Leadership Mindsets: The Power of Choice in Hospitality
Leadership mindset in hospitality shapes team and business success. Embracing duality allows leaders to choose positive perspectives in challenges. Key mindsets include valuing hospitality's impact, believing in team potential, and respecting all stakeholders. By consciously adopting these mindsets, leaders can create thriving, hospitable environments despite industry pressures.
FTOB: McDonald’s
Fast food isn’t the focus of this pod but we think what’s happening at McDonald's tells a story about what the short to medium term for the broader restaurant industry could look like.
FTOB: Restaurant Economics with Ara Kharazian
We’re delighted to welcome our first guest to FTOB, Ara Kharazian. Ara is the economic research Lead at Square where he spearheads research on consumer, labor, and business.
Build trust to build relationships
Trust-building is essential for leaders to create strong relationships. This fosters respect, connection, and productivity. Leaders should prioritize vulnerability, follow-through, self-reflection, and growth. Trusting relationships improve team performance, innovation, and resilience in high-pressure restaurant environments.
FTOB: The World’s Largest Catering Event
The second most important thing about the Olympics is food. An insightful conversation around the complexity of large scale catering, lesson in change management, digital versus analog, and more.
Rethinking leading in restaurants: 4 ways to boost business and people success
What are the most successful leaders in hospitality doing to create strong, sustainable businesses? We’ve outlined four things that we’ve observed first-hand and heard in our conversations with hospitality leaders across the country that can set leaders up for success.
Tableside Talks: Sara Abernethy of Wye Hill Hospitality
Sara Abernethy is CEO of Wye Hill Hospitality and operates Raleigh + Durham-based Wye Hill Kitchen & Brewing, Glasshouse Kitchen, and Xolo at Twisted Ladder with her husband. In her Tableside Talks interview, Sara shares challenges about leading in hospitality, how to stay motivated when in the weeds, and tips for those just starting out in hospitality leadership.
FTOB: The History of Reservations
A Brief History of Reservations; an insightful conversation around payment, reservations, OpenTable, Resy, Tock and more.
Reframing delegation: From stress to success
Effective delegation in hospitality management is crucial but often challenging. Reframing it as a long-term investment promotes team growth. Effective managers avoid assumptions, encourage open communication, and allow staff to choose tasks they want to learn, fostering engagement and skill development while balancing workloads.
Introducing ‘Frequently Thoughtful, Occasionally Brilliant’
We’re excited to share that Tableside Co-Founder Deirdre Auld is the co-host of a new podcast, "Frequently Thoughtful, Occasionally Brilliant," which will explore the intricate connections between restaurants, culture, society, and the economy.
The importance of emotional intelligence in hospitality
Emotional Intelligence (EQ) is vital in hospitality, enabling better guest experiences and team management. It helps staff navigate challenges, read non-verbal cues, and create positive work environments.
Tableside Talks: Brian Mercury Of Cambridge Street Hospitality Group
Brian Mercury is currently the Executive Pastry Chef of Cambridge Street Hospitality Group, including Puritan, Puritan Oyster Bar, The Lexington, Gepetto, Cafe Beatrice, and Amba all located in Cambridge, MA. During his interview, Brian shares the challenges of leading in hospitality, his mantra, "Bend, don't break," and advice for aspiring hospitality leaders.
How to create a work environment that supports feedback
Giving effective feedback is one of the most important things we can do as a people manager. By fostering a culture where feedback is normalized and valued, restaurant managers can enhance performance, strengthen relationships, and drive organizational success.
Tableside Talks: Christine Quigley of Esmé
Christine Quigley is currently the General Manager of Esmé, a Michelin-starred fine dining gem in Chicago's Lincoln Park neighborhood. In her interview, Christine talks about the most impactful piece of advice she received about leadership, one thing she wishes she knew before stepping into a leadership role, and her favorite thing about leading in hospitality.
One way to prevent conflict before it starts
Conflict can consume up to 40% of a manager’s time. Prevention through clear expectations and role clarity is key. When conflicts occur, interest-based negotiation is one way to manage conflict. This approach focuses on finding win-win solutions through active listening and identifying common interests. Effective management reduces conflict's impact, allowing restaurant managers to focus on other priorities.
Tableside Talks: Bonnie Nag of Toro
We're thrilled to welcome Bonnie Nag to Tableside Talks! Bonnie currently leads the front of house team Toro Boston. During her interview, Bonnie shares the most impactful piece of advice she received about leadership, how she supports her team during times of crisis, and tips for people just starting out in hospitality leadership.
How to reframe a mental model to get unstuck
Mental models are the beliefs and assumptions we hold about how the world works. It’s important to increase awareness around how our mental models are influencing our actions and whether those actions currently align with our values and goals.
Tableside Talks: Beau Sturm of Starlite Management Company
Beau Sturm is co-owner in Starlite Management Company, which includes Somerville’s Trina’s Starlite Lounge and Parlor Sports, Boston’s Audubon, Newburyport’s The Paddle Inn, and Plum Island’s The Sunset Club. In his interview, he reflects on one moment he would change and why, how learning and development impacted his career, and where he finds inspiration.
Tableside Talks: Gabe Branch of Gray’s Hall
Gabe Branch is the talented Executive Chef of Gray’s Hall in South Boston. Gabe crafts “New American” cuisine with Middle Eastern flair. His food and leadership has made this neighborhood gem a must-visit for dinner and natural wine.
8 lessons from starting a business
In the spirit of transparency and demonstrating the power of regular reflection, we wanted to share some of the biggest lessons we’ve learned over the last year. We’re sure some of you can relate to these lessons as business owners yourselves.