Running a Restaurant is No Joke

We're taking you under the hood of restaurant kitchens and into the messy back offices and walk-in fridges — not just to see how food is made, but how profits are made. Follow along as comedian and wannabe restaurateur Eric Wareheim learns about those laughably thin margins, staff training snafus, and cash-flow crises that are all a part of making a go of it in the food industry today.

If you're a business owner who's thinking of getting into the restaurant game, if you're a foodie who thinks starting a restaurant is your calling, or if you're a long-time restaurant operator who wants insight from some of the best in the business, this one's for you.

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