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I Don’t Bake, I Cook: The Dessert Debate Every Restaurant Has
Should desserts be made in-house, or are they secretly breaking your restaurant?
This episode dives into the dessert dilemma from a chef and operator perspective: baking vs cooking, profit vs pride, and why tiramisu might be the safest bet on any menu. We talk kitchen space, staffing realities, sourcing locally without misleading guests, and the pressure behind “made in-house” expectations.
It’s honest, funny, and painfully relatable for anyone who’s worked the line, run a kitchen, or stared down a dessert menu wondering if it’s worth the headache.
No fluff. No sugarcoating. Just real restaurant talk.
#RestaurantPodcast #FoodIndustryTalk #ChefLife #HospitalityStories #DessertTalk #CulinaryBusiness #BehindTheKitchen #FoodServiceLife #RestaurantOwners #RestaurantPunk #KaraRestaurantGroup
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By Kara Restaurant GroupShould desserts be made in-house, or are they secretly breaking your restaurant?
This episode dives into the dessert dilemma from a chef and operator perspective: baking vs cooking, profit vs pride, and why tiramisu might be the safest bet on any menu. We talk kitchen space, staffing realities, sourcing locally without misleading guests, and the pressure behind “made in-house” expectations.
It’s honest, funny, and painfully relatable for anyone who’s worked the line, run a kitchen, or stared down a dessert menu wondering if it’s worth the headache.
No fluff. No sugarcoating. Just real restaurant talk.
#RestaurantPodcast #FoodIndustryTalk #ChefLife #HospitalityStories #DessertTalk #CulinaryBusiness #BehindTheKitchen #FoodServiceLife #RestaurantOwners #RestaurantPunk #KaraRestaurantGroup