About this episode
🎙️ EP131 – How to Build a Restaurant That Actually Works 🔥 From kitchen workflows to sustainable design, this episode is a must-listen. Broadcasting from 🇪🇸 San Sebastián, after stuffing ourselves at eight restaurants in three days, we break down what makes or breaks a kitchen—from cardboard mockups on basketball courts 🏀 to why your fryer should be as easy to replace as a Lego block 🧱.🎧 Topics Covered in This Episode:🚗 Post-Trip Food Coma – How we survived eight restaurants in three days (barely).🏗️ Restaurant Openings – What really happens before the first guest walks in.🏀 Kitchen on a Basketball Court – Why the best kitchens get built on a gym floor first.🧽 Polishing Metal Walls – The insane design choices that cost you time, money, and sanity.♻️ Fake Sustainability – Why it's BS if your chefs still work 14-hour shifts.🔥 Smoky Kitchens Kill Morale – Why bad ventilation can tank your restaurant.🛠️ Kitchens Must Be Lego – If you can't replace it easily, you're screwed.📦 Tupperware & Trays – The boring but expensive details nobody warns you about.🥄 Utensils & Tableware – How a €4,000 mistake in plate buying can haunt you.📋 Staff Planning Reality – How your dream team shrinks when real budgets hit.🥕 Supplier Nightmares – Why "best produce" claims don't mean squat without tasting it yourself.📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥Enjoy!
