On this episode of the #NiunetPodcast, we speak with the Founder and Head Chef of the Dirty Kitchen, Darcy Miguel. We chat about how the dirty kitchen got started, his experiences in the restaurant and eatery industry, plans for expansion, and the challenges and realities of running a new business. Here are time codes for easy navigation 00:00 - Intro 00:05 - Show Introductions 01:02: - Who is Darcy? 03:24 - How the 2nd location came about 05:18 - New Dirty Kitchen location! 06:38 - Origins of the idea of Dirty Kitchen 09:54 - What the Dirty Kitchen is all about 11:34 - Darcy goes over how he’s developed his palette 13:15 - Which meals grew their reputation 15:44 - His unique culinary perspective 18:03 - What eateries need to consider in terms of the PNG customer 20:00 - Unique ways PNG food can be presented and prepared 24:45 - Darcy goes over what his usual working day looks like 26:58 - Darcy talks about what his hardest days are like 28:10 - Darcy’s mindset in the kitchen 29:40 - The effects of Social Media on the restaurant and eatery business 34: 19 - Darcy goes over some of the challenges he’s faced 36: 48 - Supply chain issues 37:41 - Promoting other local eateries 41:41 - Closing 41:53 - END Don’t forget; you can message us if you have any questions or get in touch through email at [email protected]! Have anyone interesting for us to talk to? Let us know too! Hope you enjoy the episode everyone! #niunetpnhg #educationeverywhere #food #comfortfood #business