Restaurant Punk

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, what gets left behind most often, and what actually happens to it after you leave? Yianni, George, and Guest Host Bobby Baklava are answering questions including:

• Have you ever kept something that was left behind at your business for yourself?
• How long should you hold onto a forgotten item for a customer?
• What are the top three items left behind in restaurants?
• Should forgetful people tip more so their server doesn’t toss their stuff?
• Has a business ever kept something that you know you lost there?

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 employees and/or coworkers to raise their standards to be a bit more in line with yours, especially when they’re Type B? Noelle, Liz, and Guest Host Emaleigh Kaithern are discussing:

• What are the pros and cons of working from home?
• How can you balance delegating tasks and leading a team with people-pleasing tendencies?
• Is there such a thing as having checklists that are too specific?
• What are the impacts of teaching instead of telling?
• How can you motivate your coworkers to do better?

When it comes to making reservations for dining out, OpenTable has changed the game, making it more convenient than ever to avoid talking to a person while planning your evening. The reservation system has also made it easier than ever for restaurants to take note of their guests’ special occasions, allergies, and preferences. But, as with all things, some downsides come with all the positive features. Noelle, Yianni, and Liz are answering questions, including:

• How much does a restaurant get charged for a reservation made on OpenTable?
• Should owners train their staff on the ins and outs of OpenTable, or is most of it self-explanatory?
• How should a server acknowledge “date night” vs. a more traditional ‘holiday’ like a birthday or an anniversary?
• What percentage of restaurants use a third-party reservation system?
• Is it better to tell your server about your special occasion in person rather than including the information in your reservation?

From diners to fine dining, one of the basic foundations of being a chef is having common sense. Inevitably, this means that not everyone is cut out to survive the long run in the kitchen, but can you teach anyone to cook? Yianni, Liz, and Guest Host Danny are discussing questions, including:

- How does working in a high-volume job prepare you for a successful future in hospitality?
- What are your preferred ‘foundations’ when hiring someone with minimal experience?
- What’s your go-to “gotcha” test to see if a new hire can cut it?
- Does a formal culinary education really prepare you for the job?
- How do you create consistency in a business with multiple locations that hasn’t yet franchised?

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There are two types of people in this world: those who make their bed in the morning and those who don’t see any point in wasting their time on such trivial pursuits. Liz and Nikos fall into the first group, while Yianni stands firmly with the latter. Explore how organization in your personal life can bleed over into business as the gang answers questions, including:

- Does being disorganized in your daily life impact your ability to be organized at your business?
- Do you keep checklists?
- Is there such a thing as being too organized?
- How can you balance efficiency with organization?
- Are people who make their bed in the morning more successful?
- Does organization derail creativity?

Restaurants open and restaurants close – it’s a given in the hospitality industry. Sometimes, we rack our brains trying to figure out why a sh*tty storefront stays open for decades, while other times, incredible cafés with delicious food and impeccable atmosphere can’t get their concept to stick. So, what are the main reasons that eateries go out of business? Peter, Liz, and Guest Host Bobby Baklava are answering questions, including:

• Do owners understand their overhead?
• What does it mean to say, ‘sales make everything go away?’
• How common is it for entrepreneurs to enter the restaurant industry ill-prepared?
• Can you be successful in hospitality without any working experience?
• What drives success/failure in the restaurant industry?

Admitting that you’ve made a mistake can be challenging for anyone – we’re all humans with egos, after all. But what happens when a business owner refuses to take accountability for their role in sh*t hitting the fan? Noelle, George, and Liz are discussing questions, including:

• How do you survive as an employee if you’re set up for failure by ownership/management?
• What should you do when your manager refuses to respond to constructive feedback?
• Would you quit a job on the first day if you realized that they didn’t have their sh*t together?
• Can you use your bad experiences as an employee to become a great leader/ business owner?
• Do you find it difficult to admit it when you’re wrong?

After a decade of working front-of-house positions across the Kara Restaurant Group portfolio, this week’s Guest Host, Emaleigh Kaithern, has used her marketing degree to pursue a career in branding and communications. From developing websites and marketing plans for non-profits and small local businesses to overseeing international destination marketing campaigns, she now uses her experience to help guide the development of the KRG brand. Yianni, Nick, and Emaleigh sit down to discuss:

• Can it be productive to disagree sometimes?
• Why is branding important for your business?
• What are the benefits of a strong brand presence?
• How can businesses leverage Canva and similar tools to keep their branding consistent?
• Why should you plan for the long haul with your marketing plan?

For some diners, one of the most exciting aspects of going out to eat is hearing about that day’s specials, regardless of whether they’ve been the same for the past six days (or years). While some prefer to select their entrée before arriving, others revel in the chance to try something “new” and “novel.” So, how do the restauranteurs who create said specials feel about them? George, Noelle, and Yianni are answering questions, including:

• Are specials beneficial for your business?
• Is there a difference between offering “specials” and “additions to the menu?”
• Do you prefer a server to tell you about the specials verbally or hand you a written menu?
• Should a server tell you the price when describing the specials?
• What makes a menu addition truly special?

Patrizia from Hangtime Bar and Grille in Absecon is back on the Restaurant Punk set with Nikos and Noelle to discuss hiring practices in the hospitality industry. From interviewing practices to knowing whether someone is the right fit for your team, the gang is giving their opinions on questions, including:

• Do staff respect their managers more when they’re willing to roll their sleeves up and help?
• Do you prefer males or females when hiring for the front-of-house?
• How can you best ‘divide and conquer’ the essential tasks related to managing a restaurant?
• Are males more equipped to manage the kitchen?
• What are the benefits of meeting potential new hires in person?