🎙️ EP131 – How to Build a Restaurant That Actually Works 🔥 From kitchen workflows to sustainable design, this episode is a must-listen. Broadcasting from 🇪🇸 San Sebastián, after stuffing ourselves at eight restaurants in three days, we break down what makes or breaks a kitchen—from cardboard mockups on basketball courts 🏀 to why your fryer should be as easy to replace as a Lego block 🧱.

🎧 Topics Covered in This Episode:

🚗 Post-Trip Food Coma – How we survived eight restaurants in three days (barely).

🏗️ Restaurant Openings – What really happens before the first guest walks in.

🏀 Kitchen on a Basketball Court – Why the best kitchens get built on a gym floor first.

🧽 Polishing Metal Walls – The insane design choices that cost you time, money, and sanity.

♻️ Fake Sustainability – Why it's BS if your chefs still work 14-hour shifts.

🔥 Smoky Kitchens Kill Morale – Why bad ventilation can tank your restaurant.

🛠️ Kitchens Must Be Lego – If you can't replace it easily, you're screwed.

📦 Tupperware & Trays – The boring but expensive details nobody warns you about.

🥄 Utensils & Tableware – How a €4,000 mistake in plate buying can haunt you.

📋 Staff Planning Reality – How your dream team shrinks when real budgets hit.

🥕 Supplier Nightmares – Why "best produce" claims don't mean squat without tasting it yourself.

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🔥Enjoy!