Too often, we confuse recognition with annual reviews or generic Slack shout-outs (both of which serve a purpose). Employee of the month is not the kind of recognition I’m referring to. True recognition is specific, timely, personal, and authentic.

There’s more to supporting grief in the workplace than a dozen pizzas and a few links to counseling. Leaders need the tools to recognize it, respond to it, and make space for it. Because grief shows up at work whether we’re ready or not.

This is a pop culture example of something that happens all the time in the workplace. Not the making out, but the part where two people walk into a conversation with an idea of what they are going to discuss, and walk out more frustrated, misunderstood, and tangled than before.

At the restaurant level, role clarity seems to be second nature. Everyone understands their position and, for the most part, things run smoothly because of it.

He looked at me, nodded, and said: “I hear you’re feeling stuck and nothing feels right.”

Unlike the NBA, where star players tend to steal the show, March Madness is all about team chemistry.

Hospitality has never been known for balance. Our industry runs on hustle, long shifts, and the unspoken rule that you'll stay late when needed. And yet, this is exactly what Gen Z is challenging.

We like people who are like us. It’s human nature. It’s easy. It’s comfortable. And our brains are wired to take the path of least resistance.

The answer isn’t more willpower or self-discipline—it’s understanding what’s really holding us back.

The BIFF Response® method stands for Brief, Informative, Friendly, and Firm and is a powerful tool for responding to challenging communications while keeping things calm and clear.

I'm going to ask you to forget the Golden Rule of “treat others how you want to be treated” and graduate to the Platinum Rule: “treat others how they want to be treated.”

Without a culture of feedback, once a month or so, after a grueling shift, I would march into the chef’s office (a closet under the stairwell) and threaten to quit.

Most people join the restaurant industry because they love food and hospitality. But what happens when their roles inevitably become more about managing people?