Most owners work hard but still make little profit.

Why? In this episode, we reveal the Food Limit Index (FLI) — a key metric showing how much customers are willing to pay for a meal, based on national income. We compare FLI and real margin structures across the U.S., Korea, Vietnam, Russia, and Germany — and explain why high dining frequency doesn't always mean high profitability. We also introduce the concept of "Elastic Necessity" — essential goods with high price sensitivity — which traps U.S. and Korean restaurants in a low-margin loop.

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In this episode, we talk about the “Practical Chef” — not an artist, not a celebrity, but a survivor. He runs a small 10-table pub, cooks, preps, cleans, and survives on systems, not applause. We break down what makes this kind of chef different: – Why we think in production lines, not performances – Why German food fits low-cost, high-efficiency cooking – Why plating is a function, not art – And why one loyal local is worth more than 1,000 Instagram likes

If you’re in the kitchen every day, wondering how to survive — not just impress — this episode is for you.

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Ever wondered what secret weapon helps small restaurants survive in a brutal market?

In this episode, Salt reveals why his obsession with German cuisine isn't about cultural admiration, but pure business strategy. Discover how German food's historical focus on practicality and low last-minute cooking translates into labor efficiency and higher survival rates for independent operators. Learn the five concrete reasons why this niche cuisine is tailor-made for your small business, turning every meal into a structurally optimized path to long-term survival.

What makes a restaurant truly sustainable?
In this episode, Salt compares a trendy brunch bar in Korea with Dimes NYC through the lens of the Toyota Pub survival strategy framework.
From overpriced interiors to poached-egg bottlenecks, we break down the hidden inefficiencies behind Instagrammable brunch spots.
We also explore how Dimes NYC builds operational rhythm using batchable menu design, and why “That’s it?” taste structures fail to retain customers.
If you're a small food business owner or just obsessed with restaurant strategy, this one’s for you.

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In this special recap episode, Salt summarizes the entire Toyota Pub framework — from emotional pricing to cell-based kitchen flow, and everything in between.

You'll learn:

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What does efficiency really mean in the restaurant business? In this episode, Salt shares a full set of practical metrics to evaluate whether your restaurant is running efficiently — from marketing cost ratios to parallel cooking indexes and prep buffer values.

You’ll learn:

(1) Why word-of-mouth beats marketing budgets
(2) How to spot menu items that secretly drain your kitchen3( (3) Why some foods (like soufflé) are business traps in disguise

And how clams can ruin your prep system
A must-listen if you're running a small kitchen, managing a tight team, or just want to survive in the brutal F&B world.

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Learn how to apply Toyota-style cell production to pub kitchens.

This Episode breaks down how modular cooking, flow-based task division, and German-style menus enable lean operations with minimal staff. We also covered the advantages and disadvantages of the cell production method, as well as which business model it is most effective in applying.

A deep dive into the remaining core principles of Toyota Pub production:

Andon system, Poka-Yoke (fail-safe design), 5S activity, standardized front-of-house operations, and practical Kaizen using the 5WHY method. Learn how to optimize small pub workflows for survival and efficiency.

A detailed guide to applying Toyota Production System (TPS) principles to small pubs and restaurants.

Learn how bottleneck management, production leveling (Heijunka), and the Kanban system can optimize kitchen workflows for survival and efficiency.

Learn how the Toyota Production System (TPS) principles for pub operations :

like Just In Time, Kanban, and bottleneck management can revolutionize small pub operations. Discover real-world inventory, cooking, and workflow optimization strategies for high-mix, low-volume restaurant models.