your restaurant has 18 seats or 180, reservations are a tricky game to master. From deciding whether to take them at all to signing up for a scheduling system like OpenTable or just keeping a paper book and all t…
House Rules: Who Runs The Restaurant [not-audio_url] [/not-audio_url]

Duration: 14:30
In restaurants, the dynamic between the kitchen and servers can change the entire experience for guests. If it’s a battle between the two, you’re bound to have unhappy customers, but if there’s balance, it’s a beautiful…
March Showers, April Flowers: Opening Petunia BYOB [not-audio_url] [/not-audio_url]

Duration: 13:52
Ok, so the title of this episode may not go along with the conventional saying, but we think it’s pretty d**n impressive how quickly Noelle, Peter, and Lena pulled together their brand-new restaurant, Petunia. While Marc…
Family Matters: Hiring Relatives and Friends [not-audio_url] [/not-audio_url]

Duration: 15:11
The recent full moon has the gang feeling feisty as they discuss the bane of almost every restaurant owner/manager’s existence: hiring. But not just hiring off-the-street applicants – hiring friends and family. From kids…
Quantity vs. Quality: What Makes A Customer A "Regular" [not-audio_url] [/not-audio_url]

Duration: 12:38
Customers come in all shapes and sizes. Some stop in once a year and spend big money, while others come in once a week and rack up the same $50 tab each time. In resort towns, there are tourists who come in once a day fo…
Closing Time: You Don't Have To Go Home But You Can't Eat Here [not-audio_url] [/not-audio_url]

Duration: 11:22
It’s 2 minutes to closing time – the restaurant is empty – and a group of people approaches your hostess stand looking for a table. Do you seat them, or do you tell them that you’re closed for the evening? Kate, Peter, a…
Multiple Personalities: The Evolution of Restaurant Industry Attitudes [not-audio_url] [/not-audio_url]

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 th…
Get Real: No One Cares About Your "Real" Job [not-audio_url] [/not-audio_url]

Duration: 16:41
The service industry, food service in particular, is often considered a gateway job (read: give me the foundations I need to find a “better” role), a summer job (read: a way to make a quick buck), or a filler job (read:…