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Kara Restaurant Group
Restaurant PunkEpisodes
Kara Restaurant Group
Restaurant Punk
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Work and stress are often synonymous when you work in the restaurant industry, so after a while, it almost feels normal to be a bit on edge whenever you’re on shift. But what happens when the mounting agitation boils over and causes you to leav
For a long time, the standard path to success was defined by attending college before accepting a salaried career. In recent years, particularly amid the COVID pandemic, many began questioning the need for a college education. While Nick attend
The potential for debates is endless when it comes to the psychology of ordering. But when deciding whether or not to order dessert, what are the impacts of a written menu vs. verbal specials? George, Noelle, and Nick are answering questions, i
Perhaps one of the greatest advantages of being a human is having opposable thumbs that make it easier to grasp and manipulate objects firmly, but when you’re serving tables, the standard is only to use them for stabilization. Noelle, Liz, and
As a restaurant operator, the only constant is change, and even the best-laid plans can go to hell in a handbasket pretty quickly. So, what should you do when things aren’t running as smoothly as you planned and the time comes to pivot your bus
They say it takes money to make money, but does making money in the long run also require free labor in the short term? Noelle, Yianni, and Liz are discussing their experiences working for free and how its shaped their career paths. Tune in to
When you own a BYOB restaurant, it’s a pretty common occurrence for tables to offer you a glass of whatever you’re drinking. So, should you accept or decline, and are there any standard rules of engagement? Yianni, Noelle, and Liz are answering
Opinions vary greatly on the topic of tipping in restaurant settings, but for business owners and employees in particular, one methodology that can be particularly divisive is pooling gratuities. Nick, Liz, and Noelle are talking about tipping
Sometimes, you return to a restaurant for the food, while other times, it’s just something about the atmosphere that makes you feel at home. From knowing the owner and having inside jokes with half the staff to being confident that the experien
From the outside looking in, it often seems like restaurant owners are raking in cash, so it can feel off-putting when establishments charge for things like bread, soda refills, and extra sides of sauce. Any business owner will tell you that th
OpenTable has changed the game for restaurant operators and guests, making it easier to reserve tables even when a business is closed. But it also presents a slew of problems, especially when customers use the platform to book many competing re
As a business owner, it can be awesome to see your employees taking the initiative to go the extra mile at work, but at what point does their desire to do better turn into insubordination? Nick, Yianni, and Liz are talking about trust in the wo
Unless you’re the most easygoing person in the world, you’re bound to encounter someone you don’t love in the workplace – especially in the hospitality industry. Some people may ignore or avoid assisting the person they dislike, while others op
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 own boss. Noelle, George,
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? Yianni, Nikos, and Nick ar
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, and Noelle are answering
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 should they simply serve in
No two employees are alike, especially when it comes to training new hires. So, when you start to discover that a recent addition to your team is difficult to manage, what should you do? Nikos, Liz, and Peter are discussing hiring and firing an
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 inspired. So, how do you
Sun and moon signs, mercury in retrograde, crystals, and rituals…it’s getting witchy on the Restaurant Punk set this week as Nick, Noelle, and Liz discuss what they do to feel prepared for – and cleansed from – their workdays. Questions include
The average American has 3.84 credit cards and dines out 4.2 times weekly. So, how do those two facts impact business owners? Across the country, businesses have varying practices to limit the negative effects of credit card surcharges on their
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 businesses choose to add t
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 employees with better personalit
As a server, you come across your fair share of items left behind by forgetful guests. From sunglasses and umbrellas to cellphones and credit cards, someone calls – or stops in – almost daily to see if you’ve found their precious items. So, wha
On a daily basis, you probably encounter “Type A” and “Type B” content on Instagram, TikTok, YouTube, and wherever else you’re consuming media these days. So, for those that relate more to the Type A tendencies, how do you encourage your employ
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