About this episode

This episode discusses the critical differences between good food and a viable restaurant concept, emphasizing the challenges of opening and sustaining a restaurant.

🎙️ 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 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🔥 Enjoy!

People in this episode

Hosts: Chef Phil, Eric

Topics covered

• restaurant opening
• cooking concepts
• team building
• restaurant survival
• kitchen skills

Keywords

• restaurant
• cooking
• concept
• team
• skills
• survival
• schedule

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