Relationships in Restaurants: Marrying the Manager

Relationships in Restaurants: Marrying the Manager

Author: Kara Restaurant Group March 17, 2023 Duration: 13:49

Kate, the bada** bitch from the Moulin Rouge aka Kate the Great aka Nikos' wife, joins Noelle, Yianni, and George in this no holds barred episode where Yianni poses a point-blank question to Kate: As a former employee, what was it like to work for Kara Restaurant Group? After requesting the presence of a referee and a bouncer to mitigate the almost inevitable fight, the gang kicks around questions, including:

  • What happens when your employees think that you're playing favorites?
  • Is agreeing to disagree the same thing as disagreeing?
  • When someone is good (and knows they're good), how do you encourage them to keep growing?
  • Do you agree that the person who you butt heads with the most can also (sometimes) be the person who helps you grow the most?
  • Are you keeping track of the number of times that Yianni has admitted that Peter is the better Chef since the podcast launched? (It's three…)

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…