EPISODE 39

What we thought we needed to open a Restaurant, But didn't…

Listen: ON SPOTIFY

Watch: ON YOUTUBE

If you're in the early stages of opening a restaurant—or dreaming of it—have you ever wished you could pick the brain of someone who's been through it all? Someone who could tell you which details feel important at the start… but really don’t matter in the long run?

In this episode, Peter and Tony dive deep into the things they thought were make-or-break when launching a venue—coasters, business cards, starched linen, even the location of the bins—but turned out to be distractions.

From uniform choices to email obsession, from over-designed wine lists to unnecessary gear in the kitchen, they peel back the layers of restaurant startup myths with hard-earned honesty and humour. They share what they wish they’d let go of sooner, what’s truly worth your investment, and how to build a venue that lasts—not just in looks, but in soul.

Whether you're a first-time restaurateur or a seasoned hospo pro looking to reassess what really matters, this episode is packed with lessons, laughs, and maybe a gentle push to stop obsessing over business card stock and focus on your stove.

Got a question? – drop us a line here.