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“You’re Getting Scammed!” Joshua Weissman Reveals How Restaurants REALLY Make Money

The Iced Coffee Hour

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𝗖𝗢𝗡𝗡𝗘𝗖𝗧 𝗪𝗜𝗧𝗛 𝗨𝗦

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Timestamps:
00:00:00 - Intro: How Long Does It Take to Learn to Cook?
00:05:59 - The Kitchen Fire He'll Never Forget
00:14:52 - Sponsor: Chef IQ
00:16:21 - How Restaurants Really Make Money
00:24:23 - Betting His Own Money on a Restaurant
00:30:02 - Sponsor: Ethos
00:31:21 - Sponsor: MagBak
00:33:00 - The Hidden Cost of Opening a Restaurant
00:42:51 - Can an Influencer Save a Restaurant?
00:47:01 - How to Get a Table Anywhere
00:52:31 - The Most They've Ever Spent on a Meal
01:00:41 - Sponsor: Faire
01:01:47 - Has Tipping Gone Too Far?
01:08:32 - Are You Getting Shorted at Chipotle?
01:15:17 - Which Fancy Ingredients Are a Scam?
01:21:33 - The Dark Side of Restaurant Kitchens
01:27:54 - Is Graham a Nightmare Customer?
01:33:15 - The 3 Dishes Everyone Should Master
01:43:34 - The $500K Brand Deal Dilemma
01:54:09 - The Tax Trick Most Investors Miss
02:00:42 - Jack's Secret New Rolex
02:07:59 - How He Actually Got Shredded
02:12:04 - Rapid Fire & The Kitchen Tier List

*Some of the links and other products that appear on this video are from companies which Graham Stephan & Jack Selby will earn an affiliate commission or referral bonus. Graham Stephan & Jack Selby are part of an affiliate network and receives compensation for sending traffic to partner sites. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

20 Comments

@JoshuaWeissman 3 days ago Pinned

Thanks for having me on gentlemen! It’s a pleasure as always!!

@olivermueller7438 4 days ago

Ate at Ben & Lynn’s yesterday and it was literally the best bang for buck food I’ve had in a while. The chicken sandwich dipped was HUGE. For the same price as a full meal at chick fila, I was actually full after. Great quality

@Hotrodtoyzz-y9p 4 days ago

Tipping for a smog is the same mentality as paying a subscription for your heated seats

@mustachepro. 2 days ago

Joshua- “ I am passionate about making the best food possible for the best possible price.”

Graham- “but couldn’t you make a lot more money if you did this thing that would take away from the quality and care?”

@MsLaurenBaldwin 4 days ago

Tipping has definitely gotten out of control!
Tipping should be based on above and beyond service. Now it seems like everyone has there hands out ... I can't begin to tell you how many people I come across who should not be serving!

@shilpaWaghmare-y4v6i 2 days ago

The editing is very impressive I really appreciate the effort.

@MikeMajlakVlogs 4 days ago

THERES A BURGER AY 12:02

@ivano42 2 days ago

1:26:20 Halibut is naturally pescatarian because it is a fish. A pescatarian diet includes fish and seafood while excluding meat and poultry.

@Seromontis 2 days ago

I'm only tipping in the food industry if I'm sitting down and you come by a few times and refill my drinks otherwise there is no guilt for not tipping.

@RameshRamesh-o6h6n 3 days ago

The content is really helpful I will come back to watch it again.

@Tbar_07 4 days ago

Many restaurants are kinda like trends. I think some are very popular for while, then fall off and then people miss it and come back.

@JomilaBokul-w1l 1 day ago

The idea is exactly what I needed It made my day better.

@kkp4297 4 days ago (edited)

tipping a smog test ?!?!?!?!
all they fuckin do is press some buttons. Modern cars do their own smog test.
and you tip for that shit? The smog tester took that job knowing the salary.

@Schulzy93 4 days ago

Love it when there’s two a week!🎉

@omradiant 4 days ago

People that are really good cooks know the things that aren’t in the recipe. Like how to get the cornbread to rise. How to fold in flour properly into a mix while the mixer is running.

@Ymam_ 4 days ago

Cooking is like the closest thing to magic the common person can do and it’s awesome

@Chasing-Inquiry 1 day ago

Restaurants should set up a regular food-waste system, with compost piles that local farmers can collect for animal feed and for further composting to enrich soil for crops. Ideally, those partnerships would be with the same nearby farms the restaurants already source ingredients from, closing the loop between kitchen and field.

@cirilodavila 3 days ago

2:17:09 I really want Jack to know I appreciated his “it’s dangerous, it burns your feet” reference

@torysox4965 4 days ago

The egg thing is wild. Huge difference between egg flavor depending on what the chicken eats and all that.

@MyCHEFiQ 4 days ago

Home cooks don't need more stress in the kitchen. They need more confidence. We're proud to build tools that help people cook great food, waste less, and enjoy the process a whole lot more.