Episode 24

restaurant culture

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Watch: ON YOUTUBE

Restaurant Culture—What Is It Really? Is it good? Is it bad?

Well, that depends on who you ask. Every week, new allegations emerge—disgruntled staff speaking out, wage theft cases making headlines, and toxic work environments being exposed. The list goes on.

In this episode, hospitality veterans Peter Marchant & Tony Kelly dive deep into the do’s and don’ts of fostering a healthy workplace culture. We’re talking about building a restaurant where people not only work—but thrive. A place where respect, safety, and fair treatment aren’t optional extras.

It’s time to move on from the bygone era of furious chefs screaming orders, 80-hour weeks with pay for 40, and manipulative "we’re a family" rhetoric designed to squeeze extra hours out of exhausted staff. The industry is evolving, and it’s up to us to shape it into something better.

This is an episode worth its salt, so grab yourself a Long Island Iced Tea, kick back in the recliner, put your phone on silent, and really take this one in.