Episode 73

From POV Cooking Videos to $25 Cocktails

Listen: On spotify

Watch: On youtube

Hospitality has a rhythm that’s hard to replace — the pace of service, the pressure of performance, and the constant pull to improve.

This episode moves through several sides of that world, from the rise of POV cooking videos and why they’ve become so addictive, to the realities of leadership in kitchens and the tension between craft, efficiency, and control.

There’s also a closer look at the economics behind hospitality — including why cocktails cost what they do, how margins can quietly disappear, and why understanding your market matters more than personal taste.

Along the way, the conversation touches on wine credibility, bar standards, customer behaviour, and what your role really becomes as you grow through the industry.

A real look behind the scenes of modern hospitality — the good, the frustrating, and everything in between.