Episode Details

After 43 years in the restaurant business, Nick Palmeri reveals his industry secrets. Why his employees stay for 10+ years while most restaurants have high staff turnover, how he can spot a bad employee in just 2 hours, and the one skill that separates restaurants that survive from those that go bankrupt. You’ll hear:00:00 - Why Italian Food Has a Secret Advantage Over Other Cuisines05:11 - The Military-Style Hospitality Training That Built a 43-Year Empire08:02 - "I'll Buy It From You": The Covid Decision That Changed Everything14:24 - The Restaurant Owner Who Didn't Pay Employees for MONTHS (And Got Away With It)15:53 - How One Employee Bought a House by Working FEWER Days17:08 - “I Can Spot a Bad Employee in 2 Hours” (Here's How)20:19 - The $6 Upcharge That Proves Your Restaurant is Screwing Customers28:03 - Why We Haven't Deleted a Single Email Since 201635:12 - The Korean Hot Dog Joint That Failed in 7 Months (Here's Why)42:12 - Why I Kicked an Influencer Out of My RestaurantAnd so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more from Nick Palmeri on LinkedIn Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld