Episode 94
Why Good Restaurants Still Have to Get Better
Listen: On spotify
Watch: On youtube
When something already works, changing it can be risky. But standing still can be just as dangerous.
TK and Pete explore the idea of “polishing the star” — finding ways to elevate the parts of a hospitality business that customers already love without losing what made them successful in the first place.
From testing new concepts and investing in staff training to planning for major service days, they discuss how long to give an idea before pulling the pin, why one bad night doesn’t mean failure, and the importance of measuring what’s actually working.
Plus, hotel booking platforms, direct bookings, customer feedback and why sometimes getting better isn’t about reinventing everything — it’s about making the good things even better.
Episode 93
2,400 Pancakes, 12,000 Eggs, 700 People Sick & Life Inside a Cruise Ship Kitchen
Listen: On spotify
Watch: On youtube
In this episode, TK and Pete lift the lid on life behind the scenes of a cruise ship kitchen. From feeding thousands of passengers every day to managing crews from more than 70 nationalities, Tony shares stories from his time working aboard Disney cruise ships.
The conversation explores food safety, large-scale hospitality operations, tipping culture at sea and the logistics required to keep a floating hotel running smoothly. From a food poisoning outbreak that left 700 passengers sick to air-freighting rice by helicopter, Episode 93 reveals what it really takes to feed a city at sea.