Restaurant Punk

With more than a dozen restaurants located in Cape May County, which is also home to some of the North East’s most renowned commercial fishing ports, it’s no wonder why many Kara eateries feature seafood prominently. So, why does Yianni take such an issue with Pescatarians, especially when he opened a restaurant featuring fish & veggies exclusively? Tune in to hear Yianni, George, and Emaleigh answer questions, including:

• Why does Yianni have such a problem with pescatarians?
• What percentage of people follow a vegetarian diet worldwide?
• Is dining out more frustrating for people with food allergies or for the people who have to hear about them?
• What does Aquaman eat?
• When making reservations, what is the best way to approach allergies and food restrictions?

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When you decide to pursue your dream of opening a business, it can be easy to forget you’re wearing rose-colored glasses. Yianni, Liz, and Peter dive into why you need legal representation as a business owner and explore what factors should influence your decision on which firm to hire. Questions include:

• Why do I need a lawyer as a business owner?
• How should you open your LLC as a brand-new entrepreneur?
• How can an accountant support you as a small business owner?
• What should you do before meeting with a business advisor?

#restaurantpunk #kararestaurantgroup #podcast #smallbusiness #BAR #barassociation #lawyer #attorney #llc #registeredagent #smallbusinessowner #entrepreneur #entrepreneurship #entrepreneurlife #businessideas #businessadvisor #businessadvice 

Hollywood stars – and even local celebrities – often expect special treatment, but business owners have to weigh the pros and cons of whether catering to their needs is worth it. While Yianni has been known to tell a famous actress or two to kick rocks, other venues, like American Dream in East Rutherford, are willing to forego profits to make the Kardashians and Cardi B comfortable. What does the Restaurant Punk crew think about favoritism? Join Yianni, Noelle, and Liz to hear what they think about questions, including:

• Which three famous people would you close your restaurant for?
• What is the impact of Taylor Swift visiting your business?
• Would you allow Dave Chapelle (or another celebrity) to smoke weed in your business?
• Would you shut down your restaurant for a national television show filming?
• Who would you bring back from the dead to have dinner with?

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From the outside looking in, most people think that restaurant owners are rolling in cash, but what is the reality? Speaking from their own experiences over the past four decades, Yianni, Nick, and Nick are answering questions, including:

• How much money can you make as a restaurant owner?
• Are breakfast and liquor licenses equally profitable? 
• What variable costs have the biggest impact on your bottom line?
• Should you pay yourself a paycheck as a business owner?
• How should you prioritize food cost, labor cost, and overhead?

For international travelers and foodies, one of the best parts about visiting a new country is trying their signature dishes. We fly to Italy for pizza and pasta, explore Greece to enjoy gyros and spanakopita, and South America to discover a range of spices. But, what culinary specialties are travelers looking forward to when coming to the good old US of A? Yianni, Nikos, and Peter are answering questions, including:

• What makes a true Philly Cheesesteak?
• What foods are considered “American” internationally?
• Is pizza or pasta more Italian?
• FMK: Peanut Butter & Jelly, Mac & Cheese, Steak

No two restaurants are alike, and neither are their bathrooms. Within the Kara Restaurant Group family of businesses, we believe in making the restroom an experience of its own, but many other entrepreneurs put it on the back burner. So, whose idea about where you go number two is number one? Nick, George, and Liz are answering questions, including:

• What do you stock in your business’ bathroom?
• Should you offer extra amenities, like mouthwash and tampons?
• What is the bare minimum when it comes to the restroom experience?
• Do customers appreciate a curated washroom?
• How do design, music, and lighting impact your trip to the john?

Prepping ingredients for service is an essential part of restaurant operations, but how much of an impact does your prep person really have on the business’s bottom line? Join Nikos, Peter, and Patrizia as they answer questions including: 

• Is your prep guy causing food waste by not optimizing ingredients? 
• Does a slow prep person impact your business’s profitability? 
• What are some creative ways to minimize food waste? 
• Does inconsistent food prep impact the guest experience? 
• Do you focus more on food or liquor waste as a business owner? 

An important part of a restaurant’s ambiance is the playlist, but for employees working day in and day out, listening to the same songs 24/7 can be downright infuriating. As a business owner, do you think it’s ok to allow the kitchen staff to listen to their own music while on-shift? Nikos, Noelle, and Nick are answering questions, including: 

• Do you allow your kitchen team to listen to their own playlist?
• Are your employees able to play their own music while opening or closing?
• Can music selections be distracting for employees?
• Do you let staff wear headphones while prepping?

As an entrepreneur, your business is your baby. So, after investing all of yourself and your savings into building it, what happens when you decide to put your business up for sale? Nick, Bobby, and Peter are answering questions, including:

• How do you determine the value of your business?
• Is the value of a restaurant space different than a retail store?
• What factors impact the bargaining process when purchasing a restaurant?
• Would you rather sell your business outright, or have a percentage interest?

Is sharing really caring? Noelle, Nick, and George discuss family-style ordering and sharing food in this week’s episode of Restaurant Punk. Tune in to hear their answers to questions, including:

• What are the pros and cons of tables ordering family-style for customers and restaurants?
• Have you ever suffered from order envy?
• Do you like ordering a variety of appetizers and entrées when dining with a group?
• Is it more difficult to order family-style if party members have allergies or food preferences?
• What is the most challenging part of managing family-style ordering for restaurants?