If catering makes more money with less overhead, why doesn’t everyone do it?

In this episode of Restaurant Punk, we dig into the business realities behind catering: profit margins, staffing, communication challenges, ghost kitchens, and why most chefs still chase the restaurant dream despite the math.

From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure.

Smart, honest, and essential listening for anyone thinking about starting a food business.

#RestaurantPunk #KaraRestaurantGroup #Chef #ChefLife #Cooking #RestaurantPodcast #FoodBusinessPodcast #CateringLife #RestaurantTalk #ChefEntrepreneur #HospitalityBusiness #FoodIndustryInsights #KitchenLife

Should desserts be made in-house, or are they secretly breaking your restaurant?

This episode dives into the dessert dilemma from a chef and operator perspective: baking vs cooking, profit vs pride, and why tiramisu might be the safest bet on any menu. We talk kitchen space, staffing realities, sourcing locally without misleading guests, and the pressure behind “made in-house” expectations.

It’s honest, funny, and painfully relatable for anyone who’s worked the line, run a kitchen, or stared down a dessert menu wondering if it’s worth the headache.

No fluff. No sugarcoating. Just real restaurant talk.

#RestaurantPodcast #FoodIndustryTalk #ChefLife #HospitalityStories #DessertTalk #CulinaryBusiness #BehindTheKitchen #FoodServiceLife #RestaurantOwners #RestaurantPunk #KaraRestaurantGroup

Why do chefs hate modifications so much?
What does “rare” actually mean?
And why is firing food at the end of the night such a cardinal sin?

In this episode of Restaurant Punk, we break down the kitchen pet peeves that push cooks to the edge—menu substitutions, misunderstood steak temps, front-of-house mistakes, and the chaos that happens when accountability disappears during a rush.

It’s loud, opinionated, brutally honest, and painfully relatable for anyone who’s worked in restaurants or modified a menu item while dining out.

Listen before your next reservation. Trust us.

#RestaurantPodcast #ChefRants #KitchenLife #HospitalityTalk #FoodIndustry #BehindTheKitchen #LineCookStories #RestaurantOwners #ServiceIndustry