Kitchen Management: Prep Lists, Pressure & the Art of Running a Kitchen

🎙️ EP161 - Chefs live and die by the prep list. This episode is kitchen discipline: owning your section, juggling a thousand timers, costing without bullshit, and letting go of those ego dishes nobody orders.

🎧 Topics Covered in This Episode:

📋 Night Prep Lists – Building a bulletproof station

🐂 Grab the Bull by the Horns – Taking real control of your section (and surviving clopening)

🗣️ Commies, Demi, CDP – Communication and chain of command that actually works

⏱️ Chefs as Project Managers – Living inside a storm of timers

💻 Apps & Excel – Why most kitchen software still sucks

📊 Costing 101 – Steak, fries, rosemary salt & the hidden percentages

💸 Margin of Error – Airport pricing and not lying to yourself

📈 Dynamic Pricing – When burgers behave like plane tickets

🤝 Front of House Magic – The golden goose and the perfect check

⭐ Dogs, Plow Horses & Stars – Menu engineering for real kitchens

🥔 Buying Better Product – Quality vs. racing to the bottom

🧠 Ego Dishes – Specials, sweetbreads & gently educating guests

📩 Follow & Support Us:

🍽️ Everything in one place: http://linkin.bio/potluckfoodtalks/

📸 Instagram: http://instagram.com/potluckfoodtalks

▶️ YouTube: http://youtube.com/@potluckfoodtalks

💙 Support us on Patreon: http://patreon.com/potluckfoodtalks

📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast

🔥 Enjoy!