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?