🎙️ EP183 — Very few chefs can open a restaurant and keep it alive. This episode is about knowing the difference between good food and good concept.

🎧 Topics Covered in This Episode:

🍽️ When Your CV Isn't Enough to Open a Restaurant

🧠 Detaching From Your Own Taste to Build a Real Concept

🏚️ Why the Best Restaurants Started as Taverns

🔪 The Truth About Kitchen CVs and Fake Skills

👥 How to Build a Team From Scratch in the Middle of Nowhere

💀 The Four-Days-a-Week Trap That Kills Restaurants

📋 Why You Need a Mock Schedule Before You Hire Anyone

🤝 Scouting vs. Trusting People You Already Know

🗣️ What Your Cooks Aren't Telling You

⚠️ When to Walk Away From a Client Who Won't Listen

📩 Follow & Support Us:

🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/

📸 Instagram: https://instagram.com/potluckfoodtalks

▶️ YouTube: https://youtube.com/@potluckfoodtalks

🗞️ Newsletter: https://www.potluckfoodtalks.com/start/

📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

🔥 Enjoy!