0:25
Skip the F***ing Chain Restaurants
Detroit 75 Kitchen
0:23
The Benefit Of Not Being A Picky Eater
0:30
Why Your Sandwiches Taste Bad
0:31
3 Tips To Train Staff Correctly
0:28
5 Traits of a Good Boss
0:19
What Actually Gives A Jalapeño Its Heat?
Should Your Staff Care As Much as the Boss?
Should You Tip or Not? 💰
3 Employer Red Flags
Why You Need to Reinvest In What Matters
Why Restaurants Disappear
0:20
Burning Out vs Making More
3 Struggles Every Restaurant Deals With
Portion Size vs Cost
Detroit 75 VS DoorDash
0:24
Should Bosses Work With Their Team?
Don't Ask To Change the Menu 🙄
0:29
Do Workers Deserve A Second Chance?
Don't Waste Money On S*** Food
Do You Need School To Be Successful?
0:27
How Many Hours Have You Worked?
Why We Take Off the Holidays 🎄
Why Food Makes Memories
The Only Time Chef Mike Tosses Food
Sacrifice Quality For Lower Prices?
Stop Saying That No One Wants to Work
Why the Bread F***ing Matters 👏
From Scratch Or Not At All
Wait Time vs Quality
0:26
Should Staff Eat For Free?
The TRUE Southwest Detroit 💪
Is Good Food Worth the Wait?
Food Makes You Stop
Chef Mike vs The Haters
Should Restaurants Close on Weekends?
Why We Take Our Weekends OFF
Running Out of Food?
Chef Mike's Happy Place
0:50
Home Away From Home
0:22
How They Make It To the Menu
Where Did Chef Mike Train?
The D75 Flavor
Flavors In Your Face
It's Bigger Than Us
0:58
Why You Should Value Your Team
0:21
It's Got To Have Flavor To Stay
0:33
Mixing Cultural Flavors
Made From Scratch at D75
0:43
We Made It From Scratch
0:53
The Birth of Detroit 75
1:00
Chef Mike's Cooking Style
0:40
What's our secret? Pt. 3
0:52
What's our secret?
0:48
Why You Should Support Local
0:49
We Celebrate the REAL Detroit
Why We Close For Holidays
0:46
Why the Working Class Matters
The People Behind the Food
0:16
A Detroit 75 Day
Detroit Stays Hungry
Q&A with Chef Mike & Ahmad
We Take Weekends Off
The Detroit 75 Experience
Chef Mike Nassar
Building A Detroit Institution
Rollin' Thru Detroit
3 Signs A Restaurant Might Not Be Clean Enough
How To Keep Your Business From Failing
Why Mexican Food Is So Popular
3 Tips For Any Catering Event
How To Work Smarter Not Harder
Closing Weekends Can Help With Success
The Slow & Steady Method?
Get Yourself A Mentor
F*ck Franchising
3 Ways To Create A Memorable Brand
Which Orders Are the Priority
Concentrate Your Energy
Choose Your People Wisely
Life Lessons That We All Need
D75 Named the Official Food Truck of the PGA Tour
People Deserve Better Food For Their Money
Boss vs Leader
Quit Talking Sh*t About Detroit
Show Some Damn Respect
It Should Be About More Than the Money
How To Make Sh*t Happen
The 4 Traits You Need in the Restaurant Business
How To Tell If A Restaurant is Worth It
One Thing People Still Don’t Get
The Biggest Rookie Mistake to Avoid
The Two Biggest Issues Chef Mike Sees
How To Make Your Restaurant Better
What Happens When Staff Eats Free?
Technique For Dealing With A Workaholic
Why Your Business Name Matters
How To Keep Your Staff Around
Chef Mike Reacts: Slicing Tomatoes
How To Optimize Your Time in the Kitchen
The Moment That Changed My Mind
What Amplifies the Flavor
3 Tip to Improve Your Communication Skills
Auto-Gratuity: Good or Bad?
A Good Sandwich Needs Layers
What Makes the Perfect Seafood Sandwich
3 Benefits of Feeding Your Staff for free
3 Ways To Multitask Your A$$ Off
3 Steps For Handling Unhappy Customers
Nobody Should Work 7 Days A Week
0:39
How to make Mexican Hot Chocolate
How to make Garlic Cilantro Popcorn
Why Grandma’s Cooking Tastes Best
Restaurants Should Not Be Open During the Holidays
0:17
Is It Okay To Eat Alone At A Restaurant?
Worst & Best Ways To Handle Angry Customers
Stop Charging $20 For A Damn Sandwich
How To Make Shrimp Po’Boys At Home
Are Michelin Stars Still Relevant?
The 3 Pillars of a Great Restaurant
Let’s Make a D75 Fish Sandwich At Home
Family-Owned Restaurants vs Chain Restaurants
Fast Food’s Hidden Cost
What Culinary School Can’t Teach
0:32
3 Overrated Ingredients Used in Restaurants
3 Restaurant Scams Everyone Falls For
Are Celebrity Chefs All Hype?
Restaurants Need to Stop Cheating Their Customers
Why Do Restaurants Use the Term “86”?
Would You Go To A Restaurant That Doesn’t Have A Menu?
Would You Sit Next to a Stranger at a Restaurant
Why Do Some Restaurants Lose Quality Over Time?
Nobody Likes Sh*tty Fries
It’s Not a Bad Thing to Run Out of Food
Are Kid’s Menus Creating Picky Eaters?
The 3 Levels of a Fish Sandwich
Here’s Why the Customer Isn’t Always Right
4 Overhyped Food Trends That Have to Go
Make Your Restaurant Better in 30 Seconds
What Happens to Messed Up Orders?
Why Do Some Restaurants Ban Substitutions
High Fructose Corn Syrup Has No Place in this Kitchen
0:57
5 Food Neighborhoods in Detroit You Must Try
When Should You Stop Serving Customers?
3 Ways to Avoid Tourist Trap Restaurants
Do Restaurants Ever Spit in Your Food?
3 Mistakes to Avoid When Opening a Restaurant
The Pros & Cons of Opening a Second Location
A Restaurant Doesn’t Need Vegan Meat
3 Things to Focus on When Running a Successful Restaurant
3 Signs a Restaurant is Dirtier than You Think
3 Signs a Restaurant is a Local Favorite
When Does Chef Mike Throw Away Food?
0:34
4 Ways You Can Elevate Your Veggie Sandwiches
Introducing Chef Mike
3 Ways to Keep Your Kitchen Clean
The 2 Biggest Mistakes Restaurants Make
3 Traits Restaurant Staff Must Have
3 Ways to Overcome Being Short-Staffed
The 3 Best Fish for Frying
3 Reasons Why We Love & Hate Fryers
Jalapeños vs Habaneros: Which Packs More Flavor?
3 Ways to Optimize Your Kitchen’s Speed
Pros & Cons of Having a Restaurant in a Big City
5 Reasons Detroit is America’s New Food City
This is How You Should Treat Your Staff
Spicy Food: How Hot is Too Hot?
Something People Still Don’t Get
0:44
5 Staple Mediterranean Ingredients
The Biggest Mistake You Can Make with Your Menu
The Most Overrated Ingredients Restaurants Use
3 Reasons Why Staff Should Eat for Free
3 Reasons Why Food Trucks are More Exciting than a Restaurant
3 Warning Signs That Might Surprise You
Leaving A Restaurant Hungry
0:36
Spice Guide: Paprika, Cayenne, and Chili Powder
D75 Pop-Up is Moving to a Permanent Building
0:51
Detroit 75 2024 Highlights
0:35
Customers Can Tell When They’re Eating Leftovers
What Happens When Staff Eats for Free
0:38
Atlantic Salmon vs Sockeye Salmon
Broth, Stock & Bone Broth: How Are They Different?
3 Red Flag Menu Items
Stop Asking For Complicated Mods
The Differences Between Jelly, Jam. Preserves, and Marmalade
Working Alongside Your Crew
