A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP183 — Very few chefs can open a restaurant and keep it alive. This episode is about knowing the difference between good food and good concept.
🎧 Topics Covered in This Episode: 🍽️ When Your CV Isn't Enough to Open a Restaurant 🧠 Detaching From Your Own Taste to Build a Real Concept 🏚️ Why the Best Restaurants Started as Taverns 🔪 The Truth About Kitchen CVs and Fake Skills 👥 How to Build a Team From Scratch in the Middle of Nowhere 💀 The Four-Days-a-Week Trap That Kills Restaurants 📋 Why You Need a Mock Schedule Before You Hire Anyone 🤝 Scouting vs. Trusting People You Already Know 🗣️ What Your Cooks Aren't Telling You ⚠️ When to Walk Away From a Client Who Won't Listen
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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?