What we discuss in this episode
Agata Wojda: the truth about kitchen and ego in gastronomy. What really builds a restaurant (and what destroys it)
In episode 003 of mysite talks we talk with Agata Wojda – a head chef and trainer who speaks about gastronomy without sugar‑coating. Instead of stories about “talent” and “inspiration”, you get what works daily: craft, repeatability, organization and a mature approach to marketing.
If you run a venue (or plan to), this episode is valuable because it touches what actually decides outcomes: how to handle award pressure, how not to fall into the ego trap, how to think about influencers, and how to build a menu that sells (not just looks pretty).
Discipline instead of romanticizing: why the kitchen is craft
Agata has an unusual background (musicology and violin), but she doesn’t build a legend around it. She says plainly that in the kitchen – like in music – the winner is the one who can be consistent.
Craft, hard work and the feeling that we don’t come there only to “create” – we are brutally repeatable.
That line is both a recipe for quality and for marketing. Guests don’t return for an “idea”. They return for an experience they remember – and want again.
Ego in gastro: the fastest route to problems
In a quick Q&A at the end:
What destroys gastronomy more: ego or lack of money? Ego.
Ego can kill team relationships, break standards, and push decisions that don’t make business sense. For a similar perspective from the “process/standards” angle, see Adam Chrząstowski.
Michelin and awards: worth it, but not at the cost of health
Awards are nice, but waiting for “a badge” can consume energy and lead to bad decisions. You can have great food and a full room and still not get recognized.
The biggest reward: regulars and word of mouth
Agata reminds us that the simplest currency still works: recommendation.
Sometimes a much bigger award is having your guests.
In 2026, word of mouth happens not only at the table – it happens in Google reviews.
Start with official basics:
And if you want a team that doesn’t “lose” communication – consistent replies, content planning and regular publishing – this is where mysite.ai fits naturally.
Influencers: a quick spike that often doesn’t stay
Agata doesn’t say “never”. She says: do it with eyes open. An influencer can create a one‑time wave, but life returns to normal – especially if the venue lacks quality and personality.
A tool that helps organize publishing and ads:
A menu that sells: fewer words, less chaos, more clarity
Agata speaks very practically: the menu should help the guest buy and the kitchen work.
- shorter descriptions instead of “a million ingredients”
- language guests understand
- fewer gimmicks like “chef recommends”
If you want marketing that drives results (not just “a nice profile”), see Michał Kowalski.
Dead hours: don’t panic – adjust operations
Dead days happen to everyone. The worst is adding chaos to chaos. Better:
- adjust opening hours to real demand
- consider happy hour only if it fits the area
- simplify the menu if the kitchen burns out the team
A quick way to check seasonality is Google Trends.
Summary: what to take away
This episode is not about “going viral”. It’s about keeping standards and building a restaurant with returning guests.
If you want to turn these insights into a system (regular content, clean communication, consistent work on reviews and social), start with mysite.ai and treat marketing like a process.
More talks are in mysite talks (and for numbers/KPIs see Jacek Czauderna).
