Podcast Companion: The Guys Discuss Business

 

Hi everyone!  Nate and Jesse are back from Xmas break, and they had an impromptu discussion of all things restaurant business-related, from dining room pacing, HR issues, manipulating food cost, and and things of that nature.  This one will likely be more of interest to people who are in the food business, or people that like to see under the hood of other interesting professions.  If all that sounds boring, there's also Jesse dissing the worst charcuterie plate ever, and a fun story about Nate getting his little winkie scared off.

Time Stamps:

1:30 Jesse’s Jackrabbit Filly Experience
6:07 Jesse’s Constructive Criticism
9:22 The Indaco Incident
12:44 Fine Dining Versus Casual
14:35 On Overcommunicating
18:36 The Emeril’s  Incident (and Nate’s Fish and Cheese Interlude)
22:17 How Servers Size Up Diners
29:02 The Spookiest Charcuterie Plate in Charleston
31:41 The Hostess Problem
36:14 The 492 Service Pivot
39:50 The Guys Get Introspective
41:11 On Different Ways to Mitigate Food Cost
45:15 The One Metric that Matters
46:54 On Manipulating Food Cost Percentages
49:18 Why Hors D’Oeuevres are Crucial
51:12 Pharma Dinners!
54:16 What Happens When Your Loss Leader Is Your Best Seller
56:30 Why Fine Dining Is Hard
57:50 Why Hotels Help So Much
1:00:00 TK’s Really Mean Bibb Lettuce Prank
1:00:36 Jesse’s Totally Reasonable and Justified Nate-Scare Prank

Links: 

Not too much today, but Jesse had a few things to say about Jackrabbit Filly, a fun Chinese-American concept up in Park Circle, and Zero George, the serious (and seriously good [and seriously expensive]) restaurant at the Zero George hotel.  Check 'em out!

Jesse enjoying the rad patio at Zero George.  

We won't spoil the surprise by telling you what's going to happen with the candle.

It's that kind of place.