EP 1: Kitchen Chaos: The Hardest Day in the Food Business
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EP 1: Kitchen Chaos: The Hardest Day in the Food Business
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Hosts Steve Barry and Sean Collins kick off their podcast with a deep dive into the moments that truly test the spirit of the hospitality industry.
In this explosive debut, they recount their most challenging days on the job: From dealing with a key line cook's unexpected delay that caused critical stress during a massive catering rush, to a city-wide power outage that wiped out a full restaurant's worth of digital tickets.
Sean also shares his teenage experience working solo on the line for a busy Valentine's Day, while Steve recounts the sheer exhaustion of pulling 48-hour shifts at a country club, culminating in a disastrous, high-stakes moment with a gluten-free wedding client.
This episode explores the immense managerial stress, the high financial cost of kitchen errors (like leaving the walk-in door open), and how surviving those chaotic shifts molds a career in the restaurant business.
Topics Covered: Kitchen Management, Extreme Stress, Restaurant Business, Supply Chain, Catering, POS Systems, 48-Hour Shifts, Walk-In Errors, Close-to-Open, Mother's Day Rush, Food Accommodation.