Episode 102
Why Restaurants Can't Just "Squeeze You In"
Listen: On spotify
Watch: On youtube
Behind every restaurant reservation is a careful balance of timing, capacity and customer expectations. From walk-ins and waiting lists to no-shows and last-minute changes, managing a busy dining room can feel like a game of table Tetris.
But why do some restaurants take bookings while others make you line up? The answer often comes down to kitchen capacity, table turnover and keeping prices affordable.
There’s also the chaos of Valentine’s Day, guests arriving with fewer people than booked and the frustration of being turned away when tables appear empty.
Because sometimes, squeezing in one more table isn't quite as simple as it looks.
Episode 101
Fancy Camping, Three Goblets & Restaurants Going Broke
Listen: On spotify
Watch: On youtube
Can a restaurant win every award that matters and still go broke?
Awards season raises a bigger question about what accolades actually mean to the people walking through the front door. From hats and three-goblet wine lists to critics and industry recognition, there’s a fine line between celebrating excellence and chasing validation at the expense of a sustainable business.
There’s also a questionable wine that appeared on a list before it had even left the winery, old-school Brisbane restaurants, luxury hotels and the hospitality industry’s tendency to become its own echo chamber.
And after a trip to K’gari, camping gets an upgrade with prawn rolls, cryovac curries and sticky date pudding straight from the camp oven.
At this point, snags and bread clearly aren’t enough.