"Hostile" Hospitality, A Failed Chef-Restaurateur, Delivery Financials, and more - Ep. 162

In this episode of the Repertoire podcast, host Justin Khanna shares his excitement about the return of solo episodes. Khanna highlights some of the most popular stories covered in past episodes, including a Twitter thread by startup founder Nick Huber, about the reality of running a profitable restaurant. The thread features a cautionary tale about a chef turned restaurateur who failed after opening a restaurant for selfish reasons and not being prepared to handle the responsibilities of running a business. Khanna gives his take on the lesson of the story, which is that starting a successful business is not about doing what you love, but rather about doing what gives you the best odds of making great money while managing the less fun aspects of the business. The episode also includes topics such as hostility in hospitality, Oreo’s product release strategy, smart ovens, and checklist for fire spots.
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Show Notes:
From chef to owner - a thread by Nick Huber : sweatystartup/sta...
5 Factors That Determine a Fire Spot : www.thesupersonic.blackbird.x...
When Did Hospitality Get So Hostile? : www.nytimes.com/2023/02/10/t-...
Toast Teams Up with Google to Launch a New Ordering Channel : pos.toasttab.com/news/toast-o...
Oreo’s Product Release Strategy : www.nytimes.com/2020/12/16/st...
Are Smart Ovens Legit? : • Is This Oven Flying Bl...
Podcast on "1% Diners" - kzbin.infojdlLRAQe...
Fine Dining 101 (see: Justin's call out about Cirque de Soleil) - • Fine Dining 101 🔪 50+ ...
You can read my take on other such stories, in-depth, from the past newsletters here: support.justinkhanna.com/
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29:54 all too relatable lmao. I was the only one at my previous job who would come up with specials and features for the week besides the head chef (I was only a line cook) and just basked in the compliments of my fellow cooks. I was then asked to explain a dish to a table and suddenly all my intimate knowledge of the dish and ingredients turned into "it's an umm pork belly with seasonings and a puree and some micro green form a garden that's like my Garden"😂