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?

As a business owner, scheduling is an inevitably challenging task at times. From sick kids, COVID, and hangovers to last-minute visits from friends and the endless list of other reasons employees call out, how do you handle it when someone says they can’t show up for their shift? Noelle, Nick, and George are discussing their opinions on questions, including:

• Do you have a policy regarding callouts?
• Are you more annoyed by 24-hour or same-day callouts?
• Does the age of your staff impact their likelihood of calling out of work?
• How does an employee arriving late impact the restaurants readiness for a shift?
• Are men or women more likely to call out of work?