Serving Expectations: A Nike Logo Lesson for Cooks
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP197 — How restaurants set expectations and why cooks who get the setup wrong can make people dislike a taste they'd otherwise love.
🎧 In This Episode: 🍽️ Restaurants Are Serving Expectations Before the Food Arrives 🎭 Fine Dining is Theater, Whether You Like It or Not 🍹 The Patxaran Story: How the Wrong Description Kills a Taste 🏺 Raising the Price Doubled the Orders 👟 The Nike Example for Cooks 🌮 Pujol vs the Street Taco: When the Brand Costs More Than the Food 📸 When a Restaurant Is Built for Instagram and Falls Apart on the Plate ⚖️ The Line Between Staying Humble and Underselling Yourself 🪞 Look Behind the Veil: When the Story Outgrows the Food
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🍷 Enjoy
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?