Episode 6:
Kitchen Ops: Beyond the Food

In this episode, we delve into the reality of kitchen operations with PAX’s Head of Culinary Ops, Scott Eddington. With over 24 years of experience ranging from Michelin-starred fine dining to high-volume taco shops and hotel chains, Scott brings a business mind to the back-of-house.

The conversation moves past Instagrammable dishes to focus on the mechanical truths of running a profitable business: systematic training, organising workflows, and identifying the 'invisible leaks' in labour and COGS. Scott shares his practical framework for forensic accounting - fixing menus one week at a time - and explains why a chef’s ability to receive feedback is more critical than their knife skills.

This is a must-listen for owners looking to bridge the gap between culinary creativity and business sustainability.